Stuffed peppers ( dolmas) 

18 to 20 peppers

2 cups white rice or bulghur

4 medium sized onions, finely chopped

3 tomatoes grated

1/3 cup pine nuts

1/3 cup currants

1 tbsp allspice

1 tbsp ground pepper

¼ cup fresh mint chopped finely

1 tsp white sugar

Juice of ½ lemon

Salt

1 cup olive oil

Method

Mix all ingredients ( except peppers and onion) in a bowl

Let it boil for 5 minutes on the stove and then transfer into a preheated oven at 400 F for 35 to 40 minutes. Check to see if rice is cooked and tops are browned. Transfer and serve either hot or cold.

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Pistachio Pilaf

3/4 cup long-grain rice

2 tbsp butter

1 small onion, finely chopped

1 cup hot chicken stock/vegetable stock

Pinch turmeric, optional

Salt

Pepper

2 tablespoonful almonds, bleached, slivered

2 tablespoonful pistachios, soaked in hot water minutes, drained and peeled

4 dried apricot, soak into the hot water, drain, sliced

 Method

Roast almonds and pistachios in a small pan for about 2-3 minutes. Put aside.

Wash the rice several times with warm water and drain. Then cover the rice with hot water and leave out for 15 minutes, drain. Saute the onion with butter for about 2-3 minutes in a cooking pot. Add the rice, continue to saute for about 2-3 more minutes while stirring. Add the turmeric and 1 cup of hot chicken stock. Season it with salt and pepper. Turn the heat to low and put the lid on. After 5 minutes add the apricots, almonds and pistachios and gently stir. Put the lid on again. Cook until the rice absorbs all the water.

Take the cooking pot away from the heat. Remove the lid, place a clean kitchen towel on the rim of the pot covering the top and put the lid back on. Let the Pistachio Pilaf stand for about 5 minutes  before serving.

Turkish Omelette ( Meneman)

4 eggs

1 cubanelle pepper, chopped bite size

4-5 medium sized tomatoes, peeled, cut in bite size

1 small onion chopped

½ tsp cumin

1 tbsp extra virgin olive oil

1/4 cup feta cheese, crumbled

Salt

Pepper

 Method

Place the olive oil and cubanelle peppers and onions in a large pan. Cook for about 2 minutes on medium-high heat. Then add the tomatoes, salt and pepper anbd cumin. Cook for another 7-8 minutes over low-medium heat, stirring occasionally.

Whisk the eggs in a bowl, and pour into the pan. Then add the feta cheese. Keep stirring periodically until the eggs are done.

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