by Yeasemin, for e-twinning project

1. BEST WISHES FROM TURKEY-ISTANBUL

3. Although we do not have any vacation in Christmas period we do similar preperations to celebrate the New year Eve. We buy presents to our relatives and friends. We make beatiful christmas trees in our houses. In that period it is very nice to see shopping windows on the streets and shopping malls. They are so shinny as they are full of lights and christmas decorations.

4. Here is the recipes… If you think that it is laborious to cook them, let ’ s meet in Istanbul 

5. RED LENTIL SOUP Ingredients: 1 glass of Red Lentils 4 glasses of Broth 1 glass of Water 1 tablespoon of Flour 1 Onion -1 Carrot 1 tablespoon Butter 4 slices of White Bread 2 Egg Yolks -1 Glass of Milk Salt Chop the onion, put into a saucepan with 1 tablespoon of butter and saute. When onion is almost sauteed add flour and mix well. Wash the lentils, chop the carrot and put them in the saucepan. Pour the broth and water into the saucepan, add salt to taste and boil the soup for 30 minutes until the lentils are softened. Strain the soup and pour it back into the same saucepan. Bring to boil. Meanwhile blend egg yolks and milk well in a bowl and add to the soup. Remove saucepan from heat after a couple of minutes. The soup is now ready to serve.

6. Ingredients Cranberry Or Pinto Beans 2 Cup Water 6 Cup Onion 2 Medium Size Garlic 6 Clove Carrot 2 Large Size Potato 1 Large Size Tomato Paste 1 Tablespoon Parsley 3-4 Sprigs Salt 2 Teaspoon Olive Oil 8 Tablespoon Sugar 1 Teaspoon Lemon 1 Medium Size Soak beans overnight with 2 cups of water. Cook with 2 cups of water in a pressure cooker for 25 minutes; drain. Set aside. Saute chopped onion in oil for 2-3 minutes in a large saucepan stirring occasionally. Add tomato paste; mix well. Season with salt and sugar. Stir in beans, pared and cubed carrots and potato, garlic cut in 2-3 pieces crosswise; mix thoroughly. Add 1 cup of hot water. Cover and simmer for 20 minutes or until vegetables are tender. Remove from heat; cool. Place in a serving plate. Garnish with parsley. Serve cold with lemon wedges. BARBUNYA PILAKI

7. Ingredients: 800 Gr. Green Peppers (Suitable For Stuffing) 1/4 Glass Olive Oil 1 Glass Of Water For The Filling: 1 Glass Rice 7 Meduim Onions 2 Small Tomatoes 3/4 Glass Olive Oil 2 Tablespoons Currants 1 Tablespoon Pine Nuts 1/2 Bunch Mint 1 Bunch Dill 1 Teaspoon Spices, Sugar, Salt 1/2 Glass Water 1 Teaspoon Black Pepper Allow the rice to stand in hot water until the water cools. Then drain the rice and wash several times. Put 3/4 glass olive oil, chopped onions and 1 teaspoon salt in a pan and saute until the color of the onions change. Add rice and saute for 10 more minutes. Add water, chopped tomatoes, currants, pine nuts, black pepper, spices, sugar, mint and dill, cook for 15 minutes and remove from heat. Cut off the tops of peppers to from lids and remove all seeds. Stuff the peppers ( but not too stiff ), replace the lids and line in a pan, the lids facing up. Add water, olive oil and salt and cook for about 50 minutes. Remove from heat, and serve when cold. STUFFED GREEN PEPPERS IN OLIVE OIL

10. SHISH KEBAP Ingredients: 4 Tomatoes 2 Green Peppers 1 Kg. Lamb Meat (From Thigh Or Shoulder) Cut into small Pieces Cut tomatoes into large chunks removing the inner soft part. Cut the green peppers in half, remove seeds and cut into smaller pieces. Skewer a piece of meat, tomato, and green pepper succesively. Cook on a barbecue, 3 to 4 minutes each side.

11. BAKLAVA Ingredients 3/4 Pound Butter (3 Quarter-Pound Sticks) Cut Into 1/4.Inch Bits 1/2 Cup Vegetable Oil 40 Sheets File Pastry, Each About 16 inches Long And 12 Inches Wide, Thoroughly Defrosted If Frozen 4 Cups Shelled Pistachio Pulverized In A Blender Or With A Nut Grinder SYRUP : 1 1/2 cups sugar, 3/4 cup water, 1 tablespoon fresh lemon juice, 1 tablespoon honey. Meanwhile, make the syrup. Combine the sugar, water and lemon juice in a small saucepan and, stirring constantly, cook over moderate heat until the sugar dissolves. Increase the heat to high and, timing it from the moment the syrup boils, cook briskly, uncovered, for about 5 minutes, or until the syrup reaches a temperature of 220 degree on a candy thermometer. Remove the pan from the heat and stir in the honey. Pour the syrup into a bowl or pitcher and set it aside. When the baklava is done, remove it from the oven and pour the syrup over it. Cool to room temperature, and just before serving, cut the baklava into diamond-shaped serving pieces.

12. Clarify the butter in a heavy saucepan or skillet in the following fashion: Melt the butter slowly over low heat without letting it get brown, skimming off the foam as it rises to the surface. Remove the pan from the heat, let it rest for 2 or 3 minutes, then spoon off the clear butter and discard the milky solids at the bottom of the pan. Preheat the oven to 350 degree and stir the vegetable oil into the clarified butter. Using a pastry brush coat the bottom and sides of a 13-by-9-by-2 1/2inch baking dish with about 1 tablespoon of the mixture. Spread remaining 2 sheets of filo on top and brush the baklava with all of the remaining butter and oil mixture. With a small, sharp knife score the top of the pastry with parallel diagonal lines about 1/2 inch deep and 2 inches apart, then cross them diagonally to form diamond shapes. Bake in the middle of the oven for 30 minutes. Reduce the heat to 300 degree and bake for 45 minutes longer, or until the top is crisp and golden brown. Fold a sheet of filo in half crosswise, lift it up gently and unfold it into the prepared dish. Press the pastry flat, fold down the excess around the sides and flatten it against the bottom. Brush the entire surface of the pastry lightly with the butter and oil mixture, and lay another sheet of filo on top, folding it down and buttering it in similar fashion. Sprinkle the pastry evenly with about 3 tablespoons of pistachio. Repeat the same procedure using two sheets of buttered file and 3 tablespoons of the pulverized pistachio each time to make 19 layers in all.

13. We assure you will put on weight when you come to Turkey 

15. Thank you!