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Arto der Haroutunian

A Turkish Cookbook

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  • Menna Abu Zahrahas quoted2 years ago
    2 eggs

    oil

    To serve

    lettuce leaves
  • Menna Abu Zahrahas quoted2 years ago
    6 medium potatoes

    1 egg

    2.5 ml (½ teaspoon) salt

    2.5 ml (½ teaspoon) freshly ground black pepper

    1.25 ml (¼ teaspoon) allspice

    Stuffing

    25 g (1 oz) butter

    1 onion, finely chopped

    225 g (½ lb) minced lamb

    2 tomatoes, blanched, peeled and chopped

    2 cloves of garlic, finely chopped

    2.5 ml (½ teaspoon) salt

    2.5 ml (½ teaspoon) paprika

    To fry
  • Menna Abu Zahrahas quoted2 years ago
    PATATES KÖFTESI

    Potato Balls
  • Menna Abu Zahrahas quoted2 years ago
    MEZELER VE KÖFTE

    Small meatballs
  • Menna Abu Zahrahas quoted2 years ago
    900 g (2 lb) lean lamb, minced twice

    10 ml (2 teaspoons) salt

    5 ml (1 teaspoon) black pepper

    5 ml (1 teaspoon) cumin

    5 ml (1 teaspoon) allspice

    3 garlic cloves, skinned and crushed

    2 eggs

    150 ml (¼ pint) oil
  • Menna Abu Zahrahas quoted2 years ago
    Serve with bread.

    6 medium aubergines

    120 ml (8 tablespoons) olive oil

    3 onions, skinned and thinly sliced

    3 green peppers, thinly sliced

    3 garlic cloves, skinned and coarsely chopped

    3 ripe tomatoes, thinly sliced

    45 ml (3 tablespoons) tomato purée

    10 ml (2 teaspoons) salt

    5 ml (1 teaspoon) allspice

    45 ml (3 tablespoons) finely chopped parsley

    300 ml (½ pint) olive oil or lighter oil

    600 ml (1 pint) boiling water
  • Menna Abu Zahrahas quoted2 years ago
    IMAN BAYILDI

    Stuffed Aubergines in Olive Oil
  • Menna Abu Zahrahas quoted2 years ago
    3 large aubergines

    25 ml (1½ tablespoons) lemon juice

    25 g (1 oz) butter

    30 ml (2 tablespoons) flour

    90 ml (6 tablespoons) hot milk

    100 g (4 oz) crumbled feta or grated cheddar

    5 ml (1 teaspoon) salt

    2.5 ml (½ teaspoon) chilli pepper
  • Menna Abu Zahrahas quoted2 years ago
    HÜNKÂR BEĞENDI

    Aubergine Purée with Cheese
  • Menna Abu Zahrahas quoted2 years ago
    Serve with bread and pickles.

    3 large aubergines

    300 ml (½ pint) yogurt

    22.5 ml (½ tablespoons) pomegranate juice or lemon juice or 10 ml (2 teaspoons) concentrated pomegranate syrup

    2.5 ml (½ teaspoon) salt

    5 ml (1 teaspoon) dried mint

    50 g (2 oz) toasted almonds, finely chopped

    Garnish

    30 ml (2 tablespoons) parsley or tarragon, finely chopped
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