Turkey: Hasan Pasha Burgers (Hasan Pasa Kofte)

1 lb ground lamb or beef, ground again
1/2 cup fresh bread crumbs
1 onion, chopped fine
3 eggs
1 Tbsp butter
3 potatoes
1 Tbsp milk
salt and ground black pepper
1 Tbsp tomato paste

1 Preheat a 375 F. oven. Knead the ground meat in a bowl with the bread crumbs, onion, and tow of the eggs, adding a little water if necessary.

2 When thoroughly mixed, take pieces the size of an egg and roll in your wet hands to give an oval shape. Make shallow indentations in the center of each burger. Place in a large ovenproof dish with half of the butter. Cook in the oven for 25 minutes. When cooked, remove from the oven but leave the oven on.

3 Meanwhile, peel and chop the potatoes and boil in plenty of water. Once cooked, drain and mash.

4 Mix the mashed potato, milk, remaining egg, seasoning, and the remaining butter together and place in a saucepan. Cover and cook for about 5 minutes.

5 Fill the indentations in the burgers with the potato mixture. Mix the tomato paste with a little water and pour over the burgers. Place in the oven again for 25 minutes more.

Servings 4

Turkey: Fried Zucchini (Kabak Mucveri)

1 Tbsp rice, washed
1 lb zucchini, peeled and shredded
1 Tbsp flour
2 Tbsp chopped fresh dill weed
2 Tbsp chopped fresh parsley
salt and ground black pepper
3 eggs
olive oil, for shallow frying

1 Boil the rice in water until soft, drain, and mix with the shredded zucchini in a large bowl. Add the flour, dill weed, parsley, and salt and pepper.

2 Beat the eggs, add to the zucchini mixture, and mix well.

3 Heat the oil in a skillet. Put tablespoonfuls of the mixture into the pan and fry on both sides.

4 As the patties are cooked, remove them to a serving dish lined with paper towels to absorb the excess fat. Serve hot.

Servings 4

Turkey: Flour Helva (Un Helvasi)

generous 1 cup margarine
4 cups flour
1/2 cup pine nuts
1-1/4 cups milk
gererous 3 cups sugar

1 Melt the margarine and stir in the flour. Keep on stirring over medium heat until the flour is very light brown in color. Add the pine nuts and, still stirring, brown the nuts slightly.

2 Pour over a generous 1/2 cup water. Boil the milk with the sugar in a separate pan and pour it into the helva mixture. Stir once, cover, and cook over medium heat until all the liquid is absorbed.

3 Stir again and, while still hot, take tablespoon-size pieces out, shape, and serve on individual plates.

Servings 6

Turkey: Fish with Onions and Tomatoes (Soganli Domatesli Balik)

1 lb red mullet or mackerel
1 tbsp olive oil
2 onions, sliced into rings
4 fresh tomatoes, skinned
1 lemon, sliced
4 bay leaves
salt and ground black pepper
boiled new potatoes, to serve

1 Preheat a 375 F oven. Arrange the fish carefully in a large ovenproof dish.

2 Heat the olive oil in a skillet and fry the onions and tomatoes gently for a few minutes. Pour over the fish with enough water to cover.

3 Place the lemon rings and the bay leaves on top of the onion mixture, season, and cook in the oven for 30 minutes. Serve hot with boiled new potatoes.

Servings 4

Turkey: Fish Casserole (Balik Pilaki)

1 Tbsp olive oil
1 onion, chopped 1 garlic clove, crushed
1 Tbsp flour
2-1/2 cups fish stock
2 lb fish fillets, such as sea bass or gray mullet
1 potato, peeled
2 carrots, peeled and chopped
2 fresh ripe tomatoes, skinned and chopped
2 bay leaves
salt and ground black pepper
juice of 1/2 lemon
fresh chopped parsley, to garnish

1 Heat the oil in a large saucepan and fry the onions and garlic for a few minutes.

2 Stir in the flour and pour in the stock. Bring to a boil, then add the fish, with the potato, carrot, tomato, and bay leaves. Season, cover, and simmer for 20 minutes, or until the potatoes are cooked.

3 Just before serving, sprinkle with lemon juice and parsley.

Servings 6

Turkey: Fig Dessert (Incir Tatlisi)

1 lb dried figs
1 cup chopped mixed nuts
generous 1/2 cup sugar
heavy whipping cream, or clotted cream, to serve

1 Preheat a 375 F oven and grease an ovenproof dish. Mix together the chopped nuts and sugar.

2 Cut off the stalks of the figs and, with your fingers, open up the central cavity. Fill each fig with the nut mixture. Place in the ovenproof dish with 1-1/4 cups hot water. Cook in the oven for 20 minutes, basting occasionally. Allow to cool and serve with the cream.

Servings 4

Turkey: Ezo Bride Soup (Ezo Gelin Corbasi)

1/2 stick butter plus a little extra
1 small onion, chopped
5 cups chicken stock
2/3 cup bulgur wheat
1/2 cup red lentils
1 Tbsp tomato paste
salt and ground black pepper
2 tsp paprika

1 Heat the 1/2 stick butter in a saucepan and fry the onion. Pour in the chicken stock and bring to a boil.

2 Add the bulgur wheat, red lentils, and tomato paste. Stir, then simmer for 20 minutes over low heat. Taste and adjust the seasoning if necessary.

3 Just before serving, melt a teaspoon of butter in a skillet, stir in the paprika, and then pour over the soup.

Servings 4

Turkey: Eggplant Cooked in Olive Oil (Patlican Imam Bayildi)

3 eggplants
1-1/4 cups olive oil
1 onion, chopped
2 large, fresh ripe tomatoes, skinned and chopped
1 garlic clove, crushed
juice of 1/2 lemon
1 tsp sugar
salt and ground black pepper
3 firm, fresh tomatoes, sliced
chopped fresh parsley, to garnish

1 Peel the eggplant skin in stripes lengthwise. Cut a slit in the eggplants and scoop out most of the flesh, being careful not to pierce the skin. Discard the flesh.

2 Heat 1 tablespoon of the olive oil in a heatproof casserole and fry the eggplants for a few minutes, until nicely colored.

3 Pour the remaining oil into a saucepan, and fry the onions until soft. Stir in the chopped tomatoes and garlic, and fry together for a few minutes.

4 Drain the eggplants, fill with the vegetable mixture, then return to the casserole, slit side up, with enough water to cover. Stir in the lemon juice, sugar, and salt and pepper to taste. Cover and simmer for about 15 minutes over medium heat.

5 Place a sliced tomato on each eggplant and simmer for 10 minutes more over low heat, until the eggplants are soft but retain their shape. Allow to cool, then place in a serving dish, and garnish with parsley.

Servings 3

Turkey: Cinnamon Cookies (Tarcinli Kurabiye)

1/2 cup margarine
generous 1/2 cup sugar
1-3/4 cups whole-wheat flour
1 egg
1 tsp ground cinnamon
20 whole blanched almonds

1 Preheat a 375 F oven. Butter a cookie sheet. Blend the margarine with the sugar until light. Beat the egg in a separate bowl with a little of the flour. Add to the margarine mixture, little by little, and, when mixed, stir in the flour and cinnamon. Knead the dough lightly until smooth.

2 Break off walnut-size pieces of dough, flatten with a fork dipped in hot water, and press an almond into each cookie.

3 Place on the cookie sheet and bake in the oven for 25 minutes. Cool on a wire rack and store in an airtight container.

Servings 20 each

Turkey: Chocolate Mosaic Slices (Mozayik)

1 lb plain butter cookies
1 stick butter or margarine
2 Tbsp cocoa powder
2 Tbsp sugar
4 eggs

1 Break the cookies into crumbs by hand or with a rolling pin. Do not use a blender or food processor because you need small pieces, not powdered cookies.

2 Melt the butter or margarine in a pan with the cocoa powder. When cooled, add 2 tablespoons water.

3 Place the sugar and the eggs in a blender or food processor and blend until smooth. Transfer to a bowl, stir in the cocoa mixture, and then the cookie crumbs.

4 Place the mixture on a large piece of aluminum foil and roll it firmly into a cylinder shape. Freeze, wrapped in the foil, for 4 to 5 hours, then cut into slices, and serve. If you have some left over, wrap it in foil again and put it back in the freezer.

Servings 20 slices