Turkish Borek (Cheese filled pastry)
3 leaves of yufka (you can find it at Turkish stores, like Turkuaz in Boston)
2 1/2 cups of milk
1/2 cups of vegetable oil (I prefer corn oil)
3 large eggs
16 oz crashed feta cheese (Bahcivan brand makes the best stuffing cheese, we used another brand that day because Turkuaz was out of those)
1 cup of chopped parsley
Combine milk, eggs and oil in a big deep bowl add just a little bit of salt. Grease a large rectangular pyrex. Cut the leaves in half. Dip each half in the bowl one by one and place three halves in the pyrex. Spread the stuffing then dip the other halves in the mix and pace them on top of each other again. Then pour the rest of the mix you had left on top. Bake it on 400F.
You can make this a night before, cover the pyrex and let it rest in the fridge and bake it the other day. Make sure it rests at least 45 minutes before you slice it for serving.
2 cups of fine bulgur (you can buy it from Turkuaz, it's called "kisirlik bulgur")
2 cups of boiling water
3/4 can of tomato paste (small can)
1 teaspoon pepper paste(that's ok if you don't have any)
1/2 cup olive oil
1 bunch green onions, finely chopped
1 Tomato, petite diced
1 bunch parsley, finely chopped
1 cucumber, finely chopped
juice of 1 or 2 lemon (you have to taste and add less or more lemon juice)
2 tsp red pepper flakes
1 tsp ground black pepper
1 tsp mint flakes
1 tsp cumin
romain lettuce leaves, chopped
couple of pickles diced
Put the bulgur in a big bowl and pour the boiling water into the bowl, cover it with a lid or aluminum foil and let bulgur soak the water for 10-15 min. Add olive oil, tomato and pepper paste and combine them well. Add all the greens, tomatoes, cucumbers and pickles to the bulgur , add the herbs, salt and lemon juice. Mix all of them. Add more salt, lemon juice and olive oil if needed.
6 oz mineral water
1 cup of flour
Yogurt sauce for top:
3 cups of Turkish or Greek yogurt
1 clove garlic, crushed
Salt to taste
Combine them well.
Trim and wash cauliflower; separate head into florets. Cook in boiling water salted, for 15 minutes or just until tender. Drain and cool. (or steam them in the microwave).
Beat the eggs, add mineral water anf flour, mix them well. Add 1/2 teaspoon salt. Dip cauliflower florets in batter and deep fry for 2 to 3 minutes in hot oil until golden.Drain on absorbent paper. Let them cool.
Place the fried cauliflower on a large dish. Pour the yogurt sauce on top. And for the last step, put 2 table spoons of oil (corn, olive..etc) in a small skillet, add 1 teaspoon red pepper, let them cook until it is bubbly. Pour this on top of the yogurt sauce.
Yalanci Tavuk gogsu(Fake Chicken Breast Pudding):
3/4 stick butter
1 cup of flour
1 cup of sugar
6 cups of whole milk
size of a corn kernel mastic gum ("damla sakizi" in Turkish, can be found in Turkuaz or here)
Put the butter into a pan and melt it. Then pour the flour into pan and roast it until its color changes to yellowish-brownish color with a whisk while constantly stirring. Then add sugar and mix it. Begin to add some milk while stirring. Do not add the entire milk at the same time, try to pour little milk each time. Also, you need to stir it all the time. If not, the mixture will get lumpy. After you add the entire milk and the mixture boils, take the pan away from oven.Add the mastic gum. Stir the pudding with an electrical mixer or with a hand blender for about at least 5 minutes. You will see that the pudding becomes smooth. By the way, don't worry if despite all of your effort the mixture gets lumpy. The mixture will become smooth after this stirring procedure. In the end, pour the pudding into a pyrex (or oven proof glass pan) and cool it down. Pour some cinnamon at the top and refrigerate it at least 3 hours.