tag:blogger.com,1999:blog-58596994589582858812024-03-05T17:25:27.286-08:00Cooking Class of TCC BostonCooking Class of TCC Bostonhttp://www.blogger.com/profile/01929664250866787369noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-5859699458958285881.post-671091282373247142012-05-24T17:42:00.000-07:002012-05-24T17:46:28.877-07:003rd ClassMarinated Chicken:<br />
<br />
Ingredients:<br />
<br />
Boneless skinless chicken thighs<br />
1 tbsp pepper paste<br />
1/4 cup olive oil<br />
1 tbsp thyme<br />
1 big clove garlic<br />
paprika to taste<br />
black pepper to taste<br />
potatoes sliced as wedges<br />
<br />
mix all the ingredients except potatoes and let them marinade at least an hour. After they are marinated, heat a shallow and wide pot arrange the chickens in the pot. let them cook until they are golden brown and then flip. After other side is nice and golden, put the potatoes inside and mix them all together. Close the lid and let them cook until both the chicken and potatoes are tender.<br />
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Bulghur Pilaf<br />
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Ingredients:<br />
<br />
1 cup of bulghur<br />
2 cups hot water<br />
2 ripe tomatoes<br />
1 onion<br />
1 green pepper<br />
1 tbsp tomato paste<br />
1/3 cup olive oil<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHUieeVrFQI6cUvKecCQRXhVEqMghMG93eCMDXEqShM5jcOmoREnSZBud2fPaghpwesbbw11gPg3U3EOW6EXIyJMu37bu2cAXbD1GR3s0ntapShlZX9vjtAjww1yD1Rg8K_EgJR67xB5T8/s1600/_0004887+%2528800x530%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHUieeVrFQI6cUvKecCQRXhVEqMghMG93eCMDXEqShM5jcOmoREnSZBud2fPaghpwesbbw11gPg3U3EOW6EXIyJMu37bu2cAXbD1GR3s0ntapShlZX9vjtAjww1yD1Rg8K_EgJR67xB5T8/s640/_0004887+%2528800x530%2529.jpg" width="640" /></a><br />
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Saute the chopped onion and green peppers with the olive oil for about 3-4 minutes in a pot. Add the diced tomato<br />
and sauté it for 2-3 minutes. Add the salt and the tomato paste and bulghur and stir for a few<br />
minutes. Then add the hot water , close the lid and cook on high heat until it is boiled. When the water starts<br />
bubbling, turn the heat down to low. Cook until the bulghur absorbs all the water. (about 15<br />
mins)<br />
<br />
<br />
Cacik (yoghurt meze with cucumber)<br />
Ingredients:<br />
cucumber<br />
yogurt<br />
dried mint flakes<br />
olive oil<br />
<br />
<br />
Place the yogurt and water in a bowl. Mix with a spoon until it is blended very well. (The texture should be a lot more lighter than a smoothie)Add diced cucumber and mix again. With a ladle pour into small bowls and then add 1 tbsp of olive oil on top of each. Garnish with dries mint flakes or dill.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0-KAoJ8FQFC-U09zef_PjZI7hOFMgNjd-eaef36kfufLdjp1G8A1rfcoX_ZUPerYM-agJJ7rn05VtaJnIjvn24HT5gvJX0Y7XcMPe_j_OzmSd-T14NvtydQtS12l8TGSKi50iaoduom36/s1600/_0004882+%2528800x530%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0-KAoJ8FQFC-U09zef_PjZI7hOFMgNjd-eaef36kfufLdjp1G8A1rfcoX_ZUPerYM-agJJ7rn05VtaJnIjvn24HT5gvJX0Y7XcMPe_j_OzmSd-T14NvtydQtS12l8TGSKi50iaoduom36/s640/_0004882+%2528800x530%2529.jpg" width="640" /></a><br />
<br />
Revani:<br />
<br />
<br />
3 eggs, 1/2 cup sugar, 1 1/2 cup yogurt, 1/2 cup oil, 1 1/2 cup semolina, 1 1/2 cup flour, 4 tsp baking<br />
powder, 1 tbsp vanilla<br />
For syrup<br />
• 4.5 cup sugar<br />
• 4.5 cup water<br />
• 1 tbsp lemon juice<br />
<br />
First boil the syrup ingredients for a4-5 minutes and put aside to let it gets warm.<br />
<br />
Use a mixer and blend the eggs and sugar for a few minutes until the sugar melts. Add the yogurt<br />
and oil and continue to blend. Then add the semolina, flour, baking powder and the vanilla and mix<br />
all together using the mixer. Grease the bottom and sides of the baking tray and place in the mixture.<br />
Preheat the oven to 375 F and bake for 25 minutes. Then pour the warm syrup on the top when the<br />
cake is warm. Use a tablespoon in or do to make sure the cake absorbs the syrup equally.<br />
<br />
After that put the cake in the oven in a warm heat to have the cake absorbs the syrup well. Garnish it<br />
with coconut powder and let cool it down before serving.<br />
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<br />Cooking Class of TCC Bostonhttp://www.blogger.com/profile/01929664250866787369noreply@blogger.com0tag:blogger.com,1999:blog-5859699458958285881.post-68933017909512427682012-03-21T20:57:00.000-07:002012-03-21T20:57:51.594-07:002nd Class - 2012<span style="font-family: Georgia, 'Times New Roman', serif;">Hi Everybody,</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">I am late, as always , but we did have a lovely lunch right? :) I hope everybody liked the Hunkar Begendi.. Here are the recipes:</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Hunkar Begendi (Sultan's Delight) :</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">5-6 eggplants (if you are using chinese eggplants or italian eggplants add 1-2 more)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">3 tbsp butter</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp flour</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 cup milk</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup shredded mozzarella</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">salt, black pepper to taste</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<a href="http://www.flickr.com/photos/esraakbulut/6858723198/" title="_0004381 by Sunnyside Photography by Esrâr-ı Nur, on Flickr"><span style="font-family: Georgia, 'Times New Roman', serif;"><img alt="_0004381" height="640" src="http://farm8.staticflickr.com/7227/6858723198_5159ccde22_z.jpg" width="424" /></span></a><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">First, bring oven to broil and stick a fork in the eggplants so they don't explode in the oven :) R<span style="background-color: white; font-size: 16px; line-height: 18px; text-align: left;">oast the eggplants in a baking pan until the skins blister black, about 1 hour. Once they are cool enough to handle, remove the flesh from the charred skins and transfer to a strainer. Leave to drain for about 30 minutes. (Note: If you want a smokier taste, you can first burn the skins on the stove with high heat, than put them in the oven). You can chop/mesh them after all the juices are drained.</span></span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; font-size: 16px; line-height: 18px; text-align: left;"><br />
</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white; font-size: 16px; line-height: 18px; text-align: left;"> In a large pot, melt the butter over medium-high heat, then stir in the flour to form a roux and cook 1 to 2 minutes, stirring. lower the heat and whisk in the milk slowly until a thick white sauce without lumps has formed. </span><span style="background-color: white; font-size: 16px; line-height: 18px; text-align: left;">Stir in the pureed eggplant, and on medium-low heat , let it simmer for 10 minutes, stirring occasionally. Stir in the cheese and beat well until smooth. Season with salt and pepper and serve.</span> (note: if it becaomes to thick, you can add milk like we did in the class)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">for the lamb stew:</span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; font-size: 16px; line-height: 18px; text-align: -webkit-left;">2 pound boneless lamb stew meat, cut into cubes</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2-3 tomatoes</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 onion</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 italian pepper</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 red pepper</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 tbsp pepper paste</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 tbsp tomato paste</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">3 tbsp oil</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp thyme</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Cook the lamb cubes until almost tender, add all the other ingredients and cook them.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">put the eggplant puree into the plate, serve with lamb stew on top.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<a href="http://www.flickr.com/photos/esraakbulut/7004846067/" title="_0004388 by Sunnyside Photography by Esrâr-ı Nur, on Flickr"><span style="font-family: Georgia, 'Times New Roman', serif;"><img alt="_0004388" height="640" src="http://farm8.staticflickr.com/7127/7004846067_146fc03ffe_z.jpg" width="424" /></span></a><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Rice Pilaf</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 cup rice</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2 cups hot water</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp butter</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">salt</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white; color: #555544; font-size: 12px; line-height: 16px; text-align: left;">Wash the rice several times with warm water and drain. Then cover the rice with hot salted water and leave for about 15 minutes, then drain. Melt the butter in a cooking pot. Saute the rice with butter for 2-3 minutes while stirring. Pour 2 cups of hot water or chicken stock in it. Add salt. Turn the heat to low and cook until the rice absorbs all the water.</span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br style="background-color: white; color: #555544; font-size: 12px; line-height: 16px; text-align: left;" /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white; color: #555544; font-size: 12px; line-height: 16px; text-align: left;">Take the cooking pot away from the heat. Open the lid, place a clean kitchen towel across the top of the pot on the rim and put the lid on it. Let the Pilaf stand for about 5 minutes. We call this brewing time. Then serve.</span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br style="background-color: white; color: #555544; font-size: 12px; line-height: 16px; text-align: left;" /></span><br />
<span style="background-color: white; color: #555544; font-family: Georgia, 'Times New Roman', serif; font-size: 12px; line-height: 16px; text-align: left;">* Don't stir Pilaf while it's cooking.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<a href="http://www.flickr.com/photos/esraakbulut/7004845285/" title="_0004387 by Sunnyside Photography by Esrâr-ı Nur, on Flickr"><span style="font-family: Georgia, 'Times New Roman', serif;"><img alt="_0004387" height="424" src="http://farm8.staticflickr.com/7114/7004845285_df76baa56c_z.jpg" width="640" /></span></a><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Shepherd's salad:</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Tomatoes</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Cucumber</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">italian pepper</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">green onions</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">parsley</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">red onion (finely sliced, mix the sliced onion with some salt, and squeeze to drain all the bitter juice from the onion, then wash it.)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">olive oil</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">pomegranate molasses</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">sumac</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">salt</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">fresh lemon juice</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<a href="http://www.flickr.com/photos/esraakbulut/6858721032/" title="_0004377 by Sunnyside Photography by Esrâr-ı Nur, on Flickr"><span style="font-family: Georgia, 'Times New Roman', serif;"><img alt="_0004377" height="640" src="http://farm8.staticflickr.com/7088/6858721032_2336837c52_z.jpg" width="476" /></span></a><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">there isn't an exact amount of ingredients for this recipe. you can add as many veggies as you'd like. chop them finely, drizzle olive oil, pomegranate molasses, lemon juice and mix it.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<a href="http://www.flickr.com/photos/esraakbulut/6858724340/" title="_0004383 by Sunnyside Photography by Esrâr-ı Nur, on Flickr"><span style="font-family: Georgia, 'Times New Roman', serif;"><img alt="_0004383" height="640" src="http://farm7.staticflickr.com/6104/6858724340_384a1be074_z.jpg" width="424" /></span></a><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<a href="http://www.flickr.com/photos/esraakbulut/6858730984/" title="_0004392 by Sunnyside Photography by Esrâr-ı Nur, on Flickr"><span style="font-family: Georgia, 'Times New Roman', serif;"><img alt="_0004392" height="424" src="http://farm8.staticflickr.com/7052/6858730984_85b24d0cc5_z.jpg" width="640" /></span></a>Cooking Class of TCC Bostonhttp://www.blogger.com/profile/01929664250866787369noreply@blogger.com0tag:blogger.com,1999:blog-5859699458958285881.post-83806832790009623172012-03-02T07:04:00.001-08:002012-03-02T07:06:40.230-08:001st Class - 2012<span style="font-family: inherit;">Hello Everybody!</span><br />
<span style="font-family: inherit;">I am sorry it took me so long to post this. I hope you enjoyed our first class. Here are the recipes:</span><br />
<span style="font-family: inherit;"><br />
</span><br />
<span style="font-family: inherit;"><b><span style="color: orange;">Tennuri Soup:</span></b></span><br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;">1/2 cup canned<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;">chickpeas<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;">1/2 cup red lentils<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;">1/4 cup rice<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;">1 tbsp butter<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;">1/2 tbsp tomato paste<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;">1 onion, chopped<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;">1/2 pound ground<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;">beef<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;">1 tbsp flour<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;">salt<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;">mint flakes<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;">paprika<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;">Melt the butter in a deep pot and add the chopped onions. Cook it about 1-2 minutes and add in the ground beef. When the ground beef is cooked (2-3 min.) add the flour and stir constantly about 1 minute. Add the tomato paste and stir it. Pour 3 cups boiled water and put in the red lentils and rice. Lower the heat from medium to slow and let it simmer until lentils are cooked thoroughly and almost invisible. Add the chickpeas and water until desired consistency. Sprinkle mint flakes, salt, pepper and paprika.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;">ps: do not put the lid while it is cooking, can make a mess on your stove :)</span><br />
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<a href="http://www.flickr.com/photos/esraakbulut/6800347078/" title="_0004211 by Sunnyside Photography by Esrâr-ı Nur, on Flickr"><img alt="_0004211" height="424" src="http://farm8.staticflickr.com/7048/6800347078_33aba768d2_z.jpg" width="640" /></a><br />
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<a href="http://www.flickr.com/photos/esraakbulut/6946456253/" title="_0004217 by Sunnyside Photography by Esrâr-ı Nur, on Flickr"><img alt="_0004217" height="424" src="http://farm8.staticflickr.com/7205/6946456253_a56c70124f_z.jpg" width="640" /></a><br />
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<span style="font-family: inherit;"><br />
</span><br />
<span style="color: orange; font-family: inherit;"><b>Turkish Style Braised Green Beans:</b></span><br />
<span style="color: orange; font-family: inherit;"><b><br />
</b></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;">2 pound green beans<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;">3 tomatoes, chopped<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;">1 onion, chopped<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;">2 tbsp olive oil<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;">1 big clove garlic, chopped finely<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;">1/2 tbsp tomato paste<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;">3/4 tbsp sugar<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;">1/3 tbsp salt<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;">Layer green beans, tomatoes and onions in a pot. Add olive oil, garlic, sugar, salt, ground paprika and tomato paste at the top. Cover the pot .On a moderately slow heat, let it cook until the onions are tender then stir all of it and cover the pot again. Let it cook about 40-50 minutes until the green beans are very tender. Serve at room temperature.<o:p></o:p></span></div><br />
<a href="http://www.flickr.com/photos/esraakbulut/6946458941/" title="_0004227 by Sunnyside Photography by Esrâr-ı Nur, on Flickr"><img alt="_0004227" height="424" src="http://farm8.staticflickr.com/7202/6946458941_d37202a367_z.jpg" width="640" /></a><br />
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<a href="http://www.flickr.com/photos/esraakbulut/6946461095/" title="_0004230 by Sunnyside Photography by Esrâr-ı Nur, on Flickr"><img alt="_0004230" height="640" src="http://farm8.staticflickr.com/7194/6946461095_0b144954cb_z.jpg" width="424" /></a><br />
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<div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;"><b><span style="color: orange;">Borek:</span></b><o:p></o:p></span><br />
<span style="font-family: inherit;"><b><span style="color: orange;"><br />
</span></b></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;">1 pack of triangle cut pastry leaves (called yufka/jufka) or 1 pack of whole pastry leaves (you can cut each pastry leaf like a pizza, each leaf makes 8 triangles)<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;">1 cup yogurt<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;"> ¼ cup oil<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;">2 egg<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;"><b>For its filling:</b><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;">5 middle potatoes, boiled and peeled and mashed/grated<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;">1 big onion,chopped <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;">1tbsp pepper paste<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;">1tsp cumin<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;">1/2 tbsp black pepper<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;">1tbsp salt<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;">1 tbsp olive oil.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;">Drizzle the olive oil in a saucepan and add the chopped onions. When they are tender add the pepper paste and stir it and sauté it about 1 minute. Add the mashed potatoes and mix it well. Add the cumin, black pepper and salt to taste. <o:p></o:p></span></div><br />
<a href="http://www.flickr.com/photos/esraakbulut/6946463895/" title="_0004237 by Sunnyside Photography by Esrâr-ı Nur, on Flickr"><img alt="_0004237" height="424" src="http://farm8.staticflickr.com/7190/6946463895_e1564fd12c_z.jpg" width="640" /></a><br />
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<div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;">In a deep bowl add the yogurt, oil and eggs together and mix it well.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="paragraphstyle2" style="background: white; margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 8.5pt;"><span style="font-family: inherit;">Lay the pastry triangle flat and spread some yogurt/oil/egg mix on it. <span class="style3">For each triangle, place the filling in the form of a line, at the bottom or the larger end of the triangle, along the bottom edge but not too close to the edge. When placing the filling, leave some space from the bottom and from the sides of the triangle.</span><o:p></o:p></span></div><div class="paragraphstyle2" style="background: white; margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 8.5pt; opacity: 1;"><span style="border-color: initial; border-image: initial; border-width: initial;"><span style="font-family: inherit;"><span class="style3">Flip two sides (not the bottom) over the filling - it won’t cover- and then start rolling from the bottom towards the tip of the triangle, making sure the filling is tightly rolled into the pastry but not bursting out of it.</span><span class="apple-converted-space"> <o:p></o:p></span></span></span></div><div class="paragraphstyle2" style="background: white; margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 8.5pt;"><br />
</div><div class="paragraphstyle2" style="background: white; margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 8.5pt;"><span class="apple-converted-space"><span style="font-family: inherit;">Place all your boreks to a greased pan/pyrex and spread the leftover yogurt/egg/oil mix on top of them. You can sprinkle nigella seeds or sesame seeds on top. <o:p></o:p></span></span></div><div class="paragraphstyle2" style="background: white; margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 8.5pt;"><br />
</div><div class="paragraphstyle2" style="background: white; margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 8.5pt;"><span class="apple-converted-space"><span style="font-family: inherit;">Bake the boreks in a preheated 350K oven until they are golden color.<o:p></o:p></span></span></div><div class="paragraphstyle2" style="background: white; margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 8.5pt;"><br />
</div><br />
<a href="http://www.flickr.com/photos/esraakbulut/6946462617/" title="_0004235 by Sunnyside Photography by Esrâr-ı Nur, on Flickr"><img alt="_0004235" height="640" src="http://farm8.staticflickr.com/7191/6946462617_2560264f62_z.jpg" width="424" /></a><br />
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<div class="paragraphstyle2" style="background: white; margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 8.5pt;"><span class="apple-converted-space"><span style="font-family: inherit;"><span style="color: orange;"><b>Apple walnut bites:</b></span><o:p></o:p></span></span><br />
<span class="apple-converted-space"><span style="font-family: inherit;"><span style="color: orange;"><b><br />
</b></span></span></span></div><div class="paragraphstyle2" style="background: white; margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 8.5pt;"><span class="apple-converted-space"><span style="font-family: inherit;">2 Apple, grated (without peeling)<o:p></o:p></span></span></div><div class="paragraphstyle2" style="background: white; margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 8.5pt;"><span class="apple-converted-space"><span style="font-family: inherit;">2 packs of tea biscuits<o:p></o:p></span></span></div><div class="paragraphstyle2" style="background: white; margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 8.5pt;"><span class="apple-converted-space"><span style="font-family: inherit;">Cinnamon<o:p></o:p></span></span></div><div class="paragraphstyle2" style="background: white; margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 8.5pt;"><span class="apple-converted-space"><span style="font-family: inherit;">Walnuts, chopped<o:p></o:p></span></span></div><div class="paragraphstyle2" style="background: white; margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 8.5pt;"><span class="apple-converted-space"><span style="font-family: inherit;">Coconut flakes<o:p></o:p></span></span></div><div class="paragraphstyle2" style="background: white; margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 8.5pt;"><br />
</div><br />
<a href="http://www.flickr.com/photos/esraakbulut/6800350542/" title="_0004220 by Sunnyside Photography by Esrâr-ı Nur, on Flickr"><img alt="_0004220" height="424" src="http://farm8.staticflickr.com/7178/6800350542_09ea0c05b7_z.jpg" width="640" /></a><br />
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<div class="paragraphstyle2" style="background: white; margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 8.5pt;"><span class="apple-converted-space"><span style="font-family: inherit;">Crush the biscuits and mix it with the apples until it is formed like a dough. Add the walnuts and cinnamon. Make little balls by rolling small amount of mix with your hands. Dip them in coconut flakes.<o:p></o:p></span></span></div><div class="paragraphstyle2" style="background: white; margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 8.5pt;"><br />
</div><br />
<a href="http://www.flickr.com/photos/esraakbulut/6800358788/" title="_0004245 by Sunnyside Photography by Esrâr-ı Nur, on Flickr"><img alt="_0004245" height="424" src="http://farm8.staticflickr.com/7048/6800358788_d6ec01bfb7_z.jpg" width="640" /></a><br />
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Afiyet Olsun!Cooking Class of TCC Bostonhttp://www.blogger.com/profile/01929664250866787369noreply@blogger.com0tag:blogger.com,1999:blog-5859699458958285881.post-15266822996739910702012-02-19T15:56:00.001-08:002012-02-21T16:58:29.918-08:00Open HouseWe had an amazing open house today!<br />
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<a href="http://www.flickr.com/photos/esraakbulut/6907595825/" title="open house 1 by Sunnyside Photography by Esrâr-ı Nur, on Flickr"><img src="http://farm8.staticflickr.com/7208/6907595825_be6344f336_z.jpg" width="640" height="453" alt="open house 1"></a><br />
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<a href="http://www.flickr.com/photos/esraakbulut/6907596869/" title="open house 3 by Sunnyside Photography by Esrâr-ı Nur, on Flickr"><img src="http://farm8.staticflickr.com/7064/6907596869_a7bc7fd057_z.jpg" width="640" height="480" alt="open house 3"></a><br />
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<a href="http://www.flickr.com/photos/esraakbulut/6907596259/" title="open house 2 by Sunnyside Photography by Esrâr-ı Nur, on Flickr"><img src="http://farm8.staticflickr.com/7055/6907596259_3b688d1704_z.jpg" width="480" height="640" alt="open house 2"></a><br />
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<a href="http://www.flickr.com/photos/esraakbulut/6907608149/" title="open house 7 by Sunnyside Photography by Esrâr-ı Nur, on Flickr"><img src="http://farm8.staticflickr.com/7066/6907608149_2454541964_z.jpg" width="640" height="453" alt="open house 7"></a><br />
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<a href="http://www.flickr.com/photos/esraakbulut/6907605587/" title="open house 6 by Sunnyside Photography by Esrâr-ı Nur, on Flickr"><img src="http://farm8.staticflickr.com/7049/6907605587_0277c171df_z.jpg" width="640" height="453" alt="open house 6"></a><br />
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<a href="http://www.flickr.com/photos/esraakbulut/6907602313/" title="open house 5 by Sunnyside Photography by Esrâr-ı Nur, on Flickr"><img src="http://farm8.staticflickr.com/7070/6907602313_cafac0288f_z.jpg" width="453" height="640" alt="open house 5"></a><br />
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<a href="http://www.flickr.com/photos/esraakbulut/6907599561/" title="open house 4 by Sunnyside Photography by Esrâr-ı Nur, on Flickr"><img src="http://farm8.staticflickr.com/7043/6907599561_9e98fc1588_z.jpg" width="453" height="640" alt="open house 4"></a><br />
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Thanks a lot for coming!Cooking Class of TCC Bostonhttp://www.blogger.com/profile/01929664250866787369noreply@blogger.com0tag:blogger.com,1999:blog-5859699458958285881.post-24492865281000347072011-04-21T10:31:00.000-07:002011-04-21T10:31:34.606-07:003rd Class - 04/10/2011<span class="Apple-style-span" style="color: red;">Turkish Borek (Cheese filled pastry)</span><br />
<br />
Ingredients:<br />
<br />
3 leaves of yufka (you can find it at Turkish stores, like Turkuaz in Boston)<br />
2 1/2 cups of milk<br />
1/2 cups of vegetable oil (I prefer corn oil)<br />
3 large eggs<br />
<br />
Stuffing:<br />
16 oz crashed feta cheese (Bahcivan brand makes the best stuffing cheese, we used another brand that day because Turkuaz was out of those)<br />
1 cup of chopped parsley<br />
<br />
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.<br />
<br />
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. <br />
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<a href="http://www.flickr.com/photos/esraakbulut/5641094784/" title="peynirli-borek-tarifi by Esrâr-ı Nur, on Flickr"><img alt="peynirli-borek-tarifi" height="300" src="http://farm6.static.flickr.com/5146/5641094784_001171a7b8.jpg" width="394" /></a><br />
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<br />
<span class="Apple-style-span" style="color: red;">Kisir salad:</span><br />
<br />
2 cups of fine bulgur (you can buy it from Turkuaz, it's called "kisirlik bulgur")<br />
2 cups of boiling water<br />
3/4 can of tomato paste (small can)<br />
1 teaspoon pepper paste(that's ok if you don't have any)<br />
1/2 cup olive oil<br />
1 bunch green onions, finely chopped<br />
1 Tomato, petite diced<br />
1 bunch parsley, finely chopped<br />
1 cucumber, finely chopped<br />
juice of 1 or 2 lemon (you have to taste and add less or more lemon juice)<br />
2 tsp red pepper flakes<br />
1 tsp ground black pepper<br />
1 tsp mint flakes<br />
1 tsp cumin<br />
romain lettuce leaves, chopped<br />
couple of pickles diced<br />
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<a href="http://www.flickr.com/photos/esraakbulut/5641000820/" title="IMG_1711 by Esrâr-ı Nur, on Flickr"><img alt="IMG_1711" height="427" src="http://farm6.static.flickr.com/5143/5641000820_1f6f1621fa_z.jpg" width="640" /></a><br />
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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. <br />
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<a href="http://www.flickr.com/photos/esraakbulut/5641104310/" title="kisir by Esrâr-ı Nur, on Flickr"><img alt="kisir" height="312" src="http://farm6.static.flickr.com/5184/5641104310_68b9beaaf8.jpg" width="500" /></a><br />
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<span class="Apple-style-span" style="color: red;">Fried cauliflower:</span><br />
<br />
1 cauliflower<br />
2 eggs<br />
6 oz mineral water<br />
1 cup of flour<br />
<br />
Yogurt sauce for top:<br />
3 cups of Turkish or Greek yogurt<br />
1 clove garlic, crushed<br />
Salt to taste<br />
Combine them well.<br />
<br />
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). <br />
<br />
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.<br />
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<a href="http://www.flickr.com/photos/esraakbulut/5641000300/" title="IMG_1708 by Esrâr-ı Nur, on Flickr"><img alt="IMG_1708" height="427" src="http://farm6.static.flickr.com/5221/5641000300_7187336eab_z.jpg" width="640" /></a><br />
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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.<br />
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<a href="http://www.flickr.com/photos/esraakbulut/5640430461/" title="IMG_1716 by Esrâr-ı Nur, on Flickr"><img alt="IMG_1716" height="427" src="http://farm6.static.flickr.com/5226/5640430461_04a9cd525a_z.jpg" width="640" /></a><br />
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<span class="Apple-style-span" style="color: red;">Yalanci Tavuk gogsu(Fake Chicken Breast Pudding):</span><br />
<br />
3/4 stick butter<br />
1 cup of flour<br />
1 cup of sugar<br />
6 cups of whole milk<br />
size of a corn kernel mastic gum ("damla sakizi" in Turkish, can be found in Turkuaz or <a href="http://www.amazon.com/Gum-Mastic-JAR-approx-17g/dp/B000LQLIWM/ref=sr_1_10?ie=UTF8&qid=1303406414&sr=8-10">here</a>)<br />
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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.<br />
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<a href="http://www.flickr.com/photos/esraakbulut/5640639645/" title="tavuk göğsü by Esrâr-ı Nur, on Flickr"><img alt="tavuk göğsü" height="300" src="http://farm6.static.flickr.com/5187/5640639645_59de059c8d.jpg" width="400" /></a><br />
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<a href="http://www.flickr.com/photos/esraakbulut/5640427911/" title="IMG_1693 by Esrâr-ı Nur, on Flickr"><img alt="IMG_1693" height="427" src="http://farm6.static.flickr.com/5224/5640427911_9ba9916468_z.jpg" width="640" /></a>Cooking Class of TCC Bostonhttp://www.blogger.com/profile/01929664250866787369noreply@blogger.com0tag:blogger.com,1999:blog-5859699458958285881.post-25557381185138717952011-04-21T09:17:00.000-07:002011-04-21T09:17:50.656-07:002nd Class - 03/26/2011<span class="Apple-style-span" style="color: red;">Kiymali Pide (Flatbread with Ground Beef and Cheese Topping)</span><br />
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You can use any of the topping you like, since we made ground beef and cheese I am writing both of them.<br />
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<span class="Apple-style-span" style="color: red;">Ground Beef Topping:</span><br />
1 pound ground beef<br />
1 finely diced onion<br />
1/4 bunch of parsley , chopped<br />
1 italian pepper, diced<br />
2 tomatoes,petite diced<br />
1/2 teaspoon oregano<br />
2 tablespoons olive or corn oil<br />
salt, black pepper and red pepper to taste<br />
<br />
combine all the ingredients.<br />
<br />
<br />
<span class="Apple-style-span" style="color: red;">Cheese topping:</span><br />
2 cups of Turkish feta cheese, crumbled<br />
1 cup of mozzarella cheese, shredded<br />
1 finely diced small onion<br />
1/4 bunch of parsley , chopped<br />
1 italian pepper, diced<br />
2 tomatoes,petite diced<br />
1/2 teaspoon oregano<br />
salt, black pepper and red pepper to taste<br />
<br />
combine all the ingredients.<br />
<br />
<span class="Apple-style-span" style="color: red;">For the Dough:</span><br />
<br />
4 cups of flour<br />
2 cups of warm water (approximately, it depends on the flour you are using)<br />
1 egg<br />
1 teaspoon yeast<br />
1 teaspoon sugar<br />
1 teaspoon salt<br />
<br />
In a deep bowl combine flour with all the ingredients, if it is too sticky add more flour or if it's too hard add more water. Knead the dough for about 4 minutes (the more you knead, the more flexible the dough becomes). Put the dough back in the bowl and dust some flour lightly over the top. Then put a plastic bag over and around the bowl and let it rest for around 20 minutes. The plastic bags stops the dough from drying out and aids the proving process.<br />
<br />
Once the dough has raised (it should be about 50 % larger than before), take it out and divide the dough into little balls (size of a lime), let them rest for another 15 minutes or so.Place one of the pieces on a lightly floured surface, and use a rolling pin to roll it into an elongated oval.<br />
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<a href="http://www.flickr.com/photos/esraakbulut/5640426875/" title="IMG_1663 by Esrâr-ı Nur, on Flickr"><img src="http://farm6.static.flickr.com/5143/5640426875_62241f80fb_z.jpg" width="427" height="640" alt="IMG_1663"></a><br />
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Spread your desired filling on top of the pide, and crimp the edges up 1 inch, so your pide has a shape rather like a large flattened boat. Bake for about 20 min (or until the edges are nicely colored) at 425 F. <br />
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<a href="http://www.flickr.com/photos/esraakbulut/5640998320/" title="IMG_1664 by Esrâr-ı Nur, on Flickr"><img src="http://farm6.static.flickr.com/5227/5640998320_7840738e48_z.jpg" width="427" height="640" alt="IMG_1664"></a>Cooking Class of TCC Bostonhttp://www.blogger.com/profile/01929664250866787369noreply@blogger.com0tag:blogger.com,1999:blog-5859699458958285881.post-37747938498215499462011-03-21T16:57:00.000-07:002011-03-21T16:59:15.524-07:001st Class - 03/13/2011<span class="Apple-style-span" style="font-family: inherit;">Hello everyone,</span><br />
<span class="Apple-style-span" style="font-family: inherit;">I know I am late:) It's been 8 days since we've had our 1st class but I didn't have any time to post the recipes until now. So, here we go, along with some pics of course :</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<span class="Apple-style-span" style="color: red; font-family: inherit;"><b>Ezogelin (Ezo the Bride) Soup:</b></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
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<h2 class="bold red" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; font-weight: bold; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 2px; padding-right: 0px; padding-top: 5px;"><span class="Apple-style-span" style="font-family: inherit; font-size: small;">Ingredients:</span></h2><div style="line-height: 1.5em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="amount" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 cup</span> r<span class="name" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">ed lentils</span></span></span></span></div><div style="line-height: 1.5em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="name" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1/4 cup rice</span></span></span></span></div><div style="line-height: 1.5em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="amount" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/4 cup</span> b<span class="name" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">ulgur wheat</span></span></span></span></div><div style="line-height: 1.5em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="amount" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 tablespoons</span> <span class="name" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">tomato paste</span></span></span></span></div><div style="line-height: 1.5em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="amount" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 1/2 tablespoon</span> <span class="name" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">flour</span></span></span></span></div><div style="line-height: 1.5em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="amount" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 tablespoon</span> butter</span></span></span></div><div style="line-height: 1.5em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="amount" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 tablespoons</span> <span class="name" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">dried crushed mint leaves</span></span></span></span></div><div style="line-height: 1.5em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="amount" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></span><span class="name" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">red pepper to taste</span></span></span></span></div><div style="line-height: 1.5em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="amount" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></span><span class="name" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">salt pepper to taste</span></span></span></span></div><div style="line-height: 1.5em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="name" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">black pepper to taste</span></span></span></span></div><div style="line-height: 1.5em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="name" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><b><span class="Apple-style-span" style="font-family: inherit;">Preperation:</span></b></span></span></span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="name" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></span></span></span></span></div><div class="plain" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="line-height: 1.5em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;">In a pot, saute flour in butter until golden brown add tomato paste. Add 5 cups of water, put lentils, rice and bulgur wheat into boiling water boil for 20-30 minutes until well cooked. Add dried mints, pepper and salt. If the soup is thick , add boiling water until desired consistency. </span></div><div style="line-height: 1.5em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><a href="http://www.flickr.com/photos/esraakbulut/5548581390/" title="IMG_1630 by Esrâr-ı Nur, on Flickr"><img alt="IMG_1630" height="640" src="http://farm6.static.flickr.com/5256/5548581390_497e192932_z.jpg" width="427" /></a><br />
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<span class="Apple-style-span" style="color: red;"><b>Hasanpasa Kofte (Hasan Pasha Meatballs)</b></span></div><div style="line-height: 1.5em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;">Ingredients: </span></span></div><div style="line-height: 1.5em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
For the meatball: </span></span></div><div style="line-height: 1.5em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;">2 lb of ground beef (20% fat)</span></span></div><div style="line-height: 1.5em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;">1 small size of onion ( finely chopped )</span></span></div><div style="line-height: 1.5em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;">1 tsp of black pepper</span></span></div><div style="line-height: 1.5em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;">1 tsp cumin</span></span></div><div style="line-height: 1.5em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;">1/2 cup finely chopped parsley</span></span></div><div style="line-height: 1.5em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;">1tsp red pepper</span></span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="line-height: 16px;">2 slices Italian bread, throw away the crusts, soak in water and squeeze the water out (or you can use bread crumbs)</span></span></span></div><div style="line-height: 1.5em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;">1 egg</span></span></div><div style="line-height: 1.5em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;">salt</span></span></div><div style="line-height: 1.5em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
For the puree: </span></span></div><div style="line-height: 1.5em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;">We prepared the puree by using potato flakes.</span></span></div><div style="line-height: 1.5em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
Sauce: </span></span></div><div style="line-height: 1.5em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;">1 tsp of ground red pepper</span></span></div><div style="line-height: 1.5em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;">1 tsp black pepper</span></span></div><div style="line-height: 1.5em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;">2 tbsp tomato paste</span></span></div><div style="line-height: 1.5em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;">2 cup boiled water</span></span></div><div style="line-height: 1.5em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span></div><div style="line-height: 1.5em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;">preparation:</span></span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="line-height: 16px;">Preheat the oven to 400 F (205 C). Knead all the meatball ingredients. T</span></span><span class="Apple-style-span" style="line-height: 20px;">ake small parts ( about the size of lime )</span><span class="Apple-style-span" style="line-height: 16px;"> and make them into ball shapes. Make a hole in the middle of each meatball with your thumb. Fill it in with the mashed potatoes using a teaspoon. </span></span><br />
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<a href="http://www.flickr.com/photos/esraakbulut/5547990215/" title="IMG_1617 by Esrâr-ı Nur, on Flickr"><img alt="IMG_1617" height="640" src="http://farm6.static.flickr.com/5178/5547990215_ede75f5870_z.jpg" width="427" /></a><br />
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<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 16px;">Place them on a large casserole dish. Prepared the sauce by mixing all the sauce ingredients </span><span class="Apple-style-span" style="line-height: 16px;">Pour the sauce between the meatballs. </span><span class="Apple-style-span" style="line-height: 16px;">Cook for about 25 minutes in the oven.<br />
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<a href="http://www.flickr.com/photos/esraakbulut/5548571926/" title="IMG_1616 by Esrâr-ı Nur, on Flickr"><img alt="IMG_1616" height="427" src="http://farm6.static.flickr.com/5292/5548571926_0ea1b6a56c_z.jpg" width="640" /></a><br />
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</span></span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="line-height: 16px;">Take the casserole dish out, put the mozzarella cheese on top of the meatballs. <br />
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<a href="http://www.flickr.com/photos/esraakbulut/5547998625/" title="IMG_1629 by Esrâr-ı Nur, on Flickr"><img alt="IMG_1629" height="427" src="http://farm6.static.flickr.com/5138/5547998625_6471b3db66_z.jpg" width="640" /></a><br />
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Put back in the oven for another 10 minutes or until the cheese is golden brown.</span></span></span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="line-height: 16px;"><br />
</span></span></span></div><br />
<a href="http://www.flickr.com/photos/esraakbulut/5547995095/" title="IMG_1624 by Esrâr-ı Nur, on Flickr"><img alt="IMG_1624" height="427" src="http://farm6.static.flickr.com/5098/5547995095_5517983802_z.jpg" width="640" /></a><br />
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<div style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="color: red; font-family: inherit;"><span class="Apple-style-span" style="line-height: 16px;"><b>Revani with coconut flakes:</b></span></span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="line-height: 20px;">You need to make the syrup first. Because syrup should be completely cool and cake should be hot.<br />
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In a saucepan, combine 1.5 cups sugar and 2 cups water over medium high heat. Stir sugar until dissolved. When it starts to boil add a couple of drops lemon juice. Remove from heat and allow to cool.</span></span></span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="line-height: 20px;">For the cake:<br />
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Start with 3 eggs, add a cup of sugar, </span></span><span class="Apple-style-span" style="line-height: 20px;">and beat it about 3-5 minutes with your hand mixer or with a kitchen aid stand mixer if you are lucky and have one:) </span></span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 20px;"></span><span class="Apple-style-span" style="line-height: 20px;">Add 1/2 cup of oil (I use corn, but you can use whatever you have) and 1/2 milk. (whole or reduced fat, doesn't matter) </span><span class="Apple-style-span" style="line-height: 20px;">Beat for another minute.</span></span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 20px;"></span><span class="Apple-style-span" style="line-height: 20px;">Sift a cup of flour and a tablespoon of baking powder and add it to your mixture, mix it just until it is blended together. </span></span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 20px;"></span><span class="Apple-style-span" style="line-height: 20px;">Add a cup of coconut flakes and add 1/2 cup chopped walnuts. Walnuts are optional, you don't have to add them. </span><span class="Apple-style-span" style="line-height: 20px;">Stir it with a spoon. </span></span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 20px;">Grease a deep pan, (I usually use a pyrex) and pour the mix. </span><span class="Apple-style-span" style="line-height: 20px;">Then bake the cake at 350 degrees for 40 to 45 minutes, or until no longer jiggly. </span><span class="Apple-style-span" style="line-height: 20px;">Wait for 5 minutes then pour the syrup. A</span><span class="Apple-style-span" style="line-height: 20px;">llow it to cool and refrigerate it before serving.<span id="goog_1610253857"></span><span id="goog_1610253858"></span><a href="http://www.blogger.com/"></a></span></span><br />
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<a href="http://www.flickr.com/photos/esraakbulut/4177961276/" title="IMG_6278 by Esrâr-ı Nur, on Flickr"><img alt="IMG_6278" height="640" src="http://farm5.static.flickr.com/4002/4177961276_01816ff42c_z.jpg" width="427" /></a><br />
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<div style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 20px;">And that's it! I hope everyone enjoyed it, see you next week..!</span></div></div><br />
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Cooking Class of TCC Bostonhttp://www.blogger.com/profile/01929664250866787369noreply@blogger.com0tag:blogger.com,1999:blog-5859699458958285881.post-8943285232802005272011-03-11T15:19:00.000-08:002011-03-11T15:19:02.466-08:00WelcomeHi everyone! Our cooking class will start in 2 days, I will be posting the recipes and photos from our class to this blog rather than giving you printouts. This way you can reach the recipes anytime and anywhere :)<br />
I am so excited to meet you all!<br />
EsraCooking Class of TCC Bostonhttp://www.blogger.com/profile/01929664250866787369noreply@blogger.com0