Kaymaklı poğaça (cream buns)

1 kg flour

1.5 cup whole milk

250 ml cream

1 block yeast (42 gram)

2 egg whites

1 teaspoon sugar

½ tea glass oil

3 tsp salt

For filling: feta cheese with chopped parsley or minced meat

1 eggyolk and splash of milk

Dissolve yeast in warm milk and sugar. Let stand until dissolved.

Add flour in a bowl and stir the salt into it. Make a hole in the flour and add the yeast mixture and the remaining ingredients in it.
Knead well until a smooth dough. Let rest half an hour.

Fill the buns with cheese or meat mixture).(Make an incision and fold open) let the buns rest 10 minutes. Cover with beaten egg yolk mixture. Bake in oven at 175 degr.

KARNIYARIK - STUFFED AUBERGINES WITH MINCED MEAT

3 medium or 7 mini aubergines
1 medium onion chopped
diced tomatoes (from can) or fresh
2 tbsl olive oil
2 cloves garlic (crushed)
chillepperpowder
salt
2 glasses water
1 tbsp parsley, chopped
1 green pepper, sliced

Prepare the aubergines by chopping off the ends and cut some parts of the skin.

Brush the aubergines with a little bit of (olive) oil and put them in the oven (30 min). let cool and make a cut in lenght (if you wish you can remove some flesh).
Bake the onion, garlic, and meat, add the tomatoes. Season with salt, chilli and parsley. In an ovenpan put 2 tbsp olive oil, salt and tomatoes and some juice of it.
Arrange the eggplants. Stuff the meat mixture into the aubergines and then on top put some pepperslices (or bake peppers and cut in 2 and put on top). Pour water around the vegetables and put in oven 200 degrees Celcius. For 1 hour

DUTCH MEAT-CROQUETTES

1 onion
20 gram butter
20 gram flour
1,5 dl stock (vegetarian or meat)
150 gram pieces of leftover meat (finely chopped)
Pepper and salt
Paprika powder

A mixture of herbs.. which you prefer (it can be aromat from Knorr)

Breadcrumbs + 2 eggs beaten with some milk or oil

Chop onion very fine and let simmer in some butter.
Add flour and stir very good, now add from time to time the stock so it will cook like a good roux.
Now add the finally chopped meat and herbs at this mixture. Note that the roux must not be watery!
Let cool very good

Divide mixture into small portions and shape into croquettes.
Roll in breadcrumbs then roll in beaten eggs, end with a roll in breadcrumbs. Attention: the croquettes have to be covered with breadcrumbs allover,otherwise it can open while frying!
Place on a plate cover and refrigerate up to at least 4 hours.

Bake the croquettes at high heat in a fryingpan until golden brown.

POTATO CROQUETTES

I always make my own croquettes, most I like them with dutch cheese. I make a lot and then freeze them.

4 cooked, mashed potatoes
1 egg, beaten
Some milk
Salt and pepper
A mixture of herbs.. wich you prefer (it can be aromat from Knorr)
For the taste you can use whatever you like:yellow cheese (grated) or cooked chicken /fish/meat (finely chopped) or vegetables
Breadcrumbs + 2 eggs beaten with some milk

Cook the potatoes and mash them. Add some butter to the mixture. Let cool.
Combine all ingredients (except bread crumbs and 2 eggs) mix well.
Divide mixture into small portions and shape into croquettes.

Roll in breadcrumbs then roll in beaten eggs, end with a roll in breadcrumbs.
Place on a plate cover and refrigerate up to 24 hours.
Bake the croquettes at high heat in a fryingpan until golden brown.

MEATBALLS

200 gram ground meat (I use fatfree meat like beef)
1 egg
breadcrumbs
1 small onion, grated
1/2 clove of garlic, grated
paprikapowder
Cumin
parsley
pepper and salt

Place all ingredients in a bowl and mix them well.
Roll little balls and bake them in (olive) oil or butter for 4 or 5 minutes. Butter helps bring out the flavour. They don’t need to be deep fat fried, but do make sure there is plenty in the pan to allow the meatballs to sizzle!
Serve hot with bread, yoghurt and salad.

Etli poğaça - Turkish breads with minced meat

1 coffeespoon sugar
42 grams fresh yeast
2 waterglasses of lukewarm milk
1 raw eggyoke
4 teaspoons salt
1 waterglass sunflouroil (or other oil)
1 kilo flour

for minced meat: 250 grams lambs or other minced meat
2 onions (finely chopped)
4 big tomatoes (peeled and finely chopped)
1 pepper
parsley
salt and pepper
sambal or
first make mincedmeat, by baking the onions in a bit of oil and later pepper. add now meat and bake good...after that add tomatoes(if you wish also tomatoepaste) and salt and pepper

Dough: Put sugar, yeast, milk and eggyoke in a glass and let it work (the yeast will not solve). Put this mixture to a bowl and add salt, oil and flour (sifted)
make a dough with your hands, work it out very good.
If dough is too dry then add a bit of milk
Let rise in 30 minutes (i sometimes put the bowl into a bigger bowl with a little bit of warm water in it so it will be heated)

Divide dough into small rounds and work it out with your hands or (okla) round wooden stick. until 1cm thin.
Fill these rounds with the minced meat.
Close the rounds by flip back both sides together.

Put breads on a baking tray and pour eggyokes with oilmixture over it. Bake in 25 minutes at 250 degrees Celcius

SAUSAGE-ROLL

5 puff paste (squares)
100 gram minced meat
1 union
1 tomatoe
tomatoepaste
salt and pepper
parsley
1 eggyoke

Cut union in small parts and bake in butter. Add the meat and let it bake.
Peel the tomatoe, cut in small parts and let it bake with the meatmixture. Add tomatoepaste and season with salt, pepper and parsley.
Fill every puff paste square with this meatmixture and close the ends with a fork.
Moisten top with clutched eggyoke and bake in oven about 30 minutes at 220 degrees

TURLU TURKISH STEW

Stews have been made since prehistoric times. Herodotus says that the Scythians (8th to 4th centuries BC) "put the flesh into an animal's paunch, mix water with it, and boil it like that over the bone fire. The bones burn very well, and the paunch easily contains all the meat once it has been stripped off. In this way an ox, or any other sacrificial beast, is ingeniously made to boil itself." Some sources consider that this was how boiling was first done by primitive man, perhaps as long ago as ½ to 1 million years ago. Here's the way I make stew.

Prepare all the ingredients like below and set aside.
GREEN BEANS 400 gr:
Cut in parts and cooked 30 min in water with some salt

BAKED POTATOES:
4 potatoes diced in cubes and baked 5 minutes in oil take them out of the pan and let drain

BAKED AUBERGINE AND ZUCCHINO:
Peel the aubergine a bit and cut in cubes, bake in oil, take them out of the pan and let drain

MEATBALLS:
200 gram ground meat (I use fatfree meat like beef)
1 egg,breadcrumbs1 small onion, grated,1/2 clove of garlic, grated
Paprikapowder,Cumin,parsley,pepper and salt.
Place all ingredients in a bowl and mix them well. Make little balls and bake them in (olive) oil or butter for 4 or 5 minutes.

How to make the stew:
Put some oil in a wok/pan and bake 1 sliced onion glazy. Bake a cutted green pepper, and add some cut tomatoes, let it all simmer.
Now add all the ingredients and some boiling water till vegetables are almost under water.
Season with salt and pepper and let cook, put fire low and let simmer for 2 hours. Or put directy in oven. If you put it in a traditional turkish pan (guvec) then the taste is even better.
You have to cover the stew and if you make it with olive oil you can eat it also cold