GOZLEME

1 glass of water

1 kg of flour

1 tablespoon of salt

1 Turkish tea glass of oil

I made this dish years ago with Melek hala. Mekani cennet olsun.

Mix water with yeast, salt, and oil. Stir well.

Add flour little by little and knead into a firm dough. Add a little more water or flour if necessary.

Form balls and roll them out.

Fold them together, drizzling a little oil between them.

Fry in a frying pan. Lightly brush with oil and cook thoroughly. When gozleme starts to puff up, you know the inside is cooking. Then it's done.

TURP SALATASI (Radish Salad)

10 pcs (or a bunch) radish. 
1 tbsp lemon juice
Sumac
Salt

Wash and cut the radish in thin slices. Arrange on a service plate. 

Sprinkle lemon juice, sumac and salt all over.

Leave it in the fridge for an hour and serve with meat or at a veggie burger.

THAI TOFU CURRY

1/2 package tofu, cut in small cubes

3 spring onions, fine cut
1/2 tablesp oil
1/2 teasp sesame oil
1 teasp ketjap manis
1 teasp fresh ginger, cut fine
1 clove garlic, fine cut
1/2 chilli pepper, cut fine
50 gram bean sprouts
3 tablesp peanutbutter
Not necessarily but if you wish you can use 2 tablsp grated coconut and little sesame seeds.

Heat oil in a small pan, fry the onion 2 minutes. Add the tofu and bake till tender.
Add ginger, garlic and chilli.
Then ketjap and bean sprouts.
Gently pour water and peanutbutter (with nuts) through this mixture and cook till its a creamy sauce.
If desired pour coconut in, and serve with sesame seeds sprinkled on it.

VEGETABLE SOUP

• Add small cut vegetables (Carrots Sellery, Paprika, etc) in a pan with water and a vegetarian bouillon cube. Cook till tender and blend. Season with pepper, salt and chili.

SHITAKE KEBAP

250 gram shitake
3 onions
3 tomatoes
1 teaspoon olive oil
Salt and pepper

Cut the onions and bake in a pan with the oil. Add shitake and bake till well done cooked. Add chopped tomatoes and later half cup water.
Season with salt and pepper

PUMPKIN SOUP

2 onions
1 kg pumpkin
1 zucchini
piece ginger of about 1 cm 1/2 tbsp olive oil
2 tsp curry powder
1 liter vegetable stock pepper and salt
3 tbsp chopped coriander

Chop the onions. Peel the pumpkin and cut in cubes Cut the zucchini into cubes. Peel the ginger and garlic and chop finely.
Heat the oil in a large pan and fry the onion, pumpkin and zucchini herein about 3 minutes. Add the ginger and curry powder and cook it, stirring about 1 minute. Add the stock and bring to the boil. Let the soup 15 minutes simmer. Puree the soup and season with salt and pepper

PASTASAUCE

6 tomatoes peeled and cubed
2 tbs tomato paste
1 big onion
2 cloves garlic
2 tbs parsley
1 chillipeper
Basil, thyme, pepper and salt
1 dl bouillon
Olive oil
Pasta

Chop onion and garlic very fine and bake together with parsly in olive oil.
Add tomatocubes and tomato paste.
Season with basil, thyme, salt, black pepper and diced chilli pepper.
Add bouillon, and let simmer at least ½ hour at low fire.
Cook pasta and add sauce, sprinkle some (if possible vegan cheese) parmezan cheese over the dish.