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!! 1 Kadayif -(Konafa in Lebanon) ING: Servings: 8-10 people Syrup: [Sugar] 500 g Water 300 g [Lemon] juice 1 tbs Zest from 1 [orange] or 1/2 [lemon] [Rose water] or [orange water] 2 tbs Cake: Unsalted [butter] 250 g Konafa pastry 500 g [Ricotta] cheese 1 kg Chopped [pistachios] for garnish @ TOOLS: Small [saucepan] [Bowl] Round [baking dish] [Wooden spoon] INFO: Sold everywhere in the region (even on donkey carts in the markets), and served at every tea party, wedding and funeral, the light, crisp and delicate kadayif is considered one of the great pastries of the Eastern Mediterranean. Remarkably easy to prepare, the dish can be prepared days ahead, stored in the refrigerator, and warmed on the day it is served. ESSENTIALS: degree of difficulty : 1 relative cost : 1 possible day ahead preparation : y storing : refrigerate freezing : n reheating : To reheat place in a preheated 100í C oven for 10 minutes. tips : serving suggestion : Serve with strong tea and toasted almonds. TIME: prep time : 00:40 cook time : 00:55 !! 2 Corn Bread - Misir Ekmegli ING: Servings: 1 Loaf [Flour] 100 g Fine [cornmeal] 175 g [Sugar] 1 tbs [Salt] 1 tsp [Baking powder] 2 tbs [Yogurt] 400 ml [Eggs] 2 [Olive oil] 60 ml [Butter] for greasing @ TOOLS: [Flour sifter] [Bowls] [Wooden spoon] [Whisk] Loaf tin INFO: Corn was introduced to Europe and the Mediterranean Basin only after the discovery of America, but that did not stop the sweet, oaky, nut-like flavor of this native American vegetable from becoming extremely popular in the region. This bread is especially popular in the cities of Antalia and Izmir, where it is eaten plain or with butter for breakfast, then served with lunch or dinner and used for mopping up whatever sauce remains on one's plate. ESSENTIALS: degree of difficulty : 1 relative cost : 1 possible day ahead preparation : y storing : Store in a sealed container freezing : y reheating : To reheat place in a preheated 130í C oven for 15 minutes. tips : serving suggestion : Serve with soups and stews or simply on its own with fresh butter and olives. TIME: prep time : 00:30 cook time : 00:30 !! 3 Stuffed Cheese Bread ING: Servings: 4 personal size loaves Dough: Dry [yeast] 8 g Warm water 240 ml [Salt] 1 tsp [Sugar] 1 tsp [Flour] 450 g [Olive oil] 60 ml Stuffing: [Ricotta] cheese 250 g [Feta] cheese 150 g Grated [kashkaval], optional 50 g [Eggs] 2 Egg yolk 1 @ TOOLS: [Bowls] [Wooden spoon] [Flour sifter] Large bowl or [electric mixer] with a dough hook [Pastry brush] [Kitchen towel] [Rolling pin] Loaf tin or [baking dish] INFO: Turkish peasants believe that the flavor of cheese makes men and women more "mellow," more even tempered and more open to new learning. This bread, probably first baked in the ovens of the Topkapi Palace in Istanbul, is especially noted for its rich flavor. ESSENTIALS: degree of difficulty : 2 relative cost : 1 possible day ahead preparation : n storing : Store in a sealed container freezing : y reheating : To reheat place in a preheated 130í C oven for 10 minutes. tips : serving suggestion : Serve alongside a vegetable salad of tomatoes, cucumbers, onion and olives dressed in olive oil. TIME: prep time : 01:10 cook time : 00:25 !! 4 Stuffed Mussels - Midye Dolmasi ING: Servings: 2 people [Mussels] 250 g Finely chopped small [onion] 1 [Pine nuts] 20 g Long-grain [rice] 40 g Blanched, peeled and chopped [tomatoes] 50 g Water, dry white [wine] or [fish stock] 60 ml [Salt] and freshly ground pepper to taste [Olive oil] 1 tbs [Lemon] wedges for garnish Chopped fresh [parsley] for garnish @ Servings: 4 people [Mussels] 500 g Finely chopped medium [onion] 1 [Pine nuts] 40 g Long-grain [rice] 75 g Blanched, peeled and chopped [tomatoes] 100 g Water, dry white [wine] or [fish stock] 120 ml [Salt] and freshly ground pepper to taste [Olive oil] 2 tbs [Lemon] wedges for garnish Chopped fresh [parsley] for garnish @ Servings: 6 people [Mussels] 750 g Finely chopped large [onion] 1 [Pine nuts] 60 g Long-grain [rice] 110 g Blanched, peeled and chopped [tomatoes] 150 g Water, dry white [wine] or [fish stock] 180 ml [Salt] and freshly ground pepper to taste [Olive oil] 3 tbs [Lemon] wedges for garnish Chopped fresh [parsley] for garnish @ Servings: 8 people [Mussels] 1 kg Finely chopped medium [onions] 2 [Pine nuts] 75 g Long-grain [rice] 150 g Blanched, peeled and chopped [tomatoes] 200 g Water, dry white [wine] or [fish stock] 240 ml [Salt] and freshly ground pepper to taste [Olive oil] 60 ml [Lemon] wedges for garnish Chopped fresh [parsley] for garnish @ Servings: 10 people [Mussels] 1 1/4 kg Finely chopped large [onions] 2 [Pine nuts] 100 g Long-grain [rice] 200 g Blanched, peeled and chopped [tomatoes] 250 g Water, dry white [wine] or [fish stock] 300 ml [Salt] and freshly ground pepper to taste [Olive oil] 70 ml [Lemon] wedges for garnish Chopped fresh [parsley] for garnish @ Servings: 12 people [Mussels] 1 1/2 kg Finely chopped medium [onions] 3 [Pine nuts] 110 g Long-grain [rice] 225 g Blanched, peeled and chopped [tomatoes] 300 g Water, dry white [wine] or [fish stock] 360 ml [Salt] and freshly ground pepper to taste [Olive oil] 75 ml [Lemon] wedges for garnish Chopped fresh [parsley] for garnish @ TOOLS: [Frying pans] with lids 2 [Wooden spoon] [Cutting board] [Chef's knife] [Pepper mill] INFO: Turkish men are convinced that mussels (raw or cooked) are an aphrodisiac that will enhance their sexual energy, while many Turkish women believe that eating mussels will help them avoid "feminine disorders." Neither belief has any basis in reality. Fortunately, the dishes based on these delicate treats from the sea are delicious enough to be enjoyed entirely on their own. ESSENTIALS: degree of difficulty : 2 relative cost : 2 possible day ahead preparation : Prepare no more than one day before serving storing : refrigerate freezing : n reheating : n tips : serving suggestion : Serve as part of a meze or as a light meal with lemon and crusty white bread. TIME: prep time : 01:10 cook time : 00:25 !! 5 Yogurt Soup with Noodles and Meatballs - Tutmac Crobasi ING: Servings: 2 people Meatballs: Ground lean [lamb] 70 g Ground [almonds] 20 g [Paprika] 1 tsp [Salt] and freshly ground pepper to taste [Butter] 10 g [Semolina] optional, as needed Soup: Plain [yogurt] 170 ml Egg yolk 1 [Flour] 1 tsp [Lamb] or [chicken stock] 120 ml Crushed [garlic] clove 1 Thick noodles 35 g [Salt] and freshly ground pepper to taste Unsalted [butter] 10 g Finely sliced small [onion] 1 Chopped [dill] small bunch @ Servings: 4 people Meatballs: Ground lean [lamb] 140 g Ground [almonds] 35 g [Paprika] 1 tsp [Salt] and freshly ground pepper to taste [Butter] 20 g [Semolina] optional, as needed Soup: Plain [yogurt] 330 ml Egg yolk 1 [Flour] 2 tsp [Lamb] or [chicken stock] 240 ml Crushed [garlic] clove 1 Thick noodles 70 g [Salt] and freshly ground pepper to taste Unsalted [butter] 20 g Finely sliced medium [onion] 1 Chopped [dill] small bunch @ Servings: 6 people Meatballs: Ground lean [lamb] 200 g Ground [almonds] 50 g [Paprika] 1 tsp [Salt] and freshly ground pepper to taste [Butter] 30 g [Semolina] optional, as needed Soup: Plain [yogurt] 500 ml Egg yolks 2 [Flour] 1 tbs [Lamb] or [chicken stock] 360 ml Crushed [garlic] cloves 2 Thick noodles 100 g [Salt] and freshly ground pepper to taste Unsalted [butter] 30 g Finely sliced large [onion] 1 Chopped [dill] small bunch @ Servings: 8 people Meatballs: Ground lean [lamb] 270 g Ground [almonds] 70 g [Paprika] 1 tsp [Salt] and freshly ground pepper to taste [Butter] 40 g [Semolina] optional, as needed Soup: Plain [yogurt] 670 ml Egg yolks 3 [Flour] 1 tbs [Lamb] or [chicken stock] 480 ml Crushed [garlic] cloves 3 Thick noodles 140 g [Salt] and freshly ground pepper to taste Unsalted [butter] 40 g Finely sliced medium [onions] 2 Chopped [dill] small bunch @ Servings: 10 people Meatballs: Ground lean [lamb] 340 g Ground [almonds] 85 g [Paprika] 1 tsp [Salt] and freshly ground pepper to taste [Butter] 50 g [Semolina] optional, as needed Soup: Plain [yogurt] 840 ml Egg yolks 3 [Flour] 2 tbs [Lamb] or [chicken stock] 600 ml Crushed [garlic] cloves 3 Thick noodles 170 g [Salt] and freshly ground pepper to taste Unsalted [butter] 50 g Finely sliced large [onions] 2 Chopped [dill] small bunch @ Servings: 12 people Meatballs: Ground lean [lamb] 400 g Ground [almonds] 100 g [Paprika] 1 tsp [Salt] and freshly ground pepper to taste [Butter] 60 g [Semolina] optional, as needed Soup: Plain [yogurt] 1 liter Egg yolks 4 [Flour] 2 tbs [Lamb] or [chicken stock] 720 ml Crushed [garlic] cloves 4 Thick noodles 200 g [Salt] and freshly ground pepper to taste Unsalted [butter] 60 g Finely sliced large [onions] 2-3 Chopped [dill] small bunch @ TOOLS: [Bowl] [Wooden spoon] [Pepper mill] [Frying pans] [Spatula] [Saucepan] [Whisk] [Chef's knife] [Cutting board] [Garlic press] INFO: Turks frequently add yogurt to their soups, as they especially enjoy the light sour tang that it imparts. This dish is similar to a soup recipe originally published back in 1259. Whether the dish will actually bring one "closer to God," as the author of that thirteenth century cookbook predicted, is not known. ESSENTIALS: degree of difficulty : 1 relative cost : 2 possible day ahead preparation : y storing : refrigerate freezing : n reheating : Reheat on a stove top over low heat while continuously stirring. tips : serving suggestion : This soup can be made without the noodles. If you choose to prepare the soup without noodles, serve it with rice on the side. TIME: prep time : 01:00 cook time : 00:30 !! 6 Quail Baked in Eggplant - Paticanci Bildircin ING: Servings: 2 people Large [eggplants] 2 [Salt] a few pinches [Olive oil] 70 ml or more [Quails] 2 Chopped [onions] 2 [Pine nuts] 75 g Minced [garlic] cloves 1-2 [Tomatoes] 100 g [Salt] and freshly ground pepper to taste [Allspice] pinch Grated hard, sharp [cheese] 25 g Dry white [wine] or water 60 ml @ Servings: 4 people Large [eggplants] 4 [Salt] a few pinches [Olive oil] 120 ml or more Quails 4 Chopped [onions] 4 [Pine nuts] 150 g Minced [garlic] cloves 3 [Tomatoes] 200 g [Salt] and freshly ground pepper to taste [Allspice] pinch Grated hard, sharp [cheese] 50 g Dry white [wine] or water 120 ml @ Servings: 6 people Large [eggplants] 6 [Salt] a few pinches [Olive oil] 150 ml or more Quails 6 Chopped [onions] 6 [Pine nuts] 225 g Minced [garlic] cloves 4-5 [Tomatoes] 300 g [Salt] and freshly ground pepper to taste [Allspice] pinch Grated hard, sharp [cheese] 75 g Dry white [wine] or water 180 ml @ Servings: 8 people Large [eggplants] 8 [Salt] a few pinches [Olive oil] 200 ml or more Quails 8 Chopped [onions] 8 [Pine nuts] 300 g Minced [garlic] cloves 6 [Tomatoes] 400 g [Salt] and freshly ground pepper to taste [Allspice] pinch Grated hard, sharp [cheese] 100 g Dry white [wine] or water 240 ml @ Servings: 10 people Large [eggplants] 10 [Salt] a few pinches [Olive oil] 225 ml or more Quails 10 Chopped [onions] 10 [Pine nuts] 375 g Minced [garlic] cloves 7-8 [Tomatoes] 500 g [Salt] and freshly ground pepper to taste [Allspice] pinch Grated hard, sharp [cheese] 125 g Dry white [wine] or water 300 ml @ Servings: 12 people Large [eggplants] 12 [Salt] a few pinches [Olive oil] 250 ml or more Quails 12 Chopped [onions] 12 [Pine nuts] 450 g Minced [garlic] cloves 9 [Tomatoes] 600 g [Salt] and freshly ground pepper to taste [Allspice] pinch Grated hard, sharp [cheese] 150 g Dry white [wine] or water 360 ml @ TOOLS: [Chef's knife] Small knife [Cutting board] [Colander] [Paper towels] [Frying pan] [Wooden spoon] [Pepper mill] [Garlic press] [Baking dish] INFO: This dish, once favored by the wealthy and powerful of Istanbul and Ankara, is considered a delicacy so rich in flavor, it is often served to show off the talents of a cook. The use of eggplant in the dish is primarily to prevent the quails from becoming too dry. ESSENTIALS: degree of difficulty : 2 relative cost : 2 possible day ahead preparation : y storing : refrigerate freezing : n reheating : To reheat, cover with aluminum foil and place in a preheated 160í C oven until hot. Add some liquid if the dish becomes too dry. tips : If quails are unavailable, you can use Cornish game hens or very young spring chickens. serving suggestion : Serve with white rice and mixed greens. TIME: prep time : 01:15 cook time : 00:45 !! 7 The Fainting Imam - Imam Bayaldi ING: Servings: 2 people Long narrow [eggplants] 3 [Salt] 2 tsp [Onion] 1 [Tomatoes] 1-2 [Olive oil] 4 tbs Chopped [garlic] cloves 2 [Salt] and freshly ground pepper to taste Chopped [parsley] large bunch Fresh [lemon] juice from 1/2 lemon [Sugar] 1 tsp Water 3 tbs @ Servings: 4 people Long narrow [eggplants] 5-6 [Salt] 1 tbs [Onions] 2 [Tomatoes] 3 [Olive oil] 100 ml Chopped [garlic] cloves 3 [Salt] and freshly ground pepper to taste Chopped [parsley] large bunch Fresh [lemon] juice from 1/2 lemon [Sugar] 1 tsp Water 80 ml @ Servings: 6 people Long narrow [eggplants] 8 [Salt] 2 tbs [Onions] 3 [Tomatoes] 4 [Olive oil] 120 ml Chopped [garlic] cloves 5 [Salt] and freshly ground pepper to taste Chopped [parsley] large bunch Fresh [lemon] juice from 1 lemon [Sugar] 1 tsp Water 120 ml @ Servings: 8 people Long narrow [eggplants] 10-11 [Salt] 3 tbs [Onions] 4 [Tomatoes] 5 [Olive oil] 160 ml Chopped [garlic] cloves 7 [Salt] and freshly ground pepper to taste Chopped [parsley] large bunch Fresh [lemon] juice from 1 1/2 lemons [Sugar] 1 tsp Water 160 ml @ Servings: 10 people Long narrow [eggplants] 13 [Salt] 3 tbs [Onions] 5 [Tomatoes] 7 [Olive oil] 180 ml Chopped [garlic] cloves 8 [Salt] and freshly ground pepper to taste Chopped [parsley] large bunch Fresh [lemon] juice from 1 1/2 lemons [Sugar] 2 tsp Water 200 ml @ Servings: 12 people Long narrow [eggplants] 16 [Salt] 60 ml [Onions] 6 [Tomatoes] 8 [Olive oil] 200 ml Chopped [garlic] cloves 10 [Salt] and freshly ground pepper to taste Chopped [parsley] large bunch Fresh [lemon] juice from 2 lemons [Sugar] 2 tsp Water 240 ml @ TOOLS: Small knife [Bowl] [Saucepan] [Chef's knife] [Cutting board] [Frying pan] [Pepper mill] [Wooden spoon] Large heavy pot with a lid [Juicer] INFO: There are many stories regarding the origins of this dish and it is impossible to know the truth. Did the Imam faint because he was so overcome by the flavors of the dish, or was he shocked at how much his servants had spent on the olive oil required to make it? The answer remains a mystery. Clearly, the Turks enjoy talking about the dish almost as much as eating it. You too will be certain to enjoy its taste as much as the Imam did. ESSENTIALS: degree of difficulty : 2 relative cost : 1 possible day ahead preparation : y storing : refrigerate freezing : n reheating : n tips : serving suggestion : Serve at room temperature with bread for a light meal, or cold as an appetizer. TIME: prep time : 00:30 cook time : 00:45 !! 8 Turkish Delight - Lokum ING: Servings: about 1 kg [Sugar] 800 g [Lemon] juice 1 tsp Water 1 liter [Cornstarch] 130 g [Cream of tartar] 1 tsp [Rose water] 2 tbs Peeled and toasted [pistachios], [almonds] or [hazelnuts] 110 g [Butter] for greasing [Confectioner's sugar] 300 g [Cornstarch] 30 g @ TOOLS: Heavy [saucepans] [Wooden spoon] [Candy thermometer] [Whisk] Flat plate 24 x 24 cm INFO: Known as "rahat lokum," this is by far the best known candy in Turkey. Historians are in general agreement that this treat was first invented in the sixteenth century by Hadjii Beker, who owned a confectionery shop in the Grand Bazaar of Constantinople. Constantinople became Istanbul in 1930, but the market, which dates back to the fifteenth century, continues to house some of the most famous candy makers in the world, hundreds of whom claim to be direct descendants of Hadjii Beker; all of them claim likewise that theirs is the only "true recipe" for this popular confection. ESSENTIALS: degree of difficulty : 2 relative cost : 1 possible day ahead preparation : y storing : Store in a sealed container freezing : n reheating : n tips : serving suggestion : Serve with strong black Turkish coffee. TIME: prep time : 00:30 cook time : 02:00 !! 9 Orange Salad - Portoral Salatasi ING: Servings: 2 people [Oranges] 1-2 Peeled and thinly sliced red [onion] 1/2 Pitted and sliced black [olives] 75 g [Olive oil] 1 tbs Cayenne pepper pinch Finely chopped [parsley] or [dill] 1 tsp @ Servings: 4 people [Oranges] 2-3 Peeled and thinly sliced red [onion] 1 Pitted and sliced black [olives] 150 g [Olive oil] 2 tbs Cayenne pepper pinch Finely chopped [parsley] or [dill] 1 tbs @ Servings: 6 people [Oranges] 4-5 Peeled and thinly sliced red [onions] 1-2 Pitted and sliced black [olives] 225 g [Olive oil] 2 tbs Cayenne pepper pinch Finely chopped [parsley] or [dill] 1 tbs @ Servings: 8 people [Oranges] 6-7 Peeled and thinly sliced red [onions] 2 Pitted and sliced black [olives] 300 g [Olive oil] 3 tbs Cayenne pepper pinch Finely chopped [parsley] or [dill] 2 tbs @ Servings: 10 people [Oranges] 8-9 Peeled and thinly sliced red [onions] 2-3 Pitted and sliced black [olives] 375 g [Olive oil] 60 ml Cayenne pepper pinch Finely chopped [parsley] or [dill] 2 tbs @ Servings: 12 people [Oranges] 10-11 Peeled and thinly sliced red [onions] 3 Pitted and sliced black [olives] 450 g [Olive oil] 60 ml Cayenne pepper pinch Finely chopped [parsley] or [dill] 3 tbs @ TOOLS: [Chef's knife] [Cutting board] INFO: This was the favorite dish of Pasha Ali Kamil, who loved it so dearly, he insisted it be served at every meal. Today, when the dish is served in an Istanbul restaurant, the waiter will always present it with the comment: "Compliments of the Pasha." This dish is also very popular in Italy. ESSENTIALS: degree of difficulty : 1 relative cost : 1 possible day ahead preparation : n storing : n freezing : n reheating : n tips : serving suggestion : Serve as a side dish with stuffed mussels or grilled meats. TIME: prep time : 00:30 !! 10 Strawberry Sorbet - Dondurma Cilekli ING: Servings: 2 people Water 120 ml [Sugar] 50 g Fresh [lemon] juice 1 tsp [Strawberries] 110 g [Milk] 1 tbs @ Servings: 4 people Water 240 ml [Sugar] 100 g Fresh [lemon] juice 2 tsp [Strawberries] 225 g [Milk] 2 tbs @ Servings: 6 people Water 360 ml [Sugar] 150 g Fresh [lemon] juice 1 tbs [Strawberries] 340 g [Milk] 3 tbs @ Servings: 8 people Water 480 ml [Sugar] 200 g Fresh [lemon] juice 1 tbs [Strawberries] 450 g [Milk] 60 ml @ Servings: 10 people Water 600 ml [Sugar] 250 g Fresh [lemon] juice 2 tbs [Strawberries] 560 g [Milk] 75 ml @ Servings: 12 people Water 720 ml [Sugar] 300 g Fresh [lemon] juice 2 tbs [Strawberries] 675 g [Milk] 90 ml @ TOOLS: Heavy [saucepan] [Wooden spoon] [Juicer] [Food processor] Fine [sieve] Loaf tin INFO: For many centuries, sorbets have been considered one of the most refreshing ways to end a meal. In modern Turkey, this particular sorbet can be served before the first course, in between courses, as a dessert, or as a midday or late-night refresher. ESSENTIALS: degree of difficulty : 1 relative cost : 2 possible day ahead preparation : y storing : Store in the freezer freezing : This dish must be kept frozen reheating : n tips : Another way to prepare this wonderful sorbet is to remove it from the freezer after two hours and break the ice with a fork. Return it to the freezer, repeat after another hour, and again before serving. serving suggestion : A marvelously refreshing dessert, especially after a heavy meal of meat dishes, such as cholent or heavy poultry dishes. TIME: prep time : 00:40 !! 11 Lamb with Meat and Walnut Stuffing - Kilis Kuslari ING: Servings: 2 people 6 mm thick slices of lean sirloin or [leg of lamb] or [leg of veal] 4-8 Stuffing: [Butter] 30 g Chopped medium [onion] 1 Ground [lamb] 150 g Canned, peeled and chopped [tomatoes] 60 g Toasted and chopped [walnuts] 30 g [Breadcrumbs] 25 g Chopped [parsley] small bunch Ground [paprika] 1/4 tsp Ground [allspice] 1/4 tsp Ground [cinnamon] 1/4 tsp Crushed [aniseed] 1/4 tsp [Salt] and freshly ground pepper to taste Sauce: [Tomato] paste 2 tbs [Chicken stock] 60 ml Dry red [wine] 60 ml Crushed [garlic] cloves 1-2 [Bay] leaves 2 @ Servings: 4 people 6 mm thick slices of lean sirloin or [leg of lamb] or [leg of veal] 8-12 Stuffing: [Butter] 60 g Chopped large [onion] 1 Ground [lamb] 300 g Canned, peeled and chopped [tomatoes] 120 g Toasted and chopped [walnuts] 60 g [Breadcrumbs] 50 g Chopped [parsley] small bunch Ground [paprika] 1/2 tsp Ground [allspice] 1/2 tsp Ground [cinnamon] 1/2 tsp Crushed [aniseed] 1/2 tsp [Salt] and freshly ground pepper to taste Sauce: [Tomato] paste 60 ml [Chicken stock] 120 ml Dry red [wine] 120 ml Crushed [garlic] cloves 3 [Bay] leaves 3 @ Servings: 6 people 6 mm thick slices of lean sirloin or [leg of lamb] or [leg of veal] 12-18 Stuffing: [Butter] 90 g Chopped large [onions] 1-2 Ground [lamb] 450 g Canned, peeled and chopped [tomatoes] 180 g Toasted and chopped [walnuts] 90 g [Breadcrumbs] 75 g Chopped [parsley] small bunch Ground [paprika] 3/4 tsp Ground [allspice] 3/4 tsp Ground [cinnamon] 3/4 tsp Crushed [aniseed] 3/4 tsp [Salt] and freshly ground pepper to taste Sauce: [Tomato] paste 90 ml [Chicken stock] 180 ml Dry red [wine] 180 ml Crushed [garlic] cloves 4-5 [Bay] leaves 3 @ Servings: 8 people 6 mm thick slices of lean sirloin or [leg of lamb] or [leg of veal] 16-24 Stuffing: [Butter] 120 g Chopped large [onions] 2 Ground [lamb] 600 g Canned, peeled and chopped [tomatoes] 240 g Toasted and chopped [walnuts] 120 g [Breadcrumbs] 100 g Chopped [parsley] small bunch Ground [paprika] 1 tsp Ground [allspice] 1 tsp Ground [cinnamon] 1 tsp Crushed [aniseed] 1 tsp [Salt] and freshly ground pepper to taste Sauce: [Tomato] paste 120 ml [Chicken stock] 240 ml Dry red [wine] 240 ml Crushed [garlic] cloves 6 [Bay] leaves 4 @ Servings: 10 people 6 mm thick slices of lean sirloin or [leg of lamb] or [leg of veal] 20-30 Stuffing: [Butter] 150 g Chopped large [onions] 2-3 Ground [lamb] 750 g Canned, peeled and chopped [tomatoes] 300 g Toasted and chopped [walnuts] 150 g [Breadcrumbs] 125 g Chopped [parsley] small bunch Ground [paprika] 1 1/2 tsp Ground [allspice] 1 1/2 tsp Ground [cinnamon] 1 1/2 tsp Crushed [aniseed] 1 1/2 tsp [Salt] and freshly ground pepper to taste Sauce: [Tomato] paste 150 ml [Chicken stock] 300 ml Dry red [wine] 300 ml Crushed [garlic] cloves 7-8 [Bay] leaves 5 @ Servings: 12 people 6 mm thick slices of lean sirloin or [leg of lamb] or [leg of veal] 24-36 Stuffing: [Butter] 180 g Chopped large [onions] 3 Ground [lamb] 900 g Canned, peeled and chopped [tomatoes] 360 g Toasted and chopped [walnuts] 180 g [Breadcrumbs] 150 g Chopped [parsley] small bunch Ground [paprika] 2 tsp Ground [allspice] 2 tsp Ground [cinnamon] 2 tsp Crushed aniseed 2 tsp [Salt] and freshly ground pepper to taste Sauce: [Tomato] paste 180 ml [Chicken stock] 360 ml Dry red [wine] 360 ml Crushed [garlic] cloves 9 [Bay] leaves 5 @ TOOLS: [Chef's knife] [Cutting board] [Frying pan] [Wooden spoon] [Pepper mill] [Meat mallet] [Plastic wrap] [Toothpicks] or [kitchen string] Wide [saucepan] with a lid [Garlic press] INFO: The tenderness of the meat, the crispness of the walnuts in the stuffing, and the blend of flavors make this a popular dish for festive occasions. Some Turks feel that the combination of lamb and walnuts, both of which they dearly love, will inspire fantasies about wealth, satiety and good living. ESSENTIALS: degree of difficulty : 2 relative cost : 2 possible day ahead preparation : y storing : refrigerate freezing : y reheating : To reheat place on a stove top over medium-low heat tips : serving suggestion : Serve with the sauce and plenty of white rice. TIME: prep time : 01:10 cook time : 01:00 !! 12