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!! 1 Kadayif -(Konafa in Lebanon) ING: Servings: 8-10 people Syrup: [Sugar] 1 pound Water 1 1/4 cups [Lemon] juice 1 tbs Zest from 1 [orange] or 1/2 [lemon] [Rose water] or [orange water] 2 tbs Cake: Unsalted [butter] 9 oz Konafa pastry 1 pound [Ricotta] cheese 2 1/4 pounds 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 200í F 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] 3/4 cup Fine [cornmeal] 1 1/3 cups [Sugar] 1 tbs [Salt] 1 tsp [Baking powder] 2 tbs [Yogurt] 1 3/4 cups [Eggs] 2 [Olive oil] 1/4 cup [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 275í F 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] 1/4 oz Warm water 1 cup [Salt] 1 tsp [Sugar] 1 tsp [Flour] 3 1/2 cups [Olive oil] 1/4 cup Stuffing: [Ricotta] cheese 9 oz [Feta] cheese 5 oz Grated [kashkaval], optional 2 oz [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 275í F 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] 9 oz Finely chopped small [onion] 1 [Pine nuts] 1/8 cup Long-grain [rice] 1/4 cup Blanched, peeled and chopped [tomatoes] 2 oz Water, dry white [wine] or [fish stock] 1/4 cup [Salt] and freshly ground pepper to taste [Olive oil] 1 tbs [Lemon] wedges for garnish Chopped fresh [parsley] for garnish @ Servings: 4 people [Mussels] 1 pound Finely chopped medium [onion] 1 [Pine nuts] 1/4 cup Long-grain [rice] 1/2 cup Blanched, peeled and chopped [tomatoes] 3 oz Water, dry white [wine] or [fish stock] 1/2 cup [Salt] and freshly ground pepper to taste [Olive oil] 2 tbs [Lemon] wedges for garnish Chopped fresh [parsley] for garnish @ Servings: 6 people [Mussels] 1 3/4 pounds Finely chopped large [onion] 1 [Pine nuts] 1/3 cup Long-grain [rice] 3/4 cup Blanched, peeled and chopped [tomatoes] 5 oz Water, dry white [wine] or [fish stock] 3/4 cup [Salt] and freshly ground pepper to taste [Olive oil] 3 tbs [Lemon] wedges for garnish Chopped fresh [parsley] for garnish @ Servings: 8 people [Mussels] 2 1/4 pounds Finely chopped medium [onions] 2 [Pine nuts] 1/2 cup Long-grain [rice] 1 cup Blanched, peeled and chopped [tomatoes] 7 oz Water, dry white [wine] or [fish stock] 1 cup [Salt] and freshly ground pepper to taste [Olive oil] 1/4 cup [Lemon] wedges for garnish Chopped fresh [parsley] for garnish @ Servings: 10 people [Mussels] 2 3/4 pounds Finely chopped large [onions] 2 [Pine nuts] 2/3 cup Long-grain [rice] 1 1/4 cups Blanched, peeled and chopped [tomatoes] 9 oz Water, dry white [wine] or [fish stock] 1 1/4 cups [Salt] and freshly ground pepper to taste [Olive oil] 1/4 cup [Lemon] wedges for garnish Chopped fresh [parsley] for garnish @ Servings: 12 people [Mussels] 3 1/4 pounds Finely chopped medium [onions] 3 [Pine nuts] 3/4 cup Long-grain [rice] 1 1/2 cups Blanched, peeled and chopped [tomatoes] 10 oz Water, dry white [wine] or [fish stock] 1 1/2 cups [Salt] and freshly ground pepper to taste [Olive oil] 1/4 cup [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] 2 oz Ground [almonds] 1/8 cup [Paprika] 1 tsp [Salt] and freshly ground pepper to taste [Butter] 1/4 oz [Semolina] optional, as needed Soup: Plain [yogurt] 3/4 cup Egg yolk 1 [Flour] 1 tsp [Lamb] or [chicken stock] 1/2 cup Crushed [garlic] clove 1 Thick noodles 1 oz [Salt] and freshly ground pepper to taste Unsalted [butter] 1/4 oz Finely sliced small [onion] 1 Chopped [dill] small bunch @ Servings: 4 people Meatballs: Ground lean [lamb] 5 oz Ground [almonds] 1/4 cup [Paprika] 1 tsp [Salt] and freshly ground pepper to taste [Butter] 1 oz [Semolina] optional, as needed Soup: Plain [yogurt] 1 1/2 cups Egg yolk 1 [Flour] 2 tsp [Lamb] or [chicken stock] 1 cup Crushed [garlic] clove 1 Thick noodles 2 oz [Salt] and freshly ground pepper to taste Unsalted [butter] 1 oz Finely sliced medium [onion] 1 Chopped [dill] small bunch @ Servings: 6 people Meatballs: Ground lean [lamb] 7 oz Ground [almonds] 1/3 cup [Paprika] 1 tsp [Salt] and freshly ground pepper to taste [Butter] 1 oz [Semolina] optional, as needed Soup: Plain [yogurt] 1 pint Egg yolk 2 [Flour] 1 tbs [Lamb] or [chicken stock] 1 1/2 cups Crushed [garlic] clove 2 Thick noodles 4 oz [Salt] and freshly ground pepper to taste Unsalted [butter] 1 oz Finely sliced large [onion] 1 Chopped [dill] small bunch @ Servings: 8 people Meatballs: Ground lean [lamb] 10 oz Ground [almonds] 1/2 cup [Paprika] 1 tsp [Salt] and freshly ground pepper to taste [Butter] 1 1/2 oz [Semolina] optional, as needed Soup: Plain [yogurt] 1 1/2 pints Egg yolks 3 [Flour] 1 tbs [Lamb] or [chicken stock] 1 pint Crushed [garlic] cloves 3 Thick noodles 5 oz [Salt] and freshly ground pepper to taste Unsalted [butter] 1 1/2 oz Finely sliced medium [onions] 2 Chopped [dill] small bunch @ Servings: 10 people Meatballs: Ground lean [lamb] 12 oz Ground [almonds] 2/3 cup [Paprika] 1 tsp [Salt] and freshly ground pepper to taste [Butter] 2 oz [Semolina] optional, as needed Soup: Plain [yogurt] 2 pints Egg yolks 3 [Flour] 2 tbs [Lamb] or [chicken stock] 1 1/4 pints Crushed [garlic] cloves 3 Thick noodles 6 oz [Salt] and freshly ground pepper to taste Unsalted [butter] 2 oz Finely sliced large [onions] 2 Chopped [dill] small bunch @ Servings: 12 people Meatballs: Ground lean [lamb] 14 oz Ground [almonds] 3/4 cup [Paprika] 1 tsp [Salt] and freshly ground pepper to taste [Butter] 2 oz [Semolina] optional, as needed Soup: Plain [yogurt] 1 quart Egg yolks 4 [Flour] 2 tbs [Lamb] or [chicken stock] 1 1/2 pints Crushed [garlic] cloves 4 Thick noodles 7 oz [Salt] and freshly ground pepper to taste Unsalted [butter] 2 oz Finely sliced large [onion] 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] 1/4 cup or more [Quails] 2 Chopped [onions] 2 [Pine nuts] 1/2 cup Minced [garlic] cloves 1-2 [Tomatoes] 4 oz [Salt] and freshly ground pepper to taste [Allspice] pinch Grated hard, sharp [cheese] 1 oz Dry white [wine] or water 1/4 cup @ Servings: 4 people Large [eggplants] 4 [Salt] a few pinches [Olive oil] 1/2 cup or more [Quails] 4 Chopped [onions] 4 [Pine nuts] 1 cup Minced [garlic] cloves 3 [Tomatoes] 7 oz [Salt] and freshly ground pepper to taste [Allspice] pinch Grated hard, sharp [cheese] 2 oz Dry white [wine] or water 1/2 cup @ Servings: 6 people Large [eggplants] 6 [Salt] a few pinches [Olive oil] 1/2 cup or more [Quails] 6 Chopped [onions] 6 [Pine nuts] 1 1/2 cups Minced [garlic] cloves 4-5 [Tomatoes] 10 oz [Salt] and freshly ground pepper to taste [Allspice] pinch Grated hard, sharp [cheese] 3 oz Dry white [wine] or water 3/4 cup @ Servings: 8 people Large [eggplants] 8 [Salt] a few pinches [Olive oil] 3/4 cup or more [Quails] 8 Chopped [onions] 8 [Pine nuts] 2 cups Minced [garlic] cloves 6 [Tomatoes] 14 oz [Salt] and freshly ground pepper to taste [Allspice] pinch Grated hard, sharp [cheese] 4 oz Dry white [wine] or water 1 cup @ Servings: 10 people Large [eggplants] 10 [Salt] a few pinches [Olive oil] 1 cup or more [Quails] 10 Chopped [onions] 10 [Pine nuts] 2 1/2 cups Minced [garlic] cloves 7-8 [Tomatoes] 1 pound [Salt] and freshly ground pepper to taste [Allspice] pinch Grated hard, sharp [cheese] 5 oz Dry white [wine] or water 1 1/4 cups @ Servings: 12 people Large [eggplants] 12 [Salt] a few pinches [Olive oil] 1 cup or more [Quails] 12 Chopped [onions] 12 [Pine nuts] 3 cups Minced [garlic] cloves 9 [Tomatoes] 1 1/4 pounds [Salt] and freshly ground pepper to taste [Allspice] pinch Grated hard, sharp [cheese] 6 oz Dry white [wine] or water 1 1/2 cups @ 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 325í F 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] 1/4 cup 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 [Onion] 2 [Tomatoes] 3 [Olive oil] 1/2 cup 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 1/4 cup @ Servings: 6 people Long narrow [eggplants] 8 [Salt] 2 tbs [Onion] 3 [Tomatoes] 4 [Olive oil] 1/2 cup 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 1/2 cup @ Servings: 8 people Long narrow [eggplants] 10-11 [Salt] 3 tbs [Onion] 4 [Tomatoes] 5 [Olive oil] 3/4 cup 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 3/4 cup @ Servings: 10 people Long narrow [eggplants] 13 [Salt] 3 tbs [Onion] 5 [Tomatoes] 7 [Olive oil] 3/4 cup 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 3/4 cup @ Servings: 12 people Long narrow [eggplants] 16 [Salt] 1/4 cup [Onion] 6 [Tomatoes] 8 [Olive oil] 3/4 cup 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 1 cup @ 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 2 pounds [Sugar] 4 cups [Lemon] juice 1 tsp Water 4 1/2 cups [Cornstarch] 1 cup [Cream of tartar] 1 tsp [Rose water] 2 tbs Peeled and toasted [pistachios], [almonds] or [hazelnuts] 3/4 cup [Butter] for greasing [Confectioner's sugar] 2 1/2 cups [Cornstarch] 1/4 cup @ TOOLS: Heavy [saucepans] [Wooden spoon] [Candy thermometer] [Whisk] Flat plate 10 x 10 in 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 : Srore 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] 1 cup [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] 2 cups [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] 3 cups [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] 4 cups [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] 5 cups [Olive oil] 1/4 cup 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] 6 cups [Olive oil] 1/4 cup 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 1/2 cup [Sugar] 1/4 cup Fresh [lemon] juice 1 tsp [Strawberries] 3/4 cup [Milk] 1 tbs @ Servings: 4 people Water 1 cup [Sugar] 1/2 cup Fresh [lemon] juice 2 tsp [Strawberries] 1 1/2 cups [Milk] 2 tbs @ Servings: 6 people Water 1 1/2 cup [Sugar] 3/4 cup Fresh [lemon] juice 1 tbs [Strawberries] 2 1/4 cups [Milk] 3 tbs @ Servings: 8 people Water 1 pint [Sugar] 1 cup Fresh [lemon] juice 1 tbs [Strawberries] 3 cups [Milk] 1/4 cup @ Servings: 10 people Water 1 1/4 pints [Sugar] 1 1/4 cups Fresh [lemon] juice 2 tbs [Strawberries] 3 3/4 cups [Milk] 1/4 cup @ Servings: 12 people Water 1 1/2 pints [Sugar] 1 1/2 cups Fresh [lemon] juice 2 tbs [Strawberries] 4 1/2 cups [Milk] 1/3 cup @ 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 1/4 inch thick slices of lean sirloin or [leg of lamb] or [leg of veal] 4-8 Stuffing: [Butter] 1 oz Chopped medium [onion] 1 Ground [lamb] 5 1/4 oz Canned, peeled and chopped [tomatoes] 1/4 cup Toasted and chopped [walnuts] 1/4 cup [Breadcrumbs] 1/4 cup 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] 1/4 cup Dry red [wine] 1/4 cup Crushed [garlic] cloves 1-2 [Bay] leaves 2 @ Servings: 4 people 1/4 inch thick slices of lean sirloin or [leg of lamb] or [leg of veal] 8-12 Stuffing: [Butter] 2 oz Chopped large [onion] 1 Ground [lamb] 10 oz Canned, peeled and chopped [tomatoes] 1/2 cup Toasted and chopped [walnuts] 1/2 cup [Breadcrumbs] 1/2 cup 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 1/4 cup [Chicken stock] 1/2 cup Dry red [wine] 1/2 cup Crushed [garlic] cloves 3 [Bay] leaves 3 @ Servings: 6 people 1/4 inch thick slices of lean sirloin or [leg of lamb] or [leg of veal] 12-18 Stuffing: [Butter] 3 oz Chopped large [onions] 1-2 Ground [lamb] 1 pound Canned, peeled and chopped [tomatoes] 3/4 cup Toasted and chopped [walnuts] 3/4 cup [Breadcrumbs] 3/4 cup 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 1/4 cup [Chicken stock] 3/4 cup Dry red [wine] 3/4 cup Crushed [garlic] cloves 4-5 [Bay] leaves 3 @ Servings: 8 people 1/4 inch thick slices of lean sirloin or [leg of lamb] or [leg of veal] 16-24 Stuffing: [Butter] 4 oz Chopped large [onions] 2 Ground [lamb] 1 1/4 pounds Canned, peeled and chopped [tomatoes] 1 cup Toasted and chopped [walnuts] 1 cup [Breadcrumbs] 1 cup 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 1/2 cup [Chicken stock] 1 cup Dry red [wine] 1 cup Crushed [garlic] cloves 6 [Bay] leaves 4 @ Servings: 10 people 1/4 inch thick slices of lean sirloin or [leg of lamb] or [leg of veal] 20-30 Stuffing: [Butter] 5 oz Chopped large [onions] 2-3 Ground [lamb] 1 3/4 pounds Canned, peeled and chopped [tomatoes] 1 1/4 cups Toasted and chopped [walnuts] 1 1/4 cups [Breadcrumbs] 1 1/4 cups 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 1/2 cup [Chicken stock] 1 1/4 cups Dry red [wine] 1 1/4 cups Crushed [garlic] cloves 7-8 [Bay] leaves 5 @ Servings: 12 people 1/4 inch thick slices of lean sirloin or [leg of lamb] or [leg of veal] 24-36 Stuffing: [Butter] 6 oz Chopped large [onions] 3 Ground [lamb] 2 pounds Canned, peeled and chopped [tomatoes] 1 1/2 cups Toasted and chopped [walnuts] 1 1/2 cups [Breadcrumbs] 1 1/2 cups 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 3/4 cup [Chicken stock] 1 1/2 cups Dry red [wine] 1 1/2 cups 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