I like this delicious salad very much, it is fantastic when combined with grilled meat. When we gather in a large number I usually make this salad or rice salad (you can find rice salad on my blog, too). Actually there is one more salad I like a lot and I will make a recipe for it, too.

INGREDIENTS:

125 g of couscous

190 ml of vegetable stock

1 cucumber for salad

2 red peppers

200 g sweet corn ( canned )

2 pieces of spring onions

250 g of cherry tomatoes

2 spoons of fresh parsley ( finely chopped )

Squeeze of 1 – 1 ½ lemon ( according to your taste )

Salt ( according to your taste )

80 ml of oil

250 g of Feta cheese ( cut in cubes )

PROCEDURE :

1 . pour the cooked vegetable stock over couscous and leave it covered for 4 – 5 minutes …

2 . cut the cucumber into cubes, halve the cherry tomatoes, slice the spring onion, deseed the peppers and cut them into smaller strips, drain the liquid from the canned corn …

3 . put the couscous and vegetables into a bowl, add oil and season with lemon and salt …

4 . mix the salad well …

5 . serve the salad on plates and put the cubes of Feta cheese on it …

NOTES AND ADVICE :

1 . Instead of vegetable stock you can use boiled water to pour over couscous, but in this case you should use Vegeta and salt to season the salad.

2 . Add as much lemon squeeze as wished, to make the salad sour to your taste.

3 . If there is some salad left, put it into the fridge, as it will be delicious the following day, as well.

4 . Be careful when adding the salt, since vegetable stock is already salty.

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We all know that people eat well in Turkey, there is plenty of food in the house full of family members and friends.

Breakfast and tea are never skipped, their breakfast is very rich, they start the day with various dishes. The table is full of different, cooked food like this Menemen for example, which is often found on their breakfast table.

INGREDIENTS :

10 eggs

5 tomatoes

3 bell peppers or 5 green peppers ( mild )

1 onion ( large )

200 g sujuk

30 ml of oil

1 teaspoon of mint ( spice )

½ teaspoon of time ( spice )

1 or ½ chilli pepper ( depending on how hot you like )

Salt ( to your taste )

Pepper

PROCEDURE :

1 . wash and clean the bell peppers and tomato and cut them all on tiny cubes 1x1cm…

2 . peel the onion and cut it on tiny cubes…

3 . wash the chilli peppers, deseed them and cut them as tiny as possible …

4 . peel the sujuk , halve it and cut it as wished …

5 . whisker the eggs …

6 . put the onion on the hot oil and fry it for ca. 4 minutes…

7 . then add the sujuk and continue frying till the onion gets golden …

8 . add the bell peppers and continue stewing for 4 – 5 minutes …

9 . then add the tomatoes and all the spices and continue frying for ca. 7 – 8 minutes …

10 . add the eggs and fry them with constant stirring till they are done …

NOTES AND ADVICE :

1 . You can serve Menemen with some bread, sour cream, olives, feta cheese, etc.…

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This recipe is excellent for each occasion because you do not have to stay in the kitchen half of the day to prepare dinner for your guests. Besides, you can choose your favourite taste of this stew, but I will state this down as advice. I would call this Party Stew because of its quantity.

INGREDIENTS :

500 g of mixed minced meat ( you can use beef as well )

500 g of beef – for goulash

500 g of pork – for goulash ( you can use veal, too )

500 g of smoked pancetta

500 g of green bell pepper

500 g of yellow bell pepper

500 g of red bell pepper

500 g of onion

100 ml of oil ( for frying )

FOR THE SAUCE :

1 kg of peeled tomatoes ( tinned chopped tomatoes )

700 ml of cooking cream

500 g of Arrabbiata sauce ( from the jar)

400 g of Tikka Masala sauce (from the jar)

25 g of salt

15 g of sweet red pepper (spice)

1 g of pepper (ground)

3 g of Kayan pepper – not obligatory ( spice )

2 g of curry (spice)

PROCEDURE :

1 . cut the meat into cubes, as for goulash …

2 . cut the pancetta to cubes or strips …

3 . cut the onion to cubes and chop the bell-peppers to bigger cubes …

4 . put all the above-mentioned ingredients for the sauce into a bowl and mix whisk well ( leave the ready sauce aside for a while ) …

5 . heat the oil in a big pot or baking tray and add onion and fry it shortly ca. 3 – 4 minutes …

6 . add pancetta and minced meat and stew together for ca . 5 minutes …

7 . take the pot away from the oven and add other meat, bell-peppers and sauce …

8 . mix well to enable all the ingredients to get homogenous …

9 . cover the pot and put it into the oven preheated to 180 degrees for exactly 2 hours to cook lightly …

NOTES AND ADVICE :

1 . For this amount you need a really big pot or baking tray.

2 . Make sure that the pot is suitable for the oven, the pot must not have any parts made of rubber or plastic.

3 . There is no need to take your dinner out of the oven and stir it, while it is being cooked.

4 . If you want to prepare this dish for you and your family, use half of the ingredients.

5 . The stated amounts are large and they are suitable for ca. 12-15 people and for every occasion.

6 . With this stew you can serve only bread, which is quite sufficient if you ask me, but if you want to, you can serve gnocchi, spaetzle, potato dumplings or bread dumplings etc…

7 . Tikka Masala and Arrabbiata are not obligatory sauces and this is what I like in this recipe, which means that you always make the same stew and it always has a different taste or you always use your favourite sauce – it’s up to you.

8 . Instead of Tikka Masala and Arrabbiata sauce, you can use Schaschlik sauce, Zigeuner sauce, Chili sauce, Mexican sauce, Jäger sauce, etc. … simply choose your favourite sauce or two, as I do.

9 . If you choose only one sauce, make sure that the total amount of the sauce is 900 ml.

10 . Different sauce types are packed in jars and can be bought in the shops like Interspar, Kaufland, Lidl, etc

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Pure classics, but stuffed courgettes are always gladly seen on the table. What I like most about stuffed courgettes is that you can have a different stuffing each time, so it is never-ending creativity.

INGREDIENTS : ( for 4-5 bigger courgettes)

4 – 5 bigger courgettes

250 g of minced meat ( at your choice )

150 g of mushrooms ( canned)

200 g of corn ( canned )

50 ml of tomato sauce

1 onion

½ red bell-pepper

½ yellow bell-pepper

200 g of grated cheese ( for instance Gouda)

1 g of pepper

3 g of red pepper (spice)

7 g of Vegeta

3 g of salt

Oil ( for frying )

PREPARATION :

1 . wash the courgettes, cut the edge on the side where there is the stem, halve them and hollow the inside …

2 . chop the hollowed inside of the courgette …

3 . clean the onion and pepper-bells, wash them and chop into tiny cubes…

4 . fry the onions on the preheated oil, add meat and all the spices and continue stewing till the meat changes its colour …

5 . add tomato sauce, mushrooms and continue to stew for ca. 5 minutes…

6 . add the chopped courgette, add the pepper-bells and go on stewing for ca. 5 minutes …

7 . Add the corn and stir everything well at the end…

8 . Oil big tray and line courgettes into the tray…

9 . Fill the courgettes with filling and strew them with grated cheese…

10 . put the courgettes into the oven pre-heated to 180 degrees for ca. 45-50 minutes…

NOTE AND ADVICE :

Baking time may vary due to courgette thickness.

Be careful that your courgettes do not crumble while baking…

If the courgettes fall in the baking tray, just even their bottom with a knife a bit, before you stuff them.

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