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Home , Cayenne pepper, Kavurma, Pita, Quince dessert, Tulumba

1st course & Redicchio Salad Revithosalata and Tratziki dip with Mediterranean Chickpea dip and and Cucumbers Lightly Seasoned with and Mint dip Çoban Salatası – Turkish Shephard’s Salad Orange Carrot Salad – Morocco (V)

2nd course Gnocchi ala Romana – Polenta dumplings topped with cheese and baked to a golden brown. Dolmasdes Yinlandzi – (V) Leaves stuffed with Rice, , and Karnabahar Corbasi – Turkey Cauliflower Soup Shrimp Pil-Pil – Morocco

3rd course Steak alla Pizzaiola –Pan fried beef sirloin served with a garlic and sauce, served with vegetables and rissole potatoes Chicken Santorini – Baked chicken with vegetable, and rice Lamb Sautéed with Peppers and Barley Baked Cod with Wine & Herbs, dried Tomatoes and Vegetarian Tagine – A blend of vegetable blanched in vegetable fond and seasoned with Za'atar . Spicy upon request.

Desserts Fragole Balsamico ( with Balsamic Vinegar) – Italy Tumumba – Greece Firinda Kuru Yemisli Ayva Tatlisi – Turkey Oranges with Ice cream – Morocco

Fennel & Radicchio Salad - Serves 1

2 tablespoons oil 1/4 cup torn romaine 2 tsp fresh lemon juice 3/4 cups torn radicchio 1 tsp shallot, minced 1 tablespoon leaves (chiffanode) 1/2 cup small fresh fennel bulb, trimmed, cut 1-1/2 tablespoons sliced pitted black vertically into thin slices (use a mandoline)

Whisk , lemon juice and minced shallot to blend in small bowl. Season dressing to taste with and pepper. Hold for service. Shave fennel hold in lemon . Hold cold. Tear radicchio hold covered, cold. Toss romaine, fennel, and radicchio with dressing in bowl. Plate. Garnish with sliced olives and basil, serve.

Revithosalata and Tzaziki dip with Pita Revithosalata Serves 10

2 (15 ounce) cans chickpeas, drained 2 -3 dashes red wine vinegar 1 -2 shallots 1/2 cup extra virgin olive oil 1/2 bunch , chopped salt & pepper 1 lemon

Directions In a processor, add the shallot. Pulse to get it started. Add chickpeas in batches and pulse each time. Season and add the juice of one lemon and the vinegar. Pulse again. Then slowly drizzle in the olive oil as you are mixing it until it becomes a smooth consistency. More oil may be necessary to make it smoother. After the blending process, fold in the chopped parsley Hold for service

Tatziki - Serves 10

2 cups Greek yogurt 1/4 cup fresh mint 1 Seedless Cucumbers 1 tbs Olive oil 1 small garlic 1/4 cup Salt

Wash the cucumbers. Grate using the largest holes. Place in a colander and toss with the salt, allow the water to drain out for at least an hour. Drain the yogurt in cheesecloth. Wring the cheesecloth. Finely chop the mint. Mince the garlic and mix with the yogurt, olive oil and cucumber. Season with salt and pepper. Hold for service.

To serve: Cut 1 pita into wedges. Place Revithosalata in a small ramekin and drizzle a small amount of olive oil on top. Place Tatziki in a small ramekin Place both on an oval dish with pita wedges.

Shepherd’s salad 6 servings

1 pound tomatoes, Medium dice diced 1/2 to 1 teaspoon Turkish or 3/4 pound seedless cucumbers, Medium diced Salt to taste 1 green pepper, seeded and small to 3 tablespoons fresh lemon juice medium diced 3 tablespoons extra virgin olive oil 1/2 small red , sliced 1/8 inch 1 to 2 ounces , crumbled (1/4 to 1/2 cup) 1/4 cup coarsely chopped flat-leaf parsley Black olives 1 tablespoon chopped Romaine lettuce leaves and pita bread for 2 tablespoons chopped mint serving 1 teaspoon

Combine tomatoes, cucumbers, peppers, onion, parsley, dill, mint. Hold cold covered. Combine sumac, Aleppo, salt, lemon juice, oil. Hold for service Prep the olives and romaine, refrigerate for service Service: Toss 1 cup of vegetables with dressing. Plate romaine, top with vegetables. Garnish with olives, feta, and pita bread.

Moroccan Carrot and Orange Salad Serves 4

4 navel oranges 1/4 teaspoon ground 1 orange zested and juiced 1/4 teaspoon 1 lemon, zested and juiced 1/4 cup extra-virgin olive oil 2 tablespoons Salt 1/4 teaspoon cinnamon 1 pound carrots, cut into juliennes

Zest and then juice 1 orange In a large bowl, whisk the orange and lemon juice with the , sugar, cinnamon, cumin and cayenne. Gradually whisk in the olive oil and season the dressing with salt. The remaining 3 oranges should be cut into supremes. Squeeze the orange remains to capture all the juice into the dressing mixture. Toss the carrots with the dressing and let stand at room temperature for 40 minutes. For service: Place Romaine leaf in center of plate. Arrange the carrot salad on leaf, fan 3 oranges supremes around carrots and serve.

Gnocchi ala Romana Serves 6?

3 cups whole 3/4 cup semolina 1 teaspoon salt 1/4 cup plus 2 tablespoons unsalted , melted 3 oz finely grated Parmigiano-Reggiano (1 1/2 cups) 1 large egg

Bruschetta to garnish 6 Tomatoes, small diced 1 clove garlic, minced ¼ C Red onion, small diced Olive Oil Salt and Pepper to taste

Whisk together milk, semolina, and 1 teaspoon salt in a 2-quart heavy saucepan and bring to a boil over moderate heat, whisking. Simmer, stirring constantly with a spatula, until very stiff, 5 to 8 minutes. Remove from heat and stir in 2 tablespoons butter and 3/4 cup Parmigiano-Reggiano. Beat in egg. Spread gnocchi mixture 1/2 inch thick on an oiled 1/2 sheet pan and chill, uncovered, until very firm, about 1 hour. Cut out squares with a 2.5 inch cutter and half pieces to form triangles from gnocchi mixture. For service Preheat oven to 425°F. Arrange 3 triangles, slightly overlapping, in a well-buttered eared dish. Brush gnocchi with melted butter and sprinkle with Parmigiano. Bake in oven until gnocchi are beginning to brown, 15 mins Garnish with bruschetta dust with additional Parmigiano.

Dolmades Yinlandzi stuffed with rice, lemon, and herbs Yield: 32 pieces (10 servings+)

1 cup long grain Basmati) rice ½ cup parsley leaves chopped (reserve stems for later) 6 oz olive oil ½ cup dill , chopped (reserve stems for later) 2 cups , minced Salt and Pepper to taste 4 garlic gloves, minced 32 grape leaves, rinsed and soaked in cold water for a 1 tsp salt minimum of 24 hours 3 cups scallions, thin sliced, green parts included Veg stock as needed (about 8 oz) 3 oz lemon juice Pickled onions ¼ cup lemon pulp Lemon wedges Veg stock as needed ( about 24 oz) Parsley sprigs

Sauté the rice over medium heat in 4 oz oil. Add onions, garlic and salt and sauté for 5 mins. Add lemon pulp, and 1-½ tsp lemon juice sauté 2 mins more. Add 16 oz stock and simmer for 10 mins or until the rice is cooked al dente, add more stock if needed. Stir in the scallions, parsley and dill. Add salt and pepper to taste. Cool to room temp. Place 1 heaping tsp of filling near the lower end of the underside of a grape leaf. Fold the bottom over the filling, fold in the sides and roll up completely. Place seam side down on a tray. Repeat Cover the bottom of a pan with the reserved parsley and dill stems place the rolls on top seam side down drizzle with remaining oil and 1-1/2 tsps lemon juice over rolls. Add enough simmering stock to come ½ up the rolls. Cover and bake at 350F for 45 mins, or until leaves feel tender. Sprinkle with remaining lemon juice. Allow to cool completely in the cooking liquid then drain and reserve. Service Place 3 rolls on a plate and drizzle with cooking liquid, plate opposite 1 tbls pickled onions, garnish with parsley sprig and lemon wedge.

Cauliflower Soup (Karnabahar Corbasi, Bayram Soup) 4 servings.

1 small head of Cauliflower, stems, leaves peeled off, 6 tbsp all purpose florets separated 2 cup milk, warm 1 qt chicken broth Salt 4 tbsp butter Pepper

Sauce: 2 garlic clove, smashed with salt 2 tsp lemon juice 2 egg yolk Cayenne pepper

Put aside about 8-10 mini size florets. Cook the rest of the florets with chicken broth for about 10 minutes in a medium sized pot over medium heat. Pour it into the blender and blend until smooth. Make a roux with the butter and flour and slowly pour the warm milk in it while stirring constantly. The milk and flour should blend very well. Add the mixture from the blender also add in the remaining mini florets, salt and pepper, stir. Cook for about 10 minutes over medium heat partially covered Mix together the garlic, egg yolk and lemon juice. Temper this mixture into the puree. Turn the heat to low, don't boil the soup. Cook for 2 more minutes. Sprinkle some cayenne pepper on top before serving. Top with sautéed Serve in Crock

Moroccan Shrimp Pil Pil – Serves: 6

16 oz of shrimp (peeled, tail on) 1/2 tablespoon of crushed garlic 5 medium tomatoes 1 teaspoon of cumin 1/4 cup of finely chopped parsley 1/4 teaspoon of 1/4 cup of finely chopped cilantro 1 teaspoon of salt 2 tablespoons of olive oil 1/4 teaspoon of pepper 1 tablespoon of tomato paste

Directions and seed tomatoes coarsely puree On medium heat, cook the tomato puree, tomato paste, parsley, cilantro, garlic, olive oil, and all the for 15 minutes. Hold for service For service: In an eared bowl, place the 3 oz. shrimp, drizzle some olive oil, and cover with the tomato sauce. WIPE BOWL EDGE BEFORE . Bake in preheated oven at 350 degrees and bake the shrimp for 10-15 minutes or until done. Serve the shrimp hot with toasted bread.

Steak alla Pizzaiola - Serves 1

1 flatiron steak 1/4 cup red wine salt and , to taste 7-oz. whole peeled tomatoes, crushed by hand flour for dredging 4 basil leaves, torn in half 1 tbsp. olive oil 4 fresh leaves 2 garlic, smashed 1 slice provolone pinch crushed red chile flakes Grated Parmigiano

Season steak with salt and pepper to taste, lightly dredge with flour, shake off excess flour. Heat oil in a sauté pan over medium-high heat. Sear steak, flipping once, until browned, about 4 minutes. Transfer steaks to a sizzle plate. Place in oven until just under desired ordered temp. Return pan to medium-high heat. Add garlic and cook, stirring frequently, until golden. Add chile flakes and wine and cook until wine has reduced by 3/4. Add tomatoes, basil, and oregano, season with salt and pepper to taste, and bring to a simmer. Add steak cover with provolone and smother in sauce. Plate with veg and potatoes. Dust with parmigiano.

Chicken Santorini - 4 servings

Pre-prep 4 boneless skin on chicken breast 1/2 small onion sliced 8 ounces water 1/2 lemon 1-1/2 ounces salt 1 bay leaves fresh 1 teaspoons cracked black peppercorns 2 cloves garlic 8 ounces of ice (not a cup)

Combine all of the above except the ice and chicken in a small pan and bring to a boil over high heat. Cover and remove from the heat and let sit for ten minutes. Put the ice in a bowl. Pour the herb brine over the ice. Stir till the ice is dissolved and mixture is completely chilled. Put the chicken in the brine, cover, and refrigerate overnight.

Main recipe 4 Tbs. butter 1 rib, finely chopped 4 Tbs. olive oil 8-oz. tomato, medium diced 1 lg. onion, small diced Chicken stock 1 green pepper, small diced 8 ounices white wine 1 zucchini, small diced 1/2 C. grated parmesan cheese 2 garlic cloves, minced salt & pepper

Pre-prep Directions Heat butter and oil in a sauce pot. Add onion, green pepper, garlic and celery, and zucchini; sweat until soft. Add tomato and stock to cover, simmer until tender. Add stock as needed. Hold for service Combine the wine and cheese. Hold for service.

Service Directions

Heat a small sauté pan with a small amount of oil over high heat. Pat the chicken skin dry; sear skin side down. (Do not char). When golden brown and crisp, turn and add 16 oz of the prepped veg mixture, pour 2 oz of the wine and cheese mixture over the chicken skin and place in 350F oven to finish (approx. 15 minutes.) /salt & pepper to taste. Serve with herbed basmati rice

Lamb Sauté with Pepper - (Biberli Kuzu ) 13 portions

1 5 3/4-pound bone-in leg of lamb, well trimmed 2 large garlic cloves, minced, divided 3 large heads of garlic, cut horizontally in half 1 bunch fresh (about 1 ounce) 25 oz dry white wine 1 oz butter

Preparation Preheat oven to 475°F. Place lamb in large roasting pan. Rub all over with half of minced garlic. Sprinkle with salt and pepper. Place halved heads of garlic around lamb, cut side up. Scatter 1 bunch thyme over and around lamb. Roast lamb 20 minutes. Reduce oven temperature to 350°F. Bring wineto a boil in a pot . Pour wine around lamb. Cover with foil and roast until lamb is very tender, about 2 hours 45 minutes longer. Cover and refrigerate until cold throughout Portion into 13(Apprx. 6 oz) with the braising liquid. Hold for service

MAIN RECIPE (1 serving)

1 tbsp extra virgin olive oil 1/4 red , cut in medium dice 1 tsp butter 1/2 green frying pepper, cut in medium dice 1/2 cup onion, 1/8 inch sliced pinch 1/2 garlic clove, 1/8 inch sliced 1/2 tsp lemon zest 1/2 cup tomato, medium diced Salt& Pepper to taste Add the onion, olive oil and butter, saute for about 2-3 minutes.Then add the lamb and the rest of the ingredients. Cover and cook for about 15-20 minutes until the vegetables are softened on medium heat.

Plate in bistro bowl over Barley pilaf, add jus, garnish

Merluzz moħmija bil Inbid Baked Cod with Wine & Herbs, oven dried Tomatoes and Rice

1 sprig fresh thyme 1 tablespoons extra-virgin olive oil 2 sprigs fresh parsley 1 teaspoons freshly squeezed lemon juice 1 bay leaves, fresh 3 oven dried plum tomatoes, for garnish 2 cloves garlic, smashed Cous cous 1 (6-ounce) cod block Brunoise carrot salt and pepper Scallions, thinly sliced 2 oz dry vermouth

Oven dried tomatoes

Plum tomatoes as needed (1-1/2 per serving) Course salt as needed Oilve Oil Preheat oven to 450 degrees F.

Plum tomatoes as needed (1-1/2 per serving) Halve plum tomatoes lengthwise. Place cut-side up on a baking sheet, season with salt and let stand 20 minutes. Roast in a 250F oven until slightly dry but still juicy, about 4 hours. Drizzle with olive oil and sprinkle with thyme. Hold for service

For service: Make a bed of herbs in a small sauté pan with the thyme, ½ the parsley sprigs, the bay leaves and the garlic. Season both sides of the fish with salt and pepper and place on top of the herbs. Add the vermouth and drizzle with oil over the fish. Cover loosely with foil and bake until the fish is opaque, about 15 to 20 minutes, depending on how thick the fillets are. Remove the fish to the plate. Reserve the garlic and thyme sprigs. Quickly bring the sauce to a boil over high heat and cook until reduced by half. Whisk in the remaining olive oil and the lemon juice. Season with salt and pepper. Pour sauce over fish and garnish with the remaining parsley sprigs, the reserved garlic and thyme, 3 tomato halves and cous cous. Sprinkle with finely chopped and dried fresh parsely.

Vegetable Tagine - Servings: 8 -.

4 tablespoons butter or 4 tablespoons extra virgin olive 1/2 cup tomato puree oil 2 cups chickpeas, cooked or canned ( if canned, drain 4 medium onions, diced and rinse) 4 small fresh mild/ frying peppers, thinly sliced 2 cups carrots, cut into 1/2 inch dice 2 tablespoons paprika 3 cups green , cut into 1 inch pieces 1 teaspoon cayenne pepper 2 zucchini, cut into 1 inch dice 2 teaspoons ground cumin 1 1/2 cups frozen green peas 2 cups dried Veg stock as needed 8 tomatoes, peeled, seeded and chopped

Directions In a medium or large saucepan over medium heat, warm the butter or oil. Add the onions and chilies and cook until the onions begin to soften, about 10 minutes. Add the paprika, cayenne and cumin and continue to sauté until the onions are tender and fragrant, a few minutes longer. Add the lentils, tomatoes, tomato puree and vegetable stock just to cover. Simmer for about 20 minutes. Add the chickpeas, carrots, green beans, zucchini, and green peas. Simmer until tender, about 10 to 15 minutes more. Hold cold for service

Service Heat 1-1/2 cups of vege prep. Add the parsley and zaatar during the last five minute of cooking. Season to taste.

Plate in large eared bowl. DO NOT FLATTEN SMOOTH.

Za'atar Prep Time: 5 minutes Total Time: 5 minutes

Ingredients: 1/4 cup sumac 2 tablespoons thyme 1 tablespoon roasted seeds 2 tablespoons 2 tablespoons oregano 1 teaspoon coarse salt

Preparation: Grind the sesame seeds in food processor or with mortar and pestle. Add remaining ingredients and mix well. Store za'atar in a cool, dark place in a plastic zip bag or in an airtight container. When stored properly, za'atar can be used from 3-6 months.

Tulumba – Greece Ingredients 2 cups water 1 cup milk 1/3 of a cup vegetable oil or butter 1 tbsp sugar 420g all-purpose flour (15 oz.) a pinch of salt 4 eggs 1 tbsp vanilla extract 1 tbsp white wine vinegar vegetable oil for deep frying

For the 3 cups sugar 2 cups water 1 tsp lemon juice

Start by making the syrup first. In a small pot add all the ingredients for the syrup and bring to the boil. Let the syrup boil for 4-5 minutes, until the sugar was dissolved and the syrup has slightly thickened. Set aside to cool down completely. Prepare the : Heat in a pot, the milk, water, sugar, salt and oil and bring to the boil over medium-high heat. As soon as the mixture boils and the sugar has dissolved, remove the pan from the heat and add all the flour at once. Stir vigorously, until all the flour is incorporated, for about 30-60 seconds. Return the pot on the stove, heat on a LOW flame. Cook while stirring constantly for 30-60 seconds, until the batter is think like pate choux. Transfer the mixture into a mixer bowl. What the paddle attachment, mix at medium speed until cool. With the mixer running, add the 4 eggs, one at a time, waiting until each egg is fully incorporated. Scrape down the sides of the bow before each egg. Mix until the dough is smooth and glossy. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. Add the vanilla extract and the white vinegar and mix again, until incorporated. To make : Place batter in a fitted with a large 1cm star nozzle. Squeeze 5cm dough pieces, cutting the dough with wet scissors, into the hot oil. Do not to overcrowd. Turning them sides and pushing them down into the hot oil, until nicely colored and cooked through. Remove with a slotted spoon and place on kitchen paper to drain. On a clean sheet pan, cover in the cold syrup and leave them for 2-3 minutes to absorb the syrup. Repeat with the rest of the dough. Serve the tulumba pastries at room temp

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Quince - (Firinda Kuru Yemisli Ayva Tatlisi) - Prep 4 servings.

1 quince, peeled, core removed, sliced 1/4 cup , crumbled 1 tbsp butter 1/4 cup , silvered 1/4 cup Golden raisins, soaked in hot water for 15 2 tbsp butter, cut in cubes minutes 1/3 cup grape molasses 1/2 cup dried apricots, cover with water, cook for 2 minutes, drain

Sauté the quince with butter until the color turns light pink. Place in 4 ramakins. Add the raisins, apricots, walnuts and almonds. Sprinkle the butter pieces over the top. Pour the molasses all over. Preheat the oven to 325 F and bake for about 30 minutes. Hold a room temp for service.

To serve Plate on oval dish next to a dollop of unsweetened whipped cream Garnish with mint.

Cinnamon Oranges with vanilla ice cream - Serves: 4 servings

2 oranges 1 teaspoons ground cinnamon 2 tablespoons honey Vanilla ice cream 1 1/2 tablespoons orange flower water Fresh mint leaves, torn, for garnish

Directions Peel oranges and slice into 1/4-inch thick slices. Place in a single layer and drizzle with orange flower water Combine honey, remaining orange flower water and cinnamon. Hold For service: Tile three orange slices over ice cream and drizzle honey mixture over oranges and garnish with mint leaves.