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Red Lentil Soup

 

Ingredients:  (Serves 6)

 

1 cup Duru Red Lentils

1 medium carrot

1 medium yellow onion

1 medium potato, peeled,

1 tbsp salt

1 ½ tsp Cavani Black Peppercorns

1 tbsp cumin

50 ml Kirlangic Extra Virgin Olive Oil

2 ½ tbsp butter

1 ½ tbsp flour

2 lt beef or vegetable stock

 

Preparation:

 

1. Rinse the lentils in plenty of water and drain. Rinse and roughly chop the potato, onion and carrot. Heat olive oil in a pot.  Add and sauté the vegetables for a few minutes and then add the lentils.

2. After a few more minutes, add vegetable or beef stock, cumin, black peppercorns and season with salt.

3. Once the vegetables are tender, use a hand blender or food processor to mix until smooth.

4. in a separate small saucepan, sauté flour in butter until golden.  Stir mixture into the soup.

5. Stir well, dilute the soup if it’s too thick and serve hot.

Grilled Halloumi Cheese in Vine Leaves

 

Ingredients: (Serves 6)

 

2 packs / 14 slices Halloumi Cheese

14 jarred Kemal Kukrer Grape Vine Leaves

Kirlangic Extra Virgin Olive Oil

Sweet chili sauce

 

Preparation:

 

1. Rinse to remove the salt from the cheese.

2. Cut cheese into 14 slices and soak in warm water for 2-3 hours.

3. Soak away the brine in warm water for 4-5 hours.

4. Rinse and pat dry cheese and vine leaves.

5. Place vine leaves on a clean surface and place slice of cheese in the center of each one. Gather up the edges of each leaf to form a rectangular package.

6. Brush both sides with olive oil.

7. Grill on the barbeque or in a char-grill pan until you see the grill marks on the leaves.

8. Drizzle with chili sauce and serve immediately before the cheese hardens.


Grilled Bangus with Beet and Bulgur Salad

 

Ingredients: (Serves 6)

 

6, 180 g Bangus filets

2 tbsp Kirlangic Extra Virgin Olive Oil

Salt, to taste

Cavani Black Pepper, to taste

 

Ingredients for the Beet and Bulgur Salad:

 

4 medium beets

3 tbsp Kemal Kukrer Pomegranate Sour / Concentrate

½ cup Duru Fine Bulgur, rinsed in cold water

¼ cup spring onions

¼ cup mint, chopped

2 tbsp Cavani Red Wine Vinegar

¼ cup Kirlangic Extra Virgin Olive Oil

¼ cup silvered almonds

Salt, to taste

Cavani Black Pepper, to taste

 

Preparation:

 

1. For the bulgur salad, place the beets in a pot with water to cover.

2. Boil until tender and drain, reserving the cooking liquid.

3. Puree one of the beets in the reserve liquid with pomegranate sour / concentrate.

4. Put the bulgur in a small saucepan. Add the beet puree, season with salt and black pepper, and bring to a boil.  Cover, remove from heat and put to one side.

5. Dice the remaining beets, place in a mixing bowl and combine with spring onions, mint, red wine vinegar, extra virgin olive oil and almonds and season with salt and black pepper.  Use a fork to fluff the bulgur and mix the ingredients thoroughly.

6. Preheat the grill.  Season the Bangus filets with salt and black pepper.  Then brush with olive oil and cook.

7. To serve, arrange each serving of grilled fish on a bed of bulgur salad.

Vegetable Medley with Olive Oil


Ingredients:  (Serves 6)


2 medium zucchini

300 g green beans, trimmed

2 medium aborigines

1 large red bell pepper

2 large tomatoes

1 large whole onion, peeled

2 sprigs basil

½ cup + 4 tbsp Kirlangic Extra Virgin Olive Oil

¼ cup hot water

1 tbsp sugar

3 tsp salt


Preparation:


1. Peel alternating finger-width strips of the aborigines.  Cut into lengthwise slices and place in a bowl of water, seasoned with 1 teaspoon salt.

2. Peel the skins of the tomatoes, remove seeds and dice.

3. Place 2 tablespoons olive oil and ¼ cup hot water in a stainless steel pot.

4. Put the whole peeled onion in the middle of the pot and arrange the green beans around it.

5. Spoon ¾ of the diced tomatoes into the spaces around the edges of the pot. Sprinkle 1 ½ teaspoon of salt over the vegetables.  Place a heat proof plate inside the pot on top of the vegetables. Cover with the lid and cook for 10 minutes on medium heat and 20 minutes on low heat.

6. Meanwhile, remove the aborigines from the water, squeeze off any excess water and pat dry.  Fry the aborigine slices on one side only in ½ cup of olive oil.

7. Peel alternating strips of the zucchini and slice lengthwise.

8. Cut the red bell pepper into eight pieces.

9. After the beans have cooked for an hour, remove the plate.  In the same pot, add a layer of zucchini and red bell pepper.

10. Add a layer of aborigine, with the fried side facing upwards.

11. Sprinkle ½ teaspoon salt and 2 teaspoons sugar over the vegetables.  Mix the remaining diced tomatoes and basil and pour over the vegetables.

12. Cook on medium heat for 25-30 minutes.

13. When the pot has cooled sufficiently, removed the lid and use a plat to keep the vegetables in place as you pour out the liquid into a small frying pan.

14. Next, use a large serving plate to cover the top of the pot, upside down.  Flip the pot over so the vegetables are now on the serving plate.

15. Reduce the liquid over medium heat by about half. Add 2 tablespoons olive oil and drizzle the liquid over the cooked vegetables. Serve at room temperature. 

 

Sea Bass in Milk Sauce with Vegetable Mashed Potatoes



Ingredients:  (Serves 6)

 

6 sea bass filets

1 lemon, juice of

600 ml / 3 cups milk

150 g / 1 ¼ cup flour

1 bunch dill, finely chopped

3 ½ tbsp Cavani Capers in Vinegar

Salt, to taste

 

For the mashed potatoes:

 

4 medium potatoes

Spinach leaves

2 medium onions

2 tbsp Kirlangic Extra Virgin Olive Oil

Pomace Olive Oil, as needed for frying

1 red bell pepper, grilled

 

Preparation:

 

1. Cut the onions into thin slices.  Cook onions in 2 tablespoons of olive oil in a heavy skillet over medium heat.

2. Wash the spinach leaves and cut into small pieces.  Add to the onions.

3. In a separate pot, boil the potatoes until tender, then peel and mash.

4. Grill the red bell pepper. Remove the stem, dice and add to the mashed potatoes.

5. Add the sautéed onions and spinach leaves to the mashed potatoes and mix.

6. Coat the fish filets with flour.  Heat olive oil in a large frying pan.  

7. Fry the filets on both sides.

8. Then squeeze the juice of half a lemon on the fish and pour half of the milk over it.

9. Add the chopped dill and capers.  Put the lid on the frying pan and turn off the heat. Wait for one minute and then remove the fish.

10. Repeat steps 6-8 for the remaining fish filets.

11. To serve, place a serving of vegetable mashed potatoes on a dish, place the sea bass on top and garnish with chopped dill and capers.

Herbed Lamb Pilaf

 

Ingredients:  (Serves 6)

 

500 g Lamb (trimmed and cubed) by A.G.D.

1 large red apple

½ lemon, juiced

4 whole cloves

2 cups short grain rice

¼ cup vegetable oil

2 tbsp Kirlangic Extra Virgin Olive Oil

2 ½ cups boiling water

1 bunch spring onions, finely minced chopped

1 small bunch mint, finely chopped

1 bunch flat leaf parsley, finely minced

1 bunch dill, finely minced

1 ½ tsp Cavani Black Pepper

1 ½ tsp cumin

1 ½ tsp allspice

1 ½ tsp cinnamon

1 ½ tsp salt




Preparation:

1. Fill a large bowl with hot water; add a generous pinch of salt and the rice.  Stir once or twice and let to rest.

2. Heat olive oil in a cast-iron saucepan.  Add lamb and brown on high heat, stirring frequently.

3. Cut the apple in half and removed seeds.  Insert two cloves into each half.

4. Add the apples to the lamb pour in lemon juice, reduce heat to low and simmer until the lamb juices are completely reduced.

5. Meanwhile, finely chop the spring onions.  When the lamb juices have evaporated, remove the apples

and stir in ½ teaspoon salt and chopped onions and turn off the heat.

6. Rinse the rice until all of the starch is gone and the water runs clear.  Pour ¼ cup vegetable oil into a

large pot and sauté the rice. 

7. Meanwhile, add 1 tablespoon salt to 2 ½ cups of boiling water.

8. Pour the boiling water into the pot with the lightly browned rice.  Cook on high heat until the rice

absorbs the water, and then reduce heat to low.

9. Finely chop the herbs.  When the rice is fully cooked, add the meat, herbs and spices, and stir

 thoroughly.  Turn off the heat.

10. Place a double folded gauze or cotton cloth between the lid and the pot and close securely.  After the

 pilaf has steamed for an additional 15-20 minutes, serve with a green salad.

 

 

Mini Meatballs in Lemon Sauce

 

Ingredients:  (Serves 6)

 

500 g ground beef by A.G.D. or Sinan’s Butchery

1 bunch flat leaf parsley, chopped

4 basil leaves, chopped

1 large onion, roughly grated

2 heaping tbsp rice

1-2 tbsp flour

2-3 carrots, diced

2-3 celery stalks, diced, stringy part removed

2-3 potatoes, diced

½ cup butter

Salt, to taste

Cavani Black and Pink Peppercorns, fresh ground, to taste

 

For the sauce:

 

1-2 eggs

Kemal Kukrer Lemon Juice, as needed

 

Preparation:


1. Wash and drain rice.  Combine with ground beef, onion, parsley, basil, salt and black pepper. Knead        until well mixed.

2. Spread a couple of tablespoons of flour on a tray and fill a small bowl with water. Shape the meat mixture into bite size meatballs. (Dip your hands into the water to keep the mixture from sticking.)

3. Place the meatballs on the tray and shake back and forth until the meatballs are lightly coated with flour.

4. Wash the carrots, celery stalks and potatoes and dice.

5. Bring 4-5 cups water and butter to the boil in a pot.  Add the carrots and celery. While they’re not quite tender, add the meatballs and potatoes and season with salt. Simmer gently.

6. Add about a teaspoon of the flour left on the tray.  Stir occasionally to prevent the meatballs from  sticking to the bottom of the pot.  Remove from heat when cooked.  Reheat just before you add the sauce.

 

For the sauce:

 

1.Just before serving the meatballs, whisk 1 or 2 eggs (depending on how thick you want your sauce) in a small bowl with fresh lemon juice (1-2 tablespoons depending on how tart you want your sauce). Slowly add about half a cup of the cooking liquid from the pot of meatballs, stirring constantly so the mixture doesn’t curdle.

2. Pour the lemon egg sauce into the pot with the meatballs. Serve hot immediately.

White Bean Stew

 

Ingredients:  (Serves 6)

 

3 cups Duru White Beans

100 g / 7 tbsp butter

½ cup Sun-Dried Tomatoes, thinly sliced

2 onions finely chopped

2 red bell peppers, diced

6 tbsp Tomato Paste

3 cups beef stock or water

Paprika, to taste

1 ½ tbsp Salt

 

Preparation:

 

1. Soak white beans in water overnight and drain.

2. In a pot, boil in water for 30 minutes.

3. Heat butter in a pot, add onions and sauté.  When the onions become translucent, add the peppers.

4. Add the sun-dried tomatoes and, after 1-2 minutes, the tomato paste.

5. Add the white beans, beef stock or water and season with salt.  Simmer covered for 30 minutes.

6. Sprinkle with hot paprika and serve.

 

 

Halvah with Halloumi Cheese

 

Ingredients:  (Serves 6)

 

9 tbsp butter

1 2/3 cups flour

50 g Halloumi Cheese, diced

1 cup sugar

1 cup water

½ lemon, juice and peel off

1-2 Dried Apricots, diced

1-2 Dried Figs, diced

 

Preparation:

 

1. Melt butter in a small saucepan.  Add flour and sauté on low heat for 10-15 minutes or until it begins to turn golden brown.

2. Prepare the syrup by boiling sugar, lemon juice and peel; add water for 15-20 minutes.

3. Carefully stir the syrup in to the flour mixture in the other pan.  Use a long-handle spoon to avoid being scalded by the syrup.

4. Cover, remove from the heat and allow the halvah mixture to sit for 15-20 minutes.

5. Stir the cheese into the halvah.

6. Firmly press the halvah into an individual mould or bowl and then turn over onto individual serving dishes.

7. Serve warm with a scoop of vanilla ice cream and a sprinkling of diced apricots and figs.

Vegetable Bulgur Pilaf

Ingredients:  (Serves 6)

 

2 cups Duru Coarse Bulgur

2 ½ cups water

1 red bell pepper

1 bunch spring onions

1 bunch dill, finely chopped

1 medium carrot, grated

2 medium red bell peppers

1 green bell pepper

½ teaspoon Cavani Black Pepper

½ teaspoon allspice

3 tbsp butter

100 ml or ½ cup Kirlangic Extra Virgin Olive Oil

Salt, to taste

 

Preparation:

 

1. In a heavy saucepan, cook onions in olive oil over moderate heat, stirring occasionally until golden brown, 5-7 minutes.

2. Cut the red and green bell peppers into ¾ inch squares and sauté for a few minutes with the onions.

3. Add water.  Bring to a boil and then add the bulgur.

4. Add the spices and reduce heat to low.

5. When all the liquid has absorbed, add dollops of butter and turn off heat.

6. Add spring onions and carrots.  They’ll cook as the bulgur continues to steam.

7. Add dill and serve hot.


Chickpea and Sun-dried Tomato Casserole

Ingredients:  (Serves 6)

 

2 ½ cups Duru Chickpeas

2 cups  Sun-dried Tomatoes

2 tbsp Tomato Paste

2 medium onions, chopped

4 cups vegetable or chicken stock

2 ½ tbsp butter

1 ½ Kirlangic Extra Virgin Olive Oil

Salt, to taste

Cavani Black Pepper, to taste

Fresh Thyme, a few sprigs for garnish

 

Preparation:

 

1. Soak dried chickpeas overnight or for at least 8 hours in water and drain.  In a pot, boil in water for 20-25 minutes, until partially cooked.

2. Soak the sun-dried tomatoes in a bowl of hot water for half an hour.

3. Finely chop onions and in a saucepan, sauté in butter and extra virgin olive oil.  When they become translucent, add tomato paste and stir.  Add the sun-dried tomatoes and continue for a few minutes.

4. Heat oven to 180ºC/350ºF.

5. Drain the chickpeas and place in an earthenware casserole dish.  Spoon the tomato and onion mixture over the chickpeas and pour in the vegetable or chicken stock.  Season with salt and black pepper to taste.

6. Cover the casserole with aluminum foil and bake for 30 minutes.

7. Serve hot in the casserole garnished with a few sprigs of fresh thyme.

Fig Pudding

 

Ingredients:  (Serves 6)

 

½ lit milk

¼ cup brown sugar

8 dried figs

10-12 fresh walnuts, shelled

1 ½ tsp cinnamon


Preparation:

 

1. Slice the stems off the figs and cut into quarters.

2. Slowly heat the milk and brown sugar in a saucepan over low heat until the sugar is dissolved. The milk should be lukewarm.

3. Puree the sweetened milk, figs and cinnamon in a food processor.

4. Set aside 6 walnut halves.  Chop the remaining walnuts and add to the fig mixture. If you’d like a stronger flavor, lightly roast the walnuts before adding them to the pudding.

5. Pour into individual dessert bowls.

6. Cover the bowls with plastic wrap and place them on a tray and cover with a towel. Allow them to cool down for 4 hours at room temperature.

7. Then put the dessert in the refrigerator and thoroughly chill. Garnish each portion with half a walnut and serve. 


Cheese Cigars

 

Ingredients:  (For 30 portions)

 

200 g Phyllo Pastry (4 large sheets)

150 g Corona Feta Cheese

½ bunch parsley, finely minced

1 egg, beaten

Pomace Olive Oil, for frying



Preparation:

1. Place the sheets of phyllo pastry one on top of the other and cut in half width-wise.  Cut each half in half, diagonally.  You should now have four piles of triangular phyllo pastry.

2. As you make the cheese cigars, keep the pastry you’re not working with from drying by covering it with a damp towel.

3. Make the cheese filling by combining the Feta Cheese, parsley and egg yolk by mashing the mixture in a  bowl with a fork.

4. Place about 1 tablespoon of cheese filling at the base of a triangle of phyllo pastry.  Wrap the side       edges  up and over the cheese and roll from the wide and to the tip of the triangle. Repeat until the cheese filling is gone.

5. Seal the ends of the cheese cigars after dipping the edges only in beaten egg.

6. Heat Pomace Olive Oil in a deep saucepan and fry until golden brown.  Drain any excess oil on a sheet        of paper towel.

7. Serve hot or warm.




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