Bakla Süzme (Çubar Bakla)
Strained Pinto Beans

Ingredients:

1 c pinto beans
3 c flour
1 c salted water
2 eggs
1 T butter

1. Boil and strain the beans.
2. Knead flour, egg and salted water into a stiff dough.
3. Cut into strips, and then crosswise into squares.
4. Place the beans, then the noodles onto the serving plate.
5. Drizzle top with melted butter and serve.
 

Biber Dolması
Stuffed Peppers

Ingredients:

1 kg small bell peppers
½ kg ground beef
125 gr rice
4-5 onions
Parsley
2 carrots
4 tomatoes
Salt, black pepper
A little vegetable oil

1. Open the tops of the peppers.
2. Mix beef, rice, chopped onions, parsley and chopped carrots to make a filling.
3. Fill the peppers and arrange in a pot.
4. Grate tomatoes, pour over peppers, add water just to cover, add a little oil.
5. Bring to a boil, then reduce heat and cook till done. Cover with a plate while cooking to keep them from scattering.
 

Acuka
Carrot, Tomato and Pepper Spread

Ingredients:

1 kg carrots
1 kg tomatoes
1 kg thick-walled sweet red peppers/pimientos
1 T powdered red pepper
1 T sugar
½ lt vegetable oil
2 heads garlic
1 bunch parsley

1. Grate tomatoes, pass through grinder and boil down.
2. Pass all the other ingredients except the oil, garlic and parsley through the grinder, and add to the boiling tomatoes, together with the oil, and boil until it begins to thicken.
3. When nearly thick, add chopped parsley and garlic.
4. Cook down to a thick, spreadable paste.

Vişneli Pirok
Morello Cherry Pirok

Ingredients:
1 kg flour
4-5 eggs
1 c sugar
1 t dry yeast
1 c milk
100 gr butter or margarine
Seeded sour cherries

1. Beat eggs with the sugar.
2. Dissolve the yeast in a small amount of warm water and add
3. Add the milk and melted butter.
4. Add the flour, knead and allow to rise for 2 hours.
5. When the dough has doubled in bulk, punch down and let rise again.
6. Reserve some of the dough.
7. Spread the larger piece on the bottom of a baking pan to the thickness of a finger (a little over 1 cm).
8. Spread a generous layer of sour cherries over the dough.
9. Roll out the reserved piece and lay over the top of the cherries.
10. Let stand 1 hour, then bake in a medium oven till done.

İncir Reçeli
Fig Preserves

Ingredients:

1 kg ripe figs
1 kg sugar
2 c wter
Juice of ½ lemon

1. Boil the sugar and water for 5 minutes, remove any foam.
2. Cut the stems off the figs, slit the bottoms.
3. Add to the boiling syrup and boil for 5 minutes, then turn off heat.
4. Let stand overnight.
5. In the morning, remove figs from syrup and boil the syrup for 10 minutes.
6. Add figs and boil for 10 minutes more.
7. Turn off the heat and let stand.
8. In the evening, remove the figs
9. Boil the syrup 10 minutes.
10/ Put the figs in again, boil 30-40 minutes.
11. 5 minutes before removing from the heat, add lemon juice, boil 5 minutes and remove from heat.

Source: Lenora Dilaverkızı (Bahçesaray – Crimea)