Fava Bean Paste
2 cups Dry fava beans, soaked in hot water for 30 minutes
1 Yellow onion, chopped finely
3 tbsp. Olive oil
2 cloves of Garlic, minced
1 Carrot, medium size, peeled, chopped roughly
1 Potato, medium size, peeled, chopped roughly
2 tsp. Salt
1 tsp. Sugar
1 Lemon, juiced
1 bunch Dill, just leaves, chopped
Sauté the onions in olive oil until softened. Add the carrots, potatoes, garlic and fava beans. Then add 3-4 cups of water (just enough to cover), cook over medium heat until all the vegetables have completely cooked, almost melted. Add the salt, sugar and lemon juice. Pass through a sieve or blend to make a smooth paste. Take off the heat and add the dill and mix. While its hot, pour this mixture over a glass or clay tray with high edges. Smooth the top part with the back of the spoon. The paste will harden in about an hour. Cut into squares for service.
Yoghurt with Cucumber
In a large bowl combine the yoghurt and water. Add salt and garlic, whisk until smooth. If it is too thick you may add a little bit of water to bring it to soup consistency. Finally add the cucumbers, divide among bowls and serve with a drizzle of olive oil and sprinkle with dried mint.
Bulgur Balls with Tomato Sauce
For the sauce
4 Tomatoes, medium size, peeled and grated
2 Yellow onions, finely minced
5 Long green peppers, finely diced
¼ bunch Parsley, finely chopped
1 ½ tbsp. Olive oil
1 tsp. Salt
Soak the bulgur in hot water for 30 minutes. If there is excess water after 30 minutes, pour it out. Add onion, 2 long green peppers and salt, knead to form dough. Take pieces slightly larger than hazelnuts and roll into small balls, set aside. In a pan, sauté the peppers and onions in olive oil until softened. Then add the tomatoes, cook for about 10 minutes. Finally add the salt and parsley and take off the heat. Serve this sauce over the bulgur balls.
4 Potatoes, large, boiled, peeled and cut into large dice
1 bunch Parsley, finely chopped
5-6 Scallions, finely sliced
2 tsp. Salt
1 tsp. Black pepper
2 tsp. Cumin
1 ½ Lemon, juiced
4 tbsp. Olive oil
Place the potato cubes in a large bowl. Add scallions and parsley. In a small bowl whisk the olive oil and lemon juice, then add salt, pepper and cumin. Pour this sauce over the potatoes and mix well. If you prefer to make it spicy, you may add some red pepper flakes.
Kırmızı Lahana Salatası
Red Cabbage Salad
Cut off the stem of the red cabbage then divide into quarters. Set your food processor with the slicer blade. You may also choose to slice the red cabbage thinly with a very sharp knife. In a very large bowl, add the sliced cabbage and 4 tbsp. salt. Rub the cabbage for about 10 minutes until softened. Then wash under running water and strain. Place the cabbage in the bowl; add tbsp of salt, lemon juice, olive oil and vinegar. Mix well, cover the bowl and place in the refrigerator. Keep for a minimum of 1-2 hours, stirring occasionally. This salad can be eaten alone or can be added to other salads for taste and texture. It will keep in the fridge for up to a week.