Pide

Recipe

Here is a traditional Turkish dish to fill you up and bring a smile to your lips. It’s an absolutely classic staple in Turkey. This warming doughy concoction is about the closest you can get to a home grown Turkish equivalent of pizza. 

You can find specialist pide restaurants in any town in Turkey. Just watching them make the pides is a real pleasure in itself and whets your appetite for what is to follow. The pide chef moves around his marble worktops, taking perfectly round little patties of dough, kneading them a wrestler, before dressing them with scrummy toppings and whisking them into wood fired ovens on the longest wooden spatula you’ve ever seen. It’s a hot and crackling spectacle.

The last time I was in Turkey I stood admiring the pideci’s art, with my 7 year old daughter Rebecca sitting on my shoulder, craning her neck to see deep inside the oven. We must have stood there for a full 15 minutes, rooted to the spot, watching as golden pides came flying out of the fire, one after another.

Don’t expect sophistication. Don’t expect delicate mezes and fine dining. Pide is cheap and cheerful. The perfect comfort food on a cold winter’s day, equally welcome as a hearty snack on a sunny summer’s day.

Below we suggest some traditional Turkish toppings, but as with Italian pizzas, once you have the base, you can of course add what you like. Feel free to create your own complex combination of flavours to startle your senses!

Ingredients: (makes approx four Pide bases)

2 teaspoons dried yeast

1 teaspoon sugar

150 ml water or milk

300 grams flour (approx)

1 teaspoon salt

2.5 tablespoons olive oil

Preparation:

First off, warm the water or milk. It must not be warmer than body temperature, otherwise the yeast dies. Just as you would with a bath, use a (clean) elbow to check the temperature if in doubt! Mix in the yeast and sugar. Sift the flour into a large bowl, add the salt, then stir in the yeasty liquid, and add the olive oil.

Mix together until all the ingredients are well blended, then knead the dough for about 2 minutes (the more you knead, the more flexible the dough becomes). Put the dough back in the bowl and dust some flour lightly over the top. Then put a plastic bag over and around the bowl and leave it in a warm place (like an airing cupboard or boiler room) for around 20 minutes. The plastic bags stops the dough from drying out and aids the proving process.

Whilst the dough is proving, you can get started with your topping.

Once the dough has raised (it should be about 50 % larger than before), take it out and knead well to get rid of any air bubbles. You may have to add a little flour to stop it from sticking, but do use sparingly so that the dough remains nice and moist.

Cut the dough into four equal chunks and knead each of them well. This helps develop the arm muscles ready for your next bout of Turkish wrestling. Place one of the pieces on a lightly floured surface, and use a rolling pin (substitute a wine bottle - carefully - if you don’t have a rolling pin to hand) to roll it into an elongated oval.

Spread your desired filling on top of the pide, and crimp the edges up 1-2 centimetres, so your pide has a shape rather like a large stuffed aubergine/eggplant, or a flattened boat. Brush the sides and edges with olive oil, then bake for about 15 minutes at 250 degrees Celsius.

Meaty (kiymali) pides:

We love spicy, meaty pides. Normally they’re very simple, like this beef variation, which is also the basis for the very thin, round variety of pide in Turkey, known as lahmacun.

250 grams beef mince

1 peeled and diced tomato

1 onion, finely diced

3 tablespoons chopped parsley

1 pepper (you could use a sweet one, or if you like it fiery, use a chilli pepper as well)

Mix all the ingredients together in a large bowl, spread on top of your pide. Bake in the oven.

Lamb Pide

If you fancy trying something more exotic and unusual:

1 tbls olive oil

2 medium onions diced

125 grams minced lamb

125 grams finely diced lamb

150 ml red wine

2 small garlic cloves

2 tblsp cumin

2 tblsp paprika

Warm a saucepan and fry the onions until they are transparent. Add the mince and diced lamb and fry until all the meat is gently browned. Add the wine and enough water to cover the meat. Let the mixture cook for a good hour or more. Then add the garlic, cumin and paprika, and let the mixture cook for another 15 minutes or so. If any liquid remains, decant it off. Your topping is ready! Simply apply and bake in the oven.

Sujuk (Spicy salami) Pide

25 slices sujuk (or spicy salami sausage)

80 grams grated mozzarella cheese

1 tomato, peeled, sliced

1 long green pepper sliced and de-seeded

Apart from the pepper, mix the ingredients together and spread on top of your pide. Then add the slices of green pepper for a decorative and tasty finish. Bake in the oven.

Cheesy (peynirli) Pide

2 tablespoons oilve oil

1 onion, chopped

1 can chopped tomatoes

1 clove garlic (crushed)

100 grams feta cheese (crumbled)

100 grams mozzarella cheese

Black olives

Fry onions in olive oil until transparent, add garlic and fry for a little longer. Add the tomatoes, and let the mixture cook until most of the juice has evaporated. Spread the sauce on the pide.

Throw on some black olives, some feta cheese, and some mozzarella. Add oregano and black pepper. Bake in the oven.

Enjoy! 

Imam Bayildi

Recipe

One of the most celebrated of all Turkish recipes. A light, succulent and truly scrumptious dish – part of Turkey’s wide array of ‘zeytin yağlı’ (with olive oil) recipes. It is perfect for a snack, as part of a table of mezes (small plates or starters), or as an accompaniment to a full dinner.

Not only does it taste yummy, but it has a rich story to savour. Imam Bayildi literally means “The imam fainted”. It is said that an imam (Muslim priest) swooned with pleasure on tasting the dish. This is the story you’ll hear repeated right across Turkey. There is however, a rather less charitable account that has the imam fainting at the great cost of the olive oil used to make it. Here’s how the story goes:

“A long time ago there lived a Turkish imam, well known for his appetite and love of good food. One day he surprised his friends by announcing his engagement to the beautiful young daughter of a rich olive oil merchant. At this stage, the imam’s friends were not aware of her abilities as a cook. Part of her dowry was a consignment of the very finest olive oil. The wealthy merchant gave the groom twelve great jars of the prized oil, each one as big as a man.

Following the wedding, the young daughter quickly revealed her talents as a Turkish cook and every day prepared a special dish for her new food-loving husband. Stuffed aubergine in olive oil was his absolute favorite, and so he asked his wife to make it for him every night as the centrepiece of his dinner. Being a good wife, she did as she was told, and made the delicious dish for twelve days in a row. On the thirteenth day, however, when the imam sat down to dinner, his favourite aubergine dish was starkly absent. The imam demanded to know the reason for its disappearance. The bride replied, “My dear husband, I cannot make your favourite dish anymore, for we have no more olive oil. You will have to buy some more.” The lmam was so shocked by the news that he fainted. And so ever since that day, his favorite dish has become known as ‘Imam Bayildi’,(the imam fainted).”

Preparation:

The dish is simple to prepare, but it does take a little while to cook (about 1¼ hours) and cool (it is supposed to be eaten at room temperature), so make sure you allow enough time. And check that you have enough olive oil!

Ingredients (serves 4-8)

8 aubergines (eggplants)
3 medium sized onions
½ cup (4 fl oz, 125 ml) extra virgin olive oil
4 cloves garlic, chopped
3 medium sized tomatoes, peeled
¼ cup (1/3 oz, 10g) chopped fresh flat leaf parsley
Salt to taste
Freshly ground black pepper
A good squeeze of lemon juice
A pinch of sugar
½ cup (4 fl oz, 125ml) water

Wash the aubergines well and remove the stems. Peel the skin lengthwise in ½ inch strips, to give a nice striped effect. This will help the aubergine absorb the flavours while cooking, even if the stripes disappear to some extent when cooked.

To salt or not to salt:
There is a debate about whether it’s necessary to salt aubergines or not in order to drain out any bitterness. Modern varieties are apparently less bitter than they used to be, and if you choose small and very fresh ones there is probably no need to bother salting them.  If you are of the salting persuasion, then at this stage cover your aubergines with salt and allow them to rest on kitchen towel for about half an hour. Afterwards simply wipe away the salt.

Cut the aubergines in half (lengthwise), and cut a slit lengthwise in the fleshy side of each of the halves, stopping a little short of the ends. Cut onions in half (from tip to tip) and then chop into slender wedges.

Heat half of the oil in a heavy based saucepan or frying pan with a lid, and add the onions. Cook gently until they are transparent. Add the chopped garlic and cook for about a minute. Pour this mixture into a large bowl, and stir in the chopped tomatoes, parsley, salt and pepper, as well as the lemon juice, sugar and water, to make the mixture used for stuffing the aubergines.

Heat the remaining oil in the pan until it starts to smoke, then add the aubergines and cook over a high heat for about 5 minutes, until they are lightly browned all over, but still nice and firm. Then remove from the heat.

Arrange the aubergines in the pan with fleshy sides upwards, and spoon the filling mixture into the slits. Try to stuff in as much as possible, and spread any remaining filling on top. Put a lid on the pan and cook over a gentle heat until tender (approx 45 minutes). Check on it occasionally, adding more water to the pan only if it is getting dry (aubergines do release a great deal of water).

Alternatively, you can arrange the stuffed aubergines in a covered oven proof dish, and cook for about 45 minutes at 180 degrees.

Remove from the heat, and let the stuffed aubergines cool to room temperature. Serve as an appetizer/meze, or as a light meal with fresh bread and/or yoghurt. It can also be refrigerated and served refreshingly chilled. Enjoy!

Mercimek

Recipe

This soup is lovely as a winter warmer - filling and comforting. It’s a classic, well loved Turkish dish. In the rural parts of Turkey and in the town lokantas (the basic eateries) people often have soup for breakfast, as well as lunch and dinner!

Advance Preparation:

It’s best to soak the lentils and make the chicken stock the day before cooking. Ideally the lentils should be pre-soaked for 12 hours, but if that is not possible, make sure you rinse them well under cold running water.

Ingredients (serves 4):

1 large chopped onion
1 large carrot
1 mug of red split lentils
6 mugs of chicken stock (you can use water with a stock cube, but the really delicious taste is only achieved using long boiled chicken stock. A perfect stock can be made from the leftover bones and skin of a Sunday roast chicken, boiled with an onion and a carrot!)
Large knob of butter (don’t skimp and don’t use margarine!)
Salt, pepper and cumin to season

Preparation:

Peel and chop the onion and carrots finely. Fry in the butter until they start to soften, but are not browned. (The onions should look transparent). Add the lentils and stock, with some seasoning (go easy at this stage). Simmer over a gentle heat until the lentils are soft. Blend in a food blender (make sure you leave it to run for quite a while, it is important that the soup is really smooth). Season with salt, pepper and cumin to taste. For an extra flourish, add a sprinkle of paprika to the bowl.

Serve steaming hot with wedges of lemons. Squeeze liberally in to the soup to taste. Some nice crusty bread makes a perfect accompaniment!

Once made, the soup can be kept cool in the fridge for several days and consumed at your leisure with delight and satisfaction.

Saksuka

Recipe

This tasty Turkish treat is one of our absolute favourites, a delicious meze that is at the top of our list whenever we eat out in Turkey.

Ingredients (serves: 4):

2 eggplants (long type)
2-3 peppers, finely chopped
2 tomatoes, peeled and cubed
2 medium size potatoes (optional)
1 courgette/zucchini (optional)
Tomato purée/paste
2-3 cloves garlic, crushed or finely sliced
Olive oil

Preparation:

Peel alternate strips off the aubergines (eggplants) lengthwise to create a stripey pattern. Chop into chunky cubes, sprinkle generously with salt, and leave to soak in a bowl of water for about half an hour. You can make şakşuka with or without potatoes and courgettes. Without offers a much purer appearance and set of flavours. With provides additional colours, textures, and tastes. Why not try it both ways. If you decide you would like to include them, then chop them into cubes like the aubergine and fry them up until golden. The potatoes need a bit longer than the other vegetables so give them a little extra time.

To soak or not to soak: A debate continues to rage as to whether salting and soaking aubergines really does help to remove any bitterness, but the main orthodoxy is that is better to do than not.

Rinse the aubergine chunks, pat dry, and then fry in a light olive oil until golden brown. Stir in the finely chopped peppers and the tomatoes and cook over a gentle heat. When these start to break down and disintegrate, add the tomato puree/paste and garlic, and continue to simmer for a few minutes. If the tomatoes aren’t especially juicy then feel free to supplement with a little water. You should be aiming for a really moist and juicy consistency.

Leave to cool. Serve chilled. It’s superb eaten with hunks of fresh bread or with some cool fresh yoghurt on the side.

Gelato Siciliano

from Saveur

serves 6-8

Ingredients:

• 3 cups milk
• 3/4 cup sugar
• 2 tbsp. cornstarch
• 3/4 cup unsweetened cocoa (I sift the cocoa to remove any lumps)

Instructions:

Bring 2 cups of milk to a simmer in a medium saucepan over medium heat; remove from heat. Meanwhile, combine 1 cup milk with sugar, cornstarch and cocoa in a bowl and stir into hot milk. Cook until sugar and cocoa dissolve. Allow to cool, then cover with plastic and refrigerate overnight.  Process mixture in an ice cream maker.  You don't need to churn it as long as you do ice cream - you want it to just be a custard sort of consistency, not completely frozen.Store in the freezer in a container with plastic wrap pressed right on top. It's best the day you make it.  If it freezes hard, just remove it 10 minutes before you plan of serving it.

Focaccia Flat Bread

Ingredients

• 2 3/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 tablespoon active dry yeast
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1 pinch ground black pepper
• 1 tablespoon vegetable oil
• 1 cup water
• 2 tablespoons olive oil
• 1 tablespoon grated Parmesan cheese
• 1 cup mozzarella

Directions

1. In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
2. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
3. Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
4. Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

Zucchini Basil Soup

Ingredients:

2 pounds zucchini, trimmed and cut crosswise into thirds
3/4 cup chopped onion
2 garlic cloves, chopped
1/4 cup olive oil
4 cups water or broth, divided
1/3 cup packed basil leaves

Directions:

Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes. Coarsely chop remaining zucchini.
Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 3 cups water or broth and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in 2 batches in a blender (use caution when blending hot liquids).
Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. Drain in a sieve set over a bowl (use liquid to thin soup if necessary).
Season soup with salt and pepper. Serve in shallow bowls with julienned zucchini mounded on top.

Tomato Caprese

Ingredients:
1/2 pound fresh mozzarella, sliced 1/4-inch thick
2 large vine-ripened tomatoes, sliced 1/4-inch thick
1 cup fresh basil leaves
Coarse salt to taste*
Freshly-ground black pepper to taste
2 tablespoons drained capers (optional)
1/4 cup extra-virgin olive oil
* This is a great place to use your Fleur de Sel Salt.

Preparation:
In a circular design around the side of a serving plate, alternate fresh mozzarella slices on a large platter (or on individual plates if you are doing individual portions) with sliced tomatoes, overlapping for effect.
Tear fresh basil leaves and sprinkle liberally over the slices. Add salt and freshly ground pepper to taste. Sprinkle capers over the top.
Just before serving, drizzle on some top-quality extra-virgin olive oil. NOTE: Insalata Caprese should never be allowed to sit in oil for any length of time and become soggy, and no vinegar of any kind goes on true Insalata Caprese!
Makes 4 servings.

Spinach & Artichoke al Forno

Ingredients:
2 Cups Canned artichokes, drained & rinsed
2 Cups Sautéed spinach, drained & chopped into ¼” pieces
3 Tbs. Olive Oil
¼ Cup Sun-Dried tomatoes, rough chop
2 Cups Asiago Cheese, shredded
½ Cup Scallions, sliced
1 Cup Heavy Cream
1 Tbs. Parmesan cheese, grated
Salt & Pepper to taste

Instructions:
Pre-heat the oven to 350°. Rough chop artichokes & spinach to 1/4″. Saute Spinach in olive oil until wilted; season with salt & pepper. Place artichokes, tomatoes, spinach and scallions in a mixing bowl with grated Asiago cheese and cream. Mix with a spatula until all ingredients are incorporated. Spread the filling evenly into an oven-proof dish and sprinkle with Parmesan cheese. Place dish in the center of the oven and bake for 20 minutes or until center reaches 165°. Serve with your choice of crackers, chips or toasted baguette. Serves 6.

Balsamic Bruschetta

Ingredients

• 8 roma (plum) tomatoes, diced
• 1/3 cup chopped fresh basil
• 1/4 cup shredded Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• 1 teaspoon olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 loaf French bread, toasted and sliced

Directions

1. In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.

Hummus Bi Tahini

1 can chick peas (about 2 cups) — drained and well-rinsed
1/4 c tahini
2 cloves garlic, large
5 tbsp fresh lemon juice (about two lemons)
1/4 c olive oil
1 tsp coarse salt
1 tsp ground cumin
1/8 tsp cayenne pepper
1/4 c warm water
Place all ingredients except water in a food processor and process for about 2 minutes. Remove lid and scrape down sides. Add water and process briefly again. Scrape down sides. The mixture should be somewhat coarse and not quite runny. Add a bit more water if needed.
Refrigerate for four hours to allow flavors to meld. The consistency will thicken to a firm paste.

Falafel

Ingredients

1 (19 ounce) can garbanzo beans, rinsed and drained
1 small onion, finely chopped
2 cloves garlic, minced
1 1/2 tablespoons chopped fresh cilantro
1 teaspoon dried parsley
2 teaspoons ground cumin
1/8 teaspoon ground turmeric
1/2 teaspoon baking powder
1 cup fine dry bread crumbs
3/4 teaspoon salt
1/4 teaspoon cracked black peppercorns
1 quart vegetable oil for frying

Directions

Mash the garbanzo beans in a large bowl. Stir in the onion, garlic, cilantro, parsley cumin, turmeric, baking powder, bread crumbs, salt and pepper. Do not be afraid to use your hands. Shape the mixture into 1 1/2 inch balls; you should get 18 to 24. If the mixture does not hold together, add a little water.
Heat the oil in a deep fryer to 375 degrees F (190 degrees C). Carefully drop the balls into the hot oil, and fry until brown. If you do not have a deep fryer, heat the oil in a heavy deep skillet over medium-high heat. You may need to adjust the heat slightly after the first couple of falafels, and be sure to turn frequently so they brown evenly.

Grilled Veggie Kabobs

Serves 4

To parboil the potatoes, put them into a small pot, cover with 2 inches of salted water and bring to a boil. Reduce the heat and simmer until the potatoes are just tender, but not completely cooked through since you'll finish them on the grill.
Ingredients

3/4 pound small new potatoes, cut in half
2 medium zucchini or yellow summer squash, cut in half lengthwise
1 large onion, cut into 1/2-inch thick pieces
1 green bell pepper, cut into 1-inch strips
1 yellow bell pepper, cut into 1-inch strips
1/2 pound mushrooms, quartered
1/3 cup of your favorite salad dressing
Method

If using bamboo skewers, soak them in water for 2 hours prior to using to reduce charring. Parboil potatoes until done but still firm. Thread vegetables alternately on skewers. Brush generously with salad dressing. Grill for 3 minutes; turn vegetables over, brushing with extra salad dressing. Grill for another 3 to 4 minutes until done.

French Green Lentil Salad

Either brown or green lentils can be used in tis salad, but we're partial to green - they have a firmer texture and are a little more handsome. But whichever you use, don't overcook them. Since cooking times can vary, you'll have to taste them often during cooking time.

Dressing:
1/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 Tbsp dijon mustard
1/2 tsp minced garlic

Lentils:
1 spring fresh Italian parsley
1 garlic clove, crushed
1 bay leaf
1 cinnamon stick
1 teaspoon kosher salt
2 cups french green lentils, sorted and rinsed

1/2 cup minced red onion
kosher salt
freshly ground black pepper
1/4 cup finely chopped fresh Italian parsley

To make the dressing: In a large bowl whisk together the dressing ingredients.
To prepare the lentils: In a large saucepan combine 2 quarts water with the parsley, garlic, bay leaf, cinnamon stick, and salt. Bring the water to a boil over high heat. Stir in the lentils and cook, uncovered, in gently boiling water until tender, 15 to 30 minutes. Drain the lentils. Pick out the seasoning and discard.

Whisk the dressing again. Add the cooked lentils and red onion. Fold to combine. Season with salt and pepper. Just before serving, sprinkle with parsley. Serve warm or at room temperature.

Makes 6 servings.

Pesto Sauce

Ingredients

1/4 cup walnuts
2 tablespoons pine nuts
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic, minced
1 tablespoon softened butter
3/4 cup firmly packed basil leaves
1/4 cup firmly packed parsley leaves
1/2 cup extra virgin olive oil
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated Romano cheese


Directions

Place walnuts, pine nuts, salt, pepper, garlic, butter, basil, and parsley in to a blender or food processor. Turn the blender on, and add the olive oil in a slow, steady stream. Continue processing until a soft paste has formed. Fold in Parmesan and Romano cheeses. Store in the refrigerator covered by 1/4 inch of olive oil to prevent the surface from turning brown.

Mushroom Cream Sauce

Ingredients
2 tablespoons unsalted butter
2 garlic cloves, finely minced
5 sage leaves
Salt and pepper, to taste
6 ounces portobello mushrooms, sliced
1 cup heavy cream
1/2 leek, roughly chopped

Directions
Melt butter in a saute pan over low heat. Add garlic and sage. Season with salt and pepper. Add the mushrooms, cook 5 minutes until slightly softened. Pour in cream and heat slowly. When the sauce has reached a velvety smooth consistency, remove from stove. Stir in leek and serve immediately.

Bruschetta

INGREDIENTS:

2 cups assorted cherry, grape, and teardrop tomatoes, halved (or quartered if large)
1/2 small red onion, finely chopped
3 tablespoons olive oil plus additional for brushing
3 tablespoons chopped fresh basil
1 1/2 tablespoons balsamic vinegar
1 large loaf focaccia, halved horizontally (reserve half for another use)
1 garlic clove, peeled, halved

DIRECTIONS:

1. Combine halved tomatoes, finely chopped onion, 3 tablespoons olive oil, chopped fresh basil, and balsamic vinegar in medium bowl; season tomato topping with salt and pepper. DO AHEAD: Topping can be made 2 hours ahead. Cover and let stand at room temperature, tossing occasionally.
2. Preheat broiler. Place focaccia half, cut side up, on baking sheet; brush bread with olive oil. Toast bread in broiler until top is golden brown, watching closely to avoid burning, about 2 minutes. Immediately rub cut side of bread all over with halved garlic, then cut focaccia crosswise into 4 equal pieces.
3. Top toasted focaccia with tomato mixture and serve.

Stuffed Green Peppers

INGREDIENTS:

2 green bell peppers
5 oz. ground beef
1 Tbsp chopped onion
salt and pepper (to taste)
1 peeled chopped tomato
1/4 tsp Worcestershire sauce
2 Tbsp uncooked rice
2 Tbsp water
1/3 cup shredded cheddar cheese
2/3 can condensed tomato soup
water as needed

DIRECTIONS:
1.  Bring a large pot of salted water to a boil.  Cut the tops off the peppers, and remove the seeds.  Cook peppers in boiling water for 5 minutes; drain.  Sprinkle salt inside each pepper, and set aside.
2.  In a large skillet, saute beef and onions for 5 minutes, or until beef is browned.  Drain off excess fat, and season with salt and pepper.  Stir in tomatoes, rice, 1/2 cup water, and Worcestershire sauce.  Cover, and simmer for 15 minutes, or until rice is tender.  Remove from heat, and stir in cheese.
3.  Preheat oven to 350 degrees F.  Stuff each pepper with the beef and rice mixture.  Place peppers open side up in a baking dish.  In a medium owl, combine tomato soup with just enough water to make the soup a gravy consistency.  Pour over the peppers.
4.  Bake covered for 25 - 30 minutes, until heated through and cheese is melted and bubbly.

Shakshouky (Lebanese Eggplant Salad)

INGREDIENTS:
1 eggplant
a bunch of scallions or 1 leek
2 garlic cloves
1/2 lemon
salt and pepper
5 tomatoes
1/4 cup olive oil
1 tblsp. pomegranate paste/juice
a pack of tortillas

DIRECTIONS:
1.  Preheat oven to 400 degrees F.
2.  Cut slits in the eggplant.  Cover it with aluminum foil and place it in the oven at 400 degrees F for an hour.
3.  Boil enough water to cover your tomatoes.  Toss the tomatoes in the boiled water until the skin begins to crack (approx. 1 min).  Remove tomatoes and continue peeling their skin.
4.  Chop tomatoes.  Slice scallions or leek (white and green portions).  Chop or juice garlic cloves.  Juice lemon.  Place in a salad bowl.
5.  Pour pomegranate juice and a little bit of olive oil into the bowl.
6.  When the eggplant is ready, remove from the oven.  Skin the eggplant.  Remove the stem and some of the seeds.
7.  Chop the eggplant and place it in the salad bowl.  Add salt and pepper to taste.  Mix all ingredients.
8.  Let the salad chill in the refrigerator for at least 4 hours.
9.  When ready to serve, add remaining olive oil and mix again.
10.  Tastes very good with toasted tortilla.  Just dip the tortilla in the salad and enjoy!

Stuffed Mushrooms

I guarantee that these will be a hit at any party or potluck!  Somehow always the topic of conversation and always the first to run out.

These are always a hit!
INGREDIENTS
20 fresh mushrooms, stems removed
1 clove garlic, peeled and minced
1/2 cup grated Parmesan cheese
1 small onion, finely chopped
3/4 cup dry bread crumbs
1/2 cup chopped green bell pepper
2 tablespoons dried parsley
2 tablespoons Italian-style seasoning
ground black pepper to taste
1/4 stick butter, melted
1/2 cup shredded mozzarella cheese
 olive oil
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13
inch baking dish.
Arrange mushroom caps hollow side up in the baking dish.
In a medium bowl, mix together garlic, parmesan cheese, onion, bread
crumbs, green bell pepper, parsley, Italian-style seasoning and black
pepper. Slowly stir in approximately 1/2 the butter, enough to make
the mixture slightly moist.
Generously fill the mushroom caps with the mixture. Sprinkle with
mozzarella cheese. Drizzle with olive oil.
Bake in the preheated oven 30 minutes, or until lightly browned.