SUTLAC (BAKED RICE PUDDING)

Rice pudding is a dish made from rice mixed with water or milk and sometimes other ingredients such as cinnamon and raisins. Different variants are used for either desserts or dinners. When used as a dessert, it is commonly combined with a sweetener.Rice puddings are found in nearly every area of the world. Recipes can greatly vary even within a single country. The dessert can be boiled or baked.^[1]Different types of pudding vary depending on preparation methods and the ingredients selected.

ADANA KEBAB

Adana kebabı^[2][3] (colloquially better known as Kıyma kebabı^[1]) is a long, hand-minced meat kebab mounted on a wide iron skewer and grilled on an open mangal over braizing charcoals. It is named after Adana, the fifth largest city ofTurkey, in the Eastern part of the Mediterranean region. It is originally known as Kıyma kebabı (lit: minced meat kebab) or simply as Kıyma in Adana-Mersin and the Southeastern Provinces of Turkey bordering Syria.^[1]

CHEE KUFTA (CIG KOFTE)

Chee kufta, Turkish çiğ köfte (Turkish pronunciation: [ˌtʃiː cøfˈte], literally "raw meat patty") is a raw meat dish in Turkish, very similar to kibbeh nayyeh and to a lesser extent to steak tartare. It is made with either beef or lamb, and usually served as an appetizer in both Armenian and Turkish cuisines.

EKMEK KADAYIFI (TURKISH BREAD PUDDING)

Ekmek kadayıfı, ekmek kataif, ekmek kataifi (Turkish: ekmek kadayıfı) is a Turkish bread pudding dessert, also found in Greece and called εκμέκ κανταΐφι (ekmek kadaifi) or simply εκμέκ ekmek. It is usually served with kaymak, a kind of clotted cream.

In Turkey, it is considered to originate in Afyonkarahisar.

The word kadayıf is the same as qatayef and kataifi, but the food is quite different.

ACIBADEM (ALMOND MACARONS)

Acıbadem kurabiyesi (Turkish: acıbadem kurabiyesi, "bitter almond biscuit") (Almond Macaroons) is a traditional Turkish biscuit made of almonds, sugar and egg whites. The traditional recipes include a small amount of bitter almonds, which gives this cookie its name. Because bitter almonds are not readily available, almond extract is typically used as a substitute. These biscuits are part of the stock-in trade of almost every bakery in Turkey, and, they are seldom made at home

DOLMA (STUFFED GRAPE LEAVES)

Dolma is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions such as Russia, Iran and the Caucasus and Central and South Asia. Perhaps the best-known is the grape-leaf dolma. Common vegetables to stuff include zucchini, eggplant, tomatoand pepper. The stuffing may or may not include meat. Meat dolma are generally served warm, often with sauce; meatless ones are generally served cold, though meatless dolma are eaten both ways in Iran. Both are often eaten with yogurt.








DOLMA RECIPE:
green grape leaves
2 cup rice
4 onion
1 teaspoon sugar
1/3 cup evoo
2 tablespoon pine nuts
1 tablespoon dry mint
1 tablespoon currants
1 bunch of parsley
juice of 1 lemon
1 teaspoon cinnamon
salt, pepper

LAHMACUN (TURKISH PIZZA)

Lahmacun ([ɫahmaˈdʒun]) or lahmajoun (Armenian լահմաջուն lahmaǰun or լահմաջո lahmaǰo), from Arabic: لحم بعجين‎, lahm bi'ajīn, "meat with dough", is an item of prepared food originating in the early Syrian cuisine of the Levant, consisting of a round, thin piece of dough topped with minced meat (most commonly beef and lamb). Lahmacun is often served sprinkled with lemon juice and wrapped around vegetables, including pickles, tomatoes, peppers, onions, lettuce, and parsley or cilantro; atypical variants may be found employing kebap meat or sauces.Lahmacun can be found in many countries with sizeable Near and Middle Eastern communities - where it is sometimes labeled as Turkish Pizza or Armenian Pizza .^[1][2] In Australia there has been a proliferation of kebab and lahmacun take-away restaurants, although it is usually referred to as "Pide", not lahmacun. In Canada there are Armenian, Lebanese, and Turkish restaurants specializing in lahmacun. In many German, Dutch, Belgian, and English towns (North London in particular) there are Turkish-menu restaurants that sell doner kebab and lahmacun. In South America there are Syrian, Turkish and Armenian communities with associated restaurants, and a prepackaged frozen version called "Lehmeyun" (Spanish transliteration of Arabic name) may be found in the markets.






LAHMACUN RECIPE:
For dough:
1 kg all purpose flour
10 gr active dry yeast
1 teaspoon sugar
1/4 cup oil
warm water
For topping:
400 gr ground beef or lamb
1 onion
3 gloves of garlic
50 gr butter
1 cup of fresh parsley
1 cup of mint
2 tomatoes
chili pepper 
cumin 
sumac
paprika
salt
juice of 1 lemon
1/4 cup oil