Semizotu Yemeği
Purslane Stew

Ingredients
1 bunch Purslane, trimmed, coarsely chopped
1 Yellow onion, finely diced
2 tbsp. White rice, washed
2-3 tbsp. Olive oil
2 cloves Garlic, minced
1 Tomatoes peeled, cut into medium dice
½ su bardağı Su
2 tsp. Salt
1 tsp. Black pepper

Instructions
Sauté the onions, add tomatoes and continue sautéing. Add purslane, rice, salt, black pepper and garlic. Cook until the rice is softened. Serve with yoghurt if desired.

Etli Dolma
Stuffed Vegetables

Ingredients
2 lb. Mixed Vegetables, seeds removed, insides hallowed out
(Bell pepper, zucchini, tomatoe, small white onions)

For the stuffing
1lb. Ground beef (with 30-40% fat)
1 ½ cup White rice; short grain
1 bunch Parsley, finely chopped
1 bunch Dill, finely chopped
3 tbsp. Butter
1 Tomato, peeled, diced
2 Yellow onion, finely diced
2 cloves Garlic, minced
1 ½ tsp. Dried Mint
2 tsp. Salt
1 tsp. Black pepper

For the top
2 Tomato
Hot water

Instructions
Sauté the onions and garlic in butter until softened. Mix this with the rest of the stuffing ingredients. Fill the vegetables to the top but do not pack the filling too tightly or they will split when the rice expands. Make a lid, especially for the peppers, with a slice taken from the meaty part of a tomato. Arrange the rest of the vegetables end-to-end in a pot so that they seal each other. Fill with hot water just enough to cover, close the lid and cook for 45 minutes, until the vegetables have cooked. Serve with yoghurt.
Not: If using various vegetables. It might be better to cook them in separate pots, as they all have different cooking times.
(Photo: Almost Turkish Recipes)

Kızartma
Fried Vegetables

Ingredients
2 Eggplants, peeled in stripes
2 Zucchini, peeled in stripes
10 Anaheim peppers
Oil for frying

For the sauce
2 tbsp. Olive oil
3 Tomatoes, grated
3-4 cloves Garlic, sliced
1 tsp. Salt
½ bunch Parsley, finely chopped

Instructions
Cut the eggplant and zucchini into ½ inch thick slices. Wash the peppers and dry. In a pot, sauté the garlic in olive oil until softened, then add the tomatoes and cook until the sauce is thickened. Take off the heat and add the parsley and salt.Heat the oil; fry the vegetables, until slightly browned. Transfer the fried vegetables to a plate lined with paper towel. Place the fried vegetables on a serving platter, pour the sauce on top and serve.
Note: This dish may also be served with yoghurt.

Karnabahar Kızartması
Fried Cauliflower

Ingredients
1 Cauliflower, cut into florets
½ cup Flour
1 ½ tsp. Salt
½ cup Mineral water
Oil for frying

Optional
1 ½ cup Yoghurt
2-3 cloves Garlic, minced

Instructions
Boil the cauliflower in water until softened. In a bowl whisk the flour, salt and mineral water to prepare the batter. Heat the oil. Strain the cooked cauliflower, dip in the batter then fry until they turn golden brown. Transfer onto a plate lined with paper towel. Serve hot or at room temperature. If you wish to serve it with yoghurt, mix the yoghurt with minced garlic and serve alongside the fried cauliflowers. 

Havuç Kızartması
Fried Carrots

Ingredients
4-5 Carrots, peeled, cut into ¼ inch thick matchsticks
½ cup Flour
½ cup Mineral water
1 tsp. Salt
Oil for frying

Optional
1 ½ cup Yoghurt
2-3 cloves Garlic, minced

Instructions
Boil the carrot sticks in water until softened. In a bowl whisk the flour, salt and mineral water to prepare the batter. Heat the oil. Strain the cooked carrot sticks, dip in the batter then fry until they turn golden brown. Transfer onto a plate lined with paper towel. Serve hot or at room temperature. If you wish to serve it with yoghurt, mix the yoghurt with minced garlic and serve alongside the fried carrots.