Arnavut Ciğeri
Fried Liver

Ingredients
1 whole Beef liver, membrane removed, cut into medium dice
¼ cups Flour
1 tbsp. Red pepper flakes
1 ½ tsp. Salt
3 Yellow onions, sliced thinly
1 cup oil of choice for frying
1 bunch Parsley, chopped finely
1 ½ tsp. Sumac

Instructions
Heat the frying oil in a pot. To prepare the onion salad, wash the sliced onions under running water, squeeze the extra juice and put in a bowl. Add the sumac and parsley mix well, and set aside. On a plate mix the flour with salt and red pepper flakes. Dip the liver pieces and coat all sides, dust off the excess flour. Fry in hot oil for about 5-6 minutes until they turn golden brown. Remove onto a plate with paper towel, serve hot with onion salad. 

Fırında Kağıt Kebabı
Baked Lamb in Parchment Paper

Ingredients
1 lb. Leg of lamb, bones removed, cut into medium dice
1 Tomato, peeled, diced
2 Long green peppers, sliced thinly
1 Yellow onion, sliced thinly
2 tbsp. Olive oil
½ bunch Parsley, chopped
2 tsp. Salt
½ tsp. Black pepper
1 tsp. Dried oregano
½ cup Water
4 pieces of parchment paper (8x 11,5 in)

Instructions
Heat the oven to 320F. In a large bowl combine the lamb chucks with onions, tomatoes, peppers, parsley, salt, black pepper and oregano. Mix well and let marinate for ½ hour. Place the parchment papers on your counter. Divide the lamb mixture onto 4 equal portions onto the papers. Add 1 tbsp. of water on each portion, then fold the paper into a loose pouch (Fold two opposite ends onto the lamb mixture, then fold the other opposite ends and turn over so the seam stays down), and place on an oven tray. Bake in the pre-heated oven and bake for about 40-45 minutes. Serve with the paper.

Etli Güveç
Lamb and Vegetable Stew

Ingredients
1 lb. Lambcut into medium dice
10 Pearl onions, peeled
1 tbsp. Olive oil
2 Tomatoes, peeled, sliced
3 Long green peppers, sliced
1 cup Water
½ bunch Parsley, finely chopped
2 tsp. Salt

Instructions
Heat the oven to 320F. In a medium sized casserole dish, layer the meat, pearl onions, tomatoes and peppers. Add 1 cup of water and salt. Dab with small pieces of butter on top and cover with the lid. Bake in the pre-heated oven and bake for about 40-45 minutes.

Çardak Kebabı
Baked Crepes filled with Lamb Stew

Ingredients
1 lb.Lamb, cut into medium dice
2 Onions, peeled, finely minced
4 cloves Garlic, minced
2 Tomatoes, diced
3 Long green peppers, sliced
2 tbsp. Butter
2 tsp. Salt
½ tsp. Black pepper
1 tsp. Dried oregano

For the crepes
¼ cup Milk
5 tbsp. Flour
1 Egg
1 tsp. Salt
1 tbsp. Butter

For service
¼ cups Kaşar cheese, grated (can be replaced with Provolone)
1 tbsp. Tomato paste, mixed with ½ cup of water

Instructions
Heat the oven to 356F. Sauté the lamb in olive oil, then add onions, garlic, peppers, tomatoes and sauté until cooked. Season with salt, black pepper and oregano. Take off from heat and set it aside to cool. To prepare the crepe batter, combine the milk, eggs, flour and salt in a bowl and whisk until smooth. Take a medium sized pan and melt a little bit of butter, and put a ladle full of the crepe batter, cook until golden brown on both sides then transfer onto a plate. Do the same with the rest of the batter. When finished start making the filled crepes by laying a crepe in a small bowl, take a few spoonfuls of the lamb mixture, then fold the excess parts of the crepe on top of the meat and turn over to place on a greased oven tray. Do the same with the rest of the crepes and lamb stew. Sprinkle each of the filled crepes with grated cheese, pour the watered down tomato paste over the crepes and place the tray in the preheated oven. Bake until the cheese is melted and the crepes are heated thoroughly, approximately 15-20 minutes.