Zeytinyağlı Yaprak Sarma
Stuffed Grape Leaves Cooked in Olive Oil

Ingredients
2 lbs. Grape leaves, brined

For the stuffing
3-4 Yellow onions, finely chopped
 cup White rice, washed
½ cup Olive oil
2-3 tbsp. Pine nuts
2-3 tbsp. Currants, washed
2 tsp. Salt
2 tsp. Sugar
1 tbsp. Dried mint / ½ bunch Fresh Mint (finely chopped)
1½ tsp. Allspice
½ tsp. Cinnamon
2 tsp. Black pepper
½ bunch Parsley, finely chopped
½ bunch Dill, finely chopped
2 cup water, hot

To cook
1 bunch Parsley stems
1 bunch Dill stems
2 Lemons, sliced
4-5 Grape leaves
2 Yellow onions, sliced
2-3 cup Water
¼ cup Olive oil
1-2 Lemon cut into wedges

Instructions
Soak the grape leaves in lukewarm water for about 1 hour to get rid of brine. Strain and set aside. Soak the rice in hot water for 20 minutes and strain. To prepare the stuffing; heat the olive oil and sauté the onions and pine nuts until pink and onions have softened. Add the rice, stir a few times then add currants, salt, sugar, dried mint if using, cinnamon, allspice, black pepper, continue cooking for a few minutes. Add hot water, and cover the lid. When all the water is gone, take the pot off the heat and add the fresh mint if using, parsley and dill, mix slowly, without breaking the rice (At the point the rice will only be cooked about half way). In a separate pan, layer the bottom of the pot with parsley and dill stems, onions, lemon slices. To prepare the stuffed grape leaves, take a leaf and lay it on your work space so that the stem side is facing you and the side with veins is facing up. Place a tbsp. of the rice mixture, Fold the top on the stuffing then fold the sides and roll towards the pointy end while tucking the sides in. Then place on the prepared pot. Do the same with the rest of the leaves. Layer on top of each other inside the pot. Put water halfway up the stuffed grape leaves; pour the olive oil on top. Place a plate that is slightly smaller than your pot, upside down on the grape leaves and cover the lid (The plate will prevent the leaves from unrolling during the cooking process. Coke over medium heat for about 35-40 minutes until the color of the leaves has darkened and the rice mixture is completely cooked. Take off the heat, let cool completely. Serve with lemon slices.

Zeytinyağlı Kereviz Dolması
Stuffed Celeriac Cooked in Olive Oil

Ingredients
4 Celeriac, peeled, cut in half
2 Yellow onions, finely diced
1 Carrot, cut into medium dice
1 Potato, cut into medium dice
¼ cup Olive oil
½ cup Water
1 tsp. Sugar
1tsp. Salt
1 bunch Dill, finely chopped
1 Lemon, juiced

Instructions
Make an indentation at the center of the celeriac halves, and keep in a large bowl filled with water with lemon juice. Sauté the onions, in half of the olive oil. Add the carrots and continue sautéing for 5 minutes then add the potatoes. Add the salt and sugar, cook for 5 more minutes then take off the heat. Transfer the cooked vegetables in a bowl. Strain the celeriac and place inside the pot, divide the vegetables evenly among the celeriac halves and fill the indentations in the middle. Add water and rest of the olive oil and cook over low heat until the celeriac is softened, approximately about 30-35 minutes. Take off the heat, let cool completely. Serve cold.

İmam Bayıldı
Stuffed Eggplants

Ingredients
4 Eggplants, peeled in stripes
Oil for frying

For the stuffing
4 Yellow onions, thinly sliced
8-10 cloves Garlic, sliced
2-3 Tomatoes, peeled cut into medium dice
½ bunch Parsley, finely chopped
1 tsp. Sugar
2 tsp. Salt
¼ cup Olive oil
½ cup Water, boiled

Instructions
Heat the oven to 320F. Heat the oil. Peel off the green part of the eggplant stems. Make slit in the middle from top to bottom, fry in hot oil until softened. Transfer to a plate lined with paper towel. In a large skillet, heat the olive oil and sauté the onions until completely softened and caramelized. Add the garlic, tomatoes and salt, sauté for 5-6 minutes. Divide the caramelized onion mixture evenly, and stuff the middle part of the eggplants until all the onions are used. Place the eggplants on an oven tray or a baking dish. Mix 1 cup of water with sugar until the sugar is dissolved. Pour this on the tray or baking dish and bake the eggplants for about 30-35 minutes. Take off the oven and cool completely, then serve with parsley sprinkled on top.

Kabak Galye
Zucchini Cooked in Olive Oil

Ingredients
4 – 5 Zucchini, cut into large dice
1 Yellow onion, finely chopped
2 tbsp. White rice, washed
1 bunch Dill
3 tbsp. Olive oil
2 Tomatoes, peeled, cut into medium dice
1 ½ tsp. Salt
¼ cup Water

Instructions
Heat the olive oil in a pot, and start sautéing onions until softened. Then add the zucchini and tomatoes continue sautéing. Add the salt and rice, water and cover the lid. Cook until the rice and zucchini is softened, about 15-20 minutes. Take off the heat, cool completely and serve cold.