Etli Kapuska
Cabbage with Beef

Ingredients
1 whole White cabbage; medium size (2-3 lb.)
½ lb. Beef, cut into medim dice
3 tbsp. Butter
1 Yellow onion, finely chopped
2 cups Beef stock or water
2 tsp. Salt
3 tsp. Red pepper flakes

Instructions
Peel off the outer leaves of the cabbage. Slice the cabbage into thick slices, and then cut the slices into squares. Wash the cabbage and strain. Melt the butter in the pot, start sautéing beef for about 1-2 minutes then cover the lid, continue cooking for about 5 minutes then add the onions, cook until softened. Add the cabbage, salt, red pepper flakes and beef stock. Cook until the cabbage and the beef is softened.

Karnıyarık
Eggplants Filled with Ground Beef

Ingredients
4 Eggplants (same length)
Oil for frying
1 Tomato, cut into wedges, seed removed
2 Long green peppers cut horizontally

For the filling
¾ lb. Ground Beef
1 Yellow onion, finely chopped
2 tbsp. Butter
2 Tomatoes, peeled and cut into medium dice
3 Long Green peppers; sliced
2 tbsp. Tomato paste
2 tsp. Salt
1 tsp. Black pepper

Instructions
Heat the oven to 320F. Peel the eggplant in stripes. Heat the oil for frying and fry the eggplants until softened. To prepare the filling; sauté the onions in 2 tbsp. of butter, then add the ground beef, then green peppers and finaly the tomatoes. Cook for about 10 minutes; finally add the salt and black pepper before taking off the heat. Take the eggplants and lay on a baking dish or an oven tray. With the back of the spoon make an indent lenghtwise on one side of the eggplant, big enough to fill. Divide the ground beef mixture into 4 equal portions and fill the eggplants. Top with a slice of green pepper and a tomato wedge. In a small pan, melt 1 tbsp. of butter and sauté the tomato paste, then add 1 cut of water, cook until slightly thickened. Pour this sauce over the eggplants and bake for about 30 minutes, and serve straight out of the oven, preferably with rice pilaf.

Sebze Köftesi
Vegetable Patties

Ingredients
1 Carrot, peeled
1 Celeriac, peeled
1 Cauliflower, small size
1 Leek, small size
3 Potatoes, boiled, peeled
½ cup Peas, boiled
½ bunch Parsley, finely chopped
3 Scallions, finely chopped
2 Eggs, whites and yolks separated
½ cup Breadcrumbs
1 tbsp. Butter
Oil for frying
2 tsp. Salt
1 tsp. Black pepper

Instructions
Place the carrots, celeriac, cauliflower and leek into the food processor and chop into fine dice. Saute the chopped vegetables in butter, and then add peas, parsley and scallions. Continue sautéing until the vegetables have softened. Meanwhile mash the potates, add salt, black pepper, sautéed vegetables and egg yolks. Mix well, and then make patties, as big as desired. Set up the frying station by first heating the oil. Then set two bowls, one for the egg whites and one for the breadcrumbs. Dip the vegetable patties in egg white, then in breadcrumbs and fry until golden brown. Transfer to a plate lined with paper towel. Serve hot.

Kış Türlüsü
Winter Vegetable Stew

Ingredients
½ lb. Beef, cut into medim dice
2Yellow onions, finely chopped
2 Leeks, sliced
1 Potato, large, peeled,cut into medim dice
2 Carrots, peeled, cut into medium dice
1 Celeriac, peeled, cut into medium dice 
2 tbsp. Butter
1 tbsp. Tomato paste|
1 cup Water, boiled (if needed)
2 tsp. Salt
1 tsp. Black pepper

Instructions
Melt the butter in the pan, sauté the beef until browned, then add the onions and continue sautéing over medium heat. Add the tomato paste, and the vegetables except potatoes, salt and pepper. Add water if needed, cover the lid and cook over low heat for about 20 minutes, then add the potatoes, and continue cooking until the beef and vegetables are cookedthoroughly.  

Yaz Türlüsü
Summer Vegetable Stew

Ingredients
2 Zucchini, peeled, cut into medium dice
2 Eggplants, peeled, cut into medium dice
½ lb. Fresh green beans, trimmed and cut in half
1 Yellow onions peeled, cut into medium dice
2 Tomatoes peeled, cut into medium dice
1 clove Garlic, minced
3 tbsp. Olive oil
1tsp. Sugar
2 tsp. Salt

Instructions
In a large pot, sauté the onions and garlic in olive oil until softened. Turn down the heat and add the green beans, eggplants, zucchini, and tomatoes. Add sugar and salt, cook over low heat until all the vegetables have softened.