Soups

Ayran Soup

Ingredients:

Hulled wheat
ayran (yogurt thinned with water)
flour
fresh mint
chickpeas

Soak chickpeas in water overnight. Put 2T flour into the ayran and beat well. Then add the hulled wheat and chickpeas and bring to a boil, stirring constantly. Add chopped fresh mint.

Anamaşı

Ingredients:

1 onion
150 gr. kavurma
½ c lentils
½ c lobik (a bean similar to pinto beans but smaller)
½ c chickpeas
½ c hulled wheat
Water
Tomato or pepper paste
Salt

Fry the kavurma with the onion. Add tomato paste and salt and mix, then add 6 c water and bring to a boil. Add lentils, lobik, hulled wheat and cook till done.

Borani çorbası

Ingredients:

Purslane
Yogurt
Butter

Boil the purslane till tender, the drain and mix with strained yogurt. Top with melted butter. (Aydoğmuş 1992:37).

Gildor

Ingredients:

Ayran
1 bowl bulgur
1 T butter, salt

Bring the ayran to a boil. Add the bulgur and salt to taste. Put into a plate and drizzle the melted butter over it.

Kellecoş

Ingredients:

Gurud (dried curd)
Tandır bread
Ayran
Chopped onion

Dissolve the gurud in water, and then cut the bread into pieces. Add chopped onion, pour ayran over and serve.

Kirli Çorba (“Dirty Soup”)

Ingredients:

Hulled wheat
Chickpeas
White beans
Butter
1 medium onion
Tomato or pepper paste
Salt

Saute the chopped onion in the butter, then add a spoon or so of tomato or pepper paste. Add water and boil. Then add any of the above ingredients in any combination, and cook until done.

Dried Yogurt (Kurut) Soup

Ingredients:

Three large pieces of kurut (kishk in Middle Eastern food stores)
Hand-cut noodles
Mint
Butter
Salt

Mash and dissolve the kurut in lukewarm water and turn it into ayran. Cook the noodles, drain. Pour ayran into a large pot and bring to a boil, stirring constantly. When it boils, add the noodles. In another saucepan, heat the butter and mint together and pour over the soup.

Lobik Soup

Ingredients:

Butter
Tomato or pepper paste
1 medium onion
1 bowl lobik
1 bowl hulled wheat

Fry onion and pepper paste in butter, then add the lobik and hulled wheat, and water and boil.

“Omaç” Soup

Ingredients:

½ c skinless black chickpeas
pepper paste
butter
water
flour
salt.

Make a dough of flour, water and salt, roll out and cut into squares and pinch in the middle. In another pot mix some butter with pepper paste, add water and bring to a boil. When it boils, add the chickpeas and cook till done. Then add the pasta and cook till the pasta is done.

“Tutmaç” Soup

Ingredients:

½ c lentils
100 gr kavurma (meat cooked and preserved in its own fat)
250 gr kurut
150 gr tutmaç (squares of fresh pasta dough) 
Salt
Mint
Red pepper

Soak the lentils in warm water for ½ hour.
Dissolve kurut in 1 lt water, and strain. Add 1 lt more water and bring to a boil. Add the lentils and allow to boil for ½ hour.
Add the tutmaç. 
Heat butter with mint and red pepper and pour over.

Meat Dishes

a. Wild Game

Fried Rabbit

Ingredients:

Rabbit
Rice
dried currants
yufka
butter
salt

Clean and wash the rabbit well, reserving the heart and liver, mince these. 
Make filling by frying the rice with the currants, than adding the liver and heart, and half the normal amount of water to make a not-quite-cooked pilaf.  Fill the rabbit with this filling and sew shut. Brown the rabbit whole in a few tablespoons of oil, then boil. When the rabbit is well-cooked, remove from the broth, remove the stuffing and de-bone the meat, shredding it. Mix the meat and stuffing with shredded yufka, and drizzle melted butter over the top. Serve with the broth the rabbit was cooked in and serve.

Fried Partridge

Ingredients:

1 partridge
Butter
Yufka
Salt

Shred the yufka.
Clean and boil the partridge. Then fry it and shred the meat, and add it to the shredded yufka. Drizzle with melted butter and if you wish, pour over some of the broth the partridge cooked in.

b. Other Meat Dishes

Stuffed Intenstine

Ingredients:

Lamb intestine
Ground meat
Butter
Onion, chopped
Bulgur or rice
Parsley

Ingredients:

Take the small intestine and clean it well, turning it inside out and back and washing each time. Wash it well. Allow to stand overnight in water. Prepare the filling by mixing the meat, butter, onion, rice or bulgur, salt and parsley. Fill the intestine with this mixture, then arrange in a pot and add water to cover, and simmer till done. When ready to serve, drizzle butter over the top.

Göme

Ingredients:

1500 gr whole wheat flour
750 gr ground meat or kavurma
200 g walnuts
750 gr onion
100 gr butter
Red flake pepper, salt

Add enough water to the flour to make an “earlobe” consistency dough. In pot, sauté the ground meat or kavurma in some oil (no oil need be added for kavurma). Add the finely diced onion and continue to sauté, then add water to cover and simmer. Add red pepper to taste.

Pound the walnuts in a mortar and pestle. Grease the bottom of a baking pan.

Take a walnut-size piece of dough and roll into a “yufka” the size of the baking pan, and spread on the bottom. Spread a thin layer of the meat and onion filling on the pan, top with another sheet of dough, top this with a layer of walnuts, and continue, alternating meat and walnuts till all the ingredients have been used, about 25-30 layers. Top with the last layer of yufka, which should be a bit thicker than the rest. Spread it lightly with oil and cut it in two with a knife, then put in a medium hot oven. When the bottom and top has browned well, remove the thick yufka. Traditionally it is eaten directly from the baking dish, digging in with forks rather than cutting and putting on serving dishes.