Sunday, December 20, 2015

Beet Salad


  • 3 medium beets
  • 2 cups of plain Greek yogurt
  • 1 tablespoon olive oil
  • 1 clove of garlic
  • 1 teaspoon salt


Boil the beets until they get soft but not too much and grate them.
In a small bowl mix yogurt, minced garlic and salt. Put the grated beets in a glass pan, add yogurt mixture and mix. You can decorate with dill or parsley.

Saturday, October 31, 2015

Quince Dessert

I am excited to share this recipe. I was waiting for a long time to try it out, but it is not easy to find quince in US. Finally I found them in Middle Eastern farmers market.


  • 4 Quinces
  • 1 1/2 cups of sugar
  • 2 cups of water
  • Turkish clotted cream or whipped cream
  • Cloves (optional)
  • Couple drops of lemon juice


Peel quines and cut them in half, don't throw away the seeds.Take a large bowl, put some cold water and lemon juice, keep the quinces in this bowl about 15 minutes. Then take a medium pot and lay quinces at the bottom, add the seeds (this gives them red color), 2 cups of water and spread sugar on top of the quinces. You can add cloves at also if you want.

Cook it on medium heat until it boils, then lower the heat and simmer it about 2 hours until quinces get soft and red. 
It is best served with Turkish clotted cream. You can find the recipe for that here Turkish Clotted Cream. But if it is too much trouble, you can use ice cream or whipped cream as well. Enjoy!

Monday, October 19, 2015

Pumpkin Cheesecake

I wanted to try pumpkin cheesecake for long time and finally gave it a shot. In the meantime, I was curious about this delicious dessert's history and made a little research. 

Cheesecake has a long history to Ancient Greeks to Romans who named it 'Placenta' in 1st century A.D. Then it spread to Great Britain and Western Europe around 1000 A.D and US around 20th century. 


For the Crust

  • 2 cups of crumbled crackers or oat cookies
  • 1 stick (4 oz) unsalted butter
  • 2 tablespoons of sugar
  • 1 teaspoon of cinnamon

For the Filling

  • 1 egg
  • 2 packs of cream cheese (16 oz)
  • 1/2 cup of sour cream
  • 1/3 cup of whipping cream
  • 1 cup of mashed pumpkins
  • 1/2 cup sugar
  • 1 tablespoon flour or corn/wheat starch
  • 1 teaspoon cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 lemon juice
  • 1 teaspoon vanilla extract


To make the crust I prefer to buy oat cookies and crumble them myself, but you may use crumbled crackers. Take a large bowl and mix crumbs, melted butter, sugar and cinnamon.
After mixing well, spread it on your baking pan, press really hard so it sticks to the pan. Then put it in the freezer and wait one hour.
To make mashed pumpkins, you can boil or roast it, then mash. You need 1/4 of a pumpkin approximately. In the mean time, take a large bowl and start beating eggs and sugar (I used brown sugar), then add whipping cream and continue beating.Add cream cheese, after it mixed well add sour cream first, then mashed pumpkins, lastly add vanilla extract, lemon juice, flour (I used flour because I did not have starch, but I recommend to use starch) and all the spices and beat one more time.

Take the base from freezer and add the cream filling. Bake about 15 minutes in 500F  preheated oven, then take it from the oven and lower the temperature to 300 F. Bake at this temperature about 40-45 minutes. Do not take it from the oven, just turn it off and keep it in the oven about 3 hours. It is better if you keep it in the refrigerator one day and then serve it. Enjoy!

Thursday, September 10, 2015



  • 3 cups of all purpose flour 
  • 1 stick unsalted butter
  • 2 eggs
  • 1/2 cup of lukewarm milk
  • 1 dessertspoon dry yeast
  • 1 teaspoon sugar
  • 1 dessertspoon salt
  • Sea salt


Take a small bowl, add lukewarm milk, yeast, sugar and water. After it rises put it in a larger bowl and add butter, salt one whole egg and one egg white. Save the yolk for later use. 

After mixing them well, add flour slowly and knead. Leave the dough couple of hours in a warm place, until it doubles its size. Then take small pieces and make round sheets with the help of a roller.Starting from one edge roll the sheet to get a string shaped dough.

You can try different shapes with this dough. See the pictures

Apply egg yolk and sea salt or sesame on pretzels and lay them over a baking pan.I used pizza pan to bake them, but you can use any cookie pan if you do not have a pizza pan. Bake about 20-30 minutes in 400 F preheated oven. Enjoy!

Sunday, May 24, 2015

Chicken Tikka Masala

I have tried chicken tikka masala in India and I liked it a lot, so I wanted to give it a shot. I looked online and tried to find the original recipe, but it is hard to find an authentic one.
I found couple of recipes and tried to do my own version. According to Wikipedia origins of this dish is unclear. But there are claims that it was originated in an Indian Restaurant in United Kingdom.


  • 2 chicken breasts
  • 1 small onion
  • 3 cloves of garlic
  • 1 dessertspoon cumin
  • 1 dessertspoon turmeric
  • 1 dessertspoon paprika
  • 1 teaspoon cayenne pepper
  • 1 dessertspoon ground ginger
  • 1 dessertspoon coriander
  • 1 dessertspoon masala punjabi chole
  • 1 cup yogurt
  • 1/2  lemon juice
  • 1/4 cup milk or heavy cream
  • Butter or ghee


 Mix cumin, paprika, coriander, turmeric and cayenne in a small bowl and separate one third of it.
Add 2 cloves of garlic, 1 teaspoon ginger, yogurt and 1/4 lemon juice in the remaining mixture and marinate sliced chickens with this mixture. Put chickens in the refrigerator 3 to 4 hours. 
To prepare the sauce put butter in a pan with chopped onion and garlic, add remaining ginger and cook it until it changes color. Then add the spice mixture and cook couple of minutes and add milk or cream and remaining lemon juice and cook couple of minutes more. Take chickens from the fridge separate excess sauce and bake them in the 550 F oven about 10 minutes, or you can put them on skew and grill. Then take them from the oven and put it in the pan together with the excess sauce and cook about 10 minutes, until chickens are cooked well. They usually serve it with Indian Bread, which is like flat bread with butter or ghee. Enjoy!

Saturday, April 25, 2015

Blueberry Cobbler

According to Wikipedia, cobblers originated in British American Colonies.English settlers were unable to make traditional suet puddings due to lack of ingredients and they covered a stewed filling with a layer of biscuits or dumplings together.I am glad they did:)


For the Base

  • 1 cup all purpose flour
  • 1/4 cup of brown sugar
  • 1/2 stick unsalted butter (2 oz)
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 3/4 cup of milk

For the Top

  • 2 cups of blueberries (fresh/frozen)
  • 1/3 cup of water
  • 1/4 cup of grape molasses/honey


Melt the butter and put it in a baking pan. In a large bowl mix, sugar, salt,vanilla extract and beat them. Then add flour and baking powder together and beat again. 

Lay this mixture over the butter evenly. 

In a small bowl add blueberries, molasses and water and put this mixture on very top. Spread them evenly. Bake it in a 350 F preheated oven around 40 minutes. Your cobbler is ready.


Tuesday, April 21, 2015

Eggplant Wrapped Meatballs

 Note: This recipe is for 16-17 meatballs.


For the meatballs

  • 1/2 lb ground beef
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon red flare pepper 
  • 1 teaspoon dried thyme
  • 1 teaspoon cumin
  • Parsley
  • 1/2 onion
  • Bread crumbs 

For wrapping

  • 2 Japanese eggplants
  • 1 tomato
  • 1/2 onion
  • Sunflower/canola/vegetable/coconut oil
  • Toothpicks


To prepare meatballs take a large bowl and add ground beef, spices, chopped onion and parsley and knead it with a little water. Make little meatballs out of this mixture. 

Peel eggplant like a zebra and slice them into thin long pieces.

Put a little oil in a pan and cook eggplants until they get soft.

Take two strips and put them on top of each other in a vertical way and put one meatball on very top. Wrap it with eggplants and stick them with a toothpick. Slice tomato and onion, put them on top. Bake it about 30 minutes in 350 F preheated oven.

Monday, March 16, 2015

Lamb Burger


For the Burger

  • 1/2 lb ground lamb
  • 2 cloves of garlic
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon red pepper
  • Parsley
  • Mint (fresh or dried)
  • 1 teaspoon red pepper paste
  • Oil

For the Sauce

  • 1/3 cup of Greek yogurt
  • 1 clove of garlic
  • 1 small cucumber
  • Olive oil
  • Mint
  • Oregano
  • Baby aragula
  • Mustard (optional)
Note: You will have five small or three medium burgers with these ingredients.


Put a little oil, minced garlic and red pepper in a pan and roast them couple of minutes. Take a large bowl put this mixture in it with all other ingredients for the burger and knead it.

Make small burgers out of it.

It is better if you grill them, but if you do not have a grill you can cook them in a pan with a little oil.
To prepare the sauce mix yogurt, grated cucumber, garlic, olive oil, mint and oregano. 
You can apply a little bit mustard on the bun before putting the burger. Add sauce and oregano on top of the burger. Enjoy!

Saturday, March 14, 2015



For the Cake

  • 3 eggs
  • 1 cup of sugar
  • 1 cup of sunflower/canola/vegetable oil
  • 1 cup of yogurt
  • 1+1/4 cup of semolina
  • 1 cup of all purpose flour
  • 1 dessertspoon baking powder
  • coconut (optional)
  • Butter 

For the Syrup

  • 3 cups of sugar
  • 3 cups of water
  • 1/4 lemon juice


First you need to prepare the syrup as it has to be cold when you need it. In a large pot put water and sugar and boil. After it boils add lemon juice and boil another 10 minutes. Take it from the heat and put aside. Then, take a large bowl beat eggs and sugar first and add oil and yogurt and beat again. Continue beating while adding semolina. Lastly add flour and baking powder together with the help of a strainer. 

Take a baking pan and spread butter all over it and pour the mixture. Bake it in 350-375 F preheated oven about 25 minutes. After 25 minutes stick a toothpick or fork in it, if it is clean then your cake is ready. After taking it from the oven cut it into small pieces and add lukewarm syrup with a ladle, make sure every inch of it gets the syrup. Wait couple of hours before serving it. You can serve it with coconut.Enjoy!

Monday, January 19, 2015



For the Dough

  • 2 cups of all purpose flour
  • 1 stick butter (4 oz)
  • 1 egg
  • 1 teaspoon baking powder
  • 1 cup of powdered sugar 
  • 1 teaspoon vanilla extract

For the filling

  • 2 cups of milk
  • 3 tablespoons all purpose flour
  • 4 tablespoons sugar
  • 1 dessertspoon butter
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 dessertspoon starch
  • 6-7 strawberries
  • 2 kiwis

For the sauce

  • 1 cup of fresh orange juice
  • 2 dessertspoons starch
  • 3 dessertspoons sugar


To prepare the dough take a large bowl, put sugar and butter in it and knead. Then add egg, vanilla extract and baking powder. Continue kneading it while adding flour slowly. It will be ready when it does not stick in your hands. When it is ready put it into fridge and wait about 30 minutes.

In the mean time to prepare cream beat eggs and sugar in a pot. Then add flour and milk while beating it. Add starch and put in on medium heat. Stir it constantly until it become thick, then turn off the heat and add vanilla extract and butter and stir again.

Take the dough from the fridge and with the help of a roller make thin sheet and cut circular pieces out of it with a cup. Put circular pieces in the pan and make holes with a fork on the bottom of these pieces.

Bake them 350 F preheated oven about 20 minutes.

To prepare the sauce make fresh juice from 2 oranges, you will get 1 cup of orange juice. Put it in a pan, add starch and sugar. Then cook on low heat until it gets thick like a jell. 

When the pastries cooled down put cream on each of them.

Then put chopped fruit on top of the cream. You can use strawberry, kiwi, banana, pineapple... On very top put the sauce and keep them in the fridge about one hour. Your tartolets are ready, enjoy!