Hummus with bacon

250 g  (9 oz) chickpeas, boiled until soft (or use canned) and peeled
4 tablespoons tahini (sesame paste)
1 lemon's juice
4 tablespoons olive oil
1 1/2 tablespoons butter
300 ml water (if possible, use chickpeas' boiled water)
1/2 teespoon salt
1/2 teespoon sugar
3 - 4 bacon slices
cayenne pepper or paprika

Put chickpeas in a food processor; mill until it is smooth and flour-like. Add tahini, lemon juice, olive oil, sugar and salt and mix them. 
Add water and continue mixing untill it gets a runny consistency (nearly same as tahini).

Pour this mixture on to a pan and heat it very slowly untill it gets warm.
In a different pan, put the butter, bacons and paprika and saute them.

Take hummus to a flat serving plate and pour bacons with melted butter on the hummus. Serve it hot.

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Circassian Soup

500 gr. (17 oz.) lamb cubes
1 can sweet corn
500 gr. (17 oz.) green beans, trimmed, cut in medium sized chunks
1 1/2 cups warm water
2 onions
4 tablespoons butter
2 teaspoons paprika
1 teaspoon Salt

Put the lamb cubes in a pot and cover them with water. Cook them at middle heat till water half finished. Add the sweet corn, green beans, water and salt.
Cook it till all material softened.
Saute the onions in a pan with butter and add paprika. Pour this sauce to the soup and serve.

Adyghe kueyej - Circassian Cheese

2 lt. fresh milk
2 or 3 cups whey (yoghurt base water)*
1 teespoon salt

Put the milk in a large pot. Heat it until near to boiling. Reduce heat and add yoghurt base water very slowly from edge of the pot and stir slowly. When a light green liquid occurs over the milk and small pellets in the milk, take the pellets to a cullender. Add the salt and press the pellets until they loss all water. Take the cheese to a plate and let it cool.

This cheese can eat freshly or roll it with a clean cloth and wait it in a cool place for a few days until it gets dry like as gouda.

*You can make whey (yoghurt base water) from fresh yoghurt. Wait fresh yoghurt for a while outside of refrigerator -but DON'T let it be dated- and collect the light yellow water.

Hummus (Humus) - Probably the best recipe you can find

250 g  (9 oz) chickpeas, boiled until soft (or use canned) and peeled
4 tablespoons tahini (sesame paste)
1 lemon's juice (or 4-5 tablespoons sour pomegranate syrup)
6 tablespoons olive oil
300 ml water (if possible, use chickpeas' boiled water)
1/2 teespoon salt
1/2 teespoon sugar

Garnish:
Olive oil
cayenne pepper or paprika 
1/4 cup fresh parsley, chopped
1 small pomegranate, peeled and weeded out

Put chickpeas in a food processor; mill until it is smooth and flour-like. Add tahini, lemon juice, olive oil, sugar and salt and mix them. 
Add water and continue mixing untill it gets a runny consistency (nearly same as tahini).

Pour this mixture on to a flat serving dish, and sprinkle the oil smoothly and the cayenne pepper or paprika, pomegranate grains and parsley decoratively on the top before serving.

Note: If your food processor has not enough capacity, divide all the ingredients in two parts, then follow same steps for each part. Also if you desire a sourish hummus just add more lemon juice.

Zucchini in Olive Oil

2 medium zucchini
1 medium tomato, peeled and diced
1 small yellow potato, diced
1 small carrot, diced
1 large onion, sliced
2 garlic cloves, sliced
1/3 cup water
50 ml olive oil, half for cooking, the other half for after
2 tbsp lemon juice
1 tbsp sugar
1/2 tsp salt

Garnish:
1/4 cup fresh dill and/or parsley, chopped

Sauté the onion with olive oil and salt for 5 minutes. Add the garlic, carrot and potato, and cook for about 5 minutes on low heat.
Cut off both ends of the zucchinis, peel them and cut into small pieces.
Add them in them pot, add tomato, sugar, lemon juice and water (actually there is no need for water if tomato is juicy). Cover the lid and cook for about 15 minutes.

Place on a service plate. Pour the rest of olive oil on top and sprinkle chopped dill and/or parsley. Serve when cold.

Hmmm, yummy...

Hi everyone,

Here you can find delicious recipes especially from Turkish Cuisine.
Maybe I am not a grand chef but still I love cooking...