TURKISH RECIPES

Cheese with tomatoes and basil Cheesecake Cheese-stuffed calamari Grilled hellim cheese Cheese halva Seafood ragout Risi bisi Artichoke with broad beans Whole cabbage stuffed Hunkar begendi Stuffed quinces with pekmez Lamb stew with quince pilaf Quince pudding with clotted cream Quince sherbert Muhallebi with mastic LobyeAsidePilaf with almonds Cigarette Pie In The OvenFlaky Spinach Pie İnegol Meatballs Stuffed Eggplants and Zucchinis HaydariTekirdag MeatballsDoner KebabTurkish Coffee

ASIDE

• 30 gr butter
• 2 cups meat stock
• 5 tablespoons flour

Ingredients

• 250 gr dried okra
• 3 dried red chilli peppers
• 3 onions

* SHORT NOTES *

The aroma of grilling corn cobs can be smelled from afar. During the summer fresh corn cobs are a favourite with everyone.

Preparation

Remove the strings from the dried okras and placing in a kitchen cloth, rob to remove the bristles. Toss into boiling water and cook for five minutes, then remove from the heat and set aside. Remove the seeds from the peppers and chop finely. Dice the onions and fry in the butter until coloured. Add the stock and the drained okra, chopped peppers and salt to taste. Cover and simmer gently for 30 minutes. Bring one cup of water to the boil in another saucepan, add salt to taste and gradually stir in the flour. Continued to stir until thickened. Divide the sauce between the individual plates, with a serving of okra on top of each. Hmm delicious!!! Aside is a dish of Arab origin introduced into Istanbul's cuisine. In summer the same dish can be prepared with fresh okra and green peppers.