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 DIG IN AND ADD YOURS TOO PLEASE............ 
Spinach Meal (can't remember how to call it in turkish)
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Ingredients
Garlic (to taste)
Oions (to taste)
1 small can of tomato paste (just the little one)
Spinach (2 Bags, or more depending on how many you are feeding)
Rice (princh) (just 1 hand full)
Olive oil
Salt and pepper ( salt and pepper to taste)
Pita Bread
Plain Yougurt
Procedure
Chop oinons and garlic, and cut spinach. In a large pot use olive oil to brown oinons and garlic. Then add about a cup ofwater, and tomato paste. mix. Then add a hand full of rice. Like rice cook for about 15 - 20min. (if using brown rice let cook longer.) Add spinach and more water if needed (only if needed you want the rice and spinach to soak up all the water.) let cook stir occasionally, untill spinach is cooked.. Serve with pita bread and plain yougurt. mmmm....
Serving Information
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Strained Lentils Soup
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Ingredients
Red lentils 1⁄2 cup Onion 1 medium Carrot 1 medium Stock 5 cups Flour 1 tablespoon Butter 50 g Black pepper Salt
Procedure
Grate carrot, halve onion, add red lentils and 4 cups bone stock, boil 15 minutes. Strain mixture. Heat butter cook flour 5 minutes, add bone stock mix well. After boiling add strained mixture and boil again. Serve hot.
Serving Information
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Stuffed Aubergine (patlican)
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Ingredients
Tomato 200 gr. Aubergine 2 pc Onion 2 pc Butter 100 gr Green pepper 2 pc Lamb 200 gr Mushroom 200 gr Tomato 4 pc Salt, black pepper 2 pc
Procedure
For the mixture; fry lamb in butter. Add onion, pepper, tomato, Salt and black-pepper. Saute it. Fry cut aubergines in olive oil. Roll aubergines with sauce and place inside of the corved tomatos. Add mushrooms and cook it for 5 min. Put cheese on it and serve with melt cheese.
Serving Information
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Stuffed Tomatoes with Rice
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Ingredients
Tomatoes 15 pc Rice 250 gr Olive oil 220 gr Onions 3 pc Dried mint 1 teaspoon Parsley 1 small bunch Chopped 2 pc Tomato paste 1/2 tablespoon Salt
Procedure
1- Cut tops off tomatoes. Scoop insides out and set aside. 2- In a small saucepan, place half of the olive oil and finely chopped onions. Saute lightly. Add chopped tomatoes and saute for a further 3 minutes. 3- Add washed rice and toast for 5 minutes. Add salt and 250 ml boiling water. Stir. Simmer until al liquid is evaporated. 4- To the top of this mixture, add chopped parsley and mint. Cover and set aside. 5- Mix rice mixture and fill tomatoes. Garnish each stuffed tomato with slice of tomato. 6- In a large saucepan, add remaining oil and tomato paste. Saute lightly. Place stuffed tomatoes in bottom of pan. Add water, enough to almost cover tops of tomatoes. Cover and cook on medium heat. Cool before serving.
Take Care & Happy Holiday's
Byesssssssssssssssssssssss
Peace & Happiness & Love
Kelly Cali
Tsarevna Stacia
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