Oven Shrimp

250 gr shrimp, cooked, de-veined and peeled
1 tbsp butter
1 medium onion, sliced
1 cubanelle pepper, cut in small cubes
2 garlic cloves, chopped
1 large tomato, diced
Crushed pepper
Salt
Pepper
1 tbsp extra virgin olive oil

Saute the onion with butter and salt for about 3-4 minutes in a medium sized pan. Add in the cubanelle peppers and cook for about 3-4 minutes over medium heat. Add the garlic and cook until the smell of garlic comes out. Add diced tomatoes and shrimp. Cook until the tomatoes are softened over a little bit over medium heat.Place the dish in a flat earthenware pot. Season it with pepper and crushed pepper, drizzle olive oil all over it.Set the oven to grill. Place the pot on the top rack and cook for about 5-6 minutes. Serve this classic Turkish hot appetizer in its own pot.

Green Beans with Walnuts

200 gr green beans, washed, trimmed
2-3 tbsp lemon juice
1 tbsp extra virgin olive oil
1/3 cup walnuts, ground
1 garlic clove, smashed with salt
1/2 tsp red pepper, ground or crushed
1 pinch coriander
Salt
Pepper

Cut the beans in 2 or 3 pieces depending on how long they are. Boil in salty water until they are softened, then drain. Pour lemon juice and olive oil, and toss.Meanwhile mix the walnut with garlic, red pepper, coriander, salt and pepper. Toss with green beans. Leave in the fridge for at least 4 hours before serving.

Spinach Dip

100 gr spinach, washed, drained, pureed in a food processor
1/4 cup walnuts, coarsely ground
1-2 garlic clove, smashed with salt
2/3 cup plain yogurt
1/2 tsp crushed red pepper
Salt
Pepper

Garnish:
1 medium sized onion, sliced, caramelized with 1 tbsp olive oil in a pan

Mix all the ingredients in a bowl with the spoon. Place in a service bowl. Sprinkle the caramelized onion over the top. Serve with toasted pide or bread slices.

Carrot Pate with Black Olives

1 medium zucchini, grated
1 medium carrot, peeled, grated
2 fresh green onions, chopped
1/2 cup parsley, chopped
1/2 cup fresh dill, chopped
3 tbsp flour
1-2 garlic cloves, chopped
1 pinch saltBlack pepper
1 egg
8-10 Turkish black olives, seedless
1/2 cup sunflower oil, for frying

Squeeze the grated zucchini and carrot with your hands to get the water out. Then add all the ingredients above except black olives, with the egg going in last (as it makes the mixture watery quickly). Mix with a wooden spoon.Pour some sunflower oil in a large skillet, about 1 cm deep. When the oil warms up, take a lump of the mixture (a large spoons' worth) in your palm. Put one olive in the middle and give a ball shape. Put in the skillet, lightly press on it. Fry each side until the colour turns to golden brown at medium-high heat. When done, put the pieces on a plate with a paper towel to soak up extra oil.Serve while still warm with Garlic-Yogurt on top of each one. Carrot Patties with Black Olives can also be a great sandwich for lunch:) I highly recommend it.

Turkish Chickpea Dip

1 can chickpeas (540 ml), rinsed, peeled*
1/4 cup extra virgin olive oil
2 1/2 tbsp lemon juice
3/4 tsp cinnamon
1/2 tsp salt
3 tbsp pine nuts, lightly roasted
2 tbsp currants, soak into the hot water for 20 minutes, drain

Mix the chickpeas, olive oil, lemon juice, cinnamon and salt using a food processor until it is smooth. Add the pine nuts and currants, toss them all together with the spoon. Arrange on a service plate and shape with a fork.Serve Turkish Chickpea Dip as an appetizer with small, toasted pide slices.* To peel the chickpeas; Soak them in hot water for about 5-10 minutes. Then gently rub them with the palm of your hands while they are still in the water.

Yogurt Soup

6 cups water
1 cube beef bouillon
1/2 cup rice, washed and drained
2 cups yogurt
1/2 cup milk1 egg yolk
1/2 cup flour
2 tbsp butter
1 tbsp dry mint
Salt

In a large pot boil the water, rice, salt and bouillon. Cook on medium high, until the rice is done.Meanwhile in a bowl, mix yogurt, milk, egg yolk and flour. After the rice is cooked, take a few spoons of liquid from the pot and mix into the bowl. Then slowly pour your mixture into the pot while stirring very slowly. Cook for 10 more minutes.Place the butter in a frying pan. When it begins spitting, stir in the mint and pour into your soup.Serve immediately. Makes 4 servings.

Cold Tomato Soup

1 large tomato
1 pinch oregano
1 tsp extra virgin olive oil
1/2 lemon juice
2 tbsp feta cheese, crumbled
1/2 tsp salt
Pepper for taste
Garnish with parsley

This is an easy one..! Grate the tomato and add in the rest of the ingredients. Mix well with a spoon. This dish is very refreshing.