Kizartma (Turkish Fried Veggies with Yoghurt Sauce)

my husbands favorite ūüôā we eat it with rice, making it a simple but delicious vegetarian meal. Here is a very informal, quick type of the recipe (sorry, my husband has to use the computer, so i’m in a rush hehe)

-fry eggplants, pepper, potatoes, carotts, yellow squash/zucchini

– cook lots of crushed garlic (maybe 12 cloves), and cubed tomatoes (around 6 roma tomatoes). Keep on cooking until it becomes a sauce.

– Yoghurt mixed with fresh crushed garlic.

– how to serve: layer all the fried veggies, and then the yoghurt mix, and then the sauce. Bon appetit!

KOREKKE – Kroket

I got this from my mom’s Japanese cook book. She made this a lot when I was a kid, and remember always loving it!



  1. Potato 230gr
  2. 1/2 Onion
  3. ground beef 100 gr.
  4. pepper


Coating : flour, 1 egg,  and japanese bread crumbs


  1. Peel potatoes, and cut in chunks. Soak in water for a little while. Then, boil with salt and water until cooked.
  2. Mash the potatoes, and season it with salt and pepper to taste.
  3. Chop onions, and cook with 1 tbsp of butter. Add ground beef, salt and pepper. Cook until all the liquid from the gr. beef evaporates. Add the potatoes and mix until well-blended.
  4. Divide into 4, and shape them into an egg-shaped ball.
  5. Dip into flour, and then the egg, and lastly roll into the bread crumbs.
  6. Fry them until golden.

Rice with Beef and Carrot (Turkish)


  • 1 medium onion
  • 1/2 lb. beef cubes
  • shredded carrot
  • oil
  • 1 cup rice
  • 1 1/2 cups water
  • pepper
  • salt


  1. Boil beef cubes in water until cooked. Separate beef and water.
  2. Chop onion, cook in oil until it dies and add shredded carrot and the cooked beef cubes.
  3. Add the broth until boil, and then add therice, black pepper and salt.
  4. Cook in medium low heat, until rice is done.

Yellow Squash Casserole

Found this recipe during a ladies get together and have been making it ever since!

2 pounds yellow squash
1 stick butter
1 can cream of chicken soup (or cream of celery)
2 medium carrots, grated
1 medium chopped onion
1 cup sour cream
1 small jar pimento strips
1 package Pepperidge Farm herb stuffing
salt and pepper

Cook sliced squash and chopped onion with salt and pepper until just tender.  Brown stuffing in butter.  Line a greased baking dish with half the stuffing crumbs.  Drain squash.  Add coarsely grated carrots, soup, sour cream, and pimento.  Spoon this mixture over crumbs.  Top with remaining crumbs and bake at 350 degrees for 30 minutes.  Serves 8.

Hasan Pasha Kofte (Turkish)



I got this recipe from the Turkish Cooking Class with Chef Ayse Koroglu. I loved the class!


Ingredients :  

  • ¬†1 lb ground lamb or beef, ground again
  • 1 Tbsp tomato paste
  • 3 eggs
  • 1 Tbsp milk
  • 1/2 cup fresh bread crumbs
  • 1 Tbsp butter
  • salt and ground black pepper
  • 1 onion, chopped fine 3 potatoes




1. Preheat a 375 F. oven. Knead the ground meat in a bowl with bread crumbs, onion, and tow of the eggs, adding a little water if necessary.
2. When thoroughly mixed, take pieces the size of an egg and roll in your wethands to give an oval shape. Make shallow indentations in the center of eachburger. Place in a large ovenproof dish with half of the butter. Cook in theoven for 25 minutes. When cooked, remove from the oven but leave the oven on.
3. Meanwhile, peel and chop the potatoes and boil in plenty of water. Oncecooked, drain and mash.
4. Mix the mashed potato, milk, remaining egg, seasoning, and the remainingbutter together and place in a saucepan. Cover and cook for about 5 minutes.
5. Fill the indentations in the burgers with the potato mixture. Mix the tomatopaste with a little water and pour over the burgers. Place in the oven againfor 25 minutes more.

Kofte with veggies and tomato sauce

This is one of the dishes that looks great¬†and taste great. I originally got this recipe from a Turkish friend many years ago.¬†After experimenting myself, I changed some of the¬†ingredients and made it taste better. One of them was the¬†bread crumbs. Instead of using bread crumbs, I used stuffing, and realized it gave a boost of taste in the kofte. Try it out, you’ll hopefully like it too ūüėČ


  • 1 lb ground beef
  • 1/2 cup Pepperidge Farm stuffing mix (???)
  • 1/2¬† cup finely¬†chopped parsley Continue reading