Thursday, November 25, 2010


I called these Turkish Pretzels only because they are salty.  Otherwise they don't really taste or look like pretzels.  No reason you can't shape them the same way.  it is just that this is the "official" shape of them.

2 eggs (Separate the yolk of 1 for glaze)
125 gr. unsalted butter or margarine
1/2 cup yogurt
1/2 cup vegetable oil
1 teaspoon mahlep (although optional, this gives it a nice smell)
1 teaspoon sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 lemon juice

Top: Sesame seeds and blackened sesame seeds

  • Mix all of the ingredients except 1 egg yolk and flour together
  • Start adding flour a little at a time until you get a soft dough (A little more than 2 cups).  Dough should stick to your hand just a little
  • Make any shape you like
  • Line an oven pan with cooking paper
  • Put your "pretzels" on the pan
  • Mix egg yolk with 1 tablespoon cold water and brush on the "pretzels"
  • Sprinkle sesame seeds
  • Preheat oven at 350
  • Cook until the top is golden brown (Approx 25 minutes)

Saturday, November 13, 2010


This is an easy recipe for delicious and quick meal.  Great for left over as well.  Serve with fries, mashed potatoes or rice.
12 Chicken drumsticks
1/2 cup honey
4 tablespoons water
2 tablespoons soya sauce
2-3 cloves of garlic
Sea salt
Black pepper
Sesame seeds
  • In a large bowl, combine crushed garlic, honey, water, soya sauce and honey
  • Remove skin from chicken drumsticks
  • Cover all of the chicken pieces with the sauce by rolling them over in the large bowl. 
  • Cover with plastic and leave in the fridge for 2 hours
  • When ready to cook, cover a large pan with cooking paper.  This is important for clean up because this is a very sticky recipe.
  • Put Chicken drumsticks on the pan and pour remaining sauce drumsticks.  You can use a spoon to put on each individual piece.
  • Sprinkle sea salt and black pepper on each of the chicken pieces
  • Preheat oven to 475 degrees
  • Cook for 30 - 40 minutes
  • Remember to turn them over a couple of times dipping in the sauce during cooking
  • Sprinkle sesame seeds

Sunday, November 7, 2010


This recipe is simple and good at any time with or without garlic and yogurt sauce.  Best with good Italian or French bread for dunking.  Although not necessary results are better if the koftes are prepared the night before.

1/2 kg. (500 gr.) ground beef
1/4 cup breadcrumbs
1/2 teaspoon ground black pepper
1/2 bunch parsley (optional)
1 clove crushed garlic
1 teaspoon salt
2 tablespoons milk
1 teaspoon thyme
1 egg

Remaining ingredients
2 tablespoons olive oil or cooking oil
5-6 large Potatoes
1 bell green or red pepper
1 can tomato sauce
1/4 cup boiling water
1 teaspoon salt
3 sliced tomatoes (optional)
  • Mix all of the Meatball ingredients.  Use your hands and knead like dough to make sure all the ingredients are mixed together.  Make into shape of  flat balls (start with a ball shape but flatten it a bit).   Leave in the fridge (covered overnight).
  • Put 2 tablespoons olive oil at the bottom of the pan.  Add peeled, washed and cut up (round) potatoes and mix through with the oil.  Spread them at the bottom of the pan.  Sprinkle with salt.  You can sprinkle additional blackpepper too.
  • Spread meatballs on top of the potato layer
  • Wash and slice the pepper and spread them on the meatballs.  If you are using tomatoes, slice them thinly and alternate with pepper pieces
  • Pour tomato sauce over the dish.  Pour water only from the side of the pan to make sure it does not wash the tomato sauce off the meatballs
  • Preheat oven at 350
  • Cover with aluminum foil and cook for 1 hour and 10 minutes.  Take the cover off and cook for another 5 to 10 minutes.  Check while cooking to make sure there is always a bit of "juice" at the bottom to make sure it doesn' burn. 
  • Serve with garlic and yogurt sauce on the side.