Ephesus culinary school's exclusive recepies.

Aegean Village food recepies with oliveoil.

We have our own olive farm and produce olive oil and consume during cooking classes.

Our oliveoil is produced in the factory where there is traditioal system

with stone wheels and a simple press.

The oliveoil is as we call ( SIZMA) meaning stone whell factory, cold press and organic.

We cook and teach seasonal vegetable food with oliveoil.

Below some excemples of our cooking

Kasık salatası

Spoon salad

Ingridients

- Tomatos

- Cucumber

- Fresh Onion

- Green pepper

- Fresh mint

- Lettuce

- Parsley

- Fresh dill

- Walnut

- Garlic

- Oliveoil

- Lemon

- Pomegranate syrup

- Sumack

- Pepper paste

- Tomato paste

Instructions

We finely chop the tomatos, green peppers, fresh onions,mint,lettuce parsley,cucumber, dill and garlic.

For dressing, in a different cup, add the mixture of olive oil, lemon juice, pomegranate syrup and peper and tomato paste mix well.

Add dressing, sumack and crushed walnut on top and mix again.

Ready to eat.

Mercimek koftesi

Lentil Patty

Ingridients

-1 One cup of red lentil -1 cup of fine bulgur

- 2 cups of water

- 1 table spoon of tomato paste

- 1 table spoon of pepper paste

- Parsley,dill

- Green onions

- 1 medium onion

- 1 lemon

- oliveoil

- Salt, black pepper,cumin,

Instructions

Place lentils and water in a pan.Bring to boil until lentils are very tender.Stir in bulgur while

still hot. Cover and set aside for 15 minutes.

Saute finely chopped onions in a saucepan and add the tomato and pepper paste, stir well and cook two minutes.

Remove from heat, stir in lentil, bulgur, salt and spices Add the finely chopped green onions, dill, parsley and lemon juice.

Shape in to egg sized oblong patties.

Patlıcan salatası

Eggplant salad

Ingridients

- 3 medium sizeEggplant

- Lemon Juice

- Tahin

- Garlic

- Salt

- Oliveoil

- Red chilly pepper

- Parsley

Instructions

Barbeque eggplants, turn aruond occasionaly until all sides are tender. Remove from heat, cool down pell outer skin and chop finely. Add few drops of lemon juice to prevent darkening.

Stir in Tahin with some lemon juice and crushed garlic.

Season with salt, mix well.

Combine oliveoil and red pepper, stir

Sprinkle over eggplant.

Garnish with parsley.

Chill and serve.

Biber ve patlican dolmasi

Stuffed pepper and eggplant

Ingridients

- 1 kg peppers and eggplant

- 2 medium size onions

- 1 cup of rice

-3 medium size tomatos

- 1 table spoon of tomato paste

-1 table spoon of pepper paste

- olive oil

- parsley, dill

- 2 cups of water

- salt, cumin, black pepper,

- allspice

Instructions

Remove stems and seeds of the peppers,

Cut stems sides of eggplants, cut into half crosswise. Scoop out pulp completely, set aside.

Mix finely chopped onions, minced tomatoes, chopped parsley and dill, olive oil, salt

cumin, black pepper, allspice, tomato and pepper paste and washed and rinced rice.

Stuff the mixture in to the peppers and eggplants

Cut tomato in to small wedges. Cover open end of peppers and eggplants with tomato wedges pussing in slightly. Arrange in a shallow saucepan. Add water. Cover and simmer for 40 minutes or until rice is tender.

Kayisi helvasi

Semolina Helva

Ingridients

- 1 cup semolina

- 1 cup sunflower oil

- Half cup flour

- Half cup milk

- 1 egg

- 1 cup sugar

- 1 cup water

- 6-7 pieces of sundried apricot

Instructions

Boil mixture of water and sugar for 1 minute, remove from the heat and add the chopped apricot pieces, set aside.

In a different plate, mix the egg well and add milk and mix again.

In a different plate, stir semolina, flour and sunflower oil.

Cook well the mixture of semoline, stir constantly until it is light brown.

Add the boiled water with sugar in to semolina mixture and the milk with egg, string constantly, simmering in very low heat for 2 minutes.

Remove from heat.

Let stand covered for 20 minutes.

Give oblong shape with a spoon.

Stuffed Dried eggplant

Kuru patlıcan dolması

Ingridients

- 1/2 kg dried eggplant

- 2 medium size onions

- 2 tomatoes

- 1 cup of rice

- 1 table spoon of tomato paste

- 1 table spoon of pepper paste

- oliveoil

- parsley, dill

- 2 cups of water

- salt, cumin, black pepper,

- allspice

Instructions

Boil the dried eggplants in pan for 10 minutes or until tender.

Mix finely chopped onions, chopped parsley and dill, olive oil, salt

cumin, black pepper, allspice, tomato and pepper paste and washed and rinced rice.

Stuff the mixture in to the eggplants.

Cut tomato in to small wedges. Cover open end of eggplants with tomato wedges pussing in slightly. Arrange in a shallow saucepan. Add water. Cover and simmer for 40 minutes or until rice is tender.

Borek with spinach

Ingridients

- 5 Cups of flour

- Salt

- 2/5 cup of water

- 1 cup of Cottage cheese

- 1 Kg Spinach

- 1 medium size of Onions

Instructions

Mix flour, water and salt in a large bowl

Knead for 10 minutes or until smooth to make medium stiff dough.

Divide in to 6 portions and shape into balls.

Lets stand for 10- 15 minutes

For fillings:

Mix chopped spinach and onions with crumbled cheese, add salt. Set a side

Roll large balls into a circle sheet form as thin as possible.

Spread one sheet on the table and brush with some oliveoil and pour the filling and make a roll, then put the roll in to baking pan.

Do the same with the rest of the circle sheets of dough.

Put all of them in to the baking pan in order.

Brush with oliveoil.

Bake in a owen until it is light brown.

Karnabahar koftesi

Cauliflower pancake

Ingridients

- 1 medium size of cauliflower

- 1 medium size of onion

- 2 eggs

- All purpose flour

- Small banch of Dill

- Small banch of Parsley

- Salt

- Black pepper

- Dried mint

Instructions

Boil the cauliflower until tender, Set aside and cool .. When it is cool, mash it.

Mixed the graded onion and chopped dill and parsley with mashed cauliflower.

Add eggs, salt ,black pepper and dried mint accordinly.

Mix with your hand with adding flour until it is dough state.

With the help of a table spoon, put some dough on to the frier.

Fry it in the oliveoil until it is brown on both sides.

Karnıyarık

Slashed Eggplant

Ingridients

- 1 kg medium size eggplant

- 1 cup of oliveoil for frying

- 2 medium size onions

- 250 gr ground meat

- 1 tablespoon of tomato paste

- 1 tablespoon of pepper paste

- Some green peppers

- Some tomatoes

- Small bunches of parsley

and dill

- Garlic. Salt. Cumin. Black pepper

- 1 cup of water

Instructions

Pare eggplants in strips,cut them in half in lenght.Brown in oil lightly for 15 minutes turning all around.

Arrange in a dish side by side.

Cook the ground meat until its color turn brown.Add the chopped onions and saute them for 2-3 minutes,then add the chopped tomatoes,tomato paste,pepper paste and garlic.Saute for 3-4 minutes and add spices.When it is cooked add minced parsley and dill.

Spread this mixture on the fried eggplants.

Arrange sliced tomatoes and green peppers on stuffed eggplants.

Add 1cup of water into the dish,bake in a moderate oven for 30 minutes.

Baklava

Ingridients

- 3 cups of walnut,

( minced)

- 3 cups of water

- 2 tbsp lemon juice

- Olive oil

- We make the dough together and prepare the phyllo.

Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with olive oil. Sprinkle 2 to 3 tablespoons of the walnut on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.

Bake in preheated oven 50 minutes, until golden and crisp.

While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in

lemon juice, reduce heat and simmer 20 minutes.
Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.

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