BREAD ROASTING

Material
1 loaf of stale bread
125 gram margarinee
1 tea glass of water

Preparation
The stale bread is copped is size of small pieces. They are roasted on fried oil in a pot. While bread pieces are roasted, one tea glass of cold water is sprinkled on them. After it is mixed thoroughly, the lid of pot is covered and it is cooked for 5 minutes. Then it is serviced.

Preparation
Stale bread is cut with knife in cubes and put into a deep cup. Margarinee is heated in a pan. Onion is roasted in red-hot oil flourtil it becomes pink color. Yoghurt and water that is brought to buttermilk thickness by shaking is added to the pan of oil and onion. After it is boiled for a few minutes, the mixture is poured on chopped stale bread pieces. The lid of pan is covered. It is put on fire for a while and then is serviced.

Preparation
Pitas are cut with knife in size of one box of match. They are placed on a tray vertically. After they are placed, half package of margarinee is melted. 1 glass of water is poured on melted margarinee and it is boiled. The water and margarinee so mixed is poured on pitas in tray. Then 2 glasses of shaken yoghurt is poured on pitas by spreading. The lid of pan is covered, it is heated on light fire and is presented to the service.

The wetted and chopped stale bread is thoroughly kneaded with cheese, grated onion, three eggs and other materials. Croquettes shaped by being rolled are dipped in flour or breadstick crumbs and then in egg white, and fried. It is serviced hot or cold

Preparation
After the outer covering of bread is removed, half of it is sliced in 1 cm thickness. A circle piece is cut in diameter of 8 cm from other half of bread. The circle piece is placed in a flower shape cake mold. Sugar, blackberry, frenk grape and vanillin are mixed on a slight fire for 5 minutes by adding lemon juice. After the prepared mixture is poured in a cup, it is coated with bread slices. Its top is wrapped with folio and rested in refrigerator for a night. The mold is turned upside down on a service dish and serviced with frenk grape, cream and blackberry.

SMOKED FISH MUS
 
Material
• 1 loaf of stale bread
• 200 gram smoked salmon trout fillet
• 1 tea glass of vegetable juice
• 2 leaf of gelatin
• Half cucumber
• Chopped dill
• Half lemon
• salt, black and ginger
 
Preparation
Outer covering of bread is removed and sliced. A fish shaped mold is placed on slices and the bread surpluses at edges are taken. 12 pieces of bread in shape of fish are prepared. The remaining breads are sliced thin. 100 gram cream is put in a cup and boiled. By adding chopped breads, it is cooked for 10 minutes and then left for cooling. Salmon trout fillets are mashed and then mixed with creamy bread. Gelatins are melted in cold water. Vegetable juice and melted gelatin is added in salmon trout mixture. Salt is added in that mixture and it is rested for a while.
Half of lemon is grated and its juice is squeezed. Skin of half cucumber is peeled and chopped in cubes. Cream, salt, black pepper, ginger, 1 spoon lemon juice, chopped cucumber, grated lemon skin and chopped dill are added to other mixture. The material is poured in fish shape mold and rested in refrigerator for 6 hours. After the mold is taken out of refrigerator, remaining cucumber skins are decorated like fish shell and it is serviced.

Bread is chopped and rested in warm milk. Almonds are chopped in big sizes. Dried grapes are rested in water for softening. Chocolate is chopped thin. Milk bread is mixed in a mixer and sugar, cacao, mixed egg, almond, chocolate and dried grape are added and thoroughly mixed. An oven mold in size of 20x15 is coated with oily paper and oiled with melted butter. The mixture is poured into mold and cooked in an oven at 180 C for 50 minutes. After cake is taken out of oven, powdered sugar is poured on it. When it becomes warm, it is serviced in square slices.

Preparation
Bread chopped into small pieces is wetted with hot milk and mashed by using a robot or fork to make it creamy. Egg and egg yellow, half spoon of butter, poppy seed, milk bread cream, yeast and flour are mixed with a wooden spoon. A cake mold in shape of half sphere is oiled with remaining butter and flour is sprinkled. Peeled pears are divided into four pieces and their seeds are removed. They are sliced thin and added to the mixture with bread. It is poured into a mold and cooked in an oven at 160C for 1 hour 10 minutes. After cake is cooled slightly, it is removed from the mold and serviced warm.

Bread is chopped into small pieces and put in a cup. It is wetted with milk and rested for 1 hour. Pistachio nuts are chopped thin. Stale bread wetted with milk is mixed in a robot with 2 spoons of sugar, one egg yellow, one tea spoon of vanillin and half of nut. 2 soupspoons of water is added to 3.5 spoons of sugar and then boiled for a few minutes. Then butter is added and it is mixed speedily. The mixture with bread is taken with spoon and thrown in boiling sweat sauce. In order the balls can be regular, this process must be made with the help of two spoons. Dough balls are fried until both sides of them become golden color. It is kept hot. The sauce preparation is shared in service dishes. Bananas are sliced thin and placed on dish. The remaining sugar is sprinkled on them. The fried bread balls are placed near bananas and serviced by sprinkling pistachio nut.

Preparation

Chop onions circularly, melt margarinee in a sauce pan and add onions.
Roast by mixing for 5 minutes on medium fire.
Then add flour, mix it once, then by adding salt, meat juice and spice, cook it for 30 minutes on light fire.
Pour the hot soup in cups, add one slice of toasted bread and one soupspoon Gruyere cheese and then cook it for 1 minute in oven.

Cauliflower salad
 
Material
• "Tarator"
• Materials:
• 1 medium cauliflower
• ½ lemon juice
• Salt
• Tarator
• 50 gr. Walnut or pine nut
• 1 slice of slate bread
• 1 coffee cup of olive oil
• ½ coffee cup of lemon juice
• Salt
• Red Pepper
• ½ clove of garlic
 
Preparation
Wash cauliflower, cut its stem and boil in salt and lemon added water for 20 minutes (cook cauliflower in whole in a manner its flower part will face up). Chop it into small pieces and place on a dish. Pour the tarator you prepared and service it.
.
Note: See the preparation of tarator .

Preparation
Wet breads with water. Grate onions thin. Add other materials in meat except oil and knead thoroughly.
Take pieces from the mixture in egg size. Squeeze them with your hand, roll lengthwise and insert into skeweres.apply oil on them and coak by turning. Take out them from skewers and servive.

Pass the wetted bread and walnut from a meat grinder one or two times. Or mash it in a mortar by pounding. Add mashed garlic, salt, redpepper and lemon juice. Add water and mix until it becomes yoghurt thickness.  

Preparation
Wet breads with water. Grate onions thin.
Add other materials in meat except oil and knead thoroughly.
Take pieces from the mixture in egg size. Squeeze them with your hand, roll lengthwise and insert into skeweres.Apply oil on them and coak by turning. Take out them from skewers and service them.

Preparation
Dough is made with flour, stale bread, water and salt. It is rolled in size of food dish.

 
Preparation of inside material
Onion is roasted with butter and then it is cooled. Cheese, parsley and red pepper are added and mixed. Doughs are cooked on a bakery sheet or Teflon pan. The inside material is placed on cooked doughs and they are firmly wrapped. It is servied with butter milk.

Wash mushrooms and slice thin. Add lemon juice and put it aside. Mash salted anchovy fillets with fork and mix olive oil. Mash garlics and add salted anchovy. Put the mixture in a small cup and roast slightly.
Add mushrooms, grated tomato, salt, black pepper and roast until the mushrooms absorb water. Fry breads in margarine or spread margarine on them and place them in an oven tray. Spread the mushroom mixture on them.
Service them hot.

Preparation
After you wash lettuce leafs, chop them thin. Slice tomatos thin. Cut bread slices two in shape of triangle. Roast chicken steak in Teflon pan. Cover the lid of pan to keep them hot. Slightly toast breads. Spread thin layer of mayonnaise on them. Place chicken and lettuce on 1 slice of triangle bread and cover it with the other half. Spread mayonnaise and chicken and place the third bread slice. Prepare other sandwiches in same manner.  

Meat Preparation
Melt margarine on medium lit fire and add pine nut and onions. Roast until pine nuts become brown. Then add meat and continue to cook. Add the remaining material and cook on low lit fire until its water is absorbed.

Put yeast in a cup. Add butter and water and mix, and then add salt, sugar and egg and continue to mix. Knead by adding flour until you get soft dough. Cover a cloth and rest it for half an hour. Then knead dough on a floured ground and give it a triangle shape. Equally spread cheese inside. Divide olives into two pieces and place them on cheese regularly. Fold dough in shape of moon and put it on oiled paper in a manner covered with oiled paper. Rest it for further 20 minutes. Spread shaken egg on them and sprinkle sesame. Cook at 200 C for 20 minutes.

Suggestion of cook: Mold must be in diameter of 20-22 cm and round.  

Melt yeast in 1.5 glasses of warm water. Take whole-wheat flour, white flour and salt to a dry place. Open its middle like a pool add melted yeast, pounded walnut and liquid oil , mix the materials and then knead the dough. Rest dough in a warm place for half an hour ,then knead it again and divide into 6 pieces. Shape the dough pieces in long loafs. Mix oatmeal and two spoons of whole-wheat flour. Roll loafs in the mixture. You may wet your hands to ensure adhering of mixture on loafs. Place in oiled oven tray. Scrach a deep line on loafs. Cook at 200C for 30-40 minutes.