We have prepared an essential menu from the banquet and feast tables of Dilruba, one of the Bosphorus's most beautiful restaurants.

Hünkâr Beğendi

Serves four
600 g lamb / 2 tbsp. butter / 2 medium onions / 2 medium tomatoes / 1 tbsp. vinegar / 2 cups hot water / 4 medium eggplants / 2 tbsp. flour / 1
½ cups milk / 2 tbsp. grated mild cheddar cheese / salt / oregano

Sauté the meat until its liquids have evaporated. Finely chop the onions and add to the meat, along with a tablespoon of butter. After about 5 minutes, add the vinegar. Grate the tomatoes and add them to the hot water, continue to cook over a medium heat. Add the oregano and salt and continue to cook until the meat is tender.

Prick the eggplants with a fork and grill over the flame of a burner. Peel them and leave to rest in water to which you have added lemon juice. After a few minutes, squeeze the water from the eggplants, and chop them finely. Melt the remaining butter in a frying pan, and add the flour. Continue stirring the mixture until the flour turns brown. Stirring continuously, add the milk. When the mixture thickens, remove from the heat. Add the eggplants, cheese, and salt, and mix well. Place on a serving platter. Then place the prepared meat on top of the beğendi (eggplant mixture) and serve hot.


Ezogelin Soup

Serves four

1 cup red lentils / 3 tbsp. rice/2 tbsp.bulgur wheat / 1mediumonion / 1 tbsp. tomato paste / 1 tbsp. butter / 6 cups water / 1 tbsp. mint /1 tbsp. salt / 1 lemon / red pepper flakes

Place the water in a saucepan and bring to a boil. Rinse the lentils and add to the boiling water. Add the rice, bulgur wheat, and salt. Cook the mixture for half an hour, until the lentils are soft. Finely chop the onion. Melt the butter in a separate frying pan and add the onion. Add the tomato paste and mint. Fry for a few minutes. Remove the pan from the stove, and add the mixture to the soup. Cook the soup for another ten minutes, stirring constantly. Serve with lemon and red pepper flakes.


Zucchini Fritters

Serves four

2 eggs  /  1/2 cup flour / 2 medium zucchinis / parsley / fresh dill / 2 spring onions / salt

Peel the zucchinis. Finely chop the spring onions, parsley, and dill. Crack the eggs into a deep bowl and mix with the flour. Add all the other ingredients. Place a spoonful of the mixture in hot oil and fry. Fry until golden brown on both sides and place the frit- tersonapapertoweltodraintheexcessoil.Serve cold or hot.



Serves four

For the dough: 2 eggs (One yolk will be spread over cookies) / 250 g butter / 4 tbsp. semolina / 150 g powdered sugar / 1 pack of vanilla powder / 1 pack of baking powder / flour as much as needed / nuts to decorate

For the syrup: 31/2 cups of water / 21/2 cups of sugar

Combine the sugar and the water in a saucepan and boil for 10-15 minutes. Add the lemon juice to the mixture and let it boil for another 5 minutes. Turn off the flame and let the syrup cool down. To make the cookies; mix the softened butter, add the powdered sugar, vanilla andsemolinainabowluntilwellcombined. Addthe baking powder with the flour and make a soft dough. Divide the dough to equal balls and flatten them on the prepared tray. Brush the surface of each cookie with egg yolk. Place a single nut in the center of each cookie for decoration. Cook in a 170-degree preheated oven until they turn golden brown. While the cookies are still hot, pour the cold syrup over them. Serve cold.


Stuffed Vine Leaves

Serves four

350 g vine leaves / 5 tbsp. olive oil / 1 lemon / 11/2 cups water

Ingredients for filling: 100 ml olive oil / 4 medium onions / 2 cups rice / 1 cup hot water / 2 tbsp. dried currants / 1 tsp. salt / 1tbsp. pepper /1 tsp. mint / 1 tbsp. cinnamon  / 1 tsp. allspice

Add the onions and fry until translucent in the olive oil. Soak the rice in warm water for five minutes, drain, and add to the onions. When the rice starts to soften, add the currants, pepper, allspice, and cinnamon. Add 1 cup hot water and cook for another 5 minutes. Soak the vine leaves in boiling water. Remove them and place on a chopping board, the raised stem facing up. Place filling on top and roll the leaves up as small as possible. Place a vine leaf on the bottom of the pot in which the rolls will be cooked; put the stuffed vine leaves on top of this.
Put rings of lemon on top of the rolls. Place a flat plate on top of the stuffed vine leaves -this prevents them from opening when they are cooking. Add 11⁄2cups water and 5 tablespoons of olive oil, and cook over a low flame for half an hour. Enjoy warm or cold.

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