Each of the following recipes originated in Istanbul during the 15th century. Each is as popular and delicious today as it was five hundred years ago.

Cinnamon Wine Soup

3 cups dry red wine
1 stick cinnamon, about 7 cm. long
peel of 1/2 lemon, in 2 or 3 pieces
3 Tbsp. cornflour
3 Tbsp. sugar
2 egg yolks, beaten lightly

In a saucepan simmer together the wine, cinnamon and lemon peel for 10 minutes.

In a mixing bowl blend together the cornstarch and 3 Tbsp. of cold water. Stir this into 3 cups of water, transfer to a separate saucepan and simmer gently for 5 minutes. Strain the cornstarch mixture into the wine and add the sugar, stirring well (may add more sugar to taste). Slowly spoon about 1 cup of the hot wine soup into the egg yolks, beating constantly. Pour the mixture back into the soup slowly, bating constantly. Heat through but do not boil. Taste and correct the flavoring with sugar if necessary. Serve either hot or chilled. (Serves 4 - 6).

Mint Soup

750 ml. beef stock
2 Tbsp. rice
1/4 cup yogurt
1 Tbsp. flour
1 egg yolk
salt to taste
2 tsp. mint leaves, chopped finely
1 Tbsp. butter, melted

Heat the stock, add the rice, cover and cook until the rice is soft.

In a mixing bowl combine the yogurt, flour, egg yolk and 1/2 cup of water. Mix well, add to the soup and cook over a very low flame, stirring occasionally, for 10 minutes. Strain the soup into a serving bowl and season with salt to taste. Spoon the melted butter over the soup and garnish with the chopped mint. (Serves 4 - 6).

Spiced Beef with Pickled Vegetables

1 kilo beef, chopped finely or minced
2 cloves garlic, chopped finely
1 tsp. caraway seeds, ground
1/2 tsp. dried hot pepper flakes or Tabasco sauce to taste
2 tsp. each sweet paprika and ground dried mint
1 tsp. each salt and black pepper
1/2 kilo jarred pickled vegetables (ideally Turkish or Greek)
24 - 30 black olives, pitted 24 green olives, pitted
1/4 cup peanut oil
1 medium tomato, peeled and chopped
2 Tbsp. capers

In a mixing bowl combine the meat, garlic, caraway seeds, hot pepper, salt and pepper. Add 2 - 3 Tbsp. of cold water and mix together well with the hands. Wet the hand and form the mixture into 16 meatballs. Transfer these to a large heavy skillet, add the remaining ingredients and 1 cup of water. Cook, covered, over a medium-low flame for 45 minutes. Serve hot. (Serves 6 - 8).

Stuffed Green Peppers
Adapted from "The Art of Turkish Cookery" by Dogan Gumus

1/4 cup olive oil
6 medium onions, chopped
300 gr. rice
1 Tbsp. pine nuts
1 tsp. each parsley and dill, both chopped
1 tsp. dried mint
1 tsp. powdered cinnamon
2 Tbsp. lemon juice
12 green peppers, with tops trimmed off and the insides cleaned and ready to be filled 1 cup chicken stock

Heat the olive oil and in this saute the onions just until they begin to brown. Remove from the flame.

Wash the rice and drain well. Stir the rice into 400 ml. of boiling water and cook until the water has been completely absorbed. Let the rice stand for 10 minutes, covered, without stirring and then add the pine nuts, parsley, mint, cinnamon and lemon juice. Mix well, and with this mixture fill the green peppers.

Place the green peppers in a single layer in an low ovenproof casserole dish, pour over the chicken stock and place for 30 minutes in an oven that has been preheated to 170 degrees Celsius (330 Fahrenheit). Serve hot or at room temperature. (Serves 4 - 6).

Cheese Pastries

7 eggs
75 gr. yoghurt (at least 5% fat content)
5 tsp. salt
300 gr. flour
300 gr. cottage or ricotta cheese
125 ml. milk
1 Tbsp. parsley, chopped
2 tsp. dill, chopped
100 gr. butter, melted
1 tsp. cayenne pepper

In a mixing bowl whip together 6 of the eggs, the yogurt and the salt, combining thoroughly. Add the flour gradually and then knead the dough.

Divide the dough into 10 equal portions, cover the bowl and let stand for 30 minutes.

In a clean mixing bowl mix together the white cheese, parsley, dill and cayenne pepper.

Roll out each of the 10 portions of dough on a lightly floured surface.

Grease a large cake tin and with one piece of the dough line the base and sides of the tin. The dough should be 10 cm. higher than the sides. In a small bowl stir one egg, the melted butter and the milk together and with this mixture brush the dough in the tin.

In a very large flat pot bring salted water to a gentle boil and in this cook each of the other pieces of dough for 1 minute. Drain well. One at a time place 5sheets of dough in the pan, brushing each with the egg mixtures. Over these lay the seasoned cheese mixture. Add the remaining pastries, brushing each one with the egg mixture and pour the remaining egg mixture over the top. Place in an oven that has been preheated to 180 degrees Celsius (350 degrees Fahrenheit) for 30 - 40 minutes. Cut in squares and serve hot. May be served as a first course or as a dessert. (Serves 4 - 6).

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© Daniel Rogov