KADIN BUDU To serve 4 1 lb. lean ground lamb or beaf, ½ cup finely chopped onions, ¼ cup long grain rice, 1 table spoon salt, ½ teaspoon black pepper, 1 cup olive oil, 2 eggs, lightly beaten. Combine the meat, onions, rice, salt and pepper in a deep bowl. With your hands mix the ingredients together and knead until they are well blended. A tablespoon at a time roll the mixture into balls about 1 inch in diameter and shape into ovals. In a heavy skillet bring 2 cup of water to a boil over high heat. Add the meatballs and return the water to the boil. Reduce the heat to low and simmer uncovered for 30 minutes, adding boiled water, keep the balls covered with water. Transfer the meatballs to a plate. Pour the water from the skillet, add the oil in its place and heat over moderate heat. With tongs dip the balls in the eggs and drop them into the hot oil. Fry the meatballs over high heat for 6 minutes until they brown on all sides. Drain on paper towels and serve. SiS KEBABI Broiled Skewered Lamb To serve 4 1 large onion, peeled and cut into 1/8 inch-thick slices and separated into rings, 2 tablespoons olive oil, 4 tablespoons fresh lemon juice, 2 tablespoons salt, 1/2 teaspoon freshly ground black pepper, 2 pounds lean boneless lamb, preferably from the leg, trimmed of excess fat and cut into 2-inch cubes, 1 large, firm, ripe tomato, cut crosswise into four slices, 1 large green pepper, cut into quarters, seeded and deribbed, 2 tablespoons heavy cream Drop the onion rings into a deep bowl and sprinkle them with the olive oil, lemon juice, salt and pepper. Add the lamb and turn the pieces about with a spoon to coat them well. Marinate at room temperature for at least 2 hours, or in the refrigerator for 4 hours, turning the lamb occasionally. Light a layer of coals in a charcoal broiler and let them burn until a white ash appears on the surface, or preheat a stove broiler to its highest point. Remove the lamb from the marinade and string the cubes tightly on 3 or 4 long skewers, pressing them firmly together. Thread the tomato slices and green pepper quarters alternately on a separate skewer. If you are broiling the lamb in a stove, suspend the skewers side by side across the length of a roasting pan deep enough to allow a 1-inch space below the meat. Brush the meat evenly on all sides with the cream. Broil 4 inches from the heat, turning the skewers occasionally, until the vegetables brown richly and the lamb is done to your taste. For pink lamb, allow about 10 minutes; for well-done lamb, which is more typical of Middle Eastern cooking, allow about 15 minutes. Watch the vegetables carefully; they will take less time to cook than the lamb and should be removed when done. Slide the lamb off the skewers onto heated individual plates. Serve with pilav and the broiled tomato and green pepper. KILIC SiS Broiled Skewered Swordfish To serve 4 1 small onion, cut into, 1/4-inch-thick slices and separated into rings, 4 tablespoons fresh lemon juice, 4 teaspoons olive oil, 2 teaspoons salt, 1/2 teaspoon freshly ground black pepper, 1 1/2 pounds swordfish sliced 1 inch thick, skinned, boned and cut into 1-inch cubes, 20 large bay leaves In a deep bowl combine the onions, 2 tablespoons of lemon juice, 2 teaspoons of oil, the salt and pepper. Add the fish, tossing it about with a spoon to coat it well. Marinate at room temperature for 2 hours, or in the refrigerator for 4 hours, turning the fish occasionally. Place the bay leaves in a bowl, pour in 2 cups of boiling water and let them soak for 1 hour. Light a layer of coals in a charcoal broiler and let them burn until a white ash appears on the surface, or preheat a stove broiler to its highest point. Drain the bay leaves and remove the fish from the marinade. String the cubes of fish and the bay leaves alternately on 3 or 4 skewers, pressing them firmly together. Combine the remaining 2 tablespoons of lemon juice and 2 teaspoons of oil and brush the mixture evenly over the fish. If you are broiling the ~ish in a stove, suspend the skewers side by side across the length of a roasting pan deep enough to allow a i-inch space below the fish. Broil 3 inches from the heat, turning the skewers occasionally, for 8 to 10 minutes, or until the fish is golden brown and feels firm when pressed lightly with a finger. Slide the fish off the skewers onto heated individual plates, and serve with pilav. TURLU Mixed vegetable and meat casserole To serve 4 to 6 A medium-sized eggplant (about 1 pound), 6 tablespoons butter, cut into 1/4 inch pieces and clarified, 2 pounds lean boneless veal or lamb, preferably from the shoulder, cut into 1-inch cubes , 1/2 cup finely chopped onions, 1 1/2 teaspoons salt, 1/2 pound fresh green string beans, trimmed and cut in half, 2 medium-sized zucchini or other summer squash (about 1 pound), peeled and cut crosswise into 2 inch pieces, 1/2 pound fresh okra, washed and trimmed of stem ends, 1 pound firm boiling-type potatoes, peeled and cut into 2-inch cubes, 1 pound tomatoes, cut into 1/4-inchthick slices, 1/4 pound long, green, Italian-type peppers, cut lengthwise into halves and seeded, ground black pepper, 2 cups water With a sharp knife, cut the stem from the eggplant and peel it lengthwise, leaving 4 evenly spaced 1-inch-wide strips of peel intact. Cutting between the strips, divide the eggplant lengthwise into quarters. Then cut into 2 inch cubes and set aside. In a heavy 5- to 6-quart casserole, heat the butter over moderate heat until a drop of water flicked into it splutters instantly. Add the meat and brown it lightly, turning the pieces frequently with a spoon and regulating the heat so they color quickly and evenly without burning. Stir in the onions and 1/2 teaspoon of the salt, reduce the heat to low, cover tightly and simmer for 30 minutes, or until the meat is tender and shows no resistance when pierced with the point of a small, sharp knife. Preheat the oven to 350 degree. Scatter the string beans evenly over the meat, then in separate layers, spread the eggplant, squash, okra, potatoes, tomatoes and green peppers on top. Sprinkle the vegetables with the remaining 1 teaspoon of salt and a few grindings of pepper, and pour the water over them. Bring to a boil over moderate heat, then cover tightly and bake in the middle of the oven for about 1 hour, or until most of the liquid is absorbed by the vegetables. Serve at once, directly from the casserole. PILAV To serve 4 2 Table spoons olive oil, 1 cup uncooked long grain white rice (Uncle Ben's suggested), ¼ cup Wermicelli or Orzo, 2 cups water or chicken stock, ½ tea spoon salt In a heavy 2-3 quart saucepan heat the oil and add the orzo or wermicelli and stir 2-3 minutes until all the grains are evenly coated and turns golden brown. Pour in the stock or water, add the salt and bring to a boil. Add the rice and stir 2-3 time to mix and bring to a boil again. Cover the pan and reduce the heat to its lowest point and simmer for 15 minutes. Shut the heat and let rest 15 minutes without opening cover before serve. TALAS KEBABI Veal pies with mushrooms To serve 4 16 tablespoons butter (1/2 pound), cut into 1/4-inch bits and clarified, 1/2 cup finely chopped onions, 1 tablespoon finely chopped parsley, preferably flat-leaf parsley, 1 teaspoon tomato paste, 1 teaspoon salt, ground black pepper, 1/2 cup water, 1 1/2 pounds lean boneless veal, cut into 1/2-inch dice 8 sheetsfilo pastry, each about 16 inches long and 12 inches wide, thoroughly defrosted if frozen, 1 egg yolk, lightly beaten, 4 fresh mushroom caps, each about 2 inches in diameter, cut crosswise into 1/8-inch-thick slices In a heavy 10- to 12-inch skillet, heat 4 tablespoons of the butter over moderate heat until a drop of water flicked into it sputters instantly. Add the onions and, stirring constantly, cook for 5 minutes, or until they are soft and transparent but not brown. Add the parsley, tomato paste, salt, a few grindings of pepper and 1/4 cup of the water and bring to a boil over high heat. Drop in the veal, turning the pieces about with a spoon until they are thoroughly moistened. Reduce the heat to low, and simmer partially covered for about 30 minutes, or until the veal is tender and almost all of the liquid in the pan has evaporated. Then increase the heat to high and, stirring constantly, cook briskly until the veal browns lightly. Be careful that it does not burn. With a slotted spoon, transfer the veal to a bowl and set it aside to drain. Pour the remaining 1/4 cup of water into the skillet and bring to a boil over high heat, meanwhile scraping in any brown particles clinging to the bottom and sides of the pan. Set aside. Preheat the oven to 400 degree. With a pastry brush, coat a large baking sheet with 1 tablespoon of the butter. To assemble each veal pie, lay a sheet offilo flat and brush the top evenly with about 1 tablespoon of butter. Cover with a second sheet offilo, and fold the two in half crosswise to make a four-layered rectangle about 8 inches wide and 12 inches long. Place about 1/2 cup of the veal in the center of the pastry and, with a knife or metal spatula, spread the filling into a rectangle about 2 inches wide and 4 inches long. Fold one long edge of thefilo completely across the filling and bring the opposite side over the first fold to make a packet about 2 1/2 inches wide. Brush the top with 1 more tablespoon of butter. Turn both ends of the packet up, overlapping them slightly, to enclose the filling securely. The finished pie will be about 4 1/2 inches long. Place the pies, seam sides down, on the baking sheet and brush them with beaten egg yolk. Bake in the middle of the oven for 15 to 20 minutes until the pastry is crisp and delicately browned. Meanwhile, heat the remaining 2 tablespoons of butter in an 8- to l0-inch skillet. Add the mushrooms and cook over moderate heat for 2 minutes, or until they brown lightly. Add the reserved veal cooking sauce and bring to a boil, then reduce the heat to low. Cover and simmer for 5 minutes. To serve, arrange the pies on a heated serving platter, place a row of overlapping mushroom slices on the top of each, and moisten with the sauce remaining in the skillet. Garnish the platter, if you like, with hot cooked asparagus tips and green peas. MUSAKKA Baked eggplant, lamb and tomato casserole with cream sauce To serve 6 to 8 3 medium-sized eggplants, about 1 pound each, peeled and cut lengthwise into 1/2-inch- thick slices, Salt, 1 cup flour, 1 to 2 cups olive oil, 1 cup finely chopped onions, 2 pounds lean ground lamb, 3 medium-sized tomatoes, peeled, seeded and finely chopped or 1 cup chopped, drained, canned tomatoes, 1 cup canned tomato puree, 1 teaspoon finely chopped garlic, 1 teaspoon oregano, 1/2 teaspoon ground cinnamon, 1 teaspoon salt, ground black pepper, 6 tablespoons freshly grated kasar cheese Sprinkle the eggplant slices lightly with salt, lay them side by side on paper towels, and weight them down with a large, heavy platter or casserole. Let them rest for 20 to 30 minutes, then dry them thoroughly with fresh paper towels. Dip the slices in the cup of flour and shake them vigorously to remove the excess. In a heavy 12-inch skillet, bring 1/2 cup of olive oil almost to the smoking point over high heat. Add the eggplant, a few slices at a time, and cook them, a minute or two on each side, regulating the heat so that they color quickly without burning. Transfer them to paper towels to drain and brown the remaining, adding more oil to the skillet as necessary. Pour 1/2 cup more of olive oil into the skillet, and heat it until a light haze forms above it. Add the onions and, stirring frequently, cook over moderate heat for 8 to 10 minutes, or until they are soft and lightly colored. Stir in the ground lamb and, mashing it with the back of the spoon to break up any lumps, cook until no traces of pink show. Add the tomatoes, tomato puree, garlic, oregano, cinnamon, 1 teaspoon of salt and the pepper and bring to a boil over high heat. Stirring frequently, cook briskly until most of the liquid in the pan evaporates and the mixture is thick enough to hold its shape almost solidly in the spoon. Taste for seasoning. Cream sauce 2 cups milk, 1 tablespoon butter, 3 eggs, 1/4 cup flour, 1/2 teaspoon salt Meanwhile, prepare the cream sauce. Heat 1 1/2 cups of the milk and the butter in a small pan until bubbles begin to appear around the rim. Remove from the heat. In a heavy 2- to 3-quart saucepan, beat the eggs, the remaining 1/2 cup of milk, the flour and salt together until smooth. Place this saucepan over moderate heat and, stirring constantly with a whisk or large spoon, slowly add the milk and melted butter mixture in a thin stream. Still stirring, cook until the sauce comes to a boil and thickens heavily. Set aside off the heat. Preheat the oven to 325 degree. To assemble the motlssaRa, spread half of the eggplant slices in overlapping rows in the bottom of a 14-by-9-by-3-inch baking dish. Sprinkle the slices evenly with 2 tablespoons of grated cheese and pour in the lamb and tomato mixture, spreading it into the corners of the dish with a rubber spatula. Arrange the rest of the eggplant on top and sprinkle with 2 tablespoons of cheese. Pour the saltsa besame~ evenly over the eggplant and sprinkle with the remaining 2 tablespoons of cheese. Bake in the middle of the oven for 30 minutes, then increase the heat to 400 degree and bake for 15 minutes longer, or until the top is golden brown. Remove the dish from the oven and let the mowsaRa rest at room temperature for 5 or 10 minutes before serving it. YAPRAK DOLMASI Grape leaves with rice and meat stuffing To make 30 dolmehJ 1/2 cup uncooked long-grain white rice, soaked and drained, 6 tablespoons olive oil, 1/2 cup finely chopped onions, 1/2 pound lean ground lamb or beef, 1/2 cup finely chopped scallions, 1/2 cup finely chopped parsley, preferably flat-leaf parsley, 1/4 cup finely cut fresh dill, or substitute 2 tablespoons dried dill weed, 1 teaspoon dried mint, 3 tablespoons fresh lemon juice, 1/2 teaspoon turmeric, 1/2 teaspoon oregano, 1 teaspoon salt, 40 preserved grape leaves, 2 tablespoons water, lemon wedges Over high heat, bring 1 1/2 cups of water to a boil in a small saucepan. Pour in the rice in a slow, thin stream so the water does not stop boiling. Stir once or twice, boil briskly for 5 minutes, then drain in a sieve and set aside. In a heavy 10- to 12-inch skillet, heat 4 tablespoons of the olive oil over moderate heat until a light haze forms above it. Add the onions and, stirring frequently, cook for 8 to 10 minutes, or until they are soft and golden brown. Stir in the ground meat and, mashing it with a fork to break up any lumps, cook until all traces of pink disappear. Tip the pan and drain off the excess fat. Then reduce the heat to low, add the rice, scallions, parsley, dill, mint, lemon juice, turmeric, oregano and salt and, stirring constantly, cook for 3 or 4 minutes. Set aside, off the heat. Meanwhile, in a large pot bring 2 quarts of water to a boil over high heat. Drop in the grape leaves and immediately turn off the heat. Let the leaves soak for 1 minute, then pour off the hot water and plunge the leaves into a bowl or pan of cold water to cool them quickly. Gently separate the leaves and spread them on paper towels to drain. Layer the bottom of a heavy 2- to 3-quart casserole with 10 leaves. Following the directions and photographs on page 5, stuff each of the remaining 30 grape leaves with 1 tablespoon of the rice mixture. Arrange the stuffed leaves, side by side and with the seam sides down, in layers in the casserole. Sprinkle them with the remaining 2 tablespoons of oil and the 2 tablespoons of cold water and bring to a boil over high heat. Then reduce the heat to low and simmer tightly covered for 50 minutes. Uncover and cool to room temperature. To serve, arrange the stuffed grape leaves attractively on a platter or individual plates and garnish with lemon wedges.