For the Apple Relish:

• In a bowl, combine all the ingredients for the apple relish, mix well, and set aside.

For the Osso Buco:

• In a separate bowl, season the veal shanks with salt, pepper, and olive oil, ensuring the meat is evenly coated.
• Heat a deep pot over medium heat, then sear the meat until browned. Remove and place back in the bowl (add more olive oil if necessary).
• In the same pot, without cleaning it, add the onion, carrots, celery, and garlic. Sauté until the vegetables soften.
• Return the meat to the pot, deglaze with red wine, and once the alcohol evaporates, add the remaining ingredients. Let it simmer uncovered for 1.5 hours.
• For more tips on deglazing, be sure to check out our guide.
• Serve the osso buco warm, accompanied by the apple relish.

• Place all the meatballs ingredients in a bowl and combine them by hand. Cover the bowl with transparent film and refrigerate for 30 minutes.
• Shape the minced meat into balls about 60 gr each and place them on a large plate.
• Heat a frying pan over medium to high heat, pour in the olive oil, and cook the soutzoukakia meatballs until golden all over. Once ready, transfer to a plate and set aside.
• Using the same pan, reduce the heat to medium. Add the olive oil, onion, and garlic, and sauté for 1-2 minutes. Stir in the tomato paste with cumin and sauté for an additional 1-2 minutes. Add the crushed tomatoes, spices, water, salt, and pepper and simmer for 2-3 minutes.
• Add the soutzoukakia meatballs to the sauce and continue cooking for another 5 minutes until they are well-cooked, and the sauce thickens.
• Serve hot, accompanied by rice.

• Preheat the oven to 200° C/390° F with convection setting.

For the eggplants:

• Wash the eggplants and cut them in half lengthwise. Use a knife to carve their flesh crosswise, creating diamond shapes.
• Line an oven tray with non-stick paper. Place the eggplants, sprinkle with thyme, olive oil, and add the mushroom cube. Bake for 30 minutes until soft, then set aside.

For the minced meat:

• Heat a small saucepan over medium-high heat. Add a little olive oil and sauté the minced meat in batches for about 5 minutes, allowing it to caramelize without constant stirring.
• Add the onion, garlic, cinnamon, and cloves and continue sautéing until the mince is browned.
• Add the tomato paste and cook for 3-4 minutes. Deglaze with red wine and allow the alcohol to evaporate.
• Add the bay leaves, the crushed tomatoes and the beef broth. Lower the heat and simmer for 25-30 minutes.

For the béchamel:

• Heat a saucepan over medium-high heat, add the butter. Once melted, gradually add the flour and milk, stirring constantly with a hand whisk to prevent lumps forming.
• When the béchamel sets, remove the pan from the heat. Add the nutmeg, egg yolks, Gruyère, salt, and pepper. Mix well until the mixture is uniform.
• Add 2-3 tbsp. of the béchamel to the minced meat and mix. Spread the mince evenly over the eggplants. If desired, you can add the flesh from the eggplants to the mince. Cover with a spoonful of béchamel and sprinkle with Gruyère.
• Bake for 10 minutes until the béchamel is golden and granulated, then serve.

Prepare the Filling:

• Heat the olive oil in a pan. Add the finely chopped onion and sauté until translucent. Then, add the diced green bell peppers and continue to sauté for about 3-4 minutes.
• Add the ground beef and minced garlic and cook until the meat browns all over evenly and the moisture evaporates.
• Stir in the tomato paste, pepper paste, salt, and black pepper. Add the diced tomatoes, then reduce the heat and cook for 5 minutes.

Prepare the Eggplants:

• Peel the eggplants, leaving alternating strips of skin, giving them a striped appearance, and leaving the stem intact.
• Heat the sunflower oil in a pan and fry the eggplants until they're lightly browned on all sides. Place them in an ovenproof dish.

Assemble the Karniyarik:

• Make a lengthwise slit in the middle of each eggplant, being careful not to cut through the bottom, to create a pocket.
• Stuff the eggplants generously with the ground beef filling.
• Place a tomato and green chili pepper slices on top of each stuffed eggplant.

Bake the Karniyarik:

• Bake the stuffed eggplants in a preheated oven at 175°C (340°F) for 25-30 minutes.
• Serve the hot Karniyarik with optional Turkish rice pilaf or Turkish cacik on the side.

Prepare the Filling:

• Combine the ground beef, rice, onions, tomatoes, tomato paste, sunflower oil, red pepper flakes, dried mint, black pepper, cumin, and salt in a large bowl. Mix thoroughly.

Prepare the Dolma:

• Trim the woody stems from the grape leaves, ensuring the leaves remain intact. Place shiny side down on a clean surface.
• Place about one or half a tablespoon of the prepared filling in the center of each grape leaf, adjusting the amount based on leaf size.
• Fold the stem side over the filling, then fold the right and left edges over the stem side, and roll it up slightly firm. Repeat until all leaves are filled.
• Place the stuffed grape leaves in layers neatly and tightly in a large pot.
• Place extra open leaves over the dolma to cover them.
• In a small bowl, mix the tomato paste with 2-3 cups of water. Pour this mixture over the dolma until they are completely covered.
• Place a small heatproof plate on top of the dolmas to prevent movement during cooking. Cover the pot with a lid.
• Cook on medium heat until the water comes to a boil, then reduce the heat to low and continue cooking for about 1 hour or until most of the water is absorbed. Allow the dolmas to rest for 10-15 minutes after cooking.
  
• Serve warm or at room temperature, accompanied by plain yogurt.
  

Make the Dough:

• Place the flour, water, egg, and salt in a stand mixer bowl and knead using a hook attachment until it's smooth.
• Cover the dough with a kitchen towel and let it rest for about 45 mins.

Prepare the Filling:

• Mix the ground beef with the onion, black pepper, salt, and chili flakes in a separate bowl. Set aside.

Prepare the Yogurt Topping:

• Mix the yogurt with the water, salt and garlic in a bowl. Set aside.

Shape the Manti:

• Roll the dough out thinly on a floured surface and cut into small 1/2 inch squares.
• Put a pea-sized amount of beef mixture in the center of each square.
• Fold the edges from the corners inwards, meeting at the center, and press with your fingertips to obtain a pouch-like shape.

Cook the Manti:

• Put the manti inbatches into boiling water. Cook until the manti in batches until they float to the surface, around 4-5 minutes. Then, take them out with a slotted spoon and place them on a serving plate.

Make the Sauce:

• Melt the butter in a pan. Add the dried mint and chili flakes. Allow them to sizzle them for a few seconds.

Assembling Manti:

• Pour the yogurt mixture over the cooked manti.
• Drizzle the sauce over the yogurt-topped manti.
• Sprinkle extra red pepper flakes and mint over the top for added flavor.
  

• Cut the tenderloin into slices about 2-3 cm (about 1 inch) thick and fry them in a thick frying pan or on a grill over medium/medium heat for about 3 minutes on each side.
  
• Clean the asparagus with a peeler and cut off the woody ends, then cook it quickly over high heat in a pan heated with a little butter, salt and pepper. As soon as it starts to soften and turn color, take it off the heat.
  
• Cut the tomatoes and onions into rounds and season them well with salt, pepper, oregano and olive oil.
  
• Plating is as simple as the recipe. We also added a freshly baked focaccia and embellished the table with a bouquet of flowers from the garden. And if it’s served for dinner, a glass of red wine is more than welcome.
  

• Cut the ribeye beef steak into thin slices and marinate in the soy sauce, ginger, finely chopped chili, and a little baking soda and cornstarch.
  
• Baking soda makes the steak very tender while the cornstarch helps give everything a velvety texture.
  
• Wash the rice well and boil in about 250 ml (1 cup) of hot water. Cook with the lid on over low heat until the rice absorbs all the water, then transfer to a bowl and mix with the dressing made from the vinegar, salt and sugar.
• When the rice is ready, heat a wok and quickly fry the ribeye with a little cooking oil on high heat. After browning the meat, add the cashews and bamboo shoots, and another teaspoon of soy sauce.
  
• Slice the green onions thinly and utilize them for garnishing.
  

• Cut the beef tenderloin into cubes of about 1.5cm (0.5 inch) and place on the skewers alternately with the chili slices.
  
• Season well with salt and freshly grated pepper and then cook quickly on all sides in a well heated pan.
  
• Serve with hummus and a simple salad with a little olive oil and sumac sprinkled on top.
  

• Season the ground beef with salt, pepper, and paprika.
• On a baking sheet, place the bacon slices side by side and then add the beef and roll it tightly in the bacon using the baking paper.

  The roll can also be prepared a day in advance and stored in the fridge. The salt will act as a glue for the meat and it will be much easier to cut/handle.
  
• The roll can also be prepared a day in advance and stored in the fridge. The salt will act as a glue for the meat and it will be much easier to cut/handle.
  
• Cut the roll into pieces about 2 cm (3/4 of an inch) thick and place them on skewers.
• Separately, prepare some skewers with chili peppers and onions.
• In a heated frying pan, put a little oil and fry all the skewers on medium heat for about 4-5 minutes on each side, depending on your preference –rare/medium/well done.
  
• The skewers/kebabs can also be cooked on the grill, but be careful not to burn them as the fat will drip from them.
  
• When ready, serve the kebabs with a light sauce of buttermilk and sumac well mixed together and tortillas or pita bread.
  

• Preheat the oven to 220 degrees (430 farenheit)
• Separate the bones and spread them out in a baking tray and bake for approx 50 minutes, turning once during the cooking process, or until browned nicely.
• Remove them from the oven and allow to cool slightly.
• Place the carrot, celery, onion, bay leaves and approx 10 peppercorns in a large stock pot.
• Using tongs carefully remove the bones from the tray and place them in the pot.
• Place the pot on the stove and fill with cold water, ensure the bones are completely immersed in the water and then fill half that amount again, (should be about 3-4 litres or 1 gallon).
• Turn the stove burner to high and bring the stock to the boil, once boiling reduce to a very slow simmer, and simmer for at least 6 hours (the longer, the richer the stock I recommend up to 24 hours, particularly if making a Jus with this stock. If cooking for this long please ensure that you keep an eye on the water level and add some water as required throughout the cooking period; do not let it dry up).
• Turn off the heat and allow the stock to cool enough that you can safely strain it without burning yourself. If you do not have a large enough sieve take the bones out with tongs first.
• After all the large items have been strained and discarded out of the stock, pour the stock through a fine sieve in order to remove all the fine particles (the sieve may need to be cleaned a few times during this process). Muslin (cheesecloth) can be used as well.
• Place the strained stock in the fridge for a few hours or overnight, after which the fat will have solidified on top, take the fat off and discard.
• You now have one very fine stock on your hands.
• Personally however at this time I like to make it even more flavourful, darker and richer.
• These next steps are optional.
• Repeat the entire process with new ingredients and use this already prepared stock as the water in the second recipe, top with water as needed.

• Season the ground beef well with salt, pepper and paprika.
  
• Divide the seasoned meat into 4 equal parts, spread it on the surface of the flatbreads and press them well.
  
• In a well heated nonstick skillet, cook over medium heat, meat side down, until meat is browned well.
  
• Remove the flatbreads from the heat and sprinkle grated cheese over the meat while still hot.
  
• Then add ketchup, lettuce, sliced tomatoes, thinly sliced jalapenos. Add fried onions for a crispy texture and then roll the wraps.
  
• The recipe can also be made with chicken, and you can add sauces to your preference.