• Heat the olive oil in a shallow pot over medium heat. Add the orzo pasta and cook until it turns golden brown, stirring frequently to prevent burning.
• Add the butter to the pot. Once melted, add the rinsed and drained rice. Cook for 2-3 minutes, stirring constantly to coat the rice with the oil and butter.
• Pour in the hot chicken broth and add the salt. Stir well. Increase the heat to bring the mixture to a boil.
• Once boiling, reduce the heat to low, cover the pot with a lid, and simmer until small holes appear on the surface of the rice, about 10-12 minutes.
• Turn off the heat and let the rice pilaf rest with the lid on for 5 minutes. Then, fold the rice with a fork to fluff it up. Cover again and let it rest for another 10 minutes.
• Stir the rice pilaf gently before serving. Enjoy as a side dish with salad, yogurt, pickles, or your choice of protein such as chicken, meat, meatballs, beans, or chickpea stew.

• Pour the cold milk into a large saucepan. Add the flour, cornstarch, and sugar to the milk. Stir well to combine all the ingredients until smooth.
• Turn the heat to medium and cook, stirring occasionally, until the mixture comes to a boil and starts to thicken slightly.
• After it starts to boil, reduce the heat to medium-low. Continue cooking, stirring frequently, until the mixture fully thickens to a pudding-like consistency, about 15 minutes.
• Once the muhallebi reaches the desired thickness, remove it from the heat. While still hot, add the butter and vanilla extract. Whisk until the butter is fully melted and incorporated.
• Divide the muhallebi into serving bowls and allow it to cool to room temperature. Once cooled, transfer the bowls to the refrigerator and let them set for at least one hour.
• Serve the muhallebi cold, optionally garnished with chopped pistachios, almonds, or dried fruits.

• Wash and soak the millet (or bulgur) and rice (if using) for about 1 hour.
• Drain the soaked grains and add them to a large pot with water.
• Bring to a boil and simmer until the grains are soft and mushy about 45-60 minutes.
• Remove from heat and blend the mixture with a hand blender until smooth.
• Strain the mixture through a fine sieve, pressing with a spatula to extract as much liquid as possible. Discard the solids.
• Transfer the strained liquid to a clean jar.
• Add 1 cup (200 g) of sugar and mix well until dissolved.

Fermentation Process:

• If using yeast: Dissolve 1 tablespoon of sugar and the instant yeast in 1 cup (250 ml) of warm water. Let it sit for about 10 minutes until frothy, then add to the strained mixture. Cover with a lid and let it ferment in a cool place for about 20 hours, stirring occasionally.
• If not using yeast: Simply cover the sweetened mixture and let it sit at room temperature, away from direct sunlight, for about 3 days. Stir once a day with a wooden spoon.
• After the fermentation period, add the remaining ½ cup of sugar (100g) (or to taste) and mix well.
• Transfer the boza to a bottle and refrigerate for an additional 1-2 days to allow the flavors to develop further.
• Serve chilled, topped with roasted yellow chickpeas and a sprinkle of ground cinnamon.

Storage:

• Refrigeration: Store boza in an airtight container in the refrigerator for up to 1 week. Serve chilled.
• Freezing is not recommended as it can affect the texture.

For the Dough:

• In a bowl, combine the milk and melted clarified butter, ensuring they are warm.
• In a large bowl, thoroughly mix all the dry ingredients for the dough. Pour the liquid mixture over the dry ingredients.
• Using a spatula or wooden spoon, mix from the edges towards the center until fully corporated.
• Cover it with plastic wrap, and let it rest at room temperature for at least 2 hours.

For the Filling:

• Microwave the pitted dates for about 1-1.5 minutes at 800W.
• Blend the softened dates and olive oil in the food processor until they form a smooth paste.
• Lightly coat your hands with the remaining oil and roll the date paste into hazelnut-sized balls. Set aside.

For the Assembly:

• Once the dough is ready, take walnut-sized pieces and roll them into balls.
• Flatten the dough with your finger and place a date ball inside the dough. Close the dough around the date filling and roll it again into a ball.
• Press the filled dough balls into a mamoul mold to shape them, then tap them out onto a baking sheet lined with parchment paper.
• Allow the shaped cookies to rest at room temperature until their surfaces are completely dry at least 1 hour.
• Bake the cookies for about 15-18 minutes in the preheated oven at 410°F / 210°C until they are golden brown.
• Remove the mamoul from the oven and let them cool for 15 minutes, as they will be fragile when hot.
• Once cooled, dust the mamoul with powdered sugar and serve. Enjoy!

• Cut the eggplants into medium-sized cubes. Fry them in an air fryer or oven until golden and tender for about 15 minutes.
• In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
• Stir in the canned chopped tomatoes, tomato paste, sugar, black pepper, and salt. Cook until most of the liquid has evaporated and the sauce thickens about 10-15 minutes.
• Add 1 cup of water to the pan, stir well, and bring to a gentle simmer. Cook for another 5 minutes to allow the flavors to meld.
• Add the boiled chickpeas and the fried eggplant cubes to the pan. Stir well to combine all the ingredients. Cover the pan and cook for an additional 15 minutes on low heat, stirring occasionally.
• Once everything is well combined and heated through, remove from heat. Serve hot, garnished with freshly chopped parsley.

• Preheat the oven to 300 °F/150 °C without fan.
• Place a bowl over a saucepan of simmering water (or use a double boiler), ensuring the bottom of the bowl doesn't touch the water. This method ensures gentle, indirect heat for cooking.
• Constantly whisk the granulated sugar, egg whites, pinch of salt and lemon juice in a bain-marie until the sugar dissolves and the mixture becomes sticky.
• Remove the mixture from the heat. Fold in the almond meal and almond flour until well combined.
• Pipe the batter in 2 inch circles at a 90 degree angle on the baking sheet lined with parchment paper or silicone baking mat, leaving space between each cookie.
• Place a raw almond on top of half of the cookies.
• Bake in a preheated oven for 22-24 minutes, or until the cookies are lightly golden brown and almost set. Keep an eye on them to avoid over-browning.
• Once baked, remove from the oven and sandwich one cookie with an almond on top with one without. They will stick together easily while still warm.
• Allow to cool completely before serving.
• Enjoy your delicious Acıbadem cookies!

• Thinly slice the onion, sprinkle it with salt, then rub it between your hands to soften it. Transfer to a mixing bowl.
• Add the tomato, onion, parsley and beans to the onion in the mixing in bowl.
• Add the olive oil, lemon juice, vinegar, sumac, and salt. Toss well until combined.
• Transfer to a serving bowl. Garnish with slices of hard-boiled egg and roughly chopped parsley.

• Dice the cucumbers, peppers, tomatoes, and onions. Place them all in a mixing bowl.
• Squeeze the lemon over the salad, sprinkle salt, and drizzle with olive oil.
• Toss everything together until well combined.
• Transfer the salad to a serving plate and enjoy your delicious Çoban Salad. Afiyet Olsun!

Prepare the Syrup:

• Combine the water and granulated sugar in a small saucepan and bring to a boil. Once the sugar has dissolved and begins to boil, turn off the heat.

Prepare the Halva:

• Melt the butter and vegetable oil in a wide, heavy-bottomed pot over medium heat.
• Add the flour to the melted butter-oil and stir continuously with a wooden spatula.
• Lower the heat and cook for about 25-30 minutes, stirring frequently, until it turns liquidy and darkens.
• While stirring, pour the prepared syrup into the cooked flour mix, then increase the heat to medium. Keep stirring until the mixture thickens. Turn off the heat when it's well combined, and stir vigorously for about 5 more minutes.
• Cover the pot and let the halva sit for 15 minutes.
• Using a spoon or a cookie scoop, shape the halva into bite-sized portions.
• Enjoy your Turkish Halva!

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.
  

Prepare the Syrup:

• In a small saucepan, combine the sugar and water. Stir and bring to a boil. Once boiling, reduce the heat to medium and simmer for about 6-7 minutes.
• Add a few drops of lemon juice and simmer for a few more minutes. Then, remove the syrup from the heat.

Prepare the Dough:

• In a mixing bowl, combine the melted butter, egg, semolina, powdered sugar, baking soda, baking powder, vanilla, and flour. Knead until the dough obtains a non-sticky consistency.
• Rest the dough in the refrigerator for 30 minutes.

Shape the Şekerpare:

• Take approximately 30 grams of dough and roll it into a ball between your palms.
• Press down gently to flatten the ball slightly and taper the ends to form an oval shape.
• Place the shaped şekerpare on a baking tray leaving space between them.
• Use a pastry brush to brush the tops of the şekerpare with egg yolk. With the back of a fork, make line patterns on the top of each şekerpare.

Bake the Şekerpare:

• Bake the şekerpare in a preheated oven at 180°C (355°F) for approximately 30 minutes or until they turn golden brown on top.

Soak in Syrup:

• Once cooked, remove from the oven, and allow to cool for a few minutes.
• Pour the room temperature syrup over the warm şekerpare and leave to soak for a few hours until the syrup is absorbed.

Serve:

• Once the şekerpare has absorbed the syrup, you can optionally sprinkle them with coconut powder or ground pistachios before serving.