There were eleven of us and we all had a good time cooking together and then dining on the finished product.
So, let's get right to it and start chopping away with the machete!
Chopping mint, parsley, and dill
Because of the cooking time, we started with the eggplant boats
Then on to the stuffed grape leaves
The trick is to roll them tightly so that they don't fall apart during cooking
Semolina cakes hot out of the oven and then doused with a simple syrup
The syrup is absorbed as the cakes cool
DINNER TIME!
Red lentil and bulgur soup with dried mint and chili pepper
(Ezogelin corbasi)
This is one of the best soups I've ever tasted and the first recipe
I will make when the weather cools down
Zucchini patties with herbs and cheese
(Kabak mueveri)
Light and crispy, no extra seasoning required
Eggplant braised in olive oil with onion and tomato
(Imam bayildi)
While I really enjoyed these, this recipe requires a lot of olive oil so I doubt I will make
Plus, eggplant is not at the top of my family's favorite vegetable list
Vine leaves stuffed with mined meat
(Etli yaprak dolmasi)
These hot stuffed grape leaves were so delicious that I don't think I can ever eat them cold again
Really, a lovely dish that holds its own as an entree
Semolina sponge cakes with hazelnuts and a dusting of pistachios
(Sekerpare)
Heaven--we all could have eaten more. So sweet and moist.
Apple tea
My new favorite tea
A happy, friendly, helpful group
Chef Feyzi
(He looks so stern but he's very funny and offered great instruction)
George and Eveline
Eveline runs the outfit and teaches, George is her
happy partner
Recipes will follows when I recreate--assuming the Arizona weather cools down some day
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