Lamacun - Turkish Pizza  Knead T yeast/t sug&salt/1.5c h2o/2c flour; rise h. Roll/top w 2c feta&greens/egg/4T butter; 15m@450F/230C. Srv w lemon.  Alternate topping: 1/2c minced lab, 2T minced onion, sauteed - oregano, 1/2c tomatosauce

Kleftika (Athens 9/7/01) Lamb pieces, shank, onions, tomato, spices, baked in small dishes, topped with peeled, quartered potatoes and topped with mozzarella like cheese.   Bake 1 ½ hrs until meat is tender. 

Stuffed Eggplant (Bodrum 9/16/1) thick slices of eggplant, scooped out;  paste of meat, tomato, onion, eggplant, garlic, spices, sautéed, then placed in eggplant.  Top with feta cheese and bake 300 for 45 min 

Esne Antep (9/19 red pepper (several kinds), onion, garlic, parsley, oil 

Mantar tavuk guvec – mushroom, chicken, tomato, cheese, baked in claypottery  

Turkish Eggplant & Zucchini -- Fried eggplant & zucchini, topped with chopped tomato, onion and garlic and simmered 30’ 

Etliekmek – pide rolled thin, with light tomato & ground beef, cheese 

Turkish Wedding Soup – chicken stock, mint, saffron, potato & yogurt 

Fislik meze – pistachios, chilis, tomato paste, feta 

Adi Nasik -  cooked eggplant, either plain, or with yogurt as a base, topped with sauted lamb (spices, chile, 1 t tomato puree), garnished with tomato, fresh peppers)

Other Regional specialties

Trabzond - peste - fruit leather with findik [hazelnuts]

Tandar Lamb (Firin)- Konya – first boil, then bake whole lamb til it falls off the bone.  Serve on pita, or sourdough, with cucumbers, yogurt, etc Similar to Moroccan meschoie, and just as delicious.

Firin Kebab – boil lamb, then roast with garlic, other spices, serve over pita bread or coos coos or rice 

Mihlama - fondue of corn meal, cheese.

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