Chocolate Pudding (Krem Şokole)

4 cups homogenized milk
3/4 cup sugar
1 tbsp corn starch
3 tbsp rice flour
1/2 cup water
1/3 cup cocoa
For each bowl: 2 tea biscuits, broken in half

Put 2 biscuits at the bottom of each bowl.

Melt the rice flour and corn starch with the water in a pot. Add sugar, cocoa and milk, and stir constantly on medium-high heat. When you see the bubbles on the surface cook for one more minute. Don't stop stirring. Pour in the bowls equally. This recipe makes 6 or 7 servings.

After letting them cool, place the bowls in the fridge. Serve cold and if you like, you can put vanilla ice cream on top. This one's popular with the kids :)

Mosaic Cake (Mozaik Pasta)

60 ml unsalted butter, melted
1/2 cup ground sugar
1/2 cup milk
4-5 heaping tbsp cocoa
1/4 cup hazelnuts, crumbled, lightly roasted (optional)
300 gr social tea biscuits, use thin ones or Turkish Ulker or Eti Petit Beurre

Mix all the ingredients, except the biscuits, in a large plastic bowl with a spoon. Break the biscuits into small pieces. Put them in the mixture and mix together. Place the mixture in the center of a 50 cm long piece of aluminum foil. Give it a long log-like shape with the spoon. Then with the aluminum foil, first fold over the long sides tightly, then fold the rims. Give it a log shape with your hands. Put it in freezer. Leave it there for at least 2 hours. When you want to have some, open the aluminum foil, slice 1 inch thick slices and serve while still cold. You can keep the rest in the freezer covered with the aluminium foil.

Creamy Pudding (Yalancı Tavuk Göğsü)

5 cups homogenized milk
1 cup all-purpose flour
1 cup sugar
1 tsp vanilla extract
1 tsp unsalted butter

Place all the ingredients (except butter) in a large pot. Stir constantly over medium heat. Add the butter when you see the bubbles on the surface. Boil one more minute while stirring. Take it off the stove. Pour into the blender. Blend for about 15 minutes over medium speed. Then pour the mixture into 2 a Lt Pyrex dish.

Let it cool for an hour. Cover the top and place in the fridge. If you like you can sprinkle some pistacchios, coconut flakes or cinnamon on top before serving. This dessert also goes well with ice cream.

Ground Beef Pasta in the Oven (Fırında Kıymalı Makarna)

200 gr large bead pasta

Ground Beef Ingredients:
200 gr medium ground beef
1 onion, finely chopped
2 garlic cloves, finely chopped
1 medium carrot, peeled, finely grated
1/2 cup crushed tomato, in can
1/2 tsp paprika
1 tsp oregano
Salt
Pepper
1/2 cup parsley, chopped
Cover:
2/3 cup mozzarella or Halloumi Cheese*, grated
1 egg, lightly beatenBoil the pasta with salty water following the instructions on the package, drain. Place in the oven proof dish.

Meanwhile, cook the ground beef with onion. Add all the ingredients except parsley. Cook on low heat for about 10 minutes. Add the parsley, toss it with the pasta. Place the mixture into the casserole dish. Mix the egg with mozzarella and spread all over the pasta equally.

Preheat the oven to 400 F (200 C) and bake until the top takes a golden colour. Serve it with ayran and salad.

Makes 4 servings.

*First soak Halloumi Cheese into the spring water for about 5 minutes, drain and dry with paper towel.

Turkish Rice Pilaf (Pilav)

3/4 cup long-grain rice
1 cup hot water or chicken stock
2 tbsp butter
1 tsp salt
Pinch pepper
Wash the rice several times with warm water and drain. Then cover the rice with hot water and leave for about 15 minutes, then drain. Melt the butter in a cooking pot. Saute the rice with butter for 2-3 minutes while stirring. Pour 1 cup of hot water or chicken stock in it. Add salt and pepper. Turn the heat to low and cook until the rice absorbs all the water.

Take the cooking pot away from the heat. Open the lid, place a clean kitchen towel across the top of the pot on the rim and put the lid on it. Let the Pilaf stand for about 5 minutes. We call this brewing time. Then serve.

* Don't stir Pilaf while it's cooking.
* Don't use a spoon to fluff Pilaf. Use a wooden or regular fork for it.

Makes 2 servings.

You can serve Turkish Rice Pilaf with any kind of meal. My favourite is having this delicious pilaf with plain yogurt and some chopped fresh green onions (only white parts) all over.

Tomato Soup with Meatballs (Kofteli Domates Corbasi)

1 cup tomatoes, crushed

2 Tbsp tomato paste

3 Tbsp canola oil

3 Tbsp flour

6 cups (1 ½ L) water

For the meatballs:

½ lb ground beef

¼ tsp black pepper

½ small onion, finely chopped

½ tsp salt to taste

Take meatball ingredients in a bowl and mix them all using your hands. Make hazelnut size or walnut size meatballs. Keep them in the refrigerator for about 15-30 minutes.

Meanwhile, take canola oil in a pot and stir in flour. Over medium heat sauté for about 3 minutes or until the flour turns yellow. Stir in tomato paste and tomatoes. Cook for about 3-4 minutes stirring occasionally.

Add 6 cups of water and bring to a boil. Add the meatballs and cook over low-medium heat until the meatballs are cooked (for about 15-20 minutes). Sprinkle with pepper.

Serve hot/warm.

Flour Helva ( Un Helvası )

      125 ml unsalted butter
      1 cup flour
      2 tbsp pine nuts

     Syrup:200 ml sugar
     1/2 cup water
     1/2 cup milk


Cook all the syrup ingredients, put aside and let warm.

Put the butter, flour and pine nuts in a large pot. Stirring constantly, cook on medium-low heat until the colour turns to a light golden shade. Add in the warm syrup. But be very careful when you do this as it will spit. Stir until the mixture becomes doughy and leaves the edges of the pot. Turn the heat off.

Take one tablespoon of the Flour Helva and using a tablespoon ,give it an oval shape using the sides of the pot .Place each piece on a service plate. Eat while they are still warm. Store the rest in the fridge. Flour Helva is also very tasty when cold.

This traditional Turkish dessert is very quick and easy to cook, and makes a great snack.