• Preheat the oven to 200°C (390°F) on convection mode.
• Drizzle olive oil over the bread slices, place them on a baking tray, and bake for about 5 minutes, or until lightly golden. Remove and set aside.
• Next, heat a pan over medium-high heat, add some olive oil, garlic, rosemary, and chili flakes, and sauté for 2-3 minutes until caramelized.
• Then, add the white beans and sauté for another 3 minutes. Afterward, add the lemon juice, vinegar, salt, and pepper. Stir with a wooden spoon and cook for an additional 1-2 minutes to allow the flavors to combine.
• Remove from heat, then mix in the lemon zest and parsley.
• Spoon the warm bean mixture over the toasted bread and garnish with a pinch of fresh rosemary.

• Prepare the vegetables: Dice shishito peppers and onions into small pieces, so they’re around the same size or a little bigger than the corn kernels.
• Cook the vegetables: In a pan, heat a little oil over medium heat. Add the peppers, onion, and corn, season with salt and pepper, and cook until softened. Drain excess liquid.
• Mix the dry ingredients: In a large bowl, combine the flour, cornmeal, baking powder, baking soda, salt, and black pepper. Add the cooked corn, shishito peppers, and onion.
• Combine the wet ingredients: In a separate bowl, mix the honey, brown sugar, beaten eggs, and buttermilk (do not add the water yet).
• Make the batter: Pour the wet mixture into the dry ingredients and stir until combined. Gradually stream in the boiling water until you achieve a thick pancake-batter consistency.
• Cook: Heat clarified butter in a non-stick pan over medium heat. Pour in batter to form cakes, cooking until golden brown on both sides. Serve hot.

• Roast the vegetables: Grill the red peppers, kapia peppers, and eggplants over an open flame or under a broiler until the skins are charred. Let them cool slightly, then peel off the skins. Grind the roasted vegetables using a meat grinder or food processor.
• Sauté the onions: Heat the sunflower oil in a large heavy-bottomed pot. Add the finely chopped onions along with a tablespoon of coarse salt. Sauté over medium heat until the onions are soft and translucent.
• Combine and cook:Add the ground peppers to the onions and cook, stirring frequently, until most of the liquid has evaporated. Stir in the ground eggplants and immediately add the tomato purée. Season with salt, pepper, and bay leaves.
• Simmer: Cook the mixture over medium heat, stirring continuously, until the oil begins to separate and form bubbles on the surface.
• Jar and preserve: poon the hot zacuscă into sterilized jars and seal tightly with lids. To preserve, place a towel on the bottom of a large pot, arrange the jars on top, and add water to halfway up the jars. Cover with a damp towel and gently boil for one hour, checking the water level as needed.
• Store: Let the jars cool completely, then store them in a cool, dark place such as a pantry or cellar. Let the flavors develop for a few weeks before opening for the best taste.

Make the Filling:

• Using a mortar and pestle or food processor, pound the black peppercorns, coriander root, garlic, and sea salt into a rough paste.
• Heat a small amount of oil in a pan. Sauté the paste until fragrant.
• Add the ground pork and stir-fry until cooked.
• Stir in the cabbage, carrots, mushrooms, and bean sprouts. Cook for 2–3 minutes until slightly softened.
• Add the soaked glass noodles, fish sauce, and sugar. Stir well until the mixture is dry. Remove from heat and let it cool completely.

Prepare the Sealing Paste:

• Mix flour, water, and sugar in a small bowl to form a thick paste.

Assemble the Spring Rolls:

• Place a wrapper on a clean surface with the rough side facing inward.
• Add about 2 tablespoons of filling in the center. Fold in the sides, then roll tightly into a log.
• Seal the edge with the flour paste. Repeat with the remaining filling and wrappers.

Fry the Spring Rolls:

• Heat oil in a pan over medium heat (about 170–180°C / 340–355°F).
• Deep-fry the spring rolls in batches until golden brown and crispy.
  
• Remove and drain on paper towels. Serve hot with plum sauce.
  

Plum Dipping Sauce:

• Mash the preserved plum with the sugar in a bowl until well blended.
• Transfer to a small saucepan. Add water and bring to a boil over medium heat.
• Lower the heat and simmer, skimming any foam, until the sauce is slightly thickened and glossy.
• Let cool to room temperature before serving.

• Prepare the Halloumi: Slice the halloumi into ½-inch (1 cm) thick strips to ensure even grilling.
• Grill the Halloumi: Heat a dry grill pan over medium heat. Grill halloumi 1-2 minutes per side until golden brown. (If preferred, use a light drizzle of olive oil.)
• Make the Vinaigrette: Whisk together orange juice, olive oil, smoked paprika, Dijon (if using), salt, and pepper until smooth.
• Toast the pistachios. Lightly toast the pistachios in a dry pan for 1-2 minutes which enhances their nutty flavor.
• Assemble the Dish: Arrange the grilled halloumi on a serving plate and generously drizzle with the orange vinaigrette.
• Final Touch: Sprinkle with crushed or whole pistachios and garnish with fresh oregano leaves for extra flavor and freshness.

• Peel the eggs and carefully cut a small “cap” off the top. If the eggs don’t sit upright, trim a thin slice (1–2 mm) from the bottom to create a flat base.
• Remove the yolks and mix them in a bowl with mayonnaise and herbed cream cheese until smooth and creamy.
• Transfer the filling into a piping bag (or a plastic bag with the tip cut off) and fill the eggs. You can smooth the surface using a damp fingertip.
• Create the chicks’ eyes by pressing two black peppercorns into each filled egg.
• Cut small triangles from the carrot slices and place them as the chicks’ beaks.
• Gently place the egg “caps” back on top of the filling.
• Sprinkle finely chopped green onion around the eggs to resemble grass for decoration.
• Enjoy!

• Cut the potatoes into quarters, drizzle with sunflower oil, season, and "fry" them in an air fryer—I absolutely love this gadget!

  If you don’t have an air fryer, bake them in a preheated oven at 200°C (390°F) for 20-30 minutes.
• Chop the sun-dried tomatoes, dill, and red onion.
• Combine all the ingredients in a bowl and mix gently.
• Serve the salad as is—enjoy!

• In a food processor, pulse the green onion, parsley, and walnuts for a few seconds until finely chopped.
• Add the tuna, cream cheese, mayonnaise (or Greek yogurt), salt, and pepper. Blend or mix until smooth and creamy, adjusting consistency as needed.
• Serve with crackers or good sourdough bread! It’s sensational!

• Knead a soft dough from the dough ingredients. If the dough is too dry, a tablespoon of cold water may help. Chill for 30 minutes.
• Roll out the dough on a clean surface until you get a thin sheet of approx. 5 mm (1/5 of an inch).
• Transfer the rolled-out dough into a greased or parchment-lined tart pan or pie dish. Prick the base with a fork. You can also place parchment paper and baking weights (or dried beans) on the dough to prevent puffing.
• Pre-bake the dough for 10 minutes at 180 °C/356 °F.
• Remove the partially baked crust from the oven and place the spinach and chopped green onion/scallions on top.
• Mix the eggs, cream, seasonings, and cheese in a bowl.
• Pour the egg mixture over the spinach.
• If you're using frozen spinach, it should be thawed and squeezed dry to avoid excess moisture. Fresh spinach can be lightly sauteed or wilted before adding to prevent wateriness.
• Bake for 45 minutes at 180°C/356°F or until the filling has a firm consistency and a golden crust. Make sure to check at 35 minutes to prevent overcooking.
• Allow to cool for 10-15 minutes before slicing and enjoy with salad or your favorite sauce.
• It can be refrigerated for up to 3 days.

Soften the Bulgur:

• Place the fine bulgur in a large bowl, add salt (1 to 1 1/2 tbsp), and pour in boiling water just enough to moisten it (about 1 to 1.5 cups). Cover and let it sit for 20-30 minutes until the bulgur softens and absorbs the water.

Prepare the Spice Mixture:

• In a large mixing bowl (or a stand mixer bowl), combine grated and squeezed onion, lemon juice, pomegranate molasses, tomato and red pepper paste, olive oil, chili flakes, isot pepper, black pepper, and any optional spices (garlic, cumin, sumac). Mix well until fully incorporated.

Mix and Knead:

• Add the soaked bulgur to the spice mixture. Knead thoroughly by hand for 20-30 minutes, or use a stand mixer with a paddle attachment for about 15-20 minutes until the mixture becomes smooth and paste-like. If kneading by hand, dampen your hands slightly to prevent sticking.

Shape the Çiğ Köfte:

• Take small portions of the mixture and shape them into oval pieces. Press gently with your fingers and palm to create the traditional wavy texture.

Serving:

• Arrange on a plate and serve with fresh lettuce leaves and lemon wedges. Enjoy your homemade çiğ köfte—a spicy, tangy, and delicious Turkish dish!

Prepare the batter:

• In a large bowl, mix together the eggs, yogurt, grated or crumbled cheese, salt, baking powder, flour, and oil until a smooth, homogeneous batter forms.
• Divide the mixture evenly into two bowls—one for the white layer and one for the green layer

Prepare the green layer:

• Blend the spinach, water, and flour in a blender or food processor until smooth.
• Stir the spinach mixture into one of the bowls of batter until fully incorporated.

Assemble the loaf:

• Preheat the oven to 180°C (356°F).
• Line a loaf tin with parchment paper.
• Pour half of the spinach batter into the prepared tin, followed by half of the white batter.
• Repeat the layering process with the remaining batter.

Bake:

• Bake for 40-45 minutes, or until the loaf rises, cracks slightly on the surface, and a toothpick inserted in the center comes out clean.

Cool & Serve:

• Let the loaf cool completely before slicing. Serve as a savory snack, appetizer or side dish.

• Preheat the oven to 180°C (356°F) or set up your grill.
• Prepare the zucchini: Slice the zucchinis lengthwise into strips—not too thick, so they can be rolled, but not too thin, as they may dry out.
• Season & bake: Arrange the slices on a baking tray, sprinkle with salt and pepper, drizzle with olive oil, and bake for about 15 minutes, or until golden brown.
• Cool: Remove the zucchini slices from the oven and let them cool completely.
• Prepare the filling: In a bowl, mix together the cottage cheese, sour cream, lemon juice, chopped shrimp, cumin, chili powder, paprika, salt, pepper, and dill until well combined.
• Assemble the rolls: Take a slice of roasted zucchini, place a teaspoon of filling at one end, and roll it up. Secure with a small breadstick or toothpick.