Helva Recipe

    Brown sugar 2 cup
    Sesame paste (Tahini) 2/3 cup
    Milk 2/3 cup
    For Flavoring:
    You can flavor the Sesame halva with anyone of the following flavorings
    Vanilla essence 1 tsp
    Cocoa 1 tsp
    Pistachios (chopped) 1, 1/2 tbsp or according to preference

    Grease a small mold with butter.
    Cook sugar and milk in a sauce pan over medium heat to just under the soft-ball stage.
    Remove from heat and add Tahini and flavoring, but do not stir.
    Let it rest for 2 minutes.
    Beat the mixture with a spatula or spoon for a few seconds.
    Pour it into a greased mold and let it set.

Beef Barley Soup Recipe

1 pound lean ground beef (10% fat or less)
1 medium carrot diced, about 1 cup
1 medium onion diced, about 1 cup
1 stalk celery chopped, about 1 cup
2 garlic cloves, finely chopped
1 cup barley
8 cups water
1 cube beef bouillon
1 can (14.5 ounces) diced tomatoes with juice
1/2 teaspoon pepper

1. In large sauce pot, cook ground beef over medium heat.
2. Add carrots, onion, celery, and garlic; stir often and cook for about 5 minutes.
3. Add 8 cups of water, bouillon, tomatoes with juice, and barley. Bring to a boil.
4. Cover and reduce heat to a low boil. Cook for 30-40 minutes.
5. Add pepper.
6. Serve immediately. Refrigerate leftovers within 2-3 hours.


1 tablespoon vegetable oil
1 teaspoon garlic, minced
1 cup sliced onion
1 cup sliced carrots
1 cup sliced celery
1 (15-ounced) can stewed, diced tomatoes
3 cups chicken or vegetable broth, or water
3 cups water
1 cup dry lentils
2/3 cup barley
1/2 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil salt and black pepper to taste

1. Heat vegetable oil in large soup pan over medium-high heat. Cook garlic and onion until they are golden brown, about 1 or 2 minutes.
2. Add the rest of the ingredients and bring to a boil. Lower the heat so the mixture is at a light simmer. Place a lid on the pot.
3. Cook until the barley and lentils are tender, about one hour to an hour and a half.
4. Serve hot in a soup bowl.
5. Refrigerate leftovers within 2-3 hours.
Tip:This soup goes well with a large tossed salad and whole  grain bread.

Barley bean corn salad

2 cups cooked pearl barley (cooking directions below)
1 can (15 ounces) kidney beans, drained
1 cup corn (canned, frozen or fresh cooked)
1 large red bell pepper, seeded and finely chopped
1/2 cup sliced celery
1/4 cup sliced green onion
1 clove garlic, finely chopped
1/4 cup fresh lemon or lime juice
2 tablespoons vegetable oil
Salt and pepper, to taste
Fresh cilantro or parsley sprigs, for garnish

1. Mix barley with remaining ingredients, except garnish, in a large bowl.
2. Cover and chill several hours or overnight to allow flavors to blend.
3. Garnish with cilantro or parsley sprigs, if desired, and serve.
4. Refrigerate leftovers within 2-3 hours.

To cook pearl barley:
In medium saucepan with lid, bring 3 cups water to a boil. Add 1
cup pearl barley and return to boil. Reduce heat to low, cover
and cook 45 minutes or until barley is tender and liquid is
absorbed. Makes about 3 to 3-1/2 cups. Place any extra cooked
barley in an airtight container and refrigerate for up to a week or
freeze. Add cooked barley to soups, stews, casseroles, and
salads for a healthful whole grain boost.

The History of Turkish Coffee

A middle-east trader brought the first coffee beans to ottoman empire, Istanbul in 1550's. At first, coffee beans were eaten wraw. Then a drink was made from the fermented coffee berries. This drink became very popular with dervishes. In the years that followed, coffee became a major part of Turkish social life, lots of coffee houses in Turkey was opened. Historians tell us that coffee was introduced to Europe in the 17th century. Venetians were active in trading coffee beans to Europe. The Dutch had introduced coffee in the second half of the 17th century to America. Novadays, coffee places are very popular all over the world. Except Turkey, because tea is very popular in most places now.

Wild Rice Salad

This recipe is a good source of fiber, which may help protect you against some diseases.

4 cups cooked wild rice
1 cup diced celery
2 green onions, sliced thin
1 1/2 cups fruit (dried, fresh, frozen or canned)
3 tablespoons vegetable oil
3 tablespoons vinegar
1/4 tsp black pepper
1/2 teaspoon salt (optional)

1. Toss all ingredients together in a large bowl.
2. Refrigerate salad for at least an hour before serving so flavors blend.
3. Bake in a medium-sized, covered casserole dish at 350 degrees F. until
steaming hot, about 45 minutes. Or, heat on low in a covered skillet until
steaming hot.

4. Refrigerate leftovers within 2-3 hours.
Tip: Choose canned mandarin oranges or pineapple, chopped apples or
pears, grapes, raisins, or dried cranberries. Try adding 1/2 cup nuts like
walnuts or pecans, 1 cup frozen peas, 1 cup diced/cooked chicken, or a
can of water chestnuts, drained.

Corn Pancakes


1 cup all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 can (15-ounce) corn kernels, drained
vegetable oil or butter for skillet

1. Preheat pan on medium-high heat, 375 degrees on an electric skillet.
2. Mix flour, baking powder, and salt.
3. Beat the egg and add to the flour mixture.
4. Add corn and mix well.
5. Lightly oil skillet.
6. Cook pancakes on a skillet until golden. Turn and cook on other side.
7. Refrigerate leftovers within 2-3 hours.

Bright Ideas:
• Serve with fresh or canned fruit for a balanced breakfast