Feta Cheese Stuffed Eggplants

3/4 lb. Feta Cheese crumbled with a fork
5 stems Flat Parsley leaves chopped
1/2 t. Sp. Black Pepper
1 Egg, large

1 1/2 lb. Eggplant, one large
For coating
4 Eggs, large and 5 Sp. Flour
1 Cup Oil (Sunflower or Canola) for frying

First mix feta cheese, parsley leaves, black pepper and one egg to make the stuffing. Then beat eggs and flour lightly to make the coating batter. Cut eggplant in circles or diagonals to 1/5" (1/2 cm.) thick slices with every two slice joined at one side. Stuff eggplants with cheese mixture and press two slices with your palms to make the cheese stick to the eggplant. When all the eggplant slices are stuffed, heat one cup oil in a frying pan. Dip eggplants in the batter, coat well. Fry 3-4 at a time until both sides are golden brown. Take to a plate lined with couple of layers of paper towel to drain excess oil. Lastly serve warm.

chicken soup recipe

Recipe of chicken soup in Turkey.

Process: First he cuts up the chicken with a knife then puts it in a large pot filled with water. Secondly puts the pot on the stove and boils the chicken on high heat. Then, peels and slices vegetables. after that adds carrots, onions, celery, and parsley to the boiling soup. Finally, puts the lid on the pot, turns the heat to low, and simmers it for an hour.

Sutlac recipe

Sutlac is basic turkish dessert. Very popular among all of milky deserts because its easy to cook and very delicious to eat. Another big advantage from other classical desserts, sutlac is very light dessert because of low calorie value per 100 gr. amount.

150 gr uncooked grain rice
350 ml cold water
190 gr sugar
650 ml milk
a few drops of vanilla essence or vanillin sugar

first wash rice and place in saucepan with cold water then simmer it about 15-20 minutes until very soft and totally cooked. Second mix the milk, sugar and vanilla and place them in another saucepan and whisk and cook it at medium heat until start to thick.
-When it start to thick ,add your cooked rice and simmer and whisk it about 10 minutes. Then share it to your serving plates and leave to cool. you may put them in refrigator when it reach room temperature. So colder is better for me.