Turkey Salad

1 1/2 cups cooked turkey or smoked turkey, diced
1/2 cup walnuts, toasted and chopped
1/2 cup raisins or other dried fruit
3/4 cup celery, chopped
1/2 cup diced red or yellow onion
1/4 cup parsley, chopped (optional)
1 large red apple, cored and chopped
1/3 cup low-fat mayonnaise
1 tablespoon vinegar (cider, red or white)

1. Mix turkey, nuts, raisins, celery, onions, parsley, and apple in a large
2. Add mayonnaise and vinegar; mix until thoroughly combined.
3. Toss meat mixture with dressing and chill.
4. Serve cold with lettuce and tomato wedges, or use as sandwich filling.
5. Refrigerate leftovers within 2-3 hours.

How to Make Turkish Coffee Video

Very good video for making Turkish coffee, small pot, turkish coffe,sugar, water.

Peanut Soup


1 cup cooked, skinless, chicken breast, diced
2/3 cup onion, diced
1 1/2 teaspoons garlic, minced
1 tablespoon toasted sesame oil
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
3 cups reduced sodium, fat free chicken broth
1 6-ounce can tomato paste
1 (14 1/2-ounce) can stewed tomatoes
1/2 cup reduced-fat peanut butter


1. In a large pot, sauté onion in sesame oil until translucent; add garlic
and chicken and stir to heat through.
2. Add seasonings and sauté 1 minute longer.
3. Add broth, paste, tomatoes, and peanut butter. Stir until well
4. Heat over medium heat until hot but not boiling.
5. Serve immediately.
6. Refrigerate leftovers within 2-3 hours. 6 servings

Turkish Milk Soup

Ingredients :
-100 gr. Rice,
-1 lt. Milk
-4 table spoon Flour
-100 gr Margarine
-2 pc. Egg yolk
-Salt, Dill.

Directions : Firstly melt the margarine, then add the flour and fry them on minimum heat. Later boil the rice in a different pan, add the milk to rice then add the mixture to the flour and then add some salt. Then leave it to boil on minimum heat centil cooked. Then mix in the egg yolk and add the mixture to the rice and take it away from the heat.

Vegetables and Turkey Stir


1 clove garlic, peeled and minced or 1/8 teaspoon garlic powder
1 tablespoon vegetable oil
1/2 teaspoon salt
2 thin slices ginger root, minced
1-2 cups turkey, cut into 1/2-inch cubes
2 cups chopped vegetables, fresh, frozen or canned, such as celery, mushrooms,
water chestnuts, bok choy
1/2 teaspoon sugar
3 cups cooked brown rice


1. Heat oil in a large fry pan over medium heat
2. Add salt, ginger root, garlic, turkey, and vegetables. Stir-fry for 1 minute.
3. Reduce heat to prevent scorching. Add sugar.
4. When vegetables are tender, remove pan from heat.
5. If vegetables are firm, add 1-2 tablespoons of water, cover, and cook for 2
more minutes, or until tender. Serve over rice (or noodles).
6. Refrigerate leftovers within 2-3 hours.
Bright Ideas: Serve with this stir-fry sauce, if desired:
1 tablespoon cornstarch
2 teaspoons low sodium soy sauce
1 cup chicken stock or water

Mix sauce ingredients. Pour over vegetables and turkey at end of cooking time.
Cook for an additional 30 seconds, or until sauce thickens slightly.

Haside Dessert

Ingredients :
200 gr. Boiled grape-juice,
 200 gr. Milk,
 150 gr. Sugar,
 15 gr. Starch.

Directions : Firstly mix the milk, secondly grape-juice and sugar. Then add starch and stir it slowly. Finally when it’s cooked. Just Serve it.

Spinach Salad Recipe

Spinach Salad is very delicious and fresh food in Turkey,

Ingredients : - 150 gram. Spinach, -200 gr. Shrimps, -2 Sliced Tomato, -100 gr. Mushroom -sauce : 2 Garlic, 200 gr. Olive oil, 100 gr. Cheese, salt and pepper

Directions : Firstly mix the spinach, shrimps, tomato and mushrooms, secondly prepare the souce, just mix them then lastly pour the souce over it before you serve it. Bon Appetit

Turkish Boza

Turkish one of the most popular beverage is boza. It is thick, sweet-sour drink. Very delicious drink. Boza made of millet, wheat, corn, rice or barley. It is a seasonal beverage, drunk in the winter.You should taste it when you see Boza in Turkey.

Veggie Stew

This recipe is a good source of vitamin A, which keeps eyes and skin healthy.


1 tablespoon vegetable oil
1/2 cup peeled and diced onion
2 stalks chopped celery
2 carrots, sliced in 2” sticks
1 medium potato, diced
1 can (about 15 ounces) diced tomatoes, with juice
1 zucchini, sliced, 1/4 inch thick
2 sprigs parsley, minced
1 cup water
1 teaspoon chicken broth granules (or 1 bouillon cube)
1/2 teaspoon salt
1/4 teaspoon pepper


1. In a deep pot add 1 tablespoon of vegetable oil.
2. Add onions and celery and sauté until they are soft.
3. Add the rest of the vegetables, 1 cup water and chicken broth granules
4. Season with salt and pepper
5. Cover and simmer slowly for 30 minutes or until carrots and potatoes
are tender.
6 servings, 1 1/4 cup each