Zucchini Fritters - Kabak Mucver

Ingredients:
Fritters:
2 & 1/2 cups grated zucchini (2-3 zucchini)
6 tbsp chopped green onion (1-2 onions)
2 tbsp chopped dill
2 eggs
4 tbsp gluten-free or rice flour
1 tsp salt
3 oz feta cheese
oil for cooking
Optional: spicy red pepper flakes

Yogurt sauce:
2 garlic cloves, pressed/grated
1/4 cup cucumber grated or fine chopped
2 tbsp chopped dill
1 tbsp lime or lemon juice (about 1/2 lime or 1/4 lemon)
salt and pepper to taste

Recipe:
1. Shred zucchini and set aside.
2. Mix all yogurt sauce ingredients and set aside.
3. Squeeze water out of the zucchini.
4. Mix zucchini, green onion, dill, flour, salt and eggs.  Then fold in cheese and spicy red pepper flakes.
5. Heat a pan and spray oil.  Add 1/6 of the zucchini mixture and cook 3 minutes on both sides, or until browned.
6. Serve as pictured, with dollop of yogurt sauce on top.

Red Sonja Mercimek Koftesi

Ingredients: 

1 cup red lentil

1/2 cup fine bulgar (cracked wheat)

2 cups water

1/2 cup olive oil

1 medium onion, very finely chopped

1 tbsp tomato paste

1/2 tsp cumin powder

1 tsp paprika powder

1 tsp salt

3 lemons: 2 juiced, 1 zested, & 1 cut into slices for serving

1/2 bunch parsley, finely chopped and dried

1/2 bunch green onion, finely chopped

romaine lettuce pieces

Optional ingredients: 1 tsp red pepper powder, 1/2 tbsp red pepper paste, 1 tsp black pepper

Recipe: 

1. Soak the red lentils in water for 4-5 hours. Drain.

2. Boil 2 cups water in a pot, and add the red lentils.  Cook until almost all water is absorbed.  Remove from heat.

3. Add bulgar and salt to the lentils and water, mix gently, and then cover for 10-15 minutes.

4. In a different pan, add oil and onions.  Sautee until translucent. Then add paprika, cumin powder, and tomato paste.  Cook for 1-2 more minutes.  Let cool.

5. Mix both mixtures and add green onions, parsley, lemon zest, lemon juice from 1 lemon, and optional ingredients.  Taste and add more lemon juice if necessary.  

6. Form into koftas with your hand, and then place in lettuce leaves with cut lemon. Serve!!! 

Muhammara dip

Ingredients:

1 tablespoon crushed red pepper 
flakes or 1 small red chile pepper
1/2 teaspoon ground cumin

3/4 cup walnuts, toasted

1/4 cup whole-grain bread crumbs

1/4 cup extra-virgin olive oil
, plus more to serve
2 tablespoons pomegranate molasses

1/4 cup tomato paste

2 to 3 roasted red peppers
 (or to roast yourself, just place in oven with aluminum foil at 450 and then peel and take off stems)
1/2 to 1 cup warm water
 (if you roast the peppers yourself, don't add this - just use the juice from the peppers)
1/2 teaspoon fine-grain sea salt

to serve: torn basil

Recipe (from 101 Cookbooks):

Using a hand blender or a conventional blender, puree the chile flakes, cumin, most of the walnuts, bread crumbs, olive oil, pomegranate molasses, tomato paste, and red peppers to a smooth, even consistency. Mix in the warm water in increments to achieve an easily spreadable consistency similar to a thick yogurt. If you¹re going to use it for dipping, you might want to leave it a touch thicker. Stir in the salt and adjust the seasonings if needed. Serve topped with torn basil, the remaining walnuts, and a thick thread of olive oil.