Ingredients:

• 8 piece puff pastry (about 3″ x 3″)
• 1lb lamb meat (lean; diced)
• 1 tablespoon olive oil
• 1 cup peas (canned or frozen is fine)
• 1 carrot (diced to pea size)
• 1 teaspoon dried thyme
• 1 teaspoon blackpepper
• a pinch of salt
• 1/2 cup finely chopped dill
• 1 egg yolk
• black seeds

Recipe:

1. Preheat the oven to 400ºF.
2. Heat the oil on medium heat. Add the meat to the pan and sautee well. Reduce the heat to low and let it cook covered until it absorbs all the juice.
3. Add the carrots to the pan and sautee 2-3 minutes on medium heat.
4. Add the salt, blackpepper, tyhme, and dill.
5. Finally, add the peas to the mixture and cook until the peas are warmed thoroughly. Turn of the heat and let the mixture cool down.
6. Meanwhile take the puff pastries out of the freezer and let them defrost.
7. Place about 2 tablespoons of the mixture in the middle of each puff pastry. Bring for corners of each puff pastry together and pinch the edges to seal. Place them on a cookie sheet.
8. Brush them with the egg yolk and sprinkle with the black seeds. Bake for about 15-20 minutes until golden brown. Serve while they are still warm.

Ingredients:

• 1 1/2 cups rice
• 2 cups water
• 1 cup chicken broth
• 3 tablespoons butter
• 1 small onion (finely chopped)
• 1 teaspoon sugar
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 1 teaspoon black pepper
• pinch of salt
• 1 tablespoon currant
• 1/2 bunch dill (finely chopped)
• 5-6 chestnuts (roasted; peeled; quartered)

Recipe:

1. Melt the butter in a wide pan and sautee the onion over medium heat.
2. Once the onions are translucent add the rice and sautee the rice over medium heat until they are translucent.
3. Add all the spices, dill, and chestnuts and mix well.
4. Pour the chicken broth and 2 cups of water and turn the heat high. Once boiled, turn the heat to simmer and cook until rice absorbs all the water and holes form on the surface of the rice.
5. Turn the heat down. Cover the rice with a paper towel, put the lid on and let it rest for 15 minutes.

Malzemeler:

• 4 tane orta boy kabak
• 1 tane orta boy soğan
• 2 yemek kaşığı zeytinyağı
• 2 tane büyük domates
• Yarım demet dereotu
• 2 yemek kaşığı pirinç
• 1 çay kaşığı şeker
• Tuz

Hazırlanması:

1. Kabakları kazıyıp yıkayın ve daire şeklinde doğrayın.
2. Tencere ısıttığınız zeytinyağında yemeklik doğramış soğanları kavurun.
3. Kabuklarını soyup küp küp yemeklik doğradığınız domatesleri ekleyip domatesler suyunu bırakmaya başlayana kadar orta ateşte kavurun.
4. Kabakları ekleyip kabakların üzerlerini örtecek kadar su ekleyin.
5. Yemek kaynamaya başlayınca temizleyip doğradığınız (çok ince kıyılmış olmasın) dereotunu, pirinci, şeker, ve tuzu ekleyip hafifçe karıştırın ve altını kısıp kabaklar yumuşayıncaya kadar pişirin.
6. Yanında arzuya göre sarımsaklı ya da sade yoğurt ile servis yapın. Afiyet olsun.