Ingredients:

• 1 tablespoon butter
• 2 tablespoons ground beef
• 2 cloves garlic (minced)
• 1 teaspoon tomato paste
• 3 tablespoons tarhana
• 1 tablespoon dried mint
• pinch of salt
• 5 cups water
• paprika

Recipe:

1. Melt the butter and the ground beef. When gound beef is cooked add the garlic and cook until it’s fragrant for about a minute.
2. Add tomato paste, tarhana, mint, and salt and stir couple times. Pour the water to the pan. Adjust the amount of the water depending on the texture you like in your soup. Bring it to boil while stirring constantly. Let it simmer for 10 minutes.
3. Serve warm with paprika.

Ingredients:

• 6-8 bell peppers
• 1 tablespoon tomato paste

Stuffing ingredients:

• 3 tablespoons rice (washed and drained)
• 1 onion (finely chopped)
• half bunch dill (finely chopped)
• 1 teaspoon dry mint
• 1 teaspoon black pepper
• 1 teaspoon salt
• 3 tablespoon olive oil
• 1 teaspoon tomato paste
• 1/2 lb ground beef

Instructions:

1. Mix all the stuffing ingredients.
2. Cut the top of the bell peppers and clean their insides.
3. Fill the bell peppers with the stuffing and place them upright to the pan. Cover each with their tops.
4. Mix 1/2 tablespoon tomato paste with hot water. Pour over the stuffed peppers and top with hot water up to the half height of the peppers. Bring the water to a boil, turn down the heat and cook for 30 minutes.

Ingredients:

• 4 medium size heirloom eggplants
• 1/3 lb groundbeef (80/20 lean)
• 1/2 onion (diced)
• 2 tablespoon rice (short grain)
• 2 tablespoon tomato paste (1 tablespoon for stuffing; 1 tablespoon for cooking water)
• juice of 1/4 lemon
• 1 tablespoon dried mint
• a pinch of salt
• blackpepper
• 1 tablespoon of olive oil

Instructions:

1. Cut the tops and peel lengthwise the eggplants. Core each eggplant carefully without tearing the edges. Soak the eggplants in cold salty water for half an hour to get ride of their bitter taste and preserve their bright color.
   
2. Mixed the remaining ingredients, except olive oil and additional 1 tablespoon tomato paste.
3. Wash the eggplants in running cold water and stuff them the mixture.
4. Place the stuffed eggplants upright into a deep pot. Mix a tablespoon of tomato paste with a cup of hot water and olive oil and pour over the stuffed  eggplants. Fill the pot with additional hot water until it reaches to half way up the eggplants. Cook on medium heat. Just before turn off the heat, drizzle the lemon juice over the eggplants.
5. Arrange the stuffed eggplants on a serving plate and drizzle some of the cooking water over the eggplants. Serve warm.

Malzemeler:

• 1 kg bezelye (ayıklanığ yıkanmış)
• 100 gr kıyma
• 1 orta boy havuç (kazınıp kük küp yemeklik doğranmış)
• 2 orta boy patates (soyulup kük küp yemeklik doğranmış)
• 1 soğan (yemeklik doğranmış)
• 1 tatlı kaşığı salça
• 2 yemek kaşığı zeytinyağı
• tuz

Hazırlanması:

1. Zeytinyağı tencerede ısıtın ve soğanı kavurun. Kıymayı ekleyip 3-4 dakika soğanla kavurun.
   
2. Salça ve havuçları ekleyin ve 1-2 defa çevirin. Patates ve bezelyeleri ekleyin. Sebzelerin üzerini bir parmak geçecek kadar su koyun. Tuzunu ekleyip suyu kaynayınca yemeğin altını kısıp kapağı kapalı pişirin.