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"From turkishcookbook.com. This delicious soup was very quick and easy to make! As part of my ongoing journey to learn Turkish cuisine...the very most a working knowledge."

Ingredients: pepper, fresh parsley...

"I found this recipe on a Turkish cooking website and it sounds so good and easy to prepare."

Ingredients: pepper, eggs...

"Lamb marinated in lemon, garlic and mint and served with Turkish bread, beetroot and yoghurt: a tasty alternative to more traditional burgers. These burgers could also be BBQed. Adapted from a recipe from the Simply Great Recipes Recipe Club website."

Ingredients: Turkish bread, baby spinach leaves...

"For Zaar Tour 6. Vegetarian. Looks great; something different."

Ingredients: pepper, olive oil, paprika...

"Absolutely wonderful lamb chops. I think they're especially nice served with Turkish Pilaf with Tomato. Cook time includes 1 hour marinating time. Recipe from Rozanne Gold, a favorite cookbook author."

Ingredients: salt & freshly ground black pepper, lemon wedges...

"ZWT6 - NA*ME"

Ingredients: vermicelli, beef consomme...

"A salad made almost entirely from onions? I learnt this from my downstairs neighbours from Mersin. Excellent with plenty of bread..."

Ingredients: olive oil, onions, paprika...

"In the Turkish tradition, a dish like this would be served after the meat course, rather than along side it. Sometimes it would be served over rice, or with rice that was cooked in it's juices. Can be made a couple of days ahead of time, but bring to room temperature about 45 minutes before serving. This method also works well with green beans..."

Ingredients: fresh ground black pepper, extra virgin olive oil...

"From Woolworths Fresh Mag. I always have home-made hommus in the fridge, this is a tasty way to use it."

Ingredients: Turkish bread, hummus...

"This is a simple and flavourful recipe from this month's "Gourmet Magazine" (Feb. 2009). "Long, slow cooking turns a supermarket chuck roast into something gloriously tender, flavorful, and aromatic. Leftovers are delicious shredded, heated in the sauce, and served over egg noodles." It's also great sided with mashed potatoes...."

Ingredients: onions, red wine vinegar...

"Adapted from a recipe 'The Australian Women's Weekly's Grills & Barbecues'. The eggplant (aubergine) not used in step 2 can be added to other vegetable peelings, stalks etc. and kept in a freezer bag until you have enough to make Vegetable Stock."

Ingredients: rolls, salad greens...