Turkish Mezze (starters)

Cut the tomatoes, peppers, garlic cloves, onions and parsley as small as possible. Mix everything except tomato paste, lemon, pomegranate syrup and oil and drain. Then add tomato paste, lemon, pomegranate syrup and oil and season with spices if necessary.

Preheat the oven to 220 degrees circulating air. Wash the aubergines, cut lengthways in the middle and brush the cut surface generously with olive oil. Place the cut surface on the baking sheet and put in the oven for about 30 minutes.

In the meantime, crumble the feta into small pieces and use a fork to crush it further.

Take the aubergines out of the oven and let them cool. After cooling, turn the eggplants over and use a spoon to scoop out the soft inside and collect in a bowl.

Add the feta and mix with a fork with the addition of olive oil, salt, pepper and garlic and puree until it is a slightly creamy mixture. The eggplants should still be visible in the cream. Add more oil, garlic, salt and pepper to taste.

Put the yoghurt in a bowl, wash the cucumber and grate with the skin. Mix all ingredients together, chill and let steep for about 20 minutes.

Bring the water to the boil in a large saucepan and remove it directly from the hob. Rinse the vine leaves and place them in the hot pot for about 10-15 minutes to soften them a little.

Put the rice pudding in a bowl of water, stir briefly and allow to drain. Chop the onions and chop the parsley. Put the minced meat in a bowl. Add the onions, parsley, egg, breadcrumbs, salt, pepper and rice and knead into a mass.

Unfold the vine leaves and place them with the veins of the leaves facing up. Cut or pinch the stem. Place a bit of the minced meat mixture in the middle of the upper part of the sheet, first fold the sides together, then roll up from top to bottom. Place the finished rolled grape leaves close together in a saucepan.

Finally add two glasses of water so that the bottom layer is covered. To prevent the vine leaf rolls from falling apart, place a plate on top and simmer over low heat for about 15-20 minutes.

Soak the dried chickpeas in a bowl of water for at least 12 hours. Then put them in a saucepan with water and cook for about an hour until they are soft.

Chop the chickpeas with a hand blender and gradually add all the ingredients. If the mixture becomes too firm, add a little more olive oil until it becomes creamy.

Serve with parsley and chili powder.

Soak the dried beans in a bowl of water for at least 12 hours, then cook for at least 1.5 hours.

Drain the beans, cut the onions into fine strips, wash and chop the parsley. Cut the red bell pepper into small cubes, fold into the beans with the spices and vinegar.

Add lemon juice and oil to the salad at the end, leave to stand in the refrigerator for about 4 hours and serve with olives.

Spread the puff pastry (it is best to buy it in a triangular shape, otherwise cut it to size) on the table so that the tips point upwards. Mix the goat cheese, parsley and chilli powder with a fork while pressing the cheese small.

Use a spoon to put some cheese paste on the lower edge of the puff pastry so that about 3 cm of puff pastry still protrudes on the right and left. Now fold over the puff pastry on the right and left and roll up. Dip the tip approx. 3-4 cm into the water and roll it up.

Heat a lot of oil in a pan. The rolls should be almost completely covered with oil. Put the rollers in and turn them about every 30 seconds until they turn a light brown color. Danger! They burn very quickly, so don't leave them on one side for too long and turn them several times.

Depending on your taste, they can also be filled with a minced meat mixture. Mix the minced meat with a little parsley, salt, pepper or spices to taste and fry in a pan. Then roll the whole thing into dough sheets as described above and fry.

Put the flour in a large bowl. Then dissolve the yeast in a little milk. Make a small well in the flour, pour in the yeast-milk mixture and stir a little with the flour until it is a homogeneous mass. Let this mixture rest on the flour for about 30 minutes until you can see slight cracks on the surface.

Mix the flour with the mass and the remaining ingredients to form a dough mixture and knead until a homogeneous mass forms. Possibly add a little more milk or water. Let the dough rest at room temperature for at least 45 minutes.

Cover the work surface with flour. Spread out a quarter of the dough on the work surface and roll it out with a rolling pin to a thickness of approx. 2 cm. Cover a baking sheet with parchment paper or a little flour and spread the dough on it.

Preheat the oven to 220 degrees and bake the pide for about 15 minutes. Possibly leave in a little longer, depending on the oven, there can be differences of up to 5 minutes. Brush with melted butter or egg yolk about 3 minutes before baking and sprinkle with black cumin. Then finish baking.