Archive for the ‘Breakfast & Eggs’ Category

Fried Dough



2 cups warm water


4-5 cups flour


1 tsp salt to taste


1 package fresh yeast/ 2 tsp active dry yeast


1 ½ -2 cups oil for frying –filling—




Parsley Green onion






Place the lukewarm water and the yeast into a bowl. Stir well to dissolve the yeast. Add the salt and flour; knead for 10 minutes, till dough becomes elastic. The more you knead the better your dough will be. Cover the dough with a plastic wrap or a clean cloth and let it rest for 1 hour in a warm place or till it rises up to double its volume.




Place dough on the counter and punch to


release air. Cut the dough into walnut or egg size pieces (as you like). Place them on the counter and leave for 5-10 minutes.




Meanwhile heat the oil in a saucepan or pot. Flatten dough pieces using your fingers (for about 1/3 inch thick). Place one tea spoonful of filling in the middle and close it up like a half moon shape. Stick the edges pressing with your fingers.




Fry both sides lightly. Dough will turn yellow. Then, place the fried dough pieces over a paper towel.


Read Full Post »

Potato Pizza

Potato Pizza

2 tbsp olive oil
1 onion (chopped)
Colorful bell peppers (chopped)
4 potatoes (peeled and chopped)
3 sausages (cut)
1/2 bologna sausage (cut)
1 cup mozzarella cheese (grated)
Black pepper
Chili powder

Put olive oil, onion and bell peppers into the pan and sauté together. Add potatoes, then salt and spices. Cook until potatoes are ready, stirring once in a while. Put all ingredients to an oven safe tray, spread mozzarella on top and bake at 400 F until cheese melts.

Read Full Post »


2 big tomatoes
2 green peppers
2 eggs
1 onion (chopped)
olive oil
black pepper

Heat olive oil in a pan. Add onion and sauté until yellowish. Add green peppers, peeled and small cubed tomatoes and sauté those until the juice of the vegetables are gone. Whisk eggs in a bowl and add to the saucepan. Add salt and cook until eggs are done.  Sprinkle some black pepper.

Read Full Post »


1 medium onion
1 lb ground beef
Black pepper and salt
15-20 uncooked tortillas

Chop the onion in the chopper. Mix beef, black pepper, salt and chopped onions. Place 1 tablespoon beef mixture on the tortilla and fold over the uncovered half to cover the filling. Put the gozleme on a nonstick pan and cook  both sides until golden brown on a medium heat. Finally, brush the gozleme with the butter. Serve hot.

Read Full Post »

Fresh Herb Omlette


4 cups chopped fresh cilantro (coriander)
4 cup chopped fresh dill
2 cup chopped fresh green onions
1 cup chopped fresh mint
1 cup chopped fresh spinach (optional, can be substituted with cilantro)
1cup chopped fresh green garlic, green parts only
8 eggs
salt, ground black pepper
8 tablespoons unsalted butter
garlicky-yogurt sauce

In a large mixing bowl, combine the chopped fresh herbs and eggs. Add salt and pepper to taste and mix thoroughly. Melt the butter in a medium frying pan over medium heat. Pour the herb-egg mixture into the pan to fill it completely, leveling it with the back of a spoon or by slighlty tilting the pan. Cook for about 10 minutes, or until golden brown on the bottom. Using a knife, carefully cut the omlette into 4 wedges (or smaller ones), and with the help of a spatula, gently turn them over to brown the other side for another 10 minutes. Add more butter if needed. Remove from heat. Transfer the ommlette wedges onto a serving platter. Serve immediately with garlicky-yogurt sauce and bread on the side or as the addition to rice pilaf. Or, chill it and serve as an appetizer.

Read Full Post »