Tabahaj Turki

Tabahage Turki
(5-6 servings)
Can be used as a salad or side dish. Even the most incompetent cook will come out with excellent results!

2 medium sized eggplants sliced
6 tomatoes sliced in halves
5 green peppers (hot)
3 cloves of garlic
Salt
Vinegar
Corn Oil for frying (3-4 Tbs.)

Fry eggplant slices on high heat until they change color. Drain on paper towel. Set aside.
Next fry tomatoes and green peppers for about 5-7 minutes. Drain. On serving platter arrange eggplant slices on the bottom and the tomatoes on top leaving the green peppers for decoration on sides of dish .To rest of oil (should be still warm ) in pan add the garlic / vinegar and immediately pour the liquid on to the vegetables. Salt to taste.

N.B. If preference is of a lighter taste then the frying can be omitted and veggies can be grilled, substituting olive oil (1/2 Tbs. pour over veggies and serve)

*Recipe was passed on to me from my grandmother.

Quick potato Rolls

This is my favorite roll's filling, just follow the same steps posted in the Quick Rolls Recipe except for the filling part.

Potato Filling

1 large potato, or 2 small ones (cooked in boiling water and mashed)
1 egg
1/2 cup grated Cheddar cheese
salt
pepper

Mix all the above ingredients together.
Then, put some of the filling on the pastry piece and follow the rest of the recipe.

Notes:
If you don't like fried foods, you can try cooking the rolls in the oven which is healthier and lighter.
If you don't like cheddar, you can use any kind of cheese you like!

Quick rolls

This is another favorite recipe of mine. Here is what you´ll need: a bag of spring roll pastry dough - usually for sale in Asian food stores. When you open the pastry, make sure to cover it with a damp cloth or else the pastry pieces will dry out and crumble as you work.

Filling: you´ll also need some minced meat; lamb and cow, not to lean. In addition, chop some onions, green peppers, hot peppers, corn, peas...whatever you want to use with the meat.

Fry everything on a saucepan and leave to cool off (otherwise pastry might soak thru and rip!)

Put some of the filling on the pastry piece - not too much, though, and roll/wrap it tightly up, covering the middle center with the edges. You might also wanna brush the edges with some flour dissolved in water for the pastry piece to stick better and keep the roll closed at all times.

Fry the rolls in hot oil; they need about 4-5 minutes at moderate heat. Once light brown, take them out of the oil and let them drip of the oil on some paper towel.

Serve the rolls together with lotsa green salad to balance the fried oil! You can fill those rolls with anything; not just meat - try white cheese or spinach or chicken or shrimps and chili....or fill the rolls with sugar, chopped nuts and almonds and pour atr (syrup) over them as sweets.