Archive for the Turkish Category

Dilme (Eggplant with Lentils) with Roti Mariam (Fried Flatbread)

Posted in Breads, Turkish with tags , , , , , on September 3, 2010 by Cooking For Mark

I loved this eggplant and lentil recipe! It is such a unique way to cook lentils, and it was extremely easy too!  I got this recipe from This dish was made by Zerrin’s mom and I am so happy I made it. Best of all, I don’t have to post the recipe (my least favorite thing about blogging).  So click on the links below to check them out.

To accompany this dish I also made a fried flatbread I came across while blog-surfing. I assigned the task to Mark and he did a great job. It was delicious!

I also made a quick greek salad with a lime & olive oil dressing. Light, quick and easy.

  • Dilme (Eggplant with Lentils) by Give Recipe
  • Roti Mariam (Flatbread) by Treat & Trick

Dilme (Eggplant with Lentils)

Click here for Dilme recipe.

Note: I changed a few things noted below

  1. I only used 4 large japanese eggplants, cut in half.
  2. To the tomato and lentils mix I added red chili peppers for heat and chopped cilantro instead of dry basil.
  3. Once the eggplants are stuffed and assembled in pan (single layer), instead of adding water to simmer I added 1/2 c. vegetable broth and 1/2 c. dry white wine (can also add red wine). I also added the juice of 1/2 lime.
  4. I added the leftover lentil mix to the pan to cook along with the eggplant.
  5. Yogurt: I used greek yogurt and added garlic, salt and lime zest.


Greek Salad


  • Romain lettuce
  • Cucumber
  • Red onion or red cabbage
  • Cherry tomatoes
  • Feta cheese
  • Dressing: olive oil, lime juice, salt, pepper


Roti Mariam (Fried Flatbread)

Click here for Flatbread recipe

Note: I added the egg.


Eggplant with Lentils, Greek Salad and Fried Flatbread


Turkish Pogacas (Fluffy Bread Balls With Cheese Filling)

Posted in Turkish with tags , , , , on July 27, 2010 by Cooking For Mark

What could be better than a little bread ball with a gooey, cheesy center?  I saw this fabulous recipe posted by Zerrin from Her recipe was not only easy, it was fantastic. If you want to see her recipe, click here.

I made the dough as she stated, with one difference. I didn’t have mineral water, so I used club soda. In her post she states that mineral water works best to make the dough fluffy, and she may be right. Her pogacas do look fluffier than mine. Next time I will take her advice and use the mineral water.

For the filling I made half as she stated (feta and parsley), and I made the other half with feta, parsley and added a bit of ricotta and gouda cheese. Mark and I liked the ricotta mixture. The ricotta made it creamier, while the gouda gives it the melty-cheese factor. And of course the feta is essential for the salty goodness. Per Mark’s request, next time I am also adding a bit of mozzarella cheese.

I love this recipe, and in the future I am going to play around with fillings…the possibilities are endless!

Note: mineral water is fizzy water. The bubbles makes the dough light and fluffy!

UPDATE: these are fantastic even a few days later. They also make a great slider appetizer by placing a piece of grilled chicken inside (Mark’s idea). Like I said, the possibilities are endless with these!