Instructions

1. Soak the wheats in the plenty of water for 8-10 hours.
2. Drain the wheats and add the rice.
3. Add 15 cups of water and boil them.
4. Skim the foam and cook over a low heat for 40 minutes.
5. After turning off the stove, close the cover. Soak the chick peas and haricot beans in separate pots and wait for 6-8 hours.
6. Soak the raisins in the water.
7. In separate pots, cook the chick peas and haricot beans in the boiling water.
8. Begin to cook wheats again. (If it becomes thicken, you can add little bit of hot water)
9. Add snipped orange peels.
10. When wheats becomes tender, add chick peas and haricot beans and stir.
11. Add raisins and dried apricots and continue to boil.
12. Add sugar then boil for aproximately 10 minutes.
13. Turn off the stove and add the dried figs.
14. When it is still hot, pour the pudding into the bowls.
15. When the bowls cooled, garnish the puddings with ground walnuts, hazelnuts, sesame seeds, currants, cinnamon and pomegranate seeds.
16. Noah’s puddings are ready. Serve cold.

Bon appetite.

Instructions

1. Wash the rice and let the rice stand in warm water for 20 minutes.
2. Roast the pine nuts with vegetable oil in a pot and take them out.
3. Roast cubed chicken meats in same oil for 5 minutes.
4. Add diced onions and green peppers.
5. Cook till the chicken is roasted.
6. Add salt, pepper, cinnamon and allspice and stir.
7. Add drained rice and stir.
8. Pour 3 cups of hot chicken broth or hot water on rice.
9. Cook on low heat until water absorbed by the rice, when the rice is boiling.
10. When the rice is cooked, add pine nuts and currants.
11. Infuse for 15 minutes by closed cover.
12. Toss the rice.
13. Spring chicken rice is ready to serve.

Bon appetite.

Instructions

1. Preheat oven to 180 °C.
2. All ingredients are mixed and kneaded.
3. Spread the dough 0.5 cm thickness
4. Cut out the cookies by using cookie cutter.
5. Bake the gingerbread cookies until brown.

Bon appetite.

Instructions

1. Pour 1 or 2 cups of hot water on bulgur in the bowl and close the cover. Let stand till bulgur is softened.
2. Saute the onions with olive oil in the pan.
3. Add tomato paste and hot red pepper paste. Stir and close the stove.
4. When bulgur is ready, mix with onion mixture.
5. Add finely chopped parsley, fresh mint and green onion.
6. Add dried mint, salt, red pepper flakes, and pomegranate molasses and combine all of the ingredients.
7. Serve with lettuce leaves.

Bon appetite.

Instructions

1. Put diced pumpkins into the pot.
2. Add the raisins, sugar, cloves and water.
3. Cook until pumpkins become tender.
4. Serve pumpkin compote as a cold.

Bon appetite

Instructions

1. Diced onions and chillies are sauteed in butter.
2. Add ground beef and continue to saute.
3. Add tomato paste and stir.
4. Add shredded tomatoes and close the cover of pot.
5. Cook until tomatoes cook.
6. Add hot water and boil on low heat for aproximately 10 minutes.
7. Add vermicellies and continue to boil.
8. When vermicellies cooked, add salt and pepper.
9. After adding snipped parsley, switch off the stove.

Bon appetite.

Instructions

1. Rice and peas are boiled and drained in different pots.
2. Snip the mint leaves.
3. Blend the rice, the peas and mint leaves in a large bowl.
4. Combine soy sauce, lemon juice, olive oil, sal and pepper in a small bowl.
5. Add this sauce into the rice.
6. Chop the unpeeled apples and add into the salad.
7. Serve apple rice salad by garnishing with mint leaves.

Bon appetite.

Instructions

1. Diced meats are sauteed in butter until its juice is evaporated.
2. Add finely chopped onions and chillies and continue to saute.
3. Add tomato paste, paprika paste and chopped tomatoes.
4. Cook until meats are tender -check its juice occasionally.
5. Add washed bulgur and cook for 1 or 2 minutes.
6. Add 3 cups of hot water, salt, pepper and red pepper flakes.
7. Cook on low heat until its juice evaporated.
8. Infuse by half open cover for 10 minutes.
9. Bulgur with meat is ready to serve.

Instructions

1. Putting all the ingredients in a deep bowl and knead well.
2. Spread the dough on the greased tray by pressing your hands.
3. Slightly beat the egg.
4. Brush the dough with egg wash.
5. Cut into slices with a knife or a pizza cutter.
6. Bake pre-heated oven at 175 °C until golden brown.
7. Aniseed crackers are ready to serve.

Bon appetite.

Instructions

1. Peel the carrots.
2. Cut the carrots on a diagonal.
3. Heat the butter and olive oil in skillet.
4. Put the carrots into the skillet.
5. Saute the carrots until lightly fry.
6. Add sesame seeds and soy sauce.
7. Saute the carrots for 2 or 3 minutes then add red pepper flakes.
8. Sauteed carrots are ready to serve.

Bon appetite.