Vadi
(Recipes from Turkey)

Pastirma-Leek Potato Gratin
(Pastirmali Pirasali Patates Graten)



1 pound/bag of baby potatoes, red or golden peeled and sliced thinly
2 leeks, chopped finely
10 strips of pastrami, cut in thin slices (you can have more or less)
1 cup cream
1 1/2 cup vegetable stock
3 cloves of garlic, minced
2 bay leaves
black pepper
pepper flakes
saltto taste
1 cup or more crumbled Feta or grated Cheddar cheese
Pastirma (optional)
Grease an oven pan (I used an 11 X 9 inch one) and place one layer of potatoes. Season with salt, black pepper, pepper flakes and garlic. Sprinkle half of the leeks and pastrami. Put another layer of potatoes. Season with salt, black pepper, pepper flakes and garlic. Add the other half of leeks and pastrami. Finally, put the last layer of potatoes (wth less  ingredient, you can easily have only two layers of potatoes). In a little pot mix cream, stock, and bay leaves. First bring them to a boil and then  turn  it off. Top with grated cheese. Pour the creamy mixture on top (take the bay leaves out). Bake in a preheated oven at 400°F for 40-60 minutes covered with an aluminum foil. For a crispy top, uncover and broil for 5 -10 minutes or until lightly brown.


Turkish Pumpkin Dessert
(Kabak Tatlisi)



pumpkin or butternut squash
sugar
4-5 cloves
crushed walnuts
The ratio of pumkin to sugar is 1 to 1/2. I used 3 cups of squash and 1 1/2 cups of sugar. Peel the pumpkin, cut it into big chunks, and put in a pot. Put sugar on and let it sit over night. It will release water, so you don't need to add water when you're cooking it. The next day, add 4-5 cloves in to the pot and cook on medium until the pumpkin is soft, about 30 minutes. Let it cool and garnish with walnuts or grated coconut.
Note: Pumpkin dessert is a very easy-to-make popular and traditional recipe. If you don't have a big company, you can use butternut squash in stead of pumpkin.



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