Turkish Meze

Oyster Mushrooms on Ox Tongue with Mustard Sauce

Ingredients:

Oyster mushrooms, ox tongue, mustard, capers, cider vinegar, parsley, dill.

1. Finely chop dill and capers; add a bit of chopped parsley

2. Add one tablespoon each of mustard, olive oil, and cider vinegar; mix well. Add pepper and salt to taste

3. Drizzle olive oil on the ox tongue; lightly grill for 3-4 minutes. Do not cook through!

4. Drizzle oil on the mushrooms.

5. Place ox tongue on plate; add mushrooms and sauce; serve.

Meagre with Grilled Potatoes, Onions, Lemons and Arugula Salad

Ingredients:

1 filet of meagre fish, 2 lemons, 1 red onion, arugula, potatoes

1. Thinly slice unpeeled potatoes; drizzle with oil and briefly grill

2. Drizzle fish with 1 tbls of oil, add pepper and salt; grill, turning often, for about five minutes. Do not cook through

3. Grill onions and lemons - this caramelizes the lemons and ensures a sweeter flavor

4. Dress the arugula with lemon juice and olive oil, and serve with the other ingredients

Yogurt with Green Wax Peppers

Ingredients:

2-3 green wax peppers, 500 g Turkish-style yogurt

1. Chop peppers. Remove or leave the seeds depending on how hot you want the dish to be

2. Pour oil over paprika pieces and briefly sauté in a pan

3. Allow paprika to cool for five minutes

4. Add yogurt - if the peppers are still too hot, it will make the yogurt runny

5. Mix well and garnish with ground paprika; serve.