Zeytinyağı

Instructions:
Put the flour in a deep bowl, add eggs, milk, Ohipco Olive Oil, baking powder, vinegar and salt to the middle part and mix it slowly by hand. When your dough reaches the softness of the earlobe, cover it with a cloth and let it rest for 1 hour at room temperature. When your dough comes to a consistency, divide it into 40 equal parts and form meringues. On the marble counter, sprinkle corn starch between them and start rolling them one by one with the help of a thin rolling pin. Lay the phyllo dough you have opened in the size of a tray on top of each other, with 3 pieces at the bottom, and then sprinkle ground walnut kernels between each layer. After all layers are fully placed, cut as you wish. Pour Ohipco Olive Oil, which has been heated on low heat, making sure that it comes evenly on your phyllo dough. Bake in a preheated 180°C oven until golden brown.

For Sherbet;
Put the sugar and water in a saucepan and boil for about 15 minutes on medium heat. Add a few drops of lemon juice and continue boiling for 1-2 more minutes. Pour the hot syrup over the cooled baklava.

• 3 eggs
• 1 glass of milk
• 1 glass of Ohipco Olive Oil
• 1 teaspoon baking powder
• 1 tablespoon of vinegar
• ½ teaspoon of salt
• 5 glasses of flour

• 3 cups finely ground walnut kernels

• 1.5 cups of corn starch

• 4 glasses of sugar
• 5 glasses of water
• Few drops of lemon juice

• 300 ml Ohipco Olive oil

Instructions;
Place artichokes in a deep bowl, add enough water to cover. Put the flour and lemon juice in the water, let it stand.

To cook artichoke;
Add Ohipco Olive Oil to a large pot. When the oil starts to heat up, add the diced onions and sauté. Place the artichokes over the onions and sprinkle salt. Add the water into the pot, put the lid on, and let it cook for 25 minutes on medium heat.

For stuffing;
Add Ohipco Olive Oil and diced potatoes to a different pot. When the potatoes turn pink, add the carrots, peas and salt. Add the water and let it cook for 15 minutes on medium heat.

To Combine;
Pour Ohipco Olive Oil on your artichoke hearts after adding the onion, vegetable mix and then the orange juice. Put the lid on and cook on low heat until your artichokes are soft. If you wish to decorate, you can add minced dill on your cooked artichokes and serve.

• 6 artichoke hearts
• Water
• 1 lemon juice
• 1 tablespoon flour

• ½ cup of Ohipco Oil
• 1 onion
• Salt
• 1 glass of water

• 2 tablespoons of Ohipco Olive Oil
• 1 medium potato (diced)
• 1 large carrot (diced)
• 1 cup of peas
• Salt
• ½ cup of water
• ½ orange juice

• Minced dill

Instructions:
Add your 2 finely chopped onions, 1/4 cup Ohipco Olive Oil in a medium pan and sauté your onion until it become soft and changes its colour. Add your 1 grated large tomato to sautéd onion and stir a little. Wash and drain your 1 cup baldo rice. Add it to your pan and sauté for about 5 minutes.

Preparation ;
Add your 1 full tsp. cinnamon, 1 full tsp. black pepper, 1 full tsp. sugar, salt, 1 full tsp. dried mint, 2 full tbsp. blackcurrant, 2 full tbsp. pine nut in your mixture, stir until the mixture combines and take your pan from the heat. Add your finely chopped half a bunch parsley, finely chopped fresh mint to your stuffing and stir a little until it combines. Put 1 full tsp. stuffing in the middle of your grape leave. First fold the sides inside and then roll it. Cover the base of a medium pot with unused grape leaves and align your folded leaves in it. When all the grape leaves are over cover the top of the pot with unused grape leaves and pour 1/4 cup of Ohipco Olive Oil around. Add water until the level of the water passes grape leaves place a plate on your grape leaves and start cooking at low heat. It takes about 45-60 minutes until stuffed grape leaves with olive oil to cook. Check it occasionally and add some water if it’s run out. Serve your stuffed grape leaves with Ohipco Olive Oil cold. You can serve it with yoghurt and some lemons.

• 2 onion, (finely chopped)
• 1 cup baldo rice
• 1 full tsp. Cinnamon
• 1 full tsp. black pepper
• 1 full tsp. Sugar, salt
• Half a bunch parsley, (finely chopped)
• 3-4 spring fresh mint, (finely chopped)
• 1 full tsp. dried mint
• 2 full tbsp. Blackcurrant
• 2 full tbsp. pine nut
• 1 large tomato, (grated)
• 1/2 cup Ohipco Olive Oil

Instructions:
Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside. Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer. Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary. Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the Ohipco Olive Oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Top with garnishes of your choice, and serve.

Hummus Garnishes ;
Drizzle of Ohipco Olive Oil, sprinkle of ground sumac, which is gloriously sour and deep pink, or paprika, which is basically flavorless but offers a splash of color!

• 400-450 g. chickpeas rinsed and drained
• ½ teaspoon baking soda (if you’re using canned chickpeas)
• ¼ cup lemon juice (from 1 ½ to 2 lemons)
• 2 roughly chopped clove garlic
• ½ teaspoon salt
• ½ cup tahini
• ½ teaspoon ground cumin
• ½ water glass Ohipco Olive Oil

• 3 cups finely ground walnuts

• 1.5 cups of corn starch

• 4 cups of sugar
• 5 glasses of water
• A few drops of lemon juice

• 300 ml Ohipco Olive Oil