Having a package of frozen puff pastry in the freezer is sometimes a life saver. This was a light dinner which was every easy to put together, and was enjoyed by all who was around for that night.

Puff pastry sheets we are used to in Turkey are about 15cm square each, as opposed to large sheets of them sold in the US markets. My preference is to use the small ones, which we can find in the local Middle Eastern stores. They are easier to thaw and easier to work with. Yeah, I can always cut the big ones, but why bother?

Here are the ingredients of lentil borek, using puff pastry.

• 1 package of puff pastry (had 11 of the 15cm square sheets)
• 1 cup green lentils
• 1 medium size onion, chopped finely
• 1 tsp pepper paste (could be omitted)
• 1 tsp olive oil
• salt, blackpepper and red pepper flakes to taste
• 1 egg, to brush on
• 1 Tbs sesame and nigella seeds each

1. Take the puff pastry out of the freezer, ahead of the time of cooking according to the directions on the box
2. Cook the cup of lentils in water, until soft
3. In another pan, cook the onions in water, pepper paste and olive oil until onions are soft
4. Drain the water from the lentils and mix them with the onions. Put in a colander to drain the excess water and cool faster
5. Preheat the oven to 350F. Puff pastry should be totally thawed by now, and the sheets apart
6. Put a spoonful of the filling in each of the pastry, wrap them around and put on lightly greased baking tray
7. Once all are done, brush with egg wash, sprinkle with sesame and nigella seeds. Bake in the preheated oven for about 15 - 20 mins, until golden brown and puffed up.

Enjoy with a cup of tea!

Since Yogurtland started, I meant to post this recipe and put it off longer than I wanted, as many things in life. A big portion of Turkish desserts are soaked in simple syrup after baked; baklava being the most famous one. This yogurt dessert and a close relative of it called revani is made the same way but have some ingredient differences. In fact I do not think I can make a distinction if you were to serve me a piece of each revani and yogurt dessert.

It asks for coarse semolina, also known as farina, which has been hard to come by in the US until I have realized that I can use Cream of Wheat cereal instead. And finally it dawned on to me that I can check the Indian stores and found that sooji is the same thing.

Since the measurements were using Turkish coffee cups, I tried to adjust them to American cups. Turns out one Turkish coffee cup is somewhere between 1/2 and 1/3 American cups. Here, I will list them as 1/3+ cups, so you know what that means; add a bit more. ;)

Ingredients:

• 3 eggs, room temperature
• 2/3+ cups coarse semolina
• 1 1/3+ cups flour
• 1+ cup sugar
• 1+ cup yogurt, in room temperature
• 1/3 cup olive oil
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp lemon peel or vanilla

for the syrup

• 3.5 cups sugar
• 4 cups water
• 4 tsp lemon juice

if desired, a handful of pine nuts

1. Grease a 13×9inch baking pan, preheat the oven to 350F (175C)
2. If you want to use pine nuts, gently brown them on a pan
3. Make the cake, by adding the ingredients in the order they were specified, using a mixer and pour into the baking dish. Bake for about 25 - 30 mins, until the toothpick comes out clean
4. While the cake is baking, make the syrup so that it is ready to be poured on the cake as soon as cake is out of the oven. Mix the sugar and water, stir to boil on medium heat. Once boiled, add the lemon juice and let it boil once more. The syrup does not need to be thick, no need to boil too long
5. Take the cake out of the oven when it is baked, put it on a wire rack. Using a laddle, add the syrup slowly letting it soak
6. Serve when it is completely cool. Try adding a scoop of icecream, to your dessert!

Afiyet olsun!