Mercimek Corbasi (Turkish Red Lentil Soup) - Steve Rose

Ingredients:
75 grams red lentils, washed thoroughly
1 litre stock, or water
1 tablespoon flour
1 onion, quartered
1 carrot, finely sliced
1 tablespoon butter
salt & pepper to taste

Method:
Lightly saute onion in butter.
Add flour & lightly brown.
Add water/stock, lentils & carrot pieces. Cook until carrot & lentils soften.
When cooked, remove from heat & place soup mixture through a sieve or blender.
Return to heat & allow to come to a boil.
Fresh finely cut coriander or dried mint, plus some lemon juice squeezed on top on the table can be added at the end for that authentic "Green Lanes Turkish Restaurant" flavour.

Menamen - Clark Tracey

Ingredients:
6 mushrooms, sliced
4 medium tomatoes, quartered
1 medium onion, roughly chopped
half green pepper, half yellow pepper, deseeded and roughly chopped
halloumi or goat's cheese diced
sucuk (available from Turkish stores) or salami or pepperoni, sliced
mixed herbs
salt and pepper
opt. small finely sliced green chillis

Method:
Low/medium fry onions in oil in a large frying pan until they change colour. Add peppers and tomatoes, herbs, chillies, salt and pepper on a medium heat. 5 minutes later add sucuk. 5 minutes later add cheese and mushrooms, with 1/2 cup of water. Turn heat down and simmer for 10 minutes. Break eggs in and stir gently for 3 minutes. Serve with Turkish bread (pide) or warm pitta bread.