Cocoa Pudding-nimbuls (Kakaolu Muhallebi)

This pudding is what I like to have after a long day at the beach. It's also really refreshing when it's crazy hot outside.

makes 4-5 bowls

3 cups of milk (whole or 2%)
3 tbsp corn starch
5-6 tbsp sugar (depending on how sweet you want your pudding)
3 tbsp coco

-Mix all the ingredients well in a pot and cook on medium until the mixture thickens.
-Pour into smallish bowls. First let it cool on the counter then put them in the refrigerator.
-Sprinkle shredded coconut on top.
-Serve with ice-cream if you like.

Green Lentils-nimbuls (Yeşil Mercimek)

The eastern Thrace is the north western or the European part of Turkey. The region (except for Istanbul) is mostly occupied by people who migrated from the western Thrace (Greece and Bulgaria). Most of those people, like my grandparents, settled down in the region after the 1924 population exchange. This green lentil dish is cooked widely in eastern Thrace and known to be a western Thracian recipe.

1 cup dry green lentils
3 tbsp olive oil or butter
1 big onion, chopped
1 tbsp flour
2 tbsp tomato paste
salt
pepper
2 tbsp fresh dill, chopped

sauce
1/4 cup vinegar
2 cloves of garlic, minced
1 tsp rd pepper flakes

























-Cook 1 cup green lentils with 3 cups of water on medium until water is completely soaked.
-In a different pot heat the oil and stir in onions. Cook until soft.
-Add flour and stir for a couple of minutes.
-Add tomato paste and stir for another couple of minutes.
-Add lentils with 2 1/2 cups of water. Salt to your taste. Cook on medium low for 30 minutes. -Add dill after you turn it off.
-For the sauce, in a little bowl mix 1/4 cup vinegar, 2 cloves of minced garlic, and crushed pepper.
-When you serve the lentils, put a couple of spoons of the sauce on lentils.
-Serve with bread or rice.


This recipe with the perfect touch of garlic is for Kalyn's WHB. WHB is hosted by Haalo of Cook (Almost) Anything at Least Once.

Zucchini with Rice-nimbuls (Pirinçli Kabak)

Light zucchini dishes are the best for hot summer days. This one has been one of my favorites with yogurt on the side since my childhood. Since it's cooked with olive oil you can have it cold, too. I don't like to cover the flavor of dill and mint, so I don't use tomatoes or tomato paste. If you want some color in your zucchini dish, add 2 grated tomatoes or 1 can of petite diced tomato before zucchini. Let it cook for 3-4 minutes and then add zucchini and water. With rice, mint, and dill it appeals even to those who don't like zucchini.

5 medium size zucchinis, scraped and cut in 1/2 inch quarters
1 onion, chopped
3 cloves of garlic, sliced
2-3 tbsp olive oil
2 carrots, cut in quarters
1/3 cup white rice
1/3 cup fresh mint, chopped or 2 tbsp dried mint flakes
1/2 bunch dill, chopped
1 cup water
salt and pepper


























-Heat oil in a broad and shallow pot. Saute onion, carrot, and garlic until soft.
-Add zucchini and water.
-Wait until it starts boiling and then add rice (If you add rice before it boils, then rice turns mushy).
-Add salt, pepper, pepper flakes (optional), and mint.
-Cover and simmer on low until rice is cooked, approximately 25 minutes.
-Add dill after you turn it off.
-You can serve it warm or cold. It goes well with yogurt and fresh bread.

This summer recipe with fresh mint and dill is for Kalyn's Weekend Herb Blogging which is hosted by Anh of Food Lover's Journey.