Food Turkish Cuisine Is Delicious Diversity PHYLLIS STEINBERG Special to the Jewish News NEW 2000 VOLVO S-80 2 Sunroof & Leather Package, Cold Weather Package and Metallic Paint VOLVO $ www.dwyerandscns.com 44 D W Y E R SONS AND _ms.„$38,625- /ni 0 $1 /156 Due At Signing. Includes $475 Refundable Security Deposit. Expires 4/30/00 248-624-0400 On Maple Rd., West of Haggerty VOLVO - OPEN SATURDAY 1 0.41 or those who travel to engage in culinary pursuits, the Turkish cuisine is wor- thy of exploration. The variety of dishes that make up the cuisine and the ways they all come together in feast-like meals is enough material for lifelong study and enjoy- ment. Nestled between the continents of Europe and Asia, Turkish cuisine is a blend of many cultures. It includes an abundance of cheeses and yogurts, as seen on buffets in Israel, to the grilled meats sold on street corners, which are commonly associated with Greek cuisine. There is also a Chinese influence with an abundance of vegetables served in innovative ways. F *36 month closed end lease. 36,000 miles allowed. 15c per mile over 36,000. Tax & plates are additional. _Atv4444 Tvtvel, Honored by the Israeli Government with.a "50TH ANNIVERSARY ISRAEL TRAVEL & TOURISM AWARD" ISRAEL FAMILY TOURS Bar Mitzvah Child Travels Completely Free! (No hidden costs) We Offer The Best Tour Staying At The Best Hotels For The Best Prices! Featuring The KING DAVID & DAN Tel Aviv Hotels 2 LET US CUSTOMIZE YOUR TOUR TO ISRAEL! .5667 glok4 avar: ri SERVING THE JEWISH COMMUNITY SINCE 100 301/384-4660 • 1-800-338-7075 fairvia-7N2-- Bill Nagler, M.D. www.dietresults.com Lose weight with Injections Medical Acupuncture 4/28 2000 122 Appointments (734) 422-8040 Mail Order (800) 511-9769 1631 1 Middlebelt, Livonia . BAKLAVA 1 c. flour 2 eggs 1 t. salt 1 t. olive oil 3/4 c. starch 1 c. melted margarine 1 1/2 c. ground walnuts 3 c. sugar Juice of 1/2 lemon 1/4 c. water Sift the flour. Make a hollow in the middle. Put in the eggs, salt and water. -Mix well and-knead for 15 minutes. Cover with a damp cloth and leave for half an hour. Spread the olive oil over the dough. Knead it again for 15 minutes. Cut it into 8 equal pieces and sprinkle each one with starch. With a rolling pin, roll pieces out one by one, to make small discs, about 15 centimeters. Sprinkle ,each one with starch and put them one on top of the other. Let stand 15-20 minutes. Roll them out again, keeping them together, to make a bigger disc. Separate each layer of dough, sprinkle with starch, and roll them out with a thin rolling pin to make the sheets as thin as possible (almost transparent). The layers of dough can be rolled out all together, one on top of the other. But they should be alternated each time; otherwise, the outer layers will get bigger while the inner layers will remain smaller. Put the dough one on top of the other and cut them exactly the same size as the baking pan. Brush the pan with melted mar- garine. Place 4 layers of dough, brush- ing each one with margarine. Spread ground walnuts. Place the remaining 4 layers of dough, brushing each one with margarine. Cut through the bot- tom into 4-5 centimeters rectangular or triangular-sized pieces. Bake them in medium hot oven for 1 hour, until they are golden brown. Meanwhile, put the sugar and lemon juice in a saucepan with 2 glasses of water. Boil on medium heat. stirring constantly. Let simmer for 15 minutes. Take the pan out of the oven. Let cool for 10 minutes. Lightly brush with margarine. Pour the syrup over little by little, so that it absorbs the syrup entirely. Let cool before serving s Makes 6 servings. CABBAGE LEAVES WITH MEAT 1 cabbage 2 T. pareve margarine 1 T. tomato paste 2 T. salt Meat filling ingredients: 1 lb. minced meat 2 T. pareve margarine 2 medium size onions 3/4 c. rice 2 medium-sized tomatoes, peeled and cut into small pieces 1 t. dill 1 t. salt 1/2 t. pepper Directions for filling: _ Chop the onions and brown them lightly in margarine. Add washed rio and 3/4 cup of water. Cover and coo on medium heat for 10 minutes, uni the water is absorbed. Remove from heat. Add the minced meat, chopped dill, tomatoe salt and pepper. Mix them well, kneading for about 5 minutes. Directions for leaves: Cut the cabbage lengthwise into two, remove the hearts. Put them in large saucepan with 3 cups of water.