Turkish Cheese Cigar

14 ounces feta cheese

2 large eggs, beaten

1/2 cup finely chopped mixed herbs, such as mint, flat-leaf parsley and dill

Salt and freshly ground pepper

16 sheets phyllo dough

6 tablespoons unsalted butter, melted

Preheat oven to 350°F. Blend feta with eggs and mixed herbs in a medium bowl and season with salt and pepper.

Have 2 large baking sheets ready. Work with 2 sheets of phyllo at a time, keeping remaining sheets under a damp towel. Place 1 sheet of phyllo on a work surface and brush with some melted butter. Press a second sheet of phyllo on top. Cut phyllo lengthwise into 4 even rectangles.

Spread 1 tablespoon of the feta cheese and herb filling along the short end of one of the phyllo rectangles, leaving about 1/2 inch on each side. Roll up phyllo, neatly tucking in the ends one-third of the way up to enclose filling, then continue to roll up phyllo with sides open. Transfer rolled-up cigar, seam side down, to a large baking sheet and brush with more melted butter. Repeat with remaining phyllo dough and feta cheese and herb filling.

Bake borek for about 30 minutes, or until they are golden brown and crisp; switch baking sheets halfway through for even browning. Serve cigars hot or at room temperature.

Mint Rice

Mint Leaves have a warm, fresh, aromatic, sweet flavor with a cool after-taste.

This dish just like the Mint leaves you heart warm and refreshes your palette.

Ghee + Oil – 4 tbsp.

Cinnamon – 2 stick Clove - 4 no Cardamom – 2 no. Bay Leaf – 1 Onion - 1, diced Turmeric - 1 tsp Salt

Rice - 2 cup, washed and soaked in Water

Coconut Milk - 1 cup

Lemon - 1

To Grind:

Mint - 2 cup Cilantro - 1/2 cup Green Chilli - 3 Ginger - a small pc Garlic - 2 cloves

Grind Mint, Cilantro, Green Chilli, Ginger and Garlic to a fine paste.

Heat Ghee and Oil in a pressure cooker. Temper Cinnamon, Clove, Cardamom and Bay Leaf. Add Onion and sauté until translucent. Add the ground Mint paste and sauté until the raw smell goes away and Oil starts oozing from the mixture. Season the mixture with Turmeric and required Salt. Now add the Rice and give a good mix until the masala coats all kernels of Rice evenly. Add the Coconut Milk and 2 1/2 cups of Water. Close the pressure cooker with lid and cook for 10 min on medium flame followed by 5 min in simmer. Release the pressure after 10 min and squeeze Lemon Juice.

Fluff the Rice with a spatula and serve warm with Raita.

Cauliflower and Chickpeas Curry

Cauliflower -1, cut into 2-in. pieces

Oil - 4 tbsp.

Coconut - 1/2 cup, grated

Green Chilli - 3

Cilantro - 2 tbsp. + to garnish

Ginger - a small pc

Garli - 4 cloves

Onion - 1, diced

Tomato - 2, diced

Salt

Cumin powder - 1 tsp

Coriander powder - 1 tsp

Chilli powder - 1 tsp

Garam Masala powder - 1/2 tsp

Chicikpeas - 1 cup, cooked

Naan flatbread

Lime juice

In a blender puree Coconut, Green Chilli, Cilantro, Garlic and Ginger until smooth, about 30 seconds.

Heat Oil in a large skillet over medium until shimmering. Add Onion, and saute until browned on edges. Add Tomatoes and cook closed until soft.

Season the misture with Cumin, Coriander, Chilli, and Garam masala powders; cook, stirring constantly, until spices are fragrant, about 30 seconds.

Add the ground Coconut paste along woth 1/4 cup Water and bring to a just boil. Stir

Transfer blended mixture to skillet. Stir in Chickpeas, and Cauliflower and cook closed for 15 min. or until sauce thickens.

Garnish with Cilantro, Lime juice and serve warm with Naan.