INGREDIENTS

• 1/2bunch of any greens you want (arugula, lettuce)
• 1 teaspoon salt
• 3 tablespoon vinegar
• 1/4slices of lemon
• 1 tablespoon of olive oil
• 100 gr of Meric halloumi (traditional, light or, reduced salt)
• 1 piece of cucumber
• 2 tatlı kaşığı taze nane
• 1 piece of tomato

INGREDIENTS

• 4 slices of Meric kashkaval cheese
• Chopped tomato
• Any greens you like and sun-dried tomato pieces

INGREDIENTS

• 150 gr of Meric Mozzerella cheese
• 2 cloves of garlic
• 7-8 cherry tomatoes
• 3-4 leaves of fresh basil
• 1 teaspoon of salt
• 5 slices of bread of your choice

INGREDIENTS

• 4 fresh calamari
• 1 small onion
• 2 spoons of Meriç Butter
• 2 sprigs of rosemary
• 2 tablespoons of bread crumbs
• 3 cloves of garlic
• Juice of 1 lemon
• 250 gr Meriç halloumi cheese
• 1 teaspoon of black pepper
• 1 teaspoon of paprika
• Salt

Onions and garlic are cut into small pieces and fried in oil.Then set aside to cool, mix the bread crumbs with onion and garlic. Add grated Meriç halloumi cheese. Add finely chopped rosemary. Add salt and pepper.Calamaris has to be sorted and cleaned, rubbed with salt. It should be filled with the prepared ingredients without over-compressing.Then drizzled with oil, sprinkled with salt and pepper and cooked on the grill until it turns pink.For the sauce, heat 2 tablespoons of oil.Fry 1 finely chopped onion and two cloves of garlic.Add 2 tomatoes, peeled and cut into cubes. It is cooked for 5 minutes.Remove from the stove and add finely chopped basil.The sauce is put on a plate and served with stuffed calamari on it.

INGREDIENTS

• 1.5 packets of Baked Pasta
• 500 gr. Ground beef
• 1 medium onion
• 2 tablespoons of oil
• Black pepper, salt
• For the cream:
• 4 glasses of cold milk
• 4 tablespoons of flour
• 2 eggs, cloves
• 1 packet of vanilla
• 1 piece of Meriç halloumi cheese

Let the onions cooked well with oil, add the ground beef, black pepper and salt, then fry it well and set aside.While doing this, put water in the pot. When starts to boil, add a little oil and salt to the water.To prepare the cream, put the milk, flour, egg, black pepper and vanilla in the saucepan and take it to the stove, and stir constantly.After it thickens, turn off the stove and add grated Meriç halloumi cheese to the cream.Half of the boiled pasta is spread on a pre-oiled tray.Then, spread the roasted ground beef well enough to cover the pasta.The remaining pasta is added to the ground meat again.Finally, cream is added. It is spread all over so that only the cream is visible on top. It is cooked at 250 degrees until golden brown and the food is ready to be served. Bon appetit again.

INGREDIENTS

• Meat: This super meaty lasagna has sweet Italian sausage and lean ground beef.
• Onion and garlic: An onion and two cloves of garlic are cooked with the meat to add tons of flavor.
• Tomato products: You'll need a can of crushed tomatoes, two cans of tomato sauce, and two cans of tomato paste.
• Sugar: Two tablespoons of white sugar add subtle sweetness and enhance the flavor of the sauce.
• Spices and seasonings: This lasagna recipe is flavored with fresh parsley, dried basil leaves, salt, Italian seasoning, fennel seeds, and black pepper.
• Lasagna noodles: Use store-bought or homemade lasagna noodles.
• Cheeses: Parmesan, mozzarella, and ricotta cheese make this lasagna extra decadent.
• Egg: An egg helps bind the ricotta so it doesn't ooze out of the lasagna when you cut into it.

(The assembled lasagna should take about 50 minutes to cook in an oven preheated to 375 degrees F. Cover it with foil for the first 25 minutes, then let it cook uncovered for the final 25 minutes. Also, it's important to let the lasagna rest at room temperature for about 15 minutes before you cut into it.)

INGREDIENTS

• 1 pack of Mozzarella
• 2 eggs
• Flour Breadcrumbs

First, we cut the cheese in the shape of fingers and cover it with flour.Next, stir 2 eggs with 2 tablespoons of water and cover the cheeses in the egg.Prepare a bowl of breadcrumbs and cover with the egg and cheese in the breadcrumbs.We repeat the same process (without flour) a second time, so that the cheese stays in this mixture instead of flowing into the oil.Finally, we keep the cheeses we prepared in the freezer for 1 hour and fry them in deep oil.Ready to be served. Bon appetit.