Cem's pilaf

- put some olive oil in the pan. less than what can cover the base plate.
- measure pilaf and fry for a bit in olive oil. enough to turn some of
them white and
get a sizzling effect when you put water.
- put 2.5 water to 2 measure pilaf. cold water.
- stir only once or twice. bring it to boil.
- reduce to very low heat, cook until water disappears. test it with a
spoon. if you dip it
in vertically and you don't see wetness it's done.

for beans:
- water them the night before. boil almost 2/3 thru.
- empty water. put sauce (usualy tomate paste).
- slice onions. fry them in olive oil. put beans. put hot water to level beans.
-boil
-eat

Cem's Speciality

General idea: - put things together, drown them in olive oil; salt as desired, onions galore;
- light up
- pray

applies to:
- omelette (eggs recommended)
- menemen (egg's optional)
- veggie stew (water recommended; leeks discouraged)
- güveç (wee water)

"things" include;
- aubergine
- carrots
- potato
- tomato
- pepper
- mushroom
- onion (lots) - stir fry first

exclude:
- leek
- artichoke
- other tree like veggie - looking impostors

Enjoy (overcooking recommended)

Yrsa's recommendation is to have it for breakfast, Turkish breakfast
including
- Cheese (Turkish)
- Olives
- Bread
- Pots of Tea
- Some green things, like parsley, chives, and raw vegetables, with lemon
- Fruit
- Walnuts
and to end it all Turkish Coffee (it is only for those days, where you don't want the morning to end)