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Post by lagatta on May 8, 2012 12:53:23 GMT
I'm surprised that there is no thread on Turkish cookery. Of course Greek cookery is very similar, as are many aspects of foods in other former components of the Ottoman Empire, such as the Balkans and the Levant. This blog looks interesting: english.turkishcookbook.com/ It is flogging a cookbook, so I don't know how many of the recipes therein are online, but there are certainly many. I love mezzes - little dishes. The Turkish version of Tandoori bread looks wonderful: it includes olive oil and yoghourt! Thursday, April 05, 2012 Tandoori Bread (Tandir Ekmegi) Unfortunately there is not a url link at each recipe, and I don't think I'm allowed to copy it all. I really wonder if a Teflon pan would be best - I'd be inclined to do the bread in a well-seasoned cast-iron skillet.
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Post by Deleted on May 8, 2012 13:35:30 GMT
Great thread idea! There are a number of Turkish dishes I would love to master. One of the dishes I had in Istanbul while dining alone one night was one of the best meals I ever had. It was a dish called Manti. They were these ground lamb-filled dumplings with a yogurt-garlic sauce. I have yet to make them although I do have recipe for them. I was gifted an excellent Turkish cookbook called The Sultan's Kitchen. Highly recommended and given to me by an American woman married to a Turkish man.
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Post by Deleted on May 8, 2012 16:59:43 GMT
I have a recipe for stuffed capiscum (bell pepper). This is a starter, so you are supposed to use some of the smaller ones that you can find.
To make about 10 of them, you need:
10 medium to small bell peppers 500g chopped onion 500g rice 1 cup of olive oil 1 teaspoon cinnamon 1 teaspoon allspice (doesn't exist in France so I improvise) 1 tablespoon chopped mint 1 tablespoon tomato concentrate 1 tomato 1 tablespoon pine nuts 1 teaspoon sugar 1 tablespoon raisins salt
preparation
Sautée the onions and the pine nuts in half of the oil. When the onions begin to get golden, add the rice (rinsed and drained, of course), the spices, the tomato concentrate, the sugar, the mint and some salt.
Keep stirring until the rice becomes transparent, add a cup of water and simmer for 10 minutes. Turn off the stove and let the rice continue to absorb the other ingredients for another 7-8 minutes.
The peppers will have their caps cut off and will have been emptied of seeds and fibers. You can throw the caps away.
Stuff them with what you have just cooked. Cap the peppers with a slice of tomato. Put them in a deep pan, standing up of course. Add the rest of the oil and a cup of water. Bring it all to a boil and then turn down the heat to a minimum. Cover the pan and simmer for about 20 minutes. Make sure there is still some water in the bottom.
These are supposed to be served lukewarm or cold.
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Post by Deleted on May 13, 2012 10:34:22 GMT
Chicken kebabs
- 3 chicken filets - 1 tablespoon lime juice - 1 egg yolk - a few sprigs of cilantro - 2 teaspoons of "kebab spice" (use your imagination) - salt, pepper - oil
Sauce : - 2 pots of plain creamy yogurt - a dozen fresh mint leaves - 1 teaspoon of lime juice - 1/2 teaspoon of kebab spice
Mince the chicken. Add the egg yolk with chopped cilantro, lime juice and spices. Add salt and pepper. Mix together. Form into balls or little sausages.
Put into an oiled oven dish and bake at 180°C for 10 minutes. Turn the items over halfway through the cooking.
For the sauce, mix the yogurt with chopped mint leaves, lime juice and spices. Add salt and pepper as needed.
Serve the kebabs with the sauce, along with fried potato wedges or rice along with cucumber slices (and any other appropriate raw vegetables like radishes or mushrooms).
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Post by hwinpp on May 13, 2012 11:36:15 GMT
Sounds like chicken kofte. Chicken kebab wouldn't be minced and it'd be on a skewer.
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Post by Deleted on May 13, 2012 15:22:07 GMT
You are correct, but these could actually be placed on skewers if somebody wants to cook them that way. After all, "kebab" just means something cooked over or next to flames.
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Post by Deleted on May 28, 2012 12:58:42 GMT
Okay, I actually tried the Turkish stuffed pepper recipe, and it wasn't bad. However, I think I may add a little soy sauce next time and something with a little extra nip like cayenne in the ingredients.
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