Cuisine turque

En février : on cuisine turque !

A savourer en anglais comme d'hab !

Carrot and red cabbage salad

Serves 4 – 6

Ingredients

1 small red cabbage

2 medium carrots, grated

1 small or ½ medium size cucumber, halved and sliced

2 tbsp. extra virgin olive oil

3 tbsp. balsamic vinegar

Juice of ½ lemon

Salt and freshly ground black pepper to taste

Directions:

Remove the tough outer leaves and the middle hard part of the red cabbage.

Halve the cabbage and slice thinly. Place the sliced cabbage in a bowl and stir in the balsamic vinegar, salt and the pepper;

Using your hands to knead well to soften them up.This salad keeps in the fridge for a good couple of days and it will taste even better the next day!

Place the grated carrots in a bowl and drizzle 1 tbsp. extra virgin olive oil and the lemon juice over. Season with salt and pepper and mix well.

Place the dressed carrots and the cabbage side by side on a serving dish.

Add the sliced cucumbers and drizzle the remaining olive oil over the cabbage and cucumbers.

Serve the salad with your meatballs or grilled fish or vegetables.

Cacik ( dip yogurt source with cucumber)

This wonderful, easy to prepare refreshing dip appears often on our table.

The cool cucumber, yoghurt and mint combination goes very well served by the side of grilled meats, vegetables and casseroles.

If you wish, exclude the water and the ice to create a great cooling dip, as I prefer to do here.

Serves 4

Preparation time: 10 minutes

Ingredients

225 gr / 8 oz / 1 cup of natural, creamy plain yoghurt

1 garlic cloves, crushed with salt

About 100 gr / 3 1/2 oz cucumber, finely chopped

1/2 cup small cut dill,

salt to taste

fresh mint leaves to garnish

Directions:

Combine the yoghurt and garlic and beat until smooth. Stir in chopped cucumber and dill.

Add salt to taste, cover and refrigerate until required. Add fresh mint leaves for garnish when serving.

Note: Praised for its health-giving qualities, yoghurt is rich in calcium, phosphorus and B vitamins and has earned a reputation as one of the most valuable health foods.

The bacteria in live yoghurt are known to stimulate friendly bacteria in the gut easing gastrointestinal problems and aiding digestion.

Beyti Kebap

Serving size 6-8

Ingredients

1 kg Ground Lamp Meat,

1 cup bread crump,

1 egg,

4 garlic,

1 box tomato sauce,

1tbs salt,

1 tbs black pepper,

1 tbs dried red pepper flakes,

1 cup parsley,

3 Roti flat bread,

olive oil,

3 tbs butter,

Method of Preparation:

Mix ground lamb with the bread crump, egg, garlic, black pepper, red pepper flakes,parsley and salt.

Form meat into patties 1 inch (3 cm) by 6 inches (15 cm). Preheat oven 230 degree, coat with some olive oil to the oven tray. Cook meat for about 15-20 minutes. The meat is ready when it is springy. Turn the meat one time.

Prepare a tomato sauce:

Cooking a box of tomato sauce in 3 tbs butter, add some pepper to taste.

Wrap the meat patties two times round in thin Roti bread and put in the oven 10 more minutes. Cut the wraps into bite size pieces and arrange in a circle on a plate. Lighly drizzle the wrapped meat with the tomato sauce.

Cold Stuffed Green Peppers (Biber Dolmasi)

Ingredients Measure Amount for 6-8 people

Green Peppers 12 medium

4 Onions , finely chopped

7 small Tomatoes,

1 cup Masorrini rice

1/2 cup Olive Oil

Pine nuts 2 tbs,

Currants 2 tbs,

1 bunch Dill,

1 bunch Fresh Mints

1 tbs Sugar

1 tbs Salt,

1tbs Black Pepper

1 tbs Cinnamon

1 Cup Water (hot)

Directions:

Place in a sauce pan the nuts, and put on low heat to get tender, till nuts slightly browned.

Wash the rice and drain, add to the pan ,Wash the tomatoes, set aside one and 3 of grate the others into the pan.

Add salt, sugar , dill 1/3 cup olive oil, fresh mints, black pepper , cinnamon and 1 cup of water, stir.

Wash the peppers, push open the stalk ends of the peppers and clean out the seeds.

Quarter the remaining tomato and slice half cm. thick.

Fill the peppers with the prepared stuffing and cover the tops with tomato slices and place in a shallow pan.

Cover them with a heath resistant plate. Add the remaining 1 cup of hot water and cook for approximately 40 minutes.

Tel Sehriyeli Pilav ( Rice Pilaw with Chick Peas )

Ingredients

2 cups basmati rice,

4 tbsp orzo,

4 cup water,

1/2 cups chick peas in a can,

1 tbsp salt,

2 tbsp butter and 1 tbsp oil,

Directions:

Wash the rice several times with warm water and drain. Cover the rice with warm water and leave it for 15-20 minutes and drain.

If you do not have time for this, just wash the rice and then drain.

Place the butter in a saucepan or pot and add the orzo. Over low-heat, fry until their color starts changing to golden brown.

Do not over fry, take the pot from the stove as soon as you see the golden brown color and add the rice.

Then, again place the pot on the stove and stir for 3-4 minutes over medium heat.

Finally, add the hot chicken stock (If you leave the rice in water before cooking, use 1 ½ cup hot water otherwise use 2 cups).

Add the salt and close the lid and cook over low heat, until the rice absorbs all the water. Meanwhile you can stir once or twice.

Finally add the chick peas and stir. Let the pilaf stand for about 5-10 minutes before serving.

ENJOY!

P.S: You can also add 1 tsp of lemon juice with the water, to make the pilaf shine.

Yalanci Tavuk Gogsu- (Custard with Chocolate Sos)

Ingredients

1 lt milk

1/2 cup sugar

125-150 gr butter/margarin

1 package vanilla powder/ 1tsp vanilla extract

1tbsp starch

3/4 cup flour

Directions:

Melt the butter in a pot then salute flour and starch till the mixture gets yellow (about 2-3 minutes over medium heat).

Add milk and sugar.

Stir continuously to prevent sticking to the bottom.

Bring to a bil and then reduce heat and cook until it gets thick (3-5 minutes). Then stir in vainly and the heat off.

Mix it with a blender or mixer for about 2-3 minutes to obtain a thick and nice consistency.

Pour the muhallebi in glass dish.

Leave it in the fridge for 5-6 hours to cool.

Before serving you can sprinkle cinnamon, walnuts or almonds on top.

Cut it into square pieces and serve.