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Adana Kebab Recipe Ingredients 3/4 pound ground lamb 2 tablespoons unsalted butter, cut into tiny pieces 3/4 pound ground veal Extra virgin olive oil,

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Presentation on theme: "Adana Kebab Recipe Ingredients 3/4 pound ground lamb 2 tablespoons unsalted butter, cut into tiny pieces 3/4 pound ground veal Extra virgin olive oil,"— Presentation transcript:

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2 Adana Kebab Recipe Ingredients 3/4 pound ground lamb 2 tablespoons unsalted butter, cut into tiny pieces 3/4 pound ground veal Extra virgin olive oil, melted unsalted butter, or vegetable oil for brushing 2 teaspoons cayenne pepper, or more to taste 2 medium onions, peeled and sliced 2 teaspoons freshly ground coriander seeds 1 tablespoon sumac (a spice found in Middle Eastern markets) 2 teaspoons freshly ground cumin seeds Finely chopped fresh parsley leaves for garnish 2 teaspoons freshly ground black pepper Salt to taste 2 pide bread (see Note below) s Directions 1. In a large bowl, knead the lamb, veal, cayenne, coriander, cumin, pepper, salt, and butter together well, keeping your hands wet so the meat doesn't stick to them. Cover and let the mixture rest in the refrigerator for 1 hour. 2. Prepare a charcoal fire or preheat a gas grill on medium-low for 15 minutes. Form the meat into patties about six inches long and two inches wide. Grill until the köfte are springy to the touch, about 20 minutes, turning often. 3. Meanwhile, brush the pide bread with olive oil, melted butter, or vegetable oil and grill or griddle for a few minutes until hot but not brittle. 4. Arrange the köfte on a serving platter or individual plates and serve with the pide bread, sliced onions, a sprinkle of sumac, and chopped parsley as a garnish. Note: Turkish style pide bread is not the pocket bread we know as Arabic bread or pita bread. It is a flatbread, though, that needs to be warmed before using, usually to wrap foods in. It can be replaced with pita bread, of course, or even Indian nan bread that you might find in an Indian market. Pide bread can be found in Greek and Middle Eastern markets (often in the frozen food section). Makes 4 servings

3 Biber Dolması - Stuffed Bell Peppers Recipe Ingredients Ingredients 6 large bell peppers 6 large bell peppers 1/4 cup pigniola nuts 1/4 cup pigniola nuts 1 1/2 cups medium grain rice 1 1/2 cups medium grain rice 1/2 cup currants, washed and stems removed 1/2 cup currants, washed and stems removed 1 1/2 cups water 1 1/2 cups water 1 teaspoon cinnamon 1 teaspoon cinnamon 3 large onions, finely chopped 3 large onions, finely chopped 1 teaspoon black pepper 1 teaspoon black pepper 3 medium tomatoes, peeled and chopped, 3 medium tomatoes, peeled and chopped, 1 extra tomato to top the stuffed peppers 1 extra tomato to top the stuffed peppers 1 ½ teaspoons salt (or salt to taste) 1 ½ teaspoons salt (or salt to taste) 1/2 cup chopped fresh dill (or 2 teaspoons dried dill weed) 1/2 cup chopped fresh dill (or 2 teaspoons dried dill weed) 2 teaspoons sugar 2 teaspoons sugar 1/2 cup chopped fresh mint (or 2 teaspoons dried spearmint) 1/2 cup chopped fresh mint (or 2 teaspoons dried spearmint) 1/2 cup olive oil 1/2 cup olive oil 1/2 cup chopped fresh parsley 1/2 cup chopped fresh parsley Directions Directions Wash and cut the tops off the peppers and remove seedpods. Puts olive oil in a pot, add chopped onions and nuts. When the onions are transparent and nuts golden, add the two chopped tomatoes. Stir gently until the tomatoes wilt. Add rice and all the rest of the ingredients Stir five minutes. Add 1 cup of water. Lower heat and simmer for ten minutes. Remove rice mixture to a bowl and let cool. Spoon this mixture in the peppers until they are filled, but not packed tight. Cut the fourth tomato into six wedges and place firmly one wedge on top of each pepper. Replace the peppers in the pot. Add the remaining two cups of water. Cover and simmer for twenty-five minutes. Serve at room temperature. Wash and cut the tops off the peppers and remove seedpods. Puts olive oil in a pot, add chopped onions and nuts. When the onions are transparent and nuts golden, add the two chopped tomatoes. Stir gently until the tomatoes wilt. Add rice and all the rest of the ingredients Stir five minutes. Add 1 cup of water. Lower heat and simmer for ten minutes. Remove rice mixture to a bowl and let cool. Spoon this mixture in the peppers until they are filled, but not packed tight. Cut the fourth tomato into six wedges and place firmly one wedge on top of each pepper. Replace the peppers in the pot. Add the remaining two cups of water. Cover and simmer for twenty-five minutes. Serve at room temperature.

4 Aşure- (Fruit and Nut Soup) Recipe Ingredients Ingredients 1 cup white beans 1 cup white beans 1/2 cup filberts, toasted 1/2 cup filberts, toasted 1 cup garbanzos 1 cup garbanzos 1/2 cup walnut pieces 1/2 cup walnut pieces 1 cup barley 1 cup barley ground walnuts for topping ground walnuts for topping 1 cup dried apricots, cut up 1 cup dried apricots, cut up 1 cup raisins, cut up 1 cup raisins, cut up 1/2 cup figs, cut up 1/2 cup figs, cut up 1 cup sugar, or to taste 1 cup sugar, or to taste water to make about four quarts water to make about four quarts Directions Directions The night before, rinse and soak the beans (garbanzo and white together) and the barley in 2 different bowls. In the morning, drain and cook until tender, again in 2 pans. In a large pot, combine beans, barley, fruit, sugar, and water. Cook over medium heat, stirring occasionally, until fruit is very soft and barley starch is released. Correct for sweetness; stir in filberts and walnuts. Allow to cool or refrigerate, if desired. Serve as snack or dessert with walnuts sprinkled on top. The night before, rinse and soak the beans (garbanzo and white together) and the barley in 2 different bowls. In the morning, drain and cook until tender, again in 2 pans. In a large pot, combine beans, barley, fruit, sugar, and water. Cook over medium heat, stirring occasionally, until fruit is very soft and barley starch is released. Correct for sweetness; stir in filberts and walnuts. Allow to cool or refrigerate, if desired. Serve as snack or dessert with walnuts sprinkled on top.

5 Baklava Recipe Ingredients Ingredients Sugar 3 ¼ cups Sugar 3 ¼ cups Starch 2 cups Starch 2 cups Water 2 ½ cups Water 2 ½ cups Butter or margarine 1 ¼ cups Butter or margarine 1 ¼ cups Lemon juice 1 teaspoon Lemon juice 1 teaspoon Pistachio nuts (uncrushed) 2 cups Pistachio nuts (uncrushed) 2 cups Flour 4 ½ cups Flour 4 ½ cups Salt ½ teaspoon Salt ½ teaspoon Olive oil 1 ½ tablespoons Olive oil 1 ½ tablespoons Eggs 2 Eggs 2 Directions Directions Servings: 12 Servings: 12 Place the sugar and 2 cups of water in a saucepan, boil for 10 minutes, add the lemon juice and bring to boil again for a short time. Remove from heat and leave to cool. Crush or grind the pistachio nuts. Sift the flour into a large bowl, add salt and and mix. Slowly pour the oil, make a hole in the middle and add the eggs and very slowly add the water. Knead into a medium stiff dough. Cover with a damp cloth and leave for about 10 minutes. Divide the dough into balls and roll each ball out very thin, sprinkling with starch until half a millimeter thick. Place half of the rolled out dough into a baking pan of cm. diameter. Sprinkle pistachio nuts on the top sheet. Place the remaining sheets. Cut the layered pastry sheets into squares or diamonds. Heat the butter without burning it and pour over the pastry. Bake in a barely moderately heated oven for approximately minutes until it is golden brown. Remove from the oven and set aside for 2-3 minutes and then pour the cold syrup over the pastry, cover and let it soak the syrup. Place the sugar and 2 cups of water in a saucepan, boil for 10 minutes, add the lemon juice and bring to boil again for a short time. Remove from heat and leave to cool. Crush or grind the pistachio nuts. Sift the flour into a large bowl, add salt and and mix. Slowly pour the oil, make a hole in the middle and add the eggs and very slowly add the water. Knead into a medium stiff dough. Cover with a damp cloth and leave for about 10 minutes. Divide the dough into balls and roll each ball out very thin, sprinkling with starch until half a millimeter thick. Place half of the rolled out dough into a baking pan of cm. diameter. Sprinkle pistachio nuts on the top sheet. Place the remaining sheets. Cut the layered pastry sheets into squares or diamonds. Heat the butter without burning it and pour over the pastry. Bake in a barely moderately heated oven for approximately minutes until it is golden brown. Remove from the oven and set aside for 2-3 minutes and then pour the cold syrup over the pastry, cover and let it soak the syrup.

6 Doner Kebab Recipe Ingredients Ingredients 2 1/2 - 3 lb. leg of lamb, boned and cut in slices 2 1/2 - 3 lb. leg of lamb, boned and cut in slices 1 large tomato 1 large tomato 1 Tbls. black pepper 1 Tbls. black pepper 3 lbs. ground lamb 3 lbs. ground lamb Lamb fat Lamb fat 1 egg 1 egg 2-3 Tbls. salt 2-3 Tbls. salt onions, processed until a liquid-3 cups onions, processed until a liquid-3 cups 1 cup olive oil 1 cup olive oil Directions Directions This kebab is difficult to make at home, but I had to put it in. It is so popular in Turkey, as a sandwich, with pide cubes, a tomato sauce and yogurt (Iskender), or just plain with pilaf. Remove any bits of skin and bone from the meat. Cut into serving-size slices, about 1/4 to 1/2 inch thick. Pound with a meat tenderizer or the edge of a heavy saucepan until 1/8 cm. thick. Trim. Prepare a marinade of onion juice, olive oil, salt and pepper, and soak meat in the marinade overnight. Spread over each piece of meat the lamb fat, and ground lamb mixed with an egg. Thread pieces of meat on a long skewer, starting with the larger pieces. Trim the chunk of meat on the skewer and add trimmings to the end of skewer. The tomato is put on the skewer whole at the end. The chunk of meat is broiled in the 'Doner Kebab' broiler, made specially for the purpose. The electric rotisseries they are selling today work well. As the meat turns on the spit and is cooked, it is sliced off the sides with a sharp knife. This kebab is difficult to make at home, but I had to put it in. It is so popular in Turkey, as a sandwich, with pide cubes, a tomato sauce and yogurt (Iskender), or just plain with pilaf. Remove any bits of skin and bone from the meat. Cut into serving-size slices, about 1/4 to 1/2 inch thick. Pound with a meat tenderizer or the edge of a heavy saucepan until 1/8 cm. thick. Trim. Prepare a marinade of onion juice, olive oil, salt and pepper, and soak meat in the marinade overnight. Spread over each piece of meat the lamb fat, and ground lamb mixed with an egg. Thread pieces of meat on a long skewer, starting with the larger pieces. Trim the chunk of meat on the skewer and add trimmings to the end of skewer. The tomato is put on the skewer whole at the end. The chunk of meat is broiled in the 'Doner Kebab' broiler, made specially for the purpose. The electric rotisseries they are selling today work well. As the meat turns on the spit and is cooked, it is sliced off the sides with a sharp knife.

7 Etli Pide - Pitta Bread with Ground Meat Recipe Ingredients Ingredients Flour 4 ½ cup Flour 4 ½ cup Yogurt 1 ½ cup Yogurt 1 ½ cup Salt 2 tablespoons Salt 2 tablespoons Onion 2 medium size Onion 2 medium size Dry yeast 3/4 tablespoons Dry yeast 3/4 tablespoons Tomato 3 medium size Tomato 3 medium size Sugar 1 teaspoon Sugar 1 teaspoon Ground Meat 2 4/5 cup Ground Meat 2 4/5 cup Water ½ cup Water ½ cup Pepper paste 1 tablespoons Pepper paste 1 tablespoons Oil ½ cup Oil ½ cup Black Pepper 1 ½ teaspoon Black Pepper 1 ½ teaspoon Directions Directions Preparation Prepare raised dough as instructed in "Peynirli Pide" (Pide with Cheese). Set aside. For fýlling: Combine fýnely chopped onions, tomatoes, ground meat, hot pepper sauce, salt and black pepper. Add water; mix well. Divide into 8 portions. Prepare pides with ground meat fýlling following instructions in "Peynirli Pide". Bake in a moderate oven for 10 minutes or until golden brown. Serve hot. Preparation Prepare raised dough as instructed in "Peynirli Pide" (Pide with Cheese). Set aside. For fýlling: Combine fýnely chopped onions, tomatoes, ground meat, hot pepper sauce, salt and black pepper. Add water; mix well. Divide into 8 portions. Prepare pides with ground meat fýlling following instructions in "Peynirli Pide". Bake in a moderate oven for 10 minutes or until golden brown. Serve hot.

8 Tepsi Boregi - Turkish Meat Pies Recipe Ingredients Ingredients 6 tbsp. soy margarine 6 tbsp. soy margarine salt and pepper to taste salt and pepper to taste 2 small onions finely chopped 2 small onions finely chopped 2 packages Hain vegetarian brown gravy 2 packages Hain vegetarian brown gravy 3/4 lb. Yves Just Like Ground - original flavor 3/4 lb. Yves Just Like Ground - original flavor 2 cups water 2 cups water 3/4 cup parsley 3/4 cup parsley Directions Directions Preheat oven to 400 degrees. Saute the onion in 2 tbsp. of margarine over medium heat until golden. Add the Just Like Ground, salt, pepper, parsley and flour and mix well over low heat for three minutes. Remove from heat and cover. In a separate bowl follow the directions for the Egg Replacer and then add the Silk and melted margarine. Be sure that the melted butter is warm, not hot. Lay one sheet of phyllo on an oiled cookie sheet and brush lightly with liquid mixture. A pastry brush will serve you very well for this purpose, but the bottom of a wooden spoon can be used if done carefully. Add another layer of phyllo to the first and then brush it as well. Repeat until there are ten layers. Brush the tenth layer and then dot with "meat" mixture, about 2 tbsp. each, two or three across and four or five down depending on the size of your cookie sheet. Brush the next layer of phyllo and then lay it down over the phyllo and "meat." Repeat until another ten sheets have been placed. Cut 3 1/2" pies around the meat mixture with a knife or round cutter and discard remaining phyllo. Brush pies and cook for 25 minutes. While the pies are cooking, mix the gravy mix with water well in a small pot and bring to a boil. Simmer until thick and serve over the pies. This dish goes well with any simple steamed vegetable or potato. Preheat oven to 400 degrees. Saute the onion in 2 tbsp. of margarine over medium heat until golden. Add the Just Like Ground, salt, pepper, parsley and flour and mix well over low heat for three minutes. Remove from heat and cover. In a separate bowl follow the directions for the Egg Replacer and then add the Silk and melted margarine. Be sure that the melted butter is warm, not hot. Lay one sheet of phyllo on an oiled cookie sheet and brush lightly with liquid mixture. A pastry brush will serve you very well for this purpose, but the bottom of a wooden spoon can be used if done carefully. Add another layer of phyllo to the first and then brush it as well. Repeat until there are ten layers. Brush the tenth layer and then dot with "meat" mixture, about 2 tbsp. each, two or three across and four or five down depending on the size of your cookie sheet. Brush the next layer of phyllo and then lay it down over the phyllo and "meat." Repeat until another ten sheets have been placed. Cut 3 1/2" pies around the meat mixture with a knife or round cutter and discard remaining phyllo. Brush pies and cook for 25 minutes. While the pies are cooking, mix the gravy mix with water well in a small pot and bring to a boil. Simmer until thick and serve over the pies. This dish goes well with any simple steamed vegetable or potato.

9 Hamsi Bugulama (Steamed Anchovies) Recipe Ingredients Ingredients 1 kg fresh anchovies, gutted and boned 1 kg fresh anchovies, gutted and boned 1 bay leaf 1 bay leaf 2 tbsp butter 2 tbsp butter 2 anaheim peppers sliced diagonally 2 anaheim peppers sliced diagonally grated peel of 1 lemon grated peel of 1 lemon ½ cup water ½ cup water 2 onions minced 2 onions minced 2 medium tomatoes peeled and diced 2 medium tomatoes peeled and diced ½ sprig parsley chopped ½ sprig parsley chopped ¼ tsp salt ¼ tsp salt a pinch of black pepper a pinch of black pepper Directions Directions 1. Fan out along the bottom of a large skillet. * 1 kg fresh anchovies, gutted and boned * 2 tbsp butter 2. Mix together and add to the skillet over the fish. * grated peel of 1 lemon * 2 onions minced * 2 medium tomatoes peeled and diced * ½ sprig parsley chopped * ¼ tsp salt * a pinch of black pepper * 1 bay leaf * 2 anaheim peppers sliced diagonally 3. Gently pour over and cover. Cook over low heat for 15 minutes. * ½ cup water 1. Fan out along the bottom of a large skillet. * 1 kg fresh anchovies, gutted and boned * 2 tbsp butter 2. Mix together and add to the skillet over the fish. * grated peel of 1 lemon * 2 onions minced * 2 medium tomatoes peeled and diced * ½ sprig parsley chopped * ¼ tsp salt * a pinch of black pepper * 1 bay leaf * 2 anaheim peppers sliced diagonally 3. Gently pour over and cover. Cook over low heat for 15 minutes. * ½ cup water

10 Coban Salatasi (Shepherd's Salad) Recipe Ingredients Ingredients 2 large tomatoes 2 large tomatoes Salt Salt 1 medium onion 1 medium onion 3-4 green pepperones (or 1 green bell pepper) 3-4 green pepperones (or 1 green bell pepper) 1 cucumber 1 cucumber 1/2 bunch parsley 1/2 bunch parsley 1/4 bunch fresh mint (or 1 Tbs. dried mint leaves) 1/4 bunch fresh mint (or 1 Tbs. dried mint leaves) 1 lemon, juice 1 lemon, juice 1/3 cup extra virgin olive oil 1/3 cup extra virgin olive oil Directions Directions Slice the onion and press the onion slices by hand with some salt so that the bitterness of the onion is reduced. Rinse the onion under cold water and squeeze to get rid of the excess water. Dice the tomatoes, cucumber and slice (dice) pepperones (bell pepper). Chop parsley and mint leaves finely.Put all the chopped vegetables in a salad bowl and mix well adding the salt. Add the lemon juice and olive oil dressing and toss well. Tips: You can add some crushed bell peppers to the dressing for a touch of spice. You can replace the lemon juice with vinegar. You can add a roasted, peeled and chopped eggplant to it which adds a distinct flavor to the salad. Slice the onion and press the onion slices by hand with some salt so that the bitterness of the onion is reduced. Rinse the onion under cold water and squeeze to get rid of the excess water. Dice the tomatoes, cucumber and slice (dice) pepperones (bell pepper). Chop parsley and mint leaves finely.Put all the chopped vegetables in a salad bowl and mix well adding the salt. Add the lemon juice and olive oil dressing and toss well. Tips: You can add some crushed bell peppers to the dressing for a touch of spice. You can replace the lemon juice with vinegar. You can add a roasted, peeled and chopped eggplant to it which adds a distinct flavor to the salad.

11 Tarhana Recipe Ingredients Ingredients 100 gr. yeast 100 gr. yeast 300 gr. onions 300 gr. onions 1000 gr. very ripe tomatoes 1000 gr. very ripe tomatoes 250 gr. big red peppers (may be hot 250 gr. big red peppers (may be hot or sweet according to taste) or sweet according to taste) 250 gr. natural yogurt (unsweetened 250 gr. natural yogurt (unsweetened and unflavored) and unflavored) 2000 gr. flour 2000 gr. flour 1 glass of water 1 glass of water Directions Directions Mix yeast with water and make it into a paste. Peel and strain tomatoes. Chop the peppers thinly. Grate the onions. Mix the yeast, yogurt, tomatoes, peppers and onions in a bowl until they turn into a thick liquid. Start kneading the mixture by adding flour gradually. Knead the dough until it becomes very thick. Flour a tray, put the thick dough on the tray and cover it with a piece of cloth. If the dough is in a warm place it will puff up in 1 hour, if it is in a cool place it will puff up in 5-6 hours. When the dough has puffed up, remove it from the tray and knead well. Then put it on the tray as before and cover it. Go on with the same procedure until the dough no longer puffs up. Now that your tarhana is ready, you can take a piece of the dough and see that it breaks without stretching. Form the dough into small pieces, place pieces on a cloth and let them dry. Check the pieces as often as possible for drying. Crumble the dried pieces. (It is necessary to check the dough often, because if the dough dries too much, crumbling gets more difficult.) When crumbling is over, put the crumbles in a fine sieve and sieve then, put tarhana in dry jars and cover with lids. Your tarhana is now ready for cooking. Mix yeast with water and make it into a paste. Peel and strain tomatoes. Chop the peppers thinly. Grate the onions. Mix the yeast, yogurt, tomatoes, peppers and onions in a bowl until they turn into a thick liquid. Start kneading the mixture by adding flour gradually. Knead the dough until it becomes very thick. Flour a tray, put the thick dough on the tray and cover it with a piece of cloth. If the dough is in a warm place it will puff up in 1 hour, if it is in a cool place it will puff up in 5-6 hours. When the dough has puffed up, remove it from the tray and knead well. Then put it on the tray as before and cover it. Go on with the same procedure until the dough no longer puffs up. Now that your tarhana is ready, you can take a piece of the dough and see that it breaks without stretching. Form the dough into small pieces, place pieces on a cloth and let them dry. Check the pieces as often as possible for drying. Crumble the dried pieces. (It is necessary to check the dough often, because if the dough dries too much, crumbling gets more difficult.) When crumbling is over, put the crumbles in a fine sieve and sieve then, put tarhana in dry jars and cover with lids. Your tarhana is now ready for cooking.

12 Etli Yaprak Dolmasi - Stuffed Grape Leaves Recipe Ingredients Ingredients 2 cups chicken stock or water 2 cups chicken stock or water 1-2 large onions,finely chopped 1-2 large onions,finely chopped juice of 1 to 2 lemons juice of 1 to 2 lemons liberal pinch of salt liberal pinch of salt 1 pound of ground meat (turkey,beef or lamb) 1 pound of ground meat (turkey,beef or lamb) 1 cup long grain rice 1 cup long grain rice 3 Tbs of olive oil 3 Tbs of olive oil A jar of Grape Leaves A jar of Grape Leaves 2 cloves of garlic,crushed 2 cloves of garlic,crushed butter butter 2 Tbs finely chopped parsley 2 Tbs finely chopped parsley pinch of ground allspice pinch of ground allspice pinch of ground black pepper pinch of ground black pepper Directions Directions Cut the stems of the grape leaves.Place them in a large bowl,cover with boiling water and soak for minutes and rinse with cold water. Soak the rice in salted hot water for 25 minutes. Meanwhile saute the chopped onions,garlic,herbs and seasoning in the oil. Remove from heat, add the drained rice and the meat,mixing everything together very well. Place a grape leave on a work surface, shiny side down, p;ace about 2 tablespoons of the meat mixture near the stem end,then fold in the end and sides and roll up neatly. Repeat this process untill all the leaves are stuffed. Line the bottom of a large,heavy based pot with several grape leaves, then arrange the filled rolls in stacks with lemon slices between. Pour in the stock or the water, add dabs of butter on the top. Place a heat proof dish on the top to keep the rolls pressed down. Cover with a lid and simmer slowly for 1 to 2 hours, or untill the leaves are tender. Serve the "dolma" lukewarm,sprinkled with lemon juice. Alternatively, you may prefer to serve with a garlic,olive oil and lemon juice dressing. Garnish with halved lemon slices Cut the stems of the grape leaves.Place them in a large bowl,cover with boiling water and soak for minutes and rinse with cold water. Soak the rice in salted hot water for 25 minutes. Meanwhile saute the chopped onions,garlic,herbs and seasoning in the oil. Remove from heat, add the drained rice and the meat,mixing everything together very well. Place a grape leave on a work surface, shiny side down, p;ace about 2 tablespoons of the meat mixture near the stem end,then fold in the end and sides and roll up neatly. Repeat this process untill all the leaves are stuffed. Line the bottom of a large,heavy based pot with several grape leaves, then arrange the filled rolls in stacks with lemon slices between. Pour in the stock or the water, add dabs of butter on the top. Place a heat proof dish on the top to keep the rolls pressed down. Cover with a lid and simmer slowly for 1 to 2 hours, or untill the leaves are tender. Serve the "dolma" lukewarm,sprinkled with lemon juice. Alternatively, you may prefer to serve with a garlic,olive oil and lemon juice dressing. Garnish with halved lemon slices

13 Turlu (Vegetable Casserole) Recipe Ingredients Ingredients 2 potatoes, peeled 2 potatoes, peeled 6 sherry tomatoes 6 sherry tomatoes 1 eggplant 1 eggplant 1 leek 1 leek 1 zucchini 1 zucchini 1/4 stick butter 1/4 stick butter 1 onion, chopped 1 onion, chopped 2-1/2 cups beef stock or water 2-1/2 cups beef stock or water salt and ground black pepper salt and ground black pepper warmed bread rolls, to serve warmed bread rolls, to serve 1 red or green bell pepper, seeded 1 red or green bell pepper, seeded 1 carrot, peeled 1 carrot, peeled 8 oz chuck beef 8 oz chuck beef 1 tsp dried oregano 1 tsp dried oregano Directions Directions 1 Chop the potatoes, tomatoes, carrot, eggplant, leek, bell pepper, and zucchini. 2 Heat the butter in a large saucepan. Add the meat and onion, and cook for 10 minutes. 3 Add the prepared vegetables, the stock, and the oregano. Cover and cook over medium heat for 30 minutes. When cooked, season to taste then serve with warmed bread rolls.


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