Jan
6
2010
Turkish: Ali Dedemin Nohutlu Köftesi
This recipe is my grandfathers, therefore there name of the dish. “Dede” means grandfather in Turkish.
Ingredients for 4 persons:
Meat balls (~100):
½ kg grounded meat (less fat)
½ dl breadcrumbs
½ tsp thyme
½ tsp mint
½ tsp black pepper
½ tsp chili flakes
1½ tsp salt
2 tbsp olive oil (for frying)
Other:
10 small onions
2 tbsp olive oil
2 tomato
2 dl canned Chick pea
3 dl water
½ tsp salt
Directions:
- Mix all the meat ball ingredients (except oil)
- Shape small pieces from the mixture into tiny meat balls (1½ cm) by rolling between your hand palms (use some drops of water to avoid them sticking to your hands)
- Fry in a bit of oil
- Add the onions and fry lightly
- Cut the tomato finely (or grid)
- In a separate pot, heat up the olive oil and add the tomato
- Add the meatballs, onion, chick peas, salt and water
- Boil on low heat for 5 min
Turkish Rice Pilaf goes very well with this stew.
A.
2 comments | tags: ground meat | posted in Recipes, Stews
Apr
22
2009
I wanted to eat shrimps today and found some in the freezer. I looked for a recipe, but found nothing interesting. Then, I decided to try something out myself and ended up with this recipe – a hit in my opinion :) Easy, fast and tastes great. If you like broccoli and lemon, you will love this!
Ingredients for 2 persons:
1½ onion
olive oil
2 tsp curry
2 tsp dry parsley
1-2 tsp cayenne pepper
2 garlic cloves
400 g broccoli
1½ dl coconut milk
1 bouillon cube (vegetable)
1 canned butter beans
1½ dl pre-boiled shrimps
½ lemon
salt
chili flakes (optional)
Polenta:
1½ dl water
½ dl polenta
2 tsp ginger
salt
saffron (optional)
Directions:
- Chop and fry the onion in olive oil until soft
- Add curry, parsley, cayenne pepper and chopped garlic
- Add broccoli in pieces, stir for a couple of minutes
- Add coconut milk and bouillon
- When boiling, add the rinsed beans and the shrimps
- Boil on low heat until the broccoli is ready
- Cut two slices of the lemon for decoration and press the juice out of the rest into the stew
- Add salt depending on your taste and decorate with lemon and chili flakes
I recommend to serve this stew next to polenta and why not a couple of crispy onion rings like in the picture.
Directions for polenta:
- Add polenta in boiling water, boil on low heat until the water is absorbed
- Add ginger and salt, stir
- Saffron can be added to give a more intense color
- Remove from stove, cover and let it rest for ~10 min
- Shape the polenta into “buns” by using your hands
M
COMMENT(s) HERE! | tags: broccoli, polenta, sea food | posted in Recipes, Stews
Mar
12
2009
Turkish: Eksili Patlican
On the west coast of Turkey, we like to eat vegetables. Eggplant dishes are delicious ones we usually have during the hut summer days. My mum likes to prepare it with lemon or pomegranate molasses, so I do as well though I love eggplant dishes in every form.
Ingredients for 4 persons:
4 medium size eggplants, stem removed, peeled in occasional vertical stripes, and cut into edible chunks
2 medium onions, thinly sliced in half moons
4-5 tomatoes, diced
5-6 cloves or garlic, minced
1 tsp sugar
1½ tsp salt
1 tsp black pepper
1 tsp crushed red pepper flakes (optional)
juice of 1 lemon
½ dl olive oil
½ bunch parsley, chopped
Directions:
- Place eggplant chunks in salted cold water for half an hour.
- Drain eggplants and squeeze them to remove excessive water.
- Mix eggplants with other ingredients in a pot (save half of the parsley).
- Cover and cook on low heat for 30-40 minutes, until eggplants are cooked (no water is necessary).
- Sprinkle rest of the parsley and serve hot or cold.
Sour eggplant stew is even better the next day. Enjoy!
A.
COMMENT(s) HERE! | tags: eggplant, veggie | posted in Recipes, Stews, Vegetable Dishes
