Turkish Food : Manti (Turkish 'Ravioli' with Yogurt Sauce)

This is a traditional Turkish dish that is mainly ate in the winter. Enjoy Manti (Turkish 'Ravioli' with Yogurt Sauce)....

Ingredients : 

• 1 teaspoon salt 
• 1 teaspoon dried mint 
• 1 (9 ounce) package beef ravioli 
• 1/4 cup butter 
• 1 teaspoon sweet paprika 
• 1 tablespoon minced garlic 
• 1 (8 ounce) container plain whole milk yogurt

Directions :

• Bring a large pot of water to a boil. Add salt, mint, and ravioli. Cook for 3 to 5 minutes until the ravioli float to the top, then drain and keep warm.

• Meanwhile, melt butter in a small saucepan over low heat. Stir in paprika, and keep warm as the ravioli are cooking. Stir garlic into the yogurt. 

• To serve, place the drained ravioli onto a serving platter or individual plates. Spoon the yogurt on top of the ravioli, then ladle paprika butter over top.

Turkish Rissoles Recipie

Turkish Rissoles are traditional cutlets served with rice, garlic yogurt and tomato salsa.Lamb and beef rissoles are spicy patties that are simple to make and suit most occasions.Enjoy the recipe..

Ingredients : 

• 1 pound ground lamb 
• 1 pound ground beef 
• 1 teaspoon salt 
• 1 teaspoon ground black pepper 
• 1 tablespoon ground cumin 
• 2 teaspoons ground sweet paprika 
• 3 tablespoons tomato paste 
• 2 onions, peeled and cut into chunks 
• 4 cloves garlic, peeled 
• 1 tablespoon olive oil 
• 1/4 bunch fresh parsley, chopped 
• 3 tablespoons all-purpose flour 
• 2 small eggs 

Directions :

• Place the lamb, beef, salt, pepper, cumin, paprika, and tomato paste in a large bowl. Do not mix together; simply set aside. 

• Place onions and garlic into a blender. Blend, and slowly drizzle in olive oil until the mixture has a paste-like texture. Add the chopped parsley to the onion paste and blend for 5 seconds. 

• Pour the onion paste into the bowl with the meat mixture. Knead the mixture lightly with clean hands. Sprinkle the flour over the meat mixture. Crack the eggs into a small bowl; add them to the meat mixture and knead lightly to combine. Let the mixture rest for 5 minutes to allow flavor to develop, then knead lightly once more to be sure that all ingredients are well combined. 

• Take a small handful of the meat and place it in the palm of your hand. Close fingers around meat to shape gently into small balls, then press the meatball lightly between palms to form a patty. Place on a large plate. Repeat this process until all of the mixture has been formed into patties, using plastic wrap to separate layers of patties. Cover the plate with plastic wrap, and refrigerate for at least one hour. 

• Preheat the oven's broiler and set the oven rack at about 3 inches from the heat source. Line a pan with aluminum foil and arrange rissoles 1/2 inch apart in the pan. Broil rissoles 3 inches from the heat source until deep golden brown on both sides, turning only once.

Turkish Iskender Kebab Recipe

Kebabs are most eaten dish of menu. People love eat kebabs with parathas or alone with salad and dips. These utter tasty kebabs are served with yogurt.This dish was named Alexander the Great, whom the Persians called 'Iskender.' Apparently it was his favourite food..So don't miss the recipe to try at your home..

 
Ingredients : 

• 4 pita bread rounds 
• 1 tablespoon olive oil 
• 4 skinless, boneless chicken breast halves - chopped 
• 2 medium onion, chopped 
• 1 clove garlic, minced 
• 1 (10.75 ounce) can tomato puree 
• ground cumin to taste 
• salt to taste 
• ground black pepper to taste 
• 1/2 cup butter, melted 
• 1 cup Greek yogurt 
• 1/4 cup chopped fresh parsley 

Directions :

• Preheat oven to 350 degrees F (175 degrees C). Arrange pita bread on a baking sheet, and lightly toast in the oven. Cut pita bread into bite-size pieces, and keep warm. 

• Heat the olive oil in a skillet over medium heat. Stir in the chicken, onion, and garlic, and cook until chicken juices run clear. Mix in tomato puree. Season with cumin, salt, and pepper. Continue cooking 10 minutes. 

• Arrange pita pieces in a serving dish. Drizzle with butter, and top with the chicken mixture. Garnish with yogurt and parsley to serve.

Turkish Desert Recipe : Baklava

Baklava is a traditional and authentic Turkish desert. It is especially being made on religious holidays to serve the guests.Lets enjoy the recipe...

Ingredients : 

• 1 (16 ounce) package phyllo dough 
• 1 pound chopped nuts 
• 1 cup butter 
• 1 teaspoon ground cinnamon 
• 1 cup water 
• 1 cup white sugar 
• 1 teaspoon vanilla extract 
•  1/2 cup honey 

Directions :

• Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.

• Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep. 

• Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.

• Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes. 

• Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Turkish Meatballs (Kofta) Recipe

These is a very traditional Turkish Recipe. It can be made by beef or lamb also..Lets enjoy the Turkish Meatballs (Kofta) Recipe...

Ingredients: 

• 1 cup fine fresh breadcrumb 
These is a very traditional Turkish Recipe.You can use beef or lamb also..
• 1 lb lean ground lamb 
• 1/2 teaspoon salt 
• 1/2 teaspoon pepper 
• 1 teaspoon ground cumin 
• 1/2 teaspoon allspice 
• 1 teaspoon dried mint 
• 2 cloves garlic 
• 2 tablespoons parsley 
• 1 egg 
• 1 tablespoon olive oil 

Directions: 

1 Make the bread crumbs by breaking up 

2 slices of stale but not dried out whole wheat bread into the bowl of a food processor. 2 

   Whizz until finely crumbed. 

3 Add the ground lamb and the egg, and process until blended. 

4 Add the spices, garlic and parsley. 

5 Process the meat well to achieve a fine texture. 

6 Roll the mixture into small meatballs (I use a melonballer) or finger shaped patties using 

  dampened hands. 

7 You may cook them at once, or refrigerate the mixture for several hours. 

8 (If your meat is very fresh, you can divide it in half and wrap part well in plastic for the 

   next day's meal.) Heat the oil in a heavy skillet, and fry the balls or patties until cooked 

   through and evenly browned. 

9 The meatballs should be stirred several times, the patties turned once. 

10 Remove them with a slotted spoon to drain. 

11 Serve the meatballs hot or at room temperature as an appetizer. 

12 Lovely with a yogurt or tahini sauce, on a bed of rice or in a pita.

Turkish Food : Cabbage Rolls with Chestnuts in Olive Oil

Its a good snacks recipe in winter. Cabbage available in this season and it takes a very short time to make. Enjoy Cabbage Rolls with Chestnuts in Olive Oil.

Ingredients :

• 1 medium size white cabbage 
• 1 1/2 cup water 
• 1/4 cup extra virgin olive oil

Filling: 

• 1 cup rice, washed and drained 
• 4 medium onions, chopped 
• 1/2 cup extra virgin olive oil 
• 5 tbsp sugar 
• 250 gr chestnuts, grilled, peeled, chopped 
• 2 tbsp pine nuts 
• 1 tbsp currant 
• 1 tbsp dry mint 
• 1 tsp allspice 
• 1 tsp cinnamon 
• 1 cup hot water 
• Salt

Method : 

• Fill a large pot halfway with water with salt and boil. Cut off the leaves and cook for about 4-5 minutes and drain. Saute the onion with olive oil for about 5 minutes. Add the rice, sugar, pine nuts, chestnuts, currant, mint, allspice, cinnamon and salt. 

• Saute at low heat until the rice looks almost see-through. Then add the hot water, stir and cover the lid. Cook until all the water evaporates, stirring occasionally at low heat. Put aside and let it cool down.

• Cut off the hard part at the center of the leaves (core). Cut the leaves in medium sizes to fill them. Use a tablespoon to put filling on each leaf ( picture). First fold over the top, then the two sides and roll to close it up.

• Pour in 1 1/2 cup of water and 1/4 cup olive oil from the side of pot. Put the lid on. Cook at low heat until most of the water evaporates. Leave a little bit of water at the bottom, it will go away as it's cooling down. 

• After it cools down, place on a service plate and serve with lemon slices on top. Keep in the fridge.

Turkish Food : Chicken Stew with Prune Recipe

Enjoy Turkish Food : Chicken Stew with Prune Recipe....

Ingredients :

• Half of chicken, boneless, skinless, diced 
• 1 small onion, sliced 
• 2 tbsp butter 
• 2/3 cup warm water 
• 10 prunes, pitted 
• 1 tsp corn starch + 3-4 tbsp water 
• 1/2 tsp cinnamon 
• Salt 
• Pepper

Garnish: 

• 1/4 cup walnuts, crumbled, lightly toasted 
• 2-3 tbsp pomegranate seeds

Method :

• Saute the chicken with butter until the chicken changes color. Add the onion, continue to saute for about 2-3 more minutes. Add the water, prune, diluted corn starch, cinnamon, salt and pepper. Put the lid on. Cook for about 10 minutes over low-medium heat. Sprinkle walnuts and pomegranate all over. Serve the dish while still hot with Turkish Pilaf.