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TURKISH CUISINE HOW TO DO
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(Provided by Talullas)
Ezogelin, Imam Bayildi, Kabak Mucver, Kalamar Tava, Lamb Kebab, Manti,
Mercimek Kofte, Midye Dolma, Patlican Salatasi, Roast Chicken, Shrimp Feta,
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LAHMACUN
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INGREDIENTS
1 pound 2 oz onions, finely chopped, 4 tablespoons sunflower oil, 1 3/4 pound ripe
tomatoes, peeled and chopped 1 3/4 pound lean minced lamb or beef, 4
tablespoons tomato puree, salt, pepper, 1/2 lemon, juice, 1 bunch parsley, finely
chopped, 1 pinch cayenne
DIRECTIONS
Make the pizza dough and leave to rise twice. Meanwhile fry the onions in 3
tablespoons of oil until soft but not golden. Add the tomatoes and cook until the
sauce is thick and the liquid has disappeared. Preheat the oven to 230 C/450 F. Put
the raw meat in a bowl with all the topping ingredients including the tomato mixture
and work well into a paste with your hands. Knead the dough again for a few minutes
and divide into 3. Roll each out as thinly as possible on a floured surface with a floured
rolling pin and ease on to 3 oiled baking sheets about 14 x 16 in. Spread a thick layer
of meat mixture on each sheet of dough. Let them rest for 10 minutes and bake for
10 - 15 minutes or until the mixture has cooked and the dough is brown around the
edges. Note : A quick and easy lahmacun can be made with the same filling on bought,
opened-out pita bread.
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SHISH KEBAB
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INGREDIENTS
For servings of 8. 1 kg of boneless lamb leg, 3 medium size onions, 100 grams of
Milk, 50 grams of olive oil, 2 tablespoons of tomato paste, 2 teaspoons of salt, 1/2
teaspoons of black peppers.
DIRECTIONS
Cut meat into small cubes. Peel, wash and grate the onions, drain the juice and
mix it well with milk, olive oil, tomato paste, salt and black pepper.
Refrigerate the meat in this mixture for 24 hours. Wash the vegetables, remove
the stems of the peppers. Chop the peppers and the tomatoes cubes. Pass
the meat, pepper and tomatoes alternately over skews. Broil each side over
charcoal fire or in an electric grill for 3-4 minutes, turning until all sides are broiled.
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KARNIYARIK
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INGREDIENTS
1 eggplant , olive oil for frying, 1 tablespoon butter or margarine, 7 oz ground
beef or lamb, 1 onion chopped, 1 tablespoon fresh chopped parsley , 1
tablespoon tomato paste, salt and ground black pepper, 1 tomato sliced into thin
rings
DIRECTIONS
Peel the skin of the eggplant in stripes. Cut in half lengthwise and scoop out the
flesh without breaking the skin. The eggplant halves should look like two boats. Heat
a little olive oil in a skillet and fry the eggplants on all sides until lightly browned.
Drain and place in a roasting pan, hollow sides up. Preheat a 375 F oven. Melt
the butter or margarine in a separate pan and cook the meat, onion, parsley,
and tomato paste together. When cooked, fill the eggplant shells with the meat
mixture and place a few tomato rings on each one. Pour 1-1/4 cups water into
the roasting pan. Cook in the oven for 30 minutes, or until the eggplants are
cooked. Serve with rice.
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