TURKISH MEATBALLS (KOFTA)
These are the well-known Turkish Kofta, delicious little meat balls or patties. You can make them with beef, but lamb is traditional and makes them very special.
Provided by Jenny Sanders
Categories Lamb/Sheep
Time 35m
Yield 36 meatballs, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- Whizz until finely crumbed.
- Add the ground lamb and the egg, and process until blended.
- Add the spices, garlic and parsley.
- Process the meat well to achieve a fine texture.
- Roll the mixture into small meatballs (I use a melonballer) or finger shaped patties using dampened hands.
- You may cook them at once, or refrigerate the mixture for several hours.
- (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.
- The meatballs should be stirred several times, the patties turned once.
- Remove them with a slotted spoon to drain.
- Serve the meatballs hot or at room temperature as an appetizer.
- Lovely with a yogurt or tahini sauce, on a bed of rice or in a pita.
PAN-FRIED CHIVE FLOWERS
This is a great side dish to meat or fish. It's very easy to make and a good way to use up all those purple flowers that chives make. Make sure when you pick them that the flowers are still young and tender.
Provided by StevenRN
Categories Side Dish Vegetables
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Heat olive oil in a large skillet over medium-high heat. Add butter; heat until melted, about 30 seconds. Add chive flowers, garlic, and salt; cook and stir until soft and tender, 3 to 5 minutes. Grind black pepper over mixture before serving.
Nutrition Facts : Calories 124.9 calories, Carbohydrate 2.4 g, Cholesterol 15.3 mg, Fat 12.8 g, Fiber 1.1 g, Protein 1.4 g, SaturatedFat 4.6 g, Sodium 120.1 mg, Sugar 0.7 g
CHEF FLOWER'S CRACKED WHEAT PILAF - KIBRISLI BULGUR PILAVI
This is one of my mother's recipe, she was born in Cyprus and this recipe has been passed on to her by her mother. It's a quick side dish. My mother has a few recipes using bulgur, but she prepared this one regularly when I was living at home. You could serve it with a scope of plain yoghurt.
Provided by Chef floWer
Categories Grains
Time 23m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a small saucepan with lid. Add onion, mix until the onions are transparent. Reduce heat to low and add vermicelli, mix, simmer for two minutes or until the vermicelli looks golden (but not burnt).
- Add bulgur into the saucepan, mix then add the chicken/vegetable stock, tomatoes and season. (Do not add salt if your stock is high in salt), Mix well.
- Cover the pan and simmer very gently heat for four minutes, until the mixture is moist but not watery. If is too dry add more chicken/vegetable stock. Turn off heat.
- Cover with tea towel, place the lid tightly on top and let it stand for 10 minutes before serving.
STUFFED MUSSELS (TURKISH)
Make and share this Stuffed Mussels (Turkish) recipe from Food.com.
Provided by borisr
Categories Mussels
Time 4h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place the mussels in water and scrape the shells well all over with a knife. Then prise them open along the broad edge with the knife, and cut off the bristle without tearing the mussels away from the shell.
- Preserve the liquid from mussels.
- Rinse the opened mussels well with water.
- Chop onion and sauté in olive oil with pine nut for 15 minutes.
- Add rice; sauté further 15 minutes stirring.
- Add tomato; sauté further 5 minutes stirring.
- Add all spices and currants and 3/4 cup of mussel liquid (add watter if no enough liquid). Cook for 15 minute.
- Stuff mixture into each shell, place in baking dish. Add another 3/4 cup of liquid and bake or steam for 35 minutes.
- Serve with lemon.
Nutrition Facts : Calories 718.8, Fat 35, SaturatedFat 5.3, Cholesterol 93.3, Sodium 962, Carbohydrate 57.5, Fiber 4.3, Sugar 10.2, Protein 43.8
CHEF FLOWER'S POTATO SALAD - KIBRISLI PATATES SALATA
This is my mother's recipe, she always makes it if we had a barbeque. All my relatives have a different version of Patates Salata, some add lemon juice instead of vinegar. Others relatives add beetroot/beet or fresh parsley or fresh mint or onions. This is the way I like it, quick, simple and mums recipe.
Provided by Chef floWer
Categories Potato
Time 35m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Cut potatoes into 1 inch/2.5 cms cubes and boil for 20-15 minutes, or until tender. Drain potatoes then place in serving bowl.
- Add olive oil, white vinegar, dried mint, salt and black pepper, to the potatoes, mix well.
- Allow potatoes to cool down, then you could serve or you can cover and refrigerate up to an hour before serving.
- Enjoy.
Nutrition Facts : Calories 139.3, Fat 6.9, SaturatedFat 1, Sodium 152.8, Carbohydrate 17.8, Fiber 2.3, Sugar 0.8, Protein 2.1
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