turkish food

Medusa · May 6, 2014

3 tbsp tarhana
2 tbsp crushed/grated tomatoes
2 tbsp butter
3-4 cups chicken broth/water+bouillon
1 tsp salt to taste
Croutons/feta cheese for garnish

Place the tarhana and 1/2 cup of water in a bowl. Leave it alone for 1-2 hours for tarhana to dissolve a bit stirring occasionally. In a pot, take butter and tomatoes. Saute over medium heat. Then, add in the rest of the ingredients. Cook over low-medium heat stirring constantly. Adjust consistency of the soup as you like by adding more water if you prefer.You can serve Tarhana Soup with crumbled feta cheese or croutons on top.
ENJOY

but first you should make its dough :mrgreen:

Tarhana dough is a couscous-like pasta made with fermented milk that's traditionally prepared in the summer and stored over winter. It has a long tradition in both Turkish and Persian cookery. Many variants are found, some plain and others flavoured with vegetables and spices (as here). As the Ottoman Empire expanded this basic pasta as well as the soup made from it were brought to Greece and the Balkans, as far as Bulgaria. Ingredients: 2 long red peppers, de-seeded and cut into chunks 2 onions, cut into chunks 2 large tomatoes, blanched, peeled and diced 420ml plain yoghurt 7g active, dried, yeast 2 tbsp olive oil 1 tbsp dry mint 1 tbsp dry oregano 1 tbsp fresh dill, finely chopped 1 tbsp salt 1.2kg (about) wheat flour Tarhana Dough Preparation: Method: Combine the red peppers, onions and tomatoes in your food processor and chop finely. Meanwhile, whisk the yeast in a little warm water and add to a mixing bowl along with the yoghurt, mint, oregano, dill, oil, salt and the chopped vegetables. Mix thoroughly then add the flour a little at a time, until the mixture becomes a thick dough. Begin kneading, and if the dough is a little too stiff add a little water to it. Knead for at least 10 minutes then transfer the dough to a lightly-greased bowl, cover with a clean tea towel and set aside to ferment for between 5 and 6 days. Each day knock the dough back and knead well for at least 5 minutes before covering and setting aside again. Fermentation is over when the dough no longer puffs up (don't worry if the dough smells a little sour, this is normal and exactly what you want). At the end of this stage divide the dough into small balls, place all of these on a dry cloth and set aside in a warm and dry stop to dry out thoroughly. Turn the balls twice a day and each day divide the balls into 2 or 3 smaller balls. Traditionally they were sun-dried and if you have a conservatory or greenhouse this is the best place. After three or four days the balls should be dry. Crumble between your fingers and force through a sieve. Keep the powder in ziploc bags or in jars and store in the refrigerator until needed to make Tarhana soup.

Read more at Celtnet: Tarhana Dough Recipe from Turkey
Copyright © celtnet

try tarhana chips! it both tastes good and helps you keep fit

Medusa · May 6, 2014

Turkish Wedding Soup Is Called 'Düğün Çorbası'

The main ingredient

in wedding soup is mutton or lamb and its flavorful stock that's obtained after hours of slow cooking. Once the meat is falling apart inside a rich broth, the bones are discarded and the soup is seasoned with lemon juice and thickened with flour and egg yolks. The result is a creamy, satisfying soup with a pronounced lamb flavor countered by the slightest tang of lemon.

Wedding soup can be time consuming to prepare, especially when it's made in large quantities. Traditional Turkish weddings last for several days, especially in Turkey's rural provinces. Families and often entire villages get together for the event. Preparations, including those for the soup, begin days before.

Cooking the meat and broth take the most time. Once you have rich lamb stock and tender meat, the going gets easier.

The hot stock is then thickened with flour and seasoned with lemon juice. Finally, a drizzle of melted butter mixed with common Turkish spices is spooned over each serving. What you get is a surprisingly flavorful soup that looks just as wonderful as it tastes.

As it's often said in Turkey, the effort of preparing and eating wedding soup is worth it, and everyone should try it at least once in a lifetime. Just like marriage!

Prep Time: 10 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 40 minutes

Ingredients:

2.5 pounds/1 kilogram coarse chunks of lamb or mutton on the bone
10 cups water
2 large onions
extra lamb or beef broth
3 heaping tbsp. flour
3 eggs
juice of 2 lemons
3 tbsp. butter
1 tsp. hot red pepper flakes
1 tsp. tomato paste
1 tsp. dried basil
Preparation:

Peel the onions and put them whole into a large, covered pot. Add the lamb chunks along with the bones and 10 cups of water to the pot. Bring the mixture to a boil and cover the pan leaving the lid cracked. Allow the meat to boil for 10 to 15 minutes.

While the mixture is boiling, use a long-handled wire strainer or spoon to remove the foam and cooked blood that floats to the top. Once the foam is removed, reduce the heat, cover and let the meat simmer gently for about 1.5 hours.

When the meat is falling off the bones, remove the pot from the heat. Remove the meat and bones from the broth and set them aside. Let them cool down until the meat is cool enough to handle. Discard the onions.

Wearing rubber gloves, remove all the meat from the bones and discard them. Separate the meat into bite-sized pieces with your fingers, removing any grizzle, bone fragments and large pieces of fat.

Next, use a fine wire strainer to strain the broth to remove any unwanted debris. You should have about six cups of broth to work with. If you don't have enough, add extra beef or lamb broth to make six cups. Put the broth in a clean pot and bring it to a boil.

In a small bowl, combine the flour with a few spoons of water to make a thin paste with no lumps. Stir in a ladle or two of the broth. Add the salt, then slowly drizzle the mixture into the boiling broth while stirring constantly.

Add the meat pieces to the broth and continue to simmer gently for about 20 minutes more.

In another bowl, whisk the egg yolks with the lemon juice. Whisk in a ladle of the hot broth, then a second one. Drizzle the mixture slowly into the soup while stirring constantly. Bring the soup to a gentle boil once again for about one minute, then remove it from the heat.

Melt the butter in a small pan and stir in the tomato paste, red pepper and basil. Drizzle a spoonful of the butter mixture over the top of each bowl of soup just before serving.

Related Articles

Medusa · May 6, 2014

Lutherf said:
Are you kidding? Those little meatballs...Kofti?...are awesome!

You just need to get used to eating things that most Americans avoid...like vegetables.:lol:

he is jelly :mrgreen:

rhinefire · May 7, 2014

How come they all look slimy? And what is wrapped in those "grape leaves"?!

Medusa · May 7, 2014

rhinefire said:
How come they all look slimy? And what is wrapped in those "grape leaves"?!

it needs mastery..

Ingredients:
2 Tablespoons olive oil
2 medium onions, chopped
1 clove garlic, minced
1 cup uncooked long grain rice
4 scallions, finely chopped
2 Tablespoons minced fresh dill
2 Tablespoons finely chopped Italian parsley
2 Tablespoons minced fresh mint
1/2 teaspoon cinnamon
1/2 teaspoon allspice
3 Tablespoons toasted Pignoli nuts
3 Tablespoons raisins
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2/3 cup extra virgin olive oil
1/3 cup lemon juice
2/3 cup water, additional as needed
1 teaspoon sugar
Broken grape or lettuce leaves
1 8-ounce jar of grape leaves in brine (2 if the leaves are small)
Directions:
Heat a large skillet for 20 seconds. Add 2 Tablespoons of olive oil and heat for 10 seconds. Sauté the onion for 5 minutes. Add the garlic, sauté until the onions are lightly golden, and place in a 2-quart mixing bowl.
Soak the separated grape leaves in a bowl of warm water for 5 minutes while you make the filling.
Add the rice, scallions, dill, parsley, mint, cinnamon, allspice, pine nuts, and raisins to the onion mixture. Season with salt and pepper.
Remove the leaves from the bowl of water and rinse under cold running water. Separate the leaves and place them shiny side down on a board. If the leaves are small, place two together, overlapping at the stem end.
Place 2 teaspoons of the rice mixture near the stem end of the leaves and roll up the leaf once to cover the filling. Fold in both sides of the leaf and then tightly roll the leaf up toward the tip, making a neat roll.
Place some broken vine leaves or lettuce leaves in the bottom of a 4-quart pot or Dutch oven (so the rolls won't stick to the bottom of the pan) and then arrange the rolls in the pot seam side down. Repeat with the remaining leaves and filling, piling the rolls on top of each other as necessary.
Combine the remaining 2/3 cup oil, lemon juice, 2/3 cup of water, and sugar and pour the mixture over the rolls.
Place a weight (a heavy plate will do) on top of the rolls and simmer, covered, for 40 minutes. Check that the water mixture hasn't boiled off; if it has, add 1/2 cup water and cook another 10 minutes.
Cook for a total of 50 minutes, or until the rice in the rolls is tender.
Cool for about 1 hour, then remove the rolls from the pot.
Serve your delicious rolls cool or at room temperature.

Turkish Stuffed Grape Leaves (Dolmas) | Reform Judaism

mbig · Jun 5, 2014

Hünkar Beğendi

Picture from Yemek Blog looks best, but recipe in Turkish
Yemek Blog » Hünkar Be

Hunkâr Begendi (Eggplant Puree With Braised Lamb) Recipe - Taste.com.au
Looks very good too and Recipe is in English.

2 (800g each) lamb leg mini roasts, fat trimmed, cut into 3cm pieces
2 tablespoons olive oil
15g butter
2 brown onions, finely chopped
1 red capsicum, finely chopped
1 green capsicum, finely chopped
2 garlic cloves, finely chopped
1 teaspoon ground allspice
Pinch of cayenne pepper
500ml (2 cups) chicken stock
185ml (3/4 cup) passata (tomato pasta sauce)
3 dried bay leaves
2 (about 900g) eggplants
50g butter, extra
50g (1/3 cup) plain flour
500ml (2 cups) milk
70g (1 cup) finely grated parmesan
1 tablespoon lemon juice
1/4 cup fresh continental parsley

Step 1
Preheat oven to 180°C. Season the lamb. Heat half the oil in a flameproof casserole dish over high heat. Cook the lamb, in 3 batches, for 2-3 minutes each side or until browned. Transfer to a large plate.

Step 2
Reduce heat to medium. Melt butter in casserole dish. Stir the onion and combined capsicum for 5 minutes or until soft. Stir in garlic for 1 minute or until aromatic. Stir in the allspice and cayenne pepper. Add lamb, stock, passata and bay leaves. Bring to boil. Cover and bake for 2 hours or until lamb is very tender. Season.

Step 3
Meanwhile, preheat a barbecue grill or chargrill on high. Cook the eggplant, turning often, for 30-40 minutes or until charred. Cool for 5 minutes. Peel. Process flesh in a food processor until smooth. Melt the extra butter in a saucepan over medium-high heat until foaming. Stir in flour for 1-2 minutes or until the mixture bubbles. Remove from heat. Whisk in milk until smooth. Cook over medium-high heat, stirring, for 5 minutes or until the sauce thickens. Stir in the eggplant, parmesan and lemon juice. Season with salt.

Step 4
Serve the lamb with the eggplant puree and top with parsley.

mbig · Jun 5, 2014

Favorite starter.. or lunch.
Stuffed Baby eggplants

A TURKISH CLASSIC; EGGPLANTS STUFFED WITH ONION, GARLIC AND TOMATOES IN OLIVE OIL; IMAM BAYILDI
by Ozlem Warren on July 22, 2013 in Appetizers and Mezes, Vegetables Cooked in Olive Oil

A Turkish Classic; Eggplants stuffed with onion, garlic and tomatoes in olive oil; Imam Bayildi | Ozlem's Turkish Table

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Patlican, eggplants or aubergines are one of the most popular vegetables (actually fruit, as it has seeds in it) in Turkey; we must have over 200 recipes showcasing our beloved patlican, eggplant. I love this classic Turkish dish, Imam Bayildi or “Imam Fainted”, one of the most popular eggplant dishes at home. Legend says “Imam Fainted” either due to the shock or the pleasure at the quantity of the olive oil used in this dish! No doubt, eggplant loves olive oil and tastes so good in this Imam Bayildi.

The aubergines are gently poached in this dish with a generous mixture of onions, tomatoes and garlic. This dish is in the category of Vegetables cooked in olive oil, Zeytinyaglis in Turkish cuisine, where the vegetables are poached in olive oil and little water and served either cold or room temperature with a slice of lemon aside. It is delicious and refreshing for hot summer days, just melts in the mouth.

You can prepare Imam Bayildi ahead of time and the left overs can keep in fridge for 2-3 days. I used a little less olive oil here and added dried mint to the filling; the result was a light, utterly delicious and refreshing vegetarian course.

Serves 4
2 large (and slim, if possible) eggplants/aubergines
1 large onion, halved and finely sliced
3 tomatoes, finely chopped
3-4 garlic cloves, finely chopped
1 bunch of flat leaf parsley, finely chopped
60ml/4 tablespoons olive oil
Juice of ½ lemon
10ml/2 teaspoon sugar
5ml/1 teaspoon dried mint
Salt and black ground pepper to taste
Light olive oil (or canola oil) to shallow fry the eggplants/aubergines
Extra wedges of lemon to serve

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500x500xujlcencv.jpg.pagespeed.ic.oUE185Csf7.jpg

Medusa · Jun 5, 2014

mbig said:
Favorite starter.. or lunch.
Stuffed Baby eggplants

A TURKISH CLASSIC; EGGPLANTS STUFFED WITH ONION, GARLIC AND TOMATOES IN OLIVE OIL; IMAM BAYILDI
by Ozlem Warren on July 22, 2013 in Appetizers and Mezes, Vegetables Cooked in Olive Oil

A Turkish Classic; Eggplants stuffed with onion, garlic and tomatoes in olive oil; Imam Bayildi | Ozlem's Turkish Table

Patlican, eggplants or aubergines are one of the most popular vegetables (actually fruit, as it has seeds in it) in Turkey; we must have over 200 recipes showcasing our beloved patlican, eggplant. I love this classic Turkish dish, Imam Bayildi or “Imam Fainted”, one of the most popular eggplant dishes at home. Legend says “Imam Fainted” either due to the shock or the pleasure at the quantity of the olive oil used in this dish! No doubt, eggplant loves olive oil and tastes so good in this Imam Bayildi.

The aubergines are gently poached in this dish with a generous mixture of onions, tomatoes and garlic. This dish is in the category of Vegetables cooked in olive oil, Zeytinyaglis in Turkish cuisine, where the vegetables are poached in olive oil and little water and served either cold or room temperature with a slice of lemon aside. It is delicious and refreshing for hot summer days, just melts in the mouth.

You can prepare Imam Bayildi ahead of time and the left overs can keep in fridge for 2-3 days. I used a little less olive oil here and added dried mint to the filling; the result was a light, utterly delicious and refreshing vegetarian course.

Serves 4
2 large (and slim, if possible) eggplants/aubergines
1 large onion, halved and finely sliced
3 tomatoes, finely chopped
3-4 garlic cloves, finely chopped
1 bunch of flat leaf parsley, finely chopped
60ml/4 tablespoons olive oil
Juice of ½ lemon
10ml/2 teaspoon sugar
5ml/1 teaspoon dried mint
Salt and black ground pepper to taste
Light olive oil (or canola oil) to shallow fry the eggplants/aubergines
Extra wedges of lemon to serve

eggplant was one of my favorite vegs but l have developed allergic reactions to this, banana and some other quilly fruits and it causes my acid reflux to go worse .so l dont eat eggplant for a few years

mbig · Jun 8, 2014

Medusa said:
eggplant was one of my favorite vegs but l have developed allergic reactions to this, banana and some other quilly fruits and it causes my acid reflux to go worse .so l dont eat eggplant for a few years

You can eat Leeks I hope.
Very subtle onion and slightly sweet. Soft chew and silky texture.
Even better than the stuffed eggplants.

Zeytinyağlı Pırasa
http://sefsensin.com/tarif/1256/Zeytinyagli_Pirasa/

Materials
5 pcs leeks
2 onions
1/3 cup olive oil
2 carrots
1/2 teaspoon sugar
1 1/2 cups water
1/2 lemon
Salt

Description: 1 leek extracted, 2 cm. thick diagonal cut, washed. 2 Carrots are scraped, washed, half cm. cut into thick circles. 3 Before a saucepan carrots, leeks on, finely chopped onion, salt, sugar, fat and water are introduced. The valve is closed, boils reduce heat, cook until vegetables are tender. 4 Get into a serving dish, cooled, is served with lemon.

-

Medusa · Jun 8, 2014

mbig said:
You can eat Leeks I hope.
Very subtle onion and slightly sweet. Soft chew and silky texture.
Even better than the stuffed eggplants.

Zeytinyağlı Pırasa
Zeytinya

Materials
5 pcs leeks
2 onions
1/3 cup olive oil
2 carrots
1/2 teaspoon sugar
1 1/2 cups water
1/2 lemon
Salt

Description: 1 leek extracted, 2 cm. thick diagonal cut, washed. 2 Carrots are scraped, washed, half cm. cut into thick circles. 3 Before a saucepan carrots, leeks on, finely chopped onion, salt, sugar, fat and water are introduced. The valve is closed, boils reduce heat, cook until vegetables are tender. 4 Get into a serving dish, cooled, is served with lemon.

-

yes l like ! especially when it is served cold

APACHERAT · Jun 8, 2014

Americana. The Big Texan 72-oz. sirloin steak & sides.

Medusa · Jun 8, 2014

APACHERAT said:
View attachment 67167759
Americana. The Big Texan 72-oz. sirloin steak & sides.

this thread is not about american food .:lol:

APACHERAT · Jun 8, 2014

Medusa said:
this thread is not about american food .:lol:

My better half likes Medetrainian cusine and sometimes I need a dead cow on my plate.

mbig · Jun 8, 2014

APACHERAT said:
My better half likes Medetrainian cusine and sometimes I need a dead cow on my plate.

I've always been carnivore.
When I was young, dessert was a 7th Lamb Chop.. or the 1/2 of a 1 lb steak someone else couldn't finish.
So I get it!
I was on the Atkins diet and didn't know it. 6 hours a day of exercise and little but meat - thin as a rail.

But less and less as I pass thru middle age.
Thankfully, I'm not Bush and love Broccoli, Spinach, Brussel sprouts, etc,
When on the road, It's easy to find a good steak or burger, but try finding good vegetable dishes one increasingly appreciates for various reasons.

Anyway, back to the Topic and another really interesting flavored Turkish non-meat dish.
Celery Root which is prepared similarly to the Leeks and I like them served as a Combo.
And Yes Medusa, of course cold or room temp.
I've never even tried hot.

Almost Turkish Recipes: Celery Root Rounds with Carrot (Havuçlu Kereviz Halkalar

Love the smell of these raw

for 2 people
1 medium size celery root
1 similar size potato
1-2 carrots
1 medium onion, diced
1 cup frozen or canned green peas
1 tsp sugar
1 1/2 tsp salt
1/4 cup olive oil
1 cup water
juice of 1 lemon
1/4 cup fresh dill, finely chopped

-Peel celery root and potato and core the middle big enough for the carrots you will use with a corer or the top part of your peeler.
-Put the carrots in the holes and cut extra parts.
-Place celery root and potato in a bowl of water with half of the lemon juice to prevent darkening.
-In a broad pot heat olive oil and saute onion until soft.
-Carefully cut the celery root and potato in ~half inch rounds.
-Push the onion aside in the pot and place celery root and potato rounds in the pot side by side.
-Put the onions on top.
-Add green peas, sugar, salt, rest of the lemon juice, 1 cup water and cook on a little below the medium heat for 25-30 minutes.
-Let cool in the pot with the lid on.
-Sprinkle with fresh dill and serve.

Very Similar
Celery Root à la Turque (Zeytinyağlı Kereviz)
Almost Turkish Recipes: Celery Root à la Turque (Zeytinya

mbig · Jul 26, 2014

A Middle Eastern Variant that looks very good.
WSJ can be interesting besides finance...
http://online.wsj.com/news/articles...79572573652175920?mod=WSJ_article_exploremore
Young restaurateur doing well. Six at 31 yrs of age.

Larry McGuire's Saffron-Braised Chicken With Olives and Dukkah
This recipe from chef Larry McGuire of Jeffrey's and Josephine House in Austin, Texas, pairs chicken braised in saffron-scented white wine with briny green olives and a dusting of the Egyptian spice mix dukkah

A LITTLE NUTTY | Toasted pistachios give the spice mix sprinkled over this dish a rich,
round flavor and a pleasant crunch. Christopher Testani for The Wall Street Journal,
Food Styling by Jamie Kimm, Prop Styling by Carla Gonzalez-Hart; Illustration by Michael Hoeweler

"MIDDLE EASTERN FOOD IS what Austin, Texas-based chef Larry McGuire wants to eat right now. "Those spiced, herbal flavors work really well here because it's hot weather food," he said. For his first Slow Food Fast contribution, Mr. McGuire shares a recipe for a saffron-laced braise of chicken thighs, carrots and olives simmered in white wine and dusted with dukkah, a zesty Egyptian spice-nut mix with a nice hint of crunch.

At 31, Mr. McGuire owns six of the hottest restaurants in town with partner Thomas Moorman. The latest are Jeffrey's, a fine-dining institution spiffed up and reopened last year, and Josephine House, a casual spot in a cozy blue cottage next door. This dish is straight out of the Josephine House playbook: simple, satisfying. "It's what a home cook wishes they'd do," said Mr. McGuire. Now you can."
—Kitty Greenwald

Saffron-Braised Chicken With Olives and Dukkah
Total Time: 35 minutes Serves: 4

2 pounds chicken thighs and/or legs, bone-in and skin-on
Pinch of sweet paprika
½ teaspoon kosher salt, plus more for seasoning
1½ tablespoons olive oil
1 teaspoon saffron
1½ cups dry white wine
4 large carrots, cut into 2-inch-long sticks
1 large yellow onion, cut into ½-inch dice
6 large cloves garlic, peeled and lightly smashed
¾ cup pitted green olives (such as Castelvetrano)
2 bay leaves
2 tablespoons tomato paste
1½ cups chicken stock
1 cup pistachios
1 teaspoon cumin seeds
1 teaspoon coriander
½ teaspoon fennel seeds
½ teaspoon black peppercorns
Chopped parsley, for garnish
Juice of 1 lemon, plus 4 lemon wedges for garnish

1. Sprinkle chicken all over with paprika and salt. Heat oil in a medium Dutch oven over medium-high heat. Once hot, add chicken, skin-side down. Cook until skin crisps and browns, 5 minutes, then flip and cook 3 minutes more. Remove chicken from Dutch oven and set aside.

2. Meanwhile, place saffron in a small bowl, cover with white wine and let sit until saffron softens, 5 minutes.

3. Stir carrots, onions, garlic, olives and bay leaves into Dutch oven and season with salt. Cook over high heat until vegetables soften, about 4 minutes. Stir in tomato paste and cook until it coats vegetables, 1 minute.

4. Return chicken to pot, skin-side up. Add saffron-wine mixture and stock. Bring liquid to a simmer over high heat, then reduce heat to medium-low and cover pot. Braise chicken until cooked through, about 12 minutes.

5. Meanwhile, make dukkah: In a medium skillet over medium heat, toast pistachios, shaking often, 3 minutes. Transfer nuts to a food processor. Add remaining spices and ½ teaspoon salt to skillet and toast until aromatic, about 3 minutes. Transfer spices to food professor and pulse everything together until a coarse mixture forms.

6. Skim fat from braising pot. Season braising liquid with salt and lemon juice to taste. To serve, divide vegetables among four bowls and top with chicken. Spoon braising liquid over top and garnish with dukkah, chopped parsley and lemon wedges.

nota bene · Jul 26, 2014

This sounds yummy.

Medusa · Jul 26, 2014

mbig said:
A Middle Eastern Variant that looks very good.
WSJ can be interesting besides finance...
Larry McGuire's Saffron-Braised Chicken With Olives and Dukkah - WSJ
Young restaurateur doing well. Six at 31 yrs of age.

Larry McGuire's Saffron-Braised Chicken With Olives and Dukkah
This recipe from chef Larry McGuire of Jeffrey's and Josephine House in Austin, Texas, pairs chicken braised in saffron-scented white wine with briny green olives and a dusting of the Egyptian spice mix dukkah

A LITTLE NUTTY | Toasted pistachios give the spice mix sprinkled over this dish a rich,
round flavor and a pleasant crunch. Christopher Testani for The Wall Street Journal,
Food Styling by Jamie Kimm, Prop Styling by Carla Gonzalez-Hart; Illustration by Michael Hoeweler

"MIDDLE EASTERN FOOD IS what Austin, Texas-based chef Larry McGuire wants to eat right now. "Those spiced, herbal flavors work really well here because it's hot weather food," he said. For his first Slow Food Fast contribution, Mr. McGuire shares a recipe for a saffron-laced braise of chicken thighs, carrots and olives simmered in white wine and dusted with dukkah, a zesty Egyptian spice-nut mix with a nice hint of crunch.

At 31, Mr. McGuire owns six of the hottest restaurants in town with partner Thomas Moorman. The latest are Jeffrey's, a fine-dining institution spiffed up and reopened last year, and Josephine House, a casual spot in a cozy blue cottage next door. This dish is straight out of the Josephine House playbook: simple, satisfying. "It's what a home cook wishes they'd do," said Mr. McGuire. Now you can."
—Kitty Greenwald

Saffron-Braised Chicken With Olives and Dukkah
Total Time: 35 minutes Serves: 4

2 pounds chicken thighs and/or legs, bone-in and skin-on
Pinch of sweet paprika
½ teaspoon kosher salt, plus more for seasoning
1½ tablespoons olive oil
1 teaspoon saffron
1½ cups dry white wine
4 large carrots, cut into 2-inch-long sticks
1 large yellow onion, cut into ½-inch dice
6 large cloves garlic, peeled and lightly smashed
¾ cup pitted green olives (such as Castelvetrano)
2 bay leaves
2 tablespoons tomato paste
1½ cups chicken stock
1 cup pistachios
1 teaspoon cumin seeds
1 teaspoon coriander
½ teaspoon fennel seeds
½ teaspoon black peppercorns
Chopped parsley, for garnish
Juice of 1 lemon, plus 4 lemon wedges for garnish

1. Sprinkle chicken all over with paprika and salt. Heat oil in a medium Dutch oven over medium-high heat. Once hot, add chicken, skin-side down. Cook until skin crisps and browns, 5 minutes, then flip and cook 3 minutes more. Remove chicken from Dutch oven and set aside.

2. Meanwhile, place saffron in a small bowl, cover with white wine and let sit until saffron softens, 5 minutes.

3. Stir carrots, onions, garlic, olives and bay leaves into Dutch oven and season with salt. Cook over high heat until vegetables soften, about 4 minutes. Stir in tomato paste and cook until it coats vegetables, 1 minute.

4. Return chicken to pot, skin-side up. Add saffron-wine mixture and stock. Bring liquid to a simmer over high heat, then reduce heat to medium-low and cover pot. Braise chicken until cooked through, about 12 minutes.

5. Meanwhile, make dukkah: In a medium skillet over medium heat, toast pistachios, shaking often, 3 minutes. Transfer nuts to a food processor. Add remaining spices and ½ teaspoon salt to skillet and toast until aromatic, about 3 minutes. Transfer spices to food professor and pulse everything together until a coarse mixture forms.

6. Skim fat from braising pot. Season braising liquid with salt and lemon juice to taste. To serve, divide vegetables among four bowls and top with chicken. Spoon braising liquid over top and garnish with dukkah, chopped parsley and lemon wedges.

l feel hungry but again it is late night

mbig · Sep 16, 2014

Medusa said:
l feel hungry but again it is late night

Great looking chicken and nice version of Pilaf.

Whole Baked Chicken "Sultan Court Style"
http://www.recipesfantasy.com/content/Whole-Baked-Chicken--Sultan-Court-Style.aspx

Whole baked chicken is a great recipe and you will be conquered by the Turkish style of cooking, the aromatic and spicy taste. The chicken is stuffed with a pilaf with mushrooms and has a crispy crust, contrasting with delicious juicy meat.

Ingredients:
-a large whole chicken
-a cup of rice
-a can of mushrooms
-an onion
-5-6 Cloves of garlic
-tomato paste
-pepper paste (optional)
-2 Carrots
-some potatoes
-2 celery stalks

Boil the whole chicken in water with salt for 15 minutes.
Add in water a clove to taste.

Make the pilaf with mushrooms. Mince onions and fry them, add the mushrooms, the rice. Add chicken soup and cook over low heat until rice is cooked well.

Fill the chicken with pilaf. Make a thick sauce of ground garlic, pepper paste, 2 tablespoons olive oil, 5 tablespoons tomato sauce, salt. Grease the chicken on all sides. Season chicken with paprika and pepper.

Hit the oven to 180 degrees Celsius. Oil a pan. Put chicken in the pan, add the potatoes cut into large chunks, carrots and celery. Add a small amount of chicken soupin the tray.

Grease the chicken occasionally with sauce. It's ready in about 50 minutes, when vegetables are cooked and brown the chicken is good.

Serve with remaining baked pilaf and vegetables.

Bon appetite!

Medusa · Sep 19, 2014

mbig said:
Great looking chicken and nice version of Pilaf.

Whole Baked Chicken "Sultan Court Style"
Whole Baked Chicken " Sultan Court Style" - Recipe explained step-by-step and with pictures

Whole baked chicken is a great recipe and you will be conquered by the Turkish style of cooking, the aromatic and spicy taste. The chicken is stuffed with a pilaf with mushrooms and has a crispy crust, contrasting with delicious juicy meat.

Ingredients:
-a large whole chicken
-a cup of rice
-a can of mushrooms
-an onion
-5-6 Cloves of garlic
-tomato paste
-pepper paste (optional)
-2 Carrots
-some potatoes
-2 celery stalks

Boil the whole chicken in water with salt for 15 minutes.
Add in water a clove to taste.

Make the pilaf with mushrooms. Mince onions and fry them, add the mushrooms, the rice. Add chicken soup and cook over low heat until rice is cooked well.

Fill the chicken with pilaf. Make a thick sauce of ground garlic, pepper paste, 2 tablespoons olive oil, 5 tablespoons tomato sauce, salt. Grease the chicken on all sides. Season chicken with paprika and pepper.

Hit the oven to 180 degrees Celsius. Oil a pan. Put chicken in the pan, add the potatoes cut into large chunks, carrots and celery. Add a small amount of chicken soupin the tray.

Grease the chicken occasionally with sauce. It's ready in about 50 minutes, when vegetables are cooked and brown the chicken is good.

Serve with remaining baked pilaf and vegetables.

Bon appetite!
[/QUOT

late night and you do it to me

mbig · Oct 5, 2014

Medusa said:
late night and you do it to me

Jessica Koslow's Recipe for Rosemary Lamb Kofte With Creamed Corn
This recipe from Sqirl in Los Angeles pairs spicy Middle Eastern-style lamb meatballs cooked on rosemary-sprig skewers with a creamy corn sauté
Jessica Koslow's Recipe for Rosemary Lamb Kofte With Creamed Corn - WSJ

HERBAL ACUITY | Skewered with Rosemary Sprigs, the lamb absorbs the herb's perfume as it cooks

WHAT'S A GOOD match for lamb kofte, the Middle Eastern meatball of minced lamb? Another chef might go with pita, perhaps a dollop of yogurt—classic accompaniments. But Jessica Koslow has other ideas.

The cuisines of the Middle East have intrigued Ms. Koslow for as long as she's been cooking, but it wasn't until she worked as a pastry chef in Atlanta 9 years ago that she fell in love with the foods of the American South. Today, these are among the far-flung influences in evidence at her Los Angeles cafe, 'Sqirl'.

And so, for her second Slow Food Fast contribution, Ms. Koslow pairs kofte with creamed corn, a Southern mainstay. She molds the minced lamb, boldly spiced with cumin, coriander, fennel and paprika, around rosemary-sprig skewers, and then browns the kebabs in a searing-hot pan. Seasoned with Aleppo pepper and sumac, staples of the Middle Eastern pantry, the corn is right at home next to the kofte, but also surprising; a generous glug of heavy cream tempers the lively spicing nicely.
[......]

Recipe and prep at link

mbig · Dec 20, 2014

Medusa said:
late night and you do it to me

Bamiya Con Tomate – Okra Sephardic style
http://ronitpenso.wordpress.com/2013/04/07/bamiya-con-tomate-okra-sephardic-style/

"....This okra dish origin is from my Sephardic grandmother, who was born in Izmir. Her family moved to Turkey when the Jews of Spain were expelled in 1492 (the very same year in which Columbus discovered America, with all its culinary treasures, such as tomatoes, potatoes and peppers.)

What is “Sephardic”, you might ask? Spain in Hebrew is “Sepharad” and so, those who left Spain were therefore called “Sepharadim”. They have kept their Spanish language (called Ladino), as a way to keep communication going on between all the communities of those Sepharadim. Ladino later on absorbed words and terms from the languages of the countries where they have found refuge at. In the same manner, the Sephardic cooking traditions they have carried with them, were influenced by the cuisines of their adoptive countries. This is why in Turkey, they have used the Turkish term “Bamiya” for okra and added the Ladino “con tomate”, i.e. “with tomatoes”.

Sephardic cooks always prefer to put the emphasis on the ingredient itself, and use very little spices, if any. In this dish, the way the okra is prepared prior to cooking is what keeps it whole throughout the cooking and baking, and gives it a distinctive taste and texture. The long bake caramelizes the okra and the sauce – and the result is mouth watering.

The dish is great warm or cold. It can be served as is, or on white rice. It is also wonderful as a side dish for roasted chicken, grilled beef or fried fish.

Makes: 4-6
Prep time: 30 minutes
Baking time: 3 1/2 hours

1.3 Lbs (600 grams) fresh young okra pods
4 Tbs olive oil
2 cloves garlic, sliced thin
2 Tbs tomato paste
1 tsp salt
¼ tsp freshly ground black pepper

1. Preheat oven to 225F (110C). Wash the okra and let dry on paper towels.
2. With a sharp knife, cut the wider end in a cone shape. Make sure not to cut all the way through, as otherwise, the okra will lose its shape while cooking and the dish will become slimy.

Lots more Pix

3. Heat the oil in a large deep pan and add the garlic. Fry very lightly, just until the garlic warms up but does not change color.
4. Add the prepared okra pods, tomato paste, salt and pepper. Add water just up to the okra level. Mix gently.

5. Bring to a boil, reduce heat to medium-low and cook for 5 minutes. Cover the pot and cook and for 5 more minutes. Taste and adjust seasoning.

6. Place the pot in the oven and bake for 3 hours. Remove the lid and bake for 30 minutes. Turn off the heat, but keep the pot in the oven for 30 minutes longer. Serve warm or cold.

http://ronitpenso.wordpress.com/2013/04/07/bamiya-con-tomate-okra-sephardic-style/

Medusa · Dec 20, 2014

mbig said:
Bamiya Con Tomate – Okra Sephardic style

"....This okra dish origin is from my Sephardic grandmother, who was born in Izmir. Her family moved to Turkey when the Jews of Spain were expelled in 1492 (the very same year in which Columbus discovered America, with all its culinary treasures, such as tomatoes, potatoes and peppers.)

What is “Sephardic”, you might ask? Spain in Hebrew is “Sepharad” and so, those who left Spain were therefore called “Sepharadim”. They have kept their Spanish language (called Ladino), as a way to keep communication going on between all the communities of those Sepharadim. Ladino later on absorbed words and terms from the languages of the countries where they have found refuge at. In the same manner, the Sephardic cooking traditions they have carried with them, were influenced by the cuisines of their adoptive countries. This is why in Turkey, they have used the Turkish term “Bamiya” for okra and added the Ladino “con tomate”, i.e. “with tomatoes”.

Sephardic cooks always prefer to put the emphasis on the ingredient itself, and use very little spices, if any. In this dish, the way the okra is prepared prior to cooking is what keeps it whole throughout the cooking and baking, and gives it a distinctive taste and texture. The long bake caramelizes the okra and the sauce – and the result is mouth watering.

The dish is great warm or cold. It can be served as is, or on white rice. It is also wonderful as a side dish for roasted chicken, grilled beef or fried fish.

Makes: 4-6
Prep time: 30 minutes
Baking time: 3 1/2 hours
1.3 Lbs (600 grams) fresh young okra pods
4 Tbs olive oil
2 cloves garlic, sliced thin
2 Tbs tomato paste
1 tsp salt
¼ tsp freshly ground black pepper

1. Preheat oven to 225F (110C). Wash the okra and let dry on paper towels.
2. With a sharp knife, cut the wider end in a cone shape. Make sure not to cut all the way through, as otherwise, the okra will lose its shape while cooking and the dish will become slimy.

3. Heat the oil in a large deep pan and add the garlic. Fry very lightly, just until the garlic warms up but does not change color.
4. Add the prepared okra pods, tomato paste, salt and pepper. Add water just up to the okra level. Mix gently.

5. Bring to a boil, reduce heat to medium-low and cook for 5 minutes. Cover the pot and cook and for 5 more minutes. Taste and adjust seasoning.

6. Place the pot in the oven and bake for 3 hours. Remove the lid and bake for 30 minutes. Turn off the heat, but keep the pot in the oven for 30 minutes longer. Serve warm or cold.

there are so many reasons for us to get along with each other :2razz:

turkish food

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