Articles filed under Turkish
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Kadayif: shredded pastryNov 4, 2021 3:01 PM - For syrup: In a heavy saucepan, combine sugar, water, cinnamon and lemon juice. Cook over medium heat until sugar dissolves, stirring constantly. Bring to a boil, reduce heat and simmer uncovered about 15 minutes or until temperature reaches 220 degrees. Remove from heat and let cool to room temperature. For the filling: In heavy saucepan over medium heat, combine cream and sugar, stirring until sugar is dissolved. Blend cornstarch and milk, add to cream mixture. Continue cooking and stirring until small bubbles form around edge of pan and mixture begins to thicken, 20-30 minutes. Filling should be the consistency of pudding. Remove from heat and let cool.
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Mediterranean Delight DipNov 18, 2021 9:06 PM - Mediterranean Delight DipHummus (recipe follows) 3/4 cup diced, seeded tomato2 tablespoons chopped, pitted Greek olives2 teaspoons olive oil 3/4 teaspoon dried oregano leaves 1/4 teaspoon salt 1/8 teaspoon pepper 3/4 cup chopped, seeded cucumber 3/4 teaspoon dried dill weed 1/4 cup fat-free plain yogurt6 pita breads, cut into trianglesSpoon hummus onto large plate or serving platter, leaving a border around edge of plate.Combine tomatoes, olives, olive oil, oregano, salt and pepper; spoon mixture over hummus, leaving a border of hummus showing. Spoon combined cucumber and dill weed over tomatoes, leaving a border of tomatoes showing. Spoon yogurt over cucumbers. Serve with pita triangles.Serves eight.Nutrition values per serving: 237 calories, 5 g fat, 41 g carbohydrates, 4 g fiber, 9 g protein, 0 cholesterol.American Dry Bean Board
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Turkish Kofta with Tomato Sauce and Yogurt SauceNov 18, 2021 9:01 PM - Turkish Kofta with Tomato Sauce and Yogurt Sauce 1/2 cup plus 1/3 cup plain yogurt2 garlic cloves, mincedSalt to taste2 slices white bread, crusts removed1 pound lean ground beef or lamb 1/8 cup grated onion2 garlic cloves, minced1 egg2 teaspoons paprika, divided 1/2 tablespoon cuminAbout 3 tablespoons, finely chopped Italian parsley, divided 3/4 tablespoon virgin olive oil1 1/4 cups fresh tomatoes, peeled, seeded and choppedFresh cracked pepper2 pita breads (about 2 ounces each)4 tablespoons ( 1/2 stick) butterWhisk together yogurt, garlic and salt. Cover and refrigerate.Soak bread briefly in enough cold water to cover and squeeze out excess. With your hands, combine bread with beef, onion, garlic, egg, 1 1/2 teaspoons paprika, cumin, and 2 2/3 tablespoons parsley. Mix well for 2 minutes. Cover and chill for 30 minutes.For the tomato sauce: Heat oil in saucepan. Stir in tomatoes. Cook 1 minute. Mash to a puree if needed. Add salt and pepper. Keep warm.Heat broiler. Divide meat into four portions. Shape each into a sausage-type shape, flatten slightly into oval shape. Broil 6 minutes per side or until done (meat will not be pink).Meanwhile, warm pitas and cut into cubes. Divide among four warmed plates. Cut each kofta into 4 or 5 slices, place on top of pitas. Spoon on tomato sauce. Top with yogurt sauce.Melt butter and add remaining 1/2 teaspoon paprika and 1 1/2 teaspoons parsley. Drizzle over dishes. Sprinkle on red pepper to taste if desired. Serve immediately.Serves four.Nutrition values per serving: 568 calories, 38 g fat, 28 g carbohydrates, 2 g fiber, 29 g protein, 169 mg cholesterol, 329 mg sodium.
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Hungarian Pork ChopsNov 18, 2021 8:51 PM - Hungarian Pork Chops1 teaspoon paprika 3/4 teaspoon drained dill-weed, crumbled 1/2 teaspoon caraway seeds 1/2 teaspoon onion powder 1/2 teaspoon garlic powderVegetable oil spray4 loin pork chops, cut 1/2-inch thick (about 4 ounces each), all visible fat removed 1/2 cup water 1/2 cut nonfat or light sour cream 1/2 teaspoon salt2 tablespoons finely chopped green onions (green and white parts)In a small bowl, stir together paprika, dill-weed, caraway, onion powder and garlic powder. Rub half the mixture (about 1 teaspoon) on one side of pork chops).Heat a large, heavy nonstick skillet over medium-high heat. Remove from heat and spray with vegetable oil spray (being careful not to spray near a gas flame). Cook pork chops with seasoned side down over medium heat for 4 minutes. Rub top side with remaining mixture. Turn pork chops over and cook for another 4 to 5 minutes, or until no longer pink in center. Transfer to a serving platter and cover with aluminum foil to keep warm.Increase heat to high. Add water, scraping skillet to release pan residue. Boil for 1 to 2 minutes, or until liquid is reduced to 1/4 cup. Reduce heat to low.When boiling stops, whisk in sour cream and salt. Cook for 2 to 3 minutes, or until heated through, whisking constantly. Don't boil.To serve, spoon sauce over pork and sprinkle with green onions.Serves four.Nutrition values per serving: 187 calories, 6 g fat, 7 g carbohydrates, 0 g fiber, 25 g protein, 60 mg cholesterol, 219 mg sodium."The American Heart Association Low-Salt Cookbook" (2001 Clarkson Potter)
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Turkey Tikka MasalaNov 18, 2021 8:28 PM - Turkey Tikka Masala ¼ cup plain yogurt3 teaspoons ginger, minced3 teaspoons garlic, crushed¼ teaspoon white pepper¼ teaspoon cumin powder ¼ teaspoon nutmeg ¼ teaspoon green cardamom powder ¼ teaspoon turmeric 3 tablespoons lemon juice 4 tablespoons vegetable oil 2 pounds cooked turkey Sauce 2 pounds tomatoes, chopped 5 ounces tomato paste 10 ounces tomato puree4 ½ cups water 2 teaspoons ginger paste 2 teaspoons garlic paste 2 teaspoons green chiles, deseeded and chopped 1 tablespoon chili powder 2 teaspoons cloves 8 green cardamom pods Salt to taste 3 tablespoons butter 2/3 cup cream Honey to taste, if needed 1 teaspoon fenugreek 2 teaspoons ginger, juliennedWhisk together the yogurt, ginger, garlic, white pepper, cumin, nutmeg, cardamom powder, chili powder, turmeric, lemon juice and vegetable oil. Cube the turkey and stir into marinade. Marinate several hours or overnight in the refrigerator.For the sauce: In a pot over medium heat, mix the tomatoes, tomato paste and tomato puree and add all the water. Add the ginger and garlic paste, green chiles, chili powder, cloves, cardamom and salt. Cook over low heat until reduced to a thick sauce.Strain the sauce and bring to a boil. Add butter and cream. Stir. If sauce tastes sour, add honey to taste.Remove the turkey from the marinade and add to the sauce. Sim-mer until the turkey is heated through. Add fenugreek and ginger.Serves four.Sudip Ghosh, Indian Garden, Schaumburg
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Brown Rice with Cashew NutsNov 18, 2021 8:13 PM - Brown Rice with Cashew Nutsand Cranberries1 pound brown rice (2 1/2 cups; medium or long grain is best, but any can be used) 6 cups water2 tablespoons canola oil 1/2 Spanish onion, chopped 2 tablespoons minced ginger 3 garlic cloves, minced 1 cup dried cranberries 1 cup roasted unsalted cashew nuts Salt, to taste 1/2 cup minced parsley 3 scallions, dicedPlace the rice in a large skillet and toast over a high flame for 1 minute, stirring constantly to prevent burning. Add 6 cups water and bring to a strong simmer. Cover and cook for 30 minutes, or until the rice is tender. Set aside.Heat the oil in a large skillet over a high flame. Add the onion and saute for 2 minutes. Add the ginger and saute for 1 minute, then add the garlic and cranberries and cook for another 2 to 4 minutes, or until heated through.Add the rice, cashew nuts and salt, to taste. Cook for 30 seconds, stirring constantly. Remove from the heat and stir in parsley and scallions. Serve immediately.Serves eight."The Healthy Table" by Luiz Ratto (2003, ReganBooks, $27.50.)
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Lamb CurryNov 18, 2021 8:10 PM - Lamb Curry 1/8 cup fresh ginger, chopped 1/4 cup fresh garlic, chopped 1/4 cup of water3 tablespoons canola oil3 medium onions, diced2 to 3 chopped green chile peppers or serrano peppers3 medium tomatoes, diced3 to 4 bay leaves 1 teaspoon ground black pepperSalt to taste2 to 3 teaspoons curry powder4 pounds leg of lamb cut into one-inch pieces1 can (14 1/2 ounces) chicken broth 1/2 cup white wine1 to 2 teaspoons garam masalaIn a food processor, grind the ginger, garlic and water. In a Dutch oven heat the oil and saute the onions, peppers, tomatoes, bay leaves, black pepper and salt. After onions are translucent, add curry powder and stir frequently for five minutes.Add ginger and garlic mixture and stir for five more minutes. Add lamb and stir mixture thoroughly until lamb is completely coated and browned. Stir in chicken broth and wine. Cover curry and simmer for 35 minutes, stirring occasionally. Add garam masala and continue cooking for 10 minutes. Serve with basmati rice.Serves 12 to 16.Cook's note: The butcher at your supermarket will cut a whole leg of lamb in half and cube it. Nutrition values per serving: 259 calories, 18 g fat, 5 g carbohydrates, 1 g fiber, 18 g protein, 69 mg cholesterol, 162 mg sodium.
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