Lamb with spring onion and herbs

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You are already realizing that Turkish food is very spicy and somewhat spicy; In addition, lamb and rice are essential parts of many of the recipes.
In the dish of today, not to be outdone, we incorporate the lamb meat and rice with a delicious mix of herbs that elevate the recipe to another level. The red wine syrah is a good choice to accompany.

Ingredients for 6 people

  • 1.5 kg of leg of lamb boneless.
  • 2 bundles of chives clean and cut into slices.
  • 1 handful of fresh and chopped dill.
  • 1 large onions cut into quarters.
  • 300 ml of water.
  • 2 tablespoons of extra virgin olive oil.
  • Salt and pepper to taste.
  • Cooked rice to accompany.

Preparation in 3 steps

  1. Remove all excess fat from the meat and place the lamb in a large clay pot. Add the onion, dill and onion and pour over the water and oil. Salpiméntalo.
  2. Cover the casserole and let it cook over medium-high heat almost until it is boiled, then lower the temperature and keep cooking for 2-3 hours until the meat is tender. You can add more water if necessary.
  3. Remove the casserole from the heat and after letting it rest for 10 minutes, serve it accompanied by white rice.


Stuffed lamb and rice

For this recipe I’m going to write just one thing: You must try it, it’s spectacular. All people who prefer to avoid the combination of sweet and savory flavors are excluded from the previous comment. Although still, you should try it.

Ingredients for 6 people

  • 75 g of long grain white rice
  • 18 large and pitted apricot apricots
  • 2 tablespoons of olive oil
  • 175g of minced lamb meat
  • 1/2 teaspoon ground allspice
  • Salt and pepper to taste
  • 2 tablespoons of sugar
  • 6 tablespoons of water
  • 1 tablespoon butter

Preparation in 6 steps

  1. Put the rice in a bowl and cover it with boiling water and let it stand for half an hour. Now pass it by the jet of cold water and drain it well.
  2. Place the dried apricots in a bowl, cover them with boiling water but just let them soak for 10 minutes. Along with the liquid, place them in a saucepan and bring them to a boil, then lower the heat and cook for 15 minutes.
  3. Heat the oil in a skillet over medium heat and fry the meat for 2-3 minutes. Remove it from the pan and add the rice. Let it cool, add the allspice, salt and pepper and mix well. Open the dried apricots and fill them.
  4. This is the moment when – while filling the dried apricots – you decide who you are going to share this delicacy with. Think well of your company and choose someone who is capable of bringing a dessert that is worthy. Choose classical music to cook, Bach will be fine, but Chopin is not far behind. For the moment of eating, choose a place near the window -if you have it- and put Queen’s Rhapsody Bohemia at half volume. It will be unforgettable.
  5. Once the dried apricots are filled, melt the butter in a saucepan. Remove from heat and place the stuffed dried apricots on the base of the pan. Bring water and sugar to a boil in a saucepan. Remove the saucepan from the fire once the sugar is dissolved and pour the syrup over the dried apricots.
  6. Boil all over medium heat for about 5 minutes. Cover the pan, lower the heat to a minimum and cook it for 30 minutes more, letting steam escape from time to time. After a while, remove the pan from the heat and let it rest for about 10 minutes. It can be served cold or hot.

Lamb Pilaf

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Pilaf or pilaw is a typically traditional Indian way of cooking rice, with beef or beef, usually accompanied by tea and some spicy seasoning. However the invention of such preparation is attributed to Turks or Persians. In any case, the pilaf variants are frequent throughout the Middle East, the Near East, the Caucasus region and the Balkan Peninsula.

Ingredients for 6 people

  • 3 tablespoons olive oil
  • 1 large chopped onion
  • 500 g of lean lamb meat, cut into cubes
  • 1/2 teaspoon ground cinnamon
  • Salt and pepper to taste
  • 2 tablespoons of tomato concentrate
  • 2 tablespoons chopped parsley
  • 2 tablespoons pine nuts
  • 2 tablespoons raisins
  • 500 liter of water
  • 500 g of long grain rice that is washed and drained

Preparation in 4 steps

  1. In a pan heat the oil and fry the onion for about 5 minutes, until tender and lightly browned. Now add the meat cubes and continue sautéing until golden brown. Cover the pan and let it simmer for about 10 minutes.
  2. Now add the tomato concentrate (more than once I used natural tomato passed through a food crusher, it goes very well), and water to cover the entire mixture. Add the parsley, pine nuts and raisins. Bring everything to a boil, lower the temperature and cook slowly for 1 and a half hours, until the meat is tender and the sauce has thickened.
  3. While you spend this hour and a half, remember the following: Only if you allow yourself the luxury of dreaming, your dreams may one day become a reality.
  4. Add the water and add the rice, little by little. Bring to a boil and then lower the temperature, cover the pan and cook over low heat for about 20 minutes without stirring. Remove from heat and let stand about 5 minutes before serving.


Zucchini fritters

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I had not imagined how good the courgettes can be in the form of a donut. They are an excellent choice of starter, and for my personal taste, accompanied by beer stout touch perfection.
As you will see, it is an easy, inexpensive recipe.

Ingredients for 4 people

  • 450 g of zucchini.
  • 1 teaspoon salt.
  • 8 teaspoons chopped onion. (the green part).
  • 1 small grated onion.
  • 8 tablespoons chopped fresh dill.
  • 4 tablespoons chopped parsley
  • 120 g of crumbled feta cheese.
  • 4 beaten eggs.
  • 150 g of flour.
  • Salt and pepper
  • Olive oil

Preparation in 3 steps

  1. Grate the zucchini on a drain, salt it and let it drain for half an hour.
  2. put the zucchini in a bowl with the onion, the onion, the dill, the parsley, the feta cheese, the eggs and the flour; salt the mixture.
  3. Heat a little olive oil in a skillet over medium heat (not much needed). Spoon the mixture into the oil and cook in batches for 5-6 minutes or until golden brown on the outside. Remove from heat, let them drain a few minutes and serve them still hot.

Cheese Boreks

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While this is a Turkish food blog, and the Boreks are; their history places them in the culinary repertoire of half Eastern Europe, with more emphasis on the former Yugoslavia, Albania and, of course, Turkey.
The ingredients are almost the same in all countries, which varies substantially is the presentation on the plate.
Indifferent to its origin, its flavor stands out for the combination of cheeses and pine nuts; and they work very well as an entree.

Ingredients for 15 boreks (4 people)

  • 10 sheets of phyllo dough.
  • 50 g of butter without molten salt

For the filling

  • 175g of crumbled feta cheese
  • 175 g of ricotta cheese
  • 2 tablespoons toasted pine nuts in a pan
  • 4 tablespoons chopped parsley
  • 1 beaten egg
  • Pepper to taste to season.

Preparation in 5 steps

  1. Stack the sheets of phyllo dough and cut them into 3 piles of about 15 cm x 30 cm. Cover them with a damp kitchen towel.
  2. Put feta cheese and ricotta, all together, in a bowl. Add the pine nuts, the parsley, the pepper and the beaten egg.
  3. Put a strip of phyllo dough on the work table and spread it with a little of the melted butter, and place another strip of dough on top. Place a spoonful of filling leaving approximately 1 cm of space to the edges.
  4. Roll the pasta with the filling inside and then fold the edges inwards. Seal the edges with a little melted butter, and place the borek on a greased baking sheet. Repeat the process with the rest of the ingredients.
  5. Bake the rolls for about 20 minutes with the oven at 180º or until you see them golden. Serve them hot.