Stuffed zucchini

This recipe evokes directly to my childhood. It was my favorite food, and my mother prepared it masterfully with a variant of round zucchini . In Argentina, the huge mass of immigration in turbulent times of the twentieth century has left a great cultural mix and an immense culinary heritage, including Turkish food.

Ingredients for 4-6 people

  • 1kg of zucchini without stem.
  • 2 tomatoes cut into slices.
  • 150 ml of extra virgin olive oil.
  • 300 ml of water.
  • 1 teaspoon of sugar
  • Salt to taste.

For the filling

  • 350 g of onion cut into rings.
  • 3 tablespoons of extra virgin olive oil.
  • 2 cloves of garlic, large, chopped.
  • 1 handful of chopped parsley
  • 350 g of tomato without seeds and diced.

Preparation in 4 steps

  1. Wash the zucchini, dry them and let them drain for about 30 minutes so they are tender.
  2. Prepare the filling. Heat the olive oil in a large skillet over medium heat and sauté the onion rings until tender but not browned. Add the garlic and stir 1 more minute. Remove the pan from the heat and add the tomato and parsley. Add salt to taste and stir.
  3. Make a hole in the end of a zucchini and, carefully, remove the pulp trying not to pierce the skin. Fill the zucchini with the onion and tomato mixture.
  4. Place the tomato slices in a large saucepan and place the zucchini on top. Mix the olive oil with 300 ml of water, sugar and a little salt. Cover the saucepan hermetically and let it simmer 1 and 1/2 hour until tender. Serve at room temperature.

Cucumber and yogurt salad

Responding to Jairo’s request from Colombia, I leave the recipe for the cucumber and yogurt salad that I have among my notebooks and kitchen notes. It only differs in some details of the recipe that you have sent me, Jairo. Thank you very much for the inconvenience of sitting down to read the blog.

Ingredients for 6 people

  • 1 large and firm cucumber. Peeling and ginning. Cut into cubes.
  • Salt
  • 2 cloves of garlic
  • 450 ml of creamy natural yogurt.
  • White pepper.
  • 3 tablespoons minced mint. A few twigs to decorate.

Preparation in 3 steps

  1. Salt the cucumber cubes and leave them in the drainer for 30 minutes.
  2. Mash the garlic in a mortar with a little salt. Add 2 tablespoons of yogurt, add the resulting mixture to the rest of the yogurt and stir well. Season with pepper. Add the minced mint.
  3. Drain the cucumber and add the yogurt mixture. Keep in the refrigerator for 1 hour. Serve it garnished with sprigs of fresh mint.

Cordero

Straight Nº 20 Pilaf of lamb 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.

ENJOY! 

Spiced lamb with chickpeas

Image result for Spiced lamb with chickpeas

The cultural influence of Syria in the north of Argentina has made the lamb and the kid an essential part of the basic diet in those latitudes that gave birth to me. I have eaten lamb for years and I have tried it in a thousand ways and, now that we are in the winter, it seems like a very good decision for the cold days of the beginning of the year. Highly recommended with red wine with the Syrah strain.

Ingredients for 6 people

  • 175 g of chickpeas that can be preserved
  • 4 tablespoons of olive oil
  • 900 g of lamb shoulder cut into cubes
  • 1 large onion cut into rings
  • 350 g of aubergines cut into cubes
  • 1 teaspoon ground English pepper
  • 450g of peeled and sliced ​​tomatoes
  • 2 cloves garlic crushed
  • 2 tablespoons chopped fresh mint
  • 150 ml of natural yogurt
  • Spicy pilaf rice to serve. Although it may be another white rice.

Preparation in 4 steps

  1. If you have canned chickpeas, wash them and reserve them. If they are dry chickpeas, let them soak with water overnight or at least 3 hours and bring them to a boil for 1 hour until they are tender.
  2. Heat the oil in a saucepan and fry the meat cubes until golden brown. Remove them and reserve them.
  3. Add the onion and eggplant to the pan, sautéing them for about 5 minutes until they turn golden. Add the allspice and then add the tomato, garlic and mint. Add the chickpeas and the meat to the saucepan. Add 500 ml of water (or chickpea water) and stir well.
  4. Cook on medium low heat and cook for 30 minutes with the saucepan covered and then 45 minutes more with the saucepan uncovered until the sauce thickens. Add the yogurt and serve immediately with the rice.

ENJOY! 

Aubergine cream

Image result for crema de berenjena

And continuing with the starters, and with the aubergines; I leave you a recipe that although it appears in my annotations and in my books as of Turkish origin, I have been able to access information that says that the Lebanese already knew it and ate it centuries before the Ottomans.
Whatever its origin, this sauce is very good to wait for the main dish with the famous “pica, pica”.

 

Ingredients for 4 people

  • 2 eggplants
  • 3 tablespoons olive oil.
  • 3 tablespoons chopped parsley
  • 2 cloves garlic, chopped.
  • 1 lemon juice
  • Salt and pepper to taste.
  • Pita bread to serve.

Preparation in 3 steps

  1. Wash the aubergines, dry them with absorbent paper and place them on the grill or grill with the maximum temperature until the skin is singed. Peel them under the stream of cold water and press them to remove as much juice as possible.
  2. Grind the aubergines until you get a smooth cream. Little by little, add olive oil, almost all the parsley, garlic, lemon juice and salt and pepper.
  3. Place the cream in a bowl and sprinkle the rest of the parsley on top. Serve with hot pita bread.

Starters and soups

Recipe No. 2: Eggplant stuffed with cheese You can already tell in the first 2 recipes of this blog that eggplant is an important part of the Turkish diet. It is not for less, it is a cheap, delicious vegetable, and if you have a little imagination you can take your dishes to another level. I still remember my mother’s eggplant pizzas and my mouth wanes.

Ingredients (this time for 8 people)

  • 2 large aubergines
  • salt to taste
  • 3-4 tablespoons of olive oil to season and a little more to fry.
  • 225 g of cream cheese or shredded provolone
  • 3 eggs
  • 3 tablespoons chopped parsley
  • 120 g of fine bread crumbs
  • 1 sprig of parsley to decorate

Preparation in 5 steps

  1. Split the aubergine along and then split each half into 3 rectangles. Put them in a colander, salt them and let them drain for 30 minutes. Rinse them with cold water and dry them with absorbent paper.
  2. Heat the olive oil in a pan and fry the pieces of aubergines in batches, until they are lightly browned, adding a little oil if necessary. Remove them from the heat and let them drain on absorbent paper.
  3. Beat the cream cheese with a fork. Beat 2 eggs aside and add them to the cheese, along with the parsley. Mix everything well and then spread half the slices with this mixture. cover with the other half (as if it were a sandwich) and press lightly.
  4. Beat the remaining egg on a plate, on the other hand put the bread crumbs on a plate. Sprinkle the eggplant in the egg and then in the bread.
  5. Heat the oil in a pan and fry the aubergines in batches until they are golden brown. Remove them, let them drain and serve them decorated with a sprig of parsley.

Money advances on credit cards and the problems they create

All credit cards allow you to obtain cash advances. On the other hand, even if the existence of cash advances seems convenient to you, that does not mean that you should benefit from it. Withdrawing money from your credit card is the first step towards a precarious financial situation. In fact, cash advances are a great source of income for credit card companies that take advantage of people's difficult financial situations. Being one of the worst financial transactions possible, cash advances affect your credit history and lead directly to debt. These are some facts you should know before deciding to apply for a cash advance on your credit card.

Additional costs

Using your credit card in an ATM is not the same as using your debit card at the same ATM. By using the credit card, the credit company will charge you additional fees for borrowing money, not to mention the usual costs of an ATM. Money advance fees range from $ 10 to $ 20, so a $ 20 withdrawal could cost you $ 30 to $ 40 at the end.

Interest rate

If the imposition of additional fees does not discourage you enough, interest rates should probably succeed. Similar to any normal transaction made from a credit card, cash advances are subject to interest rates. But, unlike traditional transactions, when you advance money, you lose the grace period. What does that mean ? In short, you will pay the interest on the cash advance immediately after the withdrawal. In addition, interest on cash advances is usually higher than interest rates associated with simple purchases. Interest can vary between 1 and 7% depending on your credit card company.

Credit score

Each of your financial decisions influences your credit rating. The credit score represents the soul of your financial life. Taking large cash advances on your credit card or even taking small amounts makes the full refund much more difficult. Having a large debt on your credit card for a long time will definitely affect your credit rating in a negative way. As a result, it will be more difficult to obtain a loan in the future or to be approved for a mortgage.

Too much debt on your credit card makes you a worrying and risky customer in the eyes of the banks, who will be less inclined to do business with you. In addition, if ever the bank grants you a loan, the interest rate that will be offered to you will be significantly higher than the normal rate.

There are other alternatives

Other alternatives are available to you in financially difficult situations. There are other borrowing opportunities that will allow you to address your financial difficulties quickly, as well as being more beneficial in the long run.

  • Personal credit
  • Credit on your automobile title
  • Mortgage line of credit

Before inserting your credit card into an ATM, find out about these three alternatives. You will be surprised to see how fast and useful they are compared to cash advances. In the long run, one of the alternatives will save you a lot of money, given that interest rates are lower than cash advances.

With a personalized / private loan, you will be able to repay the costs of cash advances and pay most of your credit card debt. The personalized loan allows you to start from scratch. In addition, the use is easy and fast: a single payment with respect to your private lender.

Start now

Credit cards are useful. On the other hand, do not let the immediate benefits of cash advances destroy your long-term credit history. Financial problems are a heavy burden on your shoulders . But the sooner you start looking for alternatives, the sooner you reach your financial freedom.

Stuffed grape leaves

Recipe No. 8: Stuffed vine leaves (MEHSHE UARAC ARISH) This recipe accompanied me since I was a child, then in college and now, every time I have the opportunity. It is a meal that accompanied me from my early childhood given the influence of Syrian-Lebanese and Turkish origin that exists in the north of Argentina where the typical roast and empanadas are mixed wisely with the flavors of the near east. For my lands it is known with a slightly gloomy name, but it is a cultural issue: “children involved”. Come and see.

Ingredients for 4 people

  • 225 g of preserved grape leaves , drained.
  • 150 ml of extra virgin olive oil.
  • 150 ml of water.
  • 1 lemon juice
  • 1 teaspoon of sugar

For the filling

  • 225 g of long grain rice.
  • 40 g of pine nuts.
  • 4 tablespoons chopped onion.
  • 2 teaspoons chopped parsley
  • 2 tablespoons dried mint
  • 1/2 teaspoon ground cinnamon.
  • 1/2 teaspoon ground allspice.
  • Salt and pepper to taste.

Preparation in 6 steps

  1. Put the vine leaves in a bowl and cover them with boiling water. Let them soak for 20-30 minutes, then let them soak in cold water for 3 minutes and drain them.
  2. Place the rice in a bowl, cover it with hot water, stir it and let it rest for about 5-7 minutes, rinse it under the cold water and drain it.
  3. Mix the rice with the pine nuts, the onion, the parsley, the mint, the cinnamon and the allspice peppering to taste.
  4. Place a vine leaf on a board with the side of the leaf rib facing down. Place a spoonful of filling in the center of the sheet. Fold the stem over the filling, fold the sides over the filling and roll the leaf.
  5. cover the bottom of a pan with the leaves broken or sobantes and place the stuffed on top. Mix the oil with water, lemon juice and sugar, and pour the mixture over the stuffed leaves. Place a plate on top so that they are well closed.
  6. Cover the pan and cook over low heat for 1:30 hs., Remove from the heat and let them cool before serving at room temperature.

Lamb with chives and herbs

Image result for Cordero con cebolleta y hierbas aromáticasRecipe No. 16: Lamb with spring onion and herbs 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.

ENJOY!

Garbanzos

Recipe No. 15: Spiced lamb with chickpeas The cultural influence of Syria in the north of Argentina has made the lamb and the kid an essential part of the basic diet in those latitudes that gave birth to me. I have eaten lamb for years and I have tried it in a thousand ways and, now that we are in the winter, it seems like a very good decision for the cold days of the beginning of the year. Highly recommended with red wine with the Syrah strain.

Ingredients for 6 people

  • 175 g of chickpeas that can be preserved
  • 4 tablespoons of olive oil
  • 900 g of lamb shoulder cut into cubes
  • 1 large onion cut into rings
  • 350 g of aubergines cut into cubes
  • 1 teaspoon ground English pepper
  • 450g of peeled and sliced ​​tomatoes
  • 2 cloves garlic crushed
  • 2 tablespoons chopped fresh mint
  • 150 ml of natural yogurt
  • Spicy pilaf rice to serve. Although it may be another white rice.

Preparation in 4 steps

  1. If you have canned chickpeas, wash them and reserve them. If they are dry chickpeas, let them soak with water overnight or at least 3 hours and bring them to a boil for 1 hour until they are tender.
  2. Heat the oil in a saucepan and fry the meat cubes until golden brown. Remove them and reserve them.
  3. Add the onion and eggplant to the pan, sautéing them for about 5 minutes until they turn golden. Add the allspice and then add the tomato, garlic and mint. Add the chickpeas and the meat to the saucepan. Add 500 ml of water (or chickpea water) and stir well.
  4. Cook on medium low heat and cook for 30 minutes with the saucepan covered and then 45 minutes more with the saucepan uncovered until the sauce thickens. Add the yogurt and serve immediately with the rice.