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.

Pasta filo

Recipe No. 12: Cheese Boreks 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.

Huevos

Recipe No. 17: Kofta In its simplest form it is balls made with minced meat, similar to meatballs, used beef or lamb that is often mixed with different spices and sometimes also with chopped onions. The meat is sometimes mixed with rice, burghul, vegetables, or egg to form a paste that is then roasted. Koftas are sometimes made with fish or vegetables instead of meat, especially in India.

Ingredients for 4 people

  • 1 kg of fine minced beef.
  • 2 medium grated onions.
  • 1/2 teaspoon ground cumin.
  • 1/2 teaspoon chopped cilantro
  • 1 egg.
  • Salt and pepper to taste.
  • Pita bread and green salad to serve.

For the sauce

  • 300 ml thick natural yogurt.
  • 1 tablespoon chopped fresh mint

Preparation in 5 steps

  1. In a bowl or bowl place the minced meat and add the rest of the ingredients. Knead the mixture gently with your hands until it acquires a homogeneous consistency.
  2. Separate the mixture in 4 equal parts and wrap with it 4 flat metal skewers.
  3. Grill skewers in a grill that has been preheated for about 4-5 minutes and until golden brown.
  4. Mix the yogurt and fresh mint. Reserve it
  5. Serve the hot kofta, accompanied by pita bread and green salad. In a separate bowl the yogurt sauce to accompany.

Lamb cubes with yogurt

I have not tried this recipe for several months now. If I remember correctly, it was last winter in a small family reunion very close to the snow. Now that I look through my cookbooks and have found it, I decide to share it and point it out among the culinary objectives of the next 2 weeks.

Ingredients for 4 people

  • 450 g of lean lamb meat and cut into cubes of approximately 2.5 cm
  • 2 tablespoons of olive oil
  • 3 tablespoons butter and 1 teaspoon more for tomato sauce
  • Salt and pepper
  • 4 slices of bread without crust
  • 4 peeled and chopped tomatoes
  • 300 ml of yogurt
  • 2 teaspoons of paprika

Preparation in 3 steps

  1. Heat the olive oil with 2 tablespoons of butter in a pan over low heat and fry the meat cubes until tender. Season them to taste.
  2. Melt the butter in a bowl over medium-low heat and sauté the tomato until tender. Salt and pepper to taste. Beat the yogurt until it is soft and season it to your liking. Lightly toast the bread on both sides and cut them into 2.5 cm squares and place them in a dish. Melt the remaining butter and mix it with the paprika.
  3. To serve, spread the tomato over the bread and add the yogurt on top, then place the meat cubes and sprinkle with butter and paprika. Serve immediately.

ENJOY!

Chicken croquettes

Image result for Chicken croquettes

Although the origin of croquettes is associated with France, I think it is a universal and timeless food that will survive the passage of time as an international culinary heritage. Despite all this, my Ottoman friend Ahmed has insisted on the Turkish origin of the croquettes, and even with some rickety arguments poured by Ahmed in favor of the origin of this entrant, I decide to pay him a small tribute with this post on the blog.

Ingredients for 4-6 people

  • 2 large slices of white bread without crust.
  • Milk to soak.
  • 2 chicken breasts medium, cooked, without skin.
  • 1 large beaten egg
  • Salt and pepper to taste.
  • Half teaspoon of turmeric.
  • Flour to flour.
  • Frying oil
  • Juice of half a lemon

Preparation in 3 steps

  1. In a bowl, cover the slices of bread with milk. Let them soak for 5 minutes. Then squeeze them and demolish them.
  2. Grind the chicken breasts in a food processor. In a bowl, mix the breasts with the bread and the beaten egg and season with salt, pepper and turmeric. Knead the mixture and roast small croquettes 1 cm in diameter. Pass them through flour.
  3. Heat the oil in a pan and fry the croquettes in batches until golden brown. Serve hot or cold, sprinkled with lemon juice.

Enjoy!