Crema de berenjenas

Image result for Crema de berenjenasRecipe No. 3: Aubergine cream 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.

Eneldo

Recipe 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! 

Pan blanco

Recipe No. 14: 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.

Chicken croquettes

Recipe No. 11: 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! in 18:55 icon18 edit allbkg Send by email Write a blog Share with Twitter Share with Facebook Share on Pinterest Tags: Oil , Ahmed , Chicken croquettes , Milk , White bread , Chicken breasts , Recipe No. 11 , Lemon juice

Spiced lamb with chickpeas

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.

ENJOY! 

Chicken breasts

Recipe No. 11: 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.

Stuffed vine leaves (MEHSHE UARAC ARISH)

Image result for 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.