Cucumber and yogurt salad

Recipe No. 10: 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.

Kofta

Image result for 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.

ENJOY!

Breadcrumbs

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.

Pan of pita

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.

Bulgur wheat pilaf with chicken

Image result for bulgur chickpea pilaf

Ingredients for 4 people

  • 85 g of butter
  • 4 tablespoons of olive oil
  • 2 chopped onions
  • 700 g of chicken breasts cut into pieces of about 2.5 cm
  • Salt and pepper to taste
  • 3 peeled and chopped tomatoes
  • 5 tablespoons of tomato concentrate
  • 500 g of bulgur wheat

Preparation in 4 steps

  1. Melt 25 g of the butter together with 2 tablespoons of olive oil in a saucepan and on medium heat. Fry the onion for 5 minutes. Add the chicken and fry until golden brown.
  2. Salpimenta, add the chopped tomato and the concentrate. Add enough water to cover it. Cook over low heat for about 30-45 minutes and until the chicken is tender.
  3. Meanwhile, think of yourself and your life. where you want to go and your goals. Be happy and cheerful. The problems of life are a necessary part of our growth as people. When one door of happiness closes, another opens. But often we look so close to the closed door that we are not able to see the door that has opened in front of us.
  4. Melt the rest of the butter with the rest of the olive oil in another saucepan. Add the bulgur wheat and stir 10 minutes. Remove the bowl from the heat, salt the wheat and add the chicken. Add water to the sauce and add it to the wheat.
  5. Cover the pan and put it back on the fire for about 10 minutes. until the liquid has been absorbed. Remove it, uncover it, put a clean kitchen cloth over it and cover it again. Lower the temperature to the minimum. Steam it for about 30 minutes, until the wheat is tender. Serve immediately.

ENJOY!

Lamb dumplings with yoghurt sauce

Recipe N° 19: Lamb dumplings with yoghurt sauce In the case of today you can see that the recipe offers the possibility of making dough for the empanadillas, although I have taken the option of buying tapas from supermarket empanadas that save time. In any case, it is more romantic to do the whole ritual. For those who prefer it, you could use wholemeal flour that provides biologically better energy.

Ingredients for 4 people

  • 250 ml chicken broth
  • 500 ml thick yogurt
  • 2 cloves garlic, chopped
  • 2 teaspoons dried mint
  • Fresh mint leaves for garnish

For the mass

  • 300 g flour
  • 1/2 teaspoon salt
  • 1 egg beaten with cold water until it reaches 125 ml

For filling

  • 200 g of minced lamb meat
  • 1 small grated onion
  • 2 tablespoons chopped parsley
  • Salt and pepper to taste

Preparation in 7 steps

  1. To prepare the dough, place the flour and salt in a bowl, add the egg and mix to form a consistent dough. Love it until it has a homogeneous consistency. Now cover it with a cloth and let it sit for 30 minutes.
  2. If you have decided to buy the dough made, take those 30 minutes to watch the next video.
  3. Start preparing the filling. In a bowl, mix the meat, the grated onion, and the parsley. Spice and mix everything.
  4. Spread the very thin dough on a floured surface, cut it into squares about 5cm on each side and cover them with a damp kitchen towel.
  5. Place a teaspoon of filling in the center of each box. Moisten the edges with a little water and seal them in a triangle shape. Press the edges well so that they are well closed.
  6. In a saucepan with boiling water, place the empanadillas and let them cook for 5 minutes and remove them.
  7. In another saucepan, bring the broth to a boil and cook the empanadillas again for 5 more minutes. Mix the garlic and mint with the yogurt, put it in the saucepan and heat it without letting it boil. Serve the dish garnished with mint leaves.

ENJOY! 

Artichokes with beans

I must say that until I tried this way of preparing them, I had almost always refused to artichoke (or alcaucil, as they say in Argentina). The combination with the beans is much more than interesting, and shows that at some point someone in the world let their imagination fly to combine these 2 ingredients.

Ingredients for 4 people

  • 4 artichokes.
  • 4 tablespoons of lemon juice.
  • 125 ml of olive oil.
  • 2 large onions
  • 250 g of defrosted beans.
  • 225 ml of water
  • 1 teaspoon salt.
  • 3 tablespoons fresh chopped dill.

Preparation in 3 steps

  1. Fill a cunco with cold water and add the lemon juice. Remove artichokes from the outer harder leaves and cut with a knife the upper part of the remaining leaves. smérgelas in the bowl with water.
  2. Heat the oil in a large saucepan (let the 4 artichokes enter). Sauté the onion for about 5 minutes but without browning. Drain the artichokes and put them in the pan along with the beans, water and al. Let it boil for about 15 minutes, or until the artichokes and beans are tender. Add the dill and leave for 5-10 more minutes.
  3. Remove the artichokes from the saucepan and drain well. let them cool a little. Separate the leaves suvemente and remove the central part, leaving a space where you can fill with the mixture of beans and onions. Serve at room temperature.

Enjoy!

Hummus

Image result for hummus

I am almost certain that all the people who can read this blog have ever prepared hummus (also known as chickpea puree). It is a very popular starter, because of the ease of preparation, and because of its delicious flavor. You will see that the recipe proposes soaked and boiled chickpeas, and that is very romantic, but the canned chickpeas make you gain time and also they are very good.

Ingredients for 6 people:

  • 150 g of chickpeas soaked overnight and drained.
  • 3 garlic cloves
  • 1 teaspoon salt.
  • 150 ml of tahini .
  • Juice of 2 lemons.
  • A handful of chopped parsley.
  • Pepper to taste
  • 1 pinch of cayenne

Preparation in 3 steps:

  1. Put the chickpeas in a saucepan and bring them to a boil (remember that the garbanzos of preserves look good and save time). After about 1 1/2 hours remove them from the heat and let them drain.
  2. Chop the chickpeas into a paste. add the garlic, salt, lemon juice, tahini and parsley. Season with a little pepper and cayenne. Beat all the ingredients to mix.
  3. Keep the pasta in a refrigerator 1-2 hours and serve it decorated with a little parsley sprinkled on top. Personally I add a splash of extra virgin olive oil and I recommend it.

Enjoy!

Lamb with spring onion and herbs

Image result for 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! 

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.