Lamb Pilaf

Image result for lamb pilaf turkish

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!

Zucchini fritters

Image result for Zucchini fritters

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

Image result for Cheese Boreks cigar

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.

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HOME PAGE – THE SILK ROAD RESTAURANT, 8-10
Arcade Road, Littlehampton, West Sussex.

The Silk Road – Turkish Mediterranean Restaurant with a difference! The
following photographs are of The Sultan’s Palace Bar Lounge – ideal for
pre-dinner drinks whilst waiting for friends or for after dinner coffee. Also
used for buffets on themed party nights. Please click on the Menu button, under
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Authentic Turkish Mediterranean Cuisine
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Imported draught and bottled Turkish lager.  Exclusive and unique cocktail list.
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In the Silk Road Restaurant’s Sultan’s
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Everything is presented beautifully –
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Weekend entertainment is just as
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Altogether the Silk Road
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An amazing mural is situated on the back wall of the Dance Floor.  The fine artwork
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