turkish

Lamb Köfte with Yogurt Sauce and Muhammara Recipe

Lamb Köfte with Yogurt Sauce and Muhammara

plain low-fat yogurt

tahini (sesame seed paste)*

lemon juice

salt

lamb

mint

onion

garlic cloves,

paprika

cumin

coarse kosher salt

black pepper

cayenne pepper

onions,

finely chopped drained roasted red peppers

water

(or more) pomegranate molasses**

Italian parsley

Bon Appétit

Stir all ingredients in medium bowl to blend. Cover and chill.

Line large rimmed baking sheet with plastic wrap. Gently mix lamb and next 8 ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange on sheet.

Preheat oven to 300°F. Place large sheet of foil on work surface. Heat large nonstick or cast-iron skillet over medium-high heat. Add flatbreads to skillet 1 at a time; cook until browned, about 2 minutes per side. Enclose in foil; place in oven to keep warm.

Heat 1 tablespoon oil in same skillet over medium-high heat. Add onions; sprinkle lightly with salt and pepper. Sauté until golden brown, about 8 minutes. Transfer onions to 1 side of large rimmed baking sheet; place in oven to keep warm.

Add 1 tablespoon oil to same skillet; heat over medium-high heat. Sauté half of meatballs until just cooked through, 7 to 8 minutes. Transfer to baking sheet in oven. Repeat with remaining meatballs, adding oil to skillet if dry. Reserve skillet.

Add roasted peppers to reserved skillet; stir 1 minute. Add 1/2 cup water and 2 tablespoons pomegranate molasses. Bring to simmer, scraping up browned bits. Cook until reduced to 2/3 cup, stirring occasionally, about 4 minutes. Mix in parsley. Season to taste with salt, pepper, and more pomegranate molasses, if desired. Transfer to small bowl.

Arrange onions and meatballs on platter. Serve with warm breads, yogurt sauce, and muhammara.

Vegetarian shakshuka is a one-pan egg and tomato dish perfect for breakfast, lunch, or dinner.

Shakshuka (North African&#8211;Style Poached Eggs In Spicy Tomato Sauce) Recipe

(45 milliliters) extra-virgin olive oil,

onion,

red pepper (bell pepper

hot chili (such

garlic,

(15 grams) sweet Hungarian or smoked Spanish paprika

(8 grams) whole or ground cumin seed

(28-ounce;

salt and black pepper

eggs

Sliced oil-cured black olives, feta cheese,

Crusty bread,

Shakshuka (North African&#8211;Style Poached Eggs in Spicy Tomato Sauce) Recipe

Heat olive oil in a large, deep skillet or straight-sided sauté pan over high heat until shimmering. Add onion, red pepper, and chili and spread into an even layer. Cook, without moving, until vegetables on the bottom are deeply browned and beginning to char in spots, about 6 minutes. Stir and repeat. Continue to cook until vegetables are fully softened and spottily charred, about another 4 minutes. Add garlic and cook, stirring, until softened and fragrant, about 30 seconds. Add paprika and cumin and cook, stirring, until fragrant, about 30 seconds. Immediately add tomatoes and stir to combine (see note). Reduce heat to a bare simmer and simmer for 10 minutes, then season to taste with salt and pepper and stir in half of cilantro or parsley.

Using a large spoon, make a well near the perimeter of the pan and break an egg directly into it. Spoon a little sauce over edges of egg white to partially submerge and contain it, leaving yolk exposed. Repeat with remaining 5 eggs, working around pan as you go. Season eggs with a little salt, cover, reduce heat to lowest setting, and cook until egg whites are barely set and yolks are still runny, 5 to 8 minutes.

Sprinkle with remaining cilantro or parsley, along with any of the optional toppings. Serve immediately with crusty bread.

I do not profess to make these all the time; living in France gives me access to wonderful croissants and other French breakfast pastries, However, these are even BETTER than MOST I can buy at the boulangerie, really! It is a time consuming process to make them, but the results are well worth the effort. The butter-enriched dough can be made the night before and stored in the fridge, and it can also be frozen. Once you have the hang of adding the butter to the dough and turning and rolling it to trap the air in between the layers, you are nearly there with the technique. This is my own recipe for croissants, and the quantity yields between 8 and 12 croissants, depending on how accurate you are with the measurements of the triangles before they are rolled. I usually start my dough off in my bread machine for the mixing, kneading and proving - it just gives me more time in the kitchen to get on with other things. I have also given the traditional method by hand, and the dough can also be mixed with a dough hook in a food mixer - choose whatever method is best for you! These croissants can also be frozen - before being baked; defrost overnight in the fridge before baking as normal. Eat these with freshly ground coffee, freshly squeezed orange juice, fresh butter and a selection of confitures, jams and conserves.

Traditional Buttery French Croissants For Lazy Bistro Breakfasts

115 ml warm milk

ml water

325 g strong white bread flour

caster sugar

g butter

yeast

175 g softened butter

egg, beaten

milk

Traditional Buttery French Croissants for Lazy Bistro Breakfasts

Preheat oven temperature to 200C/400F/Gas 6.

BREAD MACHINE: Put the milk, water, egg, flour, salt, sugar, 1 oz butter and the yeast into your machine and select dough, normal. This will mix, knead and prove the dough and takes about an hour and a half depending on your machine.

BY HAND: Put the egg, flour, salt, sugar, 1 oz butter and the yeast  in a large mixing bowl. Using a wooden spoon, slowly mix in the warm milk and the warm water until the mixture forms into a pliable dough. Cover and put the dough in a warm place, until it has nearly doubled in size.

BUTTER DOUGH: Place the dough (both from the bread machine and by hand) on a floured surface and knead well until it feels elastic.Return the dough to the bowl, cover and chill in the refrigerator for 1 hour. Return the chilled dough to your floured work surface and roll it into a rectangular shape, around 50cm X 20cm - 20&quot; X 8&quot;.

Separate the remaining butter into 3 portions and then using one third of the butter, dot the butter over the upper two thirds of the rolled dough, keeping a 1cm/1/2&quot; border around the edges. Fold the dough into three , bringing up the bottom unbuttered part of the dough, and then folding the top buttered part of the dough over.

Give the dough a half turn so that the open edges are now top and bottom and seal the edges with your rolling pin. Then take your rolling pin and press the dough at intervals to seal the dough and create air pockets. Roll out into a rectangle again, the same size, and then continue as before, two more times until your butter is used up - please see photos as a guide. It is important to return the rolled dough to the fridge in between each rolling to ensure the butter does not melt and the dough does not become too sticky. After the last rolling when all the butter is used, return the dough to the refrigerator to chill for a further 30 minutes.

Remove from fridge and roll carefully into a big rectangle 50cm/30cm/24inx12in cut in half lengthways, divide each half into 4 to 6 triangles. Take one triangle at a time,and brush the triangle with the egg wash of milk and egg. Then from the widest edge of the triangle, roll up loosely and place in a crescent shape on a tray. Brush with the  egg wash over the top for the glaze.

TO FREEZE: At this point the croissants can be frozen; Open freeze them on a large tray, a baking tray is fine and then pack them into a rigid container or freezer bags when they are frozen. For use, remove from freezer the number required for breakfast, put onto baking tray and leave overnight. Put into a hot oven and cook for about 20 minutes until browned and risen.

TO BAKE: Place the shaped croissants on baking trays lined with silicone baking parchment and leave to rise for 30 minutes to 1 hour.Bake for 15 to 20 minutes until golden brown and puffy.

Wow , these are amazing! They did not raise as much as I had hoped but still wonderful. I had to convert the measurements, it took me a long time so let me help someone else out! 1/2 c milk or 3 7/8 oz, 1/8 c water or 1 1/8 oz, 2 1/3 c flour + 1 tsp, 7/8 oz butter, 1 tsp yeast, 6 1/8 oz butter. I made half of them into regular croissants and filled the other half with a cream cheese and sugar mix with homemade strawberry jam. Next time I will try the cream cheese mix and choc chips. I took them to work and everyone has made special requests for our Monday meetings, thanks for the pics they really help!

These spicy chicken kebabs can be marinated the day before for extra flavour. Wrap in a warm flatbread and top with pickled chilli and cooling yogurt

Turkish kebabs with tomato chilli sauce

garlic

Greek yogurt

lemon, juiced

tomato purée

tsp chilli flakes(Aleppo are nice)

sumac

chicken breasts,

baby plum tomatoes

thumb-sized red chilli,

tbsp extra virgin olive oil

red onion, sliced

pomegranate molasses

Middle Eastern flatbreads

pickled chillis(guindillas)

coriander

parsley

Crush 1 garlic clove and mix with 3 tbsp yogurt, the lemon juice, 1 tsp tomato purée, half the spices, and some seasoning in a medium bowl. Add the chicken, toss, cover and chill in the fridge for at least 1 hr or overnight.

Make the chilli sauce. Put 100g of the tomatoes, the whole red chilli, the remaining spices, garlic clove and tomato purée, plus 1 tbsp olive oil, half the red onion and the pomegranate molasses in a food processor. Add some seasoning and pulse until puréed, then set aside.

Heat oven to 200C/180C fan/gas 6, and heat a griddle pan. Thread the chicken onto metal skewers or wooden ones that have been soaked, then wipe off the excess marinade. Skewer the remaining tomatoes on a separate skewer. Lightly oil the griddle with the remaining olive oil and brown the chicken on both sides, then transfer to a baking tray and bake in the oven for 10 mins, or until cooked through. Meanwhile, griddle the tomatoes for 1-2 mins, turning halfway through so they have griddle marks on both sides.

Serve the chicken and tomatoes on flatbreads with the remaining red onion, pickled chillis, the remaining Greek yogurt, parsley and coriander with the chilli sauce spooned over.

After a week and a half in Turkey, this was the one dish that my sister, my wife, and I were consistently craving. Menemen is a dish of eggs scrambled just until barely set, mixed with tomatoes, chilies, and tons of olive oil. I love to eat it with a side of salty cheese, olives, and some good crusty bread.

Menemen (Turkish-Style Scrambled Eggs With Tomatoes, Onions, and Chilies) Recipe

(45 milliliters) extra-virgin olive oil

hot paprika (see note)

oregano (optional)

onion, finely diced (about 3/4 cup)

tomatoes tomatoes

eggs, lightly beaten

chives,

In a medium nonstick or cast iron skillet, heat olive oil over low heat until barely warm. Add paprika, oregano, onion, and peppers. Season with salt and a very generous amount of black pepper. Cook, stirring frequently, until very soft, about 8 minutes. Add tomatoes and continue to cook, stirring frequently, until deepened in color. Remove half of mixture and reserve.

Return pan to heat and add beaten eggs. Season with salt and pepper. Cook, stirring frequently, until eggs are just barely set. Immediately remove from heat and gently fold in reserved vegetable mixture. Sprinkle with chives, if using, and serve immediately.

An amazingly easy slice that will make the taste buds dance!

Rocky Road Recipe

milk chocolate melted

coconut

110 g Turkish delight chopped

peanuts chopped

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The intoxicating aromas of this Turkish dish of baked stuffed eggplant supposedly caused the Muslim priest for whom it was made to faint.

Fainting Imam (Turkish Baked Stuffed Eggplant) Recipe

eggplants,

extra virgin olive oil, divided

garlic cloves, smashed, peels removed

ginger,

parsley leaves

plum tomatoes,

Kosher salt

yogurt

almonds,

mint leaves, finely chopped

Adjust oven rack to middle position and preheat oven to 350°F.

Prepare the eggplants: using a sharp vegetable peeler, peel away some of the eggplant skin lengthwise, leaving some stripes of skin. Cut eggplants in half lengthwise, leaving stem intact. Using a tablespoon, scrape out seedy inside of eggplant; reserve. Place eggplants into one very large glass baking dish (divide between two dishes if necessary); pour 1/2 cup water and 1/4 cup olive oil into bottom of dish. Salt eggplants lightly, then cover dish tightly with tin foil and place in oven.

While eggplant bakes, prepare filling: heat 1/4 cup olive oil in a large Dutch oven over medium-high heat until shimmering. Place onions, garlic, ginger and parsley into bowl of food processor. Pulse until onions are finely chopped. Add mixture to hot pan and stir. 

Add tomatoes to bowl of food processor and pulse until finely chopped. Add to pan with onions and stir. Finally, add reserved eggplant flesh to bowl of food processor and pulse until finely chopped. Add eggplant to pan and cook vegetable mixture, stirring occasionally, until it has reduced by half, about 10 minutes. Add cumin, coriander and salt to taste and cook, stirring, 2 minutes more. 

Very carefully remove eggplant from oven and remove tin foil. Divide filling between eggplant halves and re-cover with tin foil. Return to oven and bake an additional hour. Remove eggplant from oven, remove tin foil, and bake, uncovered, for 15 minutes more.

Remove eggplant from oven and cool to room temperature, about 30 minutes. Place eggplant on a platter and drizzle with yogurt and molasses, then sprinkle with toasted nuts and mint. Serve immediately. 

Emma Galloway's Tomato Pilaf with Black Lentils & Caramelised Onion

black (beluga) lentils,

olive oil

tomatoes (I like to use cherry), finely chopped

white basmati rice, rinsed & drained well

onions

fine salt, to taste

Place lentils into a small saucepan, cover with water and bring to the boil. Reduce heat and simmer for 15–20 minutes, or until just tender. Drain and set aside.

Heat a large heavy-based frying pan over medium heat. Add oil and garlic and cook for 30 seconds, before adding chopped tomato. Cook, stirring often, for 3–4 minutes, or until soft and juicy. Add rice and stir then add water and a good pinch of salt.

Bring to the boil, cover with a lid, reduce heat to low and cook for 15 minutes. Remove from the heat and set aside with the lid on for a further 10 minutes.

To make the caramelised onions, as soon as your rice is happily cooking away, heat oil in a large heavy-based frying pan over medium-high heat. Add onions and cook, stirring often, for 20–25 minutes or until deeply golden, taking care in the final 5–10 minutes to ensure the bottom doesn't catch and burn. Season with salt. These can be prepared in advance and will store in a glass jar in the fridge for up to 3 days.

When the rice is cooked, remove the lid, stir through lentils, adjust seasoning if needed and serve topped with caramelised onions and chopped coriander.

Kisir is a popular Turkish salad of bulgur wheat, chopped tomatoes, cucumbers, peppers, spring onions, loads of fresh herbs, nuts and a hint of chili.

Turkish kisir salad

bulgur wheat

tomato paste

plum tomatoes / 3 regular large tomatoes

Lebanese cucumber, diced finely

banana pepper, diced finely

spring onions, white part finely sliced

tbsp / 30 ml pomegranate molasses*

tbsp / 45 ml extra virgin olive oil

tsp sea salt +

pepper,

pomegranate

g of hazelnuts, lightly toasted (optional)

fresh mint, leaves

parsley,

Boil a kettle of water, you will need about 700 ml to pour over bulgur wheat. The best ratio in my opinion is 1 volume of bulgur wheat to a bit less than 2 volumes of water.

Place bulgur wheat into a large bowl, pour boiling water over it and cover immediately. Let it sit for 20 minutes without taking the lid off.

If you are using regular tomatoes, deseed them first and then chop into a fine dice. Plum tomatoes can be diced without deseeding as they contain much less water.

Mix tomato paste, olive oil and pomegranate molasses together. Once the bulgur wheat is ready, mix oil/tomato paste/pomegranate molasses mixture into it. Use your hands to incorporate it well. Now mix in diced veg, chopped herbs, hazelnuts and most of the pomegranate seeds. Season with salt, pepper and chilli. Start off with 1 level tsp of salt, taste and add more if needed.

Let it stand for about 20 mins for the flavours to marry up. Serve sprinkled with extra pomegranate seeds and a few whole mint and parsley leaves.

Istanbul is famous for its grilled mackerel sandwiches dressed with fresh lemon and plenty of crunchy veg—best eaten while strolling along the Bosporus, but equally delicious at a cookout or picnic.

Istanbul’s Famous Mackerel Sandwiches

Tbsp. olive oil

Aleppo-style pepper

garlic clove, crushed

Kosher salt, freshly ground pepper

red onion,

extra-virgin olive oil,

6–8-oz. mackerel

ciabatta crusty rolls

tomato,

arugula leaves

carrot,

mint leaves

Walking along the Bosporus in Istanbul, cookbook author Yasmin Khan recalls the iconic sight of men grilling fresh mackerel to make these sandwiches, known as Balik Ekmek. In her book, Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus, you’ll find Khan’s interpretation of the recipe, which she says is great for feeding a crowd at picnics and cookouts. These sandwiches traditionally feature grilled mackerel (always fresh, never canned!), so if you can cook the fish outdoors over an open flame, we highly recommend doing so. Feel free to tweak the ratios of crunchy veg, but the dressing and mint are essential to cut through the mackerel’s intensity. Can’t find fresh mackerel? You can sub in snapper or black bass, but the flavor will be more mild.

Whisk oil, lemon juice, pomegranate molasses, Aleppo-style pepper, sumac, and garlic in a medium bowl; season with salt and pepper. Let sit 5 minutes, then fish out and discard garlic. Stir in onion; let sit until ready to use.

Heat 2 Tbsp. oil in a large nonstick skillet over medium-high. Season fish with salt and lightly coat flesh side with dressing. Cook fish, skin side down, until skin is browned and crisp, about 3 minutes. Turn over; cook until flesh side is browned and fish is just cooked through, about 2 minutes. Transfer to a plate.

Drizzle cut sides of rolls with oil. Divide fish among bottom halves and top with tomato; season with salt. Add arugula, carrot, and mint to dressing and toss to coat. Mound on top of tomato; close up sandwiches.

Yoghurt and dried mint give this speedy pasta dinner a light touch. This Turkish spin on Italian beef ravioli will go straight into your cookbook.

Turkish-style ravioli

packet beef ravioli

butter, chopped

(1 1/2 cups) arrabbiata pasta sauce

(1 cup) Greek-style yoghurt

Middle Eastern style spread for Pita bread. This recipe is very tasty and easy to make. This is a very popular dish in this region. The base is usually Chickpeas and Tahini, but the flavor added to the base vary widely from one chef to the next. Tahini is a sesame paste, you can usually find it in the Mediterranean section of your grocery store.

Spiced Sweet Roasted Red Pepper & feta Hummus

(15 ounce) can garbanzo beans, drained

red peppers

tahini

feta cheese

In an electric blender or food processor, puree the chickpeas, red peppers, Feta, lemon juice, tahini, garlic, cumin, cayenne, and salt.

Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy.

Make sure to scrape the mixture off the sides of the food processor or blender in between pulses.

Transfer to a serving bowl and refrigerate for at least 1 hour.

(The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.) Sprinkle the hummus with the chopped parsley before serving.

Oh man!  I will be making this one again and again.

What wonderful texture and taste - the cayenne and garlic give it a great bite and the roasted bell pepper contrasts it with just a hint of sweetness.  Scooped with some toasted whole wheat pita triangles and you've got a winner.  Thanks Steve!  :)

Finish off your Middle Eastern feast with some decadent, honey coated baklava.

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