roasted turkey recipe below. thanks.
Ingredients
1 young turkey
1 glass of water
5 tablespoons of margarine
1 big carrot
2 medium onions
3 cloves of garlic
salt
Preparation :
Choose a good quality, quick roasting bird. Peel the onions and carrot, and cut them into 4 pieces each.
Put the Turkey in a pan with the onios, carrot, margarine, peeled garlic and water. Cover and put on heat. When the water starts boiling, remove the pan from heat and put in a hot oven. Some time later, turn the turkey over and cook until it becomes tender. When the turkey is tender remove the cover. Baste the turkey occasionaly.
When cooked, take the turkey out of the oven, put in on a serving dish and separate the different sections (breasts, legs, wings etc.) Puree the sauce remaining in the saucepan and serve the roasted turkey either topped with the sauce, or serve the sauce separately
Showing posts with label turkish foods. Show all posts
Showing posts with label turkish foods. Show all posts
5.18.2010
Shakshuka Turkish
1 medium size eggplant. peeled, diced
1 large potato, peeled, diced
1 cubanelle pepper, cut in bite size
1/2 cup sunflower oil
1 + 2 tbsp extra virgin olive oil
2 garlic cloves , mashed with salt
3 medium size tomato, peeled, diced
Garnish:
1/4 cup parsley, chopped
Soak the eggplants in a salty water for 20 minutes. Squeeze and dry with the paper towel. Pour 1/2 cup of sunflower oil into the pan, fry potato, green pepper and eggplants. Put them on a paper towel to soak extra oil.
Meantime, suttee the mashed garlic with 1 tbsp olive oil on medium heat until the smell of garlic comes out. Pour the tomatoes in it and cook for about 10 minutes on medium heat. Add the fried vegetables in it, cook for another 2-3 minutes.
Place Shakshuka in a service plate. Pour the rest of the olive oil (2 tbsp) and sprinkle fresh parsley all over it. Serve the dish at room temperature or chilled.
*You may also serve this dish with Yogurt Sauce with Garlic by the side.
1 large potato, peeled, diced
1 cubanelle pepper, cut in bite size
1/2 cup sunflower oil
1 + 2 tbsp extra virgin olive oil
2 garlic cloves , mashed with salt
3 medium size tomato, peeled, diced
Garnish:
1/4 cup parsley, chopped
Soak the eggplants in a salty water for 20 minutes. Squeeze and dry with the paper towel. Pour 1/2 cup of sunflower oil into the pan, fry potato, green pepper and eggplants. Put them on a paper towel to soak extra oil.
Meantime, suttee the mashed garlic with 1 tbsp olive oil on medium heat until the smell of garlic comes out. Pour the tomatoes in it and cook for about 10 minutes on medium heat. Add the fried vegetables in it, cook for another 2-3 minutes.
Place Shakshuka in a service plate. Pour the rest of the olive oil (2 tbsp) and sprinkle fresh parsley all over it. Serve the dish at room temperature or chilled.
*You may also serve this dish with Yogurt Sauce with Garlic by the side.
4.18.2010
Ricotta Cheese with Green Pepper
1 sweet or hot long green pepper or Cubanelle pepper, discard the seeds, sliced
2 tbsp extra virgin olive oil
1/2 cup salted Ricotta Cheese (Making Ricotta Cheese from Yogurt)
Soften the peppers with olive oil for about 2-3 minutes, do not over cook! Turn the heat off, put the ricotta cheese in it, toss.
Serve Peppered Ricotta Cheese as a breakfast with freshly baked Turkish bread, Turkish black olive and tomato slices.
2 tbsp extra virgin olive oil
1/2 cup salted Ricotta Cheese (Making Ricotta Cheese from Yogurt)
Soften the peppers with olive oil for about 2-3 minutes, do not over cook! Turn the heat off, put the ricotta cheese in it, toss.
Serve Peppered Ricotta Cheese as a breakfast with freshly baked Turkish bread, Turkish black olive and tomato slices.
4.17.2010
Turkish Food Mucver
Ingredients
* 1 lb. small zucchini (courgettes), coarsely grated.
* 1 cup all purpose flour
* Sea salt.
* Freshly ground black pepper (Malabar Black Peppercorns are recommended)
* 1/2 lb. equal parts of crumbled feta and grated casseri cheeses
* Oil for frying
* 6 scallions, minced
* 1/2 cup chopped fresh dill
* 1/4 cup fresh chopped mint
* 1/4 cup fresh Italian (flat leaf) parsley
* 3 eggs, lightly beaten
Directions
Place the grated zucchini in a colander, salt lightly and mix well. Let stand for 30 minutes to draw out the excess liquid. Using paper towels, squeeze the zucchini dry and place in a bowl. Add the cheese mixture, eggs, scallions, dill, mint, parsley, flour and salt and pepper to taste. Stir mixture until you have a thick batter.
In a deep fryer, over medium-high heat, pour the oil to a depth of 1/4 inch (approx. 7 mm). When the oil is hot, use a serving spoon to drop spoonfuls of the batter in the oil, being careful not to crowd the pan. Fry, turning over once, until brown on both sides, 2 - 3 minutes per side. With a slotted spoon transfer the fritters to paper towels to drain. Keep warm until all the fritters are cooked.
* 1 lb. small zucchini (courgettes), coarsely grated.
* 1 cup all purpose flour
* Sea salt.
* Freshly ground black pepper (Malabar Black Peppercorns are recommended)
* 1/2 lb. equal parts of crumbled feta and grated casseri cheeses
* Oil for frying
* 6 scallions, minced
* 1/2 cup chopped fresh dill
* 1/4 cup fresh chopped mint
* 1/4 cup fresh Italian (flat leaf) parsley
* 3 eggs, lightly beaten
Directions
Place the grated zucchini in a colander, salt lightly and mix well. Let stand for 30 minutes to draw out the excess liquid. Using paper towels, squeeze the zucchini dry and place in a bowl. Add the cheese mixture, eggs, scallions, dill, mint, parsley, flour and salt and pepper to taste. Stir mixture until you have a thick batter.
In a deep fryer, over medium-high heat, pour the oil to a depth of 1/4 inch (approx. 7 mm). When the oil is hot, use a serving spoon to drop spoonfuls of the batter in the oil, being careful not to crowd the pan. Fry, turning over once, until brown on both sides, 2 - 3 minutes per side. With a slotted spoon transfer the fritters to paper towels to drain. Keep warm until all the fritters are cooked.
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