My cookbook

Onion Herb Mixture
1 1/2 cups white onion (medium) diced
1/2 cup flat leaf parsley chopped fine
1/4 cup mint leaves chopped fine
1/2 tsp paprika
1/2 tsp sumac
1/4 tsp kosher salt

Beef
1 lb beef top round diced small (See Note 1)
1 tbsp vegetable oil
1/2 tsp paprika
1/2 tsp sumac
1/2 tsp ground cumin
1/2 tsp cayenne powder
1/2 tsp urfa biber (smoked red pepper) (optional)
1/2 tsp kosher salt
1 tbsp butter
1/4 cup water

lavash
tomatoes chopped

In a bowl combine the onion, herbs and spices. Mix well and set aside.

Trim and remove all fat from the beef, cut into small strips or dice. Transfer to a bowl and mix with oil and spices.

Heat a skillet over medium high heat and add butter to melt. Add seasoned beef and stir quickly to cook for several minutes until no longer pink. Add water and quickly toss with the meat. Lay a skillet sized piece of lavash or bread of choice (even a tortilla works) on top to steam. Cook until water has evaporated and you hear meat sizzle in skillet.

Remove bread and lay top side on work surface. Add a few tablespoons of the onion mixture in a row across lower area of bread, then a row of tomatoes and then some beef. Roll and wrap, cut in half and serve immediately. Repeat with others.

https://silkroadrecipes.com/tantuni-wraps/?utm_source=convertkit&utm_medium=email&utm_campaign=Stir+Fry%2C+Wraps+and+Snack+ideas%21+-+18105370#wprm-recipe-container-13871

Очень и очень вкусно! Буду делать на День Благодарения. Сок лимона не добавляла. Запекала баклажан порезанный пополам с зеленым перцем порезанным на три части при 425 Ф 30 минут. Помидоры ошкуривала, далее все в блендер. АХ!

2 large eggplants see notes
▢2 red bell peppers
▢1 green bell pepper
▢1 yellow onion finely diced
▢1 large tomato finely diced
▢2 cloves garlic minced
▢½ cup fresh parsley chopped
▢¼ cup olive oil divided
▢2 tsp sumac
▢1 lemon juice of
▢1 tsp kosher salt

Pierce the eggplants a few times using a fork. Turn on the gas stove to medium high and place the eggplant directly on the range. You can have 2 ranges on at the same time to char both eggplants at the same time. Char the eggplant for about 20 minutes, flipping every 5 minutes for all parts to cook evenly. This would take about 20 minutes, depending on the size of the eggplant.
Place the red and green bell peppers on the stove as well to char. This would take about 15 minutes. Flip occasionally so they char evenly.
Place the charred eggplants and peppers in a bowl and cover with a plastic wrap. Let them sit for 15 minutes so they sweat and are no longer hot.
Gently peel the eggplants and peppers. You can do so on a board wearing cooking gloves or under running cold water.
Finely chop the peeled eggplants and peppers and add them to a bowl followed by the chopped onion, tomato, garlic and parsley.
Add 2 tablespoon of the olive oil, sumac, lemon juice and salt. Stir to combine.
Transfer to a serving platter and top with the rest of the olive oil.

Источник: https://www.unicornsinthekitchen.com/eggplant-salad-recipe/#recipe

Очень вкусно получилось! Просто супер! Я посмотрела несколько видео и решила с отдельным запеканием котлет не заморачиваться, а запекла их сразу в тортилье (375Ф 35 минут). Так же не делала томатный соус, а смазала обычной маринарой. Смешала sheep yogurt with garlic, it was an excellent sauce.

For the Beyti kofte rolls:
750g/1lb 10 oz minced/ground beef, lamb or a combination (10% fat)
1 medium onion, grated
1 medium egg, beaten
2 slices of stale bread (crusts removed)
Small bunch of flat leaf parsley, finely chopped (optional)
5ml/1tsp ground cumin
½ tsp (or more!) pul biber or red pepper flakes
Sea salt and freshly ground black pepper to taste
Small bowl of water with a drizzle of oil - to shape the kofte rolls -

For the tomato sauce:
3 garlic cloves, finely chopped
30ml/2tbsp olive oil
30g/2tbsp double concentrated tomato paste
90ml/3fl oz water
5ml/1tsp pul biber
Sea salt and freshly ground black pepper to taste

Garlic yoghurt:
350g/12oz whole milk or strained yoghurt
2 garlic cloves, finely chopped
Sea salt to taste
4 thin, fresh flour tortilla (25cm in diameter), lavash bread or yufka to wrap the Beyti kofte

Optional:
140g/5oz small green peppers (Turkish pointy sivri biber or Padron peppers work well)
15ml/1tbsp olive oil
Sea salt to taste

Instructions

First prepare the Beyti kofte. Soak 2 slices of stale bread (hard crusts removed) in a small bowl with warm water and squeeze out the excess water with your hands. Combine the kofte ingredients in a large mixing bowl, except the meat. Using your hands, combine them well for a minute (this ensures a smooth blend of the ingredients and soften the onions. Parsley is not traditionally included but we like the freshness of the herb here; please save a little for decorating the plate when serving). Stir in the ground/minced meat and again combine well with your hands. If you have time, cover with cling film and let the mixture rest and settle in the fridge for 30 minute – this helps the mixture to firm up and hold together better when cooked-.

Preheat fan oven to 180C/350F. Line a large baking tray with baking paper. Also take the yoghurt out of the fridge to bring to room temperature.

Have a small bowl of water with a drizzle of olive oil and the Beyti kofte mixture near you. Dampen your hand in the oily water (that helps shaping the kofte) and take about a medium orange size kofte mixture in your hands. Roll into a log about 13 cm long. Place on a tray with baking paper and gently pat to flatten a little – kofte roll will be about 5cm wide. Repeat this with the rest of the kofte mixture and place them side by side, with about 2cm space between them. You will have 8 long Beyti kofte rolls. Bake in the preheated oven for 30 minutes.

Place the small green peppers on a small baking dish and drizzle with 1tbsp olive oil. Season with sea salt and combine well with your hands. Put this also in the preheated fan oven at 180C to bake for 18-20 minutes (it works well if you put them in the oven after the first 10 minutes of Beyti kofte baking so that they both finish baking the same time).

While they are baking, prepare your garlic yogurt sauce. Combine the chopped garlic with the yoghurt, season with sea salt to taste. Leave aside at room temperature.

Once kofte is baked, take out of the oven; also take the peppers out of the oven. Turn the oven temperature down to 160C fan. Place the kofte rolls on a large flat plate. Gently place and pat the tortilla wraps or yufka over the kofte tray, for the wrap/yufka to soak up the delicious juices of kofte.

Place the wrap on a clean, dry surface. Place 2 Beyti kofte rolls end to end to make one long roll, at the edge near you. Roll into tight log. Cut the log into 4 equal pieces, about 5.5cm long. Have a clean baking paper on the baking tray and place these Beyti rolls seam side down. Repeat this for the remaining kofte rolls, using the wraps.
Brush the top of the rolls with a little olive oil (about 1 tbsp. enough for all) and place in the oven to warm up and get a little crispy, for 5 - 6 minutes. Also return the baked peppers back to the oven to warm up, for 2-3 minutes.

While they are baking, make your tomato sauce. Pour in 2tbsp olive oil over a small sauté pan and stir in the chopped garlic. Sauté for just over a minute on medium to high heat. Stir in the tomato paste and pul biber and combine well. Then pour in the water, season with sea salt and ground black pepper and simmer on a medium to low heat for 1-2 minutes. If appears to be on thick side, dilute with one or two tablespoons of water. Turn the heat off.

Now ensemble your Beyti kebab. Arrange the Beyti rolls in a circle on a serving plate and place the garlic yoghurt in the middle. Drizzle tomato sauce over the Beyti rolls and decorate with the roasted peppers around the plate. Decorate with the remaining chopped parsley and serve immediately.

Источник: https://ozlemsturkishtable.com/category/roasts-and-kebaps/

Очень вкусный получился ужин! Я делала с барамунди и решила, что отныне рыбу буду готовить только так. На пекарской бумаге филе тыбы посолила, поперчила, добавила орегано, паприку и тертый пармежан. Сверху положила по маленькому кусочку масла. Запекала при 400 Ф 12 минут.

Источник: https://www.unicornsinthekitchen.com/easy-parmesan-baked-cod-recipe/

Булгур использовала мелкий, а в остальном все по рецепту, только добавила на глаз 7 специй (смесь с этого же сайта, в этом году это мой любимый сайт). На авокадовом масле до мягкости обжарила лук. Добавила зеленый перец, помидор, ложку томатной пасты, 200 гр булгура (на двоих это много, надо 150). Специи, маслины, соль, перец и залила водой. Приготовилось очень быстро, быстрее рыбы.

Источник: https://www.unicornsinthekitchen.com/turkish-bulgur-pilaf-recipe/

Очень люгкое, быстрое и вкусное блюдо!


1 cup fine whole-wheat bulgur
¼ 
red bell pepper, 
finely chopped
3 cloves 
garlic, minced, divided
1 lb lean ground turkey
1 zucchini, grated
½ cup 
whole-wheat 
bread crumbs
1 
lemon, zested and 
juiced, divided
1 tsp dried oregano flakes
½ tsp + pinch sea salt, divided
½ tsp 
ground black pepper (TRY: Frontier Organic Black Pepper 
Fine Ground)
1½ tbsp 
olive oil, divided
1 bunch 
fresh flat-leaf 
parsley, chopped
½ cup 
loosely packed 
fresh mint

Preparation

1. Place oven rack 6 inches below broiler and preheat broiler to high.* Line a baking sheet with foil. Prepare bulgur according to package instructions, adding bell pepper and 1 tsp garlic to cooking liquid.

2. In a large bowl, combine 
turkey, remaining minced garlic, zucchini, bread crumbs, lemon zest, oregano, ½ tsp salt and black pepper. Mix well and form mixture into 16 oval-shaped patties, each about 3 inches long.

3. Brush patties with 1½ tsp oil 
and arrange on prepared baking sheet. Broil until cooked through, about 5 minutes per side.

4. Meanwhile, to a blender, add lemon juice, remaining 1 tbsp oil, parsley, mint and remaining pinch salt. Blend, adding a few tbsp water if necessary, until smooth.

5. Fluff bulgur with a fork and 
divide among plates. Top each serving with 4 koftas and drizzle herb sauce over top.

* To use a grill instead of a broiler, preheat grill to medium-high and oil grill racks well. Grill patties, covered, until meat is no longer pink in center, about 5 minutes per side.

Источник: https://www.cleaneatingmag.com/recipes/lemony-turkey-kofta-on-bulgur-with-herb-drizzle/

Очень вкусный салат!

Half of a large cucumber, about 160 gr/5 ½ oz, cut in quarters and sliced
2-3 medium tomatoes, coarsely chopped
3 spring (green) onions, finely chopped
Handful of flat leaf parsley, coarsely chopped
30 ml/2 tablespoon extra virgin olive oil
Juice of ½ lemon

5ml/1tsp. ground sumac
Salt and pepper to taste

Mix the cucumbers, tomatoes, spring onions and the parsley in a bowl. Add the olive oil and lemon juice, season with salt and pepper and mix well. Sprinkle ground sumac over for an extra zing and flavor.

Источник: https://ozlemsturkishtable.com/2010/10/shepherds-salad-of-tomato-and-cucumbers-coban-salata/

Креветки замариновать полчаса в соке одного лайма/лимона, 2 зубчика чеснока, 1/2 teaspoon roasted and ground cumin seeds, 1/2 t. smoked paprika, salt.

For the sause:

2 slices of white or brown bread with crust off (I used whole grain with flax seeds)
freshly squeezed juice of 1–2 lemons
120 g/1 cup shelled and toasted walnuts (one can use almonds or pine nuts)
3 garlic gloves
1 teaspoon of cumin
3–4 T. of Olive oil
1 t. of dried chilli flakes
1 small bunch of coriander/cilantro, finely chopped
salt and black pepper

Soak the bread in lemon juice. Grind the walnuts until they resemble sugar crystals. Add soaked bread, garlic and cumin, pounding the mixture to a paste, then drizzle in the olive oil, beating all the time, until the mixture is thick and creamy. Beat in the chilli and cilantro, season with salt and pepper.

Serves 4-6

Preparation time: 25 minutes Cooking time: 40 minutes



180 gr / 1 cup green lentils
2 medium eggplants (aubergine)
2 medium onions, thinly sliced
4 cloves of garlic, crushed
1 red bell pepper, cut in half and thinly sliced
400 gr / 14 oz (a can of) chopped tomatoes in juice
50 ml/ about 2 fl oz/ 1/4 cup olive oil and
45 ml / 3 tablespoons of olive oil to saute eggplants
1 teaspoon salt
2 teaspoons granulated sugar
1 teaspoon dried mint (spearmint)
240 ml/ 8 lf oz / 1 cup water

Crusty bread to serve

Put lentils in a pan of boiling water, stir and cover. Simmer in low heat for 15 minutes. Drain its water and set aside.

Using a vegetable peeler, peel the eggplants in zebra stripes. Cut the eggplant in half lengthways and then cut each half into medium thick slices. Spread them on a wide tray, sprinkle salt over and leave aside for 15 minutes. With using paper towel, squeeze excess water out of eggplants.

Heat the olive oil in a heavy pan and very lightly sauté the eggplant slices for a minute or two. This will help eggplants to soften up and start bringing out their lovely sweet flesh.

In a large bowl, combine the partially cooked lentils, onion, garlic, bell peppers, chopped tomatoes, salt, mint, olive oil and the sugar, mix well. Season with ground black pepper, check the seasoning and add more salt if needed.

In a wide heavy pan, place a layer of the eggplant slices. Spread the half of the vegetable mixture over the eggplants evenly. Place the remaining of the eggplant slices over the top and spread the remaining vegetable mixture over. Add the water, cover and cook in medium to low heat for about 40 minutes.

Once cooked, cover and cool the dish in the pan. Serve at room temperature with some crusty bread.

Источник: http://ozlemsturkishtable.com/2010/05/eggplants-aubergines-with-lentils-cooked-in-olive-oil-patlicanli-mercimekli-mualla/

0,3 кг портулака (или корна)
1-2 зубчика чеснока
3-4 веточки укропа
Горсть грецких орехов
3-4 ст.л. густого йогурта без добавок
1 ст.л. лимонного сока* (по желанию)
1 ст.л. оливкового масла
Красный перец в хлопьях / pul biber
Соль

* Это классика жанра, но конечно бывают вариации, кто-то добавляет огурцы, помидоры, кукурузу. Есть хозяйки, которые добавляют белый сыр и курицу. Травы тоже варьируются по вкусу – мята, петрушка иногда зеленый лук. Орехи или грецкие, или пинии (кедровые), иногда вовсе без них.
* Масло иногда обжаривают с красным перцем и сухой мятой и поливают уже заправленный салат сверху.

Хорошо промыть салат от песка, если он уже не продается промытым. Обсушить. Отрезать корешки, если они имеются.
У Портулака обычно толстые стебли, а корн растет «розетками»
Поэтому стебли портулака, там где нет листьев, можно нарезать, а часть с листьями просто нарвать руками, а крупные розетки корна также нарвать / разделить руками. Орехи некрупно нарубить или растолочь.
Чеснок измельчить любым способом.
Мелко нарезать укроп.
В йогурт добавить соль, чеснок и лимонный сок, хорошенько все перемешать. Перемешать корн с укропом, заправить йогуртом с чесноком.
Сверху посыпать орешками, красным перцем и полить маслом.
Салат необходимо заправлять непосредственно перед едой, хранению не подлежит, конечно же.
* И да, на фото у меня корн :)

Источник: http://irina-taro.blogspot.com/2013/05/semizotu-salatas.html

Подавала с крабовыми котлетками и соусом из майонеза, запечённого красного перца, chives, горчицы и каперсов, а в этот раз сделала соус так: развела водой порошок васаби, вмешала японский майонез и каперсы.

Это было очень и очень вкусно! Я вместо гранатового салата я подавала с капустным (следующий пост). Можно и для гостей и себе.
Yield
Makes 4 servings
Active Time
35 minutes
Total Time
1 hour 35 minutes

Ingredients

Tahini yogurt:
3 1/2 tablespoons fresh lemon juice
1 tablespoon Baharat Seasoning
1 large garlic clove, pressed
1/2 cup plain whole-milk Greek-style yogurt
1/4 cup tahini (sesame seed paste)
Pomegranate relish:
1 1/4 cups pomegranate seeds
2/3 cup shelled unsalted natural pistachios, coarsely chopped
1/3 cup coarsely chopped fresh Italian parsley
2 1/2 tablespoons olive oil
2 1/2 teaspoons fresh lemon juice
Chicken:
1/2 cup coarsely grated onion
2 tablespoons fresh lemon juice
2 tablespoons olive oil
2 teaspoons Baharat Seasoning
4 skinless boneless chicken breast halves, each halved lengthwise, then cut crosswise into 3 pieces
Warm pita breads
Special equipment: 4 10- to 12-inch-long metal skewers
Ingredient info: Greek-style yogurt is sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. Tahini (sesame seed paste) is available at some supermarkets and at natural foods stores and Middle Eastern markets.

Preparation

For tahini yogurt:
Combine lemon juice, Baharat Seasoning, and garlic in medium bowl; stir to blend. Let stand 5 minutes. Whisk in yogurt and tahini. Season tahini yogurt to taste with salt. DO AHEAD: Can be made up to 2 hours ahead. Let stand at room temperature.
For pomegranate relish:
Mix all ingredients in medium bowl. Season to taste with salt and freshly ground black pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
For chicken:
Whisk first 4 ingredients in large bowl. Add chicken. Sprinkle with salt and pepper. Marinate at room temperature at least 1 hour and up to 2 hours.
Preheat broiler. Thread 6 chicken pieces onto each skewer. Sprinkle with salt and pepper. Place on small rimmed baking sheet. Broil chicken until cooked through, 5 to 6 minutes per side. Arrange kebabs on platter. Serve with tahini yogurt, pomegranate relish, and warm pita breads.

Источник: http://www.epicurious.com/recipes/food/views/turkish-spiced-chicken-kebabs-with-pomegranate-relish-and-tahini-yogurt-362935