Grated radish salad with tahini sauce. Tahinli Torp Salatasi

News Mother Community - Grated radish salad with tahini sauce. Tahinli Torp Salatasi

grated radish salad with tahini sauce. Tahinli Torp Salatasi

juice and red radish, crunchy - Torp , as we call it in Turkey- a beautiful addition, color groggy and pungent taste delicious for dips and salads. In southern Turkey, Adana in the region as well as in Antioch, we make a delicious, refreshing radish salad with a simple tahini sauce. We serve this Tahinli Torp Salatasi as part of the spread of mezze, especially to accompany Oruk Icli or kofte, we have a copy of the Middle East kippah. And, flavors peppery refreshing Authority radish complement the rich, nutty Oruk well

delightfully easy to make a radish salad with tahini sauce; tahinli Torp salatasi

tahini or Tahin, as we call it in Turkish, it is a paste made from sesame seeds. This is an item I like a lot in the southern Turkish cooking as well as in the Middle East and Eastern Mediterranean. We use the tahini dips like hummus and authorities and in the bread, as is the case in this tahini bread. Most supermarkets carry tahini these days. Be sure to give it a good stir before using it because it tends to separate

tahini makes delicious, dressing healthy clothes in this salad a wonderful horseradish; tahinli Torp salatasi

I hope you can give this delicious, nutritious radish salad with tahini go. It is very easy to make and packed with flavor. Here I would like to thank the talented cousin seramic artist, dear Nihal Sarioglu and decorated ceramics in Istanbul for my beautiful painting, and show the power pretty radish with tahini sauce.

Afiyet Olsun,
Ozlem

5.0 of 3 review

grated radish salad with tahini sauce. Tahinli Torp Salatasi

print

juicy red radish and crunchy -? Torp, as we call it in Turkey- a beautiful addition, punchy color and pungent taste delicious to dips and salads. In southern Turkey, Adana in the region as well as in Antioch, we make a delicious, refreshing radish salad with a simple tahini sauce. We serve this Tahinli Torp Salatasi as part of the spread of mezze, especially to accompany Oruk Icli or kofte, we have a copy of the Middle East kippah. I hope you enjoy it, Afiyet Olsun

Author: Ozlem Warren

recipe type: Turkish health authority with tahini sauce

Kitchen: southern Turkish cuisine

serve 4

components

[19459044200g/7ozRedradisheswashedanddriedPat
• 1 clove of garlic mashed with salt and finely chopped
• lemon juice of 1 small
• 15 ml / 1 tbsp. Tahini and stir
• 30 ml / 2 tbsp. Extra virgin olive oil
• 5 ml / 1 tsp. Latency
• 5 ml / 1 tsp. Red pepper flakes or chili flakes
• Sea salt and black pepper freshly ground to taste
• flat parsley leaf to decorate

instructions

1. clean and pat dry radish. Trim off the stem end of the party, and the preservation of the skin.
2. grate horseradish and put them in a bowl. Sprinkle some salt and let the moisture out, for 5 minutes.
3. using absorbent paper towel or a clean kitchen towel tea, squeeze the grated horseradish to get rid of excess moisture. Later, he puts it in a pot Service
4. to make the tahini sauce; Combine tahini and chopped garlic, lemon juice and olive oil, extra virgin in a small bowl and mix well. Season with sea salt and black pepper freshly ground to taste.
5. Pour this sauce over the grated horseradish and combine well.
6. sprinkle ground cumin and red pepper flakes on radish salad with tahini and decorate with parsley and flat sheet.
7. Afiyet Olsun.

Notes

Make sure you give tahini good stir before using it because it tends to separate.

3.3.3077

stuffed grape leaves, eggplant with lentils Turkish flat bread and more; Let's create a Turkish feast . Sunday, December 13, at 12:00 - 3:30; Divertimenti Cookery School - hands on -

"an unforgettable evening of art Turkish cooking. your passion and enthusiasm and clear instructions like, a big thank you to the category of very much. "

Turkish cuisine does not reflect the historical and rich cultural heritage, it is also healthy and a feast for all the senses. The start of the festive season in style and join us for an unforgettable day of delicious Turkish food, history and culture in my class Turkish cooking in Divertimenti cookery school on Sunday, December 13, at 12:00 - 15:30 during this Hands On class, and you will be amazed to see how easy it is to restore these courses delicious and once you go. From pancakes zucchini with feta cheese, dill, mucver, the grape leaves stuffed, Yaprak Sarma, eggplant, lentils and peppers cooked in olive oil to the PIDE, loaves of bread with Turkish class and stuffed with apricot pudding with walnuts, and you will have the opportunity to create and enjoy authentic, Turkish feast wholesome, great for entertainment.

and we will make a flat bread oval Turkish with cheese and vegetables, Peynirli, PIDE sebzeli, and many others in my December 13TH Turkish cooking class

The following class details . Subscribe to this category through Divertimenti Cookery School on this link, and we hope to join us!

Grated radish salad with tahini sauce. Tahinli Torp Salatasi News Mother Community - Grated radish salad with tahini sauce. Tahinli Torp Salatasi

Simit Kebabi. Bulgur and ground meat kebabs, Gaziantep

News Mother Community - Simit Kebabi. Bulgur and ground meat kebabs, Gaziantep pattern

Simit Kebabi. Ground (chopped) and bulgur kebab meat, Gaziantep pattern

This delicious ground (minced) meat and bulgur kebab called Simit Kebabi, descended from Gaziantep, which is considered one of the capitals of food from Turkey. Referred bulgur is fine as Simit in Gaziantep and that's where the name comes from the kebab (Simit is also the name of a popular Turkish street food, sesame coated bread rings). Bulgur is an important element in the Turkish southern cooking. It seems in pilafs, mezzes like Icli kofte, soups, kebabs. Bulgur fine brings a wonderful texture and taste to the kebab, spiced perfumed with cumin and red pepper flakes and dried mint. If you can not find just fine bulgur, you can land and coarse bulgur in a food processor in a few pulses. Take care not to land too much and turn bulgur into a fine powder

Vakkas Usta prepare meats using ZIRH blade in Şeyhmus kebab in Istanbul; photo credit: IstanbulEats

It is important to have some fat content in the meat mixture for this kebab. Traditionally, the tail is fat included in this kebab in Gaziantep. And ustas, and masters in Gaziantep minced meat preparation (minced) for Simit Kebabi, cutting by hand, using a special curved knife-called white Minister of International. This method gives the meat a lot of flavor and texture much better. Even if you can get chopped meat by Butcher hand that would be great. If you do not use ground lamb or beef with some good fat content in it.

my Simit Kebabi served with roasted vegetables, yogurt and garlic by side. You can wrap kebab and grilled vegetables with a dollop of yogurt garlicy, in the Turkish flat bread or beta pockets. Here is a Turkish my recipe flat bread if you want to make loaves of bread at home

Simit Kebabi; the ground (minced meat) and kebab bulgur with vegetables grilled, Gaziantep pattern

it is inspired by this recipe adapted from a wonderful Gaziantep art of cooking, taste the sun and cookbook fire , last edited by Aileen Oney Tan. I hope you enjoy this delicious South kebab Turkish style

My Turkish art of cooking class at the cookery school Divertiment, London;

Tuesday, October 13, 19:00 to 9:15

quick reminder descriptive cooking Turkish 13TH Tuesday October 19:00 to 9:15 in Divertimenti Cookery School, London. It will be taught how to re-delicious, Turkish and classic healthy like pie spinach and cheese feta filo, Ispanakli Borek, Turkish stuffed eggplant classic, Karniyarik, bulgur Spicy wheat salad with pomegranate molasses, Kisir local and baklava made (much and delicious lighter!), Along with Tips and stories from my homeland. You will be amazed to see how easy it is to each session, wholesome and also packed with flavor. Here is the class details. Booking through Divertimenti cookery school, and we hope to join us!

5.0 of (1) Review

Simit Kebabi. Bulgur and ground meat kebabs, Gaziantep pattern

?

print

This delicious ground (minced) meat called Simit Kebabi bulgur kebab, descended from Gaziantep, one of the capitals of food From Turkey. This service kebab spiced perfumed with roasted vegetables, yogurt, garlic, in flat bread. Afiyet Olsun

Author: Ozlem Warren

recipe type: south of Turkey, Gaziantep pattern kebab with bulgur

Kitchen: Turkish cuisine

provides: 4

components

• 1 pound . Ground (minced lamb)
• 75 g / 2.6 oz. / ⅓ cup fine bulgur (or coarse bulgur, based on a fine bulgur in a food processor)
• 3 cloves garlic, finely chopped
• 80 ml / 2.7 FL. oz./ ⅓ cup of hot water
• 15 ml / 3 tsp. Red pepper flakes (or a little less if you prefer less spicy)
• 5 ml / 1 tsp. Ground cumin
• 5 ml / 1 tsp. Dried mint
• salt and black pepper grinded fresh taste
• pot of water to form a kebab simit on skewers
• for vegetables grilled:
• (2) medium eggplant ( eggplant), quartered and sliced ​​
• 1 medium onion, shelter and chopped coarsely
• (1) red bell (or tapered) pepper and 1 bell green (or tapered) pepper, deseeded and cut into pieces
• 60 ml / 4 tbsp. Olive oil
• for yogurt sauce garlicy:
• 13 oz. / 1 ½ cup plain whole milk yogurt milk
• 1 small garlic clove, crushed with a pinch of salt and finely chopped

instructions

1. Preheat oven to 200 C / 400 F
2. fine Place bulgur in a bowl and pour in the hot water. Combine well and set aside for 10-15 minutes to bulgur to absorb all the water and soften
3. Place the bulgur softening in a large mixing bowl and stir in the garlic and ground (minced) meat, red pepper flakes, ground cumin and dried mint. Season with salt and black pepper freshly ground. Be a bowl of water beside you. Wet your hands and knead the mixture well for 5-8 minutes, until combined all
4. Wet your hands and take a large block of the meat mixture - a little less than half a cup and form into a ball. Mold around and along the skewer until it becomes thick evenly. Pressing and forming the meat gently so that the meat sticks to the skewer. Meat work around and down the skewer while rotating skewer with the lower hand until kebab is ¾ "in diameter in. Cover the meat skewered in cling film and refrigerate until firm, for 30 minutes.
5. now preparing vegetables. Using a vegetable peeler, peel eggplant (eggplant) lengthwise in zebra stripes. cut eggplant lengthwise, then slice about half an inch thick. sprinkle some salt them and leave for 15 minutes. squeeze out the moisture with a paper towel. on a baking tray, spread eggplant slices, chopped onions and colorful pepper. spray 4 tbsp. olive oil over them and season with salt and black pepper. coat all the pieces with olive oil and spices. bake in preheated oven for two for about 35 minutes, until they are chargrilled around the edges.
6. for the bread Simit Kebabi, grease tray of bread and arrange ready skewers kebab together. sprinkle 3 tbsp. water on it and put (heat-resistant) and a bowl of water in the bottom of the oven (this will keep the kebabs moist). bread kebabs for 35-40 minutes, turning them halfway at all around
7. you can also grill kebabs on charcoal fire, turning often in the same direction. Or you can grill kebabs on the hottest part of the grill, turning as needed, until slightly charred and cooked through, 12-15 minutes
8. to make garlicy milk; crush small clove garlic with salt and finely chop. Stir in the yogurt and mix well.
9. Simit kebab Serve hot, along with roasted vegetables and yogurt garlicy and flat bread. You can wrap kebab and grilled vegetables with a dollop of yogurt garlicy, in Turkish bread or flat pockets beta too. Afiyet Olsun.

3.3.3077

Simit Kebabi. Bulgur and ground meat kebabs, Gaziantep News Mother Community - Simit Kebabi. Bulgur and ground meat kebabs, Gaziantep

Pumpkin soup with cumin, chili flakes, yogurt, Balkabagi Corbasi

News Mother Community - Pumpkin soup with cumin, chili flakes, yogurt, Balkabagi Corbasi

Pumpkin soup with cumin, red pepper flakes and yogurt. Balkabagi Corbasi

This is an easy, delicious pumpkin soup flavored with spices and milk, is the real winter warmer. Balkabagi, pumpkin, sold in street stalls and farmers markets, Bazaar, at home, either in whole or in large, deseeded and cut We love the natural sweetness. We then convert these luscious, nutritious pumpkin to either a delicious soup, or make our popular candied pumpkin candy, Capac Tatlisi or simply roasted in olive oil and spices.

delicious and easy to make pumpkin soup, flavored with spices and milk

I flavored mildly our pumpkin soup, Balkabagi Corbasi, with ground cumin and red pepper flakes. High temperatures, cumin tart and spicy kick delicious pepper flakes or hot red pepper flakes work well with the sweetness of the pumpkin. In addition ordinary yogurt at the end gives a lovely creamy texture and a bit of acidity, really delicious and healthy. When the pumpkin is not in this season, you can be this soup experimenting with butternut squash

candied pumpkin dessert with walnuts, Turkish style; Capac Tatlisi

and I hope that enjoy this nutritious and easy pumpkin soup, packed with flavor. If you fancy also make it easier for Turkish candy pumpkin style, and here he told me candied pumpkin dessert with walnuts recipe. Pumpkin bread is here in your very own juice with the sugar and the result is a wonderful dessert with a full flavor of the pumpkin, as fancy enough to share with family and friends.

Afiyet Olsun,

Ozlem

Pumpkin soup with cumin, chili flakes pepper, yogurt, Balkabagi Corbasi

?

print

This is an easy, delicious pumpkin soup flavored with spices and milk, is the real winter warmer. I flavored mildly our pumpkin soup, Balkabagi Corbasi, with ground cumin and red pepper flakes. In addition ordinary yogurt at the end gives a lovely creamy texture and a bit of acidity, really delicious and healthy. I hope you enjoy it, Afiyet Olsun

Author: Ozlem Warren

recipe type: soup

Cuisine: Turkish cuisine

provides: 4

components

• 800 grams / 1.75 pound deseeded meat, pumpkin, cut in small pieces
• 1 large onion, finely chopped
• 2 small carrots, cut in small cubes
• 15 ml / 1 tbsp. Ground cumin
• 15 ml / 1 tbsp. Red pepper flakes or chili flakes (you can use more or less depending on your taste)
• 1 liter / 1 ¾ pints / 4 cups broth vegetable (or chicken broth if preferred)
• 30 ml / 2 tbsp. Olive oil
• salt and black pepper to taste freshly ground
• 60 ml / 4 tbsp. Plain natural yoghurt to serve
• roasted pumpkin seeds and sunflower seeds to serve (optional)
• Extra virgin to serve olive oil (optional)

instructions

1. clean, peel and deseed the pumpkin and cut into small pieces.
2. Place the pumpkin pieces, onions and cubed carrots in a heavy frying pan. Pour in the stock and olive oil. Then make the pan to a boil.
3. reduce heat, cover the pan and simmer for 25 minutes, or until all the vegetables are cooked.
4. puree the soup in a blender and return to the pan.
5. over low heat, season with salt, freshly ground black pepper, ground cumin and red pepper flakes or chili flakes. Mix well and extinguish the fire.
6. Pour the soup in a presentation dishes. A tablespoon of plain yogurt swirl on. Sprinkle a few sunflower seeds or toasted pumpkin seeds, as well as a little red pepper and ground cumin chips, if you like. I also like to spray a little extra virgin olive oil on the soup before serving
7. Serve hot; afiyet olsun.

3.3.3077

Pumpkin soup with cumin, chili flakes, yogurt, Balkabagi Corbasi News Mother Community - Pumpkin soup with cumin, chili flakes, yogurt, Balkabagi Corbasi

Ask a festive for my online art of Turkish cooking cycle - 50% of

News Mother Community - Ask a festive for my online art of Turkish cooking cycle - 50% of

with the festive season on us, and I'm pleased to share that I am offering my online course, the art of Turkish cooking 50% of the price the average sales (£ 13.50 instead of £ 27.00) , until 24 December. I really hope that this offer festive be an inspirational gift for yourself or someone you know who may enjoy learning the art of Turkish cooking with a selection of traditional Turkish dishes.

my online art of Turkish cooking course covers step demonstrations Step 4 Turkish classic recipes, including stuffed eggplant / aubergine (karniyarik), potatoes, bulgur rolls, spinach and cheese feta filo pastry, Ispanakli Borek Turkish coffee

festive season revolves around time to spend special moments with family and friends. Turkish culture is about coming together with friends and family to enjoy a delicious meal, sharing a laugh and create fond memories. I really hope the gift giving holidays of my online course Turkish art of cooking may help to re-connect with our loved ones and sharing plates of wholesome, delicious Turkish food with those you care about.

made spinach and cheese feta filo pastry, Ispanakli Borek in my online art of Turkish cooking cycle

Turkish cuisine is my passion and I feel very fortunate to be part of this rich Turkish culture and welcoming. With my Turkish online video cooking, and aims to provide a window on the warm Turkish culture through healthy and delicious, wholesome food and Turkish with thousands of years of heritage cooking. Turkish food is a wonderful expression of Turkish culture generous Lane has a strong focus on sharing, giving, hospitality, and I think it is a very strong bond to contact us with our past. I hope that in all parts of the video, you can feel the warmth of the welcome and nature, and the hospitality of the Turkish cuisine, and how they nourish the body, as well as our spirit. My special thanks go to the Mir Ka Bah, a fantastic online platform, offering comprehensive online courses to improve health and well-being, for the production of my online art of Turkish cooking cycle.

I pretend spinach and cheesecake with filo pastry - Ispanakli, Peynirli Borek with step by step instructions in my online art of Turkish cooking cycle

and here 2 free preview of the session for you to get what flavor is my online course Turkish art of cooking everything. The first one is to meet with the provider and the second is why I have to do for the session, explaining the structure of the course, what you can learn from the course recipes I pretend. I show Karniyarik (eggplant stuffed with minced meat and vegetables), spinach and a pack of filo pastry bread (Ispanakli Borek), Bulgur and rolls potatoes with pomegranate molasses sauce , Patatesli, Bulgurlu kofte and Turkish coffee . I also hope that you will enjoy a wonderful background of Turkish music composed for us and my photos from my travels throughout Turkey. Wonderful sites and markets and seasonal products glorious, gather with friends to enjoy Turkish food, and we do it well to a certain extent in Turkey :)

Karniyarik stuffed eggplant with minced meat and vegetables, is a part of my online art of Turkish cooking cycle also

here is how it works. Once you buy my online art of Turkish cooking cycle and create a user name and password, and your turn to sit in the folder "Hey Mer-Ka-Bah." You can then access and review with your user name and your password whenever you want. You can follow the order of dismissal or pick and choose whichever chapter you want to watch on your own time , whether it's to add flavor. Chapter 5 Key spices or Ispanakli Borek. Chinese spinach and baked feta filo pastry recipe demonstration. Or any other country - choice is all yours! I once bought, and of course is for you indefinitely . Of course, you can watch unlimited times, you can stop and come back later. This video is what I cover in my classes and more Turkish cooking and I hope to inspire and enjoy it. Also, please note that this course is interactive. You can leave me messages in the comment section, I would love to hear from you.

will learn how to make the perfect cup of Turkish coffee in my online Turkish cooking course

Happiness is a common meal ... What better way to celebrate this the holiday season to communicate with your loved ones on a special meal? I hope to provide a festive gift for my art online Turkish cooking inspires you to create and enjoy meals memorable with family and friends cycle.

My best wishes and Afiyet Olsun,

Ozlem

?

Ask a festive for my online art of Turkish cooking cycle - 50% of News Mother Community - Ask a festive for my online art of Turkish cooking cycle - 50% of

Rolled cabbage leaves with bulgur stuffing; Bulgurlu Lahana Sarma

News Mother Community - Rolled cabbage leaves with bulgur stuffing; Bulgurlu Lahana Sarma

rolled cabbage leaves with bulgur, chopped meat, onions and spices. Bulgurlu Lahana Sarmasi

We love the stuffed vegetables, Delmas in Turkish cuisine and I have a soft spot for this stuffed cabbage delicious leaves with bulgur, onion, minced meat, Bulgurlu Lahana Sarmasi, along the lines of Antioch ( "Dolma" is a term used for vegetables stuffed, as in pepper, eggplant and tomatoes, "Sarma" is a term used for the leaves rolled in Turkish cuisine). The flavor here bulgur with dried mint (spice star here), cumin and red pepper flakes, along with onions and parsley. It makes a filling delicious even without meat. So by all means delete the meat for a vegetarian version. I remember when I was a kid waiting anxiously for this Sarma delicious to cook. The mother asked whether we would like to do a "quality check" from the rolls of the pot, and we tuck in at that very moment, happy days.

advice to separate the cabbage leaves . Try to get a big cabbage with a large, leaves, respectively. Trim the bottom root and put a whole cabbage in a large bowl with boiling water and simmer for 8 minutes. The leaves will start to peel off without breaking. Please save steel leg or middle part of the hard Exchange cabbage. They are delicious in Lahana Kapuska. Cooked cabbage with rice, onions, minced meat and spices, which will also participate in the coming weeks (a type of cabbage leaves rolled dismantled).

rolled cabbage leaves with bulgur wheat, south of the Turkish style. Dried mint, red pepper, cabbage flavor and beautiful bulgur chips

used

bulgur grain wholesome widely in the southern Turkish cuisine in mezze, salads and vegetables stuffed with bulgur pilaf In. Cooked in olive oil lemony sauce, it makes a delicious pairing with cabbage here. All you need is some plain yogurt aside to enjoy this delicious Bulgurlu Lahana Sarmasi. You can use the syrup (1 tbsp.) Pomegranate instead of lemon juice in a sauce if you want a sharp taste

and hope you enjoy our favorite family; Afiyet Olsun,

Ozlem

4.5 of 2 review

rolled cabbage leaves with bulgur stuffing; Bulgurlu Lahana Sarma

?

print

wholesome bulgur grain pairs well with the cabbage and makes a delicious filling with minced meat and spices and onions. I hope you enjoy this southern Turkish style cabbage leaves rolled with a filling bulgur. They are delicious and healthy. Plain yogurt by the side completes the cabbage rolls very well. Afiyet Olsun

Author: Ozlem Warren

recipe type: healthy tubes with bulgur wheat and cabbage

kitchen: southern Turkish cusine

provides: (6)

components

• 200 g / 7 oz. / 1 cup bulgur coarse
• 1 large cabbage (which produces about 20 large leaves of cabbage medium)
• 1 medium onion, finely chopped
• 225 g / 8 oz. Ground (minced) beef or sheep
• a small handful of parsley leaves, chopped
• 30 ml / 2 tbsp. Olive oil
• 15 ml / 1 tbsp. Dried mint
• 5 ml / 1 tsp. Latency
• 5 ml / 1 tsp. Red pepper flakes
• salt and black pepper grinded fresh taste
• To prepare the sauce:
• 4 cloves garlic, crushed with salt and chopped
• 15 ml / 1 Tablespoon. Olive oil
• lemon juice 1 (or 1 tbsp. Pomegranate molasses)
• 500 ml / 1 l / 2 cups of water
• 15 ml / 1 tbsp. Tomato paste
• dried mint and red pepper flakes to serve
• yogurt normal service

instructions

1. bring a large pot of salted water to a boil.
2. trim bottom root and put a whole cabbage into the pan with boiling water and simmer for 8-10 minutes.
3. remove the cabbage and leave to cool. Then take a sharp knife and cut the outer leaves from the main stalk. And the rest of the leaves begins to flake without breaking one by one. Peel off about 20 large leaves medium for rolling and set them aside (please note steel leg or middle part of the hard Exchange cabbage, this is too small or difficult to roll, they are delicious in Lahana Kapuska, cabbage cooked with rice, onions, minced meat and spices, which I will share also in the coming weeks)
4. to fill; combine bulgur, chopped onions, parsley, olive oil, dried mint, cumin and red pepper flakes, salt and black pepper freshly ground in a large bowl. Knead well with your hands for a few minutes. Stir in the minced meat and knead for another minute to combine well.
5. a sharp knife, carefully trim and make a V-shaped cut to remove thicker than the leg portion of the base of each cabbage leaf. Put 1-1 ½ tablespoon of the filling (depending on the size of the paper) in the middle of the paper. Fold in sides and roll paper tightly. Repeat with remaining leaves and filling.
6. Put leaves wrapped tightly in a heavy frying pan with the seam side down, the second layer is also done and the package tightly.
7. To prepare the sauce, mix together the water, olive oil and lemon juice (or 1 tbsp. Pomegranate molasses), tomato paste and chopped garlic in a bowl. Season with salt and black pepper freshly ground to taste. Pour this sauce over the cabbage leaves rolled (should the water is about to cover the top of the cabbage leaves rolled). Place the plate on top of the leaves to prevent them from revealing during cooking
8. Cover the pan and simmer on top of stove or fireplace for 40-45 minutes, boil gently
9. once it is cooked rolls cabbage, offering hot, decorated with dried mint and red pepper flakes. Plain yogurt complements these lists cabbage delicious with filling bulgur, bulgurlu lahana sarmasi, beautiful. Afiyet Olsun

Notes

advice to separate the cabbage leaves; try to get the big cabbage with a large, leaves, respectively. Trim the bottom root and put a whole cabbage in a large bowl with boiling water and simmer for 8 minutes. The leaves will start to peel off without breaking.

3.3.3077

Rolled cabbage leaves with bulgur stuffing; Bulgurlu Lahana Sarma News Mother Community - Rolled cabbage leaves with bulgur stuffing; Bulgurlu Lahana Sarma

Katmer. Turkish crunchy pancakes with clotted cream and pistachios

News Mother Community - Katmer. Turkish crunchy pancakes with clotted cream and pistachios

Katmer. Turkish crunchy pancakes with clotted cream and pistachios

this delicious and easy to make Turkish crunchy pancakes with clotted cream and pistachios, Katmer, descended from Gaziantep, one of the areas of food must visit in Turkey. And crunchy, flaky Katmer funky first meal eaten by the bride and groom after their wedding night in Gaziantep. It tastes absolutely heavenly with famous thick global Gaziantep pistachios Turkish clotted cream, kaymak.

Put the little touches of clotted cream and mascarpone cheese or Turkish kaymak, across the sheet filo.

my copy of Katmer here uses a sheet filo pastry (you can use, paper-thin sheet YUFKA new Turkish sweets in Turkey) and clotted cream thick instead of kaymak, it is also not easy to find kaymak abroad (cheese mascarpone also gave good results). Replace it worked well in Katmer and presented pretty, candy with light with fresh fruit by the side. You can serve Katmer as part of the breakfast, dessert or as a remedy tea time.

Katmer, Turkish pancakes with crunchy peanuts and clotted cream, specialty Gaziantep.

I hope you enjoy Katmer, Afiyet Olsun,
Ozlem

5.0 of 1 review

Katmer. Turkish crunchy pancakes with clotted cream and pistachios

?

print

This is a delicious and easy to Turkey to make crunchy fritters with pistachio and clotted cream, Katmer, descended from Gaziantep, one of the areas of food You must visit in Turkey. It is a delicious part of the breakfast and tea treat once or dessert light with fresh fruit aside

Author: Ozlem Warren

recipe type: Turkish regional sweets

Kitchen: Turkish

serve 4

components

• (4) a sheet of filo pastry, thawed (each sheet about 30 cm × 27 cm - 11 × 12 in)
• 30 ml / 2 tbsp. Melted butter unsalted
• 55 g / 2 oz. Coagulates, kaymak Turkish or mascarpone cheese
• 60 g / 4 tbsp. Finely crushed pistachios unsalted
• 30 ml / 2 tbsp. Sugar (brown sugar works very well)
• honey and fresh fruit to serve (optional)

instructions

1. Take a sheet filo from the refrigerator 30 minutes before using to bring them to room temperature. If the freeze filo sheets, it is best to thaw in the refrigerator overnight and take out one hour before using to bring them to room temperature. Alternatively, you can take stock of frozen filo 2 hours before using it to bring them to room temperature.
2. place two filo sheets on top of another on a dry surface (keep the rest of Philo Exchange under very wet towel that they will not dry out).
3. leaving a margin of about 4 cm (1.5 in) around the edges and put little touches of clotted cream and mascarpone cheese or Turkish kaymak, across the sheet filo.
4. sprinkle finely crushed pistachios and sugar evenly over the cream.
5. Put the remaining 2 filo sheet on top. The edges of the top sheet filo brush with 1 tbsp. Of melted butter. Wet your hands and fold on each side of the pie (approximately 2 cm / 1) to make the piece. Seal edges with wet hands and melted butter and Hon.
6. Coat the remaining 1 tbsp. Melted butter on a large, non-stick frying pan, over medium heat.
7. Philo Place a piece in the pan (with the edges wrapped down) and cook for 2 minutes, because they will get a gold.
8. Turn the pancake gently (tbsp help) and cook for another 1.5 minutes or until golden.
9. katmer warm serving platter with a little honey (if desired) and crushed pistachios on. A bowl of fresh fruit and complements aside very beautiful katmer.

3.3.3077

Katmer. Turkish crunchy pancakes with clotted cream and pistachios News Mother Community - Katmer. Turkish crunchy pancakes with clotted cream and pistachios

Cabbage with bulgur, chopped meat and spices. Bulgurlu Lahana Kapuska

News Mother Community - Cabbage with bulgur, chopped meat and spices. Bulgurlu Lahana Kapuska

cabbage with bulgur, chopped meat and spices -Bulgurlu Lahana Kapuska

One of the joys of making stuffed cabbage rolls , Lahana Sarma, is the prospect of enjoying a delicious equal Lahana Kapuska. Cabbage with bulgur, chopped meat and spices. Lahana Kapuska, almost a kind of cabbage rolls dismantled, not only easy to make but also a great way to use up left over cabbage parts when making stuffed cabbage rolls.

Kapuska hearty soup is popular and has many versions in Turkey. The name is derived actually Kapuska of the Russian language for the cabbage, it has many versions in all parts of Russia and Eastern Europe (Kabusta, for example, is a wonderful cabbage dish enjoyed in Poland). In Turkey, there are many versions of Kapuska with minced meat, pieces of meat, rice or bulgur. In southern Turkey, we would like to make Kapuska with bulgur, chopped meat, onions, flavored with red pepper paste, dried mint and red pepper flakes. It is such a convenient and healthy meal served with plain yogurt. It is very very easy. For the vegetarian version, simply ignore the meat.

Kapuska with bulgur wheat, cabbage, paste, red pepper, minced meat, south and Turkish-style

Turkish Red hot pepper paste, Piper Salcasi, is, a delicious paste rich of juice, red chili pepper and use it more often in the southern Turkish cooking. You can make your own red pepper paste at home with my recipe if you want. If you prefer a milder taste, you can substitute red pepper paste with tomato paste in the recipe and sprinkle with red pepper flakes to taste.

I hope you enjoy my Kapuska recipe with bulgur. Afiyet Olsun,

Ozlem

4.8 of 4 review

cabbage with bulgur, chopped meat and spices. Bulgurlu Lahana Kapuska

?

print

Kapuska hearty soup is popular and has several versions in Turkey. In southern Turkey, we would like to make Kapuska with bulgur, chopped meat, onions, flavored with red pepper paste, dried mint and red pepper flakes. It is such a convenient and healthy meal served with plain yogurt. It is very very easy. For the vegetarian version, simply ignore the meat

Author: Ozlem Warren

type recipe: Turkish style cabbage soup with bulgur

Kitchen: southern Turkish cuisine

serve 4

components

• ½ head of medium cabbage or left over cabbage leaves from the rolls cabbage - 700 g, washed and chopped coarsely (remove leg hard in the middle)
• 1 onion, finely chopped
• 225gr / 8 ounce. / 1 cup coarse bulgur
• 225 g / 8 oz. Ground (minced) beef or sheep
• 1 tbsp. Red pepper paste (optional, and you can use an additional 1 tablespoon tomato paste if you were not used red pepper paste.)
• 1 tbsp. Dual contain tomato paste
• lemon juice ½
• 10 ml / 2 tsp. Dried mint
• 5 ml / 1 tsp. Red pepper flakes (or more, if you like spicier)
• 16 Florida. ounce. / 2 cups hot water
• 30 ml / 2 tbsp. Olive oil
• salt and ground black pepper to taste
• yogurt normal service

instructions

1. Heat the olive oil in a large skillet and stir in (minced) minced meat. Fry for 2-3 minutes over medium heat.
2. Add the onion coarsely chopped cabbage to the pan and fry for another 4-5 minutes (it will shrink in size as they cook).
3. Stir in the bulgur, tomato paste, red pepper paste and water. Mix well
4. Add lemon juice, red pepper flakes and dried mint and season with salt and ground black pepper
5. bring to a boil, then cover and cook over low heat for 15-20 minutes or until cooked all.
6. Serve hot, with sprinkles of dried mint and red pepper flakes on top and a dollop of plain yogurt by side.
7. Afiyet Olsun.

Notes

for the vegetarian version of Kapuska, simply ignore the meat.

3.5.3208

Cabbage with bulgur, chopped meat and spices. Bulgurlu Lahana Kapuska News Mother Community - Cabbage with bulgur, chopped meat and spices. Bulgurlu Lahana Kapuska