mediterranean-cookbook.com

INGREDIENTS

* 2 cups flour
* 1/2 teaspoon salt
* 2 eggs
* 1/2 teaspoon water, or as needed
* 2 onions, peeled
* 1/2 pound ground beef
* salt and pepper to taste
* 3 tablespoons vegetable oil
* 1 tablespoon red pepper flakes
* 1 tablespoon minced garlic
* 1 (8 ounce) container plain yogurt

DIRECTIONS

1. Combine the flour and salt in a mixing bowl. Add the eggs and water, mixing well with your hands. Add more water, if needed, to form a soft dough. Cover and set aside for at least 30 minutes.
2. Shred the onions and place them in a colander or sieve set over a bowl; drain the juice and discard. Combine the onion, ground beef, salt, and pepper; mix the meat well with a spoon until mashed.
3. Divide the dough into two portions and lightly flour a work surface. Keep one piece of dough covered while you roll out the second portion into a rectangle, rolling the dough as thin as you can. Cut the rectangle into 2-inch squares with a knife or pastry wheel.
4. Place about 2 teaspoons of the meat filling in the center of each square. Seal the dumplings by gathering the edges of the dough and pinching them together at the top to form a bundle. Transfer the finished manti to a floured plate, and sprinkle more flour over the manti to prevent sticking. Repeat with the second piece of dough.
5. Heat the oil and red pepper flakes in a small skillet over low heat just until the pepper flakes have started to color the oil; don’t let them burn. Remove from the heat and keep warm. Stir the minced garlic into the yogurt and set aside.
6. Bring a large pot of salted water to a boil over medium-high heat, and cook the manti until the filling is no longer pink, and the dough is tender, 20 to 25 minutes. Drain well. Divide the manti among four plates. Spoon the yogurt sauce over the manti and drizzle each serving with the hot pepper oil.

February 1st, 2009 | Tags: turkish recipe | Category: Beef, Entres, Turkish | Leave a comment

Ingredients:
2     large     eggplants
1/2     each     lemon
1     cup     water
1/4     cup     butter
1     tablespoon     flour, all-purpose
1     cup     milk
1/4     cup     mozzarella cheese     shredded
1     x     nutmeg
1     x     salt

Directions:

Smoke whole eggplants in covered barbecue, or bake at 350′F 20-30 minutes, until tender.
Add lemon half to water in shallow dish.
Place eggplants in water, turn to coat thoroughly, and let stand until cool.
Peel eggplants and remove seeds.
Cut flesh into 1/4 inch cubes.
Melt butter in skillet.
Add flour and cook and stir until light brown.
Stir in milk.
Add cheeses, eggplant, dash nutmeg and season to taste with salt.
Cook over very low heat 5 minutes.

February 1st, 2009 | Tags: Low calorie, low carb, turkish recipe, Vegeterian | Category: Entres, Turkish, Vegetarian | Leave a comment

Ingredients:

* 5 cups water
* 2 Tbsp. chopped parsley
* 2 Tbsp. lemon juice
* Green Pepper Sauce
* Salt to taste
* 1 medium cauliflower, rinsed
* 2 hard boiled eggs, quartered
* 2 black olives
* 4 radishes, finely sliced
* 2 scallions, chopped

Directions:

In a saucepan, bring to boil 5 cups of water, add the lemon juice and salt. Then add the whole, washed cauliflower. Boil until tender, 20 to 30 minutes. Allow to cool.

Remove cauliflower to salad bowl. Arrange egg slices around it. Decorate with olives, radishes, scallions, and parsley. Pour sauce on top and serve as a cold salad.

Green Pepper Sauce (Yesil Biberli Salca)

1 green pepper
1/3 cup olive oil or salad oil
5 Tbsp. lemon juice
1/4 tsp. mustard
Salt to taste

Wash green pepper and cut in half. Remove seeds. Slice horizontally into very thin slices. Place in a bowl. Add oil, lemon juice, mustard, and salt. Mix well.

May be prepared several hours ahead of serving time, or over night. This sauce may be served with all kinds of green salads, or with boiled potatoes and zucchini.

February 1st, 2009 | Tags: Low calorie, low carb, turkish recipe, Vegeterian | Category: Salads, Turkish, Vegetarian | Leave a comment

Ingredients:

egg yolks and 3 beaten eggs
1  glass dried bread crumbs
1 coffee spoon salt, pepper
3 soup spoons flour
6 medium potatoes

Directions:

Cook the peeled potatoes in boiling water. Puree the potatoes in a vegetable mill, and then add salt, pepper and the 2 egg yolks to the mixture.

With the puree, make balls the size of walnuts, and roll them in flour. Dip the balls into the beaten eggs and into the flour again. Brown them in oil until they become golden brown.

February 1st, 2009 | Tags: turkish recipe, vegetarian recipe | Category: Appetizers, Turkish, Vegetarian | Leave a comment

Ingredients:

2/3 cups Green Lentils
1 cup Milk
6 cups Water
2 slices Bread
1 medium Onion
Paprika
4 tbsp Margarine
2 tbsp Flour
1/8 cup Rice
1 Egg
Salt to taste

Directions:

Wash lentils and soak the night before in 1 cup of water.

Peel, wash and finely chop the onion.

Place in sauce pan with margarine, cover and cook for 2 - 3 minutes until tender, stirring occasionally, add flour and stir fry until slightly browned.

Wash the rice, add to onion - flour mix with the lentils and the remaining water, stir until it starts to boil.

Cook for about 30 minutes. Pass trough a sieve or blend, add salt and replace on heat.

In a separate bowl, beat the egg with milk, warm it by adding a few spoon full of hot soup. Add the egg - milk mixture to the soup gradually while stirring constantly and turn off heat when it comes to boil. Mean time, cut up the bread into 1 cm cubes and put on a tray and bake in the oven.

Serve the soup with red pepper and bread croutons.

November 7th, 2008 | Tags: soup, turkish recipe | Category: Soups, Turkish, Vegetarian | Leave a comment

Ingredients:

1 lbs. semi-fat ground meat
2 Tbls. uncooked rice
5 eggs
3/4 cup olive oil
1/4 bunch parsley
2 onions
3 Tbls. flour
3-4 Tbls. margarine
salt and black pepper to taste

Directions:

Saute the chopped onions  half of the ground meat with 1 Tbls. margarine. Boil the rice in lots of water till soft, drain and allow to cool.
Remove meat from heat, add the rest of the ground meat, the rice, chopped parsley, salt, black pepper, and 3 eggs and knead well.

Take egg-sized pieces of the mixture and form into oval shapes. Put half of the flour on a tray. Place meatballs on the tray and sprinkle the rest of the flour over them.
Beat 2 eggs in a bowl, coat the meatballs with beaten eggs 20 minutes before the meal and fry them in a pan containing 3/4 glass of heated olive oil, till golden.
Take meatballs off the pan with a perforated spoon, draining them well, and place on a serving plate.

November 7th, 2008 | Category: Beef, Entres, Turkish | Leave a comment