turkishkitchenmelbourne.blogspot.com
Only Turkish Food: Pilav with Bulgur
http://turkishkitchenmelbourne.blogspot.com/2007/07/pilav-with-bulgur.html
Bulgur pilavi often includes onions diced and lightly fried. There are various versions, for example, with different vegetables or green lentils. The one in the photo has got capsicum and tomatoes lightly stir-fried with onions. There are two types of bulgur, fine and coarse. To make pilav, you need the coarse type. The fine bulgur is used in salads or dishes such as red lentil balls. I wouldn't attempt pilav using fine bulgur, which might reveal a soggy kind of mash. 1 onion, chopped. 2 tablesp olive oil.
turkishkitchenmelbourne.blogspot.com
Only Turkish Food: TURKISH RED LENTIL BALLS
http://turkishkitchenmelbourne.blogspot.com/2007/01/turkish-lentil-balls.html
TURKISH RED LENTIL BALLS. This week's herb blogging event is hosted by Tomato. And coincides with the Australian Day weekend. My dish, red lentil balls, uses flat-leaf parsley together with green onions. The bulghur variety in this dish is the fine version (as opposed to the coarse one) - available at Middle Eastern shops. You may also try this dish with green lentils, but they take longer to cook, so will need more water. 1 cup red lentils. 1/2 cup fine bulghur (cracked wheat). 1/2 cup olive oil. In the...
turkishkitchenmelbourne.blogspot.com
Only Turkish Food: Hummus (Humus, Tahini Chickpea Dip)
http://turkishkitchenmelbourne.blogspot.com/2007/01/hummus-humus-tahini-chickpea-dip.html
Hummus (Humus, Tahini Chickpea Dip). Hummus is among my favourite dips, as I love chickpeas. The homemade version is almost always superior to the shop-bought ones, so it is worth the effort, especially if you precook chickpeas instead of using tinned ones. I precook dried chickpeas, and freeze them in small portions, some of which I use for hummus and the rest in chickpea dishes (sometimes vegeterian and other times with diced lamb or chicken). Try sprinkling it with dukkah or za'tar. 1 1/2 teasp salt.
turkishkitchenmelbourne.blogspot.com
Only Turkish Food: Green Beans in Olive Oil
http://turkishkitchenmelbourne.blogspot.com/2008/08/green-beans-in-olive-oil.html
Green Beans in Olive Oil. This is a very much loved dish, and one of the most common ways of cooking vegies in olive oil. Do not shy away from using plenty of good quality olive oil in this dish. It is a great side dish, or a dish on its own when served with rice. In summer, it is often served cold, at times straight from the fridge. It can be made a day before. One could replace onion with two garlic cloves. Add paprika or black pepper (or herbs, e.g., fresh parsley at the last minute, or dr...Use a med...
turkishkitchenmelbourne.blogspot.com
Only Turkish Food: Poğaca (Turkish Cheese Pastries)
http://turkishkitchenmelbourne.blogspot.com/2007/04/poaca-turkish-cheese-pastries.html
Poğaca (Turkish Cheese Pastries). These Turkish pastries are fairly easy to make, and delicious. They are typically filled in with feta cheese, or lor peyniri (Turkish cheese similar to ricotta), although mince based potato filling is also common. Preparation time of dough is short, but the dough needs at least one hour of rising time. Once it doubles its size, the dough should feel light and fluffy. 2 teasp dry yeast. 1/2 cup vegetable oil. 1/2 cup butter, melted. Flour, amount as required. Break feta i...
turkishkitchenmelbourne.blogspot.com
Only Turkish Food: Beetroot Salad with Yoghurt
http://turkishkitchenmelbourne.blogspot.com/2006/11/turkish-beetroot-salad-with-yoghurt.html
Beetroot Salad with Yoghurt. For a richer flavour, make the salad at least two hours prior to serving. The recipe below gives Roden's instructions. The amount of ingredients can be reduced at least by half (I used one third). The garlic is optional, but unless you are against garlic, do not leave it out. 2 garlic cloves, chopped (optional). 500 gr strained Greek style yoghurt. 2 tablesp lemon juice. 6 tablesp extra virgin olive oil. Handful of chopped mint, or flat-leaf parsley. Beat the chopped garlic (...
turkishkitchenmelbourne.blogspot.com
Only Turkish Food: Turkish Pide with Cheese/Meat Filling
http://turkishkitchenmelbourne.blogspot.com/2007/04/turkish-pide-with-cheesemeat-filling.html
Turkish Pide with Cheese/Meat Filling. In Turkey, pide with various types of filling is sold in special restaurants. In Melbourne, almost all Turkish restaurants serve pide freshly baked on the day. Since I frequently buy pide from these restaurants, I have never thought of baking at home. Coming across with a recipe recently, I thought I should give it a try, and it turned out great. The recipe was enough for four medium sized pide, and I filled two with cheese and the other two with lamb meat filling.
turkishkitchenmelbourne.blogspot.com
Only Turkish Food: Tahini with Grape Syrup
http://turkishkitchenmelbourne.blogspot.com/2007/08/tahini-with-grape-syrup.html
Tahini with Grape Syrup. Only three weeks left before the end of winter in the southern hemisphere, and winter is already milder with 17 degree days in Melbourne and clear blue sky. But this is no excuse to skip tahin-pekmez, which is a Turkish breakfast spread and a great winter-warmer (is this a real word? Tahini is a sesame seed paste that is available in most supermarkets, and often known as the base for hummus. Grape syrup is a type of molasse that is thick and full of nutrition. 27 September, 2007.
turkishkitchenmelbourne.blogspot.com
Only Turkish Food: Sütlaç - Turkish Rice Pudding
http://turkishkitchenmelbourne.blogspot.com/2007/12/stla-turkish-rice-pudding.html
Sütlaç - Turkish Rice Pudding. There are many versions of rice pudding across the world, one my favourites being kheer (Indian/Pakistani version with almond meal and cardamom). The Turkish version is Sutlac, which I essentially grew up with. This version is nothing like the tinned rice pudding you get in the UK or Australia from supermarkets. It is quite easy to make, best served cold, and can be sprinkled with cinnamon. You could increase/reduce the amoung of sugar according to taste. 19 December, 2007.
