Turkish Food Recipes |
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Turkish Kebabs
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| 30. |
20 Jan 2007 Sat 12:28 am |
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Surprise us! 
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| 31. |
20 Jan 2007 Sat 01:54 am |
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Quoting susie k: Surprise us! |
Well ok....seeing as I am stuffing my face with köfte now, how about that?
Ingredients
1) 2 slices firm white bread (crusts removed)
2)1/4 cup parsley sprigs (fresh)
3) 1/3 cup mint leaves (fresh)
4) 1/2 small onion (peeled and cut in half)
5) 1 1/2 pounds well-trimmed lamb, cut into 1-inch cubes and chilled
6) 1 teaspoon salt (or to taste)
7) 1/4 teaspoon black pepper (fresh-ground)
8) 1/4 teaspoon ground allspice
9) 1/2 teaspoon cinnamon (ground)
10 ) 1 large egg (lightly beaten)
11) 1 medium green bell pepper (seeded & cut into 1-inch squares)
12) 3 Tablespoons olive oil
13) 8 cherry tomatoes (stems removed)
directions:
In the food processor (fit with the metal blade) process the bread until finely chopped into crumbs and then set aside.
Process the parsley and mint until finely chopped. With the motor running, drop the onion through the feed tube and process until finely chopped. Add half the lamb pieces and using about a dozen on/off pulses, process until finely chopped. Remove the mixture to a large mixing bowl.
Chop the remaining lamb in the food processor and rmeove to the mixing bowl. Add the bread crumbs, salt, pepper, spices and egg. Combine well with your hands (may feel gooey - personally i love the feeling )
Preheat broiler, then prepare 4 skewers about 10-inches long. (If you are using wooden skewers, soak them for about 30 minutes so they dont burn)
Divide the meat mixture into 8 equal balls and shape them into ovals type shapes. Starting with a pepper piece, thread 2 meat ovals and 2 pepper pieces alternately on each of 4 skewers.
Baste the meat with olive oil and cook about 4-inches from the heat about 5 minutes. Thread 2 tomatoes on the end of the skewer, and baste again with the olive oil.
Broil on the other side about 5 minutes, or until the meat is just cooked through. You can use an instant-read thermometer as a probe.
Just to add, you don't actually have to use the pepper or tomatoes....my uncles just uses them, along with musrooms sometimes. Just to add flavour or simply to keep the meat in place and look more presentable
So how about that for a first recipe from me Susie K?
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| 32. |
20 Jan 2007 Sat 07:39 am |
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| 33. |
20 Jan 2007 Sat 02:57 pm |
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Quoting kai: Quoting susie k: Surprise us! |
Well ok....seeing as I am stuffing my face with köfte now, how about that?
Ingredients
1) 2 slices firm white bread (crusts removed)
2)1/4 cup parsley sprigs (fresh)
3) 1/3 cup mint leaves (fresh)
4) 1/2 small onion (peeled and cut in half)
5) 1 1/2 pounds well-trimmed lamb, cut into 1-inch cubes and chilled
6) 1 teaspoon salt (or to taste)
7) 1/4 teaspoon black pepper (fresh-ground)
8) 1/4 teaspoon ground allspice
9) 1/2 teaspoon cinnamon (ground)
10 ) 1 large egg (lightly beaten)
11) 1 medium green bell pepper (seeded & cut into 1-inch squares)
12) 3 Tablespoons olive oil
13) 8 cherry tomatoes (stems removed)
directions:
In the food processor (fit with the metal blade) process the bread until finely chopped into crumbs and then set aside.
Process the parsley and mint until finely chopped. With the motor running, drop the onion through the feed tube and process until finely chopped. Add half the lamb pieces and using about a dozen on/off pulses, process until finely chopped. Remove the mixture to a large mixing bowl.
Chop the remaining lamb in the food processor and rmeove to the mixing bowl. Add the bread crumbs, salt, pepper, spices and egg. Combine well with your hands (may feel gooey - personally i love the feeling )
Preheat broiler, then prepare 4 skewers about 10-inches long. (If you are using wooden skewers, soak them for about 30 minutes so they dont burn)
Divide the meat mixture into 8 equal balls and shape them into ovals type shapes. Starting with a pepper piece, thread 2 meat ovals and 2 pepper pieces alternately on each of 4 skewers.
Baste the meat with olive oil and cook about 4-inches from the heat about 5 minutes. Thread 2 tomatoes on the end of the skewer, and baste again with the olive oil.
Broil on the other side about 5 minutes, or until the meat is just cooked through. You can use an instant-read thermometer as a probe.
Just to add, you don't actually have to use the pepper or tomatoes....my uncles just uses them, along with musrooms sometimes. Just to add flavour or simply to keep the meat in place and look more presentable
So how about that for a first recipe from me Susie K?
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 handling raw meat to that extent..no way   why dont u just go n shave the lamb urself
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| 34. |
20 Jan 2007 Sat 03:03 pm |
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Is it possible to show a picture of this kind of köfte? Because in my circles "köfte" is a very widespread word and used for many different dishes like various soups with meatballs or even ehm, a mixture of grated(?) potatoes, minced meat ans spices, formed into croquettes of some sort and then fried.
It really confuses me, although I know that it simply means "meatball".
Some goes for "dolma"
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| 35. |
20 Jan 2007 Sat 04:10 pm |
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Biber Dolmasi (Pepper Dolma)
www.middleeastinfo.org/forum/index.php?showto...
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| 36. |
20 Jan 2007 Sat 04:30 pm |
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http://www.middleeastinfo.org/forum/index.php?showtopic=8553&st=0
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| 37. |
20 Jan 2007 Sat 08:50 pm |
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Quoting azade: Is it possible to show a picture of this kind of köfte? Because in my circles "köfte" is a very widespread word and used for many different dishes like various soups with meatballs or even ehm, a mixture of grated(?) potatoes, minced meat ans spices, formed into croquettes of some sort and then fried.
It really confuses me, although I know that it simply means "meatball".
Some goes for "dolma" |
Here is the picture of the type of köfte I'm on about
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| 38. |
20 Jan 2007 Sat 09:02 pm |
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Quoting kai:
Here is the picture of the type of köfte I'm on about
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Ahh, anladım. Teşekkürler
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| 39. |
20 Jan 2007 Sat 09:09 pm |
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Quoting azade: Quoting kai:
Here is the picture of the type of köfte I'm on about
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Ahh, anladım. Teşekkürler |
Rica Ederim.....so when shall I come round to test your cooking skills? 
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| 40. |
20 Jan 2007 Sat 09:38 pm |
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Quoting kai: Quoting azade: Quoting kai:
Here is the picture of the type of köfte I'm on about
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Ahh, anladım. Teşekkürler |
Rica Ederim.....so when shall I come round to test your cooking skills? |
They're pretty much non-existant Well, I can make a few things like pepper and white cabbage dolma by improvising but nobody's ever really taught me. When I get a hold of the ingredients, I'll try your recipe. 
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