Turkish Food Recipes |
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Turkish Kebabs
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| 1. |
25 Jan 2006 Wed 07:02 pm |
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Hi
I recently tried a proper Turkish Kebab.
It was just doner meat I think and it was covered in a tomatoey sauce, it was over little chunks of bread with yoghurt at the side. I thought it was absolutely lovely and wondered whether anyone had a receipe for creating this myself???
Thanks Butterfly 126
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| 2. |
25 Jan 2006 Wed 07:40 pm |
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The version of döner with souce and yogurt is called "iskender kebap". When you search with this name you could find a receipt easly.
http://www.tuerkei-home.de/Fotos/Kochen/eskender.JPG
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| 4. |
25 Jan 2006 Wed 08:01 pm |
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Ben de!! 
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| 5. |
25 Jan 2006 Wed 08:07 pm |
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Ohh, pleaseeeeeee.
I'm very hungry at the moment. And it looks so attractive.
But anyway, my mother is in the kitchen preparing börek which is also quite good 
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| 6. |
25 Jan 2006 Wed 08:12 pm |
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I am flitting between the computer and the kitchen as I am cooking tonight
Şimdi birkaç patates soymalıyım!
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| 7. |
25 Jan 2006 Wed 09:01 pm |
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Quoting bod:
Şimdi birkaç patates soymalıyım! |
Wow this is a perfect sentence bod with no mistake.
Are you going to do french fries?
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| 8. |
25 Jan 2006 Wed 09:20 pm |
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I will order big kebap for a special girl for me..
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| 9. |
25 Jan 2006 Wed 09:44 pm |
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Quoting mltm: Quoting bod:
Şimdi birkaç patates soymalıyım! |
Wow this is a perfect sentence bod with no mistake.
Are you going to do french fries? |
Çok teşekklür ederim!!!
I am making mashed potato with onions 
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| 10. |
26 Jan 2006 Thu 03:07 am |
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biri yer biri bakar..kıyamt bundan kopar...bod...study on dis sentences...u ll be expert in a short time...
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| 11. |
26 Jan 2006 Thu 03:34 am |
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There is a typo. Dictionary wont work.
" Biri yer biri bakar, kıyamet bundan kopar. "
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| 12. |
26 Jan 2006 Thu 01:15 pm |
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Quoting ramayan: biri yer biri bakar..kıyamt bundan kopar...bod...study on dis sentences...u ll be expert in a short time...
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All conflicts can be traced back to a quarrel between the haves and the have-nots.
That was mean Ramayan 
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| 13. |
27 Jan 2006 Fri 12:55 am |
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bod al sana dedemden kalma bir well done
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| 14. |
18 Apr 2006 Tue 04:47 pm |
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Quoting erdinc: The version of döner with souce and yogurt is called "iskender kebap". When you search with this name you could find a receipt easly.
http://www.tuerkei-home.de/Fotos/Kochen/eskender.JPG
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Magnificent picture!
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| 15. |
07 Jun 2006 Wed 01:17 pm |
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I ate it in Sofra Grill (in Lithuania) Turkish restaurant. Its delicious.. Can I cook it in my home somehow...?
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| 16. |
07 Jun 2006 Wed 04:28 pm |
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Adana kebap is also very nice, but very heavy.
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| 17. |
15 Jan 2007 Mon 06:09 pm |
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Guys,anyone actually tied it at home ?
How was it ?
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| 18. |
15 Jan 2007 Mon 07:15 pm |
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Quoting CANLI: Guys,anyone actually tied it at home ?
How was it ? |
Yeah my uncle used to make it very often  ....he showed me how to make many things...an Turk who used to be a chef..oh the joy! 
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| 20. |
15 Jan 2007 Mon 08:02 pm |
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Either
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| 21. |
15 Jan 2007 Mon 08:06 pm |
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Kai,its much different taste,one is with lamb meat,the other with beef meat,so which one is closer to the one you taste there ?
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| 22. |
15 Jan 2007 Mon 08:07 pm |
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Quoting CANLI: Kai,its much different taste,one is with lamb meat,the other with beef meat,so which one is closer to the one you taste there ? |
What I am saying is I've had both
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| 23. |
15 Jan 2007 Mon 09:40 pm |
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Great recipes! I will go for the lamb kebab - will try this at home, Thanks
At the local takaway, it has to be spicy chicken shish kebab with extra chilli sauce 
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| 24. |
16 Jan 2007 Tue 10:22 am |
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Ooof I am so hungry now, it's only early hours of the morning but I would love a kebap right now!
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| 26. |
16 Jan 2007 Tue 02:39 pm |
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its got to have a bit of garlic sauce to robyn hehe
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| 27. |
16 Jan 2007 Tue 03:31 pm |
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Quoting kissturk: its got to have a bit of garlic sauce to robyn hehe |
no it was tabasco sauce with my sucuk and scrambled egg
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| 28. |
19 Jan 2007 Fri 04:57 pm |
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| 29. |
19 Jan 2007 Fri 09:15 pm |
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Quoting susie k: Quoting kai: Quoting CANLI: Guys,anyone actually tied it at home ?
How was it ? |
Yeah my uncle used to make it very often ....he showed me how to make many things...an Turk who used to be a chef..oh the joy! |
Oh Kai you are so lucky! Ask him to give you a few reciepes and then post them on here for us pllllllllllleeeeeeeeeeeeeeeeeeeeaaaaaaaaaaaassssse!!!! |
just tell me what you would like to know how to cook and I'll post the recipes as soon as I can
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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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