Turkish Food Recipes |
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Does anyone know what ıt\\\
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| 10. |
06 Nov 2005 Sun 05:35 pm |
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Quote: I know Gözlemek is to watch is that close or something totally different ? |
 It is just an accidential smillarity in word. "Gözleme" and "gözlemek" have nothing to do with each other as far as I know.
This here is gözleme:
http://bodrum4u.com/English/food&drink/gozleme.jpg
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| 11. |
06 Nov 2005 Sun 07:13 pm |
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That has cleared that up gözleme is what I had.
it's amazing how similar the words are but mean totally different!
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| 12. |
07 Dec 2005 Wed 03:19 pm |
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Does anyone know how to make that wonderful cold starter with roasted egg plant. It taste kind of smokey and is like a dip. it has lots of garlic and yoghurt in it.
Help please?
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| 13. |
07 Dec 2005 Wed 03:28 pm |
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hi Lindie,
I think İ know what are you talking about and I think I have recipe somewhere. I will try to find it for tomorrow, if you can wait
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| 14. |
07 Dec 2005 Wed 03:33 pm |
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thanks so much - I can wait  I've tried to make it just by thinking of the flavour, but i can't. If you have a recipe that will be just great!
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| 15. |
08 Dec 2005 Thu 12:15 pm |
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Quoting Lyndie: Does anyone know how to make that wonderful cold starter with roasted egg plant. It taste kind of smokey and is like a dip. it has lots of garlic and yoghurt in it.
Help please? |
I found this version in a Turkish cookery book.
6 large egg-plants
juice of one lemon
2 tablespoons olive oil
1 teaspoon salt
2 cloves garlic crushed
1/2 glass yoghurt
Grill whole egg plants until burnt on outside and very soft inside. Hold by the stem under cold tap for a few seconds and remove skin. Cut off stem and mash with fork and mix with lemon juice,salt, olive oil,garlic and yoghurt.Decorate with slices of tomatoe and black olives.
I hope this is helpful.
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| 16. |
08 Dec 2005 Thu 12:20 pm |
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Thanks Joey,
I'll try this tonight. i think the secret is in burning them. This is how you get the 'smoky' taste I was talking about.
If anyone has any variations of this recipe, i'd still like them because i'll try them all. Thanks
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| 17. |
08 Dec 2005 Thu 07:25 pm |
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Quoting Lyndie:
If anyone has any variations of this recipe, i'd still like them because i'll try them all. Thanks |
hi Lyndie
my recipe is only slight different but I will write it anyway
2 aubergines
2-3 cloves garlic crushed
3 tablespoons olive oil
juice of 1/2 lemon
2 tablespoons yoghurt
as you can see there is no salt but I'm not sure if this should be like this or this is only my mistake - I was writing this while watching person doing it so I simply could overlook salt.
and I think this version has more garlic tase.
you prepare it almost the same way - you have to prick aubergines in few places and then grill them quite long, until their skin will burn. you are right - this is what gives "smoky" taste. I don't know how are you going to grill them but the best way to get really "smoky" taste is to use charcoal and grill aubergines under the cover. then you cut aubergines in half, took out the inside with a spoon - it can be quite difficult as they will be veeery hot. then pour lemon juice and mash with fork, add garlic, olive oil and mash again. olive oil should be added slowly. at the end add yoghurt.
as I said I wote down what I saw other person was doing but I've never done this by myself so far so I can't give any guarantee for this recipe 
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| 18. |
08 Dec 2005 Thu 07:30 pm |
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Thanks Fazi,
I have put your recipe in my collection and will try them out at the weekend. i will let everyone know how it turns out.
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| 19. |
08 Dec 2005 Thu 07:30 pm |
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This is great!!! I'm seriously addicted to eggplant, I'll add this recipe to my collection. Thanks a lot! 
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| 20. |
08 Dec 2005 Thu 08:30 pm |
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I have no doubt the variation by Fazi is better as grilling over charcoal would greatly enhance the flavour and I thought myself that 1 teaspoon salt was excessive.
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