Turkey |
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Let's celebrate Turkey
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| 101. |
28 Jan 2008 Mon 09:42 pm |
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Quoting portokal: Quoting azade: Quoting portokal:
i ate stuffed peppers mixed with sarma...
but sarma was made with cabbage. and it had a little sauce.
mmm... delicious.  |
That's a nice dish too, only it's a pain to make unless you have several helpers  |
hmm... dunno. stuffed peppers are not difficult to make.
but rolling cabbages... well...  |
It's not hard to make it with cabbage either you just have to get the technique down. Try making it for 12 and you'll never forget it Same with any kind of köfte
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| 102. |
28 Jan 2008 Mon 09:44 pm |
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Quoting azade: This is a little too complicated for me, I'm really not much of a genie in the kitchen. Maybe that's why my husband used to cook most of out meals At least I have now learnt some cooking from my brother in law which is the reason I make tasty stuffed peppers
But I wish I was a better cook and I will definitely experiment with these things when I hopefully get some more time on my hands. It's fascinating to see an "old school" turkish kitchen with all the home made products. |
No problem, we all have our areas we excell in. For me, cooking is an art form that I enjoy, and I'm very picky about what I eat. The only way to get what I really want is to prepare it myself....I even go so far to grow my own arugula and salad greens....and other things in season.
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| 103. |
28 Jan 2008 Mon 09:50 pm |
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Quoting alameda:
No problem, we all have our areas we excell in. For me, cooking is an art form that I enjoy, and I'm very picky about what I eat. The only way to get what I really want is to prepare it myself....I even go so far to grow my own arugula and salad greens....and other things in season. |
I also perfer what I cook myself I guess I just don't have much pratice yet, but that will follow. Then I definitely want to learn more advanced things.
It is very popular to grow your own vegetables etc. here but my parents were never into that so I missed out.
When you cook your meal yourself it tastes a lot better, but in my case I don't know if other people feel the same way about my cooking Nah I'm not bad or anything I just don't have too much practice yet as I said
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| 104. |
28 Jan 2008 Mon 10:01 pm |
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Quoting azade: Quoting portokal: Quoting azade: Quoting portokal:
i ate stuffed peppers mixed with sarma...
but sarma was made with cabbage. and it had a little sauce.
mmm... delicious. |
That's a nice dish too, only it's a pain to make unless you have several helpers |
hmm... dunno. stuffed peppers are not difficult to make.
but rolling cabbages... well... |
It's not hard to make it with cabbage either you just have to get the technique down. Try making it for 12 and you'll never forget it Same with any kind of köfte |
kofte is not a problem, even if for twelve (not on a daily basis though))))))).
it is how to stuff the end of cabbage. how to close it. so it will not whirl out while boiling.
the technique has not come down yet.
guess i should make a party...))
or a visit to my aunt?
i think she has downloaded some technique.
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| 105. |
28 Jan 2008 Mon 10:14 pm |
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Quoting portokal:
kofte is not a problem, even if for twelve (not on a daily basis though))))))).
it is how to stuff the end of cabbage. how to close it. so it will not whirl out while boiling.
the technique has not come down yet.
guess i should make a party...))
or a visit to my aunt?
i think she has downloaded some technique.
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When making it with cabbage I always fold the sides inward first, then roll like you do with wineleaves, and when you cook them pack them neatly together so they won't open (use the smallest pot possible). Now I haven't actually cooked them myself, just folded thousands, but I know that water is not usually used (perhaps a very small amount to keep it from sticking to the bottom I'm not sure).
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| 106. |
28 Jan 2008 Mon 11:37 pm |
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Quoting azade: Quoting portokal:
kofte is not a problem, even if for twelve (not on a daily basis though))))))).
it is how to stuff the end of cabbage. how to close it. so it will not whirl out while boiling.
the technique has not come down yet.
guess i should make a party...))
or a visit to my aunt?
i think she has downloaded some technique.
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When making it with cabbage I always fold the sides inward first, then roll like you do with wineleaves, and when you cook them pack them neatly together so they won't open (use the smallest pot possible). Now I haven't actually cooked them myself, just folded thousands, but I know that water is not usually used (perhaps a very small amount to keep it from sticking to the bottom I'm not sure). |
thank you for the advice on folding.
interesting...
where i come from, it is done in many ways...
in the south it is done like you say, with little water, in the west it has more water and often cabbage leaves are cut into.
it is usual to make sarmas with mushrooms, too. these are also delicious.
sarmas dimensions also vary. although i am in favor of the smaller ones. and the best sarmas are made in earthenware. it displays the heat uniformly. bestial, as some would say!
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| 107. |
28 Jan 2008 Mon 11:45 pm |
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An Iraqi friend of mine covers the bottom of the pan with sliced potato when cooking large amounts of rice. This is so that if the water runs dry, the rice doesn't get burned. It would probably work with the cabbage leaf dish too. The potatoes taste good too 
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| 108. |
28 Jan 2008 Mon 11:56 pm |
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Quoting peace train: An Iraqi friend of mine covers the bottom of the pan with sliced potato when cooking large amounts of rice. This is so that if the water runs dry, the rice doesn't get burned. It would probably work with the cabbage leaf dish too. The potatoes taste good too |
cabbage leaf dish is referring to what i posted earlier?
true, what is done here with cabbage many times differ from what actually sarmas are. i am sensible on gulash.))))
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