TORTILLA WRAP with mince,egg and cheese( kiyma,yumurta ve peynir DURUM )

Hi all, there are so many variations for tortilla wraps. Today I used cooked beef mince, egg and cheese mixture and the result was very nice. 

You can vary the ingredients and use cooked chicken, ham, spicy sausage, tuna and so on.. 

For a vegetarian alternative use pre cooked vegetables. 

This serves 1

INGREDIENTS

• 1 large tortilla wrap
• 2 tsp of olive oil
• 2 tbsp pre cooked mince and onion
• 2 tbsp grated cheese
• 1 tbsp chopped parsley or pinch of dried parsley
• 2 small eggs
• Salt and black pepper to taste.

Heat  the oil in a large non stick frying pan. Add mince, cheese and the eggs. Place the tortilla wrap over the mince and egg mixture in the pan. Press lightly and cook on medium heat for 3-5 minutes. Turn in over with a spatula and heat the other side. Flip the tortilla over again and cook until the cheese is golden.

Transfer over a serving plate, roll and cut into slices.

Serve with a side salad.

VARIATIONS

1) Cheese and onion

2) Sun dried tomato, mushroom and cheese

3) Spicy sausage and cheese

4) Bacon and egg

5) Egg and cheese

6) Roast vegetables and cheese

7) Cheese and tomato.

KIYMALI PIDE ( PIDE WITH GROUND MINCE )

INGREDIENTS

FILLING

• 250-300 g lean lamb or beef mince
• 1 onion, diced
• 2-3 tomatoes
• handful of fresh parsley
• salt and black pepper
• chili pepper ( optional )

FOR THE DOUGH

• 400 g plain flour
• 2 tsp dried yeast
• 1 tsp salt
• 1 tsp sugar
• 2 tbsp natural yogurt
• 50 ml olive oil
• 2 eggs, whisked
• 50 ml warm milk
• 1 egg yolk for glazing

METHOD

Mix yeast and salt with  sifted flour. Add sugar olive oil,  whisked eggs and warm milk  in a dip bowl and mix it to bind. Transfer the dough on to a floured surface and knead for 5 minutes. Form a ball, cover with cling film and let it rise for an hour until it doubled in size. Knock the air out and knead for 1-2 minutes. Cover and let it rest another 45 minutes.

In the mean time, prepare the FILLING

Put the onion in a food processor and pulse it 2-3 times. Add chopped tomatoes, mince, parsley, chili, salt and peeper and pulse it until mixed well and you achieved a ball of the mixture. Transfer into a calender and let the excess water drain.

Transfer the dough on the floured surface. Break the dough into 8 equal pieces. Roll each dough 25-30 cm long and 10 cm wide. Put 1 heaped tbsp of the mince mixture in the middle of the dough and shape it with your finger tips. Fold  the edges of the pide inwards  like a boat ( see picture above ) Place pides on greased baking tin and glaze them using the brush, with egg yolk. Cook  the pides in preheated oven, in the middle shelf at 220 C,  200 fan  setting, for 15- 20 minutes. 

NOTE : I cooked 4 pides at a time but  if you are cooking one or two at a time you may need less time to cook.

RICE COOKED IN FILO PASTRY ( yufkali pilav )

Hi all, this is a rice dish with a difference. Rice with herbs and spices cooked with mince and wrapped in filo pastry, making this dish a centre piece for any occasion.

YOU NEED

• 1 onion, chopped
• 200 g minced meat
• 1 tbsp oil
• 1 pepper, chopped
• 2 medium tomatoes, diced
• pinch of cinnamon,
• ground black pepper
• parsley, dill, chopped.
• 1 cup rice
• 2 cup boiled water
• salt
• 1 large or 2 small filo pastry
• oil for brushing the pastry
• 1 egg yolk

METHOD

Fry the mince in oil with the onion until cooked and browned, add the tomatoes, peppers, cinnamon, black pepper, dill and parsley. Cook for 5 more minutes. Add the washed rice, stir, then add hot water and bring to a boil. Turn the heat down and cook the rice with the lid on for 10-15 minutes until it is cooked. Set aside.

Grease a tray or Pyrex dish, lay the filo pastry, transfer the rice over the filo pastry and cover the rice with second filo pastry tucking in the edges. Brush the pastry with egg yolk and cook in the pre heated oven on 175C for 20- 30 minutes until it is golden brown.

MILD STEAK MINCE CURRY ( Kiymali kori )

Here is a mild curry dish for those who are not keen on spicy food. Serves 2

YOU NEED

• 400 g lean steak mince
• 1 tsp olive oil or no oil if low cal
• 1 onion, chopped
• 2 cloves of garlic, crushed
• 2 tbsp frozen mix peppers
• 1 tbsp tomato puree OR
• tin of chopped tomatoes
• 500 ml water
• salt and pepper to taste
• 1 or 2 tsp of garam masala
• fresh chopped coriander

METHOD

Heat the oil in the frying pan, add the mince, onion, garlic and stir it .Cook until it is brown. Add frozen peppers, tomato puree and water. Salt and pepper to taste. Bring it to boil then simmer with lid on for 15 minutes. Add more water if needed. Add garam masala and cook it further 2-3 minutes. Sprinkle with chopped fresh coriander just before serving.

NOTE: 500 ml water if you are using tomato paste. If you are using tin tomatoes you need less water.