TENDER LAMB AND AROMATIC RICE WRAPPED IN AUBERGINES(kuzulu pilav, patlican sarmasi)

This is a wonderful dish from Central Turkey. It takes some time to prepare but your quests will be impressed at a dinner party. Traditionally the sliced aubergines fried in oil but I grilled them today which worked very well and it was lighter than the original recipe.

YOU NEED

• 2 aubergines, sliced thinly
• olive oil for brushing
• sprinkle or salt
• 250-300 g lean, tender lamb pieces
• 2- 3 tbsp oil or butter
• 1 large onion, chopped finely
• 2 clove of garlic, chopped
• 1 tbsp fresh thyme or pinch of dried thyme
• 1 tbsp tomato puree
• hot water
• Half a cup of washed rice
• 1 tsp mixed spice
• 1 tbsp chopped fresh parsley
• 1 cup of hot water

METHOD

1) Brush the aubergine slices with olive oil on both sides, sprinkle with salt and grill under preheated grill, on the top shelf for 20 minutes turning once. Grease a non stick dip pan, 15 cm wide and 6 cm deep. Arrange slice of aubergines all round the pan and at the bottom of the pan as shown above. Set aside.

2) Chop the lamb in to small cubes, Saute the onion in oil first then add the meat and cook until brown. Add the garlic, thyme and tomato pure. Add enough hot water to cover the meat and bring it to boil. Place the lid and let the meat simmer for about 30- 35 minutes. Add little more hot water if the meat is drying out.

3) Add rice, parsley, mixed spice salt and ground black pepper to the meat. Add one cup of water to cover the rice and meat mixture. Bring it to boil then simmer for about 7 minutes until. The rice still should be mushy and half cooked. Turn the heat off.

4)Transfer meat and rice mixture in the pan with prepared with aubergine slices. Then over lap the slices and cover the the meat and rice mixture completely, wrapping the filling. Pour half a cup of hot water gently and bring the pan to boil.

5) Then turn to heat to very low and steam the dish for 15 minutes with lid on. Let it rest for 10-20 minutes before turning it over to a serving plate. Decorate with parsley leaves.

VEGETARIAN ICLI KOFTE ( Veceteryan icli kofte )

This type of stuffed kofte, traditionally made with minced meat but some friends requested the vegetarian version. It was tasty and I enjoyed making these with different vegetarian fillings. Makes 15- 16 icli koftes.

INGREDIENTS

• 1 small onion, 
• 4 heaped tbsp fine bulgur ( bulgar wheat )
• 4 heaped tbsp coarse semolina
• 1 egg
• 1 tbsp tomato puree
• pinch of chili and cumin powder ( optional )
• Salt and pepper to taste.

FILLING VARIATIONS

1) Chick peas, cooked with onion, tomatoes, herbs and spices

2) Beans with mix veg

3) Cheese and onion

4) Lentils cooked with leeks, ginger, chili and garlic

5) Boiled and grated potato mixed with spring onion, spinach and grated cheese.

6) Chopped nuts and mashed chick peas.

METHOD

1) Place  roughly chopped onion in a food processor, pulse it couple of times. Add bulgur, semolina, egg, tomato puree, salt and spices. Pulse it several times until you achieve a  smooth paste. Bring it out and make 16 walnut size balls.

2) Take each piece and make a hole  in the middle with your thumb. Then turning the index finger inside the bulgur balls to make thin holes. Wet your fingers while doing so. Make the holes as thin as possible.

3) Fill the holes with vegetarian filling of your chose about 1 tsp in  each ball and close them to make oval or round shapes. At this stage if it breaks, just mend it and close it with little water and cover the holes.

4) Bring 6 -7 glasses of  water to boil, add some salt. Drop 6-8 koftes at a time so they wont overlap. Boil on medium heat for 15 minutes. Take them out carefully with perforated spoon and let them cool on kitchen paper for 10 minutes.

5) Shallow fry them in hot oil, drain them on kitchen paper  and serve them with sweet and spicy sauce.

ZUCCHINIS ( COURGETTE ) STUFFED WITH COUSCOUS ( KUSKUSLU KABAK DOLMASI )

Hi all, last night I made these stuffed courgettes which turned out quite delicious. I made two batches, one to cook on conventional oven and one to cook in microwave. They were both equally good. Makes 12.

INGREDIENTS

• 3 courgettes
• 3 tbsp couscous
• 6 tbsp boiling water
• 1 tbsp finely chopped leeks
• 1 tbsp olive oil
• 1 tbsp finely diced mushrooms
• 1 tbsp grated medium fat cheese
• 1 tbsp chopped fresh coriander or 1 tsp dried herbs
• pinch of cumin powder and chili powder
• Salt and pepper to taste
• Half a cup of hot water
• 2 tsp tomato puree
• Drizzle of olive oil
• Cheese slices or grated cheese  for the top

METHOD

1) Cut the courgettes in half then cut each one longways from the middle, as shown above, to make 12 pieces. Place them on a large plate and microwave them for 5 minutes on full power to soften them. Let the courgettes cool for 10 minutes then scoop the middle out with a spoon or cut with a knife. Set aside.

2) In a separate bowl soak the couscous with hot water, cover and leave for 5-7 minutes. Then add rest of the ingredients up to salt and pepper. Mix well.

3) Place about a tablespoonful of the stuffing for each courgette and place them into a oven proof tray. Mix tomato paste in hot water and pour in to the baking tray. Drizzle with olive oil and sprinkle extra cheese on top.

4) Bake in pre- heated oven on  200 C  for 30-45 minutes or until golden brown.

MICROWAVE METHOD

Prepare the courgettes as above and place them into a microwave safe dish. Cover with cling film and make one hole in the middle for steam to escape. Cook on full power for 10 minutes. Then grill on high heat on preheated grill until the cheese bubbling and crispy on top.

NOT: I used 650 W microwave on full power. Please adjust your cooking times for different power settings.

EDIRNE STYLE LIVER( EDIRNE CIGERI)

Hi all, if you are  like me and not too keen on liver, I guarantee that you will change your mind after making this dish. it was delicious and full of iron lol and we all need iron now and then. Hope you enjoy.. This serves 2. style

INGREDIENTS

• 250 g ox liver
• 2 tbsp plain flour
• oil for frying
• Salt, chili flakes and dried time to taste.

ONION PIYAZ TO SERVE

• 1 large red onion
• pinch of salt
• 1 bunch of fresh, chopped parsley

2 DRIED RED PEPPERS

METHOD

 1) Wash the liver pieces  and remove any skin and ducks. Dry with paper towel  and place them into the freezer for an hour or so. When we take it out of the freezer it will be easier to slice the liver. 

2) Cut and slice the liver very thinly, as thin as you can. Then cut into strips and small cubes. Coat and toss with flour.

3) Heat the oil and deep fry  half of the liver for 2 minutes on high heat. Remove and drain on kitchen paper. Do  the same with the other half of the liver.

4) Fry the dried whole peppers in oil for one minute, turning over and making sure it is crispy on all sides.

5) Slice the onion thinly, add salt and wash under cold water, rinse and drain in colander. Add chopped parsley. set aside.

6) Place cooked liver on serving plate, Sprinkle salt, chili flakes and dried thyme to taste. Decorate with crispy red peppers and serve with onion and parsley piyaz.

POTATO SALAD ( PATATES SALATASI )

YOU NEED

• 2 medium potatoes  per person
• 2-3 tbsp of finely chopped leeks or spring onion
• Handful of chopped fresh parsley
• 2 tbsp olive oil
• Pinch of chili flakes ( optional )
• salt and pepper to taste
• 15- 20 black olives

 Wash and boil the potatoes in their skins. Drain the water and let the potatoes  cool for 15 minutes.  When they are warm enough to handle, peel and dice them into small squares.

Add chopped spring onion, parsley, oil, chili pepper, salt and pepper. Mix well and decorate with black olives. Serve warm.

EASTERN ANATOLIA / TURKEY

Here are some images from eastern Anatolia region. It is Lake Van,  Head of Hercules in Nemrut Mountain National Park and Ishak Pasa Sarayi ( Palace ) in East Beyazit District.

MEATBALLS FILLED WITH MINCE AND WALNUTS ( ICLI KOFTE )

These meatballs are specialty of Eastern Anatolia  region and quite different from ordinary meatballs. it takes some practice to master to shape them but delicious once prepared and worth all the effort. Ingredients below make 25 icli kofte.

FOR THE FILLING

• 3 tbsp row, lean mince meat ( about 100 g )
• 1 onion, diced finely
• 1-2 tbsp oil
• pinch of salt and chili flakes to taste
• 2 tbsp chopped walnuts

FOR THE SHELL

• 3 tbsp row mince meat
• 1 small onion
• 1 tsp salt
•  pinch of chili flakes ( optional )
• 6  heaped tbsp fine bulgur wheat ( fine bulgar cracked wheat )
• 1 small egg
• 1 tbsp tomato puree
• 3 heaped tbsp plain flour

Fist saute the onion in oil then add the mince, salt, chili powder and cook on medium heat for about 10 minutes. Turn the heat off and add the walnuts. Set aside to cool.

 MAKE THE SHELL

Place onion and the mince in a food processor and pulse it several times. Add the bulgur, egg, salt, chili powder and tomato puree and mix in the processor it until it is smooth. Transfer the mixture into a dip bowl and add the flour, a spoonful at a time until you achieve fairly firm dough.

METHOD

1 ) Divide them  into 25 pieces and shape them the size of a walnut. With wet hands make a hole in the middle of each pieces  and shape them either round or oval shape, turning the index finger rapidly inside the balls to make  holes in them. Make the shells as thin as possible.

2) Fill the holes with sauteed mince mixture ( about 1 tsp ), squeeze and cover the holes, shaping with wet hands. If it breaks, just patch it up with little water and close the holes. Make the shells  smooth outside, with wet fingers.

3) Bring a pan of salted water to boil, about 6-7 cups. Add the balls carefully into the boiling pan of water. ( about 6-8 at a time so they wont over lap ). Once boiled turn the heat to medium and boil the koftes  for 15  minutes. 

4) Take them out with perforated spoon and let them cool before deep frying the cooked meatballs until golden brown. 

Repeat this until you boil and fry, the reminder of meat balls.

NOT : Koftes are good served just boiled  but they are extra special if they are deep fried or shallow fried after they are boiled.

Picture at the top, showing 4 deep fried and 3 boiled icli koftes for serving.