RECIPES ? Can anyone share with me their favourite recipes?!
Answers: I would like to try some new dishes and was wondering if anyone could share their favourite recipe with me.Something that comes from your country or just a really good dish. I want things that you have actually tried and know to be good. Thanks in advance and I really am going to try them....please no seafood, I'm allergic.
Kabak Mücveri (Turkish Zucchini Fritters)
1 lb zucchini
1/2 cup chopped green onions (spring)
1 small yellow onion, grated
1/2 cup fresh dill, chopped
4 tablespoons fresh flat-leaf parsley, chopped
1/2 cup kasseri cheese, grated or feta cheese, crumbled
4 eggs, slightly beaten
1 cup all-purpose flour
fresh ground pepper
olive oil, for frying
1. Grate the zucchini and place in a colander; sprinkle with salt and let drain for 30 minutes; squeeze out moisture and pat with paper towels.
2. Place the zucchini in a bowl and add the green and yellow onions, dill, parsley, cheese, eggs, flour and salt and pepper to taste; mix well.
3. In a large sauté pan over medium-high heat, pour in oil to a depth of ? inch; when the oil is hot, drop the batter by heaping tablespoonfuls into the pan (or form into small patties), allow space in between fritters; fry for 2 minutes on the fist side, then turn to brown on the second side for about 3 minutes; using a slotted spatula transfer to paper towels or newspaper to drain; repeat with remaining batter.
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Imam Bayildi (The Imam fainted)
Turkish Vegetable
Ingredients:
2 medium onions, chopped
Olive oil
2 garlic cloves, crushed
3 medium tomatoes, peeled and chopped
3 tablespoons chopped parsley
Salt and pepper to taste
2 medium eggplants
2 teaspoons sugar
3 tablespoons fresh lemon juice
Directions:
Saute the onions in a little oil. Add the garlic, tomatoes, parsley, salt, and pep per. Cook until mushy. Cut the stem ends from each eggplant. Make 3 lengthwise slits, almost from end to end. With and hold each slit apart and spoon the onion mixture into each cavity. Arrange eggplants in a baking dish. Sprinkle with sugar, lemon juice, and 1/2 cup oil. Bake, covered, in preheated moderate oven (350 F.) for 40 minutes, or until tender.
Serve hot. or as they do in Turkey, cold with yogurt. Makes 4 to 6 servings.
One modification. Instead of making three slits in the eggplants, etc. hollow the eggplants out, but leave a firm outer edge . Take the insides of the eggplants, chop them up, toss them into the pan with the other sauted ingredients. Saute the new mixture.
Then stuff the eggplants with that mixture. I f you want to microwave, I found that 15 to 20 minutes on medium works well . Actually, I microwave for 15 minutes then I baste the eggplants with the liquid at the bottom of the dish. I then cook for the remaining 5 minutes at high. You can tell by looking when the outer edge is done. We slice it for serving.
I use broccoli instead of mixed vege's in this and I make this at least once a month.
CHICKEN POT PIE
1 can veg-all mixed vegetables
1 can cream of potato soup
1 can cream chicken soup
1/2 cup milk
1 or 2 large chicken breast cut into chunks
salt and pepper to taste
2 9-inch deep dish unbaked pie crust
Saute chicken in 2 tablespoons olive oil for about 3 minute until light brown, add chicken to the first 4 ingredients.
Mix together and pour into pie crust. Put top crust on pie, cut 4 slits in the crust. Brush with beaten egg wash.
Bake on a cookie sheet at 375 degrees for 45 minutes.
PRAIRIE DOGS
2-16 oz packages All Beef Hot Dogs
4 cups Old Fashioned Oats
? gallon Water
Steam hot dogs until they burst. Slice the hot dogs into knuckle length chunks. Set aside.
In a big cook pot, bring the water to a boil. Add the oats, reduce the heat, and stir until the water is absorbed. Stir in the hot dog chunks.
Serve with green hot sauce and maple syrup. Feeds 4.
INDIAN CURRIED NOODLES:
I love this particular dish for so many different reasons, it’s not only delicious but it’s also very easy to prepare. It’s such a versatile recipe; you could add almost any type of meat or seafood (such as shrimp, scallops, crabs) of your choice.
You could also add your favorite vegetables with tofu to make it completely vegetarian. These noodles are always a hit with the kids and the adults as well.
There are a wide variety of noodles that you could use for this dish (egg noodles, rice noodles, wheat noodles or even angel hair pasta). You could use thin noodles, thick noodles, flat noodles… the possibilities are endless! I am providing my favorite version of this dish but feel free to adapt it using your favorite ingredients.
INDIAN STYLE CURRIED NOODLES WITH CHICKEN
Serves 4-6
Ingredients:
1 package of dried Chinese egg noodles (5-6 ozs)
1 lb of chicken breast (boneless & skinless), cut into thin strips
2 large shallots, thinly sliced
2 cloves of garlic, finely minced
1 inch piece of ginger, peeled and finely minced
2 tsps of good quality curry powder (Madras or Kashmiri…)
1 cup of brown mushrooms, sliced
1 cup of carrots, julienned
1 cup of zucchini, julienned
1 cup of baby corn
1 cup of scallions, finely chopped
? cup of peas
? cup of raisins
? cup of toasted, unsalted peanuts
1 tsp crushed red pepper (to taste)
juice of 1 lime
salt to taste
oil, vegetable or canola
3 tbsps soy sauce
freshly chopped cilantro leaves for garnish
METHOD:
Cook the noodles as directed on the package and set aside until needed.
In a large wok on medium high heat, add 2 tbsp of the oil and quickly stir fry the chicken until golden brown. Remove and set aside until needed.
Using the same wok, (add a tbsp of oil if needed) stir fry the shallots along with the ginger and garlic. Add the curry powder, crushed red pepper and salt. Add the raisins, carrots, peas and the baby corn. Mix well to combine and stir-fry for 1-2 minutes. Then add the mushrooms, zucchini, peanuts and scallions. Stir-fry for a few more minutes and add the lime juice and soy sauce. Add the cooked noodles and stir well to combine all of the ingredients. Garnish with the cilantro leaves and serve.
VARIATIONS:
Add your favorite combination of vegetables such as bell peppers in all their lovely colors (red, green, yellow and orange) for great taste and crunch. You could also add water chestnuts, snow peas, Chinese cabbage, bok choy…
Fufu with Chicken Light soup
Ingredients:
Fufu- Cassava and Plantain
Chicken Light Soup - full dressed chicken, 5 big fresh tomatoes, 2 big onions, 10 sticks of red pepper, salt, chicken cube,sliced garlic and ginger
Method:
Soup:
1. put tomatoes, one onion and pepper in a saucepan and cook for ten minutes.
2. chop chicken in to normal sizes and put in a deep saurce pan
3. blend left onion, ginger and garlic and pour into chopped chicken and shrink chicken cube and steam
4. remove cooked tomatoes, pepper and onion and blend
5. pour blended source into the steamed chicken and cook for thirty minutes
Fufu:
Peel cassava and plaintain, wash them and put them in a deep sauce pan, cook for one hour, pour water from it and allow them to cool. Pound plaintain and cassava separately and mix together to make a soft and smooth mixture.
Your fufu and lightsoup is ready.
Serve with guinness or wine in the afternoon
Chicken and dumplings, and ginger cake and whipped cream.
rice and fries
ingredients
2-3 cups rice (depending on size of family if really big just add more rice)
5-6 medeim size potatoes
red pepper to taste
salt to taste
cumin to taste
black peeper pinch
water (double the amount of rice)
oil
1.boil water in pot and spice with cumin, salt, red pepper.
2. add rice once water boiled, cook halfways which is about 10 minute.
3.strain out water in strainer.
4. put back in pot spice with oil and readd some of the spices you put in before add a drop of black pepper too. careful with cumin it's an extremely strong spice and altough the it's rice main spice needs to be cumin don't overput.
5. in frying pan put thin layer of oil once heated put in potatoes cut into french fries pieces and put rice ontop and let simmer for 1 1/2 hours.
6.before serving mix all contents in pot together. it's a great side dish. even for people who aren't ri eeaters can enjoy it.(i'm no rice eater and i love it)
I have my own recipe blog that has ton of middle eastern recipes that are my favs
http://themiddleeasterncook.blogspot.com...