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maandag 23 december 2013

Çiğ Köfte 


Let me introduce you to one of Turkey's favourite fastfood dishes: Çiğ Köfte (Chi kofte). Raw ground meet mixed with fine bulgur, spices and vegetables, wrapped in fresh lettuce and more fresh vegetables! It took me quite some time (a few years at least) before I would actually try this dish. I am absolutely not a fan of raw meat and always refused to eat cig kofte whenever a friend or family member made it. But just a few months ago I decided to take a bite, and guess what, I loved it! Because the raw beef is kneeded and mixed with the bulgur and the vegetables so intensively, the raw meat is not even noticable. I must say that it was even better than most cooked kofte dishes I had before. So If you like kofte and you are into spicy food (as in, hot and full of spices!), I can assure you that you will like this dish.


The ingredients:

250 grams Ground Fat Free Beef or Lamb
2 medium Onions (chopped)
1 Tomato (skin peeled, chopped)
1 tablespoon Regular Tomato Paste
2 teaspoons Salca
3 Garlicbulbs (chopped finely)
2 cups Fine Ground Bulgur
1/2 cup Chopped Parsley
1/4 cup vegetable or olive oil

1 tablespoon Isot (Urfa Biber)
1 teaspoon Cumin
1 teaspoon Ground Black Pepper
1 teaspoon Red (hot) Chilli Flakes (optional)
1 teaspoon Ground (sweet) Red Paprika


*If you want to make it less hot, leave out the red hot chilli pepper flakes but leave in the isot. The chili peppers is where most of the heat comes from. The Urfa biber/Isot (key ingredient in making Çiğ Köfte) has a very mellow/mild flavour despite it's colour.

*Optional: Male with strong arms. Because this dish is kneeded so intensively, it's often the men who make cig kofte in Turkey. But women, don't let this hold you back from making this dish, I have made cig kofte myself quite often and it turned out as good as when men made it! ;))


So..start off with chopping the onions, garlic and tomato. After that's done, start kneeding the vegetables with the meat for a minute or two.


Then, slowly add the bulgur and oil. You will notice in my pictures that my tomato is added after step one, together with the bulgur. That's because I am a clumsy cook and I often forget to add ingredients at the right time. Though, adding the tomato in a later stadia is not that big of a disaster, just make sure you do start off with the onions, they do need to be kneeded for a longer time!


After adding the bulgur you need to kneed the kofte for at least 10 minutes. When that's done, add the chopped parsley and kneed another minute.


Your kofte is now ready for consumption. Çiğ Köfte is traditionally shaped in small long balls and eaten wrapped in fresh lettuce, often some lemon juice or nar eksisi (sour pomegranate molasses) is added. But of course, you can eat them as you wish. On crackers, bread or rolled up in a wrap? Do as you like and afiyet olsun!


zondag 11 augustus 2013

Gozleme

Yay I am back! I bought a new camera and I am ready to share a new recipe. I'll be making gozleme this time. Gozleme is a hand-rolled Turkish pastry dish baked on a traditional Turkish sac, filled with various toppings varying from white cheese to potatoes. My version will be a not so traditional one that can be made at home with a simple cooking pan!

zondag 5 mei 2013

Lahmacun


Lahmacun



Lahmacun, also known as 'Turkish pizza', is a spicy Turkish/Middle Eastern dish consisting of a ground meat/vegetable mixture, spread on a very thin bread/cracker-like crust. 

Although lahmacun may look somewhat similar to Italian pizza (and is referred to as Turkish pizza outside of Turkey), their tastes are completely different. Lahmacun is spicy, the dough is very thin, there is no cheese and it's main ingredient is the ground meat. Lahmacun is especially famous in the Southern and Eastern parts of Turkey where it's traditionally eaten with salad and lots of red hot pepper flakes! The latter is optional, if you are not into hot/spicy food, just leave it out. I myself have started appreciating spicy food just recently, yet enjoyed the more mellow, non-spicy lahmacun for years.


zondag 21 april 2013

Pişi



Hamur Kizartmasi/Pişi


Pişi is a very simple Turkish, bread-like, fried dough snack. People in Turkey usually eat this for breakfast, but please, don't let that stop you from eating it whenever you want. =) Until recently, I had no idea that the official name of this dish was called 'Pişi'. My mother and the rest of my family call it simply fried dough (hamur kizartma'si). But pişi sounds more fun, so pişi it is!

Pişi is usually eaten plain, without filling. Plain pişi is my favourite. But pişi with a Turkish cheese or jam filling tastes great too! The ones I made this time are the plain ones and a few with a filling of Turkish white cheese and parsley mixture. 



zondag 14 april 2013

Cupcakes


After Eight Cupcakes


Not quite traditional - or Turkish for that matter, but tasteful enough to be shared with the world! These are, sort of, after eight cupcakes but with a softer and mild mint flavour to it. The cake is soft and fudgy and the mild mint flavour of the whipped cream gives it an excellent finish. Just a great combo really!

woensdag 3 april 2013

Sarma

Stuffed Grape Leaves


My first blog entry.. and I am starting off with my mother's recipe for a traditional Turkish dish called yaprak sarma'si, or just sarma, like most people in Turkey call it. Sarmas are stuffed grape leaves. They are the ultimate finger food and are often served as a side dish with a dot of yoghurt. Sarma is so loved at our home that we have it as a main dish most of the time. :)