- Soak bamboo skewers in cold water
- Crush the garlic with salt into a paste
- Heat oil and cook onions until soft. Add the garlic paste, cumin, paprika
and cayenne pepper. Cook until aromatic 2-3 minutes.
- Remove from heat and let cool.
- Add lamb, parsley and pistachios, season with salt and pepper.
- Mold the lamb onto the skewers.
- BBQ or cook in the oven turning until golden.
In a medium skillet, take ground beef with 2 tbsp of vegetable oil over medium heat. When the beef is cooked, add chopped onion into the skillet and cook them together for 5 minutes. Turn the heat of and add chopped parsley, black pepper and salt. Set a side.
In a medium mixing bowl, mix eggs, milk and vegetable oil for sauce.
Take kataifi from the freezer and break it into small pieces in a mixing bowl immediately. Let it thaw for ten minutes. Then add sauce in it and mix it evenly. In a rectangular pyrex, take the half of kataifi and press and spread filling over the first half of kataifi,then spread the second half of kataifi over the filling and gently press.
Preheat the oven to 350 F. Bake for about 45 minutes or until nicely brown.
When it completely cools down, cut the borek into square shapes.
1-1/2 pounds extra-large shrimp, peeled, deveined and halved lengthwise
¼ pound bay scallops
½ cup fresh orange juice
½ cup fresh lemon juice
¼ cup fresh lime juice plus more for dipping glasses
¼ cup ketchup
3 cloves garlic, crushed
½ cup diced white onion
½ cup diced red onion
1 green onion, thinly sliced (white and green parts)
¾ cup diced tomato, seeded
1/8 cup minced cilantro
1 Tablespoon diced jalapeno, seeded
1 Tablespoon olive oil
1 Tablespoon hot sauce
2 avocados, diced
Slices of lime
Add orange juice, lemon juice, lime juice, ketchup and garlic to a medium saucepan and bring to a boil. Add shrimp and scallops; reduce heat and cook for 3 minutes. Using a sieve, drain shrimp reserving citrus juice mixture.
Place shrimp and scallops on a plate and put in the fridge to chill. Cool down the citrus mixture by placing it in the freezer for 30 minutes or nested in a bowl of ice water.
Add tomato, white onion, red onion, green onion, jalapeno, cilantro, olive oil, and hot sauce to the cooled citrus mixture. Add chilled shrimp and scallops stirring well to coat.
When ready to serve, dip serving glasses into lime juice and then into kosher salt. Spoon diced avocado into the bottom of each glass and spoon shrimp-scallop mixture with juices on top. Serve immediately or chill up to two hours.
Garnish with lime slices.
1. Peel the eggplants in stripes, salt the exterior of the eggplant generously, and set aside for 45 min. Don't chop the tops off. You can cut the extra leafy part around the stem with kitchen scissors, but you do not have to.
2. Pour 1/3 cup of olive oil in a deep saute pan. Add onions, whole cloves of garlic, and cubanella peppers. Saute them until onion is transparent. Stir frequently to prevent browning of onions and garlic. This is one of the key steps to Imam Bayıldı.
After onions are cooked, add finely diced tomatoes, chopped parsley, salt, pepper and sugar into the saute pan. Cook for another 5 minutes. Turn the heat off, cover and let it cool.
Wash the eggplants, dry. Heat 1/4 cup of olive oil in a pan, fry the eggplants on each side until they are golden brown (1-2 min). Add more olive oil if needed to fry the rest. Set the eggplants in a baking dish to cool.
3. Slit an opening in the middle of the eggplant half way through. Don't cut all the way through the eggplant. Make the opening little bigger with your fingers. You want it to look like a canoe.
4. Equally divide the filling among four eggplants. Stuff them well.
Pour the grated tomato into the baking pan, cover the pan with aluminum foil. Make several slits on the foil to let the steam escape.
Bake in a 350-degree oven for 45 minutes or until the eggplants are cooked thoroughly.
Serves: 2 huge loaves
1/2 kg carrots
1/2 kg yogurt
1-2 garlic cloves
1 tbs oil
2 tbs olive oil
1. Was the carrots and grade them. Put the 1 tbs oil into a pan and add the carrots and salt, on medium heat Sauté carrots until softened put not too much you want a little crunch still. Place aside to cool down.
2. Smash the garlic, in a bowl add the garlic, yogurt and cooled off carrots. Stir them all together, at this point taste to see if the salt is enough.
3. Plate the dip on a serving platter and garnish with parsley or any greens on hand.
Enjoy this dip with pide bread.
Directions; Prepare batter: In a colander combine grated zucchini and salt and set aside for 10 minutes (while you are chopping herbs). Squeeze the zucchini with your hands to remove excess of liquid. Add the chopped spring onions, dill, parsley, mint, crumbled feta cheese, yoghurt, egg, ground black pepper and mix well. Add sifted flour and baking powder and gently combine.
Fry fritters: Preheat a cast iron pan / non-stick pan on a medium heat and grease it with the vegetable oil. Make sure the oil does not burn, or so would your fritters. Like with the drop cookies, use a measuring spoon or an ice-cream scoop to drop the fritters in the oil to fit in as many fritters as the pan allows. Fry until golden brown on both sides. Use two wooden spatulas to flip the fritters, as they are rather gentle while warm. Place the cooked fritters on a paper towel to remove the excess of oil. Serve warm.