TURKISH CULINARY ART

ALMOND CAKE

2009-05-06T05:36:00.000-07:00

SERVINGS : 8 - 10

INGREDIENTS
1 and 1/2 cup unsalted butter
3/4 cup granulated sugar
3/4 cup light brown sugar
2 eggs, lightly beaten
1/4 cup anisette liqueur
3 and 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup sliced almonds

PROCESSING METHOD

* Preheat oven to 190° C - 375° F.
* Lightly grease baking pan with 1/2 tsp of butter.
* Cream together the butter and sugars.
* Add the eggs and anisette.
* Sift together the flour, baking powder, and baking soda into a separate, large bowl.
* Mix together the butter and flour mixtures until well mixed and a dough forms.
* Fold in the almonds.
* Divide the dough into 2 equal parts and form each into an oval-shaped mound about 2 inches high.
* Place the dough mounds on a baking sheet.
* Bake for 20 minutes.
* Slice the mounds lengthwise into 2-inch-thick pieces. Return to the oven and bake for 5 minutes.
* Remove from the oven and let cool slightly.
* Store in an air-tight container.

RICE STUFFED GREEN PEPPERS IN OLIVE OIL

2009-05-06T05:23:00.000-07:00

SERVING : 6

INGREDIENTS
800 Gr. Green Peppers (Suitable For Stuffing)
1/4 Glass Olive Oil
1 Glass Of Water

Filling
1 Glass Rice
7 Meduim Onions
2 Small Tomatoes
3/4 Glass Olive Oil
2 Tablespoons Currants
1 Tablespoon Pine Nuts
1/2 Bunch Mint
1 Bunch Dill
1 Teaspoon Spices
1 Teaspoon Sugar
1 Teaspoon Salt
1/2 Glass Water
1 Teaspoon Black Pepper

PROCESSING METHOD

* Allow the rice to stand in hot water until the water cools.
* Then drain the rice and wash several times.
* Put 3/4 glass olive oil, chopped onions and 1 teaspoon salt in a pan and saute until the color of the onions change.
* Add rice and saute for 10 more minutes.
* Add water, chopped tomatoes, currants, pine nuts, black pepper, spices, sugar, mint and dill. Cook for 15 minutes and remove from heat.
* Cut off the tops of peppers to from lids and remove all seeds.
* Stuff the peppers (but not too stiff), replace the lids and line in a pan, the lids facing up.
* Add water, olive oil and salt and cook for about 50 minutes.
* Remove from heat, and serve when cold.

BARBUNYA PILAKI IN OLIVE OIL

2009-05-06T05:09:00.000-07:00

SERVINGS : 4 Persons

INGREDIENTS
2 Cup Cranberry Or Pinto Beans
6 Cup Water
2 Medium Size Onion
6 Clove Garlic
2 Large Size Carrot
1 Large SizePotato
1 Tablespoon Tomato Paste
3-4 Sprigs Parsley
2 Teaspoon Salt
8 Tablespoon Olive Oil
1 Teaspoon Sugar
1 Medium Size Lemon

PROCESSING METHOD

* Soak beans overnight with 2 cups of water.
* Cook with 2 cups of water in a pressure cooker for 25 minutes; drain. Set aside.
* Saute chopped onion in oil for 2-3 minutes in a large saucepan stirring occasionally.
* Add tomato paste; mix well. Season with salt and sugar.
* Stir in beans, pared and cubed carrots and potato, garlic cut in 2-3 pieces crosswise; mix thoroughly.
* Add 1 cup of hot water. Cover and simmer for 20 minutes or until vegetables are tender. Remove from heat; cool.
* Place in a serving plate. Garnish with parsley.
* Serve cold with lemon wedges.

BAKED POTATO WITH CREAM SAUCE

2009-04-30T04:48:00.000-07:00

SERVING : 2

INGREDIENTS
2 big size potatoes

Sauce
40 gr goat milk cheese, crumbled
4 soupspoons cream
2 dessertspoons tomato paste
2 teaspoon black pepper
100 gr butter, melted
1 teaspoon red pepper

PROCESSING METHOD

* Cut a lenghtwise part for 1,5 cm thickness of potatoes.
* Carve the inside with a spoon.
* Mix all ingredients in a bowl together.
* Add leftovers potatoes. Mix well.
* Fill the potatoes with the sauce.
* Bake the sauced potato in the oven for 30 minutes.

CARAMELIZED FRESH QUINCE DESSERT

2009-04-30T04:42:00.000-07:00

INGREDIENTS
4 quinces, big size
1 and 1/2 glasses sugar
2-3 cloves
250 grams coltted cream

PROCESSING METHOD

* Wash and peel the quinces. Cut them into four and remove the cores.
* Arrange the slices side by side in a flat pan sprinkled with 1/2 glass of sugar.
* Put cloves and 2-3 quince seeds.
* Spread the remaining sugar over them.
* Cover and cook on very low heat for 2 - 2 and 1/2 hours until they take a dark reddish colour and get slightly caramelized.
* Let cool.
* Hollow the quinces with a knife.
* Arrange them in a serving dish.
* Pour the syrup over.
* Put small pieces of clotted cream on each one.

GARNISHED RICE WITH ROAST CHICKEN

2009-04-30T03:42:00.000-07:00

SERVING : 4

INGREDIENTS
1 chicken
1 coffee cup yoghurt
1 tablespoon tomato paste
1 tablespoon margarine
2 teaspoons salt

Garnished Rice
2 glasses rice
3 glasses White Veal Stock or 3 glasses Chicken Stock
4 tablespoons margarine
1 medium size onion
1 medium size tomato
1/4 sheep liver or 2 chicken livers
1 tablespoon pine nuts
2 tablespoons currants
1 bunch dill
2 teaspoons salt
3 teaspoons sugar
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon pepper

PROCESSING METHOD

* Put the chicken into a saucepan, cover them with water, add salt and cook them only as much as they do not fall apart.
* Put the chicken into a large pan. Cover with a sauce of well beaten yoghurt, tomato paste and melted margarine.
* Put the pan into the oven to roast until brown.

Garnished Rice
* Cover the rice with salted lukewarm water. Leave for 20 minutes.
* Wash 3-4 times and drain well.
* Melt the margarine in a saucepan. Add cleaned and diced liver and saute lightly. Take them out.
* In the same saucepan, put chopped onion and pine nuts. Brown them lightly. Add the rice. Brown on high heat for 10 minutes.
* Add salt, pepper, sugar, currants, peeled and chopped tomato and meat or chicken stock or water. Mix well.
* Cover and cook first on medium heat, later on low heat for 15 minutes, until the water is absorbed.
* Add the spices and chopped dill. Cover well and let simmer on very low heat for 20 minutes.
* Turn the heat off and let stand for 20 minutes more.
* Mix well with a wooden spoon and serve with roasted chicken.

NOTE : You can use the sauce of yoghurt, tomato paste and melted margarine with roasted chicken.

SEA BASS IN OLIVE OIL WITH VEGETABLE

2009-04-21T10:25:00.000-07:00

SERVINGS : 4

INGREDIENTS
1 kg sea bass
1 carrot
3 fresh potatoes
1 small size celery root
2 medium size onions
5 cloves garlic
1 lemon
1/2 bunch parsley, chopped
2 teaspoons salt
2 teaspoons sugar
1/2 glass olive oil

PROCESSING METHOD

* Cut the onions lengthwise in thin slices, brown them lightly in half of the olive oil.
* Add potatoes and celery root cut in medium size pieces, carrots in slices, garlic, 1 and 1/2 teaspoons salt and 3 cups of water.
* Cover and cook on medium heat for 20 minutes.
* Add the fish, cleaned, washed and cut crosswise into thick slices.
* Add 1/2 teaspoon of salt and rest of the olive oil. Cover and cook for 15 minutes more.
* Turn the heat off. Add lemon juice and chopped parsley.
* Let cool before serving.

BROADBEAN IN OLIVE OIL

2009-04-21T10:05:00.001-07:00

SERVING : 8

INGREDIENTS
1 kg fresh broad bean
3 medium size onions
2 and 1/2 coffee cups olive oil
1/2 lemon juice
1/2 coffeespoon sugar
1/4 coffeespoon salt
1/2 bunch dill, chopped
2 tea cups boiling water
250 gr yoghurt

PROCESSING METHOD

* Remove the strings from the beans by cutting around them with a knife.
* Wash the beans.
* Chop the onions.
* Place the onions and beans in a saucepan. Then pour in the oil, lemon juice, salt and sugar. Cover and cook on a low heat for 20-25 minutes.
* When the beans begin to turn yellow, add the boiling water and cook about 1 and 1/2 hours longer.
* Let cool.
* Place on a serving dish.
* Garnish with chopped dill and yoghurt.

RED PEPPERS STUFFED WITH GROUND MEAT

2009-04-21T09:47:00.000-07:00

SERVING : 4

INGREDIENTS
500 gr red peppers (suitable for stuffing)
2 tablespoons margarine
1 or 1/2 glass water

Filling
400 gr ground meat (without any fat)
2 tablespoons margarine
2 medium onions
1/3 glass rice
2 large tomatoes
3/4 glass water
1 bunch chopped dill
3 teaspoons salt
1/2 teaspoon black pepper

PROCESSING METHOD

* Cut of the stalks and tops of approximately 12 peppers to form a lid and remove all seeds.
* Clean and wash the insides of the peppers and leave aside.
* Put margarine and thinly sliced onions in a pan and saute until the color of the onion changes.
* Add 3/4 glass water and previously washed rice, and cover. Cook over moderate heat for about 10 minutes.
* Remove the pan from heat, add the ground meat, chopped dill, black pepper, 1 teaspoon salt and knead for about 5 minutes.
* Pell the tomatoes, cut them into small pieces, add to the mixture and mix them all ingredients together.
* Stuff the peppers with this mixture, replace the lids of peppers and place in a pan.
* Add 2 tablespoons margarine, 2 teaspoons of salt and 1 or 1 1/2 glasses water.
* Close the lid of the pan and cook for about 40-60 minutes on stove on moderate heat.
* Put into a serving dish and serve.

PILAF WITH LAMB MEAT

2009-04-16T09:46:00.000-07:00

SERVINGS : 4

INGREDIENTS
1/2 kg (1 pound) Boneless Lamb Shoulder Or Leg
2 Medium Size Onion
6 Tablespoon Margarine
2 Small Size Tomatoe
1/4 Cup Chickpeas
3 1/2 Cup Hot Water
2 1/2 Teaspoon Salt
1 Teaspoon Black Pepper
2 Cup Rice

PROCESSING METHOD
* Cut meat into 2-2 1/2 cm (1 inch) cubes.
* Combine with finely chopped onions.
* Saute in margarine for a few
* Cover and braise for 40 minutes in a covered saucepan.
* Add minced tomatoes, hot water, chickpeas, salt and black pepper; stir well.
* Cover and simmer until meat is tender.
* Stir in rice; mix well.
* Cover and simmer for 15-20 minutes or until rice is tender; drain.
* Remove from heat.
* Let stand covered for 20 minutes before serving.
* Serve hot.

EGGPLANT SLICES FRY IN OLIVE OIL

2009-04-16T08:30:00.000-07:00

SERVING : 4

INGREDIENTS
2 medium sized eggplants
1 soup spoon salt
250 grams olive oil

Tomato Sauce
3 tomatoes
1/2 teaspoon salt
1/2 bunch parsley, chopped
1 clove garlic, sliced

Yogurt Sauce
200 grams yoghurt
1 clove garlic, crushed

PROCESSING METHOD
* Peel the eggplants and cut them lengthwise into slices, 1/2 cm thick.
* Place the pieces on a plate and salt them. Wait 30 minutes.
* Wash and squeeze them to remove the bitter juice. If the eggplant is not cleansed in the salt, it will absorb a large quantity of oil and will turn black
while cooking.
* Fry the slices in oil.
* Serve cold topped with the tomato sauce, parsley and sliced garlic or a sauce made with beaten yoghurt and crushed garlic.

BAKED ARTICHOKE STUFFED WITH MINCED LAMB

2009-04-16T08:10:00.000-07:00

SERVING : 6

INGREDIENTS
6 artichokes, boiled with salt and lemon juice
300 gr minced lamb
2 large onions, finely chopped
4 soupspoons butter
1/3 glass rice
4 soupspoons parsley, chopped
4 soupspoons dill, chopped
1 coffespoon black pepper
2 egg yolks
3 glasses White Beef Stock
1/4 glass water

PROCESSING METHOD
* Cut the artichokes around the top. With a dessertspoon, remove the yellow heart from the artichokes. Spread lemon juice the carved center.
* Melt the butter in a medium saucepan over medium heat. Add the onions and cook about 5 minutes, until soft and golden.
* Add the ground meat, rice, black pepper, parsley and dill. Brown the meat for 10 minutes while mashing it with a fork.
* Add the water and cook for 5 minutes until liquid absorbed by rice.
* Remove from the heat. Add egg yolks and stir well.
* Stuff each artichoke with the filling.
* Put them on to an oven dish or a high-sided skillet.
* Add white beef stock.
* Cover and heat on the stove or in the oven for 15 minutes.
* Serve with spinkled chopped dill.

STUFFED GRAPE LEAVES

2009-04-10T04:13:00.000-07:00

How To Make Stuffed Grape Leaves

BAKLAVA

2009-04-10T04:04:00.000-07:00

INGREDIENTS
1 cup melted butter
phyllo dough
2 cups chopped walnuts
1/2 cup sugar
1 teaspoon cinnamon
You will also need a baking pan and a pastry brush.

Syrup
1 cup honey
1 cup water
1 cup sugar
1 tablespoon lemon juice
1 teaspoon vanilla
1 teaspoon cinnamon

PROCESSING METHOD

Prepare the Baking Pan
* Thaw out the phyllo dough ahead of time according to the manufacturer's directions.
* Brush some melted butter along the bottom and the sides of the pan so that nothing sticks.

Add the Phyllo Dough to the Baking Pan
* Now, we will add the phyllo dough to the pan, one sheet at a time, and brush each one with butter before adding the next.
* Keep the unused sheets covered with a clean, damp towel to prevent them from drying out. The phyllo dough is very delicate, so try not to tear it as you are moving it into the pan.
* Keep laying down the dough until you have about 10 sheets in the bottom of the pan.

Make the Baklava Filling
* In a small bowl, mix together the nuts, sugar, and cinnamon.
* Spread about one-third of the nut mixture out over the phyllo dough.
* Now, we will cover this with two more sheets of dough, brushing each one with butter.
* Add another third of the nut and sugar mixture, and cover it again with two sheets of dough. Now add the remaining nut mixture.

Cut the Baklava Into Diamonds
* We will cover this with another 10 sheet of phyllo dough. Be sure to brush each one with butter before adding the next.
* Brush butter over the top sheet of dough, and then cut the baklava into diamonds. If you have any remaining butter, you can pour this over the baklava now.

Baking
* Bake the dish at 350 degrees for about 30-35 minutes until it turns golden brown.

Make the Honey Syrup
* While the baklava is baking, we will make a honey syrup that we will pour over it afterward.
* In a small saucepan, mix together the honey, water, sugar, vanilla, lemon juice, and cinnamon. Bring these ingredients to a simmer on the stove, and let them cook until they form a syrupy consistency.
* Remove the syrup from the heat and let it cool.

Serve the Baklava
* When the baklava comes out of the oven, pour the syrup over the dish. Let everything cool before serving.

TOMATO SOUP WITH SAUCE

2009-04-06T05:16:00.001-07:00

SERVINGS : 6

INGREDIENTS
4 large size tomatoes or 150 gr tomato paste
8 glasses White Veal Stock
1 tablespoon flour
2 tablespoons margarine
65 gr rice
2 teaspoons salt

Sauce
2 tablepoons butter
1/2 teaspoon ground red pepper
1/2 teaspoon mint

PROCESSING METHOD

* Boil the rice in 2 glasses of water. Drain.
* Peel the tomatoes and cut them into small pieces.
* Melt the margarine. Add the tomatoes or tomato paste dissolved in 1/2 cup of water.
* Cook for 15 minutes, stirring from time to time.
* Add the flour and salt. Cook for 2 minutes more, stirring constantly.
* Slowly add the meat stock. Cover and let simmer on low heat for 20 minutes.
* Add the rice. Let simmer for 5 minutes more.
* To make the sauce, heat the butter.
* Remove from heat, add the red pepper and mint.
* Pour the soup sauce over the soup.
* Serve at once.

WILD FIG JAM

2009-04-06T05:09:00.000-07:00

INGREDIENTS
1 kg sugar
1 tablespoon of lemon juice
10 cloves
100 wild figs for jam

PROCESSING METHOD
* Skin the green figs using gloves in order to avoid your hands from getting dark.
* Cook them in plenty of water for some time.
* Rinse in cold water. Squeeze each fig gently.
* Boil sugar with about three glasses of water to a thick syrup.
* When ready add figs and cook on medium heat until figs let go water and absorb it again.
* Add 1 tablespoon of lemon juice, boil for one minute and take off fire.
* You may add cloves or vanilla to give more flavour.

BANANA CREAM PIE

2009-04-06T05:02:00.000-07:00

SERVINGS : 8

INGREDIENTS
Baked Pastry Shell
2 tablespoons sugar
2 tablespoons unsweetened cocoa powder
1/2 cup sugar
1/2 cup all-purpose flour
3 cups fat-free milk
1/2 cup frozen egg product, thawed
2 teaspoons vanilla
2 medium bananas
1 tablespoon lemon juice
Reduced-fat frozen whipped dessert topping, thawed
1 medium banana, sliced
1/4 cup apricot or strawberry spreadable fruit, warmed
Fresh mint leaves

PROCESSING METHOD

* Prepared Baked Pastry Shell as directed, except add 2 tablespoons sugar and cocoa powder with the flour when making the dough.
* Cool on a wire rack.
* For filling, in a heavy saucepan combine 1/2 cup sugar and flour. Gradually stir in milk.
* Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 1 minute more. Remove from heat.
* Gradually stir about 1 cup of the hot mixture into the egg product.
* Return all of the egg mixture to the saucepan. Bring almost to a boil. Cook and stir 2 minutes more.
* Remove from heat. Stir in vanilla.
* Thinly slice the 2 bananas and arrange slices over bottom of crust.
* Pour the hot filling into crust. Cover and cool on wire rack until set.
* Cover and chill to store.
* To serve, garnish pie around edge with dessert topping and 1 sliced banana. (Dip banana slices in lemon juice to prevent browning.).
* Drizzle with apricot spreadable fruit. Garnish with mint leaves.

GRILLED BLUEFISH

2009-04-06T04:56:00.000-07:00

SERVINGS : 4

INGREDIENTS
4 medium size bluefishes
1/2 cup olive oil
1 lemon juice
1 onion
1/2 bunch parsley, chopped
1 teaspoon salt

PROCESSING METHOD

* Clean, wash and drain the fish. Sprinkle with salt and let stand for an hour.
* Lightly brush them with olive oil, put them on the grill about 5-6 cm over the fire.
* Grill for about 8 to 18 minutes depending on the size of the fish.
* Arrange them in a dish.
* Pour over lemon juice mixed with some olive oil.
* Cut the onion in slices, rub them with some salt, wash and drain, mix them with chopped parsley.
* Serve together with onion slices, rice pilaf, lemon slices and slad greens.

GRILLED MUTTON MEATBALL

2009-04-02T03:20:00.000-07:00

SERVINGS : 5

INGREDIENTS
750 grams minced mutton, from shoulder, minced twice
4 slices dry bread, without crust
1 large size onion
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon cummin
1 teaspoon köfte spice
2 tablespoons olive oil

PROCESSING METHOD

* Soak the bread slices in a bowl of water. Take them out and squeeze by hand to extract excess water. Crumble them.
* Add grated onion and spices. Mix well.
* Add the meat, which should be minced twice. Knead until the mixture is smooth.
* Take walnut size pieces and roll each one in the palms of your hands into a ball, then press them into a flat and oval shape.
* Brush with olive oil and broil on barbecue fire for 5-6 minutes (or in a non-stick frying pan, brushed with a few drops of oil.
* Serve with fried green peppers and sliced onions.

GREY MULLET WITH VEGETABLES

2009-04-02T03:16:00.001-07:00

SERVINGS : 4

INGREDIENTS
1 carrot
1 kg grey mullet (or any other deep water fish)
1 lemon
2 onions
2 potatoes
2 tomatoes
8 cloves of garlic
Half a glass of olive oil
Salt

PROCESSING METHOD

* Brown fine chopped onions in half of the olive oil.
* Add about 3 glasses of water and cook for a while. Press through a strainer using a wooden spoon.
* Place potatoes and carrots cut into pieces, tomatoes and onion puree in a large pan.
* When the vegetable is tender add pieces of grey mullets (or any other deep water fish) cut crosswise into pieces.
* Cover and cook for about 20 minutes.
* Pour lemon juice after taken off the fire and leave for cooling.
* Decorate with slices of lemon and parsley.

GARDENER'S KEBAB

2009-04-02T03:11:00.000-07:00

SERVINGS : 4

INGREDIENTS
1 kg mutton
3 tablespoons margarine
20 pearl onions
150 gr green peas
1 zucchini squash
150 gr green beans
2 bell peppers
2 medium size tomatoes
1 bunch dill
2 teaspoons salt
1/2 teaspoon pepper

PROCESSING METHOD

* Melt the margarine in a saucepan. Add the meat cut into cubes and cook them, stirring from time to time, until the juice is absorbed.
* Add peeled onions. Cover and cook on low heat, stirring occasionally, for 15 minutes.
* Add peeled and chopped tomatoes, green beans cut into halves, bell peppers cut into rings, salt, pepper and one glass of water. Cover and cook on low heat for 45 minutes, until the meat is half cooked.
* Add scraped squash cut into pieces and green peas. Cook for half an hour more.
* Add chopped dill and remove from heat.

SWORDFISH ON SKEWERS

2009-03-22T11:13:00.000-07:00

SERVING : 10

INGREDIENTS
1800 gr. fillet of sword fish
4 tomatoes, medium
2 sliced lemons
5 green sweet peppers
30 small bay leaves

Marinade
1 onion grated
5 bay leaves
2 cloves garlic crushed teaspoon black pepper
1 teaspoon salt
2 tablespoons lemon juice
1 cup olive oil
1 tablespoon tomato paste

PROCESSING METHOD
* Take out the bones and skins of the fish. Cut the fish into large cubes of 3 cm.
* Slice tomatoes and remove the seeds. Slice the peppers.
* Put the fish in a bowl, add the marinade ingredients and mix with your hand leave for 20 minutes.
* Thread 4 cubes of fish per person onto metal barbecue skewers with slices of tomato, pepper, lemon and bay leaves.
* Take what is left of the marinade and brush generously over the prepared skewers.
* Pour any remaining marinade over the top and leave for 5 minutes to improve the taste.
* Grill over charcoal or under a hot electric grill, turning frequently, and basting with the marinade.
* Garnish with lemon slices, boiled potatoes and serve with salad.

ROASTED EGGPLANT PUREE (HÜNKAR BEĞENDİ)

2009-03-22T11:07:00.001-07:00

INGREDIENTS
4 small size Eggplant; (about 1/2 lb. or 2 medium size. (about 1 lb. ea.)
1 tbs Butter
1 tbs Flour
1/3 cup Milk
1/4 cup Kasher/kasseri; freshly grated or use Romano cheese
1/2 ts Salt
Black pepper; freshly grated

PROCESSING METHOD
First, roast the eggplants in the following fashion : Prick each one in 3 or 4 places with the tines of a long handled fork.
Then impale them, one at a time,on the tines of the fork and turn them over a gas flame until the skin chars and begins to crack. (If you have an electric stove, pierce the eggplants, place them on a large baking sheet and broil them 4 inches from the heat.
Then,cut the eggplants in half lengthwise and chop them finely.
Then mash the pulp to a smooth puree with the back of a spoon or with a mortar and pestle.
* In a heavy 3 to 4 quart saucepan, heat the tablespoon of butter over moderate heat. When the foam begins to subside, stir in the flour.
* When it is completely absorbed pour in the milk all at once.
* Stirring vigorously with a whisk, cook over high heat until the mixture comes to a boil and thickens heavily.
* Beat in the pureed eggplant, reduce the heat to low, and, stirring occasionally, simmer for 5 minutes.
* Off the heat add the cheese, salt and a few grindings of pepper.
* Beat vigorously until the mixture is thick enough to hold its shape almost solidly in the spoon.
* Taste for seasoning and serve at once.
* Hünkar Beğendi traditionally accompanies roast or lamb.

BULGUR PILAF GARNISHED WITH TOMATOES

2009-03-22T10:38:00.000-07:00

SERVING : 6

INGREDIENTS
2 glasses bulgur (boiled and pounded wheat)
4 tablespoons margarine
3 medium size onions
3 large size tomatoes, cubed
3 glasses white veal stock White Veal Stock
1/2 teaspoon salt

PROCESSING METHOD
* Melt the margarine in a saucepan.
* Chop the onions finely, brown them in margarine.
* Add washed and drained bulgur. Brown them stirring constantly for 15 minutes.
* Add salt, peeled and cubed tomatoes and meat stock or water. Mix well.
* Cover and let boil on medium heat for 10 minutes.
* Then lower the heat and cook until the stock is absorbed.
* Leave on very low heat for 20 minutes.
* Mix well with a wooden spoon.
* Serve at once.

WHITE BEAN WITH CHUNKED MEAT

2009-02-27T14:54:00.000-08:00

SERVINGS : 4

INGREDIENTS
1 and 1/2 glasses white bean
250 gr meat, chunked
2 large size onions, finely chopped
2 tomatoes, or 1 tablespoon of tomato paste
2 tablespoons margarine
1 teaspoon salt
1 teaspoon red pepper

PROCESSING METHOD
- Soak the white beans in cold water overnight. Drain well.
- Cook beans for about half an hour in water so they slightly change colours.
- Brown veal chunks with fine chopped onions in 2 tablespoons margarine until the meat absorbes its juice.
- Add chopped tomatoes or tomato paste and continue browning.
- Add some water and cook until tender.
- Then add drained beans and red pepper. Cook on medium heat.
- Add salt when almost done.
- Serve with rice.