February 22; Turkish Meatball Kebab (Izmir Kofte) or Meatballs in Tomato Sauce

well well well...

Honestly, I am thrilled to learn about this kofte...I ate it at several occasions but could not figure out the secret..:) Do not underestimate meatballs, you can turn them into a festive dish. Here;

Cooking Time: Be prepared for at least 45 min. to play with your ground beef...

Ingredients:

• 1lbs 80% lean ground beef
• 1/2 cup bread crumbs
• 1 large onion juice (or, finely chopped onion in a food processor)
• 1/2 tsp. baking soda
• 1/2 tsp. vinegar
• 1/2 tsp. ground black paper
• 1/2 tsp. cumin (optional)
• 3/4 tsp. salt

• 1 large potatoes
• 1lbs tomatoes
• 1/2lbs small peppers
• 1 cup frying oil

• 1 tbsp. tomato paste
• 1 tbsp. frying oil
• 1/2 cup water
• 1 tsp. dried oregano

Directions:

• Knead ground beef, bread crumbs, onion juice, baking soda, vinegar and black pepper for about 15-20 minutes and refrigerate at least 2 hours.
• Peel potatoes, wash and slice about 1/2" thick.
• Remove the seeds from peppers.
• Deep fry sliced potatoes, peppers and tomatoes without cooking them fully.
• Roll the meatloaf in the shape of a flattened ovals about 3" long and 1/2" wide.
• Deep fry meatballs without cooking fully.
• Sautee tomato paste with 1tbsp frying oil, add oregano, continue sautéing.
• Add water, boil and turn off the heat.
• Lay deep fried meatballs in a deep oven pan (at least 2" deep), add fried potatoes, peppers and tomatoes in order.
• Spread tomato paste sauce on the top of everything.
• Cook in the oven 375F for about 1/2 hour. Enjoy!

Cacik - Yoghurt Sauce with Cucumbers (Turkish Tzatziki)

Ingredients:

·       2 lbs whole milk yoghurt

·       1-2 small cucumber, peeled, grated

·       1 tbsp olive oil

·       1 garlic clove, crushed

·       2 tbsp dried or fresh mint

·       1 tbsp dried or fresh dill

·       ½ cup water

·       ½ tsp salt

Combine all the ingredients with ½ cup water and ½ tsp salt in a bowl. Makes about 4 cups. Cacik will keep in an airtight container in the fridge for up to 2 days. 

Turkish Meat Braising (or, pot roasting, or Turkish Meat Casserole)

Prep. Time: 5 min.
Cook Time: 2 hr.

Ingredients:

• 4 lbs beef or lamb cubes (about 1/2 sq3)
• 1 lbs lamb fat, diced
• 1 tsp sugar
• Salt

• In a deep pot or casserole, spread half of the lamb fat evenly.
• Place the meat cubes on top of the first layer of fat.
• Put the other half of the fat as the third layer on top.
• Sprinkle the sugar.
• Simmer at low heat on stove top until the meat is tender (about two hours).
• Add the salt before turning of the heat.
• Serve hot.

Red Lentil Soup (Easy & Quick Style)

Prep. Time: 15 min.
Servings: 4

1 cup red lentil, washed and cleaned
4 cups vegetable stock
1 teaspoon dried mint
1 teaspoon ground black pepper
1 teaspoon salt (to taste)

Directions:

1 Place the red lentils in a colander and rinse.
2 Sift through to remove and debris or damaged beans.
3 Place the washed and cleaned lentils into a medium pot with the stock.
4 Bring the pot to a boil and reduce to a simmer.
5 Loosely place a lid on the pot leaving slightly ajar as to allow some evaporation.
6 Cook for 20-30 minutes until the lentils are tender.
7 Pour 1 tablespoon flour in a dry skillet, stir stir constantly until evenly browned and reaches golden brown color.
8 Add browned flour, salt and pepper to the cooked lentil.
9 Place a handheld blender into mixture and blend briefly.
10 Add dried mint.
11 Heat through.
12 Serve.