Patatesli ve Etli Yemek~ Lamb Stew

Lamb is a staple in our home. We love it grilled and ground in to kofte. It has such a wonderful flavor and keeps moist when cooking. For this dish I used my slow cooker and cooked it on high for about 4 hours. Afiyet olsun!

1 lbs lamb (with or w/o bone)
1 large onion
1 large tomato (chopped)
3 medium potatoes
1 tsp tomato paste
1/4 C frozen peas (for color)
3 tbsp extra virgin olive oil
1 tbsp butter
1 C hot water

Spices
dry mint (goes well with lamb)
red pepper flakes
dried parsley
black pepper
salt
Pinch of oregano

What to do:

Saute you onions and lamb together in your butter. The butter will brown and give your sauce a nice color. Place in your crock pot. Add in your tomato, potato and other ingredients. Place about one cup water and tomato paste over the top, then add your seasonings. Let roast 4 hours and serve with some bulgar wheat.

Homemade Barbecue Slathered Chicken

This is definitely and American summer delicacy. Chicken smothered in a sweet~garlic tomato sauce then grilled, baked or fried. A large scoop of potato salad and a side of baked beans and you have yourself a picnic. Oh and let me not forgot Aunt Gladi's famous 6 tier jello mold and Lay's potato chips. Now all you need is a nice cold paper cup full of red Kool~Aid. (I don't really have an aunt Gladi's) Oh the nostalgia. Summer hasn't quite arrived here in Chicago, but we are still optimistic.

Recipe

Chicken (I prefer dark w/skin)
3 tbsp tomato paste
2 tbsp brown sugar
2 tbsp honey (yoruk)
2 tbsp Karo syrup
2 Cups water
2 cloves of garlic
Salt

Chicken seasonings

salt/pepper
red sweet pepper
2 tsp mint
pinch of oregano


Rinse chicken and then season. Place a piece of parchment paper on a baking tray. Place seasoned chicken on tray and bake at 375 while you prepare your sauce. In a non-stick frying pan add all ingredients minus your chicken seasonings. Let simmer. If sauce become too thick add some more water. Let simmer for about 15 minutes. Open oven and glaze chicken with sauce. Let chicken cook for 10 minutes and then coat again. Let cook for 5 more minutes remove and serve. Enjoy!

Roasted Chicken with Red Potatoes and Carrots

This Chicken dish is very moist and tender. It can be put together in a short amount of time but looks as if you cooked it all day long. Afiyet olsun!

Recipe
1 Chicken quartered (with skin)
4-5 small red potatoes (washed and cut in 4)
3-4 carrots (peeled cut in pieces)
1 large onion (large chunks)
1 tsp oregano
1 pinch mint
1 tsp pepper
2 tsp salt
1 tsp red pepper
1 tsp dill
1 tbsp olive oil

You will also need an oven bag which can be purchased at most stores near the foils and plastic wraps.

What to do:

First preheat oven to 350* Wash your chicken and place in a large bowl. Add all other ingredients. Mix in bowl and then place in your oven bag. In a 9/13 inch cake pan place about 1/2 inch of water. Add your bag of chicken. Note make sure that the closed end of the bag is facing up, so not to loose the juices. Water should be about half way up side of bag. Bake in oven for 1 hour. Caution when cutting open bag. Be careful not to burn yourself on the released steam. Place in a nice serving bowl and Wallah roasted chicken that didn't take much effort!

Kabak Dolma~Stuffed Zucchini

I had so much fun making these. Designing the outside and cutting the tomato to fit into each hole of the zucchini. I used a lemon zester to cut some of them. Others I used the pick of the lemon zester to do lines and rows. When you choose your zucchini try and get ones that are all the same length and diameter. It should be the same size all the way around. If not it will be more difficult to carve.


Recipe

6-10 zucchini (light in color)
1 lbs ground meat
1/2 onion (grated)
1 large beefsteak tomato
1 tbsp tomato paste (or pepper
1 Roma tomato (1/4 inc slices)
1 c long grain rice
4 c water
1 tbsp red pepper flakes
1 tsp dried mint
1 tsp black pepper
Pinch sumac
Olive oil
Salt


What to do:
In a frying pan add olive oil, ground meat, onion, spices, tomato pastes. Saute' ingredients and then add your shredded tomato. At last add rice and continue to cook for a few minute. Close heat and let sit. Prepare your zucchini. Wash exterior then cut your designs. take a carrot peeler and cut out inside of zucchini. Shred in machine and add to your meat mixture. Spoon meat into hole leaving 1/2 inch at top for your tomato to fit. Cut tomato and place in end. Cut bottom of zucchini flush so that it can stand on it's own. Fill pot with your zucchini and then water. Simmer on low until zucchini is fully cooked. Approximately 20 minutes. Make sure not to overcook or your zucchini will become soggy and fall apart. Lay on plate and spoon garlic yogurt over top. Afiyet olsun!

Tavuk Sarmasi~Stuffed Chicken

This dish was very easy to make. The stuffing was so moist and delicious. The stuffing for the chicken would also make a nice side entree'. If you like a darker meat you could use chicken thighs prepared the same way. This recipe take about 30 minutes to prepare. Your dinner guests will love it. Afiyet Olsun!
Recipe:

3 chicken breasts
1 sweet potato (squash can be used)
1/2 large onion
2 celery stalks
3 tbs olive oil
flour

Spices:

1 tsp salt
1 tsp pepper
1 tsp red sweet pepper
2 pinches of oregano
1/2 tsp dry mint

What to do:

Dice celery, sweet potato, onion in small cubic pieces. Place in pan with olive oil and spices. Brown until sweet potato has a slightly soft texture. Put aside and prepare your chicken. Cut chicken breast in half but not all the way through. Take a meat tenderize and flatten breast to 1/4 inch thick. Coat with flour some salt and pepper. Add stuffing mixture and roll tightly. Place folded end down and put in pan next to one another. Bake covered at 350 until chicken is fully cooked. Last 10 minutes open cover to let top brown.
Save some of the stuffing and add to top as a garnish. You can also add some delicious lemon~cranberry sauce.

Ispanakli Kofte~Spinach Meat Patties

These were so delicious! The spinach added to these really made the meat so moist and juicy. My son who is three, normally would not touch anything that is that green, but he loved them. They are packed with all the vitamins and nutrients our bodies need. This recipe could easily be turned into a meatloaf just by changing the cooking times.
Note: When choosing ground meat, if your meat is very lean you will want to add some grape seed or extra virgin olive oil. The best meat that I have found is made by a company in Pennsylvania called Nema. Their meats are certified Zabiha Halal, farm raised with no hormones and pesticide free. They are also now offering halal cheese and you know that is not easy to find. Afiyet Olsun!

1 lbs ground meat
1 tsp tomato paste
1/2 finely cut onion
1/2 box of frozen spinach
if using fresh spinach (1 C fresh chopped)
2 tbs bread crumbs
1/2 tsp sweet pepper
1/2 tsp black pepper
1/4 tsp dried mint
Pinch baking soda
Salt

When making the patties if your hands get to sticky you can dip your fingertips into water. Doing this will prevent the meat from sticking to your hands. Prepare a nonstick pan with 1/2 olive oil and 1/2 vegetable oil, you only need a minimal amount to just glaze bottom of pan. The flame for your pan should be Medium low. Brown on both sides. Serve warm.

Kofte~Meat Patties with Bulgur

Kofte are great cold, on the grill, or in a sandwich with a slice of tomato. They are also fast and easy to prepare. Enjoy!

Ingredients~

1 lbs of ground beef
2 tbs breadcrumbs
1/2 onion (I use Vadalia)
1/4 tsp oregano
1 tsp black pepper
1/2 tbs Sweet Red Pepper
1 tsp Fresh dried Mint
1/2 tsp tomato paste
1/2 tsp baking soda
2 tbs Extra Virgin Olive Oil
Salt

What to do:

In a food processor puree your onions. You can grate them but my son hates to see onions and won't eat them. I have made them with grated though, and they turn out fine. Add all ingredients and let rest for a few minutes. Important (don't over salt as the baking soda has salt in it) Then prepare your Bulgar. Fry in a pan with 1 part olive oil and 1 part vegetable oil on medium heat. Brown on both sides. Inside the Kofte may look pink as to the paste and baking soda, but don't worry it is cooked.

Bulgur

1 C Bulgur (largest size)
2 tbs dry Dill
1 inch of water to cover
2 tbs butter
Salt to taste
(chickpeas with garnish)

What to do:

Simmer Bulgur until most water has evaporated. Then drain kofte oil from the pan and add the Bulgur. De glaze pan and add 2 tbs butter. After cooked put in a small shaped bowl and turn upside down onto plate. Garnish and Serve.

Fountain Magazine/Tolerance/M.Fethullah Gulen