Download Cooking the Turkish Way: Including Low-Fat and Vegetarian by Kari A. Cornell, Nurcay Turkoglu PDF

By Kari A. Cornell, Nurcay Turkoglu

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Additional info for Cooking the Turkish Way: Including Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)

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Preparation time: 10 minutes (plus 6 hours marinating time) Cooking time: 12 minutes Serves 4 Eggplant with Onion and Tomatoes/ Ïmam Bayıldı The Turkish name for this dish means “The Imam Swooned,” and that is just what an imam, a religious leader, did when he first tasted this delightful concoction. 2 medium eggplants 1 tsp. salt 1 large onion, finely chopped 4 medium tomatoes, peeled and chopped (see recipe on p. 41 for peeling instructions) 6 cloves garlic, minced ¥ c. fresh parsley, chopped ø c.

6. Use a rolling pin to roll balls, one by one, into circles between 5 and 6 inches in diameter and ø-inch thick. 36 7. Divide spinach mixture into four even parts. Spread mixture over the middle of each circle of dough, leaving about 1 inch of space between the spinach mixture and the edge of the dough. Fold edges of dough inward so that the edges meet in the center and cover the filling. 8. Warm a large nonstick skillet over medium heat and place one of the folded circles of dough in pan. 9. Carefully use a spatula to push dough around in pan, making sure that it browns evenly on the bottom and doesn’t stick.

Preparation time: 10 minutes Cooking time: 1 hour Serves 4 *To make this a vegetarian dish, simply omit the lamb. 42 Main Dishes The main course at a traditional Turkish feast almost always consists of meat. Most often the meat course is ßiß kebab (lamb that has been cut into cubes, skewered, and grilled). Flavors and preparation techniques vary from region to region. The most common kebab consists of alternating putting cubes of meat and chunks of fresh vegetables on a skewer. But all-meat kebabs are another option, and some cooks use different kinds of ground meats, mixed with a variety of spices, and shaped by hand.

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