| Sunday, January 10, 2010 |
| Chicken Shish Kebap (Kabob) Recipe |
 Let’s take a trip to the East… Well that’s East for the Westerners out there. You probably have heard of shish kebap (kabob). You can make it with meat or chicken. This recipe uses chicken and is a diet recipe.
Ingredients:
2 breasts of chicken
Cherry tomatoes or some medium sized normal tomatoes
Shallots (small onions)
Green peppers
Keep in mind, all these are what will go on the shish, or rather “skewer”. So you’ll probably want a tomato, a shallot, a cut green onion on the skewer with pieces of chicken in between them. Depending on the length of your skewers or your taste, feel free to add more tomatoes (or what you want) and set up the dish as you want.
But before we get there, we need to marinate the chicken. So here are the ingredients for marinating:
Some salt and pepper
A grated clove of garlic and some thinly sliced onion
Olive oil and some paste/sauce (tomato or red pepper)
Additionally, if you would like to add some other spices, go ahead.
Cut your chicken so that you have pieces around the size of the shallots. Marinate the pieces in the ingredients mentioned above.
After a few hours of marinating, line up your goodies (marinated chicken, tomatoes, shallots, green peppers cut to fit, etc.) on your skewers. Grill these until the chicken meat is no longer pinkish.Labels: chicken, kabob, kebap, shish, turkish |
posted by Darquette @ 10:13 PM  |
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| Sunday, February 11, 2007 |
| Turkish Recipe: Yogurt and Eggpland Salad |
This is another Turkish recipe that I fell in love with this summer during my holiday in Turkey.
Why it won't make you put on weight? Because you will have by itself or with chicken. No potatoes, no rice, no other stuff.
Let me talk to you about this eggplant first. Normally eggplants are not sour when raw, but when they get old or if they come from certain countries, they are. So cook your eggplant as you normaly do.
Yogurt and Eggplant Salad - 2 eggplants
- 1-2 cups sour jogurt
- 1/2 lime juice (if needed)
- 2-3 green Charleston peppers
- extra virgin olive oil
- garlic (if you like) - chopped
- salt
- grounded red hot pepper on top
- grounded white pepper
1. Cut the eggplants, without peeling, into cubes.
2. On small fire, fry the cubes into a pan with 2-3 spoons of olive oil (or more if needed). Mix now and then to make sure all the eggplant cubes get the same treatment.
3. Taste to check if the eggplant is soft; if not soft, cook more.
4. Add salt and white pepper. Mix.
5. Remove from pan into a serving dish.
6. Separatelty mix the yogurt with the lime juice (and the chopped garlic, if you chose to add it).
7. Pour the yogurt mixture on top of the eggplant. Add red hot pepper and 1-2 spoons olive oil.
8. In the pot, fry the Charleston pepper (or use a grill) then add it on top of the dish.
9. Cover, refrigerate, and serve cold.
Copyright: Andreea HaktanirLabels: eggplant, recipe, salad, turkish, yogurt |
| posted by Darquette @ 10:23 PM |
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| Wednesday, February 7, 2007 |
| Yogurt Soup - Turkish Recipe |
Turkish recipes are delicious, like any other Middle Eastern dishes.
Yesterday I missed the Yogurt Soup (Yayla Corbasi) I used to have there, so I prepared it. This soup is an instant hit with any foreigner! It's tasty and refreshing.
Yayla Corbasi 8 1/2 cups beef stock (or 8 1/2 glasses of water and the required amount of beef stock concentrate - cubes) - where 8 1/2 glasses equal about 2 liters
1/2 glass rice
1 egg
1 spoon all-purpose flour
2 cups yogurt
2 spoons olive oil
2 small spoons dried minced peppermint
red hot pepper (paprika) and salt
1. Wash the rice in lots of water, ten times if necessary, to remove all starch.
2. In a pot add stock and rice and bring to boil on medium fire. Cover if necessary. It takes about 20 minutes for the rice to cook, but make sure your rice is very well cooked.
3. Separately beat the egg and add flour. Make sure you blend your flour properly or else those flour balls will turn your soup into a big failure. Add 1/2 cup water and the yogurt.
4. Add to the boiling mixture, reduce fire to minimum, and continue cooking and mixing. Add salt if necessary.
5. When the mixture is ready to boil, take away from stove.
6. Separately fry some hot pepper in olive oil. Mix it with the soup.
7. Serve soup with peppermint on top.
Labels: food, recipe, soup, turkish, yogurt |
| posted by Darquette @ 7:22 PM |
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