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Turkey - Recipes |
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| Last revised: 2 March 2007
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Making gozleme Serving lunch Lunch The recipes listed below are ideas and dishes we found on our trips in Turkey. Most haven't been expanded to full recipes but are listed to give some ideas. Kleftika (Athens 9/7/01) Lamb pieces, shank, onions, tomato, spices, baked in small dishes, topped with peeled, quartered potatoes and topped with mozzarelle like cheese. Bake 1 ½ hrs until meat is tender. Stuffed Eggplant (Bodrum 9/16/1) thick slices of eggplant, scooped out; paste of meat, tomato, onion, eggplant, garlic, spices, sautéed, then placed in eggplant. Top with feta cheese and bake 300 for 45 min Esne Antep (9/19 red pepper (several kinds), onion, garlic, parsley, oil
Mantar tavuk guvec – mushroom, chicken, tomato, cheese, baked in claypottery Turkish Eggplant & Zucchini -- Fried eggplant & zucchini, topped with chopped tomato, onion and garlic and simmered 30’
Etliekmek – pide rolled thin, with light tomato & ground beef, cheese Turkish Wedding Soup – chicken stock, mint, saffron, potato & yogurt Fislik meze – pistachios, chilis, tomato paste, feta Adi Nasik - cooked eggplant, either plain, or with yogurt as a base, topped with sauted lamb (spices, chile, 1 t tomato puree), garnished with tomato, fresh peppers) Other Regional specialties Trabzond - peste - fruit leather with findik [hazelnuts] Tandar Lamb (Firin)- Konya – first boil, then bake whole lamb til it falls off the bone. Serve on pita, or sourdough, with cucumbers, yogurt, etc Firin Kebab – boil lamb, then roast with garlic, other spices, serve over pita bread or coos coos or rice Mihlama - fondue of corn meal, cheese.
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