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PrintableI would eat a whole plate right now, I'm starving! | |
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KoolEaze said: xplnyrslf said: I was thinking about you! I knew you would know about dolma. I make stuffed red bell peppers, using ground lamb, rice, herbs. I steam them, til done. I serve it with thick yougurt from the middle eastern store and have a tableful of Turkish appetizers: hummus, eggplant of some kind, feta, olives, stuffed grapeleaves, cucumber, tomatoe, etc. My husband makes a fantastic Turkish liver dish, cubed, tossed in paprika, then fried in olive oil. It's tender inside, not chewy. My specialty is borek. I use a spicey meat mixture between the filo. Now I'm hungry for Turkish food.....  I don´t mean to jack this thread but here are a few pictures to make you reminisce a bit about your time back then, in Türkiye Cumhuriyeti . 
 I love the "evil eye" tablecloth, and the tea in a glass. Be sure to put a cube of sugar behind the top of the teeth, while drinking.  | |
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KoolEaze said: The west coast( Aegaen region ).
 The Bosphorus! The palaces along the way are fantastic. I was at Topkaki, but most of it was closed to tourists.....  | |
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KoolEaze said: xplnyrslf said: I was thinking about you! I knew you would know about dolma. I make stuffed red bell peppers, using ground lamb, rice, herbs. I steam them, til done. I serve it with thick yougurt from the middle eastern store and have a tableful of Turkish appetizers: hummus, eggplant of some kind, feta, olives, stuffed grapeleaves, cucumber, tomatoe, etc. My husband makes a fantastic Turkish liver dish, cubed, tossed in paprika, then fried in olive oil. It's tender inside, not chewy. My specialty is borek. I use a spicey meat mixture between the filo. Now I'm hungry for Turkish food..... I´m eating a little snack in Izmir in this picture, "midye dolmasi" ( filled mussels , filled with spicy rice).  I've been to Ephesus and Bodrum.....never had the mussels! | |
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my love greek food started about 7 yrs ago, after all the yrs and all the various types of food I have eaten, I still love greek food for its simplicity, "gefuellte weinblattern" are delicious and this all hints at the fact that I will most likely make something greek for xmas this yr. Although, as I rarely use recipe books, means there are always different international additions concoctions that arrive out of no where.
My absolute favourite dish is a simple greek farmers salad, can be prepared in about 5 mins and with a good bread, easily satisfies 4 people, be it a light snack, or part of a full meal. Mind you, I am not a big fan of whole olives. Damn, I feel hungry now. If it were not for insanity, I would be sane.
"True to his status as the last enigma in music, Prince crashed into London this week in a ball of confusion" The Times 2014 | |
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xplnyrslf said: KoolEaze said: I´m eating a little snack in Izmir in this picture, "midye dolmasi" ( filled mussels , filled with spicy rice). I've been to Ephesus and Bodrum.....never had the mussels! aaaarghhhhh, mussels, now I am effing starving, one my Fav greek dishes is Mussel Salanaki, but there are a variety of different versions, the one with mussels being my favourite If it were not for insanity, I would be sane.
"True to his status as the last enigma in music, Prince crashed into London this week in a ball of confusion" The Times 2014 | |
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If you have a chance, when in Istanbul, go to the Spice Bazaar.Near the entrance, there's a restuarant on the 2nd floor. The steps are stone and the tile is fantastic and traditional Turkish. The food was delicious! Here's the link:
http://www.destinationcou...andeli.htm The dollar isn't looking too bad on the menu.....I would think the rate would be worse.....hmmmmm [Edited 12/20/07 17:09pm] | |
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i can make the best dolma, and thtey taste good with yoghurt. Prince I will always miss and love U. | |
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OzlemUcucu said: i can make the best dolma, and thtey taste good with yoghurt.
I'm trying to figure out how to work roast goose , with Turkish cuisine, for Christmas dinner.....
Thanks ANX!!!! [Edited 12/20/07 17:20pm] | |
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xplnyrslf said: OzlemUcucu said: i can make the best dolma, and thtey taste good with yoghurt.
I'm trying to figure out how to work roast goose , with Turkish cuisine, for Christmas dinner.....
Thanks ANX!!!! [Edited 12/20/07 17:20pm] just had to edit that in there, didn't you?  | |
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OzlemUcucu said: i can make the best dolma, and thtey taste good with yoghurt.
yes, please.  | |
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xplnyrslf said: OzlemUcucu said: i can make the best dolma, and thtey taste good with yoghurt.
I'm trying to figure out how to work roast goose , with Turkish cuisine, for Christmas dinner.....
Thanks ANX!!!! [Edited 12/20/07 17:20pm] Cook the goose very slowly, allowing it to tenderize, untill it is at the point of falling off the bone, but still moist, this can be doe by using slices of orange and one or two slices of lemon on its back during the cooking process and wrapped in tin foil, strain out all juices that can be later used for a sauce. after or before, you must decide, which style you want to create with the meat, but either way it will work out ok, just dont allow the goose meat to get dryed out. The rest is about experimentation and basiclly using the goose meat in a turkish fashion, but be careful of certain spices which may not go hand in hand with goose. Not sure if that is any help, but i tend to think when working with goose like turkey, duck or chicken, alot of the old rules apply, especially creating traditional dishes If it were not for insanity, I would be sane.
"True to his status as the last enigma in music, Prince crashed into London this week in a ball of confusion" The Times 2014 | |
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Here's what I'm making on Christmas:
NORTH AFRICAN STEW
INGREDIENTS: •2 teaspoons vegetable oil •2 cups chopped onion •2 large cloves garlic, crushed •1 cup carrots, sliced crosswise 1/8 inch thick •1 large green bell pepper, cut into 1/4 inch strips •1 teaspoon ground cumin •1/2 teaspoon each: ground allspice, ground ginger, and turmeric •1/4 teaspoon each: cinnamon, salt and cayenne pepper •1 cup water •1 medium eggplant, peeled and cut into 1/4 inch cubes (about 4 cups) •1 1-pound can chopped tomatoes •1/2 cup raisins •1 1-pound can chick peas, rinsed and drained (or 2 cups of cooked chick peas) PREPARATION: • Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally, 3 minutes. Add carrots, bell pepper, spices and 1/2 cup of the water. Cook, stirring occasionally, 5 minutes. •Add all remaining ingredients. Cover and simmer over medium-low heat, 30 minutes or until vegetables are tender. Stir several times during cooking. Serve over couscous, rice or any cooked grain. | |
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xplnyrslf said: KoolEaze said: The west coast( Aegaen region ).
The Bosphorus! The palaces along the way are fantastic. I was at Topkaki, but most of it was closed to tourists..... Next time in Turkey: http://www.destinationcou...Kulesi.asp I know it's touristo, but....hell! I'm a tourist! | |
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Anxiety said: xplnyrslf said: I'm trying to figure out how to work roast goose , with Turkish cuisine, for Christmas dinner.....
Thanks ANX!!!! [Edited 12/20/07 17:20pm] just had to edit that in there, didn't you? ....yes.....  | |
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KoolEaze said: xplnyrslf said: I was thinking about you! I knew you would know about dolma. I make stuffed red bell peppers, using ground lamb, rice, herbs. I steam them, til done. I serve it with thick yougurt from the middle eastern store and have a tableful of Turkish appetizers: hummus, eggplant of some kind, feta, olives, stuffed grapeleaves, cucumber, tomatoe, etc. My husband makes a fantastic Turkish liver dish, cubed, tossed in paprika, then fried in olive oil. It's tender inside, not chewy. My specialty is borek. I use a spicey meat mixture between the filo. Now I'm hungry for Turkish food..... I don´t mean to jack this thread but here are a few pictures to make you reminisce a bit about your time back then, in Türkiye Cumhuriyeti .
This is my typical Turkish breakfast, summer version. ( the winter version is a bit different and heavier ).
[Edited 12/20/07 16:41pm] TURKISH breakfat! YUMMY! We have turkish breakfast every August 6 for my eldest daughter's bday. Her grandma is turkish and my daughter fell in love with having turkish breakfast for her bday! Proud Memaw to Seyhan Olivia Christine ,Zoey Cirilo Jaylee & Ellie Abigail Lillian  | |
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Anxiety said: 
Want it!  | |
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