Menemen
Ingredients – 4 Servings
8 free range eggs
2 bullhorn peppers ( or Turkish sweet chilli from Auburn)
3 tomatoes
½ red onion
1 teaspoon salt
½ teaspoon pepper
1 tablespoon olive oil (more…)
MENEMEN – Scrambled eggs with tomato and bullhorn pepper
June 16th, 2011 | Posted by in Recipes | Turkish Cuisine - (2 Comments)
Ezogelin Soup
2/3 cup red lentil, washed and drained
1/3 cup rice, washed and drained
1/3 cup extra fine bulgur, washed and drained
1 onion, chopped finely
3 tbsp flour
2 tbsp tomato paste
2 tbsp butter
4-5 tbsp canola oil
1 tbsp dried mint
1 tsp red pepper flakes
2 cups cold+6-7 cups warm water
1 tbsp salt to taste
1 tbsp chopped spring onion for decoration
Lemon wedges or lemon juice (more…)
Soups hold a significant place in Turkish cuisine
June 16th, 2011 | Posted by in Articles | Recipes - (3 Comments)Soups hold a significant place in Turkish cuisine. It is consumed anytime between breakfast as a quick warm meal to the wee hours of the morning as an after drink meal curing hangover. Regardless of region or wealth, every dinner at a traditional Turkish house starts with a soup.
Toyga Corba
Chorba (soup) comes from Persian language meaning salty boiling ( shorba) , shor meaning salty and ba to boil.
The accounting records of 16th and 17th century prove the variety of soups cooked in Ottoman palace kitchen, one of the most popular one being yoghurt soup. It is argued that lemon and yoghurt based soups are of Turkish origin. Lesley Chamberlain, respected British food journalist supports the argument in his books. Rice and vermicelli based soups were also quiet popular in both Ottoman palace and public kitchens.
It is established that there are 893 different soups recorded in Turkish Cuisine. Three, I would never forget.
Cilbir
Ingredients – 4 Servings
1 clove crushed garlic
1 cup white vinegar
1/2 table spoon Aleppo red pepper ( or chilli flakes as substitute)
2 glasses of yoghurt
2 table spoon butter
8 free range eggs
Freshly chopped mint for decoration (more…)
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