Turkish people love their soups and if you ever get invited into someone’s home, be prepared for a starter of soup followed by copious amounts of food, then dessert.
You’ve made the move to Turkey, you’ve eaten out at the cafes and restaurants, so you know there is more to Turkish cuisine than kebabs. But are you feeling a bit clueless as to where to start to incorporate some more Turkish food into your own kitchen? Well, I certainly was which prompted a search for recipes that I could easily incorporate into my life. Here is a selection of ones I’ve tried and liked...so they are here to stay!
Turkish people love their soups and if you ever get invited into someone’s home, be prepared for a starter of soup followed by copious amounts of food, then dessert. It can be a bit overwhelming but the trick is to eat a little of everything so you don’t cause offense.
1 cup green lentils
1/2 cup noodles (cut pasta)
1 medium onion
1 clove of garlic
1 tablespoon butter
1 tablespoon tomato paste
1 teaspoon of pepper paste
2 tablespoons flour
5 cups of hot chicken broth
1 teaspoon of salt
1/2 teaspoon black pepper
1 tablespoon butter
1 teaspoon of mint
1/2 teaspoon red pepper flakes
4 medium sized eggplants
3 large onions
4 cloves of garlic
3 medium green peppers
3 medium tomatoes
1 teaspoon tomato paste
5 tablespoons of olive oil
1/4 bunch of parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon of granulated sugar
1 cup of hot water
To fry the eggplants:
2 cups of olive oil
1- Chop the large onions finely. Cut mince the garlic.
2- Cut the green peppers you down the middle and cut the seeds into half-moon shape. Chop the peeled tomatoes into cubes. Finely chop the parsley.
3- Heat the olive oil in a large pan. Fry the onion and garlic,
4- Add green peppers and continue cooking. Add chopped tomatoes and tomato paste and fry until watery. Add salt, freshly ground black pepper and granulated sugar.
5- Finally, add some hot water and cook for about 5 minutes. Add the chopped parsley to the mixture, which absorbs and thickens, and after stirring, leave it on one side to be warmed.
6- After washing and drying in plenty of water, cut the eggplants you peeled, scratch the middle parts of all eggplants with a sharp knife.
7- After you heat the olive oil in a deep saucepan, fry the eggplants until they get colour.
8- Open the middle portions of fried eggplants, spaced out on a baking sheet. Topping with onions and tomatoes, fill them with the mixture.
9- Add a small amount of hot water with tomato paste and bake the eggplants in a preheated 180-degree oven for 20 minutes.
10- This dish can be eaten hot or cold as either a snack or as part of a main dinner.
If you want to be a bit more calories conscious, bake the eggplants instead of frying them. You can also add mincemeat to the frying process if you prefer a version with meat in it.
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