Kadınbudu köfte (Lady’s thigh meatball- Croquettes with rice)

September 7th, 2011 § Comments Off on Kadınbudu köfte (Lady’s thigh meatball- Croquettes with rice) § permalink

This is a head turning gustatory pleasure!

  • 250 gr ground meat (beef or lamb)
  • 1 egg
  • 1 medium onion (chopped)
  • 2 T boiled rice
  • 1/2  bunch of finely chopped parsley
  • salt, black pepper
  • 2 T extra virgin olive oil
  • Boil the rice and drain.

    Saute the onions and add 100 gr ground beef in fat until tender.

    Mix the cooked ground meat with the rest of the meat, egg, boiled rice, chopped parsley, salt and pepper. Knead well. Form into egg sized balls. Flatten into ovals.

    for frying:

  • 1 egg batter
  • 1/2 cup flour
  • 1/2 cup extra virgin olive oil
  • Put the hazelnut oil to a deep fryer and let it fry.
    Roll each meatball in flour and dip in egg batter. Repeat for the rest of the meat balls.
    Fry them in hot oil.
    Take them out from the oil and drain them on a kitchen paper towel and serve.

    Shrimp casserole with mushroom and potato (Karides Güveç)

    August 8th, 2011 § Comments Off on Shrimp casserole with mushroom and potato (Karides Güveç) § permalink

    A savory flavour of shrimps!

  • 500 gr shrimps
  • 100 gr sliced fresh mushroom
  • 1 boiled potato (cubed)
  • 1/4 cup white vine
  • 1 egg
  • 200 gr grated yellow cheese like gruyere
  • 2 green banana peppers (slim type- sliced)
  • 2 tomatoes (cubed)
  • extra virgin olive oil
  • butter
  • 2 cloves garlic
  • 1 t sugar
  • 3 bay leaves
  • lemon
  • salt
  • Shrimps are best when boiled in sea water. If you can’t get sea water, put 1 t  vinegar in a casserole with water and add bay leaf in it. Bring the liquid to a boil. Add the shrimps. Cook them about 10 minutes according to their size, let them cool and shell them. Pour extra virgin olive oil over and let rest in the refrigerator.

    Clean mushrooms gently with lemon added water; leave whole if small or slice. Put butter, sliced banana peppers, garlic and cubed tomatoes to a pan. Add mushrooms and cook until they are tender. When there is very little liquid left in the pan, add white wine. Simmer until the liquid thickens. Add cubed potatoes.

    In to a casserole (hotpot) place bay leaves. Place the mushroom, potato mix. Then put the shrimps, add grated cheese in layers. Repeat until you finish the ingredients.

    Mix grated cheese with egg and spread over the shrimps casserole.

    Cook in pre heated 200° C hot oven until the cheese-egg mixture is browned.

    Aubergine stuffed with beef cubes (Islim kebap)

    June 26th, 2011 § Comments Off on Aubergine stuffed with beef cubes (Islim kebap) § permalink

    This is a kind of aubergine kebap.

  • 4 oval shaped aubergines
  • 250 gr beef (cut into small cubes)
  • 1 medium onion(coarsely chopped)
  • 1 clove garlic (smashed)
  • 1 green bell pepper
  • 2 medium tomatoes
  • 3-4 coriander seeds(smashed)
  • cumin powder
  • 1 T tomato-pepper paste
  • 1/4 cup extra virgin olive oil
  • salt
  • sugar
  • black pepper
  • Cut the bottom of the aubergines in order to stay in the casserole. Cut tops off the aubergines(hats), stay aside. Carve inside and clean totally from seeds. Then pare the aubergine in lengthwise stripes(like a zebra).

    Fry lightly the aubergines and the hats in hazelnut oil. Rub inside of each aubergine with a pinch of sugar.

    Saute the chopped onion with olive oil in a casserole until translucent. Add smashed garlic. Put the cubed beef and cook over fast heat until meat loses redness.

    Cut the bell pepper horizontal. Cut and stay aside 4 rings. Cut the rest of the bell pepper into small cubes. Add the bell pepper cubes to the meat. Put grated tomato into the casserole.

    Finally add tomato-pepper paste, smashed coriander seeds,cumin powder, salt and pepper. Let them simmer for 30 minutes.

    for the tomato sauce:

  • 2 tomatoes
  • 1 onion
  • 1 clove garlic (smashed)
  • extra virgin olive oil
  • salt
  • Chop onion fine. Saute the onion with smashed garlic in olive oil. Add diced tomatoes and salt. Cook and stir over low heat for 20 minutes.

    Pour the tomato sauce in a pyrex oven tray. Then place the aubergines.

    Stuff the aubergines with cooked meat cubes. Pour the sauce of the meat cubes around the stuffed aubergines.

    Place the green bell rings and the hats on top of each aubergine.

    Bake in 200° C pre heated oven for 30 minutes.

    Serve on a dinner plate with rice pilav.

    Parmesan chicken with zucchini

    June 19th, 2011 § Comments Off on Parmesan chicken with zucchini § permalink

  • 2 chicken breast fillets
  • 1 onion (sliced)
  • 2 medium zucchini (sliced)
  • 1 medium tomato (cut into wedges)
  • 1/2 lemon juice
  • 1 egg white
  • 5 T Parmesan cheese (grated)
  • 3 T extra virgin olive oil
  • 1 fresh basil leaf (minced)
  • black pepper flakes
  • sea salt
  • Saute  onion and then add zucchini slices. Add tomato wedges, lemon juice and basil. Sprinkle with salt. Cook until the tomato wedges done.

    Dip the chicken slices into egg white whisk and coat with grated Parmesan cheese. Sprinkle black pepper flakes and salt.

    Put olive oil to a skillet and cook the chicken for 3-5 minutes on each side until crisp.

    Serve immediately with zucchini.

    Tagliatella with white asparagus and crispy pastırma

    May 21st, 2011 § Comments Off on Tagliatella with white asparagus and crispy pastırma § permalink

    Spring is the season for asparagus. It has many health benefits that should be added to our health diet. It detoxify our system and has anti aging functions. It protects us against cancer. It is a member of lilly family and has three types green, white and wild asparagus.

    Let’s enjoy white asparagus with tagliatella and crispy pastırma.

    • 200 gr(a bunch) white asparagus- trimmed
    • 50 gr butter
    • 2 garlic cloves
    • 1 lemon zest (grated)
    • fine sea salt
    • black pepper
    • 10 thin slices of Pastırma (if possible, the best quality)

    Cut off the top of each stalk. Place the asparagus in a steamer for 5-6 minutes, until just tender.

    Melt the butter in a large skillet over medium heat. Put the slices of pastırma. Add garlic and lemon zest and finally asparagus. Saute for 4 minutes.

    for the pasta:

  • 200 gr dried egg tagliatella (tagliatella all’uovo)
  • freshly gratedParmigiano Reggiano cheese
  • Cook tagliatella in a large pot of boiling salted water until al dente(generally 7 minutes)~ still firm to bite, stirring occasionally. For cooking the pasta, always read the package instructions. Drain the pasta.

    Transfer pasta to the skillet with asparagus. Toss the grated Parmesan cheese. Season with pepper and sea salt. Serve immediately.

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