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For this dish, I was simply surprised by what they had on display at our Turkish supermarket in Kirchheim/Neckar. It definitely had to be relatively quick to grill, so I chose slices of meat, which I initially thought were leg pieces. Upon closer inspection, I realized they were shoulder slices, a kind of lumberjack steak made from lamb. The package was so big, we could easily eat four more of it.
It was supposed to be served with...
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To stuff vegetables, might have been invented independently anywhere in the world. The present form comes from the Middle East, probably invented from settled Arabs. The Turks made use of this technique with enthusiasm and also in Egypt are Mashi (stuffed grape leaves, stuffed peppers and tomatoes) a very popular food.
The Turks on their march through the Balkan countries had this recipe probably in their saddlebag and so it came to...
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Gyros/Döner is a marinated meat cooked on a vertical skewer. Originally only mutton, now calf or poultry in Germany. Since Greece was largely Christian even during the Turkish occupation, the dish was prepared with pork.
But who has such a rotisserie at home? So you cook the whole thing in the pan. 4 servings Ingredients:
800 g pork neck, cut into strips
1 large onion, cut into strips
3 tablespoons of olive oil
2 tbsp whole cumin...
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The dish is a colorful journey through the successor states of Yugoslavia, Greece and Turkey. There is also a touch of Arabia with the Baba ghanoush. And I once cheekily called it a meatball. Meatball? In Germany they definitely don't make them out of lamb and if they are filled, then with Emmental or Gouda and definitely not with Bulgarian sheep's cheese. The grilled vegetables were closer to the original from the Balkans. No...
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This is a typical meal in Greek restaurants in Germany and is usually on the menu as an Olympian or Zeus plate. In Greek households is cooked quite differently. But this should not prevent me from occasionally grilling on my Weber, the spatial proximity to the kitchen allows for the simultaneous preparation of the side dishes.
The use of oregano in meat dishes (indispensable in minced meat) is doubtful. In Germany is strongly...
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Soudzoukakia belong to a group of similar recipes such as the Turkish köfte or the Ex-Yogoslavian cevapcici. What they have in common is the minced meat and the sausage-like shape. Of course, the meat used varies. In Muslim countries such as Turkey and Bosnia, pure beef is used, and in some rural areas lamb is also used, whereas in Christian countries pork or mixed with beef is sometimes used. The seasoning is also very different,...
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Fritto misto is found not only in Italy but around the whole Mediterranean sea with various modifications. Of course, in Turkey, the near-East and North Africa no beer is used in the batter but I think with sparkling water you will achieve a similar effect.
One theory says that the Portuguese took the recipe to Japan, where it, adapted to the country, is known as Tempura.
There are in Italy the Fritto misto di verdura with pre-cooked...
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This is a shortened version of the Greek platter with only minced meat. These usually consist of different types of meat as steak and skewer. There are also soudzoukakia (meat rolls) and bifteki (meatballs) made from minced meat. I only know the bifteki shown here filled with sheep's cheese from stories. They were not known in Northern Greece, where I went on vacation several times.
I am expressly writing here about sheep's cheese,...
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As far as I know, tomatoes are the first stuffed vegetables to appear in Germany. Tomatoes were grown both commercially and in the home garden. If you were lucky, there were also particularly large specimens like the beef tomato, which are good for stuffing. As with the stuffed peppers, you can mix a normal meatball mixture with soaked rolls or, instead of rolls, pre-cooked rice with the minced meat.
Cooking is a bit difficult, as...
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Stuffed squids belong on the menu around the Mediterranean. Usually minced meat is seasoned very heavily with garlic and herbs. On the European side there are oregano, thyme and/or rosemary, on the southern side cumin is a must.
In addition to the minced meat stuffing, I have developed two other stuffings, one with chopped prawns and the other based on a bread dumpling dough with Mediterranean herbs. 2 servings Ingredients:
4...
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