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The Turks are majority Muslim, so it doesn’t give our most common sausages. What is obviously very popular, are scrambled eggs with several vegetables, the Turkish garlic sausage Sucuk or ground beef. As side dishes, the soft pita bread, white cheese, olives and peppers are served. Plus, there’s a fig jam for a sweet tooth.
I exchanged for us pita bread with ordinary butter buns and the fig jam with strawberry jam. 2 servings...
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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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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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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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The dish comes from Adana, a city in southern Turkey. It is supposedly the only Turkish spicy kabob. It is made from minced meat and usually produced in larger portions and then grilled on a sword. At the table, then you pull ceremonially the sword out of his flesh scabbard.
It’s served with grilled vegetables and flatbread. Also yogurt with garlic or Cacik will fit and for me in particular, a Turkish rice with a brown garlic...