Archive for the ‘Main Dishes’ Category

Eggplant kebab with stew beef in the oven

-2 lb (900 gr) beef, chopped in bite sizes
-2 eggplant, peeled and cut into chunks
-2 green bell peppers,cut in bite sizes
-2 red bell peppers,cut in bite sizes
-4 tomatoes,diced
-2 cloves of garlic, minced
-¼ tsp black pepper
-¼ tsp thyme
-1 tsp salt to taste
-¼ cup olive oil

In a Tefal pan or in a stainless steel pot place the chopped beef and close the lid properly. Cook till the water evaporates (40-50 min) at low heat.When all the water evaporates, add the salt,black pepper and thyme. Sauté for 2 minutes over low-medium heat.

Preheat oven to 400F (200C). Wash and peel the eggplants in strip shapes and cut into chunks.Combine the eggplants with chopped green and red bell peppers in a medium bowl.Add salt and olive oil and mix.Transfer them over a glass baking dish ensuring they are in just one layer. Roast for about 20 minutes.
STEP 3 Meanwhile prepare the tomato sauce. Place the tomatoes in a pan and cook with a tbsp of oil, ¼ tsp salt and minced garlic over low-medium heat.
Mix all the fried vegetables on a baking dish and pour the tomato sauce on top.



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lazanya 1

-12 pieces lasagna noodles
-2 lt hot water (for boiling the noodles)
-2 cups cheddar/mozzarella, shredded
For groundbeef mixture
-1/4 cup olive oil
-2 onions,chopped
-1 lb groundbeef
-1 lb mushroom,washed and sliced
-2 carrots,shredded
-1 tsp black pepper
-1/2 tbsp salt
For Bechamel Sauce
-2 tbsp butter
2 tbsp flour
-2 cups milk
-1 tsp salt
1 tsp black pepper
Preheat oven to 370 F (180 C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 10-12 minutes or until al dente; drain.
Take ¼ cup of olive oil and ground beef in another pan and cook for about 8-10 minutes over medium heat. Stir in onion, carrot and mushroom and cook 5 minutes. Add salt and pepper .
Meanwhile place the butter in a pot and melt. Add the flour and sauté over low heat till its color change to yellow. Then, add milk and stir continuously to make Béchamel sauce smooth and even. If flour particles don’t dissolve use a blender. Add salt and cook for 3 minutes.
Place a layer of 3-4 cooked noodles over the greased baking tray, and spread one third of ground beef mixture on top, then spread one third of béchamel sauce over the mixture, cover with 3-4 noodles. Repeat twice with ground beef mixture, béchamel sauce and noodles. Spread the shredded mozzarella over the lasagna.Cover with foil and bake for 30 minutes.

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For the dumpling dough

– 2 cups(about 10 oz) unbleached all purpose flour (plus extra for flouring kneading surface)

–  3/4 cup of water at room temperature

***This amount of dough would make about 20 to 30 wrappers. However, if it is your first time making dumplings from scratch, increase the dough amount by at CHINESSE DUMPLING

least 30%, that will give you room to practice and reduce the pressure to make perfectly thin wrappers.

For the Fillings( makes around 30 dumplings)

 – 2/3 lb ground beef, or any type of ground meat you like

–  5 cups of chopped green squash. The volume will shrink by 50% after you salt it.

–  2 tablespoon olive oil

–  1/2 teaspoon black pepper

–  1/2 to 1 teaspoon salt

 – 1 chopped onion



Clean the Green squash and chop them.

Toss the chopped squash in a bowl with 1/2 teaspoon salt, set aside for 15 minutes. Water will start pooling at the bottom of the bowl. Squeeze out as much water as you can, and the squash will be reduced to half the volume from before.

Next add olive oil, onion, salt and black pepper to the ground beef. The filling should be shiny, fragrant, and it should hold together. Next add the squash and stir until everything is combined.


Pre-made wrappers can be used to save time. When you want to indulge yourself and loved ones, handmade fresh wrappers are worth a try. =)

Keep some plastic wrap handy to cover your dough and wrappers from drying out, and flour them lightly to keep from sticking. Start with 1/2 lb of the dough; roll it into 12″ long and 1″ wide log, cut it into 12-15 pieces. Press to flatten each piece.

Take one disk, and start rolling from edge to center with a small rolling pin in one hand, and rotating the disk with the other hand after each roll. Keep rolling until you have a disk about 3″ in diameter.

This technique helps to create a wrapper that is thinner towards the edge and thicker at the center. So the dumpling is strong enough to hold lots of fillings, yet delicate and not too doughy.


Filling and Shaping Dumplings


Cook the Dumplings

Now it’s only minutes away from biting into a luscious dumpling! Boiled dumplings taste more refreshing, and fried ones taste richer.

To fry the dumplings, place a non-stick skillet over medium high heat, add 2 tablespoons of oil and swirl. Place the dumplings in, try not to have them touching each other. After 1 or 2 minutes, you will hear a sizzle sound starting to happen, add 1/2 cup to 2/3 cup of water and cover the lid. Lower the heat to medium and let the dumplings steam for about 5 minutes. By now the water will have evaporated. Remove the lid; check if the bottoms of the dumplings have formed a nice golden crust. If not, let them cook uncovered a little longer.

To boil the dumplings, bring a big pot of water – about 3 quarts, to a rapid boil, drop the dumpling gently into the pot, keep the high heat, stir gently so the dumpling don’t stick to the pot, and wait till the water comes back to a boil. Now pour a cup of cold water (0.5 cup if you are using a smaller pot with less water) into the pot and let it come back to boil again. This gives more time for the filling to steam inside, while not over cooking the wrapper. Repeat this step one more time, and when the dumplings float to the surface, and 5 to 7 minutes have passed, scoop them out onto a strainer and transfer to a plate.

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-1 pound spinach fresh or frozen

-1 cup milk

-2 tbsp butter

-4 tbsp flour

-1 tbsp olive oil

-1 pound beef,cut in cubes

-2 tbsp butter for beef

-1tsp salt

-Black pepper



 If the spinach is fresh, wash and drain it. Then chop (if it is frozen use it directly). Cook the spinach in a wide pot or saucepan, till all its water evaporates. Then stir in olive oil and salt. Cook for 2-3 minutes and let it cool.


Place the butter in a pot and melt. Add the flour and sauté over low heat till its color change to

yellow. Then, add milk and stir continuously to make smooth and even.Add salt to taste and black pepper.T he sauted spinach added to this milky mix and set aside.


Melt the butter in a stainless steel pot and place the chopped beef and close the lid properly. Cook till the water evaporates (40-50 min) at low heat. Add salt to taste and pepper.


Place the ispanak begendi on a serving dish with the beef on top.


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Ingredients for dough


-1 cup milk


-1/2 cup olive oil


-1/2 cup lukewarm water -2 tsp sugar


-1 tsp salt


-1 pck instant yeast -3-4 cups flour


Ingredients for Groundbeef Mix


-2 pounds groundbeef -1 cup chopped onion -1/2 cup olive oil


-1 cup shredded tomatoes -1 tbsp tomatoe paste -1tbsp pepper paste


-1/2 cup chopped green bell pepper -2 cups water


-1 tsp black pepper -2 tsp salt






In a large bowl, combine the flour, sugar and yeast and mix well. Stir in the olive oil,milk and warm water and knead into a soft dough by hand (if it’s sticky, you may need a little extra flour to shape the dough). Cover the dough with a dish cloth and leave to rest and rise at a warm spot for 45 minutes or until it doubles the size.





Once the dough has risen, divide the dough into ~20 pieces and roll into 20 small balls (each about a size of a small tangerine). On a lightly floured surface, roll each ball into a thin, round circles of about 23cm -9” in diameter.


Cook the flat breads on a wide non-stick pan or griddle, flipping over them as they begin to go brown and buckle. Pile them on a plate.




Heat the olive oil in a large pan. Stir in the onions and cook until soft for a few minutes. Add the ground beef and cook for 2-3 minutes, mixing well. Stir in the bell pepper, tomatoes, tomato and pepper paste and combine well. Add the water and season with salt and freshly ground black pepper. Cover, turn the heat to medium to low and cook for about 30 minutes. The filling needs to have quite a bit of liquid to cover the flat breads so add a little more water if needed.




Now it is time to assemble the dish. Place a flat bread on a wide, circle serving dish and spread a thin layer of the ground meat sauce over.


Then place another flat bread on top and spread the sauce again; continue this layering until all the flat breads are finished with the remaining of the sauce spread at top.




Cut the Yaglama all the way through into 4 equal pieces, and serve immediately. A few spoonfuls of garlic yoghurt goes very well with this dish. (For garlic yoghurt; simply crush and finely chop a clove of garlic into a cup of plain yoghurt and season with salt to your taste).

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sac kavurma



– 2 lb(900 gr.)beef(chopped in bite size)

– 2 cup onion( cut in half round)

– 2 cup bell paper (cut in half round)

– 3 cup tomato (diced)

– 1+1/2 tbsp salt

– 1 tsp thyme

– 1 tsp red pepper

– 1 tsp black paper

– 1/2 cup butter

– 3 cup hot water ( for meat)


Step 1

In a Tefal pan or in a stainless steel pot place the butter and  chopped beef and close the lid properly. Cook till the water evaporates (20-30 min) at low heat.Add  hot water  and kepp cooking.

Step 2

When all the water evaporates, add  salt and onions. Sauté for 2 minutes over low-medium heat.Then, add the pepper and tomatoes. Stir and cook for 6-8 minutes on low heat.

Step 3

Finally add the red and black pepper and thyme.

Serve it warm.

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Wrapped Crepe Meatballs

wrapped crepe meatballs



Serves 8

For meatball

– 1 lb ground beef

– 1 cup onion (shredded)

– 1 egg

– 1/2 cup parsley (chopped)

– 1 cup red bell paper (chopped)

– 1/2 tsp red paper

– 1/2 tsp black paper

– 1/4 cup bread crumb

– 1 tsp salt

– 1/2 cup corn oil or vegetable oil ( to fry)

For crepe

– 1+1/2 cup milk

– 1/4 cup corn oil (or vegetable oil)

– 3 eggs

– 1/2 tsp salt

– 1/2 cup + 1 tbsp flour

For tomato sauce

– 3 cup tomato (chopped)

– 1/2 tsp salt

For filling and topping

– 2 cup mozzarella



Discard the oil ,the rest into a bowl.Knead well until the mixture resembles a soft dough. Shaped into walnut sized rounds and then slightly flattened.


Fry the meatballs in the pan.



In a blender combine flour,salt,eggs,oil and milk.Puree until mixture is smooth and bubbles form on top,about 30 seconds.

Heat a non-stick skillet over  medium.Lightly coat with butter.Add 1/3 cup batter and swirl to completely cover bottom of skillet.Cook until underside of crepe is golden brown,2-3 min.Loosen edge of crepe with a spatula,then quickly flip.Cook 1 min. more.Slide crepe out of skillet and repeat with remaining batter.

Tomato Sauce


Wash and deseed the tomatoes before chopping into small pieces.Add salt and place in a saucepan bring it to boil for 15 min.


Take one crepe and place one meatball in the middle.Add 1 tbsp tomato sauce and mozerella.Fold the edges and roll.Place the rolls on an oiled baking tray.

Use the leftover tomato sauce and mozerella for topping.

Bake in a 370F oven for about 15 min.

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