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Archive for the ‘Beef Dishes’ Category

Eggplant kebab with stew beef in the oven

Ingredients
-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

Method
STEP 1
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.

STEP 2
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.
STEP 4
Mix all the fried vegetables on a baking dish and pour the tomato sauce on top.

 

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dumpling

Ingredients

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

Method

STEP 1

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.

STEP 2

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.

STEP 3

Filling and Shaping Dumplings

STEP 4

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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begendi

ISPANAK BEGENDI

Ingredients

-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

Method

STEP 1

 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.

STEP 2

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.

STEP 3

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.

STEP 4

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

 

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LEZZET DAMLALARI

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

 

Method

 

STEP 1

 

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.


01/25/2014

 

STEP 2

 

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.

 

STEP 3

 

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.

 

STEP 4

 

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.

 

STEP 5

 

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

  SAC KAVURMA

Ingredients

– 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)

Method

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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ISKENDER KEBAB

3 c pita bread (cut 1 inch squares)
1 lb steak fillet
1 tsp salt
1/4 c oil
1 c water
3 c yogurt
4 tbsp butter

Dressing:
3 tbsp tomato paste
1 c water
1 tsp salt
1 tsp red pepper flakes
1 tsp black pepper
1 tsp oregano flakes

Preheat oven to 350 F. Freeze steak fillet in a freezer. Take out 10 minutes before cooking and start cutting very thin slices as leaves. Put them to the oven tray, pour 1 c water and half of oil on top and bake in the oven, roasting both sides. When meat broth will drain away pour other half of oil and lower the heat to 250 F and bake for 15-20 more minutes. Broil for 3-4 minutes before serving. Prepare dressing, mix all ingredients together, boil for 6-7 minutes and turn off the heat. In a different pot, melt the butter, boil until milk comes out. Put cut pita bread to the serving dish, pour half of dressing. Put meat and pour other half of dressing, pour butter and serve with yogurt.

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FOREST KEBAB (ORMAN KEBABI)

3 zucchinis (peeled and cut in 2/3 inch cubes)
3 potatoes (peeled and cut in 2/3 inch cubes)
3 eggplants (peeled in stripes and cut in 2/3 inch cubes)
3 green bell peppers (cut in 2/3 inch cubes)
Corn oil (for frying)
6 tomatoes
5-6 garlic cloves

Meatball ingredients:
0.7 lb ground beef
1 grated onion
2 grated garlic cloves
4 stale bread slices (blended bread crumbs)
3 tbsp olive oil
Salt and pepper to taste
1 bunch of parsley
Meatball seasoning mix (optional)

Preheat oven to 400°F. Fry potatoes, zucchinis, eggplants and bell peppers sequentially in a pan with corn oil. In another bowl, mix all meatball ingredients thoroughly, and make grape sized meatballs. Then fry meatballs too. Put fried vegetables to a baking dish. Afterwards, put fried meatballs and on top lay grated tomatoes and cut garlic cloves. Bake for 10 minutes.

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