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Archive for the ‘Olive oil dishes’ Category

Stuffed Artichokes

Ingredients:
5-6 artichoke bottoms
3 tbsp lemon juice
4 tbsp olive oil
2 tsp salt
1 tsp black pepper
2 potatoes
1 can of carrot and peas
1 tbsp flour
Dill

Preparation:
Wash artichoke bottoms in cold water. In a pan mix water, 1 tsp salt, 1 tsp lemon juice and boil. Add artichokes and cook until softened. When artichokes are ready take them from hot water and strain in cold water. To make the stuffing mix, add cubed potatoes and add carrots and peas into the same pan with boiled water. Then add 1 tbsp flour and stir. Put onto the serving dish, fill with stuffing mix. Serve with dill.

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Kidney Beans

KIDNEY BEANS (ZEYTINYAGLI BARBUNYA)

Ingredients
1 medium onion, chopped
1 big can red kidney bean
2 garlic cloves, chopped
2 carrots (cut kidney bean size)
2 medium potatoes (cut beans size)

Sauté onion, garlic and carrots until softened. Add water if needed. Add potatoes and washed beans to the pan.
Add salt and let them boil until potatoes and carrots get soft.

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LEEKS AND CARROTS (HAVUCLU PIRASA)

Ingredients
1 lb. leeks
1 onion, chopped
3 carrots
3 tomatoes
1/2 cup olive oil
2 sugar cubes
2 tbsp rice
1/2 lemon
1 cup water

Cut leeks and carrots diagonally. Saute onions, carrots and leeks in a pan with olive oil. Add grated tomatoes. Add washed rice, sugar cubes, salt, 1/2 lemon juice and water. Cook in a low heat until all vegetables are softened.

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Green Beans

TURKISH GREEN BEAN (TAZE FASULYE)

Ingredients
1 pound of fresh green beans or
1 pack of frozen green beans (Italian cut)
1 medium onion, finely chopped
2 big fresh tomatoes, peeled, finely chopped, grated, or blended or 1 can of petite diced tomatoes
1/4 tsp sugar
1/2 cup olive oil
salt

If you’re using fresh green beans, clean and trim them to 1 to 1 1/2 inch pieces.
Put olive oil in a pan and add the beans, chopped onions and tomatoes.
Add the sugar and salt. Cover the pan and cook with low heat until the beans are soft (30 min. with frozen beans – 45 min. with fresh ones).
If you have a pressure cooker, after adding everything cook it for 15 minutes on medium.
This is traditionally served cold, but it’s good when it’s warm too.

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Stuffed Bell Peppers

STUFFED BELL PEPPERS

Ingredients:
1 +  ½ cups rice
1 medium onion
1 tablespoon pepper paste
1 tablespoon tomato paste
Olive oil
Salt, black pepper, cumin, red pepper, dry mint

Wash the rice and drain it. Place chopped onions, oil, rice, tomato and pepper paste and spices in a pan. Add ½ cup water and saute them. Cut off the top of the peppers from stems and remove all seeds. Stuff the peppers with rice mix. Place the stuffed peppers in a medium pyrex tray and add 1 cup water. Cover with aluminum foil and cook them at 400 F for 15 minutes. Remove aluminum foil and continue cooking 10 more minutes.

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Stuffed Grape Leaves

STUFFED GRAPE LEAVES (SARMA)

Ingredients:
1 jar canned grape leaves
1+1/2 cups calrose rice
1 medium onion
6-7 cloves garlic
Olive oil
1 tablespoon tomato paste
1 tablepoon red pepper paste
Salt, pepper, dried mint, lemon salt

Boil grape leaves for 5 minutes to get rid of excess salt. Sauté the chopped onions and garlics  in a separate pot. Add tomato paste, red pepper paste, rice and spices. Add 1 cup water and cook little bit on low heat. Break off the stem of the leaf and put about 1 teaspoon of the filling and roll. Line stuffed leaves into a pot tightly and add 1+1/2 cups of water. Place a plate on the top to prevent unrolling and lower the heat after it reaches a boil.

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Stuffed Grape Leaves

STUFFED GRAPE LEAVES

Ingredients:
1 jar canned grape leaves
2 cups calrose rice
1 medium onion
Olive oil
1 teaspoon tomato paste
1 teaspoon red pepper paste
Salt, pepper, dried mint

Boil grape leaves for 5 minutes to get rid of excess salt. Sauté the chopped onions in a separate pot. Add tomato paste, red pepper paste, rice and spices. Add 1 cup water and cook little bit on low heat. Break off the stem of the leaf and put about 1 teaspoon of the filling and roll. Line stuffed leaves into a pot tightly and add 2 cups of water. Place a plate on the top to prevent unrolling and lower the heat after it reaches a boil.

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