Session # 7 Recipes

Turkish Cooking Class April 3rd Menu

CLAY POT LAMB WITH VEGETABLES (CHOMLEK KEBAB)

Ingredients:

1 lb lamb cubes

1 large eggplant

2 banana peppers

2 tomatoes

Salt, pepper, thyme

Butter

Place lamb cubes at the bottom of the clay pot, place cubed eggplant, pepper and tomato on the meet in order. Place some butter chunks on the top, sprinkle the spices and salt. Cover the lid and bake at 375ºF.

BEAN SALAD (PIYAZ)

Ingredients:

1 can navy beans

¼ cup sliced red onion

Olive oil

½ lemon’s juice

Salt, parsley

Wash and drain the beans. Knead sliced red onions with salt, rinse off the salt and drain. Mix beans with onions and parsley. Sprinkle olive oil and lemon juice.

RICE WITH CURRANTS AND PINE NUTS (ICH PILAV)

Ingredients:

2 cups long grain rice

2,5 cups boiled water

2 tbsp pine nuts

2 tbsp currants

½ tsp cinnamon

½ tsp red powdered pepper

½ tsp black pepper

1 tsp salt

1 small onion

½ stick butter

Soak rice in salty warm water for 15 minutes. Wash the rice until starch is gone and drain.

Melt butter in a pot, add small cubed onions and pine nuts, stir fry until nuts turn golden brown. Add the rice and continue to fry. Add currant and spices, stir. Add boiled water, when the rice starts boiling, lower the heat and cook until the water boils away. Let the Pilav stand for about 15 minutes before serving.

NOAH’S PUDDING (ASURE)

Ingredients:

½ cup wheat

½ cup rice

1 can boiled chickpeas (garbanzo beans)

1 can boiled navy beans

½ cup small diced dried apricots

½ cup golden raisins

3 cups sugar

3-4 cloves

Garnish

(Optional)

Currants, cinnamon, pine nuts, hazelnut, pomegranate etc…

The night before making asure, wash and drain wheat, add water to cover about half inch and boil. Cover boiled wheat with a cloth and let it sit at room temperature overnight. Next day, add more water to wheat and boil again. Add rice, chickpeas, and beans and continue to boil. In a separate pot, boil dried apricots and currants, when they get softer add into boiling wheat. Boil cloves in a small pot and add only its water into wheat. Add sugar last, when the pudding reaches desired thickness pour into small serving bowls. Serve warm or cold as desired. Garnish with cinnamon or nuts.