Turkish Yogurt Recipe - How to Make Turkish Yogurt

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Turkish Yogurt  Recipe. Enjoy Middle Eastern food and learn how to make Turkish Yogurt.

Yogurt is the main dairy product in the diets of peoples stretching in a wide arc from North Africa through the Mediterranean, Middle East, Eastern Europe and Caucasus on into the Indian subcontinent. It is a favored form of milk for many cultures as it is easily digested, is a good source of protein, holds well and has probiotic qualities.

Makes 2 pints

Ingredients

Milk, nonfat, lowfat or whole -- 4 cups
Plain yogurt with active cultures -- 2 tablespoons

Method

Place two a heat-proof, glass pint jars in a large pot and cover them with water. Set the pot over medium heat and bring to a boil. Reduce heat to very low and simmer, leaving the jars in the water to sterilize them while you prepare the milk.

Bring the milk just below a boil (about 180-190º F) over medium heat in a medium-sized saucepan. Remove from heat and cool to precisely 110ºF.

Using clean utensils, whisk the yogurt into the scalded milk. Remove the sterilized jars from the simmering water and set them on a countertop. Pour the scalded milk into the jars and seal the jars with tight fitting lids.

Set the jars in a warm, protected place for 6-8 hours to allow the milk to culture and thicken. There are a couple ways to do this:
   - Place the yogurt in a gas oven with a lit pilot light.
   - Wrap the jars with several bath towels to insulate them and keep them warm for as long as possible.

IMPORTANT: Do not disturb the yogurt during this time or it may fail to thicken.
Once the yogurt has thickened, refrigerate and store for up to 2 weeks.

Variations

Greek or Bulgarian-Style Yogurt: strain the finished yogurt in a cheesecloth or coffee filter-lined sieve for several hours in the refrigerator to drain away excess liquid.

Whole milk produces a creamier, milder, more full flavored yogurt that works better as an ingredient in recipes requiring heat.

Yogurt can be made out of milk from goats, sheep, buffalo, horses or even camels.

Instead of pint jars, the yogurt can be placed in the containers of a commercial yogurt maker, following their directions. Alternatively, after whisking the culture into the scalded milk, place the liquid into a thermos large enough to hold it all. After the yogurt has thickened overnight, transfer it to clean glass jars.

Notes

The word yogurt comes from the Turkish for "thick." Other names for yogurt:
    Arabic: laban.
    Bulgaria: iogurt.
    Greece: yiaourt, or yaourt.
    India: dahi.
    Iran: mast.

When dishing out yogurt, always use very clean utensils. The yogurt will stay fresh much longer this way.

More Middle Eastern Recipes:
 
Yogurt
Yogurt Chicken Recipe
Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous
Marinated Lamb Kebabs with a Chile-Yogurt Sauce
Eggplant with Yogurt and Dill
Tahini & yogurt potato salad  

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Turkish lamb pizzas with zucchini recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Turkish lamb pizzas with zucchini recipe. Enjoy pizza recipes and learn how to make Turkish lamb pizzas with zucchini. 

Ingredients (serves 4)

2 cups (300g) plain flour
100ml olive oil
1 onion, finely chopped
500g minced lamb
1/2 tsp ground allspice
2 tsp ground cumin
1/3 cup (80g) tomato paste
1 tbs red wine vinegar
2 cloves garlic
4 (400g) zucchini, cut into 3mm-thick slices
Greek-style yoghurt, toasted pine nuts and coriander leaves, to serve

Method

1. Place flour and 1 tsp salt in a bowl. Make a well in the centre then pour in 3/4 cup hot water and 1 tbs oil. Stir until a dough forms. Knead in bowl until just smooth. Form into a ball then wrap in plastic wrap. Stand at room temperature for 1 hour.

2. Heat 2 tbs oil in a frying pan over medium heat. Cook onion, stirring, for 5 minutes. Add lamb and cook, stirring, for 3 minutes or until browned. Add allspice, 1 tsp cumin, 2 tbs tomato paste and 2 tbs water. Cook, stirring, for 2 minutes. Season to taste with salt and pepper. Cool.

3. Preheat oven to 230C. Combine vinegar and garlic with remaining oil, cumin and tomato paste then season to taste. Add zucchini and toss to coat.

4. Place a heavy-based oven tray on lowest shelf in oven. Heat for 10 minutes. Divide dough into 4. Working with 2 pieces, roll each out on a lightly floured surface until 12 x 30cm. Remove tray from oven and immediately place rolled dough on tray. Top each with 1/4 mince mixture and 1/4 zucchini slices. Bake for 10 minutes or until crisp. Repeat with remaining ingredients. Top with yoghurt, pine nuts and coriander. Serve warm.

Source
Notebook: - March 2006, Page 102
Recipe by Sophia Young

More Pizza Recipes:

Easy Pita Pizzas
Turkish lamb pizza with pumpkin & lentils
Turkish Bread Pizza
Lebanese Pizza - Lahm bi ajeen
Homemade Lebanese Bread Pizza
Lebanese Pizza - Manoushe zaatar 

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Raspberry and Turkish delight semifreddo recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Raspberry and Turkish delight semifreddo Recipe. Enjoy tasty Middle Eastern desserts and learn how to make Raspberry and Turkish delight semifreddo.

Ingredients (serves 6)

3/4 cup (185ml) thickened cream
2 eggs
1/3 cup (70g) caster sugar
2 tsp rosewater
1/4 cup (40g) pistachios, thinly sliced
1/4 cup (40g) toasted slivered almonds
100g Turkish delight, coarsely chopped
1 cup (125g) fresh or frozen raspberries
Persian fairy floss (pashmak - see note), to serve
Dried rose petals (see note), to serve

Method

1. Line an 8 x 30cm bar pan with plastic wrap, allowing sides to overhang. Use an electric mixer to whisk cream in a bowl until soft peaks form. Use an electric hand mixer to whisk eggs and sugar in a heatproof bowl until pale and fluffy. Place bowl over a saucepan of simmering water and continue whisking for 5 minutes or until thick and pale. Remove from heat and whisk until cool.
  
2. Add one-third of cream to egg mixture and gently fold to loosen. Gently fold in remaining cream and rosewater until just combined. Add pistachios, almonds, Turkish delight and raspberries and gently fold to combine. Pour into prepared pan. Cover with plastic wrap and freeze for 6 hours or until firm.
  
3. Turn out, using the plastic wrap as a guide, on to a serving platter. Set aside for 5 minutes to soften slightly. Top with fairy floss and sprinkle with rose petals. Cut into slices to serve.

Notes

Persian fairy floss is available in flavours such as rose, vanilla and pistachio, from specialty food stores.

Dried roses are available from specialty food stores and delicatessens.

Source
Notebook: - March 2007, Page 93
Recipe by Sarah Hobbs 

More Dessert Recipes:

Mixed-Nut Honey Baklava
Pistachio & cardamom baklava
Knafeh
Katayef
Awamat
Mafroukeh  

More  Lebanese Sweets Recipes
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Haloumi with basil and tomato recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Haloumi with basil and tomato Recipe. Enjoy the Turkish Cuisine and learn how to make Haloumi with basil and tomato.

Walking into my local Turkish grocer recently, I paused to absorb the heady atmosphere of approaching summer. I left with a big bundle of basil, mint and dill, some ripe tomatoes and haloumi cheese, which found their way into dinner that night.

Ingredients

2 x 250g pieces of haloumi cheese (a very good one is the Pittas brand from Cyprus)
half a small red onion, thinly sliced
3 ripe tomatoes, chopped
½ cup basil leaves, torn
2 heaped tsp sumac*
salt and pepper
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
flour for dusting
4 tbsp olive oil
juice of half a lemon

*Ground sumac, a berry with a tangy, lemony flavour, can be found in Middle Eastern foodstores.

Method

Cut the haloumi into 2cm thick slices.Make a salad from the onion, tomatoes, basil and sumac, and dress with salt, pepper, extra virgin olive oil and vinegar and set aside.

Heat a non-stick or heavy-based pan. Lightly dust the cheese in flour and shake off excess. Pour olive oil into the pan and add slices of the haloumi. Cook very quickly until golden on both sides, then remove to a platter.

Squeeze over some lemon juice, then scatter the salad over and serve.

More Turkish Recipes

Turkish lamb pizza with pumpkin & lentils recipe 
Turkish Bread Pizza Recipe 
Turkish Doughnuts with Rose Hip Syrup 
Roasted chicken with creamy walnut sauce 
Avocado Dip

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Turkish lamb pizza with pumpkin & lentils recipe

The Lebanese Recipe Kitchen presents the Turkish lamb pizza with pumpkin & lentils recipe. This pizza is awesome! very easy and delicious. Baked until golden, Turkish bread makes a fantastic base for fresh toppings on a bed of deliciously tangy beetroot dip.

Preparation Time 20 - 25 minutes
Cooking Time 50 minutes
Makes 1 pizza

Ingredients (serves 4)

700g butternut pumpkin, peeled, deseeded, cut into 3cm pieces
Olive oil spray
1 x 430g loaf Turkish bread
1 (about 200g) lamb eye of loin (backstrap)
1 x 400g can brown lentils, rinsed, drained
1 x 200g ctn beetroot dip
Fresh mint leaves, to serve

Minted yoghurt
130g (1/2 cup) low-fat natural yoghurt
1 Lebanese cucumber, cut into 5mm pieces
1/2 small garlic clove, crushed
1/2 cup chopped fresh mint

Method

1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the pumpkin on the lined tray. Spray with olive oil spray. Roast for 30 minutes or until tender and golden.
2. To make the minted yoghurt, combine the yoghurt, cucumber, garlic and mint in a small bowl. Season with salt and pepper.
3. Bake the bread on the top shelf of oven for 10 minutes. Turn and bake for a further 10 minutes or until crisp and golden.
4. Meanwhile, heat a non-stick frying pan over medium-high heat. Spray both sides of the lamb with olive oil spray. Season with salt and pepper. Add to pan and cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 3 minutes to rest.
5. Add the lentils and pumpkin to the frying pan and cook, tossing, for 2 minutes or until heated through.
6. Thinly slice the lamb across the grain. Spread dip over bread. Top with pumpkin mixture and lamb. Spoon over the minted yoghurt. Season with pepper. Sprinkle with mint to serve.

Notes
Time plan tip: Prepare this recipe to the end of step 2 up to 1 day ahead. Store the pumpkin and yoghurt in separate airtight containers in the fridge. Continue from step 3, 20 minutes before serving.

Source
Good Taste - June 2008, Page 70
Recipe by Gemma Luongo

Turkish Bread Pizza Recipe - Turkish Style Pizza Recipe - Lebanese Pizza Lahm bi ajeen Recipe

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Turkish Bread Pizza Recipe

The Lebanese Recipes kitchen presents the Turkish Bread Pizza Recipe. Delicious and simple to make. Enjoy middle eastern food & cooking recipes.

Makes 30

Ingredients

2 x 450g Turkish breads, cut in half lengthways
40ml (2 tbs) olive oil
700g jar good-quality thick tomato passata*
200g shredded ham
400g grated mozzarella cheese
1 tbs dried mixed Italian herbs
1 cup pitted black olives, halved

Method

1. Preheat the grill to high. Lay the bread halves on large baking trays and brush with the olive oil. Grill cut-side up until golden. Spread each slice with a quarter of the passata, then sprinkle the ham over the bread, followed by the cheese and herbs. Dot the olives over each pizza. Refrigerate until ready to serve.
2. Preheat the oven to 200°C.
3. Bake the pizzas for 8-10 minutes until the cheese has melted. Use a sharp knife to cut diagonally into wedges.
4. Place on platters and serve pronto!

Notes
Tomato passata (or sugo) is sieved tomatoes, available from supermarkets and delicatessens.

Source
delicious. - March 2003, Page 92
Recipe by Valli Little

Turkish Style Pizza Recipe - middle eastern spiced lamb pizza - Lebanese Pizza Manoushe zaatar recipe

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Turkish Doughnuts with Rose Hip Syrup Recipe

Lebanese Recipe blog invites you to try delicious Turkish Doughnuts with Rose Hip Syrup.

Turkey is a paradise for street-food fans, when you travels there, try nibbling on the airy doughnuts soaked in syrup that are offered by many vendors. Let's make them by lacing a basic cream-puff dough with cardamom and cinnamon. Dried rose hips steeped in the syrup add a little texture and tartness to the sticky, fragrant bites.

Ingredients:

For rose hip syrup:
1 cup water
1 1/2 cups sugar
1/2 cup dried rose hips
1 teaspoon green cardamom pods
1/4 cup rose water
2 tablespoons fresh lemon juice

For doughnuts:
1 cup all-purpose flour
3/4 teaspoon kosher salt
1/2 teaspoon ground cardamom
1/4 teaspoon cinnamon
1 cup water
1 stick unsalted butter, cut into pieces
1 tablespoons sugar
3 large eggs, warmed in very warm water 10 minutes
About 10 cups vegetable oil for frying

Equipment: a deep-fat thermometer

Preparation

Make rose hip syrup:
Bring water, sugar, rose hips, and cardamom pods to a simmer in a small heavy saucepan over medium-low heat, stirring until sugar has dissolved, then gently simmer, uncovered, until rose hips are softened, about 30 minutes. Remove from heat and stir in rose water and lemon juice.

Make doughnuts while syrup simmers:
Whisk together flour, kosher salt, and spices in a small bowl.

Bring water to a boil with butter and sugar in a 3-quart heavy saucepan, stirring until butter has melted. Add flour mixture all at once and cook over medium heat, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 1 minute, then cook, stirring constantly, 1 minute more. Cool 5 minutes.

Add eggs 1 at a time, beating well with a wooden spoon after each addition. (Dough will appear to separate at first but will become smooth.)

Heat 2 inches oil to 350°F in a wide 5-quart heavy pot over medium-high heat.

Divide dough into 12 portions. With wet hands, form each portion into a 2-inch ball (dough will be sticky). Slightly flatten one ball in a wet palm, then make a 1-inch hole in center with fingers and add to hot oil. Quickly repeat with 5 more balls and fry, turning occasionally, until golden-brown and just cooked through (cut one open to test), about 8 minutes. Transfer with a slotted spoon to paper towels to drain. Return oil to 350°F and repeat with remaining dough.

Reheat syrup (if necessary), then dip each doughnut in syrup, turning to coat, and transfer to a platter. Drizzle doughnuts with some of remaining syrup and serve warm.

Notes:

• Syrup can be made 1 day ahead and chilled. Reheat before using.
• Doughnuts can be fried 3 hours ahead and kept at room temperature. Reheat on a baking sheet in a 350°F oven 10 to 15 minutes, then dip in hot syrup.

Turkish Delight Pistachio - Turkish Coffee Recipe - Turkish pavlova

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Roasted chicken with creamy walnut sauce recipe

Enjoy turkish cooking and try an easy recipe for roasted chicken with creamy walnut sauce. Learn how to make delicious Roasted chicken with creamy walnut sauce. This Turkish-inspired sauce makes a wonderful alternative to a classic bread sauce

Prep 15 mins
Cook 40 mins

Ingredients - Serves 4

8 chicken thighs , skin on and bone in
1 tsp cumin
½ tsp paprika
2 tbsp olive oil
6 pitta breads
150ml hot chicken stock
175g walnuts
1 small onion , chopped
2 garlic cloves , chopped
50ml single cream
juice 1 lemon
handful coriander , chopped

Method

1. Heat oven to 200C/180C fan/gas 6. In a roasting tin, toss together the chicken, cumin, paprika, 1 tbsp olive oil and seasoning. Cook for 40 mins until the chicken is crisp and cooked through.
2. Meanwhile, tear up 1 pitta bread and place in a small bowl. Pour over a couple of tbsp chicken stock and leave to soak. Dry-fry the walnuts in a frying pan for about 3 mins until golden and toasted. Set aside. Heat the remaining oil in the pan and cook the onion and garlic until softened. Place the softened pitta bread, onion mixture and most of the nuts into a blender. Pour over the rest of the chicken stock and whizz together until a rough paste forms. Return the mixture to the pan. Add the cream and lemon juice, season and keep warm.
3. When the chicken is cooked, arrange on a platter. Stir the coriander through the sauce and spoon into a bowl. Roughly chop the remaining walnuts and scatter over the chicken. Toast the pittas, cut into wedges and serve alongside

Try Walnut & apple strudels

Heat 85g caster sugar and 25g butter in a pan. Tip in 2 peeled, chopped Granny Smith apples and pinch cinnamon, cook for 5-10 mins to soften. Stir in 25g toasted, chopped walnuts. Halve 2 large sheets filo pastry; brush with melted butter. Divide mixture between them and roll up like spring rolls. Brush with more butter and bake at 200C/180C fan/ gas 6 for 20 mins.

Nutrition Per Serving
1245 kcalories, protein 67g, carbohydrate 54g, fat 86 g, saturated fat 20g, fibre 4g, sugar 5g, salt 1.76 g

Recipe from Good Food magazine, January 2010.

Roasted Chicken Stuffed with Rice - roasted chicken with green beans saffron rice - Roasted Lamb Leg with Oriental Rice

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Turkish Delight Pistachio - Turkish Delight with Pistachio

Delicious Turkish Delight with Pistachio truffles desserts. Turkish delight is the in-built surprise in these two-toned chocolate-covered gifts. Enjoy preparing this pistachio Turkish delight recipe. If you don't have a trip to Turkey, you can do it at home using your kitchen appliances.

Preparation Time 30 - 460 minutes
Cooking Time 15 minutes
Makes 36

Ingredients
55g (1/3 cup) unsalted pistachio kernels
2 x 180g pkts Nestle Milky Bar, coarsely chopped
125ml (1/2 cup) pouring cream
100g Turkish delight, cut into 1cm pieces
2 tsp finely grated orange rind
1 x 375g pkt white chocolate melts
100g good-quality dark cooking chocolate, coarsely chopped
Pistachio kernels, extra, coarsely chopped, to decorate

Method

1. Preheat oven to 180°C. Place the pistachio kernels on a baking tray. Bake for 4 minutes or until lightly toasted. Set aside for 5 minutes to cool slightly. Finely chop the pistachio.
2. Place the Milky Bar and cream in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until the chocolate melts and mixture is smooth. Set aside for 10-15 minutes to cool.
3. Add the pistachio, Turkish delight and orange rind to the Milky Bar mixture, and stir until well combined. Place in the fridge for 4 hours or until firm.
4. Line a baking tray with non-stick baking paper. Roll heaped teaspoonfuls of the truffle mixture into balls and place on the prepared tray. Place in the fridge for 2 hours or until firm.
5. Meanwhile, place the chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir occasionally until the chocolate melts and is smooth.
6. Line 2 baking trays with non-stick baking paper. Use a truffle dipper or fork to dip 1 truffle in the melted chocolate to coat. Remove the truffle, tapping the dipper handle or fork gently on the edge of the bowl to shake off excess chocolate. Place on the prepared tray. Repeat with the remaining truffles and melted chocolate. Set aside for 30 minutes to set.
7. Place the dark chocolate in a bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water) and stir with a metal spoon until the chocolate just melts.
8. Use a teaspoon to drizzle a little of the dark chocolate over each truffle. Top with chopped pistachio to decorate. Place the truffles in the fridge for 20 minutes to set.

Notes & tips

• To make grating easy, wrap a piece of non-stick baking paper around the grater to stop the orange rind from getting stuck in the holes.
• Freezing tip: At the end of step 4, place in an airtight container. Label, date and freeze for up to three months. Continue from step 5.
• These delicate bite-sized beauties need to be wrapped with care, so pop them in a gift box lined with soft white paper or doilies.
• Allow 20 minutes cooling, 6 hours chilling and 50 minutes setting time.

Source
Good Taste - December 2007, Page 81
Recipe by Tracy Rutherford

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Turkish Delight Candy - Turkish Delight Candy Recipe

Wonderful Turkish delight candy recipe. During your visit to Turkey you can easily buy excellent Turkish Delight Candy (lokum ), but after you return home you'll want more. Make it yourself! Here's a recipe to make several dozen squares of lokum candy:

Ingredients
5-1/2 cups water
5 cups granulated sugar
1/4 cup confectioners (powdered) sugar
1-3/4 cups cornstarch
1 cup nuts: pistachios, hazelnuts or walnuts
1 teaspoon cream of tartar
1 teaspoon lemon juice

Preparation

1. In a saucepan, mix 4-1/2 cups water, 5 cups granulated sugar and 1 tsp lemon juice. Bring the mixture to a boil, then simmer for 10 minutes, dissolving the sugar to make syrup.
2. In a bowl, mix 1 cup water and 1 cup cornstarch, then blend in the cream of tartar.
3. Gradually blend the cornstarch mixture into the simmering syrup while vigorously stirring with a wire whisk. Stir frequently while cooking for 1-1/2 to two hours, until the mixture forms a soft ball with an internal temperature of about 235°F (113°C).
4. Test the mixture by dropping a small amount into ice water. It should form a ball. When picked out of the ice water and held between two fingers, it should easily flatten.
5. Stop cooking the mixture, and mix the nuts in well. Hazelnuts or walnuts should be broken into smaller pieces.
6. Pour the mixture into an eight-inch-square flat cake pan (greased) and spread it evenly throughout the pan. Sprinkle two tablespoons of cornstarch on top of the mixture and let stand for at least three hours, or preferably overnight.
7. Mix 1/4 cup confectioners (powdered) sugar and 3/4 cup cornstarch. Grease a knife with butter and cut the Turkish Delight into squares. Lift the squares out of the pan, sprinkle with the cornstarch and sugar mixture, and place on a rack to "cure" for 12 hours. Sprinkle again with the sugar and cornstarch, and serve, or keep in a box. Do not refrigerate.

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Avocado Dip Recipe - Recipe for Avocado Dip with Turkish Chips

An avocado dip recipe with tomatoes, garlic, onions, lime and olive oil. Enjoy the Turkish cuisine and try a delicious recipe of avocado dip with Turkish Chips.

Ingredients (serves 8)
450g loaf Turkish bread
olive oil cooking spray

Avocado dip
2 avocados, peeled, stones removed
1 small lime, juiced
1 tomato, finely chopped
1 garlic clove, crushed
3 green onions, thinly sliced

Method
1. Preheat oven to 180°C. Cut bread into 4 pieces. Cut each piece in half through the centre. Roll out each piece of bread with a rolling pin to flatten slightly. Cut into short fingers. Arrange bread on 2 baking trays. Spray lightly with oil. Bake for 15 minutes, or until toasted.
2. Make dip: Use a fork to mash avocados until almost smooth. Stir in lime juice, tomato, garlic and green onions. Season with salt and pepper.
3. Serve avocado dip with Turkish chips.

Source
Super Food Ideas - May 2004, Page 38
Recipe by Alison Roberts

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Turkish Coffee Recipe - Recipe for Turkish Coffee

Easy recipe for Turkish coffee. Learn how to make the best cup of Turkish coffee. To make proper Turkish coffee you need Turkish coffee beans, a Turkish coffee pot (“cezve”), and Turkish coffee cups (“fincan”).

Ingredients
3/4 cup cold water
1 1/2 teaspoons sugar (more or less depending on sweetness desired)
3 tablespoons freshly ground medium roast coffee

Preparation

1. Combine all ingredients in the cezve and mix with a spoon.
2. Put the cezve over very low heat and do not stir. After about 3 minutes, a thick foam rises to the surface. Just as the coffee is about to bubble up and overflow, immediately remove the cezve from the heat.
3. Gently divide the foam between 2 demitasse cups, then place the cezve back on the heat for a few seconds.
4. Pour the coffee into the cups, carefully pouring it down the sides of the cups in order not to disturb the foam. The coffee grains will settle at the bottom of the cup.

Read more about Turkish Coffee

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Turkish delight and orange Pavlova

Most Australian's know Pavlova as sweet dessert made with a base of meringue crust topped with whipped cream and fresh fruits. The dessert was actually named after Anna Pavlova, a famous Russian ballerina. This dessert is another version of the Pavlova, but so delicious that it is going to be a hit and with not leftovers.

Ingredients

• 6 egg whites
• 300g caster sugar
• ½ teaspoon ground cardamom
• 1 teaspoon finely grated orange zest
• 1½ tablespoons cornflour
• 2 teaspoons white wine vinegar
• Spray oil
• 1 cup shelled pistachios, toasted
• 1 cup caster sugar
• ¼ cup water
• 200ml thickened cream, whipped
• 300g vanilla yoghurt
• 150g Turkish delight, finely chopped
• 1 ruby red orange, cut into segments

Method

1. Preheat oven 100°C. Grease a large flat oven tray and line it with baking paper.
2. Beat egg whites in a large clean bowl until soft peaks form. Add sugar, one tablespoon at a time, until sugar dissolves and mixture is thick and glossy. Add cardamom, zest, cornflour and vinegar and beat until combined.
3. Spoon mixture onto prepared oven tray, shape into a 22cm circle and bake in preheated oven for about 1 ½ hours.
4. Lightly grease another baking tray with spray oil, place nuts onto the baking tray.
5. Combine sugar and water in a small saucepan over a medium heat; stir until sugar melts. Using a wet pastry brush, brush any sugar crystals down from the side of the pan. Once all the sugar has dissolved, bring the sugar mixture to a boil. Boil until a golden caramel in colour; pour immediately over the nuts, cool.
6. Break up the praline into small shards using the end of a rolling pin.
7. In a medium bowl, fold whipped cream into yoghurt.
8. Spoon cream mixture onto the centre of the meringue, top with chopped Turkish delight, orange segments and crushed praline.

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Turkish pavlova - Pavlova Recipe

Try out this delicious Turkish Pavlova recipe. Learn how to make the best Pavlova.

Ingredients (serves 8)
6 eggwhites
1 1/2 cups caster sugar
1 tablespoon cornflour
1/2 teaspoon white vinegar
300ml thickened cream
1 tablespoon icing sugar mixture
1 teaspoon vanilla extract
300g Turkish delight, chopped
1/2 cup pistachio kernels, chopped

Method
1. Preheat oven to 120°C/100°C fan-forced. Line a baking tray with baking paper. Mark a 22cm circle on the paper.

2. Using an electric mixer, beat eggwhites until stiff peaks form. Add caster sugar. Beat for 10 minutes or until sugar has dissolved. Add cornflour and vinegar. Beat for 1 minute. Spoon mixture onto circle. Using a palette knife, shape into a circle with high sides. Make furrows up sides.

3. Bake for 1 hour 15 minutes to 1 hour 30 minutes or until firm. Allow to cool in oven for 3 hours, with door slightly ajar.

4. Using an electric mixer, beat cream, icing sugar and vanilla until soft peaks form. Place pavlova on a plate. Top with cream mixture. Sprinkle with Turkish delight and pistachios. Serve.

Source
Super Food Ideas - August 2008, Page 23
Recipe by Liz Macri

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Turkish Pizza - Turkish Style Pizza Recipe

For Pizza lovers, enjoy a delicious Turkish Style vegetarian Pizza. This is a traditional Turkish pizza recipe, enjoy!

Ingredients (serves 4)

1/4 cup (60ml) olive oil
2 garlic cloves, crushed
300g baby spinach
Grated rind and juice of 1 large lemon, plus lemon wedges to serve
1 round Turkish bread or half a rectangle of Turkish bread, halved sideways through the centre
1 cup grated mozzarella cheese
1 cup crumbled feta cheese

Method

1. Preheat the oven to 190°C.

2. Heat 1 tablespoon of oil in a frypan, then add the garlic, spinach, lemon rind and half the juice. Toss over low heat until the spinach is just wilted. Allow the spinach to cool, then squeeze out excess liquid.

3. Arrange the spinach mixture over bread base, squeeze over remaining lemon juice, then top with cheeses and season with pepper. Top with the other bread half and drizzle with remaining oil. Wrap completely in foil and place on a baking sheet. To flatten, place a heavy baking tray on top and bake for 10 minutes. To serve, unwrap and serve with lemon wedges.

Source
delicious. - November 2003, Page 80
Recipe by Valli Little

More pizza recipes

Lebanese Pizza - Manoushe zaatar recipe
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Turkish-style lamb - Turkish Lamb Pittas

Bring the taste of Turkey to your kitchen with these fun lamb pittas, great hand held food.

Ingredients
4 lamb leg steaks
2 tsp seasoning (we used Schwartz Lamb Simply Shake seasoning)
1 tsp dried oregano , or mixed herbs would do
small bunch mint , leaves only, chopped
2 x 150g tubs low-fat plain yogurt
4 pitta breads , white or wholemeal
½ iceberg lettuce , shredded
1 red onion , thinly sliced
1 lemon , cut into wedges for squeezing, optional

Method

1. Heat grill to high. Season the lamb, then grill for 2 mins on each side until browned, but still very rare. Meanwhile, mix the seasoning, oregano and half of the mint into one of the tubs of yogurt, smother this over the lamb, then return to the grill for another 2-3 mins or until the yogurt is blistered and the meat is cooked to your liking.

2. Leave the meat to rest on a board for a few mins while you toast the pittas, shred the lettuce and thinly slice the red onion. Stir the rest of the mint into the second tub of yogurt. Thickly slice the meat and stuff into the pitta bread with the salad and minted yogurt. Squeeze over lemon juice before tucking in, if you like.

Tip: If you can't find lamb seasoning in the shops, add your own flavours by mixing 1 tsp each of ground cumin and coriander and 1 crushed garlic clove into the yogurt, mint and oregano mix.

Nutrition Per serving
502 kcalories, protein 48g, carbohydrate 51g, fat 13 g, saturated fat 6g, fibre 3g, salt 1.53 g

Recipe from Good Food magazine, June 2007.

More lamb recipes

Turkish Lamb Pilau
Grilled Lamb Chops Recipe
Lamb Skewers

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Kefta Kabob Recipe

In the simplest form, kefta consist of balls of minced or ground meat — usually beef or lamb — mixed with spices and/or onions. Kefta is sometimes made with fish or vegetables rather than meat, especially in India. They can be grilled, fried, steamed, poached, baked or marinated, and may be served with a rich spicy sauce. Variations occur in North Africa, the Mediterranean, Central Europe, Asia and India. According to a 2005 study done by a private food company, there were 291 different kinds of kefta in Turkey, where it is very popular. In Arab countries, kefta is usually shaped into cigar-shaped cylinders. Early recipes (included in some of the earliest known Arabic cookbooks) generally concern seasoned lamb rolled into orange-sized balls, and glazed with egg yolk and sometimes saffron.

Ingredients

1lb. ground beef 15% fat
.3 lb. ground lamb
2 tbs. chopped parsley
1tsp. salt
1/2 tsp. black pepper
1/2 tsp. sumac
1/4 tsp. ground nutmeg
1 tsp. 7 spices
olive oil for pan frying

Preparation

Combine all ingredients except olive oil. Shape meat into 2-3 inch ovals or shape onto skewers. Cook on grill for 3-4 minutes on each side and be careful while turning not to break the meat. Or heat a pan and add 2-3 tbs of olive oil and add kefta ovals, cook for 3-4 minutes on each side or until browned. Serve with hummus, garlic and salad.

serves 5 people

Source - DedeMed

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Turkish Kofta Stew

let's prepare an easy to make & delicious dish: Turkish Kofta Stew main dish

Ingredients

500 g minced lamb
1 small onion or 70 g, chopped
2 tablespoons vegetable oil
1 medium onion or 125 g, cut into small cubes
1 medium tomato or 150 g, peeled and diced
4 tablespoons tomato paste
1 medium carrot or 150 g, cut into large cubes
1 medium potato or 300 g, cut into large cubes
1 cup frozen green peas or 160 g, thawed
2 cubes MAGGI® Mutton Bouillon
3 cups water or 750 ml
½ teaspoon ground black pepper
½ teaspoon dried mint

Preparation

Combine minced lamb and the chopped small onion in a bowl (season with salt and pepper) and mix until well combined.

Shape the kofta into fingers shape and arrange in a baking tray and bake in a 200°C preheated oven for 10 minutes or until they are cooked. Remove and set aside.

Heat oil in a pot and fry onion for 2-3 minutes or until onion is tender. Add tomato and stir for 3 minutes.

Add tomato paste, carrot, potato, green peas, MAGGI® Mutton Bouillon cubes, water and the cooked kofta. Bring to boil. Simmer over a low heat for 20 minutes or until all vegetables are cooked.

Season with black pepper and dried mint. Stir and serve.

Serving tips : Garnish with fried pine seeds and serve with vermicelli rice.

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Istanbul Rice with Shrimps Recipe

Delicious, easy and healthy Turkish dish - Istanbul Rice with Shrimps Recipe.

Ingredients

2 tablespoons vegetable oil
1 medium onion or 150 g, sliced
350 g peeled shrimps, cleaned
1 medium green bell pepper or 150 g, sliced
1 medium yellow bell pepper or 150 g, sliced
1 medium red bell pepper or 150 g, sliced
1 medium carrot or 150 g, cut into thin slices
1 tin canned green peas or 450 g, drained
2 bay leaves
3 cubes MAGGI® Chicken Less Salt Bouillon
3½ cups water or 875 ml
2 cups basmati rice or 400 g

Preparation

Heat vegetable oil in a pot and sauté onion slices for 3 minutes or until they become tender. Add shrimps and sauté for another 3 minutes.

Add green bell pepper, yellow bell pepper and red bell pepper. Stir then add carrot slices, green peas, bay leaves, MAGGI® Chicken Less Salt Bouillon cubes and water. Bring to boil.

Add the rice and stir then cover and let it cook on low heat for 20-25 minutes or until it is cooked.

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Turkish lamb pilau

A great crowd pleaser Turkish lamb pilau dish - just ideal for dinner parties.

Ingredients

• small handful pine nuts or flaked almonds
• 1 tbsp olive oil
• 1 large onion , halved and sliced
• 2 cinnamon sticks, broken in half
• 500g lean lamb neck fillet, cubed
• 250g basmati rice
• 1 lamb or vegetable stock cube
• 12 ready-to-eat dried apricots
• handful fresh mint leaves, roughly chopped

Preparation

• Dry-fry the pine nuts or almonds in a large pan until lightly toasted, then tip onto a plate. Add the oil to the pan, then fry the onion and cinnamon together until starting to turn golden. Turn up the heat, stir in the lamb, fry until the meat changes colour, then tip in the rice and cook for 1 min, stirring all the time.
• Pour in 500ml boiling water, crumble in the stock cube, add the apricots, then season to taste. Turn the heat down, cover and simmer for 12 mins until the rice is tender and the stock has been absorbed. Toss in the pine nuts and mint and serve.

To make it lighter: Use chicken with chicken stock instead of lamb and currants instead of apricots.