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Cheburek [a] (plural: Chebureki) are deep-fried turnovers with a filling of ground or minced meat and onions. [2] A popular street dish, they are made with a single round piece of dough folded over the filling in a crescent shape. [3] They have become widespread in the former Soviet-aligned countries of Eastern Europe in the 20th century.
' flattened kebab ') Ground beef or lamb (usually sirloin), often mixed with parsley and chopped onions. The mixture is formed into a flat stripped and grilled on extra-wide skewers. Kabab kordi (کبابِ کُردی, lit. ' Kurdish kebab ') Ground lamb or beef, onions, garlic, and tomatoes Kabab loghmeh (کباب لقمه, lit. ' bite-sized ...
Testi kebabı, 'earthenware-jug kebab' – is a dish from Central Anatolia and the Mid-Western Black Sea region, consisting of a mixture of meat and vegetables cooked in a clay pot or jug over fire (testi means jug in Turkish). The pot is sealed with bread dough or foil and is broken when serving.
Beyti is a Turkish dish consisting of ground beef or lamb, grilled on a skewer and served wrapped in lavash and topped with tomato sauce and yogurt.. The dish is named after Beyti Güler, the owner of the popular restaurant Beyti in Istanbul.
Yields: 8-10 servings. Prep Time: 40 mins. Total Time: 1 hour 40 mins. Ingredients. 3/4 c. pecans, plus 2 pecan halves. 8 oz. cream cheese, at room temperature
Beyti kebab – ground lamb or beef, seasoned and grilled on a skewer, often served wrapped in lavash and topped with tomato sauce and yogurt, traced back to the famous kebab house Beyti in Istanbul and particularly popular in Turkey's larger cities.
SHAPE into ball; roll in nuts. Serve with RITZ Crackers. Kraft Kitchens tips: VARIATION Prepare by reducing the amount of Cheddar cheese to 1/2 cup and using PHILADELPHIA 1/3 Less Fat than Cream Cheese and KRAFT 2% Milk Shredded Sharp Cheddar Cheese. In addition, coat the cheese ball with chopped fresh parsley instead of chopped nuts. SUBSTITUTE
Some of the recipes like tomato pilaf and dolma are still common in modern Turkish cuisine. Fahriye's 1882 cookbook is the last mention of green tomatoes in Ottoman cooking. [ 14 ] Mehmet Kamil's influential 1844 manuscript includes recipes for tomato stew, stuffed tomato dolma and tomato pilaf.