Odesa specialized school # 10, Ukraine
A recipe of a Turkish dish,
by Violetta Rud and Violetta Mienshynina
This delicious southern Turkish style Baked Aubergine Kebab – Firinda Patlican Kebabi, is especially popular in Gaziantep region in Turkey.
First of all, use long and slim variety of the purple aubergines for this kebab.
Secondly, make sure to sprinkle salt over the aubergine slices and squeeze out their excess moisture with a paper towel. Then simply coat olive oil and seasoning over the aubergine slices. There is no need to sauté or fry the aubergine slices and the meatballs before roasting. They roast all together very well, infusing their flavour to one another. You can also prepare this dish ahead of time and freeze leftovers successfully.
1)Preheat oven to 200C/400F;
2)Prepare your meatball mixture. Discard the crusts of the bread, soak in the water and squeeze dry. Then crumble them into a large bowl. Add all the kofte, meatballs ingredients except the ground/minced meat and knead well. This will soften the onions and enable the spices to blend in the mixture evenly. Add the minced/ground meat and knead well again until the mixture resembles a soft dough. Cover with cling film and keep in the fridge until ready to use;
3)Slice the aubergines/eggplants into about 1.5cm / 0.6in circles and spread over a large tray. Sprinkle some salt over them and leave for about 10 minutes. Gently squeeze out their excess moisture with paper towel. Place them back on a clean large tray;
4)Drizzle 45ml / 3tbsp olive oil over the aubergine/eggplant slices. Season with salt and freshly ground black pepper. Using your hands, gently rub the olive oil and seasoning over the aubergine/eggplant slices;
5)Hape your meatballs. Have a bowl of cold water near you. With damp hands, take a piece the size of a large walnut and roll into a round meatball, as large as your aubergine/eggplant slices, and slightly flatten. Place them on large dish or a tray side by side;
6)Have a round baking dish with 25cm/10in diameter near you (a 25cmx25cm square baking dish would work well too). Place a slice of aubergine upright and place a meatball alongside. Repeating this, place all the aubergine slices and meatballs side by side, quite tightly, so they can stay upright;
7)Gently tuck in the coarsely sliced bell peppers around the aubergine slices and meatballs. Place the tomato slices around the middle part of your round baking dish, in between aubergine and meatball layers, or if you are using a square baking dish, in between layers;
8)For the sauce; combine the finely chopped garlic, 200ml/7fl oz warm water, 2tbsp tomato paste and 2tbsp olive oil in a bowl. Season with salt and ground black pepper and combine well;
9)Pour the sauce over the prepared aubergine, meatballs and vegetables. Cover with aluminum foil and bake in the preheated oven for about 40-45 minutes;
10)Take the cover off, gently spoon the sauce in the
baking dish over the aubergine and meatballs and bake further 20 – 25 minutes, until the meatballs and vegetables cooked and slightly charred;
11)Drizzle the sauce from the baking the dish over the aubergine and meatballs again. Serve with plain pilaf rice and cooling Cacik dip of cucumber and yoghurt aside.
Enjoy your meal!
We found this wonderful recipe in the book "Ozlem's Turkish Table".
KARŞIYAKA 15 TEMMUZ ŞEHİTLER ANATOLIAN HIGH SCHOOL/ İZMİR- TURKEY
A Recipe for Polish Dish
Helinski
Ingredients
250g large egg noodles uncooked
8 tablespoons of butter
1 small white onion roughly chopped
1/2 large head of cabbage
Salt and pepper to taste
BY DORUK E./ Karşıyaka 15 TŞAL
- Fill a large pot halfway with water. Lightly salt and bring the water to a boil over high heat.
- After boiling, pour the egg noodles, mix and cook according to the directions on the package. When done, transfer the noodles to a colander and drain excess water.
- Start the cabbage by adding 6 tablespoons of butter to a large Dutch oven set over medium heat while the noodles are cooking.
- After the butter melts, add the cabbage and onion and mix. Cook the mixture, stirring occasionally, for 15-20 minutes, or until the cabbage is browned, caramelized and tender. Salt, to taste.
- Melt the last two tablespoons of butter in the saucepan and add the cooked pasta to the pot and mix it to cover everything. Cook long enough for the noodles to warm up.
- Stir in the bacon, if using, and season the haluski with freshly grated black pepper.
- Serve now.
Polish Pizza Zapiekanka (by Egemen G./Karşıyaka 15 TŞAL)
It is one of Poland's favorites. Zapiekanka is made with a flat white baguette, topped with a variety and plentiful of grated hard inserts and grilled.
Ingredients and Preparation:
-500 g mushrooms
-1 large onion
-60-40 gr.
-Salt
-pepper
-150 g cheddar cheese
-4 small baguettes
-Garlic powder, depending on
- Thyme, it depends
POLISH PIEROGI
4 ½ cups all-purpose flour
2 teaspoons salt
2 tablespoons butter, melted
2 cups sour cream
2 eggs
1 egg yolk
2 tablespoons vegetable oil
8 baking potatoes, peeled and cubed
1 cup shredded Cheddar cheese
2 tablespoons processed cheese sauce
1 dash onion salt to taste
salt and pepper to taste
Step 1
In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
Step 2
Place potatoes into a pot,
and fill with enough water to
cover. Bring to a boil, and
cook until tender, about 15
minutes. Drain, and mash
with shredded cheese and
cheese sauce while still hot.
Season with onion salt, salt
and pepper. Set aside to cool.
Step 3
Separate the perogie dough into
two balls. Roll out one piece at a
time on a lightly floured surface
until it is thin enough to work with,
but not too thin so that it tears.
Cut into circles using a cookie
cutter, perogie cutter, or a glass.
Brush a little water around the
edges of the circles, and spoon
some filling into the center. Fold
the circles over into half-circles,
and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
Step 4
To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.
(by Aylin A./ Karşıyaka 15 TŞAL)
Ayfer Bayrak/Şehit Abdulkadir Kılavuz Anatolian High School/Uşak/TURKEY
By: Zişan K.
INGREDIENTS:
*corn flour - 200 g;
*Water - 600 ml;
*Butter - 20 g;
*Onion - 2 pieces;
*sheep's cheese - 150 g
MAMALYGA
Corn flour must be previously dry in the oven. If you do not have it, you can cook the flour yourself, grinding corn grits in a coffee grinder. It is better to cook hominy in the Kazanka. Pour the water into the kozanok, add the salt and bring to a boil. Now, gradually add flour, it is better to do this, sifting it through a sieve. Stir with a wooden spoon over low heat for 25 minutes. The main nuance of cooking this dish is that during the whole time the mamalyga needs to be constantly stirred with a wooden spoon. And, to interfere diligently, that nothing has stuck to the bottom of the Kazanka, or to stenochkam.
If everything turned out right, then the hominy should not fall apart, it should keep the form - i.e. we get a flat cake that repeats the shape of the pot in which it was cooked. By the way, the readiness of this dish can be checked in the following way: a wooden rolling pin is vertically inserted into the center and rotates quickly with hands. If the rolling pin remained dry, it means that the mamalyga is already ready. It is accepted to cut corn mamalyga with a thread or a wooden knife. Serve this dish with fried in cream butter onion and chopped sheep's cheese. Also mamalyga is perfectly combined with goat cheese.
- Full access to our public library
- Save favorite books
- Interact with authors
Odesa specialized school # 10, Ukraine
A recipe of a Turkish dish,
by Violetta Rud and Violetta Mienshynina
This delicious southern Turkish style Baked Aubergine Kebab – Firinda Patlican Kebabi, is especially popular in Gaziantep region in Turkey.
First of all, use long and slim variety of the purple aubergines for this kebab.
Secondly, make sure to sprinkle salt over the aubergine slices and squeeze out their excess moisture with a paper towel. Then simply coat olive oil and seasoning over the aubergine slices. There is no need to sauté or fry the aubergine slices and the meatballs before roasting. They roast all together very well, infusing their flavour to one another. You can also prepare this dish ahead of time and freeze leftovers successfully.
- < BEGINNING
- END >
-
DOWNLOAD
-
LIKE(1)
-
COMMENT()
-
SHARE
-
SAVE
-
BUY THIS BOOK
(from $8.39+) -
BUY THIS BOOK
(from $8.39+) - DOWNLOAD
- LIKE (1)
- COMMENT ()
- SHARE
- SAVE
- Report
-
BUY
-
LIKE(1)
-
COMMENT()
-
SHARE
- Excessive Violence
- Harassment
- Offensive Pictures
- Spelling & Grammar Errors
- Unfinished
- Other Problem
COMMENTS
Click 'X' to report any negative comments. Thanks!