Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Monday, June 27, 2016

Pide Topped with Braised Lamb Cubes and Yogurt

(Altı Cacıklı, Southeast Anatolia Region)

Pide Topped with Braised Lamb Cubes and Yogurt
300 g lamb, cut in cubes
2 tbsp olive oil
4 fresh green garlic/garlic stalks, cut in chunks
2 medium tomatoes, peeled, discard the seeds then cut in bite size
1 tbsp canned crushed tomatoes
2 Tandoori Bread or Naan Bread, lightly toasted in the oven, cut in bite size
1/3 cup plain yogurt, at room temperature

Saute the lamb cubes with olive oil until the color of the meat lightly turns. Add the rest of the ingredients. Cover and cook until the tomatoes are softened at medium-low heat. Turn the heat off.

Place the toasted tandoori bread on a serving platter. Place some yogurt on the pide. Arrange the cooked dish over them. Serve immediately.

2 servings.


Wednesday, June 01, 2016

Avocado-Egg Salad

(Yumurtalı Avakado Salatası)

Avocado-Egg Salad
1 ripe avocado, cut in bite size
1 hard boiled egg, sliced
A few slices of Asiago cheese
A few slices of red onion
1 or 2 slices of lime

2 tsp lemon juice
3 tbsp extra virgin olive oil
Red pepper flakes or cayenne pepper

First squeeze the lemon over the avocado to prevent them turning brown. Place them on a serving platter. Add the remaining ingredients. Drizzle with the dressing. Serve immediately.