Turkish Stuffed Eggplant & Pepper Kuru Etli Dolma - Gourmeturca
Turkish stuffed dried eggplant and pepper dolma Etli Kuru Dolma inspired by Mardin City style from the Eastern part of Turkey. It has authentic flavors with spices, tomato paste, meat, and fresh greens. Besides using good quality and fresh ingredients it has tips and tricks to make it perfect.
You can check online shopping website Gourmeturca.com for the ingredients I used:
Ingredients For Stuffed Dried Eggplants & Peppers:
dried eggplants 25 pieces
dried peppers 25 pieces
2 medium onions
500gr. minced meat (better if you use a mix of lamb and beef)
1/2 to 1 bunch chopped parsley
1+1/4 to 1+1/2 cup rice (Osmancık, Baldo or other types for making rice pilaf or long-grain types that don't have starch)
1+1/2 tbsp tomato paste
less than 1 tbsp pepper paste
1 tsp each salt, black pepper, hot red pepper flakes (add the amount hot pepper as you like for your taste)
1+1/2 tsp allspice, sumac
1/2 tsp isot pepper (optional)
4-5 tbsp olive oil
more olive oil for top
heavy plate to cover the dolmas
Here is my other classic Turkish dolma recipe with fresh green peppers:
Here is the unboxing video most of the ingredients I used in this video:
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Rice Pilaf with Fried Aubergine
We are here with a recipe for eggplant rice full of flavor and vitamins! If you want to decorate your tables with both its appearance and healthy structure, keep browsing our recipe videos, I am waiting for your comments.
Enjoy your meal!
Materials;
2 cups of Mahmood Basmati Rice
4 cups of hot water
2 pcs aubergines
1 clove of garlic
1 onion
1/2 bunch of parsley
1/2 cup of olive oil
1 tablespoon of pine nut
1 teaspoon of black pepper
1 teaspoon of pimento
1 teaspoon of sugar
1 dessert spoon of salt
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Eggplant Phyllo Spirals: Melitzanopita Strifti
Get the recipe here:
Ingredients
1 pound country-style (#10) phyllo pastry, thawed and at room temperature
1/2 pound (230g) butter, melted
3 eggplants
1/4 cup olive oil plus more for the eggplant
1 bunch (5-6) scallions, finely sliced
1 medium onion, finely chopped
2-3 garlic cloves, grated
1 bunch fresh parsley, finely chopped
2 tablespoons chopped fresh mint
1 tablespoon chopped rosemary or dill
2-3 roasted red bell peppers, diced
2 eggs
1/2 cup unseasoned breadcrumbs
1/2 pound shredded parmesan or kasseri cheese
1/2 pound feta, crumbled
salt and freshly ground pepper, to taste
pinch of crushed red pepper flakes
sesame seeds (about 2 tablespoons)
Instructions
Preheat the oven to 500 °F, 260 °C.
Slice the eggplants in half and place them on a metal baking tray. Drizzle with 3-4 tablespoons of olive oil and season with salt. Toss and flip the eggplant cut side down. Roast until tender. About 30 minutes.
let the eggplant cool slightly and then carefully discard the skin. Roughly chop and season with salt and pepper.
In a skillet, cook the onion and olive oil over medium heat until soft and golden. About 8 minutes.
Add the scallions and cook until soft. 2-3 minutes. Season with a pinch of salt.
Add the garlic and warm through until fragrant. A few seconds.
Remove the pan from the heat and add the chopped eggplant, roasted red peppers, the herbs, breadcrumbs, and cheese. Taste and season with salt and black pepper.
Beat the eggs slightly and add to the mixture. Mix until combined.
Reduce the oven's temperature to 400 °F, 200 °C.
Place a sheet of the phyllo on your worksurface and drizzle butter over it.
Spread approximately a hlaf cup or more of the eggplant filling on the bottom quarter of the phyllo and roll it up into a log. Roll from the edges inward to form a spiral shape.
Continue making the spirals until the filling runs out.
Place the spirals on 2 baking trays lined with parchment paper.
Brush the tops and sides of the spirals with the melted butter and sprinkle with sesame seeds.
Bake until golden and crisp. About 45 minutes.
Serve with tzatiki and a green salad. Kali Orexi!
Notes
Freezer Instructions: The unbaked spirals can be stored in the freezer for up to 2 months. Make sure to wrap the trays tightly with plastic wrap and foil so that they do not absorb freezer odors.
They can be baked frozen. Bake at 350 °F for 30 minutes then raise the temperature to 400 °F for the remaining 20-25 minutes or until they are golden brown and crisp.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Revealing the Original Baba Ganoush and Mutabbal - 2 Delicious Eggplant Mezze
Baba Ganoush is often misnamed in the Western world and confused with Mutabbal, which is a similar dish made with roasted eggplants. They are however quite different and in this video we are making both of these amazing Levantine meze dishes.
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Baba Ganoush
Ingredients:
• 2 large or 3 medium eggplants
• 2 green chilies
• 1 paprika pepper (or red bell pepper)
• 1 tomato
• 2 cloves of garlic
• ½ red onion
• 2 tbsp olive oil
• 2 tbsp pomegranate molasses
• 1 tbsp lemon juice
• 2 tsp chili flakes (optional for the heat)
• 1 tsp salt
• ½ tsp black pepper
• Chopped parsley to garnish
Instructions:
1. Poke the eggplants and roast on the stove top for 15 minutes until nicely charred, rotate every 5 mins
2. Roast the chilies and the tomato in the oven for 30 minutes at 200°C / 390°F
3. Transfer eggplants to a bowl, cover with a plastic wrap or lid, this will make the peeling easier
4. Peel the skins of the vegetables and roughly chop the eggplants to small chunks
5. Transfer the chopped eggplants to a bowl
6. De-seed the chilies and roughly chop the chilies, tomatoes and add into the bowl
7. Finely mince the garlics and finely chop the onion add into the bowl
8. Add 2 tsp salt, 1 tsp cumin, ½ tsp black pepper and optionally 2 tsp chili flakes (pul biber) for heat
9. Finally add 2 tbsp olive oil, 1 tbsp lemon juice and mix to combine
10. Transfer to a bowl and gently layer the mixture
11. Serve and garnish with pomegranate molasses and chopped parsley
Mutabbal
Ingredients:
• 2 large or 3 medium eggplants
• 1 clove of garlic
• 3 tbsp tahini (substitute or add yogurt to taste for the Turkish version)
• 1 lemon (juice) (about ¼ cup)
• 1 tsp cumin
• 1 tsp salt
• Pinch of freshly ground black pepper
• 1 - 2 tbsp olive oil to garnish
• pomegranate seeds and sumac to garnish
Instructions:
1. Chop the peeled and roasted eggplants in small chunks and add into the bowl
2. Mince and grind the garlic together with 1 tsp salt and add into a small bowl
3. Squeeze 1 lemon (1/4 cup lemon juice) and add into the garlic together with 1 tsp ground cumin
4. Mix and let the mixture sit for 5 - 10 mins for the garlic flavor to infuse
5. Strain through a sieve (optional to filter garlic bits and mellow down the flavor) and add into pot.
6. Season with a pinch of freshly ground black pepper
7. Finally add ¼ cup tahini and mix with a fork or whisk to smash and combine
8. In Turkey and Syria, along with tahini, equal amount of yogurt can also be added
9. Garnish with olive oil and pomegranate seeds and optionally with fresh mint and sumac
0:00 Preparing the Eggplants
2:03 Baba Ganoush
4:53 Mutabbal
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Charred Green Peppers & Bulgar Pilaf with Parsely Oil - Ottolenghi Test Kitchen
Charred Green Peppers & Bulgar Pilaf with Parsely Oil ????✨
This is a big call, but I think this is my favourite @Ottolenghi savoury recipe I have made so far.
The depth and layers of flavour in this bed of bulgar pilaf enhances the charred sweetness of the green Turkish peppers, perfectly finished with the tartness of Greek yoghurt and parsley oil.
To get the recipe, you will need to get yourself a copy of Ottolenghi Test Kitchen - Extra Good Things. Not only will you explore the pages of delicious meals, you will learn new techniques you can use in recipes to come. For me, this recipe in particular has taught me an ingenious way to char peppers.
#ottolenghi #otk #feedfeed #ottolenghitestkitchen #middleeasternfood #pilaf #onepotmeals #onepotmeal #vegetarian #vegetarianrecipes #vegetarianfood
Best Pilaf Recipe from Cyprus: MÜCANDARA ???? VEGAN, Delicious & Easy Hot or Cold Meal Idea! TRY TODAY
Today's episode features a wonderful Cypriot dish - MÜCANDARA, also known as Green Lentil Pilaf. Packed with nutrition, this vegan meal is a great addition to your healthy eating plans. It combines the earthiness of green lentils with the comfort of rice, resulting in a hearty and delicious meal. Curious about how to prepare it? Click on the video and let's embark on this delicious journey together!
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MÜCANDARA PILAF
Servings: 4
Difficulty: Medium
Cooking time: 30 minutes
Prep time: 10 minutes
1 cup of green lentils, you can use any kind of lentils especially brown ones
1L water, 4 cups
6 onions, sliced into semicircles
1 teaspoon of salt
1 cup of rice, you can use any kind of rice
1/2 cup extra virgin olive oil
1 tablespoon sesame seeds
• Boil lentils in a pot and add a pinch of salt in the water. It takes around 10-12 minutes.
• Pour 2-3 tablespoons of olive oil in a large shallow pot. Add a pinch of salt and brown onions on low-medium heat fpr around 20 minutes.
• Soak the rice in water for 20 minutes.
• Spare the half of the brown onions for top.
• Add in the strained rice into the pot, pour 2-3 tablespoons of olive oil and a pinch of salt, then sauté until the rice transparent.
• Then add in the boiled lentils, 2 cups of lentils boiling water. 2-3 tablespoons of olive oil and a pinch of salt, give it a last stir and put the lid on. Transfer the pot to a smaller burner on low heat. Simmer for about 10 minutes.
• To understand if pilav is ready, make a hole in the centre of the pilav, if grains not sliding back into centre and there is no water left. It is ready. Turn the heat off and cover with a clean kitchen cloth. Leave the rice to steam for another 10 minutes.
• Meanwhile, crisp the spared onions with the sesame seeds.
• Serve the pilav with crispy onions on top. Enjoy warm or cold, it is delicious either way!