Yogurtlu Basti Food

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YOGURTLU KEBAB - KOFTA WITH TOMATO SAUCE AND YOGURT



Yogurtlu Kebab - Kofta With Tomato Sauce and Yogurt image

Adapted from, 'The New Book of Middle Eastern Food' by Claudia Roden. This is a delicious turkish recipe, traditionally it is served over toasted pita croutons but I like to serve it over the middle eastern rice and lentil dish called 'mujadarra'. You will need to use a kofta recipe, or you can use 'Kofta Meshweya' (#451292) recipe which is what I use when I make this.

Provided by umisa

Categories     Meatballs

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

2 (400 g) cans chopped tomatoes
1 tablespoon olive oil
salt and pepper, to taste
1 teaspoon sugar
1 teaspoon paprika, you may need more
1 pita bread
2 1/2 cups plain yogurt
1/2 lemon, juice of
1 garlic clove, crushed
1 teaspoon dried mint
salt and pepper, to taste
2 -3 tablespoons pine nuts, toasted
2 tablespoons parsley, finely chopped

Steps:

  • Put the tomatoes in a pan with the olive oil, paprika, salt and pepper and sugar and cook over a medium heat for about 15 minutes.
  • Add the meatballs from recipe #451292, bring the sauce to a simmer, and cook the sauce and meatballs for another 15 minutes, or until they are cooked through.
  • If you are using the toasted pita, then toast it under the broiler until brown and crisp. Break it into small pieces.
  • In each individual bowl, put a quarter of the toasted pita pieces, tomato sauce and meatballs over it and top with a layer of the yogurt.
  • Garnish with the pine nuts, and finely chopped parsley.

TURKISH PASTA WITH GROUND BEEF (YOGURTLU KIYMALI MAKARNA) (GLUTE



Turkish Pasta With Ground Beef (Yogurtlu Kiymali Makarna) (Glute image

This is so delicious. With a sauce of garlicky yogurt and cucumber. Traditionally this dish is made with ground lamb but I make it with ground beef. A tweaked version of Recipe #131701. Great meal with a salad on the side masha Allah.

Provided by UmmBinat

Categories     < 4 Hours

Time 1h5m

Yield 2 plates, 2 serving(s)

Number Of Ingredients 16

3 -4 garlic cloves (pretty large size)
1 cup balkan yogurt (thick type)
1 teaspoon of fresh mint, chopped
1 1/4 tablespoons fresh lemon juice (to taste)
1/4 English cucumber
sea salt, to taste
2 tablespoons good quality olive oil
1 medium onion
3 tablespoons butter, divided
1 1/2 tablespoons minced flat leaf parsley
3/4 lb lean ground beef (I use extra lean and add a lot of good olive oil or it will be too dry)
baharat mixed spice (Turkish Baharat Spice Mix or Baharat Aka Middle East Mixed Spices - the Real Mix)
1 1/2 teaspoons chopped of fresh mint (May not be needed, see directions.)
sea salt, to taste
170 g rice pasta (May use regular if not gluten free. I prefer macaroni or farfalle shape in this)
3/4 teaspoon sweet paprika

Steps:

  • Bring a small amount of salted water to a boil, add garlic with skin on and cook for 7 minutes. Drain, slip from skins and crush with a fork.
  • Stir yoghurt with crushed garlic, mint & freshly squeezed lemon juice until smooth, set in refrigerator.
  • Grate English cucumber and set in a sieve, sprinkle with sea salt. Let drain 15 minutes.
  • Squeeze out liquid from cucumber and mix with yogurt mixture. Add more sea salt and lemon to taste if needed.
  • Bring salted water for pasta to a boil.
  • Peel onions. Cut and chop in a food processor until a pulp.
  • Heat olive oil over medium high, add onions and reduce heat cooking until transparent.
  • Add 1 tbs butter, parsley and lean ground beef and cook until no more pink shows, stirring to break apart often.
  • Add Baharat, If using Turkish skip the fresh mint or add fresh mint now. Add sea salt to taste. Cook until done.
  • While frying the meat, cook pasta as per package directions. Drain and add lots of butter (2 tbs) & the sweet paprika. Mix.
  • Add ground beef and mix with pasta or if preferred place pasta on serving dishes and spoon ground beef over top. Serve with Cakik (yogurt sauce) and a fresh salad.
  • Enjoy :D.

YOGURTLU BIBER (BELL PEPPER WITH YOGURT)



Yogurtlu Biber (Bell Pepper With Yogurt) image

I brought this recipe back from Turkey; it's good as a starter or as a side dish for grilled meat and pilav.

Provided by Ms.Norrell

Categories     Turkish

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 5

6 red bell peppers
1 -1 1/2 cup not too watery yogurt (try to find Turkish or Greek yogurt)
4 garlic cloves, crushed
salt
1 -2 tablespoon olive oil

Steps:

  • Grill the bell peppers until the skin blisters and turns black -- you can use the oven or a gas flame, the results will be the same.
  • Put them into a plastic bag and let them rest until they are cool enough to be touched.
  • Peel the peppers, make sure all kernels are removed.
  • Cut the peppers into stripes.
  • Carefully mix bell peppers, yogurt, crushed garlic and salt.
  • Place the dish on a plate and sprinkle with olive oil. Enjoy :).

Nutrition Facts : Calories 127, Fat 5.9, SaturatedFat 1.8, Cholesterol 8, Sodium 35.9, Carbohydrate 14.6, Fiber 3.8, Sugar 10.4, Protein 4.1

YOGURTLU BASTI



Yogurtlu Basti image

A Turkish dish in which yogurt, an important feature in Turkish cooking, is flavored with cardamom and ginger.

Yield serves 4

Number Of Ingredients 8

2 cups plain whole-milk yogurt
1 teaspoon ground cardamom, or the seeds, crushed
1 1/2 inches fresh gingerroot, grated, or crushed in a garlic press to extract the juice
1 large onion, chopped
2 tablespoons olive oil
A 3 1/2-pound chicken, cut into quarters, or 4 chicken fillets
Salt and pepper
1/4 cup blanched almonds, toasted and coarsely chopped

Steps:

  • In a bowl, mix the yogurt with the cardamom and ginger and let them infuse while you cook the chicken.
  • In a large skillet, fry the onion in the oil till soft. Add the chicken pieces and sauté until the onions are golden and the chicken pieces lightly browned. Add salt and pepper and a cup of water, and cook over low heat-12 minutes for breast meat, 20 minutes for dark-until the chicken is very tender and the sauce reduced, turning the chicken pieces over and adding a little water if it becomes too dry.
  • Remove the pan from the heat and stir in the yogurt. Serve sprinkled with almonds.

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