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Turkish Red Lentil Soup
Recipe Box Grocery List Print
TOTAL TIME
50mins
PREP 5 MINS
COOK 45 MINS
Another delectable entry for the Zaar World Tour from the enticing World Vegetarian Cookbook by Madhur Jaffrey. This is simple enough to prepare midweek and comforting as the first cold air of fall arrives.
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INGREDIENTS Nutrition
SERVINGS 4 UNITS US
1 cup red lentil, washed and cleaned
4 cups vegetable stock
1⁄4 cup mild onion, finely chopped
1⁄2 cup white potato, peeled and diced
1 teaspoon paprika
1 teaspoon salt (to taste)
pepper (to taste)
DIRECTIONS
Place the red lentils in a colandar and rinse.
Sift through to remove and debris or damaged beans.
Place the washed and cleaned lentils into a medium pot with the stock, potatoes, onions and paprika.
Bring the pot to a boil and reduce to a simmer.
Loosely place a lid on the pot leaving slightly ajar as to allow some evaporation.
Cook for 40-40 minutes until the lentils are tender.
Add salt and pepper to taste.
Place all but 1 cup of the soup into a blender or food processor and blend briefly.
Return blended soup to the pot with the reserved cup of soup.
Heat through.
Serve.
Turkish Meatballs (Kofta)
Recipe Box Grocery List Print
TOTAL TIME
35mins
PREP 15 MINS
COOK 20 MINS
These are the well-known Turkish Kofta, delicious little meat balls or patties. You can make them with beef, but lamb is traditional and makes them very special.
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INGREDIENTS Nutrition
SERVINGS
4-6
YIELD
36 meatballs
UNITS
US
1 cup fine fresh breadcrumb
1 lb lean ground lamb
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
1 teaspoon ground cumin
1⁄2 teaspoon allspice
1 teaspoon dried mint
2 cloves garlic
2 tablespoons parsley
1 egg
1 tablespoon olive oil
DIRECTIONS
Make the bread crumbs by breaking up 2 slices of stale but not dried out whole wheat bread into the bowl of a food processor.
Whizz until finely crumbed.
Add the ground lamb and the egg, and process until blended.
Add the spices, garlic and parsley.
Process the meat well to achieve a fine texture.
Roll the mixture into small meatballs (I use a melonballer) or finger shaped patties using dampened hands.
You may cook them at once, or refrigerate the mixture for several hours.
(If your meat is very fresh, you can divide it in half and wrap part well in plastic for the next day's meal.) Heat the oil in a heavy skillet, and fry the balls or patties until cooked through and evenly browned.
The meatballs should be stirred several times, the patties turned once.
Remove them with a slotted spoon to drain.
Serve the meatballs hot or at room temperature as an appetizer.
Lovely with a yogurt or tahini sauce, on a bed of rice or in a pita.
Turkish Food Recipes
Turkish Food Recipes
Turkish Food Recipes
Turkish Food Recipes
Turkish Food Recipes
Turkish Food Recipes
Turkish Food Recipes
Turkish Food Recipes
Turkish Food Recipes
Turkish Food Recipes
Turkish Food Recipes
Turkish Food Recipes
Turkish Food Recipes
Turkish Food Recipes
Turkish Food Recipes
Turkish Food Recipes
Turkish Food Recipes
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