Turkish Dishes recipes. (Kebabs (Kebaplar) recipe , Baklava recipe , İskender recipe )

1- Kebabs (Kebaplar) recipe:

Of course, I will give you the recipe for a classic Turkish kebab called Şiş Kebab, which is skewered and grilled meat. This recipe will focus on a popular version made with lamb. You can change the ingredients and serving sizes to suit your tastes.

Ingredient:

500 grams of cubed lamb
1 substantial onion, chopped
1-2 minced garlic cloves
Olive oil, 1/4 cup
a serving of natural yogurt, 2
1/fourth cup tomato paste
10 grams of chili powder
1/9 cup cumin
Black pepper and/or salt, depending on taste
(Wooden or metal) skewers
Sumac and parsley were chopped as a garnish.

Instruct:

Marinate the lamb:

In a bowl, mix chopped onion, minced garlic, olive oil, yogurt, tomato paste, paprika, cumin, salt and black pepper.

Before adding the lamb cubes, make sure the meat is completely covered in the marinade. For the best flavor, marinate for at least two to three hours and ideally overnight in the refrigerator.

Creating the skewers

To prevent them from burning on the grill, soak wooden skewers in water for about 30 minutes before using them.

Preheat oven or grill to medium-high heat.

Skewer meat:

Thread the marinated lamb cubes onto the skewers, making sure they are evenly distributed.

Grilled skewers:

Place the skewers on the grill or in the oven once it is hot.
Kebabs should be grilled while sometimes being turned to ensure even cooking. 10 to 15 minutes is the normal amount of time needed to cook lamb to medium or medium-rare.

Serving:

Once cooked to your liking, remove the skewers from the grill.
Sprinkle sumac and chopped parsley over the kebabs for added flavor and garnish. Serve hot Şiş Kebabs with rice, bulgur or pita bread, accompanied by salad or fresh vegetables. Enjoy your homemade Turkish Kebab!

2- Baklava recipe:

Turkish baklava is a delectable sweet dish comprised of layers of filo pastry filled with almonds and honey or syrup-sweetened. Enjoy this recipe for authentic Turkish baklava:

Ingredient:

For Baklava:
Filo sheets, one packet (16 ounces), defrosted if frozen
2 cups chopped walnuts
1 cup finely minced unsalted pistachios
1 cup melted unsalted butter
The syrup:
1 1/4 cups sugar, granulated
1.4 cups of water
1/8 cup lemon juice
1 tablespoon of optional rosewater

Instruct:

Prepare syrup:

In a pan, combine sugar and water. Boil, stirring until sugar dissolves.
Add the lemon juice, then simmer for 10 to 15 minutes, or until the syrup slightly thickens.
If using, add rose water after turning the burner off and allow it cool. The syrup should be at room temperature when poured over hot baklava.

Prepare the seed mixture:

In a bowl, mix chopped walnuts and pistachios.

Prepare the Baklava layers:

Preheat oven to 350°F (175°C). Grease a baking dish (usually 9×13 inches) with melted butter.

To fit the dish, cut the filo sheets. To keep the filo sheets from drying out, cover them with a damp cloth.

Brush some melted butter on a sheet of filo before placing it on a platter. Once you have around 8 sheets stacked on top of one another, add another sheet and repeat.Over the filo layers, smear a thin coating of the nut mixture.

Continue layering:

Add another layer of filo paper, buttering each layer. Repeat this process, sprinkling seed mixture every 2-3 layers until all seed mixture is used.

Cut and cook:

Using a sharp knife, cut the baklava into diamond or square shapes. Do not stop cutting before reaching the bottom.
Baklava should be brown and crispy after 45 to 50 minutes in a preheated oven.

Add syrup:

As soon as the baklava is taken out of the oven, drizzle the cooled syrup evenly over the warm pastry.

Let the baklava cool completely and absorb the syrup for at least 4 to 6 hours or overnight. Serve:

Separate the pieces along the cut after they have cooled and been covered in syrup. If desired, add more chopped pistachios as a garnish. Turkish Baklava is excellent; serve and savor!
The best way to preserve baklava is at room temperature in an airtight container. The flavor and sweetness develop over time, making the dish even better as it rests.

3- İskender recipe:

A common Turkish dish called “skender” is made out of thinly sliced doner kebab meat that is placed on pieces of pita bread and covered in a rich tomato sauce and yogurt sauce. The following is the recipe for making skender at home:

Ingredient:

Meat for doner kebabs:
500g of lamb or beef that has been thinly sliced (you can buy pre-cooked doner meat or make your own at home).
To taste, add salt and black pepper.
Olive oil, two tablespoons
regarding tomato sauce
1 can (400 g) chopped up tomatoes
Tomato paste, two tablespoons
Olive oil, 1 tbsp
1 teaspoon red pepper flakes, tasted,
To taste, add salt and black pepper.
Yogurt sauce
Greek yogurt, one cup
1-2 minced garlic cloves
Salt as desired
Additional components
4 to 6 pita bread pieces
(To bake pita bread) Butter
For garnish, use fresh parsley and sumac.

Instruct:

tomato sauce preparation:

In a pan over medium heat, olive oil is heated. Boil the tomato paste for a brief period of time after adding.
Add smashed tomatoes, salt, and red pepper.

assemble the yogurt sauce:

Greek yogurt, minced garlic, and a dash of salt should be combined in a bowl. Place aside.

Make the meat for doner kebabs:

Doner meat that has already been cooked should be reheated in a pan with a little olive oil. Add salt and black pepper to taste. Griddle pita bread:

Pita bread should be lightly toasted in a pan with some butter until golden brown.

Putting together the Skender:

Place the slices of toasted pita bread on a serving platter. Pita bread should be covered with thinly sliced doner kebab meat.

Sauce out:

Over the meat, pour tomato sauce.
Over the meat and tomato sauce, pour the yogurt sauce. Present:
On the platter, garnish with chopped parsley and sumac.
Serve hot and right away. Skender typically includes roasted green peppers and tomatoes.
Enjoy your homemade skender, a tasty and filling traditional Turkish dish!

Thanks.