Posts Tagged ‘vegetarian’
Turkish Dishes Recipes
Tuesday, July 19th, 2011
when i was in germany there was a poular turkish dish called a donor kabob. any1 know the recipe?
it looked like a half taco stuffed with some meat probably beef and lettuce with ranch but im sure there was more to it
I dunno where you live, but these days even small provincial places in most countries now have Turkish restaurants. I live in Southland NZ and Invercargill has one where they make them. It consists of strips of mutton wrapped around a vertical spit. The strips of meat wrap around the spit to form a cone, widest at the base, slowly roasting, and as somebody said, you cut pieces off as required. If you’re a good handyman and you’re really keen, you could probably make the spit yourself. You need a vertical heat source; an electric bar heater would probably do. The spit, consisting of a stainless steel rod and two prongs to hold the meat in place, and an electric motor to turn it. Serve it with accompaniments wrapped in flat bread. Turkish cuisine is one of the world’s greatest, and there are many other interesting ways to serve this dish. Google some of them.
Turkish Recipes Made Quick & Easy : How to Roll the Phyllo Dough
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Romertopf 4-Quart Clay Baker $49.95 The Romertopf #1132 clay baker is extra large, cooks for up to 8 people. Accepts up to 14 pounds or a 13 pound turkey. Clay pot cooking allows you to prepare quick, healthy, high quality meals that cost less and taste better. Food cooked in a clay pot requires no liquid unless specifically called for. The result: all natural juices, the full flavor and taste and all the essential nutrients and vit… |
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Ajika Aromatic Basmati Rice Pilaf With Seasonings & Cooking Recipe $7.99 Ajika creates foods that are good for you. Ajika strongly believes in natural foods, seasonal cooking, organic, pesticide- and hormone-free foods. Ajika is influenced by the east Indian system of Ayurveda that combines mindful eating with joy and using the gifts of the earth to create Nirvana (bliss) in life. Ajika is mainly a pantry product line. Our products are to be combined with fresh fruits … |
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The New Book of Middle Eastern Food $18.13 A new edition of the author’s classic study of Middle Eastern cooking contains an assortment of more than eight hundred recipes for both traditional and modern dishes–from Morocco, Tunisia, Turkey, Greece, Lebanon, Syria, and other Middle Eastern countriTitle: The New Book of Middle Eastern FoodAuthor: Roden, ClaudiaPublisher: Random House IncPublication Date: 2000/09/01Number of Pages: 513Bindin… |
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Chocolates and Confections at Home with The Culinary Institute of America $20.38 Product Description Chocolates and Confections at Home offers detailed expertise for anyone who wants to make truly amazing homemade confections and candies. The Culinary Institute of America and baking and pastry arts professor Peter Greweling provide recipes and step-by-step techniques that make even the most ambitious treats simple for any home cook. In addition, Chocolates and Confections at… |
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Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share $5.48 A one-of-a-kind cookbook showcasing modern and authentic clay pot cooking from the premier expert on Mediterranean cuisinesPaula Wolfert is legendary for her expertise on and explorations of Mediterranean cooking. Now, Wolfert shares her inimitable passion for detail and insatiable curiosity about cultural traditions and innovations, with Mediterranean Clay Pot Cooking.Here, the self-confessed cla… |
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A Baghdad Cookery Book: The Book of Dishes (Kitab Al-Tabikh) $52.17 Al-Baghdadi’s Kitab al-Tabikh was for long the only medieval Arabic Cookery book known to the English-speaking world, thanks to A J Arberry’s path-breaking 1939 translation, reissued by Prospect Books in 2001 in Medieval Arab Cookery. For centuries, it has been the favourite Arab cookery book of the Turks. The original manuscript is still in Istanbul, and at some point a Turkish sultan commissioned a very handsome copy which can still be seen in The British Library in London. Charles Perry has re-visited the manuscript and discovered many possible errors and amendments that affect the interpretation of these essential recipes for the understanding of medieval Arab cookery. He has produced a new English translation incorporating these ammendments and fully annotating his variations with the ‘authorised’ version. Scholars will now have a definitive text in an inexpensive and handy format. |
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Best of Turkish Cooking $19.95 Capturing the essence of Turkish cuisine, this compilation provides both classical and contemporary recipes. Filled with professional photos, thorough instructions, and detailed lists of ingredients, this everyday cookbook is ideal for enthusiasts of healthy Mediterranean food. Featured recipes include karniyarik, a special eggplant dish since the Ottoman times; and wedding soup, a classic item of Turkish hospitality. Savory Turkish desserts are also included, such as baklava or ashura?Noah”s pudding. With a colorful exhibition of dishes from a variety of prominent chefs, this accessible guide is a must-have for food aficionados of all levels of cooking experience. |
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Classic Turkish Cooking $269.34 With clear, detailed instructions, author Ghillie Basan describes the way in which Turkish food is prepared and defines the spices and ingredients that lend it its unique flavors. This unique collection of traditional dishes from the Anatolian heartlands and classical recipes from the Palace kitchens of the Ottoman sultans includes mouthwatering meze and fresh, light salads; succulent casseroles with dried and fresh fruit; aromatic pilafs dotted with pine nuts; unforgettable vegetable dishes – including a selection of dolmas (stuffed vegetables); and, of course, desserts from sweet and syrupy pastries to refreshing ice creams and sorbets. They are low in fat and high in vegetables, fruits, and grains – a style of eating perfectly suited to today’s health-conscious cook. |
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Classical Turkish Cooking $19.99 Turkish food is one of the world”s great cuisines. Its taste and depth place it with French and Chinese; its simplicity and healthfulness rank it number one. Turkish-born Ayla Algar offers 175 recipes for this vibrant and tasty food, presented against the rich and fascinating backdrop of Turkish history and culture. Tempting recipes for kebabs, pilafs, meze (appetizers), dolmas (those delicious stuffed vegetables or vine leaves), soups, fish, manti and other pasta dishes, lamb, poultry, yogurt, bread, and traditional sweets such as baklava are introduced here to American cooks in accessible form. With its emphasis on grains, vegetables, fruits, olive oil, and other healthful foods, Turkish cooking puts a new spin on familiar ingredients and offers culinary adventure coupled with satisfying and delicious meals. |
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Eat Smart in Turkey $13.95 Second in the Eat Smart series of culinary travel guidebooks, this paean to Turkish cuisine contains a rich historical perspective on food origins and extensive background on regional dishes, including recipes. It mixes information and inspiration to give readers the tools to journey into the culinary soul of their destination. Eat Smart in Turkey will take the guesswork out of choosing from an unfamiliar menu. Its comprehensive guide to Turkey’s unique cuisine will give vacation-goers, business travelers and backpackers alike an extra dimension of travel pleasure. If you’re going to Turkey, this is one book you must take along! Distributed for Ginkgo Press |
