Category: Side Dish

Posted on » by Dino » Theme:

Mercimek Köftesi (Turkish Lentil Balls)

  • Recipe: Slightly adapted (omitted garnish) from Joan Nathan at NY Times Cooking
  • Yield: About 40 lentil balls, 8–10 appetizer servings
  • Time: About an hour

Ingredients

  • 2 cups red lentils
  • Salt
  • 1 cup fine bulgur
  • ½ cup olive oil
  • 1 medium onion, finely chopped
  • 1 tablespoon tomato paste
  • 2 tablespoons Biber Salcasi (Turkish red pepper paste (not harissa), or a mix of puréed roasted hot and sweet red peppers)
  • 1 teaspoon cumin
  • ½ teaspoon crushed red pepper (optional)
  • Black pepper to taste
  • ½ cup scallions, finely chopped
  • 1 cup finely chopped fresh parsley

Preparation

Step 1

  1. In a small saucepan, combine the lentils, 1/2 teaspoon salt and 4 cups of water.
  2. Bring to a boil and then simmer uncovered over low heat, stirring occasionally, until the lentils are soft and have absorbed most of the water, about 10 minutes.
  3. Stir in the bulgur and remove from the heat.
  4. Cover and set aside until the bulgur is very soft, 15 to 20 minutes.

Step 2

  1. In a small skillet over low heat, heat the oil and add the onion, sautéing until soft, about 3 minutes.
  2. Add the tomato and pepper pastes and mix well.
  3. Remove from the heat and cool.
  4. Add cumin, crushed red pepper and black pepper.
  5. Season with salt to taste.

Step 3

  1. Add the onion mixture to the lentil mixture and toss to mix.
  2. Add the scallions and parsley, mixing gently.
  3. Line a platter or individual serving plates with lettuce leaves.
  4. With dampened hands, form the lentil mixture into oval walnut-size balls.
  5. Serve immediately, or cover lightly and refrigerate up to one hour.

Nutritional Analysis Per Serving (8 Servings)

  • 368 calories
  • 14 grams fat
  • 2 grams saturated fat
  • 10 grams monounsaturated fat
  • 1 gram polyunsaturated fat
  • 47 grams carbohydrates
  • 8 grams dietary fiber
  • 2 grams sugars
  • 14 grams protein
  • 319 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Posted on » by Michael » Theme:

Stuffed Vine Leaves – Authentic Turkish Dolma

(Mine didn’t look exactly like this but pretty close 🙂 – And it wasn’t a lack of effort

 

TOTAL TIME
2hrs 30mins
PREP 1 HR 30 MINS
COOK 1 HR

“Dolma” in Turkish translates to any vegetable stuffed with a rice-based mixture. Lots of spices are used for the stuffing. For me, the most important one is the lemon salt. It gives a nice aromatic taste, which can not be replaced by the combination of lemon juice and table salt. If you can not locate any lemon salt, don’t forget to replace it with only half the amount of kosher salt (two tbsp will be too much) and juice of half a lemon. The process may be a little confusing, you can check out step-by-step pictures at my blog here: http://cafefernando.com/?p=42

INGREDIENTSNutrition

1040 dolmas

DIRECTIONS

  1. Dice the onions and sauté with 1/4 cup of olive oil.
  2. When they turn translucent, add the pine nuts and sauté for 5 more minutes.
  3. Add rice and stir constantly for 5-10 minutes until the rice is translucent.
  4. Add the spices (dried mint, cinnamon, lemon salt, black pepper, dried currants, sugar and allspice) and chopped parsley.
  5. After another quick stir, add 1/2 cup of boiling water and simmer on low medium heat for 15-20 minutes until all the liquid is absorbed by the rice mixture.
  6. Take off heat and let cool.
  7. And now, here comes the fun part. Traditionally, you would put a spoonful of the cooled mixture in the center of the top part of the leaf, fold the sides inwards and then roll the leaf like a cylinder. But since I have “The Ultimate Dolma Machine” (follow the link mentioned in the description section), I just placed a leaf on the rubber compartment of the machine, put a tbps of mixture in the middle and with a single slide, there comes my dolma from the other side of the machine. The process was a breeze. It took me only 10 minutes to roll nearly 40 perfectly shaped dolmas. Below is the process fully photographed.
  8. As the final step, spread a layer of vine leaves on the bottom of a large and heavy pot (to prevent the stuffed leaves from burning).
  9. Lay all your dolmas side by side and tuck very tightly.
  10. Transfer the remaining 1/4 cups of olive oil, juice of half a lemon and 2 cups of boiling water, cover with a plate upside down (so that the dolmas don’t move around in boiling water) and bring to a boil.
  11. Reduce the heat to medium low and simmer until all the water is absorbed (roughly 45-60 minutes).
  12. Transfer to your serving dish and let cool.
Posted on » by Ashley » Theme:

Asparagus with Lemon and Tarragon Hollandaise

Asparagus with Lemon and Tarragon Hollandaise
Gordon Ramsay

450g asparagus, trimmed
For the hollandaise sauce:
3 large egg yolks
Squeeze of lemon juice, plus extra to taste
200ml olive oil
2 tbsp chopped tarragon
Sea salt and freshly ground black pepper
  1. First make the hollandaise sauce. Using a large balloon whisk, beat the egg yolks with a squeeze of lemon juice and seasoning in a bowl set over a pan of simmering water. Beat vigorously for about 10 minutes until the mixture thickens. (To make sure the sauce doesn’t overheat, take it on and off the heat while you whisk, scraping around the sides of the bowl with a plastic spatula.) The aim is to achieve a golden, airy sauce that forms ribbons on the surface when the whisk is lifted.
  2. Warm the olive oil in a small pan, then set aside. Off the heat, gradually add a little of the warmed olive oil at a time to the egg mix, then return the bowl over a gentle heat to cook a little more. Remove from the heat again and whisk in another dash of warm oil.Repeat until all the oil is incorporated and the sauce has a thick, mayonnaise-like consistency.
  3. Whisk in lemon juice, salt and pepper to taste, plus 2–3 tablespoons of warm water to give the mixture a pouring consistency, then add the chopped tarragon.
  4. Blanch the asparagus by plunging it into boiling salted water for 2–3 minutes until its rawness has been removed but it is still crunchy. Drain well and serve with the hollandaise.