Monday, May 12, 2014

Turkish Cooking Class #4 Ingredients

1. Stuffed Zuccini (Kayik Kabak)

5 fresh zuccini
1 chicken breast
1 red bell pepper
1 onion, shredded
2 carrots
2 tbsp tomato paste
4 tbsp olive oil
Salt, black and red pepper

2. Red Lentil Kofte (Mercemek Koftesi)

1.5 cup red lentils
1 cup fine bulgur
1 onion, chopped
1/2 cup olive oil
1 tbsp pepper paste
1 tbsp tomato paste
1 bunch plain parsley, chopped
2 green onions
Salt, cumin

3. Babaganoush (Babaganus)

1 large egglant
4-5 tbsp tahini
2-3 tbsp yogurt
2 tbsp extra virgin olive oil
juice of 1/2 lemon
1 large clove of garlic (mushed)
Salt, pepper

4. Kanafeh/Sweek Cheese Pastry (Kunefe)

1/2 packed Kadayifi
1 stick butter
5 sticks mozarella cheese

1 cup sugar
1 cup water


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