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Recettes-club cuisine turc_09.04.2018

CLUB CUISINE TURC MAIN

CLUB CUISINE TURC MAIN DISH: KÖFTE - MEATBALLS Ingredients - half & half mixture of ground beef and ground lamb - 2 large onion, finely diced - 3 garlics, diced - 2 teaspoons cumin - 2 teaspoons paprika - 2 teaspoons paprika flakes - 2 teaspoons thymes - 2 teaspoons pepper - 1 teaspoon salt - 10 tablespoons oil - 1 bunch of flat leaf parsley, thick stems removed, finely chopped - 6 breads suitable for toasting, finely chopped - Green pepper - Tomatoes Instructions: 1. Slice the parsley and the bread 2. Dice the onions and garlics 3. In a large bowl combine the mixture of ground meat with all the spices (cumin, paprika, paprika flakes, thymes, pepper, salt) and finely chopped parsley and breads. 4. Knead the mixture for a good 20 minutes until the mixture becomes elastic and mixed well. 5. Rest the mixture in the fridge for at least 10 minutes. 6. After 10-15 minutes or before cooking them, have a bowl of oil next to you and start shaping the meatballs. 7. First wet your hands and take a small tangerine size of the meat mixture and roll into a ball. 8. Heat a thin layer of oil in a wide, heavy pan and place the meatballs. 9. Cook for about 6 -8 minutes (3- 4 minutes each side), until cooked and browned on all sides. 10. After cooking of all the meatballs, cook the green pepper and tomatoes in the same pan 11. Serve the meatballs hot with fried green pepper and tomatoes and Shepherd’s Salad Club Cuisine Turc – ESN Nancy 09/04/2018

CLUB CUISINE TURC MAIN DISH: KÖFTE - VEGETARIAN Ingredients - rounded cup red lentils - 5 cups water - 1 1/2 cups fine bulgur - 4 tablespoons tomato paste - 3 teaspoons salt - 1/2 teaspoon black pepper - pinch of sugar - 1 teaspoon hot paprika flakes - 1 bunch of green onions, cleaned and chopped - 1 large bunch of flat leaf parsley, leaves only, thick stems removed, finely chopped - 1 tablespoon oil - 1 teaspoon lemon juice - lettuce leaves Instructions: 1. Wash the red lentils in a wire mesh strainer until the water runs clear. Transfer the lentils to a large saucepan and add the water. Turn the heat to high and bring to a boil. 2. Once the water boils, cover the pan leaving the lid cracked, reduce the heat and let the lentils boil until they are very tender and fall apart. Add more water, if needed as they cook. 3. Once the lentils are fully cooked, there should be about one centimetre of water remaining on top of the lentils. If there is too much, gently drain some of the water. If there is too little, boil some water separately and add enough to bring it to the right level. 4. While the lentils are still hot, stir in the tomato paste and seasonings. Then add the fine bulgur and stir together until well combined with a wooden spoon. Cover the pan again and leave it to cool down, at least 15 minutes. 5. As the mixture cools down, the bulgur will absorb the extra liquid and become soft. 6. When it's cool enough to handle, knead in the oil, lemon juice, green onions and chopped parsley until they are distributed well through the mixture. Finally, taste the mixture and add more salt and hot pepper to your taste. 7. Line your serving platter with lettuce leaves, then begin making your meatballs. 8. Using a piece of mixture about the size of a large walnut, form it into a long cylinder shape with tapered ends and place it on the platter. Repeat until all the mixture is finished. 9. Serve the vegetarian Köftes with lettuce leaves and Shepherd’s Salad Club Cuisine Turc – ESN Nancy 09/04/2018

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