Archive for » November 5th, 2009«

05
Nov
Turkish Coffee

Ingredients:

(per one demistasse cup)

1 cup water

1 tbs sugar

1 tbs finely ground coffee

Method:

1.Measure water and sugar in small saucepan (jezve). Dissolve the sugar in the water by bringing the mixture to a boil stirring constantly. Remove from heat and stir in coffee. Return to heat and bring slowly back to a boil.

2.When the coffee begins to rise up remove from heat. Do not boil it. There should be a thick sediment on the bottom and a brown froth on the top.

3.Best way to Drink: Serve the coffee by pouring gradually into each cup to evenly distribute the sediment. Amount of sugar can be adjusted to taste.

Note: This is not coffee for faint-hearted! It is strong, but with full flavour. Coffee itself has to be finely ground into a powder (many modern grinders can’t grind so finely, so having one of the old-fashioned original style grinders is good idea).  As it is not filtered, let the sediment settle and then sip over it. Traditionally, and ideally, it is cooked in copper jezve (conical coffee pot with a long handle) which enhances the flavour of coffee and is served in small demistasse cups. Serve with Turkish delight and glass of water aside.

Category: Beverages, Middle Eastern  Tags: ,  Leave a Comment
05
Nov
Cevapcici

Ingredients:

* 250 g ground beef

* 250 g ground pork

* 250 g ground lamb

* 1 clove garlic, finely chopped

* 1/2 cup finely chopped onions

* 1 teaspoon salt

* Finely chopped onions, for garnish

Method:

1. Mix together beef, pork, lamb, garlic,  chopped onions and salt until thoroughly combined.

2. Roll meat mixture into a long, 7-8 cm cylinders. Place on plastic wrap-lined plate, cover with more plastic wrap and refrigerate for 1 hour to firm.  Note: Sausages can be frozen at this point. When ready to use, thaw or cook from the frozen state.

3. Broil “cevapcici” on a charcoal grill or a preheated oven broiler rack coated with cooking spray 4 minutes per side or until no longer pink in the middle. Or they can be pan fried in a large skillet coated with cooking spray over high heat for a total of about 8 minutes, turning frequently to brown all sides.

4. Serve in warmed or grilled Greek-style pita bread on a bed of chopped onions. Add on a side a dollop of sour cream, ajvar, sliced fresh peppers or tomatoes.

Category: Appetisers, Mains, Middle Eastern  Tags: , ,  Leave a Comment
05
Nov
Ajvar (pepper relish)

Ingredients:

* 8-12 fresh red paprika (mild or medium-hot, to taste)

* 4 medium-size eggplants

* 1/2 to 3/4 cup olive oil

* 1 large onion, minced

* 3 large garlic cloves, chopped

* 1 to 2 tablespoons lemon juice (or 1 tablespoon red wine vinegar)

* Salt and pepper to taste

* Chopped fresh parsley for garnish

Method:

Roast the paprika and eggplants over charcoal or a gas flame, or bake them in a preheated 230 C oven, until the skin is blistered and darkened. Place the roasted vegetables in a paper bag and let them steam in their own heat for 10 minutes. Peel off and discard the burnt skin along with the steams and seeds. Mash the peppers and eggplant pulp together to form a slightly chunky mass. You can do this with a fork or in a food processor.

Heat 3 tablespoons of oil in a large skillet and saute the onion until very soft. Add garlic and cook for 2 more minutes. Remove from the heat and stir in the pepper-eggplant pulp, mixing well. Slowly drizzle the remaining oil into the mixture, stirring constantly to incorporate all of the oil. Add lemon juice or vinegar, and salt and pepper, to taste. Transfer to a serving bowl and garnish with parsley.

For longer storage fill glass jars without air bubbles in ajvar and top with layer of oil. Preferably store in refrigerator.

Note: Serve as an appetizer to spread on thick slices of country-style white bread or flat pita bread with chunks of feta cheese, or use as a side dish to accompany grilled or roasted meats.

Category: Appetisers, Side Dishes, Vegetarian  Tags: , ,  Leave a Comment