Tastes from Turkish Cuisine - Yummy Soups, Kebabs and Desserts
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pescatarian
Shish Kebabs have their roots in the culinary traditions of the Ottoman Empire, where they were a popular street food. In Turkey, they are a staple at family gatherings and celebrations, often enjoyed with rice or flatbread. While traditionally made with lamb, modern variations include chicken and beef, and they have gained popularity worldwide for their flavorful and customizable nature.
Ingredients
- ●lamb
- ●olive oil
- ●lemon juice
- ●garlic
- ●onion
- ●bell peppers
- ●tomatoes
- ●cumin
- ●paprika
- ●salt
- ●black pepper
- ●skewers
Instructions
- 1Cut lamb into bite-sized cubes.
- 2In a bowl, mix olive oil, lemon juice, minced garlic, cumin, paprika, salt, and black pepper.
- 3Add lamb cubes to the marinade, ensuring they are well coated.
- 4Cover and refrigerate for at least 2 hours or overnight for best flavor.
- 5Cut onion, bell peppers, and tomatoes into similar-sized pieces as the lamb.
- 6Thread lamb, onion, bell peppers, and tomatoes alternately onto skewers.
- 7Preheat grill to medium-high heat.
- 8Grill skewers, turning occasionally, until lamb is cooked to desired doneness and vegetables are tender, about 10-15 minutes.
- 9Serve hot with a side of rice or flatbread.
Also Known As
Shish Kebabs
Ingredients
- ●1 cup rice
- ●500g lamb or beef, cut into cubes
- ●1 large onion, chopped
- ●4 cloves garlic, minced
- ●1 tsp ground cumin
- ●1 tsp ground coriander
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●1/4 tsp cayenne pepper
- ●6 cups water
- ●1/4 cup olive oil
- ●1/4 cup chopped fresh parsley
- ●1/4 cup chopped fresh mint
- ●1 lemon, juiced
Instructions
- 1Rinse the rice under cold water until the water runs clear, then soak it in water for 30 minutes.
- 2In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
- 3Add the minced garlic and cook for another minute until fragrant.
- 4Stir in the lamb or beef cubes and cook until browned on all sides.
- 5Add the ground cumin, ground coriander, black pepper, salt, and cayenne pepper. Stir well to coat the meat with the spices.
- 6Pour in the water and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 1 hour, or until the meat is tender.
- 7Add the soaked rice to the pot and continue to simmer for another 20-25 minutes, or until the rice is cooked through.
- 8Once cooked, remove from heat and stir in the lemon juice, chopped parsley, and mint.
- 9Serve hot, garnished with additional herbs if desired.
Equipment
large potcutting boardknifemeasuring cupsmeasuring spoons
🌶️🌶️🌶️Low
Ingredients
- ●1 sheep's head
- ●1 sheep's foot
- ●2 large onions, chopped
- ●3 carrots, chopped
- ●2 stalks of celery, chopped
- ●4 cloves of garlic, minced
- ●1 bay leaf
- ●1 tsp black peppercorns
- ●1 tsp salt
- ●2 sprigs of fresh thyme
- ●8 cups water
- ●1/4 cup fresh parsley, chopped
Instructions
- 1Clean the sheep's head and foot thoroughly under cold running water.
- 2In a large pot, add the sheep's head, sheep's foot, onions, carrots, celery, garlic, bay leaf, peppercorns, salt, thyme, and water.
- 3Bring the mixture to a boil over medium-high heat.
- 4Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 3-4 hours, or until the meat is tender and falling off the bone.
- 5Remove the sheep's head and foot from the pot and let them cool slightly.
- 6Once cool enough to handle, remove the meat from the head and foot, discarding any bones and skin.
- 7Return the meat to the pot and stir well. Adjust seasoning with more salt if needed.
- 8Simmer for an additional 30 minutes to allow the flavors to meld together.
- 9Serve hot, garnished with fresh parsley.
Equipment
large potcutting boardknifeladle
Shish kebabs are a popular dish in Middle Eastern cuisine, often enjoyed at gatherings and celebrations.
Ingredients
- ●1 lb chicken breast, cut into 1-inch cubes
- ●1 lb beef or lamb, cut into 1-inch cubes
- ●1/4 cup olive oil
- ●2 tbsp lemon juice
- ●4 cloves garlic, minced
- ●1 tsp ground cumin
- ●1 tsp paprika
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp cayenne pepper (optional)
- ●1 bell pepper, cut into 1-inch pieces
- ●1 onion, cut into wedges
- ●Wood or metal skewers
Instructions
- 1In a large bowl, combine olive oil, lemon juice, minced garlic, cumin, paprika, salt, black pepper, and cayenne pepper (if using).
- 2Add the chicken and meat cubes to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
- 3If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- 4Preheat the grill to medium-high heat.
- 5Thread the marinated chicken, meat, bell pepper, and onion onto the skewers, alternating between the ingredients.
- 6Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the meat is cooked through and has nice grill marks.
- 7Check the internal temperature of the chicken and meat; it should reach 165°F (75°C) for chicken and 145°F (63°C) for beef/lamb.
- 8Remove the skewers from the grill and let them rest for a few minutes before serving.
- 9Serve hot with pita bread, rice, or a fresh salad.
Equipment
grillmixing bowlskewers
🌶️🌶️🌶️Low
Kokoreç is a beloved street food originating from Turkey, particularly popular in Istanbul. Traditionally made from lamb intestines and offal, it reflects the resourcefulness of Turkish cuisine, utilizing parts of the animal often overlooked. Served hot, it's a favorite among locals and visitors alike, often enjoyed late at night. Today, variations exist with different meats and spices, showcasing its adaptability and global appeal.
Ingredients
- ●lamb intestines
- ●lamb offal
- ●olive oil
- ●garlic
- ●oregano
- ●red pepper flakes
- ●salt
- ●black pepper
- ●lemon juice
- ●bread
- ●parsley
- ●onion
- ●tomato
- ●sumac
- ●chili flakes
Instructions
- 1Clean the lamb intestines thoroughly under cold water.
- 2Soak the intestines in a mixture of lemon juice and water for 30 minutes.
- 3Chop the lamb offal into small pieces and mix with olive oil, minced garlic, oregano, red pepper flakes, salt, and black pepper.
- 4Stuff the cleaned intestines with the lamb offal mixture, ensuring they are tightly packed.
- 5Tie the ends of the stuffed intestines securely with kitchen twine.
- 6Preheat a grill or oven to medium-high heat.
- 7Place the stuffed intestines on the grill and cook for 15-20 minutes, turning occasionally, until browned and crispy.
- 8Remove from heat and let cool for a few minutes.
- 9Slice the kokoreç into bite-sized pieces.
- 10Serve on a bed of bread, garnished with chopped parsley, diced onion, diced tomato, and a sprinkle of sumac and chili flakes.
Ingredient Alternatives
lamb intestines
Healthier: chicken intestines
Cheaper: pork intestines
Chicken intestines offer a leaner option, while pork is more accessible.
lamb offal
Healthier: beef offal
Cheaper: chicken liver
Beef offal is a healthier alternative, and chicken liver is more budget-friendly.
Techniques
cleaningstuffinggrillingslicing
Equipment
grillmixing bowlknifecutting boardkitchen twine
🌶️🌶️🌶️Hot
Also Known As
KokorechKokorec
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