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Quick & Tasty Turkish Mantı August 17, 2010

Posted by Deniz Olcay in Middle Eastern, Quick Eats, Turkish Dishes, Uncategorized.
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Mantı is one of the most admired dishes in Turkish cuisine, equivalent to the “ravioli” of Italy. The main difference is the use of garlic yogurt as a sauce, and dough as the casing for the meat instead of semolina wheat (used to make ravioli pasta). It is quite laborious to make the authentic version, so my parents often used to default to this tasty alternative recipe. I have posted a picture of the original dish below:

So.... Beautiful...

I hope you enjoy this tasty alternative I have posted below, I often cook it when I am in the mood for something quick, filling and delicious. Enjoy!

You will need:

Elbow Pasta (you can use any type of pasta you like!)
1 Pound of ground turkey or beef
1 Onion, finely chopped
2 small cups of plain yogurt (preferably not non-fat)
1 clove of garlic
2 teaspoons of Sumac (a spice found in middle eastern specialty shops)
2 teaspoons of Dried mint
2 teaspoons of Dried Oregano
1 teaspoon of dried red pepper flakes
1 tablespoon of butter
Ground Pepper / Salt

The Ingredients ! ( Most of them anyway)

1. First, chop the onions and set aside. Then, use a garlic press and mix the mashed garlic with the yogurt. Add some water to the yogurt if it is too thick.

Add garlic to yogurt. Add water if necessary

2. Salt the water, add some olive oil to prevent sticking, and start boiling the pasta.

Pretty easy stuff!

3.Cook the chopped onions in 2 tablespoons of olive oil until translucent in color

Cook the chopped onions in 2 tablespoons of olive oil

4. Add the 1 pound of ground turkey or beef  into the onion. Cook on medium heat, until the beef is all brown.

Add the ground turkey or beef into the onion

5.On the side, in a small pot (or Cezve), cook 1 teaspoon of red pepper flakes in the 1 tablespoon of butter over high heat for about 2 minutes. Make sure the red pepper flakes do not burn.

Cook 1 teaspoon of red pepper in the butter

6. Once the beef is cooked, turn off the heat. Add 2 teaspoons of Sumac, oregano and mint to the beef. Add salt and pepper as necessary.

Add the sumac, oregano, mint, pepper and salt to the beef

7. Add the yogurt mixture to the pasta, then top with some of the red pepper/butter liquid.

Add the yogurt mixture to the pasta

8. Top the yogurt with the beef, and add more spices as you wish. Enjoy!

Add the beef, and top with additional spices as desired!


Baked Flounder & Asian Lemon Garlic Pasta August 14, 2010

Posted by Deniz Olcay in Asian Dishes, Healthy Eats, Italian Dishes.
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I’ve been out of commission for a while with the blog due to my new job, but I’m hoping to make it up to my audience with this brand new recipe! If you ever go out fishing this summer, and get to take your catch home, this recipe will certainly honor your catch with deliciousness. Enjoy!

You will need for marinating the fish:

1 Tablespoon of Cajun Fish seasoning
2 Tablespoons of Lemon Juice
1 Tablespoon of Chopped Parsley
2 Tablespoons of Honey
2 Tablespoons Soy Sauce
1/4 Cup Olive Oil
1/4 Teaspoon Red Pepper Flakes

You will need for pasta sauce:

1 Tablespoon Chopped Parsley
1 Teaspoon Grated Lemon Zest
1 Tablespoon of Lemon Juice
2 Tablespoons Soy Sauce
1 Tablespoon Cajun Fish Seasoning
1/4 Teaspoon Ground Red Pepper Flakes
1 Teaspoon chopped garlic
2 Tablespoons of Vermouth (or White Wine)
1/4 Cup Olive Oil
Fresh Grated Parmesan Cheese
Fresh Ground Pepper
(optional: 1/2 Teaspoon Thai Chilli Garlic Paste)

Fresh Flounder From The Sea!

1. First, we must gut and skin the flounder. (Graphic images were removed to keep my blog attractive looking 🙂

Chop the head and remove the guts

2. Chop the head off with a sharp and sturdy knife. The guts should also come out if you twist out the head. Rinse the chopping board and the fish with cold water.

To skin the fish, cut an incision around the edges of the fish

3. Cut a slight incision around the edges of the fish, just enough to cut through the skin.

Slowly peel back the skin and cut with your knife to release the skin from the flesh

Peel back the skin by cutting the ligaments that hold the skin to the flesh

4. Use your knife to slowly peel back the skin from the flesh. This takes practice and patience, don’t give up!

Marinate the fish fillets in the sauce prepared

5. Combine 1 Tablespoon of Cajun Fish seasoning, 2 Tablespoons of Lemon Juice, 1 Tablespoon of Chopped Parsley, 2 Tablespoons of Honey, 2 Tablespoons Soy Sauce, 1/4 Cup Olive Oil and 1/4 Teaspoon Red Pepper Flakes in a baking pan and place the fish fillets inside. Preheat the oven to 400F and cook for 10-15 minutes.

Prepare the pasta sauce while you cook the pasta

6. Boil some water in a pot, add some olive oil and cook the spaghetti.  While pasta is cooking, combine 1 Tablespoon Chopped Parsley, 1 Teaspoon Grated Lemon Zest, 1 Tablespoon of Lemon Juice, 2 Tablespoons Soy Sauce, 1 Tablespoon Cajun Fish Seasoning, 1/4 Teaspoon Ground Red Pepper Flakes, 1 Teaspoon chopped garlic, 2 Tablespoons of Vermouth (or White Wine) and 1/4 Cup Olive Oil in a small container.

Enjoy the catch of the day!

7. When pasta and fish are both cooked, place the pasta on a dish and toss with the pasta sauce. Then, place the fish next to it for presentation. Liberally apply fresh ground pepper and some Parmesan cheese!

A different angle