Turkish Lamb Pan

Preparation time: about three quarters of an hour

Preparation You'll need: A pan well suited for very hot searing 1 medium bowl for the dip 2 more larger bowls
Ingredients for the lamb pan (for two persons) 400-450 g lamb loin 1 red pointed pepper 1 medium courgette 1 medium red onion 2 cloves of garlic 200 g cherry tomatoes 2-3 twigs rosemary Some lemon juice Regular olive oil for cooking Salt and pepper
Ingredients for the yoghurt dip (for two persons) 300 g sour yoghurt with 10% fat (Süzme is too sweet). If you can't find Turkish, you can also use Greek. Some mint for 1 Tbsp chopped 2 cloves of garlic 1 tsp chili flakes Salt and pepper Further supplements: If you like, you can add a potato garnish (boiled potatoes, fries, hash browns, etc.)
Preparation of the dip Put 300 g yoghurt in a medium bowl. Finely chop 2 cloves of garlic, chop mint for 1 Tbsp, add to the yoghurt along with 1 tsp chilli flakes. Mix well and season with salt and pepper. Put in the fridge.
Preparation of the lamb pan Cut 400-450 g lamb loin into not too small pieces. Cut 1 red pointed pepper and 1 medium red onion into coarse pieces, set aside. Also cut 1 medium courgette into large pieces and put aside in a larger bowl with 200 g washed cherry tomatoes. (the lamb will be added to this later). Put some simple olive oil in the pan and heat it very strongly (but the oil must not start to smoke, then it was too much!). Sear the lamb in it very hotly until it is dark brown. Remove and add to the courgette/tomato. In the meantime, you can finely chop 2 cloves of garlic and rosemary (pluck 2-3 sprigs or use dried) and add to the courgette/tomato. Now fry the red pepper and onion in the pan, also over a very high heat, until the first burnt spots form when stirred frequently. . Add the lamb, red pepper and onion again and lower the temperature to normal high heat (7). Season vigorously with freshly ground pepper and salt. Continue frying for approx. 5 minutes until the courgettes are still slightly firm to the bite. Now add a generous squeeze of lemon juice, mix well and season again with salt and pepper if necessary. Serve with the cream.

 

Köfte with Yoghurt Dip (Updated - v2)

Preparation time approx. 90 minutes!

One could also make Cacık for the Köfte.

Preparation You'll need: A large pan Two somewhat larger bowls A mortar
Ingredients Köfte (for 2 persons) 400 g minced meat (beef or better lamb) 1 egg 2 cloves of garlic 1/2 small onion 1/3 bunch of parsley 1/4 tsp. cinnamon 3 tsp. Couscous 2 tsp. cumin seeds 4 tsp. chili flakes Salt and pepper 1 organic lemon for zest How about some Ayran to drink?
Ingredients yoghurt dip (for 2 persons) 300-400 g sour yoghurt with 10% fat (Süzme is too sweet). If you can't find Turkish, you can also use Greek. Some mint for 1/2 Tbsp chopped 2 cloves of garlic 1 tsp chili flakes Salt and pepper
Possible further supplements If you like, you can add a potato garnish (boiled potatoes, fries, hash browns, etc.) Grilled peppers would also go well with it
Preparation of the Köfte This can all go straight into a larger bowl: chop half an onion very finely (2 Tbsp. are needed), pluck 1/3 bunch of parsley and chop a little (2 Tbsp. are also needed here), Finely chop 2-3 cloves of garlic, grind 2 tsp cumin in a mortar. Now add the remaining ingredients: 400 g minced meat, 1 egg, 3 tsp couscous, 4 tsp chilli flakes, a little pepper, a scant tsp salt and 1/4 tsp cinnamon. Knead and mix very vigorously and carefully by hand. Then cover and place in the fridge for an hour.
Preparation of the dip Put 300-400 g yoghurt in a medium bowl. Finely chop 2 cloves of garlic, chop mint for 1 Tbsp, add to the yoghurt along with 1 tsp chilli flakes. Mix well and season with salt and pepper. Put in the fridge.
Frying the Köfte After one hour, take the minced meat out of the fridge, wet your hands slightly and then shape each into an oblong roll about the size of an egg. Heat up oil in pan, melt one table spoon of butter, and fry the Köfte on medium heat until inside is done and outside dark brown. Serve together with the yoghurt dip.

Cacık

 

Zubereitungszeit ca. 10 Minuten

Passt sehr gut zu Köfte, Poğaça oder auch zu Fondue

Vorbereitung Dafür braucht man: Eine mittlere Schüssel
Zutaten (für 2 Personen) 350 g Türkischer Joghurt (10% Fett) Wenn Du das nicht findest oder magst, nimm griechischen, es sollten halt mindestens 3.5%, besser 10%, Fettanteil sein. 2-3 Knoblauchzehen Ca. 1/2 größere Salatgurke Ein wenig Minze Salz und Pfeffer
Zubereitung 350 g Joghurt in einer Schüssel mit einem Schneebesen aufschlagen. Die Minzblätter grob hacken, 2-3 Knoblauchzehen fein hacken, die Salatgurke schälen, zuerst der Länge nach vierteln und dann in dünne Scheiben schneiden. Alles zum Joghurt dazugeben, großzügig mit gemahlenem Pfeffer, sowie 3-4 Prisen Salz würzen. Gut umrühren und in den Kühlschrank stellen.

Poğaça with Yoghurt Carrot Cream (Updated - v2)

 

Preparation time almost 2 hours

Preparation You'll need: A large bowl for the dough A medium sized bowl for the stuffing A medium sized bowl for the cream A pan
Ingredients (Yoghurt Carrot Cream for 2 persons) 300-350 g Turkish yoghurt (creamy and with a high fat content, approx. 10%; the somewhat sweetish Süzme also fits well). If you don't find that or don't like it, use Greek, it should just be 10% fat. 4-5 medium-sized carrots 3 cloves of garlic (fresh, not the dried version) 2 to 3 pinches of salt Olive oil Some Italian parsley to sprinkle over the cream
Ingredients (Poğaça dough for 2 persons) 190 g flour 40 or 45 g Turkish yoghurt (to match the egg in L or M) 1 egg 4 Tbsp. olive oil 45 g butter 1/2 tsp. around 15 g yeast
Ingredients (Poğaça stuffing for 2 persons) 200 g minced meat (lamb, but you could also use beef, if you really need to) If you make the minced meat yourself, take 20 g more meat (loss in the machine ;-) If you use lamb, and do it yourself, add 3 tsp Coucous. 90 g feta-cheese A bunch of Italian Parsley 2 Tbsp finely chopped onion (around 1/2 a small onion) 3 cloves of garlic 3 tsp. Acı Pul Biber (chili flakes) Oregano, Thyme 1 ea. 1 tsp. tomato purée 2-3 pinches of salt How about some Ayran to drink?
Preparing the Yoghurt Carrot Cream Cut 4 medium-sized carrots in thin slices (if the carrots are pretty thick, first cut them lenghtwise in half) and fry in plain olive oil in a frying pan at a little over medium heat (6.5) in regular olive oil in a pan until they start to get dark brown - this will take quite a while (45 to 60 minutes). While the carrots slowly roast (stir often!): Whisk 300 g yoghurt, add 3 cloves of garlic, cut in slices, add 2 to 3 pinches of salt. Mix well and place it covered in the fridge Preparation of the dough give 190 g flour into bowl. Add 1 egg, 40-45 g yoghurt, 4 Tbsp. olive oil, 45 g butter, 1/2 tsp. salt, 15 g yeast. Knead well with a food processor or your hands, the dough should be soft, but must not stick to your hands (in that case add a bit flour). Now let the dough rest at room temperature for about 20-30 minutes. Preparing the Poğaça stuffing The stuffing can be done with anything one likes, I did them with minced meat and feta cheese. Give into a bowl 200 g minced meat, finely chopped onion (2 Tbsp.) and garlic (3 cloves of garlic), spices (Oregano and Thyme (1 tsp. ea.), 2 to 3 pinches of salt, 2 tsp. chilli flakes, 1 tsp. tomato paste), 90 g crumbled feta-cheese and chopped parsley (1 bunch for 20-25 g). Mix well by hand for a few minutes, kneading as you go. When the carrots are done, fold them into the yoghurt cream. Sprinkle chopped parsley over the cream. Put it back into the fridge.
Making the Poğaça Split the dough and the stuffing into six pieces each. At one time spread each of the dough pieces with your hands into thin small flat cakes. Place one part of the stuffing at the centre and wrap the dough around it. Be careful to close the dough well, lest the Poğaça open again in the oven. You can leave the Poğaça then as they are or spread egg white or olive oil over them. Bake them on a baking tray in a convection oven at 180℃ for 20 to 25 minutes.

 

 

Lahmacun

 

 

 

Attention! Preparation time around 90 minutes!

Preparation You'll need: A Chamotte stone It must be in the oven (middle rack) at 300℃ well over an hour before baking! A large bowl for the dough A medium bowl for the filling One plate for the other ingredients
Ingredients for the dough (for 2 people) 240 g wheat flour about 1 tsp. salt ½ TL sugar 1 Tbsp. good olive oil 8 g yeast 150 mL water (lukewarm)
Ingredients for the filling (meat) Approx. 220 g minced meat, best is lamb (lamb saddle). Beef is also ok. 1 small onion 1 Tbsp. tomato paste ½ bunch parsley 1 Tbsp. good olive oil 3 cloves of garlic 1 large tomato 1 tsp. cumin (whole) 2-3 Tbsp. chilli flakes each ½ tsp. salt and pepper Fresh ingredients for the filling (to be placed on the table) 1-2 leaves iceberg lettuce 1 small onion 1 medium tomato Cacık (150 g Süzme, ¼ Salad cucumber (in small pieces!) - see recipe) More chili flakes Possibly raw red cabbage in thin strips How about some Ayran to drink?
The dough If not already done, the pizza stone should be in the oven now (middle rack)! Put 240 g flour in a large bowl and add 8 g yeast, 1 Tbsp. olive oil, 1 tsp. sugar, 1 tsp. salt and 150 mL lukewarm water. Mix everything well and knead strongly for at least 7 minutes. Place in a warm place for half an hour. Then knead again for a few minutes and place again in a warm place for 30 minutes. In the meantime, get on with the rest.
Preparation of the Cacık Whip 150 g yoghurt in a bowl with an egg whisk. Finely chop 1 clove of garlic, peel a quarter of a cucumber, first quarter it lengthwise and then cut it into thin slices. Add everything to the yoghurt, generously season with ground pepper, as well as 1 good pinch of salt. Stir well and place in the refrigerator.
The filling Put 220 g minced meat in a medium bowl. Grind 1 tsp. cumin in a mortar. Peel 1 large tomato, remove seeds and only cut the walls into small pieces. Chop 1 small onion, 3 cloves of garlic and ½ bunch of parsley finely. Add everything together with 2-3 Tbsp. chili flakes, 1 Tbsp. tomato paste, 1 Tbsp. olive oil, ½ tsp. each of salt and pepper to the minced meat. Knead the mixture well with your hands until everything is well mixed. Keep closed and cool. The other ingredients: Cut 1 medium tomato into slices, cut 1 small onion into rings, cut 1-2 leaves of iceberg lettuce, plus, if you have a small amount of raw red cabbage into stripes. Place everything in a plate on its side, this is simply placed on the table for self-service. Prepare the Cacık according to the recipe (note the amount of ingredients!). Store in a cool place.
The flatbread Divide the dough in half and roll out the first half on a floured surface into a thin patty (approx. 3 mm). Place on a floured wooden paddle and spread each with one of the remaining quarters of the meat mixture. The pizza stone should already be preheated at over 250℃ (grill; the higher the temperature, the better) for about an hour. Now place the lahmacun on the stone and bake until the edge is medium-brown (not too much, or the patty will break when rolled up!). This is quite quick, only takes about 3 to 4 minutes, so don't take your eyes off it. Meanwhile, you can roll out the second dough. Once the first is ready, remove from the oven and then prepare the second. To eat, serve the two lahmacun on large plates as patties, along with the plate with the prepared salad (onion, iceberg, tomato) and cacık and chilli flakes, and place the bowl with half the filling on the table for self-service. Everyone can now top the fladbreat with the other ingredients as they wish and then roll it up. This is how lahmacun is eaten.

Gözleme

Preparation You'll need: A large pan A pastry brush
Ingredients (As a snack or a starter for 2 persons, yields 2 Gözleme) 120 g flour 1 Tbsp Sunflower Oil ½ tsp salt 60 to 75 ml water Ingredients for stuffing ½ bunch parsley 75 g feta cheese 4 cloves of garlic 2 chilis Additionally: 1 tsp. butter, to brush the finished Gözleme
Preparation Mix 120 g flour, 1 Tbsp oil, ½ tsp salz and 60 to 75 ml water. Knead the dough for 5 minutes. Split in two pieces, roll them in dough and let them rest for 10 minutes. In the meantime you can wash, pluck and roughly chop the parsley. Press or finely chop the garlic, also finely chop the chilis. After the resting time spread one of the pieces of dough as thin as possible. Sprinkle half of the stuffing (feta - crumble it with your hands, chilis, parsley and garlic) over the center part of the dough. Repeat with second piece. Bring pan to middle to high heat (7). In the meantime you can wrap the flatbread. You have to fold the outer thirds over the center section - first the lower and the upper then the left and right parts to get a small parcel. Press a bit on top with your hand. Place the two pacels in the pan and bake until the bottom side gets brown, the turn around. In the meantime you can carefully melt 2 tsp butter in the microwave. After the first side is brown, the parcels are stable enough to turn them around easily, until both sides reach the desired colour - we like them rather dark brown. As soon as you turned the flatbread around the last time, and the upper side is to your liking lightly brush some melted butter on top. When the bottom side reached the desired colour, too, you can serve the Gözleme.