Turkish Spiced Tomato Soup Soguk Domates Corbasi Recipes

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LAHMACUN (TURKISH SPICED LAMB PITA)



Lahmacun (Turkish Spiced Lamb Pita) image

This traditional Turkish dish dates back to before the Ottoman Empire and is a variation of a traditional Arabic dish, lahm bi'ajin (meat with dough). Another variation that might be more known internationally is the Gyro from Greece.

Provided by Member 610488

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1/2 white onion, finely chopped
1 1/2 teaspoons ground cumin (add a bit more if you want a more intense flavor)
1 1/2 teaspoons ground coriander (add a bit more if you want a more intense flavor)
1 teaspoon paprika
1 lb ground lamb
1 tablespoon tomato paste
1 teaspoon salt
2 tablespoons flat leaf parsley, minced
4 (12 inch) pita bread or 4 (12 inch) naan bread
1/4 cup flat leaf parsley (garnish)
1/4 cup chopped white onion (garnish)
1/4 cup tomatoes, diced (garnish)
1 lemon, cut into quarters (garnish)

Steps:

  • Heat the olive oil in a large skillet, add the onions and cook until they are soft. Add the spices and ground lamb, cook until the meat is evenly browned, breaking it up as it cooks.
  • Stir in the tomato paste, salt and parsley, cook for another minute. Set aside to cool. Can be made ahead.
  • When ready to cook, heat a griddle or large cast iron pan very hot. To four pitas, divide lamb mixture and top each pita with mixture, leaving a 1/2-inch border around the edge. One at a time, place on grill and heat for 5 minutes. Remove to plate.
  • Put 1/4 of the parsley, onions and tomatoes on the pita. Squeeze a lemon wedge over the top. Roll the pita up like a crepe. Wrap it in parchment to make it easier to eat or spear it with a toothpick to keep it closed.

Nutrition Facts : Calories 638.6, Fat 34.9, SaturatedFat 12.7, Cholesterol 82.9, Sodium 1137.4, Carbohydrate 52.9, Fiber 3.7, Sugar 3.4, Protein 27.6

TURKISH ONION SOUP/SOGAN CORBASI



Turkish Onion Soup/Sogan Corbasi image

From turkishcookbook.com. This delicious soup was very quick and easy to make! As part of my ongoing journey to learn Turkish cuisine...the very most a working knowledge.

Provided by COOKGIRl

Categories     Onions

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 11

2 tablespoons butter plus 1 teaspoon butter
1 garlic clove, minced
salt, to taste
pepper, to taste (I added white pepper with the garlic and black pepper for garnish)
3 tablespoons flour
1 large white onion, cut into 1/4 inch slices, rings separated
1 cup whole milk
1/2 cup- 1 cup white wine (read *Note)
1 cup vegetable broth (can substitute chicken broth)
ground cinnamon
fresh parsley

Steps:

  • *Note, update 1 July 2011: I reduced the amount of wine to 1/2 cup from the original 1 cup. A few reviewers mentioned that there was an overpowering wine taste. Test soup with one half cup wine, then add more if you want a more pronounced flavor. Thank you, reviewers! You keep Cookgirl on her toes!
  • In a medium pot, melt the butter on low-medium heat. Add the garlic, salt and white pepper. Saute just until the the garlic starts to smell-only 45 seconds to 1 minute max.
  • Whisk in the flour.
  • Add the onion rings then slowly pour milk in the pot while stirring constantly. Pour in the wine and vegetable broth, stirring slowly. Cook until the onions are tender on low heat, stirring occasionally. *Be careful not to boil the mixture!*.
  • Immediately ladle into individual bowls. Sprinkle with a light touch of ground cinnamon on each serving.
  • Garnish with fresh parsley.

Nutrition Facts : Calories 251.1, Fat 15.7, SaturatedFat 9.6, Cholesterol 42.7, Sodium 157.3, Carbohydrate 22.3, Fiber 1.6, Sugar 9.4, Protein 6.1

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