Yogurtlu Basti Recipes

LAMB PITAS WITH YOGURT SAUCE

Steps:

• In a large skillet, heat oil over medium-high heat; brown lamb in batches. Transfer lamb to a 3- or 4-qt. slow cooker, reserving drippings in skillet., In drippings, saute onion over medium heat until tender, 4-6 minutes. Add garlic and tomato paste; cook and stir 2 minutes. Stir in wine, 1 teaspoon salt, oregano and basil. Add to lamb. Cook, covered, on low until lamb is tender, 6-8 hours., To serve, dice enough cucumber to measure 1 cup; thinly slice remaining cucumber. Combine diced cucumber with yogurt and remaining salt. Fill pita halves with lamb mixture, tomatoes, sliced cucumbers and yogurt mixture. Freeze option: Freeze cooled lamb mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

YOGURTLU BASTI

Steps:

• In a bowl, mix the yogurt with the cardamom and ginger and let them infuse while you cook the chicken.
• In a large skillet, fry the onion in the oil till soft. Add the chicken pieces and sauté until the onions are golden and the chicken pieces lightly browned. Add salt and pepper and a cup of water, and cook over low heat-12 minutes for breast meat, 20 minutes for dark-until the chicken is very tender and the sauce reduced, turning the chicken pieces over and adding a little water if it becomes too dry.
• Remove the pan from the heat and stir in the yogurt. Serve sprinkled with almonds.

YOGURTLU PAçA

Steps:

• Scrub the feet thoroughly. In a large pan, blanch them in boiling water for 5 minutes and throw out the scum with the water.
• Cover with fresh water, and add the lemon rind, garlic, salt, and pepper. Bring to the boil and simmer for 3-4 hours, until the meat is practically falling off the bones.
• Lay the slices of toast in one layer in a large shallow ovenproof dish, and moisten well with stock from the feet. Extract the feet and bone them, arranging the meat on top of the soaked toast. Sprinkle on more stock if the dish seems too dry (reserving some for the garnish), cover, and keep warm, or reheat when ready to serve.
• Prepare the garnish when ready to serve. Beat the yogurt with a few tablespoons of stock, the garlic, salt, and white pepper. Melt the butter in a small saucepan and add paprika.
• Remove the dish from the oven and serve smothered with the yogurt and sprinkled with a trickle of red paprika butter.

YOGURTLU KEBAB - KOFTA WITH TOMATO SAUCE AND YOGURT

Steps:

• Put the tomatoes in a pan with the olive oil, paprika, salt and pepper and sugar and cook over a medium heat for about 15 minutes.
• Add the meatballs from recipe #451292, bring the sauce to a simmer, and cook the sauce and meatballs for another 15 minutes, or until they are cooked through.
• If you are using the toasted pita, then toast it under the broiler until brown and crisp. Break it into small pieces.
• In each individual bowl, put a quarter of the toasted pita pieces, tomato sauce and meatballs over it and top with a layer of the yogurt.
• Garnish with the pine nuts, and finely chopped parsley.

YOGURTLU BIBER (BELL PEPPER WITH YOGURT)

Steps:

• Grill the bell peppers until the skin blisters and turns black -- you can use the oven or a gas flame, the results will be the same.
• Put them into a plastic bag and let them rest until they are cool enough to be touched.
• Peel the peppers, make sure all kernels are removed.
• Cut the peppers into stripes.
• Carefully mix bell peppers, yogurt, crushed garlic and salt.
• Place the dish on a plate and sprinkle with olive oil. Enjoy :).