Yogurtlu Paça Recipes

FRESH SPINACH WITH GARLIC-YOGURT SAUCE

Steps:

• Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Add tomato paste; stir 1 minute. Add chiles and 1/3 of spinach. Cook until spinach wilts, adding remaining spinach in 2 additions and tossing often, about 4 minutes. Mix in rice. Cover and simmer until rice is tender and moisture from spinach is absorbed, adding water by tablespoonfuls if needed for rice, about 10 minutes. Uncover and continue to cook until mixture is dry, about 2 minutes; discard chiles.
• Meanwhile, press garlic cloves into small bowl, stir in yogurt, and season with salt and pepper. Melt butter with 1 tablespoon oil in small skillet. Mix in cayenne and remove from heat.
• Spread spinach mixture on platter; make indentations with back of spoon. Spoon yogurt into indentations and drizzle with cayenne butter.

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.

TURKISH PASTA WITH GROUND BEEF (YOGURTLU KIYMALI MAKARNA) (GLUTE

Steps:

• Bring a small amount of salted water to a boil, add garlic with skin on and cook for 7 minutes. Drain, slip from skins and crush with a fork.
• Stir yoghurt with crushed garlic, mint & freshly squeezed lemon juice until smooth, set in refrigerator.
• Grate English cucumber and set in a sieve, sprinkle with sea salt. Let drain 15 minutes.
• Squeeze out liquid from cucumber and mix with yogurt mixture. Add more sea salt and lemon to taste if needed.
• Bring salted water for pasta to a boil.
• Peel onions. Cut and chop in a food processor until a pulp.
• Heat olive oil over medium high, add onions and reduce heat cooking until transparent.
• Add 1 tbs butter, parsley and lean ground beef and cook until no more pink shows, stirring to break apart often.
• Add Baharat, If using Turkish skip the fresh mint or add fresh mint now. Add sea salt to taste. Cook until done.
• While frying the meat, cook pasta as per package directions. Drain and add lots of butter (2 tbs) & the sweet paprika. Mix.
• Add ground beef and mix with pasta or if preferred place pasta on serving dishes and spoon ground beef over top. Serve with Cakik (yogurt sauce) and a fresh salad.
• Enjoy :D.

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 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.