All posts filed under: Meat Dishes

Turkish Lamb and Bean Casserole Recipe (Kuru Fasulye)

A very popular traditional Turkish dish that is cooked at every home and in traditional restaurants. This is the most common version which uses lamb but other versions use sucuk (spicy sausage) and pastrami (pastirma) We soak beans a night before to make sure it cooks easier and digestible. We cook bean and meat seperately and mix them together at the end and cook little bit more. Don’t be discouraged long cooking time, this is still a very easy dish. We just need time more than work since cooking beans take time. Bon Appetite

Turkish Dolma Recipe: Stuffed Cabbage

This version of dolma uses white cabbage. It is a very popular home dish in winter. We make both meat and vegetarian version. This recipe belongs to Musa Dagdeviren and this is from his cookbook Turkish Cookbook . Here I am sharing my experience with this recipe. You can find red bell pepper paste and coarse bulgur wheat in Middle Eastern markets. Whole Foods and healthy food markets selling bulgur too. Red bell pepper paste is something you always need if you are into Turkish or Middle Eastern cooking. We serve many meat version dolmas with yoghurt. 40 white cabbage leaves 1 whole rack of lamb ribs 60 ml olive oil (1/4 cup) For the stuffing 150 g coarse bulgur wheat (if you can’t find you can use white rice) 2 medium yellow onions (finely diced) 6 garlic cloves(finely diced) 450 g (1 pound) lamb, finely diced 1 tbsp red bell pepper paste 1 tbsp tomato paste 1/2 tbsp dried chilli (red pepper) flakes

Turkish Kale Dolma with Meat (Stuffed Kale Wrap)

Dolma is a very popular dish in Turkey. We probably use any vegetable that can be stuffed to make dolma. The most popular dolma dish is done with grape leaves. It has both vegetarian and meat versions. This kale dolma is not very popular all over Turkey but Blacksea region. My mother used to make kale dolmas for my father but I never liked them. She would make grape leaf version for me but she would add couple kale dolmas between grape leaves since kale was more nutritious than grape leaves. I actually started to like kale dolmas more when I grew up and developed more diverse taste. Kale’s bitterness is adding another dimension to dolma.There are many variations for the stuffing recipe, so this is my take. Feel free to try your own version by changing things out. For instance you can’t take out pepper paste if you can’t find this ingredient.These freeze well. When I find good kale, I end up making lots of kale dolmas and I freeze them and then heat it …