"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 02-06-2009, 05:34 PM   #11
Senior Cook
 
Join Date: Mar 2008
Location: The Netherlands
Posts: 318
Quote:
Originally Posted by Scotch View Post
Perhaps you could translate the recipe into English for those of us who don't understand Turkish.
Sure...

It's not that difficult I think. Apart from the fact that chickpeas need to be cooked a long time, but you already know that.

Let me try;

Ingredients:

1 1/2 cup chickpeas
1 kilogram lamb meat WITH bones
2 chopped onions
3 TBSP olive oil
1 TBSP tomato paste
1/2 TBSP red pepper paste (made from red chili peppers and salt)
hot water (amount not specified)

Preparation;

1) Put water and chickpeas in a pot the evening before (water should be about 5 cm above the surface of chickpeas), and bring to a boil. Simmer a little and then turn off the heat.

2) Next day, cook the chickpeas until soft

3) chop onions and saute a few minutes, add meat and cook a few minutes more until juices evaporate. Add tomato paste and red pepper paste, cook a few minutes more. Then add HOT water, the water should rise above the surface of the meat. Cook/simmer until meat becomes tender.

4) When meat is tender (2 hours I think) add the chickpeas and cook 5 minutes more, and add salt.
__________________

__________________
Argamemnon is offline   Reply With Quote
Old 02-06-2009, 05:37 PM   #12
Senior Cook
 
Join Date: Mar 2008
Location: The Netherlands
Posts: 318
This dish is typical Middle Eastern, not particularly Turkish. I hope I won't be disappointed. I will let you know how it turned out. I think I'm going to use some stock instead of water for more intense flavor.
__________________

__________________
Argamemnon is offline   Reply With Quote
Old 02-06-2009, 05:50 PM   #13
Senior Cook
 
Join Date: Dec 2008
Posts: 123
Quote:
Originally Posted by Scotch View Post
I'd remove the lamb from the stew, cut it into serving-sized pieces, discard the bones, and return the meat to the bowl with the chickpeas.
I agree with this. Looking at the recipe, maybe on a bed of couscous with some preserved lemon?
__________________
anni is offline   Reply With Quote
Old 02-06-2009, 05:56 PM   #14
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,938
It also depends if you are putting a serving dish on the table and letting people serve it themselves, or making the servings yourself. But I would tend to serve the pieces of lamb in one bowl and the stew in the other and let people put it in their bowl/plate as they fill comfortable. If that makes any sense at all.

If you look at the single serving in the picture, they have the peas with the lamb on top.
__________________
Living gluten/dairy/sugar/fat/caffiene-free and loving it!


http://beinglydia.com
LPBeier is offline   Reply With Quote
Old 02-07-2009, 08:07 PM   #15
Senior Cook
 
Join Date: Mar 2008
Location: The Netherlands
Posts: 318
Update: The chickpea/lamb dish was good, but I completely forgot to add salt. I had only added salt to the meat at the beginning. I had to bring salt to the table. The red lentil soup was great as always. And the Turkish "choban salad" (= shepherd's salad) was fantastic.

I strongly recommend the shepherd's salad. It consists of green peppers (seeded), cucumber, tomatoes, sliced onion, parsley, mint, extra virgin olive oil, lemon juice, salt and pepper.

Salt the sliced onion and squeeze in your hands to get rid of the bitterness. Then wash and dry with a paper towel. Dice all vegetables small and put in a bowl. Prepare the dressing; combine extra virgin olive oil, lemon juice, pepper and salt. Put the salad in the fridge for an hour. Pour the dressing over the salad when ready to serve. This is a very refreshing and tasty salad.

You can also add radish or red onion but this is optional.
__________________
Argamemnon is offline   Reply With Quote
Old 02-07-2009, 08:29 PM   #16
Head Chef
 
Scotch's Avatar
 
Join Date: Oct 2006
Location: California
Posts: 1,042
Sounds like what's sometimes called a Greek Salad in the U.S.

In the recipe, is the red pepper paste the same as harissa?
__________________
Scotch is offline   Reply With Quote
Old 02-07-2009, 09:01 PM   #17
Senior Cook
 
Join Date: Mar 2008
Location: The Netherlands
Posts: 318
Quote:
Originally Posted by Scotch View Post
Sounds like what's sometimes called a Greek Salad in the U.S.

In the recipe, is the red pepper paste the same as harissa?
Hi Scotch,
Turkish and Greek cuisine are very similar. To be honest I don't even know what harissa is. Sounds Arabic...

Oh and I see that I made a mistake. I should have said: pour the dressing over the salad when ready to serve. I have editted my message...
__________________
Argamemnon is offline   Reply With Quote
Old 02-07-2009, 09:14 PM   #18
Senior Cook
 
Join Date: Mar 2008
Location: The Netherlands
Posts: 318
I found the recipe for Turkish red pepper sauce:

What do I want to cook today?: Turkish Red Pepper Sauce

I buy it though..
__________________

__________________
Argamemnon is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:10 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.