Turkish Recipes

Ingredients for Kaymakli Kayisi (Cream-Filled Apricots) Recipe
1 lb Dried apricot halves
2 c Sugar
1 c Water
1/2 Lemon
1 c Whipping cream
1 c Slivered almonds
2 tb Slivered almonds
Pistachios

Kaymakli Kayisi (Cream-Filled Apricots) Preparation..Soak apricots in warm water 2 hours to soften. Drain. Combine sugar, 1 cup water and lemon half. Boil until syrupy, 225-230”F. on candy thermometer. Add apricots and simmer 5 minutes. Remove from heat and allow to cool. Whip cream until stiff. Fold 1 cup almonds into cream. Arrange apricot halves in single layer, inner side up. Dollop cream mixture onto 50 percent of apricot halves. Cover with other 50 percent, like sandwich. Sprinkle remaining almonds and pistachios over tops. Makes about 75, if small apricots are used. Each serving contains about: 61 calories; 2 milligrams sodium; 4 milligrams cholesterol; 3 grams fat; 10 grams carbohydrates; 1 gram protein; 0.24 grams fiber.


Ingredients for Menemen (Turkish Scrambled Eggs) Recipe
1 Onion
4 Tomatoes
4 Green hot peppers
5 tb Butter
8 Eggs
Salt
Pepper
1 ts Mild paprika powder

Menemen (Turkish Scrambled Eggs) Preparation..Chop the onion finely. Cut a cross in the top of the tomatoes and put them in hot water. Remove the skins. Cut the tomatoes into small pieces. Wash the peppers and cut them into very small rings. Heat the butter in a big skillet. Sautee the onion until soft, then add peppers and tomatoes and fry for another 2 to 3 minutes. Beat the eggs with salt and pepper and paprika powder. Pour mixture over vegetables. Keep stirring with a fork until set. (Serve on nice fresh homemade or -of course- Turkish bread) Be careful with the peppers. Peppers used here are the Turkish kind, a cross between parika’’s and hot peppers. Remove the seeds to make them less hot. From De fijne Turkse keuken by T


Ingredients for Kuzu Tas Kebabi (Stewed Lamb) Recipe
1 Leg of lamb (4 lb)
1/4 c Butter
1 lg White onion, chopped
1 cn Whole peeled tomates (14 oz)
1 Green pepper, diced
1 Sweet red pepper, diced
1 Sweet yellow pepper, diced
2 tb Chopped parsley
1 ts Paprika
1 ts Salt
1/2 ts Black pepper
4 Potatoes, peeled and cubed
1 cn Green peas (8.5 oz)
1 cn Sliced carrots (8 oz)

Kuzu Tas Kebabi (Stewed Lamb) Preparation..Bone leg of lamb, remove all fat and cut into 1-1/2 cubes. Melt butter in large pot. Add onion and cook until browned. Add meat and brown lightly. Add tomatoes, peppers, parsley, paprika, salt and pepper. Simmer, covered, over low heat 2 hours. Add potatoes, peas and carrots with liquid. Continue cooking until potatoes are tender, about 15 minutes. Each serving contains about: 474 calories; 744 milligrams sodium; 106 milligrams cholesterol; 29 grams fat; 27 grams carbohydrates; 28 grams protein; 1.76 grams fiber. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Ingredients for Doner Kebap Recipe
1-1/2 kg s leg of lamb
50 Gr black pepper
2 Kg s lamb fat, ground
1 Egg,
1 50 gr. salt
1 Litre onion juice
1 c Olive oil

Doner Kebap Preparation...Remove any bits of skin and bone from the meat. Cut into serving-size pieces. Pound with a meat tenderizer or the edge of a heavy saucepan until 1/8 cm. thick. Trim. Prepare a marinade of onion juice, olive-oil, salt and pepper, and soak meat in the marinade. Spread over each piece of meat the lamb fat, and ground lamb mixed with an egg. Thread pieces of meat on a long skewer, starting with the larger pieces. Trim the chunk of meat on the skewer and add trimmings to the end of skewer. The chunk of meat is broiled in the Doner Kebab broiler, made specially for the purpose. korpe@cs.umd.edu