Lahmacun, geagic, chiftele

Cele trei feluri sunt specifice bucatariei turcesti. Incepem cu...

Lahmacun

Lipia:
in 500 g faina am facut o scobitura in care am dizolvat 20 g drojdie cu apa calduta, am adaugat o lingurita de sare, doua linguri de ulei de masline si apa cat sa iasa un aluat elastic, de lasat la crescut in jur de o ora.
Intre timp, organizam:
600 g carne tocata de vitel, doua cepe, trei rosii, un ardei iute si patrunjel.
Dupa ce calim ceapa, adaugam carnea si, cand aceasta e gata,
vin rosiile, sarea, piperul,
apoi, mai tarziu, ardeiul
si patrunjelul. Amestecam bine, dar luam de pe foc tigaia, ca sa-si pastreze chestiunile verzi proprietatile.
Intindem trei sau patru foi subtiri din aluat, in functie de marimea dorita. Le punem in tava, le ungem generos cu ulei,
adaugam carne si le varam in cuptorul preincalzit la 220, pentru maxim un sfert de ora.
Acesta e lahmacun simplu,
acesta, supraetajat.


Geagic

Curatam doi castraveti, ii dam pe razatoare, presaram sare si amestecam bine.
Turnam peste ei un borcan de iaurt mai gras, amestecat in prealabil cu o capatana de usturoi pisat. Amestecul rezultat se pune intr-un vas, iar deasupra se picura ulei de masline si se presara marar verde.
E foarte bun si racoritor.


Chiftele de vinete si dovlecei

Trei vinete mici se curata, se fierb, se taie bucati si se dau prin masina de tocat/blender. La fel procedam cu doi dovlecei, pe care ii amestecam apoi cu vinetele, cu o ceapa rasa, o suta de grame branza faramitata, doua linguri de faina, doua oua, sare si piper.
Formam chiftele, le dam prin faina si le prajim in ulei mult.
Le mancam calde sau reci, dimpreuna cu lahmacunul si cu geagicul. Intinse prin geagic merg de minune.
O desfatare a simturilor!

Nouilles sautées au poulet, à l'ail et au sésame

Vous pouvez trouver la recette et son origine ici.
Pelez et coupez l'ail en fines lamelles.
Pelez les echalotes et emincez-les dans le sens de la longueur.

Coupez le poulet en morceaux assez fins.
Faites dorer les graines de sesame dans une poele anti-adhesive sans matiere grasse.
Faire chauffer l'huile dans un wok et y faire dorer l'ail. Faire frire brievement en remuant.
Ajouter ensuite le poulet, bien remuer et laisser cuire trois minutes.
Ajoutez la sauce soja et la puree de piment. Remuez.
Ajoutez les echalotes et laissez cuire deux minutes.
Faites cuires les pates (moi j'ai utilise des pates au mais) et egouttez-les.
Lorsque le poulet est cuit, deposez les pates dans des bols, ajoutez le poulet, parsemez de graines de sesame, ajoutez une feuille de coriandre et servez aussitot.

Steamed Pork Buns

This one comes from the WOK BIBLE too.
These deliciously light stuffed buns are a popular street snack sold throughout China. The soft texture of the bun contrasts wonderfully with the spiced meat filling inside. They make an unusual alternative to rice and, once cooked, can be reheated in the steamer.
INGREDIENTS:
2 tbsp golden caster (superfine) sugar
2 tsp dried yeast
3 cups plain (all-purpose) flour
2 tbsp sunflower oil
2 tsp baking powder
For the filling:
250g pork sausages
2 tbsp oyster sauce
1 tbsp sweet chilli sauce
1 tbsp Chinese rice wine
1 tbsp hoisin sauce
1 tbsp sesame oil
1. To make the dough pour 250 ml warm water into a mixing bowl. Add the sugar and stir to dissolve. Stir in the yeast, cover and leave in a warm place for 15 minutes.
2. Sift the flour into a large mixing bowl and make a well in the centre. Add the sugar and yeast mixture to it with the sunflower oil. Stir the mixture together using your fingers and turn out on to lightly floured surface.
3. Knead the dough for 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a dish towel and leave to rise in a warm place for 3-4 hours.
4.When risen, place the dough on a lightly floured surface, punch down and shape into a large circle. Sprinkle the baking powder in the centre, bring all the edges towards the centre and knead for 6-8 minutes. Divide the dough into 12 balls, cover with a clean, damp dish towel and set aside.
5. Squeeze the sausage meat from the casings into a large bowl and stir in the oyster sauce, sweet chilli sauce, rice wine, hoisin sauce and sesame oil. Mix thoroughly, using fingers to combine.
6. Press each dough ball to form a round, 12 cm in diameter. Place a large spoonful of the pork mixture in the centre of each round and bring the edges up to the centre, press together to seal and form a bun shape.
7. Arrange the buns on several layers of a large (bamboo) steamer, cover and steam over a wok of simmering water for 20-25 minutes or until they are puffed up and the pork is cooked through.
Serve immediately.
Variation: you can replace the sausage meat with cooked, peeled prawns. Place the same quantity of prawns in a food blender and process with the other ingredients until you have a rough paste.

Premii

Am primit aceste premii de la Julia si le dau mai departe catre:
Squash, Vicky, Jacktel, Ala, Mamichan, Kitchenette Aromas, Curajoasa Miha, Amalia, Maya, Niko, Graţiela.
Si, fireste,
cui le mai doreste!

Balinese Vegetable Soup

This lovely recipe comes from "The Wok Bible - The Complete Book Of Stir-Fry Cooking", by Sunil Vijayakar, Becky Johnson and Jenni Fleetwood.

The Balinese base this popular soup on beans, but any seasonal vegetables can be added or substituted. The recipe also includes shrimp paste, which is known locally as terasi.

INGREDIENTS:
225g green beans
1,5l lightly salted water
1 garlic clove, roughly chopped
2 macadamia nuts or 4 almonds, finely chopped
1cm cube shrimp paste
2-3 tsp coriander seeds, dry-fried
2 tbsp vegetable oil
1 onion, finely sliced
400ml coconut milk
2 bay leaves
225g beansprouts
8 thin lemon wedges
2 tbsp lemon juice
salt and ground black pepper
1. Bring the lightly salted water to the boil, add the beans to the pan and cook for 3-4 minutes. Drain, reserving the cooking water. Set the beans aside.
2. Dry-fry the coriander seeds for about 2 minutes until the aroma is released.
Finely grind the chopped garlic, macadamia nuts or almonds, shrimp paste and the coriander seeds to a paste using a pestle and mortar or in a food processor.
3. Heat a wok, add the oil and when it's hot, fry the onion until transparent. Remove with a slotted spoon. Add the nut paste to the wok and fry it for 2 minutes without allowing it to brown.
4. Pour in the reserved vegetable water. Spoon off 3-4 tbsp of the cream from the top of the coconut milk and set it aside. Add the remaining coconut milk to the wok, bring to the boil and add the bay leaves. Cook, uncovered, for 15-20 minutes.
5. Just before serving, reserve a few beans, fried onions and beansprouts for garnish and stir the rest into the soup.
Add the lemon wedges, reserved coconut milk, lemon juice and seasoning; warm through, stirring well.
6. Put into individual soup bowls and serve, garnished with the reserved beans, onion and beansprouts.
It is delicious, very refreshing and... anyone can cook!