Turkish Cuisine Class - Session #1

image1The Raindrop NW Branch held its 1st. Turkish Cuisine Class session on Saturday with four dish meals complete with recipes.

Click on "Read More" to see these recipes.

Guests took notes as they watched our talented chef work and asked questions throughout the process to be able recreate the dishes at home. Meanwhile, they sipped their Turkish tea and enjoyed the famous Turkish pastry "Simit".

Guests also enjoyed learning some useful techniques and tips to make simple meals that are packed with flavor and nutrition.

At last, everyone enjoyed generous tasting of every dish prepared in class. Who needs takeout when you can enjoy all this?


RECIPES of Session #1

IZMIR KOFTE (IZMIR KOFTE)

IzmirKofte1 lb ground beef
1 small onion (grated)
½ c bread crumbs
1 egg
Salt and pepper to taste
4-5 potatoes
2 tbsp olive oil
2 tbsp butter
¼ c tomato paste
2 c water
Salt to taste

Preheat oven to 350°F. Mix ground beef with grated onion, bread crumbs, egg, salt and pepper. Form into logs about ½” in diameter and 3” in length. Line a 9”x13” baking dish with parchment paper and bake for 20 minutes. Transfer meatballs to a plate. Increase oven temperature to 400°F. Peel and slice the potatoes into ½ inch thick. and mix with 2 tbsp olive oil. Remove parchment paper from the baking dish used for the meatballs, put potatoes ın it, and bake for 25 minutes. In a large pan, melt the butter and mix with tomato paste and cook for 5 minutes over medium heat. Add water and salt and bring to a boil. Place the potatoes with the kofte into the tomato sauceand cook for 5 more minutes.

GREEN LENTIL SALAD (YESIL MERCIMEK SALATASI)

YesilMercimekSalata

2 c green lentils
Juice of 2-3 lemons (divided use)
Salt to taste1 yellow bell pepper (chopped)
1 green bell pepper (chopped)
1 red bell pepper (chopped)
4 green onions (chopped)
½ c dill pickles (finely chopped)
½ c fresh dill (chopped
1 tbsp extra-virgin Olive oil
½ c parsley (chopped)
½ c walnuts (finely chopped)

Rinse and drain the lentils. Put in a pot, cover with water by 3 inches, and bring to a boil. Turn down to a simmer and cook until tender (adding more water if necessary), about 30 minutes, and drain. Mix drained lentils with the juice of 2 lemons, salt, all the vegetables, and cucumbers and pickles.. Let them sit for 5 minutes. Taste and add more salt and lemon juice if needed. Add the extra-virgin olive oil, parsley, dill, and walnuts. Stir to combine