Ottoman Cuisine
The Ottoman Empire lasted more around 600 years, conquering
many lands in Europe and Middle East. This gave introduction of many cuisines.
We discuss some of them here in Tasty Khabarz.:
Piliç Topkapı is
a Turkish dish made with chicken that's marinated in a flavorful mixture of
yogurt and spices, then baked in the oven until tender and juicy. It's a
delicious and easy-to-make dish that's perfect for a weeknight dinner or a
special occasion. Here's a recipe for Piliç Topkapı:
Pilic Topkapi Recipe
Ingredients:
4 boneless, skinless chicken breasts
1 cup plain yogurt
2 cloves garlic, minced
1 tbsp paprika
1 tsp cumin
1 tsp salt
1/2 tsp black pepper
1/4 cup olive oil
1/4 cup chopped fresh parsley
Lemon wedges, for serving
Directions:
In a large bowl, whisk together the yogurt, garlic, paprika,
cumin, salt, black pepper, olive oil, and parsley.
Add the chicken breasts to the bowl and mix well, making
sure the chicken is coated evenly with the marinade. Cover and refrigerate for
at least 30 minutes, or up to overnight.
Preheat the oven to 375°F (190°C).
Remove the chicken from the marinade and place it in a
baking dish. Pour the marinade over the chicken.
Bake the chicken in the preheated oven for about 30-35
minutes, or until cooked through and the juices run clear.
Serve hot, garnished with lemon wedges.
Enjoy this delicious and flavorful Turkish dish, and savor
the tastes of the Mediterranean! Piliç Topkapı pairs well with a variety of
side dishes, such as rice, roasted vegetables, or a fresh salad.
Hünkar Beğendi is
a classic Ottoman Empire dish that has become a staple in Turkish cuisine. The
name "Hünkar Beğendi" literally translates to "the Sultan liked
it," which is a testament to its rich and luxurious flavors.
The dish is made with tender chunks of braised lamb or beef
that are served on a bed of creamy eggplant puree. The eggplant puree, also
known as "beğendi," is flavored with butter, milk, and a generous
amount of grated cheese, making it a decadent accompaniment to the savory meat.
Here's a recipe for
Hünkar Beğendi:
Ingredients:
For the lamb/beef:
1 pound lamb or beef stew meat, cut into bite-sized pieces
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
2 tbsp tomato paste
1 cup beef or lamb stock
Salt and pepper to taste
For the eggplant puree:
2 large eggplants
1/4 cup butter
1/2 cup milk
1 cup grated cheese (such as kashar or mozzarella)
Salt and pepper to taste
Directions:
Preheat the oven to 400°F (200°C).
Cut the eggplants in half lengthwise and place them cut-side
down on a baking sheet. Roast in the preheated oven for about 40-45 minutes, or
until the flesh is very soft.
Remove the eggplants from the oven and let them cool. Scoop
out the flesh and transfer it to a large bowl.
In a large skillet, heat the olive oil over medium-high
heat. Add the onion and garlic and cook until softened and fragrant.
Add the lamb or beef to the skillet and cook until browned
on all sides.
Stir in the tomato paste and beef or lamb stock. Bring the
mixture to a simmer and cook for about 1 hour, or until the meat is very tender
and the sauce has thickened.
While the meat is cooking, prepare the eggplant puree. In a
saucepan, melt the butter over medium heat. Add the eggplant flesh, milk, and
grated cheese. Cook until the cheese has melted and the mixture is smooth and
creamy. Season with salt and pepper to taste.
To serve, spoon the eggplant puree onto a platter and top
with the braised meat. Garnish with fresh parsley or mint, if desired.
Hünkar Beğendi is a hearty and flavorful dish that's perfect
for a special occasion or a cozy dinner at home. Enjoy this Turkish classic and
savor the flavors of the Ottoman Empire!
Mıhlama
The dish pronounced ‘Mooh-lah-ma’ is a dish that is
described as cheese heaven. The origin of this food is the Black Sea.. The dish
happens to be made with Trabzon Cheese. The cheese is supposed to have
originated in Anatolia.
You can buy the cheese
from here or get a substitute cheese.
How to cook.
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