Month: October 2018

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Creamy Baba Ganouj or Baba Ganoush

This is a dip originated in Levant cuisine. It is made mostly of baked eggplants, Tahini, garlic, lemon , olive oil and various seasonings. Baba Ghanouj isย  eaten in middle Eastern countries . It is also found in India and many other countries. The recipe vary from one country to another. It is creamy and yummy, so get your Pita bread or chips ready and dip in!ย 

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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4
Author LDS's Mom

Ingredients

  • 2 medium eggplants
  • 3 tbsp lemon juice
  • 3 tbsp Tahini
  • 2 cloves garlic, minced
  • 2 tbsp extra virgin olive oil plus extra for serving
  • ยฝ tsp salt or to taste
  • ยฝ tsp cumin
  • Finely chopped parsley for serving(optional)

Instructions

  1. Bake the egg plants in a 400ยฐF preheated oven for about 45 minutes to 1 hour. Let cool for a little bit until you can handle it.

  2. Open the eggplant with a spoon, and spoon out the inside into a bowl.
  3. Take out some of the seeds and discard them(optional).
  4. Use a folk to mash the eggplants until it's creamy with some texture.
  5.  Add salt, cumin, lemon juice, garlic and Tahini. Mix all the ingredients and cover the bowl with plastic wrap and let chill in the fridge for at least 30 minutes.
  6. Place the Baba Ganouj in a serving dish.
  7. Make a circular indentation with the back of a spoon and drizzle with olive oil.
  8.  Sprinkle Parsley on top.
  9.  Enjoy.
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๐Ÿ‡น๐Ÿ‡ท Turkish Meatballs or Turkish Kรถfte

Kรถfte is commonly referred to as meatballs, but they come in various shapes. Kรถfte is basically made of ground meat, onions, garlic, parsley, bread crumbs, eggs and spices. They have a great aroma and are tender. These scrumptious meatballs are a time saving for your busy weeks and a must have in your freezer!

Turkish Kofte is often served as a main dish, with rice for example or it can be served on a meze platter, usually with a yogurt sauce but you can serve it the way you want it!
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๐Ÿ‡น๐Ÿ‡ท Turkish Meatballs or Turkish Kรถfte

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 20
Author LDS’s Mom

Ingredients

  • 1 lb ground beef
  • 1 small grated onion
  • 2 cloves garlic, minced
  • 1/2 tbsp bread crumbs
  • 1/4 cup water
  • 1 tsp Salt
  • ยฝ tsp black pepper
  • 1/4 tsp Cumin
  • ยฝ cup finely chopped parsley
  • ยฝ tbsp Paprika
  • 1 cup or less of light olive oil or vegetable oil for frying

Instructions

  1. ย In a large bowl, put the ground meat (beef or a mixture of beef and lamb), onion, garlic, parsley, paprika, bread crumbs, salt, pepper, cumin, and water.

  2. Mix all the ingredients with a spoon or your hand.

  3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.

  4. Take a small amount of the meat mixture and form a ball that you slightly flatten (you can make oval shapes if you like).
  5. Continue shaping the meat mixture into meatballs, that you will slightly flatten, so that the center will be cooked completely

  6. Put oil in a non stick pan (just enough to coat the bottom of the pan) over medium heat. Once the oil is hot, reduce the heat to medium low.

  7. Place the Turkish meatballs in the pan, single layered and fry them in both sides.
  8. Drain on a paper towel.
  9. Serve.

Recipe Notes

  • Cook one meatball on the pan before shaping all the meat mixture and check the seasoning. Adjust the seasoning if needed!
  • You can add 1 egg to the meat mixture and reduce the amount of water.
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