As a descendant of Greeks of Asia Minor (my grandad grew up and lived in Istanbul and had a cheese stand at the Grand Bazaar!), I’ve always felt some sort of connection with Turkey, Turkish people and of course Turkish FOOD – YUM!!!!
The Greek menu does have many similarities to the Turkish one, but there is this one delicious dish which we don’t have – Yogurtlu Kebab. I mean seriously, it tastes like heaven.
Yogurtlu Kebab – restaurant version
Until recently, I had to head over to my favourite Turkish restaurant in London (The Grand Bazaar on St. James Street) to get my dose of Yogurtlu Kebab. It’s a great place, very good food, great atmosphere, average service but hey you can’t have everything!
Anyway, I digress… I recently came across this super recipe – it’s tested and tried – twice in fact and it’s as delicious as the real thing you’ll find in Turkey. It has lots of ingredients and spices but execution is a piece of cake.
Yogurtlu Kebab – my version
You’ll notice that the recipe says to mix the tomato sauce and yoghurt but I quite like serving them separately and tasting the contrasting hot and cold!
Shish Kofte ingredients:
1kg lean lamb mince
1 small onion, grated
1 garlic clove, mashed with salt
4 slices of 2 day old bread, soaked and squeezed
1/2 bunch of parsley, finely chopped
1 tbsp paprika
1/2 tbsp cumin
1/2 tbsp cinnamon
1/2 tbsp ground spice
1 cup crushed tomato, in can
2 tbsp extra virgin olive oil
1 cup yogurt, plain, room temperature
1-2 garlic cloves, smashed with salt
1 tbsp butter
4 pitta breads, cut in bite size
1. Mix all the kofte ingredients together with your hands. Take fist-sized balls and skewer them. Place on grill and cook evenly on all sides.
2. Cook the tomato sauce for a few minutes, put aside. Whisk the yogurt sauce ingredients, put aside.
3. Heat pitta pieces. Then arrange on plates and place the kebabs on them. Pour tomato and yogurt sauce all over.
4. Melt the butter in a small pan. When the the butter starts bubbling, pour over the Yogurtlu Kebab.
5. Sprinkle with paprika.
Recipe taken & slightly adapted from Binnur’s Turkish Cookbook.
You might also like:
It’s been a couple of weeks since I did a “Katie is cooking” post so I’ve gone all out and really tried my best for you on this one! I’m a lot more confident with my styling now, but still no way near happy with my photography skills. I think I might just have to resign myself to the fact that I will never become a good photographer!!! Oh well, one can’t be good at everything – haha!!
This photo has been taken on my white kitchen countertop against my lovely pink splashback. I think the contrast with the melting chocolate is just gorgeous and I brought in the cherry blossoms to merge all three colours together. I think it works beautifully, no??! What do you think?
I always assumed profiteroles (cream puffs to the Americans) were French but wikipedia seems to suggest their origin is unclear and that they’ve existed in England and the US for centuries. The funny thing is that they have a section dedicated solely to the consumption of profiteroles in Greece. Isn’t that completely random?
Anyway, here is the recipe I used. In fact, it’s a combination of two recipes that I found online (I always like to mix and match recipes to create my own!) and they tasted fab. It is quite a long winded one and this is a dish that requires both patience and time so be warned!
- 150g flour
- 1 tbsp caster sugar
- 75g butter
- 200ml water
- 4 eggs, lightly beaten
- 600ml double cream and 1tbsp icing sugar for the filling
- 15g butter, 4tbsp water, 175g plain chocolate for the sauce
1. Preheat the oven to 200C. Place butter, water and sugar into a large saucepan over a low heat till it melts. Increase the heat, add in the flour, then remove and quickly beat the mixture vigorously until a smooth dough forms.
2. Leave to cool for 20 minutes then add the egg little by little, beating hard between each addition until well combined.
3. Spoon out about a teaspoon of the mixture onto a lightly greased baking tray, then bake for 25-30 minutes, until they are golden and puffed up.
4. Prick each bun with a skewer to release the steam then return to the oven for 5 minutes to dry out.
5. Prepare the filling: lightly whip the cream and icing sugar until soft peaks form, then pipe the cream into the holes of the profiteroles.
6. Finally, melt the chocolate with the water and butter over a pan of boiling water and pour over the buns.
You might also like:
Yes, as you might have guessed, I have been watching too much How I Met Your Mother lately! We bought the DVD sets last week and after watching several episodes one after the other, I’ve started to sound like Barney…
Anyway, back to the subject matter, I’m very excited about today’s post as this is a fantastic recipe, looks great, tastes great and is pretty easy to make (although a bit fiddly and time consuming).
I also think I’ve done a slightly better job on the photography this time! I made them last night but only photographed them this morning as it’s bright and sunny today and natural light is soooo much better when taking pictures. What do you think? It took me quite some time to style everything so please be kind!
All you do is mix together some coconut flakes, biscuit crumbs (I used Mcvities rich tea) and condensed milk. Seriously that’s all… It does get pretty dirty and sticky though, the trick is to form the balls and then roll them again into the coconut flakes otherwise they’ll keep on breaking apart.
You might also like:
I wasn’t feeling very creative today and as I was also super hungry (didn’t quite want to risk a failed dish), I went for a many a time tried and tested recipe – a traditional Sunday roast. I know, I know, it’s nothing fancy or unusual (nor is it Sunday for that matter), but a delicious meal nevertheless!
They say a guide to healthy eating is to have a plate full of food in a rainbow of colours. I’m not a huge fan of vegetables if I’m completely honest, but I do always try and add some green on the side. Here, I’ve used broccoli and cauliflower and I usually also add carrots to the mix (adds even more colour to the plate!), but we didn’t have any. By the way, I know it looks like the tin is loaded with a ton of olive oil, but it’s actually the mustard that’s mixed into the water…
I guess most of you have roasts covered, but here is my recipe just in case. The SECRET is the mustard!!!
- Place potatoes, vegetable and meat in a large roasting tin.
- Sprinkle all over with salt and oregano and cover both the potatoes and meat generously with french mustard.
- Add some stock and about 1/2 cup of extra virgin olive oil, then fill with water till most of the potatoes are covered.
- Roast in the oven for 2-3 hours at 200C.
Note: you can make the same dish with lamb or beef (the lamb/mustard combination is just heavenly) but sprinkle only the potatoes with oregano and use rosemary and garlic cloves for the meat instead.
Till next Thursday then – I promise I’ll have something more exciting for you to try!
You might also like:
I’m so excited about our new “Katie is cooking…” series. I’m not a professional cook or anything, but I really enjoy testing out new recipes so am delighted to be sharing my experiences, both good and bad! And what’s more, I’ll be honing in on my photography skills at the same time which leave a lot to be desired, but I’ll get better I promise!
So to kick off the series, I thought I’d start with one of my fave recipes – stuffed pointy peppers. They’re super easy to make and so delicious – perfect for serving as a starter at dinner parties or if you simply want to whip up a quick meal. This is one of those recipes that will go down a treat with everyone.
You could really be adventurous and stuff the peppers with anything you want, pancetta, mushrooms, mince or even pineapple pieces, but I tend to stick to the basics. I also use bacon bits (instead of actual meat) so they can also be enjoyed by vegetarians.
1. Slit open the pointy peppers and remove the seeds.
2. Top with bacon bits and mozzarella or any other cheese of your liking.
3. Roast in the oven for about 15-20 minutes till the skins of the peppers have turned soft and the cheese has melted.