Turkish Beef Casserole Recipes

Steps:

• Heat oil in a saucepan, add onion and saute until soft.
• Remove seeds and rib of pepper, chop, add to saucepan and cook for 5 minutes.
• Add beef cubes and cook for about 5 minutes, stirring occasionally.
• Cut tomatoes into small pieces, add to suacepan and cook for about 5 minutes.
• Add stock and thyme.
• Season with salt and simmer for about half an hour.
• Serve with cooked rice.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
• Heat 1 tablespoon oil in a skillet over medium heat, and cook the chicken until juices run clear.
• Puree the roasted red peppers in a blender or food processor until smooth. In the prepared casserole dish, mix the cooked chicken, roasted red peppers, tomatoes, mushrooms, onion, and garlic. Season with salt and pepper. Drizzle with remaining 1 tablespoon olive oil, and top with mozzarella cheese.
• Bake 30 minutes in the preheated oven, until cheese is melted and bubbly.

Steps:

• Sprinkle the beef with salt and pepper to taste and allspice.
• Brown in batches in a couple of tablespoons of the olive oil at a time, with the onions and garlic.
• Place in a 5 litre Dutch oven, add tomatoes. If you're using whole tomatoes rather than diced, break them up a bit with a spoon. Sprinkle with thyme and oregano, add bay leaves. You can add more salt and pepper to taste.
• Bring to a boil, then decrease heat, cover and simmer for about 3 hours or till the beef is fork tender.
• If sauce gets too thick, you can add some water. If it gets too thin, bring to a boil and reduce, but do not add any flour.
• Note: my Dad used to do this in a pressure cooker all the time to save time, you can certainly do this but make sure you have enough liquid (I would probably add another can of tomatoes) and pressure cook for about 25 minutes.

Steps:

• Tear up bread slices into the bowl of a food processor; process into fine crumbs. Add ground lamb and egg; process until blended. Add parsley, garlic, cumin, mint, allspice, salt, and pepper; process until evenly combined.
• Roll lamb mixture into small meatballs.
• Heat olive oil in a large skillet over medium heat. Cook meatballs in batches, turning occasionally, until browned on all sides, 4 to 5 minutes per batch. Transfer to a paper towel-lined plate using a slotted spoon.

Steps:

• Place the chopped onions in a large ceramic bowl and crush with the bottom of a glass until juice is rendered and onions look translucent. Stir in 2 crushed garlic cloves, 1/2 cup olive oil, 2 tablespoons lemon juice, oregano, 1 teaspoon black pepper, turmeric, curry powder, and 1 teaspoon salt. Mix well; add the sliced beef and toss to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight.
• Combine the sour cream, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/2 teaspoon black pepper, dill, and 1 crushed clove of garlic. Mix well; cover the bowl with plastic wrap and refrigerate overnight.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Remove the meat from the marinade mixture, brushing off extra onions. Spread the slices on a baking sheet without overlapping, and salt to taste. Broil about 3 minutes per side or until browned and crispy, turning halfway through cooking.
• Divide the cooked meat between the pita breads, and drizzle with tzatziki sauce to serve.

Steps:

• In a medium saucepan, bring 3 cups water to a boil, and stir in the couscous. Remove from heat, cover, and let sit 5 minutes.
• Heat the olive oil in a skillet over medium heat, and saute the onion and green pepper about 5 minutes, until tender. Mix in the garlic, and continue to cook and stir about 2 minutes. Mix in the artichoke hearts with reserved liquid, capers with reserved liquid, and olives. Stir in the tomatoes, wine, lemon juice, and 1 cup water (or enough to attain desired thickness). Season with sumac powder, red pepper, basil, cumin, ginger, and pepper.
• Bring the mixture to a boil, and mix in the fish chunks. Reduce heat, and simmer 10 minutes, or until the fish is easily flaked with a fork. Serve over couscous.