TURKISH BEET SOUP
From habeeb.com. Boy do they ever have a lot of Lebanese recipes over there. For Zaar 6 Tour. i didnt think the egg added any thing to this recipe . it was a really red soup that tasted pretty good i used canned beets and just chopped them up .
Provided by Dienia B.
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel beets; grate; put in water with stew beef, chopped onion, and stewed tomatoes.
- Cook for 1 hour until stew meat is tender.
- Add lemon juice, sugar, salt and pepper.
- Cook for 30 minutes more.
- Beat one egg in bottom of 4 separate bowls.( i did this but had to microwave the egg and i wouldnt add again ).
- Pour soup over the egg slowly; serve at once.
CREAMY ROASTED BEET SOUP
Provided by Food Network
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a large saucepan set over moderate heat cook beets and onion in butter, stirring occasionally, for 5 minutes. Add broth, thyme, bay leaf and salt and pepper to taste and simmer soup, covered, for 15 minutes. Discard bay leaf. Transfer to a food processor or blender and puree, in batches if necessary, until smooth. Return soup to saucepan, stir in cream and vinegar and bring soup to a simmer, stirring, until heated through. Garnish each serving with cream and dill, if desired.;
TURKISH KEBABS
This is my version of Turkish kebabs which I made 'off the cuff' after searching unsuccessfully for a recipe online. The original sandwiches are made from meat that is pressed into a loaf and grilled on a rotating spit. The meat is shaved off as it gets crispy and then put into a pita sandwich. My recipe calls for thin slices of meat to be marinated and then broiled to get the same effect without a huge rotating grill. Serve in a warmed pita with goat cheese, tzatziki sauce, lettuce, tomatoes, onions, and pepperoncinis.
Provided by RACHEY638
Categories World Cuisine Recipes Middle Eastern Turkish
Time P1DT50m
Yield 6
Number Of Ingredients 18
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.
Nutrition Facts : Calories 511.8 calories, Carbohydrate 36 g, Cholesterol 33.5 mg, Fat 34.3 g, Fiber 2.4 g, Protein 15.7 g, SaturatedFat 9.4 g, Sodium 890.5 mg, Sugar 3.1 g
TURKISH BRIDE SOUP
This recipe comes with a bit of history. It is said to have been created by an astonishing Turkish beauty Ezo who was unlucky in love and marriage. The legend says that she died in 1952 from tuberculosis, only 43 years old, after having endured 2 marriages of which the first was terrible. She supposedly created this soup for her 2nd Mother In Law who was impossible to please. To this day this soup is served at Turkish weddings - to please the MIL up front, my guess :P
Provided by Deantini
Categories Turkish
Time 1h25m
Yield 10-12 cups, 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in large pan on medium heat. Add onions, turn heat to medium-low and cook, stirring, 15 minutes, until golden.
- Stir in paprika. Add lentils and bulgur. Cook, 1 minute, stirring to coat.
- Stir in 10 cups broth, tomato paste and cayenne. Turn heat to medium-high and bring to boil. Reduce heat to low and simmer 1 hour, partly covered, until bulgur is soft and creamy.
- Stir in mint. Remove from heat. Cover and let sit 10 minutes.
- Add some or all of remaining 2 cups broth to adjust to desired consistency. Add salt.
- Garnish with dollop of yogurt, lemon slice and mint leaf.
TURKISH BEAN SOUP
Provided by Florence Fabricant
Categories dinner, weekday, one pot, soups and stews, main course
Time 2h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large saucepan, heat olive oil and saute onion until it turns golden. Add soaked lima beans and stock. Bring to a boil and simmer, covered, for about two hours, or until the beans are tender.
- Remove beans to a bowl with a slotted spoon and roughly mash them so there are still some pieces of bean.
- Return the beans to the liquid in the saucepan and stir. Add salt and pepper to taste. Stir in yogurt and lemon juice and reheat, stirring, but do not allow the soup to return to a boil.
- Serve garnished with lemon slices.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 5 grams, Carbohydrate 52 grams, Fat 7 grams, Fiber 13 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 896 milligrams, Sugar 11 grams
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