Cooking the Turkish Way: Including Low-Fat and Vegetarian by Kari A. Cornell, Nurcay Turkoglu

By Kari A. Cornell, Nurcay Turkoglu

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Extra resources for Cooking the Turkish Way: Including Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)

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Scrape all of the rice flour mixture into the milk in saucepan, stirring to combine. 5. Add almond paste to saucepan and stir constantly. Simmer for about 30 minutes, stirring occasionally, until mixture thickens. 6. Divide into individual dessert dishes, garnish with coconut and pistachios, and chill for at least 1 hour before serving. Preparation time: 10 minutes (plus 1 hour chilling time) Cooking time: 40 minutes Serves 4 58 Turkish Delight/ Lokum Although Turks tend to buy this traditional treat at candy shops, it can be fun to make it yourself.

Olive oil 1 onion, chopped 8 oz. ground lamb 1 handful fresh parsley, chopped 1 egg yolk, separated (the white can be thrown away)* 1 tbsp. butter, melted 1. In a small bowl, combine yeast and sugar with milk. Allow to sit for 10 minutes. 2. Pour flour into a large bowl and create a well in center. Pour yeast mixture into well, and add butter and eggs. Stir to combine, and then turn dough out onto a clean floured surface. Use your hands to knead mixture for about 10 minutes, or until a soft dough mixture.

Add remaining chicken pieces to pan. Cover, reduce heat, and simmer for 15 minutes, or until all of liquid is absorbed. 8. Remove pan from heat, cover and let sit for 10 minutes. 9. Stir and serve hot. Preparation time: 15 minutes Cooking time: 1 hour Serves 4 to 6 *After handling raw chicken or other poultry, always remember to thoroughly wash your hands, utensils, and preparation area with hot, soapy water. Also, when checking chicken for doneness, it’s a good idea to cut it open gently to make sure the meat is white (not pink) all the way through.

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