Wanna-be Adana Kebab

Found this recipe for adana kebab, think I'll have to try this when we get home.  It's not "true" adana kebab, but I think I might actually like this version better.


1 lb ground lamb
1 lb ground veal
4 teaspoons olive oil, for brushing on pita's
4 teaspoons salted butter, small cubes
1 red bell pepper, minced
1 medium yellow onion, minced
3 garlic cloves, minced
1 cup yogurt
2 medium red onions, sliced very thin
1 teaspoon sumac
1 teaspoon lemon juice
8 pieces pita bread or 8 pieces naan bread
2 teaspoons red pepper flakes
2 teaspoons ground coriander
2 teaspoons cumin
2 teaspoons black pepper
2 teaspoons kosher salt
2 teaspoons sumac, can be found in any middle eastern store.or you can omit this step

Directions:

1. In a large mixing bowl add lamb and veal.
2. Then add minced bell peppers and onions.
3. Add all spices and mix well.
4. Cover and put in fridge overnight.
5. Mix red onion,sumac,lemon juice in small bowl cover and put in fridge.
6. Using your hands shape mixture into 6 inch long kebabs and about 2 inches wide.
7. Place on a hot grill and cook for 3-4 minutes on each side.
8. Kebabs will be done when they feel spongy.
9. When done place kebab inside of pita.
10. Top with yogurt sauce and sliced red onion mixture.
11. This can also be served with a side of Turkish Pilaf.

Recipe found at: http://www.food.com/recipe/adana-kebab-284886?oc=linkback

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No-Bake Chocolate Chip Cookie Dough Bites

I found this today while looking for a popcorn ball recipe.  I am a huge fan of chocolate chip cookies and buckeyes, and this looks like a cross between the two, so it's defninitely going in my "to try" list.  :-)

The recipe and pics come from:
http://www.shakentogetherlife.com/

First, in a large bowl, cream together:

• 1 cup butter (2 sticks), softened
• 3/4 cup brown sugar
• 3/4 granulated sugar

Now, add:

• 1 teaspoon vanilla extract
• 1/3 cup milk (I used skim)

In a separate bowl, stir together: 

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon baking soda

Add the dry mixture in several batches to the wet mixture and mix well. 

Finally, use a wooden spoon or spatula to stir in:

• 1 cup mini chocolate chips

Chill the dough for an hour.  Roll the chilled dough into 1 inch balls and place them in the freezer for 30 minutes.  Melt chocolate melts or almond bark in the microwave or a double boiler.  Dip each ball in the melted chocolate, gently tap off excess and place on wax paper.  Sprinkle with a few mini chocolate chips if desired.  This recipe made around 50 bites!

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Simit

Photo & Recipe from AZCookbook.com

Simit is a very popular street food here in Istanbul.  It's like the concept of a bagel only using a more bread-like dough, and the result is chewy deliciousness.

I found a recipe for it online today, and I will definitely be trying this when we get back home.  Maybe as a treat for my coworkers I'll make these and bring in some Turkish tea?  ;-)

Anyway...here's the recipe.  Both that and all the pics are from AZCookbook.com.  I borrowed many of the images since they do a great job of showing the step-by-step process. 

Turkish Sesame Rings (Simit)

Adapted from “Classical Turkish Cooking”, by Ayla Algar

Makes 8 large simits

Note: The original recipe calls for baking the simit on heated tiles but I adjusted it to use regular baking sheets as I don’t own tiles.

For the Dough: 
3  + 1/2 teaspoons active dry yeasts
Pinch of sugar
1/4 cup warm water
about 4 cups unbleached all-purpose flour
1 + 1/2 teaspoons salt
About 1 cup lukewarm water

1/2 cup molasses (in Turkey: pekmez)
1/2 cup water

For the Topping:
2 cups sesame seeds

Dissolve the yeast and sugar in 1/4 cup warm water and let stand 10 minutes in a warm place until frothy. Place the flour on the work surface, make a well in the center, and put in the yeast mixture, salt, and 1 cup lukewarm water. Gradually work in the flour to make a stiff dough (you may not need all of the flour). If you have a heavy-duty mixture, it is best to knead 10 minutes with the dough hook. By hand, knead at least 15 minutes, until the dough is smooth and springy. Put the dough in a buttered bowl, cover with plastic wrap, and let rise 2 hours.

Knead the dough a few times on a lightly floured work surface, roll into a log, and divide into 8 equal pieces. Roll each piece into a tight ball and let rest under a slightly damp towel about 30 minutes.

Photo & Recipe from AZCookbook.com

Roll each ball into a 14-inch long rope. Hold down one end of the rope with one hand while twisting it with the other. Then form this twisted rope into a long ring, pressing and rolling the overlapping ends together on the work surface with one hand to seal. Place on a greased baking sheet or a work surface (I use marble countertop) and let rest 1 hour.

Photo & Recipe from AZCookbook.com

Dust 4 baking sheets with some cornmeal. Set aside.

Dissolve the molasses in water in a bowl. Put the sesame seeds in a plate and set it next to molasses water. Dip each simit in molasses water first, then in the sesame seeds, making sure the simit is completely and thickly coated with the seeds on all sides.

Place 2 rings on each baking sheet. Take each ring and rotate it gently through your hands, enlarging it into a 7-inch circle. Or, if it is easier for you, let the simit sit on the baking sheet and simply stretch it in all directions. Let the simits rest for 30 minutes or until well puffed.

Preheat the oven to 390F.

Bake 2 baking sheets at at time, about 15 to 20 minutes, until rich brown in color. Simit is best eaten fresh out of the oven. They will be good all day. You can also reheat them wrapped in foil to freshen them. Afiyet Olsun! (Bon appetit - in Turkish)

Photo & Recipe from AZCookbook.com

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Want to Try This: Blueberry Overnight French Toast

I found this recipe on http://www.busykidshappymom.org/ while browsing another topic today.  It loos delicious and super easy, I definitely want to try this when I get back!

12 slices day old French bread (1 inch thick)
5 eggs
2 1/2 cups milk
1 cup packed brown sugar, (divided into 3/4 cup and 1/4 cup portions)
1 teaspoon vanilla extract
4 tablespoons melted butter
2 cups fresh or frozen blueberries

optional:  1 cup chopped pecans

Arrange bread in a greased 13x9 inch baking dish.  In a bowl, combine the eggs, milk, 3/4 cup brown sugar, vanilla; pour over bread.  Cover and refrigerate for 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking.  Combine butter and remaining 1/4 cup sugar; drizzle over the top.  Bake, uncovered, at 400 for 25 minutes.  Sprinkle with blueberries.  Bake 10 minutes longer or until knife inserted near the center comes out clean.  Serves:  6-8

Cool 5 minutes before serving.

Serve with syrup on the side (optional)

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Maya Kumpir

I'm not sure if you'd call this a side or main dish, but here in Ortaköy, they make meals of potatoes.  Not just any potatoes though, these things are HUGE, like bigger than both of my fists put together.  Between the two of us, Nate and I couldn't finish one.  They have oodles of toppings, some of which probably have no business being on a potato, but they were pretty tasty.  I think I'll have to try breaking out of the old fashioned butter-salt-pepper-and-sour-cream routine and loading up one some time for dinner.

To make it, they take a baked potato, cut it open, and use a fork/knife to scrape the insides of the potato.  They leave the potato at the bottom, add butter, salt, and grated kasar cheese, and mix it together thoroughly until the butter and cheese have melted.  Then, you pile on toppings galore!

You can read more about them here: http://istanbuleats.com/2009/12/istanbuls-top-5-street-foods-4-maya-kumpir/

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Peanut Butter Pretzel Bites - Yum

Image from: http://twotinykitchens.com

Another find by Thomas Hall, these look too tasty not to try.  I may have to try my had at these this week.  They look like buckeyes plus pretzels.  YUM!

Recipe:

Two Tiny Kitchens: Peanut Butter Pretzel Bites

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More Bacon for Your Bite

Image compliments of LifeHacker

Thomas shared this, and I thought it was too good not to re-post on a food blog.  I may have to try this.

LifeHacker: 
Get Bacon in Every Bite of Your BLT with the Basket Weaving Technique

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