Turkish Pastrami Borek
http://www.turkishcookbook.com/2009/12/turkish-pastrami-borek.php
Turkish/Moroccan Chicken – Serves 4-6
Ingredients:
Spice Mixture:
3 cloves garlic, minced
2 tablespoons extra virgin olive oil
1½ teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon coarse (kosher) salt
½ teaspoon ground turmeric
½ teaspoon paprika
¼ teaspoon ground cinnamon
Freshly ground black pepper, to taste
4 chicken legs, rinsed well, patted dry, drumsticks and thighs separated
1 Preserved Lemon
1 cup Greek olives, mixed green and black, pitted
10 dried dates, pitted and halved lengthwise
Directions:
- Combine all the ingredients for the spice mixture in a large bowl. Add the chicken pieces and coat them well with the mixture. Let the chicken stand, loosely covered, for 1 hour.
- Place a deep heavy skillet over medium heat, and add the chicken, skin side down. Cover, and cook for 20 minutes (the chicken will cook in its own juices).
- Meanwhile, discard the preserved lemon pulp, and cut the peel crosswise into ½ inch thick strips.
- Turn the chicken pieces over, and sprinkle them with the lemon peel, olives, and dates. Cover, and cook another 20 minutes, adding a small amount of water if the mixture is too dry. Serve immediately.
Green Vegetables and Pita Bread – Serves 4
Ingredients:
2 ¾ pounds fresh spinach
2 cups water or chicken stock
4 – 8 cloves garlic, minced
1 cup chopped onion
6-8 bay leaves
6-8 green cardamoms
2-4 teaspoons ground coriander
6 canned tomatoes (optional)
ta’leyah to taste (4 garlic cloves sliced into long strips, 1 cup onions sliced into long strips, 4 tablespoons olive oil, sautéed 5-6 minutes until browned and crispy)
Pita Bread may be purchased at any grocery store.
Directions:
- Wash and dry spinach, discarding stalks, and finely chop.
- In stockpot, bring water or stock to a boil; add all the ingredients except the spinach and tal’leyah.
- Reduce heat and simmer for 1 hour.
- Blanch leaves in a separate pan of boiling water for a couple minutes.
- Strain and add to the simmering stockpot.
- Mix well and serve as soon as the leaves are cooked to your liking.
Turkish/Moroccan Pilaf – Serves 4-6
Ingredients:
2 tablespoons olive oil
1/3 cup blanched whole almonds
1 small onion, chopped
1 carrot, peeled and cut into ¼ inch dice
½ teaspoon ground cinnamon
1 cup long-grain rice
3 cups chicken stock or canned chicken broth
1/3 cup dried currants
Minced zest of 1 orange
¼ teaspoon cayenne pepper
1 ½ tablespoons snipped fresh chives
Directions:
- Preheat the oven to 375 degrees F. Lightly oil a shallow 1 ½ quart ovenproof casserole.
- Heat the oil in a large skillet, and sauté the almonds over medium heat until they are browned and fragrant, 3 minutes. Stir in the onion, carrot, and cinnamon. Cook 3 minutes.
- Add the rice and cook, stirring, until translucent, 1 minute.
- Stir in the stock, currants, orange zest, and cayenne pepper. Bring to a boil; remove from the heat.
- Transfer the mixture to the prepared casserole and bake, uncovered, until the liquid has been absorbed and the rice is tender, about 45 minutes. Sprinkle with the chives, and serve.
Fried Semolina Pudding – Serves 4
Ingredients:
½ cup butter
¼ cup pine nuts
1 cup semolina
1 cup milk
½ cup whipping cream
½ cup packed brown sugar
3-4 drops vanilla extract
Directions:
- In a medium skillet, melt the butter over medium heat. Add the pine nuts and sauté for 2 minutes.
- Add the milk, cream, sugar and vanilla extract a little at a time in about 4 or 5 stages, stirring it until it thickens each time.
- Serve hot or if preferred spread on a flat baking sheet to cool. Cut into slices when cold.