TURKISH GREEN BEANS IN OLIVE OIL RECIPE - Classic Side Dish
16 Kas 2016 tarihinde yüklendi
TURKISH GREEN BEANS IN OLIVE OIL RECIPE - Classic Side Dish
Music: Yemen Turkusu- Turkish Folk Song
Arrangament and Piano: Elvan A. ULUCINAR
In this episode I'd like to share with you Green Beans with Olive Oil recipe, a classic Turkish side dish. It is extremely easy to make, with a few ingredients and amazingly delicious.
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TO COOK JERUSALEM ARTICHOKE INSTEAD OF GREEN BEANS:
Remove tomato, add 1 chopped carrot with onions then 1/4 cup rice with the veggies, add 1 1/2 cups water then cook for 20-25 minutes.
INGREDIENTS
1/2 kg. (1 pound) green beans (rinsed and trimmed)
1 large onion (cut into cubes)
1 medium tomato (peeled, cut into cubes)
2 cloves of garlic (optional)
1 tsp granulated sugar
1/4 cup olive oil (good quality-extra virgin)
1 cup hot water
Salt & black pepper
DIRECTIONS
The green beans should be brightly colored, crips, snap easily when bent and juicy.
Heat the olive oil in a pan over medium heat and add the onions.
Add a pinch of salt and pepper, saute for 5-6 minutes while stirring, until tender.
Add garlic if desired and saute for 1 more minute.
Add the green beans and a pinch of salt then saute for 5-6 minutes, stirring occasionally.
In the meantime add 1 tsp sugar and 1/2 tsp salt into the hot water, mix then set aside.
Add the tomatoes to the pan and a pinch of salt then saute for 2-3 minutes while stirring.
Add hot water, cover and cook for 1 hour, preferably using the stove's smallest burner, over the lowest flame.
When nearly cooked, check for seasoning and add salt if needed.
Taste a bean to see if it is tender enough for you.
Cook for another 10-15 minutes, if desired.
Let cool to room temp, covered slightly ajar.
Transfer into a serving dish then refrigerate for at least 4 hours or overnight and serve cold.
READY :) Thank You For Watching!
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Turkish Fried Feta Rolls or 'Cigarette' Pastries / Sigara Böreği
In Turkish cuisine, ‘meze’ is a group of foods served as a series of appetizers or starters before the main course arrives. If you’re dining out, ‘meze’ dishes are often so plentiful and delicious, they end up overshadowing the rest of the meal.That is one of them.
Ingredients
3 Yufkas (phyllo dough),
300 g feta cheese,
1 cup of fine chopped parsley,
1 egg,
3-4 tbsp yogurt,
3-4 tbsp olive oil,
And oil for frying
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Arabic Slow Cooked Stew Recipe - Black Lemon & Cumin
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love this Arabic Slow Cooked #howtocook #arabrecipes #middleeasternfood Recipe - Black Lemon & Cumin
As part of the HOW TO COOK GREAT NETWORK -
Also take a look at our channel for other great cooking genres.
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and many more - see you again soon.
This #howtocook #arabrecipes #middleeasternfood dish is a mix of both Arabic and Mediterranean cuisine. Cumin and Aubergine or Eggplant are widely used in both foods. Lets just call this a Eastern Mediterranean dish.
Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, #howtocook #arabrecipes #middleeasternfood and Balkan cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Western Europe. The Ottomans fused various culinary traditions of their realm with influences from #howtocook #arabrecipes #middleeasternfood cuisines, along with traditional Turkic elements from Central Asia (such as yogurt), creating a vast array of specialities—many with strong regional associations.
Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Aegean region inherits many elements of Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, and a wider use of seafoods. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (hamsi), has been influenced by Balkan and Slavic cuisine, and includes maize dishes. The cuisine of the southeast—Urfa, Gaziantep and Adana—is famous for its kebabs, mezes and dough-based desserts such as baklava, kadayıf and künefe (kanafeh).
Especially in the western parts of Turkey, where olive trees grow abundantly, olive oil is the major type of oil used for cooking. The cuisines of the Aegean, Marmara and Mediterranean regions are rich in vegetables, herbs, and fish. Central Anatolia has many famous specialties, such as keşkek (kashkak), mantı (especially from Kayseri) and gözleme.
Lebanese cuisine includes an abundance of starches, whole grain, fruits, vegetables, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat. When red meat is eaten it is usually #howtocook #arabrecipes #middleeasternfood on the coast, and goat meat in the mountain regions. It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice.; olive oil, herbs, garlic and lemon are typical flavours found in the Lebanese diet.
Most often foods are either grilled, baked or sautéed in olive oil; butter or cream is rarely used other than in a few desserts. Vegetables are often eaten raw or pickled as well as cooked. Herbs and spices are used and the freshness of ingredients is important. Like most Mediterranean countries, much of what the Lebanese eat is dictated by the seasons. The Lebanese flat bread is a staple to every Lebanese meal and can be used to replace the usage of the fork.
Arak, an anise-flavored liqueur, is the Lebanese national alcoholic drink and is usually served with the traditional convivial Lebanese meals. Another drink is Lebanese wine.
Avgolemono,Fakes,Fasolada,Magiritsa,Patsas,Psarosoupa,Revithia,Trahana,Anginares A La Polita,Arakas Me Anginares,Bamies,Briám,Domatokeftedhes,Fasolakia freska,Gigandes plaki,Horta,Lachanorizo,Lachanodolmades,Spanakorizo,Yemista,Ameletita,Bekri Meze,Giouvetsi,Païdakia,Htapothi sti Skhara,Gyros,Kefalonian Kreatopita,Kleftiko,Kokoretsi,Kotopoulo pilafi,Keftedes,Moussaka,Pastitsio,Lasagnaopolis,Soutzoukakia Smyrneika,Souvlaki,Spetsofai,Stifado,Bougatsa,Diples,Galaktoboureko,Halvadopites,Karidopita,Koulourakia,Kourabiedes,Loukoumades,Melomakarona,Moustalevria,Moustokouloura,Rizogalo,Milopita me Pandespani,Soutzoukos,Tsoureki,Vasilopita,Taramosalata,Tyrokafteri,Tzatsiki,Feta,Graviera,Kasseri,Kefalotyri,Kefalograviera,Myzithra,Manouri,Metsovone,Metaxa,Ouzo,Retsina
Greek Ground Beef Stuffed Eggplant Recipe - Aubergine
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Greek Ground Beef Stuffed Eggplant Recipe - Aubergine
As part of the HOW TO COOK GREAT NETWORK -
Also take a look at our channel for other great cooking genres.
And look at the websites for in detail recipes, gallery and cooking tips.
and many more - see you again soon.
Avgolemono,Fakes,Fasolada,Magiritsa,Patsas,Psarosoupa,Revithia,Trahana,Anginares A La Polita,Arakas Me Anginares,Bamies,Briám,Domatokeftedhes,Fasolakia freska,Gigandes plaki,Horta,Lachanorizo,Lachanodolmades,Spanakorizo,Yemista,Ameletita,Bekri Meze,Giouvetsi,Païdakia,Htapothi sti Skhara,Gyros,Kefalonian Kreatopita,Kleftiko,Kokoretsi,Kotopoulo pilafi,Keftedes,Moussaka,Pastitsio,Lasagnaopolis,Soutzoukakia Smyrneika,Souvlaki,Spetsofai,Stifado,Bougatsa,Diples,Galaktoboureko,Halvadopites,Karidopita,Koulourakia,Kourabiedes,Loukoumades,Melomakarona,Moustalevria,Moustokouloura,Rizogalo,Milopita me Pandespani,Soutzoukos,Tsoureki,Vasilopita,Taramosalata,Tyrokafteri,Tzatsiki,Feta,Graviera,Kasseri,Kefalotyri,Kefalograviera,Myzithra,Manouri,Metsovone,Metaxa,Ouzo,Retsina
Street Food - Hatay (turkish recipes)
Street food: we tell you everything about street food specialties. Food trucks, Asian stalls, salad bars, hot dogs, kebabs ...: zoom in on the specialties of street food not to be missed!
- indian street food
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- eating street food
- world street food
- street food stall
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- turkish street food
Roasted Whole Chicken (Tongdak gui: 통닭구이)
Today I’m going to show you how I make Korean roasted chicken, called tongdak-gui (통닭구이).
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Middle Eastern Lamb Stew - How to make Lamb Stew - Arabic Lamb - Salona - Meat Stew - Arab Food
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If you would to further support and help us continue making our recipes for you, you can by buying us a coffee.
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► Our Website Home:
► SUBSCRIBE for lots new videos every week:
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As part of the HOW TO COOK GREAT NETWORK -
Also take a look at our channel for other great cooking genres.
And look at the websites for in detail recipes, gallery and cooking tips.
and many more - see you again soon.
This lamb dish is a mix of both Arabic and Mediterranean cuisine. Cumin and Tomatoes are widely used in both foods. Lets just call this a Eastern Mediterranean dish.
Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Western Europe. The Ottomans fused various culinary traditions of their realm with influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia (such as yogurt), creating a vast array of specialities—many with strong regional associations.
Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Aegean region inherits many elements of Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, and a wider use of seafoods. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (hamsi), has been influenced by Balkan and Slavic cuisine, and includes maize dishes. The cuisine of the southeast—Urfa, Gaziantep and Adana—is famous for its kebabs, mezes and dough-based desserts such as baklava, kadayıf and künefe (kanafeh).
Lebanese cuisine includes an abundance of starches, whole grain, fruits, vegetables, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat. When red meat is eaten it is usually lamb on the coast, and goat meat in the mountain regions. It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice.; olive oil, herbs, garlic and lemon are typical flavours found in the Lebanese diet.
Most often foods are either grilled, baked or sautéed in olive oil; butter or cream is rarely used other than in a few desserts. Vegetables are often eaten raw or pickled as well as cooked. Herbs and spices are used and the freshness of ingredients is important. Like most Mediterranean countries, much of what the Lebanese eat is dictated by the seasons.
Avgolemono,Fakes,Fasolada,Magiritsa,Patsas,Psarosoupa,Revithia,Trahana,Anginares A La Polita,Arakas Me Anginares,Bamies,Briám,Domatokeftedhes,Fasolakia freska,Gigandes plaki,Horta,Lachanorizo,Lachanodolmades,Spanakorizo,Yemista,Ameletita,Bekri Meze,Giouvetsi,Païdakia,Htapothi sti Skhara,Gyros,Kefalonian Kreatopita,Kleftiko,Kokoretsi,Kotopoulo pilafi,Keftedes,Moussaka,Pastitsio,Lasagnaopolis,Soutzoukakia Smyrneika,Souvlaki,Spetsofai,Stifado,Bougatsa,Diples,Galaktoboureko,Halvadopites,Karidopita,Koulourakia,Kourabiedes,Loukoumades,Melomakarona,Moustalevria,Moustokouloura,Rizogalo,Milopita me Pandespani,Soutzoukos,Tsoureki,Vasilopita,Taramosalata,Tyrokafteri,Tzatsiki,Feta,Graviera,Kasseri,Kefalotyri,Kefalograviera,Myzithra,Manouri,Metsovone,Metaxa,Ouzo,Retsina
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Main Lens - Sony FE 24-70mm f/2.8 GM Lens:
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Greek Zucchini & Feta Cheese - Oven Bake Courgettes Dill Olives
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Thank you all so much for watching our recipe videos and supporting our channel.
If you would to further support and help us continue making our recipes for you, you can by buying us a coffee.
We do not endorse any products on our channel and are 100% self funded. A coffee goes a long way in helping us stay product placement free. Cappuccino, Latte, Espresso or a Flat White it is up to you. Many Many Thanks for all your ongoing support.
As part of the HOW TO COOK GREAT NETWORK -
Also take a look at our channel for other great cooking genres.
And look at the websites for in detail recipes, gallery and cooking tips.
and many more - see you again soon.
This lamb dish is a mix of both Arabic and Mediterranean cuisine. Cumin and Tomatoes are widely used in both foods. Lets just call this a Eastern Mediterranean dish.
Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Western Europe. The Ottomans fused various culinary traditions of their realm with influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia (such as yogurt), creating a vast array of specialities—many with strong regional associations.
Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Aegean region inherits many elements of Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, and a wider use of seafoods. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (hamsi), has been influenced by Balkan and Slavic cuisine, and includes maize dishes. The cuisine of the southeast—Urfa, Gaziantep and Adana—is famous for its kebabs, mezes and dough-based desserts such as baklava, kadayıf and künefe (kanafeh).
Lebanese cuisine includes an abundance of starches, whole grain, fruits, vegetables, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat. When red meat is eaten it is usually lamb on the coast, and goat meat in the mountain regions. It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice.; olive oil, herbs, garlic and lemon are typical flavours found in the Lebanese diet.
Most often foods are either grilled, baked or sautéed in olive oil; butter or cream is rarely used other than in a few desserts. Vegetables are often eaten raw or pickled as well as cooked. Herbs and spices are used and the freshness of ingredients is important. Like most Mediterranean countries, much of what the Lebanese eat is dictated by the seasons.
Avgolemono,Fakes,Fasolada,Magiritsa,Patsas,Psarosoupa,Revithia,Trahana,Anginares A La Polita,Arakas Me Anginares,Bamies,Briám,Domatokeftedhes,Fasolakia freska,Gigandes plaki,Horta,Lachanorizo,Lachanodolmades,Spanakorizo,Yemista,Ameletita,Bekri Meze,Giouvetsi,Païdakia,Htapothi sti Skhara,Gyros,Kefalonian Kreatopita,Kleftiko,Kokoretsi,Kotopoulo pilafi,Keftedes,Moussaka,Pastitsio,Lasagnaopolis,Soutzoukakia Smyrneika,Souvlaki,Spetsofai,Stifado,Bougatsa,Diples,Galaktoboureko,Halvadopites,Karidopita,Koulourakia,Kourabiedes,Loukoumades,Melomakarona,Moustalevria,Moustokouloura,Rizogalo,Milopita me Pandespani,Soutzoukos,Tsoureki,Vasilopita,Taramosalata,Tyrokafteri,Tzatsiki,Feta,Graviera,Kasseri,Kefalotyri,Kefalograviera,Myzithra,Manouri,Metsovone,Metaxa,Ouzo,Retsina
Greek Zucchini & Tomato Recipe - Casserole Stew Courgette Vegan
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Thank you all so much for watching our recipe videos and supporting our channel.
If you would to further support and help us continue making our recipes for you, you can by buying us a coffee.
We do not endorse any products on our channel and are 100% self funded. A coffee goes a long way in helping us stay product placement free. Cappuccino, Latte, Espresso or a Flat White it is up to you. Many Many Thanks for all your ongoing support.
As part of the HOW TO COOK GREAT NETWORK -
Also take a look at our channel for other great cooking genres.
And look at the websites for in detail recipes, gallery and cooking tips.
and many more - see you again soon.
This lamb dish is a mix of both Arabic and Mediterranean cuisine. Cumin and Tomatoes are widely used in both foods. Lets just call this a Eastern Mediterranean dish.
Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Western Europe. The Ottomans fused various culinary traditions of their realm with influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia (such as yogurt), creating a vast array of specialities—many with strong regional associations.
Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Aegean region inherits many elements of Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, and a wider use of seafoods. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (hamsi), has been influenced by Balkan and Slavic cuisine, and includes maize dishes. The cuisine of the southeast—Urfa, Gaziantep and Adana—is famous for its kebabs, mezes and dough-based desserts such as baklava, kadayıf and künefe (kanafeh).
Lebanese cuisine includes an abundance of starches, whole grain, fruits, vegetables, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat. When red meat is eaten it is usually lamb on the coast, and goat meat in the mountain regions. It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice.; olive oil, herbs, garlic and lemon are typical flavours found in the Lebanese diet.
Most often foods are either grilled, baked or sautéed in olive oil; butter or cream is rarely used other than in a few desserts. Vegetables are often eaten raw or pickled as well as cooked. Herbs and spices are used and the freshness of ingredients is important. Like most Mediterranean countries, much of what the Lebanese eat is dictated by the seasons.
Avgolemono,Fakes,Fasolada,Magiritsa,Patsas,Psarosoupa,Revithia,Trahana,Anginares A La Polita,Arakas Me Anginares,Bamies,Briám,Domatokeftedhes,Fasolakia freska,Gigandes plaki,Horta,Lachanorizo,Lachanodolmades,Spanakorizo,Yemista,Ameletita,Bekri Meze,Giouvetsi,Païdakia,Htapothi sti Skhara,Gyros,Kefalonian Kreatopita,Kleftiko,Kokoretsi,Kotopoulo pilafi,Keftedes,Moussaka,Pastitsio,Lasagnaopolis,Soutzoukakia Smyrneika,Souvlaki,Spetsofai,Stifado,Bougatsa,Diples,Galaktoboureko,Halvadopites,Karidopita,Koulourakia,Kourabiedes,Loukoumades,Melomakarona,Moustalevria,Moustokouloura,Rizogalo,Milopita me Pandespani,Soutzoukos,Tsoureki,Vasilopita,Taramosalata,Tyrokafteri,Tzatsiki,Feta,Graviera,Kasseri,Kefalotyri,Kefalograviera,Myzithra,Manouri,Metsovone,Metaxa,Ouzo,Retsina
Arabic Fried Fish - Fish Fry - Middle Eastern Food - Fried Sheri Fish - Sheri Fish - Sherry Fish
Buy us a cup of coffee.
Thank you all so much for watching our recipe videos and supporting our channel.
If you would to further support and help us continue making our recipes for you, you can by buying us a coffee.
We do not endorse any products on our channel and are 100% self funded. A coffee goes a long way in helping us stay product placement free. Cappuccino, Latte, Espresso or a Flat White it is up to you. Many Many Thanks for all your ongoing support.
Buy us a cup of coffee.
Thank you all so much for watching our recipe videos and supporting our channel.
If you would to further support and help us continue making our recipes for you, you can by buying us a coffee.
We do not endorse any products on our channel and are 100% self funded. A coffee goes a long way in helping us stay product placement free. Cappuccino, Latte, Espresso or a Flat White it is up to you. Many Many Thanks for all your ongoing support.
► Our Website Home:
► SUBSCRIBE for lots new videos every week:
► T-shirts & More available now:
As part of the HOW TO COOK GREAT NETWORK -
Also take a look at our channel for other great cooking genres.
And look at the websites for in detail recipes, gallery and cooking tips.
and many more - see you again soon.
This #howtocook #arabrecipes #middleeasternfood dish is a mix of both Arabic and Mediterranean cuisine. Cumin and Tomatoes are widely used in both foods. Lets just call this a Eastern Mediterranean dish.
Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Western Europe. The Ottomans fused various culinary traditions of their realm with influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia (such as yogurt), creating a vast array of specialities—many with strong regional associations.
Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Aegean region inherits many elements of Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, and a wider use of seafoods. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (hamsi), has been influenced by Balkan and Slavic cuisine, and includes maize dishes. The cuisine of the southeast—Urfa, Gaziantep and Adana—is famous for its kebabs, mezes and dough-based desserts such as baklava, kadayıf and künefe (kanafeh).
Lebanese cuisine includes an abundance of starches, whole grain, fruits, vegetables, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat. When red meat is eaten it is usually #howtocook #arabrecipes #middleeasternfood on the coast, and goat meat in the mountain regions. It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice.; olive oil, herbs, garlic and lemon are typical flavours found in the Lebanese diet.
Most often foods are either grilled, baked or sautéed in olive oil; butter or cream is rarely used other than in a few desserts. Vegetables are often eaten raw or pickled as well as cooked. Herbs and spices are used and the freshness of ingredients is important. Like most Mediterranean countries, much of what the Lebanese eat is dictated by the seasons.
Avgolemono,Fakes,Fasolada,Magiritsa,Patsas,Psarosoupa,Revithia,Trahana,Anginares A La Polita,Arakas Me Anginares,Bamies,Briám,Domatokeftedhes,Fasolakia freska,Gigandes plaki,Horta,Lachanorizo,Lachanodolmades,Spanakorizo,Yemista,Ameletita,Bekri Meze,Giouvetsi,Païdakia,Htapothi sti Skhara,Gyros,Kefalonian Kreatopita,Kleftiko,Kokoretsi,Kotopoulo pilafi,Keftedes,Moussaka,Pastitsio,Lasagnaopolis,Soutzoukakia Smyrneika,Souvlaki,Spetsofai,Stifado,Bougatsa,Diples,Galaktoboureko,Halvadopites,Karidopita,Koulourakia,Kourabiedes,Loukoumades,Melomakarona,Moustalevria,Moustokouloura,Rizogalo,Milopita me Pandespani,Soutzoukos,Tsoureki,Vasilopita,Taramosalata,Tyrokafteri,Tzatsiki,Feta,Graviera,Kasseri,Kefalotyri,Kefalograviera,Myzithra,Manouri,Metsovone,Metaxa,Ouzo,Retsina
***CAMERA GEAR*** Used to make our videos (these are affiliate links):
Main camera - Sony A7rii:
2nd Camera - Sony A6300:
Main Lens - Sony FE 24-70mm f/2.8 GM Lens:
2nd Lens - Zeiss Batis 85mm:
I would love to connect with you!
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BEZELYE YEMEĞİ / HOW TO COOK PEAS TURKISH WAY
How to make crispy Fried Calamari - Καλαμαράκια Τηγανιτά
How to make crispy fried Calamari -Καλαμαράκια τηγανιτά
BY: Greek Cooking Made Easy
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You can also check this recipe and all of my recipes in text (also in Greek) on my Website:
Μπορείτε επίσης να βρείτε αυτή τη συνταγή μου όπως και όλες τις άλλες, γραμμένες και στα Ελληνικά, στον Ιστότοπό μου, στο παραπάνω λίνκ!
Serves 2-3 persons
Calamari (deep fried squid) are a typical meze in the Mediterranean countries. In Greece, it represents one of the main dishes served in tavernas for a great dinner by the sea!
They make a delicious dish that can accompany beer or ouzo with many other appetisers. But how can you make them crispy but still tender and spicy? Here is my recipe to learn how!
Suitable for fasting.
Ingredients:
300gr/10.5oz Small Calamari fresh or frozen (weighted after cleaned & washed)
150 ml-2/3 cup Pilsner (Lager) Beer
and a bit of water (50 ml)
120gr/4.2oz All-purpose Flour
Salt and ground Pepper
1 tbsp. Olive Oil
1/2 tsp. Paprika powder
Vegetable Oil for frying
Πώς να φτιάξετε τραγανά Καλαμαράκια τηγανιτά
BY: Greek Cooking Made Easy
Σερβίρει 2-3 άτομα
Τα τηγανιτά καλαμαράκια αποτελούν ένα τυπικό πιάτο στις μεσογειακές χώρες. Στην Ελλάδα, αντιπροσωπεύουν ένα από τα κύρια πιάτα που σερβίρονται σε ταβέρνες για ένα αξέχαστο δείπνο δίπλα στη θάλασσα! Ένα νόστιμο πιάτο που μπορεί να συνοδεύει μπύρα ή ούζο με πολλά άλλα ορεκτικά. Αλλά πώς μπορείτε να τα φτιάξετε ώστε να γίνουν τραγανά αλλά μαλακά μέσα και πικάντικα; Εδώ είναι η συνταγή μου για να μάθετε πώς!
Κατάλληλα για νηστεία.
Υλικά:
300gr/10.5oz Μικρά Καλαμαράκια νωπά ή κατεψυγμένα (ζυγίζονται μετά από καθαρισμό και πλύση)
150 ml-2/3 φλιτζάνι Μπύρα ξανθή και λίγο νερό (50 ml)
120gr/4.2oz Αλεύρι για όλες τις χρήσεις
Αλατοπίπερο
1 κ.σ. Ελαιόλαδο
1/2 κ.γ. Σκόνη πάπρικας
Φυτικό λάδι για το τηγάνισμα
Turkish Çiğ Köfte Recipe / Tarifi
Çiğ köfte or chee kofta is a raw meatball dish in Turkish cuisine. Ciğ köfte may be served as an appetizer or meze.
Recipe
200 g Ground meat
1 Bowl of Fine Bulgur
3-4 Tablespoons Pepper Paste
1 Tea Cup Olive Oil
Dib Roman
Salt
Flaked Red Pepper
Pepper
3 Garlic Cloves
3-4 Onions
2-3 Lemons
1 Bundle of Parsley
1 Bundle of Scallions
1 Lettuce
Tarifi
200 gr kiyma
bir kase ince bulgur
3,4 yemek kasigi biber salcasi
1 cay bardagi zeytin yagi
yetri kadar tuz bir yemek kasigi
pul biber
karabiber
3 dis sarmusak
3,4 sogan
2.3 tane limon
bir demet maydonoz
bir demet taze sogan
bir adet marul
nar eksisi
How to make Yummy hummus
How to make a very healthy chickpea dip at home called hummus
INGREDIENTS
• 2kg chickpeas
• 2 tablespoon salt
• 500gm clove garlic
• 250mg freshly squeezed lemon juice
• 1 Liter olive oil
Lamb & Mint BBQ Recipe - Pan Fried or Roast - Easy BBQ Ideas
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Buy us a cup of coffee.
Thank you all so much for watching our recipe videos and supporting our channel.
If you would to further support and help us continue making our recipes for you, you can by buying us a coffee.
We do not endorse any products on our channel and are 100% self funded. A coffee goes a long way in helping us stay product placement free. Cappuccino, Latte, Espresso or a Flat White it is up to you. Many Many Thanks for all your ongoing support.
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This lamb dish is a mix of both Arabic and Mediterranean cuisine. Cumin and Tomatoes are widely used in both foods. Lets just call this a Eastern Mediterranean dish.
Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Western Europe. The Ottomans fused various culinary traditions of their realm with influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia (such as yogurt), creating a vast array of specialities—many with strong regional associations.
Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Aegean region inherits many elements of Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, and a wider use of seafoods. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (hamsi), has been influenced by Balkan and Slavic cuisine, and includes maize dishes. The cuisine of the southeast—Urfa, Gaziantep and Adana—is famous for its kebabs, mezes and dough-based desserts such as baklava, kadayıf and künefe (kanafeh).
Lebanese cuisine includes an abundance of starches, whole grain, fruits, vegetables, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat. When red meat is eaten it is usually lamb on the coast, and goat meat in the mountain regions. It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice.; olive oil, herbs, garlic and lemon are typical flavours found in the Lebanese diet.
Most often foods are either grilled, baked or sautéed in olive oil; butter or cream is rarely used other than in a few desserts. Vegetables are often eaten raw or pickled as well as cooked. Herbs and spices are used and the freshness of ingredients is important. Like most Mediterranean countries, much of what the Lebanese eat is dictated by the seasons.
Avgolemono,Fakes,Fasolada,Magiritsa,Patsas,Psarosoupa,Revithia,Trahana,Anginares A La Polita,Arakas Me Anginares,Bamies,Briám,Domatokeftedhes,Fasolakia freska,Gigandes plaki,Horta,Lachanorizo,Lachanodolmades,Spanakorizo,Yemista,Ameletita,Bekri Meze,Giouvetsi,Païdakia,Htapothi sti Skhara,Gyros,Kefalonian Kreatopita,Kleftiko,Kokoretsi,Kotopoulo pilafi,Keftedes,Moussaka,Pastitsio,Lasagnaopolis,Soutzoukakia Smyrneika,Souvlaki,Spetsofai,Stifado,Bougatsa,Diples,Galaktoboureko,Halvadopites,Karidopita,Koulourakia,Kourabiedes,Loukoumades,Melomakarona,Moustalevria,Moustokouloura,Rizogalo,Milopita me Pandespani,Soutzoukos,Tsoureki,Vasilopita,Taramosalata,Tyrokafteri,Tzatsiki,Feta,Graviera,Kasseri,Kefalotyri,Kefalograviera,Myzithra,Manouri,Metsovone,Metaxa,Ouzo,Retsina
Kopanisti
Pasta z sera pleśniowego i świeżych pomidorów z miętą
Eggplant kebab - Very TASTY recipe of kebab
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Recipe of a very tasty kebab from Turkish cuisine. It is made with eggplant. It is easy to prepare. You will cook a fantastic and fascinating dish for your family and guests.
Bon appetit.
Ingredients:
4 chubby eggplants
300 gr ground meat (beef or lamb)
1 onion
3 teeth of garlic
2 teaspoon of salt
1 teaspoon of cumin
1 teaspoon of black pepper
1 teaspoon of red pepper powder
3 tablespoons of liquid oil
2 tablespoons of tomato paste
#kebab #eggplantkebab #turkishfoods #kabab
MAKDOUS WITH WALNUTS - By Ani
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ARMENIAN AND MIDDLE EASTERN CUISINE & MORE BY ANI
.
MAKDOUS with Walnuts
Baby Eggplant Preserved In Olive Oil with Walnuts
1 Wide Neck Jar with Lid
INGREDIENTS ...
10 to 12 small Eggplants
1 pound Walnuts / copped or sliced coarsly
1 Large Red Bell Pepper / chopped finely
7 cloves or more Garlic Cloves / diced
1/2 bunch open leaf Italian Parsley / diced
1 to 2 Tbsp. Salt / for sprinkling inside of the cooked eggplant and some to sprinkle the outside
1 c Olive oil / use as much as needed
2 to 3 Tbsp. Red Pepper Paste / or as much as needed.
DIRECTIONS ...
1 - Wash the eggplants .
Place in a large pot of boiling water, cook about 20 minutes.
Place in a strainer to cool it off and to drain excess water.
Once cooled off, using a sharp knife, cut a horizontal slit in each eggplant, making sure you leave uncut space between top and bottom of eggplant. Be careful not to cut all the way across. Place the cut eggplants in the strainer while sliting the restvto drain.
Now prepare a tray and place a wire rack inside the tray,.
Season the eggplants with salt, inside and out, then place them on the wire rack. Cover the eggplant with saran wrap and place a heavy tray on top to help to drain excess liquid out.
Leave at room temperature for 7 to 8 hours, by then all the liquid should be drained out.
2 - Fill the pockets of each eggplant with the walnut combination mix.
Arrange your eggplant in the jar all the way to the top. Place a cheesecloth folded in 3 to 4 times, and place on the neck of the bottle and with a rubber band or a string tie a tight knot.
Invert ( as in turn the jar upside down ) and let stand like that about 10 houres.
This will drain the remaining liquids from the eggplants.
The next day turn the jar right side up and fill all the way to the top with olive oil to completely cover the eggplants.
Keep in a cool place for at least 2 weeks, then the eggs and should be ready to be eaten. When ready to serve slice them in half inch slices and serve the next two drinks or as a
Meze.
Enjoy my friend's ... ????
ENJOY ❤
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Cretan Zucchini and Potato Pie (Haniotiko Boureki) GreekFoodTv☼
Cretan Zucchini and Potato Pie is hearty, easy, healthy regional fare. Press the more button to see recipe.
Cretan Zucchini-Potato Pie (Haniotiko Boureki)
8-10 servings
2 pounds /900 g. zucchini, cut into ¼-inch (0,6 cm) thick rounds
Salt
¼ cup/60 ml olive oil plus more for the pan
¼ cup all-purpose flour, or more, as needed
5 large potatoes, peeled and cut into ¼-inch/0,06 cm rounds
Freshly ground black pepper to taste
1 heaping tsp. dried mint
2 cups Cretan xynomyzithra cheese or 1 cup feta, crumbled mixed with 1 cup anthotyro cheese or ricotta salata
7. Prepare the zucchini: Layer the zucchini in a colander and salt each layer lightly. Press the zucchini down in the colander with the cover of a pot and let it drain for 30 minutes. Rinse and --pat dry with a lint-free towel.
8. Cover the bottom of a 15-inch round pan that is 2 inches deep (38x5 cm) or a 12x15x2-inch rectangular pan (30x38x5 cm) (or even a skillet) with olive oil. Preheat the oven to 375˚F/190˚C.
9. Pour the ¼ cup flour into a large, shallow dish and mix with a little salt. Dredge the potatoes in flour. Cover the bottom of the pan with a single layer of potatoes, starting from the rim and working toward the center, overlapping the slices a little, and season lightly with salt and pepper.
10. Toss a handful of the zucchini in the flour to dredge as well, tapping off any excess. Strew a layer of flour-tossed zucchini on top. Season with salt and pepper. Sprinkle with some mint.
11. Dot generously with half the cheese, season with pepper, and sprinkle with some mint. Dredge the remaining potatoes and zucchini, adding a little more flour if necessary, and repeat the layering and seasoning, until all ingredients are used up.
12. Press down on the top a bit. Drizzle about ¼ cup of olive oil over the top and bake until golden, about 45 minutes. Remove from the heat and let cool for at least 15 minutes before serving.
The Cretan Diet has a wealth of amazing vegetable dishes. This is one of the classics of Cretan summer cooking, easy to make with ingredients you can find at your local supermarket.
Come to visit Diane and Vassili at their GLORIOUS GREEK KITCHEN COOKING SCHOOL (Ikaria). They run cooking classes and organize culinary tours in Greece for recreational and professional cooks. They also own DV FOOD ARTS CONSULTING, a food marketing company that produces specialty books and other food-and-wine-related literature for a wide variety of clients and independently for the tourist and other markets. Diane consults on Greek cuisine for restaurants, retail outlets and producers of fine Greek foods. Vassilis Stenos (photographer) offers an extensive archive of food and travel photographs of Greece.
Diane Kochilas is an internationally known food writer, cookbook author, culinary teacher, food consultant and food guru. She has more than 20 years' experience in the Greek kitchen. Diane divides her time between Athens, Ikaria, and New York. She is the consulting chef at Pylos, one of New York's top-rated Greek restaurants as well as consulting chef at Avli Restaurant in Chicago. She writes frequently for the US food press and appears regularly on American television. Her articles have appeared in The New York Times, Gourmet, Saveur, Food & Wine, Eating Well and in other food and general-interest publications. In Athens, she is the weekly food columnist and restaurant critic for Ta Nea, the country's largest newspaper. She has written 19 books on Greek and Mediterranean cuisine, including the award-winning The Glorious Foods of Greece. Her books include: The Food and Wine of Greece, The Greek Vegetarian, The Glorious Foods of Greece, Meze, Against the Grain (good carbs), Mediterranean Grilling, Mastiha Cuisine, The Northern Greek Wine Roads Cookbook, and Aegean Cuisine (see below).