the appetizer:
Though Turkish cuisine is a fusion of Turk, Arabic, Persian, Central Asian and Greek cuisines, there are also many regional differences in Turkey's cooking, from the Black Sea's corn and fish to the eastern region's mezes and kebabs.
Turkey
Kabak Kalye (zucchini with ground meat)
Serves 4-5
2 pounds zucchini
3 cups boiling water
Salt
1/2 pound ground beef or lamb
2 onions, grated
2 tablespoons butter
2 tomatoes, sliced
1 green pepper, seeded and chopped
1/4 cup dill, chopped
1/4 cup fresh mint, chopped
Salt and pepper to taste
Dash cayenne
1/2 cup broth
Peel and cut each zucchini crosswise into 4 or more pieces. Cook in 3 cups boiling, salted water for 3 minutes. Drain and place in one layer in a shallow cooking pan. sauté meat and onions in butter over medium heat for 5 minutes, stirring constantly. Add tomatoes and green peppers and sauté for another 5 minutes. Remove from heat and spread over the zucchini. Place dill and mint on top, add salt, black pepper and cayenne. Add broth. Cover and cook over medium heat for 30 to 35 minutes. Serve hot with egg noodles.
From Eat Smart In Turkey. Reprinted by permission of Ginkgo Press.
Turkey
- Influences, Customs & Hospitality
- What to Eat
- Menu Guide
- Coffee, Tea and Sociability
- Festivals & Feasts
- A Myriad of Turkish Delights
Turkish Recipes
- Ali Nazik Kebabi (eggplant purée)
- Ezme Salatasi (spicy tomato salad)
- Irmikli Hurma Tatlisi (semolina dessert cookies)
- Kabak Kalye (zucchini with ground meat)
- Kisir (bulgur salad)
- Muhammara (an appetizer)
- Sirkeli Patlican (eggplant with vinegar)
- Sultan Sarma (tenderloin)
- Zetinyagli Yaprak Dolmasi (stuffed vine leaves)
from Kate's Global Kitchen:
Also visit our Middle East section.
Back to the main Turkey page
Turkey on Wikipedia
More country Destinations
This page modified January 2007
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