Tomorrow I will be presenting the following two Turkish recipes that are easy to prepare for your Summer grilling pleasure, for CBC's Weekend Morning Show with Host Terry MacLeod.
1. Tavuk Izgara (Turkish Grilled Chicken with Yoghurt and Cumin)
2 Tablespoons cumin seeds
1 small onion, coarsely chopped
4 to 6 cloves garlic, finely minced
1 Tablespoon paprika
Juice of 1 lemon
1 cup plain yogurt
12 boneless chicken thighs, about 2 to 2-1/2 pounds, or 4 half broilers
Salt and freshly ground black pepper
Lemon wedges for serving
Toast the cumin seeds in a small saute pan over medium heat until the seeds are fragrant and start to pop in the pan. Remove from the heat and grind in a spice grinder.
Place the cumin, onion, garlic, paprika and lemon juice in a food processor or blenderand pulse to liquify. Add the yoghurt and pulse just until blended.
Put the chicken thighs in a shallow non-aluminum baking dish or bowl. Pour the marinade over the chicken and toss well to coat. Let stand at room temperature at least 2 hours or cover and refrigerate overnight.
Preheat the broiler to make a charcoal fire. Thread the thighs if using on 4 skewers. Sprinkle the chicken with salt and pepper. Broil or grill until the juices run clear, about 4-6 minutes each side. Serve hot with lemon wedges.
Place the cumin, onion, garlic, paprika and lemon juice in a food processor or blenderand pulse to liquify. Add the yoghurt and pulse just until blended.
Put the chicken thighs in a shallow non-aluminum baking dish or bowl. Pour the marinade over the chicken and toss well to coat. Let stand at room temperature at least 2 hours or cover and refrigerate overnight.
Preheat the broiler to make a charcoal fire. Thread the thighs if using on 4 skewers. Sprinkle the chicken with salt and pepper. Broil or grill until the juices run clear, about 4-6 minutes each side. Serve hot with lemon wedges.
2. Turkish stuffed Peppers (Vegan)
2 cups bulgur
1 cup Afghani Tut (or currants or raisins)
3 cups boiling water
In a bowl, place bulgur and Tut and stir in boiling water. Cover and set aside for 15 minutes.
12 peppers, cored
1 yellow onion, finely chopped
� cup olive oil
3 cloves garlic, minced
2 tbs Turkish Baharat
1 tsp dried oregano
� cup good tomato paste (Herat Foods and Millad�s carries excellent tomato pastes)
� cup Pomegranate Molasses
Saut� onions then garlic, spices in olive oil on medium heat until soft. Stir into prepared bulgur and mix in tomato paste and pomegranate molasses. Fill peppers and place upright into a baking dish.
Bake with some water or stock in the dish at a 350�F oven until done, up to one hour. If browning, cover with foil and bake until the peppers are soft.
These can be made in advance and warmed or served hot, cold or room temperature.
Enjoy!
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