The Hungry Tourist’s Kitchen

The Hungry Tourist’s Kitchen Good food served for free to good people and friends only.

24/06/2020

ONE OF THE MOST DELICIOUS TURKISH DISHES

And so easy to make.

Ingredients:

8 Eggplants
400 Gr ground beef
2 Onions
3 tomatoes
6 cloves garlic
4 green peppers
Chili powder
Black pepper
Salt
Tomato paste
Olive Oil

HOW TO MAKE:

Peel the eggplants and soak in salted water for 30 min

Wash and dry them

Chop the onions and garlic

Grate the tomatoes and add to it a spoonful of tomato paste

Fry the onions and garlic in a bit of oil

After 10 min add the meat, keep stirring till cooked

Season with pepper, chili powder, and salt

Add the ⅔ of the grated tomatoes and keep stirring for 10 min

Fry the eggplants in olive oil until deep golden brown and feel depleted from the water

Place the fried eggplants in an oven mold and make a cut in the center of each

Stuff each with the meat mixture

Add a slich of tomato and green pepper on top of each

Pour on top the rest of the Tomato sauce

Bake in a preheated oven (190) for 30 min

Dedicated to my dear friends at Şahin Esnaf Lokantasi, Istanbul.

22/06/2020

This is so delicious!

About 160 years of friendship in THT kitchen
21/06/2020

About 160 years of friendship in THT kitchen

21/06/2020

TOTALLY NARCOTIC

Thanks to my follower Lisa Vandergraph ( ) who suggested this great recipe. The only thing I changed from the original recipe is the dough (I used my mom’s recipe)

Ingredients:

Dough:

1/2 Kg white all-purpose flour

50 Gr Margarine
1 tbs Dry Yeast

1 tbs salt

Stuffing:

1 medium-size onion

250 Gr minced lamb

100 Gr Pine nuts

Clarified butter (Gee)

Herbs:

Parsley

Zaatar (or Oregano if you can’t find)

Spices:

Salt, Pepper, Bharat mix, Cumin

Making the dough

Mix all ingredients and knead vigorously for 5 minutes

Cover with a towel and let rise for 90 min

Collapse the dough and let it rise for another hour.

Making the stuffing:

Stuffing:

Toast some pine nuts in ghee in low heat, set aside.

Chop a medium-sized onion and start frying it in a pan with a bit of Olive oil.

When the onion becomes transparent, add the minced lamb and brown it, drain the fat, add Baharat spices, Za'atar, Salt and Pepper, Cumin, Chopped parsley (lots of parsley), and the Pine nuts, and mix well.

Don't overcook the lamb since you still have to deep fry the Sambusak.

Making Sambusak

Divide your dough to 2 parts, it's easier to work

Start rolling the dough with a pin slowly turning it from side to side

Cut circles with a 10 cm ring

Take some stuffing with a spoon and place it in the middle of the circle.

Close the Sambusak while pressing and 'welding' the edges

Strive to make all Sambusaks the same size and shape

Frying

Deep fry from both sides till deep golden color is achieved.

Best eaten after 5 minutes

Don't forget to take a picture, post it, and tag me.



21/06/2020

About yesterday’s Sabich summit.

21/06/2020

A NEW FOR FUN PAGE FOR FRIENDS WHO ATE IN MY KITCHEN, AND FOR THOSE WHO ARE HOPING TO

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Tel Aviv
6295603

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