Turkish Urfa Kebab

Turkish Urfa Kebab

 

Turkish Urfa Kebab

Turkish Urfa Kebab

Urfa Kebab has a chocolate aroma with mild heat from Urfa pepper. Both can be widely found in Southern Turkey. The irregular shaped flakes of Urfa biber, also known as Isot pepper, are a versatile condiment that can be sprinkled on cheese, salad, or vegetables of any kind for a new distinct flavor. They might become a favorite condiment in your kitchen.
 
Hands-on time 30 mins
Course Main Course
Cuisine Turkish
Servings 3

Ingredients
  

  • 1 lb ground meat e.g. lamb or beef
  • 1/2 yellow or orange bell pepper finely chopped
  • 1 large tomato finely chopped
  • 2 tbsp parsley finely chopped
  • 2 cups yogurt plain
  • skewers*
  • 2 cloves garlic grated
  • 1 lemon for juice
  • oil
  • salt

Urfa Kebab Culinary Spice Kit

  • Urfa biber flakes

Suggested Sides

  • lettuce of your choice shredded
  • flatbread e.g. pita or lavash or cooked rice

Instructions
 

Yogurt Sauce

  • Mix yogurt with 1-2 tbsp lemon juice, 1 tsp oil, and a pinch of salt.

Prepare Kebab

  • In a large BOWL, add bell pepper, tomatoes, parsley, garlic, Urfa Kebab spices, and salt to taste (1 tsp recommended).
  • It’s best when all ingredients are very finely chopped.
  • However, don’t use a food processor to avoid making a paste.
  • Mix well. Add meat.
  • Knead thoroughly for 5-10 minutes.
  • Wrap 2 tbsp of meat tightly around each skewer.

Fry Kebab

  • In a PAN, heat 2 tbsp oil over medium-high heat.
  • Fry kebab until crisp and cooked through.

Serve

  • Serve kebab in bread or with rice and topped with lettuce and yogurt sauce.
  • Enjoy!

Notes

*If using wooden skewers, soak them for 30 minutes.
Vegetarian:
  • Substitute meat with 2 additional tomatoes.
  • Spread mixture on prepared pizza dough and bake according to package instructions.
  • Serve pizza with yogurt sauce.
Keyword urfa pepper
Peruvian Anticuchos

Peruvian Anticuchos

 

Peruvian Anticuchos

“Anti-cucho” translates most likely to 'cuts from the Andes region'. Anticuchos have a long history dating back to the pre-Columbian era of the Incas. Initially, they were made with llama meat. The Spaniards changed the meat, added new spices, and put the meat on skewers. Today, anticuchos are preferably made of beef heart, chicken, or steak and most popular during National Holidays and at summer barbecues.
Hands-on time 30 mins
Course Main Course
Cuisine Peruvian
Servings 3 servings

Ingredients
  

  • 1 lb beef tenderloin or sirloin cut into thin 1-inch squares
  • 1 lb potatoes cooked or baked
  • 2-4 corn ears
  • 12 skewers*)
  • 1/2 red bell pepper
  • 1 small onion
  • 1/2 cup parsley and/ or cilantro packed
  • 2 cloves garlic smashed
  • vinegar
  • oil
  • salt & pepper
  • !Culinary Spice Kit
  • Roasted garlic, Peruvian aji amarillo pepper, salt, cumin, black pepper, annatto

Notes

▪ Substitute beef with chicken breast or boneless pork chops, or with beef heart, the most popular version.
▪ Add to or substitute corn with onions, mushrooms, green asparagus, or bell peppers.
▪ Substitute corn ears with 3 cups frozen corn kernels and quickly fry them with the garlic in the PAN after the skewers are done.
▪ Add some fresh mint to the sauce.
*) Soak wooden skewers for 30 minutes in water before using them.
Keyword aji amarillo, annatto
Italian Saltimbocca

Italian Saltimbocca

 

Saltimbocca alla Romana

Italian Saltimbocca

Preparing this dish is simple. Its flavor is irresistible - it jumps right into your mouth ("salt-im-bocca"). An Italian everyday dinner consists of at least two courses: pasta, soup, or risotto followed by meat or fish with vegetables or salad. Saltimbocca is a popular second course. 
We recommend pasta seasoned with a simple sauce as the first course.
Make the recipe again: Try authentic Saltimbocca alla Romana with fresh sage leaves and thin slices of veal. 
Hands-on Time 30 mins
Course Main Course
Cuisine Italian
Servings 3

Ingredients
  

  • 1.5 lb chicken breast boneless, skinless, cut into 6-8 thin large slices
  • 8 slices prosciutto (raw ham), very thin
  • 3/4 lb spaghetti or other pasta
  • 1 cup black olives sliced
  • 4 anchovy filets
  • 2 cloves garlic smashed
  • 1/4 cup dry white wine or cooking wine
  • 2 tbsp butter
  • olive oil
  • salt & pepper

Saltimbocca Culinary Spice Kit

  • [1] Sage
  • [2] Sun-dried tomatoes

Suggested Sides

  • fresh Italian bread sliced
  • asparagus, cauliflower, or broccoli cooked
  • spinach or mushrooms sautéed with garlic

Instructions
 

1st course

  • In a large PAN, heat 2 tbsp oil over medium heat.
  • Cook garlic for 1 minute.
  • Add anchovies. Cook 2 minutes.
  • Add olives. Cook until olives turn slightly brown.
  • Add cooked spaghetti and 1 cup of the cooking water to the PAN. Cook for 1 minute.
  • Sprinkle Saltimbocca [2] spices on plated dish.

2nd course - Prepare

  • Cover the chicken slices with PLASTIC WRAP and pound them to about 1/8 inch thickness.
  • Season them with the Saltimbocca [1] spices in an even layer. Don’t add salt!
  • Place prosciutto slices on top.

2nd course - Cook

  • In a PAN, over medium heat, melt the butter.
  • Place the chicken bundles in the PAN in one layer, prosciutto side up.
  • Season with pepper to taste.
  • Fry chicken for a couple of minutes until the bottom starts to brown.
  • Add wine. Reduce heat to low. Cover.
  • Let cook for a few minutes until the chicken is done.

2nd course - Serve

  • Serve with your preferred sides.
  • Enjoy!

Notes

Variations
▪ Substitute chicken with veal or pork cutlets.
▪ Substitute chicken with eggplant or zucchini.
▪ Substitute prosciutto with Spanish jamón serrano, bacon, or cheese.
▪ Substitute wine with broth.
Keyword sage, sun-dried tomatoes
Summer Aloo Gobi Matar

Indian Summer Aloo Gobi Matar

 

Summer Aloo Gobi Matar

Indian Summer Aloo Gobi Matar

Aloo Gobi Matar is a popular Indian curry with potato ("aloo"), cauliflower ("gobi"), and peas ("matar").  It's easy to make and quickly on your dinner table. We put our take on it with an ayurvedic spice blend that brings a touch of freshness to the dish, just right for the summertime. Alternatively, the spice blend makes an exotic rub for grilling.
Hands-on Time 30 mins
Course Main Course
Cuisine Indian
Servings 3

Ingredients
  

  • 2 large potatoes cut into 1/2 inch dices
  • 1/2 head cauliflower cut into 1 inch florets
  • 1 cup frozen peas
  • 1 onion finely chopped
  • 2 large tomatoes finely chopped
  • 2 cloves garlic grated
  • 1/2 inch ginger grated
  • oil
  • salt

Culinary Spice Kit

  • Fennel cumin, turmeric, coriander, cardamom

Optional

  • 1/2 lb chicken cut into 1 inch pieces
  • 1/2 can garbanzo beans rinsed

Suggested Sides

  • cooked Basmati rice
  • Indian flatbread

Instructions
 

  • In a large POT, heat 2 tbsp oil over medium heat.
  • Add onions and cook until translucent.
  • Add garlic, ginger, Summer Aloo Gobi Matar spices, and tomatoes.
  • Cover and cook over low heat 5-10 minutes, stirring frequently.
  • Add the potatoes and cauliflower.
  • Optionally, add chicken or garbanzo beans.
  • Add 1 cup of water and salt to taste.
  • Cover. Bring to a boil.
  • Turn heat to low and cook for 15 to 25 minutes until all ingredients are almost tender.
  • Check in between if it needs a bit more water.
  • Add peas. Cook for another 5 minutes.
  • Serve Summer Aloo Gobi Matar over rice and/ or with flatbread. Enjoy!

Alternative Grill Recipe

  • Rub Summer Aloo Gobi Matar spices and salt to taste into 1 lb chicken pieces, fish fillet, or steak.
  • Grill until browned and cooked through.
  • Let rest for 5 minutes. Enjoy!

Notes

▪ Substitute water with coconut milk, heavy cream, or
yogurt.
▪ Alternative, rub Summer Aloo Gobi Matar spices and salt to taste into 1 lb chicken pieces, fish fillet, or steak.
Fry over high heat until brown and cooked through.
Greek Souvlaki

Greek Souvlaki

 

Greek Souvlaki

Greek Souvlaki

Souvlaki is one of many national Greek dishes. Marinated meat is grilled on a stick and eaten straight off the skewer. The origins of souvlaki date back to ancient Greece where pieces of meat were grilled on a spit. During the Medieval era, Greek street vendors sold souvlaki in bread. However, in Turkey, it's believed that the Turkish shish kebab found its way to Greece and became the Greek souvlaki.
Hands-on Time 30 mins
Course Main Course
Cuisine Greek
Servings 3

Ingredients
  

  • 1 lb pork tenderloin or lamb shank cut into 1/2 inch cubes
  • 2 cups Greek yogurt
  • 1/2 English cucumber grated
  • 1-2 lemon
  • 2 cloves garlic or more to taste, grated
  • olive oil
  • salt & pepper
  • 4-12 skewers

Culinary Spice Kit

  • Oregano, garlic, dill weed, ground dill seeds, cinnamon, mint, chili, nutmeg

Optional Vegetable Addition for Skewers

  • 1-2 zucchini or bell pepper cut into 1/2-inch pieces or slices
  • 1 medium onion quartered

Suggested Sides

  • flatbread pita
  • French fries
  • baked potatoes wedges
  • cooked rice

Instructions
 

Prepare

  • In a CONTAINER, add 1/8 cup lemon juice, 1/8 cup olive oil, and Souvlaki spices. Mix well.
  • Add meat and salt to taste. Mix well.
  • Let marinate for 30 minutes.
  • Thread meat onto skewers.
  • Optionally, add vegetables in between.

Tzatziki

  • In a BOWL, add cucumber, garlic to taste, yogurt, and 2 tbsp olive oil. Mix well.
  • Season with salt & pepper to taste.

Grill

  • Grill or fry the skewers until cooked and browned on all sides.

Serve

  • Sprinkle 1-2 tbsp lemon juice over the meat.
  • Serve Souvlaki with Tzatziki and preferred sides.
  • Enjoy!

Notes

▪ Substitute pork with chicken breast or thighs, beef tenderloin, or 8 oz halloumi cheese.
Keyword dill, mint, nutmeg, oregano
Kabob Koobideh

Persian Kabob Koobideh

 

Kabob Koobideh

Persian Kabob Koobideh

Kabob Koobideh is the most popular grilled ground meat in Iran and around the Persian Gulf. The meat is prepared differently to a burger. It's important to knead the meat well to receive a texture that sticks to the skewers and turns out light when served. The kabob is traditionally grilled on wide flat metal skewers "hanging" over the fire so that the meat doesn't get in contact with the grill. This recipe is an easier weekday version.
Hands-on Time 30 mins
Course Main Course
Cuisine Persian
Servings 3

Ingredients
  

  • 2 lb ground lamb beef, or chicken
  • 1 red cabbage finely shredded
  • 1 large onion grated
  • 3 cloves garlic grated
  • 1 egg
  • 1 lemon for juice
  • oil
  • salt & pepper
  • !Suggested Sides & Toppings
  • Lavash or pita bread
  • cooked Basmati rice
  • onion & radish slices
  • grilled vegetables
  • Sabzi Khordan*)
  • sumac
  • !Culinary Spice Kit
  • Sumac turmeric, black pepper, parsley

Instructions
 

  • !Cabbage
  • In a BOWL, mix 1 tbsp lemon juice, salt & pepper to taste, and 1 tbsp oil.
  • Stir in the cabbage. Cover and let rest for 2 hours.
  • !Prepare
  • In a BOWL, squeeze grated onions and discard all liquid.
  • Add garlic, salt to taste (recommended 2 tsp), egg, and Kabob Koobideh spices. Mix well.
  • Add meat. Knead well for 5 - 10 minutes.
  • !Fry
  • Wet your hands with water.
  • Form 2 tbsp of meat into long, flat shaped meat patties.
  • In a PAN, heat 1 tbsp oil over medium heat.
  • Fry the kabobs for some minutes on each side until they are cooked and slightly browned.
  • !Serve
  • Serve the kabob in bread and/or with rice and with cabbage.
  • Optionally, sprinkle the kabob with sumac and top it with onion & radish slices.
  • Add grilled vegetables or Sabzi Khordan*).
  • Enjoy!

Notes

▪ Substitute red cabbage with green cabbage, and/ or add some shredded carrots or apples.
*) See the recipe for
grilled Kabob Koobideh
Sabzi Khordan.
Keyword sumac, turmeric