Merhaba everyone! (Turkish greeting) I brought you this time one of my favourite recipes Turkish …
Turkish Pizza with minced meat | Kiymali Pide
Meat meals
Beyti Kebab
Beyti Kebab
2016-03-17 12:06:20
Serves 6
Beyti kebab is one of the most delicious Turkish kebab recipe, so yummy and juicy served wrapped in tortillas and topped with tomato sauce, time to try out this inviting and healthy kebab recipe
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Nutrition Facts
Serving Size
235g
Servings
6
Amount Per Serving
Calories 561
Calories from Fat 327
% Daily Value *
Total Fat 36g
56%
Saturated Fat 14g
71%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 16g
Cholesterol 162mg
54%
Sodium 250mg
10%
Total Carbohydrates 13g
4%
Dietary Fiber 2g
8%
Sugars 2g
Protein 44g
Vitamin A
12%
Vitamin C
12%
Calcium
6%
Iron
24%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 kg ground lamb
- 3 tsp cumin powder
- 3 tsp coriander powder
- 1 tsp ground black pepper
- 1 tsp red chillies flakes
- 2 tbsp breadcrumbs
- 1 tbsp milk
- Salt to taste
- Yoghurt
- Tortillas bread (lavash)
Tomato sauce
- 1 tbsp olive oil
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tomatoes chopped
- 2 tbsp tomato paste
Instructions
- Mix milk with breadcrumbs (help with keeping meat moist and not hard after baking) add to the minced meat followed by the spices mix all well and let it chill in the fridge for an hour.
- Form a medium sized balls and shape them to 7 inch long sausages, preheat the grill or oven and place them on the grill or tray if using an oven, and cook for about 20 minutes making sure to turn them often.
- Prepare the tomato sauce, in a sauce pan heat the oil over medium heat add the chopped tomatoes, the onion powder, garlic powder, tomato paste, salt and pepper to taste cook for couple of minutes or until smooth.
- Roll the cooked Kebab pieces with a Tortilla and cut into bite size pieces and arrange them on serving dish around BULGUR Pilaf, making a circle as shown in the picture.
- Drizzle with tomato sauce, top the Bulgur with some yoghurt and serve them hot
Merjana https://www.merjana.com/
Algerian Chicken with Olives Tagine
Chicken with Olives Tagine
2016-03-14 10:42:14
Serves 3
If you are looking for a recipe that tastes heavenly and makes the house smell fantastic try this Algerian Tagine chicken with olives, a yummy recipe you must give it a go
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Nutrition Facts
Serving Size
498g
Servings
3
Amount Per Serving
Calories 489
Calories from Fat 223
% Daily Value *
Total Fat 25g
39%
Saturated Fat 6g
28%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 13g
Cholesterol 255mg
85%
Sodium 953mg
40%
Total Carbohydrates 14g
5%
Dietary Fiber 4g
17%
Sugars 3g
Protein 52g
Vitamin A
16%
Vitamin C
39%
Calcium
12%
Iron
28%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 3 Chicken legs
- 1 cup pitted green olives
- One lemon
- Salt and pepper to taste
- 2 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp paprika
- 1 tsp ground cinnamon
- 1 tbsp olive oil
- 1 large onion, sliced
- 2 garlic cloves pressed
- 2 cups low-salt chicken broth
- 2 tbsp of chopped parsley
Instructions
- Heat oil in a large pan over high-medium heat, add onion slices and sautée for 2 minutes add the chicken and sprinkle with salt and pepper, cook 4 minutes on each side or until browned, add the garlic followed by other four ingredients and stir for a further minute, cover and let it cook for 30 seconds then pour in the chicken broth, stir and cover, bring to a boil.
- Squeeze enough juice from a lemon and cut it into widgets add it to the pan, reduce the heat and simmer until your chicken is cooked through add the olives in the last 10 minutes.
- Garnish with chopped parsley and serve.
Merjana https://www.merjana.com/
Spaghetti Bolognese Recipe
Spaghetti Bolognese
2016-02-17 12:10:23
Serves 6
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Nutrition Facts
Serving Size
133g
Servings
6
Amount Per Serving
Calories 277
Calories from Fat 120
% Daily Value *
Total Fat 13g
21%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 72mg
24%
Sodium 104mg
4%
Total Carbohydrates 11g
4%
Dietary Fiber 1g
4%
Sugars 2g
Protein 27g
Vitamin A
35%
Vitamin C
5%
Calcium
3%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 500g fresh beef minced
- 1 packet spaghetti
- 1 beef stock cube
- 2 tbsp Tomato Puree
- 2 canned diced tomatoes
- 1 onion, diced
- 1 carrot, finely grated
- 2 cloves of Garlic, finely chopped
- Handful of Fresh Basil
- Freshly grated Parmesan Cheese
- 2 tbsp olive oil
- 1 fresh bay leaf
- Salt and Pepper.
Instructions
- Place a large saucepan on a medium heat, add olive oil and fry onion until golden, add carrots and garlic and keep frying until carrot tender.
- Stir in canned tomatoes, add the minced beef and let it browned.
- Add the tomato puree, basil, stock cube and bay leaf, season with salt and pepper and increase the heat slightly, cover the saucepan and simmer for 30 minutes, giving them a stir occasionally
- Add the parmesan during the last 5 minutes of cooking and stir till melted.
- Bring a pot of lightly salted water to a boil and cook the spaghetti according to the packet instructions, drain and serve it topped with the bolognese sauce
Merjana https://www.merjana.com/
Pakistani Achar Gosht Recipe
Pakistani-style achar gosht, or achari gosht it’s a meat curry (mutton or chicken) cooked with pickle taste 😛 YUM, the first time I tried this was in Pakistan and “Hola! I’m in love“, the reason I like this recipe so much because of the Achar if you don’t know what is Achar is a south Asian pickle which contains, lemon, carrot, raw mango, green chillies, and Asian spices in oil, they usually serve it with daal or chicken or you can even have it as an appetizer, the combination of the sourness and spices in it drive me up crazy ….try this Achar.
In this recipe, I changed some certain ingredients but the taste remains the same for example:
- Instead of 1 cup of oil, I use 2 tablespoons.
- I don’t cook the tomato sauce separately; I add chopped tomato after the sautéed onion to avoid so much oil.
- I use Nigella seeds, not onion seeds… Do not get confused between them, they are entirely different.
- You can use ready ground achar gosht masala (spices), available in Indian/Pakistan Grocery stores or get it from here
Achar Gosht
2016-02-03 13:42:50
Serves 6
Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
Nutrition Facts
Serving Size
289g
Servings
6
Amount Per Serving
Calories 374
Calories from Fat 184
% Daily Value *
Total Fat 21g
32%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol 93mg
31%
Sodium 146mg
6%
Total Carbohydrates 16g
5%
Dietary Fiber 3g
13%
Sugars 7g
Protein 32g
Vitamin A
32%
Vitamin C
202%
Calcium
10%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- whole chicken cut into pieces (you can use mutton or beef instead)
- 1 cup yogurt
- 2 tablespoon oil
- 1 large onion finely chopped
- 2 large tomatoes chopped
- 2 tbsp Ginger and garlic paste
- Handful fresh coriander chopped
Achar masala
- 1 tsp fennel seeds
- 1 tsp mustard seeds
- 1 tsp Nigella seeds
- ½ tsp fenugreek powder
- 1 tsp turmeric powder
- ¼ tsp clove powder
- 2 tsp coriander powder
- 2 tsp cumin powder
- 1 tsp Red chilli powder
- Salt and pepper to taste
Achar mirch (pickled chillies)
- 6 green chillies
- Freshly squeezed lemon juice
Instructions
- In a large bowl combine all the spices take 2 tablespoons and set aside until needed (for the pickled chillies step 2), add chicken pieces into the bowl, yoghurt and 2 tablespoons of lemon juice mix well to coat evenly; cover the marinated chicken and set aside for 30 mins and let the time do the work.
- Meanwhile, in shallow bowl mix the 2 tablespoon of the spices (masala) and add the remaining lemon juice to make a paste; slit the chillies in half lengthwise and stuff with the masala paste.
- Heat the oil over medium heat and sauté the onions, add tomatoes, ginger garlic paste and stir for 5 mins, add the marinated meat and cook on high heat stirring constantly for 1 minutes, cover, reduce the heat, and simmer until tender, adding a little water if required.
- Once the oil separates and water dries arrange the stuffed chillies on top of cooked chicken, cover and put on DUM let them cook on low heat for about 5 mins or until tender.
- Garnish with chopped coriander and serve hot with Naan.
Notes
- DUM is a Pakistani and Indian technique where the biryani or meat cooked over a very low flame with sealed lid.
Merjana https://www.merjana.com/
Hyderabadi Chicken Biryani
Hyderabadi Chicken Biryani
2016-01-08 19:51:01
Serves 6
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Nutrition Facts
Serving Size
266g
Servings
6
Amount Per Serving
Calories 697
Calories from Fat 225
% Daily Value *
Total Fat 25g
39%
Saturated Fat 8g
38%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 11g
Cholesterol 99mg
33%
Sodium 154mg
6%
Total Carbohydrates 80g
27%
Dietary Fiber 5g
21%
Sugars 3g
Protein 36g
Vitamin A
17%
Vitamin C
78%
Calcium
7%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 whole chicken cut into pieces
- 1 cup of yoghurt
- 1 fresh squeezed lemon juice
- 2 tablespoon olive oil
- 2 green chillies chopped
- 2 tablespoon garlic ginger paste
- Handful of fresh mint chopped
- Handful of fresh coriander chopped
- 1 cup fried onion
- 3 cups basmati rice
- 1 teaspoon caraway seeds
- 3 bay leaves
- Salt to taste
- Pinch of saffron
- 2 tablespoon Ghee
Biryani masala
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin seeds
- 1 teaspoon black peppercorn
- 1 teaspoon green cardamom powder
- ½ teaspoon turmeric
- 3 pieces of mace
- 4 black cardamom
- 2 cinnamon sticks
- 3 bay leaves
- Salt to taste
Instructions
- Wash rice and soak it for 30 mins at least (this makes the grain as long as possible)
- In a large bowl add the chicken pieces, olive oil, lemon juice, green chillies, garlic ginger paste, half of chopped mint, half of chopped coriander, biryani masala and yoghurt, mix well to coat with marinade, cover the bowl with cling film and set aside.
- Bring water to boil in sauce pot pour in ghee, and add bay leaves, caraway seed, and salt, add rice and cook until it's 70-80% done
- Heat another large pot over medium-heat, add chicken and add half of semi-cooked rice spread chopped coriander, chopped mint and fried onion over and cover with the rest of the rice, add saffron on top and cover with lid tightly and put over medium high heat for 20-30 mins or until aromatic.
- Garnish with remaining of fried onion and serve with Raita.
Notes
- For best result coat the chicken with the marinade, cover and refrigerate for whole night or at least 2 hours
Merjana https://www.merjana.com/
Baked Sesame Crusted Chicken Tenders
Baked Sesame Crusted Chicken Tenders
2016-01-01 13:40:20
Serves 6
Baked chicken fingers super-healthy, throw away the junk food, have fun at home make your own snacks
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Nutrition Facts
Serving Size
147g
Servings
6
Amount Per Serving
Calories 417
Calories from Fat 168
% Daily Value *
Total Fat 19g
29%
Saturated Fat 6g
32%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 166mg
55%
Sodium 841mg
35%
Total Carbohydrates 31g
10%
Dietary Fiber 2g
9%
Sugars 1g
Protein 29g
Vitamin A
3%
Vitamin C
0%
Calcium
12%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 16 oz trimmed chicken tenderloins.
- 3 tablespoon toasted sesame seeds.
- 1 cup finely powdered bread crumbs.
- 1/2 teaspoon dried thyme.
- 1 teaspoon sea salt.
- 1 teaspoon pepper.
- 1 teaspoon garlic powder.
- 1 teaspoon cumin powder.
- 1 tablespoon chicken bouillon powder.
- 1 cup all purpose flour
- 3 large eggs, lightly whisked
Instructions
- Preheat the oven to 200°C line the baking tray with baking paper and set aside.
- In a shallow bowl mix together the sesame seeds, dried thyme, bread crumbs, 1/2 tablespoon of chicken bouillon powder and season to taste.
- In another bowl combine the flour with the rest of the ingredient, dredge strips in the flour to coat, shake off, dip into the whisked egg then into the sesame seed mixture to coat arrange the chicken tenders on the tray and bake for about 15 to 20 minutes turning once or until golden and cooked through.
- Serve with dips or Salad
Merjana https://www.merjana.com/
Salad with Crispy Chicken Fingers
Salad with Crispy Chicken Fingers
2015-12-31 13:45:42
Serves 6
Crunchy salad to shake up your evening meal with fried chicken strips topping, here is the Baked way
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Nutrition Facts
Serving Size
319g
Servings
6
Amount Per Serving
Calories 410
Calories from Fat 120
% Daily Value *
Total Fat 14g
21%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 157mg
52%
Sodium 960mg
40%
Total Carbohydrates 37g
12%
Dietary Fiber 5g
18%
Sugars 5g
Protein 34g
Vitamin A
30%
Vitamin C
58%
Calcium
14%
Iron
22%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 pound boneless chicken breast (2 large size pieces), sliced lengthwise into strips.
- 3 tablespoon toasted sesame seeds.
- 1 cup finely powdered bread crumbs.
- 1 teaspoon sea salt.
- 1 teaspoon pepper.
- 1 teaspoon garlic powder.
- 1 teaspoon cumin powder.
- 1 tablespoon chicken bouillon powder.
- 1 cup all purpose flour
- 3 large eggs, lightly whisked
- Sunflower oil for frying
- For the salad
- 1 head lettuce chopped
- Handful fresh basil
- 1 cup of cherry tomatoes cut into wedges
- 1 cup of radish, sliced
- 1 red bell pepper, julienned
- Chives, finely diced
- For dressing
- 2 tablespoon Dijon mustard
- 1 tablespoon vinegar
- 2 tablespoon extra virgin oil
- Sea salt to taste
Instructions
- In a shallow bowl mix together the sesame seeds, bread crumbs, 1/2 tablespoon of chicken bouillon powder and season to taste.
- In another bowl combine the flour with the rest of the ingredient, toss the chicken strips with the flour mixture, then dip one by one into the whisked egg then sesame mixture, set breaded chicken strips aside while preparing the salad.
- Heat the oil, meanwhile combine the dressing and add to large bowl with the lettuce leaves and other ingredients and stir to coat.
- Fry the chicken strips, drain on paper towels, arrange the salad on serving dishes then place strips on top of it, garnish with basil leaves and chives.
Merjana https://www.merjana.com/
Roasted Chicken Thighs and Legs with Vegetables
Roasted Chicken Thighs and Legs with Vegetables
2015-12-31 06:51:47
Serves 4
Prep Time
15 min
Total Time
1 hr
Nutrition Facts
Serving Size
578g
Servings
4
Amount Per Serving
Calories 665
Calories from Fat 202
% Daily Value *
Total Fat 23g
35%
Saturated Fat 6g
29%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 10g
Cholesterol 306mg
102%
Sodium 510mg
21%
Total Carbohydrates 53g
18%
Dietary Fiber 5g
18%
Sugars 4g
Protein 61g
Vitamin A
13%
Vitamin C
42%
Calcium
7%
Iron
28%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 pounds bone-in, skin-on chicken thighs, approx 6 pieces.
- 3 large potatoes, sliced into half-inch thick slices.
- 1 1/2 cup of cherry tomatoes, halved.
- 1 whole garlic bulb, cloves separated not peeled.
- 1 tablespoon extra virgin olive oil.
- 1/2 tablespoons balsamic vinegar.
- 1/2 teaspoon sea salt.
- Pepper to taste.
- Spring of fresh rosemary.
Instructions
- Preheat the oven at 200°.
- Steam the potatoes first: add potato slices into a steamer basket, in a large pan pour water and place the basket and bring it to boil.
- Arrange the chicken thighs on the bottom of a baking tray lay chopped rosemary over and season to taste, drizzle with some balsamic vinegar and olive oil; cover the tray with foil, and roast for about 20 mins or until chicken is cooked through.
- Let the chicken rest on another plate, place the steamed potato, cherry tomatoes and garlic on the baking dish, season and drizzle with remaining of olive oil and balsamic vinegar and arrange the chicken on top, bake uncovered for 20 minutes or until the chicken is crisp on the top and potatoes well brown.
- Bon appétit
Merjana https://www.merjana.com/