3. Ingredients :
Boneless lamb leg 1 kg
Onions 3 medium size 200 grams
Milk ½ cup 100 grams
Olive oil ¼ cup 50 grams
Tomato paste 2 tablespoons 20 grams
Salt 2 teaspoons 12 grams
Black pepper ½ teaspoon 3 grams
Tomatoes 3 medium size 300 grams
Green peppers 6 medium size 75 grams
Servings: 8
4. Preparation
• Cut meat into 2 cm. cubes. Peel, wash and grate
the onions, drain the juice and mix it well with
milk, olive oil, tomato paste, salt and black
pepper. Refrigerate the meat in this mixture for 24
hours. Wash the vegetables, remove the stems of
the peppers. Chop the peppers 2 cm. thick and
the tomatoes into 2 cm. cubes. Pass the meat,
pepper and tomatoes alternately over skews. Broil
each side over charcoal fire or in an electric grill
for 3-4 minutes, turning until all sides are broiled.
12. INGREDIENTS
• 1 (16 ounce) Package phyllo dough
• 1 pound chopped nuts
• 1 cup butter
• 1 teaspoon ground cinnamon
• 1 cup water
• 1 cup white sugar
• 1 teaspoon vanilla extract
• ½ cup honey
13. • Directions
• Preheat oven to 350 degrees F(175 degrees C). Butter the
bottoms and sides of a 9×13 inch pan.
• Chop nuts and toss with cinnamon. Set aside. Unroll phyllo
dough. Cut whole stack in half to fit pan. Cover phyllo with a
dampened cloth to keep from drying out as you work. Place
two sheets of dough in pan, butter thoroughly. Repeat until
you have 8 sheets layered. Sprinkle 2 – 3 tablespoons of nut
mixture on top. Top with two sheets of dough, butter, nuts,
layering as you go. The top layer should be about 6 – 8 sheets
deep.
• Using a sharp knife cut into diamond or square shapes all the
way to the bottom of the pan. You may cut into 4 long rows
the make diagonal cuts. Bake for about 50 minutes until
baklava is golden and crisp.
• Make sauce while baklava is baking. Boil sugar and water
until sugar is melted. Add vanilla and honey. Simmer for
about 20 minutes.
• Remove baklava from oven and immediately spoon sauce
over it. Let cool. Serve in cupcake papers. This freezes well.
Leave it uncovered as it gets soggy if it is wrapped up.
15. • Preparation
• Measure the amount of cold water you will need.
• Place your pot of water on the stove and turn on.
• Add about 1-2 heaping tea spoons (or 1 tablespoon) of coffee
per demitasse cup (3 oz). Add sugar to taste. Do not stir it yet,
Let the water warm up little bit as above.
• When the coffee starts to sink into the water and the water is
warm enough to dissolve your sugar, stir it several times and
then turn down the heat to low. You should stir it several
times, up until it your brew starts to foam (you can also
vigorously move your spoon side to side to encourage to start
the foaming).
• When you see the bubble “ring” forming on the surface, turn
down the heat a little bit more or move your pot away from the
heat source. Pay attention to the bubbles that are forming at
this stage. Bubbles should be very small in size.
16. • From this point on watch your coffee carefully. Do not let the
temperature get hot enough to start boiling. (NEVER LET IT
BOIL – many instructions on how to make Turkish coffee use
the term “boiling” but this is totally inaccurate) The key idea
here is to let the coffee build a thick froth and that occurs
approximately around 158 F or 70 C (i.e., much cooler than the
boiling point of water which is 212 F or 100 C at standard
pressure. If your brew comes to a boil, you will not have any
foam because it will simply evaporate!).
• Keep it at the “foaming” stage as long as you can without
letting it come to a boil. You might even gently stir your brew
a little bit at this stage. The more froth, the better it will taste.
Also your coffee must be fresh or it will not foam as well. If
your brew gets too hot and begins to “rise”, then move it
away from the heat or just turn it down. You are almost done.
Repeat this process until your foam has “raised” and
“cooled” at the most couple of times (NOT 3-4 times like some
instructions. Even once is enough). Then pour in to your cups
(quickly at first to get out the foam, then slowly) while making
sure that each cup has equal amount of foam! If you are
serving several cups then you might be better off spooning
the foam into each cup.
