Türkiye (aka Turkey) - Shish Kebab of Lamb & Fennel with Pomegranate Dressing, Chick Pea Pilaf Rice with Garlic Sauce, Citrus Salad & Turkish bread

Once known as the Byzantine Empire and formerly know as Turkey, The Republic of Türkiye is geographically important, because it is a transcontinental Eurasian nation straddling Europe and Asia. By land mass, Turkey is 95% in Asia and 5% in Europe, so one of the few countries that has a foot in two continents.It is also blessed with two sea frontages, with the Aegean Sea in the west and the Mediterranean Sea to the south.Near neighbours include Greece and  Bulgaria to the northwest, Georgia in the north east, Armenia & Iran in the east, & Iraq & Syria in the south east.  

Turkey is famous for its food. Its cuisine is typically a fusion of middle eastern, central Asian & multiple European cuisines blended with the food traditions of the Mediterranean. Due to its transcontinental positioning there is regional variety in the culinary practices across Turkey, but a common theme would be a tendency towards light spices & meal focused around rice, vegetables and bread with the famous Kebab or fish on the side.  

Our Turkish menu included
Shish Kebab of Lamb & Fennel with Pomegranate Dressing, 

Chick Pea Pilaf  Rice with Garlic Sauce, 
Citrus Salad & Turkish bread

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Shish Kebab

Ingredients           

·      1 small lamb shoulder

·      1 red capsicum

·      2 Spanish onion     

·      1 fresh fennel bulb

·      Olive oil      

·      Shish Kebab Marinade      

·      1 onion thinly sliced        

·      1/2 tsp of chilli flakes

·      1 tbsp red paprika        

·      2 tsp ground cumin

·      4 garlic cloves-crushed      

·      1cup olive oil

·      2/3 cup of lemon juice

·      1 tbsp chopped fresh rosemary        

·      1 tbsp chopped fresh thyme

·      1/2 cup chopped fresh flat leaf parsley      

·      1/2 cup of chopped fresh mint

·      salt & pepper

Method:

1.     Bone out Lamb (or buy pre-boned)

2.     Trim any sinew or fat off the lamb & cut the meat into 3 cm cubes

3.     Cut capsicum, onion & fennel into 1 ½ cm dice

4.     Mix all the marinade ingredients together

5.     Add the meat to the marinade and mix well

6.     Cover & allow meat to marinate in the fridge for at least 2 hours but preferably overnight

7.     Soak 12 bamboo skewers in water (to prevent skewers burning)

8.     Pre-heat the oven, grill or BBQ (we used the grill to cook our kebabs)

9.     Thread meat, onion, fennel & capsicum onto skewers alternately, ensuring the kebabs are consistent and evenly spaced with the same ingredients

10.  Keep the marinade aside

11.  Grill the kebabs for 7-8 minutes turning the skewers to ensure all sides are seared and cooked

12.  Brush the shish kebabs with the marinade each time you turn them

Recipe adapted from original sourced from:

http://www.turkishthymecooking.com.au/turkish-recipes/kebabs/shish-kebab.html

Pomegranate Sauce

Ingredients:

·      1/3 cup pomegranate molasses (available from specialty grocers)

·      3 Tbs. olive oil

·      3 large garlic cloves, minced or put through a press

·      Salt and fresh ground black pepper to taste

Method:

1.     Mix all ingredients in a jar & shake well to combine

Recipe sourced from:

http://kitchenexcursions.blogspot.com.au/2011/06/turkish-bulghur-salad-with-pomegranate.html

Chickpea Pilaf Rice

Ingredients:

·      2 cups of long grain white rice      

·      400 gm tin of chickpeas      

·      splash of olive oil

·      1 litre chicken stock

·      60gm unsalted butter      

·      2 tsp salt

 Method:

3.     In a medium sized saucepan, melt the butter and add the splash of olive oil & salt

4.     add rice to pot of melted butter stirring continuously until rice is coated with butter & beginning to get crisp

5.     Add the chickpeas and stir gently for another 1-2 minutes to absorb any liquid

6.     Add the chicken stock & bring to boil stirring continuously

7.     Cover the rice and lower the heat to the lowest heat

8.     Do not take the lid off again until ready to serve

9.     Cook on low for 10 mins

10.  Turn off the heat and leave to rest for 10 minutes.

Recipe adapted from original sourced from:

http://www.turkishthymecooking.com.au/turkish-recipes/pilaf/chickpea-pilau.html

Citrus and avocado Salad

Ingredients            

·      2 ripe avocado

·      2 oranges

·      1 ruby grapefruit     

·      1 tsp of orange rind

·      4 large handfuls of Mediterranean salad mix      

·      60ml of extra virgin olive oil

·      1 tbsp of red wine vinegar        

·      1/2 tsp of whole grain mustard

·      1 tsp of honey        

·      1 tsp chopped mint

Method:

1.     Segment the oranges and squeeze the juice from the membrane into a bowl

2.     Segment the ruby grapefruit

3.     Slice the avocado into 1cm slices

4.     In a salad bowl, place the avocado, citrus and Mediterranean salad mix and toss gently

5.     In the bowl with the orange juice, add the orange rind, red wine vinegar, mustard and honey and stir well so the honey has dissolved

6.     Season to taste with salt and ground black pepper

7.     Pour the dressing over the salad and sprinkle with the fresh mint.

Recipe adapted from original sourced from:

http://www.turkishthymecooking.com.au/turkish-recipes/salads/citrus-salad-recipe.html

Cacik – Garlic Sauce

(Cacik is the Turkish version of Tzatziki)

Ingredients:           

·      1 Lebanese cucumber      

·      200 gr of natural yoghurt

·      1 garlic clove crushed      

·      2 tbsp of fresh mint, finely chopped

·      Olive Oil      

·      Chopped  for garnish

Method:

1.     Peel the cucumber and grate into a colander

2.     Put a bowl under the colander and leave to drain for about 15 minutes

3.     While waiting for the cucumber, mix the yoghurt, garlic and mint together

4.     Take a little cucumber at a time and squeeze out any excess juices

5.     Add to the yoghurt, mix and season to taste

6.     Garnish with dill and olive oil

Recipe adapted from original sourced from:

http://www.turkishthymecooking.com.au/turkish-recipes/dips/tzatziki.html

Note: Photo used under Fair Use Laws from: 

https://www.foodandwine.com