Today we are making another traditional Turkish dish with garlicy meatballs wrapped in fried eggplants. Slightly spicy and flavored with a tomato & broth sauce, this delicious dish is a perfect companion of pilav (Turkish rice) and a refreshing cacik (Turkish tzatziki). Hope you enjoy this detailed, step by step recipe of this unique dish from Turkey! Please consider subscribing and help my channel grow with more and better content: https://www.youtube.com/c/HungryManKitchen?sub_confirmation=1 Follow me on: Instagram: https://www.instagram.com/hungry_man_kitchen Ingredients: • 500 g ground beef • 2- 3 medium size eggplants • 1 small onion (pulp only) • ½ cup breadcrumbs • 1 tbsp chopped parsley • 2 cloves of garlic • 1 tsp chili flakes • 1 tsp black pepper • 1 tsp cumin • 1 tsp salt • Frying oil • Cherry tomatoes and green peppers for garnish Sauce: • 1 tbsp tomato paste • 1 tbsp olive oil • 1 cup hot beef broth (or hot water) • Salt to taste #turkishkebab #eggplantkebab #islimkebabı ... https://www.youtube.com/watch?v=fjIIYlaeewI

Garlic rice is a traditional and historical recipe dating back to the 15th century Ottoman cuisine. It's definitely a winner if you love garlic and rice as this perfectly combines incredible aromas and has a rich flavor with a generous amount of butter and stock. Pilaf (or pilav in Turkish) refers to a rice dish or sometimes , a wheat dish, which usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat. Historically, at the time of the Abbasid Caliphate, such methods of cooking rice spread through a vast territory from India to Spain, and eventually to a wider world. The Spanish paella, Turkish pilav and the South Asian pilau or pulao and biryani evolved from such dishes. Please consider subscribing and help my channel to improve for better content: https://www.youtube.com/c/HungryManKitchen?sub_confirmation=1 Follow me on: Instagram: https://www.instagram.com/hungry_man_kitchen Ingredients: • 2 cups rice (baldo or similar) about 400 g • 3 cups chicken stock (650 ml) • 2 heads of garlic (15 - 20 cloves) • 3 tbsp butter • 4 tbsp vinegar (red or white wine vinegar= • 2 tsp granulated sugar • 1 tsp black pepper • 2 tsp salt Links to some of the ingredients and equipments I use (Affiliate links*): ☕ Glass Measuring Jug 1 litre: https://amzn.to/3a0uWLm ? WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife : https://amzn.to/3csFXFD ? Food Safe Black Nitrile Gloves, Box of 100: https://amzn.to/3bKA73h ♨️ Weber Master-Touch Charcoal Grill, 22-Inch : https://amzn.to/39qRtAP ? Square Skewers: https://amzn.to/2R8spsn ? Turkish Kebab and Meat Knife: https://amzn.to/2Nqltov ? Cleaver Narrow Knife, 28cm: https://amzn.to/3loWlem *Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase. Music: Laid Back Guitars by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence. https://creativecommons.org/licenses/by/4.0/ Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100181 Artist: http://incompetech.com/ #rice #turkishfood # pilaf ... https://www.youtube.com/watch?v=VrJ81fkYDkk

Especially associated with Urfa, but among the favorite appetizers throughout Turkiye, Cigkofte is an spicy delicacy made with raw meat, bulgur and spices. Isot pepper is a main ingredient, especially for Urfa style cigkofte. It is a specific pepper variety grown in the Urfa region and the chili / pepper flakes made with this pepper is also unique in terms of the production method and the flavor. The peppers go through a two-step process: they dry out in the sun during the day, then get wrapped up tight at night. This "sweating" process at night helps the peppers soak up their own leftover moisture. This gives them a color that can range from deep purple to almost black. Isot pepper flakes have a heat about 7500 scoville that builds up slowly and lasts longer with a deep complex flavor. If not available, it can be substituted with pul biber or even chipotle pepper flakes will work with it's similar color and aroma. Legend has it, King Nimrod, the king of an ancient civilization in the southeastern Anatolia region, decided to burn Abraham because of his monotheistic beliefs. He ordered everyone to collect all the wood in the kingdom and pile it up to prepare a fire. So, there was no wood left for cooking and fires were also forbidden. Meanwhile, a hunter who had been out in the mountains had no clue about the king's decree. He brought home a deer and asked his wife to cook it. Once informed about the no-fire rule of the king and without any firewood at home, the hunter took the deer's right leg, crushed it with a fine stone, mixed it with bulgur (possibly a former version could be cracked wheat), flavorings and salt, and kneaded it all together with ground beef. And just like that, according to legend, the very first cigkofte was born in the region. Subscribe for more authentic recipes: https://www.youtube.com/c/HungryManKitchen?sub_confirmation=1 Support on Patreon: https://www.patreon.com/HungryManKitchen Instagram: https://www.instagram.com/hungry_man_kitchen Links to some of the ingredients and equipments I use (Affiliate links*): ? Vegetable grill pan: https://amzn.to/3N8KrDU ? Baking Sheet: https://amzn.to/3QtKPgg ? My favorite (budget) Whetstone for Knife Sharpening: https://amzn.to/3L8UmqC ? WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife : https://amzn.to/3Ju1RXM ? SHI BA ZI ZUO Chinese cleaver: https://amzn.to/3NAafr1 ? Food Safe Black Nitrile Gloves, Box of 100: https://amzn.to/3E1wId0 ? Flat Kebab Skewers: https://amzn.to/3DYZMlq ? Square Skewers: https://amzn.to/3rqlzxc ? Turkish Kebab and Meat Knife 50 cm: https://amzn.to/3JvUY80 ? Round Mixing Tray Stainless Steel: https://amzn.to/3POft48 Ingredients: • 500 g leg of lamb, sinews and fats removed, chopped and pounded into a paste • 2 cups fine bulgur, dark or white 400 g • 1 onion, finely chopped or grated, 150 g • 8 - 10 green onions, finely choppped • 1 bunch of parsley, chopped • 2 tbsp tomato paste, 40 g • 5 cloves of garlic, minced • 1.5 cup isot pepper flakes, 150 g • 40 g pul biber, Turkish chili flakes / Aleppo peppers, 4 tbsp, 1/4 cup (optional) • 1/2 tsp black pepper powder • 1/2 tsp cloves powder • 1 tsp cinnamon powder • 2.5 tsp salt • 500 g ice cubes or 500 ml chilled water • Crispy lettuce leaves, radishes and lemon to serve Instructions: 1. Remove any fats and sinews of the lamb, cut into small pieces 2. Transfer on to a plastic wrap, cover and pound with a hammer into a tender paste, 3. Alternatively grind in food processer until tender 4. Set aside and keep in the fridge 5. Finely mince or grate the onion and the garlic, transfer into a large tray together with 1.5 cup isot 6. Add 2 tsp salt, 1/2 tsp black pepper, 1/2 cloves powder, 1 tsp cinnamon powder and 2 tbsp tomato paste 7. Optionally add 4 tbsp pul biber or substitute isot with pul biber if isot is not possible to find 8. Knead the mixture while rubbing it against the bottom of the tray for 5 mins until nicely combined 9. Add the pounded lamb together with 5 - 6 ice cubes 10. Knead the mixture 10 - 15 mins until fully combined and the mixture becomes a paste 11. Add the bulgur, together with ½ cup ice cubes or chilled water mix and knead for 10 – 15 mins until combined. Add the chilled water or ice cubes gradually to avoid a soggy mixture 12. Continue kneading until the bulgur feels soft and the mixture sticks to the tray and do not fall off when turned over. 13. Finely chop the green onion (mostly green parts) and the parsley and add into the tray 14. This time knead gently just to combine and without bruising the greens. 15. Serve as small bite size pieces by pressing between your palm or make a big ball and press onto the plate for a portion size. 16. Serve with crispy lettuce leaves, radishes and lemons. Enjoy. *Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase. ... https://www.youtube.com/watch?v=gp9ZS4AwKwQ

Izmir Kofte also known as Soutzoukakia Smyrneika in Greece, is a rustic dish of spicy oblong meatballs served in tomato sauce. Turkish recipe for Izmir kofte often includes lamb and/or beef mince seasoned with spices, fried abd baked together with potato wedges, diced tomatoes and a tomato sauce. This dish is said to be brought to Greece by the refugees from Asia Minor during the population exchange. It's quite a classic dish found in rustic restaurants throughout Turkey and can be enjoyed with rice pilav and a nice crusty bread. Please consider subscribing and help my channel to improve for better content: https://www.youtube.com/c/HungryManKitchen?sub_confirmation=1 Follow me on: Instagram: https://www.instagram.com/hungry_man_kitchen Links to some of the ingredients and equipments I use (Affiliate links*): ☕ Glass Measuring Jug 1 litre: https://amzn.to/3utpgEa ? My favorite (budget) Whetstone for Knife Sharpening: https://amzn.to/3L8UmqC ? WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife : https://amzn.to/3Ju1RXM ? Food Safe Black Nitrile Gloves, Box of 100: https://amzn.to/3E1wId0 ? Flat Kebab Skewers: https://amzn.to/3DYZMlq ? Square Kabob Skewers: https://amzn.to/3rqlzxc ? Turkish Kebab and Meat Knife 50 cm: https://amzn.to/3JvUY80 ? Turkish Kebab and Meat Knife 40 cm: https://amzn.to/3uJLh1X Ingredients: • 500 g ground beef • 500 g ground lamb • 5 tbsp bread crumbs or chopped stale bread (crust removed) • 1 egg • 1 onion (pulp only) • 2 large potatoes • 5 - 6 green chilies • 2 tomatoes • 1 cup chopped parsley, ½ bunch • 2 tsp salt • 4 tsp ground cumin • 2 tsp black pepper • 2 tsp chili flakes (pul biber or Aleppo pepper flakes) • 1 tsp baking soda • 1 tsp all spice (pimento) • 1 tsp ground coriander • Frying oil Sauce: • 2 tbsp butter • 3 tbsp tomato paste • 2 cups water • 1 cup stock (beef / lamb or vegetable) • 1 tsp salt • ½ tsp black pepper • 2 cloves of garlic (finely minced) Instructions: The meatball mix: 1. Grate the onions and squueze to get rid of the excess onion juice 2. Add the ground beef and lamb into a large mixing bowl and add the grated onions 3. Add 2 tsp salt, 2 tsp black pepper, 4 tsp cumin, 2 tsp pul biber, 1 tsp all spice, 1 tsp ground coriander and 1 tsp baking soda 4. Add the bread crumbs and crack and add a whole egg, knead for 5 minutes until combined 5. Finally chop the parsley and add into the bowl and gently knead until the parsley is evenly mixed 6. Cover and let it rest in the fridge for 1 hour Potatoes: 7. Peel and cut the potatoes into long wedges 8. Optionally soak in water for 10 mins and pat dry the wedges 9. Heat up 1 lt frying oil and fry the potatos until they are golden 10. Transfer to a paper towel and set aside Sauce: 11. In a sauce pan, melt 2 tbsp butter and add the tomato paste, cook 2 mins until fragrant 12. Finely grate 2 cloves of garlic and add to the sauce pan together with ½ tsp black pepper and 1 tsp salt 13. Finally add 1 cup stock together with 2 cups hot water and stir until fully combined 14. Bring to a boil and let is simmer for 5 mins and set aside Assemby and cooking: 15. Take egg size pieces of the ground meat mixture and shape them into long, sausage shapes in your palms 16. Transfer to a large oven tray and pre-cook the meatballs in the oven for 15 mins at 200°C / 390°F (preferably fan forced upper lower convection) 17. Once the meatballs are pre-cooked, place the potato wedges between the meatballs, 18. Slice the tomatoes into wedges and garnish the tray with tomato wedges and the green chilies 19. Pour the sauce over the meatballs and finish the cooking in the oven 200°C / 390°F for 15 more minutes 0:00 Intro 0:15 Making the meatball mix 1:58 Preparing the potatoes 2:57 Making the sauce 4:00 Shaping and pre-cooking the meatballs 4:56 Final assembly and cooking 6:04 Serving and outcome *Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase. ... https://www.youtube.com/watch?v=eBVBA_TaMnU