2 lÀckra turkish-recept frÄn hela vÀrlden
A classic Turkish dish of eggplants stuffed with a savory mixture of onions, tomatoes, and garlic, then slow-braised in abundant olive oil until meltingly tender. The name, 'The Imam Fainted,' is said to refer to the dish's rich flavor, the amount of olive oil used, or perhaps its perceived expense.
A flavorful and iconic Turkish dish, ĂiÄ Köfte is made from fine bulgur wheat that is meticulously kneaded with a rich blend of tomato and pepper pastes, and a generous amount of spices. The long kneading process, traditionally done by hand, 'cooks' the bulgur, transforming it into a smooth, pliable, and deeply aromatic mixture. It's typically served as a meze or snack, wrapped in crisp lettuce leaves and often accompanied by a squeeze of fresh lemon juice.
