| Every year, many tourists decide to explore the cultural delights of Turkey. Walks are a fantastic way to see all that the country has to offer, taking you through ancient ruins and bustling towns and along spectacular coastlines. Wherever your walk takes you, there are a few cultural experiences that you simply cannot help but encounter during your time in the country. Here are three of the best, which will provide you with experiences youll be recounting to your friends back home for weeks to come. Turkish Baths (Hamams) Turkish baths, or hamams as they are known locally, are found all over Turkey. Walks are a great way to see the country, but they can leave you tired and in need of some rejuvenation. So what better way to get over your stiff joints than by a trip to a Turkish bath? In the hamam you can relax in the warm, steamy rooms and you can even experience a number of different massages. These can include a foam massage, an exfoliating massage and a luxurious oil massage. Hamams are part of the daily routine for many locals, and you may well find you get quite fond of them as well. Dont miss out on visiting a hamam when on a walking holiday in Turkey. Walks may be the best way to see the country, but its just as important to treat yourself to a bit of luxury every once in a while. Turkish Kebabs Turkey is, for some, the home of kebabs and not the kind of kebabs that you are likely to find in some late-night joint in a town centre in England. Turkish kebabs are of the highest quality, and will provide you with a culinary treat to remember long after your trip to Turkey. Walks that lead through any town or city are certain to take you past a restaurant or bar serving kebabs. And even if you dont spot them, just follow your nose; the wonderful spicy aroma wafting out into the street will lead you straight to them. Kebabs are different all over the country, with most regions having their own specific style. Whether a Si_ (shish) kebab, Adana kebab or the well-known (but entirely different) Doner kebab, you are going to give your taste buds a treat when you try any kebab in Turkey. Turkish Coffee House In Turkey, walks will allow you to experience both the countryside and the bustling cities alike. But wherever you decide to go, you will never find yourself far from a coffee house selling strong Turkish coffee. Coffee is an important part of daily life for Turkish people. It still plays a role in many rituals involving prayer and marriage, although not as much as it once did. It is made from a fine powder and the resulting drink is much stronger than you may be used to. Cardamom is sometimes added, and the distinctive taste is something you wont forget in a hurry. When you head to Turkey, walks of any type will lead you past one of these coffee houses sooner or later. And if you feel yourself getting tired during your walk, there is no better remedy than a shot of hot strong Turkish coffee to restore your energy levels. |
Tuesday, March 22, 2011
3 Cultural Experiences You Cant Miss In Turkey
Monday, March 21, 2011
Kebab Shop Owners Face a Challenge
Kebab shop owners across Britain face a challenge when it comes to
creating a menu that works.Often times a menu is thrown together by
copying other local hot food takeaway menus, throwing some ideas down
on some paper and hoping the printing company will perform some sort
of miracle with the result for 100 odd pounds.The last kebab shop
entrepreneur I spoke to side he was only going to do four things on
his menu. He meant four categories i.e. Kebabs, pizzas, curries and
fried fish.This translated into approximately 200 items.How is it
possible to maintain a high standard of quality, build up a repeat
business and run a low cost kitchen with so many items?Only by buying
frozen food, thawing it out and selling it cheap.Ironically many shop
owners are from an Eastern background and will not settle for less
than fresh bread, crisp salads and daysee(authentic) cooking when they
themselves eat at home.Is it possible to run a successful kebab shop
or hot food takeaway with a limited menu?Carefully prepared, fresh and
tasty food will always sell.Badly prepared, frozen and fried food may
destroy a new business, especially in todays economic climate.The key
really is in the menu and respecting the clientele.Think carefully
about the customers needs, use some imagination and preparation in
REAL recipes and offer high quality fare.The challenge is not from
external forces for kebab shop owners, it is from within.
creating a menu that works.Often times a menu is thrown together by
copying other local hot food takeaway menus, throwing some ideas down
on some paper and hoping the printing company will perform some sort
of miracle with the result for 100 odd pounds.The last kebab shop
entrepreneur I spoke to side he was only going to do four things on
his menu. He meant four categories i.e. Kebabs, pizzas, curries and
fried fish.This translated into approximately 200 items.How is it
possible to maintain a high standard of quality, build up a repeat
business and run a low cost kitchen with so many items?Only by buying
frozen food, thawing it out and selling it cheap.Ironically many shop
owners are from an Eastern background and will not settle for less
than fresh bread, crisp salads and daysee(authentic) cooking when they
themselves eat at home.Is it possible to run a successful kebab shop
or hot food takeaway with a limited menu?Carefully prepared, fresh and
tasty food will always sell.Badly prepared, frozen and fried food may
destroy a new business, especially in todays economic climate.The key
really is in the menu and respecting the clientele.Think carefully
about the customers needs, use some imagination and preparation in
REAL recipes and offer high quality fare.The challenge is not from
external forces for kebab shop owners, it is from within.
Sunday, March 20, 2011
Lamb Shish Kabob Armenian-Style
This recipe for lamb kufta comes from the Armenian community and shows
off the distinct and flavorful lamb meat in an easy-to-serve shish
kabob. Lamb is a nutritious meat, high in iron, zinc, and B vitamins.
Lambs in the United States free range on grass prairies making lamb
the ultimate in eco-friendly meat as well.Lamb Shish Kebob, serves
8Ingredients 3 pounds of lamb 1 large onion 1/4 cup finely minced
fresh parsley 1/2 cup light olive oil 1 cup red wine 3 cloves of
freshly minced garlic 10-12 large mushrooms 1 large onion (for
skewers) 1 large bell peppermarinate overnightTrim and cube a leg of
lamb into 2 cubes. Save the bones for broth making.Mix together a
marinade of the onion, parsley, olive oil, red wine, and
garlic.Combine the meat and marinade in a glass container. Stir well
to coat the lamb.Cover and refrigerate overnight.SkewersClean 10-12
large mushrooms.Cut 1 large onion and 1 large bell pepper into 10-12
pieces each.Drain the lamb.Set out the onion and pepper, mushrooms,
and meat on a large platter or cutting board. This is your work
surface for putting together the shish kebabs. Alternate the lamb on
the skewer with a pepper, onion, or mushroom so that a vegetable is
between each piece of lamb. Begin and end your skewer with the meat --
it will stay on the skewer better.Grill the shish kebob on your
barbecue or broil in your oven until done. Grill them for 6-7 minutes,
turning several times. Broil them for 3-4 minutes on each side.Salt
immediately.Serve with a side grain such as quinoa and a green salad.
off the distinct and flavorful lamb meat in an easy-to-serve shish
kabob. Lamb is a nutritious meat, high in iron, zinc, and B vitamins.
Lambs in the United States free range on grass prairies making lamb
the ultimate in eco-friendly meat as well.Lamb Shish Kebob, serves
8Ingredients 3 pounds of lamb 1 large onion 1/4 cup finely minced
fresh parsley 1/2 cup light olive oil 1 cup red wine 3 cloves of
freshly minced garlic 10-12 large mushrooms 1 large onion (for
skewers) 1 large bell peppermarinate overnightTrim and cube a leg of
lamb into 2 cubes. Save the bones for broth making.Mix together a
marinade of the onion, parsley, olive oil, red wine, and
garlic.Combine the meat and marinade in a glass container. Stir well
to coat the lamb.Cover and refrigerate overnight.SkewersClean 10-12
large mushrooms.Cut 1 large onion and 1 large bell pepper into 10-12
pieces each.Drain the lamb.Set out the onion and pepper, mushrooms,
and meat on a large platter or cutting board. This is your work
surface for putting together the shish kebabs. Alternate the lamb on
the skewer with a pepper, onion, or mushroom so that a vegetable is
between each piece of lamb. Begin and end your skewer with the meat --
it will stay on the skewer better.Grill the shish kebob on your
barbecue or broil in your oven until done. Grill them for 6-7 minutes,
turning several times. Broil them for 3-4 minutes on each side.Salt
immediately.Serve with a side grain such as quinoa and a green salad.
Saturday, March 19, 2011
Food From The Middle East
'Middle eastern cuisine' is a broad term that encompasses many
different cooking styles from a number of different countries.
Moroccan, Syrian, Greek, Arabian - the various cuisines of the middle
east share a great deal - and have many differences.The food of the
Middle East is a celebration of life. No matter which country, the
staples are the fresh fruits and vegetables that grow in the hills.
The spices and flavorings of Middle Eastern food are those that awaken
the senses, sparkling against the thicker, richer tastes of the main
ingredients. Mints, lemon, garlic, rosemary - all have a fresh,
astringent quality that cleanses the palate and refreshes the taste
buds. Throughout the region, the cuisine varies - but these things
remain the same: fresh ingredients, astringent and piquant spices,
olive oil, and little meat.lebanesethe tiny country - about the size
of Connecticut - is nestled into the shores of the Mediterranean Sea,
at the very crook of the fertile Crescent. Its contributions to the
cuisine of the entire Middle Eastern region of the world are
unmistakable. The flavors that spice the foods of all the surrounding
lands can be found here in abundance - olive oil, lemon, garlic and
mint. Lebanese cuisine features such staples as kibbeh (ground lamb
with bulghur wheat) and tabouleh (parsley, mint and bulghur wheat
salad). The food is simply prepared, with the flavors blending
together into a complex medley of earthy, fruity tastes and
scents.syrianif Syria had contributed nothing else to the world
cuisine but pita bread and hummus, it would still be worthy of note.
There's far more to the cuisine of this small Middle Eastern country,
though. Baba ganoush (pureed eggplant), stuffed olives and figs,
peppers in olive oil - Syrian food celebrates the fruits of the earth
and blends them to bring out the textures and flavors in surprising
ways. Shish kebab and rice pilaf are two of the more well-known
dishes, and while most people think of Greece when they hear baklava,
the Syrian claim that it is based on their own dessert of
batwala.arabianthe Bedouin of the desert once based their diets on
dates and yoghurt with the occasional camel or goat to provide meat.
Over the centuries, the nomadic tribes incorporated spices, meats and
vegetables from other cultures into their cuisine. Today's Arabian
cuisine is a mingling of influences from India, Lebanon and further
west. Lamb is the meat most often used in cooking, and it is prepared
in a number of ways including shish kebab, spit-roasted, or stewed.
The cuisine relies heavily on mint, turmeric, saffron, garlic and
sesame. Rice and kasha are the most commonly consumed grains, and the
spicing is fresh and astringent - meant to awaken and refresh the
palate rather than burn it out.Throughout the Mediterranean Middle
East, the cultures and people have intermingled and carried with them
their foods and traditions of eating. In no other place in the world
can there be found a blending of cultures that has mingled so much -
yet maintained such distinct, national flavors. Healthful, fresh,
delicious and life-enhancing, it's little wonder that the cuisine of
the Middle East is among the most popular with diners the world over.
different cooking styles from a number of different countries.
Moroccan, Syrian, Greek, Arabian - the various cuisines of the middle
east share a great deal - and have many differences.The food of the
Middle East is a celebration of life. No matter which country, the
staples are the fresh fruits and vegetables that grow in the hills.
The spices and flavorings of Middle Eastern food are those that awaken
the senses, sparkling against the thicker, richer tastes of the main
ingredients. Mints, lemon, garlic, rosemary - all have a fresh,
astringent quality that cleanses the palate and refreshes the taste
buds. Throughout the region, the cuisine varies - but these things
remain the same: fresh ingredients, astringent and piquant spices,
olive oil, and little meat.lebanesethe tiny country - about the size
of Connecticut - is nestled into the shores of the Mediterranean Sea,
at the very crook of the fertile Crescent. Its contributions to the
cuisine of the entire Middle Eastern region of the world are
unmistakable. The flavors that spice the foods of all the surrounding
lands can be found here in abundance - olive oil, lemon, garlic and
mint. Lebanese cuisine features such staples as kibbeh (ground lamb
with bulghur wheat) and tabouleh (parsley, mint and bulghur wheat
salad). The food is simply prepared, with the flavors blending
together into a complex medley of earthy, fruity tastes and
scents.syrianif Syria had contributed nothing else to the world
cuisine but pita bread and hummus, it would still be worthy of note.
There's far more to the cuisine of this small Middle Eastern country,
though. Baba ganoush (pureed eggplant), stuffed olives and figs,
peppers in olive oil - Syrian food celebrates the fruits of the earth
and blends them to bring out the textures and flavors in surprising
ways. Shish kebab and rice pilaf are two of the more well-known
dishes, and while most people think of Greece when they hear baklava,
the Syrian claim that it is based on their own dessert of
batwala.arabianthe Bedouin of the desert once based their diets on
dates and yoghurt with the occasional camel or goat to provide meat.
Over the centuries, the nomadic tribes incorporated spices, meats and
vegetables from other cultures into their cuisine. Today's Arabian
cuisine is a mingling of influences from India, Lebanon and further
west. Lamb is the meat most often used in cooking, and it is prepared
in a number of ways including shish kebab, spit-roasted, or stewed.
The cuisine relies heavily on mint, turmeric, saffron, garlic and
sesame. Rice and kasha are the most commonly consumed grains, and the
spicing is fresh and astringent - meant to awaken and refresh the
palate rather than burn it out.Throughout the Mediterranean Middle
East, the cultures and people have intermingled and carried with them
their foods and traditions of eating. In no other place in the world
can there be found a blending of cultures that has mingled so much -
yet maintained such distinct, national flavors. Healthful, fresh,
delicious and life-enhancing, it's little wonder that the cuisine of
the Middle East is among the most popular with diners the world over.
Friday, March 18, 2011
Chicken Malai Kebab - Indian Dish
IngredientsThe ingredients for Chicken Malai Kebab are:1. Boneless
chicken cubes --800gms2. Cheddar cheese, grated--60gms/ ¼ cup3.
Coriander leaves, chopped--20gms/4 tsp4. Cornflour -15gms/1table
spoon5. Cream-120ml/ ½ cup6. Egg-17. Garlic paste-35 gms/7 table
spoon8. Ginger paste---45 gms/3 table spoon9. Green chillies, Chopped
fine-8 (add chillies as you require)10. Mace ( javitri ) powder--2.5
gms/ 1/2 table spoon11. Nutmeg ( jaiphal ) powder12. 2.5gms/ ½ table
spoon Oil for basting13. Salt to taste.14. White pepper powder--5 gms/
1 table spoon.Methods:The Steps to cook chicken malai kebab are1.
First Mix the ginger and the garlic pastes, white pepper powder and
salt, then Rub the mixture on to the chicken pieces. Set it aside for
15 minutes.2. Then Beat together the egg, cheese, green chillies,
coriander, cream, mace, nutmeg and cornflour and rub chicken pieces
with the mixture. Keep it aside for three hours.3. String together
chicken pieces on a skewer an inch apart. Roast on a charcoal grill
for five minutes or in a preheated oven at 275 *F for seven minutes.4.
Remove, Hang skewers for five - seven minutes to let excess moisture
drip off. Brush with oil and roast again for three minutes.5. Ready to
serve with any main course.Time: Preparation: Three and half hours
approxCooking: Fifteen minutesTo Serve: Serve as a cocktail snack or
as an accompaniment with the main course.Serve these smooth, creamy
chicken malai kebabs with mildly flavored cheddar cheese, immediately.
This Indian dish can be accompanied with any main course, as it has
spicy and smooth creamy chicken pieces.
chicken cubes --800gms2. Cheddar cheese, grated--60gms/ ¼ cup3.
Coriander leaves, chopped--20gms/4 tsp4. Cornflour -15gms/1table
spoon5. Cream-120ml/ ½ cup6. Egg-17. Garlic paste-35 gms/7 table
spoon8. Ginger paste---45 gms/3 table spoon9. Green chillies, Chopped
fine-8 (add chillies as you require)10. Mace ( javitri ) powder--2.5
gms/ 1/2 table spoon11. Nutmeg ( jaiphal ) powder12. 2.5gms/ ½ table
spoon Oil for basting13. Salt to taste.14. White pepper powder--5 gms/
1 table spoon.Methods:The Steps to cook chicken malai kebab are1.
First Mix the ginger and the garlic pastes, white pepper powder and
salt, then Rub the mixture on to the chicken pieces. Set it aside for
15 minutes.2. Then Beat together the egg, cheese, green chillies,
coriander, cream, mace, nutmeg and cornflour and rub chicken pieces
with the mixture. Keep it aside for three hours.3. String together
chicken pieces on a skewer an inch apart. Roast on a charcoal grill
for five minutes or in a preheated oven at 275 *F for seven minutes.4.
Remove, Hang skewers for five - seven minutes to let excess moisture
drip off. Brush with oil and roast again for three minutes.5. Ready to
serve with any main course.Time: Preparation: Three and half hours
approxCooking: Fifteen minutesTo Serve: Serve as a cocktail snack or
as an accompaniment with the main course.Serve these smooth, creamy
chicken malai kebabs with mildly flavored cheddar cheese, immediately.
This Indian dish can be accompanied with any main course, as it has
spicy and smooth creamy chicken pieces.
Thursday, March 17, 2011
Top Notch Grilling Recipes
How do you know if your grilling recipes are top notch? A good
indicator that your grilling recipes are the best around would be if
they cause your friends to have tremors simply by thinking about the
tender, juicy creations that you are cooking up. The thought of
grilling recipes typically conjures incredible visions of over sized
slabs of meat in the form of smoked ribs, spare ribs, lamb chops,
hamburger patties and much more. What makes grilling recipes so fun,
is the fact that there are also many great appetizer recipes which
compliment traditional grilling quite well. For example, you should
be able to use your barbecue or grill to make pizzas, hot and spicy
wings, and a variety of other delicious snacks, even burritos and
fajitas in the right circumstances. The grill is an extremely
versatile and diverse cooking medium, and grilling recipes can
become just as diverse and versatile simply by adding other foods,
additional side dishes, and simply tweaking your grilling recipes
while you cook. If you are looking for a way to spice up your
appetizers more quickly, you should consider blasting your gas grill
to its max temperature, then turning it off and allowing the
appetizers from your grilling recipes to cook immediately. Your food
will cook very quickly this way, but your barbecue will not be burned
in the process. This is especially useful when it comes to grilling
recipes that include cheese, which can wreck havoc on your grill if
you are not prepared. Don€™t throw out any of your cheese-based
grilling recipes, because the cheese will melt to absolute
perfection in all of your recipes on your grill if you follow this
handy tip! Gas grills can be used to cook a variety of different
grilling recipes, including anything that involves appetizers,
steak, turkey and chicken. A full plate of food in a grilling recipe
always contains more than a single solitary barbecued food. You
should quell your hunger with Buffalo wings, kebabs and over sized
spicy sausages. Any grilling recipes that contain chicken, turkey,
steak or a variety of other types of meats and appetizers can easily
be cooked up and enjoyed in the comfort of your own backyard on your
hardworking gas grill. Learning a variety of different grilling
recipes will ensure that you are constantly creating new, incredibly
mouthwatering recipes to share with your friends, family and other
loved ones. For Top Notch Grilling Recipes Click Here
indicator that your grilling recipes are the best around would be if
they cause your friends to have tremors simply by thinking about the
tender, juicy creations that you are cooking up. The thought of
grilling recipes typically conjures incredible visions of over sized
slabs of meat in the form of smoked ribs, spare ribs, lamb chops,
hamburger patties and much more. What makes grilling recipes so fun,
is the fact that there are also many great appetizer recipes which
compliment traditional grilling quite well. For example, you should
be able to use your barbecue or grill to make pizzas, hot and spicy
wings, and a variety of other delicious snacks, even burritos and
fajitas in the right circumstances. The grill is an extremely
versatile and diverse cooking medium, and grilling recipes can
become just as diverse and versatile simply by adding other foods,
additional side dishes, and simply tweaking your grilling recipes
while you cook. If you are looking for a way to spice up your
appetizers more quickly, you should consider blasting your gas grill
to its max temperature, then turning it off and allowing the
appetizers from your grilling recipes to cook immediately. Your food
will cook very quickly this way, but your barbecue will not be burned
in the process. This is especially useful when it comes to grilling
recipes that include cheese, which can wreck havoc on your grill if
you are not prepared. Don€™t throw out any of your cheese-based
grilling recipes, because the cheese will melt to absolute
perfection in all of your recipes on your grill if you follow this
handy tip! Gas grills can be used to cook a variety of different
grilling recipes, including anything that involves appetizers,
steak, turkey and chicken. A full plate of food in a grilling recipe
always contains more than a single solitary barbecued food. You
should quell your hunger with Buffalo wings, kebabs and over sized
spicy sausages. Any grilling recipes that contain chicken, turkey,
steak or a variety of other types of meats and appetizers can easily
be cooked up and enjoyed in the comfort of your own backyard on your
hardworking gas grill. Learning a variety of different grilling
recipes will ensure that you are constantly creating new, incredibly
mouthwatering recipes to share with your friends, family and other
loved ones. For Top Notch Grilling Recipes Click Here
Wednesday, March 16, 2011
Peppered Lamb Kabobs With Tomatillos And Eggplant
For the coriander vinaigrette:1/4 cup olive oil3 shallots, finely
diced1 clove of garlic, minced6 tablespoons chicken broth1/4 cup
balsamic vinegar2 teaspoons ground coriander seeds1 teaspoon fresh
parsley, chopped1/2 teaspoon fresh thyme, chopped1/2 teaspoon fresh
rosemary, choppedsalt and pepperfor the kebabs:1 small eggplant (about
6 oz), cut into 1-iinch cubessalt1 pound lamb (from the leg) cut into
2-inch cubes1 tablespoon coarsely crushed pink peppercorns1 tablespoon
coarsely crushed black peppercorns4 to 5 slices of lean bacon, cut in
half crosswise3 tomatillos, seeded and quarteredsalt and pepper4
12-inch wooden skewers, soaked in water for 30 minutesoil for brushing
skewersto make the vinaigrette: In a medium sautã© pan, heat oil.
Sautã© shallots and garlic in oil for 1 minute. Add chicken broth,
balsamic vinegar, coriander, parsley, thyme, and rosemary. Mix well.
Adjust seasoning with salt and pepper to taste and set aside for 1
hour to blend flavoursto make the kebabs: Lightly salt cubed eggplant
and place in a colander set over a plate. Set aside for 1 hour to draw
out the bitter juices. Rinse well and place on paper towels to dry.In
a medium bowl, toss cubed lamb with crushed peppercorns. Wrap each
bacon strip around one or two cubes of eggplant until all the eggplant
and bacon is used. Skewer kebabs by alternating crusted lamb, eggplant
with bacon, then tomatillos. Brush skewers lightly with oil and place
in centre of cooking grate. Grill for 6 minutes or until bacon is
fully cooked, turning every 1 1/2 minutes during cooking time.
Meanwhile, warm vinaigrette over low heat. Place kebabs on a platter,
drizzle with warm vinaigrette, and serve with rice pilaf.
diced1 clove of garlic, minced6 tablespoons chicken broth1/4 cup
balsamic vinegar2 teaspoons ground coriander seeds1 teaspoon fresh
parsley, chopped1/2 teaspoon fresh thyme, chopped1/2 teaspoon fresh
rosemary, choppedsalt and pepperfor the kebabs:1 small eggplant (about
6 oz), cut into 1-iinch cubessalt1 pound lamb (from the leg) cut into
2-inch cubes1 tablespoon coarsely crushed pink peppercorns1 tablespoon
coarsely crushed black peppercorns4 to 5 slices of lean bacon, cut in
half crosswise3 tomatillos, seeded and quarteredsalt and pepper4
12-inch wooden skewers, soaked in water for 30 minutesoil for brushing
skewersto make the vinaigrette: In a medium sautã© pan, heat oil.
Sautã© shallots and garlic in oil for 1 minute. Add chicken broth,
balsamic vinegar, coriander, parsley, thyme, and rosemary. Mix well.
Adjust seasoning with salt and pepper to taste and set aside for 1
hour to blend flavoursto make the kebabs: Lightly salt cubed eggplant
and place in a colander set over a plate. Set aside for 1 hour to draw
out the bitter juices. Rinse well and place on paper towels to dry.In
a medium bowl, toss cubed lamb with crushed peppercorns. Wrap each
bacon strip around one or two cubes of eggplant until all the eggplant
and bacon is used. Skewer kebabs by alternating crusted lamb, eggplant
with bacon, then tomatillos. Brush skewers lightly with oil and place
in centre of cooking grate. Grill for 6 minutes or until bacon is
fully cooked, turning every 1 1/2 minutes during cooking time.
Meanwhile, warm vinaigrette over low heat. Place kebabs on a platter,
drizzle with warm vinaigrette, and serve with rice pilaf.
Tuesday, March 15, 2011
150 types of Kebabs at The Great Kabab Factory in Hyderabad
The Great Kabab Factory is the signature restaurant of the Radisson
Hotels and Resorts, exclusive to the brand in India. Radisson Hotels
and Resorts, one of the world's leading, full-service global hotel
companies, operates, manages and franchises more than 395 hotels and
resorts in 65 countries. The Great Kabab Factory (TGKF) started on
November 10th, 2008 in Hyderabad, India. Ever since its inception in
1988, TGKF has graduated to being a classy restaurant chain branded
and managed by the prestigious Radisson Hospitality Group.The Great
Kabab Factory is located centrally at Road No. 12, Banjara Hills in
Hyderabad, India. The restaurant has an unfussy dã©cor of dark wood,
orange and deep blue, with copper utensils and uncluttered tabletops.
A display kitchen, glass-fronted and neat, occupies the far end of the
restaurant. Aptly named, the factory churns out 150 types of kebabs.
Made and served in imaginative ways, you can eat as many as you want
for a set price. The novelty of the restaurant is its unique concept
and it is already a big draw among food connoisseurs.The Great Kabab
Factory (TGKF) has a prix fixe menu that offers Tandoori and Barbequed
food. Here you can get a variety of vegetarian and non-vegetarian
kababs apart from roti, dal and biryani. The restaurant is open from
12 PM to 11 PM and also serves liquor. The Shahi Gilaawat or Galouti
Kebab is the in-house specialty. Patthar Kebabs, grilled on stone, are
worth a try too. You can also try saffron-flavored Sheermil, which has
a mild sweet taste to it and Bakherkhani Roti, flavored with nuts and
fennel. In Dals, Panchmahal (Benaras style), is a specialty.
Hotels and Resorts, exclusive to the brand in India. Radisson Hotels
and Resorts, one of the world's leading, full-service global hotel
companies, operates, manages and franchises more than 395 hotels and
resorts in 65 countries. The Great Kabab Factory (TGKF) started on
November 10th, 2008 in Hyderabad, India. Ever since its inception in
1988, TGKF has graduated to being a classy restaurant chain branded
and managed by the prestigious Radisson Hospitality Group.The Great
Kabab Factory is located centrally at Road No. 12, Banjara Hills in
Hyderabad, India. The restaurant has an unfussy dã©cor of dark wood,
orange and deep blue, with copper utensils and uncluttered tabletops.
A display kitchen, glass-fronted and neat, occupies the far end of the
restaurant. Aptly named, the factory churns out 150 types of kebabs.
Made and served in imaginative ways, you can eat as many as you want
for a set price. The novelty of the restaurant is its unique concept
and it is already a big draw among food connoisseurs.The Great Kabab
Factory (TGKF) has a prix fixe menu that offers Tandoori and Barbequed
food. Here you can get a variety of vegetarian and non-vegetarian
kababs apart from roti, dal and biryani. The restaurant is open from
12 PM to 11 PM and also serves liquor. The Shahi Gilaawat or Galouti
Kebab is the in-house specialty. Patthar Kebabs, grilled on stone, are
worth a try too. You can also try saffron-flavored Sheermil, which has
a mild sweet taste to it and Bakherkhani Roti, flavored with nuts and
fennel. In Dals, Panchmahal (Benaras style), is a specialty.
Monday, March 14, 2011
Easy to Follow and Quick Healthy Recipes
Many of us are health conscious. We only eat grilled food or
vegetables. There are many quick recipes you can follow using these
ingredients.There are already lots of easy to follow recipes you can
gather from different sources. Whether you are a vegetarian, meat or
seafood lover, there are lots of easy to do recipes that you can make
for yourself and your family. These can be very healthier alternatives
too. It depends on the recipe that you choose.Grilled foods are very
popular among the health conscious. It is any food cooked without oil.
Instead, it is smoked to tenderize the meat. An example is a barbecue
which is also the all-time favorite grilled dish. Meat is lined up in
a stick and placed under fire or smoke. The heat slowly cooks the
food.Other kinds of grilled foods are steaks, kebabs, sea-foods or
vegetables. Here are some principles of grilling.Remember that there
is only one portion of a meat or fish good for grilling. But this rule
has an exception when it comes to the chateaubriand. And choose meat
of high quality. Use only the prime cuts as much as possible.It is
best served right after taking it out of the grill so as not to lose
the juicy flavors. It is also recommended to first preheat the food
before grilling. Check the charcoals to make sure it is emitting just
the right amount of heat to avoid burning or overcooking. Natural
juices are lost with overcooking. The meat then ends up dry.Avoid
sticking by putting a little oil in the grill. It may be possible that
you pass the meat to be grilled in the clean cooking oil. When you
start cooking, use steak tongs to turn the meat.For fishes, it must be
floured, oiled and seasoned. If you are grilling both meat and fish at
the same time, separate a clean area for the fish so that the flavors
will not get mixed. Clean the grill to avoid burnt residue. The usual
grilled foods are seasoned after being sealed.These are just the
basics of grilling. You can also deviate a little depending on what
you think will make your cooking more delicious. Vegetables and
seafood are easy to grill and make healthy additions to your meat and
fishes.Vegetable recipes are also becoming prevalent now as many
people are turning vegetarians. These are healthy alternatives usually
grown naturally. These leafy greens may be used in salads, soups, or
even as a main dish in itself. It requires little time to cook. Some
people prefer veggies to be half-cooked only because most nutrients
are lost in heat.This kind of food option is very low in cholesterol.
Vegetarians are not prone to any serious digestive problems or colon
cancer. Their body is able to get all the vital nutrients even without
meat.There are four types of vegetarian people. These are the true
vegetarian, lacto vegetarian, ovo vegetarian and the pesco vegetarian.
The true vegetarian eats only vegetables. They eat no meat or fish,
not even processed foods. The lacto vegetarian includes dairy product
in their diets. The ovo vegetarian also eats eggs. The pesco
vegetarian eats non red meat, fish, dairy products and eggs.There are
many easy to do recipes that fit these different diets. An egg for
example has many different types of cooking. To make your dish
healthier, do not use oil in cooking your egg. You could steam or cook
it in a microwave.
vegetables. There are many quick recipes you can follow using these
ingredients.There are already lots of easy to follow recipes you can
gather from different sources. Whether you are a vegetarian, meat or
seafood lover, there are lots of easy to do recipes that you can make
for yourself and your family. These can be very healthier alternatives
too. It depends on the recipe that you choose.Grilled foods are very
popular among the health conscious. It is any food cooked without oil.
Instead, it is smoked to tenderize the meat. An example is a barbecue
which is also the all-time favorite grilled dish. Meat is lined up in
a stick and placed under fire or smoke. The heat slowly cooks the
food.Other kinds of grilled foods are steaks, kebabs, sea-foods or
vegetables. Here are some principles of grilling.Remember that there
is only one portion of a meat or fish good for grilling. But this rule
has an exception when it comes to the chateaubriand. And choose meat
of high quality. Use only the prime cuts as much as possible.It is
best served right after taking it out of the grill so as not to lose
the juicy flavors. It is also recommended to first preheat the food
before grilling. Check the charcoals to make sure it is emitting just
the right amount of heat to avoid burning or overcooking. Natural
juices are lost with overcooking. The meat then ends up dry.Avoid
sticking by putting a little oil in the grill. It may be possible that
you pass the meat to be grilled in the clean cooking oil. When you
start cooking, use steak tongs to turn the meat.For fishes, it must be
floured, oiled and seasoned. If you are grilling both meat and fish at
the same time, separate a clean area for the fish so that the flavors
will not get mixed. Clean the grill to avoid burnt residue. The usual
grilled foods are seasoned after being sealed.These are just the
basics of grilling. You can also deviate a little depending on what
you think will make your cooking more delicious. Vegetables and
seafood are easy to grill and make healthy additions to your meat and
fishes.Vegetable recipes are also becoming prevalent now as many
people are turning vegetarians. These are healthy alternatives usually
grown naturally. These leafy greens may be used in salads, soups, or
even as a main dish in itself. It requires little time to cook. Some
people prefer veggies to be half-cooked only because most nutrients
are lost in heat.This kind of food option is very low in cholesterol.
Vegetarians are not prone to any serious digestive problems or colon
cancer. Their body is able to get all the vital nutrients even without
meat.There are four types of vegetarian people. These are the true
vegetarian, lacto vegetarian, ovo vegetarian and the pesco vegetarian.
The true vegetarian eats only vegetables. They eat no meat or fish,
not even processed foods. The lacto vegetarian includes dairy product
in their diets. The ovo vegetarian also eats eggs. The pesco
vegetarian eats non red meat, fish, dairy products and eggs.There are
many easy to do recipes that fit these different diets. An egg for
example has many different types of cooking. To make your dish
healthier, do not use oil in cooking your egg. You could steam or cook
it in a microwave.
Sunday, March 13, 2011
Barbecue Styles - The Tandoor
Probably the most universal method of cooking, the barbecue is found
in regional variations all over the world. In India, Turkey, Iran,
Afghanistan, Pakistan, the Balkans, Central Asia, Burma, and
Bangladesh, it flourishes in the form of the tandoor. In these parts
of the world, the tandoor is the accepted form of grilling. The term
tandoor is used to describe both the cylindrical clay oven used for
cooking and baking and the method of cooking itself.The tandoor is
said to have traveled to Central Asia and the Middle East along with
the Roma or Romani people, also known to the Western world as Gypsies.
Archaeological evidence points to the existence of the tandoor in the
ancient sites of Harappa and Mohenjo daro dating as far back as 3000
B.C. The popularity of the tandoor in India continued through the
periods of Muslim rule in South Asia till date when the chicken tikka
masala reigns supreme in restaurants over the world.The heat for the
tandoor is traditionally generated by a charcoal or wooden fire
burning within the tandoor itself. Temperatures within the tandoor can
approach up to 480°C (900°F) and it is not unusual for them to remain
lit for long periods to maintain the high temperature.The typical
foods cooked in the tandoor are certain types of Iranian, Afghan,
Pakistani, and Indian dishes such as the tandoori chicken, chicken
tikka, and breads such as tandoori roti and naan. The chicken tikka is
a South Asian dish made by grilling small pieces of chicken which have
been marinated with spices and yoghurt. It is traditionally boneless
and cooked on the tandoor in skewers. It could be eaten like a kebab
with green coriander chutney or could be used to prepare the curry
chicken tikka masala.The other favorite, tandoori chicken is a roasted
delicacy that originated in North Western India. It later became a
popular Punjabi dish during the time of the Mughals in Central and
Southern Asia and remains popular in that area till date. The chicken
is marinated in yoghurt seasoned with typically Indian spices such as
garam masala, ginger, garlic, cumin, peppers, and turmeric for the red
color. Cooked traditionally in the clay oven, it can also be done on a
grill.Like the barbecue itself, the journey of the tandoor continues
unabated, with Pakistani and Indian restaurants serving up tandoori
delicacies to countless guests all over the world. The tandoori
repertoire has gone on to include all kinds of meats, seafood,
poultry, vegetables, and even fruits and cheeses and its popularity
continues to increase manifold everyday.
in regional variations all over the world. In India, Turkey, Iran,
Afghanistan, Pakistan, the Balkans, Central Asia, Burma, and
Bangladesh, it flourishes in the form of the tandoor. In these parts
of the world, the tandoor is the accepted form of grilling. The term
tandoor is used to describe both the cylindrical clay oven used for
cooking and baking and the method of cooking itself.The tandoor is
said to have traveled to Central Asia and the Middle East along with
the Roma or Romani people, also known to the Western world as Gypsies.
Archaeological evidence points to the existence of the tandoor in the
ancient sites of Harappa and Mohenjo daro dating as far back as 3000
B.C. The popularity of the tandoor in India continued through the
periods of Muslim rule in South Asia till date when the chicken tikka
masala reigns supreme in restaurants over the world.The heat for the
tandoor is traditionally generated by a charcoal or wooden fire
burning within the tandoor itself. Temperatures within the tandoor can
approach up to 480°C (900°F) and it is not unusual for them to remain
lit for long periods to maintain the high temperature.The typical
foods cooked in the tandoor are certain types of Iranian, Afghan,
Pakistani, and Indian dishes such as the tandoori chicken, chicken
tikka, and breads such as tandoori roti and naan. The chicken tikka is
a South Asian dish made by grilling small pieces of chicken which have
been marinated with spices and yoghurt. It is traditionally boneless
and cooked on the tandoor in skewers. It could be eaten like a kebab
with green coriander chutney or could be used to prepare the curry
chicken tikka masala.The other favorite, tandoori chicken is a roasted
delicacy that originated in North Western India. It later became a
popular Punjabi dish during the time of the Mughals in Central and
Southern Asia and remains popular in that area till date. The chicken
is marinated in yoghurt seasoned with typically Indian spices such as
garam masala, ginger, garlic, cumin, peppers, and turmeric for the red
color. Cooked traditionally in the clay oven, it can also be done on a
grill.Like the barbecue itself, the journey of the tandoor continues
unabated, with Pakistani and Indian restaurants serving up tandoori
delicacies to countless guests all over the world. The tandoori
repertoire has gone on to include all kinds of meats, seafood,
poultry, vegetables, and even fruits and cheeses and its popularity
continues to increase manifold everyday.
Saturday, March 12, 2011
Istanbul Has Aroused the Curiosity of Traveler, Straddles the Continents of Europe and Asia
Steeped in a rich and colourful history, the city of Istanbul,
Turkey's largest, straddles the continents of Europe and Asia. It is
here that towering minarets, as if in a fabled tale of the Arabian
Nights, soar majestically into the skies, while imposing mosques,
ancient castles and lavish palaces enhance the city's undulating
skyline. Historically, Istanbul dates back for more than 2000 years,
though the earliest of Turkey's inhabitants, the Catal Hoyuk have been
known to exist long before that. Founded by a seafaring tribe from
Megara in about 650 B.C., the city was named Byzantium. It was Emperor
Constantine who built and renamed the city, dedicating the New Rome of
Constantinople and moving the centre of the Roman Empire from Italian
shores to what is now Istanbul. As Constantinople, the city flourished
from 330 to 1453 A.D. What followed next was the birth of the Ottoman
Empire and the conquest of Constantinople by Mehmet II. Constantinople
was to be no more. The new city was proclaimed Istanbul and served as
the capital of Turkey till 1922, when the seat of the government was
moved to Ankara. Istanbul has its fill of contrasts which blend the
old and the new. A metropolis of teeming avenues give way to old
cobbled stone alleys and quaint wooden villas. High-rise hotels,
elegant restaurants and casinos exude a cosmopolitant air, providing
the comforts for pleasure seekers, while rustic coffee shops serve
strong freshly-brewed Turkish coffee and hot cay (tea) in tiny glasses
on plates and vendors carve strips of doner kebabs for a passer-by or
two. Istanbul is sited on both sides of the scenic strait of the
Bosphorus, linking the East and the West. Interestingly, it is the
Western or European half of the city which houses its magnificent
attractions. A comprehensive tour of this treasure trove of Turkish
delights would more often than not begin in the old city, the land
lodged between the Golden Horn and the Bosphorus. Musts on any
discovery itinerary would include the Sultan Ahmet Mosque, Saint
Sophia, the Mosque of Sulaiman the Magnificent, the second-century
Hippodrome, site of ancient chariot races, the Topkapi Palace and its
Harem, the Grand Bazaar, and the somewhat eerie Yerebatan Cistern
Basilica, an underground palace housing large Corinthian columns.
Equally captivating are the Kariye Museum, the Archaelogical Museum,
the Dolmabahce Palace as well as the European and Anatolian
fortresses. Revered as a masterpiece in the Islamic world, the Sultan
Ahmet Mosque mesmerises visitors with specimens of classical Turkish
art and is also known as the Blue Mosque by virtue of the dominance of
more than 20,000 handmade blue Iznik ceramic tiles used in its
interior. Easily distinguished by six minarets (the only mosque in the
world to have this number), this huge mosque houses amazing
stained-glass windows, a beautiful central cupola 23.5 metres in
diameter, a marble minber (pulpit) and mural inscriptions featuring
verses of the Koran. A short walk from the Blue Mosque brings you face
to face with Saint Sophia, an ancient basilica reputed to be one of
the finest examples of architecture of all time. Truly engaging, Saint
Sophia features a big dome that rises 50 metres high, numerous mosaic
Christian murals, Byzantine columns and priceless artifacts. When the
Turks conquered Istanbul, Saint Sophia was converted into a mosque
which explains the presence of several Islamic ornaments. After
serving as a place of Christian worship for 916 years and as a mosque
for 477, Saint Sophia was made a museum, to be admired by visitors of
any race and creed. Deemed as one of the most splendid mosques in
Istanbul, the Mosque of Sulaiman the Magnificent is a teutonic beauty
built in the mid 1500s. Four minarets frame an astonishing huge dome.
Walls are adorned with Turkish calligraphy while stained-glass windows
depicting regional motifs grace the area of the mihrab (prayer niche).
The most striking monument is the Topkapi Palace, the oldest and
largest of its kind in the world. Nestled where the acropolis of
Byzantium once stood, the 700,000 sq metres palace overlooks the
Golden Horn, Bosphorus and Sea of Marmara. You'll need more than just
several hours to scrutinise the remarkable collection of Chinese and
Japanese porcelain, European chinaware, glassware and silverware on
display. The palace also boasts a fine exhibition of imperial costumes
and a superb collection of treasures that run the gamut from
jewel-studded helmets and objects dart to the famous 18th century
Topkapi dagger festooned with four large eye-catching emeralds and
gleaming diamonds. Another showpiece, the 86-carat pear-shaped
Spoonmaker's Diamond, regarded as among the world's largest, is
embraced by two rows of 49 brilliant-cut diamonds embedded in gold.
The diamond, as legend denotes, draws its origin from its sale by a
poor spoonmaker, who unaware of its value traded this gem for a few
mere wooden spoons. Made up of 400 rooms, the Topkapi Harem provided
the living quarters of the mother, sisters, wives, concubines and
children of the Ottoman sultans. On strolling through the corridors
and halls of the Harem, one can feast one's eyes on the luxury of this
place. For travelers with time on their hands, a visit to Chora and
its Kariye Museum is certain to enthrall. Located outside the city
centre, this small Roman church is the home of outstanding Byzantine
frescoes. Yet another interesting option is a tour of the Shrine of
Eyub Ensari, the standard bearer of Prophet Mohamed. Old cemetries on
a hill are sited near this Shrine which draws thousands of pilgrims.
An uphill climb through these cemetries takes you to the famous Pierre
Loti, a cosy cafe unveiling engaging panoramas of the Golden Horn.
Like a typical tourist who enjoys a bird's eye view of the city, I
looked for a night-time alternative to Pierre Loti, as walking through
a cemetry in the gloom and bleak of winter was surely nobody's idea of
a romantic evening. The best night view I found was offered by a
roof-top restaurant, aptly named Panorama at the Etap Marmara Hotel in
Taksim Square. From here, sans the smog of Istanbul's pollution made
visible by day, the view of the old city basking in the moonlight, its
minarets beguiling and aglow, was a treat one will never forget.
Travelers, whether on a budget or otherwise, will tell you that it's
near impossible to avoid picking up a souvenir or two. Ethnic buys in
Istanbul include Turkish carpets, woven kilims, leather and suede
goods, hand-painted (predominately in shades of blue) tiles,
wall-hanging plates and crockery, silverware, brassware, hand-beaten
copper as well as onyx items, embroidered bags, jewellery, and pipes
intricately carved out of meerschaum stone.
Turkey's largest, straddles the continents of Europe and Asia. It is
here that towering minarets, as if in a fabled tale of the Arabian
Nights, soar majestically into the skies, while imposing mosques,
ancient castles and lavish palaces enhance the city's undulating
skyline. Historically, Istanbul dates back for more than 2000 years,
though the earliest of Turkey's inhabitants, the Catal Hoyuk have been
known to exist long before that. Founded by a seafaring tribe from
Megara in about 650 B.C., the city was named Byzantium. It was Emperor
Constantine who built and renamed the city, dedicating the New Rome of
Constantinople and moving the centre of the Roman Empire from Italian
shores to what is now Istanbul. As Constantinople, the city flourished
from 330 to 1453 A.D. What followed next was the birth of the Ottoman
Empire and the conquest of Constantinople by Mehmet II. Constantinople
was to be no more. The new city was proclaimed Istanbul and served as
the capital of Turkey till 1922, when the seat of the government was
moved to Ankara. Istanbul has its fill of contrasts which blend the
old and the new. A metropolis of teeming avenues give way to old
cobbled stone alleys and quaint wooden villas. High-rise hotels,
elegant restaurants and casinos exude a cosmopolitant air, providing
the comforts for pleasure seekers, while rustic coffee shops serve
strong freshly-brewed Turkish coffee and hot cay (tea) in tiny glasses
on plates and vendors carve strips of doner kebabs for a passer-by or
two. Istanbul is sited on both sides of the scenic strait of the
Bosphorus, linking the East and the West. Interestingly, it is the
Western or European half of the city which houses its magnificent
attractions. A comprehensive tour of this treasure trove of Turkish
delights would more often than not begin in the old city, the land
lodged between the Golden Horn and the Bosphorus. Musts on any
discovery itinerary would include the Sultan Ahmet Mosque, Saint
Sophia, the Mosque of Sulaiman the Magnificent, the second-century
Hippodrome, site of ancient chariot races, the Topkapi Palace and its
Harem, the Grand Bazaar, and the somewhat eerie Yerebatan Cistern
Basilica, an underground palace housing large Corinthian columns.
Equally captivating are the Kariye Museum, the Archaelogical Museum,
the Dolmabahce Palace as well as the European and Anatolian
fortresses. Revered as a masterpiece in the Islamic world, the Sultan
Ahmet Mosque mesmerises visitors with specimens of classical Turkish
art and is also known as the Blue Mosque by virtue of the dominance of
more than 20,000 handmade blue Iznik ceramic tiles used in its
interior. Easily distinguished by six minarets (the only mosque in the
world to have this number), this huge mosque houses amazing
stained-glass windows, a beautiful central cupola 23.5 metres in
diameter, a marble minber (pulpit) and mural inscriptions featuring
verses of the Koran. A short walk from the Blue Mosque brings you face
to face with Saint Sophia, an ancient basilica reputed to be one of
the finest examples of architecture of all time. Truly engaging, Saint
Sophia features a big dome that rises 50 metres high, numerous mosaic
Christian murals, Byzantine columns and priceless artifacts. When the
Turks conquered Istanbul, Saint Sophia was converted into a mosque
which explains the presence of several Islamic ornaments. After
serving as a place of Christian worship for 916 years and as a mosque
for 477, Saint Sophia was made a museum, to be admired by visitors of
any race and creed. Deemed as one of the most splendid mosques in
Istanbul, the Mosque of Sulaiman the Magnificent is a teutonic beauty
built in the mid 1500s. Four minarets frame an astonishing huge dome.
Walls are adorned with Turkish calligraphy while stained-glass windows
depicting regional motifs grace the area of the mihrab (prayer niche).
The most striking monument is the Topkapi Palace, the oldest and
largest of its kind in the world. Nestled where the acropolis of
Byzantium once stood, the 700,000 sq metres palace overlooks the
Golden Horn, Bosphorus and Sea of Marmara. You'll need more than just
several hours to scrutinise the remarkable collection of Chinese and
Japanese porcelain, European chinaware, glassware and silverware on
display. The palace also boasts a fine exhibition of imperial costumes
and a superb collection of treasures that run the gamut from
jewel-studded helmets and objects dart to the famous 18th century
Topkapi dagger festooned with four large eye-catching emeralds and
gleaming diamonds. Another showpiece, the 86-carat pear-shaped
Spoonmaker's Diamond, regarded as among the world's largest, is
embraced by two rows of 49 brilliant-cut diamonds embedded in gold.
The diamond, as legend denotes, draws its origin from its sale by a
poor spoonmaker, who unaware of its value traded this gem for a few
mere wooden spoons. Made up of 400 rooms, the Topkapi Harem provided
the living quarters of the mother, sisters, wives, concubines and
children of the Ottoman sultans. On strolling through the corridors
and halls of the Harem, one can feast one's eyes on the luxury of this
place. For travelers with time on their hands, a visit to Chora and
its Kariye Museum is certain to enthrall. Located outside the city
centre, this small Roman church is the home of outstanding Byzantine
frescoes. Yet another interesting option is a tour of the Shrine of
Eyub Ensari, the standard bearer of Prophet Mohamed. Old cemetries on
a hill are sited near this Shrine which draws thousands of pilgrims.
An uphill climb through these cemetries takes you to the famous Pierre
Loti, a cosy cafe unveiling engaging panoramas of the Golden Horn.
Like a typical tourist who enjoys a bird's eye view of the city, I
looked for a night-time alternative to Pierre Loti, as walking through
a cemetry in the gloom and bleak of winter was surely nobody's idea of
a romantic evening. The best night view I found was offered by a
roof-top restaurant, aptly named Panorama at the Etap Marmara Hotel in
Taksim Square. From here, sans the smog of Istanbul's pollution made
visible by day, the view of the old city basking in the moonlight, its
minarets beguiling and aglow, was a treat one will never forget.
Travelers, whether on a budget or otherwise, will tell you that it's
near impossible to avoid picking up a souvenir or two. Ethnic buys in
Istanbul include Turkish carpets, woven kilims, leather and suede
goods, hand-painted (predominately in shades of blue) tiles,
wall-hanging plates and crockery, silverware, brassware, hand-beaten
copper as well as onyx items, embroidered bags, jewellery, and pipes
intricately carved out of meerschaum stone.
Friday, March 11, 2011
Turkish Kebab - The Great Nutritious Food
Many people are recently interested to consume kebab and even include
such kind of food in their daily menu. However, some people claim that
Turkish kebab is the most delicious one to choose. What about you? Do
you like such food too? The following explanation will tell you more
about this food.Actually, people all over the world are more familiar
with Turkish kebab rather than the ones from any Middle East
countries. In a simple explanation, we can define kebab as a wide
variety of meat dishes originating in southwest and south Asia. It
consists of bread, meat, salad and dressing. There are several
different ways of serving this food, including on plates, in
sandwiches, and in bowls.What about the Turkish kebab itself?
Commonly, the traditional meat for kebab is lamb, but depending on
local tastes and dietary restrictions. Recently, there are many
different kinds of meat for kebab, such as beef, goat, chicken, pork,
fish and seafood. You can make such food as your daily menu due to the
fact that it contains a lot of nutrition which are very helpful for
human health.Definitely, the great benefits of this food will be
gained if you take it in an appropriate serving. The vegetables, meat,
bread, sauce, mayonnaise, egg and cheese are the great nutritious
ingredients to let you enjoy the great healthy life. What do you think
about it? The most important thing about keeping your health is that
you are not only required to keep the balance nutrition, but also
doing exercise.
such kind of food in their daily menu. However, some people claim that
Turkish kebab is the most delicious one to choose. What about you? Do
you like such food too? The following explanation will tell you more
about this food.Actually, people all over the world are more familiar
with Turkish kebab rather than the ones from any Middle East
countries. In a simple explanation, we can define kebab as a wide
variety of meat dishes originating in southwest and south Asia. It
consists of bread, meat, salad and dressing. There are several
different ways of serving this food, including on plates, in
sandwiches, and in bowls.What about the Turkish kebab itself?
Commonly, the traditional meat for kebab is lamb, but depending on
local tastes and dietary restrictions. Recently, there are many
different kinds of meat for kebab, such as beef, goat, chicken, pork,
fish and seafood. You can make such food as your daily menu due to the
fact that it contains a lot of nutrition which are very helpful for
human health.Definitely, the great benefits of this food will be
gained if you take it in an appropriate serving. The vegetables, meat,
bread, sauce, mayonnaise, egg and cheese are the great nutritious
ingredients to let you enjoy the great healthy life. What do you think
about it? The most important thing about keeping your health is that
you are not only required to keep the balance nutrition, but also
doing exercise.
Thursday, March 10, 2011
Overview of Traditional Turkish Cuisine for Prospective Travelers
Due to the great extent of the Ottoman Empire reaching from Europe to
Africa and Middle East until a century ago, the traditional cuisine
today still carries a touch of both the western and eastern cuisines.
Most of the traditional food can be classified as Mediterranean and
some as Middle Eastern. The Turkish cuisine today is considered to be
one of the diverse cuisines in the world of culinary. Breakfast: If
you are staying in a hotel that is serving traditional Turkish
breakfast, you can expect to be served feta cheese, sliced tomatoes,
green and black olives, sour cherry and strawberry jam, scrambled
eggs, meat salami, soujuk (a kind of pepperoni), fresh fruits, honey
and yogurt. Besides these you will be served with many types of white
bread and Croissant type pastries. Turks accept the breakfast to the
king of meals and they choose to treat their guests like champs. You
will leave your hotel ready to take a long walk with enough energy
only from the breakfast you just had. Other Traditional Food: Kebabs
are very popular throughout the country although there are various
ways it can be served. Yogurt kebab is very popular since Turks
usually tend to mix any kind of food with yogurt, some examples
include rice or pasta. Iskender Kebab which originated around Bursa
also includes yogurt but it is mostly made up of thinly sliced gyro
served over cubicles of pide (white bread) topped with tomato sauce
and has the yogurt served on the side of the plate. Manti is another
Turkish dish that is being served with yogurt; it is more a kind of
tortellini filled with meat. Doner is the famous 'gyro' which is
usually lamp meat cut into very thin slices... The infamous shish
kebab would be the cubicles of meat and other vegetables on a skewer
and again the favorite choice of meat of locals happens to be lamb
meat. Chicken is another but a healthier option that can be served the
same way as these meat kebabs. Since the country is covered by water
on three sides, seafood is a major part of the traditional cuisine.
Most popular seafood include shrimp, calamari or fishes such as Lufer
(bluefish), palamut (bonito), levrek (seabass), kalkan (turbot), kefal
(grey mullet) or hamsi which is the favorite from the Black Sea
region. In Istanbul seaside. It is possible can run into street
vendors that sell grilled fish in white bread just like a sandwich.
All traditional dishes can be expected to be served with spices such
as garlic, cumin, crushed red peppers, oregano or mint. Salad
dressings are usually a combination of fresh squeezed lemon juice and
vegetable oil. Tea and coffee are widely consumed, especially after
and between meals. Turkish coffee is muddy on the bottom and is very
strong. It is served in traditional cups which are shorter and smaller
than usual mugs and they all have little handles. Some popular deserts
include baklava which is a pastry that has either nuts or pistachio
mixed in it. Turkish Delight (lokums) also are usually made up of rose
water and are covered with sugar. They usually include crushed nuts in
them. Food throughout the country is usually prepared with the utmost
care and is very clean. Most of the traditional food is prepared with
more attention given to taste rather than nutrition and some
dieticians may not classify them as healthy considering today's diet
standards since most of them contain a lot of fats or carbs. Some
samples of Mezes (tapas): Traditional mezes include but are not
limited to: Humus: mashed chickpeas and tahini spread. A traditional
Middle Eastern tapas. Eggplant Salad: Grilled eggplant puree seasoned
with garlic lemon and olive oil Cacik: thick yogurt and cucumber
seasoned with garlic and fresh dill Yaprak Sarma: hand rolled grape
leaves stuffed with pine nuts, rice and herbs Imam Bayildi (Stuffed
Eggplant): Baby eggplant halves stuffed with fresh tomatoes, parsley
and spices Soslu Patlican (Eggplants with sauce): cubes of eggplant
baked with olive oil and garnish with tomatoes and peppers Babaganush:
Smoked eggplant puree, olive oil, lemon juice and some garlic. Stuffed
Grape Leaves: Grape leaves stuffed with rice, topped with olive oil
and sometimes meat. Lebne: Thick homemade yogurt with walnut garlic
and dill. Tarama: Red caviar spread, blended with olive oil and lemon
juice Traditional Drinks: Raki is the Turkish neighbor of Greek Ouzo
which is made up of aniseed and various grapes. It is a transparent
drink that turns into white when mixed with water or ice. However, the
locals prefer to drink it mixed with just a little of water and ice in
a thin and tall glass followed by a second similar glass filled only
with water. Alcoholic drinks are widely available although Turkey is a
country where the majority of the population is Muslim and the
religion prohibits consumption of alcoholic beverages. However, the
country is secular and the consumption is in high volumes. It is not
considered a wrongdoing for those who choose to drink. Raki is the
most popular drink that accompanies seafood; just like what white wine
is to seafood or red wine is to red meat in the western countries. The
most popular local bear is Efes which is very similar to the
traditional American bears and other imported bears such as Budweiser
or Corona are widely available.
Africa and Middle East until a century ago, the traditional cuisine
today still carries a touch of both the western and eastern cuisines.
Most of the traditional food can be classified as Mediterranean and
some as Middle Eastern. The Turkish cuisine today is considered to be
one of the diverse cuisines in the world of culinary. Breakfast: If
you are staying in a hotel that is serving traditional Turkish
breakfast, you can expect to be served feta cheese, sliced tomatoes,
green and black olives, sour cherry and strawberry jam, scrambled
eggs, meat salami, soujuk (a kind of pepperoni), fresh fruits, honey
and yogurt. Besides these you will be served with many types of white
bread and Croissant type pastries. Turks accept the breakfast to the
king of meals and they choose to treat their guests like champs. You
will leave your hotel ready to take a long walk with enough energy
only from the breakfast you just had. Other Traditional Food: Kebabs
are very popular throughout the country although there are various
ways it can be served. Yogurt kebab is very popular since Turks
usually tend to mix any kind of food with yogurt, some examples
include rice or pasta. Iskender Kebab which originated around Bursa
also includes yogurt but it is mostly made up of thinly sliced gyro
served over cubicles of pide (white bread) topped with tomato sauce
and has the yogurt served on the side of the plate. Manti is another
Turkish dish that is being served with yogurt; it is more a kind of
tortellini filled with meat. Doner is the famous 'gyro' which is
usually lamp meat cut into very thin slices... The infamous shish
kebab would be the cubicles of meat and other vegetables on a skewer
and again the favorite choice of meat of locals happens to be lamb
meat. Chicken is another but a healthier option that can be served the
same way as these meat kebabs. Since the country is covered by water
on three sides, seafood is a major part of the traditional cuisine.
Most popular seafood include shrimp, calamari or fishes such as Lufer
(bluefish), palamut (bonito), levrek (seabass), kalkan (turbot), kefal
(grey mullet) or hamsi which is the favorite from the Black Sea
region. In Istanbul seaside. It is possible can run into street
vendors that sell grilled fish in white bread just like a sandwich.
All traditional dishes can be expected to be served with spices such
as garlic, cumin, crushed red peppers, oregano or mint. Salad
dressings are usually a combination of fresh squeezed lemon juice and
vegetable oil. Tea and coffee are widely consumed, especially after
and between meals. Turkish coffee is muddy on the bottom and is very
strong. It is served in traditional cups which are shorter and smaller
than usual mugs and they all have little handles. Some popular deserts
include baklava which is a pastry that has either nuts or pistachio
mixed in it. Turkish Delight (lokums) also are usually made up of rose
water and are covered with sugar. They usually include crushed nuts in
them. Food throughout the country is usually prepared with the utmost
care and is very clean. Most of the traditional food is prepared with
more attention given to taste rather than nutrition and some
dieticians may not classify them as healthy considering today's diet
standards since most of them contain a lot of fats or carbs. Some
samples of Mezes (tapas): Traditional mezes include but are not
limited to: Humus: mashed chickpeas and tahini spread. A traditional
Middle Eastern tapas. Eggplant Salad: Grilled eggplant puree seasoned
with garlic lemon and olive oil Cacik: thick yogurt and cucumber
seasoned with garlic and fresh dill Yaprak Sarma: hand rolled grape
leaves stuffed with pine nuts, rice and herbs Imam Bayildi (Stuffed
Eggplant): Baby eggplant halves stuffed with fresh tomatoes, parsley
and spices Soslu Patlican (Eggplants with sauce): cubes of eggplant
baked with olive oil and garnish with tomatoes and peppers Babaganush:
Smoked eggplant puree, olive oil, lemon juice and some garlic. Stuffed
Grape Leaves: Grape leaves stuffed with rice, topped with olive oil
and sometimes meat. Lebne: Thick homemade yogurt with walnut garlic
and dill. Tarama: Red caviar spread, blended with olive oil and lemon
juice Traditional Drinks: Raki is the Turkish neighbor of Greek Ouzo
which is made up of aniseed and various grapes. It is a transparent
drink that turns into white when mixed with water or ice. However, the
locals prefer to drink it mixed with just a little of water and ice in
a thin and tall glass followed by a second similar glass filled only
with water. Alcoholic drinks are widely available although Turkey is a
country where the majority of the population is Muslim and the
religion prohibits consumption of alcoholic beverages. However, the
country is secular and the consumption is in high volumes. It is not
considered a wrongdoing for those who choose to drink. Raki is the
most popular drink that accompanies seafood; just like what white wine
is to seafood or red wine is to red meat in the western countries. The
most popular local bear is Efes which is very similar to the
traditional American bears and other imported bears such as Budweiser
or Corona are widely available.
Wednesday, March 9, 2011
Turkey Culture
Turkey offers a diverse culture, with most of the elements being
assimilated through the autonomy empires in the past. The important
elements that influence Turkey culture include folk dances, shadow
play, cuisine, literature and etc.Turkey has several folk dances
including Izmir and Horon folk dances. Izmir folk dance, also known as
Zeybek dances is practiced by the Izmir people. There are two types of
Zeybek folk dances including slow and Yoruk Zeybek. The clarinet and
drum are the two musical instruments that are used to play the
background music of the Izmir dance. If the dance is performed in an
indoor building, the baglama instrument is used.The Horon folk dance
is performed during the sin-sin festival celebration. The sin-sin
festival celebration celebrates the Sin moon goddess. During the
festival, other culture folk dances such as Duz Halay and Bas bar of
Erzurum are performed. All the Turkey folk dances have a similar
theme, which is courage. The costumes and music help to liven up the
community that lives in Turkey.Turkish literature shows many
influences from the Ottoman Empire. In addition, it is influenced by
the literature from Persia and Arabia. The Turkish literatures are
written by famous authors such as Tevfik Fikret, Yunus Emre, Asik
Veysel, and Sinasi.The Karagoz and Hacivat shadow is a puppet show
that involves making movement on the design of the curtain. Two
persons will voice the puppets at the back of the stage. It used to be
a popular show during the Ottoman period because of the satire
accents. Karagoz and Hacivat have different characters. Karagoz is an
ordinary man that is trustworthy and straightforward. Karagoz is
illiterate and live a simple life. Hacivat is clever and knows how to
speak poetic language.Turkish restaurants serve a large variety of
cuisines from around the world. Kebabs are a stewed dishes that are
often served at the restaurant. Turkish people like to cook lamb meat
for their meals. There are many types of kebabs that the restaurants
offer including sis kebab, doner kebab, alanazik and etc. Aubergine is
used as the main ingredients in many dishes such as hunkarbegendi. The
pilav is a complicated rice dish that is prepared by an experienced
chef. Borek is a Turkish pies that is stuffed with potatoes and
cheese. The zeytin yaglilar is a dish that is cooked via olive oil.
The confectionaries in Turkey are quite famous. Some of the Turkish
confectionaries include helva, asure, and kadayif.
assimilated through the autonomy empires in the past. The important
elements that influence Turkey culture include folk dances, shadow
play, cuisine, literature and etc.Turkey has several folk dances
including Izmir and Horon folk dances. Izmir folk dance, also known as
Zeybek dances is practiced by the Izmir people. There are two types of
Zeybek folk dances including slow and Yoruk Zeybek. The clarinet and
drum are the two musical instruments that are used to play the
background music of the Izmir dance. If the dance is performed in an
indoor building, the baglama instrument is used.The Horon folk dance
is performed during the sin-sin festival celebration. The sin-sin
festival celebration celebrates the Sin moon goddess. During the
festival, other culture folk dances such as Duz Halay and Bas bar of
Erzurum are performed. All the Turkey folk dances have a similar
theme, which is courage. The costumes and music help to liven up the
community that lives in Turkey.Turkish literature shows many
influences from the Ottoman Empire. In addition, it is influenced by
the literature from Persia and Arabia. The Turkish literatures are
written by famous authors such as Tevfik Fikret, Yunus Emre, Asik
Veysel, and Sinasi.The Karagoz and Hacivat shadow is a puppet show
that involves making movement on the design of the curtain. Two
persons will voice the puppets at the back of the stage. It used to be
a popular show during the Ottoman period because of the satire
accents. Karagoz and Hacivat have different characters. Karagoz is an
ordinary man that is trustworthy and straightforward. Karagoz is
illiterate and live a simple life. Hacivat is clever and knows how to
speak poetic language.Turkish restaurants serve a large variety of
cuisines from around the world. Kebabs are a stewed dishes that are
often served at the restaurant. Turkish people like to cook lamb meat
for their meals. There are many types of kebabs that the restaurants
offer including sis kebab, doner kebab, alanazik and etc. Aubergine is
used as the main ingredients in many dishes such as hunkarbegendi. The
pilav is a complicated rice dish that is prepared by an experienced
chef. Borek is a Turkish pies that is stuffed with potatoes and
cheese. The zeytin yaglilar is a dish that is cooked via olive oil.
The confectionaries in Turkey are quite famous. Some of the Turkish
confectionaries include helva, asure, and kadayif.
Tuesday, March 8, 2011
The Beauty of Grilled Chicken
I love street cafã©s and kiosks. The represent a look into the soul of
the food culture of an area, the stuff the real people are eating each
and every day. To make things all the better, the dishes even happen
to be incredibly delicious. One of the staples of street food is the
same the world over € chicken. Mexico, New York, Bangkok, Shanghai,
Tuscany€¦go anywhere and you€™ll find chicken on the grill. It is a
staple protein source of most cultures, but that doesn€™t mean it
comes in a standard form of preparation. Every culture adds their own
twists to the mighty chicken be it through spices, dips or cooking
techniques. This means you can easily spice up your chicken meals with
the smallest of changes. Let€™s take a quick look at some options.
Beer can chicken is a specialty that€™s come out of Texas. It sounds a
bit iffy at best, but produces an absolutely succulent chicken. To
prepare it, you need to remove the innerds of the chicken. Clean and
coat the chicken with Memphis Rub. Now take any can of beer and punch
a number of holes in the top of the can. Place the can on a grill and
place the chicken over it so that the can is inside the bird. Cook
until the chicken meat is falling off the bird€¦about an hour. The
marinated bird is our second choice. Chicken is unique in that you can
use a wide variety of marinating mixes to give it very unique tastes.
The list is nearly endless, so just do a search on the web to see all
the options. That being said, keep in mind that the skin of chicken
will repel any marinade that you use. You must loosen the skin and
apply the marinade under it. Do so and the meat will pick up flavor
quickly. Palestininan chicken kebobs are the stuff of legend. The
chicken is wicked good off the grill because hints of cinnamon and
cardamom are added to it. Just try it and you€™ll be adding it to your
must grill list. The first step is to create a marinade. Mix 1 cup
plain yogurt, 3 tablespoons of lemon juice, 6 cloves minced, a
teaspoon of salt, half a teaspoon of cinnamon, a half a teaspoon of
pepper and a quarter teaspoon of ground cardamom. Marinate and cover
the chicken four to twelve hours. Cook the kebabs as you would
normally. Delicious!The beauty of grilled chicken is you can go in so
many ways with it. You€™ll love the above, but don€™t be afraid to
experiment and come up with your own specialties.
the food culture of an area, the stuff the real people are eating each
and every day. To make things all the better, the dishes even happen
to be incredibly delicious. One of the staples of street food is the
same the world over € chicken. Mexico, New York, Bangkok, Shanghai,
Tuscany€¦go anywhere and you€™ll find chicken on the grill. It is a
staple protein source of most cultures, but that doesn€™t mean it
comes in a standard form of preparation. Every culture adds their own
twists to the mighty chicken be it through spices, dips or cooking
techniques. This means you can easily spice up your chicken meals with
the smallest of changes. Let€™s take a quick look at some options.
Beer can chicken is a specialty that€™s come out of Texas. It sounds a
bit iffy at best, but produces an absolutely succulent chicken. To
prepare it, you need to remove the innerds of the chicken. Clean and
coat the chicken with Memphis Rub. Now take any can of beer and punch
a number of holes in the top of the can. Place the can on a grill and
place the chicken over it so that the can is inside the bird. Cook
until the chicken meat is falling off the bird€¦about an hour. The
marinated bird is our second choice. Chicken is unique in that you can
use a wide variety of marinating mixes to give it very unique tastes.
The list is nearly endless, so just do a search on the web to see all
the options. That being said, keep in mind that the skin of chicken
will repel any marinade that you use. You must loosen the skin and
apply the marinade under it. Do so and the meat will pick up flavor
quickly. Palestininan chicken kebobs are the stuff of legend. The
chicken is wicked good off the grill because hints of cinnamon and
cardamom are added to it. Just try it and you€™ll be adding it to your
must grill list. The first step is to create a marinade. Mix 1 cup
plain yogurt, 3 tablespoons of lemon juice, 6 cloves minced, a
teaspoon of salt, half a teaspoon of cinnamon, a half a teaspoon of
pepper and a quarter teaspoon of ground cardamom. Marinate and cover
the chicken four to twelve hours. Cook the kebabs as you would
normally. Delicious!The beauty of grilled chicken is you can go in so
many ways with it. You€™ll love the above, but don€™t be afraid to
experiment and come up with your own specialties.
Monday, March 7, 2011
Finger-licking Kebabs in Hyderabad - Hyderabad Food
Hyderabad is most famous for its Biryani but not far behind are the
delectable Kebabs served at many a place around the city. Not
surprisingly most of the places which serve the best Biryani also
serve some of the best Kebabs but all that is changing as new eateries
get added to the city's map. Here is metromela's guide to some of the
best places for Kebabs around the city. Old and popularthese
restaurants have grown with the city. The typical dishes they serve
range from the ever popular Murgh Tikka to the very delectable Murgh
Malai Kebab, Tangdi Kebab and of course traditional favourites like
the Shammi Kebab, Mutton Do Pyaza, Mutton Sheek kebab and Patthar Ka
Gosht. Do not expect a large variety of sea food here as only the
fastest moving items are served best here. The prices range from Rs.
80 to Rs. 160.Garden Restaurant,# 38, Sarojini Devi Road,
Secunderabad.Tel - 040-27804074, 66337755Hotel Shadab,Shop No.
21-1-140, High Court Road, Hyderabad.Tel - 040-24561648,
24565949Paradise Restaurant,Paradise Circle, Secunderabad.Tel -
040-27843115Hotel Niagara,Chaderghat, Hyderabad.Tel - 040-65092711New
Kids on the blockthe city has grown exponentially and there has been a
huge surge in the number of restaurants. While some follow the fast
food culture others offer fine dining facilities too. Some even offer
Mediterranean, Lebanese and Arabic varieties of kebabs. So while there
are evergreen favourites, there are even new varieties to sample like
the Sharwama, Falafel etc. The pricing here is modest and ranges
between Rs. 60 to Rs. 100 for the chicken variety and Rs. 100 to Rs.
140 for the mutton variety.Hyderabad houseraj Yuvraj Complex, Road No.
3, Banjara Hills, Hyderabad.Tel - 23554848 Also at Mehdipatnam,
Madhapur, Malakpet, Himayath Nagar, Trimulgherry, Sanjeev Reddy Nagar,
Lallaguda, Secunderabad, Kukatpally.Kababish Food courtred Hills,
Lakdi-ka-Pul, Hyderabad.Tel - 09393055566, 09393025677Also at
Yousufguda, Mallepally, Chaderghat, Towlichowki, Khairatabad,
Ameerpet.Four seasonsopposite RTO Office, Toli Chowki, Yousuf Tekri,
Hyderabad. Tel - 040-23560156The 5-Star experiencefive star hotels
like the Taj Banjara has Kebab-e-Bahar, which is by far one of the
best places for Kebabs in Hyderabad. They serve the popular fare with
a Lucknowi touch in the form of Kakori kebabs and the ever popular
Barah Kebab. Since this is a five star restaurant there is also a good
selection of sea food from Tandoori fish to Fish Amritsari and the
Tandoori Jhinga to choose from. The food has a distinct touch of the
North. Then there is even Kebabs and Curries (formerly Peshwari) at
the Grand Kakatiya. They serve some of the best Tandoori Raan in the
city. The lobster is one of the best in the country and so are their
jumbo prawns. Apart from its specialties they also serve some of the
softest and most delectable sheek kebabs (with a special crunchy
buttery variety) and Murgh malai kebabs. The prices, needless to say,
are on the higher side.Kebab-e-bahartaj Banjara, Road No.1, Banjara
Hills, Hyderabad.Tel - 040-66661919€ŽKebabs and curriesitc Hotel
Kakatiya Sheraton & Towers, Begumpet, Hyderabad.Tel - 040 - 23400132So
have a finger-licking time at these kebab havens! Finger-licking
Kebabs in Hyderabad - Hyderabad Food has been written by Pranay who
writes for metromela
delectable Kebabs served at many a place around the city. Not
surprisingly most of the places which serve the best Biryani also
serve some of the best Kebabs but all that is changing as new eateries
get added to the city's map. Here is metromela's guide to some of the
best places for Kebabs around the city. Old and popularthese
restaurants have grown with the city. The typical dishes they serve
range from the ever popular Murgh Tikka to the very delectable Murgh
Malai Kebab, Tangdi Kebab and of course traditional favourites like
the Shammi Kebab, Mutton Do Pyaza, Mutton Sheek kebab and Patthar Ka
Gosht. Do not expect a large variety of sea food here as only the
fastest moving items are served best here. The prices range from Rs.
80 to Rs. 160.Garden Restaurant,# 38, Sarojini Devi Road,
Secunderabad.Tel - 040-27804074, 66337755Hotel Shadab,Shop No.
21-1-140, High Court Road, Hyderabad.Tel - 040-24561648,
24565949Paradise Restaurant,Paradise Circle, Secunderabad.Tel -
040-27843115Hotel Niagara,Chaderghat, Hyderabad.Tel - 040-65092711New
Kids on the blockthe city has grown exponentially and there has been a
huge surge in the number of restaurants. While some follow the fast
food culture others offer fine dining facilities too. Some even offer
Mediterranean, Lebanese and Arabic varieties of kebabs. So while there
are evergreen favourites, there are even new varieties to sample like
the Sharwama, Falafel etc. The pricing here is modest and ranges
between Rs. 60 to Rs. 100 for the chicken variety and Rs. 100 to Rs.
140 for the mutton variety.Hyderabad houseraj Yuvraj Complex, Road No.
3, Banjara Hills, Hyderabad.Tel - 23554848 Also at Mehdipatnam,
Madhapur, Malakpet, Himayath Nagar, Trimulgherry, Sanjeev Reddy Nagar,
Lallaguda, Secunderabad, Kukatpally.Kababish Food courtred Hills,
Lakdi-ka-Pul, Hyderabad.Tel - 09393055566, 09393025677Also at
Yousufguda, Mallepally, Chaderghat, Towlichowki, Khairatabad,
Ameerpet.Four seasonsopposite RTO Office, Toli Chowki, Yousuf Tekri,
Hyderabad. Tel - 040-23560156The 5-Star experiencefive star hotels
like the Taj Banjara has Kebab-e-Bahar, which is by far one of the
best places for Kebabs in Hyderabad. They serve the popular fare with
a Lucknowi touch in the form of Kakori kebabs and the ever popular
Barah Kebab. Since this is a five star restaurant there is also a good
selection of sea food from Tandoori fish to Fish Amritsari and the
Tandoori Jhinga to choose from. The food has a distinct touch of the
North. Then there is even Kebabs and Curries (formerly Peshwari) at
the Grand Kakatiya. They serve some of the best Tandoori Raan in the
city. The lobster is one of the best in the country and so are their
jumbo prawns. Apart from its specialties they also serve some of the
softest and most delectable sheek kebabs (with a special crunchy
buttery variety) and Murgh malai kebabs. The prices, needless to say,
are on the higher side.Kebab-e-bahartaj Banjara, Road No.1, Banjara
Hills, Hyderabad.Tel - 040-66661919€ŽKebabs and curriesitc Hotel
Kakatiya Sheraton & Towers, Begumpet, Hyderabad.Tel - 040 - 23400132So
have a finger-licking time at these kebab havens! Finger-licking
Kebabs in Hyderabad - Hyderabad Food has been written by Pranay who
writes for metromela
Sunday, March 6, 2011
3 Cultural Experiences You Cant Miss In Turkey
Every year, many tourists decide to explore the cultural delights of
Turkey. Walks are a fantastic way to see all that the country has to
offer, taking you through ancient ruins and bustling towns and along
spectacular coastlines. Wherever your walk takes you, there are a few
cultural experiences that you simply cannot help but encounter during
your time in the country.Here are three of the best, which will
provide you with experiences youll be recounting to your friends back
home for weeks to come.Turkish Baths (Hamams)Turkish baths, or hamams
as they are known locally, are found all over Turkey. Walks are a
great way to see the country, but they can leave you tired and in need
of some rejuvenation. So what better way to get over your stiff joints
than by a trip to a Turkish bath?In the hamam you can relax in the
warm, steamy rooms and you can even experience a number of different
massages. These can include a foam massage, an exfoliating massage and
a luxurious oil massage. Hamams are part of the daily routine for many
locals, and you may well find you get quite fond of them as well.Dont
miss out on visiting a hamam when on a walking holiday in Turkey.
Walks may be the best way to see the country, but its just as
important to treat yourself to a bit of luxury every once in a
while.Turkish KebabsTurkey is, for some, the home of kebabs and not
the kind of kebabs that you are likely to find in some late-night
joint in a town centre in England. Turkish kebabs are of the highest
quality, and will provide you with a culinary treat to remember long
after your trip to Turkey. Walks that lead through any town or city
are certain to take you past a restaurant or bar serving kebabs. And
even if you dont spot them, just follow your nose; the wonderful spicy
aroma wafting out into the street will lead you straight to
them.Kebabs are different all over the country, with most regions
having their own specific style. Whether a Si_ (shish) kebab, Adana
kebab or the well-known (but entirely different) Doner kebab, you are
going to give your taste buds a treat when you try any kebab in
Turkey.Turkish Coffee HouseIn Turkey, walks will allow you to
experience both the countryside and the bustling cities alike. But
wherever you decide to go, you will never find yourself far from a
coffee house selling strong Turkish coffee.Coffee is an important part
of daily life for Turkish people. It still plays a role in many
rituals involving prayer and marriage, although not as much as it once
did. It is made from a fine powder and the resulting drink is much
stronger than you may be used to. Cardamom is sometimes added, and the
distinctive taste is something you wont forget in a hurry.When you
head to Turkey, walks of any type will lead you past one of these
coffee houses sooner or later. And if you feel yourself getting tired
during your walk, there is no better remedy than a shot of hot strong
Turkish coffee to restore your energy levels.
Turkey. Walks are a fantastic way to see all that the country has to
offer, taking you through ancient ruins and bustling towns and along
spectacular coastlines. Wherever your walk takes you, there are a few
cultural experiences that you simply cannot help but encounter during
your time in the country.Here are three of the best, which will
provide you with experiences youll be recounting to your friends back
home for weeks to come.Turkish Baths (Hamams)Turkish baths, or hamams
as they are known locally, are found all over Turkey. Walks are a
great way to see the country, but they can leave you tired and in need
of some rejuvenation. So what better way to get over your stiff joints
than by a trip to a Turkish bath?In the hamam you can relax in the
warm, steamy rooms and you can even experience a number of different
massages. These can include a foam massage, an exfoliating massage and
a luxurious oil massage. Hamams are part of the daily routine for many
locals, and you may well find you get quite fond of them as well.Dont
miss out on visiting a hamam when on a walking holiday in Turkey.
Walks may be the best way to see the country, but its just as
important to treat yourself to a bit of luxury every once in a
while.Turkish KebabsTurkey is, for some, the home of kebabs and not
the kind of kebabs that you are likely to find in some late-night
joint in a town centre in England. Turkish kebabs are of the highest
quality, and will provide you with a culinary treat to remember long
after your trip to Turkey. Walks that lead through any town or city
are certain to take you past a restaurant or bar serving kebabs. And
even if you dont spot them, just follow your nose; the wonderful spicy
aroma wafting out into the street will lead you straight to
them.Kebabs are different all over the country, with most regions
having their own specific style. Whether a Si_ (shish) kebab, Adana
kebab or the well-known (but entirely different) Doner kebab, you are
going to give your taste buds a treat when you try any kebab in
Turkey.Turkish Coffee HouseIn Turkey, walks will allow you to
experience both the countryside and the bustling cities alike. But
wherever you decide to go, you will never find yourself far from a
coffee house selling strong Turkish coffee.Coffee is an important part
of daily life for Turkish people. It still plays a role in many
rituals involving prayer and marriage, although not as much as it once
did. It is made from a fine powder and the resulting drink is much
stronger than you may be used to. Cardamom is sometimes added, and the
distinctive taste is something you wont forget in a hurry.When you
head to Turkey, walks of any type will lead you past one of these
coffee houses sooner or later. And if you feel yourself getting tired
during your walk, there is no better remedy than a shot of hot strong
Turkish coffee to restore your energy levels.
Saturday, March 5, 2011
Forget the Turkey and Try Turkish Food this Christmas
Rather than spending your time couped up in the kitchen preparing a
Turkey, this Christmas cook the healthy options of Turkish food that
is quick and simple, allowing you to spend valuable time with your
loved ones.Reduce your time in the kitchen this Christmas and get the
whole family involved.Turks have been grilling and barbequing their
kofte and shish kebabs for centuries. Marinade your shish kebabs the
night before. That means all you need to do on Christmas day, is get
the kids to place them on the skewers and send them out to the men
gathered around the barbeque to cook them for 4-5 minutes on each
side. (hint - if using wooden skewers, soak them in cold water before
adding the meat. This will help stop them from burning over the
barbeque)No Turkish or Mediterranean meal is complete without salad.
Skip the potato salad and coleslaw this year and replace them with a
pomegranate, walnut and toasted walnut salad and Turkey's signature
salad kisir, best described and spicy Turkish tabouli.Get the kids
baking. Have them knead the dough of the bazlama, an oil and butter
free Turkish flat bread. All it takes is 15-20 minutes in the oven and
you'll have low fat, low calorie fresh bread you can use for the shish
kebabs or dip into some home made cacik or hummus dip.Most people
think of baklava or Turkish delight when they think of Turkish
desserts, but it doesn't have to be. A very simple yet typical Turkish
dessert is watermelon with a selection of other seasonal fruit.Turkish
food is considered to be one of the top cuisines in the world. It's
depth and taste place it with French and Chinese cuisines. You can
learn more about Turkish food and Turkish cooking at Melbourne's only
Turkish cooking school, Turkish Thyme
Turkey, this Christmas cook the healthy options of Turkish food that
is quick and simple, allowing you to spend valuable time with your
loved ones.Reduce your time in the kitchen this Christmas and get the
whole family involved.Turks have been grilling and barbequing their
kofte and shish kebabs for centuries. Marinade your shish kebabs the
night before. That means all you need to do on Christmas day, is get
the kids to place them on the skewers and send them out to the men
gathered around the barbeque to cook them for 4-5 minutes on each
side. (hint - if using wooden skewers, soak them in cold water before
adding the meat. This will help stop them from burning over the
barbeque)No Turkish or Mediterranean meal is complete without salad.
Skip the potato salad and coleslaw this year and replace them with a
pomegranate, walnut and toasted walnut salad and Turkey's signature
salad kisir, best described and spicy Turkish tabouli.Get the kids
baking. Have them knead the dough of the bazlama, an oil and butter
free Turkish flat bread. All it takes is 15-20 minutes in the oven and
you'll have low fat, low calorie fresh bread you can use for the shish
kebabs or dip into some home made cacik or hummus dip.Most people
think of baklava or Turkish delight when they think of Turkish
desserts, but it doesn't have to be. A very simple yet typical Turkish
dessert is watermelon with a selection of other seasonal fruit.Turkish
food is considered to be one of the top cuisines in the world. It's
depth and taste place it with French and Chinese cuisines. You can
learn more about Turkish food and Turkish cooking at Melbourne's only
Turkish cooking school, Turkish Thyme
Friday, March 4, 2011
Kebabs in Delhi - For the Connoisseur
One of the peaks of Indian cooking is the Kebabs - and Delhi is the
easiest place to sample them, a variety of them.Kebabs owe their
origin to the North Western province of India. Delhi is the capital of
Kebabs now. There is something about eating a kebab in Delhi - topped
with desi flavours, ready to melt in your mouth, lip smacking, spiced
up, sweet lemon droppings, careless onion rings and tongue biting -
twitching green chutney.We mention few joints where you can sample
them:Karim's Jama Masjid:Arguably the best destination in Delhi to
sample authentic kebabs. The setting cannot be better. Smack in the
Muslim part of old Delhi, just off the magnificent Jama Masjid.
Ideally, visit for dinner. This way you can absorb the local
atmosphere. This establishment dates back to 1913. Open all days of
week. Easy on your pocket as well.Khan Chacha, Khan Market:This is a
small place, located in a heritage market near the Lodhi Gardens. Very
delicious kebabs here.Al Kauser, R K Puram:Rivalling Delhi for kebabs
is another town Lucknow. Lucknow's most famous export Kakori Kebabs
are found here. Must visit. The kebabs, wrapped in Roomali roti are
absolutely divine.Colonel's kebabs:Located in Defence colony, the
kebab offerings here are just awesome. They have done and continue to
do something different than the traditional kebab shops. They have an
innovative menu.Bukhara, Maurya Sheraton:This is a posh place. The
celebrity A list dines here. Bill Clinton has endorsed it. Expensive.
Famous. Figures in guide books as a must visit. Famous for Murgh Malai
Kebab. The menu is limited but both sufficient and fulfilling. A
specialty of theirs is the super sized Naan. Worth the experience.The
Great Kebab Factory, Sector 18, Noida:The Great Kebab Factory brought
in an innovation in the kebab serving establishments. The factory
(restaurant) serves hundreds of varied kebabs, very beautiful to look
at and simply delicious. The price is fixed, you can eat as much as
you want. Try the galauti kebabs and the rotis prepared on inverted
tawa.Chor Bizarre, Hotel Broadway, Asaf Ali Road:This is a must visit
restaurant. Not only the kebabs but for other items on the menu as
well. They specialize in Kashmiri food and are located in old Delhi.
They have a bar as well. Every item on the menu is recommended. They
have a branch in London as well. Try the Mirchi Korma, Gustaba,
Suffiani Machhi, Gazab ka Tikka, Galauti Kebabs.Nizam's Connaught
Place:Located in the heart of city, easily accessible, this itself is
enough for the place with a nawabi history. Primarily for
non-vegetarian eaters, do try the aromatic Kathi Kebabs, Biryani and
roasted Kebabs.
easiest place to sample them, a variety of them.Kebabs owe their
origin to the North Western province of India. Delhi is the capital of
Kebabs now. There is something about eating a kebab in Delhi - topped
with desi flavours, ready to melt in your mouth, lip smacking, spiced
up, sweet lemon droppings, careless onion rings and tongue biting -
twitching green chutney.We mention few joints where you can sample
them:Karim's Jama Masjid:Arguably the best destination in Delhi to
sample authentic kebabs. The setting cannot be better. Smack in the
Muslim part of old Delhi, just off the magnificent Jama Masjid.
Ideally, visit for dinner. This way you can absorb the local
atmosphere. This establishment dates back to 1913. Open all days of
week. Easy on your pocket as well.Khan Chacha, Khan Market:This is a
small place, located in a heritage market near the Lodhi Gardens. Very
delicious kebabs here.Al Kauser, R K Puram:Rivalling Delhi for kebabs
is another town Lucknow. Lucknow's most famous export Kakori Kebabs
are found here. Must visit. The kebabs, wrapped in Roomali roti are
absolutely divine.Colonel's kebabs:Located in Defence colony, the
kebab offerings here are just awesome. They have done and continue to
do something different than the traditional kebab shops. They have an
innovative menu.Bukhara, Maurya Sheraton:This is a posh place. The
celebrity A list dines here. Bill Clinton has endorsed it. Expensive.
Famous. Figures in guide books as a must visit. Famous for Murgh Malai
Kebab. The menu is limited but both sufficient and fulfilling. A
specialty of theirs is the super sized Naan. Worth the experience.The
Great Kebab Factory, Sector 18, Noida:The Great Kebab Factory brought
in an innovation in the kebab serving establishments. The factory
(restaurant) serves hundreds of varied kebabs, very beautiful to look
at and simply delicious. The price is fixed, you can eat as much as
you want. Try the galauti kebabs and the rotis prepared on inverted
tawa.Chor Bizarre, Hotel Broadway, Asaf Ali Road:This is a must visit
restaurant. Not only the kebabs but for other items on the menu as
well. They specialize in Kashmiri food and are located in old Delhi.
They have a bar as well. Every item on the menu is recommended. They
have a branch in London as well. Try the Mirchi Korma, Gustaba,
Suffiani Machhi, Gazab ka Tikka, Galauti Kebabs.Nizam's Connaught
Place:Located in the heart of city, easily accessible, this itself is
enough for the place with a nawabi history. Primarily for
non-vegetarian eaters, do try the aromatic Kathi Kebabs, Biryani and
roasted Kebabs.
Thursday, March 3, 2011
Meal Ideas For Outdoor Fire Pits
There is absolutely nothing that brings back the great memories of
bygone times like roasting hotdogs on outdoor fire pits. For most of
us, a traditional campfire built on the ground in the forest is
practically impossible to recreate but an outdoor fire pit is an easy
addition to any backyard. It allows you to once again enjoy the taste
of food cooked outside over an open fire and the ambiance of a cozy
fire on a chilly night.A fire pit can be a great place to do as much
or as little cooking out as you want to do. In addition to just
roasting hotdogs on outdoor firepits, you can also cook corn on the
cob, fish, meats, vegetables and much more. The list of foods and
dishes you can make on a fire pit is endless.One thing you must keep
in mind is that you do need to have the right tools in order to be
able to cook out easily and with the least amount of fuss and mess. A
grate to put over your fire pit is essential to any cooking you want
to do on it. Without a fire pit grate, you will have tired arms from
holding things over the flames, not to mention how warm it gets when
you stand within arm's reach of the fire for a while. A mesh basket is
another great investment for fire pit cooking. It is the perfect way
to cook vegetables, fish and shellfish. You'll never have to worry
again about dropping good food into the fire and watching it
incinerate. Last, but not least, when you're doing those marshmallows
and roasting hotdogs on outdoor fire pits, you need extra long metal
skewers with stay cool handles.A great idea for an outdoor fire pit
cookout is to do a build-your-own-shish-kebab party. Set up a table
with all the ingredients anyone could possibly want for shish kebabs
and keep them on ice. Have plenty of wooden skewers already soaked in
water to prevent scorching. Allow everyone to make their very own
shish kebabs exactly how they want. A cook out like this is easy,
family friendly, healthy and fun. Before long, you'll be known for
your great outdoor get-togethers.When cooking meals over an open fire,
you can get everyone involved. It is not the traditional kind of meal
where one person devotes lots of time to preparing it for everyone
else. It is very much a shared event and as such, it will make for not
just tasty meals but also warm memories of doing things together as a
family. Whether you are simply toasting marshmallows, cooking an
elaborate meal or roasting hotdogs on outdoor fire pits, it will be
great fun and you will create lots of special moments to cherish.So
call up your friends, get the family together, plan a menu and head
out to the backyard. In no time you can put together a fun evening of
cooking out and cozying up to a fire, just like the good old days,
only a little better.
bygone times like roasting hotdogs on outdoor fire pits. For most of
us, a traditional campfire built on the ground in the forest is
practically impossible to recreate but an outdoor fire pit is an easy
addition to any backyard. It allows you to once again enjoy the taste
of food cooked outside over an open fire and the ambiance of a cozy
fire on a chilly night.A fire pit can be a great place to do as much
or as little cooking out as you want to do. In addition to just
roasting hotdogs on outdoor firepits, you can also cook corn on the
cob, fish, meats, vegetables and much more. The list of foods and
dishes you can make on a fire pit is endless.One thing you must keep
in mind is that you do need to have the right tools in order to be
able to cook out easily and with the least amount of fuss and mess. A
grate to put over your fire pit is essential to any cooking you want
to do on it. Without a fire pit grate, you will have tired arms from
holding things over the flames, not to mention how warm it gets when
you stand within arm's reach of the fire for a while. A mesh basket is
another great investment for fire pit cooking. It is the perfect way
to cook vegetables, fish and shellfish. You'll never have to worry
again about dropping good food into the fire and watching it
incinerate. Last, but not least, when you're doing those marshmallows
and roasting hotdogs on outdoor fire pits, you need extra long metal
skewers with stay cool handles.A great idea for an outdoor fire pit
cookout is to do a build-your-own-shish-kebab party. Set up a table
with all the ingredients anyone could possibly want for shish kebabs
and keep them on ice. Have plenty of wooden skewers already soaked in
water to prevent scorching. Allow everyone to make their very own
shish kebabs exactly how they want. A cook out like this is easy,
family friendly, healthy and fun. Before long, you'll be known for
your great outdoor get-togethers.When cooking meals over an open fire,
you can get everyone involved. It is not the traditional kind of meal
where one person devotes lots of time to preparing it for everyone
else. It is very much a shared event and as such, it will make for not
just tasty meals but also warm memories of doing things together as a
family. Whether you are simply toasting marshmallows, cooking an
elaborate meal or roasting hotdogs on outdoor fire pits, it will be
great fun and you will create lots of special moments to cherish.So
call up your friends, get the family together, plan a menu and head
out to the backyard. In no time you can put together a fun evening of
cooking out and cozying up to a fire, just like the good old days,
only a little better.
Wednesday, March 2, 2011
Lamb kebabs with dipping sauce
This delicious, nutritious dish is best cooked - and eaten - al
fresco. Make your barbecue sizzle with this light take on the lamb
kebab.The sweet chilli dipping sauce is also lower in fat than any
ready-made brand. Soak wooden skewers in water for a few hours
beforehand to stop them burning on the grill.Serves: 4Preparation: 10
minutes450g leg of lamb, diced24 medium shallots, peeled8 bay leaves
and a handful of chopped coriander3 tbsp vegetable oil2 oranges and
three limes, juiced and the rind grated2 tbsp sweet chilli sauce3 tbsp
dark soy sauce3 tbsp hoisin sauce1 tbsp tomato ketchup8 whole star
anise2 qarlic cloves, crushed1 red chilli, finely diced1 tbsp runny
honey1 tbsp light soy saucedash of sesame seed oilstep 1. To make the
marinade, mix together the orange juice, the juice of one lime,
ketchup, garlic, hoisin sauce, chilli sauce, star anise, 2 tbsp dark
soy sauce and I tsp vegetable oil.Step 2. Thread a bay leaf on each
skewer, then alternate shallots and lamb. Lay the kebabs in a shallow
dish and cover with the marinade. Chill for at least two hours.Step 3.
Drizzle the kebabs with oil, then fry or barbecue them on a medium
heat for three to four minutes on each side, brushing them with the
remaining marinade throughout the cooking process.Step 4. To create
the dipping sauce, simply mix together the remaining ingredients.Do
runners need more omega-3 than non-runners?Omeqa-3 helps to combat
inflammation, which can be a by-product of regular exercise. Too much
inflammation is not good news for the joints, arteries or muscle
tissue, and endurance runners in particular are at risk of overuse
injuries because their joints and tissue are exposed to prolonged
trauma.I would recommend that runners take a supplement that contains
omega-3 fatty acids in the natural triglyceride form, which has the
same molecular structure as the omega-3s found in oily fish. You can
also up your omega-3 intake through your diet: mackerel and salmon are
two of the best sources, along with flaxseeds, walnuts and pecans.
fresco. Make your barbecue sizzle with this light take on the lamb
kebab.The sweet chilli dipping sauce is also lower in fat than any
ready-made brand. Soak wooden skewers in water for a few hours
beforehand to stop them burning on the grill.Serves: 4Preparation: 10
minutes450g leg of lamb, diced24 medium shallots, peeled8 bay leaves
and a handful of chopped coriander3 tbsp vegetable oil2 oranges and
three limes, juiced and the rind grated2 tbsp sweet chilli sauce3 tbsp
dark soy sauce3 tbsp hoisin sauce1 tbsp tomato ketchup8 whole star
anise2 qarlic cloves, crushed1 red chilli, finely diced1 tbsp runny
honey1 tbsp light soy saucedash of sesame seed oilstep 1. To make the
marinade, mix together the orange juice, the juice of one lime,
ketchup, garlic, hoisin sauce, chilli sauce, star anise, 2 tbsp dark
soy sauce and I tsp vegetable oil.Step 2. Thread a bay leaf on each
skewer, then alternate shallots and lamb. Lay the kebabs in a shallow
dish and cover with the marinade. Chill for at least two hours.Step 3.
Drizzle the kebabs with oil, then fry or barbecue them on a medium
heat for three to four minutes on each side, brushing them with the
remaining marinade throughout the cooking process.Step 4. To create
the dipping sauce, simply mix together the remaining ingredients.Do
runners need more omega-3 than non-runners?Omeqa-3 helps to combat
inflammation, which can be a by-product of regular exercise. Too much
inflammation is not good news for the joints, arteries or muscle
tissue, and endurance runners in particular are at risk of overuse
injuries because their joints and tissue are exposed to prolonged
trauma.I would recommend that runners take a supplement that contains
omega-3 fatty acids in the natural triglyceride form, which has the
same molecular structure as the omega-3s found in oily fish. You can
also up your omega-3 intake through your diet: mackerel and salmon are
two of the best sources, along with flaxseeds, walnuts and pecans.
Tuesday, March 1, 2011
Trivial facts about Turkey
Turkey is a great destination to travel to at this time of the year,
so we thought we would share a few interesting facts about this
amazing country with you.- Turkey is the world's largest producer of
hardshell nuts, figs and apricots- Turkey borders 7 countries (Greece,
Bulgaria, Georgia, Armenia, Iran, Iraq and Syria).- Turkey is one of
the top 12 travel destinations in the world, with more than 17 million
visitors every year.- Turkey's national drink is Raki. Raki is a
clear brandy made from grapes and raisins, and tastes like licorice.
It is very comparable to Ouzo.- Turkey is famous for their
rugs/carpets. The oldest Turkish carpet discovered to date was made
in the 5th Century BC, and contains 347 000 Turkish double knots per
square metre.- Camel wrestling is very popular in Turkey. They use
long-haired cross-bred camels called Tulis, known for their aggressive
nature. A trained camel can learn to trip his opponent, force him
into submission, and push him to his knees with his head!- The Doner
Kebab is Turkey's national dish. Doner Kebab translates to €˜turning
roast'.- The Turks are said to have an average of 14.5 sexual partners
in their lifetime, which means they have more sexual partners than any
other nationality in the world! (Australia comes in at a close
second).- The Turkey bird was accidentally named after the country.
After the Spanish first found the bird more than 400 years ago and
brought it back to Europe, the English mistakenly thought the Spanish
brought it back from Turkey, and named it after the country.Tucan
Travel, Gap Adventures, and Intrepid Travel offer some great options
for traveling to Turkey.
so we thought we would share a few interesting facts about this
amazing country with you.- Turkey is the world's largest producer of
hardshell nuts, figs and apricots- Turkey borders 7 countries (Greece,
Bulgaria, Georgia, Armenia, Iran, Iraq and Syria).- Turkey is one of
the top 12 travel destinations in the world, with more than 17 million
visitors every year.- Turkey's national drink is Raki. Raki is a
clear brandy made from grapes and raisins, and tastes like licorice.
It is very comparable to Ouzo.- Turkey is famous for their
rugs/carpets. The oldest Turkish carpet discovered to date was made
in the 5th Century BC, and contains 347 000 Turkish double knots per
square metre.- Camel wrestling is very popular in Turkey. They use
long-haired cross-bred camels called Tulis, known for their aggressive
nature. A trained camel can learn to trip his opponent, force him
into submission, and push him to his knees with his head!- The Doner
Kebab is Turkey's national dish. Doner Kebab translates to €˜turning
roast'.- The Turks are said to have an average of 14.5 sexual partners
in their lifetime, which means they have more sexual partners than any
other nationality in the world! (Australia comes in at a close
second).- The Turkey bird was accidentally named after the country.
After the Spanish first found the bird more than 400 years ago and
brought it back to Europe, the English mistakenly thought the Spanish
brought it back from Turkey, and named it after the country.Tucan
Travel, Gap Adventures, and Intrepid Travel offer some great options
for traveling to Turkey.
Monday, February 28, 2011
Chicken Kebab Recipe
These are the traditional kebabs from South Asian cuisine and are
generally known as Shami Kebabs. They are also made from beef and fish
with the same method. These chicken kebabs take a little more time as
compare to other kebabs but are very tasty and can be used in making
burgers and sandwiches. You can make as much kebabs as you want and
freeze it for months and fry whenever you want. You can easily prepare
30 chicken kebabs from this recipe in just 60 minutes.Ingredients:1
chicken breast100 gm gram lentils (chana daal) 15-20 dry red chili2
tbspn cumin seeds1 tbspn coriander seeds1 tbspn black pepper powder1/2
cup coriander leaves chopped1/2 cup mint leaves chopped8-10 green
chilies chopped2 medium size onion finely chopped1 egg1 tbspn hot mix
spice powder (garam masala)Salt as requiredOil for shallow
fryingprocedure:1. In a deep sauce pan, boil gram lentils in water
with red chili, cumin seeds, coriander leaves and salt. The quantity
of water should enough to cover all the lentils. Boil the lentils for
20-30 minutes until they would become soft.2. After that add chicken
breast in the boiled lentils and add 1-2 cup of water if required
(when all the previous water has been dried) and let it cook until
chicken become tender and soft.3. Now switch off the flame and let it
cool for 5 minutes so that all the steam escape out, then in a chopper
put the mixture and chop so that the chicken and lentils would mix
together with the spices. Don't chop them too much otherwise you
kebabs would break after frying.4. Take out the chopped mixture in a
wide mixing bowl, now its time to add the remaining herbs and spices
i.e. Coriander and mint leaves, green chilies, black pepper, hot mix
spice and egg. Mix all of them together to make smooth dough of
kebab.5. Now take small piece from the mixture and first make a ball
just like meat ball and then press it by using your palm and make flat
circular kebab. Similarly, make rest of the kebabs.6. Take a frying
pan and heat oil to shallow fry the kebabs, Put the kebabs in the pan
and fry till they become brown in color from both sides. If the kebabs
are too soft to handle while frying then coat them in egg before
frying.Serving:Delicious chicken kebab is ready to serve with paratha
or you can also use in bun to make burger.
generally known as Shami Kebabs. They are also made from beef and fish
with the same method. These chicken kebabs take a little more time as
compare to other kebabs but are very tasty and can be used in making
burgers and sandwiches. You can make as much kebabs as you want and
freeze it for months and fry whenever you want. You can easily prepare
30 chicken kebabs from this recipe in just 60 minutes.Ingredients:1
chicken breast100 gm gram lentils (chana daal) 15-20 dry red chili2
tbspn cumin seeds1 tbspn coriander seeds1 tbspn black pepper powder1/2
cup coriander leaves chopped1/2 cup mint leaves chopped8-10 green
chilies chopped2 medium size onion finely chopped1 egg1 tbspn hot mix
spice powder (garam masala)Salt as requiredOil for shallow
fryingprocedure:1. In a deep sauce pan, boil gram lentils in water
with red chili, cumin seeds, coriander leaves and salt. The quantity
of water should enough to cover all the lentils. Boil the lentils for
20-30 minutes until they would become soft.2. After that add chicken
breast in the boiled lentils and add 1-2 cup of water if required
(when all the previous water has been dried) and let it cook until
chicken become tender and soft.3. Now switch off the flame and let it
cool for 5 minutes so that all the steam escape out, then in a chopper
put the mixture and chop so that the chicken and lentils would mix
together with the spices. Don't chop them too much otherwise you
kebabs would break after frying.4. Take out the chopped mixture in a
wide mixing bowl, now its time to add the remaining herbs and spices
i.e. Coriander and mint leaves, green chilies, black pepper, hot mix
spice and egg. Mix all of them together to make smooth dough of
kebab.5. Now take small piece from the mixture and first make a ball
just like meat ball and then press it by using your palm and make flat
circular kebab. Similarly, make rest of the kebabs.6. Take a frying
pan and heat oil to shallow fry the kebabs, Put the kebabs in the pan
and fry till they become brown in color from both sides. If the kebabs
are too soft to handle while frying then coat them in egg before
frying.Serving:Delicious chicken kebab is ready to serve with paratha
or you can also use in bun to make burger.
Thursday, February 24, 2011
Ocala dining for kebabs
You can always find a good restaurant in Ocala, Florida. The Ocala
Restaurant Dining facilities will offer everything that suits you.
Chinese, Thai, Indian, Japanese, Latin American, you name it!There are
two main areas where you can find good Ocala food. Austin Street and
Metropolitan Avenue where there are a lot many restaurants. Here you
can either experiment with Thai cuisine or try your hand at Oriental
food at the Thai Bistro. For those on the lookout for fast food,
Nick's is the place to go. Along with delicious pizza, you can also
enjoy the best service. The place is well known for its friendly and
smart staff. Tea aficionados Bialy's is the place to go! You can try
out a number of Thai tea's here.If kebabs are your poison, then Pahal
Zan serves finger-licking Israeli salads and kebabs. It is situated
near the LIRR station in Ocala. For those who desire royal breakfast;
American style with lots of fries and burgers visit American Mother's.
You can later have your fill of draught beer at one of the popular
bars in Ocala such as the Steakhouse. If you want to cover up on the
lost time with your family, try out the Irish Cottage Restaurant and
Pub. This place is highly recommended among all the Ocala dining
options. Party hoppers to have something in store for them; Bartini's
is the place to be for an exciting night out with friends and
family!Ocala is one place where the world's cuisines come together.
Even South Asian Food is available at Samarkand and Amrit's Palace
which is known for its authentic and Spicy Indian food. Even Bay Leaf
is an option for good Asian varieties in Ocala. Both of these
restaurants are situated at the Southwest College Road.Another option
for you is the Sky Asian Fusion in the Holiday Inn Hotel. This place
is by far the best in the list and is known for its sheer elegance and
ambience. It covers delicacies from all over Asia and you can go there
for any occasion. Be it a friend's night out or a romantic dinner with
your sweetheart.
Restaurant Dining facilities will offer everything that suits you.
Chinese, Thai, Indian, Japanese, Latin American, you name it!There are
two main areas where you can find good Ocala food. Austin Street and
Metropolitan Avenue where there are a lot many restaurants. Here you
can either experiment with Thai cuisine or try your hand at Oriental
food at the Thai Bistro. For those on the lookout for fast food,
Nick's is the place to go. Along with delicious pizza, you can also
enjoy the best service. The place is well known for its friendly and
smart staff. Tea aficionados Bialy's is the place to go! You can try
out a number of Thai tea's here.If kebabs are your poison, then Pahal
Zan serves finger-licking Israeli salads and kebabs. It is situated
near the LIRR station in Ocala. For those who desire royal breakfast;
American style with lots of fries and burgers visit American Mother's.
You can later have your fill of draught beer at one of the popular
bars in Ocala such as the Steakhouse. If you want to cover up on the
lost time with your family, try out the Irish Cottage Restaurant and
Pub. This place is highly recommended among all the Ocala dining
options. Party hoppers to have something in store for them; Bartini's
is the place to be for an exciting night out with friends and
family!Ocala is one place where the world's cuisines come together.
Even South Asian Food is available at Samarkand and Amrit's Palace
which is known for its authentic and Spicy Indian food. Even Bay Leaf
is an option for good Asian varieties in Ocala. Both of these
restaurants are situated at the Southwest College Road.Another option
for you is the Sky Asian Fusion in the Holiday Inn Hotel. This place
is by far the best in the list and is known for its sheer elegance and
ambience. It covers delicacies from all over Asia and you can go there
for any occasion. Be it a friend's night out or a romantic dinner with
your sweetheart.
Wednesday, February 23, 2011
A Few Yummy Kebab Recipes From A Leading Supermarket Chain
Most supermarkets in the UK are an amazing resource for recipes. Free
magazines that can be picked up in-store, recipe cards and websites
make the collection of an amazing quantity of recipes easy for anyone.
Here is a selection of a small number of recipes from the website of
the UK supermarket chain, Sainsbury's.Cheesy Mushroom Kebabs 175 g
brie or camembert cheese, at room temperature (6oz) 1 small green
pepper, de-seeded and finely diced salt and freshly ground black
pepper 24 cups mushrooms 8 cherry tomatoes 1 Tbs clear honey 25 g
butter, (1oz)1. Mash together the cheese, green pepper and seasoning
to taste.2. Use the mixture to sandwich the mushrooms together in
pairs.3. Thread 3 pairs of mushrooms onto a skewer with a cherry
tomato between each pair. Repeat with remaining ingredients.4. Melt
the honey and butter and brush the glaze over the kebabs.5. Place on a
sheet of foil under a preheated moderate grill for 5-6 minutes,
turning once.6. Serve immediately with the glaze and melted cheese
spooned over the top. Serve with warm crusty bread.Mediterranean
Kebabs FOR THE KEBABS 1 aubergine, cut into cubes 2 Tbs salt 500 g
neck fillet of lamb, cut into cubes (1lb) 1 g pac Haloumi 1 g pac
cherry tomatoes FOR THE MARINADE 3 Tbs balsamic vinegar 1 shallot,
finely chopped 1 Tbs clear honey 150 ml Greek olive oil, ( 1/4 pint)1.
To make the kebabs; sprinkle the aubergine with the salt and leave for
20minutes, before draining off the excess liquid and drying with
kitchen paper.2. Thread the cubes of meat, cheese, tomato and
aubergine on to skewers.3. For the marinade; place the vinegar,
shallot and honey into a liquidiser and blend until smooth, gradually
adding the olive oil.4. Brush half the marinade over the kebabs and
refrigerate for 30 minutes, occasionally basting with the marinade.5.
Cook under a medium hot grill for approximately 15-20 minutes or until
cooked through, turning occasionally.6. Drizzle the remaining marinade
over an accompanying salad and lay the kebabs on top.Author Note:
These kebabs are marinated in a balsamic dressing and are ideal for
barbecuing, although just as tasty if cooked indoors.Spicy Fish Kebabs
500 g cod, (1lb) 2 Tbs fresh coriander, leaves and stalk 1 red chilli,
chopped 2 Tbs fish sauce 4 kaffir lime leaves 3 spring onions, roughly
chopped 1 tsp brown sugar 1 egg white salt and freshly ground black
pepper 40 g green beans, sliced thinly (1 1/2oz) 10 kaffir lime
leaves, soaked in water for 10 minutes 1 Tbs olive oil1. Place all the
ingredients, except the green beans in a food processor.2. Mix until
well combined, about 1-2 minutes.3. Stir in the beans.4. Form the
mixture into 25g (1oz) balls. Thread 2 balls onto each wooden skewer,
with a lime leaf in between.5. Brush with olive oil.6. Place under a
hot grill and grill for 3-4 minutes on each side, until cooked
through.7. Serve with a crisp salad, and a spicy dipping sauce.8.
Notes To prevent the skewers from burning under the grill, soak for
10-15 minutes in cold water.Author Note: These spicy fish kebabs are a
variation on the classicfishcakesand equally tasty.Bon Appetit from
The UK Recipe Archive!!!!!!!!
magazines that can be picked up in-store, recipe cards and websites
make the collection of an amazing quantity of recipes easy for anyone.
Here is a selection of a small number of recipes from the website of
the UK supermarket chain, Sainsbury's.Cheesy Mushroom Kebabs 175 g
brie or camembert cheese, at room temperature (6oz) 1 small green
pepper, de-seeded and finely diced salt and freshly ground black
pepper 24 cups mushrooms 8 cherry tomatoes 1 Tbs clear honey 25 g
butter, (1oz)1. Mash together the cheese, green pepper and seasoning
to taste.2. Use the mixture to sandwich the mushrooms together in
pairs.3. Thread 3 pairs of mushrooms onto a skewer with a cherry
tomato between each pair. Repeat with remaining ingredients.4. Melt
the honey and butter and brush the glaze over the kebabs.5. Place on a
sheet of foil under a preheated moderate grill for 5-6 minutes,
turning once.6. Serve immediately with the glaze and melted cheese
spooned over the top. Serve with warm crusty bread.Mediterranean
Kebabs FOR THE KEBABS 1 aubergine, cut into cubes 2 Tbs salt 500 g
neck fillet of lamb, cut into cubes (1lb) 1 g pac Haloumi 1 g pac
cherry tomatoes FOR THE MARINADE 3 Tbs balsamic vinegar 1 shallot,
finely chopped 1 Tbs clear honey 150 ml Greek olive oil, ( 1/4 pint)1.
To make the kebabs; sprinkle the aubergine with the salt and leave for
20minutes, before draining off the excess liquid and drying with
kitchen paper.2. Thread the cubes of meat, cheese, tomato and
aubergine on to skewers.3. For the marinade; place the vinegar,
shallot and honey into a liquidiser and blend until smooth, gradually
adding the olive oil.4. Brush half the marinade over the kebabs and
refrigerate for 30 minutes, occasionally basting with the marinade.5.
Cook under a medium hot grill for approximately 15-20 minutes or until
cooked through, turning occasionally.6. Drizzle the remaining marinade
over an accompanying salad and lay the kebabs on top.Author Note:
These kebabs are marinated in a balsamic dressing and are ideal for
barbecuing, although just as tasty if cooked indoors.Spicy Fish Kebabs
500 g cod, (1lb) 2 Tbs fresh coriander, leaves and stalk 1 red chilli,
chopped 2 Tbs fish sauce 4 kaffir lime leaves 3 spring onions, roughly
chopped 1 tsp brown sugar 1 egg white salt and freshly ground black
pepper 40 g green beans, sliced thinly (1 1/2oz) 10 kaffir lime
leaves, soaked in water for 10 minutes 1 Tbs olive oil1. Place all the
ingredients, except the green beans in a food processor.2. Mix until
well combined, about 1-2 minutes.3. Stir in the beans.4. Form the
mixture into 25g (1oz) balls. Thread 2 balls onto each wooden skewer,
with a lime leaf in between.5. Brush with olive oil.6. Place under a
hot grill and grill for 3-4 minutes on each side, until cooked
through.7. Serve with a crisp salad, and a spicy dipping sauce.8.
Notes To prevent the skewers from burning under the grill, soak for
10-15 minutes in cold water.Author Note: These spicy fish kebabs are a
variation on the classicfishcakesand equally tasty.Bon Appetit from
The UK Recipe Archive!!!!!!!!
Tuesday, February 22, 2011
Traditional Barbecue Recipes
In cookery terms there's nothing quite like a barbecue. It's a
combination of the cooking method and the atmosphere that makes
barbecuing into something special. After all there's nothing quite
like eating outdoors, especially if you have company and the smell of
cooking foods pervades the air.Barbecuing must also represent one of
the oldest methods of cookery. After all, to barbecue meats and many
starchy roots or tubers all you need to do is to put them directly on
the fire. It may not be elegant, but it's undoubtedly how humans first
learnt to cook. Later, meat was probably cut up and speared on sticks
which were then placed on the fire.However, it was only with the
advent of metals that grilling as we know it evolved. After all, when
you have metal you can place a grid over the fire and the place the
foods to be cooked on this grill. The barbecue was born!Of course, the
most well known barbecue recipe is for the kebab and the recipe below
is for a classic Turkish shish kebab, the traditional home of the
dish:Turkish Shish kebabingredients:500g lamb, cut into 4cm cubesfor
the Marinade:50ml milk3 tbsp extra-vrigin olive oil1 small onion,
gratedSalt and black pepper, to taste3 tomatoes, halved3 Cubanelle (or
Anaheim) pepers, halved and de-seeded1 onion, peeled and cut into 8
wedgesmethod:Combine all the marinade ingredients in a bowl and whisk
to combine thoroughly. Lay the lamb pieces in a shallow dish and pour
the marinade over the top. Turn the lamb to ensure even coating then
cover and set aside in the refrigerator to marinate for at least 1
hour. In the meantime soak your skewers in a bowl of water to prevent
them from burning whilst cooking.When the lamb has marinated to your
liking thread the cubes onto the skewer (two skewers, typically, equal
a single portion) then place the skewers on your pre-heated barbecue
along with the tomato halves, pepper halves and onion wedges. Turn the
skewers at regular intervals to ensure even cooking and cook for about
10 to 12 minutes (turn the vegetables half way through as well).Serve
on a bed of rice, garnished with the vegetables.The other classic
recipe is for barbecued baby black ribs and the following recipe comes
from Britain.Barbecued Back ribsingredients:2 baby back ribs cut in
half300ml tomato ketchup3cm length ginger, grated200ml soy sauce2 tsp
rosemary, finely chopped2 tsp ground star anise5 tbsp runny honey4
garlic cloves, grated5 tbsp dry sherry (or sake)Whisk together the
barbecue sauce ingredients in a bowl then pour over the ribs and lave
in the refrigerator to marinate over night. Place the ribs in a
saucepan, add the marinade then add just enough water to cover the
ribs. Bring to a boil then reduce to a simmer and cook for 1 hour,
covered.When the hour is up transfer the ribs to a hot barbecue and
cook. Meanwhile reduce the sauce in a wok and every 2 minutes or so
brush the ribs with the reduced barbecue sauce. Continue cooking until
the ribs are nicely caramelized and completely covered in the barbecue
sauce.
combination of the cooking method and the atmosphere that makes
barbecuing into something special. After all there's nothing quite
like eating outdoors, especially if you have company and the smell of
cooking foods pervades the air.Barbecuing must also represent one of
the oldest methods of cookery. After all, to barbecue meats and many
starchy roots or tubers all you need to do is to put them directly on
the fire. It may not be elegant, but it's undoubtedly how humans first
learnt to cook. Later, meat was probably cut up and speared on sticks
which were then placed on the fire.However, it was only with the
advent of metals that grilling as we know it evolved. After all, when
you have metal you can place a grid over the fire and the place the
foods to be cooked on this grill. The barbecue was born!Of course, the
most well known barbecue recipe is for the kebab and the recipe below
is for a classic Turkish shish kebab, the traditional home of the
dish:Turkish Shish kebabingredients:500g lamb, cut into 4cm cubesfor
the Marinade:50ml milk3 tbsp extra-vrigin olive oil1 small onion,
gratedSalt and black pepper, to taste3 tomatoes, halved3 Cubanelle (or
Anaheim) pepers, halved and de-seeded1 onion, peeled and cut into 8
wedgesmethod:Combine all the marinade ingredients in a bowl and whisk
to combine thoroughly. Lay the lamb pieces in a shallow dish and pour
the marinade over the top. Turn the lamb to ensure even coating then
cover and set aside in the refrigerator to marinate for at least 1
hour. In the meantime soak your skewers in a bowl of water to prevent
them from burning whilst cooking.When the lamb has marinated to your
liking thread the cubes onto the skewer (two skewers, typically, equal
a single portion) then place the skewers on your pre-heated barbecue
along with the tomato halves, pepper halves and onion wedges. Turn the
skewers at regular intervals to ensure even cooking and cook for about
10 to 12 minutes (turn the vegetables half way through as well).Serve
on a bed of rice, garnished with the vegetables.The other classic
recipe is for barbecued baby black ribs and the following recipe comes
from Britain.Barbecued Back ribsingredients:2 baby back ribs cut in
half300ml tomato ketchup3cm length ginger, grated200ml soy sauce2 tsp
rosemary, finely chopped2 tsp ground star anise5 tbsp runny honey4
garlic cloves, grated5 tbsp dry sherry (or sake)Whisk together the
barbecue sauce ingredients in a bowl then pour over the ribs and lave
in the refrigerator to marinate over night. Place the ribs in a
saucepan, add the marinade then add just enough water to cover the
ribs. Bring to a boil then reduce to a simmer and cook for 1 hour,
covered.When the hour is up transfer the ribs to a hot barbecue and
cook. Meanwhile reduce the sauce in a wok and every 2 minutes or so
brush the ribs with the reduced barbecue sauce. Continue cooking until
the ribs are nicely caramelized and completely covered in the barbecue
sauce.
Monday, February 21, 2011
Creative Barbecue Recipes For Your Gas BBQ or Charcoal Barbecue
3 innovative barbeque quality recipesCompiled by Peter StevensonBored
stiff of the bangers, hamburgers, bread buns and ale that you seem to
usually purchase for the bbq? We now have enclosed a few bbq recipes
which will have your friends and relatives salivating at the mouth and
talking about your talent everywhere. It is time for you to roll out
the red-colored carpet on your gas bbq menu.Marinaded spatchcock
poussinIngredientsFour poussin (spatchcocked)For the marinade:One
bottle of ale (bitter)Two tablespoons of essential olive oilOne
tablespoons of Dijon mustardThree tablespoons of clear honeyOne
tablespoons of paprikaFour cloves garlic, smashedTwo tablespoons of
finely cut fresh ginger1/2 teaspoon freshly ground black pepperFor the
marinade:Three tablespoons of tomato ketchupOne teaspoon soft dark
brown sugarOne teaspoon cornflourPoussin is a expression used to
describe a chicken below twenty-eight days old and weighing under
750g. Available these days in several grocery stores, it isn't as
costly as you think, and also the flavor delivered in this recipe is
actually worth the work. Nevertheless, you could make use of a small
chicken instead if you feel more comfortable. To be able to cook it on
a bbq, the actual backbone must be removed and also the chicken
squashed - a procedure referred to as spatchcock. Get a butchers to do
it if you're able to but otherwise follow the fast tips under and you
will be on the way.1) Spatchcock:Put the bird breast down. Using a set
of scissors, cut along one side of the backbone completely from the
neck towards the bottom, cutting through the ribs while you proceed.
Replicate with the other side of the backbone.Take away the backbone
and flip the chicken over. Push firmly using the heel of your hand to
crack the bones and flatten the chicken out evenly.To prevent the meat
contracting throughout cooking, make use of 2 kebab sticks in order to
skewer through each breast on one side into the thigh on the other
side in a criss-cross diagonal style2) Marinade:Whisk the marinade
elements together inside a big dish and add the spatchcocked poussin.
Cover with clingfilm and marinade in the refrigerator for four hours
or even ideally overnight. An hour or so prior to cooking, remove the
poussins and any leftover marinade into a skillet and bring to the
boil. Mix in the ketchup, sugar and cornflour and reduce the liquid to
thicken it to sauce consistency.3) Cook:Once the bbq is actually hot,
put the poussins on the barbeque grill and cook for about twenty
minutes depending on size, turning and basting with the marinade each
and every 3-4 mins. The chicken is ready when the juices run clear
following pricking with a chef's knife.Monkfish, rosemary and cherry
tomato skewersIngredients (for eight skewers)250g Monkfish cut in to
sixteen cubesFew slices of Parma ham shred in to piecesFive
tablespoons of olive oilThree cloves of garlic, peeled and choppedNine
rosemary sprigs200g cherry tomatoes1) Lightly heat the oil, garlic and
one rosemary sprig in a skillet till bubbling. Take away the rosemary
and blitz the garlic oil with a hand mixer.2) Using the remaining
rosemary sprigs as skewers, thread 2 monkfish cubes, parma ham pieces
and cherry tomatoes per sprig, alternating as you go. Lay them in a
bowl and cover using the garlic oil for half an hour.3) To bbq, get
rid of any excess oil and cook for around one minute on each side,
till cooked through.Spiced Barbecue mushroom hamburgers
(Veggie)Ingredients (for eight hamburgers)Eight big field
mushroomsOlive oilTwo little red onions, finely cutTwo big garlic
cloves, crushedOne teaspoon ground cuminGood pinch ground
coriander180g baby spinachTwo red chillies, deseeded as well as finely
cutGrated zest of just one lemon120g feta, crumbledEight flatbreads
and Greek yogurt, in order to serve1) Heat a tbs of oil inside a
frying skillet and lightly fry the onions and garlic for five mins
till soft. Throw in the spices as well as cook for a additional two
mins more, after that transfer to a dish.2) Put the spinach inside a
colander and pour over boiling water from the kettle in order to wilt
it. Refresh under chilly water, squeeze dry, then roughly cut.3) Mix
the spinach, chillies, lemon zest and feta into the red onion mixture
and season to flavor.4) Clean the mushrooms generously with oil and
season with salt and pepper. Bbq all of them for five mins with the
stalk facing down. Remove from barbeque grill and place stalk side up,
and try to portion the actual filling up between them. Place back
stalk-up on the medium-hot part of the bbq for a additional ten
minutes till cooked through. The filling ought to be warm.5) Toast the
flatbreads on the bbq for one minute, remove, and put a mushroom
within. Spoon on the dollop of yogurt and serve
stiff of the bangers, hamburgers, bread buns and ale that you seem to
usually purchase for the bbq? We now have enclosed a few bbq recipes
which will have your friends and relatives salivating at the mouth and
talking about your talent everywhere. It is time for you to roll out
the red-colored carpet on your gas bbq menu.Marinaded spatchcock
poussinIngredientsFour poussin (spatchcocked)For the marinade:One
bottle of ale (bitter)Two tablespoons of essential olive oilOne
tablespoons of Dijon mustardThree tablespoons of clear honeyOne
tablespoons of paprikaFour cloves garlic, smashedTwo tablespoons of
finely cut fresh ginger1/2 teaspoon freshly ground black pepperFor the
marinade:Three tablespoons of tomato ketchupOne teaspoon soft dark
brown sugarOne teaspoon cornflourPoussin is a expression used to
describe a chicken below twenty-eight days old and weighing under
750g. Available these days in several grocery stores, it isn't as
costly as you think, and also the flavor delivered in this recipe is
actually worth the work. Nevertheless, you could make use of a small
chicken instead if you feel more comfortable. To be able to cook it on
a bbq, the actual backbone must be removed and also the chicken
squashed - a procedure referred to as spatchcock. Get a butchers to do
it if you're able to but otherwise follow the fast tips under and you
will be on the way.1) Spatchcock:Put the bird breast down. Using a set
of scissors, cut along one side of the backbone completely from the
neck towards the bottom, cutting through the ribs while you proceed.
Replicate with the other side of the backbone.Take away the backbone
and flip the chicken over. Push firmly using the heel of your hand to
crack the bones and flatten the chicken out evenly.To prevent the meat
contracting throughout cooking, make use of 2 kebab sticks in order to
skewer through each breast on one side into the thigh on the other
side in a criss-cross diagonal style2) Marinade:Whisk the marinade
elements together inside a big dish and add the spatchcocked poussin.
Cover with clingfilm and marinade in the refrigerator for four hours
or even ideally overnight. An hour or so prior to cooking, remove the
poussins and any leftover marinade into a skillet and bring to the
boil. Mix in the ketchup, sugar and cornflour and reduce the liquid to
thicken it to sauce consistency.3) Cook:Once the bbq is actually hot,
put the poussins on the barbeque grill and cook for about twenty
minutes depending on size, turning and basting with the marinade each
and every 3-4 mins. The chicken is ready when the juices run clear
following pricking with a chef's knife.Monkfish, rosemary and cherry
tomato skewersIngredients (for eight skewers)250g Monkfish cut in to
sixteen cubesFew slices of Parma ham shred in to piecesFive
tablespoons of olive oilThree cloves of garlic, peeled and choppedNine
rosemary sprigs200g cherry tomatoes1) Lightly heat the oil, garlic and
one rosemary sprig in a skillet till bubbling. Take away the rosemary
and blitz the garlic oil with a hand mixer.2) Using the remaining
rosemary sprigs as skewers, thread 2 monkfish cubes, parma ham pieces
and cherry tomatoes per sprig, alternating as you go. Lay them in a
bowl and cover using the garlic oil for half an hour.3) To bbq, get
rid of any excess oil and cook for around one minute on each side,
till cooked through.Spiced Barbecue mushroom hamburgers
(Veggie)Ingredients (for eight hamburgers)Eight big field
mushroomsOlive oilTwo little red onions, finely cutTwo big garlic
cloves, crushedOne teaspoon ground cuminGood pinch ground
coriander180g baby spinachTwo red chillies, deseeded as well as finely
cutGrated zest of just one lemon120g feta, crumbledEight flatbreads
and Greek yogurt, in order to serve1) Heat a tbs of oil inside a
frying skillet and lightly fry the onions and garlic for five mins
till soft. Throw in the spices as well as cook for a additional two
mins more, after that transfer to a dish.2) Put the spinach inside a
colander and pour over boiling water from the kettle in order to wilt
it. Refresh under chilly water, squeeze dry, then roughly cut.3) Mix
the spinach, chillies, lemon zest and feta into the red onion mixture
and season to flavor.4) Clean the mushrooms generously with oil and
season with salt and pepper. Bbq all of them for five mins with the
stalk facing down. Remove from barbeque grill and place stalk side up,
and try to portion the actual filling up between them. Place back
stalk-up on the medium-hot part of the bbq for a additional ten
minutes till cooked through. The filling ought to be warm.5) Toast the
flatbreads on the bbq for one minute, remove, and put a mushroom
within. Spoon on the dollop of yogurt and serve
Sunday, February 20, 2011
Simple Chicken Kabob Recipes
You call it kebob, I call it kebab, let's eat the whole thing off. A
chicken kebob recipe by any other name would taste as good. It depends
on where you live and the language you speak as to how you pronounce
the word. Which variation do you use, kabab, kabob, kibob, kebhav,
kephav? All the basic chicken kebob recipes are the same and they
refer to a variety of meat dishes from the Middle East, Mediterranean,
African, Central and South Asian cuisines. It's all about grilled or
broiled meats on a skewer or stick.The American word kebob as in
chicken kebob recipes has its' origin in shish kebab. Shish is the
Turkish word for skewer. So the phrase is essentially Turkish in
origin and Turkish tradition has it that this special cooking method
came into wide use with medieval soldiers who used their swords to
grill meat over open field fires. The dish, however, has been widely
written about and presumably used in classic and ancient literature.
Presumably the chicken kebob recipes of the ancient Greeks was at the
really simple end of the spectrum. Since it takes a modern market
economy and universal availability of herbs and spices to make a not
so simple chicken kebob recipe.Try this really simple one: Boneless
chicken breasts, bacon and jalapenos either from a jar or fresh. Cut
your chicken breast into strips about 2 inches wide and 3 to 4 inches
long. Lay bacon flat on cutting board. Place chicken strip on top, put
jalapeno in the middle, starting at the end nearest to you, roll them
up and then stick them onto your sword or a skewer if you are
off-duty. Not recommended for the faint hearted or digestively
challenged.Lets face it chicken is not the tastiest of meats. Perhaps
it was in the Mediterranean in ancient times before we invented
battery farming and happy birds would make for happy chicken kebob
recipes. But nowadays, (history doesn't tell us when exactly the
marinade became the next big thing in sword cuisine) marinade is the
essential prerequisite to a lip-smacking kebob.Try this simple chicken
kebob recipe marinade. Mix the following ingredients in a blender
until it is a well blended.1 chopped onion, 1 cup honey, 1/2 cup
teriyaki sauce, 2 tbsp chili powder, 1/3 cup Tabasco sauce, 1 tsp
salt, 1 cup sugar, the juice from 1 lemon, 2 fresh pepperschop your
meat into sword-size pieces and put them together with the marinade
sauce in a zip-lock plastic bag and place them in the bottom of your
refrigerator overnight or for at least six hours before
cooking.Marinating adds flavor and tenderness to your own chicken
kebob recipe.
chicken kebob recipe by any other name would taste as good. It depends
on where you live and the language you speak as to how you pronounce
the word. Which variation do you use, kabab, kabob, kibob, kebhav,
kephav? All the basic chicken kebob recipes are the same and they
refer to a variety of meat dishes from the Middle East, Mediterranean,
African, Central and South Asian cuisines. It's all about grilled or
broiled meats on a skewer or stick.The American word kebob as in
chicken kebob recipes has its' origin in shish kebab. Shish is the
Turkish word for skewer. So the phrase is essentially Turkish in
origin and Turkish tradition has it that this special cooking method
came into wide use with medieval soldiers who used their swords to
grill meat over open field fires. The dish, however, has been widely
written about and presumably used in classic and ancient literature.
Presumably the chicken kebob recipes of the ancient Greeks was at the
really simple end of the spectrum. Since it takes a modern market
economy and universal availability of herbs and spices to make a not
so simple chicken kebob recipe.Try this really simple one: Boneless
chicken breasts, bacon and jalapenos either from a jar or fresh. Cut
your chicken breast into strips about 2 inches wide and 3 to 4 inches
long. Lay bacon flat on cutting board. Place chicken strip on top, put
jalapeno in the middle, starting at the end nearest to you, roll them
up and then stick them onto your sword or a skewer if you are
off-duty. Not recommended for the faint hearted or digestively
challenged.Lets face it chicken is not the tastiest of meats. Perhaps
it was in the Mediterranean in ancient times before we invented
battery farming and happy birds would make for happy chicken kebob
recipes. But nowadays, (history doesn't tell us when exactly the
marinade became the next big thing in sword cuisine) marinade is the
essential prerequisite to a lip-smacking kebob.Try this simple chicken
kebob recipe marinade. Mix the following ingredients in a blender
until it is a well blended.1 chopped onion, 1 cup honey, 1/2 cup
teriyaki sauce, 2 tbsp chili powder, 1/3 cup Tabasco sauce, 1 tsp
salt, 1 cup sugar, the juice from 1 lemon, 2 fresh pepperschop your
meat into sword-size pieces and put them together with the marinade
sauce in a zip-lock plastic bag and place them in the bottom of your
refrigerator overnight or for at least six hours before
cooking.Marinating adds flavor and tenderness to your own chicken
kebob recipe.
Saturday, February 19, 2011
The Regional 'Food Kitchens' of Turkey - Spicy-Hot Adana Kebab
The international community may believe that Turkish food has a single
national 'character'. And the ever-polite home-grown Turk might even
defer to that judgment, in public. But in private, he/she acknowledges
at least thirty-eight distinctive, regional varieties of native food
-- referring to them as mutfaklar (kitchens). These distinctive
'kitchens' represent the Turkish mainland provinces of Adana, Agri,
Amasya, Antakya (Hatay), Antep, Artvin, Bingöl, Bolu, Burdur,
Bursa, Çorum, Diyarbakir, Elazig, Erzincan, Erzurum, Hakkari,
Istanbul, Izmir, Kars, Kirklareli, Kirsehir, Konya, Malatya, Maras,
Mersin (Içel), Mugla, Mus, Ordu, Sakarya, Samsun, Sivas, Sinop,
Tokat, Trabzon, Tunceli, Urfa, Usak, and Yozgat.Let's have a brief
look at them one at a time, shall we...?The Turkish 'Food Kitchen' of
adanathis southern Mediterranean coastal province is not just famous
for its 'food kitchen', of course. It's also notable as one of
Turkey's more prosperous regions -- deriving its wealth naturally from
the agricultural produce of the Çukurova Plain. And, its
namesake capital is Turkey's fourth largest city, at just over a
million in population.Nestled neatly on the banks of the Seyhan River,
Adana is surrounded by gardens and citrus groves -- that give it a
relaxed country in the city feeling. An ancient legend says that
Adanos, son of the god Uranus, founded it originally. But another
(more 'historically verifiable') source identifies it with the Hittite
king Asitawadda, sometime around 1000 BC. And if you doubt such an
early origin, there's always the stone bridge south of the main
boulevard that was built over the Seyhan River during the reign of the
Emperor Hadrian (117-138 AD) -- which is still in use.Much more
recently, Adana province has been host to the NATO air-base at
İncirlik -- which began appearing so frequently in the news
during the 1st and 2nd wars in Iraq.adrian, a true stoic, once
advised, check impulse, suppress appetite. But that idea gets short
shrift in the modern-day Adana 'food kitchen' -- which feeds its
populace generously on meat, grain, and milk-based products. On the
one hand, that means plenty of beef, chicken, and bulgur wheat dishes.
On the other, it means lots of yogurt, ayran, cheese, and milk
itself.The people of this region have a passion for spicy hot food. By
far its best-known dish is the namesake Adana Kebab -- a spicy hot,
grilled meat specialty. And when the cooking of it begins, guests
gather round the Mangal (BBQ) grill to engage in pleasant
conversation.[Click following to access an illustrated HTML-version of
The Regional 'Food Kitchens' of Turkey -- which contains a scrumptious
recipe for Adana Kebab.]Next: The Turkish 'Food Kitchen' of Izmir
national 'character'. And the ever-polite home-grown Turk might even
defer to that judgment, in public. But in private, he/she acknowledges
at least thirty-eight distinctive, regional varieties of native food
-- referring to them as mutfaklar (kitchens). These distinctive
'kitchens' represent the Turkish mainland provinces of Adana, Agri,
Amasya, Antakya (Hatay), Antep, Artvin, Bingöl, Bolu, Burdur,
Bursa, Çorum, Diyarbakir, Elazig, Erzincan, Erzurum, Hakkari,
Istanbul, Izmir, Kars, Kirklareli, Kirsehir, Konya, Malatya, Maras,
Mersin (Içel), Mugla, Mus, Ordu, Sakarya, Samsun, Sivas, Sinop,
Tokat, Trabzon, Tunceli, Urfa, Usak, and Yozgat.Let's have a brief
look at them one at a time, shall we...?The Turkish 'Food Kitchen' of
adanathis southern Mediterranean coastal province is not just famous
for its 'food kitchen', of course. It's also notable as one of
Turkey's more prosperous regions -- deriving its wealth naturally from
the agricultural produce of the Çukurova Plain. And, its
namesake capital is Turkey's fourth largest city, at just over a
million in population.Nestled neatly on the banks of the Seyhan River,
Adana is surrounded by gardens and citrus groves -- that give it a
relaxed country in the city feeling. An ancient legend says that
Adanos, son of the god Uranus, founded it originally. But another
(more 'historically verifiable') source identifies it with the Hittite
king Asitawadda, sometime around 1000 BC. And if you doubt such an
early origin, there's always the stone bridge south of the main
boulevard that was built over the Seyhan River during the reign of the
Emperor Hadrian (117-138 AD) -- which is still in use.Much more
recently, Adana province has been host to the NATO air-base at
İncirlik -- which began appearing so frequently in the news
during the 1st and 2nd wars in Iraq.adrian, a true stoic, once
advised, check impulse, suppress appetite. But that idea gets short
shrift in the modern-day Adana 'food kitchen' -- which feeds its
populace generously on meat, grain, and milk-based products. On the
one hand, that means plenty of beef, chicken, and bulgur wheat dishes.
On the other, it means lots of yogurt, ayran, cheese, and milk
itself.The people of this region have a passion for spicy hot food. By
far its best-known dish is the namesake Adana Kebab -- a spicy hot,
grilled meat specialty. And when the cooking of it begins, guests
gather round the Mangal (BBQ) grill to engage in pleasant
conversation.[Click following to access an illustrated HTML-version of
The Regional 'Food Kitchens' of Turkey -- which contains a scrumptious
recipe for Adana Kebab.]Next: The Turkish 'Food Kitchen' of Izmir
Friday, February 18, 2011
BBQ Herbed Lamb Kabobs with Toasted Couscous
Ingredientsfor the marinade 6 tablespoons extra-virgin olive oil 2
tablespoons red wine vinegar 1 teaspoon dried oregano 1 teaspoon
minced garlic 1/2 teaspoon chopped fresh mint 1/2 teaspoon salt
Freshly ground black pepper 1 red or yellow bell pepper, quartered,
cored, and seeded 1/2 pound baby zucchini, trimmed and halved
lengthwise 1 pound asparagus 1 boneless leg of lamb, about 2 pounds
Kosher saltfor the couscous 1 tablespoon extra-virgin olive oil 1/2
teaspoon minced garlic 1 cup couscous 1/2 teaspoon salt 1/4 cup
toasted pine nutspreparationto make the marinade: In a small bowl
whisk together the marinade ingredients along with pepper to
taste.Arrange the vegetables on a plate and brush all sides with some
of the marinade. Cover with plastic wrap and refrigerate until ready
to grill.Trim the leg of lamb of any excess fat and cut into 1-1/2
inch pieces. Place the lamb pieces in a large, resealable plastic bag
and pour in the remaining marinade. Press the air out of the bag and
seal tightly. Turn the bag several times to distribute the marinade,
place the bag in a bowl, and refrigerate for 2 to 8 hours, turning
occasionally.To make the couscous: In a medium saucepan over low heat
warm the oil and cook the garlic until it sizzles. Stir in the
couscous. Cook, stirring over low heat until the couscous begins to
turn golden, about 5 minutes. Add 1-3/4 cup of water and the salt and
heat to boiling. Stir once. Remove from the heat and let stand,
covered, 10 minutes or until all the liquid is absorbed. Sprinkle with
the pine nuts.Remove the lamb pieces from the bag and discard the
marinade. Thread the lamb pieces on skewers. Grill the skewers and
vegetables over Direct Medium heat until the meat is medium rare and
the vegetables are cooked through, about 8 minutes, turning once
halfway through grilling time. Serve the lamb kebabs warm with the
toasted couscous and vegetables.
tablespoons red wine vinegar 1 teaspoon dried oregano 1 teaspoon
minced garlic 1/2 teaspoon chopped fresh mint 1/2 teaspoon salt
Freshly ground black pepper 1 red or yellow bell pepper, quartered,
cored, and seeded 1/2 pound baby zucchini, trimmed and halved
lengthwise 1 pound asparagus 1 boneless leg of lamb, about 2 pounds
Kosher saltfor the couscous 1 tablespoon extra-virgin olive oil 1/2
teaspoon minced garlic 1 cup couscous 1/2 teaspoon salt 1/4 cup
toasted pine nutspreparationto make the marinade: In a small bowl
whisk together the marinade ingredients along with pepper to
taste.Arrange the vegetables on a plate and brush all sides with some
of the marinade. Cover with plastic wrap and refrigerate until ready
to grill.Trim the leg of lamb of any excess fat and cut into 1-1/2
inch pieces. Place the lamb pieces in a large, resealable plastic bag
and pour in the remaining marinade. Press the air out of the bag and
seal tightly. Turn the bag several times to distribute the marinade,
place the bag in a bowl, and refrigerate for 2 to 8 hours, turning
occasionally.To make the couscous: In a medium saucepan over low heat
warm the oil and cook the garlic until it sizzles. Stir in the
couscous. Cook, stirring over low heat until the couscous begins to
turn golden, about 5 minutes. Add 1-3/4 cup of water and the salt and
heat to boiling. Stir once. Remove from the heat and let stand,
covered, 10 minutes or until all the liquid is absorbed. Sprinkle with
the pine nuts.Remove the lamb pieces from the bag and discard the
marinade. Thread the lamb pieces on skewers. Grill the skewers and
vegetables over Direct Medium heat until the meat is medium rare and
the vegetables are cooked through, about 8 minutes, turning once
halfway through grilling time. Serve the lamb kebabs warm with the
toasted couscous and vegetables.
Thursday, February 17, 2011
Is Turkish food healthy or just fast food
Turkey enjoys a Mediterranean diet, which is known to be healthier
than the North European, American and Western diets. This is due to
higher use of fresh fruits, vegetables, legumes, grains, nuts and
olive oil.With a growing interest in healthy food in Australia,
Turkish cuisine has the answers. Due to Turkey's geographical location
between Asia and Europe and it's history, Turkish food is a fusion of
Ottoman, Balkan, Greek, Jewish, Armenian and Central Asian cuisines.
With so many influences, the healthy choices are much greater than the
doner kebab in Turkish bread served with hummus.Due to the use of
olive oil rather than animal fats and fresh fruit and vegetables in
place of convenient processed foods, the Turkish population do have a
lower heart attack rate than its northern European neighbours.Turkish
cuisine consists of a lot of grilling and BBQ. With an abundance of
fresh seafood and a variety of chicken, lamb or beef and lots of
salads, Turkish food is very suited to the Australian lifestyle and
climate.A typical breakfast, lunch and dinner of the Turkish
Mediterranean diet would look like:Turkish breakfast € Breakfast is
the most important meal of the day. Turks start their day with some
toasted Turkish bread, fresh cut tomato, cucumber, olives, sujuk (a
spicy beef sausage), a boiled egg and fresh fruits such as
watermelon.Turkish lunches and dinners € There is little difference
between a Turkish lunch and dinner. Typically a Turk may eat a grilled
swordfish kebab with a salad for lunch and then have grilled lamb
kofte and salad for dinnerTurkish dessert € Turkish dessert doesn't
have to be Baklava or any other pastry or cake. A healthy Turkish
dessert option is sutlac (rice pudding) and if made with low fat milk
is quite low in calories. More simply, a typical Turkish dessert is
watermelon and other fresh fruits served with Turkish coffee. Turkey
has fast become a popular holiday choice for Australians and as more
Australians learn and understand the health benefits of the Turkish
diet, Turkish food will become increasingly popular. Turkish Thyme
cooking school recently opened in Melbourne and is fast educating its
students on the secrets to a healthy Turkish kitchen through its 4
cooking classes. The cooking school is unique to others in the market
as its hands on, for small groups of two or couples only and uses
imported Turkish ingredients to ensure the healthy Turkish food
prepared, is authentic.There are 4 categories of cooking classes to
suit any interest, from Turkish desserts to vegetarian cooking classes
to Traditional Turkish food.This cooking school gives you an authentic
experience and allows its students to take home the Turkish food
cooked to share and educate friends and family.
than the North European, American and Western diets. This is due to
higher use of fresh fruits, vegetables, legumes, grains, nuts and
olive oil.With a growing interest in healthy food in Australia,
Turkish cuisine has the answers. Due to Turkey's geographical location
between Asia and Europe and it's history, Turkish food is a fusion of
Ottoman, Balkan, Greek, Jewish, Armenian and Central Asian cuisines.
With so many influences, the healthy choices are much greater than the
doner kebab in Turkish bread served with hummus.Due to the use of
olive oil rather than animal fats and fresh fruit and vegetables in
place of convenient processed foods, the Turkish population do have a
lower heart attack rate than its northern European neighbours.Turkish
cuisine consists of a lot of grilling and BBQ. With an abundance of
fresh seafood and a variety of chicken, lamb or beef and lots of
salads, Turkish food is very suited to the Australian lifestyle and
climate.A typical breakfast, lunch and dinner of the Turkish
Mediterranean diet would look like:Turkish breakfast € Breakfast is
the most important meal of the day. Turks start their day with some
toasted Turkish bread, fresh cut tomato, cucumber, olives, sujuk (a
spicy beef sausage), a boiled egg and fresh fruits such as
watermelon.Turkish lunches and dinners € There is little difference
between a Turkish lunch and dinner. Typically a Turk may eat a grilled
swordfish kebab with a salad for lunch and then have grilled lamb
kofte and salad for dinnerTurkish dessert € Turkish dessert doesn't
have to be Baklava or any other pastry or cake. A healthy Turkish
dessert option is sutlac (rice pudding) and if made with low fat milk
is quite low in calories. More simply, a typical Turkish dessert is
watermelon and other fresh fruits served with Turkish coffee. Turkey
has fast become a popular holiday choice for Australians and as more
Australians learn and understand the health benefits of the Turkish
diet, Turkish food will become increasingly popular. Turkish Thyme
cooking school recently opened in Melbourne and is fast educating its
students on the secrets to a healthy Turkish kitchen through its 4
cooking classes. The cooking school is unique to others in the market
as its hands on, for small groups of two or couples only and uses
imported Turkish ingredients to ensure the healthy Turkish food
prepared, is authentic.There are 4 categories of cooking classes to
suit any interest, from Turkish desserts to vegetarian cooking classes
to Traditional Turkish food.This cooking school gives you an authentic
experience and allows its students to take home the Turkish food
cooked to share and educate friends and family.
Wednesday, February 16, 2011
The Spanish Barbeque
When the weather is fine, there is nothing quite like having a
barbecue and eating al fresco, everything seems to taste better and
cooking outdoors is a real pleasure.Unlike the UK however, Andalucia
basks in over 3,000 hours of sunshine a year which means that cooking
on the barbecue, whether just for yourself or for family and friends,
is almost an everyday occurrence. In fact during the summer months,
many people rarely cook indoors and extensive outdoor summer kitchens
are a feature of many gardens and patios. Even in December, we
regularly eat outdoors at lunchtime, you need a jumper or two but the
warm winter sun and clear bright blue skies are just so
inviting.Barbecue cooking in Andalucia is very different to the
typical Bank Holiday affair in the UK with Dads serving up burnt black
sausages which are a little too pink in the middle. There are no gas
barbecues and we never, ever put things in the oven to keep
warm€¦..The design of barbecues you can see varies hugely, a few
people buy theirs but most people prefer to have them built or they
build their own and these are the most interesting. They range from
simple functional ones built out of brick, rustic style ones like ours
made out of stone, which we just made up as we went along. There are
lovely smooth sculpted ones with high chimneys that seem to blend in
to the surrounding area. Of course there are the more professional
ones with different levelled grills and two compartments either back
to back so wind direction doesn€™t matter, or side by side. Both of
these €˜double€™ style barbecues allow you to cook different things at
once such as meat on one side and vegetables on the other, or you can
transfer the hot coals from one side to the other as they become ready
so that you always have a constant supply of the perfect €˜brasa.€™
Whichever style you see they are always big enough to take a large
paella pan which is very important.The key to a perfect barbecue is of
course, the brasa or hot coals. To get it just right the fuel of
choice is wood, a mixture of pine and olive or almond. Charcoal is
almost never used. The use of natural wood means you get lovely
chunks of hot glowing red coals which give off just the right amount
of heat. The added advantage to using olive or almond wood is that
the food produced is slightly smoky in flavour with earthy hints and
if you add some rosemary or thyme to the wood the smell and taste is
naturally herby and delicate.It can sometimes take up to two hours to
get the brasa just right but that gives you enough time to have an
aperitif or a few tapas with friends while you wait.Sometimes barbecue
cooking conjures up images of burgers and sausages which are black on
the outside and raw in the middle but that needn€™t be the case at
all. Here in Andalucia, the people have a passion for outdoor life,
healthy eating and social occasions so the typical food of andalucian
barbecues is always fresh, exciting and varied. Almost anything can
be cooked outdoors and in true andalucian style family and friends get
together to prepare a variety of dishes rich in colour and flavour to
create a perfect atmosphere every time. This doesn€™t mean however,
that you need to splash out on expensive ingredients, quite the
contrary in fact. People here are experts at creating delicious
dishes using fresh local produce at very little cost. Barbecued
chicken is a favourite and it is much more economical to buy a whole
chicken and get your butcher to joint it for you which is what the
locals here usually do. A typical way to barbecue chicken here is
once you have all the separate cuts, marinade the pieces in lemon
juice, olive oil, garlic and thyme for a couple of hours. The
marinade, as well as producing a lovely flavour, helps keep the meat
moist during cooking and if you keep the cuts small it takes hardly
any time which avoids burnt outsides and raw centres.Other popular
marinades for meat are honey and lemon or mustard and orange.
However, nothing beats a pork or lamb chop or sausages and burgers
simply cooked on the barbecue. Chops are generally cut really thin in
Andalucia which means quick cooking and things don€™t get burnt. A
favourite way to barbecue sausages is to roll them up and then skewer
straight through with a sprig of rosemary or thyme for natural sausage
skewers.Being close to the coast, fish is obviously a favourite
barbecue dish and everything from quick seared sardines or prawns to
fresh tuna steaks are cooked on the barbecue. Tuna stuffed with mint,
wrapped in foil is a lovely treat but my favourites by far have to be
gambas al pil-pil and the Spanish paella, either the seafood or rabbit
and chicken varieties which can all be cooked on the barbecue.But the
barbecue doesn€™t have to mean meat or fish with a side salad, many
vegetable dishes can be prepared the same way as meat dishes. Baked
potatoes are lovely cooked in the hot embers of your barbecue and if
you put some olive oil, thyme and garlic in before cooking they are
simply delicious. Vegetable kebabs are an obvious favourite too and
if you have some good cazuelas you can do garlic mushrooms in olive
oil which are prepared in a similar way to gambas al pil-pil. A
typical vegetable dish eaten especially in the summer is
€˜escalibada€™ which is tomatoes, red peppers and onions which are
cooked on the barbecue grill until soft in the middle. It doesn€™t
matter if the skins are a bit black as it all adds to the flavour and
the skin is discarded anyway. Once cooked and peeled, chop them up,
mix them together, add some salt and a drizzle of olive oil and
that€™s it. The beauty of this dish is that it can be eaten hot or
cold so you can prepare it in advance if you wish.During the summer,
the best time to have your barbecue is in the evening € often it is
just too hot at lunch time anyway. The best thing about evening
barbecues is the atmosphere. Garden lights or outdoor candles create
a really warm, friendly feeling and after the meal what better way to
relax than to put some more wood on the fire, sit back in the warm
glow and watch the stars€¦
barbecue and eating al fresco, everything seems to taste better and
cooking outdoors is a real pleasure.Unlike the UK however, Andalucia
basks in over 3,000 hours of sunshine a year which means that cooking
on the barbecue, whether just for yourself or for family and friends,
is almost an everyday occurrence. In fact during the summer months,
many people rarely cook indoors and extensive outdoor summer kitchens
are a feature of many gardens and patios. Even in December, we
regularly eat outdoors at lunchtime, you need a jumper or two but the
warm winter sun and clear bright blue skies are just so
inviting.Barbecue cooking in Andalucia is very different to the
typical Bank Holiday affair in the UK with Dads serving up burnt black
sausages which are a little too pink in the middle. There are no gas
barbecues and we never, ever put things in the oven to keep
warm€¦..The design of barbecues you can see varies hugely, a few
people buy theirs but most people prefer to have them built or they
build their own and these are the most interesting. They range from
simple functional ones built out of brick, rustic style ones like ours
made out of stone, which we just made up as we went along. There are
lovely smooth sculpted ones with high chimneys that seem to blend in
to the surrounding area. Of course there are the more professional
ones with different levelled grills and two compartments either back
to back so wind direction doesn€™t matter, or side by side. Both of
these €˜double€™ style barbecues allow you to cook different things at
once such as meat on one side and vegetables on the other, or you can
transfer the hot coals from one side to the other as they become ready
so that you always have a constant supply of the perfect €˜brasa.€™
Whichever style you see they are always big enough to take a large
paella pan which is very important.The key to a perfect barbecue is of
course, the brasa or hot coals. To get it just right the fuel of
choice is wood, a mixture of pine and olive or almond. Charcoal is
almost never used. The use of natural wood means you get lovely
chunks of hot glowing red coals which give off just the right amount
of heat. The added advantage to using olive or almond wood is that
the food produced is slightly smoky in flavour with earthy hints and
if you add some rosemary or thyme to the wood the smell and taste is
naturally herby and delicate.It can sometimes take up to two hours to
get the brasa just right but that gives you enough time to have an
aperitif or a few tapas with friends while you wait.Sometimes barbecue
cooking conjures up images of burgers and sausages which are black on
the outside and raw in the middle but that needn€™t be the case at
all. Here in Andalucia, the people have a passion for outdoor life,
healthy eating and social occasions so the typical food of andalucian
barbecues is always fresh, exciting and varied. Almost anything can
be cooked outdoors and in true andalucian style family and friends get
together to prepare a variety of dishes rich in colour and flavour to
create a perfect atmosphere every time. This doesn€™t mean however,
that you need to splash out on expensive ingredients, quite the
contrary in fact. People here are experts at creating delicious
dishes using fresh local produce at very little cost. Barbecued
chicken is a favourite and it is much more economical to buy a whole
chicken and get your butcher to joint it for you which is what the
locals here usually do. A typical way to barbecue chicken here is
once you have all the separate cuts, marinade the pieces in lemon
juice, olive oil, garlic and thyme for a couple of hours. The
marinade, as well as producing a lovely flavour, helps keep the meat
moist during cooking and if you keep the cuts small it takes hardly
any time which avoids burnt outsides and raw centres.Other popular
marinades for meat are honey and lemon or mustard and orange.
However, nothing beats a pork or lamb chop or sausages and burgers
simply cooked on the barbecue. Chops are generally cut really thin in
Andalucia which means quick cooking and things don€™t get burnt. A
favourite way to barbecue sausages is to roll them up and then skewer
straight through with a sprig of rosemary or thyme for natural sausage
skewers.Being close to the coast, fish is obviously a favourite
barbecue dish and everything from quick seared sardines or prawns to
fresh tuna steaks are cooked on the barbecue. Tuna stuffed with mint,
wrapped in foil is a lovely treat but my favourites by far have to be
gambas al pil-pil and the Spanish paella, either the seafood or rabbit
and chicken varieties which can all be cooked on the barbecue.But the
barbecue doesn€™t have to mean meat or fish with a side salad, many
vegetable dishes can be prepared the same way as meat dishes. Baked
potatoes are lovely cooked in the hot embers of your barbecue and if
you put some olive oil, thyme and garlic in before cooking they are
simply delicious. Vegetable kebabs are an obvious favourite too and
if you have some good cazuelas you can do garlic mushrooms in olive
oil which are prepared in a similar way to gambas al pil-pil. A
typical vegetable dish eaten especially in the summer is
€˜escalibada€™ which is tomatoes, red peppers and onions which are
cooked on the barbecue grill until soft in the middle. It doesn€™t
matter if the skins are a bit black as it all adds to the flavour and
the skin is discarded anyway. Once cooked and peeled, chop them up,
mix them together, add some salt and a drizzle of olive oil and
that€™s it. The beauty of this dish is that it can be eaten hot or
cold so you can prepare it in advance if you wish.During the summer,
the best time to have your barbecue is in the evening € often it is
just too hot at lunch time anyway. The best thing about evening
barbecues is the atmosphere. Garden lights or outdoor candles create
a really warm, friendly feeling and after the meal what better way to
relax than to put some more wood on the fire, sit back in the warm
glow and watch the stars€¦
Tuesday, February 15, 2011
Fajita Kebabs
This kebab recipe has a South of the border flavor that will surely
brighten up your summer grilling party. Marinated skirts streaks and
vegetables are skewered and grilled to perfection, laid down on a bed
of warm tortilla and rice served with authentic Mexican side sides
such as guacamole and salsa. This dish is not only delicious but
colorful and healthy too. Salsa are tomato based which is rich in
lycopene, chillies on the other hand contains capsaicin, an
anti-inflammatory, anti-ulcer and anti-bacterial agent. Guacamole's
main ingredient is avocado, known to be rich in fiber, high in Vitamin
E and potassium. Summer grilling can be healthy,fresh and fun,
lessening the fat in take by choosing healthy ingredients. Enjoy this
scrumptious meal with your family and friends.Ingredients3/4 cup olive
oil1/2 cup balsamic vinegar1/4 cup fresh lime juice3/4 tsp ground
cumin1-1/2 tsp dried oregano, crushed4 cloves garlic, pressed or
finely minced1/4 cup fresh cilantro, roughly chopped1 serrano chile
pepper, sliced into thin rings (optional)1 red bell pepper (sweet
capsicum), cut into 2-inch chunks1 green or yellow bell pepper (sweet
capsicum), cut into 2-inch chunks1 medium sweet onion, cut into 2-inch
chunks2 pounds (1-1/2 inches thick) top round London broil beef steak,
cut into 2-inch chunkstortillas, fresh salsa, guacamole, and sour
cream for condimentsfresh cilantro, chopped
(garnish)directionmarinade*Using a zip lock bag, mix the marinade:
balsamic vinegar, olive oil, lime juice, garlic, cilantro, cumin and
oregano, bell and chili peppers.*Add the beef streak in the
marinade*Close bag and shake to mix all the ingredients*Vacuum seal
the bag and chill for 12 hours.Grilling*Preheat the grill in medium to
high temperature*If you are using a bamboo skewers, soak them in water
for 1 hour *Open the zip lock bag separate marinade liquid from the
beef and veggies (set aside marinade liquid)*Alternately skewer beef
and vegetable on the bamboo sticks*Before grilling brush marinade
liquid*Grill for 15 minutes and keep brush marinade liquid to keep
from dryingside dishes*Cook the rice according to packet
instructions*Place tortilla over the grill for 3 minutes or until its
warm*When serving this dish,place kebabs over a tortilla, Spoon in
store bought or home made guacamole and salsa at the side, add rice
andtop the dish with chopped cilantro
brighten up your summer grilling party. Marinated skirts streaks and
vegetables are skewered and grilled to perfection, laid down on a bed
of warm tortilla and rice served with authentic Mexican side sides
such as guacamole and salsa. This dish is not only delicious but
colorful and healthy too. Salsa are tomato based which is rich in
lycopene, chillies on the other hand contains capsaicin, an
anti-inflammatory, anti-ulcer and anti-bacterial agent. Guacamole's
main ingredient is avocado, known to be rich in fiber, high in Vitamin
E and potassium. Summer grilling can be healthy,fresh and fun,
lessening the fat in take by choosing healthy ingredients. Enjoy this
scrumptious meal with your family and friends.Ingredients3/4 cup olive
oil1/2 cup balsamic vinegar1/4 cup fresh lime juice3/4 tsp ground
cumin1-1/2 tsp dried oregano, crushed4 cloves garlic, pressed or
finely minced1/4 cup fresh cilantro, roughly chopped1 serrano chile
pepper, sliced into thin rings (optional)1 red bell pepper (sweet
capsicum), cut into 2-inch chunks1 green or yellow bell pepper (sweet
capsicum), cut into 2-inch chunks1 medium sweet onion, cut into 2-inch
chunks2 pounds (1-1/2 inches thick) top round London broil beef steak,
cut into 2-inch chunkstortillas, fresh salsa, guacamole, and sour
cream for condimentsfresh cilantro, chopped
(garnish)directionmarinade*Using a zip lock bag, mix the marinade:
balsamic vinegar, olive oil, lime juice, garlic, cilantro, cumin and
oregano, bell and chili peppers.*Add the beef streak in the
marinade*Close bag and shake to mix all the ingredients*Vacuum seal
the bag and chill for 12 hours.Grilling*Preheat the grill in medium to
high temperature*If you are using a bamboo skewers, soak them in water
for 1 hour *Open the zip lock bag separate marinade liquid from the
beef and veggies (set aside marinade liquid)*Alternately skewer beef
and vegetable on the bamboo sticks*Before grilling brush marinade
liquid*Grill for 15 minutes and keep brush marinade liquid to keep
from dryingside dishes*Cook the rice according to packet
instructions*Place tortilla over the grill for 3 minutes or until its
warm*When serving this dish,place kebabs over a tortilla, Spoon in
store bought or home made guacamole and salsa at the side, add rice
andtop the dish with chopped cilantro
Monday, February 14, 2011
Southern Style Barbecue Chicken
Serves : 4-6This recipe can be made with any cut of chicken, breasts,
drumsticks or chicken pieces threaded onto kebabs. This sauce can
double both as a marinade and as a sauce simply mix the basic
ingredients together for the marinade then separate and use a third
for marinade and two-thirds for the cooked sauce.Ingredients4-6
chicken breasts 4-6 chicken drumsticks 4-6 chicken breasts cut into
chunks and threaded onto kebab skewers (BBQ sauce) 1 onion (very
finely chopped) 1 clove garlic, crushed 2 tbsp oil 2 dsp cider vinegar
1 tsp grainy mustard and ¼ tsp paprika pepper 2 tbsp soft brown sugar
Few drops of Worcestershire sauce Pinch of salt and pepper 1 large tin
tomatoes (400g/14oz) chopped 1 dsp tomato puree 200g/8 oz vegetables
(peppers, mushrooms, spring onions)methodtrim off any visible skin or
fat at this stage, then brush with a little olive oil. Brush the
chicken pieces with the marinade. Begin placing on the barbeque and
cook until tender. Turn occasionally and brush with extra marinade.
Ensure the chicken is no longer pink before serving. This can be
served with the deep southern barbeque sauce.BBQ saucetoss the crushed
garlic and onion in hot oil for 1-2 mins. Add the cider vinegar,
grainy mustard, pepper, brown sugar, Worcestershire sauce and
seasoning cooking for a further 1-2 mins until the sauce almost
caramelises.Add the tin of tomatoes and 1 dsp of tomato puree.
Continue to cook for a further 3-4 mins. After cooking this sauce can
be cooled and stored in a screw top jar in the fridge for up to 1
week.At this stage take 1/3 of the mixture and use as a marinade. Take
the remainder of the sauce and to this add 1 yellow pepper finely
diced 4 oz mushrooms finely diced and 4-6 spring onions finely
chopped.Return to the heat and cook for a further 5 mins. This will
give you a wonderful chunky barbeque sauce.
drumsticks or chicken pieces threaded onto kebabs. This sauce can
double both as a marinade and as a sauce simply mix the basic
ingredients together for the marinade then separate and use a third
for marinade and two-thirds for the cooked sauce.Ingredients4-6
chicken breasts 4-6 chicken drumsticks 4-6 chicken breasts cut into
chunks and threaded onto kebab skewers (BBQ sauce) 1 onion (very
finely chopped) 1 clove garlic, crushed 2 tbsp oil 2 dsp cider vinegar
1 tsp grainy mustard and ¼ tsp paprika pepper 2 tbsp soft brown sugar
Few drops of Worcestershire sauce Pinch of salt and pepper 1 large tin
tomatoes (400g/14oz) chopped 1 dsp tomato puree 200g/8 oz vegetables
(peppers, mushrooms, spring onions)methodtrim off any visible skin or
fat at this stage, then brush with a little olive oil. Brush the
chicken pieces with the marinade. Begin placing on the barbeque and
cook until tender. Turn occasionally and brush with extra marinade.
Ensure the chicken is no longer pink before serving. This can be
served with the deep southern barbeque sauce.BBQ saucetoss the crushed
garlic and onion in hot oil for 1-2 mins. Add the cider vinegar,
grainy mustard, pepper, brown sugar, Worcestershire sauce and
seasoning cooking for a further 1-2 mins until the sauce almost
caramelises.Add the tin of tomatoes and 1 dsp of tomato puree.
Continue to cook for a further 3-4 mins. After cooking this sauce can
be cooled and stored in a screw top jar in the fridge for up to 1
week.At this stage take 1/3 of the mixture and use as a marinade. Take
the remainder of the sauce and to this add 1 yellow pepper finely
diced 4 oz mushrooms finely diced and 4-6 spring onions finely
chopped.Return to the heat and cook for a further 5 mins. This will
give you a wonderful chunky barbeque sauce.
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