Turkish Cuisine - An Exotic Twist

Fully justifying its reputation, Turkish Cuisine is always a pleasant surprise for the visitor...

In addition to being the refined product of centuries of experience, Turkish Cuisine has a very pure quality. The variety and simplicity of the recipes and the quality of the ingredients are guarantees of delicious meals.

That's what the site above said and so I thought I'd get some variety into these articles. Make sure you visit the site. It's got some pretty pictures and some very good recipes.

I think it's safe to assume that after two months of cooking, we can upgrade a little and get into slightly more difficult preparations. By now, I hope that those weekend market trips are regular and the stock-up is good.

Assuming that you're comfortable with cooking and the environs of your kitchen, why don't you try some of these Turkish favorites from the Turkish Cuisine web site...

The Starter

Ingredients: 105 cal (6 servings)

6 glasses of meat broth (or add powdered seasoning to water)
1/3 glass of rice
1/2 kg. tomates
parsley
salt to taste
1 tablespoon margarine

Wash the rice and put it into a saucepan with the margarine, salt and the meat broth. Place the saucepan on heat. Put one of the tomatoes aside and grate the rest. Add the grated tomatoes to the saucepan. Peel the remaining tomato and cube. Put the tomato in a saucepan and let the soup cook for 15 more minutes until the rice softens. Remove saucepan from heat and serve the soup after topping it with chopped parsley.

The Main Course

Ingredients:

1 turkey (2000 gr)
8 glasses of water
1/2 tablespoon of salt

SAUCE:

3 tablespoons of margarine
2 medium sized onions
3 tablespoons of unsalted tomato paste
2 glasses of turkey stock

GARNISH:

1 1/2 glasses of rice
2 tablespoons of margarine
3 glasses of turkey stock
1 tablespoon of pine nuts
2 tablespoons of raisins
1/2 tablespoon of sugar
salt
black pepper

Chop the onions. Put the turkey into a saucepan containing the water and salt. Boil and remove the bubbles on the boiling water with a skimmer. Cover and boil on moderate heat until the turkey is cooked. Remove saucepan from heat, and place the turkey into a roasting pan and put aside.

SAUCE: Brown the chopped onions in a pan with the margarine. Add the stock, the tomato paste, and salt and boil for 5

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