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Tag Archives | ground meat

Comforting (and gluten-free) Spinach with ground meat, onions & wholegrain basmati rice – Kiymali Ispanak

Comforting & delicious Spinach with ground meat, onions and wholegrain basmati rice - also gluten-free!

Comforting & delicious Spinach with ground meat, onions and wholegrain basmati rice – also gluten-free!

Kiymali Ispanak, Spinach with ground meat, onions and rice is one of my favorite comfort food that I turn to often. Spinach is a much loved vegetable in Turkey and often finds its way in boreks, savory pastries and also enjoyed with eggs. This dish, like other all-in-one pan dishes called “Tencere Yemekleri” in Turkish, is a popular one at home. Spinach, rice and ground meat are cooked together in the pan, with a generous tomato based sauce to dip your bread in. It is very easy to cook, delicious and you have a complete, healthy dish in a short time. This meal is also gluten-free if you use wholegrain basmati rice.

Scrumptious array of home cooked stews, stuffed vegetables, dolmas, koftes and more at traditional lokantas in Turkey

Scrumptious array of home cooked stews, stuffed vegetables, dolmas, koftes and more at traditional lokantas in Turkey

“Tencere Yemekleri” is also popular by the locals, enjoyed at  the traditional, local restaurants called “Esnaf Lokantasi”. Trays of mouthwatering precooked and gently heated bean stews, rice, vegetables cooked in olive oil, stuffed vegetables, spinach with onion and eggs and many more are displayed in a buffet style. This is slowly cooked “fast food”, Turkish style; all you need to do is to pick up your tray and point to the Chef, Asci, which dishes you would like to try. They are ever so inviting, healthy, delicious, great value and a wonderful way to sample some home style Turkish meals. We enjoyed this feast in Asik Restaurant in Didyma during our Culinary & Cultural Turkey tour this year; really a feast to all senses.

Kiymali Ispanak; Spinach with ground meat, onions and rice, a complete, healthy & delicious meal.

Kiymali Ispanak; Spinach with ground meat, onions and rice, a complete, healthy & delicious meal.

I hope you enjoy this favorite comfort food featuring spinach. I like to use all the stems and leaves of the spinach, once washed well. Plain or garlic yoghurt with crusty bread aside go really well with this spinach meal.

Bulgur and potato patties with spring onion; bulgurlu, patatesli kofte

Bulgur and potato patties with spring onion; bulgurlu, patatesli kofte

We also enjoy this potato and bulgur patties, bulgurlu & patatesli kofte, to go with this spinach dish; they are delicious to dip into wonderful sauce of the spinach meal.

Serves  4

750 gr/1lb 10oz fresh spinach, washed and coarsely chopped

2 medium onions, finely chopped

225gr/8oz/1 cup ground beef

4 garlic cloves, finely chopped

90gr/3 ½ oz. / ½ cup wholegrain basmati rice, rinsed and drained

30ml/2 tbsp. tomato paste (or 1 tbsp. double concentrated tomato paste)

30ml/ 2 tbsp. olive oil

750ml/ 1 ¼ pints/3 cups hot water

Salt and ground black pepper to taste

Plain natural yoghurt to serve

Red pepper flakes to serve

Heat the olive oil in a heavy, deep pan. Stir in the onions and cook until golden. Add the ground beef and garlic, stir and cook for a few minutes, until the juice from the meat is evaporated. Add the rinsed rice, tomato paste and the hot water, stir well. Once the mixture starts to bubble, add the chopped spinach and season with salt and ground black pepper. Cover the pan and cook over medium heat for about 25 minutes.

Comforting & delicious Spinach with ground meat, onions and wholegrain basmati rice - also gluten-free!

Comforting Spinach with ground meat, onions and wholegrain basmati rice

You can serve this delicious spinach meal with a dollop of plain yoghurt over the top, sprinkled with red pepper flakes. Fresh, crusty bread aside is ideal to mop up the delicious juices.

Afiyet Olsun,

Ozlem

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Karniyarik – Stuffed Eggplants (Aubergines) with ground lamb, tomatoes and onions

 

Karniyarik; Stuffed eggplants with ground meat, onion, tomatoes

Karniyarik; Stuffed eggplants with ground meat, onion, tomatoes





This impressive dish is a legacy of the Ottoman Palace kitchens and yet another of the imperial demands for ingenuity concerning the much loved eggplant, aubergine, you will find this dish wherever you go in Turkey! Though traditionally made with ground lamb, you may prepare it with ground beef or have a vegetarian version too. Simply replace the meat with your favorite vegetable (mushrooms, chickpeas work very well), sprinkle some grated cheese over the top and bake it, it turns out to be a delicious alternative.

We use a lot of onion and garlic in Turkish cooking. Both have very valuable health benefits; onions carry healthy bifidobacteria and suppress the growth of potentially harmful bacteria in the colon. In addition, they can reduce the risk of tumors developing in the colon. Another good reason to welcome them in our dishes!

You can cook this dish ahead of time and gently reheat in the oven. Karniyarik freezes very well, once cooked.

Serves 6
Preparation time – 45 minutes Cooking time – 55 minutes

3 dark purple eggplants (aubergines; small to medium variety if possible)
340 gr / 12 ounces ground (minced) lean lamb
1 medium onion, finely chopped
4 garlic cloves, finely chopped
400 gr /14 oz (1 can of) chopped tomatoes
2 tablespoons tomato paste
240 ml / 1 cup water
1 bunch or 1/2 cup Italian (flat) parsley, finely chopped
1 tablespoon olive oil
3 – 4 tablespoons canola oil or ground nut oil for shallow frying
6 thin slices of tomato and green bell peppers, seeded – for decorative topping
1 -2  teaspoon red pepper flakes
Salt and freshly ground black pepper

Preheat oven to 180 C / 350 F

Cut the eggplants in half lengthways leaving the stalk intact. In each half of eggplant, cut a deep split lengthways without cutting through to the skin on the opposite side and leaving 1/2″-13 mm- uncut at either end. Sprinkle salt over the flesh side of the eggplants and leave them aside for 15 minutes. Salt will help the moisture come out of the eggplants.

In a little of the olive oil, sauté the onions until soft. Add the ground lamb and cook until all the moisture is absorbed. Add the garlic, chopped tomatoes, tomato paste and red pepper flakes. Season with salt and freshly ground black pepper, mix well. Continue cooking for a further couple of minutes. Remove from the heat and stir in most of the chopped parsley. Seasoning is important, so please check the seasoning of the mixture and add more salt or pepper if you would like.

Dry the eggplants with kitchen towel thoroughly. Lightly brown them evenly on both sides in the canola oil or gorundnut oil. With the split sides facing up, place them into a well-oiled ovenproof dish or a baking tray. Spoon the filling into the splits. On the top of each filled eggplant put a slice of tomato and a green bell pepper. Mix the water with a drizzle of olive oil. Pour this mixture on the baking tray. Cover and bake in the preheated oven for about 45 minutes. Remove the cover and continue baking for another 15 minutes or until they are tender and the eggplants are nicely browned on top.

Serve hot with plain rice and a dollop of plain yoghurt by the side.

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