Poultry
Ingredients:
- 1 young turkey
- 1 glass of water
- 5 tablespoons of margarine
- 1 big carrot
- 2 medium onions
- 3 cloves of garlic
- salt
PREPARATION: Choose a good quality, quick roasting bird. Peel
the onions and carrot, and cut them into 4 pieces each.
Put the Turkey in a pan with the onios, carrot, margarine, peeled
garlic and water. Cover and put on heat. When the water starts
boiling, remove the pan from heat and put in a hot oven. Some time
later, turn the turkey over and cook until it becomes tender. When the
turkey is tender remove the cover. Baste the turkey occasionaly. When
cooked, take the turkey out of the oven, put in on a serving dish and
separate the different sections (breasts, legs, wings etc.) Puree the
sauce remaining in the saucepan and serve the roasted turkey either
topped with the sauce, or serve the sauce separately.
Ingredients:
- 1 goose (2 kg.)
- 10 ripe tomatoes
- 1 large onion.
- 30 gibsons (small onios)
- 20 small fresh potatoes
- 4 tablespoons of buter
- 3 tablespoons of flour
- salt to taste
- black pepper
- 1 glass stock
Cut the goose into sections. Put into a saucepan with enough water to
cover and boil. Strain and set the goose aside. Chop the onion and
tomatoes. Pell the gibsons. Peel the potatoes and fry in 2 tablespoons
of butter. Put the goose and onions in the saucepan. Add 2 tablespoons
of butter and saute, constantly stirring untill the onions turn
golden. Sift some flour into the saucepan and fry the goose over a
moderate heat. Put the tomatoes and a glass of stock into a saucepan
and boil, then simmer lightly. Add the tomatoes and stock to the goose
with the gibsons. Season to taste. Stew and check occasionaly with a
fork. Add the potatoes 2-3 minutes berfore cooking is over. Serve.
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
Ingredients:
- 1 chicken
- 4 eggs
- 2 glasses of fine white or all purpose flour
- 2 glasses of olive oil
- 2 tablespoons of margarine
- 2 tablespoons of flour
- 1 pinch of ground coconut
- 2 glasses of broth of chicken
- salt and black pepper to taste
Clean the chicken and boil it until cooked. Take off the legs and
flake the rest. Season with salt and black pepper and put aside. Saute
flour with margarine in a saucepan. Pour chicken stock into the
saucepan gradually and cook until pasty. Add the flaked chicken meat
and ground coconut to the saucepan. Stir a few times over heat, remove
from heat allow to cool. When it cools down, take egg-size pieces of
the paste and make them into oval shapes. Put them on a floured tray
and sprinkle flour over them. Beat the eggs well in a bowl. Heat the
olive oil in a pan, then take the balls, dip them in beaten egg and
put them into the pan one by one. Let them fry until golden. Drain the
meatballs, put them in a serving bowl and garnish with parsley.
*( yufka is made of unleavened bread dough in thin sheets )
Ingredients:
- 1 chicken
- 4 onions
- 1 tomato
- 8 tablespoons of butter
- 2 glasses of hot water
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 300 gr. yufka (12 sheets)
Cut the chicken into sections of breast, legs and back, and remove the
ribs from flesh. Put the pieces into a saucepan, add 2 1/2 tablespoons
of butter and cook the flesh for 10 minutes, stirring occasionaly.
Slice the onios and add them to the chicken. When the onion is browned
add the peeled and chopped tomato, salt, black pepper, and 2 glasses
of hot water, and cook for 1 hour. Remove the cooked chicken from the
saucepan and separate the cooked flesh from the bones. Cut the chicken
into small pieces, and put it back into the sauce in the saucepan.
Melt the rest of the butter in a small pan. Arrange the yufkas in
pairs. Take one of the pairs, brush one yufka with the melted butter
an put the second one on top. Brush the second yufka with melted
butter and fold the pair into a rectangular shape with the ungreased
parts at the top. Do the same with all the pairs.
Divide the prepared chicken into 6 equal portions and fill the yufkas
with them. Fold the yufkas over the fillin, and place them on a tray.,
leaving one inch between each. Brush the folded pies again with the
butter. Put the tray in a moderate oven. Cook for 20 minutes until the
tops are browned and serve hot.
Ingredients:
- 1 lb. Dry beans (Soaked in water overnight)
- 7 1/2 oz Chicken breast
- 3 tablespoons margarin or butter
- 2 medium size onions (chopped)
- 2 medium size tomatoes (chopped)
- 1 tablespoon salt
- 3 cups chicken stock
Cut the chicken breast in cubes. Boil the beans for 30 minutes. Drain the water
and let it cool. In a deep sauce pan melt the butter. Saute the chicken breast
for 5 minutes, then add chopped onions. Saute the onions for another 5 minutes
with chicken, then add the chopped tomatoes and continue sauteing until tomatoes
are soft. Add the salt and the chicken stock to the saute pan. Boil everything
for about 15 minutes. Transfer everything with the cooled beans to a casserole
dish. Bake in a preheated oven until the beans are soft. 350F for about 1 to 1
1/2 hours. Serve with rice and italian bread.