Category: Ethnic

Balcanic recipe – Turkish / Greek Eggs – Eggs with Soutzouki Sausage – Sucuklu Yumurta

Ingredients (2 servings ):

  • 4 eggs
  • 200 g sucuk / soutzouki sausage (depending if you get it from Turkish or Greek shops 🙂 )
  • 1-2 tablespoons olive oil
  • a few chilli flakes or a smaller (dried) red chilli pepper
  • salt and pepper to taste

 

Preparation method:

  1. Cut the sausage into half centimetre thick slices.
  2. Heat the olive oil in a smaller frying pan.
  3. Add the sausage slices into the pan and fry them on one side for about 1-2 minute, then turn them.

  4. Add the cracked eggs, try not to break the yolks, season with salt and freshly ground black pepper, chilli flakes.
  5. Cover with a lid, reduce the heat to low and cook for 2-3 minutes until the whites stopped being runny.
  6. Serve immediately.

Lamb and Artichoke Stew – Recipe

Ingredients (6 servings)

  • 2 tablespoons olive oil
  • 1 kg lamb
  • 3 medium yellow onions
  • half a lemon
  • 1 head of garlic
  • 200 ml red wine
  • 100 ml tomato passata (thicker tomato juice)
  • 4 large artichokes
  • salt and black pepper to taste

Preparation method:

  1. Chop the onion.
  2. Chop the garlic.
  3. Cut the lamb into 2 cm cubes.
  4. In a large pot, add the fattier pieces of lamb and over low heat render them to fat.
  5. Add the chopped onions and garlic and saute about 5-7 minutes over medium heat, until the onions are soft and fragrant.
  6. Add the cubed lamb, the red wine, salt and pepper to taste. Bring to boil and cook over medium-low heat for about half an hour.
  7. Add the tomato paste, lemon juice and keep cooking for another 30 minutes.
  8. Clean the artichokes: Remove their outermost tough leaves.
  9. Using a sharp knife cut the top third part of the artichokes.
  10. Cut each artichoke into quarters and using a paring knife carefully remove the choke of each piece.
  11. Once cut and cleaned place the pieces into a bowl with lemon juice and water or directly into the stew pot, so they do not oxidize.
  12. After adding all the artichokes quarters cook the stew for another 20 minutes or so. Adjust salt and pepper to your liking.
  13. Serve ornating with some chopped green garlic and a lemon wedge.

Calamari Ceviche with Apricots – Recipe

Ingredients (4-6 servings):

  • 500 g squid strips
  • 1 red chilli pepper
  • 1 medium red onion
  • 5-6 apricots
  • a bunch of parsley leafs
  • 1 lemon
  • 2 limes
  • 1 grapefruit
  • 1-2 teaspoons fish sauce
  • salt and pepper to taste

Preparation method:

  1. Slice thinly the squid strips.
  2. Chop the red onion.
  3. Chop the chilli pepper.
  4. Halve the apricots, bone them and dice them.
  5. Chop the parsley leaves.
  6. Add to a bowl the calamari, red onion, chilli pepper, apricots and parsley leaves.
  7. Squeeze the juice of the limes, lemon and grapefruit.
  8. Pour over the bowl’s content the citrus juices, mix them well and season with fish sauce, salt and pepper to taste.
  9. Leave the squid mixture to marinate for about an hour.
  10. Serve in small bowls garnished with wedges of apricot, lime and lemon.