Turkish Lamb Green Bean Fritters Served With Cucumber Amp Recipes

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SLOW-ROASTED TURKISH LAMB



Slow-Roasted Turkish Lamb image

This lamb must be cooked until completely tender and succulent, but if time is a concern, it may also be prepared well in advance and reheated in the pan juices to serve. Shoulder is the best cut to use, or lamb shanks. It's finished with a bright garnish of pomegranate seeds and sliced persimmons. Small Fuyu persimmons are delicious eaten firm and raw, like an apple, unlike the larger Hachiya type, which must be ripe and soft to be palatable (and would not be suitable here). Lacking persimmons, use more pomegranate. Serve it with rice pilaf, if desired.

Provided by David Tanis

Categories     dinner, roasts, main course

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 17

1 (3- to 4-pound) boneless lamb shoulder, trimmed of excess fat
Kosher salt and black pepper
1/2 teaspoon Maras pepper or regular red-pepper flakes (optional)
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice (from 1 small lemon)
2 tablespoons pomegranate molasses (optional)
2 large thyme sprigs
1 small rosemary sprig
4 bay leaves
8 garlic cloves, unpeeled
1 small onion, peeled and halved
3 or 4 firm Fuyu persimmons, peeled and sliced (optional)
1/2 cup pomegranate seeds (optional)
2 tablespoons roughly chopped parsley, some leaves reserved
2 tablespoons roughly chopped mint, some leaves reserved
1 medium lemon, cut into wedges
Plain yogurt, for serving

Steps:

  • Heat oven to 350 degrees. Cut lamb shoulder into 2 or 3 pieces, and place in a shallow 12-by-14-inch roasting pan or similar. Season generously with salt and pepper. Sprinkle with red pepper, if desired.
  • Rub meat with olive oil, lemon juice and pomegranate molasses. Tuck thyme, rosemary, bay leaves, garlic cloves and onion halves here and there. Place in oven, uncovered, and roast for 30 minutes, or until the top is nicely browned.
  • Turn meat browned-side down and add 2 cups of water to the pan. Cover tightly with foil or lid. Reduce heat to 325 degrees. Cook, covered, until meat is absolutely fork tender and beginning to fall apart, about 3 1/2 hours total. Uncover during last 30 minutes of cooking if you want to brown the meat a bit more.
  • Remove meat to a cutting board. Pour pan juices into a skillet (discard herbs and garlic). Skim and discard excess fat from surface. Bring to a boil and simmer until about a cup remains.
  • Chop or shred meat into 1-inch chunks or rough slices. Transfer to a warm platter and pour juices over. (Alternatively, leave meat in pan with reduced juices until ready to serve.) Garnish with persimmon and pomegranate (if using), parsley, mint and lemon wedges. Serve yogurt on the side.

YAYA'S GREEN BEAN FRITTERS



Yaya's Green Bean Fritters image

Not quite pancakes, not quite omelets, these unique green bean fritters are delicious and nutritious! A great side dish for lunch or brunch!

Provided by KosherT

Categories     Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb green beans, julienned and steamed
2 eggs
1 cup all-purpose flour
1/2 cup milk
2 tablespoons cheese, grated
3 tablespoons oil (for frying)
1 dash salt
1 dash pepper

Steps:

  • Steam julienned green beans until just done. Do not over-cook.
  • Whisk eggs and mix in milk, flour, salt and pepper.
  • Add cheese and green beans.
  • Heat oil in non-stick pan.
  • Drop pancake-sized portions of mixture into the pan. The oil should be hot enough so that the fritter will sizzle. Leave on this side until the fritter looks done around the edges.
  • Turn only once, using a good spatula so as not to break up the fritter.
  • Place on a paper towel before serving in order to drain excess oil.
  • Serve hot with a dollop of sour cream. Delicious!

Nutrition Facts : Calories 318.5, Fat 15.9, SaturatedFat 4.1, Cholesterol 114.5, Sodium 163.3, Carbohydrate 34.2, Fiber 4.7, Sugar 1.9, Protein 10.8

TURKISH-STYLE BRAISED GREEN BEANS



Turkish-Style Braised Green Beans image

In this Turkish method, vegetables (and sometimes beans) are cooked in plenty of olive oil - usually with tomatoes, onions and one or two other ingredients - until they have almost lost their shape. Then they are cooled and served at room temperature, when their flavors are at their fullest. Very often an herb or citrus juice is added just before serving for a little spark; thick yogurt and lemon wedges are standard accompaniments. It's probably obvious that these dishes are pretty much ideal for warm-weather meals. They not only can be made in advance, but also must be, so they can cool down. Even a day or two ahead is fine; just take them out of the refrigerator about 45 minutes before serving.

Provided by John Willoughby

Categories     dinner, weekday, side dish

Time 1h

Yield 4 side-dish servings

Number Of Ingredients 11

6 tablespoons extra virgin olive oil
2 medium onions, chopped
2 garlic cloves, chopped
1 pound green beans, trimmed and cut in half widthwise
2 medium tomatoes, peeled, cored and chopped
1 tablespoon sugar
1 teaspoon salt
Black pepper
1/4 cup roughly chopped mint
Thick yogurt, for serving
Lemon wedges, for serving

Steps:

  • In a large sauté pan or heavy pot, heat the oil over medium-high heat until hot but not smoking. Add the onions and stir occasionally, until softened, about 5 minutes. Add the garlic and continue to cook, stirring frequently, 2 minutes.
  • Add the beans, tomatoes, 1 cup water, sugar, salt and pepper and bring just to a boil. Reduce heat to low, then cover and simmer until the beans are very tender, about 45 minutes.
  • Remove from heat, adjust the seasoning to taste and cool to room temperature, uncovered, about 45 minutes. Stir in the mint and serve, with thick yogurt and lemon wedges.

Nutrition Facts : @context http, Calories 266, UnsaturatedFat 17 grams, Carbohydrate 20 grams, Fat 21 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 596 milligrams, Sugar 11 grams

TURKISH-STYLE BRAISED GREEN BEANS



Turkish-Style Braised Green Beans image

Categories     Garlic     Onion     Tomato     Vegetable     Side     Braise     Vegetarian     Dinner     Green Bean     Healthy     Gourmet     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

2 medium tomatoes
2 medium onions, chopped
2 garlic cloves, chopped
2/3 cup extra-virgin olive oil
1 pound green beans, trimmed and halved crosswise
1 cup water
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
Accompaniments:
lemon wedges; thick Turkish or Greek yogurt

Steps:

  • Cut a small X in bottom of each tomato with a sharp paring knife. Blanch tomatoes in a 3-quart saucepan of boiling water for 10 seconds, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Drain, peel, and coarsely chop.
  • Cook onions and garlic in oil in a wide 5- to 6-quart heavy pot over moderately high heat, stirring occasionally, until onions are softened, about 5 minutes. Add tomatoes and cook, stirring occasionally, 4 minutes.
  • Add beans, water, sugar, salt, and pepper and bring to a boil. Reduce heat to moderately low, then cover and simmer until beans are very tender, about 45 minutes.
  • Remove from heat and season with salt and pepper. Cool to room temperature, uncovered, about 45 minutes. Serve beans with juices.

TURKISH LAMB & GREEN BEAN FRITTERS SERVED WITH CUCUMBER &



Turkish Lamb & Green Bean Fritters Served With Cucumber & image

These lamb fritters were first prepared towards the end of the 16th century when French beans were introduced to Turkey. Made by many different Eastern Mediterranean countries, the cucumber and yoghurt combination can form a delightfully refreshing accompaniment to many mezze dishes.

Provided by Dropbear

Categories     Turkish

Time 24m

Yield 20 serving(s)

Number Of Ingredients 15

olive oil (for frying)
150 g lean ground lamb
150 g French style green beans, trimmed
1 tablespoon flour
4 eggs, lightly beaten
2 tablespoons chopped coriander
1/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
sea salt
fresh ground black pepper
1 lebanese cucumber (smaller cucumber)
1 cup thick natural unsweetened plain yogurt
2 tablespoons chopped mint
sea salt
fresh ground black pepper

Steps:

  • Fritters.
  • Heat a frying pan, add a little oil and then the lamb mince and cook for 5-8 minutes till the lamb is lightly browned and crumbly. Remove from the heat and set aside on a plate to cool.
  • Slice the beans into 5mm rounds and blanch by cooking in plenty of boiling salted water for 2 minutes. Drain and plunge into ice-cold water to stop the cooking process. Drain well then dry on paper towels. Toss the beans in a bowl with the flour until coated with flour.
  • Combine the beans with the cooked lamb mince and then mix in the eggs, coriander, allspice and cinnamon, and season well with salt and pepper.
  • Heat a large non-stick frying pan with enough oil to shallow-fry the fritters. Cook tablespoonfuls of the mixture for 1-2 minutes or until each fritter has set and then turn over to lightly brown the other side. Remove fritters to drain on paper towels.
  • Cucumber & Yoghurt Sauce.
  • Halve the cucumber and then remove the seeds by running a teaspoon down the central seed canal. Discard seeds. Coarsely grate the cucumber flesh and mix with the yoghurt and mint. Season the sauce with salt and pepper to taste. Makes 11/2 cups.
  • To Serve
  • Serve fritters warm with the yoghurt and cucumber sauce for dipping. Makes 20.

Nutrition Facts : Calories 49.6, Fat 3.2, SaturatedFat 1.3, Cholesterol 49.4, Sodium 43, Carbohydrate 2.1, Fiber 0.4, Sugar 1, Protein 3.2

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