boncuk
Full Member
Well as I live in Turkey I cook quite a lot of Turkish food so I thought I would start this thread of my recipes adapted to fit Slimming World..
These are the things that I have cooked this morning, both are meze type dishes which make my lunches easy as they will stay fresh in the fridge for 4 days...
KISIR (Bulgur wheat salad with chilli, mint and onion)
200g small or large bulgur wheat (couscous in the UK I think)
2tbspn olive oil
2tbspn tomato puree
2 dessert spoon dried mint
salt
chilli flakes or tabasco sauce to taste
juice of 1 lemon
dill/parsley/mint as desired
bunch of spring onions
Firstly I cover the bulgur with boiling water & salt (teaspoon) and let it soak for 10 minutes, if there is any water left I put it on the hob til its dry
In a bowl i prepare the lemon juice, tomato puree, olive oil, dried mint, chilli flakes mixed all together, I then add the bulgur and mix will until the mixture coats each bead of the bulgur, I then allow it to cool and add the spring onions and fresh herbs (dill and parsley stay well but fresh mint is better to be added just before serving)
This is normally served in lettuce leaves, as a side dish or as a cold starter, I like to add freshly cubed cucumber to mine just before serving too.
ZEYTINYAGLI TAZE FASULYE (Green beans in Olive oil and tomato sauce)
500g green beans
2 tablespoon olive oil
tin of chopped tomatoes
2 small onions
2/3 cloves of garlic
2 carrots (optional)
salt & pepper to taste
teaspoon of granulated sweetener
pinch of cumin
To prepare the green beans I normally snap the ends off, pull out any stringy bits or cut the sides to take them out, I normally just break them in half as they should be reasonably long.
Dice the onions and garlic, fry in a large pan with the olive oil for 4-5 mins, add the beans, chopped tomatoes and seasoning (with the carrots I usually par boil them and add at this point)
add a cup of water and partially cover, simmer for 40-45 minutes until beans are soft and sauce is a coating rather than watery, you may need to add more water about half way through.
This can be served hot with rice or cold as a side, salad or appetiser.
I hope you liked these recipes, I will add some more as I manage to get round to cooking some extra things.
These are the things that I have cooked this morning, both are meze type dishes which make my lunches easy as they will stay fresh in the fridge for 4 days...
KISIR (Bulgur wheat salad with chilli, mint and onion)
200g small or large bulgur wheat (couscous in the UK I think)
2tbspn olive oil
2tbspn tomato puree
2 dessert spoon dried mint
salt
chilli flakes or tabasco sauce to taste
juice of 1 lemon
dill/parsley/mint as desired
bunch of spring onions
Firstly I cover the bulgur with boiling water & salt (teaspoon) and let it soak for 10 minutes, if there is any water left I put it on the hob til its dry
In a bowl i prepare the lemon juice, tomato puree, olive oil, dried mint, chilli flakes mixed all together, I then add the bulgur and mix will until the mixture coats each bead of the bulgur, I then allow it to cool and add the spring onions and fresh herbs (dill and parsley stay well but fresh mint is better to be added just before serving)
This is normally served in lettuce leaves, as a side dish or as a cold starter, I like to add freshly cubed cucumber to mine just before serving too.
ZEYTINYAGLI TAZE FASULYE (Green beans in Olive oil and tomato sauce)
500g green beans
2 tablespoon olive oil
tin of chopped tomatoes
2 small onions
2/3 cloves of garlic
2 carrots (optional)
salt & pepper to taste
teaspoon of granulated sweetener
pinch of cumin
To prepare the green beans I normally snap the ends off, pull out any stringy bits or cut the sides to take them out, I normally just break them in half as they should be reasonably long.
Dice the onions and garlic, fry in a large pan with the olive oil for 4-5 mins, add the beans, chopped tomatoes and seasoning (with the carrots I usually par boil them and add at this point)
add a cup of water and partially cover, simmer for 40-45 minutes until beans are soft and sauce is a coating rather than watery, you may need to add more water about half way through.
This can be served hot with rice or cold as a side, salad or appetiser.
I hope you liked these recipes, I will add some more as I manage to get round to cooking some extra things.