Kofta is a Turkish dish made with minced meat mixed with grains, vegetables, and masala. The beef kofta with pita bread is a delicious and filling dish that is perfect for lunch or dinner. It is easy to prepare and can be customized to suit individual tastes and preferences. The combination of tender beef and warm, soft pita bread makes for a satisfying and comforting meal that is sure to be enjoyed by all.
Mix cucumbers, tomatoes, and onion all together in a medium-sized bowl and season with salt. Keep those on one side.
Hand mixes all ingredients for the kofta in a medium-sized bowl. Make six equal size patties, approx. 2 cm thick. Make a small (approx. 2½ cm diameter) dimple in the center of each patty with your thumb or the back of a spoon. This prevents the patty from rising in the middle when it comes to the grill. Place the patties on the refrigerator until ready to use.
Make ready the grill to direct and indirect medium-high heat (200-250o)
Sprinkle water slightly around the pita bread and wrap those with strong aluminum foil paper. Close the packages tightly.
Clean the grill grates. Brush the patties with oil around both sides. Grill those over direct medium-high heat with the lid closed for 7-9 minutes until the patties get 68° inside. Turn those around to another side for once. Put the bread packages into indirect medium heat and grill those for 4-5 minutes. Turn packages around to another side once. Take patties and pita bread out from the grill.
Cut the pita bread into two pieces, and put 3 tbsp. salat and pour with a little dressing on every half bread. Now insert a warm patty into the half-bread. Pour more dressing over the patty. Serve them warm.
Finely chopped fresh coriander or mint leaves or use both.
Freshly squeezed lemon juice 3 tbsp.
Extra virgin olive oil 2 tbsp.
Fine salt ½ tsp.
Mix all the ingredients in a small bowl. If the dressing is too thick, then add 3 tbsp water to it and keep whipping until you get the expected consistency. Cover the dressing bowl and put it into the refrigerator until it going to be used. Dressing can be made prior to up to two hours.
4 whole chicken legs (300-350g). The upper and lower parts of the leg should be cut off. Any excess skin and fat should be removed.
Extra virgin olive oil 2 tbsp.
Finely chopped onion 1 dl.
Finely chopped garlic 2 tsp.
Ketchup 2½ dl.
Lemon or lime soft drink (not sugar-free) ½ dl.
Freshly squeezed lemon juice ½ dl.
Cane sugar ½ dl.
Coarse mustard 2 tbsp.
Ingredients for sauce
Ingredients for scrubbing
Smoked paprika 2 tsp.
Fined salt 2 tsp.
Finely grated skin of an organic lemon.
Freshly crushed black pepper ½ tsp.
Garlic powder ½ tsp.
Heat the oil in a pan at medium-high. Add onion and garlic and fry for approx 10 minutes until those get a golden color. Add the rest of the ingredients for the sauce and keep cooking. You should keep moving aside all ingredients. Turn down to lower heat and cook for another 10-15 minutes, until the gets a little thickness.
Preheat the grill to direct and indirect medium heat (175-225°)
Mix all ingredients for scrubbing in a small bowl. Rub thoroughly the mixer all over the chicken.
Brush the grill grates clean. Grill the chicken pieces, first keep the skin side down over the direct medium heat, and keep the lid closed as much as possible for 8-10 until the pieces get a golden brown color. Keep turning to another side frequently. Move the chicken pieces to indirect medium heat. Keep grilling for approx 20 minutes with the lid closed. Brush to make a thin layer of the sauce over the chicken and grill for another 15 minutes with the lid closed until the meat becomes juicy and the pink color is no longer visible through the bone. Turn around the chicken pieces frequently and sometimes brush them with sauce. Take out the chicken pieces from the grill and keep them rest for 3-5 minutes.
Serve the chicken warm with the rest of the sauce.
These crispy, spicy, and sweet wings are perfect for any occasion, whether you’re hosting a game day party or just looking for a tasty snack. There are some ingredients for marinating, you may find uncomfortable for your self but the combinations are really delicious.
FOR 6-8 PERSON
Ingredients for marinating
Ketchup 1¼ dI.
Balsamic vinegar ½ dl.
Cane sugar 2 tbsp.
Garlic powder 4 tsp.
Worcestershire sauce 4 tsp.
Hot chili sauce 1 tbsp.
Dijon mustard (paste) 2 tsp.
Paprika powder 2 tsp.
Clean chili powder 2 tsp.
chicken wings 20 pcs (approx. 1350 g.)
Extra virgin olive oil.
Put all ingredients for marinates into a bowl and mix those using a whisk. Put the wings into a large plastic bag and pour with marinates mix. Take the air out of the bag and seal the bag airtight. Turn the bag around, so that marinated mix can be spread over the wings. Then put the bag into a bowl and keep it in the refrigerator for 4-6 hours. After taking it out from the refrigerator, turn around the bag a few times.
Preheat the grill to direct and indirect medium heat (175-225o).
Clean the grill grates using a grill brush & cotton fabric.
Take the chicken wings out of the bag and take off marinated mix (extra). Brush the wings with oil slightly and put on direct medium heat with the lid closed for 4-6 minutes until the wings become brown and get an explicit grill mark. Turn those into another side for once. Transfer the wings over indirect medium heat, and continue grilling with the lid closed for 10-20 minutes until the skin become dark brown and the meat near the bone has no longer pink color. Turn around the wings for few times. Now you can eventually move the wings on the direct medium heat again for the last 2 minutes so that the skin becomes crispy. Turn around a couple of times. Take out the grilled wings and serve them warm.
Grilled eggplant dip is a delicious and healthy appetizer that is perfect for any occasion. Made with smoky grilled eggplant with grilled garlic, lemon, and oregano. If you want more flavor, you can drizzle the finished dip with olive oil.
FOR 8-10 PERSONS
One whole garlic.
Extra virgin olive oil.
Eggplant (around 250g each) 2 pcs.
Freshly squeezed lemon juice 1 tbsp.
Fresh oregano leaves 1 tsp.
Flake salt 11/2 tsp.
Freshly crushed black pepper 1/2 tsp.
Pita bread or naan bread.
Preheat the grill to direct and indirect high heat around (225-275o).
Take out the outermost, dry leaves from the garlic and cut on the top so that cloves can be visible. Put the garlic (bottom down) on a large aluminum foil paper, and burnish over the cloves with 1 tsp olive oil. Fold aluminum foil paper around the garlic and make it a small and tight packet, also make a small hole in it so that the stream can come out.
Clean your griller’s grates with the brush. Grill the garlic packet over the indirect high heat with the lid closed for approx. 40-50 minutes, until the garlic cloves become tender enough. Take out the garlic packet from the grill, and let it be cold enough to be touchable.
While the garlic is grilled, prick (make small holes) the eggplants using a fork. Grill them over direct high heat with keeping the lid closed, until the outer skin is burnt and the eggplants are squeezed. Roll over them a few times. If a knife or fork can enter inside easily, then you are done. Then take out eggplants from the grill and let them be lukewarm. Turn down the grill temperature to medium-high heat (175-225o).
Press the garlic cloves take from the shells and put them into a food processor/hand mixer. Cut the luke-warmed eggplants into a long shape, and remove the skin and any large seeds. Put eggplants inside the food processor/hand mixer and run it until you get a thick cream. Add lemon juice, and oregano, and blend again until the mixture becomes smooth. Add salt and crushed black pepper for testing.
Cut the pita bread into pieces and brush them with oil lightly and grill over direct heat for two minutes.