Turkish Meze
July 23, 2014Oyster Mushrooms on Ox Tongue with Mustard Sauce
Ingredients:
Oyster mushrooms, ox tongue, mustard, capers, cider vinegar, parsley, dill.
1. Finely chop dill and capers; add a bit of chopped parsley
2. Add one tablespoon each of mustard, olive oil, and cider vinegar; mix well. Add pepper and salt to taste
3. Drizzle olive oil on the ox tongue; lightly grill for 3-4 minutes. Do not cook through!
4. Drizzle oil on the mushrooms.
5. Place ox tongue on plate; add mushrooms and sauce; serve.
Meagre with Grilled Potatoes, Onions, Lemons and Arugula Salad
Ingredients:
1 filet of meagre fish, 2 lemons, 1 red onion, arugula, potatoes
1. Thinly slice unpeeled potatoes; drizzle with oil and briefly grill
2. Drizzle fish with 1 tbls of oil, add pepper and salt; grill, turning often, for about five minutes. Do not cook through
3. Grill onions and lemons - this caramelizes the lemons and ensures a sweeter flavor
4. Dress the arugula with lemon juice and olive oil, and serve with the other ingredients
Yogurt with Green Wax Peppers
Ingredients:
2-3 green wax peppers, 500 g Turkish-style yogurt
1. Chop peppers. Remove or leave the seeds depending on how hot you want the dish to be
2. Pour oil over paprika pieces and briefly sauté in a pan
3. Allow paprika to cool for five minutes
4. Add yogurt - if the peppers are still too hot, it will make the yogurt runny
5. Mix well and garnish with ground paprika; serve.