Essential Turkish Cuisine by Engin Akin

Essential Turkish Cuisine by Engin Akin

Author:Engin Akin
Language: eng
Format: epub
Publisher: Abrams
Published: 2015-07-16T16:00:00+00:00


Lentils with Quince and Mint (Meksenye)

FROM THE highland town of Bolu, this lentil dish will surprise everyone with its unusual mixture of ingredients. Quince alone does not have much taste, though it does have a faint but distinct aroma. In this dish, its contribution is strictly aromatic. Pumpkin chopped into ½-inch (12-mm) dice would be a nice alternative to the quince, adding color and a delicate fragrance. The vanilla and cassia are my additions to this regional dish.

Serves 6

2 medium onions, diced

4 tablespoons (60 ml) unsalted butter

1 tablespoon virgin olive oil

1 large quince (see sidebar), diced, soaked in water and lemon juice to prevent browning, or 2 cups (500 g) diced peeled pumpkin

½ cup (95 g) green lentils, soaked in warm water for at least 30 minutes

1 cup (200 g) medium-grain rice, soaked in hot water with ½ tablespoon salt for 30 minutes

⅓ vanilla bean, split, seeds scraped out, and cut into pieces

1 (2-inch/5-cm) cassia stick (optional; see this page)

Fresh mint leaves

Sauté the onions in the butter and oil until soft and about to turn golden; add the quince or pumpkin and sauté a few minutes more. Drain and add the lentils, rice, and 2½ cups (600 ml) water. Bring to a boil over high heat, then reduce to medium heat, add the vanilla pod pieces and cassia stick, if using, and cook for 10 minutes. Reduce the heat to low and cook until the lentils and rice are soft, about 5 minutes more. If one of the ingredients seem a little uncooked after the specified cooking time is complete, you can always add 1 or 2 tablespoons hot water and continue cooking for another 2 to 3 minutes. (The dish should be somewhat moist.) Remove and discard the cassia stick and vanilla bean, and serve garnished with mint leaves.



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