Best Chef Flowers Turkish Cypriot Taro Casserole Kibrisli Kolokas Recipes

CHEF FLOWER'S TURKISH CYPRIOT TARO CASSEROLE - KIBRISLI KOLOKAS

Steps:

• Add 1/3 of the olive oil in a sallow pot, heat, add chicken and brown, remove chicken in a medium size heat resistant bowl and set aside.
• Add 1/3 of the olive oil in the same pot, heat, add taro and slightly brown, remove taro in a different medium size heat resistant bowl and set aside.
• Add 1/3 of the olive oil in the same pot, heat, and add onion until lightly brown, then return the chicken to the pot and mix.
• Add tomato paste, diced tomatoes & chicken stock. Reduce heat and to boil.
• Add lemon and taro, mix gently.
• Add salt and pepper.
• Simmer for 30 minutes but stir occasionally.
• NOTE: You may need to top up the casserole with chicken stock during the 30 minutes, the sauce will become dry if you don't and potentially burn the recipe. Sauce needs to be thick and lots of it.
• You can either add coriander/cilantro into the recipe or use it as garnish.
• Serve with crusty bread & garden salad or a plain Turkish pilaf.

CHEF FLOWER'S CRACKED WHEAT PILAF - KIBRISLI BULGUR PILAVI

Steps:

• Heat the oil in a small saucepan with lid. Add onion, mix until the onions are transparent. Reduce heat to low and add vermicelli, mix, simmer for two minutes or until the vermicelli looks golden (but not burnt).
• Add bulgur into the saucepan, mix then add the chicken/vegetable stock, tomatoes and season. (Do not add salt if your stock is high in salt), Mix well.
• Cover the pan and simmer very gently heat for four minutes, until the mixture is moist but not watery. If is too dry add more chicken/vegetable stock. Turn off heat.
• Cover with tea towel, place the lid tightly on top and let it stand for 10 minutes before serving.

CHEF FLOWER'S POTATO SALAD - KIBRISLI PATATES SALATA

Steps:

• Cut potatoes into 1 inch/2.5 cms cubes and boil for 20-15 minutes, or until tender. Drain potatoes then place in serving bowl.
• Add olive oil, white vinegar, dried mint, salt and black pepper, to the potatoes, mix well.
• Allow potatoes to cool down, then you could serve or you can cover and refrigerate up to an hour before serving.
• Enjoy.

CHEF FLOWER'S TURKISH CYPRIOT FRIED MEATBALLS - KIBRISLI KOFTE /

Steps:

• Peel and finely grate potatoes, place them in a bowl and sprinkle 1/8 teaspoon salt, set aside.
• In a separate large bowl, place ground/minced chicken or beef, onion, parsley, egg, cinnamon, mint, salt and black pepper.
• Potatoes have excess liquids and with this recipe you need to remove all the excess liquids. In a large strainer, kneed all liquids out of the grated potatoes with only leaving the potatoes flesh.
• Then add the potato with the rest of the ingredients and mix them together. If the mixture is a little sticky you may need to add more potatoes.
• With your hand mould the kofte into a small long patty about 5cm x 2cm (2 inch x 1/2 inch) then place them on a tray, repeat this until all the mixture is finish. When placing the kofte's on a tray do not allow them to touch each other as they may stick together.
• Heat oil in a frying pan or deep fryer add kofte one by one in the pan without touching each other. Flip them over once they are brown and then let the other side brown. Remove onto serving platter, then repeat this step until all kofte's are finished, then serve.
• Could be served as finger food, entree or a main dish with Turkish Cacik (yoghurt sauce) and garden salad.

TURKISH BEEF CASSEROLE

Steps:

• Heat oil in a saucepan, add onion and saute until soft.
• Remove seeds and rib of pepper, chop, add to saucepan and cook for 5 minutes.
• Add beef cubes and cook for about 5 minutes, stirring occasionally.
• Cut tomatoes into small pieces, add to suacepan and cook for about 5 minutes.
• Add stock and thyme.
• Season with salt and simmer for about half an hour.
• Serve with cooked rice.

TURKISH OKRA CASSEROLE

Steps:

• If using fresh okra, trim away any tough stems.
• If frozen okra is used, defrost and drain.
• Trim off the ends of the eggplant and cut unpeeled eggplant into one-inch cubes.
• Trim the ends of the zucchini and cut into unpeeled zucchini into one-inch cubes.
• Using a vegetable peeler, peel away the skin of the bell peppers; halve them and remove cores, veins and seeds.
• Cut bell peppers into one-inch pieces.
• Peel and dice onion into one-inch pieces.
• Peel, core and seed and dice tomatoes into one-inch pieces.
• Pre-heat oven to 375°F.
• Heat the oil in a large, heavy casserole (stove top/oven ware) and add the onion and eggplant cubes.
• Cook, stirring often, about five minutes.
• Add zucchini, tomatoes and green pepper and cook, stirring occasionally, about two minutes.
• Stir in the garlic, pepper flakes, parsley, bay leaf and thyme.
• Add the drained okra and salt to taste.
• Place in the oven, uncovered, and bake for about one hour.
• Remove bay leaf and serve.