Best Turkish Brussel Sprouts Bruksel Lahanasi Recipes

Turkish Brussel Sprouts Bruksel Lahanasi image

Provided by Dienia B.

Categories Onions

Time 47m

Yield 4 serving(s)

Number Of Ingredients 13

16 ounces Brussels sprouts
2 tablespoons olive oil
8 white pearl onions, cut in half
2 garlic cloves, chopped
2 tablespoons tomatoes, crushed
1 teaspoon paprika
1 pepper, diced, cubanelle
1 tomatoes, peeled, diced
10 mixed mushrooms, cut in half
1/3 cup water
1 teaspoon basil
salt
1/4 teaspoon pepper

Steps:

Bring brussel sprouts up to the boil; cook 3 minutes; drain.
Saute onion in oil; add garlic.
Add crushed tomatoes, paprika, cubanelle pepper, diced tomato, mushrooms, water, basil, salt, and pepper.
Cook 10 minutes on medium heat.
You can add more water if needed.

Brussels Sprouts With Pickled Shallots and Labneh image

Provided by Nik Sharma

Time 40m

Yield 4 servings

Number Of Ingredients 14

1/4 cup apple cider vinegar
1 teaspoon granulated sugar
1/2 teaspoon black pepper
1/2 teaspoon fine sea salt
1 large shallot, peeled and sliced into rings
1 pound brussels sprouts
2 tablespoons extra-virgin olive oil, plus more for finishing
Fine sea salt
1 teaspoon black pepper
1 cup labneh
1 garlic clove, peeled and grated
1/2 teaspoon black pepper
Fine sea salt
2 tablespoons date syrup or pekmez (or even maple syrup or honey), for serving

Steps:

Make the pickled shallots: In a small jar or bowl, mix the vinegar, sugar, black pepper and salt. Stir until the sugar and salt are completely dissolved. Add the shallots and cover the jar with a lid or plastic wrap. Let sit for 30 minutes at room temperature.
Prepare the brussels sprouts: Heat the oven to 400 degrees. Trim the brussels sprouts, discarding any stalks or damaged leaves. Halve the sprouts lengthwise, and toss with 2 tablespoons oil. Season with salt to taste and 1 teaspoon black pepper. Spread them out in a single layer on a rimmed baking sheet or roasting pan. Roast for 22 to 30 minutes, until golden brown, slightly charred in some spots and a little crispy.
As brussels sprouts cook, prepare the labneh: In a medium bowl, mix the labneh with the garlic and black pepper, then taste and season with salt.
Spread the labneh on a serving dish or plate, and spoon the sprouts over. Drain and discard the liquid from the pickled shallots, and place them on top of the sprouts. Drizzle with the date syrup and 1 to 2 tablespoons olive oil. Serve immediately.