Turkish-style Lamb Chops

(Kuzu Pirzola)

Rack of Lamb (picture)

Cut the lamb rack individually using a knife (picture). Remove the fat (picture). Take some Saran plastic and place on the lamb chop, then pound few times with a wooden mallet on a wooden board (picture).

You can barbecue each side for 2-3 minutes, or fry in a pan. Heat up the pan and put about one teaspoon butter, melt. Then place the lamb chops and fry each side for about 2 1/2 - 3 minutes. I use a Teflon pan for it. Lamb Chops don't need any marinade before cooking. Just sprinkle some oregano all over and serve while they are still warm.

Meal Ideas:
- Shepherd's Salad, Creamy Yogurt Dip, Bulgur Pilaf with Roasted Vegetables and Chocolate Pear Pie.

Green Beans with Walnuts

(Malohta, Black Sea region)

200 gr green beans, washed, trimmed
2-3 tbsp lemon juice
1 tbsp extra virgin olive oil
1/3 cup walnuts, ground
1 garlic clove, smashed with salt
1/2 tsp red pepper, ground or crushed
1 pinch coriander
Salt
Pepper

Cut the beans in 2 or 3 pieces depending on how long they are. Boil in salty water until they are softened, then drain. Pour lemon juice and olive oil, and toss.

Meanwhile mix the walnut with garlic, red pepper, coriander, salt and pepper. Toss with green beans. Leave in the fridge for at least 4 hours before serving.

Bulgur Pilaf with Vermicelli and Grilled Sujuk

(Sehriyeli Bulgur Pilavi ve Sucuk Izgara)

1/2 cup bulgur, large grain, washed and drained - I always use Turkish Bulgur which tastes is better:)
1 cup hot water
2 tbsp extra virgin olive oil
1 medium size onion, cut in small size
1 tbsp tomato paste
1 tbsp Turkish red pepper paste, medium
Salt
Pepper
1 tbsp butter
1/4 cup vermicelli noodles

Saute the onion with olive oil until it is softened over medium heat. Add all the ingredients, except butter and vermicelli noodles, then stir. Put the lid on and start to cook pilaf over very low heat.

Meanwhile, place the butter and vermicelli noodles in a small pan. Cook until the colour of vermicelli noodles turns to light brown over just under medium heat. Do not burn them!

Check the Bulgur Pilaf, when you start seeing holes towards the end, add in the lightly browned vermicelli noodles and stir. Close the lid and continue cooking until the bulgur is done, ie. when all the liquid has evaporated. Let the Bulgur Pilaf stand for about 5 minutes.

Meanwhile, remove the skin of Sujuk. Cut in half lengthwise. Preheat the barbecue or oven (grill). Place them on the rack and grill the sujuk for about 3-4 minutes on both sides.

Place Grilled Sujuk on the Bulgur Pilaf with Vermicelli, serve with Ayran and Tomato Salad.


Sujuk-Bread


Remove the skin of the Sujuk. Cut in half lengthwise. Preheat the barbecue or oven (grill). Place them on the rack and grill the sujuk for about 3-4 minutes on both sides. Place Grilled Sujuk inside a Turkish bread corner along with green pepper. Serve with Ayran.

2 servings.