Cyprus-Forum.com

[Liza]

Its the only way !

[brother]

Hi Kristy,

http://www.recipeland.com/recipe/20967/

This will open up to the sheftalia recipe and if you press the "greek "tab then all the recipes you want are there, also check out the "barbecue" tab.

Happy cooking and good luck

Brother

[brother]

Here is a link to TC recipes for all you people out there but unfortunately in turkish, so get your translator programs up and running on your PC's.


http://www.kibris.net/basin/aktualite/m ... ayfasi.htm

[cannedmoose]

I can't find a single Turkish online translator anywhere...

[brother]

Moosey i will look around and see if i can come up with anything.

[cannedmoose]

Moosey i will look around and see if i can come up with anything.

Cheers bro'

[brother]

Moosey this is an english-turkish and vice versa site:

http://www.langtolang.com/


Hope it helps you to translate.

[brother]

This is another very good site, definately worth a look as it seems easier to use.

http://www.lingvosoft.com/English-Turkish-Dictionary/

[Filitsa]

fried egg on fried halloumi

souvla and zalatina

sheftalia

meat mpourekia

my all time favorite: afelia - cubed pork, dry red wind, and coriander

[2fan]

Here is what you're gonna need:

Main dish for 4:

2.5 lbs of either lamb or good tender beef.
2 small cloves of garlic
half an onion
pinch of oregano
pinch of cumin
salt to taste
black pepper to taste
Extra virgin olive oil to coat the pan.
sheep's tail fat (just a bit)
2 Loafes of Tash Ocak bread divided into four pieces and sliced into two.

Cube the meat into half inch cubes and set aside
crush the garlic with a pinch of salt and set aside
Mince the onion into 1/4 inches and set aside

Now the sheeps tail fat is what really makes this dish tasty. You don't need much, perhaps a handful diced into small pieces.

Get a nice large frying pan and heat the sucker up. The trick is to cook the ingrideints very quickly, especially the meat. You'll know the pan is ready when you dip your fingers in water and flick them at the pan. If the water says cizzzz and evaporates. your ready to coat the pan with the olive oil.

add the meat and braize it on all sides for 2 minutes.

remove the meat and in the same pan add the onion and garlic, Make sure you dont cook them too long or the dish will come out bitter. 1 minute max.

Reintroduce the meat, the sheeps fat add the oregano and the cumin add the salt and pepper to taste. cook on high heat for 3-4 minutes
and remove from heat.

Split the bread and fill with end product.

As s side dish we use Coban Salatasi, or sheppard's salad. I won't give you the recipie for this as I hope all Cyriots know this one.

As an appetizer use feta cheese, black or kalamata olives with a healthy bottle of raki (ouzo). If you don't like the anise taste of raki. Get a nice Cabernette Savignion.

If I omiyyed anything just PM me. The name of this dish is Gezende Kabap. My ancestoral village in the Toros mountains of Turkey
Enjoy