Roasted Turkey Recipe Free Stock Photo Public Domain Pictures

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Heat 1 tablespoon of the vegetable oil in a large cast-iron skillet over medium heat until hot but not smoking. Place the turkey breast skin-side down in the skillet and increase the heat to.

Roasted Turkey Recipe Free Stock Photo Public Domain Pictures

How to Make It (full recipe at end of post) Combine all the kotlet ingredients and knead well into a smooth mixture for 5 minutes. Let it rest. Shape 10 to 12 oval or round patties and set aside. Heat oil at medium high, then pan fry the patties at medium, until brown and well done on both sides.

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How to make Kotlet. Mix the ground meat (lamb, beef or a combination of both) with the grated onion, grated potatoes, spices, egg and flour. Pour the oil in the pan, enough to cover the bottom of the pan and heat it over medium heat. Wet your hands with water and grab about 2 tablespoons of the mixture and shape it into a patty.

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Place lamb and beef in a pot. Add green onion and onion pulp; mix until thoroughly combined. Mix in baking powder, salt, pepper, sumac, and turmeric. Add eggs and mix thoroughly. Cover the pot and place in the refrigerator until flavors have melded, at least 30 minutes. Preheat an outdoor grill for medium heat and lightly oil the grate.

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Mix together the turkey, grated onion, egg, and remaining spices, EXCEPT the saffron threads. Heat a small skillet and slightly toast the saffron with pinch of salt. After the saffron becomes fragrant, move from heat to mortar and pestle and crush to fine powder (be careful not to burn the delicate threads). Add saffron to meat/spice mixture.

Persian Turkey Kofta Kebabs Recipe by Andrea Cookpad

Instructions. Place the unpeeled potato in a small saucepan and add about 1½ inches of cold water. Bring to a boil, then cover and reduce the heat to low and cook for 30 minutes. The potato will be hard in the center when poked with a fork. Remove the potato from the pan and set aside until cool enough to handle.

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Make. Heat a large skillet with cooking oil over medium heat. Add kofta and sear on all sides until deep golden brown, 5 to 7 minutes. Add stock and cover with a tight-fitting lid. Cook, covered, until kofta are cooked all the way through, 3 to 4 minutes more.

Persian turkey sandwich Recipe

Combine the ingredients for the Persian marinade and slather the turkey a day before cooking. Wrap in a bag and put in the fridge for 12 hours. The next day, roast according to instructions on the label. Or for a roast turkey weighing 4kg or less, 20 minutes per kilo plus 70 minutes at 190°C/375°F/Gas 5.

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Directions. Place the bulgur in a large bowl and pour 8 cups of water over it. Stir and cover the bowl with plastic wrap or a clean kitchen towel. Let the bulgur soak until just tender, about 2.

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Take out and grate them in a large bowl. (This can also be made with uncooked potatoes, but will take slightly longer to cook). Skin the onion, leaving the end for easier grating. Grate the onion in the same bowl as the potatoes. Add the ground turkey to the mix of grated potatoes and onion and mash them together by hand.

Kotlet Recipe (Persian Meat and Potato Patties)

Instructions. In a large bowl combine the ground turkey, onion, garlic, parsley, breadcrumbs, spices, salt and pepper until evenly blended. Divide into a heaping 1/4 cup portions so you get 12; roll into log shaped ovals. Place on a cookie sheet and refrigerate at least 30 minutes. If using wooden skewers, soak in water at least 30 minutes.

Persian Style Roasted Turkey Recipe (No Brine) • Unicorns in the kitchen

Place the turkey in the roasting pan and roast in the oven for one hour. Then cover it with aluminum foil and roast for another 2 ½ hours. Brush it with olive oil mixture and baste the turkey every 30 minutes. Insert a thermometer into the thigh, it should reach 170°F and then the turkey is done.

Kabab Tabei is a quick and easy Persian kabob that needs no grill or

Preheat the grill for medium heat and lightly oil the grate. Combine turkey, onion, cilantro, egg, garlic, chile pepper, coriander, paprika, chili powder, and salt in a large bowl; mix thoroughly. Divide mixture into twelve 1/4-cup portions; roll into log-shaped ovals and place on a baking sheet. Grill ovals over indirect heat, turning.

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Place the turkey on a rack in a roasting pan. Meanwhile, make the sauce: Heat the olive oil in a medium saucepan over medium-high heat. Add the onion and cook until translucent, about 5 minutes.

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Lower the heat to medium and cook meat patty for 3 minutes. Using a butter knife cut out 1½ inch wide strips. Flip the strips, one by one, using two forks or a fish spatula and a fork. Flatten the strips slightly and then cook the kebabs for 4 to 5 minutes until dark brown on the side touching the skillet.

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Next, grate the onion onto the board. Squeeze out and discard all of the juices from the grated onion, then add the grated onion to the potatoes in the bowl along with the beef, egg, parsley, cumin, turmeric, cinnamon, cardamom and cloves; season with 1 to 2 teaspoons salt and mix to combine.