Ground Beef filled Dumplings with Yoghurt and Tomato Sauce
For the stuffing
½ lb. Ground beef
1 Yellow onion, medium size, grated
½ bunch Parsley, finely chopped
1 ½ tsp. Black pepper
1 ½ tsp. Salt
For the sauce
4-5 Tomatoes, peeled, grated
3 tbsp. Olive oil
2 cups Yogurt
4-5 clove Garlic, minced
sift the flour over your work space, make a well in the middle, add the salt and water and combine to make stiff dough. If needed you may add a bit more water, gradually. Keep under a damp towel for 300 minutes. Meanwhile, mix the grated onions, ground beef, salt, black pepper and parsley to prepare the stuffing. Heat the olive oil and sauté the grated tomatoes for about 8-10 minutes. Mix the garlic with yoghurt and whisk to make it smooth. Divide the dough into 4 equal portions, stretch to thin dough, slightly thinner than a standard puff pastry. Divide the dough into squares, as big as you wish (the standard size is about 1,5 x 1,5 inch). Do the same with the rest of the dough pieces. Place a ½ tsp. of the ground beef mixture and close by bringing all four corners to the middle. Once finished, boil the little dumplings in salted (1 tbsp.) hot water until they rise to the top, about 15-20 minutes. Strain and divide into bowls, serve with yoghurt and tomato sauce on top.
Baked Macaroni Pie
1 packet (1 lb) Long macaroni
1 cup Milk
1-2 tbsp. Butter
1 tsp. Black pepper
2 tsp. Salt
1 cup Fresh Kaşar Cheese, grated (can be substituted with Provolone) / grated white cheese
½ bunch Parsley, finely chopped (optional)
Heat the oven to 320F. Fill a large pot with water and start boiling. Once boiled add 2 tsp. of water, add the pasta and cook to package directions. Make sure that the pasta is not overcooked. In a large bowl whisk the eggs with milk, add salt, black pepper, half of the cheese and parsley if using. Add the cooked pasta and toss to coat. Grease a baking dish and pour the pasta mixture. Flatten the top and sprinkle the rest of the cheese. Bake in the oven for 15-20 minutes until the cheese is melted and becomes golden brown. Cut into squares and serve.
4 cups Flour
½ cup Water
1 tsp. Salt
Pour the flour on the work surface and make a well in the middle. Add the eggs, water, and salt. Start kneading until a semi-hard dough forms. Separate the dough in two and rest for 15-20 minutes covered with a damp kitchen towel. Stretch the dough to a thickness of fettuccine pasta. Let the pasta stay out for about 30 minutes until slightly dried. Then cut into 1 inch thick strips, then place the strips on top of each other and cut into thinner strips for the noodles. Pace the cut noodles on a large tablecloth or bed sheet and dry for a couple of days then store in air tight containers and cook them like as you do with pasta.
Cevizli Keşli Erişte
Homemade Noodles with Cheese and Walnuts
In a large pot, boil water, once boiled add the salt and noodles. When the noodles have softened about 10 minutes, strain and place on a serving platter. In a pan, melt the butter and add the walnuts and sauté for a few minutes. Pour this over the noodles, sprinkle the grated cheese and serve.