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By UnknownChef86 on April 10, 2006
By Chef floWer on October 30, 2008
"Kofte's is a meatball which is native to Cyprus, Turkey and some middle east regions. They came in all shapes, sizes and different flavours. This recipe is my mothers recipe, she normally uses beef but since I don't eat beef she use chicken if I'm coming over. We serve them with Turkish Cacik (We make the exact recipe) and a green salad..."
Prep Time: 2 hrs
Total Time: 2 hrs 30 mins
By Chef floWer on January 14, 2009
"My parents were taught as a child in Cyprus how to prepare their own olives, it's a long process but this is worth it. The raw green olives are split in half with a special stone but seed still intact, this allow the brine (salty water) to soak into the olives. The olives are then jarred with the brine and stored away for months. This recipe is..."
Ingredients: coriander seeds, extra virgin olive oil...
Prep Time: 5 mins
Total Time: 5 mins
By Angela Sara on March 28, 2005
"Of all the pickles prepared in the Middle East-and there are many of them - this is one of the most spectacular looking. A delight to serve with grilled and roasted meats. Be patient and resist the temptation to open the jar before they are ready! Once opened they will keep for 4-6 weeks in a cool place, if they last that long! From a favourite book..."
Prep Time: 15 mins
Total Time: 25 mins