This chicken with dried apricots, almonds and raisins is a distinguished recipe from Ottoman cuisine, and its original Turkish name is Mahmudiye. The dried fruit and an eventual addition of honey give a sweet touch to this chicken, which is contrasted with a little lemon juice. The crunch of almonds and a particular perfume of spices such as cinnamon and turmeric or saffron are also added.
Category: Recipes with meat
Szeged Goulash, a traditional Hungarian dish with a particular history
Szeged Goulash, called “Székelykáposzta” in Hungarian, is a traditional dish with a curious history. These are two recipes that almost by chance ended up combined into one: the mythical meat “goulash”, to which stewed fermented cabbage (“sauerkraut”) is added. The result is a very tasty stew that is not complicated at all to prepare at home.
Argentine tenderized flank steak with green onions (matambrito al verdeo)
This tenderized flank steak (matambre tiernizado) is a highly appreciated cut in Argentina, and this variant with green onions (scallions) competes in popularity with the flank steak pizza, another classic recipe. The sauce based on green onions and heavy cream is a very tasty accompaniment that pairs perfectly with the meat.
Argentine tenderized flank steak pizza (matambrito a la pizza)
This tenderized beef flank steak (matambre o matambrito tiernizado in Spanish) is one of the favorite dishes of Argentinians. Flank steak is the abdominal part of the cow, full of flavor but also quite fibrous. That’s why this cut requires certain specific knowledge to succeed with the cooking, but at the end of this article, you will know all the secrets to prepare it at home without any problem.
Super crispy and tasty Italian porchetta
Porchetta is originally prepared in rotisseries by boning and seasoning a whole pig, which is sewn completely and then baked for many hours over low heat. This heat allows all the fat to drain, until you get a super crispy exterior, as well as a lean and very tender interior. For this homemade version, pork breast with skin is used, with a fantastic result.
Greek beef and tomato stew (“moskhari kokkinisto”)
This recipe is a traditional Greek stew, and its translation means “reddened beef”. This name is due to the color that the tomato sauce gives to the dish. The meat is cooked for a long time over low heat with vegetables and tomato, until a bite is so tender that it can be cut with a spoon.
Secrets of the best Argentinian milanesas (breaded cutlet)
One of the star dishes of Argentinian cuisine. A milanesa is a steak (beef, chicken or pork), sliced very thinly, which is then battered with breadcrumbs and finally fried or baked. Its preparation requires some not very complicated steps, and by following a few secrets, you can reach that level of milanesas that makes tourists who visit Argentina fall in love with this dish.
Eggplant and meatballs kebab (“patlican kebabi”)
A popular Turkish recipe that is very easy to prepare. It’s only necessary to alternate the meatballs (köfte in Turkish) with the eggplant pieces on a tray. It’s then completed with other vegetables to taste, a little tomato is added and after an hour in the oven, the magic happens!
Greek-style meatballs with rice soup (Youvarlakia)
This is a traditional recipe that, however, is not usually present on the menu of Greek taverns, since it’s prepared primarily in winter. Youvarlakia (or Giuvarlakia) is the name of these very aromatic meatballs with rice, which are served in a soup usually thickened with yogurt, or with a lemon and egg sauce called “avgolémono”.
Roasted pork knuckle in beer
The pork knuckle is a highly appreciated part for its pleasant and intense flavor. Whether with or without the skin that covers it, this cut requires quite a long cooking time so that the meat becomes tender. Among the many ways to cook it, a marinade in beer is an optimal choice to enhance a crispy and soft knuckle.
