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New Turkish Cuisine Holidays at Mandarin Boutique Hotel
Just a few miles beyond the world-famous lagoon of Oludeniz and its popular tourist beaches lies a section of Turkey’s Lycian Coast that remains gloriously unspoilt, and it is here, amidst the wooded hillsides of Faralya, that one of the country’s most exclusive retreats can be found – the delightful Mandarin Boutique Hotel. Comprising just eight luxuriously appointed and supremely spacious guestrooms, most with super-kingsize four-poster beds and double Jacuzzis, Mandarin will suit discerning travellers who value an intimate ambience and a personal welcome, and its wonderfully peaceful setting – combined with the favourable climate in this part of Turkey – makes this a haven of complete relaxation.
And yet Mandarin is just as well suited to more active holidaymakers: those who wish to explore the legacy of Turkey’s rich history will find numerous well-preserved archaeological site within easy striking distance, whilst those who enjoy more physical pursuits can take their pick from a range of activities in the surrounding area, from scuba-diving in the Gulf of Fethiye to paragliding from the summit of majestic Mount Babadag. Keen walkers will find some wonderful trails starting right on their doorstep, whilst for those keen to explore further afield we can assist with booking transportation and guides to suit their individual interests.
Patates Cig Köfte – Raw Potato Kofte
6 medium potatoes, peeled and boiled
2 cups of bulgur wheat
2 cups boiling water
1 tbsp butter
1 bunch parsley
1 bunch spring onions
2 cloves fresh garlic
1 cup lemon juice
1 tsp ground black pepper
1 tsp paprika
1 tsp cumin
Salt to taste
In a large pan, soak the bulgur wheat in the boiling water until all the liquid has been absorbed.
Chop the parsley and spring onion, setting some aside for decoration. Crush the garlic.
Mix all the ingredients together and blend to a puree.
Take tablespoon-size amounts of the mixture, squeeze in your hands to remove any excess moisture and shape into kofte. Place on a tray or serving dish and sprinkle with the remaining herbs. Serve cold.
Baked Leeks with Minced Meat
1 Kg leeks
300 g minced beef or lamb
25 g butter or margarine
1/2 cup of milk
2 cups grated cheese
1 dessert spoon red pepper sauce
Salt and ground black pepper to taste
Finely chop the onions and leeks.
Heat the butter/margarine in a frying pan and gently fry the onions until golden. Add the minced meat and fry until browned, then add the red pepper sauce, salt and pepper. Finally add the chopped leaks, reduce the heat and continue frying until the leaks are softened.
In a separate bowl, beat the eggs with the milk and some salt to taste.
Place the leak/meat mixture in an oiled baking tray, evenly pour over the egg mixture and sprinkle with the grated cheese. Bake in the oven at 200C or until the mixture has set and the cheese has browned.
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|Print article||This entry was posted by Barbara Kingstone on July 4, 2012 at 12:48 pm, and is filed under Cuisine, Middle Eastern. Follow any responses to this post through RSS 2.0. You can leave a response or trackback from your own site.|