Category: Side dishes

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Okra

Okra
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Okra

Recipe by TRCourse: Main
Servings

4

servings
Prep time

10

minutes
Cooking time

40

minutes

Ingredients

  • 1 kg okra

  • 2 onion

  • 5 tomatoes

  • 7 tablespoons of olive oil

  • 3 cloves of garlic

  • Salt and sugar

  • Pepper paste

  • juice of 1 lemon

Directions

  • Wash the okra with plenty of water.
  • After washing, clean the handle parts by cutting them in a cone shape with the help of a knife.
  • Pour the juice of 1 lemon on the cleaned and washed okra.
  • Take 5 tablespoons of olive oil in a pan and fry the diced onions in this oil until they turn pink.
  • Add finely chopped garlic and pepper paste on top of the pinking onions and mix quickly.
  • After peeling the skins, add the tomatoes you cut into cubes and fry well.
  • Finally, add the okra to the pot with the lemon juice in it.  After adding salt and sugar, pour hot water on it, mix it gently once and close the lid of the pot.
  • Let your okra cook for about 25 minutes on low heat with the lid closed.
  • Check it and when the okra is soft and cooked, turn off the stove and keep it aside until it gets warm.
  • After the okras are warm, put them on a serving plate and pour the remaining 2 tablespoons of olive oil on top and serve with lemon slices.  Enjoy your meal.
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Karnabahar – Cauliflower

Many vegetables have positive “side-effects”. Here are some for cauliflower:

It…

– is good against cancer

– helps in weight loss

-regulates digestion

-is full of with vitamin A

-balances cholesterol

-is good for anemia

-reduces the risk of stress and depression

Karnabahar – Cauliflower
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Karnabahar – Cauliflower

Recipe by TKCourse: Main
Servings

4

servings
Prep time

15

minutes
Cooking time

25

minutes

Ingredients

  • ½ medium cauliflower

  • 1 carrot

  • 1 onion

  • 1 tablespoon tomato paste

  • 2 teaspoon sweet paprika

  • 1 tablespoon of flour

  • 4-5 tablespoons of olive oil

  • Water and salt

Directions

  • Separate the cauliflower into branches and wash it.
  • Peel the carrot and cut it into round slices.
  • Chop the onion.
  • Heat the oil in a deep pan.
  • Add the onion and cook, stirring often, until soft.
  • Add the tomato paste and fry it.
  • Add the pepper and flour and fry for 1-2 more minutes.
  • Add cauliflower and carrots then mix.
  • Add enough water to cover it and cook on medium heat until the cauliflower and carrots are soft.
  • Add salt, mix and it’s ready. Enjoy your meal!
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Kaşarlı Ispanak – Cheesy Spinach

Spinach is the most protein containing vegetable. It strengthens bones as it contains iron, calcium and phosphorus. It doesn’t contain unhealty oils because it is baken in the oven.

Kaşarlı Ispanak - Cheesy Spinach
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Kaşarlı Ispanak – Cheesy Spinach

Recipe by TKCourse: Main
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 1 kilogram spinach

  • an onion

  • 2 tablespoon of butter

  • an egg

  • Cheddar cheese

  • a teaspoon of salt

Directions

  • Wash and chop the spinach
  • Put two tablespoons of butter and chopped onion in a pan and roast for 3-4 minutes
  • Add salt and spinach then mix for about 15 minutes.
  • Spread the cooked spinach in a baking dish
  • Break the egg and whisk it
  • Pour the whipped egg on it
  • Finally, grate the cheese and sprinkle it on
  • Cook in the oven at 180 degrees until the cheese melts and turn brown
  • You can serve it with yogurt on the side
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Kartoffelsalat – Potato Salad

Can a potato salad ever be healthy? Potatoes sometimes have a bad reputation for being high in calories. Considering how satiating they can be, their nutritional value is “ok”. Traditional German potato salad is prepared with lots and lots of store bought mayonnaise – below you can find a lighter version using vegetable broth (and a little bit of oil) instead.

Kartoffelsalat - Potato Salad
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Kartoffelsalat – Potato Salad

Recipe by DECourse: Sides, SaladsDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

25

minutes

Ingredients

  • 1 kg potatoes

  • 3 small onions

  • 4 tablespoons of sunflower oil

  • 1 spoon of mustard

  • 350ml vegetable broth

  • 5-6 tablespoons of vinegar

  • 80g of cubed ham

  • Salt & pepper

  • Chives

  • Sugar

Directions

  • Wash the potatoes and cook in boiling water for 20-25 minutes. Peel the onions and cut into cubes. Heat the oil in a saucepan, add onions, cover them and steam for about 15 minutes. Add mustard and stock and bring to the boil. Add the vinegar and ham, season the broth well with salt and pepper.
  • Drain, rinse, peel and slice the potatoes and add them to the broth. Let them steep in the broth for at least 20 minutes.
  • Wash the chives, cut diagonally into fine rings and add to the salad. Season to taste with salt, pepper and sugar. Serve the potato salad with the stock warm or cold.