Fırında Beğendili Köfte / Turkish Meatball Kofta with Cheesy Ember-Roasted Aubergine

Resep dalam Bhs Indonesia ada dibagian bawah

Merhaba From Türkiye 👋

First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up on any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 

And make sure you subscribe to my Youtube channel and turn on the bell sign to get more video recipes.

Selam everybody...... Merhaba from Türkiye 👋

Thank you for visiting my blog. I hope you can come back, again and again, to check up any Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛

And I hope my post meets you in good, happy, and healthy condition. Please keep yourself and your families safe in this pandemic situation around the globe. Be patient and be safe 💟

First, Ramadhan Kareem to all my Muslim friends around the world. May the spirit of Ramadhan stay in our hearts and illuminate our souls from within.

We are happy can meet Ramadan again this year, but a little sad since this Ramadan we are in an unfortunate situation that makes us stay at home to isolate ourselves from the COVID-19 pandemic. 

Generally, we would have wonderful iftar together with families and friends. We invite each other to have an iftar dinner where beautiful and happy moments are shared.

Iftar, also known as fatoor, is the evening meal with which Muslims end their daily Ramadan fast at sunset. They break their fast at the time of the call to prayer for the evening prayer.

I hope this condition will end up soon and we can have a peaceful life back.

Today I will share our favorite, it calls Beğendili Köfte. Köfte is a traditional Turkish meatball (kofta) made from mincemeat mix with "baharat" or spices. The meat is used commonly beef or lamb or mixes both of them. Köfte is very popular here and everybody's favorite.

Beğendili from the word beğendil, it's an ember-roasted aubergine, finely minced then mixed in a creamy cheesy sauce similar to the bechamel sauce. This dish it's not only widely popular as a restaurant meal but also homemade versions are rich and served at home. 

Click here on how to make this ember-roasted eggplant side dish.

Karipap Pusing / Spiral Curry Puff. With step-by-step instructions

 Resep dalam Bhs Indonesia ada dibagian bawah

Merhaba From Türkiye 👋

First, I'd like to thank you for visiting my blog. Please come back, again and again, to check up on anything beyond Indonesian or Turkish food or something sweet you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 

And make sure you subscribe to my Youtube channel and turn on the bell sign to get more video recipes.

First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up any Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛

And I hope my post meets you in good, happy and healthy condition. Please keep your self and families safe in this pandemic situation around the globe. Be patient and be safe 💟

İt's been a long time I didn't post any snack recipe. In fact, I am a "snacking" person. I do love enjoying my afternoon tea /coffee with something that keeps me full until dinner.
And today I will share one of my fave ever, called "Karipap Pusing"

Similar to a Pasty, Karipap is another hugely popular snack in South East Asia. In Indonesia, it is called Pastel with its own twists. It is a snack of Southeast Asian origin. It is a small pie consisting of curry with chicken and potatoes in a deep-fried or baked pastry shell. The curry is quite thick to prevent it from oozing out of the snack.

Karipap Ayam is one of the most popular street snacks across South East Asia. They are truly delicious snacks. Crisp flaky pastry shells filled with a mild chicken and vegetables (potato and carrot mostly) curry.

Roti Canai / Paratha / Roti Maryam, "flying flat bread"

Resep dalam Bhs Indonesia ada dibagian bawah.




Merhaba From Türkiye 👋

First of all, I'd like to thank you for visiting my blog. Hope you can come back again and again to check up any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛

Roti canai (pronunciation tʃanai) or roti cane (pronunciation tʃane) is a type of Indian-influenced flatbread found in Malaysia, Indonesia, and Singapore. It is often sold in Mamak stalls in Malaysia; also in Malay, Minangkabau and Aceh restaurants in Indonesia. It is known as roti prata in Southern Malaysia and Singapore and is similar to the Indian Kerala porotta. It is also found throughout Thailand, where it is called "Ro Tee" and is typically sold by Muslims, most often with street carts, and is usually Halal.

In English and in Chinese, roti canai is sometimes referred to as "flying bread" (飞饼 fēibǐng), a term that evokes the process of tossing and spinning by which it is made. In Chinese, Roti canai is originally called 印度煎饼 "yìn dù jiān bǐng", which means Indian pancake.

Traditionally roti canai is served with dhal (lentil curry) or any type of curries, such as mutton or chicken curry. However, the versatility of roti canai as the staple lends itself to many variations, either savory or sweet, with a variety of toppings and fillings, which includes eggs, banana, sardines, and onion. In Thailand, it is usually served sweet - typical fillings include condensed milk, peanut butter, jam, and nutella, without the curry.

Roti canai commonly is consumed with curries, as a dipping sauce or poured upon the roti. Variations of curries include lentil, vegetables, mutton, beef to chicken curry. However, as a staple food, the versatility of roti canai has enabled the cook to create some new recipes and derivatives with variations of toppings and fillings, either savory or sweet. One of the characteristics of roti canai and its derivatives is that it can be eaten with the hands, without the need for utensils. This makes it a convenient dish to consume while being filling. This characteristic makes it a dish of choice as breakfast or as late-night supper.

In Indonesia, roti canai is often called as "roti cane", "roti konde" or "roti maryam". and usually served with Kari Kambing (mutton curry). It is derived from Indian cuisine and came into Indonesia via the influx of Muslim Indian migration to Aceh Sultanate in Northern parts of Sumatra circa 17th century, and later to the rest of Dutch East Indies in early 19th century. Roti canai is more prevalent in Sumatra, especially in Aceh, North and West Sumatra. Roti cane has been adopted within Malay cuisine of Sumatra, Aceh cuisine, and Minangkabau cuisine. Consequently, there are Malay, Aceh, and Minangkabau restaurants that serve roti canai with mutton curry in Indonesia that are operated by ethnic groups other than Indians. This Indian-origin dish has been well-integrated into Aceh cuisine that it has been considered as theirs.