* Exported from MasterCook *
Turkish Leek Stuffed Cornbread
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds leeks -- [around 4 to 5 stalks]
1 teaspoon coarse salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon crushed red pepper -- (optional)
1 5/8 cups plain yogurt -- (apprx 1.5 cups) (set aside 3 tablespoon from this amount for the brushing the top)
1 cup vegetable oil -- (apprx 1 cup) (set aside 3 tablespoon from this amount for the brushing the top)
2 3/4 cups corn meal -- (apprx 3 cups)
1 teaspoon baking powder
1/2 cup lukewarm water -- (approximately 1/2 cup)
1 egg
1. Cut the leeks in half lengthwise and slice them 1/4-inch thick. Soak them in a bowl of water for 5 minutes. I found it easier to clean if I do this first. Since the sand/grit is heavy, eventually they collect on the bottom of the bowl, and you can collect and transfer the floating leeks into a colander to give them a good wash.
2. Add salt, pepper, paprika and red pepper into the leeks and give the veggies a good rub with your hands for a minute or two.
3. Mix yogurt, oil, cornmeal, baking powder and water until it combines.
4. Grease the baking pan (7x11 or 10-inch round) and spread half of the batter. Distribute the chopped leeks evenly over the batter, then spread the remaining batter on top.
5. Mix 3 tablespoon yogurt, oil and egg together, then brush it on the cornbread batter.
6. Bake in a preheated 355-degree oven for 40-50 min or until it is golden brown.
AuthorNote: In the bookstore I found a 2-volume of extensive collection of Turkish regional recipes that was put together by one of the important names in the Turkish food scenery, Tugrul Savkay. I thumbed through the pages and decided that the cookbook was coming with us to the U.S. even though it weighed 5 lbs, taking up my 1/10th of my allowed luggage weight limit.
I've made a couple recipes from the book by now, and they turned out great so I decided to give this cornbread recipe with leeks a try. I baked it in a 9 by 13 pan but I think next time I will use a size smaller, 7 by 11 pan or a 10-inch springform pan. The cornbread batter was thin for my taste in that 9 by 13 pan. And I blame the recipe since it did not give the size of the pan, just said "bake it in an oven proof pan…"
Next time, I will try different dark greens instead of leeks. I think there is a great potential here with spinach, collard greens, and swiss chard.
Cuisine:
"Turkish"
Source:
"llke's Kitchen blog"
S(Formatted by Chupa Babi):
"July 2011"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 324 Calories; 20g Fat (55.9% calories from fat); 5g Protein; 31g Carbohydrate; 3g Dietary Fiber; 22mg Cholesterol; 227mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 1582 0
No comments:
Post a Comment