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Top Turkish Recipes That You Will Admire A Lot

You can notice an excellent style of mouth watering dishes in Turkish culinary art, that is generally the heritage of Ottoman cuisine. it’s the mixture and refinement of Central Asian, Middle Eastern and Balkan cuisine.

TURKEY MEATBALLS WITH BASIL AND PINE NUTS IN A VINEGARY BROTH

1 pound ground turkey

½ cup oil-packed sun-dried tomatoes, drained and chopped (about 4 ounces)

½ cup plain dried breadcrumbs

1 large egg, at room temperature and beaten in a small bowl

2 tablespoons pine nuts, chopped

1 tablespoon dried basil

½ teaspoon ground black pepper

¼ teaspoon salt

2 tablespoons olive oil

1 medium yellow onion, chopped

1 large green bell pepper, stemmed, cored, and chopped

2 teaspoons minced garlic

½ teaspoon fennel seeds

¼ teaspoon red pepper flakes

3 tablespoons balsamic vinegar

½ cup chicken broth

1- Mix the ground turkey, sun-dried tomatoes, breadcrumbs, egg, pine nuts, basil, pepper, and salt in a big bowl until uniform. Form into 12 meatballs.

2- Heat the oil in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Add the onion, bell pepper, garlic, fennel seeds, and red pepper flakes; stir over the heat until aromatic, about 2 minutes. Pour in the vinegar and stir to get any browned bits off the bottom of the cooker. Add the broth and nestle in the meatballs.

3- Lock the lid onto the cooker.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 7 minutes.

ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 10 minutes.

4- Use the quick-release method to return the pot’s pressure to normal.

5- Unlock and open the pot. Stir gently before serving.

CHEESY TURKEY-STUFFED BELL PEPPERS 

2 tablespoons unsalted butter

1 medium yellow onion, chopped

1 pound ground turkey

2 teaspoons minced garlic

1 teaspoon dried oregano

1 teaspoon ground cumin

¼ teaspoon salt

Up to ¼ teaspoon cayenne

½ cup fresh corn kernels, or frozen kernels, thawed

One 4½-ounce can chopped mild green chiles (about ½ cup)

1 cup shredded sharp Cheddar cheese (about 4 ounces)

4 large green or red bell peppers

1- Melt the butter in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Crumble in the ground turkey and cook, stirring occasionally, until it loses its raw color, about 3 minutes.

2- Stir in the garlic, oregano, cumin, salt, and cayenne; cook until aromatic, about 30 seconds. Transfer the contents of the cooker to a large bowl and cool for 20 minutes. Stir the corn, chiles, and cheese into the turkey mixture.

3- Slice the tops off the bell peppers and scrape out any membranes and seeds inside without breaking through the peppers’ walls. Stuff each pepper with the ground turkey mixture. Wipe out the cooker; set the pressure cooker rack inside. Pour in 1 cup water, then stand the peppers cut side up on the rack.

4- Lock the lid onto the pot.

STOVETOP: Set the pot over high heat and bring it to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 5 minutes.

ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 7 minutes.

5- Use the quick-release method to bring the pot’s pressure back to normal.

6- Unlock and open the pot. Transfer the stuffed peppers to individual serving bowls or plates and serve.

TOMATO-BRAISED TURKEY MEATLOAF

2 medium carrots, thinly sliced

One 14-ounce can diced tomatoes (about 1¾ cups)

½ cup chicken broth

1 tablespoon Worcestershire sauce

1 tablespoon sweet paprika

1½ pounds ground turkey

1 large egg plus 1 large egg white, at room temperature and beaten in a small bowl

1 small white or yellow onion, finely chopped

¾ cup plain dried breadcrumbs

¼ cup ketchup

1 tablespoon packed fresh thyme leaves

1 tablespoon packed fresh sage leaves, minced

½ teaspoon salt

½ teaspoon ground black pepper

1- Mix the carrots, tomatoes, chicken broth, Worcestershire sauce, and paprika in a 6-quart stovetop or electric pressure cooker.

2- Mix the ground turkey, egg and egg white, onion, breadcrumbs, ketchup, thyme, sage, salt, and pepper in a large bowl until well combined and uniform. Form into an oval loaf with a flat bottom. Transfer the meatloaf to the pressure cooker.

3- Lock the lid onto the pot.

STOVETOP: Set the pot over high heat and bring it to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 20 minutes.

ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 30 minutes.

4- Use the quick-release method to return the pot’s pressure to normal.

5- Unlock and open the pot. Cut the meatloaf into slices to serve with the sauce.

CREAMY TURKEY CUTLETS AND FUSILLI

1 tablespoon unsalted butter

1 small yellow onion, chopped

1 pound turkey breast cutlets, sliced into thin strips

1 teaspoon dried sage

1 teaspoon dried thyme

½ teaspoon salt

½ teaspoon ground black pepper

⅔ cup dry vermouth

2½ cups chicken broth

8 ounces dried fusilli

½ cup heavy cream

1½ tablespoons all-purpose flour

½ cup finely grated Parmesan cheese (about 4 ounces)

1- Melt the butter in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Add the onion and cook, stirring often, until translucent, about 2 minutes.

2- Add the turkey and cook, stirring often, until it has lost its raw color, 4 to 5 minutes. Stir in the sage, thyme, salt, and pepper; cook until aromatic, about 20 seconds. Pour in the vermouth and scrape any browned bits off the bottom of the cooker as it comes to a simmer. Stir in the broth and pasta.

3- Lock the lid onto the pot.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 5 minutes.

ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 8 minutes.

4- Use the quick-release method to bring the pot’s pressure back to normal.

5- Unlock and open the pot. Set the stovetop cooker over medium heat or turn the electric cooker to its browning function. As the stew comes to a simmer, whisk the cream and flour in a small bowl until smooth. Whisk this mixture into the stew; stir until bubbling and somewhat thickened, about 1 minute. Stir in the cheese before serving.