owels.
Preheat broiler. Toast bread under broiler until golden brown
Preheat panini press.
Spread hommus over the base of one half of turkish bread, top with onion, capsicum, chicken & cheese.
Top with remaining bread half & cut into 4 even portions.
Cook in panini press for 4-5 mins or until heated through & cheese melted.
br>Now take a turkish bread (flat, round thick bread) cut in 4
Preheat oven to 200\u00b0C (400degF) then place bread, in a single layer, on 2 large baking trays.
Combine oil, coriander, cumin, cardamom and salt and pepper in a bowl and brush both cut sides of bread with oil mixture.
Bake bread for 10 minutes then turn and bake for another 10 minutes or until golden and crisp- set aside to cool then serve.
Preheat oven to 200\u00b0C.
Place the cream cheese on a lined baking tray and spray with oil and sprinkle with garlic, lemon rind and pepper and bake for 10 minutes until lightly browned.
Allow to cool slightly.
Cut each pice of bread diagonally into 3 slices and spray the bread with oil and chargrill (or grill/broil) until golden.
Arrange the bread, rocket, avocado, tomatoes and baked cheese on a serving platter.
Whisk together the vinegar, oil, sugar and seasonings and drizzle over the salad and serve immediately.
iking.
Toast or grill Turkish bread rolls until crisp. Place bases
Preheat oven to 400\u00b0F. Place Turkish bread on a baking tray. Spread mustard evenly over base then arrange ham and tomatoes on top. Set aside.
To make the sauce, melt butter in a medium saucepan over high heat. Stir in flour and cook for 1 min. Stir in milk until smooth. Cook, stirring, until sauce boils and thickens. Mix cheese through and season to taste.
Spread sauce over ham. Cover with remaining Turkish bread and bake for 10-15 mins, until golden. Slice to serve.
Combine ground lamb, onion, mint, pine nuts, egg, lemon peel, cumin and red pepper flakes in a large bowl. Season to taste; mix well. Shape mixture into 4 patties.
Heat oil in a large skillet on high heat. Cook patties 3-4 mins each side, until browned and cooked through. Remove; drain on paper towels.
Spread hummus over bottom of each portion of Turkish bread or hamburger bun. Top with burger, tomato, arugula leaves and remaining half of bread.
Preheat oven to 350\u00b0F. Toss lamb in flour, shaking off excess.
Heat olive oil in a heavy-bottomed Dutch oven over high heat. Working in batches, cook lamb for 3-5 mins, until browned. Return all of lamb to pan along with Moroccan seasoning, squash, chickpeas, chicken stock, lemon zest and lemon juice. Bring to a boil, cover and transfer to oven to braise for 1 hour, stirring occasionally, until lamb is very tender.
Sprinkle with mint and serve with toasted Turkish bread.
eaves and serve with toasted Turkish bread on the side.
amb patties with tabbouleh and Turkish bread.
Cook peas in boiling salted water until just tender. Drain. Transfer to a food processor with garlic, cumin, lemon juice, olive oil and tahini. Puree. Season.
Transfer to a serving bowl and sprinkle with paprika. Serve with Turkish bread and lemon wedges.
Bring stock, ras-el-hanout and garlic to a boil. Reduce heat to medium. Add chicken, cover and simmer for 5 mins. Set aside, covered.
Meanwhile, toss together mixed greens, mint, tomatoes, pepper and chickpeas. Remove garlic from stock and chop finely. Whisk together with olive oil and vinegar. Season. Toss with salad.
To make the tahini dressing, whisk together tahini and plain yogurt. Set aside.
Remove chicken from stock and slice thinly. Toss with salad. Drizzle tahini dressing over top. Serve with Turkish bread, if desired.
Heat half of the oil on the BBQ.
Gently cook onion until soft and golden.
Set aside.
Coat steaks in remaining oil and cook for 2-3 minutes on each side or until cooked to your liking.
Using the toasted turkish bread make sandwiches with the baby spinach, steaks, cooked onion and tomatoes.
xcess liquid.
Top the turkish breads evenly with tomato sauce
br>Cool.
Place the bread on the baking sheet and
nd yoghurt. Serve with toasted turkish bread.
Heat oil in frypan and saute onion and garlic until soft. Place in a large bowl. \tAdd beans, cumin, salt, breadcrumbs and eggs. Mix well.
Using a 1/4 cup measure, form mixture into burgers and toss gently in flour.
Heat extra oil in frying pan or on BBQ and cook burgers until golden on both sides.
Serve on toasted Turkish bread with plenty of salad ingredients.
he reserved lemon wedges and Turkish bread on the hot plate until
Boil carrots in salted water til tender. Drain and mash.
Mix in remaining ingredients.
Garnish with sliced black olives and feta and serve with Turkish bread.
Serve Cold.