Chicken Kebab with Turkish bread and Haydari

 

I’ve always wanted the opportunity to taste Turkish food. Now I have had the chance to taste it because I made some chicken kebab with Turkish bread and haydari, a Turkish yogurt dip. I spent about 4 hours and 10 minutes in total: 2 hours to prepare and cook, 5 minutes to clean up, 55 minutes to make the video, and 1 hour and 10 minutes to write down the recipe. The cooking process was not too difficult. I marinated the chicken in the fridge for at least 1 hour, so the chicken would have wonderful flavors when grilled. 

For the Turkish bread, I made its bread dough almost the same way as the naan bread. However, I didn’t roll the dough as thin as naan and topped the bread with some olive oil, parsley, and chili flakes. Meanwhile, I decided to use Greek yogurt for the Haydari because it was thicker compared to plain yogurt. Therefore, I didn’t have to drain it. In the end, the creamy yogurt dip went well with the smokey kebab and the Turkish bread.     



Comments

  1. RossMay 23, 2021 at 4:49 AM

    The photos of all these ingredients, the process, and the final dishes are great. I'm not a cook, but they make me want to cook.

    ReplyDelete

Post a Comment

Popular posts from this blog

Minh's Fried Rice

Image
  Today I worked on my Vietnamese fried rice recipe and ahead starts for my next noodle dish. It was easier compared to the spring rolls yet still very flavorful. I spent about 4 hours total: 1hour and 25 minutes to prepare and fry the rice, 5 minutes to clean up, 55 minutes to make the video, 1 hour and 10 minutes to write the recipe, and 25 minutes to prepare the ingredients to make chicken stock. Making the fried rice is pretty simple, all you have to do is finely chop the ingredients into nice cuts and stir fry it on a medium-high heat pan. However, I learned a few things during the cooking process. First, it would be better to use cold leftover rice because freshly made rice can be mushy at the end. Secondly, constantly stir the rice and try to keep it away from the center of the pan to prevent the rice from being burnt.  For the cooking video and the cookbook, I decided to make some adjustments. I made the cooking video shorter by mainly focusing on the cooking process more than
Read more

Bean Thread Noodle Soup

Image
  With my chicken stocks ready after simmering from the previous night, I began to make the bean thread noodle soup. I spent about 4 hours in total: 1 hour and 45 minutes to prepare and make the noodle soup, 5 minutes to clean up, 55 minutes to make the video, and 1 hour and 15 minutes to write down the recipe. During the cooking process, I had to pay close attention to the chicken stock the most because the stock was the main star of the dish. All the flavors came from the stock, so it was mandatory to simmer it for at least 8 hours.  Nonetheless, when I boiled half of my chicken in the stock, I had to make sure that it was bone-in chicken because the bone and the chicken juice will add more flavor to the stock. The rest of the process was pretty easy. I just had to boil the noodles and other toppings to make sure they were cooked and present them in a bowl. For the cooking video and the cookbook, I kept them short and the same style as the fried rice recipe. I have spent a total of 1
Read more

Minh's Manhattan Clam Chowder

Image
  Today I worked on New England’s clam chowder twin sister, Manhattan clam chowder. With my previous experience on New England clam chowder, this should be a bit easier for me to work on. I spent about another 4 hours in total: 1 hour and 50 minutes to prepare and make the clam chowder, 5 minutes to clean up, 55 minutes to make the video, and 1 hour 15 minutes to write down the recipe.  For the Manhattan clam chowder, I didn’t have to stir as much as the New England one. I let the clam chowder simmer for about an hour to really get the flavor in there. I checked it every 10-15 minutes to make sure nothing goes wrong. Between the two chowders, I would say the New England one is the better twin. 
Read more