Ingredients with Measurements:
- 1 cup çökelek cheese
- 1 cup red lentils
- 2 cups water
- 2 medium carrots, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Cheese cloth
Step-by-step instructions:
1. Rinse the lentils in cold water and drain.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened.
3. Add the lentils and water to the pot and bring to a boil. Reduce the heat to low and simmer for 20-25 minutes or until the lentils are tender.
4. Add the diced carrots to the pot and cook for an additional 10 minutes or until the carrots are tender.
5. Remove the pot from the heat and let it cool for a few minutes.
6. Using a cheese cloth, squeeze out any excess liquid from the çökelek cheese.
7. Add the çökelek cheese to the pot and stir until well combined.
8. Season with cumin, salt, and pepper to taste.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 12g
Carbohydrates: 28g
Protein: 16g
Substitutions for ingredients:
- You can use feta cheese instead of çökelek cheese.
- You can use any type of lentils.
Variations:
- You can add chopped spinach to the pot for extra nutrition.
- You can add chopped tomatoes for a more flavorful dish.
Tips and tricks:
- Make sure to rinse the lentils before cooking to remove any dirt or debris.
- Squeeze out any excess liquid from the cheese to prevent the dish from becoming too watery.
- Adjust the seasoning to your liking.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove until heated through.
Presentation ideas:
Serve in a bowl or on a plate.
Garnishes:
Garnish with chopped parsley or cilantro.
Pairings:
Serve with crusty bread or rice.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If the dish is too watery, squeeze out any excess liquid from the cheese or add more cheese to thicken it up.
Food safety advice:
Make sure to cook the lentils and carrots thoroughly to prevent any foodborne illnesses.
Food history:
Çökelek is a Turkish cheese made from strained yogurt.
Flavor profiles:
This dish is savory and slightly tangy from the cheese.
Serving suggestions:
Serve as a main dish or as a side dish.
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Region: Turkish