Discover the Suggestions category on DeliciousPath, where we’ve handpicked recipes designed to match your taste and inspire your cooking. Explore Suggestions now and find the dishes you’ll love to create and savor!
Gnocchi with Braised Turkey
Ingredients for the Turkey
- 2 turkey thighs, cut into portions
- 500 g pasta
- 4 ripe tomatoes, finely chopped
- 1 onion, finely chopped
- 2 garlic cloves
- 1 cinnamon stick
- Salt
- Pepper
- Sweet paprika
- Olive oil
Preparation for the Turkey
- In a pot, heat the olive oil and sauté the turkey pieces until golden. Remove and set aside in a bowl.
- In the same oil, sauté the onion, garlic, cinnamon stick, and tomatoes for 2 minutes.
- Return the turkey to the pot, add enough water to cover, season with salt, and simmer on low heat for 45-50 minutes. Cook until the turkey is tender and the sauce thickens. Add water if needed during cooking.
Ingredients for the Gnocchi
- 500 g potatoes
- 180 g flour
- 120 g melting cheese
- 2 eggs
- 1 pinch of salt
- 1 pinch of pepper
- Salt for boiling
- Olive oil for frying
Preparation for the Gnocchi
- Peel the potatoes, cut them into large chunks, and place them in a pot. Cover with cold water, add salt, and boil on high heat until soft, about 20-25 minutes.
- Drain the potatoes and spread them on a baking tray to cool and let excess moisture evaporate.
- Mash the potatoes with a potato masher, then transfer to a large bowl.
- Add the remaining ingredients and gently knead until the dough comes together. Avoid over-kneading to prevent the dough from becoming tough.
- Roll the dough into strips on a floured surface, adding a little flour as needed, or transfer to a piping bag for easier handling.
- Cut the strips into small pieces to form gnocchi, dusting with flour to prevent sticking.
Boiling the Gnocchi
- Bring a pot of water to a boil and add salt.
- Drop the gnocchi into the boiling water and cook until they float to the surface.
- Continue cooking for 40-50 seconds after they float, then remove with a slotted spoon.
- Transfer the gnocchi to a bowl of ice water for 5 minutes to stop the cooking process.
- Drain the gnocchi and spread them on a baking tray.
- Heat 2-3 tablespoons of olive oil in a pan and lightly toss the gnocchi to prevent sticking.
Stuffed Zucchini Flowers with Turkey and Melted Cheese, Fried
Ingredients
- 15 zucchini flowers
- 5 slices of turkey
- 5 slices of melting cheese (like cheese for toast)
- 200 g flour
- 50-100 g water
- 1 egg
- Salt
- Pepper
- Sweet paprika
- Olive oil for frying
Instructions Carefully clean the zucchini flowers, removing the stems, the outer green parts, and the yellow pistil inside, making sure not to tear them. Rinse the flowers gently and set them aside to drain.
In a bowl, cut the cheese and turkey into small pieces, then use this mixture to stuff each flower. In a separate bowl, mix the flour, salt, pepper, and paprika. Lightly beat the egg and add it to the flour mixture. Gradually add water until you reach a thick batter consistency. If needed, add more water to achieve the right thickness.
Heat the olive oil in a frying pan over medium heat. Dip each stuffed flower in the batter, making sure it’s fully coated, then place it in the hot oil. Fry the flowers on both sides until they’re golden and crispy.
Savory Pancakes with Turkey and Melted Cheese
Ingredients
- 300 g flour
- 150-200 g water
- 5 slices turkey, finely chopped
- 5 slices melting cheese (like cheese for toast), finely chopped
- 1 egg
- Salt
- Pepper
- Sweet paprika
- Olive oil for frying
Instructions In a mixing bowl, add the flour and gradually pour in the water, stirring until you reach a thick batter. You may not need all the water, or you may need a bit more, depending on the flour consistency.
Next, add the chopped turkey, grated or finely chopped cheese, salt, paprika, pepper, and the lightly beaten egg. Stir everything together until well combined.
In a frying pan, heat the olive oil over medium-high heat. Once the oil is hot, scoop a tablespoon of the batter and drop it into the pan. Fry the pancakes on both sides until they turn golden brown.
Arabic Pita with Mayonnaise, Turkey, and Cheese
Dough for Arabic Pita
Ingredients:
- 500 g all-purpose flour
- 2 teaspoons salt
- 1 tablespoon sesame seeds
- 1/2 teaspoon black pepper
- 300 g water
- 4 tablespoons olive oil
Instructions: In a mixing bowl, combine the flour, salt, pepper, and olive oil. Gradually add water while kneading until you achieve a soft, non-sticky dough. Add more flour if needed. Cover the bowl and let the dough rest for 30 minutes. Line a baking sheet with parchment paper. Divide the dough into 7 pieces, roll each into a thin pita, and place them on the baking sheet. Sprinkle sesame seeds on top, pressing gently to adhere. Bake in a preheated oven at 190-200°C (375-400°F) for about 15 minutes or until they reach your desired level of doneness.
Ingredients
- 1 large Arabic pita
- 1 tablespoon mayonnaise
- 3 slices turkey or any deli meat of choice
- 3 slices of cheese
- 1 lettuce leaf
Instructions
Place the pita on a plate. Spread the mayonnaise evenly over the entire pita. Layer the cheese and turkey slices on top. If desired, add the lettuce leaf for extra freshness, or omit it as preferred. Finally, roll the pita tightly and slice it into small rolls for serving.
Soup with Turkey Wings
Ingredients:
- 2 turkey wings
- 2 carrots, sliced
- 1 potato, diced
- 1 onion, finely chopped
- 80g rice
- 2 eggs
- 2 lemons
- Salt
- Pepper
- Olive oil
Instructions: Cut the turkey wings in half, place them in a pot, cover with water, and let them boil on their own for 20 minutes. Then, add the carrots, potato, onion, salt, olive oil, rice, and water. Add as much water as needed, depending on how brothy you want the soup, and continue boiling for 30-35 minutes until all the ingredients are well cooked. Once everything is cooked, turn off the heat. Remove the wings, place them in a bowl, and clean the meat off the bones. Cut the meat into small pieces and return it to the pot.
For the Egg-Lemon Sauce (Avgolemono): First, beat the egg whites well in a bowl, then add the egg yolks and whisk them together. Continue whisking while gradually adding the lemon juice. Next, using a ladle, slowly add some of the soup broth into the egg-lemon mixture while continuing to whisk. Once everything is combined, pour the mixture back into the pot, stirring the soup constantly. Serve the soup hot with a little pepper on top.
Enjoy your meal!
