KKT North Cyprus News              Issue no. 44                                                               Thu 12th Jun 2014 



Tina's Trabez
By Tina McCreath

This week we are taking a look at beef mince. Married to Scottish chap (and my father also a Scot!) this has been a staple part of our diet for many years!! I can eat it most ways, however when visiting Scotland I did draw the line at bread rolls filled with cold minced beef being served in the coffee shop!

Here, in most places, you can pick your piece of beef and the butcher will mince it for you, which is great so you know what your mince consists of!


100g raw minced beef contains 225 kcal; 19.7g protein; 16.2g fat; of which 6.9g saturated fat; 1.4mg iron; 0.37mg vitamin B6; 2mg vitamin B12. Minced meat is a great source of bio-available protein, which means the protein is more easily absorbed into the body than if it were vegetable-based protein.

I have concentrated mainly on Turkish recipes. Here is one for Mince and Potatoes turkish style - Musaka (spellings may vary).




5 tablespoons (100ml) olive oil
500g beef mince
1 teaspoon ground paprika
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
4 potatoes, peeled and cut into 2cm cubes
200g tomato puree
1 tablespoon chopped basil leaves
1 egg, lightly beaten
2/3 cup (150ml) natural yoghurt


Preheat oven to 160 degrees C. Heat oil in a frypan over medium heat. Cook the mince until evenly browned. Add the paprika, cumin, salt and pepper. Stir in potatoes and cook for 2 to 3 minutes. Stir in the tomato puree and basil.


Add enough water to just barely cover. Reduce heat and simmer uncovered 15 minutes. Pour mince mixture into 20x30cm baking dish. In a small bowl, mix together the egg and yoghurt. Pour and spread evenly over meat mixture. Bake in preheated oven for 30 to 40 minutes, or until top is golden brown.

And of course...

Turkish Beef Kofte with yoghurt sauce



700g lean beef mince
3 tablespoons chopped parsley
3 tablespoons chopped fresh coriander
1 large onion grated
2 tablespoons fresh crushed garlic
2 1/2 teaspoons ground allspice
2 1/2 teaspoons ground cumin
3 1/2 teaspoons ground paprika
3 teaspoons ground coriander seed
1 1/2 teaspoons sea salt
1/4 teaspoons cracked black pepper
1 1/2 teaspoons vegetable oil

Yoghurt Sauce
1/2 cup yoghurt
1 tablespoon chopped coriander
salt and pepper to taste



Place mince into a bowl and add all ingredients except the oil. Combine ingredients thoroughly. Shape into approximately 12 egg shaped balls and set aside

Heat oil in a non-stick frying pan over medium-high heat. Cook kofte balls for approximately 10-12 minutes, turning frequently to evenly brown and cook through.

Yoghurt sauce

Combine yoghurt and chopped coriander in a bowl. Drizzle over kofta, serve with salad, pita bread and garnish with fresh sprigs of parsley.

Tina McCreath



The Green Line



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