Önder Sahan – December Recipes

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Önder Sahan, head chef of Tas Restaurant. Önder Sahan is the Head Chef of Tas Restaurant. He is also the owner of 19 Turkish restaurants spread across London, all of which are in busy locations. Önder has personally trained the head chefs at each and continues to take an active role in their management. His first restaurant – TAS: The Cut in the Waterloo area of London, was recognised as the best vegetarian restaurant in its neighbourhood within the first year of its opening.

GET 10% OFF AT TAS RESTAURANTS FARRINGDON AND FETTER LANE, WITH DISCOUNT CODE “MIGRANT WOMAN”. OFFER ENDS 31ST DEC 2014.

 

ETLI PATLICAN

ETLI PATLICAN

For 2 people. Cooking time approximately 17 minutes

Ingredients

  • 300 grams lamb (chopped meat)
  • 1 large aubergine
  • 1 onion (white)
  • 1 medium size leek (50 gr)
  • 2 peeled medium tomato
  • 1 tablespoon red pepper flakes
  • 2 tablespoons salt
  • 2 tablespoons olive oil/butter
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 1 teaspoon basil

How to prepare
Roast the chopped meat in the pan with hot oil for 5 minutes. Add in finely chopped onion red pepper, peeled and chopped aubergine and leek. Cook for 5 minutes altogether. Later add peeled tomato, salt, paprika and oregano and cook for 7 minutes. Ready to serve.

 

MAYDANOZ SALATASI

MAYDANOZ SALATASI

For 2 people. Cooking time approximately 3 minutes

Ingredients

  • 2 bunch of parsley
  • 1 red onion
  • ½ bunch of dill
  • ½ bunch of fresh mint
  • 1 peeled tomato
  • 50 grams couscous
  • 1 teaspoon salt
  • ½ teaspoon sugar
  • 2 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 1 tablespoon pomegranate syrup

How to prepare
Mix finely chopped parsley, onion, dill and fresh mint and tomato. Boil the water and put couscous in the water for 3 minutes then wash it with cold water, add the parsley and mix it all, then add all spices, olive oil and pomegranate syrup. Ready to serve.

 

CHICKPEA RICE

CHICKPEA RICE

For 2 people. Cooking time approximately 18 minutes.

Ingredients

  • 1 cup of boiled chickpeas
  • 50 grams butter
  • 1 tablespoon dry mint
  • 2 cups of boiled water

How to prepare
Roast chickpeas in a hot pan with butter and dry mint. Previously washed 3-4 times starch will be added into the rice. Then add in two coffee cups of boiled water and cooked for 15 minutes. Ready to serve.

 

10% OFF AT TAS RESTAURANTS

Tas Restaurant Farringdon
37 Farringdon Road
London
EC1M 3JB
Telephone: 020 7430 9721

Tas Restaurant Fetter Lane
21 Fetterlane
London
EC4A 3BF
Telephone: 0207 353 4432

 

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