{"id":14640,"date":"2020-08-16T10:50:47","date_gmt":"2020-08-16T09:50:47","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2020\/08\/16\/sandal-sefasi-bootausflug-auf-tuerkisch-turkish-boat-trip\/"},"modified":"2024-10-26T14:17:52","modified_gmt":"2024-10-26T06:17:52","slug":"sandal-sefasi-bootausflug-auf-tuerkisch-turkish-boat-trip","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2020\/08\/16\/sandal-sefasi-bootausflug-auf-tuerkisch-turkish-boat-trip\/","title":{"rendered":"Sandal Sefasi \u2013 Bootausflug auf Tuerkisch \u2013 Turkish Boat Trip"},"content":{"rendered":"

Ein neuer Monat, ein neues Land wird bereist auf unserer Kulinarischen Weltreise von Volkermampft<\/a>! Diesmal geht’s in die T\u00fcrkei! Mein Liebster war schon mal dort, als er noch ganz ganz jung war, aber ich habs noch nicht dorthin geschafft. Aber in Europa sind die T\u00fcrken gut verteilt und so findet man viele t\u00fcrkische Restaurants. Bei uns in Asien ist das nicht so. Heute habe ich einen t\u00fcrkischen Bootsausflug gekocht, Sandal Sefasi. Ja, so heisst dieses Mahl. Es sind gef\u00fcllte Auberginen oder Zucchini, die \u00fcberbacken werden. Mir haben sie extrem gut geschmeckt! Habe ich schon erw\u00e4hnt, dass ich ein Auberginoholic bin?<\/p>\n

************<\/p>\n

A new month and with it a new location in our culinary world travel from Volkermampft<\/a>. This time we travel to Turkey! My hubby has been there when he was very young, but I have not been able to travel there until now. But in Europe the Turkish people are well established and you can find quite a few Turkish restaurants. Not so in Asia.<\/em><\/p>\n

Today I made a Turkish Boat Trip. Yes, that\u2019s the name of this dish! It is stuffed eggplants or zucchini baked in the oven. Delicious! I loved them! Did I tell you already I am an Eggplantoholic?<\/em><\/p>\n\n\n

\"Sandal<\/figure>\n\n\n\n

Fuer 4 Personen:\n
4 Auberginen (ich habe eine lange Aubergine genommen, statt einzelne<\/p>\n

Fuellung:<\/strong>\n
1 kleine Zwiebel, gehackt\n
2 Knoblauchzehen, gehackt\n
1 gruene Pfefferschote (kann auch mehr sein)\n
2 Fleischtomaten\n
1 EL Tomatenmark\n
Salz und Pfeffer\n
Etwas Chili\n
300 g Rinderhackfleisch\n
Etwas Olivenoel<\/p>\n

Sauce:<\/strong><\/p>\n
2 EL Butter\n
2 EL Mehl\n
500 ml Milch\n
Salz und Pfeffer\n
Muskatnuss<\/p>\n

Die Auberginen rundherum leicht einstechen und im Ofen bei 180 C Grad ca 30-40 Minuten roesten. Zur Seite geben.\n
Fuer die Fuellung etwas Oliven\u00f6l in einer Pfanne erhitzen und die Zwiebel und Knoblauchzehen darin anbraten. Das Hackfleisch dazugeben und gut durchbraten. Die gr\u00fcne Pfefferschote und die Tomaten kleinschneiden und dazu geben. Das Tomatenmark dazugeben und gut w\u00fcrzen. Ca 20 Minuten koecheln lassen. Die F\u00fcllung sollte nicht zu Nass sein!\n
Fuer die Sauce die Butter in einem Topf schmelzen. Das Mehl zugeben und mit einem Schwingbesen sofort mischen. Sobald alles klumpt, die Milch zugeben und w\u00fcrzen. Weiter mit dem Schwingbesen mischen, bis die Sauce eingedickt ist.\n
Die Aubergine oben aufschneiden und die Seiten leicht auseinander dr\u00fccken. Die F\u00fcllung in die \u00d6ffnung geben. Ich habe 4 EL F\u00fcllung zur Seite gegeben, damit ich die am Schluss, nach dem Backen als Dekoration obenauf geben kann. Dann die Sauce darueber giessen. Im Ofen bei 180 C Grad ca 30-40 Minuten ueberbacken. Mit dem Rest der F\u00fcllung dekorieren und sofort servieren.<\/p>\n

************<\/p>\n

For 4 Persons:<\/strong>\n
4 Eggplants (I used a very long one for all)<\/p>\n

Filling:<\/strong>\n
1 small Onion, chopped\n
2 cloves of Garlic, chopped\n
1 green Pepper (or more)\n
2 big Tomatoes\n
1 tbsp Tomato Paste\n
Salt and Pepper\n
some Chili\n
300 g ground Beef\n
Some Olive Oil<\/p>\n

Sauce:<\/strong>\n
2 tbsp Butter\n
2 tbsp Flour\n
500 ml Milk\n
Salt and Pepper\n
Nutmeg<\/p>\n

Prick the eggplants all around and roast them in the oven at 180 C for 30-40 minutes. Set aside.\n
For the filling heat some olive oil in a pan and fry the onion and garlic in it. Add the ground beef and fry. Add the chopped green pepper and the chopped tomatoes. Season well and add the tomato paste. Let cook for approx. 20 minutes. The filling should not be liquid.\n
For the sauce melt the butter in a pot. Add the flour and whisk together. As soon as it gets lumpy pour in the milk. Season and whisk until the sauce thickens.\n
Cut the eggplants open on top and push the sides out a little. Put the filling into the opening. I reserved 4 tbsp of the filling for decoration. Pour the Sauce over the filling and bake in the oven at 180 C for 30-40 minutes. Decorate with the reserved filling. Serve immediately!<\/p><\/em><\/center>\n\n\n

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Our food creations: T\u00fcrkische Linsensuppe<\/a> | Kisir<\/a><\/p>\n

K\u00fcchenlatein: Frikadellen mit Tomaten<\/a> | Augenbohnensalat<\/a> | Paprikafladen<\/a> | Joghurt-K\u00e4se-Creme<\/a> | T\u00fcrkisches Dorfbrot aus dem Topf<\/a> | R\u00f6stfleisch G\u00e4rtnerin<\/a> | Zucchini mit Bulgur in Oliven\u00f6l<\/a> | Weizengr\u00fctze mit Gem\u00fcse<\/a><\/p>\n

Pane Bistecca: Muhammara<\/a> | Kiyamali Pide \u2013 Gef\u00fclltes Fladenbrot <\/a>| Sandal Sefasi<\/a><\/p>\n

Coffee2Stay:T\u00fcrkische Mant\u0131 und Ac\u0131l\u0131 Ezme<\/a><\/p>\n

Jankes Soulfood: K\u00fcnefe<\/a><\/p>\n

The Road Most Travelled: Scharfe t\u00fcrkische Joghurt-Pasta<\/a><\/p>\n

Turbohausfrau: M\u00fccver<\/a> | Pasta mit Lamm und Joghurt<\/a><\/p>\n

fluffig und hart: Kisir<\/a> | Mercimek K\u00f6fte<\/a><\/p>\n

Brittas Kochbuch: H\u00e4hnchen im Fladenbrot<\/a> | Imam Bayildi<\/a> | Bl\u00e4tterteigrolle mit Spinat und Schafsk\u00e4se<\/a> | K\u00f6fte-Pfanne mit Gem\u00fcse und t\u00fcrkischen Reisnudeln<\/a> |Zeytinya\u011fl\u0131 Yaprak Dolmas\u0131 (Gef\u00fcllte Weinbl\u00e4tter; T\u00fcrkei)<\/a><\/p>\n

Food for the Soul: Ramazan Pidesi<\/a><\/p>\n

Kleines Kuliversum: \u00c7\u0131lb\u0131r \u2013 pochierte Eier mit Joghurt<\/a><\/p>\n

Chili und Ciabatta: Gro\u00dfmutters Pilaw<\/a> | Geschmorte Zucchini |<\/a>Gr\u00fcne Bohnen mit Lammfleisch (kuzu etli ile ye\u015fil fasulye) und t\u00fcrkischer Reis| <\/a>Grie\u00df-Helva mit Himbeer-Joghurteis \u2013 dondurmal\u0131 helva<\/a><\/p>\n

Brotwein: \u015ei\u015f Kebap \u2013 Rezept f\u00fcr t\u00fcrkische Fleischspie\u00dfe vom Grill <\/a>| Adana Kebap \u2013 Rezept f\u00fcr Hackfleisch Spie\u00dfe vom Grill<\/a> | Yo\u011furtlu Kebap \u2013 Grillfleisch mit Joghurt und Fladenbrot<\/a> | rote Beete Humus Rezept<\/a> | Paprika Feta Dip \u2013 picante Schafkaese Creme<\/a> | Tuerkisches Fladenbrot<\/a><\/p>\n

Savory Lens: T\u00fcrkische K\u00f6fte vom Grill mit Bulgursalat und Sumach-Joghurt<\/a><\/p>\n

Zimtkringel: Tscherkessenhuhn – \u00c7erkez Tavu\u011fu<\/a><\/p>\n

Magenkratzerl: Faule Mant\u0131 \u2013 Yalanc\u0131 Mant\u0131<\/a> | Manti<\/a><\/p>\n

Volkermampft: Wassermelonen Gazpacho \u2013 Karpuz \u00c7orbas\u0131 \u2013 vegan oder mit Krabben<\/a> | Mezze \u2013 Ac\u0131l\u0131 Ezme \u2013 Rezept f\u00fcr den scharfen t\u00fcrkischen Dip<\/a> | No-knead Pide<\/a> | Die 5 besten tuerkischen Restaurant in Hamburg | <\/a>Dana etli g\u00fcve\u00e7 \u2013 T\u00fcrkisches Kalbsgulasch mit viel Gem\u00fcse | <\/a>Domates Soslu K\u00f6fte \u2013 T\u00fcrkische Hackb\u00e4llchen in Tomatenso\u00dfe<\/a><\/p>\n

Moereneck: Pide mit zweierlei Fuellung<\/a><\/p>\n

Salzig Suess Lecker: G\u00d6ZLEME MIT SPINAT UND FETA \u2013 LECKER GEF\u00dcLLTE TEIGFLADEN<\/a><\/p>\n

Corum blog: Sigara b\u00f6re\u011fi<\/a><\/p>\n

Labsalliebe:  Sigara B\u00f6rek- B\u00f6rek mit Spinat und Feta aus dem Ofen<\/a><\/p>\n

Backmaedchen1967: Acma \u2013 fluffige tuerkische Broetchen<\/a><\/p>\n

Kuechenmomente: Revani Tatlisi – Tuerkischer Grieekuchen vom Blech<\/a><\/p>\n

Die Zusammenfassung findet Ihr hier<\/a>!<\/p>\n\n\n

\"Sandal<\/figure>\n\n\n
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\"\"<\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"

Ein neuer Monat, ein neues Land wird bereist auf unserer Kulinarischen Weltreise von Volkermampft! Diesmal geht’s in die T\u00fcrkei! Mein Liebster war…<\/p>\n","protected":false},"author":5,"featured_media":161962,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,397,61,639,76,139,1280,124,22,44,140,123,122,65,434,100],"tags":[127,26,50,104,68,435],"class_list":{"0":"post-14640","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-blogevent","8":"category-culinary-world-travel","9":"category-eggplant","10":"category-from-around-the-world","11":"category-side-dish","12":"category-chili","13":"category-europa","14":"category-meat","15":"category-vegetables","16":"category-main-dishes","17":"category-garlic","18":"category-capsicum","19":"category-beef","20":"category-tomato","21":"category-turkey","22":"category-onion","23":"tag-meat","24":"tag-gemuse","25":"tag-main-dish","26":"tag-herbs","27":"tag-sauce","28":"tag-turkey","29":"post_format-post-format-gallery"},"yoast_head":"\nSandal Sefasi \u2013 Bootausflug auf Tuerkisch \u2013 Turkish Boat Trip - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2020\/08\/16\/sandal-sefasi-bootausflug-auf-tuerkisch-turkish-boat-trip\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sandal Sefasi \u2013 Bootausflug auf Tuerkisch \u2013 Turkish Boat Trip\" \/>\n<meta property=\"og:description\" content=\"Ein neuer Monat, ein neues Land wird bereist auf unserer Kulinarischen Weltreise von Volkermampft! 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