Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
Gwyneth Paltrow and Tracy Anderson spend time with women who've overcome hardship, injury, and setbacks to triumph in the face of adversity. We'll hear their inspiring stories firsthand, whether fighting back from a career-ending injury or transforming their lives and bodies through diet and exercise.
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
The Future Of Us is a powerful original series from television personality, futurist, filmmaker and techno-philosopher, Jason Silva. In this series, Silva shares his excitement around recent discoveries and inventions.
ACTING DISRUPTIVE takes viewers inside the businesses and passion projects of Hollywood’s top celebrities.
They say every picture tells a story and AOL On's new original series My Ink proves it. Travel along as some of the world's greatest athletes bring their tattoos to life through exclusive interviews and visits to their favorite tattoo parlors.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
Discover crowdfunded small business success stories with author, comedian, and entrepreneur Baratunde Thurston.
Go behind-the-scenes with racing's hottest, young talent, 17-year-old Dylan Kwasniewski, as he aspires to make it in the #1 motorsport in America – NASCAR
Follow Scott Schuman, the Sartorialist, from the streets of NYC to the capitals of Europe on his quest to photograph and document the best in culture and fashion.
Iconic potter, designer, author and personality Jonathan Adler shares his unique perspective on creativity. Showcasing the inspiration Jonathan finds in the most unlikely people and places, Inspiration Point will add style, craft and joy to your life.
Serving Innovation gives a fresh look into the stories and passions that motivate some of the most innovative tastemakers in America.
A documentary directed by Alex Winter exploring the Napster downloading revolution; the kids who created it, the bands and businesses that were affected and its impact on the world at large.
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
This Turkish Cuisine video shows you How to Make Mercimek Kofte, or Lentil Patties part 1/2.
Tags:How to Make Mercimek Kofte Part 1/2,cooking lessons,cooking tips,kitchen skills,lentil recipe,red lentil patties,red lentil recipe,turkish cuisine
Grab video code:
Welcome to my kitchen. Did you know that there are seas that surround the Turkish landscape? The Black Sea, the Aegean, the Sea of Marmara, and of course, the Mediterranean. So obviously fish is a very important part of Turkish cuisine. So we're going to make fish today. We're going to do it Buloma style. Buloma is a type of style that you can steam the fish while you're baking it in the oven. It’s delicious, it's tasty, and so healthy. So along with our buloma, we're going to use tilapia. It’s a great flaky white meaty fish, and it’s going to go great with everything else we're making today. So first, what we're going to do is take one pound tilapia, salt and pepper it up, cover and put it in the fridge. Really let it soak up all that salt and pepper. Now you don’t need too much seasoning when you do buloma, because you want to taste the flavor of the fish. That’s the great thing about Turkish cuisine, not too much seasoning, flavor of the meat or fish at hand. Because you could see this is very easy, you can even just rub that in there with your hands. And then what I'm going to do, you just take a plastic wrap, cover it, and put it in the fridge for at least 15 minutes. So if you brush with time, 10 minutes is fine, but the longer you do it the better it get seasoned. So while we're waiting for our fish to marinate in the fridge, we're going to start with our lentil kofte. Lentil kofte is popular and famous all throughout Turkey. In the villages and in the big cities as well. So for our red lentil kofte you will need 1 onion split in half, a quarter cup of Bulgar, the fine one, the one we use for salads. Two chopped scallions, one bunch of finely chopped parsley, one cup of red lentils, a teaspoon of pepper paste, a tablespoon of coriander seed, pepper and salt, and of course olive oil. So what we're going to do first is wash, wash, wash our red lentils. Red lentils look like this and we use them in a lot of different recipes all throughout Turkish cuisine. It’s not the typical lentil you would find in American stores. These are red lentils, you make a delicious soup out of them, a few different kinds actually, I love to add them to recipes. So what you're going to do is after you washed them, which I have already a cup right here I put in the pot. We’ll turn on the pot, and we're going to pour in four cups of water. And this is okay if it’s cool, because you don’t want the lentils to start cooking up right away. You want to slow nice cook. The great thing about the lentil kofte, has to be a slow cook. So we're going to turn this on, I'm going to put the cap back on so it brings it to a nice boil quickly. I'm going to let it boil for at least an hour. A nice slow cook, we want a great creamy texture. And as you're boiling it, it's going to from some scum. We're going to gradually skim off that scum. And then I’ll tell you the rest of our ingredients. So once you see its boiling nicely, you could start skimming the scum off the top. And you're going to see that the red lentils are opening up. And they're going to keep opening up. And you got to cook it until it opens up to a nice creamy texture. Now once it’s boiling, this is a good time to add your salt. So you don’t have to add it in the beginning, add it once it’s boiling. Take your wooden spoon, give it a nice stir and let it boil. And at this point, you can even lower it to a medium and let it simmer. And just keep eye balling it and skimming the scum off gradually. So first we're going to get our skillet nice and hot and add a little olive oil. This gives it a really great flavor. And we're going to wait for that to get hot and sauté up our onions, our garlic, and our potatoes. I’ll just chop up our skinny green peppers. Now you can use the Italian peppers, that’s fine. I like the skinny green ones because it gives it a little spice. And I like to just cut them in circles, because the seeds inside is what really gives it that spicy flavor. Every time I make this home for my husband, he's always asking for extra spice. Really also gives it a great flavor, makes it really delicious. Now be careful when you're chopping these green peppers, because sometimes they're really spicy. If you're not experience and sometimes it can be a real big mess. So you just want this to get really nice and hot. We’ll just add our onions and sauté them a little bit. You just want to sauté them up a little bit, then we can add our garlic. I like to crush our garlic here. So you don’t need all the chunks in this one, you just really need a little bit of flavor. Now we can add in our potatoes. Now I like to add in the potatoes right away, because they take a little long to cook. So just sauté that up a little bit before we add in our peppers, and our tomatoes. It’s going to be a really great delicious sauce. So brown those up a little bit. Now we can even add some salt and pepper. And another thing I like to add when I make fish is bay leaf. They give it a really great flavor. Any time you make a fish in the oven, always add one or two. And you’ll see how the flavor’s different. So we’ll just add that in now. Then add in our spicy peppers. Meanwhile, check in your lentils. Make sure it's not getting too thick. And every now and again, take your spoon and kind of give it a good mix. Sometimes when it thickens up too much, it can get stuck in the bottom, and you don’t want that. So just give it a nice stir. And if you see its getting too thick, add a little water. This is actually coming up really nice and creamy. You could see the lentils are opening up. And they have to keep opening up, just because they're opened don’t think that it’s done. This still needs a lot of cooking. Let that boil. Sauté this up a little more. And now we can add in our tomatoes. You could see the juice from the tomatoes, it’s going to be really great. And you could be creative with this, you can add chili peppers if you want. You can add a little bit of tomato paste. Just make it your own. This is just the traditional way that is done in my house and a lot of times when you go to the restaurants in Turkey, you’ll find some variation of this. And the best restaurants in Turkey are always the ones by the sea. Because not only they do have beautiful view, but you know that they always caught the freshest fish. We're going to wait for that, now we can add in our mushrooms, because mushrooms take really quick to heat up. And again, this doesn’t have to be well done, because we're going to pour it over our fish and bake it in the oven.