Turkish Buckwheat Corn Tamales

Turkish Vegetarian Buckwheat and Marinara Corn Tamales

Experience the rich and aromatic flavors of Turkish cuisine with a delicious and satisfying Vegetarian Buckwheat and Marinara Corn Tamales dish. This recipe combines the heartiness of buckwheat, the sweetness of marionberry, and the heat of jalapenos, all wrapped in a traditional tamale. Our tamales are perfect for a special dinner, offering a gourmet experience that adheres to strict dietary constraints. Enjoy a meal that brings the essence of Turkish cuisine to your table without the use of lactose, additives, fish, meat, and red meat.

Serves: 2, Difficulty: Expert

Ingredients

• 200 grams of Corn
• 50 grams of Buckwheat
• 100 grams of Marinara Sauce
• 2 Jalapenos, finely chopped
• 50 grams of Marionberry, chopped
• 3 grams of Paprika
• 2 grams of Cumin
• 2 grams of Turmeric
• 4 Tamale Wrappers
• 2 tablespoons of Olive Oil
• Salt to taste
• 200 ml of Water

Method

• In a pot, bring 200 ml of water to a boil. Add the buckwheat and a pinch of salt. Reduce the heat and simmer for 15-20 minutes until the buckwheat is tender. Drain and set, aside.
• In a pan, heat 2 tablespoons of olive oil. Add the chopped jalapenos and sauté until fragrant.
• In a bowl, mix the cooked buckwheat, marionberry, paprika, cumin, and turmeric. Add salt to taste.
• Lay the tamale wrappers flat. Place a layer of the buckwheat mixture in the center of each wrapper. Top with a spoonful of marinara sauce and a portion of the sautéed jalapenos.
• Fold the tamale wrappers around the filling and tie them with a piece of string.
• In a steamer, place the assembled tamales and steam for 30 minutes until the wrappers are soft and the filling is heated.
• Serve the tamales with the remaining marinara sauce and a garnish of jalapenos if desired.

Tips

• Ensure the tamales are tightly wrapped to prevent the filling from leaking during the steaming process.
• Serve with a side of marionberry for a burst of sweetness that complements the heat of the jalapenos.
• For a richer taste, you can marinate the buckwheat mixture with olive oil and spices for 30 minutes before assembling the tamales.

Nutritional Information