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
| Nutrient | Per 100g | Per Serving |
|---|---|---|
| Energy | 200 kcal (836 kJ) | 400 kcal (1672 kJ) |
| Fat | 9 g | 18 g |
| Saturated Fat | 1 g | 2 g |
| Carbohydrates | 28 g | 56 g |
| Sugars | 4 g | 8 g |
| Proteins | 6 g | 12 g |
| Salt | 1.2 g | 2.4 g |
