Potato & Tomato Stew (Patates Tavasi)

A savory thick, tomato-based potato stew, Patates Tavasi warms the stomach and the soul.

     I’m not exactly sure if this dish is meant to be a stew, but the way I experienced it (in a bowl, served with rice, served with a spoon), it felt like a thick stew. Regardless, it’s delicious. Stew beef is the basis of the dish and gives a basic flavor element to it. Coupled with the tomato paste, red pepper paste, onions and garlic, it is so full of flavor and so delicious!

Here’s the recipe:

  • 300g stew beef chunks
  • 1 small white onion (diced)
  • 4 small red onions (diced)
  • 10 garlic cloves (minced)
  • 5 medium potatoes (peeled and cubed)
  • 2 TBSP red pepper paste
  • 3 TBSP tomato paste
  • 2 TBSP butter
  • 1 TBSP black pepper
  • salt (to taste)

Preparation:

Sauté the beef chunks in a pan until browned. Then add the butter and keep sautéing.

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Add the onions and the garlic and cook until the onions are translucent.

Add red pepper paste, tomato paste, black pepper and 2 liters of hot water. Cover and simmer for 10 minutes.

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Add the cubed potatoes and cook until tender.

Serve & Enjoy!

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Afiyet Olsun

 

How To Make Roasted Garlic

Roasted garlic is so delicious & versatile to add to your favorite dips, garlic bread or any recipe!

Roasting garlic is a super simple way to add additional flavor to your favorite recipe. If you don’t like the taste of raw garlic, then roasted garlic is a great substitute. The garlic become less pungent and a bit sweet when it’s roasted. That means you get all the flavor of the garlic with a reduced bitter or spicy taste.

I love to just place a bulb of garlic on a baking sheet and rest in knowing that the oven will do the rest of the work. If you love garlic, then you’ll love this recipe.

Here’s the recipe:

  • 1 garlic bulb
  • 1 tsp olive oil
  • salt (to taste; just a sprinkle)

Preparation:

Pre-heat the oven to 375F.

Take your garlic clove and cut off the the very top portion of the bulb just to enough to expose the cloves.

Drizzle the top of the cloves with olive oil and a little sprinkle of salt.

Place the garlic on a piece of aluminum foil and wrap it up like a baked potato or like a little gift (ensuring that the garlic is completely covered by the foil.

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Place in the oven on a baking sheet and roast the garlic for 45-60 minutes, or until the cloves are tender. (Note: the cook time may vary depending on the size of your garlic bulb. I normally use really large bulbs of garlic.)

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Allow the garlic to cool for 10-15 minutes and then unwrap it.

To remove the cloves, simply squeeze the sides of the garlic and you’ll find that the bulbs will easily squeeze right out.

At this point, you can mince the garlic and toss it into anything you like (e.g. hummus, garlic bread, garlic butter, babaganoush, etc.)

Enjoy!

Guten Appetit!

Olive Stuffed Pastry (Sade Zeytin Boregi)

A delicious traditional, Turkish, olive pastry, bursting with flavor.

I love olives and I love bread. So this recipe is delightful for me. The filling created it almost like a simple olive salad. Then it is tenderly baked to make these delicious little pockets.

Here’s the recipe:

Sade Zeytin Boregi

  • 3 c green olives
  • 2 onions (finely chopped)
  • 2 garlic cloves (minced)
  • 2 lemons (juiced)
  • 3 TBSP sunflower oil
  • 3 TBSP olive oil
  • 3 TBSP tomato paste
  • 1.5 c chopped walnuts
  • 1 TBSP pomegranate molasses
  • 1 TBSP red pepper flakes
  • 1 TBSP ground cumin
  • salt & pepper (to taste)
Preparation:
Chop the olives and set aside.
In a small frying pan, sauté the onions and garlic with the sunflower oil and olive oil until the onions are translucent.
Add the tomato paste, red pepper flakes, cumin, salt and pepper and stir until well combined.
Remove from the heat and add the onion mixture to the olives.
Drizzle the pomegranate molasses over the mixture and add the walnuts.
Stir until well combined. Cover the mixture with plastic wrap and bring it to the FIRIN.
If you don’t have a FIRIN or local baker to prepare the boregi for you, then follow the bread dough recipe below.

Bread Dough

  • 4 cups flour
  • 2 packets dry yeast
  • 2 tBSP olive oil
  • 1 TBSP salt
  • 1 cup of hot (not boiling) water
  • 1 TBSP sugar

Combine the sugar, yeast, and water together in a large bowl and stir until well combined. Allow the yeast to activate by allowing it to set for 10 to 15 minutes.

Then add 2 TBSP olive oil and 1 TBSP salt and whisk together. Slowly add in the flour, stirring with a wooden spoon until well combined.

NOTE: You may not need all of the flour so add it cup by cup to ensure that the dough is not too dry.

Roll the dough out onto a floured surface and knead for 5-10 minutes. Shape into a ball.

Coat a bowl with 1 TBSP of olive oil and place the ball of dough in the bowl. Cover with plastic wrap or a damp kitchen towel and set it in a warm place. Allow the dough to rise for 1 hour. Then punch it down and allow it to rise for another 30 minutes,

Then roll out the dough into a 12 inch long piece. Fill one side with the mixture and then fold over. Crimp the edges together and then bake in a 400F oven for 10-15 minutes or until browned.
Serve & Enjoy!

Afiyet Olsun!

 

 

This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website

Turkish Mixed Green Salad (Karışık Kış Salatasi)

A fresh, simple salad that’s perfect to add to any meal. This “mixed salad” is packed with a variety of flavors and textures.

Here’s the recipe:

2 c green cabbage (cut into thin strips or shredded)
2 c red cabbage (cut into thin strips or shredded)
4 tomatoes
2 c romaine lettuce (cut into thin strips or shredded)
1 bunch fresh mint
1 bunch fresh parsley
2 carrots (thinly sliced)
1 green pepper (sweet or bell)
1 red pepper (sweet or bell)
2 lemons (juiced)
3 TBSP olive oil
salt & pepper (to taste)

Preparation:

Clean all of the vegetables.

 

Thinly slice the green cabbage, red cabbage and romaine lettuce. Place them in a bowl.
Finely chop the tomatoes and add them to the bowl.
Pick off the leaves of the mint and the parsley and add them to the salad.
De-seed and thinly slice the peppers and add them to the salad.
Peel the carrots and thinly slice them. Add them to the salad and toss everything together.

Squeeze the lemons and mix their juice with the olive oil. Season with salt and pepper (to taste).


Pour the olive oil and lemon juice over the salad. Toss the salad to thoroughly coat the entire salad with the dressing.

Serve and Enjoy!

Afiyet Olsun!

This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website

How To Roast Eggplant

The simplest, easiest and tastiest way to enjoy eggplant.

Okay, so perhaps I talk about eggplant a lot but I think it’s only because I spent so many years trying to figure out the best ways to cook it. But ever since I started roasting my eggplant, I’ve never looked back since.

With a few minimal ingredients and a hot oven, you’re on your way to fool proof eggplant roasting success.

The finished product is a tender and delicious eggplant that’s versatile enough to use in any recipe for any cuisine.

Roasted Eggplant

  • 3-4 large eggplant (Note: this will yield about 3-4 cups of roasted eggplant once it’s peeled and chopped)
  • 1 TBSP olive oil

Preparation:

Pre-heat the oven for 375F.

Place the eggplant on a parchment lined baking sheet.

Rub the olive oil on the eggplant until they are fully coated.

Using  a sharp knife, cut small slits into the eggplant.

 

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Place in the oven for 45-60 minutes, or until the eggplant is tender and the skin is wrinkled.

Let the eggplant cool. Then peel off the skin, chop the eggplant and continue using to prepare your favorite recipe.*

*Hint: check out the Babaganoush recipe

Guten Appetit!

Corn & Tomato Salsa Recipe

The perfect blend of sweet and tangy, corn and tomato salsa is a delicious and quick recipe for game day or any day of the week. 

I love a great salsa. The music, the dance and of course the food. I also love the fact that there are so many different ways to make a great salsa according to your tastebuds and the ingredients that you have on hand.

If you need to make something quick for last minute guests or to bring to a party, why not whip up a batch of corn and tomato salsa. The perfect balance of tangy and sweet, it pairs perfectly with grilled chicken, fish, chili con carne, tacos or just some tortilla chips.

This recipe is simple, quick and delicious! I hope you give it a try and that you love it!

Corn & Tomato Salsa

  • 1 medium tomato
  • 1/2 c parsley
  • 1/2 c frozen corn (defrosted)
  • 1/2 small onion
  • 1/2 lemon (juiced)
  • 1 TBSP dried cilantro
  • salt & pepper (to taste)Preparation:

Finely dice the onions, tomatoes and parsley and place it all in a bowl.

Add the corn, lemon juice, dried cilantro, salt and pepper.

Stir until well combined.

Serve immediately or place in the refrigerator and enjoy later.

Guten Appetit!

Yumartali Pancar Kavurma (Sauted Chard w/ Eggs)

Light, flavorful and delicious — this dish is so simple but so good.

Get your daily dose of greens with this flavorful chard dish. Packed with essential vitamins, nutrients and protein from the eggs, it makes such a delightful lunch or dinner.

Here’s the recipe:

  • 1 bunch of chard
  • 7 oz ground beef
  • 2 medium onions (finely chopped)
  • 1 red pepper (finely chopped)
  • 5 eggs
  • 2 TBSP sunflower oil
  • 1 TBSP olive oil
  • 1 TBSP tomato paste
  • 1 TBSP red pepper paste
  • 1 TBSP red pepper flakes
  • salt & pepper (to taste)

Preparation: 

Sauté the ground beef until browned. Season with salt and then add the olive oil, sunflower oil and chopped onion. Stir until well combined.

Then add the red pepper and cook until it is tender.

In a separate pot, boil some water and add the chard to the boiling water. Cook for 2 minutes and then remove from the water. Drain, rinse and squeeze the excess water from the chard.

To the beef, peppers and onions, add tomato paste, red pepper paste and the 1 cup of hot water. Then add the chard, stirring frequently as the chard wilts into the mixture.

Season with the red pepper flakes, salt and pepper. Simmer for 10 minutes, stirring occasionally.

Then crack the eggs into the chard. Season the eggs with salt and pepper. Cover and cook for another 5-10 minutes.

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Serve and Enjoy!

Afiyet Olsun!