Tasty Tabbouleh Salad

A delicious Mediterranean twist on your salad night, try this Tasty Tabbouleh Salad!

     Tabbouleh is a common salad eaten throughout many countries in the Mediterranean and Middle East. It is a simple salad but packed with flavor in every bite. It starts with fresh veggies that are mixed together with bulgur and tossed with olive oil and lemon juice. Finally, it’s seasoned with a little salt and pepper and Voila! You have a delicious and quick salad that makes the perfect side item or meal!

Here’s the recipe:

Tasty Tabbouleh Salad

  • 1 bunch of parsley (finely chopped)
  • 1 small cucumber (finely chopped)
  • 1 small tomato (finely chopped)
  • 1/4 fresh mint (finely chopped)
  • 1/2 c (dry) finely ground bulgur
  • 1/2 lemon (juiced)
  • 2 T olive oil
  • salt & pepper (to taste)

Preparation:

Finely chop the parsley, mint, cucumber and tomato.

DSC01076DSC01097

To prepare the bulgur: place the bulgur in a bowl and add 1 cup of boiling water. Cover with plastic wrap and let “cook” for 10 minutes.

In a large bowl mix together the parsley, mint, cucumber, tomato and bulgur.

Add the olive oil, lemon juice, salt and pepper. Toss everything together until it is well combined.

Serve & Enjoy!

DSC01100DSC01101

Guten Appetit!

Turkish Meat Pie (Sini Köfte)

Flavorful ground beef, pistachios, walnuts and almonds are layered between finely ground bulgur to make a savory meat pie.
Here’s the recipe:
Sini Köfte
  • 1.5 lbs lean ground beef
  • 3 c finely ground bulgur
  • 4 onions (finely diced)
  • 2 T red pepper flakes
  • 1 tsp saffron
  • 1 T raw pistachios
  • 1 T raw walnuts
  • 1 T raw almonds
  • 2 T olive oil
  • 4 T butter
  • 4 T tomato paste
  • salt & pepper (to taste)
Preparation:
Sauté the ground beef until browned. Then add the onions, pistachios, walnuts, pistachios, olive oil, saffron, salt and pepper and stir. Set aside.
Meanehile, add 1 cup of water to the tomato paste and stir. Pour into the simit and knead together. Divide the mixture in half.
In a large circular pan, layer half of the simit on the bottom. Flatten like a pie crust.
Then add the beef mixture evenly on top.
Then shape the rest of the simit into a flatten circle on a piece of plastic wrap or parchment paper(the size of the pan).
Place on top amd press gently.
DSC01611
DSC01613
DSC01618
Then cut into squares using a sharp knife and dipping it in water with each cut.
Bake in the oven on 375 for 15-20 minutes.
Spritz with water and then bake again for 15-20 minutes.
Serve and enjoy!
DSC01666
Afiyet Olsun!

Never Again

An original poem inspired by #NeverAgain 

Never Again 

by EE Winkler

Now ain’t the time to stay seated

we’re rising up…

Now ain’t the time to stay silent

we’ve had enough

Haven’t enough lives been lost

Isn’t it time we count the cost

If we really want to live a life that matters

Then we need to start speaking up

Never again are we going to let this happen

Never again on our watch…

 

 

©All Rights Reserved

Roasted Rib Rice Pilaf (Kapamali Pirinc Pilav)

Tender saffron yogurt coated ribs are tenderized and roasted to perfection to top a plate full of rice pilaf. 

     For this recipe, the ribs do most of their cooking in a pressure cooker. Then they are coated with a mixture of yogurt and saffron and roasted until perfection.

Meanwhile, the rice pilaf is prepared and complimented by a few chickpeas to enhance the flavor and texture.

Once the ribs are done, they top the pilaf and create a satisfying and hearty meal.

Here’s the recipe:

Roasted Rib Rice Pilaf (Kapamali Pirinc Pilav)

  • 3 lbs beef ribs
  • 3 c rice
  • 4 T butter
  • 1 tsp saffron
  • 2 T thick yogurt
  • 3/4 c chickpeas
  • Salt & pepper (to taste)

Preparation:

Place the ribs in a pressure cooker and cover with water. Cook for 60-90 minutes.
In a small bowl mix together the yogurt and the saffron.
Remove the ribs from the pressure cooker. Drain the liquid and reserve.
DSC01649
DSC01637
DSC01658
Coat the ribs with the saffron yogurt and place in a 375 F oven for 20 minutes or until lightly browned.
Place 6-7 cups of the reserved broth in a large stock pot.
Add the rice, chickpeas, salt and pepper. Stir & cover. Simmer for 20-30 minutes or until the rice is tender.
To serve, plate the pilaf and top with the ribs.
DSC01673
Afiyet Olsun!

Cumin & Herb de Provence Roasted Carrots

Light, delicious and full of flavorful–these cumin and herb roasted carrots make the perfect side item to compliment any meal.

Making vegetables delicious is often as simple as adding a little herbs or spices. This dish, is a great example of the big difference a few herbs can make.

A blend of purple and orange carrots are roasted to perfection in a blend of cumin and herbs de Provence to create a sweet and fresh flavor!

Here’s the recipe:

Cumin & Herb Roasted Carrots

  • 2 orange carrots
  • 2 purple carrots
  • 2 T olive oil
  • 1 T herbs de Provence
  • 2 tsp dried cumin
  • 2 T fresh parsley

Preparation:

Pre-heat the oven to 375F and line a baking sheet with parchment paper or aluminum foil.*

Peel and slice the carrots into half an inch size pieces and place them on the baking sheet.

20180129_17594620180129_180006

Drizzle over the olive oil, herbs de Provence and cumin. Toss the carrots to ensure that they are fully coated with olive oil and the spices.

20180129_181410

Place the carrots in the oven and bake for 30-45 minutes (depending on your oven) checking halfway through to toss the carrots.

To serve, plate the carrots on a large platter or decorative bowl. Garnish with some fresh parsley.

20180129_183635

Enjoy!

Guten Appetit!

*For an easy and simple clean up & to keep the carrots from sticking to the pan.

Beef & Onion Stew (Salçali Soğan Aşı)

Tender chunks of stew beef are sautéed to perfection and then braised with pearl onions and quince until tender and succulent.

Growing up, beef stew was a staple in my house, especially during the winter time. It was a hearty stew, paired with rice and perfect for warming up on a cold day.

This beef and onion stew is a blend of savory and sweet with tender pieces of beef and quince that make this hearty meal. It’s packed with flavor! Although it is very different from the beef stew I grew up eating, I appreciate and welcome this new flavor.

Here’s the recipe:

  • 12 ounces stew beef chunks
  • 20-25 small red onions or pearl onions (or a small variety of onions) (peeled)
  • 2 quince (cored & chopped)
  • 4 TBSP butter
  • 2 TBSP olive oil
  • 3/4 c tomato paste
  • 1 TBSP red pepper paste
  • 1 TBSP red pepper flakes
  • salt & pepper (to taste)

Preparation:

In a large stock pot, sauté the stew beef until it is browned. Add the butter and olive oil and stir.

Then add the onions and toss the pot gently in order to make sure the onions are well coated.

Then add the quince, red pepper paste, tomato paste, red pepper flakes, salt, pepper and enough water to cover the stew (approximately 2 liters)

Simmer for 30-45 minutes or until the beef and quince are tender.

DSC01322

Serve & Enjoy!

Afiyet Olsun!

 

DIY Pasta Making: Orecchiette

Italian for “little ears” this unique pasta shape is perfect for scooping up delicious sauce. 
     Orecchiette is one of a kind. Sure, there are similar pastas but there is not one quite like this one. When my local grocery stores stopped selling it, I resorted to making my own from scratch.
The most beautiful thing is how minimalistic this recipe is. With very few ingredients and utensils, you can create a beautiful pasta.
Here’s the recipe:
Homemade Orecchiette (from scratch!)
  • 2 c flour (plus more for kneading and preparing the pasta)
  • 1 tsp salt
  • 1-1.5 c water (added little by little)
Preparation:
To make the orecchiette pasta dough: Combine the flour and salt in a small bowl.
Pour it onto your workspace and create a little mound.
Using a small cup or your hands, create a little well.
Slowly pour half a cup of water into the well.
Gently incorporate the water and the flour.
Using one hand to mix and the other hand to pour the water, add enough water until the dough is moist but not sticky.
Continue kneading for 10 minutes and roll the dough in a ball.
Flatten the ball to make a disc shape and wrap the dough in plastic wrap.
Allow the dough to rest for 30 minutes.
Then start making the orecchiette.
HOW TO Shape the Orecchiette:
Take a golf ball size piece of dough and roll it into a long piece (like a snake) about 1/4 to 1/2 inch thick.
Cut 1/4 inch pieces from the roll and then roll them into small balls.
Using the dull side of a butter knife, press it into the ball of dough and roll it towards you until you reach the end of the piece.
The dough should be stuck to your knife now.
Pick up your knife and gently roll the dough away from the knife and both sides to form a “little ear.”
Place the “little ear” on a floured piece of parchment paper and continue making the rest of the orecchiette.

20180112_152430

Sift the excess flour from the pasta.

Boil your pasta and eat immediately or place on a baking sheet and freeze for 2 hours. Then transfer the orecchiette to a ziplock bag and freeze.

Guten Appetit!