Braised Chard (Pancar Kavurmasi)

This dish is simple but delicious. With minimal effort and ingredients, it creates a beautiful dish. The chard is the star of this recipe and paired with the thick creamy yogurt and bread, it makes this dish a complete meal.

Here’s the recipe:

  • 1 bunch of chard
  • 1 onion (diced)
  • 1 red pepper (sweet or bell, diced)
  • 2 garlic cloves (minced)
  • 3 c suzme yogurt (or any thick yogurt)
  • 2 TBSP tomato paste
  • 2 TBSP butter
  • 1 TBSP olive oil
  • 1 TBSP red pepper flakes
  • salt & pepper (to taste)
 
Preparation:
Clean and thinly slice the chard.
Place the chard in hot water for 2-3 minutes. Then remove from the water, drain and set aside to cool. Once cooled, squeeze out the excess water.
In a large stock pot, melt the butter and add the oil. Add the onion and red pepper and sauté until they are tender.
Then add the tomato paste and chard. Stir until well combined.
Season with red pepper flakes, salt and pepper.
Cook for another 5-10 minutes, stirring frequently.
To serve, plate the chard on a serving dish and place the yogurt around the edges of the dish.
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Enjoy!
Afiyet Olsun

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!

Turkish Borani (Spicy Chard Stew)

A thick, spicy, tomato flavored stew packed with leafy chard and black-eyed peas.

As most people know Borani, it is an Iranian dish with vegetables and yogurt. But there are also some parts of Turkey that also have Borani but it looks completely different. The yogurt is only used as a topping in this version.

For this recipe, the chard is the star of the show. Although there are many flavors that fill the soup, it would not be complete without the leafy chard that melts into the stew as it simmers. It is flavorful and delicious.

Here’s the recipe:

  • 300 g ground beef
  • 1 bunch of chard
  • 5 small red onions (chopped)
  • 2 sweet red peppers (chopped)
  • 3 garlic cloves (sliced) + 10 garlic cloves (crushed)
  • 1 1/2 c frozen black-eyed peas
  • 3 TBSP tomato paste
  • 1 TBSP red pepper flakes
  • 1/2 TBSP black pepper
  • salt (to taste)
  • 2 c yogurt

Preparation:

Rinse and clean the chard. Then stack the leaves on top of each other (about 4-5 at a time) and roll up like a burrito and slice into thin strips. Set aside.

Sauté the ground beef in a large stock pot.

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Add the onions, red peppers and garlic and sauté until browned.

Then add the tomato paste and 2 liters of boiling water. Stir until well combined.

Stir in the black-eyes peas, red pepper flakes, black pepper and salt (to taste). Bring to a boil for 5-10 minutes.

Then add the chard, stir and place the lid on top.

Allow the stew to simmer for 20-30 minutes.

Meanwhile, make the garlic yogurt by combining the yogurt with the crushed garlic.

Top each bowl of soup with the garlic yogurt.

Serve & Enjoy!

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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

 

Get Local, Get in Season

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Every season has a unique range of fresh produce to offer depending upon where you live in the world. Although it’s wintertime in the Mediterranean region of the world, there’s still a plethora of delicious, affordable and seasonal produce available at the grocery stores and farmers market.

Although this does not represent a collective view of all the seasonal produce, I like to think of it as a small cornucopia of winter vegetables.

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A lovely leafy green that’s great to cook like spinach or a more tender version of some of my other favorite greens (e.g. collards & turnip greens)

Beets

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Their deep red hue makes them beautiful to look at and beautiful to eat. Great for boiling and making a delicious salad or for roasting in the oven.

Eggplant

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Roasted eggplant is my absolute favorite way of working with this beauty. Although it means discarding the skin (which is not so great) it means a simple & delicious way to utilize it!

Carrots

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Think beyond the salad. Roast them, bake them, sauté them! There’s so many different ways to prepare them. They’re sweet and delicious but they also absorb the flavors of herbs and spices nicely!

Purple Carrots

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How can I resist when a farmer has a cart full in the middle of the city center. Fresh from the farm and beautiful in color to pair with the orange carrots for a delicious roasted meal.

Mint

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Just a hint of mint can go a long way! It’s perfect to add to a garlic yogurt for a delicious sauce for meat or to use in a Mediterranean salad such as Tabbouleh, to compliment the flavors of the parsley and lemon.

Red Peppers

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Sweet and the best friend to tomatoes, I love making sauces and meals with red peppers. They pair perfectly in stir fry, savory pasta sauces or a thick curry. They are a must for my produce shopping trips because they always compliment a meal so well!