Pavlova with Fresh Cherries

A crispy sweet layer of meringue, topped with light whipped cream and then covered with fresh sweet cherries.

      Named after the Russian ballet star, Pavlova is a heavenly delicious dessert. But honestly, how can you possibly go wrong when you match meringue, whipped cream and fresh cherries into layers of beautiful delicious bliss.

Enough said…

Here’s the recipe:

Pavlova with Fresh Cherries

  • 1 c fresh black cherries (pitted)
  • 1/4 c fresh whipping cream
  • 2 TBSP powdered sugar
  • 1 tsp white sugar
  • 1 pre-prepared meringue circle (2 egg whites, 1/4 c white sugar, 1 tsp white vinegar)

Preparation:

For the meringue: Whip together 2 egg whites with 1 tsp of vinegar until it forms soft peaks. Then add in 1/4 cup of white sugar slowly while continuing to whisk the meringue until it forms stiff peaks.

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On a parchment lined baking sheet, spoon the meringue to form a circle about 6 inches in diameter and flatten in an even layer. Bake on 100C until the meringue is firm and then turn off the oven and let the meringue set in the oven overnight.

For the pavlova: Clean and remove the pits from the cherries.

Place the cherries in a bowl and add 1 tsp of sugar and stir well and set aside.

In the meantime, whip the cream, adding in the powdered sugar slowly, until it forms stiff peaks.

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Spoon the whipped cream on top of the prepared meringue.

Then spoon the cherries on top.

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So delicious with the cherries and the juice and whipped cream piled high on the meringue!

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Serve and Enjoy!

Heavenly…

Berliners (German Yeast Doughnuts w/ Oma’s Marmalade)

Light, fluffy yeast doughnuts, dusted with sugar and filled with Oma’s marmalade.

There is nothing quite like a Berliner! I will never forget the first time I tried one. It was my first time in Germany and my husband and I visited a bakery in Leipzig and introduced me to this beautiful German specialty.

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Germany has so many wonderful varieties of breads, cakes and baked goods. I am always so thrilled to visit bakeries in Germany because it is always such a delightful experience.

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But, living outside of Germany means that many of these beloved baked goods are not so easily accessible. But this recipe, and many of my other German recipes are a great solution. I love to prepare them for my husband and I hope that you like them and this recipe too!

Here’s the recipe:

Berliners (German Yeast Doughnuts with Oma’s Marmalade)
For the dough:
  • 2 2/3 c all purpose flour (+more for kneading and dusting)
  • 1/3 c sugar
  • 1/3 c melted butter
  • 2/3 c warm milk
  • 3 tsp (10 g) dry active yeast
  • 2 whole eggs + 1 egg yolk
  • 1/4 tsp salt
For the filling:
  • 1 – 1.5 c Oma Erika’s marmalade (or your favorite jam)

For the topping:

  • Powdered sugar or granulated sugar (dusted according to your preference)

 

Preparation:

To prepare the dough: in a large bowl, combine the yeast, warm milk and sugar and stir well. Meanwhile, in a separate bowl whisk together the eggs.

Add the melted butter to the yeast mixture and stir well. Keep stirring and add the eggs. Then mix together the flour with the salt in a separate bowl. Stirring constantly, add the flour mixture in batches to the yeast mixture.

Continue stirring until a dough forms (it will start to get difficult to stir by hand at this point but don’t worry). Then place the dough on a floured surface and knead it well for 7-8 minutes. Then cover it with a dish towel and let it rise in a warm place for 30-60 minutes.

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Once the dough has risen, cut the dough into even pieces and roll them each into a ball.

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Place the balls on a parchment lined baking sheet, dusted with a little bit of flour. Then cover the dough balls again with a dish towel and place them in a warm place and allow them to rise again for another 30 minutes.

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Heat a large heavy stock pot with oil. Test the heat of the oil using a wooden spoon. If bubbles start to form around the spoon, then the oil is hot enough.

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Carefully place each of the doughnuts in the oil and fry on each side for 2-3 minutes or until browned.

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Then place them on a paper towel lined plate and allow the excess oil to drain.

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Continue until all of the doughnuts are fried.

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Then using a “donut jelly filler” proceed to fill each doughnut with the jam, being careful not to overfill.

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Then dust the doughnuts with powdered sugar, serve & enjoy!

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Guten Appetit!

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Fresh & Simple Guacamole

Oh guacamole, you taste so good. With fresh ripe avocados and a pico de gallo it’s the perfect balance to make this dish taste delicious like it should.

Although I am definitely a big fan of eating guacamole with some pita chips or tortilla chips, there are truly a plethora more ways to enjoy it. I love it with grilled fish or chicken. It also tastes great with baked potatoes or even french fries. Of course, with beans and rice, guacamole balances out the meal perfectly. This list can go on and on because guacamole tastes good with so many different things.

Here’s my recipe:

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Fresh & Simple Guacamole

  • 2 ripe avocados (peeled and diced)
  • 1/2 c pico de gallo (see the recipe here)
  • 2 T lime juice
  • salt & pepper (to taste)

Preparation:

Place the avocado in a bowl and mash to your desired consistency (I like my guacamole a bit chunky).

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Add the lime juice and pico de gallo and continue to mash.

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Season with salt & pepper and stir well.

Serve & Enjoy!

 

Omelette with Garlic Yogurt (Cilbir)

A delicious plain omelette cooked to perfection and served on plain yogurt garnished with red pepper flakes.
Cilbir is traditionally made with poached eggs but this alternative is a welcome embrace for a simplier version. But if you prefer, you can prepare this recipe the same way, except poach the eggs instead of preparing an omelette.

The idea of eating plain yogurt with savory food was something I was not 100% on board with. Sometimes I would make chicken salad with yogurt or top my tacos with a dollop of yogurt or place a dollop of yogurt in a bowl of tomato or potato soup. But the yogurt in Turkey is some of the best I’ve ever tried in all of my travels around the world. It’s thick, creamy and rich. So delicious!

So the idea of eating an omlette with yogurt now, is an idea I openly embrace.
Here’s the recipe:
Omelette with Thick Yogurt (Cilbir)
  • 10 eggs
  • 3 T butter
  • 4 c süzme yogurt (or any thick yogurt)
  • 10 garlic cloves
  • 1 tsp red pepper flakes
  • Salt & pepper (to taste)
Preparation:
In a large frying pan, melt the butter.
Meanwhile scramble the eggs and season with salt and pepper.
Place the eggs in the frying pan and prepare the omelette.
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Remove the omelette from the pan and break into smaller pieces.
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Add the crushed garlic to the yogurt and whisk together.
Place the yogurt on a platter and top with the omelette.
Garnish with red pepper flakes.
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Serve immediately and enjoy!
Afiyet Olsun!

Swiss Chard Bulgur Rissoto (Pancarli As)

Tender swiss chard is cooked with peppers, onions, bulgur, tomato paste and bulgur to create this comforting dish. 

Here’s the recipe:

  • 10 oz ground beef
  • 1 bunch of chard (cleaned and chopped)
  • 1/2 c medium sized bulgur
  • 1 onion (diced)
  • 1 TBSP butter
  • 1 TBSP olive oil
  • 1 TBSP tomato paste
  • 1/2 TBSP red pepper paste
  • 1 green pepper (medium sized, sweet or bell)
  • 1 red pepper (medium sized, sweet or bell)
  • salt & pepper (to taste)

Preparation:

In a large stock pot, sauté the ground beef until browned.

Add the olive oil and butter and then stir in the onions, red pepper and green pepper. Sauté until the onions and peppers are tender.

Then add the tomato paste, red pepper paste, salt and pepper.

Add the chard and over with 2 cups of hot water. Simmer for 10 minutes then stir in the bulgur and cook for another 5-10 minutes.

When it’s ready, it will be a thick mixture with little water remaining. Also, it will smell amazing.

Serve and enjoy!

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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 Style Hummus

Traditional cuisine meets modern with this Mediterranean classic! 

What I appreciate about hummus is that it is just so simple. All you need is a few minimal ingredients and then you have something really special. The tahini is an absolute must! A paste made from ground sesame seeds, tahini compliments the flavor of the chickpeas and creates layers of flavor within the hummus.

Here’s the recipe:

(Hint: you’ll need a good food processor or blender for this recipe)

  • 2/3 c dried chickpeas
  • 1/3 c tahini
  • 3 garlic cloves (crushed)
  • 2 lemons (juiced)
  • 2 TBSP pine nuts
  • 1 tsp cumin
  • 2 TBSP butter
  • 2 TBSP olive oil
  • salt & pepper (to taste)

Preparation:

Soak the chickpeas overnight in water. Drain, rinse and boil for 2 hours (until the chickpeas are tender).

Drain, rinse and remove the skin from the chickpeas (Note: this is not a necessary step but it creates a smoother hummus).

Pour the chickpeas into a food processor. Add the tahini, crushed garlic, olive oil, salt, pepper and the lemon juice. Blend until smooth, stopping the food processor from time to time in order to stir and scrape down the sides.

Once the hummus is smooth, pour onto a platter.

In a small frying pan, toast the pine nuts for 1 minute and then add the butter and melt. Remove from the heat and pour over the hummus.

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

Red Lentil Soup (Eksili Malhita Çorbasi)

A creamy lentil soup, blended to perfection and topped with mint, it’s so delicious and satisfying without feeling overly full.
The best part of this recipe is that it’s a one pot recipe and the lentils are the star of the show. You literally place the lentils and rice in a large stock pot and simmer them until they are tender and then let an immersion blender do the rest of the hard work.
It’s a classic Turkish soup that’s delightful to compliment any meal or even serve as a meal itself with a fresh garden salad.
Here’s the recipe:
Red Lentil Soup (Eksili Malhita Çorbasi)
  • 2.5 c red lentils
  • 1 c rice
  • 2 T tomato paste
  • 2 T butter
  • 1 T olive oil
  • 1 lemon
  • 2 garlic cloves
  • 1 T mint
  • 2 T red pepper flakes
  • Salt & pepper (to taste)
Preparation:
In a large stock pot, simmer the lentils, rice and garlic in 2 liters of salted water or broth.
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Once the lentils are tender, use an immersion blender to blend them until they are smooth.
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Then add the tomato paste and lemon juice. Stir well and simmer for another 5-10 minutes.
In a separate frying pan melt the butter and olive oil. Once it is simmering, add the mint and red pepper flakes. Then pour it into the soup and stir.
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Serve & Enjoy!
Afiyet Olsun!

Mini Meatballs in a Garlic Yogurt Sauce (Cacikli Arap Köfte)

      Delicious mini meatballs made of ground beef and bulgur nestled in cacikli a thick yogurt sauce with parsley, garlic and spices. 

Here’s the recipe:

Mini Meatballs in a Garlic Yogurt Sauce (Cacikli Arap Köfte)

  • 4 c thick yogurt
  • 2 bunches of parsley (finely diced)
  • 10 garlic cloves (minced)
  • 10 oz ground beef
  • 3 c finely ground bulgur (simit bulgur)
  • 2 onions (finely diced)
  • 1 lemon (juiced)
  • 2 TBSP olive oil
  • 2 TBSP butter
  • 1 TBSP red pepper flakes
  • Salt & pepper (to taste)

    Preparation:

    In a large, shallow bowl knead together the beef, bukgur, onions, red pepper flakes, salt and pepper. Knead for approximately 10 minutes.

    Then roll the meat into balls (about twice as big as a chickpea).
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    Place the mini meatballs in a steamer (or a collander that rests in a pot with a little water underneath and cover with a lid). Steam for about 10 minutes.
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    In a frying pan melt the butter and add the olive oil. Heat until hot and then add the meatballs. Sauté until lightly browned.
    To make the cacikli:
    Meanwhile, place the yogurt in a bowl and whisk it until smooth.
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    Chop the parsley and mince the garlic and add them to the yogurt.
    Squeeze in the lemon juice and season with salt and pepper. Stir until well combined.
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    To serve:
    Plate the cacikli on a platter. Then top with the meatballs.
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    Enjoy

Dolangel (Flakey Pastry with Pistachios & Cream)

Flakey, crisp and just sweet enough –dolangel is a must try Turkish dessert! If you like Turkish baklava, then you’ll love this dessert!

It’s the type of dessert that when you take a bite, the flakey pastry bursts in your mouth. Crispy and so light, it’s so delicious.

The yufka (a dough similar to phyllo dough or puff pastry) is what gives it that delicious flaky texture.

Here’s the recipe:

  • 1 package of yufka (approximately 6 sheets)
  • 3 1/4 c chopped pistachios
  • 3 c sugar
  • 1 L water
  • 1 L milk
  • 1/2 c semolina
  • 1/2 lemon
  • 1 3/4 c sunflower oil

Preparation:

Combine the semolina and the milk to form a thick paste. Scoop into a pastry bag and set aside.

To prepare the simple syrup: combine the sugar, water and lemon in a saucepan. Simmer over medium heat until it forms a light syrup. Set aside.

Take 1 piece of yufka. Fold it over to reveal a top, bottom and a double layer in the middle.

Using the pastry bag, pipe about 1-2 TBSP of the creamy milk mixture.

 

Then cover it with 1 TBSP of the chopped pistachios.

Then drizzle over 1 TBSP of oil.

Fold over the top and the bottom. Then twisting the edges, gently shape into a roll and place on the baking sheet. Drizzle with another tablespoon of oil.

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Continue until all of the dough or materials are used.

Place the dolangel in the oven to bake for 20-30 minutes or until golden brown.

Top with the sugar water, serve and enjoy!

Afiyet Olsun!

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Red Lentil Meatless Meatballs (Malhitali Köfte)

A tender, delicious, savory, meat-less version of a meatball backed with bulgur, lentils and veggies.

     Yet again, this is another great köfte (Turkish for “meatball”) recipe. Instead of meat, it’s packed full of bulgur, red lentils, vegetables and spices. They are a flavorful addition to your menu for vegetarians and meat-eaters alike.

Here’s the recipe:

(Lentil Meatless Meatballs) Malhitali Köfte

  • 14 oz red lentils
  • 12 oz fine bulgur
  • 2 onions (diced)
  • 5 scallions (diced)
  • 5 garlic cloves (minced)
  • 2 bunches of parsley (finely chopped)
  • 2 TBSP butter
  • 1 1/4 c olive oil
  • 3/4 c tomato paste
  • 1 TBSP red pepper flakes
  • 1 tsp cumin
  • salt & pepper (to taste)

Preparation:

Place the lentils in a large stock pot with water and salt. Simmer the lentils for 10-15 minutes or until they are tender. 

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Stir in the bulgur, tomato paste, red pepper flakes, cumin, salt and pepper and continue to cook until the bulgur is done (adding a little more water if needed, but the mixture will be very thick).

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In a small frying pan add the butter and olive oil. Once they are hot, add the onions and fry until they are tender. Allow to cool for 5-10 minutes. 

Transfer the lentils and bulgur mixture to a large shallow bowl. Then add the onions and stir well.

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Transfer to a clean work space and knead the mixture until it’s well combined.

Then add the scallions and parsley and continue kneading for 2-3 minutes.

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Then take gold ball size pieces in your hand and roll into an oval shape. Then using your fingers, shape it to resemble a piece of dough with an imprint of your fingers on one side. NOTE: This is a special technique that takes some practice. Alternatively, you can just roll it into the oval shape.

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Serve and enjoy!

Afiyet Olsun!

Peynirli Künefe

A sweet delicious dessert packed with sweet cheese, pistachios and a crunchy base and top layer! A Mediterranean classic dessert.

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Okay so I’ll admit that way before I started learning about Mediterranean cooking, the idea of cheese in a dessert (besides marscapone) didn’t sound so appetizing to me. It wasn’t until a friend took us out for a couple of rounds of künefe, that I finally wised up to discover just how delicious this combination is.

The cheese that used, is not salty and savory like what you use in pizza or pasta. It’s thick like ricotta in some variations while in others it has the flavor of ricotta with the texture of mozzerella.

Filled generously with pistachios and covered with a sugar syrup it’s actually not too sweet. It’s hits the palate as a perfectly balanced dessert.

At my favorite künefe place, they serve it with clotted cream, fresh fruit and shot glasses of milk. It’s a beautiful thing and worth experiencing at least once in your life. But once you try it, once will never be enough.

Although making künefe is an art, it is possible to make it at home. The biggest challenge may be acquiring the ingredients but once you’ve jumped over that hurdle then the rest will seem like a breeze.

Here’s the recipe:

  • 6 c kadayıf (made from shredded yufka or phyllo dough. NOTE: buy pre-prepared)
  • 2 c sugar water (equal parts sugar and water, simmered on low heat to form a thick syrup)
  • 2 c unsalted pistachios (shelled & chopped)
  • 3 c Urfa peynir (substitute a moist, crumbly ricotta cheese)
  • 2 TBSP oil
  • 4 TBSP butter (for greasing the pans)

Preparation:

Grease two 12 inch round shallow pans with 2 TBSP of butter each.

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Fill one of the pans with 3 cups of the kadayif. Press down gently.

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Sprinkle the chopped pistachios evenly over the kadayif.

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Then evenly crumble the cheese on top of the pistachios.

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Cover with the remaining 3 cups of kadayif and press down gently.

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Then drizzle the oil on top.

Cook the künefe over an open flame until it is light brown on the bottom. Remove the künefe from the heat. Using the other pan, cover the künefe and flip into the other pan so that the browned side is facing up.

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Cook until the other side is light brown. Pour over the sugar water and let simmer for a few seconds. Then remove the pan from the heat.

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Serve & enjoy warm with some clotted cream.

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Afiyet Olsun!

Gavurdağı Salad (A Traditional Turkish Salad)

A fresh & delicious Turkish salad with the perfect balance of savory and sweet with an olive oil and pomegranate molasses dressing.

      This salad was love at first bite. One of the beautiful things about Turkish food is the vibrant and fresh ingredients that are used in every facet of traditional cooking.

This salad is so fresh, flavorful and delicious. Frequently it is served as an appetizer or to compliment a main dish but I eat it as a main dish because I love it so much.

I hope you enjoy this recipe and discover for yourself why it is a favorite of mine.

Here’s the recipe:

Gavurdağı Salad

  • 1 large tomato (diced)
  • 1 large cucumber (diced)
  • 1 sweet red pepper (diced)
  • 1 bunch of parsley (finely chopped)
  • 10 walnuts (finely chopped)
  • 2 T olive oil
  • 2 T pomegranate molasses*
  • salt & pepper (to taste)

Preparation:

Combine all of the vegetables together in a bowl.

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Drizzle over the olive oil and pomegranate molasses.

Season with salt and pepper and add half of the chopped walnuts.

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Toss the salad thoroughly.

Garnish with the remaining chopped walnuts.

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Serve & Enjoy!

*Searching for Pomegranate Molasses??? If you can’t find it at your local market, then you can either make your own (just combine pomegranate juice and sugar in a 2 to 1 ratio) or substitute a fruity vinaigrette. But pomegranate molasses is so, so good! One taste and your salads will never be the same without it. Trust me 😉

Ali Nazik (Roasted Eggplant topped w/ Seasoned Ground Beef)

A creamy, savory and flavorful entree, Ali Nazik is light and delicious. A traditional Turkish dish, it tastes and looks like a work of art.

I have tried many variations of Ali Nazik and I must admit that they were all good in their own unique way. I’ve even created my own recipe for Ali Nazik because I find it to be such a beautiful dish.

Through my Turkish cooking course, I have learned one of several ways to make Ali Naziik. This one is delicious because the ground beef is savory and rich and complimented by the eggplant and yogurt.

Here’s the recipe:

  • 2 lbs eggplant (the long, thin variety)
  • 1 lb ground beef
  • 1 medium-sized red pepper (sweet or bell diced)
  • 1 medium-sized green pepper (sweet or bell diced)
  • 2 small tomatoes (peeled, de-seeded and diced)
  • 1 TBSP olive oil
  • 1 TBSP sunflower oil (or any plain oil)
  • 1 TBSP tomato paste
  • 1 lemon (juiced)
  • 4 garlic cloves (minced)
  • 16 oz suzme yogurt (or any thick yogurt)
  • salt & pepper (to taste)

Preparation:

Preheat the oven for 375F.

Place the eggplant on a baking sheet and roast for 45-60 minutes, or until the eggplant is tender.

Peel the eggplant and dice into small pieces.

In a large bowl, whisk the yogurt until it is smooth.

Using a mortar & pestel (or finely mincing it with a knife) crush the garlic cloves.

Add the garlic to the yogurt and stir until well combined.

Season with salt and pepper (to taste) and squeeze in the lemon juice.

Stir in the eggplant and set aside.

Peel the tomatoes.

Dice the peppers and tomatoes.

In a small frying pan sauté the ground beef until browned.

Add the olive oil and sunflower oil and continue to cook the beef.

Add the diced red and green peppers and cook until tender.

Then add the peeled and chopped tomatoes, tomato paste and season with salt and pepper (to taste). Sauté everything together for another 5 minutes.

Slightly warm the eggplant and yogurt mixture and then pour it onto a large platter.

Pour the beef mixture over the center of the eggplant and yogurt.

Serve and enjoy.

Afiyet Olsun!

 

Stuffed Zucchini with Saffron & Pistachios (Kuzu Icli Kabak Dolmasi)

The perfect balance of a savory ground beef filling with aromatic spices, pistachios and almonds.

In Turkish cooking, I’ve been learning about the myriad of different variations on stuffed vegetables. There are many variations. This is already the third variation of stuffed zucchini and it tastes completely different than the last recipe I learned.

The ground beef is seasoned with cinnamon, saffron, salt and pepper. Then pistachios and almonds are added to create a unique and delicious texture to the overall dish.

Here’s the recipe:

  • 25 zucchini
  • 8 oz ground beef
  • 1/2 c white rice
  • 3 TBSP pistachios
  • 2 TBSP almonds
  • 1 tsp saffron
  • 1 tsp ground cinnamon
  • 2 TBSP olive oil
  • 4 c sunflower oil (for frying)

Preparation:

Clean the zucchini and cut into thirds. Core the inner part of the zucchini and set aside.

Heat a large frying pan with sunflower oil. Once hot, fry the zucchini in batches until golden brown. Remove from the oil and place them on a cooling rack.

Rinse and drain the rice. Set it aside for later.

In a small frying pan, sauté the ground beef in 2 TBSP of olive oil.  Add the rice and stir.

Then add the cinnamon, saffron, salt, pepper, pistachios and almonds and stir for 2-3 minutes more until well incorporated.

Remove from the heat.

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Using a tablespoon, fill the zucchini until it’s two-thirds of the way full. Press the top together and place in a large stock pot.

Cover the zucchini with a large ceramic dish (to weigh them down in the pot) and add about 2-3 cups of hot water.

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Cover and cook on medium low heat for 10-15 minutes.

Serve and enjoy!

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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

Savory Bulgur with Caramelized Onions (Sade Simit Asi)

 

Creamy and smooth bulgur, packed with flavor and topped with caramelized onions.

If you love polenta, then you will love this bulgur dish. The bulgur is simmered in a delicious tomato broth until it is tender and creamy. Then it topped with caramelized onions and ready to enjoy!

Here’s the recipe:

Sade Simit Asi

  • 3.5 c simit bulgur (finely ground bulgur)
  • 1 large onion (diced)
  • 1 1/4 c tomato paste
  • 2 TBSP sunflower oil
  • 2 TBSP olive oil
  • 2 TBSP red pepper flakes
  • salt & pepper (to taste)
Preparation:
Sauté the onion in the olive oil and sunflower oil for 3-5 minutes. Add 1 TBSP of red pepper flakes and set aside.
Then in a large stock pot, add the tomato paste, 1 TBSP of red pepper flakes, salt and pepper. Stir well.
Then pour in the bulgur and 6-7 cups of hot water.
Stir until well combined and simmer on medium heat for 10-15 minutes, adding more water as needed.
To serve, plate the cooked bulgur and top with the onions.
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 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.
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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!
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Afiyet Olsun!

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.
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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.
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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.

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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.

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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.

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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.

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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.

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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!

Chicken Tikka Masala

Creamy, flavorful and seasoned masala sauce with tender pieces of marinated chicken.

The perfect blend of spices with tomatoes create a delicious “masala” or sauce for this dish. The chicken is marinated in a thick yogurt mixture and is tender, flavorful and so good. If you think marinades are not worth the work, then you’ll love how simple this one and the final result of the tender chicken.

A classic Indian dish, Chicken Tikka Masala is found on restaurant menus all over the world. But making it at home is a rewarding and delicious treat and perhaps not as complicated as you imagined.

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Here’s the recipe:

Chicken Tikka Masala

  • 1 lb boneless skin-less chicken breasts (diced)
  • 1/2 c thick yogurt
  • 1/2 lemon (juiced)
  • 1.5 onions (diced)
  • 4 garlic cloves (minced)
  • 1.5 inch piece of ginger (diced)
  • 2 T tomato paste
  • 2 tomatoes (peeled and chopped)
  • 2 T cumin powder
  • 1 tsp red pepper flakes
  • 2 T dried oregano
  • 2 tsp turmeric powder
  • 1/4 – 1/2 c cream (if desired)
  • salt & pepper (to taste)

Preparation:

To marinate the chicken: place the chicken, yogurt, lemon juice, half of an onion, a half-inch piece of ginger, 1 T cumin powder, 1 T dried oregano, salt and pepper in a bowl. Stir to combine and then cover with plastic wrap. Place in the refrigerator overnight.

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To make the chicken tikka masala:

Place the spices in a dry frying pan and toast just until they are fragrant.

Sauté the onions, garlic and ginger in a frying pan with the sunflower oil until tender.

Add the spices and stir thoroughly.

Add the chicken and sauté  until cooked through.

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Then add the tomato paste, season with salt and pepper and stir until well coated.

Then add the chopped tomatoes and 1.5 cups of hot water. Stir and then cover with a lid. Simmer for 15 minutes, stirring occasionally.

Then remove from the heat and stir in the cream.

Serve over a bed of rice or with bread.

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Enjoy!

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Guten Appetit!

 

 

Chicken Turkish Pizza (Tavuklu Lahmacun)

A different spin on the traditional Turkish pizza. Instead of ground beef, ground chicken is used in this variation of a classic recipe.

Thin, crispy crust topped with a thin layer of the toppings, lahmacun, or Turkish pizza, is a one of a kind dish. Served with fresh parsley, lemon and sometimes a myriad of other vegetables (e.g. pickled red cabbage, raw turnips and tomato salad), the pizza is topped with fresh veggies (if you wish) and then rolled up before enjoyed!

Here’s the recipe:

  • 1.5 lbs ground or finely minced boneless chicken
  • 4 scallions (chopped)
  • 2 bunches of parsley (chopped)
  • 5 tomatoes (chopped)
  • 2 TBSP tomato paste
  • 1 red pepper (sweet or bell)
  • 1 green pepper (sweet or bell)
  • 2 TBSP red pepper flakes
  • salt & pepper (to taste)

Preparation:

Chop all of the ingredients except for the chicken and place it in a bowl.

Add the chicken and stir until well incorporated.

NOTE: If you live in Turkey or a country that has wonderful FIRINS (bakers who will prepare the lahmacun for you as long as you bring them all the ingredients), then you will place all the ingredients in a pan, bring it to the Firin and voila! You’ll have dozens of lahmacun, hot and fresh!

If you don’t have a local FIRIN, here’s what you’ll need to do:

Chop all of the ingredients into large chunks. Place it in a food processor and blend it all together until everything is finely chopped (almost like a thick paste, but not quite that far).

Using the bread dough recipe below, prepare your lahmacun.

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,

Pour the dough onto a floured surface and divide it into golf ball size pieces. With a rolling pin, roll out each piece until VERY thin. NOTE: Lahmacun is a very thin crust Turkish pizza. It needs to be very thin but still able to hold onto the topping.

Next, take 2-3 TBSP of the mixture and spread it onto the the dough. It should form a nice and thin layer where you barely see the dough.

Transfer the lahmacun to a really hot baking sheet or pizza stone and bake on 250C/500F  (or as hot as your oven can get) for 3-5 minutes. NOTE: Watch it closely because it will bake fast and it would be a shame for your hard work to go up in flames. I mean literally, it can burn.

Then remove from the oven, serve and enjoy!

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

Dad’s Cinnamon & Brown Sugar Oatmeal

Creamy, rich and delicious oatmeal, with cinnamon spice and everything nice!

     Growing up, I never realized how blessed I was that both of my parents could cook. They each had their specialties but they always managed to make a great meal to feed our family of seven. Looking back, I am so grateful for this. It really taught me so much!

When my Dad was cooking, breakfast dishes were some of his signature items. In particularly, his cream of wheat or oatmeal. You could always smell it cooking throughout the house because of the aroma of the cinnamon and nutmeg. His dishes were not without flavor and this oatmeal recipe is an excellent testimony.

     I know you might be thinking, what’s so special about oatmeal? Well, I will tell you. It’s simply the way my Dad prepares oatmeal. I actually never had oatmeal any other way until I was much older and I really appreciated his oatmeal even more. 

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     It all starts with milk. Instead of water, he always uses milk and that’s what makes the oatmeal so creamy. To the milk, he adds brown sugar, cinnamon and a pinch of nutmeg. This combination on it’s own is so good that you could pour it in a glass and drink it as a warm beverage. 

     Once it’s had time to simmer, not boil, he adds the oats and stirs. Then he covers it with a lid and allows it to cook for 5-10 minutes. At the very end, he stirs in some raisins and then it’s ready to enjoy. Creamy and delicious, it’s just sweet enough and so good. 

So, thanks Dad for making great food like this oatmeal recipe and teaching me what you know. I would not be who I am today without you, so thank you for all that you are and all that you’ve done!

Happy Birthday!

Here’s the recipe:

Dad’s Cinnamon & Brown Sugar Oatmeal

  • 1 c oats
  • 2 c milk
  • 1/2 T ground cinnamon
  • a pinch of nutmeg
  • 2 T – 1/3 c brown sugar (depending on the sweetness level you prefer)
  • 2 T raisins

Preparation:

Pour the milk into a sauce pot and place over medium heat.

Add in the cinnamon, nutmeg and brown sugar and stir until the brown sugar has dissolved.

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Keep stirring frequently until it comes to a light simmer. Then pour in the oats, stirring constantly.

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Reduce the heat and allow the oatmeal to simmer for 7-15 minutes*

Remove from the heat and stir in the raisins.

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Pour into a large bowl (or two).

Serve and Enjoy!

Soooo good! I made this yesterday and ate the oatmeal so fast I even surprised myself, lol!

Sheer delight!

*The cook time depends on whether you use quick cooking oats or old fashioned oats. Adjust the cooking time depending on which one you use.

Lamb Chop & Quince Stew (Ayvali Taraklik Tavasi)

Savory and a bit sweet, this dish will make you say Mmmmm.

      If you’ve ever had pork chops and apple sauce, then this recipe is a comparable dish. Packed with flavor, the lamb chops are slow roasted in the oven and then added to a savory tomato and red pepper spiced broth to simmer until finally the quince slices are added and cooked just until they are tender and a bit sweet.

Perfect for a cold day outside, this stew is satisfying and a comforting Turkish classic meal.

Here’s the recipe:

1 kilo of small lamb chops (about 4 inches long)

  • 2 medium white onions (diced)
  • 1 TBSP flour
  • 1 TBSP sugar
  • 2 TBSP butter
  • 2 TBSP olive oil
  • 2 TBSP red pepper paste
  • 3 cups crushed tomatoes
  • 2 cloves of garlic (minced)
  • 2 quinces (cored and sliced into sixths)
  • salt & pepper (to taste)

Preparation:

Pre-heat the oven to 190 C (375 F).

Place the lamb chops on a baking sheet in one even layer. Coat with olive oil and place in the oven until browned (approximately 30 to 45 minutes).

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While the lamb chops are roasting, melt the butter in a large stock pot and add the onions and garlic and sauté until translucent.

Sprinkle in the flour and sugar and stir.

Remove the chops from the oven and add to the pot. Fill the pot with boiling water (just enough to completly cover the chops) and simmer for 20 minutes.

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Stir in the red pepper paste, crushed tomatoes and salt and pepper. Simmer for another 30 minutes.

Add the quince slices and simmer for another 15 minutes until the quince are soft but not soggy.

Serve and enjoy!

Afiyet Olsun!

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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

 

 

Onion & Herb Frittata

Simple, elegant, quick and delicious — this frittata recipe is so good. It’s perfect for any breakfast or brunch!

I love frittata! It’s all of the delicious flavor of an omelette with less work! I love the fact that I have the freedom to customize my frittata based on my favorite veggies or whatever I have on hand. No matter what, it always comes out so good!

For this recipe, I used a few basic ingredients. Some sautéed onions, fresh herbs and dry herbs make this frittata come to life!

Here’s the recipe:

Onion & Herb Frittata

  • 1/2 small white onion (finely diced)
  • 2 eggs
  • 2 TBSP fresh parsley
  • 1 TBSP fresh mint
  • 1 tsp dried oregano
  • 1 tsp dried cilantro
  • ricotta (garnish)

Preparation:

Preheat the oven to 375F.

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Lightly grease a small baking pan with 1/2 TBSP of olive oil.

Finely dice the onion. Sautee the onion in 1/2 TBSP of olive oil until translucent.

In a bowl, whisk the eggs. Add salt & pepper.

Roughly chop the parsley & mint and add them to the eggs. Then add the oregano and cilantro and whisk.

Stir in the sautéed onion.

Then pour the mixture into the baking dish and bake for 7-10 minutes.

Garnish with ricotta, if desired.

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Serve & Enjoy!

Homemade Tomato Soup

This tomato soup recipe is a simple and delicious classic recipe. It’s versatile, simple and oh so good.

There’s nothing quite like a good bowl of tomato soup. It’s something so simple and so basic yet so comforting and delicious. To make the soup, it starts with really good tomatoes. I use a jar of crushed tomatoes that a friend of mine jarred during the summertime, but I’ve also made this recipe many times with crushed tomatoes. Of course, you can also use fresh tomatoes, I would recommend peeling them first and chopping them up or placing them in a food processor.

Whatever tomatoes you use, it’s going to be delicious!

Here’s the recipe:

Homemade Tomato Soup

  • 4 c crushed tomatoes
  • 1.5 c tomato sauce
  • 1-2 TBSP tomato paste
  • 4 c chicken broth*
  • 1 large carrot (finely chopped)
  • 1 onion (finely chopped) 
  • 5 garlic cloves (minced)
  • 1/4 – 1/2 c heavy cream 
  • 2 T olive oil
  • 1 tsp baking soda
  • 1 tsp ground cumin
  • 2 TBSP dried basil
  • 1 TBSP dried oregano
  • salt & pepper (to taste)

* Or 2 chicken bouillion cubes with 4 cups of water)

Preparation:

In a large stock pot, sautee the onions, garlic and carrots in a little olive oil until the vegetables are tender.

Then add the tomato sauce, tomato paste, basil, oregano, salt and pepper. Stir until well incorporated. 

Then pour in the chicken broth. Stir and simmer for 20-30 minutes. Stirring occasionally to ensure it does not stick. 

Add the cumin powder and crushed tomatoes and stir. Cover and simmer for 30 more minutes. 

Then remove from the heat and stir in the cream (if using).

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Serve & Enjoy!

Guten Appetit!

Mini Turkish Meatballs (Arap Köftesi)

A delicious mini meatball that’s packed with so much more than just meat. Served with yogurt and a spice oil drizzle, it’s a beautiful and delicious creation!

Essentially, I would consider this dish a meatball. Although the ratio of bulgur to meat is 2 to 1 so maybe it’s more like a bulgur & meatball but regardless, it’s delicious.

While it is a bit of a labor of love to prepare them, the lovely end product is what makes it all worth it. It’s a good dish to make with friends or with kids because it requires a lot of kneading and rolling into the small balls.

Here’s the recipe:

  • 6 oz ground beef
  • 1.5 c simit bulgur (a fine, small bulgur variety)
  • 1 small red onion (finely chopped)
  • 3 garlic cloves (minced)
  • 1 bunch of parsley (finely chopped)
  • 1 TBSP dried tarragon (crushed)
  • 2 TBSP red pepper flakes (non-spicey)
  • 6 1/2 cups of yogurt
  • 0.5 c water
  • 0.5 c sunflower oil (or any neutral oil: vegetable, canola, etc.)
  • 0.25 c olive oil
  • salt & pepper (to taste)

Preparation:

In a large shallow bowl mix together the ground beef, bulgur, red onion, garlic, tarragon, salt and pepper. Knead together for 5 to 10 minutes, adding the water tablespoon by tablespoon as needed.

Then add the finely chopped parsley. Continue kneading for 5-10 minutes, adding the water tablespoon by tablespoon as needed until the consistency is moist enough to roll into balls without falling apart or sticking to your hands.

Taking piece by piece of the mixture, roll it into small 1 inch balls.

Once all of the balls are made, pile them into a steamer basket and place on the stove to steam for about 10 minutes.

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Remove from the stove and set aside for 10 minutes.

Fill a frying pan with the sunflower oil and olive oil. Once it is hot, add the meatballs and fry until lightly browned.

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Stir in the red pepper flakes and remove the pan from the heat.

To serve, plate 1 TBSP of yogurt on each plate and then top with several meatballs and a light drizzle of the red pepper oil.

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Serve and enjoy!

Afiyet Olsun!

 

 

 

 

Fried Eggs & Olives (Zeytin Mihlasi)

Zeytin Mihlasi is a delicious Turkish dish that predominately consists of olives and eggs. The ratio of olives to eggs is at least 2 to 1 so if you love olives, then you’ll love this dish. It’s like an olive omelette amplified.

Here’s the recipe:

Fried Eggs & Olives (Zeytin Mihlasi)

  • 2.5 c green olives (pitted & roughly chopped)
  • 5 eggs
  • 2 onions (finely chopped)
  • 1 T tomato paste
  • 2 T red pepper flakes
  • 1 tsp cumin powder
  • 4 T butter
  • 2 T olive oil
  • salt & pepper (to taste)

Preparation:

In a medium frying pan, add the butter, olive oil and onions. Sautee the onions until they are tender.

Then add the olives, tomato paste, red pepper flakes, salt and pepper. Sauté for a few minutes until the paste is well incorporated with the olives.

Then crack 5 eggs directly on top of the olive mixture in different corners of the pan like a clock. Cover with a lid and cook for 5-10 minutes or until the eggs are done. NOTE: “Done” depends on whether you like your eggs runny or fully cooked so cook them according to your personal preference.

Serve immediately & Enjoy!

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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.

Shepherd’s Pie

Don’t let the name fool you; this pie is anything but sweet. A savory delicious blend of meat and veggies and topped with fresh mashed potatoes and then baked to perfection.

Technically, this was the first home cooked meal I made for my husband. I had a limited amount of time but I wanted to make something really good. This meal was a good choice. He really liked it and it’s still a great meal that I keep in my cooking rotation.

I love Shepherd’s Pie because it’s a great meal to make when you’re not sure what people like to eat. It’s meat, potatoes and vegetables all packed into one dish. Plus, it’s a natural comfort food. You just take a bite and your taste buds will dance with glee. Creamy mashed potatoes with savory ground beef, Mmmm. It’s so good and uncomplicated.

For My Vegetarian Friends, here’s my proposed vegetarian version:

Sautéed mushrooms instead of ground beef. True, you’ll need a lot of mushrooms. But, I think mushrooms make the perfect meat-less alternative and they will undoubtedly taste amazing with the veggies and mashed potatoes.

Here’s the recipe:

Shepherd’s Pie

  • 1 lb ground beef
  • 2 medium carrots
  • 1 large onion
  • 1/2 c fresh parsley
  • 1 c frozen corn
  • 1 TBSP flour
  • 1/2 c milk or cream
  • 1 TBSP olive oil
  • 1 TBSP dried oregano
  • 1 TBSP ground cumin
  • 3 large potatoes
  • 3 TBSP butter
  • salt & pepper (to taste)

Preparation: 

To make the mashed potatoes: peel and chop the potatoes. Boil them until they are tender and then drain and rinse them. Heat the milk or cream with the butter in a saucepan until hot. Then pour over the potatoes and mash thoroughly. Season with salt and pepper. Cover and set aside.

To make the meat & veggie base of the Shepherd’s Pie:

In a large frying pan, cook the ground beef until browned. 

Add the olive oil and the chopped onion. Sauté until the onion is tender.

Then add the carrots and sauté for another 5 minutes.

Sprinkle in the cumin, oregano, salt and pepper.

Then in a small bowl add 2 TBSP of water to the flour and whisk until smooth to create a little roux. Pour it over the beef and veggies and bring back to a simmer and cook for another 10 minutes.

Using a large baking dish, pour the beef and veggie mixture in one even layer.

Then top with the mashed potatoes, spreading them evenly over the meat and veggies.

Bake in the oven on 350 F for 15-20 minutes.

Serve & Enjoy!

Rice Pilaf with Almonds, Pine Nuts and Dried Currants (Iç Pilav)

Savory and sweet — in the best possible way, this rice pilaf is packed with crunchy pine nuts and almonds and filled with tender pieces of dried currants.
Iç Pilav, is literally translated as “Inner Rice.” It is the perfect combination of blending sweet and savory flavors into one dish. The cinnamon and the all spice add the perfect blend of spices to this dish.
Here’s the recipe:
Rice Pilaf with Almonds, Pine Nuts and Dried Currants (Iç Pilav)
  • 3 c rice (soaked in water, drained & rinsed)
  • 1/2 c blanched almonds
  • 1/2 c pine nuts
  • 2 TBSP dried currants (rehydrated in water)
  • 2 TBSP butter
  • 2 TBSP olive oil
  • 2 tsp ground cinnamon
  • 2 tsp all spice
  • salt & pepper (to taste)
Preparation:
In a large stock pot, add the butter and oil.
Pour in the almonds and pine nuts and toast them for 1 minute. Then add the rice and toast for another 2-3 minutes.
Season with salt and pepper and then add the currants.
Add 6 cups of hot water and stir. Simmer on low heat for 15-20 minutes.
Sprinkle in the cinnamon and all spice. Stir until well incorporated. Put the lid back on the rice and let it rest for 5-10 minutes.
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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

Homestyle Chicken Noodle Soup (made from scratch!)

A good bowl of chicken soup warms your stomach, heart and soul. Homemade broth packed with tender chicken and flavorful veggies, it’s a delicious classic. Never underestimate the power of a good bowl of chicken soup.

As a kid, I remember watching my mom make chicken noodle soup or more often turkey noodle soup (post Thanksgiving & Christmas). It was always amazing to me to watch her make such a delicious soup out of such minimal ingredients. She would take a whole chicken (or whatever was left from it) and place it in a pot and let it simmer until the meat was falling off the bones.

I follow Mom’s example because quite frankly, she’s an amazing cook so I’d be crazy not to, lol! I normally just make less soup, so thus I don’t use a whole chicken but essentially, I follow the basic principle of using bone in and skin on chicken. In regards to flavor, it makes a BIG difference. Trust me on this one. You’ll taste the difference.

Plus the aroma that fills your home when you make chicken noodle soup is irresistible. Like baking a loaf of bread or a batch of chocolate chip cookies, it screams one word, H-O-M-E. When you smell chicken noodle soup, you know that it’s going to be a good day, even if you’re under the weather.

Here’s the recipe:

Homestyle Chicken Noodle Soup (from scratch)

  • 2 lbs bone in & skin on chicken
  • 2 large carrots
  • 1 large onion
  • 10 garlic cloves
  • 1/2 c chopped fresh parsley
  • 1-2 c chopped fresh spinach
  • 3 scallions (chopped)
  • 1 c egg spiral noodles (dry)
  • 1 chili pepper (omit if you don’t like it spicy!)
  • 2 tsp dried oregano
  • 1 T black pepper
  • salt (to taste)

Preparation:

Peel and cut the carrots and onion in half.

To make the chicken stock: In a large stock pot, add the carrots, onion, garlic, 1/4 c parsley, chicken, chili pepper, oregano, black pepper and salt. Add 2 liter of water and cover. Simmer the stock for about 1 hour (adding more water as needed).

Meanwhile, boil the spiral egg noodles until al dente. Drain, rinse and set aside.

Drain the stock and place back in the pot. Discard everything else except for the carrots and chicken. Cut the carrots into round pieces and shred the chicken (discarding the skin and bones). Then add them back to the stock.

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Chop the spinach and scallions and add them to the soup.

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Pour in the noodles and stir.

To serve, ladle to soup into bowls and top with some fresh parsley.

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Enjoy!

 

 

Quick & Healthy Bulgur Bowls

Delicious nutrient packed bulgur paired with fresh veggies, egg, chickpeas and a simple tahini dressing makes this dish a perfect quick weeknight meal.

If you’ve ever had a super long day (all of us had) and still wanted to enjoy a healthy and quick dinner, then this recipe is for you. To make bulgur, you don’t even need a stove or any pots or pans. Simply add hot water to the bulgur, stir and cover for 10 minutes, and that’s it! So simple!

Plus, this is something you can make ahead of time. It makes a great lunch to bring to work. Especially if you layer all of the ingredients together in a mason jar…wow! So beautiful and so good!

Here’s the recipe:

Healthy Bulgur Bowls

Serves 1 large bulgur bowl
(simply multiply this recipe based on the desired servings)

  • 1/3 c fine bulgur
  • 1/4 c fresh parsley (diced)
  • 1/4 c frozen corn (defrosted)
  • 1/4 c cucumber (diced)
  • 1/4 c carrots (shredded)
  • 1/4 c tomato (diced)
  • 1/4 c chickpeas (canned, rinsed & drained)
  • 7 black olives (pitted)
  • 1 TBSP olive oil
  • 1 TBSP tahini
  • 1/2 lemon (juiced)
  • 1 tsp dried mint
  • salt & pepper (to taste)

 

Preparation:

To cook the bulgur, place the bulgur in a bowl and add boiling water. Add the dried mint (if desired), salt and pepper. Stir and cover (with plastic wrap or a plate) for 10 minutes until the bulgur is done).

Boil the egg for 10-15 minutes or until done.

Drain and rinse the chickpeas.

Shred the carrots and set aside.

Dice the parsley, cucumber and tomatoes.

To assemble the bulgur bowl, stir the bulgur with a fork. Then layer the ingredients on top of the bulgur one by one to create a beautiful display (as desired).

To make the dressing, whisk together the tahini, olive oil, lemon juice, salt and pepper.

Pour the dressing over the bulgur bowl.

Serve & Enjoy!

Guten Appetit!

 

 

Halva (Peynirli Un Helvasi)

Halva is a sweet dessert found throughout Central Europe, the Middle East, North Africa and many other parts of the world. There are a few variations of Halva including several variations of, a tahini (sesame seed paste) halva and a flour halva.
Nowadays, it’s easily found in many stores throughout the world. But, making this confectionary at home is also a reasonable possibility.  This simple recipe is for a flour based halva. The process is similar to making a roux, béchamel or a gravy except that it is indeed of course, sweet. This variation of the flour halva includes an unsalted cheese that is barley melted through the halva. The cheese creates a flavorful and unique twist on the classic dessert.
Here’s the recipe:
Flour Halva with Cheese
  • 1 c flour
  • 1/2 c sunflower oil
  • 1 c sugar
  • 1 c milk
  • 3/4 c Antep peynir (grated) (substitute: unsalted mozerella)
  • 1 TBSP butter
Preparation:
Add the oil to a large stock pot. Using a whisk, gradually add the flour while whisking constantly until smooth.
Then add the sugar slowly, while constantly whisking.
Continue whisking and slowly add the milk until well incorporated.
Add the butter and then with a spatula fold in the grated cheese. As soon as the cheese starts to melt, remove from the heat.
Serve immediately & 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

Lamb & Rice Pilaf (Kapamali Firik Pilav)

A savory rice and bulgur pilaf packed with tender & succulent pieces of lamb.

Under pressure. Why is it that some of the most beautiful things in life are created under pressure. Just think about it:

Diamonds are formed… under pressure

Pearls are formed…under pressure

Kapamali Et (Lamb shanks) for this pilaf recipe is cooked…under pressure

It’s true, the lamb goes into a pressure cooker for about an hour until it is tender and delicious. Then it’s coated with a saffron yogurt and baked until the skin is brown and crispy. Then the meat pulls off the bone and is added in large chunks to the bulgur and rice pilaf. One word, YUM.

Here’s the recipe:

  • 1.5 kilos of lamb shanks
  • 3 c white rice
  • 1.5 c medium sized bulgur
  • 2 TBSP suzme yogurt (or any thick yogurt)
  • 1 tsp saffron
  • 2 TBSP olive oil
  • salt & pepper (to taste)

Preparation:

Place the lamb in a pressure cooker and cook for 1 hour.

Meanwhile, combine the yogurt and the saffron and set aside.

Remove the lamb from the pressure cooker and place on a baking sheet. Spread the saffron yogurt over the top of the lamb.

Place in the oven on 375F until the skin is brown and crisp.

Remove from the oven and let rest.

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Meanwhile, in a large stockpot, melt the butter and add the olive oil. Pour in the rice and bulgur. Stir for 2-3 minutes to toast, then pour in about 8-9 cups of hot water.

Season with salt and pepper and bring to a boil.

Then reduce the heat to medium low and cook for approximately 20 minutes or until the rice and bulgur are tender.

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Pour the rice and bulgur pilaf onto a serving plate.

Shred the lamb into small pieces and place on top of the rice and bulgur pilaf.

Serve & Enjoy!

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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

 

 

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

 

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

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!

Strawberry Spinach Salad

Fresh, flavorful, delicious and healthy! This salad is so good and so simple to prepare! With a few fresh ingredients, you’re on your way to a quick meal!

If you’re looking for a quick, delicious and healthy dinner, then this salad is a great option for you. The perfect balance of flavors with the savory spinach, sweet strawberries and crunchy pistachios– this salad creation is a keeper!

Strawberry Spinach Salad

Serves 1 or 2 (for a small salad)

2 c spinach
4 strawberries
1/4 c parsley
1 TBSP olive oil
1 TBSP pomegranate molasses*
10 pistachios

Preparation:

Clean the spinach and remove the excess water by putting the spinach in a salad spinner.

Thinly slice the spinach and place it in a bowl.

Chop the parsley and add it to the bowl.

Slice the strawberries and add them to the spinach and parsley.

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Roughly chop the pistachios and then sprinkle them on top of the salad.

In a separate bowl, whisk together the olive oil and pomegranate molasses.

Pour the dressing over the salad and toss it to ensure the salad is thoroughly covered with the dressing.

*Substitute pomegranate molasses for balsamic vinaigrette or make your own pomegranate molasses by simmering pomegranate juice with sugar until it forms a thick syrup.

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Serve & Enjoy!

Guten Appetit!

Simmering Zucchini Dish (Kabak Kavurmasi)

With a savory and rich tomatoey flavor, this dish is beautiful and delicious.
Zucchini is the star of this dish. But for this dish I don’t fry it or bake it or skewer it. Instead it is cubed into small pieces and simmered in a delicious tomatoey broth. The end product makes for a flavorful and delicious dish.
Here’s the recipe:
Kabak Kavurmasi (Zucchini Sautee)
  • 3 lbs zucchini
  • 6 medium tomatoes
  • 2 green peppers (bell or sweet)
  • 1 red pepper (bell or sweet)
  • 1 onion
  • 2 garlic cloves
  • 1/2 c tomato paste
  • 2 TBSP sunflower oil
  • 1 TBSP olive oil
  • 1 TBSP red pepper flakes
  • salt & pepper (to taste)
Preparation:
Chop the onions, red pepper and green peppers and set aside.
Peel an chop the tomatoes.
Cut the zucchini into small chunks and mince the garlic.
In a large stock pot, sauté the onions in the sunflower oil and olive oil.
Add the red pepper, green peppers and garlic. Stir and sauté until the vegetables are
tender.
Add the tomato paste, red pepper flakes, salt and pepper.
Then add the chunks of zucchini. Cover with water, approximately 4-6 cups and stir.
Cover with a lid and simmer for 30-40 minutes, stirring frequently.
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

Havuc Salatasi (Turkish Carrot Salad)

Fresh, flavorful and light, this carrot salad is a pure delight.

Shredded carrots meet yogurt and garlic to form a delicious, light salad. It’s perfect for a warm day or just to balance out a heavy meal.

Here’s the recipe:

  • 2 lbs carrots
  • 1.5 c suzme yogurt (or any thick yogurt)
  • 3 garlic cloves (minced)
  • 1 TBSP red pepper flakes
  • 2 TBSP olive oil
  • 2 TBSP butter oil
  • 3 TBSP walnuts (shelled & diced)
  • salt & pepper (to taste)

Preparation:

Peel and grate the carrots.

In a large frying pan, add the olive oil. Then add the grated carrots and sauté until they are tender (about 5-7 minutes). Place the carrots in a bowl.

In another bowl, mix together the yogurt, garlic, salt and pepper.

Add the carrots to the yogurt and stir until well combined. Pour the salad onto a platter.

In a small frying pan, melt the butter, then add the walnuts and the red pepper flakes.

Pour the butter mixture over the carrot salad.

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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

Işkembe Çorbasi (Turkish Tripe Soup)

     This traditional soup is creamy, thick and savory. With chewy bits of tripe and a spicy vinegar topping it is something worth trying.

This soup starts with tripe. Tripe is a common ingredient that I’ve encountered through cooking many types of international cuisines. But still, the texture of tripe is something that I still have not gotten used to. But after experiencing the careful preparation of this soup I was determined to try it. It’s a very traditional soup in Turkey and many other countries and I found it to be very interesting. I took a spoonful and was pleasantly surprised.  The broth is creamy, smooth and thick and compliments the chewy bits of tripe.

If you’re looking to try a little something new, then give this soup a try.

Here’s the recipe:

  • 750 g tripe
  • 1 lemon (sliced)
  • 1 TBSP whole black peppercorns
  • 1 TBSP flour
  • 1 TBSP sunflower oil (or any flavorless oil –e.g. vegetable oil, canola oil, etc.)
  • 4 garlic cloves (crushed)
  • 1 TBSP white vinegar
  • 1/2 TBSP red pepper flakes
  • 1/2 TBSP black pepper
  • salt (to taste)

Preparation:

Rinse & drain the tripe. Boil the tripe for 5-10 minutes, then drain & rinse again.

In a large stockpot boil the tripe again with the sliced lemon and whole black peppercorns for 30-40 minutes.

Drain the tripe, reserving the liquid to use as broth.

Remove the lemon and black peppercorns and chop the tripe into small pieces.

Using an immersion blender, blend together the tripe broth, flour, oil and salt (to taste).

Add the blended liquid back to the stockpot and cook over medium heat, whisking frequently for 10 minutes.

Then add the tripe to the blended liquid. Simmer for 10 minutes.

In a small bowl, mix together the vinegar, red pepper flakes, black pepper and crushed garlic. This is a topping that will be drizzled on top of each bowl of soup.

To serve the soup, ladle up the soup into bowls and then drizzle the vinegar topping.

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Enjoy!

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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 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

 

Homemade Marinara Sauce

A classic & essential recipe for your cookbook!

Growing up, my parents rarely bough pre-made pasta sauce. As a kid, I always noticed the difference between the times that they bought the pre-made pasta sauce and the times that they made it themselves. The homemade version always tasted better.

Since then, I’ve been making my own pasta sauces. It’s not so complicated and the end result always yields a pasta that begs for second helpings.

Here’s how I make it:

Yum
Homemade Marinara Sauce

4 c crushed tomatoes
1 white onion
2 garlic cloves
1 TBSP dried oregano
1 TBSP dried basil
1 TBSP olive oil
salt & pepper (to taste)

Preparation:

Sauté the onions and garlic in the olive oil.

Add the fresh herbs and stir until well combined.

Pour in the crushed tomatoes. Season with salt and pepper. Allow the sauce to simmer on medium low heat for 20-30 minutes.

Serve with your favorite pasta for a simple and delicious meal.

Guten Appetit!

Anali Kizli Köfte (Stuffed Meatballs)

Large stuffed meatballs and small meatballs steamed and dropped into a tomato and beef broth is a hearty and delicious traditional meal. 

Anali Kizli Köfte, literally translates as Mom & Girl Meatball. Once you see the size of the two different meatballs it makes perfect sense. One is the perfect size for a little girl to make and the other for a mom. I love this name! But it is also known as Ekşili Akıtmalı Ufak Köfte. However you call it, one thing is for sure: it’s delicious.

Rolling out the meatballs is such a fun activity. It’s great to make when you have a group of friends over your house. You can all cook together and then enjoy a delicious meal.

Here’s the recipe:

  • 10 oz stew beef chunks
  • 0.25 lb lean ground beef
  • 0.75 lb ground beef (80/20)
  • 3 medium size red onions (finely diced)
  • 3 garlic cloves (minced)
  • 2 lbs simit bulgur (the smallest type of bulgur)
  • 0.5 c tomato paste
  • 0.5 c chickpeas (soaked & pre-boiled)
  • 2 TBSP walnuts (shelled and finely diced)
  • 1 tsp saffron
  • 3 TBSP red pepper flakes
  • 2 lemons (juiced)
  • 1 TBSP dried mint
  • 2 TBSP butter
  • salt & pepper (to taste)

Preparation:

In a large stock pot, bring to a boil the stew beef chunks, 2 liters of water, salt and pepper. Then add 2 TBSP of tomato paste, 1 diced onion, 2 TBSP red pepper flakes and the chickpeas. Simmer for 45 minutes.

In a separate frying pan, sauté the lean ground beef until browned. Add half of a diced onion, saffron, walnuts, salt and pepper. Sauté until the onions are tender and then transfer to a small bowl.

In a large shallow bowl combine 0.75lb of ground beef, 1.5 onions, garlic, bulgur, 1 TBSP of the red pepper flakes, 1 TBSP tomato paste, salt and pepper.

Knead for 5-10 minutes until the mixture is soft and very well incorporated.

Begin forming the large and small köfte.

For the large köfte: take a golf ball size piece of the mixture. Roll into a ball and then place your index finger in the ball and with the palm of your hand, move in a circular motion to create a little cup shape. Fill with half a TBSP of the sautéed ground beef mixture and then pull the sides over to close the köfte and roll into a ball. Continue until all of the sautéed ground beef mixture is used.

For the small köfte: Take small pieces about the size of a dime or a marble. Roll it into a ball and continue until all of the meat is used.

Using a steamer (or a large pot, filled with water and a large colander that doesn’t touch the water, place the köfte in the steamer and cook for 10 minutes. Remove and set aside.

To the simmering tomato and beef broth add the juice of 2 lemons, the small köfte and stir.

In a small frying pan melt 2 TBSP of butter. Once it is sizzling, add the dried mint and pour it into the soup. Stir gently.

To serve the soup, fill the soup bowls with the broth and then add one of the large köfte into each soup bowl.

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

Ökge (Ötçe) (Turkish Vegetable Fritters)

Crispy, flavorful and light, these vegetable fritters are a delicious snack or accompaniment to any meal!

While preparing this dish in class, I’ll admit that I had no idea what we were making. The vegetables were being chopped and in a separate bowl the eggs were being whisked. But I didn’t connect the dots until spoonfuls of the delicious mixture were carefully dropped into a frying pan of oil.

The first thing that came to my mind were the vegetable pakoras that I learned how to make many years ago when I was taking Indian cooking classes. However, pakoras are normally made with chickpea flour, while the Ökge or Ötçe (I’ve seen it spelled a couple of different ways) were made with all-purpose flour.

One thing is for sure, and that is that these are delicious. They’re the kind of food that you want to eat right out of the fryer until you realize they’re piping hot and you end up inward breathing to try to cool your mouth and chew at the same time, lol!

Here’s the recipe:

  • 3 bunches of parsley
  • 6 scallions
  • 2 small sweet red peppers (e.g. bell peppers)
  • 2 small sweet green peppers (e.g. bell peppers)
  • 2 large tomatoes
  • 5 eggs
  •  1 1/2 – 2 c all-purpose flour
  • 1/2 TBSP black pepper
  • 1 TBSP red pepper flakes
  • salt (to taste)
  • 2 TBSP olive oil
  • About 3-4 cups of Oil for frying  (e.g. canola oil, sunflower oil, vegetable oil)

Preparation:

Finely chop the parsley, scallions, tomatoes, red peppers and green peppers. Place in a bowl and set aside.

In a separate bowl, whisk together the eggs with the olive oil.

Pour the egg mixture over the chopped veggies and combine with clean hands or a wooden spoon. Gradually add the flour until it the consistency is still moist but holding together on the spoon.

Heat your oil in a frying pan and add spoonfuls into the oil. Then mash them down and flip to brown on both sides. Once they are browned, remove them from the oil and place on a plate lined with paper towels or a cooling rack.

Serve and 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

Kabak Oturtma (Stuffed Zucchini)

Fresh and succulent zucchini stuffed with flavorful ground beef and spices.

If you love stuffed peppers, then you’ll love Kabak Oturtma, or Stuffed Zucchini. The inside of the zucchini is carefully removed, then it is lightly fried and stuffed with a flavorful ground beef that has been thoroughly seasoned with spices, onions, garlic, peppers and tomato paste.

Each zucchini is stuffed and topped with a small piece of tomato like a little red hat on top. It looks beautiful and tastes even better.

Here’s the recipe:

  • 12 oz ground beef
  • 20 medium zucchini
  • 3 small onions
  • 1 red pepper (sweet/ bell)
  • 1 green pepper (sweet/bell)
  • 2 garlic cloves (minced)
  • 0.5 lb fresh tomatoes
  • 1/2 c tomato paste
  • 2 TBSP  red pepper flakes
  • salt & pepper (to taste)
  • 1 TBSP olive oil
  • 2 cups sunflower oil (for frying)

Preparation:

Pre-heat the oven for 375F.

Clean and rinse all of the vegetables.

Cut each zucchini into thirds. Then using a spoon or a coring utensil, remove the inside flesh from the zucchini.

In a small frying pan, fry the zucchini in batches until lightly browned. Set aside.

Finely dice the onions, red pepper and green pepper. Mince the garlic and cut the tomatoes into eighths.

In a frying pan,sauté the ground beef until browned. Add the olive oil and then stir in the onions, red pepper, green pepper and garlic. Sauté until the vegetables are tender. Add the 1/4c of tomato paste, 1 TBSP of red pepper flakes, salt and pepper. Cook for another 5 minutes and remove from heat.

Using a spoon, fill each zucchini with the ground beef mixture about three quarters from the top. Add a piece of tomato on top and stack them upright in a baking pan.

Then fill a small stock pot with 2 cups of water, 1 TBSP of tomato paste, 1 TBSP of red pepper flakes, salt and pepper (to taste). Simmer until the tomato paste is melted into the water. Pour this liquid over the stuffed zucchini.

Cover the pan with aluminum foil and bake in the oven for 30-45 minutes.

Serve & Enjoy!

Afiyet Olsun!

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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

Fresh Pasta from Scratch

There’s nothing like homemade pasta! So light, delicious and simple it makes such a great meal!

From the moment I tried homemade pasta, I could hardly believe it was the same thing. It tasted so distinctly different. Quite frankly, it just tasted fresh.

The first time I made fresh pasta was for a Thanksgiving dinner with my friend from Italy. Together we rolled out long sheets of pasta dough using a wonderful pasta maker. It took some work but the end product was an amazing lasagna!

For this pasta recipe, it’s back to basics. No pasta maker. No food processor. Just two hands and a little determination.

Yum

P.S. To find out what I did with the pasta dough, check out my Homemade Ravioli video!

Homemade Pasta

2 c flour
2 eggs
1 tsp salt
1/2 TBSP olive oil

Preparation:

Combine the flour and salt in a small bowl.

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Then pour the flour on the countertop and create a little “hill.”

Using a small bowl or your hands, create a little well.

Crack the eggs and add them one by one into the well.

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Pour in the olive oil on top of the eggs.

Carefully, begin to incorporate the dough.

Note: It will start like a shaggy dough but keep kneading until it forms a cohesive dough.

Knead the dough for 10 minutes.

Roll the dough into a ball and flatten it with the palm of your hand to create a disc shape.

Wrap the dough with plastic wrap and set aside for 30 minutes.

Roll out the dough into your desired pasta.

Enjoy!

Guten Appetit!

Börek Corbasi (Dumpling Soup)

Delicious little homemade dumplings immersed in a velvety yogurt broth.

Börek Corbasi or dumpling soup starts with the very basic element of making the dumplings. Petite and delicate, the dumplings are as small as a chickpea but with a softer texture that compliments and balances every component of the soup.

Topped with a special mint butter that creates a lovely green mosaic, this soup screams delicious from the very first glance.

Here’s the recipe:

  • Börek dough (see the recipe below)
  • 250 g lean beef chunks
  • 2 medium onions (diced)
  • 1 c chickpeas (canned or boiled)
  • 1400 g suzme yogurt (or any thick yogurt)
  • 2 liters of beef broth (or water)
  • 1 egg
  • 3 TBSP butter
  • 2 TBSP olive oil
  • 2 TBSP dried mint

Preparation:

     Börek dough: mix together 3 cups of flour with 1 tsp salt and 1-2 cups of water (added little by little until the dough comes together).

Roll out the dough into thin strips (about 1/4 inch thick).

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Then cut the dough in 1/4 inch pieces and place on a floured baking sheet.

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Continue until there is no more dough.

Sift the flour from the dumplings and then pour the dumplings onto a parchment lined baking sheet.

Bake on 190C or 375F until the dumplings are light brown.

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 Soup Preparation:

In a large stock pot, combine the beef chunks and 1 cup of water. Cook on medium high heat until the water is almost evaporated.

Add olive oil and onions and sauté until translucent.

Add the chickpeas, 2 liters of beef broth and season with salt and pepper. Simmer for 10 minutes.

Then add the dumplings into the soup and simmer for another 10-15 minutes.

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Meanwhile, whisk together the yogurt and egg in a bowl.

Transfer to a sauce pot and whisk until warmed. Add 2-3 ladles of the soup into the yogurt, stirring constantly.

Then pour the yogurt into the soup while stirring and turn off the heat.

In a small frying pan melt the butter until it lightly boils. Add in the dried mint (it should fizzle when you add it. If it does not, wait a little longer until the butter is hotter).

Pour the mint butter into the soup and stir lightly.

Serve & Enjoy!

Alfiyet 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

 

 

Simple Homemade Babaganoush (Roasted Eggplant with Garlic & Creamy Yogurt)

Roasted eggplant and garlic mixed with a thick creamy yogurt makes for a delicious and simple meal or appetizer. Simply delicious babaganoush.

Roasting eggplant is so simple. You literally pop it in the oven and let it roast and then the skin peels off so easily to make preparing any eggplant dish so simple. Paired with roasted garlic, it makes this dish so flavorful.

My recipe is a twist on the traditional Turkish babaganoush recipe. With a few extra spices and a little flavorful tahini, it’s delicious and packed with flavor.

Here’s a video of my home kitchen preparation of babaganoush. Check it out below.

Here’s the recipe:

Simple Homemade Babaganoush

  • 2 large eggplant
  • 1 head of garlic
  • 3 TBSP & 1 tsp olive oil
  • 3 TBSP (heaping) suzme yogurt (or any thick yogurt)
  • 1 TBSP tahini
  • 1 tsp red pepper flakes
  • 1 tsp black pepper
  • 2 tsp cumin
  • 2 tsp dried oregano
  • salt (to taste)
  • 2 TBSP fresh parsley (optional garnish)

Preparation:

Preheat the oven for 200C of 392F.

Rinse and dry the eggplant. Coat with 1 TBSP of olive oil and place on a baking sheet.

For the roasted garlic, cut off the top part of the head of garlic (just enough to reveal the cloves. Drizzle with 1 tsp olive oil and salt and wrap in a piece of foil. Place on the baking sheet with the eggplant.

Roast the eggplant and garlic in the oven for 45-60 minutes.

Allow the eggplant to cool and then peel off the skin. Then chop it into bite size pieces and set aside.

Open the garlic packet and squeeze out about 6 cloves (it will be very soft). Mince the garlic and add to the eggplant.

Squeeze the juice of one lemon into the eggplant.

Add salt, black pepper, cumin, oregano, red pepper flakes and 1 TBSP of olive oil. Mash gently with a fork and then stir.

Then add the yogurt and stir.

Serve in a nice dish and garnish with parsley, red pepper flakes and a drizzle of olive oil.

Enjoy!

Bon Appetit!

Shakshouka (Baked Eggs in a Tomato & Red Pepper Sauce)

Delicious savory baked eggs in a tomato and red pepper sauce.
One bite and I’m hooked. From the first time I tried shakshouka at a Moroccan cafe, I’ve never been the same. It was so delicious that I decided to try and create my own version of this North African and Middle Eastern classic.

Yum

It’s so simple to prepare. It start with a sauce comprised of tomatoes, red peppers, onion, garlic and spices. Then the eggs are placed on top with a generous tablespoon of parsley. In the oven it goes and when it’s done, the finished product is a beautiful and delicious meal.
This dish is perfect for a brunch at home for several friends or a big family. Also, it makes a great option for “Breakfast for Dinner.”
Here’s the recipe:
  • 2 eggs
  • 1/2 red pepper (sweet or bell)
  • 1 c crushed tomatoes
  • 1/2 small white onion (diced)
  • 2 garlic cloves (minced)
  • 1 TBSP tomato paste
  • 2 tsp cumin powder
  • 1 tsp dried oregano
  • crushed red pepper flakes
  • salt & pepper (to taste)
  • 2 TBSP parsley (1 TBSP reserved for a garnish)
Preparation:
Preheat the oven for 375F. Grease a small baking pan with 1/2 TBSP of olive oil.
Dice the onions and red peppers. Mince the garlic and set aside.
Sauté the onions and garlic in a frying pan with 1 TBSP olive oil.
Add the cumin, oregano, black pepper and red pepper flakes.
Add the red pepper and sauté until tender.
Sprinkle in some salt (to taste) and stir.
Add the tomato paste and stir. Then add the crushed tomatoes.
Pour the tomato and red pepper mixture into the baking pan.
Crack the eggs on top of the mixture in the pan. Drizzle 1 TBSP of parsley on top.
Then bake for 15-20 minutes.
Garnish with the remaining TBSP of parsley. Serve & Enjoy!
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Tavuklu Pilav (Tender Chicken Rice Pilaf)

Fluffy and flavorful rice with tender chickpeas and large pieces of flavorful chicken piled on top. It’s so good and such a simple dish.

It it all starts with a whole chicken and a big stock pot. This is a beautiful sight to see. It reminds me of watching my mom do this as a kid. The end product was always delicious. So I’m convinced, that if you start with a whole chicken in a big pot of water, you’re off to a good start. The chicken is boiled in the salted water until it is done and then its slathered with a saffron yogurt and roasted until tender. The chicken alone is worth trying but then when you have the fluffy rice and chickpeas, it’s divine!

Here’s the recipe:

  • 1 whole chicken (2 kilos)
  • 1.5 c frozen chickpeas
  • 4.5 c white rice
  • 2 TBSP sunflower oil
  • 1 TBSP olive oil
  • 2 small red onions (peeled)
  • 2 TBSP suzme yogurt (or any thick yogurt — e.g. Greek yogurt)
  • 0.5 TBSP saffron
  • salt & pepper (to taste)

Preparation:

Place the whole chicken in a large stock pot with 2 peeled red onions. Season with salt, cover with water and boil for 1 to 1.5 hours. Note: Skim the fat off the top occasionally during the cooking process.

Soak the rice in a large bowl for 10-15 minutes. Then drain, rinse and drain the rice again. Set aside.

In a small bowl, mix together the yogurt, 1 TBSP of sunflower oil and saffron. Set aside.

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When the chicken is done cooking, remove it from the pot and place on a baking sheet. Drain the broth through a sieve and then put the broth back in a pot.

Rub the yogurt mixture over the chicken (front and back) then place in the oven for approximately 30 minutes or until lightly browned.

While the chicken is in the oven, prepare the rice.

In a large stock pot, add 1 TBSP of olive oil and 1 TBSP of sunflower oil. Add the rice and stir for 2-3 minutes until the rice is toasted. Add the chickpeas and then pour over the chicken broth (approximately 10-12 cups or enough to cover the rice). Season with salt and pepper, stir and bring to a boil.

Reduce the heat to medium low and cook for 20 minutes or until the rice is tender and fluffy.

Remove the chicken out of the oven and using two forks, shred the chicken off the bones into large pieces.

To serve, place the rice on a large serving dish. Place the large pieces of shredded chicken on top of the rice. Enjoy!

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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

 

 

Börek with Antep Peynir & Parsley

A light, crispy, flaky pastry & packed with the perfect blend of Antep peynir and parsley!

     If you love a good savory croissant, then you’ll absolutely love this Börek with Antep Cheese & Parsley! It’s light and delicious and layered with flavor.

Made with Yufka, a thin flaky dough comparable to phyllo dough that comes pre-prepared, it’s a great item to whip up in a hurry in your home kitchen.

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Plus, the fresh flavors of Antep peynir and parsley make this a delicious and flavorful dish!

What is Antep Peynir?

Antep Peynir is a type of cheese produced in the city of Gaziantep in Turkey. It is a dense white cheese traditionally made from sheep or goat milk.

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Antep Peynir

Here’s the recipe:

  • 1/2 package of Yufka (or phyllo dough) torn to pieces
  • 5 TBSP melted butter
  • 5 TBSP water
  • 2 c grated Antep Peynir (or a dense white cheese; mozzarella could work)
  • 1 c minced fresh parsley

Preparation:

Tear the Yufka into pieces, reserving two large pieces.

Mix together the cheese and parsley and set aside.

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In a circular pan, layer the Yufka on the bottom. Sprinkle with 2 TBSP melted butter and 2 TBSP of water.

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Layer the cheese and parsley mixture evenly on top.

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Cover with another layer of Yuka. Sprinkle with 1 TBSP melted butter and 1 TBSP of water. (Repeat 1 more time)

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Then take the two larger piece of yukfka and place on top. Cut off any hanging edges from the pan.

Then shape the sides of the dough into the pan.

Sprinkle with 1 TBSP melted butter and 1 TBSP of water. And cut it in quarters.

Cook the Börek on an open flame until browned on the bottom.

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Remove from the flame. Carefully cover the Börek with a plate and flip. Arrange the Börek back into the circular dish and return to the open flame.

Cook until browned. Then cut and serve immediately!

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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

Pancar Sararsi (Fresh Stuffed Chard Rolls)

20180117_105334.jpg  If you’ve ever tried stuffed cabbage and liked it, then you’re going to love this recipe. Pancar Sarasi is Turkish for “stuffed chard.” The big, leafy green chard is blanched and then carefully stuffed with a bulgur and meat mixture, rolled and steamed.

Recipe:

  • 1 kilo fresh chard
  • 250 g ground beef
  • 2 cups of pilav bulgur (a thicker type of bulgur)
  • 2 cups of short grain rice (rinsed and drained)
  • 2 onions (diced)
  • 4 cloves of garlic (minced)
  • 2 TBSP tomato paste
  • 1 TBSP red pepper paste
  • 1 TBSP red pepper flakes (pull biber)
  • Salt & Pepper (to taste)
  • 2 lemons (juiced)
  • 2 TBSP olive oil

Preparation:

Wash the chard leaves carefully. Remove the stems and set aside.

Boil a pot of water and in batches, add the chard in the water. Boil for 1-2 minutes then remove the chard leaves and place them in ice water. Repeat until all of the chard has been blanched.

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Peel the stringy pieces off of half of the chard stems and slice thinly on an angle. NOTE: The other half will be used, so set aside for later.

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In a large bowl, combine the ground beef, onions, garlic, tomato paste, red pepper paste, red pepper flakes, salt and pepper. Once it is well mixed, separate it into two bowls.

To one bowl, add the bulgur and mix together.

To the other bowl, add the rice and mix together.

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On a large cutting board, lay out the pieces of chard one by one. NOTE: If they are large, then cut in half to be about 3 inches long.

Place about 1TBSP of the filling (rotating between the rice filling and the bulgur filling) and roll up like a burrito.  Continue until all of the leaves or filling has been used.

In a large stock pot, arrange the remaining stems to form a nice base layer. Then add the stuffed chard pieces in one by one, arranging them neatly and tightly together. Then add 3 cups of boiling water on top and sprinkle with salt. Arrange a terra cotta weighted plate on top to keep the rolls in place. Drizzle with olive oil and 1 more cup of boiling water and cover with a lid.

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Allow the stuffed chard to simmer on low heat for 30 to 35 minutes.

Remove the lid and pour in the lemon juice. Cover and allow to cooking for 10 to 15 minutes longer.

Remove from heat and with a plate, drain the juice from the pot carefully (ensuring that the rolls are not moved.

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Then place a platter on top of the pot and carefully flip it over to reveal a beautifully display of the neatly placed stuffed chard rolls.

Remove the stems that are layered on top and then drizzle with olive oil.

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Serve and 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

 

Quick Homemade Hummus

Smooth, thick and full of flavor! This homemade hummus is so simple and quick to prepare!

Who doesn’t love a delicious hummus? It’s just good! My favorite way to eat is warm and topped with toasted pine nuts! But the best part of making hummus is that it’s simple. If you have a food processor or really good blender, then they do all of the work for you.

Simply add the ingredients in and give it a spin!

Here’s a video that shows you how I make my recipe. You can also find the recipe below.

Simple Homemade Hummus

  • 28oz canned chickpeas (drained & rinsed)
  • 1 lemon (juiced)
  • 2 TBSP tahini
  • 3-4 TBSP olive oil
  • salt & pepper (to taste)

Preparation:

Add the chickpeas, tahini, olive oil, lemon juice, salt and pepper to the food processor.

Blend until smooth.

Stir and enjoy!

Soganli Lahmacun (Onion Turkish Pizza)

A twist on the traditional Turkish pizza, this Soganli Lahmacun, is packed with flavorful finely minced onions, meat and more!

I love Lahmacun. But I mean who wouldn’t? It has a very thin, perfectly crispy around the edges and it’s packed with delicious fresh flavor. While the traditional Lahmacun is amazing, I must say that this Soganli Lahmacun is also delicious in it’s own unique way. All of the ingredients are minced together so finely that when you taste the pizza, you actually taste all of the ingredients all together. And, my oh my, how yummy they taste together.

Here’s the recipe:

  • 500 grams ground beef
  • 1 kilo of red onions
  • 3 garlic cloves
  • 2 medium red peppers (sweet or bell peppers)
  • 150 grams walnuts (shelled)
  • 1 TBSP ground cumin
  • 2 TBSP red pepper flakes
  • 2 TBSP pomegranate molasses
  • 2/3 c tomato paste

Preparation:

Peel the onions, rinse and drain.

Peel the garlic cloves.

Wash, cut in half and remove the seeds of the peppers.

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NOTE: If you live in Turkey or a country that has wonderful FIRINS (bakers who will prepare the lahmacun for you as long as you bring them all the ingredients), then you will place all the ingredients in a pan, bring it to the Firin and voila! You’ll have dozens of lahmacun, hot and fresh!

If you don’t have a local FIRIN, here’s what you’ll need to do:

Chop all of the ingredients into large chunks. Place it in a food processor and blend it all together until everything is finely chopped (almost like a thick paste, but not quite that far).

Using the bread dough recipe below, prepare your lahmacun.

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,

Pour the dough onto a floured surface and divide it into golf ball size pieces. With a rolling pin, roll out each piece until VERY thin. NOTE: Lahmacun is a very thin crust Turkish pizza. It needs to be very thin but still able to hold onto the topping.

Next, take 2-3 TBSP of the quince mixture and spread it onto the the dough. It should form a nice and thin layer where you barely see the dough.

Transfer the lahmacun to a really hot baking sheet or pizza stone and bake on 250C  (or as hot as your oven can get) for 3-5 minutes. NOTE: Watch it closely because it will bake fast and it would be a shame for your hard work to go up in flames. I mean literally, it can burn.

Then remove from the oven, serve and enjoy!

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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

10 Spice Roasted Potatoes

Crispy on the outside, soft and delicate on the inside, these spiced roasted potatoes are so delicious and full of flavor!

Ten is the magic number for these potatoes. A blend of some of my favorite spices, these potatoes pack a punch! Roasted to perfection with a drizzle of olive oil, they are crispy and so delicious!

Don’t have 10 spices? No problem. You can customize this recipe to the spices you do have and the spices you like. Make this recipe your own and enjoy the fruits of your labor. Well done! Your hard work will pay off!

Check out this video below to see how I prepare them.

Spiced Roasted Potatoes

  • 1 TBSP cumin
  • 1 TBSP cilantro
  • 1 TSP oregano
  • 1 TBSP curry powder
  • 1 TBSP salt
  • 1/2 TBSP black pepper
  • 1/2 TBSP red pepper flakes
  • 1 TBSP garlic powder
  • 1 TBSP curry powder
  • 1 TBSP tumeric
  • 3 scallions (sliced)
  • 2 large potatoes (peeled and diced)
  • 2-3 TBSP olive oil
  • fresh parsley (optional: garnish)
  • yogurt or sour cream (optional: garnish)
Preparation:
Clean the potatoes and the scallions.
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Peel the skin off the potatoes and dice into small chunks. Rinse thoroughly, pat dry and place in a large bowl.
Slice the scallion into thin pieces and add it to the bowl with the potatoes.
Add all of the spices into the bowl with the potatoes and scallions. Then drizzle with olive oil.
Stir everything together until the potatoes are thoroughly coated with the spice mixture.
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Place the potatoes evenly on a parchment lined baking sheet.
Bake for about 40 minutes or until golden brown, turning the potatoes halfway through.
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Serve with a garnish of fresh parsley and dollop of thick yogurt or sour cream.
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Su Böreği (Cheesy Flakey Pastry)

Flaky and crispy on the outside. Melted cheesy and herb goodness on the inside. Imagine a really good croissant, but crispier, flakier and cheesy. 

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The first time I heard a description of Su Böreği, I expected it to be soggy and not so great. Literally, Su Böreği means “water börek.” Börek is a delicious pastry that comes in a myriad of varieties but it is always normally made with yufka, which is similar in texture and taste to phyllo dough. So, this sounded like a watery

pastry, in my mind. Although I’ve seen it at one of my favorite local bakeries, I’ll admit, I was still apprehensive about ever trying it. That is until, my cooking course.

In the course, we prepared a Su Böreği that shocked my eyes and tastebuds. I guess there’s more than one way to make Su Böreği because this one was light, flaky, crispy and filled with gooey cheese and parsley on the inside. When it’s warm, you pull a square and the melty cheese stretches and it’s absolutely delicious.

So, perhaps this is not the traditional way of making Su Böreği, I’m actually not sure at all. But one thing is for sure, this recipe is absolutely delicious.

Here’s the recipe:

  • 1 package of normal yufka (substitute phyllo dough or puff pastry)
  • 8 pieces of baklava yufka (substitute phyllo dough or puff pastry)
  • 1 lb. Antep peynir (substitute: mozzarella cheese)
  • 1 bunch of parsley (minced)
  • 12 TBSP oil
  • 7 TBSP water
  • 1 TBSP salt

Preparation:

Grate the Antep peynir (or mozerella cheese if using) and place in a bowl.

Mince the parsley and then add to the bowl with the cheese. Season with salt and stir.

Grease 2 large circular 15 inch pans with 1 TBSP of oil each. NOTE: One will be reserved for later when it’s time to flip the dish during the cooking process.

Layer 4 sheets of the baklava yufka in the bottom of the pan.

Drizzle with 1 TBSP of oil.