Sabich: an Iraqi Jewish Dish in Israel

If you’re looking to kick up your sandwich game, then you’ve gotta try Sabich!

A fresh pita packed full of tender eggplant, egg, hummus, veggies, tahini & more!

So, I’ll admit it. The first time I came to Jerusalem and Tel Aviv, I never heard of Sabich. I find that you’ll find dozens of places selling falafel and hummus, but only a handful of places that sell and specialize in Sabich.

When I learned about it, I was immediately interested. Like it’s cousin Falafel, Sabich is vegetarian. For me, as a known vegetarian, but as a veggie lover, I appreciate discovering new vegetarian dishes.

Secondly, Sabich is relatively healthy. I say relatively because the authentic version is made with fried eggplant, not roasted eggplant (like my recipe). So, anything fried, well it’s not rocket science, you’re smart, you get the picture. But, there are ways to customize it according to your taste and dietary restrictions. For example, cut the pita in half and pack it full of mostly veggies and a little less hummus and tahini.

Finally, Sabich is simple. It’s honestly not a lot of work to prepare it especially compared to it’s cousin Falafel, who requires soaking chickpeas, blending the ingredients, rest time for the dough, etc. I mean Sabich is close enough to the Hebrew word Sababah (which means cool) and I think it’s a really cool dish.

So, thanks for reading and if you find yourself in Jerusalem or Tel Aviv and nearby, try Sabich! (Pronounced: “Sah-bee”). I bet you’ll be glad that you did. Meanwhile, here’s the recipe for you to try at home if you’re ever so keen.

Peace, Falafel & Sabich!

Sabich

Recipe by: EE Winkler

Serves 3-4

  • 1 large eggplant
  • 4 hard boiled eggs
  • 1 cup of hummus (homemade or store bought –no judgement here 🙂
  • 1/2 small onion (thinly sliced)
  • 1-2 cups Jerusalem Salad
  • 1/2 cup tahini sauce
  • 1/4 cup pickles
  • 4 fresh pitas
  • Traditional Way? Add Amba and Zhoug (see NOTE 2 🙂

Preparation:

Pre-heat the oven to 190C/ 375F.

Line a baking sheet with parchment paper (or foil) and brush with a bit of oil.

Slice the eggplant in 1/4 inch rounds. Then place the eggplant rounds on the baking sheet in a single layer.

Brush the top of the rounds with a bit of oil and sprinkle with salt to taste.

Place in the oven for 15-20 minutes, flip over and then continue to bake the eggplant for another 15-20 minutes or until golden brown and tender.

Place the eggplant in a bowl and set aside.

Meanwhile, gather all of your ingredients and place them on the countertop. (NOTE: think of yourself like your own personal “Sabich Shop.” It’s so much easier when all of the ingredients are out and ready and you don’t have to fumble around your kitchen or fridge hunting for everything.

To prepare the Sabich: take a pita and cut off the very top of the circle, just enough to open the pouch. Alternatively, you can cut it in half if you’re only eating half a pita. Then place a spoonful of hummus, eggplant, egg, onions, Jerusalem Salad, pickles and tahini sauce. Repeat, until your pita if full.

 

NOTE: the order does not matter, at least not to me 🙂

NOTE 2: Traditionally Sabich is made with Amba, a mango chutney & Zhoug, a type of hot sauce. I didn’t make it the traditional way but feel free to make it according to your taste.

Voila! Now, take a big bite & enjoy.

P.s. this is a food coma type of food. You’ve been warned 🙂 I ate it at lunch and had to go back to work. Thank God for strong coffee! Lol!

 

Homemade Apple Sauce (Simple & Delicious)

Just apples, a hint of sugar and a few of my favorite spices and you’re on your way to making homemade apple sauce.

I love applesauce. It was one of those things as I kid that I used to love to have as a snack. It just tasted so good; and honestly, I still love it. For years I never knew that it was so simple to make. I just relied on the store-bought kind until I moved to countries that don’t sell apple sauce. Lol! That’s when I go to my kitchen laboratory and get to work creating.

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The recipe is so simple. I mean, really simple. If you can cook apples and then pop them in a food processor — well, you have apple sauce.

Here’s the recipe:

Homemade Apple Sauce

  • 3 apples (I used Golden Delicious because they are sweet and delicious!)
  • 1/2 lemon (juiced)
  • 2 T white sugar
  • 2 cinnamon sticks
  • 2 cardomom pods
  • 3 cloves
  • 1 c water

Preparation:

Peel, core and slice the apples.

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Place the apples in a large stock pot. Add the lemon juice, sugar, cinnamon sticks, cardamom pods, cloves and water.

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Simmer for about 20 minutes (stirring occasionally) or until the apples are tender.

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Remove the cinnamon sticks, cloves and cardamom pods.

Transfer the apples to a food processor and blend until smooth.

Serve and Enjoy warm or pop it in the fridge for later. (It is really good cold, especially on a hot summer day! Simply refreshing!) 

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Guten Appetit!

Shepherd’s Salad (Coban Salatasi)

A simple and refreshing salad with lemon juice and olive oil.

Coban” literally means “shepherd” in Turkish. This flavorful salad packed with crisp veggies and a light dressing of olive oil and lemon juice. It is absolutely so simple to make and it is the perfect appetizer or even main course. I think you’re going to love this recipe.

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Here’s the recipe:

Shepherd’s Salad (Coban Salad)

  • 2 tomatoes (chopped)
  • 2 cucumbers (chopped)
  • 1/2 white onion (chopped)
  • 1 c fresh parsley (finely chopped)
  • 1 green pepper (sweet or bell) (chopped)
  • 1 lemon (juiced)
  • 2 T olive oil
  • salt & pepper (to taste)

Preparation:

Place all of the chopped vegetables in a large bowl.

Drizzle over the olive oil and lemon juice.

Season with salt and pepper.

Stir thoroughly.

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Serve & Enjoy!

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Afiyet Olsun!

Çılbır (Poached Eggs w/ Garlic Yogurt)

Tender eggs poached to perfection in a bed of creamy garlic yogurt and with a drizzle of olive oil and red pepper flakes.

This dish is such a prime example of the beauty of Turkish cooking. It is true that there are some Turkish dishes that are complex and laborious to prepare but this one is quite the contrary. Perhaps some might argue that poaching the eggs is the hardest part but even this step is not as difficult as you think.

Paired with a Turkish chai, this dish is so satisfying and delicious for breakfast or for any time of day.

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Here’s the recipe*

Çılbır (Poached Eggs w/ Garlic Yogurt)

  • 1 fresh large egg
  • 1/8 c thick yogurt
  • 1 garlic clove (crushed into a paste)
  • 1 T olive oil
  • 1/2 tsp red pepper flakes
  • 1 T white vinegar
  • salt (to taste)
  • chopped parsley (optional garnish)

Preparation:

Boil a pot of water and then reduce to a barely a simmer. Add the vinegar and stir.

In a small bowl, mix together the garlic (crushed into a paste by sprinkling salt on top of chopped garlic and using the flat part of a knife to rub against the garlic until it forms a paste) and the yogurt. Season with salt & stir. Place the yogurt on a plate.

To poach the egg: crack the egg in a measuring cup with a handle. Lower the measuring cup into the water and gently drop in the egg. Allow it to cook for 2-4 minutes, depending on how you like your eggs.

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This is how the egg looks when it is first dropped into the water.
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After a few minutes of cooking it will start to rise to the surface.

Gently pat the poached egg dry and then place on top of the garlic yogurt. Drizzle over the olive oil and red pepper flakes. Garnish with parsley.

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Serve & Enjoy!

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Afiyet Olsun!

*Note: this recipe is for one. For more servings, multiply it accordingly.

Strawberry Sorbet (Made from Scratch)

A refreshing, healthy & cool treat — this strawberry sorbet recipe is so simple and so good. Just a few simple ingredients!

As a kid, we not only went for ice cream but also we went out for frozen yogurt and sorbet. It was always an experience that I loved especially for the fact that I love soft serve frozen desserts.

This strawberry sorbet recipe is a throwback to my childhood because it is smooth and delicious just like I remembered eating the soft serve sorbet as a kid. Plus, it is so simple to make and it can be made using a plethora of different fruits.

 

 

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It is all natural and healthy because it is pretty much entirely just fruit. Plus, you can customize it to your desired sweetness using sugar, agave or another sweetener.

Here’s the recipe:

Strawberry Sorbet (Made from Scratch)

  • 2 c frozen strawberries
  • 1-2 T hot water
  • 1 T sugar (or honey, agave or sugar substitute)
  • 1 T lime juice

Preparation:

Place the strawberries in a food processor.

Add the hot water, sugar and lime juice.

Blend until smooth.

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Serve immediately or cover with plastic wrap or an air tight lid and place in the freezer.

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Guten Appetit!

 

 

Menemen: Turkish Egg Scramble with Tomatoes, Onions & Peppers

Fluffy scrambled eggs cooked with tender tomatoes, onions, peppers and Turkish spices; A hearty and delicious breakfast meal.

     The first time I tried Menemen was at Turkish breakfast one day at a restaurant. I love egg dishes so I have tasted and cooked my fair share of eggs. Although this dish is so simple, it is also so tasty and packed full of flavor. It will easily become a favorite on your recipe list.

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Here’s the recipe:

Menemen: Turkish Egg Scramble with Tomatoes, Onions & Peppers

  • 2 eggs
  • 1/4 c white onion (diced)
  • 1/4 c sweet green pepper  (diced)
  • 1/2 c tomato (diced)
  • 1 T olive oil
  • 1 T oregano
  • 1 tsp sweet paprika
  • salt (to taste)

Preparation:

Dice the onions, peppers and tomatoes.

Place the onions and peppers in a frying pan and sauté them until they are tender.

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Then add the tomatoes, oregano, paprika and salt. Stir and sauté for another 2 minutes.

Remove from the heat and set aside.

Crack the eggs into a bowl and scramble them together with a fork or whisk.

Pour the eggs on top of the sautéed vegetables and return to the stove*.

 

Scramble everything together until the eggs are cooked through but still tender.

Serve & Enjoy!

Afiyet Olsun!

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*Note: if you are preparing this dish in a Traditional Turkish copper pan, add a little oil to the pan, then add the sautéed vegetables and the eggs. Scramble everything together on the stove & serve in the pan it was cooked in.

 

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!

 

The Simplest Lentil Soup (Just 3 Ingredients)

Making lentil soup is as easy as 1, 2, 3 with this great recipe. Everything goes in one pot and it is minimal prep, minimal clean up but with maximum flavor and taste.

I have more than one lentil soup recipe but I love this one because it is much simpler than my other one (made with brown lentils, tomato, onion, garlic, etc.) All you need are the lentils, chicken broth and an onion.

It’s quite a healthy soup, low in fat and packed with nutritious vitamins and fiber. Plus it’s really affordable to make especially if you’re feeding a crowd. Also, it’s so simple. Even if you despise cooking, I think you might like this recipe.

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Here’s the recipe:

Simple Lentil Soup (Just 3 Ingredients)

  • 1 c dry red lentils
  • 4 c chicken broth*
  • 1 onion (diced)

*Vegetarian? No problem, just substitute the chicken broth for veggie broth.

Preparation:

Sort through the lentils to ensure that there are no small stones or anything else (yes, it can happen).

Finely dice the onion and set aside.

Pour the chicken broth in a large pot.

Add the lentils and the onion. Season with salt and pepper and stir well.

Cover partially and allow it to simmer for 15-25 minutes or until the lentils and the onions are tender.

Then using an immersion blender, blend until smooth.

Garnish with some red pepper flakes and a lemon wedge.

Serve & Enjoy!

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Soy Tahini Rice Noodle Salad

Light and tender rice noodles coated with a soy-tahini dressing and packed with fresh veggies.

I love noodles. But I love noodles with soy sauce and tahini (combined or separately). There’s just something about the flavor of this type of food that I absolutely crave and love. This rice noodle salad was inspired by wanted to make something quick and delicious with my leftover rice noodles. Thus, this recipe was created and it’s really so, so good. Perfect for picnics? Of course! Perfect for potluck dinners? Absolutely! Perfect for a packed lunch? Certainly! Perfect for anytime? Yep, without a doubt.

Here’s the recipe:

Soy Tahini Rice Noodle Salad

  • 1.5 c rice noodles (pre-cooked)
  • 2 scallions (chopped)
  • 1 small carrot (peeled & shredded)
  • 1/4 c fresh parsley (chopped)
  • 1/2 small red bell pepper (chopped)

For the dressing:

  • 1 T tahini
  • 1 T sesame oil
  • 1.5 T soy sauce
  • 1/2 T rice wine vinegar

Preparation: 

To make the dressing: pour all of the ingredients in a bowl and whisk until smooth and well incorporated.

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Add all of the veggies to the dressing and stir well.DSC03134

Place the rice noodles in a large bowl.

Pour over the veggies and the dressing and toss well to insure that the noodles are well coated.

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Serve & Enjoy immediately or pop in the fridge for later. Sooo good.

*Note: This recipe makes one (1) big salad or two (2) small salads.

Guten Appetit!

Lemon & Dill Tuna Salad

Protein packed, simple and delicious –this is a healthier twist on the classic tuna salad recipe. All the flavor you crave but without as many calories.

I love making salads. But not just traditional green salads, but rather salads that I can make ahead of time, pop them in the fridge and that last for several days. They are also perfect for if you work late or need a quick lunch to bring to work because they are available when you need them.

This recipe, is a creation that I made for this purpose. To make sure that we have a healthy and delicious meal on hand in a pinch, whether it be for a packed lunch or a dinner meal. It’s simple, quick and easy.

Here’s the recipe:

Lemon & Dill Tuna Salad

  • 1 c light tuna (in water, drained & rinsed)
  • 2 T fresh dill (chopped)
  • 3 scallions (chopped)
  • 1/2 lemon(juiced)
  • 2 T olive oil
  • salt & pepper (to taste)

Preparation:

Drain and rinse the tuna and place it in a bowl.

Add the chopped dill and scallions.

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Drizzle over the lemon juice and olive oil.

Season with salt and pepper and stir well.

Serve & Enjoy!

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Guten Appetit!

Homemade Baked Pita Chips

Crunchy, flavorful and so good. These homemade pita chips are super simple and super delicious.

I love pita bread but sometimes I find it difficult to consume it all before it spoils. So, these pita chips are the perfect solution. Once they are baked I toss them in a sealed plastic bag and they stay fresh (although most times they don’t last for more than a few days).

Plus, these pita chips are super affordable. For the price of one bag of chips I can make at least 3 bags. Another bonus, no artificial ingredients. When you make your food at home, you get to decide what goes in and what stays out.

Here’s the recipe:

Homemade Baked Pita Chips

  • 8 pieces of pita bread
  • 4 T olive oil
  • salt (to taste)

Preparation:

Preheat your oven to 375 F (approx. 160 C) & line a baking sheet with parchment paper.

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Cut the pita bread into triangle pieces (or whatever shape you like. You can be creative here because they will taste great regardless of their shape).

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Divide the two layers of the pita bread to create single layer thin chips.\

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Place a handful of the pre-baked pita chips on the baking sheet.

Drizzle with half a tablespoon of olive oil and sprinkle with salt.

Toss until well combined and spread out to form an even layer.

Bake for 7-8 minutes (may vary depending on your oven).

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Place on a serving platter & enjoy!

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Guten Appetit!

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!

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 😉

Oven Roasted Potato Wedges

Crispy and flavorful on the outside, tender and delicate on the inside–these oven roasted potato wedges are cooked to perfection to make a delicious and simple dish.

I have yet to meet someone that doesn’t like a good potato wedge. As a kid, wedges were my favorite way to eat potatoes. I loved the fact that you really get to taste more of the potato flavor in a wedge than your average french fry.

Although there are a plethora of frozen or fast food options to pick up potato wedges, I think you’ll be pleasantly surprised to discover just how simple they are to make at home.

Here’s the recipe:

Oven Roasted Potato Wedges

  • 3 large potatoes
  • 2 T olive oil
  • salt & pepper (to taste)
  • parsley (optional garnish)

Preparation:

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

Thoroughly wash the potatoes and then pat them dry.

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Slice them into thick wedges and place them on the parchment lined baking sheet.

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Drizzle them with olive oil and season with salt and pepper. Toss the potato wedges to liberally coat them.

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Then place them in the oven to roast for about 45 minutes, flipping them over on the other side halfway along the way.

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Plate the potato wedges and garnish with parsley. Serve with your favorite dipping sauce and enjoy!

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Mmmmmmmm….

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Guten Appetit!

Tasty Tabbouleh Salad

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

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

Here’s the recipe:

Tasty Tabbouleh Salad

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

Preparation:

Finely chop the parsley, mint, cucumber and tomato.

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

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

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

Serve & Enjoy!

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Guten Appetit!

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.

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!

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.

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!