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

 

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

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!

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!

 

 

Braised Chard (Pancar Kavurmasi)

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

Here’s the recipe:

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

Lamb Chop Soup (Ormon)

It all starts with roasted lamb chops. They’re browned to perfection and then added to a stock pot to create a delicious soup.

Here’s the recipe:

  •  lamb chops
  • 2 TBSP ground beef
  • 6.5 c suzme yogurt (or any thick yogurt)
  • 1 egg
  • 1 c chickpeas (frozen)
  • 1 white onion (diced)
  • 3 TBSP sunflower oil
  • 2 TBSP olive oil
  • 2 tsp saffron
  • salt & pepper (to taste)

Preparation:

Preheat the oven to 375F.

Place the lambs chops on a baking sheet and drizzle with the olive oil. Roast for 1 hour or until browned. Remove from oven and set aside.

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In a large stock pot, cook the ground beef until browned. Add 1 TBSP of sunflower oil and then add the onions and cook until translucent. Then add the chickpeas.

Add the chops to the pot then add enough water to cover them (approximately 2 liters).

Season with 1 tsp of saffron, salt and pepper. Cover and simmer on medium low heat for about 30 minutes.

In another saucepan, whisk together the yogurt with 1 egg. Warm the yogurt mixture over low heat until slightly warm but not hot. Pour the yogurt into the soup and stir.

In a small frying pan, heat the remaining 2 TBSP of sunflower oil and another tsp of saffron and add it into the soup.

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

Savory Turkish Turnovers (Pirincli Börek)

Flakey, crispy and backed with ground beef and saffron rice, these little turnovers are a must try recipe!

One of the many things that I love about börek is that there are so many ways to prepare them. Börek, essentially meaning pastry, is applied to a myriad of delicious turkish pastries, both savory and sweet.

This börek recipe uses yufka, similar to phyllo dough or puff pastry, and it’s packed with ground beef and saffron rice.

Making and tasting these delicious börek, I was immediately reminded of the stories I heard about my grandmothers making “fried pies.” This börek recipe is what I would call a savory fried pie. It’s absolutely delicious.

Here’s the recipe:

  • 8 oz ground beef
  • 6 oz white rice
  • 3.5 c flour
  • 1 onion (diced)
  • 2 TBSP olive oil
  • 2 TBSP sunflower oil plus 3-4 c more for frying
  • 1 TBSP suzme yogurt (or any thick yogurt)
  • 1-2 c water (for the dough)
  • 1.5 c water (for the rice)
  • 1 tsp saffron
  • salt & pepper (to taste)

Preparation:

To make the dough: 

Place the flour in a bowl and make a little well in the middle. Add the yogurt and slowly add the water until the dough is shaggy but not sticky.

Turn the dough over on a floured workspace and knead it for 5-10 minutes until smooth.

Shape it into a ball, place in a bowl and cover with plastic warp.

Let the dough rest for 30-45 minutes.

To make the rice:

Rinse and drain the rice.

In a large stock pot add 2 TBSP of sunflower oil.

Once the oil is hot, add the rice and toast it for 2-3 minutes.

Add the saffron, salt and pepper and stir.

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Cover the rice with 1.5 cups of hot water.

Reduce heat to low, cover the rice with a lid and cook for 15-20 minutes.

To make the ground beef:

In a small frying pan, sautee the ground beef until it is browned.

Add the olive oil and then the onions and stir.

Season with salt and pepper (to taste).

Once the rice is done cooking, combine it with the beef mixture and set aside.

To make the börek (turnovers):

Take golf ball size pieces of dough, roll them into a ball and set them on a flour sheet pan.

One by one, roll out each ball until it’s about 5-6 inches in diameter.

Place 1 TBSP of the beef and rice filling in the middle of the dough.

Fold over the dough to create a half circle.

Cut off any excess dough with a pizza cutter or knife.

Crimp the edges with your finger or a fork (similar to when you make a pie crust)

Fry in a large frying pan or a deep fryer until it is browned.

Serve and Enjoy while warm.

Afiyet Olsun!

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

Turkish Mixed Green Salad (Karışık Kış Salatasi)

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

Here’s the recipe:

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

Preparation:

Clean all of the vegetables.

 

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

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


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

Serve and Enjoy!

Afiyet Olsun!

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

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!

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

Turkish Okra Sauté (Bamya Tavasi)

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.

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.

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

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

Savory Bulgur with Sautéd Ground Beef & Carmelized Onions ( Kiymali Simit Asi)

Similar to the Sade Simit Asi recipe, the main difference between them is that this recipe has caramelized onions and ground beef on top. It’s a little bit more hearty and it’s delicious!

Here’s the recipe:

Kiymali Simit Asi
1/2 lb ground beef
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 ground beef and set aside.
In a small frying pan, 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, then top with the onions and then the ground beef.
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

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

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

 

 

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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