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

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!

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

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!

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!