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

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!

 

 

How To Roast Eggplant

The simplest, easiest and tastiest way to enjoy eggplant.

Okay, so perhaps I talk about eggplant a lot but I think it’s only because I spent so many years trying to figure out the best ways to cook it. But ever since I started roasting my eggplant, I’ve never looked back since.

With a few minimal ingredients and a hot oven, you’re on your way to fool proof eggplant roasting success.

The finished product is a tender and delicious eggplant that’s versatile enough to use in any recipe for any cuisine.

Roasted Eggplant

  • 3-4 large eggplant (Note: this will yield about 3-4 cups of roasted eggplant once it’s peeled and chopped)
  • 1 TBSP olive oil

Preparation:

Pre-heat the oven for 375F.

Place the eggplant on a parchment lined baking sheet.

Rub the olive oil on the eggplant until they are fully coated.

Using  a sharp knife, cut small slits into the eggplant.

 

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Place in the oven for 45-60 minutes, or until the eggplant is tender and the skin is wrinkled.

Let the eggplant cool. Then peel off the skin, chop the eggplant and continue using to prepare your favorite recipe.*

*Hint: check out the Babaganoush recipe

Guten Appetit!

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!

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!

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

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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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!

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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DIY Buttermilk

Need buttermilk in a pinch to complete your recipe? This DIY recipe is a simple solution. With just two ingredients, you’ll have a fresh batch of homemade buttermilk.

As a kid, my mom always had buttermilk in the refrigerator. It was essential. She used it mostly in baking, pancakes and corn bread and so she never was without it (because she’s an amazing lady!)

But there have been numerous times, when I started a recipe and looked in my fridge only to realize I’m all out of buttermilk but I still wanted to finish the recipe.

This 2 ingredient recipe is the simple solution. I even got out my culinary science equipment to prepare it (baking & chemistry are best friends).

Here’s the recipe!

Or, just watch the video below. I hope it’ll solve your buttermilk wishes or just make you smile.

 

DIY Homemade Buttermilk

  • 1 cup milk
  • 1 TBSP white vinegar (substitute lemon juice if desired)

Preparation:

Pour the milk into a small container. Add the vinegar and stir.

Allow the mixture to sit for about 10 minutes.

Voila! You have your buttermilk ready to use immediately!

So simple 🙂

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Quick Skillet Pita Bread

Crispy on the outside, light and soft on the inside, this skillet pita bread is a quick and easy way to make a delicious bread to accompany any meal.

There’s nothing like a batch of warm bread! I must confess that when I go to one of my favorite restaurants with a glass kitchen, I peer behind the glass like a child and watch the bakers artfully create the bread. It’s a skill and I’m always mesmerized.

Inspired by the artisans, I created my version of a pita bread. Except instead of using the wood burning oven, I’m using a skillet to quick cook the bread in small round pieces.

The end result? Light, flaky and soft individual serving pita bread. It’s so good!

Here’s the recipe:

P.s. I created a video on how I make the pita bread. Just click on the video below.

Skillet Pita Bread 

  • 2.5 cups of flour
  • 1 TBSP salt
  • 1 TSP honey
  • 1 packet of yeast (2 tsp)
  • 1 cup hot water
  • 2 (heaping) TBSP thick yogurt (e.g. suzme or Greek yogurt)
  • 1 TBSP olive oil (plus 2-3 more for coating the bowl & cooking)
Preparation:
Combine the hot water, honey, olive oil and yeast in a bowl and stir.
Meanwhile, measure out the flour and salt.
Add the wet mixture to the dry mixture and spoon in the yogurt.
Stir with a wooden spoon to combine and then incorporate with your hand, gently kneading.
Coat the bowl with 1/2 to 1 TBSP of olive oil and place the dough in the bowl. Cover the bowl with plastic wrap or a damp kitchen towel and place in a warm place to rise for about 1 hour.
After 1 hour, put a skillet on the stove and drizzle on 1 TBSP of olive oil. Take golf ball size pieces of the dough, roll into a bowl and then flatten it with the palms of your hand. Shape the dough like a small pizza with your finger tips and place on the skillet. Cook for 2-3 minutes per side on medium low heat or until browned.
Serve with your favorite meze or just enjoy the bread alone. It’s just that good!
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Quick Skillet Pita Bread with Olives & Babaganoush

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Çoban Salatasi (Shepherd’s Salad)

No Turkish meal would be complete without a salad. The Çoban Salatası is a simple, delicious and classic Turkish salad. With bold flavors, this refreshing salad is a great addition to compliment any meal.

Simply start with the freshest veggies you can find and you’re in for a great salad!

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Here’s the recipe:

  • 3 medium tomatoes
  • 2 medium cucumbers
  • 1 green or red pepper
  • 1 white onion
  • 1/2 bunch of parsley
  • 2-3 TBSP olive oil
  • 1 lemon (juiced)

Preparation:

Chop all of the ingredients into bite size pieces and combine in a bowl.

Drizzle with olive oil and lemon juice.

Season with salt and pepper (to taste) and stir until well incorporated.

Serve and enjoy!

 

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