Eier Frikasse (Eggs w/ Vegetables & Creamy White Sauce)

A simple, classic and traditional German recipe, Eier Frikasse is a great go-to meal with minimal ingredients and prep time.

Some of the best recipes are the simplest recipes. The ones that don’t even require you to leave your house and go to the market for additional ingredients. These recipes are some of my favorite. With non-complex ingredients, easy preparation and great taste, they are by far some of the best everyday recipes that every good cook should have in their recipe file.

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Here’s the recipe:

Eier Frikasse (Eggs w/ Vegetables & Creamy White Sauce)

  • 4 hard boiled eggs (sliced)
  • 1 c chopped carrots (cooked)
  • 1 c frozen green peas
  • 2 T butter
  • 2 T flour
  • 2 c chicken stock (or veggie stock)
  • 1 tsp lemon juice
  • salt & pepper (to taste)
  • fresh parsley (optional garnish)

Preparation:

In a large sauce pot, melt the butter and then sprinkle over the flour and whisk until smooth.

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Keep whisking frequently until it turns light brown in color.

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Add the chicken stock and keep whisking until smooth.

Bring to a boil and then season with salt and pepper.

Add the vegetables and lemon juice and stir well.

Then add the eggs and stir gently

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Remove from the heat and serve immediately.

Garnish with parsley & enjoy!

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Guten Appetit!

 

Ayran: a Healthy Yogurt Beverage

A refreshing yogurt beverage that is delicious and healthy! It is the perfect thing to keep you hydrated for any hot day!

      If you are not so acquainted with drinking unsweetened yogurt based drinks then Ayran will be be considered an “acquired taste”. I will admit that the first time I tried it, I didn’t like it at all. The very idea of drinking an unsweetened yogurt beverage somehow did not sound appetizing to me. But after many opportunities to try Ayran, eventually the drink that I didn’t like, soon became a staple and favorite.

      Supposedly, it is the perfect drink to staying hydrated during the summer because of the salt content providing much needed electrolytes lost on hot days.

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The delightful Ayran fountains that are commonly found during the summer months in Turkey are a welcome sight for me to see. The Ayran is fresh and bubbly, just the way I like it.

Here’s the recipe:

Ayran

  • 1/3 c thick yogurt
  • 6 oz carbonated (soda) water (for foamy ayran– sub: flat water)
  • salt (to taste)
  • 1 sprig fresh mint (optional garnish)

Preparation:

Place the yogurt, carbonated water and salt in a bowl.

Using an electric mixer, whisk until it is smooth and foamy.

Pour into a glass, topping it with the foam.

Garnish with fresh mint (if using).

Serve & enjoy!

Afiyet Olsun!

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Brötchen (Traditional German Bread Rolls–Homemade)

Brötchen, literally translated means “little bread.” These delicious traditional German bread rolls take me back to Germany every time I make them. 

I’ll never forget my first trip to Germany. We arrived at the airport and I was so excited. I was getting to see my husband’s homeland for the first time. When we arrived, the first thing we ate was a Bratwurst and from there, the delicious food never ceased.

I am so blessed because my Schwiegermutter (German for mother-in law, but we prefer mother-in-love) and my husband’s Oma (German for grandma) are such amazing cooks! I never leave Germany with an empty stomach and we always take some delicious edible goodies with us.

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It is natural that I love Brötchen simply because I love good bread; and Brötchen are very good! Breakfast always includes at least one. So, since we don’t live in Germany, it was only natural for me to make my own Brötchen at home. I always enjoy making them and it is such a special experience for me. I hope you enjoy this recipe as much as I do.

Here’s the recipe:

Homemade Brötchen (Traditional German Bread Rolls

For the dough:

  • 2 cups all purpose flour
  • 1 package of yeast
  • 1 T honey
  • 1 tsp salt
  • 3/4 c – 1 c warm water

For the egg wash:

  • 1 egg
  • 1 T water

Toppings:

  • sunflower seeds
  • sesame seeds
  • rolled oats

Preparation:

In a measuring cook, stir together the water, honey and yeast. Let set for 5-10 minutes.

Place the flour in a large bowl. Sprinkle the salt on top and stir.

Pour over the yeast mixture and stir well with a wooden spoon until well combined.

Then pour the dough onto a clean, floured workspace.

Knead the dough for 10 minutes. Roll into a ball and place the dough into a bowl or place it on the floured surface and cover with a kitchen towel or plastic wrap and let rise for 1 hour.

Knead the dough again for a couple of minutes and then divide the dough into equal size portions.

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Shape the dough into small ovals (for the traditional bread rolls) and small circles for the “modern style” bread rolls with the toppings.

Place the bread rolls on a baking sheet lined with parchment paper dusted with flour.

Cover the bread rolls with a kitchen towel and place in a warm place to rise for 1 hour.

Pre-heat the oven for 200C/ 392F.

With a sharp knife, cut the baking slits in the top of each bread roll.

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To make the egg wash: whisk together the egg and water.

Brush the top of each bread roll with the egg wash.

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For the round bread rolls, top with the toppings of your choice.

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Bake in the oven* for about 15-20 minutes or until golden brown.

*Wink Hint: When you pop the bread rolls in the oven, take a spritzer spray bottle and spray a little water at the bottom of the oven (then close it immediately) to create a little steam-action. This helps the bread rolls achieve their nice and crispy crust.

Serve & Enjoy!

Guten Appetit!

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Swiss Chard Bulgur Rissoto (Pancarli As)

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

Here’s the recipe:

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

Preparation:

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

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

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

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

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

Serve and enjoy!

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Afiyet Olsun!

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

 

Turkish Style Hummus

Traditional cuisine meets modern with this Mediterranean classic! 

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

Here’s the recipe:

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

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

Preparation:

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

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

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

Once the hummus is smooth, pour onto a platter.

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

Serve & Enjoy!

Afiyet Olsun!

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

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

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

Here’s the recipe:

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

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

    Preparation:

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

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

Homemade Mashed Potatoes

Creamy, smooth and so delicious — there’s nothing like mashed potatoes made from scratch!

Mashed potatoes is one of the most quintessential foods of my childhood. Thankfully, in my house it was not just reserved for holidays but also for Sunday suppers or even for weekday dining. I learned how to prepare mashed potatoes through watching my mom. She doesn’t have a recipe but rather she simply knows when it’s right, and it always is. Thanks mom for teaching me how to make mashed potatoes and many other dishes.

Here’s the recipe:

Homemade Mashed Potatoes

  • 2-3 large potatoes
  • 1 c milk
  • 3-4 TBSP butter
  • salt & pepper (to taste)

Preparation:

Bring a large pot of water to a boil and add salt (to taste).

Peel the potatoes and chop them into even size pieces.

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Rinse the potatoes and then add them to the pot of boiling water.

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While the potatoes are boiling: add the milk and 3 tablespoons of butter to a small sauce pot and cook until just warmed through but not boiling.

Cook them until they are fork tender and then drain and rinse the potatoes.

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Place the drained potatoes in a large bowl or back in the pot and set aside.

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Pour the milk and butter mixture over the potatoes, half at a time, and mash with a whisk, a masher, or even a fork. (Note: I like my mashed potatoes a bit chunky but if you don’t then you can mix them together in a hand mixture or stand mixture).

Once the potatoes are fully mashed, pour them into a bowl. Top with a tablespoon of butter right in the middle.

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Serve and Enjoy!

 

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!

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!

 

Turkish Green Bean & Yogurt Soup

Savory and flavorful, this soup packs a punch. Creamy and thick, it’s packed with meat, chickpeas, vegetables and saffron.

Here’s the recipe:

Turkish Green Bean & Yogurt Soup

  • 500g stew beef chunks
  • 500g green beans (blanched)
  • 1400g suzme yogurt (or any thick yogurt)
  • 1 egg
  • 4 scallions (white parts only)
  • 1 1/2 c chickpeas (canned & drained or pre-boiled)
  • 1 TBSP saffron
  • salt & pepper (to taste)

Preparation:

In a large stock pot, boil the beef with salt and pepper and 2 liters of water for 15 minutes.

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Add the chickpeas and continue to boil for 10 minutes. 20180112_094655

Then add the green beans, scallions and saffron and continue to simmer for 15 minutes.

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In a bowl, whisk the yogurt and the egg until smooth. Transfer to a sauce pot and warm the yogurt mixture over low heat, stirring occasionally.

Add a few ladles of the soup into the yogurt, stirring constantly (to temper the yogurt). Then pour the entire yogurt mixture into the soup, stirring constantly.

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Serve and Enjoy!

Afiyet Olsun!

 

 

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

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

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

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

Here’s the recipe:

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

Preparation:

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

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

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

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

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

Remove from the heat.

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

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

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

Serve and enjoy!

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Afiyet Olsun!

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

Savory Bulgur with Caramelized Onions (Sade Simit Asi)

 

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

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

Here’s the recipe:

Sade Simit Asi

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

Afiyet Olsun!

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

Turkish Meat Pie (Sini Köfte)

Flavorful ground beef, pistachios, walnuts and almonds are layered between finely ground bulgur to make a savory meat pie.
Here’s the recipe:
Sini Köfte
  • 1.5 lbs lean ground beef
  • 3 c finely ground bulgur
  • 4 onions (finely diced)
  • 2 T red pepper flakes
  • 1 tsp saffron
  • 1 T raw pistachios
  • 1 T raw walnuts
  • 1 T raw almonds
  • 2 T olive oil
  • 4 T butter
  • 4 T tomato paste
  • salt & pepper (to taste)
Preparation:
Sauté the ground beef until browned. Then add the onions, pistachios, walnuts, pistachios, olive oil, saffron, salt and pepper and stir. Set aside.
Meanehile, add 1 cup of water to the tomato paste and stir. Pour into the simit and knead together. Divide the mixture in half.
In a large circular pan, layer half of the simit on the bottom. Flatten like a pie crust.
Then add the beef mixture evenly on top.
Then shape the rest of the simit into a flatten circle on a piece of plastic wrap or parchment paper(the size of the pan).
Place on top amd press gently.
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Then cut into squares using a sharp knife and dipping it in water with each cut.
Bake in the oven on 375 for 15-20 minutes.
Spritz with water and then bake again for 15-20 minutes.
Serve and enjoy!
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Afiyet Olsun!

Roasted Rib Rice Pilaf (Kapamali Pirinc Pilav)

Tender saffron yogurt coated ribs are tenderized and roasted to perfection to top a plate full of rice pilaf. 

     For this recipe, the ribs do most of their cooking in a pressure cooker. Then they are coated with a mixture of yogurt and saffron and roasted until perfection.

Meanwhile, the rice pilaf is prepared and complimented by a few chickpeas to enhance the flavor and texture.

Once the ribs are done, they top the pilaf and create a satisfying and hearty meal.

Here’s the recipe:

Roasted Rib Rice Pilaf (Kapamali Pirinc Pilav)

  • 3 lbs beef ribs
  • 3 c rice
  • 4 T butter
  • 1 tsp saffron
  • 2 T thick yogurt
  • 3/4 c chickpeas
  • Salt & pepper (to taste)

Preparation:

Place the ribs in a pressure cooker and cover with water. Cook for 60-90 minutes.
In a small bowl mix together the yogurt and the saffron.
Remove the ribs from the pressure cooker. Drain the liquid and reserve.
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Coat the ribs with the saffron yogurt and place in a 375 F oven for 20 minutes or until lightly browned.
Place 6-7 cups of the reserved broth in a large stock pot.
Add the rice, chickpeas, salt and pepper. Stir & cover. Simmer for 20-30 minutes or until the rice is tender.
To serve, plate the pilaf and top with the ribs.
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Afiyet Olsun!

Beef & Onion Stew (Salçali Soğan Aşı)

Tender chunks of stew beef are sautéed to perfection and then braised with pearl onions and quince until tender and succulent.

Growing up, beef stew was a staple in my house, especially during the winter time. It was a hearty stew, paired with rice and perfect for warming up on a cold day.

This beef and onion stew is a blend of savory and sweet with tender pieces of beef and quince that make this hearty meal. It’s packed with flavor! Although it is very different from the beef stew I grew up eating, I appreciate and welcome this new flavor.

Here’s the recipe:

  • 12 ounces stew beef chunks
  • 20-25 small red onions or pearl onions (or a small variety of onions) (peeled)
  • 2 quince (cored & chopped)
  • 4 TBSP butter
  • 2 TBSP olive oil
  • 3/4 c tomato paste
  • 1 TBSP red pepper paste
  • 1 TBSP red pepper flakes
  • salt & pepper (to taste)

Preparation:

In a large stock pot, sauté the stew beef until it is browned. Add the butter and olive oil and stir.

Then add the onions and toss the pot gently in order to make sure the onions are well coated.

Then add the quince, red pepper paste, tomato paste, red pepper flakes, salt, pepper and enough water to cover the stew (approximately 2 liters)

Simmer for 30-45 minutes or until the beef and quince are tender.

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Serve & Enjoy!

Afiyet Olsun!

 

Chicken Turkish Pizza (Tavuklu Lahmacun)

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

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

Here’s the recipe:

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

Preparation:

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

Add the chicken and stir until well incorporated.

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

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

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

Using the bread dough recipe below, prepare your lahmacun.

Bread Dough

  • 4 cups flour
  • 2 packets dry yeast
  • 2 tBSP olive oil
  • 1 TBSP salt
  • 1 cup of hot (not boiling) water
  • 1 TBSP sugar

Combine the sugar, yeast, and water together in a large bowl and stir until well combined. Allow the yeast to activate by allowing it to set for 10 to 15 minutes.

Then add 2 TBSP olive oil and 1 TBSP salt and whisk together. Slowly add in the flour, stirring with a wooden spoon until well combined.

NOTE: You may not need all of the flour so add it cup by cup to ensure that the dough is not too dry.

Roll the dough out onto a floured surface and knead for 5-10 minutes. Shape into a ball.

Coat a bowl with 1 TBSP of olive oil and place the ball of dough in the bowl. Cover with plastic wrap or a damp kitchen towel and set it in a warm place. Allow the dough to rise for 1 hour. Then punch it down and allow it to rise for another 30 minutes,

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

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

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

Then remove from the oven, serve and enjoy!

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

Lamb Chop & Quince Stew (Ayvali Taraklik Tavasi)

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

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

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

Here’s the recipe:

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

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

Preparation:

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

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

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

Sprinkle in the flour and sugar and stir.

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

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

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

Serve and enjoy!

Afiyet Olsun!

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

 

 

Mini Turkish Meatballs (Arap Köftesi)

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

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

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

Here’s the recipe:

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

Preparation:

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

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

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

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

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Remove from the stove and set aside for 10 minutes.

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

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

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

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Serve and enjoy!

Afiyet Olsun!

 

 

 

 

Fried Eggs & Olives (Zeytin Mihlasi)

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

Here’s the recipe:

Fried Eggs & Olives (Zeytin Mihlasi)

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

Preparation:

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

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

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

Serve immediately & Enjoy!

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Afiyet Olsun!

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

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

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

Afiyet Olsun!

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

Homestyle Chicken Noodle Soup (made from scratch!)

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

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

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

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

Here’s the recipe:

Homestyle Chicken Noodle Soup (from scratch)

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

Preparation:

Peel and cut the carrots and onion in half.

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

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

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

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

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Pour in the noodles and stir.

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

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Enjoy!

 

 

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

Halva (Peynirli Un Helvasi)

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

Afiyet Olsun!

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

A Traditional Turkish Coffeehouse: Tahmis Kahvesi

Take a trip back in time to simpler era. No cell phones. No laptops. No email. Taking a coffee break at Tahmis Khavesi takes you back to the essence of enjoying a good cup of coffee with good company.

One of the oldest coffeehouses in Turkey, founded in 1635 it is a treasure to visit. The decorative copper pitchers in the stained glass windows, the traditional chandeliers and the classic wood furnishings, it’s such a beautiful place to enjoy a Turkish coffee.

In the winter you’ll be warmly welcomed by the large wood burning heater that is in the middle of the building as soon as you walk in the door. If you venture up the stairs, you’ll be delighted to sit in upper level that overlooks the entire place.

There are games and books and it’s not unusual for people to play some traditional games or read but mostly you’ll just notice people enjoying the company of those that they are with.

“One neither desires coffee nor a coffeehouse. One desires to talk with others, coffee is but an excuse.” A Turkish saying.

 

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Drinking Turkish coffee is such a wonderful experience. Like espresso, it’s served in a small cup and it’s stronger than an average cup of coffee. But unlike espresso, it has a layer of foam on top and a thick layer at the bottom; This part, you don’t drink. The coffee is rich, thick and robust.

Turkish coffee is always served with water and frequently with Turkish delight, chocolate or some sort of snack. The sweet is meant to balance out the strong flavor of the coffee. While Turkish delight is the most traditional option, a little piece of chocolate it becoming more common.

When ordering your coffee, you can either order it without sugar “sade,” a little sugar “az sekerli, an average amount of sugar “sorta sekerli” or very sweet, “sekerli.” No matter what you’re preference, you’re in for a treat!

At Tahmis Khavesi the Turkish coffee is served with some roasted nuts and water. It’s brought to your table in an elegant coffee cup and when you remove the lid, you unveil the beautiful aroma of the steaming Turkish coffee. With one sip, you’ll taste the robust flavor and thick foam. It’s so good. Savor every sip until you reach the thick layer of grounds, which concludes the cup of coffee.

So if you’re looking to experience the best of traditional and modern, then a visit to Tahmis Kahvesi is a must. It’s a one of a kind experience for coffee lovers everywhere.

P.s. Also try the Menengiç coffee (made from the roast berries from pistachio trees) or a classic cup of Turkish tea! Or buy some coffee to take home with you!

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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

Olive Stuffed Pastry (Sade Zeytin Boregi)

A delicious traditional, Turkish, olive pastry, bursting with flavor.

I love olives and I love bread. So this recipe is delightful for me. The filling created it almost like a simple olive salad. Then it is tenderly baked to make these delicious little pockets.

Here’s the recipe:

Sade Zeytin Boregi

  • 3 c green olives
  • 2 onions (finely chopped)
  • 2 garlic cloves (minced)
  • 2 lemons (juiced)
  • 3 TBSP sunflower oil
  • 3 TBSP olive oil
  • 3 TBSP tomato paste
  • 1.5 c chopped walnuts
  • 1 TBSP pomegranate molasses
  • 1 TBSP red pepper flakes
  • 1 TBSP ground cumin
  • salt & pepper (to taste)
Preparation:
Chop the olives and set aside.
In a small frying pan, sauté the onions and garlic with the sunflower oil and olive oil until the onions are translucent.
Add the tomato paste, red pepper flakes, cumin, salt and pepper and stir until well combined.
Remove from the heat and add the onion mixture to the olives.
Drizzle the pomegranate molasses over the mixture and add the walnuts.
Stir until well combined. Cover the mixture with plastic wrap and bring it to the FIRIN.
If you don’t have a FIRIN or local baker to prepare the boregi for you, then follow the bread dough recipe below.

Bread Dough

  • 4 cups flour
  • 2 packets dry yeast
  • 2 tBSP olive oil
  • 1 TBSP salt
  • 1 cup of hot (not boiling) water
  • 1 TBSP sugar

Combine the sugar, yeast, and water together in a large bowl and stir until well combined. Allow the yeast to activate by allowing it to set for 10 to 15 minutes.

Then add 2 TBSP olive oil and 1 TBSP salt and whisk together. Slowly add in the flour, stirring with a wooden spoon until well combined.

NOTE: You may not need all of the flour so add it cup by cup to ensure that the dough is not too dry.

Roll the dough out onto a floured surface and knead for 5-10 minutes. Shape into a ball.

Coat a bowl with 1 TBSP of olive oil and place the ball of dough in the bowl. Cover with plastic wrap or a damp kitchen towel and set it in a warm place. Allow the dough to rise for 1 hour. Then punch it down and allow it to rise for another 30 minutes,

Then roll out the dough into a 12 inch long piece. Fill one side with the mixture and then fold over. Crimp the edges together and then bake in a 400F oven for 10-15 minutes or until browned.
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

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!

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

Işkembe Çorbasi (Turkish Tripe Soup)

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

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

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

Here’s the recipe:

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

Preparation:

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

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

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

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

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

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

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

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

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

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Enjoy!

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Afiyet Olsun!

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

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

Turkish Borani (Spicy Chard Stew)

A thick, spicy, tomato flavored stew packed with leafy chard and black-eyed peas.

As most people know Borani, it is an Iranian dish with vegetables and yogurt. But there are also some parts of Turkey that also have Borani but it looks completely different. The yogurt is only used as a topping in this version.

For this recipe, the chard is the star of the show. Although there are many flavors that fill the soup, it would not be complete without the leafy chard that melts into the stew as it simmers. It is flavorful and delicious.

Here’s the recipe:

  • 300 g ground beef
  • 1 bunch of chard
  • 5 small red onions (chopped)
  • 2 sweet red peppers (chopped)
  • 3 garlic cloves (sliced) + 10 garlic cloves (crushed)
  • 1 1/2 c frozen black-eyed peas
  • 3 TBSP tomato paste
  • 1 TBSP red pepper flakes
  • 1/2 TBSP black pepper
  • salt (to taste)
  • 2 c yogurt

Preparation:

Rinse and clean the chard. Then stack the leaves on top of each other (about 4-5 at a time) and roll up like a burrito and slice into thin strips. Set aside.

Sauté the ground beef in a large stock pot.

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Add the onions, red peppers and garlic and sauté until browned.

Then add the tomato paste and 2 liters of boiling water. Stir until well combined.

Stir in the black-eyes peas, red pepper flakes, black pepper and salt (to taste). Bring to a boil for 5-10 minutes.

Then add the chard, stir and place the lid on top.

Allow the stew to simmer for 20-30 minutes.

Meanwhile, make the garlic yogurt by combining the yogurt with the crushed garlic.

Top each bowl of soup with the garlic yogurt.

Serve & Enjoy!

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

 

Anali Kizli Köfte (Stuffed Meatballs)

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

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

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

Here’s the recipe:

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

Preparation:

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

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

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

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

Begin forming the large and small köfte.

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

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

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

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

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

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

Serve and enjoy!

Afiyet Olsun!

 

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

Ökge (Ötçe) (Turkish Vegetable Fritters)

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

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

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

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

Here’s the recipe:

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

Preparation:

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

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

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

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

Serve and Enjoy!

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

Kabak Oturtma (Stuffed Zucchini)

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

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

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

Here’s the recipe:

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

Preparation:

Pre-heat the oven for 375F.

Clean and rinse all of the vegetables.

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

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

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

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

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

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

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

Serve & Enjoy!

Afiyet Olsun!

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

Fresh Pasta from Scratch

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

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

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

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

Yum

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

Homemade Pasta

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

Preparation:

Combine the flour and salt in a small bowl.

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

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

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

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Pour in the olive oil on top of the eggs.

Carefully, begin to incorporate the dough.

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

Knead the dough for 10 minutes.

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

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

Roll out the dough into your desired pasta.

Enjoy!

Guten Appetit!

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!

Tavuklu Pilav (Tender Chicken Rice Pilaf)

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

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

Here’s the recipe:

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

Preparation:

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

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

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

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

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

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

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

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

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

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

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Afiyet Olsun!

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

 

 

Börek with Antep Peynir & Parsley

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

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

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

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

What is Antep Peynir?

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

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Antep Peynir

Here’s the recipe:

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

Preparation:

Tear the Yufka into pieces, reserving two large pieces.

Mix together the cheese and parsley and set aside.

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

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Layer the cheese and parsley mixture evenly on top.

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

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

Then shape the sides of the dough into the pan.

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

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

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

Cook until browned. Then cut and serve immediately!

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Afiyet Olsun!

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

Pancar Sararsi (Fresh Stuffed Chard Rolls)

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

Recipe:

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

Preparation:

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

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

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

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

To one bowl, add the bulgur and mix together.

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

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

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

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

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

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

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

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

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

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Serve and enjoy!

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

 

Quick Homemade Hummus

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

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

Simply add the ingredients in and give it a spin!

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

Simple Homemade Hummus

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

Preparation:

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

Blend until smooth.

Stir and enjoy!

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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Şiveydiz

Şiveydiz, pronounced “she-vey-diz,” is a beautiful Turkish soup. Creamy from fresh yogurt that’s blended into the soup it makes for a flavorful meal.

Creating this soup is like creating a work of art. All of the ingredients are perfectly crafted together to form a delicious blend of flavors.

And of course, it is stunning to see. Especially when the beautiful green mint is added at the very end.

Here’s the recipe:

  • 1 kilo of green onions (the white part only)
  • 1400 g suzme yogurt (or any thick plain yogurt)
  • 1 cup of chickpeas
  • 400 g stew beef chunks
  • 2 white onions chopped
  • 1 egg
  • 4 TBSP butter
  • 2 TBSP olive oil
  • 2-3 TBSP dried mint
  • 1 TBSP cumin
  • salt & pepper (to taste)

Preparation:

In a large stock pot, combine the stew beef chunks, chopped white onions and 1 liter of water. Simmer for 20 minutes and then drain through a cheese cloth lined sieve.

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Clean and cut the green onions, separating the green part from the white part. Cut the white part into 2 inch pieces and set aside.

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Add the stock back to the pot and add the chickpeas, green onions and beef chunks. Season with cumin, salt and pepper. Stir, cover and simmer for 10-15 minutes.

In a bowl, whisk together the suzme yogurt and egg until smooth. Transfer to a sauce pot and cook over medium low heat, whisking occasionally. Once it is warmed, slowly add ladles of beef stock into the yogurt while whisking (as a way to temper the yogurt). Then pour the yogurt into the soup, stirring constantly. Remove from heat.

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In a small frying pan, melt the butter and olive oil. Once it is melted together, add the mint. Then pour it into the soup. NOTE: IT will simmer, but wait to stir. Ladle a spoon of soup back into the frying pan to get an excess mint, and pour back into the soup. Stir once or twice and serve immediately. The mint mixture will make a beautiful green design.

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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

Dolma (Turkish Stuffed Peppers, Squash & Eggplant)

Packed with flavor, meat and rice are stuffed in eggplant, peppers and squash to create an indescribably delicious Gaziantep classic dish.

     Dolma. From the moment I tried them at a friend’s house, I never forgot them. They seemed so simple and yet so delicious. Sure, I had tried and even made my own version of stuffed peppers, but once you taste Dolma, it makes you wonder what you’ve been missing out on.

During the summer months if you’re lucky, you’ll see older women with a pile of fresh peppers that they’ve cleaned and hollowed out to remove the seeds. One by one, they string the peppers on a long string and hang them on their balconies to dry. It is a beautiful sight to see. In my eyes, these women are wise. They are preparing for winter even while it’s still 100F outside. I can’t help but think of my own mom. After growing heaps of tomatoes, then came the process of cleaning and deseeding them to freeze for the wintertime. It’s a lot of hard work, but it most certainly pays off because in the end you get, DOLMA!

Here’s the recipe:

  • 500g ground beef
  • 2 c white rice
  • 2 medium white onions (diced)
  • 4 garlic cloves (minced)
  • 2 TBSP tomato paste
  • 1 TBSP red pepper paste
  • 1 TBSP red pepper flakes
  • 2 TBSP olive oil
  • salt & pepper (to taste)

Preparation:

Re-hydrating the dried vegetables: For the eggplant and squash, let them soak seperately in boiling water until soft. For the peppers, allow them to soak in cold water, drain, rinse and repeat, until soft.

Preparing the meat & rice stuffing mixture:

In a large stock pot, sauté the ground beef until browned. Then add the onions and garlic with olive oil and sauté until translucent.

Add the tomato paste, red pepper paste, red pepper flakes, salt and pepper and stir.

Add the rice and fill with just enough water to cover the rice.

Cook on medium low heat until the rice is tender.

Stuffing the vegetables:

Carefully stuff each of the vegetables filling up about 2/3’s of the way full and then press it together like a little package. Continue filling until all the veggies or rice is used (whichever comes first).

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Stack the dolma in a large stock pot, layer by layer. Add about 1 liter of boiling water and simmer for 30-40 minutes until the dolma are done.

Serve and enjoy!

Afiyet Olsun!

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

Beyran (Traditional Turkish Lamb Soup)

Bubbling with a delicious, spicy tomato flavor and tender bits of lamb and rice from the first bite to the last, Beyran is undeniably delicious!

I never tasted Beyran until I actually made it for myself. As one of the recipes in my Turkish cooking course, I was eager and excited to learn more about this dish. All around the city I saw plenty of signs advertising Beyran, but I never understood the mystery behind it. But today, yes today, I found out.

Here’s the recipe:

(Approximately 15 servings)

  • 1 1/2 kilos of lamb neck
  • 4-5 lemons (juiced, approximately 2 cups)
  • 10 garlic cloves (crushed & combined with 2 TBSP of water)
  • Red pepper flakes (1 1/2 TBSP per serving)
  • Black pepper (1 tsp per serving)
  • Butter (1/2 TBSP per serving)
  • 2 c white rice
  • salt (to taste)

Preparation:

Place the lamb in a large stock pot and cover with water. Season with salt and cook for 1-2 hours on medium low until the lamb is tender, and shreds easily with a fork (aka until it falls off the bone).

Remove the lamb from the water and set aside. Drain the stock and place in a pot.

Shred the lamb meat into small pieces and put on a sheet tray.

Rinse & drain the rice.

In a separate sauce pan, cook the rice until tender, about 10 minutes (there should still be a little water left). Drain and rinse the rice and pour onto a pan next the the lamb meat.

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Set out your red pepper flakes, black pepper, garlic and lemon juice in a row near the stove.

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One by one, prepare the Beyran. Here are the steps to prepare each serving:

Add 1/2 TBSP butter into the fireproof bowl.

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Add 1 TBSP of the rice.

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Add 1 TBSP of the lamb meat.

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Add 1 1/2 TBSP of red pepper flakes.

Add 1/2 TBSP of black pepper.

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Add 1 ladle of the broth (approximately 1 cup).20180124_102721.jpg

Simmer for 1-2 minutes.

Add 1/2 TBSP of the garlic.

Add 1/2 TBSP of lemon juice.

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Remove the soup pan from the fire with strong tongs and set on a heatproof surface or transfer it to another bowl.

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

 

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