Ezme Salad: a Traditional MEZE Salad (Antep Salad)

A light, fresh and flavorful salad that perfectly compliments kebabs or any grilled meat.

      No kebab is complete without a salad. In fact, I would say that if you go to eat kebab at a restaurant and they do not serve a salad with it, then there is seriously something missing and you should consider eating kebab at another place. Yes, the salad really is that important. Truth be told, the variations of salads may vary based on tradition and taste, but this Ezme Salad is a simple salad packed with the flavorful essentials to compliment your meal.

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      I often make this salad and eat it as a meal because I like it so much. It the perfect blend of crunchy and soft and sweet and sour. All of the ingredients are pretty simple, except the pomegranate molasses may take some digging to find (depending on what part of the world you live in). In this case, feel free to sub it with a fruity tasting vinaigrette.

Here’s the recipe:

Ezme (Antep Salad)

  • 1 tomato (chopped; about 3/4 c)
  • 1/4 c chopped parsley
  • 2 TBSP chopped mint
  • 1/4 c chopped sweet red pepper
  • 1/2 c chopped cucumber
  • 3 scallions (chopped)
  • 1/2 lemon (juiced)
  • 2 TBSP pomegranate molasses
  • 1 tsp red pepper flakes (pull biber or Aleppo pepper)
  • 1 tsp ground cumin
  • 1-2 TBSP olive oil
  • salt (to taste)

Preparation:

Place all of the chopped veggies in a bowl.

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Season with salt, ground cumin and red pepper flakes.

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Pour over the olive oil, lemon juice and pomegranate molasses.

Stir well until combined.

Serve and Enjoy immediately or pop it in the fridge and enjoy later!

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Afiyet Olsun!

 

Kohlrouladen (German Stuffed Cabbage) – Abendessen für Zwei (Dinner for Two)

Tender ground beef, seasoned to perfection and wrapped in a large cabbage leaf, Kohlrouladen is an edible gift that your tastebuds can unwrap.

This dish is a favorite of mine and I think it is because it is such a simple but delicious German comfort food. The meat is kept tender and juicy thanks to the cabbage and in my version, I season it with spices and a bit of dijon mustard.

It also is perfect for preparing ahead of time and/or making for guests because everyone gets their own individual serving. Paired with some boiled potatoes and steamed veggies, this is the type of meal that makes a great day even better.

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I tailored my normal recipe in this case to make Abendessen für Zwei or Dinner for Two. It is perfect for enjoying a meal at home with the one you love.

Here’s the recipe:

Kohlrouladen (German Stuffed Cabbage)

  • 2 large cabbage leaves (about 8-9 inches)
  • 1/3 lb ground beef
  • 1/4 c finely chopped white onion
  • 1 TBSP dijon mustard
  • 2 tsp dried oregano
  • 3-4 TBSP plain bread crumbs
  • 1 whole egg
  • 1/4 c fresh chopped parsley
  • salt & pepper (to taste)

For the cooking process:

  • 2 T butter
  • 1 T olive oil
  • 3 c beef broth

For the gravy:

  • 2 T butter
  • 2 T flour
  • remaining beef stock/cooking liquid

Preparation:

Blanch the cabbage leaves in boiling water by placing them in the water for 15-30 seconds and then placing in a cold water bath to immediately cool the cabbage leaves. NOTE: the cabbage leaves should be soft and tender but still quite green.

To prepare the meat: place all of the ingredients (except for the cabbage) in a bowl and mix it together with your hands until it is well incorporrated.

Then divide the meat mixture in half and create two large meatballs.

Lay the cabbage leaves open and place one meatball at the bottom (near the stem) in each of the pieces of cabbage. Fold the sides in on top of the meatball and then roll the cabbage to create a little package for the meatball.

Melt the butter and olive oil in a large pot. Then add the kohlrouladen, seam side down and lightly brown them on both sides.

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Then add 1 cup of the beef broth and cover with a lid and allow the kohlrouladen to cook for 15-20 minutes or until the meat is well done, adding more broth as needed.

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When they are done cooking, remove from the pan and make the gravy.

Melt the butter, then sprinkle over the flour and whisk until smooth. Then add the remaining beef stock and/or cooking liquid and keep whisking to make a smooth gravy.

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Plate each of the kohlrouladen and top with the gravy.

Guten Appetit!

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Mushroom Lo Mein (Asian Stir-Fry Noodles w/ Soy Sauce & Veggies)

Tender eggs noodles, with sautéed mushrooms, veggies and coated with a homemade soy based sauce.

       One of my favorite take out cuisines has always been Chinese food. But sometimes when you’re craving take out but there is no take out in sight, it is time to get creative in the kitchen and whip up your own creation.

      This recipe is my version on a classic dish. The perfect balance of soy sauce, sesame oil and rice wine vinegar, the flavor of these noodles is undeniably delicious.

While I created a vegetarian mushroom Lo Mein, this recipe can most certainly be customized to suit your dietary needs and wishes by swapping a vegetable protein, like tofu, or poultry, meat or seafood. Regardless what you use, it is going to be delicious!

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Here’s the recipe:

Mushroom LoMein

  • 1 T sunflower oil
  • 1 c sliced mushrooms
  • 1/3 c carrots (juliened)
  • 1/3 c white onion (thinly sliced)
  • 2 scallions (finely chopped)
  • 1 c cooked egg noodles

For the sauce:

  • 2 T soy sauce
  • 1 T dark soy sauce
  • 2 tsp rice wine vinegar
  • 1 T sesame oil

Preparation:

In a wok or a large frying pan, add the oil, mushrooms, carrots and white onion and sauté until the vegetables are tender.

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To make the sauce: stir together the soy sauce, dark soy sauce, rice wine vinegar and sesame oil and set aside.

Then add the pre-cooked egg noodles and pour over the sauce and toss thoroughly to ensure that the sauce covers all of the vegetables and noodles.

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Pour onto a serving platter and garnish with the scallions.

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Serve & Enjoy!

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Bon 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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Pavlova with Fresh Cherries

A crispy sweet layer of meringue, topped with light whipped cream and then covered with fresh sweet cherries.

      Named after the Russian ballet star, Pavlova is a heavenly delicious dessert. But honestly, how can you possibly go wrong when you match meringue, whipped cream and fresh cherries into layers of beautiful delicious bliss.

Enough said…

Here’s the recipe:

Pavlova with Fresh Cherries

  • 1 c fresh black cherries (pitted)
  • 1/4 c fresh whipping cream
  • 2 TBSP powdered sugar
  • 1 tsp white sugar
  • 1 pre-prepared meringue circle (2 egg whites, 1/4 c white sugar, 1 tsp white vinegar)

Preparation:

For the meringue: Whip together 2 egg whites with 1 tsp of vinegar until it forms soft peaks. Then add in 1/4 cup of white sugar slowly while continuing to whisk the meringue until it forms stiff peaks.

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On a parchment lined baking sheet, spoon the meringue to form a circle about 6 inches in diameter and flatten in an even layer. Bake on 100C until the meringue is firm and then turn off the oven and let the meringue set in the oven overnight.

For the pavlova: Clean and remove the pits from the cherries.

Place the cherries in a bowl and add 1 tsp of sugar and stir well and set aside.

In the meantime, whip the cream, adding in the powdered sugar slowly, until it forms stiff peaks.

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Spoon the whipped cream on top of the prepared meringue.

Then spoon the cherries on top.

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So delicious with the cherries and the juice and whipped cream piled high on the meringue!

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Serve and Enjoy!

Heavenly…

Gözleme (Turkish Flatbread with Melted Cheese)

Light and flaky homemade dough, packed full of melted cheese. Gözleme is the ultimate version of a grilled cheese sandwich but better!

If you’ve seen Gözleme prepared once, chances are that you won’t forget it. It is such a beautiful traditional preparation with a large circular board that sit upright like a small table, a long rolling pin and a large dome cooking surface.

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I love watching Gözleme being prepared because it is prepared with such excellence and speed, not to mention, it tastes great! Many consider it even to be the “fast food” of Turkey because it is so common to find Gözleme throughout the country.

But the great thing is that it can certainly be prepared at home, even without all of the extra equipment. If you have a counter space, a rolling pin and a frying pan, then you an also make Gözleme at home.

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Here’s the recipe:

Gözleme (Turkish Flatbread with Melted Cheese)

For the dough:

  • 1 c flour (+ more for kneading)
  • 1 tsp salt
  • 1/3-1/2 c warm water
  • 1 T olive oil

For the filling/cooking:

  • 1.5 c shredded mozzarella cheese (or any cheese that melts well)
  • 2 T olive oil

Garnish (optional):

  • 1/4 tomato (sliced)
  • 5-6 cucumber slices
  • 2-3 sprigs of fresh parsley

Preparation:

To make the dough: Combine all of the ingredients (except reserve 1/2 of the olive oil) together in a bowl and stir well until it forms a dough, adding more flour if it is too sticky or more water if it is too dry. Then turn the dough onto a floured surface and knead it for 5-6 minutes. Then shape the dough into a ball and use the remaining olive oil to grease a bowl. Place the dough in the bowl and cover with a damp kitchen towel and allow it to rest for 30-60 minutes.

To make the Gözleme: Take a piece of dough about the size of a golf ball and place it on a floured surface. Dust the dough and your rolling pin with a little more flour and proceed to roll the dough into a very thin circular piece. Note: It should be thinner than a thin crust pizza dough where you can see your hand through the dough but not to thin for the dough to tear.

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Then place some of the shredded mozzarella cheese in the middle of the piece of the dough and fold the sides of the dough on top to create a square shaped package.

Then brush a little olive oil on a crepe pan or frying pan and place the Gözleme on the pan. Brush the top with a little more olive oil and allow the Gözleme to cook over medium heat until it starts to puff up and lightly brown. Flip and repeat.

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The dough really starts to puff up as it cooks!
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Nice and golden brown!

Remove the Gözleme from the pan, cut into triangles and serve with the granishes.

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It is Best Enjoyed When it is Warm!

Afiyet Olsun!

 

Berliners (German Yeast Doughnuts w/ Oma’s Marmalade)

Light, fluffy yeast doughnuts, dusted with sugar and filled with Oma’s marmalade.

There is nothing quite like a Berliner! I will never forget the first time I tried one. It was my first time in Germany and my husband and I visited a bakery in Leipzig and introduced me to this beautiful German specialty.

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Germany has so many wonderful varieties of breads, cakes and baked goods. I am always so thrilled to visit bakeries in Germany because it is always such a delightful experience.

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But, living outside of Germany means that many of these beloved baked goods are not so easily accessible. But this recipe, and many of my other German recipes are a great solution. I love to prepare them for my husband and I hope that you like them and this recipe too!

Here’s the recipe:

Berliners (German Yeast Doughnuts with Oma’s Marmalade)
For the dough:
  • 2 2/3 c all purpose flour (+more for kneading and dusting)
  • 1/3 c sugar
  • 1/3 c melted butter
  • 2/3 c warm milk
  • 3 tsp (10 g) dry active yeast
  • 2 whole eggs + 1 egg yolk
  • 1/4 tsp salt
For the filling:
  • 1 – 1.5 c Oma Erika’s marmalade (or your favorite jam)

For the topping:

  • Powdered sugar or granulated sugar (dusted according to your preference)

 

Preparation:

To prepare the dough: in a large bowl, combine the yeast, warm milk and sugar and stir well. Meanwhile, in a separate bowl whisk together the eggs.

Add the melted butter to the yeast mixture and stir well. Keep stirring and add the eggs. Then mix together the flour with the salt in a separate bowl. Stirring constantly, add the flour mixture in batches to the yeast mixture.

Continue stirring until a dough forms (it will start to get difficult to stir by hand at this point but don’t worry). Then place the dough on a floured surface and knead it well for 7-8 minutes. Then cover it with a dish towel and let it rise in a warm place for 30-60 minutes.

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Once the dough has risen, cut the dough into even pieces and roll them each into a ball.

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Place the balls on a parchment lined baking sheet, dusted with a little bit of flour. Then cover the dough balls again with a dish towel and place them in a warm place and allow them to rise again for another 30 minutes.

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Heat a large heavy stock pot with oil. Test the heat of the oil using a wooden spoon. If bubbles start to form around the spoon, then the oil is hot enough.

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Carefully place each of the doughnuts in the oil and fry on each side for 2-3 minutes or until browned.

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Then place them on a paper towel lined plate and allow the excess oil to drain.

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Continue until all of the doughnuts are fried.

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Then using a “donut jelly filler” proceed to fill each doughnut with the jam, being careful not to overfill.

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Then dust the doughnuts with powdered sugar, serve & enjoy!

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Guten Appetit!

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How to Make Lahmacun (Turkish Pizza) at Home

A perfectly, thin, crispy crust coated with a mixture of veggies, spices and ground meat. Turkish pizza is the ultimate, traditional Turkish street food.

The Legend of the Turkish Pizza

I have been told that the Turkish pizza was the creation of baker that visited the coast of Italy. He saw the people eating and enjoying pizza and he tasted it and enjoyed it too. So as the story goes, he brought the concept back to his homeland but put a local spin on it infusing Turkish spices and seasonings to make it such a beloved Turkish dish. 

I do not know if this legend is true or if my friend was only trying to play a joke on me, but it does make for a really great story, if you ask me.

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There’s nothing like going to the Firin (Turkish for bakery) and to see that they are making Turkish pizza*. Hot and fresh out of the wood-buring oven, the pizza is the perfect food to eat for lunch or dinner. In many ways, it reminds me of my years in New York City, when I would go and grab a slice from Joe’s Pizza, and stand outside or grab a seat at the counter and eat my slice.

Needless to say, no matter where I am in the world, I make friends pretty quickly with the bakers and the people who sell food. Lol! And no matter how long I’ve been gone, if they are still there, they remember me, lol! So do yourself a favor, and either go to enjoy a Lahmacun from your favorite place or make this beautiful recipe. Because, who doesn’t like pizza?

Here’s the recipe:

Lahmacun (Turkish Pizza)

For the topping:
  • 1/4 lb ground beef
  • 3/4 c tomato (chopped)
  • 1/4 c sweet red pepper (chopped)
  • 1/2 c chopped fresh parsley
  • 1/4 c tomato paste
  • 2 tsp red pepper flakes
  • 2 tsp dried oregano
  • salt (to taste)
  • 2 T olive oil
For the dough:
  • 1 cup of flour (+1/2 c more for kneading)
  • 1 tsp salt
  • 1/2 c warm water
  • 1.5 tsp yeast

Preparation:

Place all of the topping ingredients in a food processor (except for the ground beef) and blend it until it forms a smooth mixture. Add in some olive oil if needed and continue blending.

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Then mix in the ground beef with a fork and spatula until it is well incorporated.

Set the mixture aside and roll out the dough.

Pre-heat the oven for 220C/428F.

For a large lahmacun, take half of the dough and roll out into a long, thin, oval piece.

Gently transfer the dough onto a parchment paper-lined baking sheet.

Then take about half of the topping and spread it evenly on top of the dough to create a nice thin layer, being sure not to leave too much empty space.

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Bake the lahmacun in the pre-heated oven for 10-15 minutes or until the crust is browned and crispy and the toppings cooked.

Remove from the oven and serve immediately.

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Afiyet Olsun! 

*In some cases, they are making it for a special order, because you can bring them all the ingredients and they will assemble and bake the pizzas for you, but in the heart of the city centers, it is quite common to find them bakers making them for individual sale.

 

Homemade Apple Sauce (Simple & Delicious)

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

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

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

Here’s the recipe:

Homemade Apple Sauce

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

Preparation:

Peel, core and slice the apples.

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

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

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Remove the cinnamon sticks, cloves and cardamom pods.

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

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

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Guten Appetit!

Homemade German Pretzels (“Bretzels”)

Soft and tender, freshly baked pretzels. It is like taking a trip to Germany without stepping foot outside of your kitchen.

Pretzels are one of  the first snack foods that I remember eating as a kid outside of my favorites (cucumber & bell peppers — don’t judge me, I’ve always loved my veggies, lol!). My parents would buy these massive five pound bags of pretzels and I used to love to grab a handful of them.

Well, not much has changed from my childhood days. I still love pretzels. Every time my husband and I go to Germany, I always have to get at least one during our trip. Hey, we even had pretzels served during our “Kaffee und Kuchen” (German for “Coffee and Cake”) on our wedding day. After our wedding we were still eating all of the leftover pretzels and you know what, they were still so good (thanks to our lovely local German bakery).

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Plus, if you have not seen the episode of Mister Roger’s neighborhood when he goes to the pretzel factory, do yourself a favor and watch it. It inspires me and makes me smile today just as it did when I was a kid. Mister Rogers was a brilliant person, that I am still learning from to this very day. He had such a sincere compassion and love for people and also for pretzels too!

 

Well, as you can see, I am a pretzel fan to say the least. But without further adieu, aahhhemm, the recipe…

Here’s the recipe:

Homemade German Pretzels “Bretzels”

  • 1.5 c flour
  • 2 tsp dry active yeast
  • 2/3 c warm water
  • 1 T honey
  • 1.5 T oil
  • 1 tsp salt
  • 1 T baking soda
  • corse sea salt (to taste, sprinkled onto of the pretzels just before baking.

Preparation:

In a large bowl, combine the yeast, honey, 1 T of oil and warm water. Stir well and set aside.

In the meantime, combine the flour and salt in a bowl.

Then add the flour mixture into the yeast mixture and stir thoroughly with a wooden spoon until the dough comes together and stops sticking to the bowl.

Turn the dough onto a floured surface and knead it for about 8-10 minutes.

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Then lightly oil a bowl with the remaining half a tablespoon of oil. Place the dough in the bowl and cover with a damp kitchen towel and place the dough in a warm place to rise for one hour.

After one hour, it is time to shape the pretzels.

 

Take a piece of dough about the size of a golf ball and roll into a ball.

Then roll it out into a long thin rope.

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Make a U-shape with the rope and then fold one end over the other to create an “x.”

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Then flip this “x” shape over to the other side of the dough and set aside.

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Continue until all of the pretzels are shaped.

Then boil a large pot of water and add the baking soda.

Place each pretzel in the water for 20-30 seconds, turing them halfway in between.

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Place them on a baking sheet lined with parchment paper, sprinkle the course sea salt on top of each pretzel and bake them on 200C/392F for about 15 minutes (or until they are golden brown).

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Serve & Enjoy Warm.

Guten Appetit!

 

 

Shepherd’s Salad (Coban Salatasi)

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

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

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Here’s the recipe:

Shepherd’s Salad (Coban Salad)

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

Preparation:

Place all of the chopped vegetables in a large bowl.

Drizzle over the olive oil and lemon juice.

Season with salt and pepper.

Stir thoroughly.

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Serve & Enjoy!

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Afiyet Olsun!

Çılbır (Poached Eggs w/ Garlic Yogurt)

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

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

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

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Here’s the recipe*

Çılbır (Poached Eggs w/ Garlic Yogurt)

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

Preparation:

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

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

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

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

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

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Serve & Enjoy!

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Afiyet Olsun!

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

Spätzle (German Egg Noodles –Homemade)

Love at first bite, there is nothing quite like homemade Spätzle. Spätzle are delicious German egg noodles and simply delicious. This recipe captures the essence of the homemade Spätzle making process combining a blend of traditional and modern methods.

The first time I tried Spätzle was the day after I got married. My husband is from Germany and we went out for lunch and had Spätzle. From the first bite, I was hooked.

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Light, luscious egg noodles tossed in butter and garnished with herbs. It is so simple but so good. 

Here’s the recipe:

Spätzle (German Egg Noodles)

  • 1- 1.5 c flour
  • 4 eggs
  • 1 tsp salt

Preparation:

Crack the eggs in a bowl and whisk.

Sprinkle over the flour and salt and with a wooden spoon whisk the dough until smooth (about 5-10 minutes). Note: As you whisk, the air bubbles will start to form in the dough; this is a good sign, continue whisking.

Allow the dough to rest for 5-10 minutes.

Boil a large pot of water and season with salt. Follow one of the methods below:

Traditional Method (w/ small cutting board and a knife)

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Dip the cutting board in the water.

Spoon on the batter and then quickly dip in the boiling water.

Smooth the batter evenly on the cutting board with a knife.

Then scape off long pieces into the water to create the noodles.

Allow the noodles to boil for 3-5 minutes or until they rise to the surface.

Scoop out with a colander and place in a cold water bath to stop the cooking process.

Repeat until all your batter is used.

Block Grater Method

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Dip the block grater in the water sideways while holding onto the top handle.

Then spoon in the batter and using and wooden spoon, glide it back and forth until the noodles drop into the water.

Allow the noodles to boil for 3-5 minutes or until they rise to the surface.

Scoop out with a colander and place in a cold water bath to stop the cooking process.

Repeat until all your batter is used.

Plastic Colander Method

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Dip the colander in the boiling water.

Then holding it above the water, spoon in the batter and using a spatula, run it against the batter in circles until it falls into the water to create the noodles.

Allow the noodles to boil for 3-5 minutes or until they rise to the surface.

Scoop out with a colander and place in a cold water bath to stop the cooking process.

Repeat until all your batter is used.

To make the Butter & Herb Spätzle:

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Melt 2 tablespoons of butter in a frying pan.

Add the Spätzle and sauté for a few minutes.

Season with salt and add fresh herbs and remove from the heat.

Serve & Enjoy!

Guten Appetit!

 

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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Oma Erika’s Pilz (Mushroom) Pasta: How to Cook Like a German

There’s nothing like a recipe from a grandma and this recipe from Oma Erika is so good and yet so simple to prepare.

As a kid and even to this day, I have always heard the marvelous stories about my grandmothers and great-grandmothers. They were marvelous cooks and just marvelous women in my opinion. But unfortunately, I never really got to know them because they passed away when I was relatively young.

I love grandparents and elderly people in general. I believe they have such a wealth of knowledge to share with the younger generations.

I am so blessed to have another grandma and this time it is through marriage. My husband’s grandma, Oma Erika, is wonderful. Plus, we just so happen to share the same name, lol! I admire many things about her including her amazing cooking skills. This recipe is one that she prepared for us while we were in Germany and we ate so much because it was so good. There’s nothing like a recipe by Oma.

Here’s the recipe:

Oma Erika’s Pilz (Mushroom) Pasta

  • 3 c sliced mushrooms
  • 1 small onion (finely diced)
  • 1 c dry spiral pasta
  • 1 c chicken broth
  • 1 T flour
  • 2 T butter
  • 2 T olive oil
  • 1/2 T oregano
  • salt & pepper (to taste)

Preparation:

Slice the mushrooms and finely chop the onion.

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Boil the pasta in salted water until it is tender. Drain, rinse and set aside.

In a large frying pan, melt the butter and olive oil. Add the onions and saute until transluscent.

Then add the mushrooms and saute until browned.

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Sprinkle over the flour and stir well. Then add the chicken broth and keep stirring until it is well incorporated.

Bring up to a light simmer and then cook on low heat for 2-3 minutes, stirring frequently.

Season with salt, pepper and oregano and cook for another minute.

Remove from the heat.

To serve: plate the pasta and then top with the mushrooms. Garnish with fresh herbs and enjoy!

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Guten Appetit!

Omelette with Garlic Yogurt (Cilbir)

A delicious plain omelette cooked to perfection and served on plain yogurt garnished with red pepper flakes.
Cilbir is traditionally made with poached eggs but this alternative is a welcome embrace for a simplier version. But if you prefer, you can prepare this recipe the same way, except poach the eggs instead of preparing an omelette.

The idea of eating plain yogurt with savory food was something I was not 100% on board with. Sometimes I would make chicken salad with yogurt or top my tacos with a dollop of yogurt or place a dollop of yogurt in a bowl of tomato or potato soup. But the yogurt in Turkey is some of the best I’ve ever tried in all of my travels around the world. It’s thick, creamy and rich. So delicious!

So the idea of eating an omlette with yogurt now, is an idea I openly embrace.
Here’s the recipe:
Omelette with Thick Yogurt (Cilbir)
  • 10 eggs
  • 3 T butter
  • 4 c süzme yogurt (or any thick yogurt)
  • 10 garlic cloves
  • 1 tsp red pepper flakes
  • Salt & pepper (to taste)
Preparation:
In a large frying pan, melt the butter.
Meanwhile scramble the eggs and season with salt and pepper.
Place the eggs in the frying pan and prepare the omelette.
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Remove the omelette from the pan and break into smaller pieces.
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Add the crushed garlic to the yogurt and whisk together.
Place the yogurt on a platter and top with the omelette.
Garnish with red pepper flakes.
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Serve immediately and enjoy!
Afiyet Olsun!

Peynirli Künefe

A sweet delicious dessert packed with sweet cheese, pistachios and a crunchy base and top layer! A Mediterranean classic dessert.

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Okay so I’ll admit that way before I started learning about Mediterranean cooking, the idea of cheese in a dessert (besides marscapone) didn’t sound so appetizing to me. It wasn’t until a friend took us out for a couple of rounds of künefe, that I finally wised up to discover just how delicious this combination is.

The cheese that used, is not salty and savory like what you use in pizza or pasta. It’s thick like ricotta in some variations while in others it has the flavor of ricotta with the texture of mozzerella.

Filled generously with pistachios and covered with a sugar syrup it’s actually not too sweet. It’s hits the palate as a perfectly balanced dessert.

At my favorite künefe place, they serve it with clotted cream, fresh fruit and shot glasses of milk. It’s a beautiful thing and worth experiencing at least once in your life. But once you try it, once will never be enough.

Although making künefe is an art, it is possible to make it at home. The biggest challenge may be acquiring the ingredients but once you’ve jumped over that hurdle then the rest will seem like a breeze.

Here’s the recipe:

  • 6 c kadayıf (made from shredded yufka or phyllo dough. NOTE: buy pre-prepared)
  • 2 c sugar water (equal parts sugar and water, simmered on low heat to form a thick syrup)
  • 2 c unsalted pistachios (shelled & chopped)
  • 3 c Urfa peynir (substitute a moist, crumbly ricotta cheese)
  • 2 TBSP oil
  • 4 TBSP butter (for greasing the pans)

Preparation:

Grease two 12 inch round shallow pans with 2 TBSP of butter each.

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Fill one of the pans with 3 cups of the kadayif. Press down gently.

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Sprinkle the chopped pistachios evenly over the kadayif.

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Then evenly crumble the cheese on top of the pistachios.

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Cover with the remaining 3 cups of kadayif and press down gently.

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Then drizzle the oil on top.

Cook the künefe over an open flame until it is light brown on the bottom. Remove the künefe from the heat. Using the other pan, cover the künefe and flip into the other pan so that the browned side is facing up.

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Cook until the other side is light brown. Pour over the sugar water and let simmer for a few seconds. Then remove the pan from the heat.

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Serve & enjoy warm with some clotted cream.

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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!