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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