Veggie Supreme Burger

A veggie burger that’s far from average…

An all veggie burger layered with thick slices of roasted vegetables, topped with my special sauce and packed on a brioche bun!

Confession… I am not a vegetarian or vegan but I would consider myself a veggie lover! I’ve always loved vegetables and I always will! I was that strange kid begging my Dad to pack me cucumber or bell pepper in my lunch. It just tasted delicious to me and it still does.

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Anyway, I understand that maybe everyone is not a veggie lover, and despite the fact that this is a Veggie Supreme Burger (meaning it’s only veggies and no meat), I think you’ll love it.

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The vegetables are roasted in the oven until they are tender and caramelized. Paired with the savory special tahini sauce and a homemade brioche bun, it’s a match made in heaven. If you’re not convinced, watch the video above. I salivate every time I watch it even though I am the one who made it, lol!

Guten Appetit!

Fresh Stuffed Grape Leaves (Taze Yaprak Sarmasi) – Vegetarian Version

Tender fresh grape leaves stuffed with a flavorful vegetarian filling.

I will never forget the first time I tried stuff grape leaves. I cannot remember exactly how old I was but I was a small child. It was a new taste for me. The leave reminded me of an undercooked collard green but I thought the filling was quite tasty.

Flash forward a couple of decades and I would say I’ve eaten my fair share of stuffed grape leaves in many different countries, prepared a myriad of different ways. Although they do require some time to actually roll and stuff the leaves, they are well worth the effort. I love that they can be eaten hot, cold or at room temperature so there’s no need to fuss with this aspect. 

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Traditionally, they are prepared with meat, but I don’t miss the meat when I prepare them without it. I created this recipe because I did not have meat on hand and I used bulgur instead of rice simply because I really love bulgur. 

I think that everyone that has ever eaten a stuffed grape leaves, knows them immediately when they see them. And if they are like me, then seeing them will surely bring a smile to their face.

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Here’s the recipe:

Fresh Stuffed Grape Leaves (Taze Yaprak Sarmasi) – Vegetarian Version

  • 20-30 fresh grape leaves
  • 1/2 c dry fine bulgur
  • 1 small onion (finely diced; about 1 cup diced)
  • 4 garlic cloves (minced)
  • 1/4 c chopped fresh parsley
  • 1 lemon (sliced)
  • 2 TBSP tomato paste
  • 2 TBSP olive oil
  • 1 tsp dried oregano
  • 1 tsp dried cumin
  • 1/2 tsp red pepper flakes
  • salt & pepper (to taste)

Preparation:

To blanche the grape leaves: Clean the grape leaves thoroughly. Then prepare a large pot of boiling water. Working in batches, blanche the grape leaves for about 30-60 seconds. Then remove from the water and place into an ice water bath to stop the cooking process. Drain the grape leaves and set aside.

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To prepare the filling: Prepare the bulgur by placing it in a bowl and adding one cup of boiling water. Stir and then cover with plastic wrap or a plate to allow it to steam for 10 minutes. 

Saute the onions and garlic in the olive oil until tender. Then add the tomato paste and stir well, adding a little water as needed. 

Then mix the bulgur and the tomato paste mixture in a large bowl. Season with the oregano, cumin, red pepper flakes, salt and pepper. Stir in the fresh parsley just until it is incorporated.

In a large stock pot, line the bottom with about 4-5 grape leaves (or enough to cover the bottom of the pan).

To roll the grape leaves: One by one, place them on a flat surface. Starting at the wide bottom part of the grape leaf, place about half a tablespoon of the filling on the leaf and spread out into a thin line. Fold in the sides of the leaf and gently roll it until it is completely rolled. Continue until all of the grape leaves are rolled.

Place each of the stuffed grape leaves seam side down in the pot, side by side, very close together. Top with the lemon slices and enough water to fill the pot half way up (but do not submerge the grape leaves. Place a heavy ceramic plate of bowl on top of the grape leaves and cover with a lid. Allow the grape leaves to cook for about 45 minutes, adding more water as needed. 

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Once cooked, gently remove from the pot.

Serve and Enjoy with a lemon slice.

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Afiyet Olsun!

 ©All Rights Reserved

Photo Credit: EE Winkler

Garlicky Good Green Beans

Simple, healthy and delicious green beans sautéed with garlic, olive oil and seasoning!

A good side dish recipe can be difficult to create but well worth the effort. This recipe was birthed nearly 10 years ago when I wanted to make green beans in a quicker way than how I grew up eating them. And so, with a bit of garlic, olive oil, seasoning and green beans, this recipe idea became a reality. It is still a go-to recipe for me to prepare a simple and quick side dish. It is perfect for everyday whether it is just a weekday or a holiday.

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Here’s the recipe:

Garlicky Good Green Beans

  • 1.5 c green beans
  • 2-3 garlic cloves (crushed and minced)
  • 1-2 T olive oil (or butter)
  • salt & pepper (to taste)
  • 1 tsp dried oregano
  • 2-3 sprigs of fresh parsley (optional garnish)

Preparation:

Clean and trim the ends of the green beans.

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Mince the garlic until it forms a paste (rubbing the flat part of a knife back and forth on a cutting board with a bit of salt will achieve this paste consistency).

Place the green beans and garlic in a frying pan with a little bit of water. Simmer them for about 2-3 minutes and then drain the excess water.

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Drizzle over the olive oil, salt, pepper and oregano and sauté the green beans for just a couple of minutes before the garlic starts to brown too much.

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Serve immediately and garnish with fresh parsley.

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Bon Appetit!

Bazlama: Turkish Yeast Flatbread (Light, Fluffy & Simply Delicious)

A fluffy & light yeast-based Turkish flatbread, Bazlama is a classic and simple bread. Cooked until puffy and thick and coated with a little butter or olive oil, it is so delicious and perfectly compliments any meal.

Bazlama is a combination between a flat bread and a traditional bread similar in texture to Naan. It is thick and fluffy, making it perfect to serve with meals with sauces or gravy because it can soak up the excess liquid.

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With minimal prep work, the dough can be prepared ahead of time and then the Bazlama can be prepared just before you are ready to eat.

Here’s the recipe:

Bazlama (Turkish Yeast Flatbread)

  • 1 c flour (plus more for kneading and dusting)
  • 2 tsp yeast
  • 1/3 c warm water
  • 1 tsp salt
  • 1.5 TBSP olive oil +more for brushing the bread after cooking (if desired)

Preparation:

In a large bowl, mix together the yeast, warm water and 1 TBSP of olive oil.

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Then add the flour and the salt and stir until thoroughly incorporated.

Then transfer the dough onto a floured surface and knead for 8-10 minutes. Shape the dough into a ball.

With the remaining half a tablespoon of olive oil, grease a bowl and place the dough in the bowl. Cover it with a damp kitchen towel, place it in a warm place and allow it to rise for one hour.

After the dough has risen, knead it gently again for one minute. Then shape into a ball and cut into two equal pieces.

Roll out each piece to make a large circle (like making pizza dough).

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Place the rolled out circles on a piece of parchment paper dusted with flour and cover again with the damp kitchen towel and allow to rise in a warm place for an additional 30 minutes.

To cook the bazlama: Place each piece one at a time on a crepe pan or large frying pan. Allow the bazlama to cook on both sides (about 3 minutes each side on medium high heat). Note: The dough will start to puff up a lot and this is a very good sign. When it starts to lightly brown, it is ready to be flipped.

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To serve, brush with olive oil or butter and sprinkle with salt (if desired).

Break bread and enjoy with your loved ones!

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Afiyet Olsun! 

 

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!

Quarkspitzen (German Doughnut Holes)

An irresistible German treat, Quarkspitzen are like German doughnut holes. Golden brown and crispy on the outside but delicate and tender on the inside. 

A visit to the German Christmas markets or to the annual Kat (a large local carnival with rides, games and food) would not be complete without buying a few Quarkspitzen. Before I even knew what they were, I was interested just from the very smell of them cooking. Made from quark, a type of dairy that is the consistency of a thick yogurt or sour cream.

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Although Christmastime is more than six months away, there’s nothing like recalling this and the myriad of marvelous Christmas treats from the German Christmas markets.

Here’s the recipe:

Quarkspitzen (German Doughnut Holes)

  • 3 T melted butter
  • 300g quark
  • 3 T corn starch
  • 1.5 – 2 c all purpose flour
  • 2 eggs
  • 1/2 c white sugar
  • 1/2 lemon (juiced)
  • 1 tsp almond extract (optional)
  • 2 tsp baking powder
  • oil (for frying)
  • powdered sugar (for dusting the quarkspitzen after frying)

Preparation:

In a large bowl, whisk together the butter and the sugar.

Then add the eggs and continue to whisk.

Mix together the corn starch, baking powder and flour.

Gradually add in the flour mixture and the quark, half at a time, rotating between the two of them.

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Then add the lemon juice and stire just until it is combined.

Set the batter aside for 10-15 minutes and fill a large stock pot with oil.

To fry the quarkspitzen, dip a spoon in the oil and then into the quarkspitzen batter and place into the fryer to create a roughly oval shape. Fry until golden brown on each side and then place on a paper towel lined plate.

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Continue until all of the dough has been used.

Dust the quarkspitzen with powdered sugar, or if you prefer, granulated sugar.

Serve & Enjoy warm.

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YUM!

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Guten Appetit!

Fröhe Weihnachten!

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!

Turkish Cabbage Rolls (Lahana Sarmasi) –Vegetarian Version

Savory, succulent and delicious, these stuffed cabbage leaves make a great meal. Paired with some crusty bread they’re so good for lunch or dinner.

     The first time I had stuffed cabbage leaves, my husband and I were traveling with a friend. We went to visit several of his family members and when we went to his aunt’s house we had lunch together. At first, I didn’t know what I was eating so I didn’t know what to expect but with one bite, I was pleasantly surprised. The cabbage is tender and lightly stuffed with a tomatoey meat and rice mixture. Delicious.

The first time I made them for myself, I realized that making these are indeed a labor of love. But they are so worth it in the end, especially if you’re cooking for a crowd.

My version is vegetarian but I find that they are still just as full of flavor as the traditional method of making them with meat. Here’s the recipe:

Turkish Cabbage Rolls (Lahana Sarmasi) –Vegetarian Version

  • 5-10 large cabbage leaves
  • 1 onion (finely chopped)
  • 3 T tomato paste
  • 2/3 c rice (soaked and drained)
  • 3 T fresh parsley (finely chopped)
  • 1 T dried oregano
  • 2 tsp dried cumin
  • 1/2 tsp red pepper flakes (pull biber or Aleppo pepper –if possible)
  • salt (to taste)
  • 1/4- 1/2 c hot water

Preparation:

To prepare the cabbage: Remove the cabbage leaves from the head of cabbage and clean thoroughly.

Boil water in a large pot and working in batches, add the leaves to the water and cook them for 2-3 minutes (or just until they are tender and soft enough to roll).

Then place the leaves in a large pan of cold water and continue until all of the leaves are prepared.

thumb_DSC05087_1024To make the stuffing: Sauté the onions with the olive oil until tender. Then add the spices and stir well and cook for a minute or so (or until fragrant). Then add the rice, tomato paste and hot water and stir well. Allow the mixture to cook for 2-3 minutes until there is no water remaining. Then add the chopped parsley and stir. Set aside.

 

To stuff the cabbage leaves, lay out a small piece of a leaf. Cut off the hard stem part and then add about 1 TBSP of the filling in a straight line. 

Fold the sides and then roll the cabbage, being sure to continue to tuck in the sides as you roll it (as if you’re rolling a burrito).

Continue until all of the cabbage leaves or stuffing is used (whichever comes first).

In a large stock pot, place enough cabbage leaves to cover the bottom of the pot. Then layer the cabbage leaves in the pot, side by side, tightly together.

Using a kitchen weight or a “make-shift weight*” place it on top of the cabbage rolls. Cover with hot water just barely reaching the top of the cabbage rolls. Cover and cook on medium heat for about 30-40 minutes or until the cabbage and the rice are tender.

When the cabbage rolls are done cooking, drain the excess liquid and reserve* it for later. Serve the cabbage rolls immediately.

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Afiyet Olsun!

*The excess liquid is a great base to add to a soup, stew or rice. Or it’s great to dip your bread in as you eat your stuffed cabbage leaves.

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!

How to Make Sauerkraut (from Scratch)

German cuisine would not be complete without sauerkraut. There’s nothing better than a grilled bratwurst, brötchen and sauerkraut. Or really, sauerkraut with anything is always a good idea for me.  

My first recollection of sauerkraut is when I when I was seven years old, I remember seeing my dad pile it high on his hot dog. I was curious about it but when I tried it, it was not something that I liked.

Fast forward to adulthood and I finally tried sauerkraut again and this time, I really enjoyed it. I think it took a while for my taste buds to catch up to the delicious flavor of sauerkraut.

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I am fascinated with the process of fermenting and pickling anything. I have been told that my grandmother used to pickle just about everything and although I never knew her so well, I have a feeling that a smile would stretch across her face to see me making sauerkraut. Imagining this makes me smile when I make it and I hope this recipe gives you a smile too.

Here’s the recipe:

Homemade Sauerkraut

  • 15 c thinly sliced cabbage (about 3 lbs)
  • 2 TBSP salt

Tools:

  • A large glass jar
  • A small glass jar (that fits into the large jar)
  • 1-2 small, stones (that fit in the small jar)

Preparation: 

Thinly slice your green cabbage and place it in a large bowl.

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Sprinkle over the salt and using your hands, knead the cabbage for about 10 to 15 minutes until it considerably reduced in size and develops a lot of liquid in the bottom of the bowl.

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Before kneading the cabbage…
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…after kneading the cabbage

Taking a large jar, stuff the cabbage in the jar being sure to stuff it down and pack it in the jar. Cover the cabbage with the remaining liquid, being sure that the cabbage is completely submerged with liquid.

Place two clean stones in a small container that fits in the jar.

Place the container in the larger jar to weigh down the cabbage.

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Place the lid on the sauerkraut and leave the jar on your kitchen countertop for two weeks. Everyday, open the lid and press down on the sauerkraut to ensure that it remains completely submerged.

After two weeks, it is ready to eat and/or you can pop it in the fridge to use later.

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Guten Appetit!

 

Homemade Simit: Turkish Bagels (Authentic, Crispy & Delicious)

Crispy on the outside, coated with toasted sesame seeds, but soft on the inside; there is nothing quite like a Simit (Turkish bagel).

There is nothing quite like a fresh-baked Simit (Turkish bagel). You can find them in most Turkish bakeries but also from street carts selling them from just 1 or 2 lira. It is a quick and simple breakfast or snack and one of my favorites.

The art of making a Simit is beautiful. The bread is rolled out into long thin ropes, twisted and then shaped into a circle. Then it is dipped in molasses water and toasted sesame seeds and baked to crispy perfection. Making Simit at home is so much fun and so rewarding especially when you take that first bite. Yum.

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Here’s the recipe:

For the dough:

  • 2 c flour (plus more for dusting & kneading)
  • 2 1/4 tsp dry yeast
  • 2/3 c warm water
  • 1 tsp salt
  • 1 tsp oil

For topping the simit:

  • 1 c sesame seeds (toasted)
  • 1 T molasses
  • 2 c warm water

Preparation:

To make the dough:

To make the dough, place the flour and salt in a bowl and stir. Then mix together the water and yeast in a separate bowl and add it to the flour mixture.

Stir until well incorporated and then pour onto a floured surface and knead for about 10 minutes.

Place the dough in a lightly oiled bowl and cover with a damp towel or piece of plastic wrap. Allow the dough to rise for 1 hour in a warm place.

Meanwhile, place the sesame seeds onto a dry frying pan and toast until fragrant and lightly browned. Then pour them onto a plate and cool.

In a shallow bowl, mix together the molasses and the water.

To roll out the simit:

Method #1 The “Two Rope Method”:

Take 2 golf ball size pieces of dough and roll them out into a thin rope about 8 inches long. Then wrap them over each other and form into a circle.  Press the ends together (securing with a bit of water if needed) and then roll the circle against the palm of your hand.

Method # 2 “The One Rope Method”:

Take 1 piece of dough about twice the size of a golf ball and roll it into a long rope about 16 inches long. Holding it in the air, fold it over and then spin into a twist. Press the ends together (securing with a bit of water if needed) and then roll the circle against the palm of your hand.

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To top and bake the simit:

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

Take each simit and dip it on both sides into the molasses water and then dip into the toasted sesame seeds and place on a parchment lined baking sheet. Continue until all of the simit have been coated.

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Bake for 15 – 20 minutes or until the simit are nicely browned.

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Serve & Enjoy (preferably while they are still warm with a glass of Turkish cay).

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Afiyet Olsun!

 

 

 

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!

 

Menemen: Turkish Egg Scramble with Tomatoes, Onions & Peppers

Fluffy scrambled eggs cooked with tender tomatoes, onions, peppers and Turkish spices; A hearty and delicious breakfast meal.

     The first time I tried Menemen was at Turkish breakfast one day at a restaurant. I love egg dishes so I have tasted and cooked my fair share of eggs. Although this dish is so simple, it is also so tasty and packed full of flavor. It will easily become a favorite on your recipe list.

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Here’s the recipe:

Menemen: Turkish Egg Scramble with Tomatoes, Onions & Peppers

  • 2 eggs
  • 1/4 c white onion (diced)
  • 1/4 c sweet green pepper  (diced)
  • 1/2 c tomato (diced)
  • 1 T olive oil
  • 1 T oregano
  • 1 tsp sweet paprika
  • salt (to taste)

Preparation:

Dice the onions, peppers and tomatoes.

Place the onions and peppers in a frying pan and sauté them until they are tender.

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Then add the tomatoes, oregano, paprika and salt. Stir and sauté for another 2 minutes.

Remove from the heat and set aside.

Crack the eggs into a bowl and scramble them together with a fork or whisk.

Pour the eggs on top of the sautéed vegetables and return to the stove*.

 

Scramble everything together until the eggs are cooked through but still tender.

Serve & Enjoy!

Afiyet Olsun!

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*Note: if you are preparing this dish in a Traditional Turkish copper pan, add a little oil to the pan, then add the sautéed vegetables and the eggs. Scramble everything together on the stove & serve in the pan it was cooked in.

 

Fresh & Simple Guacamole

Oh guacamole, you taste so good. With fresh ripe avocados and a pico de gallo it’s the perfect balance to make this dish taste delicious like it should.

Although I am definitely a big fan of eating guacamole with some pita chips or tortilla chips, there are truly a plethora more ways to enjoy it. I love it with grilled fish or chicken. It also tastes great with baked potatoes or even french fries. Of course, with beans and rice, guacamole balances out the meal perfectly. This list can go on and on because guacamole tastes good with so many different things.

Here’s my recipe:

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Fresh & Simple Guacamole

  • 2 ripe avocados (peeled and diced)
  • 1/2 c pico de gallo (see the recipe here)
  • 2 T lime juice
  • salt & pepper (to taste)

Preparation:

Place the avocado in a bowl and mash to your desired consistency (I like my guacamole a bit chunky).

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Add the lime juice and pico de gallo and continue to mash.

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Season with salt & pepper and stir well.

Serve & Enjoy!

 

Roasted Eggplant Salad

A refreshing salad packed with tender pieces of roasted eggplant, tomatoes, cucumbers, peppers and onions.

Ever since I started roasting eggplant, it has brought such joy to my recipes. Roasting eggplant is super simple, it pretty much guarantees that the eggplant will be tender and perfectly cooked and it is so delicious.

This salad is great to make ahead of time because you can put all of the ingredients together and pop it in the refrigerator. As all of the ingredients meld together, the flavor gets better and better.

Here’s the recipe:

Roasted Eggplant Salad

  • 5 large eggplant (the long variety, sometimes referred to as “Japanese eggplant”)
  • 2 large tomatoes (diced)
  • 2 large cucumbers (halved & sliced)
  • 1 sweet red pepper (diced)
  • 1 sweet green pepper (diced)
  • 1 red onion (thinly sliced)
  • 1/4 c chopped parsely
  • 1.5 lemons (juiced — approx. 1/2 c juice)
  • 4 T olive oil
  • 1 tsp dried cumin powder
  • salt & pepper (to taste)

Preparation:

Pre heat the oven for 375 F.

Line a baking sheet with parchment paper and place the eggplant on the paper. Coat the eggplant with 1/2 a tablespoon of olive oil. Place in the oven and bake for about 40 minutes or until tender.

Allow the eggplant to cool and then peel off the skin and chop the roasted eggplant into bite size pieces (discard any excess liquid from the eggplant).

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Chop the tomatoes, cucumbers, peppers, parsley and onions.

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In a large bowl, combine the chopped vegetables with the roasted eggplant.

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Drizzle over the olive oil, lemon juice, salt and pepper.

Toss thoroughly, then serve and enjoy!

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So Crispy & Tasty Potato Latkes

Who needs french fries when you have potato latkes? No, this is not an exaggeration. Trust me, with one bite you too will be a latke fan.

I realize more and more as an adult, how blessed I was to grow up in such an international and intercultural community. It expanded my world so much to think different thoughts, see new perspectives and of course taste and variety of delicious foods. Plus, my parents have a fine appreciation for different cultures and this definitely positively impacted my life to this very day.

Thanks to one of my friends in first grade, I learned how to make (and of course taste) potato latkes for the first time ever. I was seven years old and it is truly a memory I will never forget.

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Flash forward 15 years later and I am re-learning, or perhaps learning a different way, to make potato latkes by one of my student colleagues from Belarus.

Now, I am still learning and open to learning and I love cooking and eating potato latkes. It is such a good recipe, and I have quite frankly met someone who doesn’t like latkes. It would be like trying to find a person that doesn’t like french fries; do they exist? Maybe, but maybe on Mars or something. Lol!

Here’s the recipe:

So Crispy & Tasty Potato Latkes

  • 2 potatoes (small to medium size)
  • 1/2 onion
  • 1 egg
  • 2-3 T flour
  • salt & pepper (to taste)
  • oil (for frying)

Preparation:

Shred the potatoes and the onions.

Then place them in a tea towel or a piece of cheese cloth and drain out the excess liquid. (Note: the potatoes and onions should be fairly dry after this process. You don’t want to omit this step because this step is what makes the latkes able to get so crispy during the frying process).

Crack the egg and scramble it lightly in a medium size bowl. Add the potatoes and onions. Stir until well combined. 

Sprinkle over the flour, salt and pepper. Stir thoroughly with a fork. 

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Heat the oil in a large frying pan. 

Take a spoonful of the potato mixture and flatten it in the palms of your hand to form a little flat pancake. (Alternative method to fry on the fly, take a “fork-ful” of the potato mixture and gently place in the oil. Once it is completely submerged, flatten it with another fork until it’s a flat shape resembling a circle.)

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Gently place the potato pancake into the hot oil and fry until it is browned on both sides.

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Remove from the oil and place it on a paper towel lined plate. 

Season with a little salt. 

Serve and Enjoy Warm (if possible*)

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*I prefer eating my potato pancakes warm, like french fries, lol! But you know, they still taste good when they are at room temperature.

Topping Suggestions:

The potato pancakes are good on their own but try these toppings for a bit of extra flavor:

  • Fresh chives
  • Sour cream
  • Thick yogurt
  • Apple sauce
  • Cheese

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!

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!

Gavurdağı Salad (A Traditional Turkish Salad)

A fresh & delicious Turkish salad with the perfect balance of savory and sweet with an olive oil and pomegranate molasses dressing.

      This salad was love at first bite. One of the beautiful things about Turkish food is the vibrant and fresh ingredients that are used in every facet of traditional cooking.

This salad is so fresh, flavorful and delicious. Frequently it is served as an appetizer or to compliment a main dish but I eat it as a main dish because I love it so much.

I hope you enjoy this recipe and discover for yourself why it is a favorite of mine.

Here’s the recipe:

Gavurdağı Salad

  • 1 large tomato (diced)
  • 1 large cucumber (diced)
  • 1 sweet red pepper (diced)
  • 1 bunch of parsley (finely chopped)
  • 10 walnuts (finely chopped)
  • 2 T olive oil
  • 2 T pomegranate molasses*
  • salt & pepper (to taste)

Preparation:

Combine all of the vegetables together in a bowl.

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Drizzle over the olive oil and pomegranate molasses.

Season with salt and pepper and add half of the chopped walnuts.

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Toss the salad thoroughly.

Garnish with the remaining chopped walnuts.

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Serve & Enjoy!

*Searching for Pomegranate Molasses??? If you can’t find it at your local market, then you can either make your own (just combine pomegranate juice and sugar in a 2 to 1 ratio) or substitute a fruity vinaigrette. But pomegranate molasses is so, so good! One taste and your salads will never be the same without it. Trust me 😉

Cumin & Herb de Provence Roasted Carrots

Light, delicious and full of flavorful–these cumin and herb roasted carrots make the perfect side item to compliment any meal.

Making vegetables delicious is often as simple as adding a little herbs or spices. This dish, is a great example of the big difference a few herbs can make.

A blend of purple and orange carrots are roasted to perfection in a blend of cumin and herbs de Provence to create a sweet and fresh flavor!

Here’s the recipe:

Cumin & Herb Roasted Carrots

  • 2 orange carrots
  • 2 purple carrots
  • 2 T olive oil
  • 1 T herbs de Provence
  • 2 tsp dried cumin
  • 2 T fresh parsley

Preparation:

Pre-heat the oven to 375F and line a baking sheet with parchment paper or aluminum foil.*

Peel and slice the carrots into half an inch size pieces and place them on the baking sheet.

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Drizzle over the olive oil, herbs de Provence and cumin. Toss the carrots to ensure that they are fully coated with olive oil and the spices.

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Place the carrots in the oven and bake for 30-45 minutes (depending on your oven) checking halfway through to toss the carrots.

To serve, plate the carrots on a large platter or decorative bowl. Garnish with some fresh parsley.

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Enjoy!

Guten Appetit!

*For an easy and simple clean up & to keep the carrots from sticking to the pan.

DIY Pasta Making: Orecchiette

Italian for “little ears” this unique pasta shape is perfect for scooping up delicious sauce. 
     Orecchiette is one of a kind. Sure, there are similar pastas but there is not one quite like this one. When my local grocery stores stopped selling it, I resorted to making my own from scratch.
The most beautiful thing is how minimalistic this recipe is. With very few ingredients and utensils, you can create a beautiful pasta.
Here’s the recipe:
Homemade Orecchiette (from scratch!)
  • 2 c flour (plus more for kneading and preparing the pasta)
  • 1 tsp salt
  • 1-1.5 c water (added little by little)
Preparation:
To make the orecchiette pasta dough: Combine the flour and salt in a small bowl.
Pour it onto your workspace and create a little mound.
Using a small cup or your hands, create a little well.
Slowly pour half a cup of water into the well.
Gently incorporate the water and the flour.
Using one hand to mix and the other hand to pour the water, add enough water until the dough is moist but not sticky.
Continue kneading for 10 minutes and roll the dough in a ball.
Flatten the ball to make a disc shape and wrap the dough in plastic wrap.
Allow the dough to rest for 30 minutes.
Then start making the orecchiette.
HOW TO Shape the Orecchiette:
Take a golf ball size piece of dough and roll it into a long piece (like a snake) about 1/4 to 1/2 inch thick.
Cut 1/4 inch pieces from the roll and then roll them into small balls.
Using the dull side of a butter knife, press it into the ball of dough and roll it towards you until you reach the end of the piece.
The dough should be stuck to your knife now.
Pick up your knife and gently roll the dough away from the knife and both sides to form a “little ear.”
Place the “little ear” on a floured piece of parchment paper and continue making the rest of the orecchiette.

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Sift the excess flour from the pasta.

Boil your pasta and eat immediately or place on a baking sheet and freeze for 2 hours. Then transfer the orecchiette to a ziplock bag and freeze.

Guten Appetit!

Onion & Herb Frittata

Simple, elegant, quick and delicious — this frittata recipe is so good. It’s perfect for any breakfast or brunch!

I love frittata! It’s all of the delicious flavor of an omelette with less work! I love the fact that I have the freedom to customize my frittata based on my favorite veggies or whatever I have on hand. No matter what, it always comes out so good!

For this recipe, I used a few basic ingredients. Some sautéed onions, fresh herbs and dry herbs make this frittata come to life!

Here’s the recipe:

Onion & Herb Frittata

  • 1/2 small white onion (finely diced)
  • 2 eggs
  • 2 TBSP fresh parsley
  • 1 TBSP fresh mint
  • 1 tsp dried oregano
  • 1 tsp dried cilantro
  • ricotta (garnish)

Preparation:

Preheat the oven to 375F.

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Lightly grease a small baking pan with 1/2 TBSP of olive oil.

Finely dice the onion. Sautee the onion in 1/2 TBSP of olive oil until translucent.

In a bowl, whisk the eggs. Add salt & pepper.

Roughly chop the parsley & mint and add them to the eggs. Then add the oregano and cilantro and whisk.

Stir in the sautéed onion.

Then pour the mixture into the baking dish and bake for 7-10 minutes.

Garnish with ricotta, if desired.

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Serve & Enjoy!

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.

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

Quick & Healthy Bulgur Bowls

Delicious nutrient packed bulgur paired with fresh veggies, egg, chickpeas and a simple tahini dressing makes this dish a perfect quick weeknight meal.

If you’ve ever had a super long day (all of us had) and still wanted to enjoy a healthy and quick dinner, then this recipe is for you. To make bulgur, you don’t even need a stove or any pots or pans. Simply add hot water to the bulgur, stir and cover for 10 minutes, and that’s it! So simple!

Plus, this is something you can make ahead of time. It makes a great lunch to bring to work. Especially if you layer all of the ingredients together in a mason jar…wow! So beautiful and so good!

Here’s the recipe:

Healthy Bulgur Bowls

Serves 1 large bulgur bowl
(simply multiply this recipe based on the desired servings)

  • 1/3 c fine bulgur
  • 1/4 c fresh parsley (diced)
  • 1/4 c frozen corn (defrosted)
  • 1/4 c cucumber (diced)
  • 1/4 c carrots (shredded)
  • 1/4 c tomato (diced)
  • 1/4 c chickpeas (canned, rinsed & drained)
  • 7 black olives (pitted)
  • 1 TBSP olive oil
  • 1 TBSP tahini
  • 1/2 lemon (juiced)
  • 1 tsp dried mint
  • salt & pepper (to taste)

 

Preparation:

To cook the bulgur, place the bulgur in a bowl and add boiling water. Add the dried mint (if desired), salt and pepper. Stir and cover (with plastic wrap or a plate) for 10 minutes until the bulgur is done).

Boil the egg for 10-15 minutes or until done.

Drain and rinse the chickpeas.

Shred the carrots and set aside.

Dice the parsley, cucumber and tomatoes.

To assemble the bulgur bowl, stir the bulgur with a fork. Then layer the ingredients on top of the bulgur one by one to create a beautiful display (as desired).

To make the dressing, whisk together the tahini, olive oil, lemon juice, salt and pepper.

Pour the dressing over the bulgur bowl.

Serve & Enjoy!

Guten Appetit!

 

 

How To Roast Eggplant

The simplest, easiest and tastiest way to enjoy eggplant.

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

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

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

Roasted Eggplant

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

Preparation:

Pre-heat the oven for 375F.

Place the eggplant on a parchment lined baking sheet.

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

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

 

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

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

*Hint: check out the Babaganoush recipe

Guten Appetit!

Corn & Tomato Salsa Recipe

The perfect blend of sweet and tangy, corn and tomato salsa is a delicious and quick recipe for game day or any day of the week. 

I love a great salsa. The music, the dance and of course the food. I also love the fact that there are so many different ways to make a great salsa according to your tastebuds and the ingredients that you have on hand.

If you need to make something quick for last minute guests or to bring to a party, why not whip up a batch of corn and tomato salsa. The perfect balance of tangy and sweet, it pairs perfectly with grilled chicken, fish, chili con carne, tacos or just some tortilla chips.

This recipe is simple, quick and delicious! I hope you give it a try and that you love it!

Corn & Tomato Salsa

  • 1 medium tomato
  • 1/2 c parsley
  • 1/2 c frozen corn (defrosted)
  • 1/2 small onion
  • 1/2 lemon (juiced)
  • 1 TBSP dried cilantro
  • salt & pepper (to taste)Preparation:

Finely dice the onions, tomatoes and parsley and place it all in a bowl.

Add the corn, lemon juice, dried cilantro, salt and pepper.

Stir until well combined.

Serve immediately or place in the refrigerator and enjoy later.

Guten Appetit!

Strawberry Spinach Salad

Fresh, flavorful, delicious and healthy! This salad is so good and so simple to prepare! With a few fresh ingredients, you’re on your way to a quick meal!

If you’re looking for a quick, delicious and healthy dinner, then this salad is a great option for you. The perfect balance of flavors with the savory spinach, sweet strawberries and crunchy pistachios– this salad creation is a keeper!

Strawberry Spinach Salad

Serves 1 or 2 (for a small salad)

2 c spinach
4 strawberries
1/4 c parsley
1 TBSP olive oil
1 TBSP pomegranate molasses*
10 pistachios

Preparation:

Clean the spinach and remove the excess water by putting the spinach in a salad spinner.

Thinly slice the spinach and place it in a bowl.

Chop the parsley and add it to the bowl.

Slice the strawberries and add them to the spinach and parsley.

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Roughly chop the pistachios and then sprinkle them on top of the salad.

In a separate bowl, whisk together the olive oil and pomegranate molasses.

Pour the dressing over the salad and toss it to ensure the salad is thoroughly covered with the dressing.

*Substitute pomegranate molasses for balsamic vinaigrette or make your own pomegranate molasses by simmering pomegranate juice with sugar until it forms a thick syrup.

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Serve & Enjoy!

Guten Appetit!

Havuc Salatasi (Turkish Carrot Salad)

Fresh, flavorful and light, this carrot salad is a pure delight.

Shredded carrots meet yogurt and garlic to form a delicious, light salad. It’s perfect for a warm day or just to balance out a heavy meal.

Here’s the recipe:

  • 2 lbs carrots
  • 1.5 c suzme yogurt (or any thick yogurt)
  • 3 garlic cloves (minced)
  • 1 TBSP red pepper flakes
  • 2 TBSP olive oil
  • 2 TBSP butter oil
  • 3 TBSP walnuts (shelled & diced)
  • salt & pepper (to taste)

Preparation:

Peel and grate the carrots.

In a large frying pan, add the olive oil. Then add the grated carrots and sauté until they are tender (about 5-7 minutes). Place the carrots in a bowl.

In another bowl, mix together the yogurt, garlic, salt and pepper.

Add the carrots to the yogurt and stir until well combined. Pour the salad onto a platter.

In a small frying pan, melt the butter, then add the walnuts and the red pepper flakes.

Pour the butter mixture over the carrot salad.

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Serve & enjoy!

Afiyet Olsun!

 

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

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

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!

Get Local, Get in Season

A fresh look on cooking with sustainability and a budget!20180127_161947.jpg

Every season has a unique range of fresh produce to offer depending upon where you live in the world. Although it’s wintertime in the Mediterranean region of the world, there’s still a plethora of delicious, affordable and seasonal produce available at the grocery stores and farmers market.

Although this does not represent a collective view of all the seasonal produce, I like to think of it as a small cornucopia of winter vegetables.

Chard20180127_162307.jpg

A lovely leafy green that’s great to cook like spinach or a more tender version of some of my other favorite greens (e.g. collards & turnip greens)

Beets

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Their deep red hue makes them beautiful to look at and beautiful to eat. Great for boiling and making a delicious salad or for roasting in the oven.

Eggplant

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Roasted eggplant is my absolute favorite way of working with this beauty. Although it means discarding the skin (which is not so great) it means a simple & delicious way to utilize it!

Carrots

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Think beyond the salad. Roast them, bake them, sauté them! There’s so many different ways to prepare them. They’re sweet and delicious but they also absorb the flavors of herbs and spices nicely!

Purple Carrots

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How can I resist when a farmer has a cart full in the middle of the city center. Fresh from the farm and beautiful in color to pair with the orange carrots for a delicious roasted meal.

Mint

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Just a hint of mint can go a long way! It’s perfect to add to a garlic yogurt for a delicious sauce for meat or to use in a Mediterranean salad such as Tabbouleh, to compliment the flavors of the parsley and lemon.

Red Peppers

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Sweet and the best friend to tomatoes, I love making sauces and meals with red peppers. They pair perfectly in stir fry, savory pasta sauces or a thick curry. They are a must for my produce shopping trips because they always compliment a meal so well!

Savory Stuffed Mushrooms

Bursting with flavor these Stuffed Mushrooms make the perfect light meal or appetizer! Great for entertaining or for your next Potluck dinner, you’ve got to give these a try! Plus they are friendly for vegetarians and meat eaters alike!

As a kid, stuffed mushrooms were always a favorite of mine. Although my mom and I would always order them at restaurants, we never made them at home. That is until one day it dawned on me that I should try and create a recipe based on a “stuffing” that I would find healthy and delicious to fill the mushrooms.

So, low and behold I finally did it! I made them for a night when we were having some friends over and many of them said they were curious about stuffed mushrooms.

One friend even asked, “How on earth do you stuff a mushroom?” 

With a giggle I answered, “You just flip it over,” and I walked out with the baking dish of the warm savory stuffed mushrooms.

So, give this recipe a whirl! I think you’ll be quite pleased at just how simple it is! Plus, it’s absolutely, positively scumptious!

BONUS: I created a video for this recipe. Just click on the video below!

Bon Appetit!

Here’s the recipe:

Stuffed Mushrooms

  • 10 large button mushrooms
  • 1/2 c dry bulgur (prepared, see below*)
  • 2-3 TBSP olive oil
  • 1 TBSP butter
  • 1/4 c grated parmesan cheese (plus 2 TSBP for topping)
  • 1/4 medium white onion (grated)
  • 2 cloves minced garlic
  • 2 TBSP fresh parsley
  • 1 egg
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • salt & pepper (to taste)
Preparation:
To prepare the bulgur, measure out 1/2 cup and pour it into a bowl. Pour 1 cup of boiling water over it and stir. Cover with plastic wrap and let it “set” for about 10 minutes. After 10 minutes you’ll have a deliciously cooked bulgur.
Preheat the oven to 375F.
Clean and dry the mushrooms. Remove the stems and place the mushrooms button side down into a baking dish. Drizzle with olive oil to coat the mushrooms.
Add the butter and 1 TBSP of olive oil to a frying pan. Add the onion and garlic and sauté until translucent.
In a large bowl, combine the prepared bulgur, parmesan cheese, parsley, egg, oregano and basil. Pour in the sautéed onion and garlic. Mix everything together until well incorporated.
Season with salt and pepper (to taste) and stir again.
To stuff the mushrooms:
Take a large spoon and fill each mushroom with the stuffing to create a little dome. Be sure to pack it into the mushroom by pushing the stuffing with your spoon all along the mushroom.
Keep filling the mushrooms until all are full.
Drizzle with 1 TBSP of olive oil and bake for 10 minutes. Remove from the oven and add the 2 TBSP of grated parmesan cheese on top of the mushrooms. Bake again for another 10 minutes or until the mushrooms are tender and the stuffing is brown.
Serve & Enjoy!

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