Actually I could post this soup as “the one and only” soup with pulses all year around. It is a classic! You can find it in every restaurant on the menu as “mercimek çorbası”.
In Winter my parents and grandparents used to enjoy this warming soup for breakfast before they left for work. Even now most of my male relatives do that. :) But I prefer my warming soup for lunch or supper.
It is needless to mention that there are as many varieties of lentil soup as cooks in Turkey. Todays version is a simple and everyday soup for a light supper or as a starter for your dinner-menu It’s delicious with crusty bread or pitta. Enjoy it! Afiyet olsun!
Since my childhood I am overwhelmed by the simple but very manifold vegetarian cuisine.
On the highlands of Anatolia especially during the winter months we cook mainly dishes with dried vegetables, grains and pulses.
Thus I would like encourage you all to join my timid attempt for a Winter-Event “Grains & Pulses”. Please check for the further particulars for participation here: “Grains &Pulses“.
It starts today on 3rd of December 2013 and will last until 31st of March 2014.
I will regularly publish the summary on my website under the heading “grains & pulses” and link it with the entries submitted, so you can all try out the recipes during the winter. I look forward to every participant and am quite curious about your contributions.
Therefore I would like to start this Blog-Event with my favourite “Humus”
We prepared this recipe last week for our Sultans-Feast. It is very easy and on the table in no time.
I like to season the chickpeas while cooking with cinnamon and cloves. But we used canned chickpeas at the course and seasoned the humus with ground spices. It works perfectly! A delicious meze best with crusty bread. Enjoy it ! Afiyet olsun!
Yesterday evening I hold my first cookery lesson in Stuttgart. Twelve lovely and curious people wanted to experience the Turkish cuisine before the indroduction of the tomato to Europe.
Needless to say that I was very nervous
The Sultans palace was famous for luxurious dinner parties. How was I going to cope with that in just four hours!? I put together a 7 courses menu.
When I read that 7 of 12 participants are male, I first had to swallow. But the guys have surprised me very positively. They were just great and so quick working with a knife, chopping board and pan, that I only marveled. Fabulous!
Quickly the groups were formed and they all cooked together, helped each other. A terrific team work!
We started with a rose hip tarhana soup. Then we served the cold meze (humus, muhammara (dip with bell pepper), borani (spinach dip) and salad with pomegranate), followed by warm ravioli stuffed with feta-cheese and served with butter and walnuts. For the main course we had “sultans delight with veal and sour cherries”, “chicken breast with apricots, almonds and pomegranate.” We served eggplant puree and rice with chickpeas and pine nuts. For dessert there was crispy baked baklava pastry with honey and pistachio cream and helva with pumpkin and almonds.
A big thank you for my first team! You guys are great! Teşekkürler!
I was so excited that I couldn’t sleep half of the night. But I fall asleep at the breakfast table today morning
Zorra announced a new Bread Baking Day. For technical reasons I couldn’t post this bread for her ”World Bread Baking Day” thus I want to catch up and post it this time.
For more than 20 years I have been baking this bread on a regular base. I know as a Turkish lady I should be addicted to pitta and white bread. Actually I love my pitta especially on a Summer day for a picnic with Feta cheese, olives, Turkish style yogurt and watermelon. But my daily bread is whole grain.
The dough is with baking ferment. Surprisingly you can get it in the UK, too. The Sekowa baking ferment is made on the basis of honey and it’s nectar yeasts and ferments, using these with additional wheat and corn Sekowa starts the process of fermentation to produce the baking ferment. To bake this bread you don’t need any other raising agent.
Baking with baking ferment is a similar process as sourdough. But the bread tastes milder than a sourdough bread. You can prepare the pre-dough with either rye-flour or with wheat-flour. The later tastes mildest.
Normally I prepare a base-dough such described in the Sekowa baking ferment box and keep it in a large glas jar in the fridge. This base-dough lasts for a few month, so I can bake this bread quite often until the base-dough is used up. But today I baked a simpler version, so you can test first the taste before starting baking this bread regularly.
I made the first pre-dough with wholemeal rye flour, baking ferment, honey and warm water, covered the bowl with a lid and let it rest for 24 hours. Then I added again wholemeal rye flour and warm water to the first pre-dough and stirred well. I covered the bowl with a lid and let the dough rest for another 12 hours on a warm place. After that the dough starts rising and nearly trying to escape from the bowl. The dough is full of bubbles. See for yourself!
The recipe is for two breads. I bake them in rectangular bread baking tins.
On such a bread baking day we enjoy an opulent brunch. As for the remaining bread I slice it and freeze. Thus I can take out separate slices of bread out of the freezer and unfreeze them in a toaster and toast it lightly. This way the bread slices taste nearly as fresh as directly from the oven.
This bread is mild and delicious with everthing you like. Enjoy it! Afiyet olsun!
You may have noticed that I do love pasties.
Especially after a grey and cold day, I knead a simple dough and fill it with vegetables.
These pasties remind me of my happy childhood with my grandparents and parents.
Currently I am enjoying the last courgettes of the season. My grandmother used to grate the courgettes and add tomatoes, herbs and paprika to the filling and brush the baked pasties with butter.
My aunty used to put the butter flakes into the filling. Another aunt loves garlic and she adds loads of garlic into the filling.
I love my grandmothers recipe the most.
But today I want to share with you a vegan recipe I got from my dear friend from my birth-village. I spent my early childhood with her. My friend is very picky about how the courgettes have to be. She doesn’t accept the grated ones, she wants them finely diced. She is great doing it directly into the bowl (photo 2), but she also accepted my diced ones on the board (photo 3).
We have to dice all the vegetables really fine and chop the herbs. The filling is very aromatic with garlic, herbs and pepper paste. The combination with pasty, filling and olive oil is just luscious. Yummy! Check it out! Enjoy it! Afiyet olsun!
I was in a hurry again, and no time for grocery shopping. Thus I could only prepare chickpeas my Turkish way and enjoy them with rice.
This is an easy dish, as long as you have a large can of chickpeas in your store cupboard. You only need to dice onions, Turkish peppers and tomatoes. There you go and create a new delicious dish. While the chickpeas were cooking I prepared plain rice. Then I took a shower. When I set the table my dinner was ready to enjoy :) Just delicious! In Turkey we serve pickled vegetables or quartered onions and bread with this dish. Enjoy it! Afiyet olsun!
Autumn finally arrived in Germany and the best thing about it is walking in the forest and watching the beautiful changing of colours. We were hiking in the most beautiful beech forest in Germany, the ” Hainich “. It is just incredible. We spentd a few beautiful days in the forest and we have much to tell.
The idea for today’s dish also comes from a guest house in the area. We were very excited about the ” taste of the Andes ” and ordered this ” Colorful Quinoa and Vegetable Stir Fry in egg coating “. It was a sort of frittata with quinoa, egg and cheese but very tasty. Just the colorful vegetables couldn’t be seen. But as I said really delicious and jokingly we declared the salad as vegetable side dish and enjoyed it. Just to remind you, that afternoon we had already 16 km brisk march behind us.
Arriving at home , I discovered that I still have some quinoa left, so I had to bring the ” taste of the Andes ” into my pan. Although I cubed 600g vegetables for 200 g quinoa, the pan looks still very yellow and red heavy. I should have used broccoli instead of courgette Nevertheless it tastes delicious. Cooking with Quinoa is always a delicious ” taste of the Andes ” yummy! Enjoy it! Afiyet olsun !