Turkish Ravioli with Chickpeas and Lentils – Nohutlu ve mercimekli mantı

Todays recipe is for Eva. Sorry it took me so long to post! It is my last recipe for our “Grains&Pulses” blog event. After Easter I will post the summary.
Blogevent-Grains-Pulses “Mantı” are Turkish Ravioli, the only difference may be the size, the Turkish Ravioli are smaller then their siblings.
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The reason might be their origin in southern Europe or the rough climate in Anatolia or maybe the ladies there have more time and do love handycrafts. The tiny “Mantı” do look gorgeous.
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We do love our “Mantı” with a yoghurt and mint topping.

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The filling varies. The classic recipe is with mince-meat-filling. There are also herb fillings and a dozen combinations of fillings with “grains and pulses”. I am sharing with you today a filling with chickpeas and lentils. The chickpeas are so mild and creamy, the green lentils and herbs and spices add more flavour.
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The tiny Turkish way of forming the ravioli takes a little time to prepare. But you are free to use the ravioli molds.

I like to use the small rectangular forms for a quick dinner preparation.
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Enjoy it! Afiyet olsun!
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Posted in Turkish Food, Vegetarian | 3 Comments

Greek Easter Preparations

This year the Orthodox and all other Christians celebrate Easter at the same time. My neighbour is so happy about this. Last year their Easter was weeks later, and she missed the special Easter feeling. And this year she could show me her special recipe for this gorgeous pastry. She reminds me of my relatives, she loves to cook and bake and calls me anytime she wants me to learn something new from her culture.

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She is alone with her husband but she bakes for a whole football team. When I arrived in her kitchen early in the morning the yeast with water and little flour was resting already for an hour. We prepared the dough and she put a lid on the bowl and covered the dough like a baby into blankets :) like I do with my yoghurt :)

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After hours we had this gorgeous and delicious pastry. I was aloud to have a piece of it, she has to wait until Sunday.
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Happy Easter to You All! Enjoy it! Afiyet olsun!

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Posted in Mediterranean, Pastries, Sweets, Vegetarian | Leave a comment

Plötziade-Brotwerkstatt

Diesmal hat Lutz von “Plötzblog” zur “Plötziade” aufgerufen.
1. Plötziade
Die Aufgabe ist scheinbar sehr einfach: Was kommt raus, wenn man einer Vielzahl von Hobbybäckern die Kernzutaten fest vorgibt? Oder versalzen zuviele Köche wirklich die Suppe?

Wir dürfen auf die Zusammenfassung gespannt sein :)

Zum Rezept:

Man nehme 450 g Weizenmehl (Type 550), 50 g Roggenvollkornmehl, 10 g Salz und je nach Geschmack etwas Hefe oder Sauerteig und natürlich Wasser, um den Teig herzustellen. Heraus kam bei mir DAS: Plötziade1 Plötziade2 Plötziade3

Nun ich tue mich etwas schwer mit sehr genauen Backangaben, aber ich habe meine in der Ecke stehende Digitalwaage genommen und alles genau abgewogen nur 3 g Trockenhefe und wirklich 10 g Salz und 350ml lauwarmes Wasser kamen in den Teig. Da ich mich wieder einmal beeilen musste, ist es nur ein Hefebrot geworden. Aber sehr lecker, schöne Kruste, nicht zu großporig und köstlich mit Butter und Zucker – Kindheitserinnerungen :) so einfach kann also Backen sein :) Guten Appetit! Afiyet olsun! Continue reading

Posted in Dairy free, German, Pastries | 5 Comments

Spanish Custard – Crema Catalana

The vegetarian culinary trip of Tomateninsel ist travelling through Spain this month.Vegetarische Weltreise - Spanien
Reason enough to make one of the gorgeous milk desserts, like the “Crema Catalana” :)

Crema-CatalanaI have been told that traditionally this dessert was served on 19th March in remembrance of the Saint Joseph. Nowadays this dessert is one of the daily favourites in Spain.

We love these creamy milky and sweet desserts. Just heavenly delicious! Enjoy it! Afiyet olsun!
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Posted in Gluten free, Mediterranean, Sweets | 6 Comments

Baguette Workshop

Karin of Food for Angels and Devils is looking for the  ultimative Baguette-Recipe and Zorra started the Bread Baking Day #66.
BBD #66 - The Ultimate Baguette Recipe (last day of submission April 1, 2014)

I love baguette but my baguettes don’t look like the French baguettes. Since I heard that others have the same problem, I had to give it another try. I found a recipe, I made the dough as described and let the dough rest in the fridge for two days. This was really a challenge for me, because I am not a very patient girl regarding waiting for bread :) So here comes the result :(

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It doesn’t look like French baguette, does it? :( again :( sorry! But the taste was really good :) :) :) I made three baguettes and some mini baguette buns for breakfast, the last were gone in no time :) Enjoy it! Afiyet olsun!

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Posted in Mediterranean, Pastries | 12 Comments

Greek Macaroni Bake – Pastitsio

Bushcook is celebrating her third blog birthday and she wishes Wintersoulfood for her birthday party. Happy Birthday Dear Bushcook! We wish you all the best for your future! Keep on blogging :)

Her birthday blog event lasts until 30. March. 3 Jahre Bushcooks Kitchen - Blog-Event Winter-Soulfood

One of our favourite soulfood is the “Greek macaroni bake” as my dear friend from Athen showed me about 20 years ago. She was a guest student from Athen and we were next door neighbours at the student hall of residence. One day she invited us for dinner and made this Pastitsio. The kitchen was full of delicious aroma. She gave me her recipe and I am very grateful for that. Since then I have been making her recipe many times and thinking of her and our short time together.
The meatsauce is aromatised with bayleaves, cloves and cinnamon. This combination was new for me that time. But these spices make the Greek Pastitsio so special and delicious. Yummy!

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I have to cook this dish very often for my Turkish and German family. All of them were a little picky at first, because of the cinnamon and cloves in the meatsauce, but the taste convinced them. They love it :) The white sauce is with eggs and cheese, which makes it really fluffy :) Enjoy it! Afiyet olsun! Continue reading

Posted in Mediterranean | 10 Comments

Liebster Blog Award

As you all might know Ninive and  Che Foodzeit have been honored  with the “Liebster Blog-Award” (most-loved blog).

Karin from Brot & Bread did a little research about the history and it’s very interesting to read how the award changed over the years. According to the rules the award should be passed on; so Che Foodzeit and Ninive combined their best efforts and proudly present for the first time in history the “double most loved” award:

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This campaign wants to highlight blogs that are in any case worth reading. To get to know the people behind those blogs a little better Ninive and Che Foodzeit made up eleven questions for the nominees.

And here are their four nominees in their own words and how they describe them:

Andreas Frank from Kochzivilisten (means cooking civilians); he prefers quality over quantity, his posts are always very interesting and very good stuff.

Susanne from Magentratzerl (bavarian for a special treat), she cooks enthusiastically dishes from all over the world and also her cookbook reviews are always worth reading.

Olga from Puhlskitchen who came to cook on the road from baking and now is so very good that she made it into television. After one “Küchenschlacht” (a german cooking show on tv) Horst Lichter learned from Olga that carrots may fly indeed!

CONGRATULATIONS GUYS! YOU ARE GREAT!

Oh I nearly forgot, there is another name on the list:

(Oh my god, that’s me) Semiha from Semilicious who deals with her homesickness by cooking all the recipes of her Turkish family.

When I  read my name, I felt honored and suprised and so light that I may have made my way all up to Sandra Bullock in “Gravity” to have a little chat, when my husband hadn’t pulled me back to the ground right on time :) Thank you Ninive and Che Foodzeit!

I should get going before I become to touchy-feely happy melancolic :) And here we go: Continue reading

Posted in miscellaneous | 14 Comments

Baked Vegetable Mix – Fırında Sebze

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Easy,  easy! Here is one of my first-aid-recipes for cases like “what am I going to cook tonight when I finally arrive at home?” So here we go! One of my favourite mixed vegetables. I chose potatoes, courgette and carrots for this mix, but you are free to combine any other vegetables you prefer. You need about 1 kg vegetables for 4 people :) Enjoy it! Afiyet olsun!

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Posted in Mediterranean, Turkish Food, Vegetarian | 3 Comments

Lentil-Bulgur-Tabouleh – Mercimekli Kısır

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Today I feel almost as glorious as the brave little tailor :) “Three at one swoop”.  I will embroider my apron with three stars :) Tina of “lunch for one” wishes “Lentil recipes” until 15. of March. There is also our Winter-Blog-Event “Blog-Event XCVI - Linsen (Einsendeschluss 15. März 2014)as “Grains&Pulses” which is running until end of March
Blogevent-Grains-Pulses  and today is “veggie Thursday” too, thus I am posting today one recipe for three events ;)
The sun is shining in Stuttgart and I could not help but  make a typical Turkish lentil-bulgur-salad (Kısır). “Kısır” is Turkish for “Tabouleh”. “Kısır” is a bulgur salad with lots of herbs and pomagranate molasses. In Anatolia, we have a few variations of this salad and the most popular one is with red lentils.

For this dish, I cook the lentils in plenty of water and scoop the white foam with a large spoon while cooking. When the lentils are cooked, I stir in the bulgur and turn off the heat, cover and let the bulgur rest.Mercimekli-Kisir3

Mercimekli-Kisir4For the seasoning I use homemade tomato and pepper paste (from my aunties in Turkey), a hint of cumin, lemon juice, olive oil and pomegranate molasses. And of course flat parsley. On the terrace chives and peppermint have survived the Winter, so I used some of those.

Mix all the ingredients well and season to taste with salt, freshly ground pepper and olive oil. The salad should rest a few minutes. In the meantime, you can wash the salad leaves.

We love to  shape the salad into beautiful small dumplings and eat these wrapped in crispy lettuce leaves.
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A dream! Delicious! A cup nice strong tea to accompany it. Hhmmh, is there anything better than beginning of March sitting on the terrace and enjoying the sun, Kısır and tea :) Enjoy it! Afiyet olsun!

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Posted in Dairy free, Turkish Food, Vegan, Vegetarian | 8 Comments

Lentil Soup with Turkish Noodles – Erişteli mercimek çorbası

Zorra from “kochtopf.me” started a lentil event which ends this week.Blog-Event XCVI - Linsen (Einsendeschluss 15. März 2014)
Today I am cooking an Anatolian dish for her. Any similarity to any actual existing Swabian dishes is pure coincidence :) my people in Anatolia have been cooking this dish for decades without ever setting a foot on Swabia.Eristeli-Mercimek-Corbasi
Our Event “Grains&Pulses” runs until end of March Blogevent-Grains-Pulsesthus this recipe is also for this event.

Since this soup is cooked mainly in the Winter months, we use good homemade tomato and pepper paste for the gorgeous color and fresh taste. The pasta is homemade too, I quickly made them while cooking.Eriste. You can buy these noodles at Turkish markets or substitude them with noodles for soups. The soup is thick, fragrant and delicious! Enjoy it! Afiyet olsun!
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Posted in Turkish Food, Vegetarian | 11 Comments