Tag: Turkey

Legendary Dishes | Red Pepper Paste

EUROPE SPAIN TURKEY
4 red bell / long peppers, washed
30 g paprika flakes (optional)
15 ml olive oil

Preheat oven to 180ºC. Grease a baking tray with the oil. Place peppers on the tray, bake in oven for 25 minutes, until the peppers have wilted and the skin and seeds are easily. When cool liquidise the softened peppers. For a deeper flavour add paprika flakes. Store in fridge or in sterilised jars.


INDIGENOUS INGREDIENTS =  Paprika | Red Peppers

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Legendary Dishes | Kalkanoğlu Pilavı (rice pilaf with beef and red pepper / tomato paste)

TURKEY

The Kalkanoğlu restaurant in the heart of the Beyoğlu district of Istanbul has maintained the culinary tradition of Trabzon with its signature dish, rice with beef and tomato paste, so good it is sold by the kilo! We have tweaked their version with the option of red pepper paste.

800 ml water
300 g beef fillet, cut into medium dice
300 g rice, soaked in water for 30 minutes, drained
150 g tomato paste / red pepper paste
60 g butter
15 ml olive oil
15 g salt
5 g black pepper

In a large pot combine choice of paste with the water and salt. Boil, add rice, reduce heat. Cook until rice has absorbed the liquid. Melt butter and oil in a large frying pan, brown the beef, no more than that. Fold meat into the rice. Serve, dressed with black pepper.


INDIGENOUS INGREDIENTS =  Beef | Rice | Red Peppers | Tomatoes

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Legendary Dishes | Imam Baialdi / Imam Bayildi (stuffed aubergines)

BALKANS TURKEY
750 g aubergines, small 90-95 g, four deep slits cut along length
500 g tomatoes
3 onions, sliced
180 g cabbage, shredded
1 garlic bulb, crushed
1 parsnip, grated
1 carrot, grated 
1 celery stalk, grated
1 green pepper, grated
50-200 ml olive oil
15 g paprika, hot
10 g pepper
5 g salt
5 g sugar

Bring a saucepan of water to a rolling boil, blanch aubergines for ten minutes. Leave aubergines to drain.

The amount of oil is always a personal choice, but 20 ml is sufficient to sauté the garlic and onion. Add paprika and salt, remove from heat. Make a sauce with the oil, pepper, sugar and tomatoes.

Mix the cabbage, carrots, celery, pepper and parsnip with the garlic-onion-paprika mixture, and stuff into the slits in the aubergines.

Place the aubergines in a casserole or deep baking tray. Cover aubergines with the tomato sauce. Bake in a 200°C oven for 30 minutes.


The traditional Turkish version calls for the aubergines to be submerged in salted water for 15 minutes after two incisions have been made along the length of each one.

Dry, then fry lightly in 80 ml olive oil until golden brown. Remove from oil and place alongside each other in a large wide saucepan. Add another 80 ml of olive oil to the saucepan the aubergines were fried in and sauté eight cloves of crushed garlic and two large onions sliced into rings until soft.

Remove from heat and add 350 g diced tomatoes, 120 g chopped parsley, thin slices from one garlic clove. Stuff this onion-tomato mixture into the slits in the aubergines, add 500 ml of water, cover and simmer for an hour, until aubergines are soft. 

If using large aubergines, cut in half along their length, remove pulp after frying, stuff with onion-tomato mixture. The water in the saucepan should not cover the aubergines.


INDIGENOUS INGREDIENTS =  Aubergines | Paprika | Tomatoes

LEGENDARY DISHES


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Legendary Dishes | Yeşil Zeytin Piyazı (green olive salad)

TURKEY
200 g small green olives, pitted
2 spring onions, finely chopped
4 tbsp lemon juice
3 tbsp olive oil
8 tbsp parsley, finely chopped

Mix all the ingredients in a large bowl, refrigerate for two hours.


INDIGENOUS INGREDIENTS =  Green Olives | Lemon Juice | Olive Oil | Parsley

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Legendary Dishes | Acılı Ezme Salatası (spicy tomato salad)

TURKEY

This minced salad is a marriage of juicy tomatoes with spicy paprika. The quantities for the cucumber, mint, parsley, pepper and spring onions are a guide. The tomatoes should dominate. One of the great salads.

450 g tomatoes, grilled, peeled, diced small
2 red peppers, grilled, diced small
1 cucumber, peeled, chopped small
6 spring onions, diced small
30 g parsley, finely chopped
30 ml pomegranate molasses / Basra date syrup
2 tbsp olive oil
1 lemon, juiced
1 tbsp paprika flakes
10 g black pepper
10 g fresh mint, chopped small
Salt, large pinch

Mix dry ingredients thoroughly. Whisk lemon juice into the molasses or syrup, add oil.  Pour over salad, and mix again.


INDIGENOUS INGREDIENTS =  Basra Date Syrup | Lemon | Mint | Olive Oil | Onions | Paprika Flakes | Pomegranate Molasses | Tomatoes

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Legendary Dishes | Topik (chickpea and potato patties stuffed with caramelized onions)

ARMENIA TURKEY

This is a very popular Armenian dish, appreciated also in Anatolia.

Shell
800 g potatoes, peeled, boiled, mashed
750 g chickpeas, soaked in water overnight, boiled, mashed
75 ml tahini
2 tsp cinnamon
2 tsp salt
2 tsp sugar
Filling
3 kg onions, halved, sliced thin
500 g tahini
3 tbsp currants
3 tbsp pine nuts
4 tsp cinnamon
2 tsp allspice
2 tsp black pepper
2 tsp salt
2 tsp sugar
Cinnamon to garnish
Olive oil to garnish

For the shell combine potatoes with chickpeas and tahini, work in the cinnamon, salt and sugar, knead a little to form a dough.

For the filling sauté onions in a very large frying pan with salt on very low heat, stir from time to time. The onions should cook down to almost a quarter of the original quantity.

Add currants, pine nuts, cinnamon, allspice, black pepper and sugar to the onions, and mix well. Once cool add tahini and mix.

Prepare 12 pieces of clingfilm (approximately 20 x 20cm). Divide the chickpea / potato dough into 12 equal portions. Take a portion and spread on a stretch film in a round manner, it should be about ½ cm thick. Place 1/12th of the onion mixture in the middle, then hold from all four sides of the stretch film and close up to make  round ball, twist the corners and turn over on a large plate or tray. Do the same with the rest of the mixes.

Transfer to the refrigerator, chill for two hours. Ideally topik tastes much better the next day. The surplus may be kept in the refrigerator for up to a week or frozen for up to two months.


INDIGENOUS INGREDIENTS =  Allspice | Chickpeas | Currants | Onions | Pine Nuts | Potatoes | Tahini

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Legendary Dishes | Kuru Kıyma ve Patlıcanli Pide (aubergine and meat flatbread)

TURKEY

Pide comes in various shapes, crusty and soft, for numerous uses, including a pizza-like base for holding meat and vegetables. Large rounds with an uneven surface are generally soft with a spongy crumb, baked at a low temperature, small ovals are flat and crisp, baked like lepinje and pita at the highest setting, the heat forcing them to puff up. This filled version is one of the most popular in Turkey.

Dough
500 g strong white wheat flour
200 ml water, lukewarm
1 egg / 45 g thick yogurt
30 ml olive oil
15 g yeast
1 tsp salt
1 tsp sugar
Finish (optional)
1 egg, beaten
15 g black sesame seeds
Filling
1 kg g aubergines, roasted in oven, pulp removed, mashed
500 g lamb, ground
4 red peppers, chopped
100 g onions, sliced
100 g tomatoes, chopped
45 ml olive oil
4 garlic cloves, minced
30 ml pomegranate molasses
15 ml mineral water
1 tsp black pepper
1 tsp salt

Activate yeast in sugar and lukewarm water. Sift flour with the salt. After 15 minutes add yeast mixture to flour with the egg or yoghurt and oil, and more water if necessary to make a pliable dough, about 15 minutes kneading. Leave to rise for one hour, fold out air and leave for a further hour. Preheat oven to 250°C and two baking trays. Divide the dough into four equal pieces. Knead, flatten and stretch into ovals. Leave to rest.

Fry onions in the olive oil over a high heat for about five minutes, until they start to take on some colour. Add garlic, peppers and tomatoes, fry for three minutes, add pomegranate molasses and water. Reduce heat to low and cover, cook for five minutes. Increase heat, add lamb, stir constantly to evaporate liquid in frying pan. Season, leave to cool. Fold in aubergine pulp.

Remove trays from oven, oil and put back in the oven for five minutes. Carefully place two of the ovals on each tray, fill each oval with a quarter of the aubergine mixture. Leave to rest for 30 minutes.

The edges of each pide can be coated with egg and sprinkled with black sesame seeds.

Bake for 13 minutes.

INDIGENOUS INGREDIENTS = Aubergines | Black Sesame Seeds | Pomegranate Molasses | Yoghurt

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