Tahin Helvasi – Tahini Halva

No no, I didn’t make this one. It’s a store-bought sweet here in Turkey, called Tahin Helvasi. It’s made of tahini (sesame paste), egg whites, sugar, soapwort, pistachio nuts. It’s a long and tiresome process, ingredients are processed seperately, then churned, then beaten and finally kneaded into a dough before becoming that delicious, crumbly, crispy helva we know. Here are a few links to videos of its production process:

video 1- the churning step- http://vimeo.com/6714556

video 2- beating stage- http://vimeo.com/6714660

video 3- kneading the halva-final step- http://vimeo.com/6714805

 

 

Zeytinyagli Lahana Sarma – Cabbage Rolls In Olive Oil

While I was in college, in Sydney, away from home, the idea of cabbage rolls in olive oil or  manti (sorta Turkish ravioli) would always bring that homesickness monster out which would torment me for a few hours once it stroke. Those few hours would then result in attempts of making one of the core traditional dishes of Turkish cuisine. None would turn out perfect, not even close, thanks to the ingredient quality! Still, it would be enough to calm me for a few months until another homesickness attack arrived. Last week, thinking of those days, I felt very grateful for being able to find the perfect cabbages for rolling these gorgeous sarma in the picture. No veins, lots of thin large leaves which beautifully held the rice filling… What more could I ask for? Here is how I made the sarma:

(more…)

Kabak Tatlisi – Candied Pumpkin

Fall is over already and yet, I am not over with pumpkins and chestnuts. I even invested in a handful of pumpkin seeds which I’ll be planting this summer and hopefully enjoying my mini-pumpkins end of next year, here is a picture of what I am hoping to achieve:

For now, I’ll have to suffice with squares of candied winter squash, Turkish style of course. Some recipes from the southern part of Turkey also call for soaking the pumpkin slices into edible lime before cooking, so that the dessert turns translucent and attains a crunchy feel when cooked. This recipe here is the wider used version. (more…)