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:

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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…)

Kestane Corbasi – Chestnut Soup

This chestnut soup recipe is nearly forgotten in the cities but in some rural areas, families still make it in cold winter days. Nutty, earthen flavors of chestnut and poultry match great with the juicy, sweet, acidic aroma of sour apples.

Ingredients:

1/2 kg of chestnuts

2 tablespoons of butter

1/2 apple, sour type, peeled, cored and grated

1 teaspoon of ground black pepper

2 cups of chicken broth

1 tablespoon of corn/wheat starch

1 teaspoon of salt

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Published in: on December 23, 2010 at 1:43 am  Comments (1)  
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Etli Yaprak Sarma – Stuffed Vine Leaves With Meat

Here comes another star of a typical Turkish feast: Etli Yaprak Sarma – Stuffed Vine Leaves, this time  not in olive oil, but cooked in a rich tomato and butter sauce with a delicious meat and rice stuffing. When people click on our link through Foodista.com on Wednesday (remember we are going to be the featured blog of that day), I want them to land at this post. What do you think? It feels like I am hosting a dinner party and it’s important to greet the guests with our nicest offering.

Ingredients:

60-70 grape vine leaves (fresh leaves are better, those in brine are OK)

2 medium size yellow onions, finely chopped or grated,

1/2 kg of ground beef+lamb, (around 10-15% fat would be fine)

1 1/2 cups of rice,

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Kestaneli Pilav – Rice with Chestnuts

You can make this with either rice or bulghur, as both produce great results. I prefer using chunks of turkey meat when making this pilaf with bulghur and if using rice, lamb meat suits better to the dish. You can also cook this pilaf as a filling for turkey, if so, I’d recommend substituting a handful of black currants with carrots.

Ingredients:

15-20 chestnuts,

250-300 g of lamb/turkey meat, cut into 3-4 cm cubes,

100 g clarified butter/ghee (regular butter would be OK),

2 carrots, julienne or cubes,

1 teaspoon of allspice powder,

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Soganli Yumurta – Eggs With Onion

 

I’ve been the laziest food blogger for the last few weeks. Sorry about making you, my dear readers, stare at a couple of meatballs and gherkins for weeks. I have some good news that, maybe, compensate for my failure to post as often as I should. Ottoman Cuisine has been selected as the ‘featured blog of the day’ on Foodista.com. On December the 8th, our blog will be featured on the main page of Foodista.

I chose to celebrate the news with a very Ottoman recipe. This recipe has been revived in the last couple of years from the dusty pages of palace kitchen records. Seems very simple, cook the onions, crack the eggs, sprinkle with spices, you’re good to go? No, not so much. The original recipe calls for 4 to 6 hours of work with a lot of attention to detail. This recipe was a Ramadan specialty in palace kitchen. They say, especially on the 15th day of Ramadan, chefs from Enderun (an educational institution within Ottoman palace) prepared this dish and served it to the Sultan. If the Sultan approved the dish, the head chef of Enderun would be assigned kilercibasi (head butler) to the palace, one of the highest ranking personnel of the palace kitchen.

Here is what I like about this recipe: If you are patient enough and pay attention to each step and choose the finest ingredients, it is hard to go wrong. You do not need to be crafty, so you are not running much risk there.

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Kasarli Kofte – Beef/Lamb Patties with Kashar Cheese

Eid is almost here. In Istanbul, people are running around in a crazy pace to complete their preparations for the upcoming festive days. Shopping, cleaning, cooking, last minute travel arrangements.

Today, I woke up around 7 (very unusual for me on a Sunday morning) to pick up the cleaning lady. I helped her and together we made our flat squeaky clean. Usually, as soon as the cleaning is over I declare martial law at our place, no walking around with wet hands, no water drops on the bathroom mirror, no nothing nowhere! Poor hubs has to abide by my rules at those times, as acting any differently will result in nasty repercussions.

Anyways, I was as happy as a clam at high tide when we finished cleaning, until my husband almost puked on the carpet. I have to admit I was sorry that he was sick, sorrier that the happy-clean feeling was over. Apparently he had food poisoning, as anything could poison him, even chips, pickles and things like that. We had to rush to the hospital, spent the evening there. Thank God he is alright now, sleeping peacefully. I tease him by saying, “see your tummy is now so used to having high-quality meals served by me and it won’t accept anything lesser”.

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Fava – Broad Beans Spread

Fava beans: Friend or foe? I like listing the health benefits of the main ingredient in my recipes. In this case, I should also list the potential hazards caused by fava beans or broad beans. For those who have a hereditary condition called G6PD (glucose-6-phosphate dehydrogenase deficiency) fava beans can induce a fatal condition called “favism”, a type of anemia, as you may have already guessed, the condition is named after “fava”.

But for the rest of us, broad beans are a good source of protein and other healthy stuff, beneficial for those with Parkinson’s disease or hypertension. Some even say fava beans can be used as a natural alternative to the V drug, based on a proposed link between one’s libido and a substance found in fava beans. I don’t know if that’s true, you’ll have to see it for yourself.

Fava beans are also used in fortune telling by gypsies on the streets of Turkey. So, quite a miracle legume, both revealing your future and aiding you in your love life. Joking aside, I’ll just give out a decent, innocent meze recipe, made with fava beans.

I am not a drinker myself, firstly for religious reasons. But sometimes, I feel grateful to Turkish drinkers of raki, tough. Why? Because if not for those people, great meze recipes would have long gone lost. Except for a few of those mezes, Turkish homecooks and no-alcohol restaurants do not pay much attention to this category of Turkish cuisine. A good, forget about “good”, a decent topik (chickpea pâté filled with caramelized onions, currants and pine nuts and dusted with cinnamon) or tarama (another meze made with fish roe) are very hard to find nowadays, in regular restaurants. You either have to find the recipe and the ingredients and make it yourself or go to a meyhane (Turkish pub) to find those dishes. A good fava is not very easy to find either.

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Firinda Nohut Yemegi – Garbanzo Beans Baked In Tomato Sauce

A warm, winter comfort food: Beans and tomato. Good complex carbs, protein and fiber to support your digestive system.

In Turkey, beans are one of those things that miraculously unite all people. Rich and poor, religious or not, city dwellers and people from rural areas, no matter who you are, there is one common food that everyone misses a lot when abroad: Beans in a rich tomato sauce, served with rice and ayran (yogurt drink). Some like it soupy, some prefer thicker consistency varieties. Most favor lima beans over garbanzo, my favorite is by far garbanzo beans.

You can make delicious garbanzo beans baked in tomato sauce at home if you follow these steps:

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Hunkar Pilavi – Pilaf With Lamb, Pistachios and Black Currants

The other day, I decided to try a recipe from a book by Ozge Samanci and Sharon Croxford. If any of you guys remember, that is the book my husband bought for my birthday. It’s called XIX. Yuzyil Istanbul Mutfagi which translates into “19th Century Istanbul Cuisine”. I ended up playing around with the amounts and the ingredients, but still this recipe is inspired by the above-mentioned book.

Ingredients:

3.5 cups of water

300 g (around a cup) of boneless lamb meat, cut into walnut-size cubes

100 g of clarified butter (regular butter would be fine too)

A handful of pistachio nuts, shells removed

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