Siron – Baked Pastry Rolls With Yogurt

Dear Reader, I can’t promise you a very exciting intro to this post, sorry but you’ll have to bear with me till the end of this memoir which I’m about to tell you.

Last year, mid-July, we, my hubs and I, were driving back to Istanbul from Gallipoli where my in-laws reside each summer. While in the car, browsing through radio channels, Greek, Turkish, Bulgarian ones… We stumbled upon one and were quite puzzled because we could swear we recognized the language, it sounded exactly like the Eastern Black Sea Region accent of Turkish. It felt like we could understand what it was saying but no, we couldn’t. Then we found out that it was the radio channel of Pontic Greeks who migrated to Greece from Black Sea Region of Turkey in the last century. There were dozens of words I could recognize in the songs besides the accent and the sound of it as a whole. “Sirona gel sirona” (come and join the siron) was one phrase upon hearing we went “hey, did you hear that?”. Yes, dear reader, Black Sea Region is where siron and Pontic Greeks come from. It is the name of both a dancing style and a manti-like dish. The song was probably talking about the dance unless the songwriter was a food-maniac like myself and took the trouble of writing a song about a dish. Oh no, even I haven’t done anything like that, yet!

I’m an epic fail when it comes to dancing, but here is the recipe to the food version of siron:

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Cacik – Cucumber and Yogurt Dip

What could be more cooling than a bowl of cacik on a hot summer day? Greeks make it thicker, Turks like it more in a liquid form. Mix up some yogurt, crushed garlic, chopped cucumber and fresh mint, it’s that easy. Garlic is yogurt’s best friend in a Turkish kitchen and mint leaves freshen up the whole thing. Serve it with bread, legumes cooked in tomato sauce or with meatballs. I know I know, it’s not the healthiest thing to consume yogurt and meat together, as it prevents the body from metabolizing the iron in meat.

The trick to a good cacik or tzatziki as Greeks call it, is to avoid the temptation to grate the cucumbers and to chop them finely with a knife instead.

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Fellah Kofte – Bulgur Gnocchi In Garlic Tomato Sauce

Bulgur was never a favorite ingredient for chefs in the Ottoman palace. They preferred white rice over this nutritious cereal, whereas bulgur was a staple food item for the general public in the Ottoman land. Bulgur is simply parboiled, dried and partially de-branned wheat. It is available in most Western countries in natural and organic food stores, some mainstream supermarkets, Turkish, Arab and Greek grocers. It’s high in fiber and protein, makes a wonderful ingredient for a lot of vegetarian dishes.

Fellah Kofte is a widely known recipe in Eastern Mediterranean region of Anatolia in places such as Gaziantep, Kahramanmaras, Adana, Mersin and Hatay. The recipe calls for fine-ground bulgur, (“#1 Fine Grind” in the U.S. and “koftelik bulgur” in Turkey). It’s easy to make and the outcome is definitely worth the effort.

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