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:

(more…)

Su Boregi – Turkish Cheese Lasagna

This borek is very famous all-over Turkey, especially in the Black Sea Region, in the north. The crispy outer layers, squeaky soft layers of lasagna-like sheets, warm and melting cheese taste in-between might be the reason for its popularity. Store-bought versions are also available in Turkey and those are nothing short of being delicious, but home-made borek with the finest ingredients is always better IMHO.

So many people are intimidated by the idea of making pasta from scratch. If you can find semolina flour, it makes the process a lot easier and affects the outcome quite positively.  To get semolina flour you’ll look for ‘semola di grano duro’. Also, flour types made from the harder wheat grains are very much suitable for this borek recipe. The harder the wheat that flour is made from, the more protein and gluten it contains. Harder flour types are good for making this borek as the pastry sheets will be boiled.

(more…)

Patlicanli Borek – Borek With Eggplant Filling

Borek, byrek, burekia, piruhi, pierogi, whatever you may call it, is an intriguing way of utilizing wheat grain in food recipes. It’s basically called pastry in English language, but it’s got a lot more to it. In a Turkish home, there is always some kind of pastry on the table. It may be borek, gozleme, pogaca, you name it.  As long as the ingredients are fresh, your borek can’t turn out bad. It might only be good, better, the best, amazing, killer…

(more…)