Chef´s Choice – Turkish Cuisine – Lamb Meat Balls with Apricots

Chef´s Choice – Turkish Cuisine

Lamb Meat Balls with Apricots

Turkish cuisine is largely the continuation of Ottoman cuisine, which in turn borrowed many elements from Central Asian, Caucasian, Jewish, Middle Eastern, Greek and Balkan cuisines.

Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Aegean region inherits many elements of Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, köftes and a wider availability of vegetable stews (Türlü), eggplant, stuffed dolmas and fish. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (hamsi) and includes maize dishes. The cuisine of the southeast (e.g. Urfa, Gaziantep, and Adana) is famous for its variety of kebabs, mezes and dough-based desserts such as Baklava, Söbiyet, Kadayıf, and Künefe.

Ingredients

500g lean lamb, minced
8 dried apricots, finely chopped
50g breadcrumbs
2 red onions, finely chopped
4 cloves garlic, crushed
2 tspn ground cumin
2 tspn ground coriander
400g can chopped tomatoes
10 g fresh mint leaves, finely chopped

Preparation

Heat 2 tbsp of olive oil in a pan and cook the onions until softened. Add garlic and spices and gently cook for a few minutes more. Set half of the onion mix aside in a bowl to cool.

Add the tomatoes and a pinch of sugar to the rest of the onions and simmer uncovered for a while until liquid has reduced a bit.

In the meantime, add the minced lamb, apricots, breadcrumbs and mint to the bowl with the cooled onions, season with salt and freshly ground pepper to your taste and knead thoroughly with your moistened hands. Shape the mixture into 3-4 centimeters diameter meatballs.

Heat another 2 tbsp of olive oil in a non-stick pan and fry the meatballs until browned. Stir in the tomato/onion sauce and simmer everything covered for a few mins until the meatballs are cooked through.

Goes well with bulgur or rice, or simply with fresh white bread and salad.

Chef´s Choice – Turkish Cuisine – Sweet Potato Salad

Chef´s Choice – Turkish Cuisine

Sweet Potato Salad

Turkish cuisine is largely the continuation of Ottoman cuisine, which in turn borrowed many elements from Central Asian, Caucasian, Jewish, Middle Eastern, Greek and Balkan cuisines.

Ingredients

1500 g sweet potatoes, peeled and cut into chunks

For the dressing

1 small red onion, finely chopped
4 spring onions, finely sliced
1 small bunch leek, finely chopped
5 tbsp red wine vinegar
2 tbsp olive oil
2 tbsp honey (optional)
fresh parsley for decoration

Preparation

Preheat oven to 200°C (180°C fan assisted).

Brush the sweet potato chunks with olive oil and season them with salt and freshly ground pepper to your taste.

Place the potatoes on a slightly oiled baking sheet (or better use baking paper).

Roast the chunks for about 1/2 hour until they become tender and golden. Remove them from the oven and let them cool down to room temperature.

Mix together all the dressing ingredients and pour the mixture over the potato chunks. Gently mingle, best using your hands to obviate breaking the potatoes.

Serve the dish decorated with some fresh parsley leaves.

Chef´s Choice – Turkish Cuisine – Turkish Delight (Lokum)

Chef´s Choice – Turkish Cuisine

Turkish Delight (Lokum)

Turkish cuisine is largely the continuation of Ottoman cuisine, which in turn borrowed many elements from Central Asian, Caucasian, Jewish, Middle Eastern, Greek and Balkan cuisines.

Ingredients

500 g white sugar
8 sheets gelatin, broken into halves
50 g icing sugar, sieved
1 tbsp cornstarch
1/4 tspn cream of tartar (Potassium bitartrate)
1 tspn flavouring essence (rose water, alternatively Bergamot orange or lemon extract)
few drops of pink or yellow liquid food colouring (if desired)
icing sugar for decoration

Preparation

Pour 300 ml of water into a cooking pot and add the gelatine sheets. Leave it for about 5 minutes, then heat the pot on medium heat and stir gently until the gelatine melts.

Add the sugar and stir until it has dissolved. Increase the heat and bring the mixture to a boil, then reduce the heat and simmer it, stirring occasionally, for about 20 minutes.

Mix the icing sugar, corn starch and cream of tartar in a bowl, then stir the whole lot into the sugar/gelatine mixture.

Remove the pot from the heat and add flavouring essence and food colouring.

Pour the syrup into a big enough non-adherent baking dish and leave it in a cool place over night.

Remove the hardened mixture from the baking dish and cut it into small cubes using a wet knife.

Place icing sugar in a bowl. Roll the Turkish delight cubes in it until they are evenly coated.

You can store the Turkish delight in an airtight container in the fridge for up to 1 week.

Chef´s Choice – Turkish Cuisine – Turkish Jam-filled Cookies (Soldier Buttons)

Chef´s Choice – Turkish Cuisine

Turkish Jam-filled Cookies (Soldier Buttons)

Turkish cuisine is largely the continuation of Ottoman cuisine, which in turn borrowed many elements from Central Asian, Caucasian, Jewish, Middle Eastern, Greek and Balkan cuisines.

Ingredients

240 g wheat flour
225 g butter, softened
200g powdered sugar
1 egg
1 tspn vanilla extract
60 ml strawberry jam

Preparation

Preheat the oven to 175°C (fan-assisted ovens 160°c).

In a big enough bowl mix together flour, sugar, butter, egg and vanilla extract. Knead well to get a smooth dough.

Shape 4 cm-diameter slightly flattened balls with your hands and place them on a baking tray (greased or using baking paper).

Press holes into the middle of the dough balls with your thumb and fill each hole with jam.

Bake the cookies for 10 – 15 minutes until the bottoms are slightly browned.

Chef´s Choice – Turkish Cuisine – Cabbage Salad with Chrunchies

Chef´s Choice – Turkish Cuisine

Cabbage Salad with Chrunchies

Turkish cuisine is largely the continuation of Ottoman cuisine, which in turn borrowed many elements from Central Asian, Caucasian, Jewish, Middle Eastern, Greek and Balkan cuisines.

Ingredients

instant noodles

1 head white cabbage, finely shredded
1 bunch spring onions, minced
70 g butter
1oo g instant noodles, crushed
2 tbsp sesame seeds
100 g slivered almonds
white wine vinegar
vegetable or olive oil
100 g sugar
2 tbsp soy sauce

Preparation

Mix the cabbage and spring onions in a large bowl, cover with cling film and put aside in the fridge.

In a big enough pot, mix in the vinegar, oil, sugar, and soy sauce and bring the mixture to a boil stirring occasionally. After about 1 minute, remove the pot from the stove and put aside to cool down.

In a skillet or wok heat the butter over medium heat. Add the crushed noodles, slivered almonds and sesame seeds. Stir continously to prevent burning. Once browned remove the crunchies from the heat and put aside.

Take the cabbage-spring onion mix out of the fridge and combine carefully with the dressing and the crunchies. Serve immediately.

Chef´s Choice – Turkish Cuisine – Dessert with Cheese and Syrup (Künefe)

Chef´s Choice – Turkish Cuisine

Dessert with Cheese and Syrup (Künefe)

Turkish cuisine is largely the continuation of Ottoman cuisine, which in turn borrowed many elements from Central Asian, Caucasian, Jewish, Middle Eastern, Greek and Balkan cuisines.

Ingredients

For syrup:

200 g white sugar
500 ml water

Kadayif

For Künefe:

500 g prepared shredded Filo dough (Kadayif)
250 g unsalted Mozzeralla cheese or any other white, stringy, unsalted cheese, shredded
250 g butter
120 ml milk (optional)

For decoration:

2-3 tbsp unsalted pistachios, finely ground

Preparation

In a medium pot, combine sugar and water and bring it to a boil. Remove from heat and set aside to let the syrup cool down.

Melt 2 – 3 tbsp of butter in a non-stick skillet over medium heat. Add the Kadayif and distribute it in the pan.

(Optional: Add the milk and continue mixing until the butter and milk are completely incorporated into the dough.)

Distribute the cheese evenly over the top of the Kadayif and compress it with a spatula or your hand.

Add the rest of the Filo dough on top of the cheese, distribute and compress again.

When the dough is slightly browned at the bottom, remove from heat, loosen the whole lot with a spatula or a knife and tilt it into a further frying pan with melted butter.

Fry the Künefe for another few minutes until both sides are browned. Maybe you have to tilt it once more.

Remove the skillet from the hotplate, pour over the syrup and decorate the Künefe with ground pistachios before serving.

Editor´s note: For a better understanding please watch the following video clip.

Chef´s Choice – Turkish Cuisine – Vegetable Stew (Türlü)

Chef´s Choice – Turkish Cuisine

Vegetable Stew (Türlü)

Turkish cuisine is largely the continuation of Ottoman cuisine, which in turn borrowed many elements from Central Asian, Caucasian, Jewish, Middle Eastern, Greek and Balkan cuisines.

Ingredients

aubergine

5 medium-sized eggplants (aubergines), halved lenghtwise and sliced
3 medium-sized potatoes, peeled and cut into cubes
700 g green beans, ends cut and halved
1 green bell pepper (paprika), deseeded and diced
1 onion, diced
4 medium-sized tomatoes, diced
100 g frozen peas, thawed
3 cloves garlic, finely chopped
20 g tomato paste
1 tbsp red pepper sauce (e.g. Tabasco)

Preparation

Place the eggplants into a pot full of cold water with 1 tbsp salt, to prevent them from turning brown.

Heat up 1 – 2 tbsp of olive oil in another big enough cooking pot over medium heat. Add the green beans and saute for about 8 minutes.

Properly drain the eggplants and add them to the pot. Mix in the rest of the ingredients.

Add 500 ml water, then stir in the tomato paste and the red pepper sauce. Season with salt to your taste.

Bring the whole lot to a boil. Reduce heat and simmer covered for about 50 minutes, stirring from time to time. Uncover and cook for another 10 minutes to reduce the liquid.

This dish goes well with rice or bulgur pilaf.

Chef´s Choice – Turkish Cuisine – Makarna with Hamsi and Capers

Chef´s Choice – Turkish Cuisine

Makarna with Hamsi and Capers

Turkish cuisine is largely the continuation of Ottoman cuisine, which in turn borrowed many elements from Central Asian, Caucasian, Jewish, Middle Eastern, Greek and Balkan cuisines.

Ingredients (serves 2)

Hamsi (anchovies)

300 g makarna (pasta)
1 can (about 50 g) hamsi (anchovies), coarsely chopped
1 tbsp canned capers, rinsed
4 cloves garlic, finely chopped
1 can (400 g) chopped tomatoes
1/2 bunch fresh parsley, chopped

Preparation

Heat a tbsp of olive oil in a skillet over medium heat, add the garlic and cook for about 1 minute.

Mix in the chopped tomatoes and cook for another two minutes, stirring occasionally. Stir in the capers and anchovies, combine all ingredients well.

Season with salt and freshly ground black pepper to taste and simmer on low heat for about 5-8 minutes.

Meanwhile cook the pasta in a big enough pot of boiling water according to the packing instructions (Tip: It´s always good to add a tbsp of salt and a dash of olive oil to the water before boiling).

Add 2 tbsp of the pasta water and the parsley to the sauce, mix carefully.

When cooked to “al dente”, drain the pasta well and serve hot on a serving platter or already on plates or in bowls with the sauce on top.

Chef´s Choice – Turkish Cuisine – Carrots and Lentils (Zeytinyagli Havuç)

Chef´s Choice – Turkish Cuisine

Carrots and Lentils (Zeytinyagli Havuç)

Turkish cuisine is largely the continuation of Ottoman cuisine, which in turn borrowed many elements from Central Asian, Caucasian, Jewish, Middle Eastern, Greek and Balkan cuisines.

Ingredients

130 g green lentils
500 g medium sized carrots, lengthwise halved and thinly sliced
1 medium sized onion, halved and thinly sliced
1 clove garlic, minced
30 ml tomato paste
1 fresh red chili, finely chopped
500 ml water
Turkish Süzme yogurt

Preparation

Heat 3 tbsp of extra virgin olive oil in a large sauce pan (or wok) over medium heat. Add the onion slices and fry them until slightly browned. Mix in the garlic and cook for another minute.

Add the carrots, tomato paste and chili. Heat the whole lot through, continously stirring. Remove sauce pan/wok from the heat and set aside.

Combine water and lentils in another cooking pot and bring to a boil. Cover the pot, reduce heat and simmer the lentils for about 30 minutes.

Remove the lid, increase heat. Stir in the carrot mixture and cook until liquid has almost evaporated, stirring from time to time that nothing gets scorched.

Season the dish with salt and freshly ground pepper to taste, cover with kitchen towel and let it cool down to lukewarm.

Serve carrots and lentils in soup plates or bowls with a spoonful of Süzme yogurt on top.

Chef´s Choice – Turkish Cuisine – Anatolian Bulgur Pilav

Chef´s Choice – Turkish Cuisine

Anatolian Bulgur Pilav

Turkish cuisine is largely the continuation of Ottoman cuisine, which in turn borrowed many elements from Central Asian, Caucasian, Jewish, Middle Eastern, Greek and Balkan cuisines.

Bulgur

Ingredients

200 g bulgur
1 onion, finely chopped
1 tomato, chopped
2 beef stock cubes
50 g green lentils, pre-cooked
50 g chickpeas, pre-cooked
2 tbsp fresh mint, roughly chopped
salt and ground black pepper

Preparation

Prepare 750 ml of beef stock.

Heat a little bit of olive oil (2 – 3 tbsp) in a large sauce pan (or wok) over medium heat.

Add the onion and cook, stirring from time to time, until golden brown. Stir in the tomato pieces and continue cooking for a short while until they soften.

Pour over the beef stock and bring to a boil.

Reduce heat and mix in the bulgur, continously stirring. Simmer the whole lot until the bulgur begins to soften.

Add the per-cooked lentils and chickpeas, simmer uncovered, stirring occasionally, until the pilav thickens and the bulgur becomes tender. Season with salt and freshly ground pepper to your taste.

Set the pan / wok aside and let the pilav cool down for a few minutes.

Serve in a bowl garnished with the mint and tomato pieces.

Fits well as a side dish for any kind of meat or also as a vegetarian main dish.

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Chef’s Choice

Chef´s Choice – Turkish Cuisine

Lamb Meat Balls with Apricots

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Chef´s Choice – Turkish Cuisine

Sweet Potato Salad

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Chef´s Choice – Turkish Cuisine

Turkish Delight (Lokum)

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Chef´s Choice – Turkish Cuisine

Turkish Jam-filled Cookies (Soldier Buttons)

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Chef´s Choice – Turkish Cuisine

Cabbage Salad with Chrunchies

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Chef´s Choice – Turkish Cuisine

Dessert with Cheese and Syrup (Künefe)

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Chef´s Choice – Turkish Cuisine

Vegetable Stew (Türlü)

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Chef´s Choice – Turkish Cuisine

Makarna with Hamsi and Capers

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Chef´s Choice – Turkish Cuisine

Carrots and Lentils (Zeytinyagli Havuç)

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Chef´s Choice – Turkish Cuisine

Anatolian Bulgur Pilav

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