Fried stuffed zucchini blossoms with cheese

May 14th, 2015 § 0

  • 100 gr Parmesan cheese (grated)
  • 4 T. extra virgin olive oil
  • 1 T. fresh dill(chopped)
  • 1/4 t. fleshly ground black pepper
  • 1 egg white
    Wash the zucchini flowers tenderly.Remove the pistils and check whether it has unwanted guests in it! Let them dry gently.Mash curd or ricotta with  grated Parmesan cheese.

    Add chopped dill and freshly ground black pepper. 

    Gently open the flower and spoon the mixture in each blossom with a small spoon.

    Gently pinch the end of the flower and twist. Repeat for the rest.

    Beat the egg white with a fork until frothy.

    Dip the flowers first in the egg  and lightly coat all sides.

    Fry them in olive oil until golden.

    Serve with sorted salad.

  • Fried sun dried chili (cayenne) peppers

    March 19th, 2015 § 0

    Chili peppers – in Turkey Urfa peppers or isot (Turkish chili pepper) – are dried to preserve them for long periods of time.

    Dried chilies are often used to make hot sauce or liquid condiment.

    Fried sun dried chili peppers can be a perfect meze.

    • 15 – 20 sun dried chili peppers

    Wash and clean dried chili peppers. Cut the stems or stalk carefully.

    Heat a non-stick pan and cover the bottom with extra virgin olive oil. Do not put plenty of oil.

    Put the dried peppers into the pan and fry them. Be careful not to overdo!

    The peppers change color and get crispy and crunchy.

    Strain excess oil with a paper towel.

    Dressing: (optional)

    • 1 cup strained yogurt
    • 1 cloves garlic, mashed
    • extra virgin olive oil

    Mix mashed garlic with strained yogurt well.

    Serve the fried peppers topped with yogurt dressing.

    Sprinkle with one drop fried oil from the pan to top of the dressing for decoration.

    Best with pan fried veal or lamb liver (Albanian style- Arnavut ciğeri).

    Grilled stuffed red pine mushrooms with cheese

    September 29th, 2014 § 0

    Autumn is the time for mushrooms.

    The saffron milk cap or red pine mushroom (in Turkish melki and  Λακτάριος ο σολομόχρωμος in Greek) grows under pine trees during Autumn after a good rain.

    In Turkey, this type of mushroom can be find in Balıkesir region as well as Western Blacksea like Bolu or Mengen.

    It is also known as milky saffron mushroom, as it exudes a milky orange to apricot fluid when cut. The damaged mushroom turns to green colour.

    These orange coloured mega mushrooms can be grilled and served as a savory food.

  • 1/2 kg saffron milk cap mushroom
  • extra virgin olive oil
  • 50 gr Cheddar cheese (grated)
  • 50 gr Parmesan cheese (grated)
  • Clean the mushrooms, but never soak in a bowl.

    Coat the mushrooms with extra virgin olive oil. Shake on a bit of salt and pepper.

    Fill each mushroom cap with generous grated Cheddar and Parmesan cheese.

    Place the mushrooms stuffing side up and grill them for about 20 minutes.

    Serve immediately.

    Clean Monday

    March 3rd, 2014 § 0

    You can find lagana recipe from here.

    Chickpeas paste

    August 11th, 2013 § 0

    A perfect dip accompaniment to cucumber!

    • 1 cup chickpeas
    • 2 cloves garlic
    • 1 T tahin (ground sesame seed paste)
    • 1 lemon juice
    • 1/4 cup extra virgin olive oil
    • sesame seeds
    • capers
    • salt

    Soak overnight in water 1 cup chickpeas. Next day cook in pressure cooker until soft.

    Put the well boiled chickpeas in a food processor.

    Add extra virgin olive oil, lemon juice, tahin, smashed garlic gloves and salt.

    Mix until it is smooth and thick.

    Add sesame seeds.

    For garnish, decorate with capers.

    For a similar dip try this recipe.

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