Kısır (Bulgur salad)

May 6th, 2011 § 0

An indispensable and well known side dish in Turkey, which the main ingredient is crushed wheat grain~ that is bulgur. Bulgur is the basic food of Anatolia.

  • 1/2 cup bulgur (finely grounded type bulgur)
  • 1/2 cup water
  • 1/4 cup minced parsley
  • 1 cucumber (chopped)
  • 1 fresh green onion (chopped)
  • 1 green pepper (chopped)
  • 2 springs mint (chopped)
  • 2 T minced dill
  • 2 T extra virgin olive oil
  • 1 lemon (juiced)
  • 1 T pomegranate molasses
  • red pepper paste
  • 1 tomato juice
  • salt
  • red pepper flakes
  • Wash the bulgur thoroughly, then soak it in about twice its amount of water. The water will be hot to speed up the process, especially if there is little time.

    Meanwhile prepare the chopped vegetables. The quantities of the vegetables can be varied depending upon the desired outcome.

    Drain the bulgur and squeeze out as much water as possible before adding it to the vegetables. Add the chopped vegetables. Put red pepper paste and tomato juice.

    Season with olive oil, lemon juice, salt and red pepper flakes according to taste. Serve with lettuce leaves and cucumber slices.

    I sometimes make the original recipe without paste and tomato juice, adapting to my personal taste.

    It seems like this!

    Salad with roasted shredded pastry

    April 16th, 2011 § 0

  • 2 mini radishes (thinly sliced)
  • the leaves of radish (if you buy a bunch of radish)
  • a small bunch of wild rocket leaves
  • 1 cucumber (thinly sliced)
  • for top:

  • 50 gr kadayıf (shredded pastry)
  • 2 T butter (melted)
  • 5-6 pistachios
  • 1 T pastina- stellina(star) type
    Spread the kadayıf and butter it. Grease a 15cm diameter round shaped mold. Place the shredded pastry into it and coat the mold with shredded pastry. Press with hands in order to take the shape of the mold as thin as possible. Bake in 175° C pre-heated oven until golden brown and crisp for 10 minutes.
  • Remove the shredded pastry shell from the mold.

    Boil water and put the stellina shaped pastina. Cook until the pastina is al dente for 1-2 minutes.

    for the dressing:

  • 2 T. extra virgin olive oil
  • salt
  • 1 t balsamic vinegar
  • Toss the rocket leaves and the other ingredients together into a serving bowl. Combine the dressing before serving. Sprinkle with al dente pastina. Season with salt. Put the shredded pastry shell over the top of the salad. Decorate with pistachios.

    Pomegranate salad

    November 28th, 2010 § 0

    This Aegean and Mediterranean regions native vegetable is a natural anti-oxidant with a peppery flavour. The rocket with pomegranate is not only delicious but also a very healthy combination.

    You can also have a look at another rocket salad recipe from here.

  • a bunch of rocket leaves (washed and coarsely cut)
  • 1 medium tomato(sliced) or 10 cherry tomatoes
  • 2 T pomegranate 
  • 1 t pine nuts
  • 1 garlic clove (cut in half)
  • Rub the inner part of a large bowl with garlic clove. It adds flavour to the salad. Then put all the ingredients together into the bowl.

    For dressing:

  • 3 T extra virgin olive oil
  • 2 T balsamic vinegar
  • a pinch of sugar
  • salt to season
  • fresh ground black pepper
  •  
    Mix the dressing ingredients. Drizzle the dressing over the salad.
    Serve immediately.

    Grilled aubergine with garlic and extra virgin olive oil

    July 30th, 2010 § 0

    This is a very simple but a savoury salad.

  • 1 plump aubergine per person
  • 1 clove garlic per person (diced)
  • salt
  • extra virgin olive oil
  •  
    Grill the aubergines whole under a 220° C grill, turning until the skin of the aubergines is charred and crispy all over and the flesh is soft. Remove from the heat.
    Slit up each aubergine from one end to the other.
    Saute the diced garlic with extra virgin olive oil for less than a minute.
    Before serving, pour the sauted garlic to each aubergine, where you slit up and serve hot.

    Homemade sun dried tomatoes

    July 27th, 2010 § 0

     

    It is a pity that today, the new generations never going to know that tomatoes were once a summer vegetable! In the past, it was a need to store fresh tomatoes for winter. Traditionally, sun dried tomatoes as well as tomato pastes are made on the roofs of houses and then stored in cellars. 

    The origin of tomato is from Mexico. The word tomato derives from Aztec language tomatl and it is used in many languages like English, Spanish, Turkish and Greek. When tomato first brought to Europe, it was also known as golden apple like its Italian name pomodoro, literally means apple of gold. 

    I think these sunny days are best to make home made sun dried tomatoes which are a natural source of vitamin C and iron.  

  • 15 ripe plum tomatoes
  • sea salt
  • parchment paper
  • flat tray
  • According to me, the best tomatoes for sun drying are the ripe plum tomatoes. Slice the tomatoes in half lenghtwise. 

    Sprinkle with sea salt the open sides. 

    Place them to a parchment paper covered tray. Then cover the tomatoes with cheese cloth. The cloth must not touch to the tomatoes. 

    Place the tray in direct sunlight for 7 – 10 days, bringing the tray always inside at night. When the tomatoes are completely dry and thick- but not crispy, they are ready. 

    Store them in sterilized glass jar. 

    Before using it, you can leave it in water for half an hour, then cover with extra virgin olive oil for at least an hour or simpy use it whenever sun dried tomatoes needed.

    There is also another option to dehydrate the tomatoes by using your oven, but I don?t recommend it during the heat of summer, which is a very natural way. 

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