Thursday, February 21, 2013

Rice Pilaf with Anchovies

This dish is called "Hamsili Pilav" in Turkish, it is one of the favorite dishes of the Black Sea Region. There are severeal ways to  make it, this is mine, I hope you will enjoy it.
Ingredients ;
3 Cups Short Grain Rice ( Baldo in Turkey, Sushi rice can be used aswell)
1/4 cup Butter
1/5 cup Vegetable oil (I use sunflower oil)
3 Cups of vegetable stock or water
1/5 cup raisins
1/5 cup pine nuts
1/2 cup chopped dill
1/2 cup chopped parsley
2 large onions finely chopped
Salt and Black Pepper to taste
1kg Anchovies ( Black Sea Anchovies are the best and they should be fresh not can ! If you can not find it you can use small Macharels or Sardines )
Directions ;
 Put a pan on the stove wait until it is warm enough to roast your pinenuts. Put the nuts into the pan and roast them until they are golden brown. Than add the vegetable oil, and the rice. Stir fry the rice until it becomes opaque, than add the raisins and the chopped onions stirfry until the onions are cooked than add dill and parsley, put the rice aside.
Get a pan which is not deeper than 6 cm. Prepare the fish by taking its bone and head off but leave the tail as shown in the picture below. Brush your pan with vegetable oil and line the fish at the bottom and sides of the pan. Fill in the pan with the prepared rice and start covering the rice with the fish as on the pictures once all the rice is covered put a few bay leaves and a  heavy plate that is heat resistant on top of the dish than add the stock, cover the pan and put it on the stove cook about 30 -35 minutes on medium heat, I use a gas stove so might need a little bit more time with electric stoves.
Once your pilaf is cooked take the plate off and put the butter in small chunks on top of the pilaf cover it with a kitchen cloth and let it stay 10 minutes before serving.
This can be the Turkish version of paella, basicly it is the same idea but different ingredients, I am sure you will enjoy it, if you live in Turkey ask your fishermen to get the anchovies ready for you that will save great time. This weekend we will try a Greek version with Byron Ayanoglu as our guest chef with squids. Details on facebook!/events/124149327764117/
and on Erenler Sofrasi website

Sunday, February 3, 2013

Turkish Home Cooking in Bodrum: Green Lentils

Turkish Home Cooking in Bodrum: Green Lentils: In the winter, we love to cook dry grain like chickpeas, beans which are very common and we serve it with rice pilaf. When I was growing up...

Saturday, February 2, 2013

Green Lentils

In the winter, we love to cook dry grain like chickpeas, beans which are very common and we serve it with rice pilaf. When I was growing up I loved the green lentils that my nany cooked,  I loved to fish the dish for the small dough pieces.  It was a simple dish, nothing fancy but I always felt warm when it was cooked. I had not cooked it for a long time, in Bodrum we hardly have cold wheather and in the restaurant we cook more fancy, this was one of those dishes you would love but would not be appropriate to serve to guests. Today the wheather is grey and  it feels very cold and wet. I thought, ok today is the day for my childhood dish. I hope you will enjoy it.

Ingredients ;

3 Cups of green lentils
1/5 cups of vegetable oil (I use sunflower oil)
1 large onion chopped
250gr (8.8 oz) ground beef or lamb (you can also replace the beef with sausages and it would be a great dish for kids )
1 carrot diced
2 spoons red pepper paste
1 can peeled and diced tomatoes or 1 cup sun dried tomatoes.
salt, black pepper.

For the dough
1 cup flour
2 eggs

Directions :

Soak the lentils in water for minimum 3 - 4 hours.
Make a hard dough with 2 eggs and some salt. It should be little harder than the bottom of your ears.
(That is a very culinary term in Turkish-  kulak memesi kıvamında)  make very small footballs with the dough. If you do not want to mess your kitchen with the flour you can always use pasta 1 cup would be enough.

Stirfry the chopped onions in oil, after they look soft add the ground beef and keep stirring once the meat is cooked add chopped tomatoes, carrots, pepper paste and 3 cups of water cook until the carrots
are cooked than add the dough and cook for about 20 minutes more.

We love to add a little redwine vinegar on the plate when eating this dish.

Afiyet Olsun ! ( Means bon apetit)