Sunday, October 26, 2014

Figs in syrup

I love simple recipes that are devine to taste, this fig recipe is one of my favorites it is simple easy to make and tastes wonderful.


1 kg Fresh figs.
300gr Sugar
300gr water
cloves enough for each fig
3 leaves of Lemon Geranium


When you are buying the figs for this desert make sure you get figs that are not too ripe, they should be holding themselves together. Boil water, add sugar and stir the syrup until the sugar disolves, add the geranium leaves. Put one clove in each fig from the bottom. Place the figs in the boiling syrup and cook for 20 minutes just before you turn off the heat add few drops on lemon.
Serve it cold with clotted cream.

Wednesday, August 6, 2014

Muska Borek

I always call this recipe a Turkish Mothers emergency dish ! You can deep freeze these filo parcels once you make them.,
Ingredients ;
250 gr  feta cheese, 250 gr ricotta cheese
1 bunch of parsley
1 bunch of dill
2 eggs

Mash feta and ricotta together with a fork, add the eggs and chopped parsley and dill.
If filo is not in strips cut the filo in 3 cm strips. Place a tea spoon of the cheese mixture to one corner of each stripe and fold it until the end just like folding a flag make them into right angle triangle parcels.

Fry them in a pan with sunflower oil.

Afiyet Olsun ! ( Bon apetite )

Sunday, May 18, 2014

Spinach in Olive oil served with strawberries

In Bodrum Turkey, spinach is a year round vegetable and is a major item in our cuisine.
This recipe is a classic, and it can also be cooked with chard, kale, beat leaves and nettle or if you want to be creative you can mix them all :)

Ingredients ;
2 Onions chopped
1/2 cup Olive Oil
salt and pepper to taste
1,5 Kg Spinach

Seperate roots and leaves of the spinach, wash them very well. Than chop the leaves and cut the roots in halves. Stir fry the chopped onions in olive oil, first add the roots keep stirring until they are slightly cooked for about 5 minutes than add the leaves stir and close the lid of the pot and let it cook for another 5 minutes.
Add Magic Sauce (as described in this blog previously) cool and serve. Serving it with fresh strawberries makes a great difference. Bon Apetit - Afiyet olsun.

Friday, May 16, 2014

Fava Paste

Gambilya Lentils on the left

On the Aegean Coastal towns both in Turkey and Greece, this recipe is a must in every restaurant. The trick with this recipe is to use early harvest olive oil to season the paste.

Ingredients ;

2 Cups dry Fava Beans or Gambilya Lentils
2 Table spoons of sugar
1 Table spoon lemon juice
2 big onions finally sliced
1 big onion whole
Salt and pepper to taste
1/4 cup olive oil

Directions ;

Wash the fava beans well before soaking the fava beans in water overnight, the water should be 4 cups
Next morning boil the fava beans in the water it has stayed overnight adding salt, pepper and 1 big onion.
While the fava's are cooking, brown sliced onions with sugar in olive oil until the onions are caramelized.

1st Option :  Put the cooked fava beans in a food processor and make a fine paste and serve it with  caramelized onions on top.

2nd Option : Pour in the caramelized onions in the cooked fava beans, cook 5 minutes more and than put all the mixture in the food processor, serve it topped with some diced dill.

Tips : This favorite dish differs from region to region, amount of sugar put in the dish is more in Northern Aegean than the southern parts, now that we know we should use less sugar I tried this recipe with turmeric instead of sugar worked very well.

Wednesday, April 16, 2014

Aubergine Pure Salad

Aubergine Puré Salad

Ingredients ;

5 -  6 Medium sized round Aubergines
1/3  Cup Virgin Olive oil
1 tea spoon granulated sugar
1 tea spoon mustard seeds
2 – 3 Garlic Cloves
Salt to your taste
Juice of two Lemons

Gril the aubergines over the stove or in the oven ( oven cooked aubergines will not have the smokey taste ) until they are very tender. While the aubergines are over the stove prepare the sauce. Put sugar, garlic, mustard seeds and salt in a mortar and beat until they all grind together put this mixture in a sieve and melt the outcome in lemon juice beat throughly with a mixer and add the olive oil gradually until the mixture is some what tickened. Put the mixture aside.
Peal the aubergines by cutting them into halves and the take the insides out by the help of a spoon. Mix it with the souce and beat again. You can add tomatoes, red and green peppers cut into cubes and serve cold and decorate with parsley if you wish.

Monday, February 24, 2014

Turkish Home Cooking in Bodrum: Fried Meat Pies (Çiğ Börek)

Turkish Home Cooking in Bodrum: Fried Meat Pies (Çiğ Börek): This recipe is from my childhood, my nany used to make these mostly in spring and early summer. She would serve them with plain yoghurt a...

Fried Meat Pies (Çiğ Börek)

This recipe is from my childhood, my nany used to make these mostly in spring and early summer. She would serve them with plain yoghurt and salad. It was one of those recipes that you would change all your plans to be there when it is cooked.

2 Cups Flour
1 Cup Oat Meal
1 Egg
Salt and Pepper to taste

Make a dough with the ingredients above, by adding water. In Turkish dough recipes to understand if the dough had enough water we say it should feel the same as the bottom of your ear. It is always a joke in our cooking classes. People ask me if it is a granny ear or a young girls ear. I would say it is a mature womens ear :) Once you make the dough, make small balls about the size of a walnut, and let these balls stay under damp cloth for a minimum of 30 minutes.

1/2 Kilo's ground meat ( 30% lamb, 70% beef you can substitude lamb with pork if you like)
1/2 cup grated tomato
We buy edible greens in bunches here in Bodrum, and use one bunch in this recipe. We slice the greens
very thinly and it should fill a cup. It can be spinach, beat root leaves or chard or any edible green.
3 Spring Onions
3 Fresh garlic ( if you can not find it you can use crushed garlic )
1/2 cup finally chopped parsley
Salt, pepper to taste

First,I always say kill the onions and the garlic meaning add salt and pepper to the chopped garlic and onions and squeeze them with your hand until they are juicy, than add all the other ingredients like making meat balls. When the filling is ready than you can line the dough. Each ball will make one "borek"
Put the filling on one side and flip over the other to close it and with a pastry cutter seal the borek.
than you can pan fry the boreks and should serve immediately with salad and yoghurt.
Afiyet Olsun ! ( Bon Apetite)