Tuesday, December 18, 2018

Menemen Eggs for breakfast


Turkish breakfasts are becoming more and more popular in the recent years. Going out for a sunday breakfast in Bodrum, became a very trendy thing to do with family. There are numbers of very authentic places to go in the peninsula you just need to choose one. We love to eat varieties of cheeses, different types of olives veggies, fruits, boreks and herbs and a good Turkish tea on the side. A very southern breakfast egg oftenly served on sunday breakfasts is Menemen, how it is prepared is always an issue. Here is mine photo credit goes to Ms. Emma Teruya !

Ingredients ;
4 -5 tomatoes
1 bunch of spring onions
1/2 bunch of parsley
2-3 leaves of basil
2 table spoons of early harvest olive oil
4 eggs
salt and black pepper to taste

Directions ;
Grate the tomatoes to make a puree, chop the onions, basil and parsley fine. Heat the olive oil in a pan, put in the onions stirfry them until soft than add tomato puree and the herbs leave a small amount to decorate. Cook for about 10 minutes. Whip the eggs and add them slowly to the pan, stirring. Cook for another 5 minutes. Your menemen will be ready to serve ! If you like chilly than you should add some chili flakes with the onions to the pan.
Bon Apetite !


Monday, November 5, 2018

Hummous


Hummous is a delicious favorite dip all around the eastern Mediterranean, it is basicly made with chickpeas and tahini. The trick is about using how much tahini, here you will find my recipe that I first learned from my son's great grandmother who was from Adana where you worship food and is the home town of delicious kebabs. Than created my own with variations on her basics, happy to share here.

Basic Ingredients ;
300 gr chickpeas (dried)
3 cloves of garlic
juices of 3 lemons
3 Table spoons of tahini
2 Teaspoons of powder cumin
1 cup drinking water
Salt to taste
Drops of fine olive oil for serving

Soak the chickpeas in water overnight. Cook them in a pressure cooker the next day until they are very soft, than take off the skins of the chickpeas. In most of the countries if you like it easier you can buy canned chickpeas that are already without the skin.
Crush the garlic, and put all ingredients in a food processor leaving water aside. Depanding on how the texture of the humus is you can add water to make it smooth. If you are using canned chickpeas you will not need to add water. Add drops of olive oil for serving

Beetroot Hummous ;
same ingredients as above add
3 medium sized beets

Bake the beetroots in the oven wrapped with baking paper at 180 degrees Celcicus for 45 minutes.
Peel the skin do as above add the beets into the mixture omit adding water.


Red pepper Hummous ;
same ingredients as the basic hummous
300 gr red peppers

Bake the red peppers in the oven on a baking sheet at 180 degrees Celcicus for 20 minutes, take out the skin and the seeds. Add the peppers into the mixture omit adding water.

Before serving drop a few drops of fine olive oil to the dish.
Afiyet Olsun !



Thursday, September 27, 2018

Cheesy Desert ( Lor Tatlısı)




Cheese Cakes became very popular in Turkey in the recent years. It is imported with the international brands coming into the market. But this desert is a classic widely made on the Coastal areas and it is made with the cheese you would use for cheese cake, if you like to try something different here it goes.

Ingredients ;
For the dough
750 gr Fresh Cheese ( In Turkey we use "tatlı lor" a cheese that you use for cheese cake would be fine it could be ricotta or cottage cheese which ever you prefer)
2 eggs
3 Table Spoons olive oil
1 Tea Spoon vanilla
1 Table spoon baking powder
1 cup flour

For the syrup
5 cups of water
4 cups of sugar
juice of one lemon
2 Lavender flowers ( if you can not find fresh flowers you can use extract )

As with all deserts that we use syrup we will have start with syrup first. Put water and sugar in a pot on top of the stove, stir until the sugar desolves, add the lavender flowers. When it comes to the boiling point than add the juice of lemon and cook for 2 minutes more. Let it cool on the side.

For the dough start with beating the eggs with oil, than add the flour than knead the cheese in.
Line a baking tray with baking paper make patties like in the picture, make a slit on the top and bake them for 20 minutes or until they are golden brown at 180 Degrees C . When you take them out of the oven immediately pour over the cooled down syrup on top of them and wait for at least 2 hours before serving. They would be best if you serve them the next day.

I usually serve them with clotted cream and bitter orange jam, but you can use any topping, like chocolate or strawberry jam too.

Bon Apetite !

Wednesday, February 21, 2018

Turkish Home Cooking in Bodrum: Making your own Yoghurt

Turkish Home Cooking in Bodrum: Making your own Yoghurt: Did you know that "Yoghurt" is a Turkish word ? Historians say that yoghurt was first made by Turkish Nomads in Central Asia a...

Making your own Yoghurt



Did you know that "Yoghurt" is a Turkish word ? Historians say that yoghurt was first made by Turkish Nomads in Central Asia around 800 BC. Ever since it is in our diet and is the most liked and used sauce over food, or eaten as it is or drink as Ayran(salty yoghurt drink).  When the western world found out about yoghurt, they started eating yoghurt mostly with sugary stuff to make it sweet. In Turkish diet yoghurt is savory in most cases, we do have some desert made with yoghurt but not as much. In this post I am sharing on how you can make your own yoghurt at home. It is very healthy for your body and making your own yoghurt is even better, my grandmother died at 100 years old and she would eat yoghurt everyday in her life :)

To make your own yoghurt first you need to find good daily milk, preferably raw and a good quality yoghurt to use as a starter. It is always much better to use a clay pot, but if you don't have it pyrex pots are also working. You will need a big towel to cover up the pot.

Ingredients ;
1 Liter of Milk
2 tea spoons of Yoghurt

Directions ;

Bring the milk to boiling point on a high heat stove, when it starts boiling than reduce the heat and simmer for about 30 minutes ( if you want a thicker yoghurt you can go up to 45 minutes ) Than pour the milk into clay pot or pots. While it is cooling take your yoghurt out from the fridge bring it to room temperature. When the boiled milk comes down to about 40 degree's Celcius that is the time you will put the yoghurt in, the practical and old fashioned way to understand if the the milk is at right temperature is to clean up your hands and put your 5th finger in milk and see if it is not burning your hand but still warmer than your body temperature. When the milk is at right temperature, mix a small amount of milk with the yoghurt in a small glass make sure it is smooth, than mix it with the milk in the pot or pots with a spoon. The tip here is to keep the clay pots to stay, you should not move the pots after the yoghurt is mixed in the pot. Than cover the pots with a towel or something that would keep the heat in there and let it stay an overnight. In the morning take your pots into the fridge and let it cool for several hours than you can use your yoghurt as you like. Once you have made your yoghurt always keep a small amount to keep your yeast for yoghurt alive.

If you like yoghurt to be thick like the Greek Yoghurt, than sieve your yoghurt in a cheese cloth, but never throw away the liquid you can always use it in soups, it is very healthy and tasty.
Bon apetite !