Spinach, Chickpeas and Sujuk Stew

(Sucuklu Nohutlu Ispanak)

1 bunch of spinach, washed and drained, chopped
1 small onion, thinly sliced
1 tbsp butter
5-6 slices of sujuk
1/3 cup canned chickpeas, rinsed
2 tbsp canned crushed tomatoes
1 tbsp pine nuts, lightly toasted (optional)
1/2 tsp paprika
1/2 tsp cumin
Salt
Pepper

Saute the onion with butter in a medium size pot. Then add the sujuk slices and lightly fry both sides. Then add in the remaining ingredients, stir. Cover and cook for about 20 minutes at medium-low heat. Serve with Ayran on the side.

2 servings.

Tarhana Soup with Tarragon

(Tarhunlu Tarhana Çorbası)

2 servings of tarhana

Tarragon Butter Sauce:
1 tbsp butter
1 tsp dried tarragon leaves

Cook the Tarhana soup for two.

Meanwhile, melt the butter in a small pan. When it begins spitting, stir in the mint and pour all over the dish. Serve the soup immediately.

2 servings.

What is Tarragon?
Aka pelin in Turkish and Dragon’s wort in English, tarragon is a perennial, brush-like plant that grows in almost every region of Türkiye. It stimulates the appetite and acts as a diuretic, as well as having antiseptic properties and being a remedy for gastrointestinal gas. Interestingly, an infusion of tarragon is also an instant cure for the hiccups.

Turkish Noodles with Keş/Kurut/Sürk

(Keşli Erişte - Safranbolu)

1/2 cup Egg noodles (Eriste)
2 cups beef broth or bone broth
2-3 tbsp extra virgin olive oil

Topping:
1 tbsp butter
1/4 cup Keş*, grated
1/4 cup walnuts, crumbled

Bring to boil the bone or beef broth at medium heat. Then add in the egg noodles and olive oil, stir. Turn the heat down to low-medium. Cook until the noodles absorb all the water. Stir occasionally.

Meanwhile, prepare the topping; Lightly fry the grated Keş and crumbled walnuts in butter.

Place the noodles on a serving platter and top with the fried cheese and walnuts and serve.

1 serving.

* Kurut, Keş peyniri, Sürk, Taş Yoğurt, Kurutulmuş Yoğurt; whey-drained traditional dried yogurt buttermilk; goat's ewe's, cow's milk; used in soups and other food preparations, also crumbled and used as cheese. **According to The Oxford Companion to Food, the word “kurut” is derived from the Turkish kurumak, “to dry.”

Bread with Spinach-Ricotta Cheese

(Ispanaklı, Katıklı Ekmek - Antakya)

Bread or Pizza dough
Olive oil
Nigella seeds

Filling:
1 bunch spinach, washed, the roots cut off, drained, chopped
2-3 green onions, chopped
1/3 cup creamy yogurt
1/3 cup ricotta cheese
1 tsp red pepper flakes
1 tsp oregano
1 tbsp pomegranate syrup

To prepare the filling; rub the spinach with 1 tsp salt using your hand and squeeze out the water. Then toss with the rest of the filling ingredients. Put it aside.

Generously spread some flour on the counter. Break the dough in egg-size pieces. Flatten the dough pieces using a roller. Spread some olive oil all over the surface and stretch a little bit more with your fingers. Place some filling in the center of the dough. Leave a space around (picture). Fold the dough over the filling (picture). Sprinkle some Nigella seeds over the top (picture).

Place them on an oven tray with the parchment paper. Let them rest for 20-25 minutes.

Preheat the oven to 400 F (200 C). Place the tray on the middle rack. When the top is light golden colour, take them out and drizzle a little bit olive oil all over them. Serve while still hot or warm.

Blueberry Jam

(Yaban Mersini Reçeli)

500 g blueberries, rinsed
1 1/2 cups sugar
1 red apple, peeled, grated
1/2 cup water
2 tbsp lemon juice

Cook the blueberries, apple, sugar and water in a medium size sauce pot at medium-low heat. With a spoon, remove any scum that may have formed on the top of the jam. Cook until the mixture reaches jam consistency (app 20 minutes).

Test the jam by dabbing on one of the cold plates. Wait for a few seconds, then push it with your fingertip. If it wrinkles, it is done:) If not, cook for 2-3 more minutes. Add the lemon juice, boil for 2-3 minutes.

Remove the saucepan from the heat and cool for a few seconds. Pour carefully into the canning jars and seal. Store in a dark and cool place.

Pickled Swiss Chard Stems Stir-Fry

(Pazı Sapı Turşusu Kavurması - Sivas - Central Anatolia)

Pickled Swiss Chard Stems (See, How to Make Pickled Chard Stems)
Onion, sliced
Extra virgin olive oil

Lightly caramelize the onion with olive oil. Add the pickled chard stems along a few strips of pickled red peppers. Continue to saute for 2-3 minutes more and serve.

Bulgur Soup with Green Beans and Feta Cheese

(Cıvırla - Erzincan - East Anatolia Region)

1 small onion, finely chopped
2 tbsp butter or 1/4 cup extra virgin olive oil
1 large tomato, peeled, cut in small cubes
1 cubanelle pepper, discard the seeds, chopped
1 small yellow potato, peeled, cut in small cubes
12 flat green beans, washed, cut off the tips, cut in bite size
1/4 cup Turkish bulgur, medium grain, washed, drained
3 cups water or chicken broth
2 tbsp canned crushed tomatoes
1/2 tsp paprika
Salt
Pepper

Garnish:
1/3 cup feta cheese, crumbled or cut in small cubes

Saute the onion with olive oil in a medium size pot. Then add the remaining ingredients. Cover and cook at medium-low heat until the beans are tender. Add in the feta cheese, stir. Serve with Tandoori Bread on the side.

2 servings.

Cumin-Red Pepper Bulgur Dish

(Kimyonlu Biberli Bulgur Aşı - Antakya)

3/4 cup Turkish bulgur, large grain, washed and drained
4-5 tbsp extra virgin olive oil
1 medium onion, sliced
2 tbsp red pepper paste
1 tsp red pepper paste, hot
1 cup hot water
1 1/2 tsp cumin
Salt
Pepper

Saute the onion with olive oil. Add the red pepper pastes, stir. Add the remaining ingredients, stir. Cover and cook until all the water evaporates. Let the Pilaf stand for 5 minutes.

Serve it with Ayran or Cacik and pickled vegetables.

2 servings.

Grilled Horse Mackerel/Bonito

(Palamut Izgara)

Horse Mackerel (or Bonito); discard guts, wash with cold water and drain
Salt
Pepper

Season the fish with salt and pepper. Preheat the barbecue or oven (grill). Place the fish on the rack and grill each side for 8-10 minutes.

Serve with lemon wedges, Arugula Salad and red onion slices on the side.

Kavurma with Eggs and Vegetables

(Kavurmalı Menemen)

1 cubanelle pepper, cut in bite size
2 medium-size tomatoes, diced
2 eggs
2 tbsp extra virgin olive oil
Salt
Pepper
Kavurma
Grated mozzarella or crumbled feta cheese

Saute the cubanelle peppers in the pan with olive oil at medium to high heat. Then add the tomatoes, salt and pepper. Cook for another 7-8 minutes stirring occasionally at medium heat. Make sure you don't overcook, otherwise it will be dry. Add the kavurma, stir.

Then, make room and break the eggs. When the egg whites are cooked, sprinkle some cheese over the top. Then remove it from the heat after a minute or so. Do not overcook the egg yolk!

Serve with freshly baked Turkish bread as breakfast or brunch or lunch.

Samsa Dessert

(Samsa Tatlısı - Ottoman Kitchen)

225 g Butter Puff Pastry (pre-rolled sheet)
3/4 cup walnuts, crumbled
1 egg yolk

Syrup:
1 + 1/2 cups sugar
1 + 3/4 cups water
1 tbsp lemon juice
1/2 tsp vanilla extract

Lay the sheet down on the counter with the long side facing you. Flatten a little bit with a roller or by your hands. Cut in half. Place some walnuts along the long side (picture). And roll it to down and close it up. Repeat the same for the remaining dough (picture). Cut each roll in 7 pieces; you will have a total of 14 pieces (picture). Arrange them with the folded side facing down on a baking tray or large size oiled Pyrex dish. Egg-wash the tops.

To prepare the syrup, place the sugar and water in a medium-size pot. First bring it to a boil and continue boiling for 5 minutes. Then simmer for 15 minutes and add the lemon juice and vanilla extract. After 2 minutes turn the heat off.

Preheat the oven to 400 F (200 C). Place the Pyrex dish on the middle rack. Bake for about 25 minutes until the top turns to a nice golden colour. After 2 minutes, take the dish out and pour the warm syrup over them with a ladle. Cover the dish using an oven tray for about 15 minutes.

Let it cool down first. Sprinkle some pistachio over the tops. You can also serve the Samsa Dessert with Turkish Thick Cream (Kaymak).

14 pieces of Samsa Dessert.

Bayram Menu:
-Green Tomatoes Soup, Lamb Saute with Roasted Eggplant, Mussel Borek, Black-Eyed Peas in Olive Oil, Long Beans Salad with Cheese and Walnuts, Appetizers and Samsa Dessert with Turkish Coffee:)