Cauliflower in Olive Oil

(Zeytinyağlı Karnabahar)

~400g Cauliflower florets
1 small onion, sliced
1-2 garlic cloves, sliced
2 small-sized carrots, peeled, sliced
50 ml extra virgin olive oil (half for cooking, half for after cooking)
1 long red sweet pepper, discard the seeds, sliced
2 tbsp rice or medium-grain Turkish bulgur, rinsed
3/4 cup water mixed with 3 tbsp canned crushed tomatoes
1/4 tsp red pepper flakes
1 tsp sugar
~1 tbsp lemon juice
Salt

Garnish:
Parsley, chopped

Boil the florets for about 2 minutes in salt water in a medium-sized pot, drain.

Saute the onion and carrots with olive oil for 2-3 minutes. Add the garlic and when the smell of the garlic comes out, add the remaining ingredients. Cover and cook at medium heat until the rice is softened.

Let it cool down in the pot. Then, place on a serving platter. Drizzle with the remaining olive oil.

Garnish with parsley. Serve at room temperature or chilled.

Bergamot Jam

(Bergamot Reçeli)

1 large Bergamot
200-220 g after peeling, removing the insides

Sherbet:
1 1/2 cups sugar
1 3/4 cups water
Juice of one lemon

Thinly cut off the skin of the Bergamot and discard them (picture). Cut in slices from top to bottom. Remove and discard the inside of Bergamont (they are bitter) (picture). Slice up the white parts (picture).

Place them in a pot. Cover with water. Cook at medium heat for about 5 minutes, drain. Soak them in the cold water. Change the cold water for 9-10 times within 24 hrs to wash out the bitterness. After draining the water, press them with your palm to drain the water contained inside.

To prepare the sherbet; place the sugar and water in a pot. Dissolve the sugar at low-medium heat. Cook until the mixture reaches sherbet consistency*. Let it cool down a lit bit. Then add the Bergamot slices, stir. Keep it in sherbet for about 12 hrs. Then boil until the Bergamot pieces start to become transparent which takes 12-13 minutes. Add the lemon juice, stir. Turn the heat off after 1-2 minutes. Let it cool down a little bit. Place carefully into the jars and seal. Store in a dark and cool place.

*Take one spoon from the jam on a cold plate, if it is not runny and stays, then it's done.