Aşure - a sweet, grain and pulse-based desert, said to be the oldest pudding in the world. Often called Noah's pudding this dessert of many ingredients also comes in many guises.
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We just can’t get enough of Aubergines in this house. Especially when September hits and you know you’re coming towards the end of their prime season.
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I've moaned so much about the sun this week. I'm over summer and I'm ready to for the autumn. I think that's acceptable after months and month of high temperatures right?
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Soft, meaty aubergines, fried until they begin to split and then stuffed with a tasty vegetable stew before being baked to enhance its flavour. An Ottoman classic supposedly named after the dear husband who swooned with delight - before he fainted.
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There are so many dishes you can name and instantly the one listening with think of the beautiful Anatolian city of Konya....
Etli Ekmek – Long thin strips of crisped dough topped with meat. Fırın Kebabı – Slowly roasted lamb or goat. Tirit – Kaygana, the list goes one and possibly one of the most popular dishes is Bamya Çorbası – Okra or Ladies fingers with succulent pieces of beef dressed with lashings of lemon juice.
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September is here and the tastes of summer and still going strong.
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Pop to any market at the moment and you’ll likely see piles of tomatoes labelled as ‘Salçalık Domates’ and crowds of people huddled round, reaching out for the best ones. Most have one thing in mind - Salça - sun-dried tomato paste but not be - I’ve have just one thing on my mind - preserving that delightful summer taste for the rest of the year.
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It is said that coffee was brought to Turkey from Yemen during the reign of Suleiman the Magnificent, mastered and then gifted to the world from his grand palace.
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Bursting with flavour, kicking with sauce and ridiculously satisfying. I attempt to replicate at home the wonderful taste of the Hatay version of the doner kebab. A doner which stands out with special sauce, citrus undertones and fully packed wrap.
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It's the eve of Kuban Bayram - the sacrifice festival and all the bakeries are filling up with delightful treats. EID MÜBAREK to all those celebrating.
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A simple light summer recipe and also a Turkish housewives favorite pastime, sit on the balcony / outside the village house with a tea and friends to gossip with as you pick up individual pods of peas, prize them open and drop the little beauties into a waiting tray.
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Now Turks they love their fried food and they love good-tasting, low-cost vegetables, which makes Mücver a popular dish throughout the summer season. Mücver is essentially a savoury fritter and can be made from a number of vegetables.
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I was over joyed this week to recieve a parcel with an unexpected foody gift. Although it was late to deliver and an effort to find.
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Yesterday I had this seasons first taste of figs
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If I were asked to think of just one thing that a Turkish kitchen could never be without, it would take me just milliseconds to come up with the answer; Salça – sundried tomato or paste.
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Famously the breakfast of single men and students this dish means and brings so much more to your breakfast table.
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Pickled foods are big thing here in Turkey but with more and more commercial varieties available the art is somewhat dying out. There's nothing like the taste of home made pickles so I'm detemind to try and master the art myself. First stop these pickled Armenian cucumbers or Acur Turşusu in Turkish.
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I see fresh green beans in the market and I’m instantly a child again– following Nanny outside grasping my little basket, watching her carefully inspecting each bean, before snapping it off and dropping into the little trug. She had so, so many – every Sunday, I look back and warmth comes to be seeing her in that garden she was so proud of – then I remember the smell, and shudder - the awful smell that used to fill her kitchen as she boiled those green beans.
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