tag:blogger.com,1999:blog-80502795536294373742024-03-13T10:12:34.869+03:00A Seasonal Cook in TurkeyAnonymoushttp://www.blogger.com/profile/12220863323015658310noreply@blogger.comBlogger442125tag:blogger.com,1999:blog-8050279553629437374.post-254993140689753812017-06-13T12:00:00.004+03:002017-06-13T12:00:33.399+03:00Apricot Flan<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-oYcdT1xTo2k/WT-pg7SfthI/AAAAAAAAL-M/XMRK-DC5YaAjoPKM-CQ52GUblwxF_fkuACLcB/s1600/apricot-flan-and-yogurt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://2.bp.blogspot.com/-oYcdT1xTo2k/WT-pg7SfthI/AAAAAAAAL-M/XMRK-DC5YaAjoPKM-CQ52GUblwxF_fkuACLcB/s640/apricot-flan-and-yogurt.jpg" width="640" /></a></div>
<br />
An apricot flan is a delicious way to celebrate the season and markets
are just brimming with apricots right now, so I suggest you try this,
pronto!<br />
<br />
<a href="http://seasonalcookinturkey.com/apricot-flan/">Ream more --->>></a><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike>Anonymoushttp://www.blogger.com/profile/12220863323015658310noreply@blogger.com0tag:blogger.com,1999:blog-8050279553629437374.post-80849681169232453362017-05-30T01:45:00.000+03:002017-05-30T01:45:02.403+03:00Turkish Apple Strudel<a href="https://1.bp.blogspot.com/-lh8LYy8fTGs/WSykRMiKjsI/AAAAAAAAL90/FF2tv_ShuLYG8-OurZow3SHXJi7DcEM3ACLcB/s1600/turkish-appel-strudel.jpg" imageanchor="1"><img border="0" data-original-height="768" data-original-width="1024" height="480" src="https://1.bp.blogspot.com/-lh8LYy8fTGs/WSykRMiKjsI/AAAAAAAAL90/FF2tv_ShuLYG8-OurZow3SHXJi7DcEM3ACLcB/s640/turkish-appel-strudel.jpg" width="640" /></a>
<br />
Actually, ready made pastry in any shape or form will always win me over and discovering how simple it is to make apple strudel using yufka just made my day.<br />
<a href="http://seasonalcookinturkey.com/turkish-apple-strudel/">Read more --->>></a>Anonymoushttp://www.blogger.com/profile/12220863323015658310noreply@blogger.com0tag:blogger.com,1999:blog-8050279553629437374.post-16339481263409405692017-05-09T17:14:00.001+03:002017-05-09T17:14:23.271+03:00Lahmacun Stacks<div class="separator" style="clear: both; text-align: center;">
<a href="http://seasonalcookinturkey.com/wp-content/uploads/Layered-Lavas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://seasonalcookinturkey.com/wp-content/uploads/Layered-Lavas.jpg" height="300" width="400" /></a></div>
<br />
Do you have a pack of flatbreads lying around? 'Cos this little dish is a doozy.<br />
<br />
It's
based on the flavours of lahmacun topping (a flat spiced pizza that is
very popular in Turkey) but it has more depth than that, due to the
wonderful texture it creates with the various layers along with the
garlicky yogurt sauce on top.<br />
<div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike><br /></strike></div>
<div>
<a href="http://seasonalcookinturkey.com/lahmacun-stack/">Read more --->>></a></div>
<br />Anonymoushttp://www.blogger.com/profile/12220863323015658310noreply@blogger.com0tag:blogger.com,1999:blog-8050279553629437374.post-10644440707615342832017-05-05T12:57:00.001+03:002017-05-05T12:57:23.414+03:00Pizza Dough<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-At1kB5hUqDY/WQxMcwhJW6I/AAAAAAAAL9E/EJM3fL3NI70yctvB566ObLQupVPiSzckwCLcB/s1600/Pzza-dough.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://3.bp.blogspot.com/-At1kB5hUqDY/WQxMcwhJW6I/AAAAAAAAL9E/EJM3fL3NI70yctvB566ObLQupVPiSzckwCLcB/s640/Pzza-dough.jpg" width="640" /></a></div>
<br />
This pizza dough makes a lovely crust for pizzas and pides (Turkish style pizzas).<br />
<br />
<a href="http://seasonalcookinturkey.com/pizza-dough/">Read more --->>></a><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike>Anonymoushttp://www.blogger.com/profile/12220863323015658310noreply@blogger.com0tag:blogger.com,1999:blog-8050279553629437374.post-41369566258684205032017-05-01T19:56:00.001+03:002017-05-01T19:56:03.065+03:00Village Bread<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-6pKv0mAGAno/WQdoXhmmiDI/AAAAAAAAL80/Y5-wnJI8Mb4wdcAIXOxu-0-sjuIIh-w8gCLcB/s1600/village-bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-6pKv0mAGAno/WQdoXhmmiDI/AAAAAAAAL80/Y5-wnJI8Mb4wdcAIXOxu-0-sjuIIh-w8gCLcB/s640/village-bread.jpg" width="595" /></a></div>
<br />
It is common practice for many housewives living in the villages to bake
their own bread. Their bread is extremely delicious and often called
‘Köy Ekmeği’ meaning village bread.<br />
<br />
<a href="http://seasonalcookinturkey.com/village-bread/">Read more --->>></a>Anonymoushttp://www.blogger.com/profile/12220863323015658310noreply@blogger.com0tag:blogger.com,1999:blog-8050279553629437374.post-67738488788102506362017-04-24T16:10:00.000+03:002017-05-01T19:56:27.461+03:00It’s Scrunch-Time! Kırma Böreğı<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-074XZ8PnDxk/WPzjejY9E1I/AAAAAAAAL8c/ZFfn4loeAB0LdUnntoalpD5zNg1Z6dYlQCLcB/s1600/Scrunch-Borek.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://4.bp.blogspot.com/-074XZ8PnDxk/WPzjejY9E1I/AAAAAAAAL8c/ZFfn4loeAB0LdUnntoalpD5zNg1Z6dYlQCLcB/s640/Scrunch-Borek.jpg" width="640" /></a></div>
Kırma Böreğı, not as well known as other <a data-mce-href="http://seasonalcookinturkey.com/borek/" href="http://seasonalcookinturkey.com/borek/">börek recipes</a>, is what I call Scrunch Börek. It is super simple to make and there are absolutely no rules to follow.<br />
<br />
<a href="http://seasonalcookinturkey.com/scrunch-borek-kirma-boregi/">Read more here--->>></a><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike>Anonymoushttp://www.blogger.com/profile/12220863323015658310noreply@blogger.com0tag:blogger.com,1999:blog-8050279553629437374.post-20297917894384827822017-04-21T17:17:00.001+03:002017-04-21T17:17:10.411+03:00Butter me up<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-WxH8WaXqeZA/WPoT-oQ3bpI/AAAAAAAAL8M/hI863Qa8ZQAQo1Ah2-NUtE3qIKANmGh0wCLcB/s1600/butter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://4.bp.blogspot.com/-WxH8WaXqeZA/WPoT-oQ3bpI/AAAAAAAAL8M/hI863Qa8ZQAQo1Ah2-NUtE3qIKANmGh0wCLcB/s320/butter.jpg" width="320" /></a></div>
<div>
As many of you know by now, my neighbours own cows. Not a lot of them. Two neighbour couples. 4 cows. <a href="http://seasonalcookinturkey.com/butter-me-up/">Read more --->>></a></div>
<br />Anonymoushttp://www.blogger.com/profile/12220863323015658310noreply@blogger.com0tag:blogger.com,1999:blog-8050279553629437374.post-15776847656740879792017-04-15T22:59:00.003+03:002017-04-15T22:59:46.199+03:00easter pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-WYIFhYdgELA/WPJ7luBdGjI/AAAAAAAAL7w/-RkF00zZc7oU0Q9a1UMS93F5Fm9OTs_NwCLcB/s1600/easter%2Bpie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://2.bp.blogspot.com/-WYIFhYdgELA/WPJ7luBdGjI/AAAAAAAAL7w/-RkF00zZc7oU0Q9a1UMS93F5Fm9OTs_NwCLcB/s640/easter%2Bpie.jpg" width="640" /></a></div>
<br />
Here is a little Easter treat if you feel like making something a bit different. It is quite similar to a Turkish börek but the amount of cheese used in this Italian Easter Pie is more than what Turks would use, so you could say the taste factor is definitely stronger.<br />
<br />
<a href="http://seasonalcookinturkey.com/easter-pie/"><span style="color: red;">Go To The Recipe --->>></span></a>Anonymoushttp://www.blogger.com/profile/12220863323015658310noreply@blogger.com0tag:blogger.com,1999:blog-8050279553629437374.post-48965624587140303222017-04-13T11:23:00.000+03:002017-04-13T11:23:15.789+03:00Mushrooms and Chard<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-ihFpnXGJp2I/WO8z4qv34ZI/AAAAAAAAL7c/WERrrsSl05YNTEbNuBAM-AvxMS6zrW2pQCLcB/s1600/Mushrooms-and-Chard.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://1.bp.blogspot.com/-ihFpnXGJp2I/WO8z4qv34ZI/AAAAAAAAL7c/WERrrsSl05YNTEbNuBAM-AvxMS6zrW2pQCLcB/s640/Mushrooms-and-Chard.jpg" width="640" /></a></div>
<br />
Mushrooms and Chard is a really quick dish that can be served with rice or on toast or alongside another vegetable dish or two. It can stand alone or mix nicely with others like a good houseguest!<br />
<br />
<a href="http://seasonalcookinturkey.com/mushrooms-chard/">Read more --->>></a>Anonymoushttp://www.blogger.com/profile/12220863323015658310noreply@blogger.com0tag:blogger.com,1999:blog-8050279553629437374.post-15063400028417923352017-04-11T10:22:00.004+03:002017-04-11T10:22:43.712+03:00WEED - What is it good for?<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-eHWebShtg-c/WOyDrsjbK4I/AAAAAAAAL7M/w9Pn87ecaf81pj57xrQc-jdS-_KKAzXjgCLcB/s1600/Weed-sorting%2Bblog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://4.bp.blogspot.com/-eHWebShtg-c/WOyDrsjbK4I/AAAAAAAAL7M/w9Pn87ecaf81pj57xrQc-jdS-_KKAzXjgCLcB/s640/Weed-sorting%2Bblog.jpg" width="640" /></a></div>
<br />
<br />
<br />
There are many wondrous weeds (known as ‘ot’ in Turkish) to buy in the markets at the moment and I am guessing that many of you will not have a clue what they are. I certainly didn’t.<br />
<br />
OK, I recognised the bunches of nettles with their prickly leaves but not even the asparagus resembles what I would recognise from back home <a class="more-link" href="http://seasonalcookinturkey.com/weeds/"><span style="color: #db4e08;">Read More »</span></a><br />
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />Anonymoushttp://www.blogger.com/profile/12220863323015658310noreply@blogger.com0tag:blogger.com,1999:blog-8050279553629437374.post-20185014335397355552017-04-06T10:29:00.004+03:002017-04-06T10:29:58.727+03:00Chicken Tandir<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-Ln6JEYtribA/WOXuPQ-FRjI/AAAAAAAAL68/xxIZ6xUCyXkB5KzicvYJt3bve8vQzN6igCLcB/s1600/Chicken%2Btandir.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://4.bp.blogspot.com/-Ln6JEYtribA/WOXuPQ-FRjI/AAAAAAAAL68/xxIZ6xUCyXkB5KzicvYJt3bve8vQzN6igCLcB/s640/Chicken%2Btandir.jpg" width="640" /></a></div>
<br />
<br />
<br />
Below is a super simple recipe for chicken tandir with fabulous results. The preparation could hardly be easier. <a href="http://seasonalcookinturkey.com/chicken-tandir/">Read more ---->>></a>Anonymoushttp://www.blogger.com/profile/12220863323015658310noreply@blogger.com0tag:blogger.com,1999:blog-8050279553629437374.post-10244075758065507642017-03-27T06:02:00.000+03:002017-05-05T12:57:40.048+03:00Rice Cake and 2 kitchen tricks<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-RtaaVAU8Tnk/WNgQYs-UqvI/AAAAAAAAL6Y/-OF_d3kWq1w-212BtoqQ-WYexKCscOlhgCLcB/s1600/Rice-Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://2.bp.blogspot.com/-RtaaVAU8Tnk/WNgQYs-UqvI/AAAAAAAAL6Y/-OF_d3kWq1w-212BtoqQ-WYexKCscOlhgCLcB/s640/Rice-Cake.jpg" width="640" /></a></div>
This Rice Cake is really fun to make. Along the way are two tricks that
are super cool and I am guessing most of you won’t have heard of them. <span style="color: red;"><a href="http://seasonalcookinturkey.com/rice-cake-and-2-kitchen-tricks/">Read more -->>></a></span>Anonymoushttp://www.blogger.com/profile/12220863323015658310noreply@blogger.com0tag:blogger.com,1999:blog-8050279553629437374.post-38038455676434096422017-03-23T07:47:00.001+03:002017-03-23T07:47:10.352+03:00Radish Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-sond7Ld0C7Y/WNNSuKH4tpI/AAAAAAAAL58/03p4CDEWDAg3AycroBaxOCCqy8K9W85YgCLcB/s1600/IMG_3726-1024x768.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://3.bp.blogspot.com/-sond7Ld0C7Y/WNNSuKH4tpI/AAAAAAAAL58/03p4CDEWDAg3AycroBaxOCCqy8K9W85YgCLcB/s640/IMG_3726-1024x768.jpg" width="640" /></a></div>
<br />
This refreshing radish salad goes well with many dishes and gives a lovely cleansing aftertaste to the palette.<br />
<br />
<a href="http://seasonalcookinturkey.com/radish-salad/">Click to read more</a>Anonymoushttp://www.blogger.com/profile/12220863323015658310noreply@blogger.com0tag:blogger.com,1999:blog-8050279553629437374.post-90162108530732925542017-03-20T11:08:00.002+03:002017-03-20T11:08:52.009+03:00village precautions rescue<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-VtMFmMA3Zxo/WM-Ns-2wprI/AAAAAAAAL5o/4iZJMj8rv24y30yTTrU3Ltegbz8K8tOJwCLcB/s1600/sign.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://3.bp.blogspot.com/-VtMFmMA3Zxo/WM-Ns-2wprI/AAAAAAAAL5o/4iZJMj8rv24y30yTTrU3Ltegbz8K8tOJwCLcB/s640/sign.jpg" width="640" /></a></div>
<br />
Our road underwent major changes in less than 24 hours. Walking down our
hill in the morning recently, we caught a glimpse of three belediye
(council) men hard at work. One was controlling the jackhammer.....<a href="http://seasonalcookinturkey.com/village-precautions-rescue/">Get the rest of the story here</a>.Anonymoushttp://www.blogger.com/profile/12220863323015658310noreply@blogger.com0tag:blogger.com,1999:blog-8050279553629437374.post-46616017301575490662017-03-16T10:56:00.003+03:002017-03-16T10:56:44.115+03:00Tahini Sesame Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-XnEVyCRj708/WMpE9yQREuI/AAAAAAAAL5M/St1ZBjbKKUsTHZQUPCC-O5NtOcLRG4J7wCLcB/s1600/Tahini-cookies-768x576.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://1.bp.blogspot.com/-XnEVyCRj708/WMpE9yQREuI/AAAAAAAAL5M/St1ZBjbKKUsTHZQUPCC-O5NtOcLRG4J7wCLcB/s640/Tahini-cookies-768x576.jpg" width="640" /></a></div>
<br />
These Tahini Sesame Cookies are a shortbread with a middle eastern twist
to them. They are easier to make than Scottish shortbread and very
addictive. Once you have tasted them, it is incredibly hard to stop at
one.<br />
<br />
<a href="http://seasonalcookinturkey.com/tahini-sesame-cookies/">Read more</a><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike>Anonymoushttp://www.blogger.com/profile/12220863323015658310noreply@blogger.com0tag:blogger.com,1999:blog-8050279553629437374.post-44532681117334167992017-03-09T12:42:00.004+03:002017-03-09T12:42:43.377+03:00Haluski - What todo with a big cabbage<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-MjvbHS9XIAY/WMEjBd6q9QI/AAAAAAAAL4w/dDG1730KERw4hVCD07EWBJF5fAKqw1blwCLcB/s1600/Haluski.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://2.bp.blogspot.com/-MjvbHS9XIAY/WMEjBd6q9QI/AAAAAAAAL4w/dDG1730KERw4hVCD07EWBJF5fAKqw1blwCLcB/s640/Haluski.jpg" width="640" /></a></div>
<h2>
Two ideas for using that big cabbage you bought</h2>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><a href="http://seasonalcookinturkey.com/haluski-what-to-do-with-a-big-cabbage/">Read more here--->></a>Anonymoushttp://www.blogger.com/profile/12220863323015658310noreply@blogger.com0tag:blogger.com,1999:blog-8050279553629437374.post-37161777164974445242017-03-06T08:18:00.001+03:002017-03-06T08:18:09.769+03:00Black Eyed Beans with Chard<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-D8mzBsbjLoI/WLzwpMe3qjI/AAAAAAAAL4Y/uzQzjy6ihg01_CtkbUCtYfhVQ2shk0KBgCLcB/s1600/black-eyed-beans-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-D8mzBsbjLoI/WLzwpMe3qjI/AAAAAAAAL4Y/uzQzjy6ihg01_CtkbUCtYfhVQ2shk0KBgCLcB/s320/black-eyed-beans-1.jpg" width="320" /></a></div>
<br />
Black Eyed Beans (<em><strong>Börülce</strong></em>) also known as Black Eyed Peas in some parts of the world, have quite a distinct flavour compared to other beans. Many people find them irresistible once they have tried them. I certainly love them.<br />
<br />
<a href="http://seasonalcookinturkey.com/black-eyed-beans-with-chard/">Go to recipe</a>Anonymoushttp://www.blogger.com/profile/12220863323015658310noreply@blogger.com0tag:blogger.com,1999:blog-8050279553629437374.post-23786688418523129252017-03-02T19:22:00.000+03:002017-03-02T19:22:54.058+03:00celeriac soup<div class="separator" style="clear: both; text-align: center;">
<a href="http://seasonalcookinturkey.com/wp-content/uploads/Celeriac-Soup-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://seasonalcookinturkey.com/wp-content/uploads/Celeriac-Soup-1.jpg" width="320" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/12220863323015658310noreply@blogger.com0tag:blogger.com,1999:blog-8050279553629437374.post-61138054416463975762017-02-26T11:12:00.000+03:002017-02-26T11:12:11.835+03:00Introducing Lulu and Henrik<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-Yq1GDsCc-hc/WLKN03QdKhI/AAAAAAAAL34/QxVPovv47ygijw5F2hTP0R9yPLPn8j_OACLcB/s1600/claudia-turgut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="252" src="https://3.bp.blogspot.com/-Yq1GDsCc-hc/WLKN03QdKhI/AAAAAAAAL34/QxVPovv47ygijw5F2hTP0R9yPLPn8j_OACLcB/s320/claudia-turgut.jpg" width="320" /></a></div>
<br />
Dear lovely followers!<br />
<br />
You may be a bit surprised to hear from
me out of the blue like this. After all, it's been just over a year
since I said goodbye and officially signed off from 'A Seasonal Cook in
Turkey'.<br />
<br />
However, in the meantime, something wonderful has happened: the blog has been revamped and revitalised
and is being launched in a brand new format! This is all due to one of
those marvelous connections stemming directly from the blog. Thanks to a
mutual friend, I am absolutely delighted to introduce you to Lulu and
Henrik, who live near Fethiye in the south of Turkey.<br />
<br />
I know you
will love Lulu: her photography is fabulous and she brings her own
inimitable style to the blog. Her partner Henrik is a computer
programmer and thanks to his efforts, the blog has a completely new
look. I love the format: you will find all my old recipes and photos but
displayed in a very modern and accessible way. Henrik, you have done a
marvelous job!<br />
<br />
So you are in very good hands.<br />
<br />
I hope you will continue to follow and enjoy A Seasonal Cook in Turkey in its new revived form! I know I will!<br />
<br />
Warmest wishes to you all,<br />
<br />
ClaudiaAnonymoushttp://www.blogger.com/profile/12220863323015658310noreply@blogger.com0tag:blogger.com,1999:blog-8050279553629437374.post-53288886500775697022016-01-01T20:39:00.000+02:002016-01-01T20:39:02.633+02:00Goodbye for now ...<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif; font-size: x-large;"><i>but first a very..</i></span></div>
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<span style="color: #cc0000; font-family: Verdana, sans-serif; font-size: x-large;"><i>Happy New Year to you all!</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Istanbul is ravaged by snow but here today in Assos, it's freezing with a brilliant blue sky. </i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>It's the kind of uplifting day that makes you think about new beginnings and opportunities, a perfect start to the New Year in fact.</i></span></div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-gdwudMntq3o/Voa9r8YC7nI/AAAAAAAALgo/NFCkWDYG4ZU/s1600/New%2BYear%2BMarket%2BKu%25CC%2588c%25CC%25A7u%25CC%2588kkuyu.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="419" src="http://2.bp.blogspot.com/-gdwudMntq3o/Voa9r8YC7nI/AAAAAAAALgo/NFCkWDYG4ZU/s640/New%2BYear%2BMarket%2BKu%25CC%2588c%25CC%25A7u%25CC%2588kkuyu.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">today's New Year Market in <b><i>Küçükkuyu </i></b>down the road from <b><i>Assos</i></b></td></tr>
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<span style="font-family: Verdana, sans-serif;"><i>I've decided this is an auspicious moment in which to stop writing my blog. It's been five years, after all, five years since my daughter suggested to me that I should start a blog - and to think I didn't even know what that meant! </i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>I've loved everything about being a Seasonal Cook but for now at least, I feel my mission has been accomplished: to show what to do with the fantastic seasonal produce we get here in western Anatolia from the markets. My recipes have mostly been for dishes that the average Turkish housewife will be making at any given time of the year with the odd English cake thrown in.</i></span></div>
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<a href="http://2.bp.blogspot.com/-h0VjrlFIFQQ/Voa-2hYpffI/AAAAAAAALg0/0BSemzExGto/s1600/Ribbet%2Bcollage%2B0lives%2BJan%2B1%2B2016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-h0VjrlFIFQQ/Voa-2hYpffI/AAAAAAAALg0/0BSemzExGto/s1600/Ribbet%2Bcollage%2B0lives%2BJan%2B1%2B2016.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><i>I've learnt a lot myself: I've loved researching recipes, trying them out, experimenting with new ingredients like <b>mahlep</b>, getting to grips with <b>börek</b>, and yes, the photographic aspect! I didn't even own a camera at the beginning! </i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>But what I really loved was the interaction with all of you, my blogging friends and followers, near and far. I never realized how attached I was going to get to you all. Thank you for faithfully sticking with me, commenting, and sharing your ideas - it's been a wonderful experience. </i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>I love the fact that through the blog, I've been fortunate enough to actually meet some of my favourite fellow bloggers in the flesh and to discover that we really do have a lot in common!</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>eg:</i></span></div>
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<li><i style="font-family: Verdana, sans-serif; text-align: center;">Özlem from <a href="http://ozlemsturkishtable.com/">Ozlem's Turkish Table</a></i></li>
<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;"><i>Mark and Jolee from <a href="http://seniordogsabroad.blogspot.com.tr/">Senior Dogs Abroad</a></i></span></li>
<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;"><i>Joy from <a href="http://www.mytravelingjoys.com/p/about-me.html">My Turkish Joys</a> (which became My Travelling Joys)</i></span></li>
<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;"><i>Annie from <a href="http://backtobodrum.blogspot.com.tr/">Back to Bodrum</a></i></span></li>
<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;"><i>David from <a href="http://levantinemusings.blogspot.com.tr/">Levantine Musings</a></i></span></li>
<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;"><i>Barbara from <a href="http://www.cuisinedeprovence.com/">Cuisine de Provence</a></i></span></li>
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<span style="font-family: Verdana, sans-serif;"><i>And if you don't know their blogs, give them a go!</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>I will still cook seasonally and of course I will still be cooking Turkish-style. But at the same time I am looking forward to a different type of cooking, using different spices, and experimenting with all sorts of other cuisines not only the one of my adopted country. I am also greatly looking forward to developing my photographic skills that writing this blog inadvertently got me interested in in the first place!</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>So it's goodbye from me although it's not without a pang that I say this.....</i></span></div>
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<tr><td class="tr-caption" style="text-align: center;">today in our very wintry garden...</td></tr>
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<b><i><span style="font-size: x-large;">Mutlu Yıllar!</span></i></b></div>
Anonymoushttp://www.blogger.com/profile/12220863323015658310noreply@blogger.com0tag:blogger.com,1999:blog-8050279553629437374.post-42938731199824293852015-12-11T21:45:00.001+02:002015-12-11T21:45:15.690+02:00Amazing Persimmon/Trabzon Hurması Bread<span style="font-family: "verdana" , sans-serif;">There are many recipes out there and many of them are perfectly fine. However, if you start looking more closely, you will definitely find some that are better than others.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">moist and just yummy</td></tr>
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<span style="font-family: "verdana" , sans-serif;">And sometimes, you hit upon an absolute winner and this is one of those. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b><i>Don't miss it!</i></b></span></div>
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<span style="font-family: "verdana" , sans-serif;">This recipe has made me absolutely ecstatic, it's that amazing. I'm not sure how I found it but it involved delving into recipes using those wonderful orange fruits called persimmons or <b><i>trabzon hurması</i></b>. You see them everywhere but you may not be sure what to do with them.</span><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-EuJACUocndw/VmrufHFjSZI/AAAAAAAALfo/yQgqp5W8ovc/s1600/IMG_9920.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://2.bp.blogspot.com/-EuJACUocndw/VmrufHFjSZI/AAAAAAAALfo/yQgqp5W8ovc/s640/IMG_9920.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">persimmons or <b><i>trabzon hurması</i></b></td></tr>
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<span style="font-family: "verdana" , sans-serif;">It is the season for persimmons right now in Turkey: they are on display in every <b><i>manav</i></b> or greengrocer, but sadly the vendors seem to be very ignorant as to the two different varieties.</span><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-jSRZiCPzkjo/VmrXOhLVyoI/AAAAAAAALeE/LoTLGix2330/s1600/IMG_3239.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://1.bp.blogspot.com/-jSRZiCPzkjo/VmrXOhLVyoI/AAAAAAAALeE/LoTLGix2330/s640/IMG_3239.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">amazing persimmon/trabzon hurması bread</td></tr>
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<span style="font-family: "verdana" , sans-serif;">Click<b> <a href="http://seasonalcookinturkey.blogspot.com.tr/2012/11/olgas-very-own-turkish-persimmon-bread.html">here</a></b> to find out more about <i>hachiya</i> and <i>fuya</i>. The recipe I include there is also excellent but I think this one has the edge.</span><br />
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<span style="font-family: "verdana" , sans-serif;">For this one, you need 3 or 4 very, very fit-to-bust squishy<i> hachiya</i> persimmons. They resemble water-filled balloons about to explode and are the more common of the two varieties. All you do is peel them and then spoon out the pulp or indeed, simply use your hands. BTW this pulp freezes beautifully.</span><br />
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<span style="font-family: "verdana" , sans-serif;">The quantity here makes two fantastic compact loaves. They are very seasonal not only because of the colourful main ingredient but also because they are so evocative of Christmas with the warm spicy fragrance that will waft through your kitchen as they cook.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">makes a beautiful bread that cuts easily</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">persimmon or <b><i>trabzon hurması</i></b> bread</td></tr>
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<span style="font-family: "verdana" , sans-serif;">This recipe comes from the 'grandaddy of all cooks', James Beard, as David Lebovitz describes him, so that's probably why it is so sublime. But it couldn't be more straightforward:</span><br />
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<span style="font-family: "verdana" , sans-serif;"><b><i><u><span style="font-size: large;">Persimmon or Trabzon Hurması Bread</span></u></i></b></span></div>
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<li style="text-align: left;"><span style="font-family: "verdana" , sans-serif;">Two 9-inch (23cm) loaves</span></li>
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<li style="text-align: left;"><span style="font-family: "verdana" , sans-serif;">Using the higher amount of sugar will produce a moister and, of course, sweeter bread.</span></li>
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<span style="font-family: "verdana" , sans-serif;"><b><u>Ingredients</u></b></span></div>
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<span style="font-family: "verdana" , sans-serif;">3½ cups sifted flour</span></div>
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<span style="font-family: "verdana" , sans-serif;">1½ tsp salt</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 tsp baking soda</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 tsp ground nutmeg</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 to 2½ cups sugar</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 cup melted unsalted butter, cooled to room temperature</span></div>
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<span style="font-family: "verdana" , sans-serif;">4 large eggs, at room temperature, lightly beaten</span></div>
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<span style="line-height: 115%;"><span style="font-family: "verdana" , sans-serif;">⅔ cup cognac, bourbon or whisky</span></span></div>
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<span style="font-family: "verdana" , sans-serif;">2 cups persimmon pureé (from about 3-4 squishy-soft<i> hachiya</i> persimmons)</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 cups walnuts or pecans, toasted and chopped</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 cups raisins, or diced dried fruits (such as apricots, cranberries, or dates)</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><u>Method</u></b></span></div>
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<li><span style="font-family: "verdana" , sans-serif;">Butter your 2 loaf pans. Line the bottoms with a piece of parchment/greaseproof paper or dust with flour and tap out any excess.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Pre-heat oven to 350</span><span style="line-height: 115%;">°</span><span style="font-family: "verdana" , sans-serif;"> F/180</span><span style="line-height: 115%;">°</span><span style="font-family: "verdana" , sans-serif;">C degrees.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Sift the first five ingredients into a large mixing bowl.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Make a well in the centre then stir in the butter, eggs, alcohol, persimmon pureé then the nuts and raisins. <i>NB Makes a fabulous batter!</i></span></li>
<li><span style="font-family: "verdana" , sans-serif;">Pour into prepared pans.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Bake 1 hour or until toothpick inserted into the centre comes out clean.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Storage: will keep for about a week,if well-wrapped, at room temperature. The persimmon breads take well to being frozen, too.</span></li>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b><i>Afiyet olsun!</i></b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b><i>The only comment I can add to this is: simply scrumptious!!!</i></b></span><br />
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Anonymoushttp://www.blogger.com/profile/12220863323015658310noreply@blogger.com0tag:blogger.com,1999:blog-8050279553629437374.post-76929102386105524652015-12-02T22:59:00.001+02:002015-12-02T22:59:26.688+02:00Turkish Rice Pudding/Sütlaç either Baked in the Oven/Fırında or not ...<span style="font-family: "verdana" , sans-serif;">When I was going out with my now-husband - I want to say when we were courting but that sounds rather old-fashioned - we used to come to magical Istanbul from Ankara from time to time, and every time, I was introduced to some new kind of street food or local speciality.</span><br />
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<span style="font-family: "verdana" , sans-serif;">One day, with a look of eager expectancy on his face as he presented me with yet another Turkish taste (we were somewhere by the Covered Bazaar I recall), TT said to me, well what do you think? I remember this well because I said it's rice pudding! Yes! It was! Good ole rice pudding, a beloved English favourite. After all sorts of other Turkish delicacies ranging from <b><i>kokoreç</i></b>/intestines to <b><i>işkembe</i></b>/tripe, I think I was in some small way relieved! At last, something I could handle!</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Turkish rice pudding/<b><i>sütlaç,</i></b> two ways</td></tr>
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<span style="font-family: "verdana" , sans-serif;">I can't say we had it at home because we didn't. My mother was French and I suppose rice pudding wasn't her thing. But my wonderful English aunt, my father's sister, who looked after us during halfterms, introduced me to the English rice pudding: a whole dish, with jam in the middle, skin on top, warm and milky, straight out of the oven. It was quite delicious, definitely comforting, and I must say to this day, I much prefer it warm, unlike the Turkish version which is served cold or even chilled in individual serving dishes.</span><br />
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<span style="font-family: "verdana" , sans-serif;">The concept is different. Here, milk puddings are in a category of their own. They are not eaten at the end of a meal as dessert but rather at any time of day, when you find them in speciality milk pudding shops which are called <b><i>muhallebici</i></b>. They will only sell puddings such as this <b><i>sütlaç</i></b> or other variations of <b><i>muhallebi</i></b> made with perhaps rose water or mastic as well as <i style="font-weight: bold;">tavuk göğüsü/</i>the famous chicken breast milk pudding, and <b style="font-style: italic;">kazan dibi,</b> the oven tray version. I love the idea that schoolgirls will pop by, or perhaps a family, and have a simple pudding each and a <b><i>çay</i></b>: so innocent, so traditional. Nowadays, places like <b><i>Sütiş</i></b> will have a range of milk puddings along with other conventional savoury dishes.</span><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-_HZEuzjeqSQ/Vl9IhqZQIQI/AAAAAAAALc0/xfLGPd2Rx10/s1600/S%25C3%25BCti%25C5%259F%2B%25C3%2587engelk%25C3%25B6y%2BJanuary%2B%252714.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://1.bp.blogspot.com/-_HZEuzjeqSQ/Vl9IhqZQIQI/AAAAAAAALc0/xfLGPd2Rx10/s640/S%25C3%25BCti%25C5%259F%2B%25C3%2587engelk%25C3%25B6y%2BJanuary%2B%252714.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b style="font-style: italic;">Sütiş, Çengelköy </b>with an array of different milk puddings</td></tr>
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<span style="font-family: "verdana" , sans-serif;">I have been on a bit of a mission trying to find the definitive rice pudding to describe here.This has included watching several UTube videos as well as reading many online recipes - as always, I have thoroughly enjoyed this aspect of researching the recipe! All I can say is that there are many versions. </span><br />
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<span style="font-family: "verdana" , sans-serif;">I think the following recipe which is taken from <b>The Sultan's Kitchen</b> by<b><i> Özcan</i></b> <b><i>Ozan</i></b> suits my palate: TT and I both find this <b><i>sütlaç </i></b>just delicious. By the way, just for the record, are you aware that there are two different ways of serving this rice pudding: one is as is, sprinkled with cinnamon and the other is cooked exactly the same way but then put in the oven sprinkled with a little granulated sugar and put under the grill until the top is lightly browned. This makes the difference between simple <b><i>sütlaç</i></b> and<b><i> fırın sütlaç.</i></b></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><b><i>fırında/</i></b>baked in the oven</td></tr>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b><i><u>Turkish Rice Pudding/Sütlaç</u></i></b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b><i><u>Serves 6</u></i></b></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b><i><u>Ingredients</u></i></b></span><br />
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<span style="font-family: "verdana" , sans-serif;">½ cup short-grain rice</span><br />
<span style="font-family: "verdana" , sans-serif;">2 cups water</span><br />
<span style="font-family: "verdana" , sans-serif;">4</span><span style="font-family: Verdana, sans-serif; line-height: 115%;">¼ cups whole milk, divided</span><br />
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<span style="font-family: "verdana" , sans-serif;"> </span><span style="font-family: Verdana, sans-serif; line-height: 115%;">¼</span><span style="font-family: Verdana, sans-serif; line-height: 115%;"> cup heavy cream <b>NB in Turkey use one of those little packets</b></span><br />
<span style="font-family: Verdana, sans-serif; line-height: 115%;">¾</span><span style="font-family: Verdana, sans-serif; font-size: 18pt; line-height: 115%;"> </span><span style="font-family: verdana, sans-serif;">cup sugar</span><br />
<span style="font-family: "verdana" , sans-serif;">3 tbsp cornstarch/<b><i>nişaştı</i></b></span><br />
<span style="font-family: "verdana" , sans-serif;">pinch of salt</span><br />
<span style="font-family: "verdana" , sans-serif;">1 tsp vanilla crystals OR 1 tbsp vanilla extract</span><br />
<span style="font-family: "verdana" , sans-serif;">ground cinnamon/<b><i>toz tarçin</i></b></span><br />
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<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; text-align: left;">In a medium-sized saucepan over high heat, bring the rice to a boil in the water. Lower the heat, cover, and cook very gently for about 25 minutes, until the rice is tender and has absorbed the water.</span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; text-align: left;">Stir in 4 cups of the milk, the cream,and the sugar. Bring the mixture to the boil.</span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; text-align: left;">Meanwhile dissolve the cornstarch in the remaining <span style="font-family: Verdana, sans-serif; line-height: 115%;">¼</span><span style="font-family: Verdana, sans-serif; font-size: 24px; line-height: 27.6px;"> </span><span style="font-family: Verdana, sans-serif; line-height: 115%;">cup milk, then gradually add it to the boiling rice mixture, stirring constantly with a wooden spoon.</span><div class="MsoNormal">
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<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; text-align: left;">Lower the heat to medium, add a pinch of salt and the vanilla crystals or extract, and simmer for about 15 minutes, uncovered, stirring frequently.</span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; text-align: left;">Transfer the mixture to individual serving dishes and let it cool.</span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; text-align: left;">Place in the refrigerator for several hours to chill the pudding. Sprinkle with ground cinnamon and serve.</span></li>
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<span style="font-family: verdana, sans-serif;"><b><i>for the oven-baked version or fırın sütlaç:</i></b></span></div>
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<li><span style="font-family: "verdana" , sans-serif;">Once the pudding is cooked, transfer it to individual ovenproof bowls <b><i>NB</i></b> <b><i>those little earthenware dishes are ideal</i></b> and let it cool at room temperature. Sprinkle the pudding lightly with sugar and place the bowls in the oven under the grill until the pudding is lightly browned. Serve hot or refrigerate and serve chilled and topped with ground cinnamon.</span></li>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b><i>Afiyet olsun!</i></b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b><i>Some recipes include zest of one lemon which is also nice; others omit the cream but I think it is a great addition.</i></b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b><i>This is an excellent recipe which makes a pudding of just the right consistency, I think.</i></b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b><i>Try it and decide for yourself!</i></b></span></div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Sw0krIsvvc8/Vl9Zpoz7e1I/AAAAAAAALdk/I1sJOz8eS0M/s1600/IMG_7377.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://3.bp.blogspot.com/-Sw0krIsvvc8/Vl9Zpoz7e1I/AAAAAAAALdk/I1sJOz8eS0M/s640/IMG_7377.JPG" width="425" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">a variety of milk puddings decorated with ground pistachios and nuts in a local<b><i> muhallebici</i></b></td></tr>
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Anonymoushttp://www.blogger.com/profile/12220863323015658310noreply@blogger.com0tag:blogger.com,1999:blog-8050279553629437374.post-18991032328465327742015-11-22T11:58:00.004+02:002015-11-22T11:58:54.943+02:00What is Lakerda? We set off to find Balıkçı Resul in Şile.... <span style="font-family: "verdana" , sans-serif;">Last Sunday we drove out to <b><i>Şile </i></b>on the Black Sea coast to investigate what will hopefully be Turkey's<a href="http://seasonalcookinturkey.blogspot.com.tr/2015/11/sile-earth-market-following-slow-food.html"> third Earth Market.</a></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">It proved easy to find and we spent a couple of very enjoyable hours there. Then we drove the few minutes down to the <b><i>liman</i></b> or harbour in quest of <b><i>Balıkçı Resul</i></b> whom TT had read about with great interest in <b><i>Hürriyet</i></b> newspaper recently. As you can see, we found him! </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Meet<b><i> Resul..</i></b> </td></tr>
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<span style="font-family: "verdana" , sans-serif;">What was so special about this particular fisherman, you may wonder? Well, his </span><b style="font-family: Verdana, sans-serif;"><i>lakerda</i></b><span style="font-family: "verdana" , sans-serif;"> or salted bonito is supposed to be second to none and a good <b><i>lakerda</i></b> is exquisite. You find it in good fish restaurants as a <i style="font-weight: bold;">meze. </i>I say 'good' because you must be very careful where you eat it as the quality can vary considerably. Keep away from the supermarket variety.</span></div>
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<span style="font-family: "verdana" , sans-serif;">It's made from the fatty <b><i>torik</i></b> which swims down the Bosphorus during November and December ie now. <b><i>Torik</i></b> is the name given to the <a href="http://seasonalcookinturkey.blogspot.com.tr/2012/10/palamut-bonito-baked-in-oven-with.html"><b><i>palamut</i></b>/bonito as it grows in size</a>. It can be made from other fish but apparently the <b><i>lakerda</i></b> made from <b><i>torik</i></b> caught in November in the Bosphorus is the one to go for.</span></div>
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<span style="font-family: "verdana" , sans-serif;">You must have seen the displays of <b style="font-style: italic;">palamut, </b>that beautiful shiny firm fish in the local fishmongers around the city?</span></div>
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<span style="font-family: "verdana" , sans-serif;">It wasn't difficult to track </span><b style="font-family: verdana, sans-serif;"><i>Resul</i></b><span style="font-family: "verdana" , sans-serif;"> down. All we had to do was ask. Luckily he was there as otherwise of course he would be out on his boat. He was with a couple of cronies who were drinking tea and watching him deftly filleting his fish. </span></div>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-l96QlBCgpkM/VlCBXqX4DZI/AAAAAAAALaA/-LrMrLiqOjs/s1600/IMG_0017.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://4.bp.blogspot.com/-l96QlBCgpkM/VlCBXqX4DZI/AAAAAAAALaA/-LrMrLiqOjs/s640/IMG_0017.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">these are small bonito or<b><i> çingene palamut</i></b></td></tr>
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<span style="font-family: "verdana" , sans-serif;">Needless to say, they invited us to sit with them and have <b><i>çay</i></b> too. <b><i>Resul</i></b> was an extremely pleasant guy; it wasn't difficult to get into conversation with him and his friends. In fact, it was one of those perfect Istanbul encounters.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">as fresh as can be!</td></tr>
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<span style="font-family: "verdana" , sans-serif;">Now, what <b><i>Resul</i></b> told us was very interesting: this year the <b><i>torik</i></b> aren't fatty enough so he isn't going to make any <b><i>lakerda</i></b> at all! </span></div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-psHK1PPj7_g/VlCB3lKEqZI/AAAAAAAALaM/u-Ie1-afERA/s1600/IMG_0027.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="425" src="http://1.bp.blogspot.com/-psHK1PPj7_g/VlCB3lKEqZI/AAAAAAAALaM/u-Ie1-afERA/s640/IMG_0027.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">the harbour in<b><i> Şile</i></b></td></tr>
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<span style="font-family: "verdana" , sans-serif;">I have lived here long enough to know that the making of <b><i>lakerda</i></b> is one of those specialized jobs that only the highly competent attempt. Not a job for the novice, that's for sure. People here have been preparing <b><i>torik</i></b> for millennia so there is a certain mystique attached. </span></div>
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<span style="font-family: "verdana" , sans-serif;">The first challenge comes from knowing which <b><i>torik</i></b> to select...Nowadays <b><i>palamut</i></b> itself is often used as there aren't that many <b><i>torik</i></b>.</span></div>
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<span style="font-family: "verdana" , sans-serif;">The actual preparation involves removing the head and tail of the fish, cleaning it and then cutting the body into 3 equal parts. Each part must be washed very well indeed as it's essential that all blood is removed. Plenty of iced water is used and it's changed at least 4 times a day until the water runs clear. No trace of blood must be visible. After that, copious amounts of coarse salt are spread at the bottom of either a jar or a bowl, and more is rubbed into the fish before it is placed upright in the container including the exposed flesh. It's then refrigerated for 10-15 days with the fish pieces being inverted daily.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Here's a little video of the process but not surprisingly it's in Turkish..</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>http://www.uzmantv.com/lakerda-nasil-yapilir. </b></span></div>
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<span style="font-family: "verdana" , sans-serif;">The traditional way of serving <b><i>lakerda</i></b> is sliced, skin removed, salt carefully washed away and each slice on a red onion ring. As I mentioned above, it is a <b><i>meze</i></b> in fish restaurants and you drink <b><i>rakı,</i></b> needless to say!</span></div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-tXYCfzLolgo/VlGCcTG3W8I/AAAAAAAALak/xtH-sL9kDUc/s1600/IMG_7651.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://2.bp.blogspot.com/-tXYCfzLolgo/VlGCcTG3W8I/AAAAAAAALak/xtH-sL9kDUc/s400/IMG_7651.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">delcicious meze at <b><i>Vira Vira</i></b> in<b><i> Arnavutköy,</i></b> <b><i>lakerda</i></b> and red onion in the foreground.<br />
This is our favourite fish restaurant!</td></tr>
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<span style="font-family: "verdana" , sans-serif;"> So either go to <b><i>Şile</i></b> to the charming little harbour and see if you can find <b><i>Resul Reis</i></b>, or else make sure you order <b><i>lakerda</i></b> when you're next in a fish restaurant! It's a delicacy not to be missed!</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">PS <b><i>Lakerda </i></b>can be preserved in fresh brine made with 1 handful of salt per litre of ice water. This is how it can be eaten throughout the year, not only now.</span>Anonymoushttp://www.blogger.com/profile/12220863323015658310noreply@blogger.com0tag:blogger.com,1999:blog-8050279553629437374.post-47398515659761630712015-11-17T23:31:00.001+02:002015-11-17T23:31:12.406+02:00Şile Earth Market: Following the Slow Food Movement in Turkey<span style="font-family: "verdana" , sans-serif; font-size: large;">On Saturday evening TT and I decided that the next day we would drive out to<b><i> Şile (pron: Shilay)</i></b> which is located on the Black Sea about one hour's drive from where we live in <b><i>Fenerbahçe</i></b> on the Asian Side of Istanbul.</span><br />
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">The reason was that I had read that <b><i>Şile</i></b> is in the process of becoming Turkey's third Earth Market, after <b><i>Gökçeada</i></b> and <b><i>Foça</i></b>. The philosophy derives from the Slow Food idea which is 'based on the foundations of good, clean, and fair food' (The Guide Istanbul Sept-Oct 2015). There are no middlemen: 'the products are produced using environmentally-friendly methods which sustain local food culture and stand up to agricultural biodiversity.' There are over 57 villages which are represented there and no, it's not a <b><i>kadınlar</i></b>/women's initiative. </span></span></div>
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<tr><td class="tr-caption" style="text-align: center;">slow food</td></tr>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Here you see husbands and wives, friends and family participating side by side in the event. The produce is not necessarily organic but it is <b><i>doğal</i></b> or natural and I am very happy with that. The idea is to spread awareness of GMOs and artificial additives which is something that we should all support.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Since my personal disappointment this summer with <b><i>Çanakkale</i></b> tomatoes, I am all for it!</span></span><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-jhxQwRjWSSg/VkuHR9jVB4I/AAAAAAAALX8/43muVIcswzk/s1600/IMG_9948.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="312" src="http://1.bp.blogspot.com/-jhxQwRjWSSg/VkuHR9jVB4I/AAAAAAAALX8/43muVIcswzk/s400/IMG_9948.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">'aday' means candidate, in this case, to be an Earth Market</td></tr>
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<span style="font-family: "verdana" , sans-serif;">So I was very curious to see what this market was all about.</span></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;"><br /></span><span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;">It's held twice a week, on Fridays and Sundays, starting at 7.00. We arrived at 10.00 and that was just fine. I think that's a good time to arrive: no crowds as yet, but yet the beginnings of a hustle and bustle.</span> </span><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-y20iYrBUceY/VkpDye33PJI/AAAAAAAALW8/Joy_LbQ9dTQ/s1600/IMG_9918.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://2.bp.blogspot.com/-y20iYrBUceY/VkpDye33PJI/AAAAAAAALW8/Joy_LbQ9dTQ/s640/IMG_9918.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">it's the season for persimmons</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Cb8KihkZJmI/VkpD2Gu_cEI/AAAAAAAALXE/bUYHqc25j2E/s1600/IMG_9920.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://1.bp.blogspot.com/-Cb8KihkZJmI/VkpD2Gu_cEI/AAAAAAAALXE/bUYHqc25j2E/s640/IMG_9920.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">more wonderful fresh persimonns </td></tr>
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<a href="http://2.bp.blogspot.com/-NJu2AWVV8VU/VkpD2JyxriI/AAAAAAAALXA/i6-7rXZPvO8/s1600/IMG_9928.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-NJu2AWVV8VU/VkpD2JyxriI/AAAAAAAALXA/i6-7rXZPvO8/s640/IMG_9928.JPG" width="640" /></a></div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-SBZfMMFPqco/VkpEDWMbpuI/AAAAAAAALXQ/jqlP8Jdo2j4/s1600/IMG_9930.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://1.bp.blogspot.com/-SBZfMMFPqco/VkpEDWMbpuI/AAAAAAAALXQ/jqlP8Jdo2j4/s640/IMG_9930.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">fresh bread</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-oz9BcGh7lr4/VkpEJvdmjFI/AAAAAAAALXc/4jV0amu3hpk/s1600/IMG_9932.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="446" src="http://1.bp.blogspot.com/-oz9BcGh7lr4/VkpEJvdmjFI/AAAAAAAALXc/4jV0amu3hpk/s640/IMG_9932.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">roasting chestnuts on a <b><i>sac/</i></b>sudge</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Sr5jQ7eSCsg/VkuJHjj39XI/AAAAAAAALYQ/o3eYFbrBtyE/s1600/IMG_9938.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-Sr5jQ7eSCsg/VkuJHjj39XI/AAAAAAAALYQ/o3eYFbrBtyE/s640/IMG_9938.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">like the cup of <b><i>çay</i></b>!</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-RzSIMnJqSeA/VkuI8sVqLxI/AAAAAAAALYA/d1tNirRRL_Q/s1600/IMG_9956.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="516" src="http://3.bp.blogspot.com/-RzSIMnJqSeA/VkuI8sVqLxI/AAAAAAAALYA/d1tNirRRL_Q/s640/IMG_9956.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">this is all he was selling: his own lettuces</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-SqhoFMYBmjc/VkuJESs6YLI/AAAAAAAALYI/VFljuCUDN_M/s1600/IMG_9999.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://2.bp.blogspot.com/-SqhoFMYBmjc/VkuJESs6YLI/AAAAAAAALYI/VFljuCUDN_M/s640/IMG_9999.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">a selection of village produce</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-0NOcTjIEnZ0/VkucW5MTttI/AAAAAAAALZc/7TZmIeUtATg/s1600/IMG_9998.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://3.bp.blogspot.com/-0NOcTjIEnZ0/VkucW5MTttI/AAAAAAAALZc/7TZmIeUtATg/s640/IMG_9998.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">dried thyme with dried mint behind.</td></tr>
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">I found all the stallholders smiley and welcoming. Not one woman refused to have her photo taken which made a welcome change. Here are some of those friendly open faces which I'd like to share with you:</span></span><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-iZ3Ae2GoIsU/VkuSGPYs63I/AAAAAAAALYg/ZhHIAROwbcg/s1600/S%25CC%25A7ile%2Bmarket%2Bfaces.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="616" src="http://3.bp.blogspot.com/-iZ3Ae2GoIsU/VkuSGPYs63I/AAAAAAAALYg/ZhHIAROwbcg/s640/S%25CC%25A7ile%2Bmarket%2Bfaces.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Şile </i></b>Earth Market: some of the women stallholders</td></tr>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Many of the women were occupied in making <b><i>gözleme</i></b> or <b><i>pide: </i></b></span></div>
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<a href="http://2.bp.blogspot.com/-hTmGfKfGOrE/VkuUQaAt-pI/AAAAAAAALYo/IHBd2j-TiLM/s1600/IMG_9914.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-hTmGfKfGOrE/VkuUQaAt-pI/AAAAAAAALYo/IHBd2j-TiLM/s400/IMG_9914.jpg" width="266" /></a></div>
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<a href="http://1.bp.blogspot.com/-EtRLuwA1vSg/VkuUYUs-gpI/AAAAAAAALYw/oy6tYGNswB4/s1600/IMG_9968.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-EtRLuwA1vSg/VkuUYUs-gpI/AAAAAAAALYw/oy6tYGNswB4/s400/IMG_9968.jpg" width="400" /></a></div>
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<a href="http://3.bp.blogspot.com/-na5Pjpw13NI/VkuUmgEIPnI/AAAAAAAALY8/dI863N0E3iw/s1600/IMG_9989.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-na5Pjpw13NI/VkuUmgEIPnI/AAAAAAAALY8/dI863N0E3iw/s640/IMG_9989.JPG" width="426" /></a></div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-boKy5ExWTK4/VkuVTFE4jJI/AAAAAAAALZE/6nCnpljLVzA/s1600/IMG_9982.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://1.bp.blogspot.com/-boKy5ExWTK4/VkuVTFE4jJI/AAAAAAAALZE/6nCnpljLVzA/s400/IMG_9982.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">here's me munching my spinach-stuffed <b style="font-style: italic;">gözleme: </b>delicious!</td></tr>
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<span style="font-family: verdana, sans-serif;"><span style="font-size: large;">This market was very appealing: clean, well-organised, friendly.</span></span></div>
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<span style="font-family: verdana, sans-serif;"><span style="font-size: large;">Next time the sun shines, take a trip out to <b><i>Şile</i></b> on either a Friday or a Sunday to visit it. You'll love it, just like we did. We had such a positive experience and I am sure you will too.</span></span></div>
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<span style="font-family: verdana, sans-serif;"><span style="font-size: large;">Actually, it doesn't have to be sunny as the market is covered.</span></span></div>
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<span style="font-family: verdana, sans-serif;"><span style="font-size: large;">So go and see! I'm sure this is going to become the new foodie destination!</span></span></div>
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<span style="font-family: verdana, sans-serif;"><span style="font-size: large;">One final photo: there was a minibus parked outside the market. It was piled to the roof with chestnuts and walnuts. Now, this lady didn't want to be photographed but I reassured her by saying I only wanted to photograph her wares. Whereupon, after asking me where I was from (!), she said that she'd like to offer me some of her nuts:</span></span></div>
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<span style="font-family: verdana, sans-serif;"><span style="font-size: large;"><b><i>sevdim seni</i></b>, she said.</span></span></div>
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<span style="font-family: verdana, sans-serif;"><span style="font-size: large;">'I liked you'.</span></span></div>
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<span style="font-family: verdana, sans-serif;"><span style="font-size: large;">What could be nicer than that?</span></span></div>
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<a href="http://3.bp.blogspot.com/-Iby2N-JQCfw/VkuZMutkSDI/AAAAAAAALZQ/wijceQk8Y2s/s1600/IMG_0008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-Iby2N-JQCfw/VkuZMutkSDI/AAAAAAAALZQ/wijceQk8Y2s/s640/IMG_0008.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"><b><i><br /></i></b></span>Anonymoushttp://www.blogger.com/profile/12220863323015658310noreply@blogger.com0tag:blogger.com,1999:blog-8050279553629437374.post-87917176602378301952015-11-11T22:58:00.002+02:002015-11-11T22:58:50.341+02:00Lentil, Mint, and White Cheese/Feta Salad with Pomegranate Dressing /Nar Ekşili Mercimek, Nane,ve Beyaz Peynirli Salata<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif; font-size: large;">I would be amazed if Leanne Kitchen found a salad like this when she was travelling through Turkey. </span><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/--GELB0rVCMo/VkOMiPAz2rI/AAAAAAAALVg/kjTMXOGet_Y/s1600/IMG_3176.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="608" src="http://2.bp.blogspot.com/--GELB0rVCMo/VkOMiPAz2rI/AAAAAAAALVg/kjTMXOGet_Y/s640/IMG_3176.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">lentil, mint and white cheese salad with pomegranate dressing</td></tr>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">I absolutely love her book<a href="http://seasonalcookinturkey.blogspot.com.tr/2014/12/first-impressions-of-my-christmas.html"> '<b>Turkey Recipes and Tales from the Road'</b></a>: the recipes are interlaced with gorgeous photos not only of the dishes themselves but the country and the people showing the Turkey that we know and love. As an aspiring photographer myself, I think they are excellent.</span></div>
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">But it wouldn't be fair to say that this recipe is typically Turkish. The ingredients are very Turkish which is why I went for it, but the salad itself isn't. When you are in a Turkish restaurant, the choice is usually a '</span><b style="font-family: verdana, sans-serif;">mevsim'</b><span style="font-family: "verdana" , sans-serif;"> /seasonal, or </span><b style="font-family: verdana, sans-serif;">yeşil/</b><span style="font-family: "verdana" , sans-serif;"> green salad. A salad is different from a</span><b style="font-family: verdana, sans-serif;"> meze</b><span style="font-family: "verdana" , sans-serif;">, you see. Either is of course perfectly fine but it is always the dressing that lets both of them down. Invariably, you will be offered a choice of olive oil, lemon juice, or maybe pomegranate molasses that you add yourself. But the point is, you will never be able to make a real dressing if these ingredients are offered to you in this way. </span></span></div>
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<tr><td class="tr-caption" style="text-align: center;">lentil, mint and white cheese salad with pomegranate dressing</td></tr>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Salad dressing ingredients always need to be mixed/stirred/shaken together beforehand. The dressing for this salad includes crushed cumin seeds - oh the aroma as they toasted! - and chopped garlic and what a difference that makes! I always make my dressings in a jam jar with a lid so I can give it a really good shake. </span></div>
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">We loved this salad: it would make an ideal meal for a vegetarian as it's certainly nourishing, not to mention very tasty indeed. Just one glance at the ingredients should be enough to persuade you to make this salad. It was for me, anyway! I had just been to the market so all the greenery was as fresh as could be. Combined with t</span><span style="font-family: "verdana" , sans-serif;">he crunch of the walnuts, the subtle taste of the green olives and the slightly charred red onions not to mention that syrupy sweet-tart taste of the pomegranate molasses, this salad is a winner!</span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">The recipe makes a copious amount: serves 4-6. I would say more like 6! It also keeps very well in the fridge so long as you haven't added the dressing. I actually divided it into two lots as there was so much, and kept one in a bowl covered with clingfilm. The leaves don't wilt if they are not mixed into the lentils.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><span style="font-size: large;"><u>Lentil, Mint, and White Cheese/Feta Salad with Pomegranate Dressing</u></span></b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Serves 4-6</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b><u>Ingredients</u></b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">325g/11½oz/1<span style="font-family: "arial" , sans-serif; line-height: 115%;">¾ cups<span style="font-size: xx-small;"> </span></span>brown or green lentils/<b><i>yeşil mercimek</i></b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="font-weight: bold;">TIP</span> <i>soak them overnight or a few hours first to make them more digestible</i></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">2 red onions, peeled with root ends left intact</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">2½ tbsps olive oil</span></div>
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">50g/1</span><span style="font-family: "arial" , sans-serif; line-height: 115%;">¾ </span><span style="font-family: "verdana" , sans-serif;">oz/½ cup walnut halves, coarsely chopped</span></span></div>
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">80g/2</span><span style="font-family: "arial" , sans-serif; line-height: 115%;">¾oz</span><span style="font-family: "verdana" , sans-serif;"> /½ cup pitted green olives, rinsed</span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">1 handful flat-leaf parsley, leaves chopped (optional) <i>but I recommend it</i></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">1 cup mint leaves</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">100g/3½oz/2 cups baby spinach leaves</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">200g/7oz white cheese/feta/<b><i>beyaz peynir</i></b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b><i><u>for the pomegranate dressing</u></i></b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">1 tsp cumin seeds</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">2 garlic cloves, very finely chopped</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">1 tbsp pomegranate molasses/<b><i>nar ekşisi</i></b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">½ tsp caster(superfine) sugar</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">1 large pinch dried chilli flakes/<b><i>pul biber</i></b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">125ml/4 fl oz/½ cup extra virgin olive oil/<b><i>sızma zeytinyağı</i></b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">2 tsps freshly squeezed lemon juice</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b><u>Method</u></b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><u>for the dressing:</u></span></div>
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<li><span style="font-family: "verdana" , sans-serif; font-size: large;">dry fry the cumin seeds in a heavy-based frying pan over low heat, shaking the pan for 2 minutes or until fragrant. Use a mortar and pestle to coarsely grind the cumin seeds, then combine in a bowl with the garlic, pomegranate molasses, sugar and chilli, whisking well to combine. Whisking constantly, add the olive oil in a slow, steady stream, then whisk in the lemon juice. Season with sea salt and freshly ground black pepper and set aside.</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">Put the lentils in a saucepan and cover with cold water. Bring to the boil, then reduce the heat to low, partially cover the pan and cook for 25-30 mins or half that time if they were soaked overnight, or until just tender. Take care not to overcook or they will be mushy. Drain well and cool to room temperature.</span></li>
<li><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Meanwhile, heat a chargrill pan to medium. Cut the onions in half lengthways </span><span style="font-family: "verdana" , sans-serif;">then cut each half into 5mm/<span style="line-height: 115%;">¼ inch thick wedges. Gently combine the onion with the oil, tossing well to coat. Cook the onions, in batches, 3-4 minutes on each side, or until tender and lightly charred. Remove from the heat and cool.</span></span></span></li>
<li><span style="font-family: "verdana" , sans-serif;"><span style="font-size: large; line-height: 115%;">Combine the cooled lentils, onion,walnuts, olives, parsley and mint in a large bowl and add the spinach leaves. <b>TIP</b> <i>roughly chop both the mint and spinach leaves.</i> Season with sea salt and freshly ground black pepper. Toss gently to combine. </span></span></li>
<li><span style="font-size: large;"><span style="font-family: verdana, sans-serif; line-height: 115%;">Divide among serving bowls, top with the white cheese/feta/</span><b style="font-family: verdana, sans-serif; line-height: 115%;"><i>beyaz peynir</i></b><span style="font-family: verdana, sans-serif; line-height: 115%;"> and drizzle the dressing over the top just before serving.</span></span></li>
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<tr><td class="tr-caption" style="text-align: center;">lentil, mint, and white cheese salad with pomegranate dressing<br /><br /><br /><span style="font-size: x-large;"><i style="font-weight: bold;">Afiyet olsun!</i><br /><br /><b><i>A meal in itself: why not try this healthy salad for lunch today?<br />It's got a lot going for it!</i></b></span></td></tr>
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