TOMATO DOLMAS ( Domates dolmasi )

While browsing through the fruit and vegetable isle of my local super market, I have seen these tomatoes and came up with  the idea of this tasty dish. It is not tomato season yet but these looked so full of colour and I couldn't resist them.

For this dish I used fine bulgur wheat which require no cooking.

One of the ingredients is - pomegranate juice concentrate - which is like thick syrup and tangy. It is puree pomegranate concentrate. If it is not available where you are, mixture of 2 tsp of honey or maple syrup mixed with 4- 6 tsp of balsamic vinegar will be a good substitute.

You can serve stuffed tomatoes as they are ( picture 2 ) or grill them before serving which is very nice too. It is ideal as a vegetarian dish, meze or starter.

INGREDIENTS

• 6 medium tomatoes
• 1/2 cup fine bulgur ( bulgar ) wheat
• 1/2 cup boiling water
• 1 tbsp pomegranate concentrate
• 1 tbsp pepper or tomato paste
• 2 tsp olive oil
• 1 tsp chili flakes
• 2 spring onion, chopped
• handful of fresh mint and parsley, chopped finely
• salt and black pepper
• oil for brushing

1) Place the bulgur in bowl and pour the boiled water over it. Cover the bowl and set aside for 10 minutes.

2) Cut the tomato tops so it acts a s a lid but don't cut it completely. Scoop the flesh out with a tea spoon. Chop the tomato flesh, spring onions, mint and parsley finely.

3) After 10 minutes of soaking the bulgur, add the onion and chopped herbs into the bowl. 

4) Add the rest of the ingredients and mix well. Then stuff each tomato with the mixture and serve cold.

TO SERVE HOT

Brush the tomato dolmas with olive oil and place them in an oven proof dish. Then cook the dolmas under  the pre- heated grill for 10-15 minutes. Serve immediately.

EASY POTATO KOFTES ( Kolay patates koftesi )

These vegetarian  koftes are ideal for entertaining or for a quick snack when hungry. It takes 10- 15 minutes to prepare in total. Serves 2.

INGREDIENTS

• 4 medium potatoes, about 300 g peeled and diced 
• 1/2 a cup fine bulgur ( fine cracked wheat ), about 50 g
• 1/2 cup boiling water
• 1 tbsp olive oil or little less if you are cutting down on fats
• 3 spring onions, chopped finely
• 2 level tbsp tomato paste
• 1 tsp chilli flakes
• 1 tsp cumin powder
• 2-3 tbsp chopped fresh parsley or 1/2 tsp dried herbs
• salt and black pepper

1) Boil the diced potatoes in salted water until cooked. Drain and set aside.

2) In a separate bowl pour boiling water over the bulgur, cover and let it rest for 5 minutes until all the water absorbed.

3) Mash the potatoes, add soaked bulgur, tomato paste, spring onions, olive oil, parsley, spices, salt and pepper. Mix well together to bind.

4) Take a walnut size of the mixture and shape it like little sausages. 

5) Transfer the koftes on a serving plate and sprinkle with chopped spring onions. Serve them  with salad of your chose. I served mine with : red cabbage, celery and parsley salad.

MEATBALLS FILLED WITH MINCE AND WALNUTS ( ICLI KOFTE )

These meatballs are specialty of Eastern Anatolia  region and quite different from ordinary meatballs. it takes some practice to master to shape them but delicious once prepared and worth all the effort. Ingredients below make 25 icli kofte.

FOR THE FILLING

• 3 tbsp row, lean mince meat ( about 100 g )
• 1 onion, diced finely
• 1-2 tbsp oil
• pinch of salt and chili flakes to taste
• 2 tbsp chopped walnuts

FOR THE SHELL

• 3 tbsp row mince meat
• 1 small onion
• 1 tsp salt
•  pinch of chili flakes ( optional )
• 6  heaped tbsp fine bulgur wheat ( fine bulgar cracked wheat )
• 1 small egg
• 1 tbsp tomato puree
• 3 heaped tbsp plain flour

Fist saute the onion in oil then add the mince, salt, chili powder and cook on medium heat for about 10 minutes. Turn the heat off and add the walnuts. Set aside to cool.

 MAKE THE SHELL

Place onion and the mince in a food processor and pulse it several times. Add the bulgur, egg, salt, chili powder and tomato puree and mix in the processor it until it is smooth. Transfer the mixture into a dip bowl and add the flour, a spoonful at a time until you achieve fairly firm dough.

METHOD

1 ) Divide them  into 25 pieces and shape them the size of a walnut. With wet hands make a hole in the middle of each pieces  and shape them either round or oval shape, turning the index finger rapidly inside the balls to make  holes in them. Make the shells as thin as possible.

2) Fill the holes with sauteed mince mixture ( about 1 tsp ), squeeze and cover the holes, shaping with wet hands. If it breaks, just patch it up with little water and close the holes. Make the shells  smooth outside, with wet fingers.

3) Bring a pan of salted water to boil, about 6-7 cups. Add the balls carefully into the boiling pan of water. ( about 6-8 at a time so they wont over lap ). Once boiled turn the heat to medium and boil the koftes  for 15  minutes. 

4) Take them out with perforated spoon and let them cool before deep frying the cooked meatballs until golden brown. 

Repeat this until you boil and fry, the reminder of meat balls.

NOT : Koftes are good served just boiled  but they are extra special if they are deep fried or shallow fried after they are boiled.

Picture at the top, showing 4 deep fried and 3 boiled icli koftes for serving.

YUVARLAMA

These little meatballs are my favourite as it is my childhood food. My mam used to make these so it always brings back happy memories.

YOU NEED

• 500 g lean mince
• 1 onion, chopped finely
• 1 cup fine bulgur
• 1 egg
• Parsley, handful, chopped
• salt and pepper
• 2 tbsp flour
• salted water
• 2-3 tbsp butter or olive oil
• 1-2 cloves of garlic, crushed
• Fresh parsley.

First mix mince, onion, bulgur, egg and parsley either in a food processor or by hand until it is bind well. Add little salt and some black pepper and work to bind it for couple of minutes more. Then take little pieces  about a size of a hazelnut and roll them to a  round shape. Place them on a plate with flour, so they wont stick. Take a dip pan and boil some water, say half full. Add some salt. When the water boils add the meat balls. Turn the heat to medium and cook the yuvarlama for about 10-15 minutes. Make sure the water totally covers the meat balls. Drain them, set aside to cool. Reserve the water.

Just before serving, heat the butter in a nonstick frying pan, add the meatballs and the garlic and give it a quick stir or a minute or two. Decorate with parsley and serve with rice and salad.

NOTE : You can use the reserved water of the yuvarlama as a sauce over them or you can use it as a base for any soup for the next day.

MERCIMEKLI VE NOHUTLU PILAV ( PILAV WITH LENTILS AND CHICK PEAS )

HI ALL,  this again a very tasty complete vegetarian meal which is very quick to make. Hope you enjoy...

YOU NEED

• 1 onion, chopped,
• 2-3 tbsp olive oil
• 1 tbsp pepper or tomato paste( puree)
• 1 clove of garlic ( optional )
• 1 tsp chili pepper (optional )
• 1 cup red lentils
• 1/2 cup chopped tomatoes
• 1/2 cup chopped peppers
• 1/2 a cup bulgur wheat or rice
• 1 cup cooked chick peas
• 3- 4 cups hot water.
• fresh or dried herbs of your choose
• salt and black pepper

METHOD

First prepare all the vegetables and chop them finely. Wash the lentils,  rice, chick peas and set aside. Fry the onion in the oil for 5 minutes, then add the garlic, tomato paste, tomatoes and peppers. Cook for couple of minutes. Add the lentils, rice and chick peas together with herbs, water, salt and chili pepper. Use 3 cups of water first then add the rest of the water as it cooks. Add more or less to suit your taste. I like to serve this dish  with the constancy like risotto or even more mushier but you can cook and serve it more like a rice dish if you like by using  less water.

Add more herbs and ground black pepper just before serving.

BULGUR PILAV WITH AUBERGINES ( patlicanli bulgur pilavi )

INGREDIENTS

• 200 g bulgur wheat, coarse
• 2- 3 tbsp olive oil
• 1 red onion, chopped
• 1 aubergine, diced
• 1 small pepper, chopped
• 4 medium tomatoes,diced
• 2 garlic cloves, crushed
• 1 tsp cinnamon
• 1 tsp coarse ground black pepper
• 2 tbsp tomato puree
• 500 ml stock or hot water
• Handful of chopped parsley and dill
• Salt

METHOD

First wash the bulgur, drain and set aside. Fry the onion in olive oil until it is brown. Now add the aubergine, pepper, tomatoes, garlic. Cook for 5 minutes stirring. Add bulgur, cinnamon, black pepper, tomato puree. Stir and pour hot water. Add herbs, salt and bring it to boil. Replace the lid and simmer on low heat for 20-25 minutes until the rice is cooked. it is very tasty either hot or cold. Serve with meat, vegetables and with salads when cold. Serves 4-6

NOTE

This pilav dish is creamy in texture like in risotto.