IZMIR AND KEMERALTI

Izmir is the 3rd largest city in Turkey with the second largest seaport. It has been inhabited since 3000 AD so the area is rich in historical sites. Izmir hosts the cultural international fair in Alsancak every year. The historical site of Ephesus is only 30-35  minutes from the city centre.

A visit to Izmir can not be complete without spending a few hours in the market area of Kemeralti Bazaar in Konak. It is a historic and liveliest part of Izmir with old streets full of shops, work shops, allies, Mosques, places to eat and relax. Kizlaragasi is the place to purchase lovely gifts and beautiful silver jewelery.

Also you get to taste the best Turkish coffee, brewed in its cup on a cole fire in kizlaragasi Hani, prepared in a special way is the great way to sit, relax and let the world go bye.

SUGAR PUFFS AND DATE TRIFFLE ( bugday patlagi ve hurmali jole tatlisi )

YOU NEED

• 1 packed of fruit jelly
• 1 large peach
• custard powder
• 6 dates, chopped
• sugar puffs
• hazel nuts, chopped
• cinnamon
• dates for decorating

Make up the jelly according to the packed instructions. Add the diced peach and let it set in the fridge. Make the custard, add the dates. When cool, pour over the jelly. Decorate with sugar puffs, cinnamon, hazel nuts and dates. Serve immediately.

RICE COOKED IN FILO PASTRY ( yufkali pilav )

Hi all, this is a rice dish with a difference. Rice with herbs and spices cooked with mince and wrapped in filo pastry, making this dish a centre piece for any occasion.

YOU NEED

• 1 onion, chopped
• 200 g minced meat
• 1 tbsp oil
• 1 pepper, chopped
• 2 medium tomatoes, diced
• pinch of cinnamon,
• ground black pepper
• parsley, dill, chopped.
• 1 cup rice
• 2 cup boiled water
• salt
• 1 large or 2 small filo pastry
• oil for brushing the pastry
• 1 egg yolk

METHOD

Fry the mince in oil with the onion until cooked and browned, add the tomatoes, peppers, cinnamon, black pepper, dill and parsley. Cook for 5 more minutes. Add the washed rice, stir, then add hot water and bring to a boil. Turn the heat down and cook the rice with the lid on for 10-15 minutes until it is cooked. Set aside.

Grease a tray or Pyrex dish, lay the filo pastry, transfer the rice over the filo pastry and cover the rice with second filo pastry tucking in the edges. Brush the pastry with egg yolk and cook in the pre heated oven on 175C for 20- 30 minutes until it is golden brown.

AUBERGINE WITH EGGS ( yumurtali patlican )

This is one of my mothers delicious dishes that we enjoyed from a very early age and it is still a family favourite and takes us back to our childhood. it is very simple and easy to prepare, hope you enjoy.

YOU NEED

• 1 aubergine per person
• 1 egg per person
• oil for frying
• water
• salt.

First wash the aubergines. Stand the aubergine upright and cut a cross section down to the root. Boil them in plenty of salted water for 15-20 minutes or until they are soft. Drain the aubergines.
Whip the eggs in a bowl, dip the aubergines in the egg and fry in a non stick pan on a medium heat, turning both sides until it is nice and crispy.

EZME

This is a refreshing  summer side dish which you can serve with anything. Combination of tomatoes, peppers, onion and sumak makes it tangy and tasty.

 

INGREDIENTS

• 5 OR 6 medium tomatoes
• 1 large or 2 small peppers
• 1 medium onion
• parsley
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp sumak
• 1 tsp sugar
• Salt and black pepper to taste.

First wash all the vegetables. Chop the onion, tomatoes and the peppers very finely. Add the parsley. Mix the sugar, sumak with oil and the lemon juice in a separate bowl. Season with salt and pepper and add this mixture to the salad. Serve with vegetarian dishes, with chicken or pasta. Serves 4.

HAZELNUT COOKIES ( FINDIKLI KURABIYE )

These  little cookies are so nice and ready in no time for tea. it is my friend Funda's recipe with hazelnuts and raisins in, but you can use any dried fruit you desire. I also added the rose water which made it lovely and fragrant.

YOU NEED

• 1 cup natural yogurt
• 1 cup sugar
• 2 eggs ( keep one yolk for the top of the cookies )
• Half a cup vegetable oil
• 2 tbls chopped hazelnuts
• 2 tbsp raisins
• 2 tsp cinnamon
• 2tbsp rose water
• 4 cups self raising flour

First mix the sugar and oil well together, add the beaten eggs. Mix  well. Add the hazelnuts, raisins, cinnamon to the flour and mix with all the ingredients into a smooth dough with the rose water. Shape into rounds, brush it with egg yolk and decorate with whole hazelnuts. Cook in pre-heated oven on 175C for 10-15 minutes. Serve warm. 

FRIDAY MARKET IN KUSADASI / TURKEY

Yesterday I was in town for the Friday market. It was vibrant and colourful with fresh fruit and vegetables from the surrounding villages. The farmers are going back to growing everything organic, just like the old times which was the only way many years ago. A farming village called Kirazli is going organic for all their produce. Kirazli is famous for beautiful peaches, cherries, tomatoes, peppers as well as other fruit and vegetables. It is also great place to go for a home cooked meal , prepared by the local women and enjoyed ,with all the produce freshly picked from their own garden.