AROMATIC SULTAN'S RICE ( SULTAN RESAT PILAVI )

This is a great rice dish, again from the ottoman period. The Sultan liked this dish so much that it was  named after him ( Sultan Resat Pilavi )

YOU NEED

• 1 aubergine, cut into small cubes
• 1 red onion, chopped finely
• 2-3 tbsp olive oil
• 2 cloves of garlic, peeled and left whole
• 2 tbsp pine nuts
• 1 tsp mix spice  powder
• 1  level tsp ground black pepper
• 1 tbsp currants
• 1 cup rice, washed and drained
• 1 cup cooked chick peas
• 10 very small button mushrooms
• half a red pepper, diced
• juice of half a lemon
• good bunch of fresh dill, chopped
• 2 cups hot water
• salt to taste.

METHOD

Chop the aubergine into cubes and place into a bowl.  Cover with salted cold water, keep them submerged and leave to soak for  15 minutes.

Meanwhile heat the oil in a large heavy pan add the onions to soften. Then add the pine nuts and cook until golden. Add garlic, cinnamon, black pepper. Stir in the currants, rice, chick peas, mushrooms, diced red pepper, dill and lemon juice.  Drain the aubergines and squeeze them dry and add to the pan. Mix everything until the rice coated well with herbs and spices. Pour the hot water  into the pan and bring rice to boil. Boil for 5 minutes then turn the heat to low and place the pan lid on. Cook rice for about 10 minutes or until all the water has been absorbed.. Turn the heat off. Cover the rice with 2-3 sheets of kitchen paper and press the lid tightly to cover it. Let the rice rest for 10 minutes before serving. Serve it with extra chopped dill.

NOT: You can pan fry the aubergines in olive oil before adding into the rice ,if you wish.

HUNKAR BEGENDI ( SULTAN'S LAMB WITH SMOKED AUBERGINE )

This is a great lamb dish from the period Ottoman Empire, from the Palace kitchens and still enjoyed today all over Turkey. It was so enjoyed by the sultan of the Topkapi Palace that it has the name Hunkar Begendi which literally means Sultan's favourite dish.

INGREDIENTS

• I large aubergine
• 450 g tender lamb, cut into small chunks
• 2 tbsp oil or butter
• 1 shallot, chopped
• 2 clove garlic, 1 chopped one left whole, peeled
• 2 tsp chopped thyme
• 2 tsp chopped mint
• half a can of chopped tin tomatoes or 3 fresh tomatoes, chopped
• 1 cup of hot water
• salt and ground pepper to taste

FOR THE CREAMED AUBERGINE

• 1 tbsp  fromage frais
• 1tsp lemon juice
• 1 heaped tsp cornflour
• half a cup milk
• 2 tsp butter
• 2 tbsp of grated Edam cheese
• salt and black pepper to taste.

METHOD

First  SMOKE THE AUBERGINE  by placing the washed aubergine directly on to the medium heat gas flame on top of the stove. Turn the aubergine until the skin is charred on all sides and the flesh feels soft. This will take about 15 minutes. Let it cool for 5 minutes then hold the aubergine under running cold water and gently peel off the charred skin. Set aside.

In  the mean time, brown the meat, in  a non- stick large pan with  2 tbsp of oil. Transfer the meat into a plate and cook the onion in the same pan and oil. When the onion is pale in colour, return the meat  into the pan and mix with the onion. Add the tomatoes, garlic and herbs. Add the hot water just enough to cover the meat  and let it simmer for about one hour on the low heat. During cooking if the meat gets dry add little bit more water to prevent it sticking. Turn the heat off , season with salt and freshly ground pepper.

MAKE THE CREAMED AUBERGINE

Cut and mash the aubergine in a bowl with fromage  frais  and lemon juice . Set aside. In a separate bowl mix the cornflour with the milk. add the cheese, salt and pepper.

Melt the butter in anon stick pan, add the milk, cheese and cornflour mixture and mix and cook it into a smooth white sauce. Turn the heat to low and add the aubergine mixture into the pan with the sauce. Mix well and turn the heat off. Transfer the creamed aubergine into the serving plate. Arrange the lamb over the aubergine and decorate with fresh mint and thyme leaves.

Serves 2.

GRAND BAZAAR - ISTANBUL

Grand Bazaar ( Kapali Carsi ) is one of Istanbul's most intriguing sights, with 4 thousand shops, 61 streets, 10 wells, 4 fountains and 2 mosques along with cafes around the old Bedesten. Grand Bazaar has been an important trading centre since 1461. It was constructed by Sultan of the Ottoman Empire, Mehmet 11, in the 15Th century. This maze of winding alleys has been a trading centre for more than 500 years.
Over the centuries, the visitors to Istanbul have found the exotic atmosphere of grand bazaar irresistible. Today gifts and souvenirs seem to dominate with the rugs and jewellery a close second. Some tradesmen still tend to group together along particular streets to do their trading.
A leisurely day spent exploring the bazaar, bargaining for purchases, sitting in one of the cafes and watching the world go by, is the perfect way to recapture the romantic atmosphere of OLD ISTANBUL.

TURKISH DELIGHT ( LOKUM ) DESSERT

I decided to make this dessert to finish off the lokums left over from the New Years Eve party. The pudding turned out quite nice and light. It was sweet enough with 1 tsp of honey but you can add more if required.

YOU NEED

• 3 heaped tsp cornflour
• 3 tbsp cold water
• 2 Turkish delights, diced into small cubes
• Half a cup milk
• half a cup double cream
• 1 tsp honey
• 1 tsp rose water
• 1 tsp pistachio nuts
• pinch of cinnamon

First mix cornflour with cold water in a small jug and set aside.

Dice the Turkish delights into small cubes and place it in a pan together with milk and cream. Heat gently and add the honey and rose water. When it is just starting to boil add the cornflour and water mixture and mix it well into a smooth paste. Take it off the heat and add nuts and cinnamon powder. Pour it in serving dessert glass and let it cool before serving. Decorate with extra nuts and lokum.

NOT; This  serves 1, but will serve 2 if divided into to serving dishes and topped up with whipped cream.

TURKISH DELIGHT ( LOKUM )

Turkish delight is produced in Turkey since 15Th century. The recipe with sugar and starch was invented by Haci Bekir Company in Istanbul during 19Th century. Lokum is sold in shops and patisseries all over Turkey with hundreds of varieties to choose from. They are made with fruit, nuts, rose water, fruit juices, mint and so on..

It is enjoyed with Turkish coffee or as a sweet snack. It is also tradition to take box of Turkish delight as a gift to family and friends when visiting them. It is enjoyed all year round as well as very  popular  during Bayrams and special holidays.

ZEYTINYAGLI YAPRAK SARMASI ( stuffed vine leaves with aromatic rice )

Vine leaves are used in many dishes in Turkey but most popular ones are filled with minced meat ( etli yaprak sarmasi) and vegetarian sarma which is  made with aromatic rice and olive oil ( zeytinyagli yaprak sarmasi). Stufffed vine leaves served  warm or cold.  I will be posting etli  yaprak sarma in coming weeks.

INGREDIENTS

• 1 jar of 400 g of preserved vine leaves in brine
• 2 large onions, chopped finely
• 1 cup long grain rice, washed
• 1 bunch of dill, chopped
• 1 bunch of parsley, chopped
• 1 tbs currants, diced
• 1 tbsp pine nuts or chopped mix nuts
• 1 1/2 tsp salt
• 2 tsp cinnamon powder
• 1 tsp ground black pepper
• 3 tbsp of extra virgin olive oil

To add to the pan just before cooking

• juice of half a lemon
• extra, olive oil for drizzling
• 5-6 medium potatoes
• hot water 

METHOD

1) First wash vine leaves under cold running water, let in drain in colander. Layer the base of the pan with 2-3 vine leaves. ( This will prevent the stuffed vine leaves sticking to the pan)

2) Prepare the filling: Wash the rice and place in a bowl. Add diced onion, parsley, dill, currants, nuts, salt, cinnamon, black pepper and 3tbsp of olive oil to the rice. Mix well to coat the rice with herbs and spices. 

3) Lay one of the vine leaves on a flat  surface and spoon 1-2 tsp ( depending on the size of the leaf )of the rice mixture along the stalk end of the leaf and fold once. Then tuck in the sides of the leaf and roll it up tightly to make a cylindrical parcel.

Repeat this  with the reaming leaves and rice filling.

4) Arrange the stuffed vine leaves, seam side down in the prepared  pan, as you roll them. Pack them tightly together in circles. Making 2-3 layers, depending on your pan size.

5) Squeeze the lemon juice over the sarmas and drizzle over with olive oil. Add enough hot water to cover the stuffed vine leaves . Peel 5-6 medium potatoes and arrange them on top of the stuffed vine leaves. Cover the pan with the lid and bring it to boil. Then lower the heat and steam the sarmas gently  for 45-50 minutes. until the rice is cooked.  Let it stand for 20 - 30 minutes before serving

NOTE: Potatoes are used  as a weight to prevent sarmas from unravelling, also potatoes draw excess salt from the vine leaves. I use the cooked potatoes in soups or use it to make potato salad.

ISTANBUL

Istanbul is the world's 4th largest city and Europe's most populous city with 12 million in population. It  was historically Byzantium then Constantinople. Istanbul served as the capital city of the Roman Empire, the Byzantine Empire, the Latin Empire and the Ottoman Empire. 

Istanbul is the only metropolis in the world which is situated on the two continents by extending both on the European and the Asian side of the Bosphorus.