ASURE ( SWEET CEREAL- LEGUME PUDDING )

Hi all, this pudding is one of the most traditional and oldest of deserts in Turkey. It is made during the religious month of 'Kurban Bayrami.' About 10-15 ingredients go into this desert and the more ingredients we have, is the better.

Every household makes this pudding in large amounts and then distributed amongst neighbours and relatives. It is served when family and friends visit during bayram to celebrate the holy month.

INGREDIENTS

• 1 cup dovme ( wurled wheat )
• 1/3 cup small white dried beans
• 1/3 cup chick peas
• 4 tbsp rice
• 1/2 cup seedless raisins
• 1 small orange peel, chopped finely
• 1 small lemon peel, chopped finely
• water
• 5 dried figs, chopped into small pieces
• 6-7 dried apricots, chopped finely
• 1 packet of vanilla or 2 tsp vanilla essence
• 1 1/2 cup sugar
• 2 tbsp rose water
• cinnamon
• desiccated coconut
• walnuts
• hazelnuts
• pistachios
• pomegranate seeds.

First soak dovme, white beans and chick peas separately in plenty of water ,overnight. Wash them several times and boil them to cook separately. Then transfer all 3, into a large sauce pan. Add the rice, orange and lemon peel. Add water to the top, to cover the ingredients and bring it to boil. Turn the heat to medium, stir  it well and  simmer for 30 minutes. Add sugar and washed raisins  mixing thoroughly. Simmer for further 10 minutes. Add washed and chopped figs, apricots, vanilla  and boil for another 5-7 minutes. Rewove from heat and add rose water. Pour the pudding into individual desert bowls while it is hot. Then cool it. Sprinkle with cinnamon, then decorate and garnish with coconut, hazelnuts, walnuts, pistachios and pomegranate seeds just before serving. Serves 10.

HAND MADE TURKISH CARPETS AND RUGS

Turkish carpet weaving is one of the most ancient crafts in Turkey. Historically the Turks were among the earliest carpet weavers. It dates back between 4Th and 1st centuries BC.

Konya ( The Selcuk, capital ) was the center of carpet production in 13Th century.

Isparta is another city which is very famous for handmade wool and silk carpets, today amongst many other cities which are famous for their own type of carpets.. I was born and brought up in Isparta region and proud to say  that, as a young girl, I used to enjoy sitting and helping my big  sister weaving beautiful carpets. The wool  we used, was  also dyed and hand spinned  locally. Carpet weaving, something we all had to learn as we were growing up.

All the girls in rural Turkey, make their own wool or silk carpets for their dowry. It takes one person 3 months, to finish one carpet by 2 m x 3 m sq.

ETLI DOLMA ( STUFFED PEPPERS WITH GROUND MINCE )

Hi all, I have been asked by friends to make  some etli dolma but without too much hassle. Capsicum peppers are widely available in this country  and although  they are quite firm fleshed, this method of cooking was very successful and easy to prepare.

INGREDIENTS

• 500 g mixed capsicum peppers, about 5 medium
• 200-250 g lean beef or lamb mince
• 2 tbsp olive oil
• 1 large onion, chopped finely
• 1-2 cloves of garlic,crushed ( optional )
• handful of fresh parsley or 1 tsp of  dried mix herb
• 4-5 tbsp of rice (100 g ), washed
• 1  cup of water ( about 300ml )  
• 1 tbsp of pepper paste or tomato paste
• salt and black pepper to taste
• I medium tomato, sliced
• 2  cups of hot water (500 ml )
• drizzle of olive oil.

METHOD

First wash the peppers and remove the tops by cutting them round with a knife. Scoop out the seeds from peppers with a spoon.

PREPARE THE FILLING

 Fry the chopped onion with olive oil for 5 minutes, then add the mince, garlic to brown the meat together with the onion. Add the washed rice, pepper paste, parsley and pour 1 or 1 and a half cup of water, enough to cover the rice and mince mixture. Stir, add salt and pepper then bring it to boil. Turn the heat to medium, cover the pan and let the filling simmer 10-12 minutes until the rice is soft enough  but still al dente. Turn the heat off. 

TO COOK

Spoon out the filling, 2 tbsp per pepper to fill them but not over fill the peppers. Place one tomato slice on top of each pepper and press all round gently so that tomatoes covers the filling securely. ( You can use the pepper tops that we removed but tomato slices holds the filling better.)

Stand the peppers upside  down  in a dip saucepan.( In doing so, the filling will cook better through the tomato lid ). Add 2 cups of hot water in the pan about half way up to the  peppers. Drizzle with olive oil and bring the peppers to boil. Then  turn the heat to low and simmer the peppers about 45 minutes with the pan lid on. When the peppers are soft enough, turn the heat off, let it rest for 5  minutes. 

Then lift them into an oven proof dish carefully. Pre heat the grill and brown the peppers for about 5- 7 minutes just before serving.

 

NOTE: This dish is ready to serve after you cook the peppers  on the stove and it is not essential to grill them. But it is  presented better if you brown the peppers for a few minutes.

BANANA,CHOCOLATE CHIP AND HAZELNUT MUFFINS

This  is my friend Lisa's recipe from Canada. They are ready in no time and are  simply delicious.

INGREDIENTS

• 230 g whole wheat flour
• 230 g plain flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 100 g chocolate chips
• 100 g chopped hazelnuts
• 100 g fresh or frozen bananas
• 125 ml milk
• 2 tsp white vinegar
• 50 ml olive oil
• 1 tsp vanilla or rum extract
• 230 g brown sugar
• 2 large eggs

METHOD

Pre heat the oven to 350F, 180C, 160 Fan.

Combine flour, baking powder, baking soda and mix well. Add the hazelnuts and chocolate chips. Set aside.

In a blender, add chopped bananas, eggs, milk, oil, vinegar, vanilla and rum extract. Blend until smooth. Add the liquid mixture to the dry mixture. Mix well until all combined together. Spoon the muffin mixture into the paper cases, bake in the middle shelf for 20-30 minutes.

NOT: I didn't have enough chocolate chips, so used sultanas to make up the amount. I also sprinkled the muffins with sugar and cinnamon mixture just before they went into the oven. I hope you don't mind Lisa, LOL !!!

LISA'S BLOG: www.lisaopolis.wordpress.com

KIYMALI PIDE ( PIDE WITH GROUND MINCE )

INGREDIENTS

FILLING

• 250-300 g lean lamb or beef mince
• 1 onion, diced
• 2-3 tomatoes
• handful of fresh parsley
• salt and black pepper
• chili pepper ( optional )

FOR THE DOUGH

• 400 g plain flour
• 2 tsp dried yeast
• 1 tsp salt
• 1 tsp sugar
• 2 tbsp natural yogurt
• 50 ml olive oil
• 2 eggs, whisked
• 50 ml warm milk
• 1 egg yolk for glazing

METHOD

Mix yeast and salt with  sifted flour. Add sugar olive oil,  whisked eggs and warm milk  in a dip bowl and mix it to bind. Transfer the dough on to a floured surface and knead for 5 minutes. Form a ball, cover with cling film and let it rise for an hour until it doubled in size. Knock the air out and knead for 1-2 minutes. Cover and let it rest another 45 minutes.

In the mean time, prepare the FILLING

Put the onion in a food processor and pulse it 2-3 times. Add chopped tomatoes, mince, parsley, chili, salt and peeper and pulse it until mixed well and you achieved a ball of the mixture. Transfer into a calender and let the excess water drain.

Transfer the dough on the floured surface. Break the dough into 8 equal pieces. Roll each dough 25-30 cm long and 10 cm wide. Put 1 heaped tbsp of the mince mixture in the middle of the dough and shape it with your finger tips. Fold  the edges of the pide inwards  like a boat ( see picture above ) Place pides on greased baking tin and glaze them using the brush, with egg yolk. Cook  the pides in preheated oven, in the middle shelf at 220 C,  200 fan  setting, for 15- 20 minutes. 

NOTE : I cooked 4 pides at a time but  if you are cooking one or two at a time you may need less time to cook.

BANANA AND BLUEBERRY MUFFINS( SUGARLESS ). SEKERSIZ MUFFIN.

INGREDIENTS

• 2 eggs, whisked
• 175 ml milk
• 50 ml oil
• 75 ml honey
• 75 ml maple syrup or pekmez
• 2 small or 1 large  banana, mashed
• 5- 6 tbsp blueberries
• handful of nuts, chopped ( walnuts or hazelnuts )
• 460 g plain flour
• 2 tsp baking powder
• 1 tsp baking soda
• cinnamon and sugar for sprinkling

Beat the eggs, add oil, milk, honey, maple syrup, mashed banana, blue berries and nuts. Sift flour with baking powder and baking soda. Stir into the batter mixture. Mix to bind it. Preheat the oven. Place the batter into 12 muffing cases. Sprinkle the top with cinnamon and sugar mixture and bake in the muffin tins for 15- 20 minutes at the middle shelf at 180 fan, 350F. 

NOTE: If you haven't got maple syrup, you can use honey to replace it.

CANADA AND ST MARYS, ONTARIO

During our wonderful visit to Canada, we visited and spent several days in St Marys. It was a delightful village with wonderful scenery and landscape. We stayed at SERENDIP with Roy and Eloise Hagerman. They were the perfect host and made us very welcome. Her muffins and pancakes for breakfast was simply delicious. This is Eloise's pancake recipe below.

PANCAKES

• 1 cup plain flour
• 2 tsp baking powder
• 1 cup bran flakes
• 1 egg, whisked
• 2 tbsp oil
• 1 cup of milk
• Handful of blue berries or fresh fruit of your chose

Sift the flour with the baking powder in a dip bowl. Add the egg, oil, milk and make a smooth batter. Fold the bran flakes and the  berries in. Heat the griddle and drop a tbsp of the batter mixture into the pan and cook both sides, turning over until they are cooked. Repeat this process until you use all the batter.

Serve with honey or maple syrup.