TAHINI FLAT BREAD ( TAHINLI KATMER )

INGREDIENTS for 4 tahini bread

• 2 cups of flour
• 1 tsp salt
• 1 cup mixture of milk and warm water
• 1 tbsp olive oil
• 1 egg

For the filling

• 8 tbsp runny tahini ( sesame paste )

METHOD

1) Sieve flour with salt. In a separate bowl, mix egg, oil, milk and water. Make a dough with this mixture. Cover with a damp tea towel and let the dough rest for 15-20 minutes.

2) After the resting period, break the dough into 4 pieces. Roll each dough about 30-32 cm in diameter. Spread 2 tablespoonful of tahini for each bread and roll up the dough to form a twisty log. Then roll it again, this time 20-23 cm in diameter.

3)Pre- heat a lightly greased non stick pan or griddle then turn the heat to low and place the bread to cook slowly for about 7-10  minutes each side until they are golden and cooked through. Repeat the same with remaining dough.

4) Cool the bread 5-7 minutes before serving.

5) when cooled, wrap them in a grease proof paper and store them in a plastic bag. They will keep for 3-4 days. Re heat them in a non stick pan the next day to warm them before serving.

KIWI AND BANANA BREAKFAST MUFFINS

This morning I made these muffins for breakfast which was a lovely change from usual breakfast. These will be great as a snack at any time of the day or as a tea time treat. I added no sugar for this recipe because of natural sugars from honey and banana but if you prefer them really sweet, add 2 tbsp brown sugar to the mixture. It was sweet enough for me especially with spread of honey on top before serving. It is my own creation and enjoyed making them. Hope you enjoy too.

Below makes 12 muffins.

INGREDIENTS

• 2 cups of whole meal flour
• 1 and half  cups of oats
• 2tsp baking powder
• pinch of salt
• 1 tsp mixed spice
• 5 tsp of poppy seeds
• 2 large or 3 small bananas, mashed
• 2 eggs, beaten
• 1 cup milk
• 5 tbsp oil
• 5 tbsp clear honey or pekmez
• 2 tbsp tahini paste ( optional )
• 2 kiwis, diced
• extra jam or honey for glazing.
• sprinkle of poppy seeds.

Preheat the oven to 200C, 180 Fan setting.

Prepare the muffin tin with paper cups or lightly grease the bun tins with oil.

1) Sieve the flour with baking powder and salt. Stir in the oats, spice, poppy seeds in a bowl.

2) In a separate bowl, mix beaten eggs, milk, oil, honey, tahini and mashed bananas. Add this mixture into the bowl with dry ingredients.

3) Mix lightly until all the ingredients are combined, then stir in the chopped kiwi fruit.

4) Divide the mixture into the prepared tin and bake for 20- 25 minutes. Leave muffins to cool in the tins. Transfer them on to a wire rack to cool completely.

5) Warm jam or honey and spread over muffins. Sprinkle with poppy seeds just before serving.

MEZE DISHES

Here are some selection of Turkish meze's  which can be served as a snack, as an appetizer or to accompany the drinks. These are great to spread over bread and served as a starter.

EZME

• 4 medium tomatoes, chopped
• 1 green pepper, chopped
• 1 onion, chopped
• 1 chili pepper, chopped
• handful of fresh parsley, chopped
• 2 tbsp olive oil
• squeeze of lemon juice
• salt and black pepper 

Place all the chopped ingredients in a food processor and pulse it 2-3 times until all mixed together or chop all the ingredients very finely then mix in a bowl.

Add the olive oil, lemon juice, salt and pepper to taste before serving.

YOGURT AND CUCUMBER

• 1 tub of natural yogurt
• half a cucumber, diced
• 1 clove of garlic, 
• pinch of dried mint
• salt to taste

Crush the garlic with salt. Chop the cucumber to small pieces. 

Mix yogurt with garlic and diced cucumber. Season with mint and salt before serving.

CHICKPEA PUREE WITH TAHINI AND YOGURT

• 2 cups cooked and drained chickpeas
• 1 clove of garlic, crushed
• 1/2 cup runny tahini
• 1/2 cup natural yogurt
• 1 tbsp fresh dill, chopped finely
• squeeze of lemon juice
• salt
• pinch of paprika

Place the chickpeas in to a mortar and pestle to pound or into a food processor  and blend until it is smooth. Add the garlic and the rest of the ingredients and mix well to bind. Sprinkle with paprika just before serving.

AUBERGINE AND CREAM FRAICHE

• 1 aubergine
• 2 tbsp cream fraiche
• 2 tbsp natural yogurt
• 1 tbsp fresh parsley, chopped finely
• salt and ground black pepper.

Cook the aubergine whole  under the grill, turning frequently making sure it is cooked and the flesh is soft.  Peel of the skin under running cold water and diced the flesh finely.Mix with the rest of the ingredients with aubergine pulp. Add cream fraiche, yogurt and parsley. Season with salt and ground black pepper just before serving.

CHICKEN KEBAP WITH MARINADE (Yogurt ve tahin soslu tavuk sis)

Hi all, overnight marinade makes the kebabs very tender and soft. But If you don't have time marinate for 1-2 hours or just brush the marinade mixture over the meat while grilling. Serves 4

YOU NEED

• 4 chicken breasts, cut in to cubes

FOR MARINADE

• 4 Ttbsp natural yogurt
• 1 tbsp tomato paste
• 1 tbsp tahini
• 2 tbsp olive oil
• 1 red onion, chopped finely
• 2 cloves of garlic, crushed
• 2 tsp paprika
• 2 tsp mix spice
• 1 tsp chilli powder
• 1 tsp dried mix herbs
• 1 tsp salt

METHOD

Wash the chicken pieces , dry on kitchen paper and cut in to cubes. Prepare the marinade by chopping the onion, garlic and mixing in to a smooth paste with the rest of the ingredients. Marinate meat minimum 2 hours. Then grill or cook on griddle until it is cooked through and crispy. Serve with bulgur pilav and cacik.

CACIK

Chop some cucumber and fresh mint. Crush one clove of garlic. Add them to natural yogurt. Season with salt and paprika just before serving.

TAHINI CHICKEN SALAD ( Tahinli Tavuk salatasi )

INGREDIENTS

• 100 g cooked chicken, diced
• 1 spring onion, chopped finely
• 1/2 pepper, diced
• 10 cherry tomatoes, halved
• 2 tbsp sesame tahini paste
• 1 tsp sesame seeds
• 1 tsp desiccated coconut
• pinch of chilli pepper
• Juice of 1/2 a lemon
• Handful of fresh mint, chopped
• Salt and pepper.

METHOD

Prepare all the salad ingredients, add to diced chicken. Add sesame seeds, coconut, mint and chilli pepper. Mix lemon juice with the tahini and pour over the chicken salad. Season with salt and pepper. Serve with pitta bread. Serves 4 as a starter - Serves 2 as a light lunch.

TURKISH STYLE HUMUS

Hi, this is the spicy version of Turkish humus, but if you are not keen on chillies, use cumin powder instead.

INGREDIENTS

• 100 g cooked chickpeas
• 2 fat cloves of garlic, chopped
• 1 tsp hot chilli powder
• 200 ml runny tahini ( sesame seeds paste )
• 100 ml olive oil
• Juice of 2 lemons, about 100 ml
• Salt to taste
• 1 tsp sesame seeds
• 2 tsp olive oil
• 1 tsp sweet paprika or chilli powder

METHOD

First put chickpeas, garlic, and chilli powder in a blender or food processor and pulse it several times. Then add tahini, lemon jucice, olive oil and salt. Let it turn until the mixture becomes creamy. Transfer humus on a serving plate. Sprinkle with sesame seeds , set aside.

Heat 1 tsp of olive oil in a small frying pan, add the paprika and pour over humus. Decorate with olives or pickles and parsley leaves just before serving.

COOK'S TIP

If you think the texture is too thick for you, add more olive oil .

To use drained can chickpeas is fine for humus.

You can add some natural yogurt or creme fraiche if the humus too thick for dipping.