After touring through North America and Mexico, we’re finally back at KCC’s winter HQ in Almaty, Kazakhstan. We’ve been craving for something spicy and Asian and, with broccoli in season, decided on this take on the Indian classic aloo gobi.
You’ll probably be familiar with aloo gobi, which combines potato and cauliflower in a spicy sauce, if you’re a fan of food from the Indian sub-continent. Having eaten the cauliflower version numerous times, we started to wonder why we’d never come across the dish made with broccoli instead.
It turns out that broccoli is a fairly recent arrival to the tables of India – it was first brought to the country in the early 1990s by a farmer called Jitendra Ladkat, according to this article. So, therefore, there’s no great surprise that it does not feature as a mainstay of Indian cooking.
We served up our aloo broccoli with a split pea dal, brown rice and some flat bread and can thoroughly recommend it as an alternative to the tried and tested aloo gobi.
Ingredients (for 3-4 servings)
400 g small potatoes
400 g broccoli florets
One small red onion
200 g tomatoes
50 ml cooking oil
Spices: one teaspoon each of cumin seeds, coriander, chilli powder, turmeric, six cloves, one star anise.
Cut the potatoes into quarters and put into a pan of boiling water and simmer over a low heat for five minutes, then add the broccoli, cover the pan and cook for another five minutes.
Heat the oil in a heavy-based pan and add the cumin seeds, cloves, star anise and cinnamon stick. After five minutes add the chopped onion and cook over a medium heat. Add the coriander, chilli powder and turmeric and mix well.
Add the tomatoes and cook for a few minutes over a low heat and then add the cooked broccoli and potatoes. Mix well and cook for ten minutes, stirring occasionally.
Serve with rice, dal and flat bread. The dish tastes even better if left overnight and reheated as this allows time for the flavours to blend.
This time round on Knidos Cookery Club we’re swinging through Tucson, Arizona on the way back home. Whilst in Tucson, we met up with some old friends from Kazakhstan (via Turkey and the USA) and were treated to Tolga’s kızartma – grilled peppers mixed in with fried aubergines and potatoes served in a garlic-infused tomato sauce and garnished with dollops of natural yogurt.
Tucson is located on the edge of the Sonora Desert which stretches up into Arizona from northern Mexico. It’s a surreal landscape of towering cacti called saguaro (Carnegiea gigantea), which can grow to be more than 12 m tall.
The desert is a fascinating place populated with bobcats, coyotes, a variety of snakes and scorpions along with hallucinogenic Sonoran Desert toads (if you’re brave enough to lick them… ).
Having observed the master chef at work closely, here’s KCC’s take on the Turkish classic kızartma.
Ingredients (serves 3-4)
Two large potatoes
Three medium-sized tomatoes
Three garlic cloves
one small onion
One large aubergine
Four peppers – a mix of green and red
Four jalapeño peppers
75 ml olive oil
100 ml natural yogurt
Heat 25 ml of oil in a heavy-bottomed pan. Cut the potato into 1mm slices and fry in the oil, turning occasionally, until they are a golden-brown colour on both sides. Remove with a slotted spoon and put on a plate lined with kitchen towel.
Prick the peppers a couple of times with a fork and then roast them on a barbecue or over an open flame (here’s some tips on how to do this) until the skin is blackened all over. While the peppers are roasting, put 25ml oil in the pan and cut the aubergine into 1cm cubes and fry until golden brown. Remove with a slotted spoon and put on a plate lined with kitchen towel.
Add the rest of the oil to the pan, heat it up and then fry the finely chopped onion and garlic for five minutes over a medium heat and then grate the tomatoes into the pan and cook for 15-20 minutes. Peel the peppers, remove the seeds and chop the roasted peppers roughly.
In a large bowl put a layer potatoes, aubergine and peppers alternately. Pour the tomato sauce over the top and garnish with dollops of yogurt. Serve with slices of avocado.
This time round on Knidos Cookery Club we’re combining some of our favourite seasonal ingredients to mark the transition from the hearty stews and soups of winter to some lighter, spring eating.
We’ve paired leeks, the mild-tasting cousin of the onion, with green lentils, coarse bulgur wheat and some spices to make a scrumptious pilaf that’s both cheap and easy to prepare.
Using bulgur wheat in the place of rice means that it can be on the table in less than an hour, which also allows enough time to roast some of our winter faves, pumpkin and beetroot, to add a splash of colour to the plate. Keep any leftovers in the fridge – they can be moulded into patties and fried in oil or baked in the oven to make a tasty brunch or supper.
Ingredients (serves 4)
50 ml olive oil
125g bulgur wheat (coarse not fine)
125g green lentils
600ml vegetable stock
Two teaspoons cumin seeds
One cinnamon stick
One teaspoon chilli powder
Pour 25 ml olive oil and one teaspoon of cumin seeds into an oven-proof dish and leave in the oven for 10 minutes at 200c. Cube the pumpkin and beetroot and put into the dish and stir well to coat with oil. Bake for 40 minutes at 200c.
Heat the other 25 ml of oil in a heavy-based pan, add the cumin seeds and then add the diced leek and sauté over a low to medium heat for about ten minutes. Add the cinnamon stick, chilli powder and bayleaf and stir well.
Now add the bulgur wheat and lentils and the vegetable stock and mix it all together. Cook for 30 minutes or so over a low heat, stirring occasionally, until all the liquid has been absorbed. Serve with the roasted beetroot and pumpkin.
Wow, we can hardly believe it, but Knidos Cookery Club turns 3 this week! Our first post was published from Turkey on 31 March 2016, and since then we’ve brought you 94 editions of KCC, stuffed with veggie food from all over the world. We’d love to hear your feedback – what’s been your favourite post so far? Let us know in the comments section below.
To mark this momentous occasion, we’ve prepared some mini chebureki filled with spring greens. We’re using chebureki in this context to refer to a crescent-shaped pie. Usually they’re deep-fried but we decided to turn them into more of a pelmeni by boiling them. It’s both healthier and quicker.
Chebureki and pelmeni are from the family of little pies that are made from an unleavened dough – their cousins are Italy’s ravioli, Turkey’s manti, China’s wonton, Uzbekistan’s chuchvara and Kazakhstan’s tushpara, Ukraine’s varenyky and Poland’s pierogi – the list is endless.
Ingredients (makes up to 24)
For the pasta:
200 g wholewheat flour
4 teaspoons olive oil
100 ml water
pinch of salt
For the filling:
One small onion
2 sticks of celery
25 ml olive oil
One teaspoon cumin seeds
Make the pasta by sifting the flour into a large mixing bowl and then add the oil, a pinch of salt and half of the water in a well in the middle of the flour. Mix inwards from the outside with a wooden spoon and then add the rest of the water until the dough has absorbed all the flour.
Knead for ten minutes or so and then leave the pasta dough to rest in the fridge for at least one hour. While the dough is in the fridge, prepare the filling. Heat the oil in a frying pan, add the cumin seeds and then add the finely chopped onion. After cooking for five minutes, add thin slices of celery stick and the leaves and cook for three minutes. Now add the chopped up spinach and cook for another five minutes stirring frequently. Allow to cool before making the mini pies.
Roll the pasta out onto a lightly-floured surface to a thickness between 0.5 and 1.0 mm.Use a glass or a mug to cut out round shapes from the dough, add a teaspoon of cooled spring greens in the bottom half of the circle and moisten the inside edge around the filling with a little water and then fold the top over. Use a fork to seal the pasta pocket.
Bring a large pan of water to the boil and then add the little pies to the water and keep boiling over a low heat until they float to the surface. Remove with a slotted spoon and serve hot – they’re good served with sour cream or melted butter or just plain.
When combined with spices such as turmeric, cumin, ginger and black pepper, the mung bean can do a lot to help flush out unwanted material from your body. While some practitioners recommend following a detox diet based on mung bean soup for 7-10 days to really cleanse yourself, it’s quite a powerful process so we’d recommend a bowl or two every week as being beneficial to your general well-being.
Ingredients (Makes 3-4 servings)
200 g mung beans
One stick of celery
1 litre water
Four tablespoons tomato paste
One teaspoon turmeric
One teaspoon cumin
One teaspoon chilli powder
1cm fresh ginger
Wash and then soak the mung beans for at least four hours (the longer you soak them, the quicker they’ll cook). Then put them in a pan, cover with the water and add the turmeric, cinnamon, cumin and chilli powder.
Bring to a boil and then simmer for 30 minutes, add the tomato paste, grated carrot and courgette, the thinly-sliced celery and the minced ginger, stir well and simmer for another ten minutes or so. The mung beans should just be beginning to go soft. Pour into bowls and serve with a generous grind of black pepper.
We’re continuing in our Mexican groove to make a vegetable take on the refried beans concept. It was meant to be a burger, but it didn’t hold together too well, so here is our refried avocado.
Refried beans are a Mexican staple and served on tortillas or as a side dish – the beans are mashed up and fried with garlic and spices. We’ve combined mashed potato, with a smashed up avocado, a diced jalapeño pepper and some yaka, or jackfruit. Potatoes are called papas in Mexican Spanish, hence the name for this dish: Papa Jack’s Refried Avocado.
Jackfruit, a giant tropical fruit with a hard green spiky shell, that can grow up to 40kg, is widely available in Mexico. The fruit is a strong tasting yellow fleshy bulb that is somewhere between pineapple and banana.
We served the refried avocado on toast with our own salsa made with tomatoes, courgettes, carrots and chilli peppers.
Ingredients (makes 3-4 servings)
For the refried avocado:
Three medium-sized potatoes
One jalapeño pepper
One jackfruit bulb
25ml olive oil
For the salsa:
Two medium-sized tomatoes
One jalapeño pepper
Cook the potatoes until they can be mashed easily with a fork. Cut the avocado in half, remove the stone and add the flesh to the potato. finely dice the pepper and jackfruit (remove the stone first) and add to the mix, along with the lime juice. Mash everything together with a fork or potato masher.
Heat the oil in a heavy-based frying pan. Heat the mashed avocado through in the hot oil and serve on toast with a salsa made of tomato, carrot and courgette – simply dice the tomatoes and cook the chopped up carrot, courgette and jalapeño pepper in the tomato liquid over a low heat for 20 minutes or so.
Hola from Mexico, where Knidos Cookery Club is on a fact-finding mission to compare Turkish and Mexican cuisine.
So far we can report many similarities – they both love hot chilli peppers in their food, there’s plenty of beans used and wrapping food in flat bread is popular. They both have lots of dips, make great white cheese and good use is made of courgette flowers.
We’ll do a more in-depth report on Turk-Mex similarities at a later date, but at the moment we’ll make something quick and easy: the avocado-based dip Guacamole, a favourite in Mexico since the days of the Aztecs.
With Turkey beginning to produce avocados in significant numbers, we’d love to see this dip added to the great pantheon of mezes in our local restaurants in the Knidos area.
Ingredients (serves 4)
Two ripe avocados
One small plum tomato
One small red onion
One jalapeño pepper (omit if you don’t like spicy food)
10g fresh coriander
Cut the avocados in half and remove the stone. Scoop out the bright green flesh and put in a bowl. Peel and finely dice the tomato and onion and add to the avocado. Remove the seeds from the jalapeño pepper and chop it finely. Mash with a fork, adding the juice of the lime and the finely chopped coriander as you go, until you have a fine paste. Serve with tortilla chips or on toast.