Knidos Cookery Club has just arrived back at its home base on the Datça Peninsula in Turkey. We’re going to soak up some more culinary inspiration from the place where the Mediterranean and Aegean Seas meet around the ancient Greek settlement of Knidos.
To celebrate being back in Turkey, we’ve prepared a piyaz salad, one of the favourite dishes of Turkish cooking, that combines small white beans with some readily available staples of the local kitchen; namely tomatoes, onions, green peppers, parsley and lemons.
The secret of this dish is in getting the beans just right – not too mushy but not too firm either. They need a good, long overnight soak and some slow cooking to achieve the required consistency.
The dressing used varies across Turkey from the basic lemon, olive oil and apple vinegar one favoured in Istanbul to the tahini-infused one from Antalya, paying tribute to the Arabian influence from the Middle East on the city’s cuisine. We have opted for the creamy, nutty taste of the latter.
Ingredients (makes 3-4 servings)
200 g dried haricot beans or other small white beans soaked overnight
1 medium-sized plum tomato
1 long, green pepper (e.g. çarliston pepper – see photo above)
1 small onion
Small bunch of parsley
50 ml olive oil
50 ml apple vinegar
25 ml tahini
2 teaspoon dried thyme
1 teaspoon red chilli flakes
Optional: Two boiled eggs or one avocado
Cook the beans over a low heat until tender but not starting to go mushy. When cooked, drain off the cooking water, reserving 100 ml to make the dressing. Pour the vinegar and sprinkle the thyme over the beans and leave to cool.
After leaving for a few hours, add the vinegar the beans were soaking in to the reserved bean juice and then blend with the olive oil, tahini and the juice of one lemon to make a smooth sauce.
Finely dice the tomato, slice the pepper and onions into rings and chop the parsley finely. Add these to the beans.
Cover the salad and put it in the fridge for a few hours. Serve with wedges of the second lemon and sprinkle the red chilli flakes over the salad.
Just before serving, pour the dressing over the bean salad and season with black pepper and gently mix all the ingredients together with a wooden spoon.
You can garnish with quarters of boiled egg if you wish or, for a vegan twist, you can garnish the salad with slices of avocado.
This time round on Knidos Cookery Club we’re looking at some ways to beat the heatwave with a noodle-based salad that can be whipped up with the minimum of fuss.
Funchoza is a popular salad across Central Asia that combines glass noodles, which can be produced from various forms of starch such as rice or mung bean, with julienned raw vegetables and a spicy dressing. The noodles just need to be cooked in boiling water for a few minutes so it’s a cinch to prepare on a hot summer’s day.
These noodles are a staple of Uighur cuisine, but have been adopted by the Central Asia’s Korean community who have made funchoza famous to a wider audience across the former Soviet Union and beyond.
The Uighurs are Turkic-speaking muslims living mainly in Xinjiang, an autonomous territory in northwest China, where they face increasing persecution by the Chinese authorities, under the pretext of a crackdown on terrorism.
To this end, thousands of Uighurs, Kazakhs, Kyrgyz and Chinese muslims have been interred in ‘re-education’ camps and, as the Guardian put it in a recent editorial, “Those who are nominally free in fact exist in a digital gulag of constant surveillance.”
Earlier this month, 22 states – including Britain, Canada, France, Germany, Australia and Japan – signed a letter to UN human rights officials in condemnation of China’s treatment of Uighur and other minorities there.
Ingredients (makes 3-4 servings)
150 g dried glass noodles
10 g dried seaweed
2 small cucumbers
8 spring onions
2 red peppers
For the dressing:
4 teaspoons tahini
2 tablespoons apple vinegar
2 tablespoons soy sauce
2 tablespoons pomegranate sauce (Nar Eksisi)
2 teaspoons chilli powder
Bring a large pan of water to the boil and cook the noodles in the water according to the pack instructions. Remove and put in a pan of cold water until needed.
Soak the dried seaweed in cold water for 15 minutes, drain the water. While the seaweed is soaking, cut the spring onions into 1 cm slices, remove the seeds for the cucumber and then julienne along with the other vegetables into long, thin slices (use a grater or chop finely if you don’t have a julienne peeler). Chop the seaweed into 5 cm strips.
Remove the noodles from the cold water and cut into 10 cm strips and put in a large bowl. Add the julienned vegetables and mix all the ingredients together. Put all the dressing ingredients into a glass jar with a screw top and shake well, then pour over the salad and mix well. Grind some coriander seeds over the salad.
Serve cold – let the flavours mingle by keeping the salad in the fridge for a couple of hours.
This time round on Knidos Cookery Club we’re serving up a lemony pasta that combines artichoke hearts with avocado slices in a tomato sauce.
The earthy flavour of the artichoke goes well with the zingy lemon zest in this healthy and easy-to-prepare pasta dish. We hadn’t tried artichoke and avocado in the same recipe before, but, on this evidence, we can assure you that it works perfectly!
Ingredients (serves 3-4)
Two green peppers
Six small tomatoes
25 ml olive oil
Four artichoke hearts
150 g dried pasta
50 ml water
Heat the olive oil over in a heavy-based pan a medium heat and fry the sliced green peppers for five minutes. Add the diced tomatoes and cook for five more minutes. Add the water and reduce the heat so the sauce is simmering. Place the artichoke hearts on top of the sauce, cover the pan and steam for 30 minutes.
While the artichokes are steaming, cook the pasta according to instructions. Prepare the zest of one lemon by grating the skin. Squeeze the lemon into the pasta sauce. Remove the artichoke hearts when cooked. When the pasta is ready, drain it and mix with the sauce.
Put a layer of pasta and sauce in a bowl, place an artichoke heart in the middle, arrange avocado slices around the artichoke and sprinkle lemon zest over the dish before serving.
This time round on Knidos Cookery Club we’re taking advantage of some fresh, seasonal ingredients to make one of our favourite springtime salads, tabbouleh.
This winning combination of freshly-picked herbs, vegetables, lemon and olive oil with a grain such as couscous or bulgur wheat, that origianets on the eastern shores of the Mediterranean Sea, makes for a light, fresh-tasting dish that works well as part of a meze platter or alongside a selection of barbecued food.
It’s easy to prepare, giving you more time to lounge in the sun with a glass of chilled wine while making the most of the long evenings.
Ingredients (serves 3-4)
100g grain – couscous or bulgur wheat (coarse or fine both work well here)
200 ml vegetable stock
One medium red onion
12 cherry tomatoes
One bunch of fresh parsley
One bunch of fresh mint
Juice of one lemon
25 ml olive oil
Heat the vegetable stock until it’s boiling and then pour it over the couscous or bulgur wheat. Cover and leave to stand for 30 minutes or until all the liquid is absorbed.
While the couscous or bulgur wheat is soaking, prepare the rest of the ingredients. Dice the onion, quarter the tomatoes, finely chop the mint and parsley and squeeze the lemon.
Mix all the ingredients together and then add the olive oil and stir well. Leave to stand in the fridge for 30 minutes and then serve.
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.
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.
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.