Haydari Stuffed Potato Balls

6 July 2017

Welcome to Knidos Cookery Club’s 50th post! To mark this momentous milestone, we’ve recreated a dish we discovered while visiting Ovabükü, a quiet beach on the Knidos peninsula – stuffed potato balls.

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Spicy potato balls stuffed with haydari

If you’ve enjoyed reading Knidos Cookery Club as much as we’ve enjoyed producing it, then could we ask a favour – please nominate us in the Saveur Blog Awards for 2017. This is a special award for food blogs and if you could spare a couple of minutes to nominate then enter our URL – https://knidoscookeryclub.wordpress.com – and choose the Best New Voice category. Your support would be much appreciated – thanks in advance!

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Haydari with walnuts

For Knidos Cookery Club one of the most enjoyable things about the local food scene is finding a new restaurant and checking out the dishes in the vitrine. There are always some surprise dishes lurking in the glass display cabinets that are made from fresh, seasonal ingredients.

In Ovabükü one of the dishes on the mixed meze plate was the aforementioned potato ball stuffed with cream cheese. We’ve put some delicious haydari, made from mint and strained yogurt, in our version, and spiced up the potato balls with some chili flakes. Strained yogurt is thicker than normal yogurt as the liquid whey and lactose has been strained off – it’s also known as Greek style yogurt in the UK.

Haydari

200 ml strained yogurt

20 g crumbly white cheese

1 garlic clove

3 teaspoons dried mint

1 teaspoon red chili flakes

2 walnuts

Mix the yogurt, cheese, garlic and mint together and leave in the fridge for a couple of hours. Decorate the haydari with walnut pieces and dust with chili flakes before serving.

Spicy Potato Balls

500 g baked or boiled potatoes

Handful of fresh parsley

1 teaspoon red chili flakes

Black pepper

50 ml unstrained yogurt

Mash the potato and mix in the other ingredients. Form into round, golf ball-sized shapes, make an indentation in the top with a teaspoon and fill the gap with haydari and top with a walnut half.

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The Mücver Variations

29 June 2017

This time round on Knidos Cookery Club we’re revisiting an old favourite – mücver, Turkey’s tasty courgette fritter.

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Could this be called a pea fritter?

The mücver usually served up in Turkish eateries are made from grated courgettes, so we’ve decided to spice up this old favourite by adding some other ingredients. Why not try them with fresh peas or grated carrot? Mushrooms work well, as do green beans.

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Putting some carrots in the mix

You can even add all these ingredients to the basic mix, chuck in a few chopped almonds or walnuts and, hey presto, you have a chunky veggie nut burger!

Serve the fritters in a pita, on a baguette, in a burger bun, rolled up in flat lavaş bread or just plain with a salad and condiments of your choice.

Ingredients (for around 8 fritters)

Two medium-sized courgettes

One small onion

One egg (or 15 ml of olive oil for vegan version)

Choose one or more from: 100 g chopped mushroom / grated carrot / peas (fresh if you have them, otherwise frozen or tinned) / sliced green beans (use 50 g of each if using more ingredients)

50 g of plain flour

Bunch of parsley, mint and/or dill (if you like that sort of thing)

Dried herbs to taste

A generous sprinkle of sesame seeds

An  optional dusting of chili flakes and grated cinnamon

Salt and pepper

A dash of olive oil for frying

Plain yogurt for serving

Method

Grate or chop up the courgettes and the extra of your choice (mushroom, carrot  peas, green beans or even all three) finely and mix with the chopped onion. Add fresh parsley, mint and/or dill, dried herbs, chili flakes, cinnamon, sesame seeds salt and pepper and blend well.

Make a well in the centre of the mix and break the egg into it. Sprinkle in the crumbled white cheese. Mix well. (Vegan readers should skip the egg and add 25 ml of olive oil instead)

Gradually add the plain flour and blend  until the mixture has quite a thick consistency – you don’t want it to be too wet and sloppy.

Drizzle some olive oil in a frying pan and put over a medium heat.

Place golf ball-sized scoops of the courgette mixture into the pan and flatten with a spatula or fork.

After a few minutes turn the fritter. Keep cooking until both sided are a golden-brown colour.

Serve hot with a dollop of yogurt on top.

Courgette Flower Power

4 May 2017

This time round on Knidos Cookery Club we’ve been busy stuffing courgette flowers, a popular starter all around the Aegean Sea. In Turkey, these delicate taste-bud ticklers, known as kabak çiçeği dolması, are stuffed with a rice mixture and baked, unlike their Italian cousins which are filled with ricotta cheese and deep fried.

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Succulent stuffed courgette flower power

The courgette, zucchini to our north American readers, is a really versatile vegetable – in the past we’ve used it in a tasty fritter mücverstuffed courgettes and in a creamy almond dip, and it’s great that we’ve found a use for its flowers as well.

If you’re growing your own courgettes, then you should have a ready supply of flowers, otherwise you may need to scour your local farmers’ market for these vivid orange blossoms.

Ingredients 

20-25 courgette flowers

One cup (approx. 100g) of short or long grain rice (We recommend brown rice for its earthier flavour)

250 ml vegetable stock

One medium-sized onion

One medium-sized tomato

One garlic clove

Pinches of dried thyme, oregano, black pepper, chili pepper flakes, cinnamon and salt

5 g fresh parsley

5 g fresh mint

25 g raisins

25 g  pine nuts

25 ml olive oil for frying

Juice of one lemon

One sliced lemon

100 ml natural yogurt

Method

Pour the olive oil into a heavy-based pan and add the chopped onion and garlic. Cook over a medium heat until the onion becomes translucent. Add the chopped tomato, dried and fresh herbs, seasoning, dried fruit and pine nuts and cook for five minutes over a high heat.

Turn the heat down and add the washed and soaked rice to the onion mix and stir to cover the grains with oil. Add the stock and cook over a low heat until the liquid is absorbed.

Make sure that the courgette flowers are free from any green, leafy bits or stem and remove the stamen from the inside of the flower. Allow the rice mixture to cool and then fill each flower with a teaspoon of rice mix – don’t overfill them as the rice will continue to expand as it cooks.

Fold the end of the blossom together to seal the rice mix in and place the filled flowers into a heavy based frying pan or casserole dish. Pour water over the flowers to just cover them, add a generous glug of olive oil and the lemon juice, put a lid on the pan and cook over a low heat until all the water is absorbed.

Leaving the pan covered, let the cooked courgette flowers rest for 30 minutes or so with the heat turned off and then serve with lemon slices and a dollop of natural yogurt.

 

 

 

Muhammara: Spread the Word

15 December 2016

This time out on Knidos Cookery Club we’re going to make muhammara, a spicy roasted red pepper and toasted walnut dip. Originally from Syria, this spread made its way onto Turkish tables via Antakya, which is located at the easterly end of Turkey’s Mediterranean coast.

img_2503This delicious dip was brought to Knidos Cookery Club’s attention by our good friend Tolga, who introduced us to the method of roasting the peppers over an open flame on our gas hob.

img_2496Put some tin foil under the burner to stop your hob getting all messed up and cook the peppers over a medium-high flame. Using a chopstick or a wooden skewer can make the peppers easier to manoeuvre on the flame.

You can also grill the peppers or roast them in the oven, but the open-flame method gives them a smoky flavour that combines excellently with the toasted walnuts and chili flakes.

Muhammara works well when teamed with our courgette and almond dip and our carrot and walnut tarator as part of a scrumptious meze platter.

Ingredients 

two medium-sized red (bell) peppers

100 g walnuts (shelled and chopped)

one clove of minced garlic

one lemon – use the juice of half the lemon for the dip and use the rest as a garnish

two teaspoons chili flakes

two teaspoons pomegranate sauce or molasses

25 ml olive oil

Method

Roast the peppers over an open flame, under a grill or in a hot oven until all the skin is blackened. Turn them round regularly to ensure they are cooked evenly.

While the peppers are roasting, toast the walnut pieces in a frying pan over a medium heat for 5 minutes, stirring or shaking the pan regularly. Don’t overcook them as they can taste bitter if you do.

Place the peppers in brown paper bag and allow to cool – this will make it easier to peel the peppers. Now remove the outer skin from the peppers then halve  and de-seed them. Be careful when cutting the peppers as some hot liquid may spurt out if they’re not cooled down enough.

Cut up the peppers and put them with half the walnuts and other ingredients into a blender and mix until you have a smooth paste. Add the rest of the walnuts and give the dip another blast – but not for too long as you want some of the walnuts to still be crunchy.

Garnish with slices of lemon and fresh mint (if you have it) and serve alongside other dips with pita bread and/or slices of raw carrot, cucumbers and green peppers.

 

 

 

Mungo Pumpkin Patties

6 October 2016

Knidos Cookery Club’s autumnal vibe continues apace with the re-appearance of pumpkins of all shapes and sizes in the market. This is one vegetable that acts as a surefire marker of the onset of longer and chillier nights, with thoughts turning towards the comforting pumpkin-rich soups and stews of winter.

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In Turkey, pumpkin is often served as a desert – kabak tatlısı , that coats the orange-coloured slices in sugar syrup. Here at Knidos Cookery Club we prefer the savoury approach to pumpkin and have come up with some mung bean, bulgur wheat and mashed pumpkin patties.

pumpkin-patties

The mung beans add a nutty, earthy flavour that compliments the natural sweetness of pumpkin, while the bulgur wheat helps to hold it all together so the patty can be fried or oven-baked. Roast the seeds and use them to decorate the patties and give tham a bit of crunch.

Ingredients (makes 6-8 patties)

300 g pumpkin

75 g mung beans

50 g fine bulgur wheat

one medium-sized onion

one garlic clove

one teaspoon cumin seeds

one teaspoon dried thyme

black pepper

one teaspoon turmeric powder

25 ml olive oil

250 ml water

Method

Wash and soak the mung beans in cold water for two hours. Then cook in 250 ml water for 45 minutes or until the beans are just starting to go mushy – add more water if necessary.

Cut the pumpkin in half and remove the seeds, retain them to use later. Peel the pumpkin and dice into 1 cm cubes. Finely chop the onion and garlic. Place the pumpkin cubes, onion and garlic in a baking dish and pour 25 ml of olive oil over them. Add the cumin seeds, dried thyme and black pepper and mix well to coat the cubes.

Bake in a pre-heated oven (220 c /gas mark 7) for 45 minutes or until the pumpkin mashes easily with a fork. While the pumpkin mix is cooking, put the seeds on some tin foil and roast in the oven until starting to char a little bit.

Mash the pumpkin mix with a fork or a potato masher and then add the cooked mung beans and blend well. Stir in the turmeric powder and then add the bulgur wheat. Mix well and allow to stand for 30 minutes.

Tak a golf-ball sized portion of the mix and flatten to a round shape. Decorate with pumpkin seeds and shallow fry in oil or oven-bake for 30 minutes at 220 c (gas mark 7).

Serve with roast potatoes or chips and a mixed salad or in a burger bun with toppings of your choice.

 

 

 

 

 

 

 

A Creamy Almond and Courgette Dipfest

8 September 2016

The courgette is one of the most versatile vegetables in the Knidos Cookery Club kitchen. Earlier it featured in a stuffed platter and as a fritter. We also like it in an omelette, in börek or just sliced and grilled on the barbecue.

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Creamy Almond and Courgette Dip

This week we’ve  incorporated this key ingredient into a creamy almond and courgette dip that can be used as part of a starter, or meze, combo with other dips such as our Carrot and Walnut Tarator.

Yogurt and chopped almonds were added to the grated courgette to make it creamy and some wholemeal flour was used to hold it all together.

Ingredients (Serves 3-4)

250 g  grated courgette

100 ml plain, natural yogurt

50 g wholemeal flour

50 g chopped almonds

One garlic clove

25 ml olive oil

Method

Heat the olive oil in a frying pan over a medium heat then add the grated courgette and garlic and stir fry for five minutes. Add the flour and stir fry for two more minutes. Take the frying pan off the heat, mix in the yogurt and almonds, reserving a few nuts to sprinkle over the top.

 

Double Meloned Squeaky Cheese

1 September 2016

This summer has seen a rash of articles in the UK press about salads combining melon and white cheese and here at Knidos Cookery Club we love to tap into any zeitgeist that’s going – here’s our own take on this refreshing summery salad using watermelon, honeydew melon and halloumi cheese.

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Double Meloned Squeaky Cheese

Halloumi, hellim in Turkish, is a salty white cheese with a high melting point that makes it perfect for grilling or frying. It originated in Cyprus – it’s a semi-hard cheese preserved in brine that can be stored for use in the winter months. It’s known in some quarters as ‘squeaky cheese’ because of its tendency to emit a mouse-like sound when you bite into it.

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A slab of halloumi – the cheese that squeaks!

It’s peak season for melons at the moment in the Knidos area so the time was ripe to attempt our own melon cheese combo. With the addition of some halloumi, that had been grilled into submission on the barbecue, and some rocket leaves, fresh mint  and basil, along with bulgur wheat and crushed almonds to add some body, the salad was a winner and set to be a fixture on the Knidos Cookery Club menu.

Ingredients (serves 3-4)

300 g watermelon cut into wedges

300 g honeydew melon cut into wedges

250 g halloumi cheese

One bunch of rocket (approx 125 g)

A handful of fresh mint and basil leaves

100 g fine bulgur wheat

50 g chopped almonds

100 ml hot water

One small lemon, juiced

A glug of olive oil

Method

Soak the bulgur wheat in 100 ml hot water until all the water is absorbed

Tear the rocket, mint and basil leaves and scatter into a large bowl and then add the bulgur wheat. Add the melon wedges and mix well. Dress the salad with lemon juice and olive oil.

Cut the halloumi into slices and grill or fry until going golden-brown on the outside. Arrange the halloumi slices on top of the melon and leaves and sprinkle chopped almonds over the salad. Serve with crusty bread.