Putting on the Piyaz: Turkey’s Versatile White Bean Salad

2 August 2019

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.

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Piyaz – Turkish White Bean salad

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.

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Turkey’s çarliston peppers aka banana peppers

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
  • 2 lemons
  • 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

Method

  • 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.
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Julienne Funchoza’s Noodle Extravaganza

18 July 2019

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.

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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.

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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
  • 2 radishes
  • 8 spring onions
  • 2 red peppers
  • 2 carrots
  • Coriander seeds

For the dressing:

  • 4 teaspoons tahini
  • 2 tablespoons apple vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons pomegranate sauce (Nar Eksisi)
  • 2 teaspoons chilli powder

Method

  • 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.

 

Lemony Artichoke and Avocado Pasta

4 July 2019

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.

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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
  • One lemon
  • Four artichoke hearts
  • One avocado
  • 150 g dried pasta
  • 50 ml water

Method

  • 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.

KCC 100: You Can’t Run Away from Pravda Punch

13 June 2019

Welcome to the 100th post from the weird and wonderful culinary world of Knidos Cookery Club! To celebrate this occasion, we’ve come up with a rose-tinted cocktail, Pravda Punch.

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You can’t run away from Pravda Punch…

Last Sunday saw Kazakhstan’s new president win a vote marred by allegations of rigging. The election campaign came to life when peaceful protestors put up a banner at Almaty’s marathon in May calling for a fair election and warning “От правды не убежишь” (You can’t run away from the truth) in Russian.

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“You can’t run away form the truth” banner at Almaty Marathon, April 2019

To celebrate both this act and our 100th post, we’d like to raise a glass of Pravda (Truth) Punch in the hope that one day there will be free and fair elections in Kazakhstan.

How to make your own Pravda Punch:

  • 3 ice cubes
  • One part raspberry vodka
  • One part Martini Rosato
  • Two parts cucumber Sprite
  • Two parts still lemonade
  • Mint leaves
  • Slice of lemon

Put the ice cubes in a tall glass and pour raspberry vodka over them. Add the mint leaves and muddle with a wooden spoon. Add the Martini Rosato, cucumber Fanta, still lemonade and stir. Add a slice of lemon and serve.

Hummus to the Power of Turmeric

30th May 2019

Welcome back to Knidos Cookery Club, or KCC to those in the know. This time we’ll be whipping up some hummus spiked with the super-spice turmeric – it’s easier than you think and once you’ve tasted homemade hummus we’ll be surprised if you settle for a shop bought one again.

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Turmeric-infused hummus all ready to go with carrot and cucumber slices

There are a lot of claims around the eastern end of the  Mediterranean Sea as to where hummus originated, but  ownership of this dip has now become truly international – we first came across this turmeric-infused version in Mexico earlier this year.

You’ll need some tahini (sesame seed paste) to make this recipe, but don’t worry if you can’t track any down – it’s simple to prepare your own batch of this nutty-tasting spread. Toast 50 g of sesame seeds in a frying pan (without oil) over a low heat and shake continuously until they turn from white to a golden colour. Then mix with 50 ml of olive oil in a blender and, hey presto, you have tahini. Add more oil for a runnier consistency.

Ingredients (makes around 300 g)

  • 250 g cooked chickpeas
  • 1 garlic clove
  • 2 teaspoons tahini
  • 1 tablespoon olive oil
  • Juice of a lemon
  • 25 ml chickpea water
  • 1 teaspoon turmeric
  • 0.5 teaspoon cumin or caraway seeds
  • 1 teaspoon paprika or chilli powder

Method 

  • Place all the ingredients into a bowl, except for the paprika and cumin (or caraway) seeds. Mix with the blender setting or with a hand blender. Keep mixing until you have a creamy, smooth paste. If needed, add  more of the reserved chickpea water or lemon juice to achieve a smoother consistency.
  • Allow to chill in the fridge for a few hours then mix in the cumin (or caraway) seeds. Sprinkle the paprika over the top and serve with slices of cucumber and carrot.

 

 

 

 

Welcoming Uzbekistan with a Royal Feast of Oyster Mushrooms with Buckwheat Noodles

16 May 2019

This time round on Knidos Cookery Club were welcoming cookery fans in Uzbekistan who can finally enjoy unfettered access to our superior vegan and vegetarian recipes after the government unblocked a host of websites, including WordPress, last week.

To celebrate this unprecedentedly momentous occasion, we’ll be riffing on laghman, a classic noodle dish from Uzbekistan. A friend recently turned up at KCC’s Almaty HQ with a proliferation of King Oyster Mushrooms (see the photo below), providing us with a challenge to come up with something tasty.

A quick root around the kitchen cupboards produced a pack of soba (buckwheat) noodles and some sesame seeds so we put a pan of water on to boil and chopped up some leek, celery and tomatoes and added a dash of wine for a rapid-fire stir fry involving the funky-looking mushrooms.

Ingredients (serves 4)

  • 50 ml olive oil
  • two teaspoons cumin seeds
  • 100 g celery
  • 100 g leek
  • 600 g king oyster mushrooms
  • 400 g tomatoes
  • 25 ml soy sauce
  • 100 ml dry white wine
  • Sesame seeds
  • 300 g Soba (buckwheat) noodles

Method

  • Heat the olive oil in a frying pan and add the cumin seeds. Cook over a medium heat for a minute and then add the diced leek. After a few minutes add the chopped celery and cook for five minutes, stirring occasionally.
  • Put the leek and celery mixture to one side and put the diced king oyster mushrooms into the frying pan, add the soy sauce and cook over a low heat for ten minutes or so. If the mushrooms start to go dry, add a dash of water and stir.
  • Add the chopped tomatoes to the mushrooms and cook for five minutes, stirring occasionally. Add the leek and celery mixture and the wine and stir well. Braise everything for ten minutes or so until most of the liquid is absorbed.
  • While the mushroom mix is braising, put the soba noodles in a pan of boiling, salted water and simmer for four to five minutes. Drain the noodles and arrange on a bowl with the mushroom mix on top. Add a sprinkle of sesame seeds before serving.

Make Time for Tabbouleh

2 May 2019

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.

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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

Method

  • 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.