Grassy Green Samosas

19 September 2019

This time round we’ve filled some filo pastry triangles with some fresh leafy greens. Inspired by Central Asia’s kok samsa, a small, deep-fried pie filled stuffed with chopped up greens, our take on this popular street snack mixes some peppery radish leaves with some tart sorrel-like leaves, leek and carrot.

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A grassy, leafy green samosa

A few weeks ago, we left Datça’s weekly market laden down with a selection of leafy greens – called ot (grass) in Turkish, including a bunch of radishes complete with leaves and an unidentified bunch of greens with a tart, lemony taste.

Further inspired by Turkey’s otlu pide and otlu börek, we chopped up a leek and fried it in olive oil and then mixed in some grated carrot before adding the leafy greens and spices. To make these pies you can use any leafy greens – Swiss chard and spinach also work well here.

Then we wrapped the filling in filo pastry, which can be bought from your local supermarket or Middle Eastern grocery shop – or you can try and make your own – here’s some tips on how to do it.

Ingredients (makes 6-8 samosas)

  • 12 sheets of filo pastry (approx 15 cm x 15 cm)
  • One leek
  • One carrot
  • One bunch each of sorrel and  radish leaves (use spinach and/or Swiss chard if you can’t find these)
  • 50 ml olive oil
  • One teaspoon dried thyme
  • One teaspoon sumac
  • One teaspoon cumin
  • Sprinkling of nigella seeds

Method 

  1. To make the filling, heat 25 ml olive oil in a heavy-based pan and cook the chopped leek over a medium heat until translucent. Add the grated carrot and cook for five minutes, stirring regularly. Add the herbs and spices and the roughly chopped greens and cook until the leaves are wilting.
  2. Place a layer of filo pastry on a flat surface dusted with flour. Brush with olive oil and add another sheet, brush with oil and then add one more layer. Cut the layers of filo into two triangles along the diagonal.
  3. Place a generous dollop of the filling in the middle of each triangle. Fold the edges of pastry over, brushing with more oil, to create a triangle-shaped pie like a samosa. Repeat the process until all the filling is used up.
  4. Place the pies on a greased baking tray and brush with more oil and sprinkle nigella seeds over them. Place the tray into a pre-heated oven and bake at 200 °C  (gas mark 6) for 30 minutes or until the pies are golden brown in colour. Serve straight away with a salad of your choice.

A Badass Peach and Halloumi Salad

23 August 2019

In the dog days of summer, a persistent tap-tapping sound can be heard resounding around the Datca Peninsula. Look for people huddled over piles of green shells to find the source of the tapping. This summer’s almond crop is in and the best way to get to the badass nuts is by hammering the shell open – labourious but ultimately worthwhile work!

A Nutcracker of Knidos beavering away in the summer haze in Turkey

The almond, badem in Turkish, is an important crop on the peninsula – check out this post from a few years ago on the many uses for almonds. We got hold of some of this year’s crop and combined them with some grilled peaches and halloumi cheese to make a super-tasty summer salad.

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A badass peach and halloumi salad

We got the idea for the grilled peaches from a salad we had in Kaş, Turkey. We grilled the peach and halloumi slices on the barbecue until they took on the required charred appearance. The combination of the sweetness of the peach with the saltiness of the cheese is a winning one.

Ingredients (serves 3-4)

  • 12 almonds
  • 250 g halloumi
  • One large peach
  • One large tomato
  • One bunch of rocket leaves
  • One cucumber
  • Two green peppers
  • Four spring onions
  • One teaspoon capers
  • One teaspoon dried thyme
  • Olive oil
  • Pomegranate sauce

Method

  • Cut the peach into eight slices and grill until just starting to char. Cut the halloumi cheese into eight pieces and grill until it goes a golden-brown colour.
  • Roughly chop the rocket leaves and slice the cucumber and green peppers and mix together with the capers. Dress with the thyme, olive oil and pomegranate sauce.
  • Slice the tomato into wedges and arrange with the peach and halloumi slices on top of the green salad. Just before serving, place an almond on top of each halloumi slice and put four in the middle.

Heavenly Halloumi

13 September 2018

As promised a few weeks back on Knidos Cookery Club, here’s another use for those tasty vine leaves. While jetting down to KCC HQ in Datça recently, we spotted a Cypriot recipe in an airline magazine for halloumi cheese wrapped in vine leaves and we decided to adapt it by using some of the Datça Peninsula’s key ingredients:

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Yep, that’s almonds, olives, thyme, capers and lemon. We mixed all these up to make our 5-star Datça paste which we then used to coat slices of our favourite squeaky cheese. After applying the paste, wrap the cheese slices with the leaves and then bake in the oven for 30 minutes or so until they look like this:

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Ingredients (makes four servings)

200 g halloumi

12 vine leaves

75 g almonds

150 g olives

One lemon

two teaspoons dried thyme

25 g capers

Method

Soak and wash the vine leaves to remove any taste of brine, and then cut the stalk from the bottom of the leaf. You’ll need about three vine leaves for each slice of halloumi.

Now prepare the paste – stone the olives and place the bits of olive in a small dish. Soak the almonds in hot water for a minute or so and then put in cold water and peel off the skin. Break and add to the olives.

Add the capers and lemon juice and the thyme and use a hand blender to make a smooth paste. Cut the halloumi into four slices and smear each slice generously with the paste. Wrap the vine leaves around the cheese and then place in a baking dish or on a baking tray.

Bake in the oven at 180 c for thirty minutes or so and serve while hot with a seasonal salad and a selection of mezes.

 

Pidemania: The Great Turkish Bake Off

1 February 2018

“April is the cruellest month” as TS Eliot put it, but I’ve always thought there’s a case for  February to be considered crueller. As winter drags on interminably in the northern hemisphere – we’re still six months away from August and the height of summer – those long, lazy days all seem so far away, especially with the mercury plunging into serious minus territory as in Knidos Cookery Club’s winter HQ in Almaty, Kazakhstan.

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Yum yum – Kaşarlı Pide

So, thoughts have been turning to warmer times and to distant memories of eating pide, Turkey’s take on pizza, under the shade of mandarin trees in Datça.

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or maybe Otlu Pide?

With KCC’s new oven up and running in Almaty, it’s high time for a Great Turkish Bake Off as we take on the pide challenge and bring a slice of the Turkish summer into the winter gloom of Kazakhstan. 

We’ll be making a standard Kaşarlı Pide, an open one made with a yellow cheese such as cheddar – See the three stages for assembling this pide above. 

And here is an Otlu Pide, a covered one made with various greens such as spinach and parsley and a ricotta-like cheese called lor as seen above.

Ingredients (Makes four pides)

For the base:

300 g flour

One teaspoon dried, instant yeast

125 ml cold water

30 ml olive oil

For the filling:

Kaşarlı Pide (makes 2)

200 g grated yellow cheese such as a mild cheddar

Pinch of red chilli flakes

Pinch of dried thyme

Pinch of freshly ground black pepper

Otlu Pide (makes 2)

One small onion

125 g spinach

25 ml olive oil

One bunch fresh parsley (around 25 g)

One bunch fresh coriander (around 25 g)

100 g ricotta cheese (or similar)

One teaspoon cumin seeds

One teaspoon red chilli flakes

Pinch of dried thyme

Pinch of freshly ground black pepper

Sprinkling of sesame seeds (or black, nigella seeds if you can find them)

Method:

Sieve the flour into a large, ceramic bowl, add the dried yeast, make a well in the middle and pour in the olive oil and slowly add the water and mix well so that all the flour is used up.

Knead for ten minutes or so until you have a stretchy, elastic dough. Put in an oiled bowl and cover with a tea towel and then leave it to rise in a warm place for 30 minutes or so until it is doubled in size.

While the dough is rising, prepare the filling for the Otlu Pide. Heat the olive oil in a frying pan and add the cumin seeds, chilli flakes, dried thyme and black pepper and then add the finely chopped onion. Cook for five minutes and then add the chopped spinach, parsley and coriander and cook until it all begins to wilt. Allow to cool and then stir in the lor (ricotta) cheese.

Divide the dough into four and roll each ball into a 30 cm by 20 cm oblong about 1 mm thick on a lightly floured surface. For the Kaşarlı Pide, spread the grated cheese over the middle leaving 2 cm around the edges and season with thyme, chilli flakes and black pepper. Fold the edges over and then fold again and pinch the ends together to make a boat shape. Glaze the dough with olive oil.

For the Otlu Pide, place half the filling in the bottom half of the rolled out dough then fold the top over and make into a parcel shape (as in the picture above). Glaze with olive oil and sprinkle with sesame seeds.

Bake the pides in an oven pre-heated to 200 c for 20-30 minutes or so until the cheese bubbles and is starting to go brown and the dough is also starting to go a golden-brown colour. Serve straight from the oven with a salad of your choice.

One Pot Wonder: A Trip to Knidos

23 November 2017

Knidos Cookery Club recently entertained Professor Fox, that doyen of the Christchurch Antiquarians, who came over to Turkey to check out the ruins of Knidos and some archaeological sites in the Datça area such as Burgaz (Old Knidos).

Here’s a slideshow of our visit to Knidos:

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After the trip we needed something quick and filling so this time round on Knidos Cookery Club we’ll be cooking pasta in a tasty sauce using only one pan.

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KCC’s one pot wonder in progress

This one pot wonder saves time, energy and washing up, both important  considerations in the world of KCC after a busy day on the archaeological trail.

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KCC’s one pot wonder – the finished product

Ingredients (serves 2-3)

Three medium-sized tomatoes (approx 150 g)

50 g olives (any you have handy will do, we used some green ones)

150 g cooked chick peas

200 g pasta (penne, fusilli or spaghetti works well)

500 ml hot water

15 g capers

One garlic clove

25 ml olive oil

One teaspoon dried thyme

One teaspoon sumac

One teaspoon chilli flakes

Method 

Chop the tomatoes into quarters and add to a large, heavy-based pan with the olives, chick peas, minced garlic, olive oil, thyme, sumac and chilli flakes. Pour the water over the top, add the pasta, stir and bring to a boil.

Cook the pasta as per the instructions on the pack over a medium to high heat – you need to keep it bubbling away and stir occasionally. Keep cooking until the most of the liquid is boiled off, leaving the cooked pasta in the sauce.

The type of pasta we used took around 15 minutes to cook – try it as you go to get the type of taste you prefer. Don’t forget to stir in the washed capers to the pasta and sauce when it is cooked.

Serve straight from the pan and garnish, if you want, with shavings of Parmigiano-Reggiano (Parmesan) cheese.

I Heard it through the Grapevine

26 October 2017

Welcome to the 60th post on Knidos Cookery Club – to celebrate we took a tour to Datça’s very own vineyard to check out some of the local vintages on offer.

The vineyard is located on a hilltop on the main road into Datça and has a reserve range of delicious reds, going under the name of Cnidus, an alternative spelling of Knidos, and some  excellent red and white blends along with a superb blush wine.

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It has been in its present site since 2011 and has both south and north-facing rows of vines to take advantage of the sun’s rays from both sides. Look out for the round brick windmill on a hillside on the left as you drive into Datça – the vineyard’s on the main road just before the turn off to the town.

This boutique vineyard produces around 40 – 50,000 bottles of wine a year –  using Cabernet Sauvignon, Merlot, Syrah (Shiraz) and the indigenous Öküzgözü and Boğazkere grape varieties to produce red wines and a blush, and Chardonnay, Sauvignon Blanc and the local Sultaniye grape to make white wine.

You can taste the wines in the windmill or in the beautiful garden with its spectacular views over the Mediterranean Sea and Greek islands on the horizon. You can also take a tour of the vineyard and buy wine in the shop at competitive prices.

Datça Vineyard’s wines are on sale in some restaurants in town and in two supermarkets – Erdi on the harbour front, and Dilge on the road to the town’s Saturday market.

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Green beans roasted with walnuts

With all this wine tasting to do, something simple was called for so this week we’re going to make a a quick pasta dish with roasted green beans and walnuts. It’s really easy to cook and there’s not much washing up either, leaving more time to enjoy the fruits of Datça’s vineyard!

Ingredients (serves 2-3)

250 g green beans

50 g walnuts

200 g pasta (penne, fusilli or spaghetti works well here)

One garlic clove

25 ml olive oil

One teaspoon dried thyme

Method 

Top and tail the green beans and cut into 3-4 cm slices. Put the beans in an oven dish, crush the walnuts and mince the garlic and scatter over the beans and then add the thyme and olive oil. Stir well and then put the dish in a pre-heated oven and cook for 30 minutes at 180 c.

While the beans are roasting, cook your favourite pasta as per the instruction on the pack. When cooked to your taste, drain and mix with the roasted beans and walnut and serve immediately on warmed plates with shavings of Parmigiano-Reggiano (Parmesan), if you’re a cheese fan.

As for the wine pairing, we’d recommend either a Silenus Chardonnay or a Silenus Blush – in Greek mythology Silenus was the god of wine making and drunkenness and the foster-father of Dionysos, the god of wine, vegetation, pleasure, festivity, madness and wild frenzy – enjoy!

 

 

 

 

No Beef with the Beetburger

19 October 2017

The beet is back on Knidos Cookery Club and this time round we’ll be using our burgundy-coloured friend to tap into another zeitgeist treat in the form of the tasty beetburger.

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The stalls in Datça market last Saturday were overflowing with of bunches of beetroots so we picked up a bunch, chopped off the leaves and stems for sautéing, and wrapped the beets in foil and roasted them in the oven for an hour or so.

Beetroot burgers have been a bit of a barbecue craze in the UK over the summer, with supermarkets reporting soaring sales as people turn towards healthier options to meat.

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Turkey’s papatya, or daisy, loaf of bread

We’ve done some experimentation and come up with a patty that will hold together under the grill, on the barbie, in the oven or can be shallow-fried. Stuff it in a bun – we’ve used the papatya loaf as pictured above, and serve with chips and salad for a delicious yet healthy meal (the chips were roasted in the oven, not fried).

Ingredients (makes 6-8 burgers)

100 g red lentils

50 g fine bulgur wheat

150 g roasted beetroot, grated

One medium onion

One garlic clove

50 ml olive oil

Two teaspoons dried thyme

One teaspoon each of sumac, cumin and chilli flakes

Dash of soy sauce

Method

Heat 25 ml of the olive oil in a heavy-based pan, add the herbs and spices and the chopped onion and garlic and fry for five minutes until the onion starts to soften. Add the lentils and water, bring to the boil and then simmer until the liquid is absorbed.

Add the bulgur wheat to the mix and allow to cool for 30 minutes – this should thicken the mixture. Then add the grated beetroot and stir to combine all the ingredients. Form into burger shapes (take a dollop of walnut-sized mix and flatten with a spatula and shallow fry in the rest of the olive oil on both sides until going crispy on the outside.

Alternatively, these burgers can be baked in the oven for 30-40 minutes at 200 c or grilled   or cooked on the barbecue until crispy on both sides. Serve in a burger bun with salad and chips.