Artful Artichokes Meet Crafty Celeriac in Solstice Showdown

20 December 2018

To celebrate the Winter Solstice, we’re combining two of our favourite oddball vegetables  – globe artichokes and celeriac. For the longest night of the year, we’ve come up with phallic artichokes steamed in a hearty winter root vegetable broth – Knidos Cookery Club’s take on the Turkish classic Zeytinyağlı Enginar, a dish of artichokes served with cubed vegetables cooked in olive oil and lemon juice.

20181212_221549
An artful artichoke

To get to the heart of the matter, artichokes need a bit of preparation to reveal the edible heart of the vegetable. If you don’t have a neighbourhood artichoke peeler on the corner of your street, as we do in Istanbul, than check out this link from The Spruce Eats website for some useful tips on removing the fibrous, inedible choke.

20181212_203036
Let the simmering begin

Celeriac, with its bulbous appearance, is an often overlooked root vegetable. It’s nutty taste, with a hint of celery, makes a delicious addition to soups and stews and it’s also great served raw in salads. We’ve used it as a replacement for potato in this Turkish favourite.

Ingredients (for four servings)

  • Four artichoke hearts
  • Two leeks
  • Four small carrots
  • Two small celeriac bulbs
  • Two medium-sized tomato
  • Four green peppers
  • Juice of half a lemon
  • 50 ml olive oil
  • 500 ml cold water
  • Two teaspoons garam masala (or curry powder)
  • Pinch of black pepper

Method

  1. Heat the oil in a heavy based-pan (with a lid) and and  the finely sliced leeks and peppers and cook over a medium heat for five minutes. Cube the carrots and celeriac and stir into the leek and pepper base and cook for a further five minutes. Add the chopped tomato, garam masala and black pepper and cook for five more minutes, stirring frequently.
  2. Pour the water over the vegetables, add the lemon juice and place the artichoke hearts on top of the bubbling veggies. Put the lid on the pan and cook over a low to medium heat for 30 minutes.
  3. Put one artichoke heart on each plate and pour the vegetables and cooking liquid over the top and around the artichoke and serve hot with crusty bread.

 

Advertisements

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:

20180805_211440

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:

20180802_133525(0)

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.

20180131_213541
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.

20180201_125324.jpg
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.

Fava à la Grecque

12 October 2017

There are a lot of similarities between Turkish and Greek cuisine with both claiming baklava as their own and many other shared dishes, but there are also some striking differences. One variation we’ve noticed on our travels around Turkey and Greece has been with the dish known as fava in both countries.

20171006_134319
Fava à la Grecque

Last week we featured Turkey’s take on fava, made with broad beans, so this week we’re going to balance things up and have a look at Greece’s take on this dish, which is made with yellow split peas.

20171006_131423
Ingredients for fava à la Grecque

These dried peas proved quite hard to track down in Turkey – most supermarkets don’t stock them, but we eventually found them on sale in Datça market, mixed in with a few lentils and whole grains for good measure!

Greece’s version of this dish is runnier than Turkey’s, more like a hummus consistency, so it’s more suitable to use as a dip or spread. We’ve added some sumac to bring together these two esteemed cuisines in a spirit of gastronomic entente cordiale!

Ingredients (makes 6-8 healthy servings)

250 g yellow split peas, soaked in cold water for 1-2 hours

One medium red onion

One garlic clove

One teaspoon dried thyme

25 ml olive oil

500 ml water

Juice of one lemon

Pinches of salt and black pepper

Use a pinch of sumac, slices of red onion and a squeeze of lemon juice to garnish the fava

Method

Fry the finely chopped onion and garlic in the olive oil over a medium to high heat until the onions start to caramelise. Add the split peas and thyme, season with salt and pepper and stir well. Pour in the water, bring to the boil and then reduce the heat and simmer for 30 minutes or so until all the liquid is absorbed.

Allow the cooked mixture to cool for ten minutes and then use a hand blender to make it into a smooth paste. As you’re blending the mix, add the lemon juice to give it a creamier consistency.

Use a pinch of sumac, slices of red onion and a squeeze of lemon juice to garnish the fava and then serve warm with crusty bread and a green salad.

 

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.

20170531_132309
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.

20170609_133418
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.

Barbunya Bean Therapy

22 June 2017

Last week in Datça market piles of psychedelic pink-podded barbunya beans arrayed against their green-podded cousins caught our eye. In Turkey these distinctive beans, also known as borlotti or cranberry beans, are made into a starter called barbunya pilaki, which is always high on our list when ordering a spread of mezeler.

20170616_183758
Psychedelic pink barbunya beans piled high in Datça market

There’s something very therapeutic about podding these beans, like a beanish mindfulness moment!  Our kilo of beans in their pods yielded around 600 g of pink-marbled white beans.

20170616_194034
Bean therapy!

When cooked and allowed to cool, the pink colour leaches out and the beans take on a delicate brown hue. They’re delicious stewed with olive oil, onion, carrot, potato and lemon juice, served with a sprinkling of fresh parsley and a chunk of lemon. Some recipes omit the potato, but we think this gives the dish more oomph and means you don’t need to cook up any additional carbs.

20170616_220421
Barbunya pilaki all ready to go

They can be served hot as a less sugary take on baked beans, or served cold as part of the aforementioned selection of starters – Knidos Cookery Club recommends its carrot and walnut tarator, creamy almond and courgette dip, peppery muhammara and stuffed courgette flowers for a scrumptious feast of Turkish mezeler.

Ingredients (for 4-6 servings)

600 g shelled barbunya beans (or dried borlotti beans soaked overnight)

1 onion (around 100 g)

100 g carrot

100 g potato

100 g tomato

1 garlic clove

1 lemon

1 teaspoon honey

1 teaspoon red chili flakes

Fresh parsley to garnish

50 g olive oil

400 ml hot water

Method

Heat the olive oil into a heavy-based pan, chop the onion and garlic finely and fry over a medium heat for five minutes or so. Add the chopped tomatoes, lower the heat and cook for another five minutes.

Dice the carrot and potato into small cubes and then add these along with the beans, the juice of half a lemon, the honey, chili flakes and hot water to the pan and bring to a boil. Simmer for 30-45 minutes, stirring occasionally, until the beans are cooked but not going mushy.

Serve hot or allow to cool and garnish with fresh parsley and lemon slices.

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.

IMG_1295
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.