-HAND-ROLLED TURKISH COUSCOUS/ TRADITIONAL COUSCOUS-

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Serves 8 to 12

Level: medium

Preparing time: 1 hour

Hello everyone!

Today I want to share Traditional homemade Couscous with you because recently my Sister- in- law has sent me homemade Couscous, and Her mother had made it for me, therefore I cooked it and tested it for you it was extremely delicious. I want to say both of  them, so much thanks for making Turkish traditional homemade Couscous.

I know, making your own couscous gives you a difficult, but home made Turkish couscous super taste and it is very cheerfully process because of a sense of wonder at the magic of it all. I remembered when my mom was making our own couscous, how much fun it was and how astonishing the results and making couscous is an expression of love, generosity and hospitality. The process feels celebratory and communal. I want to share couscous making with you, I like to think that there are chefs across the country who are ‘rolling their own couscous ingredients’ –couscous, that is.

There are so many different couscous recipes, which vary from one country to another, but I would like to introduce traditional home made Turkish couscous which is making in Sivas region in Turkey. Sivas has a special place for Turkish Cuisine, with fresh foods unique to the City itself as well as to its districts and villages . In my country , Traditional Turkish couscous is made with hard wheat (Its called Bulgur). Turkish couscous hand-rolled tiny pasta pearls are about 2 mm in diameter and they are made out of a mixture of whole wheat(Bulgur) and eggs, all purpose flour, rolled around a center of bulgur which gives it a elegant that is slight yellow color and unique, special and delicious.

Eating Home-made Turkish Couscous with those tiny balls rolling wonderfully on your tongue, really lift up the eating experience, even a simple serve. It is also very easy to cook, Turkish Couscous unlike the other couscous which can turn mushy if soaked for too long or in too much liquid, Traditional Turkish Couscous can be boiled in salted water, like pasta, until tender.

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FRESH TOMATO SALSA

 

 

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This salsa recipe is really tasty, fresh, healthy, and made one step. There is no fat or sugar in it and the salsa has the advantage of being a tomato salad.You just need chopped up tomatoes, chiles, fresh green pepper,onions, some lemon juice,parsley and some seasoning. It is very easy to make. Enjoy it!

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PUREE CAULIFLOWER WITH POTATO

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Hi Everyone!

These Cauliflower puree with potato came out excellent!!! The puree is fluffy and light, take 30 minutes to make . Cauliflower puree with potato do not taste like simple cauliflower, it tastes pretty amazing! If you don’t like simple cauliflower taste, try this Cauliflower puree with potato, which is a delicious and healthy substitute for traditional cooked cauliflower. The cauliflower goes really well with meat or chicken.Forget the mashed potatoes, tray this very healthy alternative.

Cauliflower is an excellent source of vitamin C, vitamin K and manganese, dietary fiber, omega-3 fatty acids as well as carotenoids. Cauliflower is extremely low calories, which is good news for our waistline.

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RESTAURANT REVIEW-TAVACI RECEP USTA RESTAURANT-ANKARA/ TURKEY

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Kaburga Dolma-Stuffed the Rib Eye Steak with Rice.

 

Tavaci Recep Usta restaurant is a great traditional meat restaurant in Ankara city the heart of Turkey. The restaurant is a ethnic Turkish cuisine. It is the favourite lunch and dinner place for local community.

When you went the place you are welcomed with so friendly and smiling face by the waiters. They are dressed neatly.You can see the luxuries of modernity in the restaurant and also the restaurant is very large. For those who don’t book a table and are waiting. There is a cosy atmosphere in the restaurant and pictures of famous people displayed on the walls.

The menu offers a wide variety of tasty starters. We had the Icli Kofte ( stuffed ground meat in bulgur ball) and the Coban Salad served with pomegranate sauce. The main course consisted in  the RIB EYE STEAK DOLMA (Rib eye steaks stuffed with rice- The dish is definitely Turkish most traditional recipe but cooking at home kitchen is very hard because the rib eye steak dolma cooks in the traditional big stone oven. The rice is mixed with aromatic spices and roasted nuts, herbs and then the mixed rice is filled  in the lamb rib eye steaks then the rib eye steak is sewed up , it is cooked in stone oven) ,Sac Kavurma (Fried meat in iron plate) , which really pleasured us. It all was followed by a delicious Semolina halva with a scoop of vanilla ice cream for dessert and The dessert served with  traditional Turkish cafe.

All the dishes were fresh and the chefs takes great care in selection the best quality meat and vegetables. Thankfully the owner and hostess, is always around willing to conversation some kind words with all their  clients. The service is extremely good can have profound influence.

That the service does not accompany any kind of booze, because of the restaurant serve for family and children. Tea and Turkish coffee is free in the restaurant.

Despite the a bit much high price of the food, I had a pleasant and all meze was free, thrilled dinner experience with food of the most  delicious flavours. For this reoason I highly recommended going to the Recep Usta restaurant.

 

Adress for the Recep Usta restaurant:

A. Taner Kislali Mh. Alacaatli Cd.Barlas City J Blok No:1 / Ümitköy/  Ankara-Turkey.

SPINACH BOREK

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Hi everyone!

I want to share Turkish Spinach Börek recipe with you. Spinach Borek is a baked dish which is made with pastry sheets combined with spinach ,eggs and onion. This is a wonderful pastry and it is quite simple to make yet it looks quite impressive!

You can also change the  recipe to make it with different ingredients ( such as with potato, cheese, meat,vegetables practically whatever you like) but below I will be showing you the spinach version. My daughter especially loves borek stuffed with potatoes yum!

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– STUFFED AUBERGINE/ STUFFED EGGPLANT/ ĪMAM BAYILDI -(Clerk Fainted)

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Cook time: 20-30 minutes

Level: Easy

Serve: 3

Stuffed eggplant ( Īmam bayildi) is simple to prepare and it is perfect for a side to grilled meat or a vegetarian main dish. Īmam bayildi-(The Clerk fainted) is the most famous of Turkish olive oil food.

There are some funny story to explain why the name is coming from. Commonly knowing one is that Īmam (Clerk) found the taste so overwhelmingly perfect tasty and he fainted from delight, after a bite the stuffed eggplant. An other story says that he learnt the amount of olive oil that put into the dish and how much expensive olive oil was used, he was worried about his money spent and he just fainted.

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EASY CHICKEN FAJITA

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Cook time: 2o-25 minutes

Level: Easy

Serve:  4

Easy Chicken Fajita is perfect for busy week nights or perfect for outdoor dining in the summer and Fajitas are delicious Mexican-style wraps and also Chicken Fajitas  are a favorite for everyone. Marinated chicken breast seared quickly and combined pepper, onion, garlic, you can also use a large wok or pan. Enjoy it!

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