Lentil-Patties – Yeşil Mercimek Köftesi
Lentils are one of the favourite pulses and every country has their own special recipe. It is incredible in how many countries lentils are cultivated. The top five producers for lentils are Canada,...
View ArticleVegetables Baked in Parchment Paper – Kağıtta Sebze
A popular game with my little nieces is hiding behind a chair or behind my palms and showing up with a surprising saying: “Kuck Kuck”. They beam at me every time with shining eyes and we play this game...
View ArticleFried Turnover with Cheese Filling —Çiğ Börek
The literal translation of the name for these pastries is “raw pastries – Çiğ börek”. Not because they are eaten raw, but because the filling is not pre-cooked. The filling is cooked by the hot steam...
View ArticleRice Salad with Fruits and Yogurt – Meyveli Pirinç Salatası
For several years I observe the phenomenon of food-blogs. Many passionate people write about cooking, baking and especially about enjoying food. They tell us stories about markets, they review books...
View ArticleThe memory of a cup of tea lasts 40 years. Bir bardak çayın 40 yıl hatırı...
As soon as we land in one of our home countries, I start smiling and can’t wait to see my family and friends, who came to pick me up. It is so wonderful to meet the beloved people. They wait … Continue...
View ArticleTurkish Spiced Schnitzel for the “Schnitzel Chase”
Peter started an event called “Schnitzel Chase” and he is looking for Schnitzel recipes from all over the world. At first I thought, how can I participate. But then my brother called and asked for...
View ArticlePulled Lamb – Tandır Kebab
The poet Celaleddin Rumi left his mark in Konya. In Turkey the people named him Mevlana – it could be translated as “our priest”. The former monastry is now a museum near a huge mosque. The whirling...
View ArticleTurkish Ravioli with Kadaifi Pastry — Kadayıflı Mantı
In one case, the Turks are very similar to Italian or French: They prepare their food the same way as always. Tradition in the preparation is very important, the main thing is, it tastes good and makes...
View ArticlePastry with Tahini — Tahınlı Çörek
Happy Birthday dear Bushcook! We wish you all the best for the future and hope to read more culinary reports on your food blog. I made some Turkish pastry for your birthday event “Souvenirs in der...
View ArticleHarissa versus Biber Salçası
I discovered Yotam Ottolenghi in England. I love his books, because they are full of new ideas and combinations. His books are a source of inspiration for me. Too bad I can not watch his culinary...
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