cook-food

This cake reminds me of my childhood. I grew up with orange and lemon cakes since I used to live in part of Turkey where citrus trees grow. The Mediterranean region is blessed with citrus fruit. Fields are filled with lemons, oranges, clementines, mandarins and grapefruit trees. There is an abundance of citrus fruit, so they are widely used in desserts, salads and other dishes. When I was growing up, during the citrus season (usually winter months), our home always had lots of citrus fruit and none of it was ever purchased. Due to the generosity of relatives, family friends and acquaintance who own citrus farms or citrus trees, we never had to purchase them. Now, my father has his own citrus farm which he enjoys taking care of as a hobby, so now we have more citrus fruit than we even want. In fact, he has a few orange trees that last until the summer, so every year when I go home, they save a tree full of juicy oranges so I can enjoy them from the tree. I know that’s really sweet. Back...

Another type of borek that is unique to Iskenderun/Hatay region is the Spinach Borek on a convex griddle. This version (with spinach) is more widespread in this region. However, nowadays potato, zucchini and meat versions are frequently prepared on sac (convex griddle). To reiterate, even though Turkey is a small country compared to the United States, Turkish food is very heterogeneous. There are so many foods that are unique to only one city or one region. For instance, some cities in Hatay province may not recognize this borek because of its specialty specifically for one small area. Common Turkish cuisine may be prepared and consumed all over Turkey, but sometimes with different versions. I have made Patatesli Sac Böreği (Borek with Potatoes) previously which was posted on my blog. This recipe is almost the same. I used wheat flour for the potato borek, here I am using regular white flour. Of course the fillings are different too, but the process is the same. Since I do not have a ...

The main two ingredients for this simple and nutritious dish is from our local farmer’s market. This dish can be eaten with pasta, rice or even potatoes. You may also use it for a filling in böreks (Pastries filled with spinach, cheese or meat). It’s light and can be served for lunch or dinner or as a side dish. Thousands of years ago, spinach was used for medicinal purposes. Spinach is known for improving blood quality, restoring energy and increasing vitality. This dark green leaf vegetable is an excellent source of iron and lutein; a type of carotine which is beneficial for good eye sight and preventing eye related diseases. Of course with its dark leaves, it is a wonderful protector against various cancers. Many other health benefits exist for spinach but I will not dwell into that here as it would take a very long post just to describe the benefits of the spinach. 2 bunches of spinach 7 large green onions (chopped) ½ tsp red pepper flakes 3 tbsp olive oil ¼ tsp ground black pepper...

Bulgur pilafs can be prepared in numerous ways in Turkey. This pilaf includes both chicken and vegetables. Traditionally, Turkish pilafs are made with either lentils, chickpeas, vermicelli, orzo pasta, vegetables, lamb or beef. The chicken worked out perfectly in the pilaf, however, if you prefer, you may substitute with beef or lamb. I actually liked the chicken in the pilaf as it is lighter than beef. This recipe was given to me by my sister who created this dish for a Christmas party. I was not sure how the pilaf would turn out with the cranberries and the lemon juice, but I was pleasantly surprised to see how the combination of flavors turned out. In Turkish cuisine, currants and raisins are widely used, especially in pilafs, so the cranberries were not foreign in the pilaf. The lemon juice also provided a mysterious pleasant taste that left you wondering where it is coming from. This pilaf can be eaten as a meal by itself as it includes grains, vegetables and meat all in one dish....

First, let me say that, in general, I am not a big fan of soups. However, Turkish Red Lentil Soup was my childhood favorite. Today, it is still my favorite. This remarkable soup was so warming and comforting in the cold days of winter. That is why I thought this is a perfect time to share this warming recipe since we are in the winter season currently. Although, I better get all my favorite winter recipes going since we only have a couple months of winter in Houston. Red lentil soup is a Turkish favorite and served in most restaurants. Most households in Turkey consume this soup. This is another simple, yet delicious recipe. The main ingredient, red lentils have a delicious nutty and hearty flavor which makes this soup so delectable, not to mention their (or lentils in general) health benefits which include but not limited to managing blood sugar disorders due to their inclusion of high fiber and lower cholesterol. Red lentils are a good source of protein, dietary fiber and iron simila...

Happy New Year! Let’s start the New Year with a sweet dessert recipe so that 2009 will be sweet; full of sweet things, sweet people, sweet memories…and etc. As the name suggests “Yalancı Tavuk Göğsü” (Fake Chicken Breast) is fake, meaning no chicken is employed in the recipe. The original recipe (Tavuk Göğsü) which goes back to a history of a couple thousands of years, includes chicken breasts. The chicken is shredded and pounded until the chicken breasts are in thread like pieces. I have never eaten this dessert with chicken. This version (without chicken) is more popular. I got this recipe from my sister who had tried it herself recently and recommended it. 4.5 cups milk 1 cup flour 4 tbsp unsalted butter 1 tbsp vanilla extract 2 cups sugar ½ cup shredded coconut Melt the butter and add the flour. Stir constantly. Once the butter and flour are integrated, add the sugar and continue to stir. Add the milk and the vanilla extract while still stirring. In order to avoid lumps forming in ...