cook-food

Katıklı ekmek is very popular in Antakya, Turkey. Some stuff the dough with spinach and çökelek mixture and some spread this mixture on top of a thin sheet of dough. The preparation of the dough is different than mine because in Antakya, Turkey, the mixture is sent to a bakery and the dough from the bakery is used. Then, it is baked in the wood ovens in the bakery which gives the bread/borek a very distinct and wonderful texture and flavor. Katıklı can be served during breakfast, lunch, dinner or as a snack with hot tea. For the Dough: 4 cups flour 3 tbsp olive oil 1 tsp salt 1 ½ cups water For Stuffing: 2 bunch spinach 3 çökelek balls ½ tsp salt For Brushing: 2 tbsp olive oil Preparation of the Dough Using a Mixer: Combine all ingredients for the dough in the bowl of the mixer, except the water. Attach the dough hook to the mixer. Make sure to attach and remove it when the mixer is unplugged. Using the speed control knob, put the speed of the mixer to 2. Then increase the speed to ...

Swordfish is perfect for kebabs because of the texture and thickness of the fish. Any type of sauce with olive oil, lemon and spices will go very well with this fish. Enjoy with rice pilaf and salad. 1 1/3 lb swordfish filet 1 tsp thyme 1 tsp salt ¼ tsp cayenne 1 tbsp chopped fresh parsley 1 tsp red pepper paste 1 tbsp white vinegar 2 tbsp olive oil 2 garlic cloves (chopped) 2 tbsp chopped shallots Wash and pat dry fish with paper towel. Cut the fish filet in bite sized cubes. Mix all the ingredients except the fish in a large bowl. Add the fish and refrigerate for 2-3 hours. Slightly grease the skewers and skewer each piece one by one. Leave enough space on the end of the skewer in order to hold it. Grill on an out door grill or broil in the oven for 10 minutes on each side or until fish is completely cooked. Serve with rice pilaf and salad. Note: If bamboo skewers are used, they need to be soaked in water for 30 minutes prior to grilling in order to prevent them from burning.

Finally, I am publishing another recipe on my blog. Although I promised more blogging in my previous post, I became unexpectedly busy and could not deliver on my promise. Hopefully, this time I’ll be posting more recipes than I have been in the past few months. This simple, yet delicious egg and Turkish sausage omelet is perfect for a lazy Sunday breakfast along with warm bread, white cheese, olives and hot Turkish tea. Eggs and Turkish sausage complement each other very well creating a delicious taste. Enjoy. Note: Turkish sausage can be found in Turkish/Mediterranean grocery stores. 4 eggs 8-9 slices Turkish sausage 1 tbsp olive oil ½ tsp salt ¼ tsp ground black pepper In a small bowl add the eggs, black pepper and salt. Mix vigorously until the eggs whites and yolks are integrated. Heat oil on medium heat and cook the sausage slices for about 1-2 minutes on each side. Pour the eggs on the sausage. Leave on heat until eggs are cooked. To cook eggs faster, cover the pan for a couple m...