11 reactions
Lentil Köfte Recipe (Turkish Mercimek Köftesi)
Ingredients
-1 glass red lentils
-1 glass fine bulgur wheat
-1 medium onion finely chopped
-1 bunch spring onions around 5 or 6, chopped
-½ bunch parsley finely chopped
-½ bunch dill finely chopped
-1 dessert spoonful tomato puree or red pepper paste
-1 dessert spoonful olive oil
-1 teaspoon cumin
-1 teaspoon chilli flakes
-1 teaspoon sweet paprika
-1 teaspoon dried mint
-salt & pepper to season
To Serve
-1 romaine lettuce
-lemon wedges or slices
Instructions
In a large saucepan, gently heat your olive oil.
Now add your medium-sized chopped onion and your glass of lentils.
Stir for a couple of minutes before adding 4 glasses of water.
Turn the heat to high and bring to the boil.
Add your tomato paste and stir until dissolved.
Reduce the heat to medium and simmer until the water is reduced by half and the lentils are almost soft.
Whilst your lentils are simmering, add your cumin, paprika and chilli.
When your water has reduced add your glass of fine bulgur wheat, stir to mix everything and remove the pan from the heat.
Seal with a lid and leave to stand for 15 minutes.
Now remove the lid and give your mixture a stir.
Add your spring onion, mint, parsley and dill and mix in.
Do a taste test and add more seasoning or spice if required.
Pull the leaves whole from your lettuce.
Wash and arrange on a large serving platter.
Now take small handfuls of your lentil köfte mix and form into rough torpedo shapes.
Place each one on your plate and arrange the lemon around them.
Notes
As with all of our recipes, the calorie count is a rough guide, only.This lentil köfte recipe makes around 30 köfte, depending on the size you make them.
Spice measurements and seasoning can be increased according to taste.
If you wish, you can also add a drizzle of nar ekşisi (pomegranate molasses) to your lentil köfte mix.
Serve your lentil köfte on a lettuce leaf with a drizzle of lemon juice.
#turkishflavors
Ingredients
-1 glass red lentils
-1 glass fine bulgur wheat
-1 medium onion finely chopped
-1 bunch spring onions around 5 or 6, chopped
-½ bunch parsley finely chopped
-½ bunch dill finely chopped
-1 dessert spoonful tomato puree or red pepper paste
-1 dessert spoonful olive oil
-1 teaspoon cumin
-1 teaspoon chilli flakes
-1 teaspoon sweet paprika
-1 teaspoon dried mint
-salt & pepper to season
To Serve
-1 romaine lettuce
-lemon wedges or slices
Instructions
In a large saucepan, gently heat your olive oil.
Now add your medium-sized chopped onion and your glass of lentils.
Stir for a couple of minutes before adding 4 glasses of water.
Turn the heat to high and bring to the boil.
Add your tomato paste and stir until dissolved.
Reduce the heat to medium and simmer until the water is reduced by half and the lentils are almost soft.
Whilst your lentils are simmering, add your cumin, paprika and chilli.
When your water has reduced add your glass of fine bulgur wheat, stir to mix everything and remove the pan from the heat.
Seal with a lid and leave to stand for 15 minutes.
Now remove the lid and give your mixture a stir.
Add your spring onion, mint, parsley and dill and mix in.
Do a taste test and add more seasoning or spice if required.
Pull the leaves whole from your lettuce.
Wash and arrange on a large serving platter.
Now take small handfuls of your lentil köfte mix and form into rough torpedo shapes.
Place each one on your plate and arrange the lemon around them.
Notes
As with all of our recipes, the calorie count is a rough guide, only.This lentil köfte recipe makes around 30 köfte, depending on the size you make them.
Spice measurements and seasoning can be increased according to taste.
If you wish, you can also add a drizzle of nar ekşisi (pomegranate molasses) to your lentil köfte mix.
Serve your lentil köfte on a lettuce leaf with a drizzle of lemon juice.
#turkishflavors
4
1
16 reactions
Turkish pide with marinated artichokes, broccoli and cheese.
Oklava, the first restaurant I opened, is named after the rolling pin traditionally used to make pastries and breads – including pide, this boat-shaped Turkish take on a flatbread or pizza. I love how versatile this recipe is – you can pretty much put anything that takes your fancy on a pide. This version is particularly good as it’s summery and surprisingly light, yet it carries some really punchy flavours.” – Selin Kiazim, chef and co-founder, Oklava and kyseri restaurants
Ingredients
2 x 280g jars marinated artichokes in oil, drained thoroughly and cut into quarters
Melted butter for brushing
6 tbsp tulum cheese
1 tbsp aleppo chilli flakes or regular chilli flakes
¼ bunch fresh parsley, finely shredded
For the dough
360ml lukewarm water
12g fresh yeast or 7g sachet dried yeast
12g (about 1 tbsp) extra-virgin olive oil
1 tsp caster sugar
625g strong white bread flour, plus extra to dust
For the garlic cream
280g full-fat cream cheese (we used Philadelphia)
1 large garlic clove, finely grated
50g pecorino (or any hard cheese), grated
For the broccoli
1 broccoli head
50ml extra-virgin olive oil
Juice 1 lemon
1 green chilli, finely sliced
You’ll also need…
Pizza stone or sturdy baking sheet
Method
Heat the oven to 240°C/220°C fan/gas 9 with the pizza stone or baking sheet inside. To make the dough, combine 150ml of the water with the yeast, olive oil and sugar in a mixing bowl. Whisk and set aside in a warm place to let the yeast activate and create a froth (5-10 minutes).
Put the flour and a large pinch of salt in a large bowl and make a well in the centre. When the yeast mix is frothy, pour it into the well and use your hand/wooden spoon to incorporate it into the flour, slowly adding the rest of water to give a dough that doesn’t stick to your hands. You may need to add a little more water to bring the dough together.
Tip the dough onto a flour-dusted surface and knead for about 5 minutes until smooth. Put the dough in a clean, lightly oiled bowl, cover with a damp cloth and leave to rise for an hour or so until doubled in size (see Make Ahead). Meanwhile, make the garlic cream by combining all the ingredients in a bowl, then taste and season.
Cut the broccoli into florets, trim the stalk and cut into thin pieces. Bring a pan of salted water to the boil and cook the broccoli for 2 minutes (I like it with a bit of crunch). Drain and spread out on a tray to cool.
To make the pide, roll the dough into a 40-50cm sausage, then divide into 6 even pieces. Roll into balls andcover with a damp cloth. Roll out a ball of dough on a floured surface into a large oval shape about 25cm x 15cm and 3mm thick. Leaving a border of about 3cm, use the back of a spoon to spread roughly one sixth of the garlic cream down the centre. Top with some artichokes, then fold the edges about a quarter of the way in to partially enclose in a canoe shape, leaving the filling in the centre exposed. Pinch the ends together to prevent the pide unfolding as they bake.
Slide the pide, 2 at a time, onto the hot pizza stone/baking tray (use a pizza paddle if you have one or another baking sheet). Bake for 10-12 minutes until the crust has a golden brown, crisp exterior. Meanwhile, roughly chop the cooled broccoli, then put in a bowl with the olive oil, lemon juice (see tip), chilli and salt and pepper to taste.
Transfer the pide to a serving board, brush with melted butter, slice it and top with broccoli dressing. Sprinkle with the crumbled tulum cheese, chilli and parsley. Repeat with the other pide and serve.
#turkishflavors #food
Oklava, the first restaurant I opened, is named after the rolling pin traditionally used to make pastries and breads – including pide, this boat-shaped Turkish take on a flatbread or pizza. I love how versatile this recipe is – you can pretty much put anything that takes your fancy on a pide. This version is particularly good as it’s summery and surprisingly light, yet it carries some really punchy flavours.” – Selin Kiazim, chef and co-founder, Oklava and kyseri restaurants
Ingredients
2 x 280g jars marinated artichokes in oil, drained thoroughly and cut into quarters
Melted butter for brushing
6 tbsp tulum cheese
1 tbsp aleppo chilli flakes or regular chilli flakes
¼ bunch fresh parsley, finely shredded
For the dough
360ml lukewarm water
12g fresh yeast or 7g sachet dried yeast
12g (about 1 tbsp) extra-virgin olive oil
1 tsp caster sugar
625g strong white bread flour, plus extra to dust
For the garlic cream
280g full-fat cream cheese (we used Philadelphia)
1 large garlic clove, finely grated
50g pecorino (or any hard cheese), grated
For the broccoli
1 broccoli head
50ml extra-virgin olive oil
Juice 1 lemon
1 green chilli, finely sliced
You’ll also need…
Pizza stone or sturdy baking sheet
Method
Heat the oven to 240°C/220°C fan/gas 9 with the pizza stone or baking sheet inside. To make the dough, combine 150ml of the water with the yeast, olive oil and sugar in a mixing bowl. Whisk and set aside in a warm place to let the yeast activate and create a froth (5-10 minutes).
Put the flour and a large pinch of salt in a large bowl and make a well in the centre. When the yeast mix is frothy, pour it into the well and use your hand/wooden spoon to incorporate it into the flour, slowly adding the rest of water to give a dough that doesn’t stick to your hands. You may need to add a little more water to bring the dough together.
Tip the dough onto a flour-dusted surface and knead for about 5 minutes until smooth. Put the dough in a clean, lightly oiled bowl, cover with a damp cloth and leave to rise for an hour or so until doubled in size (see Make Ahead). Meanwhile, make the garlic cream by combining all the ingredients in a bowl, then taste and season.
Cut the broccoli into florets, trim the stalk and cut into thin pieces. Bring a pan of salted water to the boil and cook the broccoli for 2 minutes (I like it with a bit of crunch). Drain and spread out on a tray to cool.
To make the pide, roll the dough into a 40-50cm sausage, then divide into 6 even pieces. Roll into balls andcover with a damp cloth. Roll out a ball of dough on a floured surface into a large oval shape about 25cm x 15cm and 3mm thick. Leaving a border of about 3cm, use the back of a spoon to spread roughly one sixth of the garlic cream down the centre. Top with some artichokes, then fold the edges about a quarter of the way in to partially enclose in a canoe shape, leaving the filling in the centre exposed. Pinch the ends together to prevent the pide unfolding as they bake.
Slide the pide, 2 at a time, onto the hot pizza stone/baking tray (use a pizza paddle if you have one or another baking sheet). Bake for 10-12 minutes until the crust has a golden brown, crisp exterior. Meanwhile, roughly chop the cooled broccoli, then put in a bowl with the olive oil, lemon juice (see tip), chilli and salt and pepper to taste.
Transfer the pide to a serving board, brush with melted butter, slice it and top with broccoli dressing. Sprinkle with the crumbled tulum cheese, chilli and parsley. Repeat with the other pide and serve.
#turkishflavors #food
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7 reactions
Turkish Rice (Şehriyeli Pilav) – Definitely one of the most famous dishes in Turkey!
Ingredients
1 cup rice we use a standard tea/coffee mug
2 tbsp orzo or şehriye or vermicelli
1 tbsp butter
2 cups hot water or stock
Instructions
Heat your butter in a deep saucepan over a low heat.
Now add your şehriye (orzo) to the pan and stir around for a few minutes until you see it start to change colour.
As soon as you notice the orzo start to go brown, add your cup of rice and continue to stir. Remember to keep the pan over a low heat and keep stirring, otherwise your rice and orzo will burn.
After 3-4 minutes, add the water or stock.
There will be a big sizzle and the liquid will bubble up. Turn up the heat and bring the rice to the boil, fully.
Once the rice is boiling, give it a couple of stirs around, put a lid on the pan, leaving a small gap, and reduce the heat to medium-low.
Leave your rice to simmer for 8-10 minutes until the water or stock has absorbed.
Now remove from the heat, put the lid firmly on the pan and leave your Turkish rice to stand for 5 minutes.
After 5 minutes, remove the lid and fork through your rice.
Notes
If you find the butter too rich in your Turkish rice, we sometimes just use a glug of olive oil. This is not traditional and does change the flavour slightly but it makes or an occasional, tasty variation.
Whatever size cup you use for your rice, make sure you use the same for your water or stock.
Calories are approximate and are calculated on using butter and water as opposed to stock.
#turkishflavors
Ingredients
1 cup rice we use a standard tea/coffee mug
2 tbsp orzo or şehriye or vermicelli
1 tbsp butter
2 cups hot water or stock
Instructions
Heat your butter in a deep saucepan over a low heat.
Now add your şehriye (orzo) to the pan and stir around for a few minutes until you see it start to change colour.
As soon as you notice the orzo start to go brown, add your cup of rice and continue to stir. Remember to keep the pan over a low heat and keep stirring, otherwise your rice and orzo will burn.
After 3-4 minutes, add the water or stock.
There will be a big sizzle and the liquid will bubble up. Turn up the heat and bring the rice to the boil, fully.
Once the rice is boiling, give it a couple of stirs around, put a lid on the pan, leaving a small gap, and reduce the heat to medium-low.
Leave your rice to simmer for 8-10 minutes until the water or stock has absorbed.
Now remove from the heat, put the lid firmly on the pan and leave your Turkish rice to stand for 5 minutes.
After 5 minutes, remove the lid and fork through your rice.
Notes
If you find the butter too rich in your Turkish rice, we sometimes just use a glug of olive oil. This is not traditional and does change the flavour slightly but it makes or an occasional, tasty variation.
Whatever size cup you use for your rice, make sure you use the same for your water or stock.
Calories are approximate and are calculated on using butter and water as opposed to stock.
#turkishflavors
3
1