Dikencik Cuisine

Dikencik Cottages

Yesiluzumlu, Turkey

I spent most of the month of July at Dikencik Cottages, located in a "cool" valley just 30 minutes outside of Fethiye. Even after being born and raised in Florida, I have never sweat so much in my life. In case you are wondering, Turkey in July is HOT! 

However, the sunshine also means that the fruit and veggies were abundant and flavorful! At Dikencik (which is the Turkish word for these little sandspurs/stickers that are plentiful at this property), most of the food they serve is grown on property. They have a lovely vegetable and herb garden, small vineyard, lovely ornamental plants, fruit trees and many other lovely plants that make the property a beautiful and relaxing setting. 

The pool is the focal point, especially on those hot summer days! I never got tired of this view! Each day we prepared fresh juices- watermelon, pomegranate, cherry, orange, and sometimes add a hint of poppy syrup!

I felt very lucky to learn (and taste) some delicious regional Turkish recipes while here! The photo above is an example of the mezze course that was served for dinner each night. The dishes changed but there were always small plates (the Turkish version of tapas) with chilled dips, spreads, marinated vegetables, etc. Dill is by far the most favorite herb used here! Parsley is also very popular in Turkish cuisine in general and also here at Dikencik.

Marinated Artichokes

Artichoke "bottoms" that have been simmered in lemon water and conserved olive oil. The bottoms are then tossed with a bit of flour and sauteed in olive oil and a bit of water and seasoned with black pepper and dill. They are then chilled and topped with chickpeas, peas, broad beans, red bell pepper, red onion EVOO and dill.

Carrot Dip

This is my FAVORITE! I could not get enough of this simple spread! 

Ingredients: 

Grated Carrot

Extra Virgin Olive Oil (by the way, Turkish Olive Oil is DELICIOUS)

Salt

Pepper

Sweet Paprika

Dried Mint

Yogurt

Garlic, minced (optional)

Sautee the carrot in EVOO and a bit of salt. Once the carrots are more "dry" (meaning they are soft and sweeter), then season with sweet paprika, dried mint and more salt and pepper until desired taste. Once cooled, add to yogurt and chill. Serve with bread and enjoy! This can also be done with roasted eggplant. Yogurt is always on hand in a Turkish kitchen, as it is purchased in large tubs!

Roasted Red & Green Peppers topped with Garlic Yogurt Sauce, Tomatoes and Parsley

My typical breakfast plate! 

Turkish Breakfast is very hearty! It includes cucumbers, tomatoes, fruit, bread, cheese, pastries, olives, jams, etc. I am not usually a breakfast eater, but I love a good Turkish breakfast! 

One of the many platters of breakfast items that went to the guests each morning. There were usually 3-4 trays like this! And then hot eggs brought out at the end! 

Western "Izmir-Style" Eggs

Ingredients:

Tomatoes, thickly sliced (tomatoes need to be large and very watery)

Extra Virgin Olive Oil
Black Pepper, Salt, Dried Mint, Dried Oregano
Eggs

Method:
1. Sautee tomato slices in olive oil, letting them release their water. Flip tomatoes to ensure both sides are cooked.
2. If not enough water, add some!
3. Break eggs and add directly over tomatoes
4. Add seasonings, cover and cook on low until eggs are cooked to desired doneness

Final product of the Izmir-Style eggs! It is simple and delicious! 

Menemen

This is a typical Turkish dish that has eggs (always scrambled), onion, tomato and green peppers. It is seasoned with black pepper, cayenne pepper, salt, oregano and mint. Very popular for breakfast and sometimes served in small clay pots. You sautee the vegetables in olive oil first, then add the scrambled eggs on top and let cook, mixing it as it cooks so it stays somewhat loose. This Menemen from Dikencik left part of egg yolks intact instead of fully scrambling them, but you get the idea!

Afiyet Olsun! 

(Enjoy your meal)