Turkish Delights

So my adventures in Turkey were over a month ago now, but I am finally getting a decent internet connection to be able to share some delicious experiences in Turkey! 

 Turkish Coffee (Turk Kahvesi)

This is a tradition in Turkey. They make it in a copper "pot" and mix in the sugar with the coffee grinds. All are boiled together and then let to sit for a bit before pouring, making sure to keep the "foamy" top layer intact. The "sludge" settles and once you are finished you turn the cup upside down on the saucer, let it cool and then flip it back over to get your coffee fortune read. I had mine done twice and it's amazing how true it was! The coffee itself is a bit sweet and yet also bitter tasting. This coffee was served with a Turkish Delight, a jelly-like candy that are very popular in Turkey.

Turkish Tea (Chai)

This is served EVERYWHERE and ALL THE TIME in this HOT country! Turkish people love to drink this hot beverage at all times... at the park, at the top of a mountain after a 3 hour hike in 100F weather, at a BBQ, etc. And they serve it in these glasses, often with no handles, so it is quite hot to the touch. Always delicious, but I was constantly on the search for an "iced" version. No luck.

 Lahmachun

This is Turkey's version of a "pizza". A crisp dough topped with a paste of ground beef, tomatoes, chili, onions and parsley and then baked in a super hot wood fire oven and served with a variety of toppings ... arugula, tomatoes, lemon wedges, cabbage salad, grated carrots, lettuce & onions, etc... Roll and enjoy! I love this stuff! :) 

 The land of Baklava!

The traditional Walnut Baklava was the best, in my opinion!

 More baklava. I made this a daily treat whenever possible!

 Pistachio baklava! Seriously!

Spices (and teas) GALORE!

Happy Erica in the Spice Market!

 Cacik

Pronounced, "Je-Gik", this cold cucumber soup is a popular favorite in the summer time here in Turkey. It is made with cucumbers, yogurt, garlic, salt, EVOO and water to thin it. Topped with dried mint, it is actually eaten with a spoon or can be drank directly from a glass. 

A typical Turkish Breakfast

Tea, olives, jams, cheese, brease, honey, eggs, simit (rolled bread with sesame seeds), peppers, tomatoes, cucumbers, walnuts, tahini paste. YUM! 

Menemen and Dolmus

Menemen is scrambled eggs with tomaotes, peppers, onions and spices (typical Turkish spices are all dried... mint, black pepper, cumin, salt, crushed red pepper and dill). Dolmus are stuffed grape leaves with rice etc. 

Tahini & Walnut Cookies

Super YUM! These nutty and slightly sweet treats are amazing! 

Ingredients:

1 C Tahini

1 C Sugar

1 C Oil (or 200g Butter)

1 each Egg, separated

1 tsp Vanilla

4 C Flour 

1/2 C Walnuts, crushed for topping

Method:

1. Mix all together (except walnuts & Egg whites)

2. Roll into small balls

3. Dip top of cookies (balls) into egg white and then into walnuts

4. Bake at 170 C for 20-25 minutes

Ayran

Yogurt mixed with water and a bit of salt. This drink is super popular. I happen to not share the same appreciation for it.

 Pulses, rice and a bunch of eggs!

 Greens and radishes - also typical 

 Olives are delicious in Turkey as is the Olive Oil!

 Beautiful tomatoes

Peppers are very common in Turkish cuisine. They will fry them, serve them with eggs, and pretty much everything else. They are delicious and not spicy at all, but have a different flavor than green bell peppers. 

 Cherries! Cherry jam, cherry ice cream, cherry juice, cherries are made into a variety of products!

 Why yes, this is in fact a WET HAMBURGER! More like a spiced meat ball (ground beef, onion, parsley, spices) wrapped in a bun and topped with tomato sauce. It was so surprisingly good, I had 3 of them in a 2 day span!

 The best falafel! Made fresh, filled in a "tortilla", stuffed with carrots, cabbage, tahini,

Grilled Fish Sandwich from a vendor under the Galata Bridge. Love Turkish Street Food!!!

Bietole (the best swiss chard EVER)

I LOVE BIETOLE! This green stuff is the Italian version of Swiss Chard and is so tender and delicious! If you love leafy greens, you will LOVE Bietole too! 

Here are Serragambetta, Angela makes a delicious version of this simple and classically Italian controni (side dish).

Enjoy this healthy recipe!








Bietole di Serragambetta
A LOT of Swiss Chard, washed, keeping the white "spine" intact
Garlic, sliced
2 Bay Leaves
Cherry Tomatoes, chopped (the sweeter the better)
Extra Virgin Olive Oil

1. Boil swiss chard in salted water until just tender but still has a little crisp crunch to the spine.
2. Meanwhile, in a large pan, heat garlic and bay leaves in a lot of olive oil.
3. Once you smell the lovely garlic aroma, add tomatoes, cover and simmer until tomatoes begin to "wilt" and are turning sweeter.
4. Drain swiss chard and add to tomato mixture- simmer for 10 minutes until flavors are incorporated and liquid is mostly reduced.
5. Enjoy as a side dish, or with pasta, grains or as a filling for a savory pie, baked ricotta, or any way you like!

Summer Adventures

This Friday will mark my "3 month" point of being in Italy for this year. Without a work visa or citizenship papers, this means I need to leave the Schengen countries for 90 days. My summer adventures will bring me to some delicious and fun spots in Eastern Europe and the Mediterranean! 

June 22- August 1 

Istanbul, Turkey

Umit Dimen

SOYAK OLIMPIAKENT

11. KISIM H12 DAIRE 28

ATAKENT HALKALI ISTANBUL

Staying with Umit Dimen and his wife in Istanbul. Along with my friend Jim (a Brit who I met last summer while volunteering at the Valley House Hostel & Pub in Achill Island, Ireland), I will accompany English students on recreational activities around Istanbul so they have a chance to practice their conversational English. We will do a variety of fun activities such as go to the cinema, museums and picnic in the park. I'm hoping this will be a great way to see the sights of Istanbul and help people feel comfortable speaking English while also experiencing Turkish culture and cuisine!

August 1- August 14

Eastern Europe

Slow travel from Turkey to southern Albania (unfortunately avoiding Greece). Thinking I will include Bulgaria, Macedonia, Montenegro and Albania with a potential stop in Romania. Jim and I will take busses or trains to enjoy this part of eastern Europe.

August 15- September 8 

Saranda, Albania

The Hairy Lemon Hostel (located in Koder, Saranda)

www.hairylemonhostel.com

I will stay and volunteer at this fabulously named hostel helping with basic cleaning and reception duties and social activities. It is run by a nice Irish lady and looks like a beautiful place on the beach in southern Albania.

September 8- 10

Montenegro

Travel from Albania north to Montenegro to visit my friend Anni!

September 10-17

Croatia

Meet up with Jim again in Dubrovnik and enjoy a week together in Croatia visiting the cities of Dubrovnik and Split and others in between.

September 17-???

Italy

Take a ferry back to Italy and either head to Sicily or to Tuscany (to Montalcino at my first WWOOF Farm with the Casa Raia family) for Vemdemmia and olive harvest. Hopefully I will have my citizenship papers by this point.

If you have any ideas or tips on traveling in these areas, I would love to hear them! 

Orecchiette

Orecchiette is the typical pasta from the Puglia region. Literally, "orecchiette" means "little ears" and they certainly do look like little ears. Orecchiette is easily made using only durum wheat and water. The forming of these little ears is the hard part! Often it is served with cime di rapa (broccoli raab) and delicious fruity and slightly spicy olive oil from the region. 

Orecchiette di Serragambetta:

100 g Semolina Rimacinata di Grano Duro (remilled Semolina) flour per person

Hot water

1. In a large ceramic bowl, mix well until slightly tacky. Form into a large ball and let rest for 10 minutes, covered with a dry cloth. 

2. Cut into small pieces and keep covered (you want the pasta to remain warm and moist)

3. Take one piece and roll into a "snake

4. Using a knife, cut off a small square piece and press knife on one side while stretching towards you. Flip the piece and push over the top of your finger to make the indentation.

5. Sprinkle flour on top and let sit in a single layer until ready to cook.

6. Cook in boiling salted water until floating (2-3 minutes)

7. Toss with steamed broccoli raab and olive oil to taste

8. Enjoy!!!

Here Gina is stretching the small square piece with a knife and then placing in a "pasta box". This box is also where the dough is mixed.

My pasta making team! Together we made enough little ears to feed 22 people that night!

These are the prettiest ones I was able to make!

Orecchiette con cime di rapa ... Orecchiette with broccoli raab ... Delicious!! 

On another night, we are this pasta with a simple tomato sauce with basil and garlic. 

Serragambetta

This agriturismo has it all- a convenient location, beautiful setting, fabulous guests, a loving staff that treats you like family and the most delicious Pugliese food every imaginable. I just want to post some photos of the beauty that surrounds me here.

 Oven-dried Figs stuffed with Almonds

 Almonds

 The pool at Serragambetta

 Garden

Zucchini cream over pasta

 CHERRIES!

 Pizza with 4 cheeses, olives, and rosemary

 Serragambetta

 Outdoor dining terrace

My favorite dinner... it's CHEESE NIGHT!

La cucina di La Sorgente

La Sorgente is a small agriturismo gem located just outside of the town of Sortino, in southern Sicily.

I spent 2 weeks here with the owner, Beppe Pane (yes, that's Beppe "Bread") and couple of WWOOFers from Japan. Together we made and ate some delicious Sicilian food and had many happy guests! Here are a few of the recipes and delicious photos from my time there. 

Ravioli con Ricotta (yield 15 portions)

Pasta:

1000g Grano Duro (remilled durham wheat semolina)
9 whole eggs
a little water, if needed

1. In a mixer, using the dough hook, mix flour and eggs together and add water if needed. It's thoroughly mixed when it is in one ball and pulls away from the sides of the bowl in one mass.
2. Knead gently into a log. Wrap in plastic and rest for 30 minutes. It should be slightly tacky.
3. Slice into pieces and run through pasta roller until very thin.
4. Place a spoonful of filling in center, and then fold another sheet of pasta over the top.
5. Stamp with ravioli cutter and set on floured sheet tray.
6. Cook, cover and place in fridge or freeze immediately.
7. Enjoy with your favorite sauce... we served ours with a simple tomato sauce but it would also be good with a sage butter sauce, or oil and garlic.

Ravioli filling:
500 g Sheep's Milk Ricotta (salted)
Parsley, minced
Black Pepper
Nutmeg
Grated Parmigiano or Grana Padano

Combine and fill pasta!

Tiramisu

500g Ricotta di Pecora

5 TBS White Sugar

2 each Eggs, separated

3 C Espresso, cooled

1 pt Cream, whipped

1 TBS Powdered Sugar with Vanilla

A LOT of Lady Fingers

Cocoa Powder to dust 

1. Make and cool espresso

2. Whip whites til stiff peaks and remove, set aside

3. Whip cream, set aside

4. Once all are whipped, fold together with ricotta 

5. Gently whip together for 1 minute to be sure all are combined well

6. Dunk lady fingers in coffee and arrange in pan. 

7. Layer with ricotta spread (usually 3 layers high)

8. Finish with ricotta spread and dust with cocoa powder

9. Refrigerate for 3-4 hours (or overnight) and serve cold. 

PIZZA!

Dough:
600g Farina Duro
25 g Fresh Yeast dissolved in 1 C warm water
1-2 tsp of salt dissolved in another 1 C of warm water
2 tsp Extra Virgin Olive oil

1. Place flour in bowl and slowly add yeast water and combine (using a mixer)
2. Slowly add salted water and continue mixing until it's 1 mass and pulling away from the bowl
3. Add EVOO and combine
4. Place in bowl and cover with dry towel- let rest until doubled in size
5. Oil a tray, and press dough with palms to fit pan
6. Add ingredients as directed below and bake for 15 minutes on a high heat (400-500 F)!

Red Pizza
Sauce:
Sliced Garlic
Extra Virgin Olive Oil
Crushed Tomatoes
Capers
Basil, chopped

1. In a cold pan, add EVOO and garlic slices and heat until just barely cooked
2. Add tomatoes and simmer for a few minutes
3. Add capers and basil and simmer for 2 minutes. Stop heat and let rest until using.

Toppings for Red Pizza (in order as they should be placed on the dough)

Grated cheese (mozzarella)

Red Sauce

Anchovies

Oregano

Black Pepper

Parmesan Cheese

EVOO

White Pizza

Toppings for White Pizza:

Cheese 

Potatoes (thinly sliced and soaked in salted water)

Onions (thinly sliced and soaked in salted water)

Anchovies

Oregano

Rosemary

Black Pepper

Parmesan Cheese

EVOO

 Lamb with Onions

Lamb pieces
Fresh Bay Leaves
Salt
Water
White Wine
Onion, sliced
Extra Virgin Olive Oil
Capers
Thyme, Rosemary
Black Pepper
Nutmeg
Balsamic Vinegar

1. Simmer lamb pieces, bay leaves salt and water on low, covered for 30 minutes, until cooked.
2. Uncover and deglaze with white wine.
3. Remove lamb and add in onions in a layer in bottom of pan, add lamb pieces back in and cover onions in a layer of lamb.
4. Drizzle EVOO on top and add remaining ingredients.
5. Cover and simmer on low for another 30 minutes or until tastes tender and delicious and is falling off the bone!

 Spaghetti with Fresh Tomato Sauce

Extra Virgin Olive Oil

Garlic, quartered
Capers
Fresh Basil, chopped
Fresh Tomatoes, chopped

Basil, chopped (for garnish)
Ricotta Salata, grated (for garnish)

1. Sautee garlic and capers in EVOO
2. Add chopped tomatoes and fresh basil and simmer for a few minutes
3. Toss with cooked spaghetti and garnish with fresh basil and ricotta salata

 Sicilian Salad

Fresh Tomatoes, quartered/sliced

Red Onion, sliced

Capers

Dried Oregano

Extra Virgin Olive Oil

Salt

Basil, chopped

Toss together and enjoy!

                                                               Sicilian Orange Salad

Orange segments

Garlic, cut into small slivers
Extra Virgin Olive Oil
Salt
Cayenne Pepper
Dried Jalapeno peppers (I brought these from the US!)

Mix together and serve immediately!

Sausage

Cook sausage in pan with a little water and rosemary. Add a drizzle of Balsamic vinegar at the end of the cooking. Serve with lemon slices. Buonissimo!

Freshly collected wild oregano - the flowers are the most tasty part!

Boiled Potatoes topped with oregano, salt, EVOO and lemon juice was a delicious way to enjoy oregano!