We’ve had such a great response to our summer newsletter, and wanted to share a few of the recipes from Sue and Richard’s cooking class in Istanbul, Turkey. Thanks to everyone who entered for the gift basket giveaway; the contest is now closed and we’ll be drawing a name for the lucky winner on September 1st!
These delightful recipes are sure to fill your kitchen with wonderful smells, and are a feast for your eyes and mouth.
Thank you to Selin Rozanes from Turkish Flavours for sharing these great recipes.
You can find more information about Turkish Flavours here or by searching Turkish Flavours or Turkish Cooking Classes Istanbul on Facebook.
- 3 large or 5 small red bell peppers
- 1¾ cup raw walnuts
- 1 tbsp tomato paste
- ¾ cup soft bread crumbs
- ¼ cup olive oil
- 1 tbsp fresh lemon juice or pomegranate molasses
- 1 tsp coarsely ground red pepper or mild paprika
- 1 tsp cumin seeds, lightly toasted, coarsely ground
- salt to taste
Roast the peppers over a gas flame, over coals or under a broiler, turning the peppers with tongs until they are completely charred. Transfer the peppers to a paper bag and seal it. Let the peppers sit until they are cool enough to handle ~ at least 15 minutes ~ then slip off the charred skin and remove the seeds from the interior. Don’t rinse the peppers or you will rinse away a great deal of flavour.
Instead, to completely cleanse the peppers of their charred skin and seeds, scrape them gently with a plastic scraper or the back of a sharp knife blade, then wipe them with a cotton towel.
Place the walnuts in a food processor fitted with a steel blade and pulse several times until they are coarsely ground. Add the peppers and pulse several times.
Scrape down the sides of the bowl, add all of the remaining ingredients and process into a coarse paste, scraping down the processor from time to time.
Season to taste with salt. Serve immediately.
NOTE: Muhammara keeps well in the refrigerator in an airtight container for at least one week.
Stuffed Apricots (Kaymakll kuru kaylsl)
- 15 dried apricots
- ½ cup sugar
- 1-1½ cup kaymak, or heavy whipped cream, or mascarpone
- ½ cup grated pistachio nuts
- ½ cup water
- 1 cup red wine
- 6-7 cloves
Soak apricots in cold water overnight and drain. Heat sugar, wine, cloves and water together with apricots. Cook until apricots are tender and syrup is formed. With a perforated spoon transfer apricots to a plate to cool.
With a spoon, half-open the apricots and fill the insides with the cream. Garnish with the grated pistachio nuts.
Arrange the apricots slit-side-up on a platter.
RV NOTES: You can grind nuts easily at home with a nut grinder. If you don’t have a nut grinder, this recipe will also work with very finely-chopped pistachios; you’ll get the best results doing this by hand with a large sharp knife.
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