Cooking concept with vegetables and copy space in the middle on wooden background
In 2009 I visited Turkey, I attended a private cooking class in a local woman’s home which was located across the street from from the ancient ruins of Ephesus. Before the class we stopped for ingredients in the central market of Kusadasi. Although I don’t remember her name…here’s her picture and the delicious lentil soup recipe she cooked that day. -Steve
TURKISH LENTIL SOUP “MERCIMEK”
1 chopped onion
2 carrots, grated or chopped finely
1 cup celery, chopped
1 tablespoon olive oil
3 cup cooked lentils
2 cups water or broth.
Gently heat oil in a deep skillet, and slowly add vegetables. Stir continually
Cook until soft.
Then transfer the vegetables into a pot, add lentils then the water or broth.
Bring to a boil.
Then turn down heat and let simmer for 15 minutes, stirring so it does not stick or burn.
Then add 1 teaspoon red pepper paste*.
Then add 2 teaspoons of salt
1 ½ teaspoons of cumin
1 teaspoon of cinnamon
Adjust seasoning to taste.
Add more broth or water if necessary.
Cook on a low fire for another 10 minutes.**
Serve with crushed pita chips on top.
*If you can’t find regular red pepper paste, you may try harissa, which is a red pepper paste, but it is hot
**I use an immersion blender for the smooth texture.
P.S. If you want to make a “sauce” for couscous, you can use the same ingredients, but do not add so much liquid and do not blend it. You can also add raisins and chick peas to the sauce.
Stuffed Peppers “Doldurmak”
12 small green peppers, that have had their tops and seeds removed.
1 onion chopped
3 garlic cloves chopped fine
¼ chopped red pepper
1 tablespoon tomato paste
1 tablespoon red pepper paste
¾ cup water
¾ teaspoon (?) salt
2 teaspoons of ground black pepper (Very important)
Grape leaves “sarma”, that have been soaked in salted water and boiled for 5 minutes
1 cup soaked white rice
fresh mint, parsley and dill to taste.
Mix together, except peppers
Stuff peppers ¾ of the way and poke a hole in the bottom to let steam out.
Quarter small tomatoes and place one piece on top of each stuffed pepper.
Place in a large pot upright.
Dolmas
On each grape leave add a very small amount of the remaining ingredients above (except of course the green peppers).
Roll sides ½ inch and roll together tightly so they don’t open.
Place them upright wedged in between the stuffed peppers.
Add more water if needed as they cook.
Sauce for both dishes
1 ½ Tablespoons of tomato sauce, plus 1/3 cup water. Mix with ¼ cup sunflower
oil.
Pour over contents in pot.
Add 3 cups of water and cook, covered, over medium heat for about 50 minutes.
Turkish Coffee
1 heaping teaspoon of Turkish coffee
1 demi tasse of water sugar to taste.
Boil water in small pot with spout.
Add coffee and sugar.
When it starts to foam, add foam to cup first
Then pour coffee into the cup slowly.
Foam indicates it’s a good cup of Turkish coffee.
Big stomach = Turkish balcony/ Greek pillow.