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Humus – Chickpea Spread With Tahini
Humus, originally a Middle Eastern meze, “is high in iron and vitamin C, and also has significant amounts of folate and vitamin B6. Garbanzo beans make it a good source of protein and dietary fiber;...
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Cerkes Tavugu – Circassian Chicken
The answer to what makes Ottoman cuisine so special lies in the wide variety of influences ranging from the Caucasus to the Balkans, from Niles to Euphrates… Even Chinese cuisine had an impact on the...
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Zeytinyagli Portakalli Kereviz – Celeriac Braised in Olive Oil and Orange Juice
Celeriac is the root of what is called “celery”. In my university years, in Sydney, I hadn’t seen celeriac anywhere for quite a long time, then one day I came across this non-starchy root vegetable in...
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Fava – Broad Beans Spread
Fava beans: Friend or foe? I like listing the health benefits of the main ingredient in my recipes. In this case, I should also list the potential hazards caused by fava beans or broad beans. For those...
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Zeytinyagli Lahana Sarma – Cabbage Rolls In Olive Oil
While I was in college, in Sydney, away from home, the idea of cabbage rolls in olive oil or manti (sorta Turkish ravioli) would always bring that homesickness monster out which would torment me for a...
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Zeytinyagli Pirasa – Leeks In Olive Oil
This olive oil dish can be found on the dinner tables of most Turkish homes quite frequently at all times of the year. Just like her cousins, onion and garlic, leeks have antiseptic qualities. What’s...
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Piyaz – Lima Bean Salad With Olive Oil, Sumac and Tahini
Spring is around the corner and one of the most exciting things about spring, to me, is a generous serving of kofte eaten outdoors accompanied by the sea-view and iodine smell. The best thing to go...
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Cacik – Cucumber and Yogurt Dip
What could be more cooling than a bowl of cacik on a hot summer day? Greeks make it thicker, Turks like it more in a liquid form. Mix up some yogurt, crushed garlic, chopped cucumber and fresh mint,...
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Zeytinyagli Bamya – Okra in Olive Oil
One last recipe from the summertime. Perhaps, I’ve heard over a hundred people say that they like the taste and aroma of okras but they hate the gooey texture. The best way to avoid the sticky slimy...
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Lakerda – Cured Fish in Olive Oil
During our last meal in Cunda, before the mesmerizing effect of the lor tatlisi arrived, we were knocked down by a couple of meze dishes. One was lakerda, which is among my a dozen seafood favorites...
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