When I was a kid, I used to think that some dishes could only be made by certain family members. For example, there was a black tea cake that I believed only my mother could bake. Turkish dumplings, I thought only my mother and aunt could make so delicious. And then there was this pastry which I believed could only be baked by my aunt, my father’s sister, as if there was something magical or that the trick was in her oven or something. Turns out, I was wrong. You just need to learn.
In Finnish cuisine, there is a series of laatikkos, aka casserole dishes: porkkana / carrot, peruna / potato, lanttu / rutabaga… and this one right here, cabbage casserole, with ground meat and rice. I knew about this grand “laatikko family” but I never ate any, until I made the first one today.
This one comes from a professional. My dear cook friend, Aylin.
Here is a type of meze that can be found everywhere in Turkey, in various forms. The one that I will give the recipe of is the torpedo-shaped fried version. Another version I have eaten until now is the boiled one which I think comes from Southern Turkey (but I cannot give the exact place of origin).
Sunday lunch with family. This is what I miss. Everyone gathering around our table, having lunch and staying around the table for hours. This is what I miss. My mother, cooking. This is what I miss, the most.
I was happy about 2 things in this recipe: 1. He let me skip fresh coriander. 2. The meat was beef. I mean, no offense little piggies, I like eating pork every now and then, but boy the smell is sometimes really heavy!