I must admit that I was slightly suspicious about the idea of “hot hummus” when I first saw a recipe in the mezze cookbook I bought in Istanbul last summer. I am not a big fan of hummus anyway, but when it’s hot, I thought it might feel too heavy. Oh boy, was I wrong.. Not only it is light, but also it is so delicious that I could probably eat the whole pot when I first made it.
When I saw this recipe in “Anatolia – Adventures in Turkish Cooking” book, I immediately knew that I had to try it. After all, the soup combines two of my favourite ingredients, garlic and almond, in my favourite food form!
“German cake”. That’s what the patisseries in Turkey used to call this cake. “German cake”. That’s how we always knew this cake. But is it really a German cake? I couldn’t find any information on such a cake being “German” nor could I find its original name. The only thing that resembles this is berliner, and yet this cake is certainly not a donut and there it actually fails the resemblance for me.. However, it certainly resembles a giant semla, or laskiaispulla, without cardamom or egg wash…
It’s December 26th, and it’s my 37th birthday. So what can be better than sharing with you the recipe of the most festive dish ever for me – vine leaf rolls?? These rolls have always been there: on birthday table, in new year’s eve, in big family gatherings! If I ever have a family of my own (which I am beginning to doubt that it will happen…) then I will continue the tradition.
In Turkish cuisine, there is a series of dishes cooked specifically with olive oil, called “zeytinyağlı yemekler” (in English: dishes with olive oil). These dishes are vegetarian and are mostly eaten cold, some of them can also fall into the category of “mezzes”. I say that they are “mostly” eaten cold because even a little asking around friends brought various answers, some people prefer to eat them warm or even hot. I personally prefer eating them cold. What I mean by this is not almost frozen. It means that I let those dishes cool down to at least room temperature before eating – but I actually love them even more when they stay in refrigerator for a while.
If you are a regular reader of my blog, then you certainly know by now what a terrible child I was when it came to food. If I were my mother, I would beat me all the time – or at least during / after each meal! I was one of the pickiest little girls (nowadays I am rather picky about other things, erm, like men!!). However, there were certain dishes that I was totally obsessed with. This soup is one of them.
The first and only time I ate poppy paste buns was when my sister-in-law’s mother Nafize baked them for us. I’ve loved them ever since and I’ve craved for them all this time in Helsinki – until one day, just by chance, I found poppy paste in Alanya Oriental Market in Itäkeskus in Helsinki!!!
I have been planning to make a nice gluten free plate for a long time – not one, not two dishes but a full plate that consists of a variety of tastes. Finally I made it! And it is incredibly easy to make!
I don’t remember the first time I ate this dessert, nor do I remember who had made it. All I can remember is the feeling. I absolutely loved the dessert, even though I had never been a fan of quince as a fruit or of the fruit desserts such as baked apples or poached pears etc.
When I was a kid, whenever I wanted, my mother would make this pastry for me. “Puf Böreği!” I’d say and she would not make me say twice. We call this pastry (börek) “puf” because it puffs like a little balloon when it is fried!