All posts tagged: Turkish

Bulgur Pilaf – With Onion, Tomato And Pepper

When I was a kid and living in Bakirkoy, Istanbul, we used to go to a kebab place called “Istanbul Kebapcisi” every once in a while as a family for a weekend lunch. It was a bit dark (because of heavy use of wood), meat-ful of place and even though I liked the food, I always secretly wished we went to a fancier place. The food was quite good though, at least as far as I can remember. Any kebab we ordered, red meat or chicken, was always served with bulgur pilaf.

Green Peppers Stuffed With Aromatic Tomato Rice – Hello 2019!

I admit. I haven’t felt inspired to write for a while. I’ve been baking & cooking as usual, so it’s not about food. But I just felt like doing other things, like reading – I purchased many books lately about food justice, feminism and seed sovereignty. So I’ve been reading them. And I also went to a 2-weeks holiday in Istanbul during new year so yes, excuses excuses, but this blog post was long overdue..

Phyllo Rolls With Sssspicy Ground Meat Filling

I love phyllo dough. Whatever you make with it comes out delicious (ok, yes, most of the time, depending on you too..). It is a very commonly used ingredient in Turkish cuisine and I grew up with all sorts of fillings and types of phyllo dough. This one has meat – not my favourite ingredient as I am not much of a fan of meat, but it reminds me of home so I like this little pastry.     About 3 years ago, I posted a Turkish dish with many memories: manti, aka dumplings. This recipe is one other version of it, some call it “high society dumplings” and I absolutely have no idea why they call it that.       There are several differences between this pastry and the other, more traditional dumplings: this one is made with phyllo dough while the other one has different dough, this one is baked and the filling is greasier and spicier. Also, these are individual, big pastries and one pastry can fill a person quite good. …

Vegan Monday: Mom’s Potato Salad

Here is a salad that has always been one of the staple food in my mother’s feasts. Or how I remember it. Because apparently she also puts tomatoes, but this very much green and yellow colours were always the only version I remembered, so I made it like that, providing a little hint of red with chili pepper flakes.