Yes, the title says all. The secret to this salad is to chop everything small. And you must, I mean you MUST, use pomegranate syrup and sumac. You must find them and you must use them.
Last week I fought hard not to get sick. Seriously, I had a bit of a sore throat and a bit of headache here and there, but it wasn’t a full blown flu. So in order to keep myself warm and keep the flu further away, I made this healthy and delicious soup.
Yes, this recipe is a combination of what I love most (or a lot..): tomato, cheese, phyllo dough and to top it all, fresh basil!
It’s been raining almost all day long in Helsinki today. When I say rain, think of a huge bulk of water pouring down from the sky. Seriously, there were no drops, there was one MASSIVE drop I believe. So of course, this horrible weather immediately prompted me to make soup. Because soup saves life.
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.
I think I can confidently say that I grew up with green beans. Not this one, I mean French bean “haricot vert”, but a bit different green bean commonly found in Turkey. I used that easy peasy recipe that I know by heart for French beans this time.
Well, the sunshine is slowly fading these days. It’s still relatively warm, and not extremely hot like just about 10 days earlier. So, we may start to have a bit of hearty soup. But to keep the spirits high, we can make it sunshine yellow!
I like stuffed veggies. This one, stuffed tomato (well yes, technically tomato is a fruit but it is a culinary vegetable, so..), was something I never tasted or at least didn’t remember tasting. Though, I remember my mother used to cook these alongside stuffed peppers. I guess I always preferred the peppers.
Jeee, I’m so so so happy with this recipe! Because it is delicious and it is interesting! (Well, for me at least…)
I’m writing this blog post as a holiday girl right now. I’m at the top of Turkey – in the Northernmost city, Sinop, by the Black Sea. It’s a nice Sunday with a cool breeze. And I’m working on blog posts that are long overdue! This is one of them.