This recipe is easy! So easy that I didn’t even put photos of all the steps. It’s one of those “let’s put all the ingredients in a food processor and be done with it” kind of spreads.
When I was a kid, my mother used to make a “börek” (general name for many salty pastries in Turkish) with phyllo dough called “muska” (amulet in English). These were little triangles with cheese filling, fried in vegetable oil. I always hated the name because it came from the religious nonsense. But the pastries, they were gooooood!
Kohlrabi is a quite foreign vegetable for me. I’ve only just used it once, when I did a catering gig 2 years ago, for a friend’s Karonkka (PhD defense dinner). He was a friend originally from South India and I wanted to cook something authentic for him, so I made Bisi Bele Bath – a vegetarian warm dish. That was when I used kohlrabi one and only time.
Yes! The spring is finally here and it is not so cold outside anymore. Yet, this doesn’t mean that we don’t need soup now! Because soup, especially one which is as colourful and rich as this one, is good for every day, any day!
I must say that as soon as I think about this dip, I feel its lovely sour taste in my mouth. It’s quite mouth watering actually.
When you think of Greek (or Mediterranean) salad, what kind of ingredients come to your mind? I guess mostly olives, tomatoes, feta.. maybe some herbs… onions? Yes, so imagine these muffins like a salad bundled up in a muffin form!
This past week I fought with a mild cold. You know the story: runny nose, everything above neck congested, headache… Luckily no body pain, but it did affect my life – I just rested in bed not to get any worse. And you know what was the best thing to eat at that time? Yes, soup of course!
I love corn bread. I think one of the reasons is that it connects me to my Black Sea roots – we love eating flat corn bread made on pan and on stove, together with fried or poached European anchovy. It is a very delicious type of corn bread indeed. This one in this recipe is yet another delicious corn bread, and this time we have a lot more ingredients in it than just corn flour.
February is ending. It is minus something every day outside, so cold that I want to cuddle inside my bed until April. It is that time of the year when even the weather is tired of winter. What is the best comfort food for such days? SOUP, of course!
Ahh, poor cabbage. I find that many people do not like this lovely vegetable because of its smell while cooking and because of the flatulence it causes. Ok, I admit that most of the time after eating cabbage it is very much possible to feel like a nuclear bomb, but this does not always stop me from eating delicious cabbage dishes!