Spinach & Feta Gözleme

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What’s the first thing people think of when they think of Turkish food? Kofte is the first thing for most people, but there’s so much more! Don’t worry, we’re going to keep cooking our way through them and sharing with you here. Gözleme is one of the many great Turkish street foods. (Lahmacun is another that if you haven’t tried from our blog, you should soon!) So good in fact that it has spread from Turkey to the rest of the world. In Australia, there’s a fast food place, called Gözleme King, devoted to making different types of gözleme. This spinach and cheese preparation is a fairly traditional one, but gözleme can contain pretty much anything! In the future we’re definitely going to throw in some sucuk (Turkish sausage). But as is, this dish is amazing. The dough is soft, light, and just a bit crispy on the edges. And it essentially goes without saying that the warm feta brings it all of the flavors together perfectly.

*So speaking of feta… Let’s talk about feta. I know so many people who loooove feta. I’m one of them, obviously. We could form a fan club if y’all want? But here’s the thing, a lot of people I know have only ever had the pre-crumbled, standard grocery store feta. I used to be one of them. As with many other things, when I started dating Selim, my narrowly bounded world of feta expanded. If you think feta only exists in its pre-crumbled form and you love it anyway, please go out and find some block feta in brine. Your world will be changed forever, I promise. (Mine was!) The flavor and texture are so much better – you’ll never go back. Sadly, not all of your standard grocery stores will have feta like this. Trader Joe’s and Whole Foods usually do, but if yours doesn’t, try an international grocery store, a halal market, or a Middle Eastern specialty shop. While you’re there, try all the different types of feta and Middle Eastern cheeses, your cheese-world will be forever changed.

We have two go-tos when it comes to making Turkish recipes. The first is Ozcan Ozan’s cookbook that I’ve referenced on here before. But the second is a blog called Ozlem’s Turkish Table. Tonight’s recipe is adapted from there. It is a wonderful resource for all things Turkish food!

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Spinach & Feta Gözleme

(Adapted from Ozlem’s Turkish Table)
Ingredients: 
  • 1 1/2 cups flour
  • 1 tsp active dry yeast
  • Pinch of salt
  • 1 tbsp + 2 tsp olive oil + more for brushing
  • 1 tbsp plain greek yogurt
  • 1/2 cup water + more
  • 1/2 small onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 tsp cumin
  • 1 tsp paprika
  • 1 tsp smoked paprika
  • A pinch of crushed red pepper flakes
  • 4 cups (loosely packed) spinach, roughly chopped
  • 6oz feta*
Instructions: 
  1. Begin by making the dough. Take 1/2 cup of warm water and stir in the pinch of salt and yeast. Allow to sit for a few minutes until it begins to bubble.
  2. In a large bowl, mix together the flour, yeast mixture, yogurt, and 1 tbsp of olive oil. Add additional water by the tablespoon. (I used an additional 2-3 tbsp).  Using your hands, form into a big ball of dough.
  3. Once you have a ball of dough, turn it out onto a lightly floured surface. Knead for several minutes.
  4. Divide into 4 similarly sized smaller balls. Cover with a damp cloth and allow to rest for ~30 minutes.
  5. Meanwhile, prepare the filling. Pour 2 tsp of olive oil into a pan over medium heat.
  6. Once the oil is hot, add the garlic and onions. Sprinkle with the spices and stir.
  7. Cook just for 4-5 minutes until soft and fragrant, but not starting to brown.
  8. Add the spinach and a couple drops of water to the pan and cover. Leave covered for just a minute or two, until the spinach has wilted just a bit.
  9. Remove the lid and stir together well. Allow to cook for another minute or two with the lid off to get rid of any excess moisture.
  10. Remove to a bowl on the side. Mix in the feta.
  11. Now roll out the dough balls into large, thin, rectangular segments.
  12. Divide the mixture from the pan among the dough segments, placing in the middle of each piece of dough. Make sure to leave plenty of room around the edges for folding.
  13. Fold the dough around the mixture as pictured. (You want to end up with a little rectangular envelope.) Brush the edges with olive oil to help them stay together.
  14. Now, bring a large pan, preferably a griddle one, up to medium heat. [Don’t start until the pan is hot!]
  15. Brush both sides of each gözleme with more olive oil. Once pan is hot, place them on the pan. (You can do one at a time or if you’re more confidant in your skills than I am, as many as will comfortably fit in your pan.) Cover the pan and do not touch for three full minutes. At this time, flip to the other side, re-cover, and again, do not touch for three minutes!
  16. After this point, you may flip back and forth a few times, cooking another 4-5 minutes until dough is cooking and the outside crisped to your liking.

Balsamic Basil Blackberry Pizza

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You’ve heard of fruit pizzas right? They’re shaped liked pizzas, but that’s really where the similarities end. To the best of my knowledge, fruit pizzas are essentially entirely sweet, with a base more like cookie dough, topped with fruits and sugar. You eat them for dessert, not dinner. That is not what we’re doing here tonight. This blackberry pizza is mostly savory, with the addition of the sweet and tangy blackberries.

How did I come up with this crazy idea? I didn’t. This was a Pinterest find, from a blog called A Whisk and Two Wands. The pictures caught my eye – gorgeous contrast of the dark berries and white cheese! Furthermore, Selim loves pizza, we’re trying to eat more fruit, we had blackberries and basil in the fridge, and I had the time to make some dough today. All good reasons to give this unique idea a whirl tonight!

We really enjoyed this as an alternative to a “normal” pizza for dinner tonight. However, I think it would really be perfect as an appetizer in smaller portions for your next dinner party!

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Balsamic Basil Blackberry Pizza

(Adapted from A Whisk and Two Wands blog)
Ingredients:
  • 2 tsp active dry yeast
  • 1 tsp sugar
  • 1 cup hot water, divided
  • 2 cups flour
  • 1 tsp salt
  • Olive oil
  • 12oz blackberries
  • 1/4 cup balsamic vinegar
  • 2 tsp brown sugar
  • 8 turns of fresh ground black pepper
  • Just a pinch of salt
  • 10 large leaves of fresh basil, roughly chopped, reserving 2-3 leaves
  • 16oz log of mozzarella
Instructions: 
  1. First, prepare the dough. (You also could skip this step entirely and buy prepared pizza dough.) In a small bowl, stir together the yeast, sugar, and 1/4 cup of warm water. Let sit for ~10 minutes until frothy.
  2. In a large bowl, stir together the flour and salt. Pour the yeast mixture over-top. Add the remaining water slowly, stopping and stirring frequently. Mix with a spoon in the bowl until you have a well-combined ball of dough. (You may need slightly more or slightly less water to form a nice ball of dough. If it ends up too wet – add additional flour.)
  3. Then turn the dough out onto a lightly floured, clean, dry counter-top. Knead the dough for 10+ minutes. The dough should be firm and elastic.
  4. Pour just a tiny bit of olive oil onto a paper towel and swipe around the bottom and side of a large bowl. Place the dough in the bowl and cover with a damp towel. Allow to sit for 1 hour or until dough has doubled in size.
  5. Meanwhile, prepare the blackberry sauce. Pour blackberries into a saucepan over low-medium heat. Stir in the balsamic vinegar, brown sugar, pepper, and chopped fresh basil. Cover and cook for ~5 minutes so the berries soften.
  6. Uncover and mash the blackberries with your stirring spoon or the back of a fork.
  7. Increase heat to medium and cook, stirring occasionally, until sauce thickens. This should take ~10 minutes.
  8. Preheat oven to 450 degrees.
  9. Once dough has risen, turn it out on a lightly flowered surface. Divide in half. Roll out the dough into two large circles.
  10. Bake the pizza dough without topping for 5 minutes and then remove from the oven.
  11. Spoon the blackberry sauce onto the dough as you would a normal pizza, leaving a bit of the edge uncovered for a crust.
  12. Slice mozzarella and place chunks all over the pizza. (May not use the whole 16oz log of mozzarella.)
  13. Bake for an additional 8-10 minutes, watching the edges of the crusts to make sure it’s not over-browning.
  14. Top with the remaining fresh basil before serving.

Zoodles with Roasted Chickpeas

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Have all you food-blog-readers out there heard of Yotam Ottolenghi? He’s an Israeli-born British chef who I absolutely love! He has restaurants in the UK, at least five cookbooks, a website full of traditional & inventive Middle Eastern recipes, and a weekly column in The Guardian. He also has one of the best, most gorgeous, most mouth-watering Instagram feeds to follow out there (@ottolenghi) – you probably want to start following him!

As your average American who doesn’t dine out in London often or subscribe to The Guardian, I hadn’t heard of Yotam Ottolenghi until a few years ago when my sister gave me one of his cookbooks for Christmas. I think I’ve mentioned it a few times on here, and if I haven’t I should, as it’s one of my favorites. It’s called Jerusalem and was authored by Ottolenghi and another chef named Sami Tamimi. I love this cookbook for its delicious recipes, gorgeous photography, random stories interspersed with the recipes, and the fact that it features recipes based on both chef-authors’ heritages. Both grew up in Jerusalem, but Ottolenghi is of Israeli-Jewish heritage, while Tamimi is of Palestinian-Arab descent. Throughout the cookbook, they show the similarities and pervasiveness of recipes traditional to both groups. Maybe my favorite section of the cookbook frames the struggles of Jerusalem’s various residents like this:

“Alas, although Jerusalemites have so much in common, food, at the moment, seems to be the only unifying force in this highly fractured place. The dialogue between Jews and Arabs, and often among Jews themselves, is almost nonexistent. It is sad to note how little daily interaction there is between communities, with people sticking together in closed, homogenous groups. Food, however, seems to break down those boundaries on occasion… It takes a giant leap of faith, but we are happy to take it – what have we got to lose? – to imagine that hummus will eventually bring Jerusalemites together, if nothing else will.”

I love the sentiment, and if anyone has the unifying hummus recipe, it’s probably these guys.

As I mentioned, Mr. Ottolenghi’s instagram feed is great, and I see posts from him (or his surrogates probably…) nearly every day. Said posts make me want to whip up his recipes, nearly every day. I must have seen something inspiring in recent days, because when confronted with my zoodles for tonight’s dinner, I felt an overwhelming desire to use some tahini. The tahini sauce I coated the zoodles with tonight is a scaled-down and warmed up version of the recipe in Jerusalem.

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Zoodles with Roasted Chickpeas

Ingredients: 
  • 2 large zucchini
  • 2 tbsp olive oil, divided
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1/2 tsp salt
  • 1 can of chickpeas, drained, rinsed, & dried
  • 2 cloves of garlic, minced
  • 2 tbsp tahini paste
  • 1 tbsp + 1 tsp lemon juice
  • Black pepper
  • 2 tbsp water
Instructions: 
  1. Preheat oven to 425 degrees.
  2. Toss chickpeas in 1 tbsp olive oil + paprika, cumin, turmeric, and salt. Spread out on a cookie sheet and roast for 20 minutes. Stir up once about halfway through cooking time.
  3. Meanwhile, prepare zoodles. See here if you need a little help with that!
  4. Next, warm the other 1 tbsp of olive oil into a pan over medium heat. Add the minced garlic and cook for just about 3 minutes.
  5. Now lower the heat of the burner to a low. Wait a minute or two, then stir the tahini paste into the olive oil.
  6. Add the lemon juice and a turn or two of black pepper. Whisk together until well-combined. Add water by the tablespoon. (Don’t use all the water – or use more – if you’re happy with the consistency of the sauce.)
  7. Add the zoodles to the pan. Toss with the sauce. Cover and increase heat back to medium for 5 minutes.
  8. Portion out the zoodles into individual bowls. Top with the roasted chickpeas.
Serves 2.

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Two-Way Beet Salad

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Beets are one of those vegetables that you either love or hate. I’d had beets just once that I can remember prior to when Selim and I started dating, and I hated them that one time. So for years, I never tasted another beet. Selim likes them a lot and eventually convinced me to try them again. I was skeptically, but he converted me into a beet-eater.

A lot of times we just grate a beet in with whatever other salad ingredients we’re using that day. But I wanted to make a salad that showcased the beet itself. You may think it sounds ridiculous to roast some of the beets and not others – after all, once they’re all mixed together they barely look any different! But I’d give it a whirl. The roasted beets have a different texture and flavor than the raw ones. It gives this salad a greater depth of flavor, I think.

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Two-Way Beet Salad

Ingredients: 
  • 2 medium beets
  • Olive oil, divided (2 tsp + 1 tbsp)
  • Salt & pepper
  • 2 tbsp balsamic vinegar
  • 1/2 tsp dried thyme
  • 2oz feta, crumbled
Instructions: 
  1. Preheat oven to 425 degrees.
  2. Take one of the beets – scrub clean, peel, and chop into small rectangles/squares.
  3. Toss the beet cubes in 2 tsp of olive oil and a few dashes of salt & pepper. Spread on a foil-lined cookie sheet and place in the oven on a middle rack. Roast for 20 minutes.
  4. Meanwhile, take the other beet and similarly clean it. Grate this one via one of the larger holes on your grater. Place in a large bowl.
  5. Whisk together balsamic vinegar, 1 tbsp olive oil, thyme, and a few more turns of black pepper in a small bowl.
  6. Once the roasting beets are done, add them to the bowl with the raw, shredded beets. Toss with the vinaigrette.
  7. Top with feta and serve.

Creamy Coleslaw

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Sometimes you just need a more traditional, creamy coleslaw, am I right?. Although I confess to prefer a less creamy, more vinegary coleslaw in most situations, that just doesn’t always cut it. After all, some things became “traditional” for a reason right?

In even better news, this coleslaw is really delicious. I have memories of coleslaws from childhood cookouts and picnics that seemed to just be a blob of mayonnaise, with a few slivers of of vegetables thrown in. That this is not. It’s still nice and creamy, but still has great flavor and texture.

This is enough coleslaw to top burgers, BBQ, or other dishes for ~4 people. It is not enough to be a stand-alone side dish for your family reunion. Double or triple it if that’s your plan for the day.

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Creamy Coleslaw

Ingredients: 
  • 10oz (pre-mix bag or shredded by yourself) of mixed cabbages and carrots
  • 1/2 cup mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tsp brown sugar
  • 2 tsp brown mustard
  • 1 tsp granulated onion
  • 1/4 tsp salt
  • 4 turns of black pepper
Instructions:
  1. Stir together all of the ingredients except the cabbage mix in a large bowl.
  2. Once well-combined, add the vegetables and stir to thoroughly coat.
  3. Refrigerate until serving. Can be made in advance.

High Plateau Soup

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Do you love soup as much as I do? Are you looking for a little variety in your soup life? Then this might be the soup for you. A few years ago, we were in Turkey visiting Selim’s family. Over there, I basically hit the soup jackpot. Not only does Turkish cuisine include soup with most meals, which I think is a great idea, but I also got to taste several homemade varieties from Selim’s aunts and grandmother. These women sure know how to cook. While they didn’t make this particular soup while we were there, the flavors bring me right back to their kitchens in Istanbul.

If you’re reading the ingredients, you might be thinking two thoughts… 1) “Umm… isn’t yogurt supposed to be cold?” Or 2) “Uhhh… that sounds pretty simple. It’s probably not worth my time.”

Move past those thoughts. This soup is delicious! It’s creamy and comforting. It also has amazing flavor, belying its few ingredients. The flavor profile is unique, one not particularly familiar to the American palate. Give it a whirl; I’ll bet you’ll appreciate the introduction.

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Update 9/19/16: We were invited by Genie, at Bunny Eats Design, to add this recipe to her monthly link-up. Once I got over the surprise that someone out there actually read our blog (much less someone who’s blog I’ve enjoyed reading prior to this point!), I read about her link-up. It’s called Our Growing Edge and encourages participants to attempt food-related personal challenges. I love this! This post and recipe certainly fit into that goal, as I’m always wanting to create dishes true to Selim’s Turkish heritage. This month’s link-up is hosted by Chrystal at The Smallwood Parsonage, with the theme of Family Recipes. You don’t have to be invited to join – see here. Now, if you’ll excuse me, I’ll be reading through posts from past link-ups instead of studying. 


High Plateau Soup

(Recipe adapted from Sultan’s Kitchen: A Turkish Cookbook, by Özcan Ozan)
Ingredients: 
  • 4 cups vegetable stock
  • 1/2 cup uncooked rice
  • 1 tbsp butter
  • 1 tbsp paprika
  • 1/2 tsp salt
  • 1 cup plain yogurt
  • 2 egg yolks
  • 1 tbsp flour
  • 10 fresh mint leaves
Instructions: 
  1. Place the stock, rice, and butter in a medium saucepan over medium heat. Bring to a simmer. Stir in the paprika and salt.
  2. Decrease heat and cook at a low simmer for 20-30 minutes, until rice is cooked.
  3. Meanwhile, mix the yogurt, egg yolks, and flour together.
  4. Stir the yogurt mixture into the soup slowly. Chop up the mint leaves and add to the soup. Turn the heat down to low and cook for another ten minutes, stirring occasionally.
Makes 2 meal-sized servings or 4 servings as a starter or side to another dish.

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Couscous Salad

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I don’t know about y’all, but I feel like lunch is kind of a struggle meal. I want to have something that tastes good, is easy to make, is portable to work/school, is pretty healthy, and keeps me full until dinner. That’s doable, but sometimes is just a little boring. Lunch just isn’t an exciting meal to me! When you think of lunch, what do you think of? Lunch just elicits the thought of a sandwich for me. I actually love sandwiches, but you can’t eat a sandwich every single day.

The other thing about lunch is that I don’t really ever think about making “a recipe”for lunch. I feel like I just throw something together. I think others feel the same way, judging from some recent social media posts I’ve seen from friends looking to add some variety to their brown-baggin’ it work lunches. Which led me to the realization that my simple, thrown-together lunch(es) might be something new for someone else.

This is one of my favorite go-to lunches. It pretty much hits all of my lunch criteria as above. Tastes good? Big old check. Easy to make? Check. Portable for work? Definite check. Reasonably healthy? Veggie-packed check. Keeps me full? Check, check, check. The portions I describe here gives me 3 or 4 lunches for a week, which simultaneously preps for a good portion of the week and leaves room for a little variety.

Like I said before, I don’t really follow a recipe for this and alter it probably every time. Try it this way. And next time, try some different vegetables, different dressing, or some additions like cheese or meats. The variation below uses Trader Joe’s Light Champagne Vinaigrette, my current obsession.

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Couscous Salad

Ingredients: 
  • 1 cup pearl couscous
  • 2 cups water
  • 1 chicken bouillon cube
  • 1 small cucumber, sliced and quartered
  • 10 baby carrots, sliced
  • 10 kalamata olives, pitted and halved
  • 1 ear of corn, cooked/boiled and kernels removed
  • 2 tbsp Light Champagne Vinaigrette
  • Fresh-ground black pepper
Instructions: 
  1. Bring the water, couscous, and bouillon cube to a boil. Cook over medium-high heat until water is absorbed and grain is soft, but not mushy. (Note: different sizes and variations of couscous may require more or less water. Follow given instructions if they differ from mine.)
  2. Meanwhile, prepare your vegetables.
  3. After couscous has cooked, drain if needed, and set aside to cool.
  4. Combine veggies, couscous, and dressing. Top with a few turns of black pepper. Mix thoroughly.
Makes 3-4 lunch servings.

Now who has some new-to-me easy lunch ideas to share?