Kuru Fasulye is a real winter comfort food. Made from dried white beans, onion, tomato, tomato paste and olive oil, it’s a kind of stew, great for warming you up in the cold winter months. You can add chunks of meat if you wish, lamb or beef usually. We love to eat it with fresh, crusty bread to mop it up, but it’s commonly served along side a dish of rice too! It’s one of the most popular dishes in Turkey, and you can buy it in lokantas, although there’s something really satisfying about making your own, if you have the time! Click HERE to read a recipe for this dish.
Turkish rice, the kind with the little brown bits in, is my favourite. It’s buttery, soft fluffy and a staple part of Turkish cuisine – a great side dish to any meal. It’s even a meal on its own with chick peas or beans. The little brown bits are şehriye ( you might know it as Orzo – a small kind of pasta) and it adds a little something to the flavour and texture. It can be cooked with oil or butter, or even a bit of both. Berkay has taught me to add chicken stock too to enhance the flavour even more!
It’s hard to master, but he’s given me a tried and tested fool-proof recipe which you can find on my blog HERE.
Kaymak is the Turkish version of to clotted cream, made using buffalo milk.
It’s thick, creamy and very rich! Its sometimes served as an accompaniment to desserts like künefe and tel kadayıf, but my favourite way to eat it is with honey.
It’s delicious served like this with honey for breakfast, along with some fresh bread to spread it onto. It’s often served as part of a Köy Kahvaltısı (village breakfast) in restaurants along with the usual olives, eggs, tomatoes, eggs, jams and various other goodies!
Lokma are balls of dough, deep fried then covered in sweet, sticky syrup, best served while hot or warm.
Crispy on the outside but soft in the middle, when you bite into them they are slightly chewy, they are similar to donuts, but less cakey.
Lokma is often made in large batches and is a popular choice of food at celebrations or festivals, given out for free by families to all the local people during weddings, henna nights, openings of new shops/restaurants and even during sünnet (circumcision celebrations) and funerals (a certain amount of days after someone dies, their family arranges to serve food to local people).
When we were down in Ölüdeniz in April, there was a parade and celebration marking the official start of the summer season and they were cooking fresh batches of Lokma in the street and handing them out to everyone passing by. Wherever you find a stall giving them away, you can be sure there will be a huge line of people waiting!
Delicious, sticky, gooey, crispy… and full of sugar!
Three months ago I done a photo series on my blog, writing a little mini-blog about a different photo every day throughout August. It was quite popular so I’ve decided to do a similar thing for the next 30 days – 30 photos of 30 different Turkish foods!
So, 30 Days, 30 Dishes – Today, it’s Pide!
Pide is basically a dough base in a stretched out oval shape with a topping and folded over edges. It’s similar to a pizza, but it doesn’t have the usual tomato puree on top. Toppings can vary, but my favourite is kıymalı (mince & onion) but I also like the lamb, or spinach and cheese. They usually ask if I want egg on top, which is a weird concept to me, egg on pizza? I tried it once and it wasn’t bad – as long as it’s cooked well and not runny!
Berkay’s brother is actually a pide chef, so over the years I’ve had a few made by him, which are particularly delicious! Other than from him, my favourite place to get them from are the lokanta’s in and around Fethiye. Pide is usually served with some fresh salad. So cheap and so delicious too!