31 March 2026
I can’t believe it, but it’s been ten years since KCC’s first post. Since the journey began back in 2016, KCC has published more than 200 posts, both here on WordPress and on our sister site on Substack, which began two years ago.
The WordPress blog has attracted nearly 17,000 visitors and around 26,000 page views over the decade – not bad for a niche veggie food blog based around the Datça Peninsula!
KCC’s first recipe was this asparagus risotto (see above), inspired by the fresh produce on sale in Datça’s weekly market. Over the last ten years, we’ve branched out from Turkey and sought out dishes from around the globe with gastronomic excursions to Greece, Georgia, Russia, Albania, Italy, India, Indonesia, Latvia, Sri Lanka, Sweden, Central Asia and Mexico among others.
Looking back over KCC’s posts, the top five features one about Central Asian chocolate, one on Georgia’s pkhali dip, another on Armenia’s khorovats veggie stew, a pisco-fuelled cocktail and jusai, garlic chives from Kazakhstan.
The world sure has gone to shit in the last ten years, but fortunately there’s always great food to fall back on. To celebrate KCC’s 10th anniversary, here’s a recipe for a seasonal pie loaded with fresh ingredients – the Scrunchy Lavash Spring Green Pie.
Ingredients (Makes 3-4 servings)
- 75g beansprouts
- 75g radish leaves
- 75g spinach
- 50g celery
- 50g sorrel
- 25g fresh coriander (cilantro)
- 25g fresh parsley
- 2 teaspoons soy sauce
- 1 teaspoon dried mint, dried thyme, cumin seeds, sumac, nigella seeds
- 50ml olive oil
- 2 sheets of lavash
Preparation
Step 1: Heat 20 ml of olive oil in a large pan. Add the chopped celery and saute for two minutes. Add chopped sorrel, spinach and radish leaves. Stir fry until leaves begin to wilt. Turn off the heat and add the dried mint, thyme, cumin seeds and sumac and stir well. Add the coriander, parsley and soy sauce and combine. Finally, add the beansprouts and blend into the mixture.
Step 2: Preheat the oven to 200 c. Line an ovenproof dish with one sheet of lavash. Brush with 10 ml of olive oil. Fill the lavash base with the spring green mix. Put 10 ml oil in the large bowl and take the other sheet of lavash, break it into chunks and then scrunch it up with the oil. Place the scrunched up lavash on top of the pie filling. Brush with the last 10 ml of olive oil, sprinkle over the nigella seeds
Step 3: Bake the pie at 200 c for 25-30 minutes until the top is a golden-brown colour. Allow to cool then cut into three or four slices and serve with a salad of your choice and dips such as cacık (tzatziki) and hummus.
Knidos Cookery Club 