A Spicy Finger in Every Pie

18 August 2016

This week, Knidos Cookery Club is cooking with okra, another vegetable that arouses strong emotions in the love it or hate it camps.

Okra – washed, dried and ready for action

Many are put off this green pod, also known as lady’s fingers, for its tendency to taste a bit slimy at times. This sliminess can be avoided by making sure that after washing, the pods are thoroughly dried before being cooked. Stir frying can also help retain okra’s natural crunchiness.

The origins of okra are unclear – South Asia, West Africa and Ethiopia all make claims to be the home of this vegetable. Okra was brought to Turkey by Arab merchants and is known by its Arabic name, bamya. It’s often cooked with olive oil and tomatoes and served as a side dish in Turkey.

Our favourite recipe for okra is to prepare it Indian-style, stir fried with spices to make a dry bhindi bhaji, which works as a standalone dish or can be accompanied with a lentil dhal and rice combo.

Ingredients (serves 3-4)

500 g okra washed and dried

250 g tomatoes

One medium-sized onion

One clove of garlic

1 cm fresh ginger

One teaspoon mustard seeds

One teaspoon cumin

One teaspoon dried coriander

One teaspoon cinnamon

One teaspoon turmeric

One teaspoon chili flakes

50 ml olive oil

Method

Heat the olive oil in a frying pan and tip in the mustard seeds. When the seeds begin to pop, add the diced onion and garlic and cook for five minutes or so until just starting to brown. Add the spices (ginger, cumin, coriander, cinnamon, turmeric and chili flakes) and stir well.

Throw the tomatoes into the spicy onion mix and cook for another five minutes or so until the tomatoes begin to break up. Now add the okra and stir fry for ten minutes, making sure the okra are well-coated with the curry sauce.

Serve immediately with a lentil dhal and basmati rice or chapatis, or both if you’re feeling famished.

Melon Almond a Go-Go

11 August 2016

As Knidos Cookery Club turns 20, we’re celebrating this week with a look at two of the mainstay crops of the Datça Peninsula – melons and almonds.

WP_20160810_13_03_46_Pro — This year’s almond crop has arrived!

This year’s new nut harvest is already arriving in the market. Datça’s almonds, badem in Turkish, are rightly famous in Turkey – I remember sitting at a terrace in Istanbul’s Beyoğlu district, back in the days when it still had street tables, and a guy came round selling fresh Datça almonds, cooled on a bed of ice.

Yogurt, courgette and almond dip

Beans with chopped almonds

In the Knidos area, almonds are widely used in cooking, in making soaps and creams and in Datça many cafes offer a milky ‘almond coffee’. Last week we had some mezes at Kasapoğlu Pansiyon in Ovabükü which came liberally sprinkled with almonds – one green bean dish and another made from grated courgette and yogurt.

The area around Knidos is perfect for growing melons, kavun in Turkish. The market is full at the moment with a green and yellow striped variety – I’m not sure what it’s called, but it sure tastes good!

We’ve decided to attempt something unusual for the 20th edition of Knidos Cookery Club – stuffed melon. This dish was popular in the palaces of the Ottoman Empire, drawing on a Persian and Armenian-influenced fusion of sweet and savoury tastes.

The Knidos Cookery Club version is fully veggie-friendly and uses mushrooms in place of meat, along with rice, dried fruit and fresh Datça almonds. The end result is basically plov in a melon, a most unusual taste sensation!

Ingredients (serves 4)

One melon (honeydew or similar – not watermelon!)

125 g rice

25 g orzu or pine nuts, if you’re feeling flush

One medium-sized onion

One garlic clove

100 g almonds

75 g mixed dried fruit (raisins, currants, chopped apricot, chopped fig)

250 g mushrooms

50 ml olive oil

One teaspoon of cumin, cinnamon and red pepper flakes

Salt and black pepper to season

Method

Wash the rice and soak for an hour or so. Heat 25 ml olive oil in a pan and cook the orzu or pine nuts until golden brown. Add the rice and stir to coat the grains with oil. Pour in 300 ml cold water, add a pinch of salt and cook until all the liquid is absorbed.

Heat the rest of the olive oil in a heavy-based pan and add the chopped onion and garlic. Cook until translucent and then add the peeled almonds. Keep stirring for five minutes and then add the mixed dried fruit and one teaspoon of cumin, cinnamon and red pepper flakes.

Chop the mushrooms up and then pour into the sizzling mix. Stir regularly – you don’t need to add any liquid as the mushrooms contain a lot of water. Cook for ten minutes or so and then turn off the heat. Mix in the rice, blending well.

Prepare the melon by cutting it in half and scooping out the seeds. Then scoop out the flesh, leaving about 1 cm inside the melon. Stuff with the rice mix, arranging some almonds on top.

Place the melon halves in a shallow dish, add 100 ml warm water and bake at 200°C or gas mark 6 for one hour.

Serve a quarter of the melon to each person with an Uzbek-style salad of sliced tomatoes, onions and chili pepper – achik chuchuk.

Capering around Knidos

4 August 2016

This week in Knidos Cookery Club the focus is on capers, the unripened flower buds of Capparis spinosa, a thorny evergreen shrub that is native to the Mediterranean region.

This wonder bud can be used to add taste to a variety of dishes from pastas and pizzas to salads and stews. They can be preserved in brine, sun-dried or salted to allow their complex lemony flavours to come to the fore.

A few weeks ago, Knidos Cookery Club was treated to a tasty lasagne topped with salted capers from the kitchen of Mr Alan in Tashkent, Uzbekistan. On returning to Knidos, our tastebuds awakened, the Saturday market and the local shops were scoured and a jar of capers in brine was tracked down.

We spotted a Nigel Slater recipe in The Guardian recently for a tomato, olive and French bean tart – we decided to give it a go with some modifications, using some Datça capers in place of the olives. Here’s what the finished product should look like:

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Ingredients (serves 3-4)

100 g filo pastry (yufka)

500 g tomatoes (any sort or a mix)

25 capers

20 green beans

25 ml olive oil infused with dried thyme

Seasoning: pinches of salt, black pepper, cumin, dried thyme

Method

Grease a large baking dish with some olive infused with dried thyme and place a sheet of filo pastry in the dish. Brush with more oil and put another layer of filo pastry – continue oiling and layering until pastry is used up.

Thinly slice the tomatoes and layer on the pastry base. Dot with capers and season with pinches of salt, black pepper, cumin and dried thyme.

Put the dish in a pre-heated oven (200 °C/gas mark 6) and bake for 30 minutes or until the pastry starts to go a deep golden colour. Keep an eye on it to make sure the pastry doesn’t burn.

While the tart is baking, cook the beans in boiling water for 4 minutes.

When the tart is cooked, arrange the beans in a criss-cross pattern on top of the tomato and caper base. Serve with a green salad – we had a purslane, rocket, sorrel, cucumber and onion salad dressed with lemon, olive oil and pomegranate sauce.

Steampunk Dumpling

28 July 2016

This week in Knidos Cookery Club we’re cooking with steam. A few years back the Knidos Cookery Club kitchen inherited a dumpling steamer which has remained unused as expertise from the East was awaited.

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This week, two guest chefs have landed in the Knidos kitchen to provide a masterclass in steam dumplingology. The dumpling has taken many forms in its journey westwards for China, but the basic combo of filled dough and boiling water has remained constant.

In Central Asia, manti are steamed in a special pan, as in China. In Russia,Ukraine and Georgia, pelmeni, vareniki and khinkali are cooked in boiling water, like their Italian cousin ravioli and Turkey’s scaled-down take on manti.

Sticking with our vegetarian vibe, our guest chefs prepared some veggie-friendly versions of this usually meat-heavy treat. The version they cooked up was a large rolled dumpling known as orama in Uzbek and Kazakh (orama means ‘roll’).

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The first step was to make the dough and, while this was resting, the veggies were chopped up. The filling is cooked by steam so there’s no need to pre-cook the veggies. for the meaty version, use chopped mince (meat according to your taste and desire), sliced onions and grated potato as a filling.

Ingredients (for around 10 orama)

For the dough:

500 g flour (we used wholemeal for a thicker dough)

200 ml water

One egg

25 ml olive oil

For the filling:

Two medium-sized potatoes grated

Two medium-sized carrots grated

One onion finely sliced

One medium-sized aubergine cubed

100 g mixed fresh herbs (parsley, mint, basil, dill)

100 g spinach or rocket

Pinches of salt and pepper for seasoning

Method

For the dough: Pour the flour into a large mixing bowl. Make a well in the centre of the flour and crack the egg in. Slowly add the water and mix thoroughly. knead the dough until it goes spongy. Allow it to rest for 30 minutes or so.

For the filling: Combine all the ingredients in a large bowl.

Ready to roll: Now take a golf-ball sized lump of dough and roll it out on a floured surface with a rolling pin. Keep on rolling it as thin as you can (until it starts to break up). Brush the inside with olive oil, pile filling on top and roll into a crescent shape. Place on the steamer tray, which has been greased with olive oil to prevent the dumplings from sticking.

Ready to steam: Fill the bottom of the dumpling steamer around one-third full with water and bring to the boil. Place the steamer trays on top of each other, put the lid on and steam over a low to medium heat, maintaining a rolling boil, for 45 minutes or so.

Battle of the Beans 2: Land of the Giants

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Giant beans served up at Aigli restaurant, Kos Town, Greece

21 July 2016

When it comes to food, Turkey and Greece have more in common than they’ll often admit. They share a love for small cups of strong coffee and sweet tooths all around the Aegean Sea love baklava, made from chopped nuts and layers of filo pastry drenched in honey.

WP_20160720_23_55_39_Pro — *Baklava* and coffee a la Turca

On the savoury side, no selection of starters is complete without that famous yogurt dip made with cucumber and garlic – known as cacık in Turkish, tzatziki in Greek. A Turk’s ıspanaklı börek is a spanakopita to a Greek.

Last week’s Knidos Cookery Club looked at Turkey’s signature bean dish, kuru fasulye, using haricot beans. This week, we will attempt to make the brasher Greek version, gigantes plaki, which uses the biggest beans you can get your hands on and bakes them in a thick tomato sauce in the oven

There’s something about the humble bean that makes it a great comfort food when your body craves something plain and wholesome. After a period of indulging in Greece’s myriad takes on feta cheese: a slab placed atop a horiatiki salad, deep fried in a honey and sesame seed coating or wrapped in layers of flaky filo pastry, feta fatigue can sometimes set in. If this happens, then there’s nothing like a bowl of giant beans served with a light green salad to bring your appetite back to life.

Butter beans, also called lima beans, work well in this dish, with their insides going soft and mushy while the exterior remains firm. Reserve some of the liquid (around 200 ml) from cooking the dried beans to use for these baked beans with an edge. A secret ingredient that gives this dish it’s distinctive taste is celery.

Ingredients (serves 5-6 generous portions)

250 g dried butter (lima) beans soaked overnight

Two medium-sized red onions

Two small stalks of celery

One or two cloves of garlic

Three medium-sized plum tomatoes

A small bunch of parsley

Pinches of salt, pepper and cumin

One teaspoon of cinnamon

One teaspoon dried thyme

50 g olive oil

Method

Boil the butter beans over a low heat for an hour or so until they are tender but not falling apart. Stick around and every five minutes or so scoop off the foam that forms while the beans are cooking. Drain the beans, reserving 200 ml of the cooking water for use later.

While the beans are cooking, prepare the sauce. Heat the olive oil in a frying pan and add most of the finely diced onion (save some slices to sprinkle over the cooked beans) and the chopped garlic. Fry until translucent and then add the finely chopped celery. Cook for five minutes or so and then add the parsley, thyme and cinnamon and season with salt, pepper and cumin.

Peel the tomatoes (dunking them in boiling water for 30 seconds and then into cold water will help loosen the skins) and chop finely and add to the other ingredients in the frying pan and cook for ten minutes.

Pour the beans into a large baking dish, cover them with the sauce and add the reserved cooking liquid. Bake in an oven pre-heated to 180 °C (gas mark 5) for one hour. The beans should still be fairly firm on the outside but mushy and soft on the inside. Leave in the oven for longer if the insides are firm other than mushy.

Allow to cool for 15 minutes or so and then serve with a green salad and crusty bread to soak up the juices.

Battle of the Beans 1: Small is Beautiful

14 July 2016

One area where there is some clear water between the Greek and Turkish kitchen is the choice of which bean to combine with a rich tomato sauce. While the Greeks favour dried giant white beans to make the dish known as gigantes plaki, in Turkey this dish is made with the smaller haricot, or navy, bean and is called kuru fasulye. Greece also has a dish made from small white beans called fasolada, but this is more of a soup.

WP_20160703_20_38_46_Pro — Dried white beans awaiting a soaking

This week on Knidos Cookery Club, we’ll be looking at the Turkish version. When thinking about Turkey’s national dish the döner kebab or köfte, meatballs, generally spring to mind, but in fact it is the humble kuru fasulye that takes the honour. It’s the ultimate Turkish comfort food when served up with pilav, a portion of rice cooked with orzo pasta.

Kindos Cookery Club’s take on the Turkish classic *kuru fasulye* and *pilav*

The version that came out of the Knidos Cookery Club kitchen was a bit drier than some found in Turkish cafes. For a saucier version of this dish, add more liquid during the cooking stage; perhaps 100 ml more of water or stock or reserved cooking liquid from the beans.

Ingredients (serves 3-4)

250 g dried white beans (haricot or any small white beans you can find) soaked overnight

Four medium-sized plum tomatoes

One medium-sized red onion

One green pepper (the long, thin banana-shaped one)

3-4 teaspoons red pepper paste

200 ml cooking liquid reserved from the beans (use 100 ml more for a runnier sauce)

Seasoning: pinches of salt and pepper, a teaspoon of cumin

Fresh parsley to garnish the finished dish

50 ml olive oil

100 g orzo pasta (pasta shaped like grains of rice)

300 g washed rice

Method

Cook the beans in a pan of water. Bring to the boil, then simmer over a lower heat for up to 45 minutes or so until the beans are cooked but not going soft. Skim off the foam periodically.

Heat the 25 ml of oil in a heavy-based pan and then add the chopped onion. Cook until translucent over a medium heat. Add the diced green pepper and keep cooking for another 4-5 minutes.

Add the tomatoes – grate them to remove the skins. Add the red pepper paste and season with salt, black pepper and cumin. Pour in the reserved cooking water from the beans and stir. Add the beans, give it a good stir and keep it bubbling away for 15 minutes or so. You want the beans to stay firm.

To make the rice, heat 25 ml olive oil in a heavy-based pan then add the orzo and stir. Cook until the orzo starts to turn a golden colour. Now add the drained, washed rice and keep stirring. When the rice is coated with oil, pour in water or stock so the rice is covered by about 1 cm of liquid. Add salt if required.

Turn the heat down and cook until all the water is absorbed. turn off the heat and allow it to stand for 10 minutes or so and cover with a clean tea towel or some kitchen roll and put the lid on.

Serve the rice and beans together, garnishing the beans with some chopped parsley. have some crusty bread like a baguette on hand to soak up the juices.

The Turk Brekkie Club

7 July 2016

Turkey has turned the first meal of the day into an art form with ever-more elaborate spreads of cheeses, jams, honey, olives, tomatoes, cucumbers, peppers and egg dishes spilling across the table with different regions of the country bringing local additions to the mix.

At the heart of the breakfast there is usually an egg dish – often a soft-boiled or fried egg, or a speciality dish such as menemen, a hearty scramble of eggs, onions peppers and tomatoes.

In Datça, the köy, or village, breakfast can come with lashings of local honey and gözleme, a pancake filled with white cheese and fresh herbs. The Van Breakfast, originating in the east of the country, has conquered the rest of Turkey with its array of 20 or more dishes. It includes otlu peynir, a herb-infused cheese, martuğa, made from flour, butter and egg, and kavut, a porridge made from cornmeal and ground barley.

This week on Knidos Cookery Club, we’ll be cooking up menemen. I first encountered this breakfast-time treat when staying in Izmir, on the Aegean coast. Walking out of my hotel, I was met be the mouth-watering aroma of eggs bubbling away with peppers and tomatoes. Street hawkers, hunched over single-burner camping stoves, were busily whipping up pans of scrambled delight.

Ingredients (for one hearty serving)

Two eggs

One spring onion

One small red or green pepper (if you like it hot, use a chili pepper)

One small tomato

Seasoning: pinches of salt, black pepper, cumin and chill pepper flakes

Parsley for garnishing

Olive oil for frying

Method

Heat the oil in a small frying pan. Add the diced spring onion and cook over a medium heat until starting to brown. Add the diced tomato and diced pepper and season with salt, black pepper, cumin and chill pepper flakes.

Cook until the peppers begin to soften then reduce to a low heat and crack in the eggs. Keep stirring as you would for scrambled eggs. When the egg begins to set, remove from the heat – it’ll carry on cooking in the pan. Garnish with some chopped parsley.

Serve immediately with crusty bread and a plate of white cheese, honey, olives, tomatoes, cucumbers and peppers for the full-on Turk brekkie effect.

Pass the Glasswort

30 June 2016

This week on Knidos Cookery Club we’re back in Turkey and we’ll be looking at a plant that grows in abundance on the salty shores of the Mediterranean and Aegean Seas – glasswort, or marsh samphire (salicornia europa). It’s known as glasswort because it used to be used as a source of sodium sulphate in the glass-making process until the nineteenth century.

This bright green plant thrives in salty conditions and grows wild along seashores, estuaries and salt marshes all over Europe. It used to be widely eaten in the UK, it’s rich in minerals and has a pleasing flavour of the sea, but has only recently started re-appearing on menus as a much sought after ‘designer vegetable’- you might see it referred to as ‘sea asparagus’.

It’s called deniz börülcesi in Turkey, which translates as sea beans, and is served as a side dish dressed with olive oil, lemon and garlic alongside an array of other starters.

Blanched glasswort dressed with olive oil, lemon juice and black pepper

For this simple dish, you’ll need around 50-75 g of glasswort for each person. When preparing the glasswort, take care to wash it thoroughly and clean any sand and grit away. Cut off any tough stalks and roots and then blanch it in unsalted, boiling water for three minutes.

Drain the water away and then dress the stems with olive oil, a squeeze of fresh lemon juice and a sprinkling of black pepper – you won’t need to add any extra salt as it will already be salty enough. Serve warm alongside a salad of rocket, tomato, olives and onion and some fresh, crunchy bread for a light but tasty lunch.

You Like Tomato, I Like Ntomato

23 June 2016

Knidos Cookery Club’s fact-finding mission to Greece continues with a look at the contribution of the tomato to local culinary culture.

It may be hard to believe, but it is only in the last two hundred years that the tomato has established itself as a key ingredient in Greek kitchens.

Kos June 2016 025 — A plate of tomato fritters from Kos, Greece

It’s found in the classic horiatiki salad that pairs it with cucumber, onion, green pepper, olives and feta cheese. It plays a key role in gemista, platters of vegetables stuffed with rice.

On the island of Kos the sweet local varieties of tomatoes are preserved in syrup or made into jam that makes an orange marmalade rival for a slice of toast.

Kos June 2016 041 — Tomatoes preserved in syrup with almonds from Kos, Greece

In Greece the tomato is called ντοματο, pronounced with a ‘d’ sound at the beginning. Modern Greek has no single letter for the ‘d’ sound and uses the letters for ‘n’ and ‘t’ to make this sound.

This week Knidos Cookery Club is serving up tomato fritters, a close cousin of Turkey’s mücver. We’ve used plum tomatoes as they tend to be a bit less juicy than other varieties. The mix needs to find a balance between not being too dry or too wet for the fritters to hold together in the pan.

Ingredients (makes 10-12 fritters)

500 g plum tomatoes

One medium-sized red onion

Fresh herbs – small bunches of parsley, basil and mint or a teaspoon of dried parsley, basil and mint

100 g plain flour

Seasoning mix – pinches of salt and pepper, one teaspoon of cinnamon and one of cumin

Olive oil for frying

Method

Grate the tomatoes and mix with the herbs and flour until you have a mix that is neither too dry nor too wet.

Heat the oil in a frying pan and when hot add fritters made into walnut-sized shapes and flatten with a fish slice or spatula.

Cook on both sides until golden brown in colour and serve with a sauce of natural yogurt, grated cucumber and garlic.

Head to the Islands

16 June, 2016

This week Knidos Cookery Club is on location in Greece, on the island of Kos, which is a short hop by boat from the ruins of the ancient Carian port city of Knidos.

Turkey and Greece have a lot of similarities when it comes to food with both cuisines drawing on herbs and vegetables common to the areas around the Mediterranean and Aegean Seas. Much of Greek cooking tends towards heartier fare, whereas the Ottoman influence on Turkish cooking lends it a more regal and refined air.

Historically, Greece’s islands have depended on what was grown and produced on the island. This sees the use of dried beans and pulses, olives, cheeses preserved in red wine and bread dried into rusks.

Knidos Cookery Club’s favourite restaurant in Kos Town is Aegli, glamour in Greek, which is a women’s cooperatve that employs single mothers and women over 50. It uses local recipes and serves dishes made from ingredients sourced only from the island.

IMG-20160614-WA0004 — Aegli’s mixed starter plate

The excellent mixed starter plate came with fava, a mashed broad bean paste, a dip made from fresh aubergenes, a cheese and chili pepper blend, giant beans in a tomato sauce and two types of fritters – one made with mashed potato and onion, and the other with mashed chick peas.

This week, Knidos Cookery Club will serve up some revithokeftedes (ρεβυθοκεφτεδες), a chick pea fritter that is a mintier version of falafel.

Ingredients (for 10-12 fritters)

One can of chick peas or 150 g dried chick peas soaked overnight and boiled for an hour or so

Two spring onions

A bunch of fresh mint, sprinkles of salt and pepper

100 g flour

25 g sesame seeds

100 ml olive oil for frying

Method

Mash the chick peas with a potato masher or blender. Add the chopped spring onion, mint and salt and pepper. Mix in the flour and then shape the mix into golf ball-sized fritters and roll them in sesame seeds.

Heat the olive oil in a frying pan then cook the fritters, flattening them with a spatula. Fry until a golden brown colour on both sides.