Turkey

A Deep- Rooted Past and a Fresh Present

Turkey is well-known for its diverse and flavorful dishes which stem from its deep-rooted past, use of fresh, healthy ingredients, and an openness to innovation. It inherits the many elements of the palace kitchens of Ottoman and Seljuk empires, and other countries.

Sermin Kok, wife of the Turkish Ambassador in Riyadh, HE Erdoğan Kök, worked as a computer programmer after graduating from university. After marriage, she followed her husband to his postings abroad. She became involved in many activities to promote Turkish culture. She has always been interested in Turkish and international cuisines and she enjoys exploring the different presentations and flavors of dishes.

HÜNKAR BEGENDI (Sultan’s Delight)

Hünkar Beğendi is lamb meat served on a bed of eggplant puree. Its history dates back several centuries and it has many versions. According to the most famous one, it was first served at the Beylerbeyi Palace in İstanbul, when Empress Eugenie, Spouse of Napoleon III, visited the Ottoman Empire in the 19th century. The Sultan and Empress so enjoyed the dish and it was called as “Sultan’s Delight.

SERVINGS 4

TIME

2 HOURS

METHOD

MIXED

Ingredients

For the stew pound lamb meat, diced (preferably from leg) onion, finely chopped cloves garlic, chopped green chilies or bell pepper, finely chopped tomatoes, petite diced tablespoon tomato paste tablespoon olive oil cup parsley, finely chopped cup hot water Salt and pepper 1 2 4 2 3 1 2-3 ½ 1-1 ½

For the eggplant puree medium size eggplant cup white flour cup butter cup grated Turkish hard mature cheese or kashkaval cheese cup milk Juice of 1 lemon Salt and pepper 4 ¼ ¼ ½ 1-1 ½ 1

DIFFICULTY HARD

Preparation

Heat olive oil in a pot and sautee the onions and garlic for a couple of minutes. Then add the meat. When browned on all sides, add green pepper. Stir for a couple of minutes.

Add tomato paste and stir for another couple of minutes. Add tomatoes and cook for 5 minutes.

At this point, add the hot water and let simmer until meat is tender, approximately 40 minutes. Add more water if need be.

Meanwhile, wash and prick the eggplants with a fork on at least two sides.

Place eggplants on gas burner or under broiler turning them frequently until eggplant is collapsed and skin is charred. You can also bake them until flesh is soft, but charred tastes better.

Let cool and then peel eggplants and discard stems.

Mash eggplant with the back of a fork in a bowl and mix with lemon juice.

Heat butter in a pot. Add flour and stir constantly on low heat. Warm the milk and add slowly. Whisk to make the mixture smooth. Simmer for 4-5 minutes.

Add eggplant puree and mix well.

Add salt and black pepper, and cheese. Mix well. Simmer for another 2-3 minutes.

Make a bed on a plate with eggplant puree and place meat on top of veggplant puree. Sprinkle with chopped parsley.

PUF BÖREK (Puff Pies)

Puf börek is a delicious recipe for fried pastry filled with white (feta) cheese and parsley. It is one of the indispensable flavours of breakfasts and afternoon teas. It is best served with traditional Turkish tea.

SERVINGS

4

TIME

2 HOURS

Ingredients

METHOD DIFFICULTY

FRIED EASY

cup flour egg cup water teaspoon baking powder teaspoon salt 1.5 1 ½ ½ ½

For Filling cup white cheese (feta cheese) bunch of parsley 1 ¼

To fry cups of sunflower oil 2

Preparation

Take the flour into a large mixing bowl. Open the middle part with your fingertips and break the egg inside.

Add sifted baking soda and salt to the edge of the flour. Add little water and knead until all the ingredients are collected.

Neither too hard nor too soft should get a dough. If necessary, add the flour and knead the dough for 8-10 minutes.

Cover the dough with a damp kitchen cloth and let stand at room temperature for 20 minutes.

For filling, grate the white cheese with the thin portion of the grater. Mix the parsley leaves with fine grated cheese.

Cut the rolled dough into small pieces and roll on the kitchen counter. Slightly open as much as possible with the help of the rolling pin or roller on the lightly floured worktop.

Place a spoon of filling in middle of dough you cut.

Close dough with the dough roulette or cutlery over the edges.