Description
by Tuba Tunç
Mercimek Kofte
This ancient dish is the Ottoman kind of like version of “Beyond Meat”, a vegetarian version of a popular kofte traditionally made with raw meat. Here lentils and bulgur wheat are combined with green onions, parsley, cumin and biber salcasi (a rich and slightly spice Turkish tomato and pepper paste) into savoury little mouthfuls
Dolma (beef -or- vegetarian)
Stuffed vegetables – in this case red peppers & zucchinis – can be found in virtually every cuisine around the Mediterranean They are one of the common dishes cooked in Turkish households, where they are known as dolma, meaning ‘stuffed’ — and for good reason: they are a delightful little self-contained meals with meat (or currants, cinnamon and a generous helping of olive oil for the vegetarian recipe), rice, vegetables, herbs and spices all combined. This version uses thick potato wedges hold up the peppers while they cook, which then soak up all the delicious cooking juices and help thicken the tomato-y sauce. Served with a thick haydari sauce of pressed yogurt, garlic and dill.
Revani
A lemon-scented, syrup-soaked semolina cake similar to Arabic basbousa or namoura.
