Today while reorganizing my kitchen pantry I have found four varieties of bulgur in my cupboards. How unfair I have not written about bulgur more frequently! But I am going to improve right now. Bulgur - yes, I insist it is bulgur and not ‘bulgur wheat’ just like there is no such a thing as ‘lemon lemonade’ - is a wheat berry that was briefly boiled first and then cracked and ground. The ground bulgur is sifted and separated based on the degree of coarseness, each for different use.
Bulgur Pilaf with Roasted Winter Vegetables
Ultimate Winter Soup with Turkish Bulgur Gnocchi
This soup usually divides the masses. Some feel inspired - at times so much that they vow to reproduce it at their own kitchen. The others view it as a pure exoticism and will never relate to the action involved in its making. I am about to present arguably the most laborious Turkish soup and still.. if you want to treat yourself (and your near and dear) on a cold and dull weekend then do spare an hour and a half to make the soup with Turkish bulgur gnocchi (topalak çorbası).
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Sütlaç: Turkish Rice Pudding with Fig Sauce
There is a big big world beyond baklava. That of kadaif, wire-looking dough swirled into nests, cocoons or spread up and lavishly soaked in sugar syrup. That of Turkish delight, soft and tender and wonderful transformation of a fruit syrup. That of candied fruits, nuts and even vegetables with orange skin slices, whole walnuts or pumpkin wedges basking in sugar syrup. Treating pretty much anything to a good dose of the sugar syrup is a good rule of thumb in creating a decent Turkish dessert. But there is a big big world beyond sugar syrup too. Enter the Turkish puddings.
Buckwheat Tabbouleh: Passed Summer Passions
The whole summer we have been making this salad for breakfast. Bol (full, a lot of, in Turkish) greens - parsley, dill, basil, mint, rocket salad and purslane which we were occasionally getting from Anamur, the Mediterranean home base of my husbands’ family. Then a bit of plum tomatoes, a hint of cucumber and red bell pepper - to give more color and substance to the otherwise green salad. Anne also puts cheese, usually leftovers and crumbles of the cheese she cuts for breakfast that morning - creamy ezine peyniri, soft string cheese and maybe some lor (cottage cheese). Then comes a splash of extra virgin olive oil, a memory of our culinary trip to Ayvalik. And a handful of olives - black and green - to throw on top of the salad right before serving. Eating bowl of this salad for breakfast has become a good tradition this summer.
Silky Smooth Turkish Yogurt Soup
And so we make a soup every day. Ramadan continues and we cook with the stronger sense of purpose - to feed those who have been fasting during the day. And soups are excellent ways to break the fast and start ftar, the evening meal shared at the sunset, and then we keep leftovers for sahur, pre-dawn meal. Turkish soups are nutritious and nourishing and I love watching happy faces of my eaters as they go through their bowls of piping hot deliciousness. But then 30 soups (one for each day of Ramadan) is quite a challenge. But are we so easily scared?
Bulgur Pilaf with Vegetables
I thought I solved the problem of dressing properly in Istanbul a while ago. I have figured how not to get unwanted attention yet stay true to my own style in the city where with equal odds you will see a woman in long trench coat and head scarf and a lady with go-go girl make-up in a shape-flattering dress, lace stockings and long heels.
Kisir Recipe: Turkish Take on Tabbouleh Salad
New Year preparations and celebrations brought me back to Sapanca, to our large family which grows even larger on the festive times. While all the normal families were setting up the festive decorations, doing present shopping and planning their vacation we were busy cleaning, cooking and receiving guests here at the farmhouse. And I have experienced the new depths of being a family bride (or gelin, in Turkish).
