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Kabak Kalyesi is quick to prepare and goes wonderfully with fresh bread to mop up the broth. In Ottoman times, when vegetables were categorised as cooling or warming to the blood, marrows were considered cooling, and marrow dishes needed to be balanced with 'warming' herbs like dill and mint. These should be added at the very last minute to preserve their flavour and vitamins. |
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5 courgettes 1 generous tablespoon butter 100g minced beef or mutton 1 onion, finely chopped 1 tomato, peeled and sliced 1 sweet green pepper, seeded and sliced Fresh dill and mint 1 cup boiling water Clean the courgettes. Halve them lengthways then cut into thick slices. Melt the butter in a saucepan, add the onion and fry lightly until transparent. Add the sliced pepper and mince, and stir over a moderate heat until the meat has absorbed all the juices and begins to sizzle. Add the courgettes and tomatoes. Stir-fry a little longer, then pour in the boiling water and sprinkle with salt and finely chopped fresh mint. Reduce the heat. Simmer for 20 minutes until the courgettes are soft but not soggy. Remove from the heat, stir in the chopped dill and serve hot.
From Cornucopia 4 |
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10 large ripe tomatoes 4 tablespoons olive oil 1 large onion (chopped finely) Salt and sugar 1 cup flat-lea parsley (chopped) 1 cup dill 1 cup fresh basil leaves 1-2 fresh chives Place the tomatoes in a basin, pour over boiling water and leave for 2-3 minutes. Then halve them and slip off the skins. Chop the flesh and set aside. Heat the oil in a pan and sauté the onion until golden. Stir in the tomatoes. When they release their juices, turn down the heat, season with salt and sugar and simmer, covered, for 20 to 25 minutes, until they are reduced to a lovely thick pulp. Stir in the parsley, the dill and half the basil; remove from the heat, cover and leave to cool. Just before serving, sprinkle on the rest of the basil and snip over the chives.
From Cornucopia 13 |
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3 tablespoons cornflour 3 cups milk 2 tablespoons sugar 4 tablespoons rosewater Mix the cornflour and sugar into the cold milk and cook, stirring, over a moderate heat until it thickens. Cook for a further 4-5 minutes. Rinse out a shallow dish or individual bowls and, while they are still wet, pour the mixture in to a depth of less than an inch (1.5cm). Leave to cool, then chill. Serve cut into squares or turn the bowls out onto individual dessert plates. Sprinkle each serving generously with rosewater and spoon on the icing sugar.
From Cornucopia 26
More pudding recipes...
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Berrin Torolsan copyright |
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