Recipes    

Turkish cuisine provides healthy, hearty, delicious food for family and friends.
Find out more

Cookery Classes

I teach Turkish cooking classes in England,Turkey & USA, hope you can join us!,
Find Out More

Tag Archives | Gaziantep

A Culinary Delight; Gaziantep Cuisine – Bulgur Meatballs with Squash and Chickpeas, in Yoghurt & Mint Sauce – Yogurtlu Bulgurlu Kofte, Gaziantep Usulu

Gaziantep Spices; photo source – Gaziantep Mutfagi 

Have you ever been to Gaziantep? Did you ever have a chance to sample its delicious cuisine reflecting a rich culinary heritage? The last time I have been to Gaziantep was a few years ago; the aromas, spices, the red pepper paste, dried peppers and aubergines adorning the markets.. all still fresh in my mind. With my roots going back to Antakya, I am familiar with these wonderful aromas and spices, and now delighted to get know this delicious cuisine a bit better, I hope you will feel the same way too.

Dried peppers, aubergine, okra features often in Gaziantep Cuisine

Gaziantep cuisine reflects a rich culinary heritage of various civilizations dating back to thousands years ago and with the regional flora and fauna, from Central Asia to Anatolia, the Balkans, Europe and Caucasus. During the festivities, the kitchens of Gaziantep produces the delicious and traditional Yuvarlama  -or Yuvalama in local dialect— ,Gaziantep’s favorite dish. On the three-day Bayram Festivities at the end of Ramadan, it is served in every home, rich or poor. Rolling the tiny ground rice dumplings is both easier and more enjoyable when family members and neighbors get together to share the work. The dish is accompanied by rice pilaf with vermicelli. Yuvarlama is a marvelous combination of different flavors and textures.

Yuvarlama or Yuvalama, Gaziantep’s favorite dish. Photo source: Gaziantep Mutfagi 

How about Gaziantep’s world famous baklava? Please have a look at the story of Gaziantep’s melt-in-the-mouth baklava and how it’s made, featured at Gaziantep Mutfagi . Gaziantep is a culinary delight, a feast for all senses, hope you make it there sometime.

Gaziantep’s famous baklava; source: http://www.gaziantepmutfagi.org, by Tuba Satana http://www.tubasatana.com

Now, a little bit of information on Gaziantep, one of the oldest settlements in the world and the sixth largest city of Turkey. Gaziantep, carrying the imprints of Chalcolithic and Neolithic ages, Hittite, Assyrian, Persian civilizations, Alexander the Great, Seleucid, Roman, Byzantine Empires, Islamic, Turkish-Islamic and Ottoman periods, is home to works of art belonging to all of these ages, civilizations, empires and states. Gaziantep is also the gateway of Silk Road opening to Anatolia; the road of tradesmen, wise men, ideas, religions and cultures, starting from China and leading to Europe.

Magnificent ruins of the ancient city of Zeugma, which has stayed buried beneath the pistachio groves for nearly two thousand years.Source: www.zeugmaweb.com

The traditions, rituals are an important part of Gaziantep’s culinary heritage and it is lovely to see that it is still a big part of the daily life in Gaziantep. The richness of traditional culture has given way to the emergence of a rich culinary culture. The events such as birth, marriage and death have important effect on the local culture, and this has caused the occurrence of an oral culture. For instance, among the catering activities carried out during birth events, kuymak (soft and mushy pilaf), which is believed to increase the amount of breast milk, and loğusa şerbeti (lit. puerpera juice); festive dishes such as Yuvarlama and many other special foods and drinks are some examples of the integration of traditional life style and culinary culture.

During my visit to Istanbul last summer, I was delighted to get a copy of the “Gunesin ve Atesin Tadi” – Taste of the Sun and Fire”; cookery book for the Gaziantep Kitchen. Very true to its title, Gaziantep Kitchen reflects a rich culinary heritage, takes its power from its rich soil, seasonal, sun kissed produce. Then, this seasonal produce, whether cooked on charcoal fire or in the bakeries, reflects the wonderful aromas of sun and the heat. This wonderful cookery book, edited by Aylin Oney Tan, contains Gaziantep’s regional recipes written by 5 local food historians. Gaziantep Chamber of Commerce has been a big part of this project and their website, Gaziantep Mutfagi, -Gaziantep Cuisine- is a very  valuable source into this rich, wonderful cuisine.  My heartfelt thanks to Ms Senay Copur from Gaziantep Chamber of Commerce, for letting me share the lovely photos and culinary heritage of Gaziantep. For more information, please visit Gaziantep Mutfagi,  aimed to promote the Gaziantep Cuisine. Also a big thank you the wonderful blog Aintab Sofrasi on Gaziantep Cuisine,  for letting me use their  Gaziantep market image.

Gunesin ve Atesin Tadi Cookery Book; a great resource on Gaziantep Cuisine.

Stews with yoghurt has a special place in Gaziantep kitchen; one of the richest regional cuisines in Turkey, with the use of yoghurt in their dishes. I recently had a go and re-created Gaziantep’s Stew with bulgur meatballs, in yoghurt and mint sauce – Yogurtlu, bulgurlu kofte -. The traditional recipe also has lamb in it, in my version I omitted the extra meat and added the seasonal squash to  the dish – It is also common to add seasonal vegetables to these yoghurt based stews in Gaziantep kitchen. The chickpeas worked really well in the stew too; not only very healthy, but brought a different texture and wonderful flavor. The dish turned out to be a very satisfying  and substantial meal yet surprisingly light, just as described.

Bulgur meatballs with squash and chickpeas in yoghurt and mint sauce, my variation of Gaziantep’s delicious yogurtlu, bulgurlu kofte.

This recipe calls for fine bulgur wheat. If you can’t get the fine bulgur, perhaps you may blitz the coarse bulgur a couple of times to get the finer version. My bulgur meatballs weren’t as tiny as the traditional ones – and I greatly admire skillful locals making those gorgeous chickpea sized balls in almost no time-, but still very tasty and impressed the family. Next time, I look forward to trying this dish with the chunks of lamb in it. I hope you can give a go to this satisfying, delicious dish.

Bulgur meatballs with squash and chickpeas, in yoghurt & mint sauce

Serves 8-10

1 cup dried chickpeas (or 1 can of 400 gr/14 oz chickpeas, drained and rinsed)

1 squash, cut in small chunks

3 cups strained yogurt –( thick and creamy yoghurt, brand Fage works well)

1 egg

1 teaspoon salt

For the bulgur meatballs:

4 cups fine bulgur

600 g lean minced (ground) meat

1 onion, finely chopped

1 egg

1 teaspoon salt

1 teaspoon ground red pepper flakes

¼ teaspoon black pepper

For the dried mint sauce:

1  tablespoon dried mint

2 tablespoons butter

 If you are using dried chickpeas, soak them in plenty of cold water overnight. Drain the chickpeas, put them in a pan with plenty of cold water. Bring to the boil, then lower the heat and partially cover the pan. Simmer the chickpeas for about 45 minutes or until tender. Drain the chickpeas in a colander and set them aside.  If you are using a can of cooked chickpeas, simply drain its juice and wash the chickpeas in a colander, leave them aside.

Bulgur meatballs mixture; if you can’t get the fine bulgur, you may blitz the coarse bulgur a couple of times to get the finer version.

To make the bulgur meatballs, combine the chopped onion, bulgur, salt, black pepper, red pepper flakes and 1 cup of water and put through the food processor twice. Add the ground meat to the mixture and put through the food processor again (it is also possible to knead the mixture by hand, but that requires extra time and effort). Add the egg to the mixture and knead by hand until it is as smooth as bread dough. Prepare the bulgur balls by dipping your hand in water, taking a tiny lump of dough the size of a chickpea and rolling into a ball.

Traditionally, these bulgur meatballs are made to the size of a chickpea – I greatly admire locals making those tiny balls in almost no time – mine came out bigger than that, though still very tasty.

Pour half a liter of water into a heavy pan and bring to the boil. Balance a strainer on top of the pan and place the bulgur balls inside. Cover with a lid and steam for 15 minutes. Remove and place in a large shallow dish to cool.

 Beat the egg and the strained yogurt in a saucepan, place over a low heat and stir constantly in the same direction

To prepare the yoghurt sauce, add 5-6 cups of water and bring to the boil and stir in the chunks of squash, season with salt and pepper. Cook the squash for 15-20 minutes, until it starts to get tender. Beat the egg and the strained yogurt (brand Fage works well as it is) in a saucepan, place over a low heat and stir constantly in the same direction. Occasionally add a tablespoonful of the hot water and once the yogurt comes to the boil, combine it with the hot water in the pan.

Just before serving add the bulgur balls and the chickpeas to the mixture and heat through. Do not add the balls before this stage or they will soften and lose their flavor. Check the seasoning and add salt and ground black pepper to your taste.

Bulgur meatballs with squash and chickpeas, in yoghurt & mint sauce; a very satisfying, delicious meal yet surprisingly light.

For the dried mint sauce; melt the butter in a small pan. Remove from the heat, add the dried mint and drizzle over the serving dish. Serve immediately.

Afiyet Olsun,

Ozlem

Continue Reading

Gavurdagi Salad of ripe tomatoes, onion, parsley and walnuts

Lovingly grown ripe, juicy tomatoes at their peak in August in Turkey

Lovingly grown, juicy, ripe tomatoes have been at their peak while we were in Turkey in August. These firm, sweet tomatoes have been so packed with flavor that you can just enjoy them alone,  without any accompaniment.

Gavurdagi Salad of ripe tomatoes, onions, walnuts and pomegranate molasses; so delicious and healthy

Gavurdagi Salad of ripe tomatoes, onions, walnuts and pomegranate molasses; so delicious and healthy

But there is one tomato salad that you often come across wherever you are in Turkey; Gavurdagi Salad. Named after the Gavur mountain, part of Tarsus mountains in Southeast part of Turkey, this delicious salad is from the Gaziantep region, where many wonderfully delicious and spicy Turkish dishes come from. I love the marriage of sweet and juicy tomatoes with the crunchy walnuts in this salad; the sweet and sour pomegranate molasses dressing really complements this salad too. Here’s my homemade pomegranate molasses, nar eksisi recipe, if you would like to make your own. If you can’t get pomegranate molasses or have time to make it, try the salad with a good balsamic vinegar, it still works well.

Freshly baked Turkish pide (flat bread) is wonderful to accompany the Gavur Salad

Gavurdagi salad is an important part of the meze spread at kebab houses in Turkey, served with the delicious Turkish pide bread, butter and the crumbly Turkish white cheese.  You can also enjoy this  delicious and easy salad for lunch with your favorite cheese and bread by the side. We also love this salad as an accompaniment of pasta dishes like our favorite Shrimp pasta with red pepper flakes infused olive oil, highly recommended!

Crumbly Turkish cheese, tulumba peynir, butter, vegetables cooked in olive oil are important parts of the mezze spread

Serves 2                               Preparation time: 15 minutes

3 medium tomatoes, finely chopped

¼ onion, finely chopped

Handful of flat leaf parsley, finely chopped

50gr/2oz/1/3 cup walnuts, crushed – about pea size each –

15ml/1 tbsp extra virgin olive oil

30ml/2 tbsp pomegranate molasses

5ml/1 tsp red pepper flakes

5ml/1 tsp sumac – optional-

Salt and ground black pepper to taste

Spices are an important part of the Turkish cuisine; tangy sumac and spicy red pepper flakes add wonderful flavor to Gavurdagi Salad.

In a large bowl, rub the chopped onions with the spices and seasoning; salt, sumac, red pepper flakes and ground black pepper – that will soften the onion and enable the spices to blend in well.

Ripe tomatoes, parsley, onion and walnuts; not only delicious but very healthy too.

 Add the tomatoes, parsley and walnuts to the onions. Then stir in the pomegranate molasses and the extra virgin olive oil and give them a good (but gentle) mix.

I hope you can have a go on this delicious, refreshing salad; it also has a wonderful juice, so make sure to spoon it or dip your bread in!

Afiyet Olsun!

Continue Reading