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Tag Archives | Turkish breakfast

Watermelon and White Cheese (Feta) Salad; Karpuz, Peynir, Ekmek

Watermelon and Turkish white cheese (or feta) Salad; Karpuz, peynir, ekmek

Watermelon and Turkish white cheese (or feta) Salad; Karpuz, peynir, ekmek

Watermelon, or karpuz, as we call it in Turkish, is a much loved summer fruit and my daughter’s favorite. I remember as a child, cooling the watermelon at my grandmother’s little fountain in her courtyard in Antakya (and we children dipping in and out of the fountain to cool down, along with the watermelon). We would eagerly wait for our cool slice of watermelon, and that heavenly very first bite into the sweet, refreshing fruit – happy days.

This is a typical, refreshing and delicious salad we Turks love. A very simple one too, with only watermelon, Turkish beyaz peynir, white cheese (or feta cheese) and a few fresh mint leaves in it. Ripe, juicy and sweet watermelon doesn’t really require any other dressing in this salad and complement the mildly salty white cheese or feta cheese very well. We love this salad as part of our summer Turkish breakfast, for lunch or as a side to grills. With fresh Pide bread, ekmek by the side, this watermelon and feta salad is one of the highlights of summer for me.

Beautiful flowers in Bodrum, Turkey

Beautiful flowers in Bodrum, Turkey

I am passionate about healthy, delicious Turkish cuisine; over 90 authentic Turkish recipes are included at my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland. Signed copies now 30 % off for a limited time here and delivered worldwide including the US.

Afiyet Olsun, 

Ozlem

5.0 from 1 reviews
Watermelon and White Cheese (Feta) Salad; Karpuz, Peynir, Ekmek
 
Watermelon, karpuz is a much loved summer fruit in Turkey and this watermelon and feta salad is one of the highlights of summer for me. Ripe, juicy and sweet watermelon doesn’t really require any other dressing in this salad and complement the mildly salty white cheese or feta cheese very well. We love this salad as part of our summer Turkish breakfast, for lunch or as a side to the grills.
Author:
Recipe type: Healthy Turkish Salads
Cuisine: Turkish Cuisine
Serves: 4
Ingredients
  • 3 slices of medium, ripe and cool watermelon
  • 200 gr / 7 oz. Turkish white cheese, beyaz peynir or feta cheese
  • Fresh mint leaves to decorate
Instructions
  1. Keep the watermelon in the fridge for 2 hours to cool, prior to cutting.
  2. Slice the watermelon and cut the skin. Take out the large seeds in the watermelon (smaller seeds don’t bother us and we leave, you can take them out if you prefer).
  3. Cut the watermelon into about 1 in (2,5 cm) cubes or small wedges. Place the watermelon in a serving plate.
  4. Drain the juice of the Turkish white cheese or feta cheese and cut into small cubes (again about 1 in/ 2,5 cm).
  5. Gently toss the feta cheese and watermelon in the serving plate and garnish with fresh mint leaves.
  6. Serve immediately with fresh Pide bread or pita bread slices by the side. This refreshing salad is delicious as part of Turkish style breakfast or lunch. You can also serve watermelon and feta salad with grilled fish, meat and vegetables.
 

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Mini Pizzas with Olives, Cheese and Tomatoes; Zeytinli Mini Pizza

Mini pizzas with olives, cheese, tomatoes; zeytinli mini pizza

Mini pizzas with olives, cheese, tomatoes; zeytinli mini pizza

I love the savory pastries, pogaca and little melt-in-the-mouth mini pizzas with various fillings sold in bakeries, firin and patisseries, pastanes, in Turkey. We Turks love them for breakfast as well as for a morning or afternoon snack with cup of tea, cay; such a delicious treat.

Mini pizzas with olives, tomatoes and cheese, freshly baked - delicious!

Mini pizzas with olives, tomatoes and cheese, freshly baked – delicious!

Recently I made these little pizzas with olives, tomato and cheese topping; they really are easy to make at home and have brought smiles all round!:) A favorite with children, as well and adults, they were a big hit. Mini pizzas are best to be enjoyed straight from the oven, but they also keep well for a few days. The next day (if any left), you can microwave them for 10 – 15 seconds. Or you can sprinkle a little water over them, cover and reheat at 180 C/350 F for 5- 8 minutes. They will be lovely, soft and delicious.

Shaping the mini pizzas; round Turkish tea glass or a mug works well.

Shaping the mini pizzas; round Turkish tea glass or a mug works well.

Tips: Make sure to deseed the tomatoes before chopping so that it won’t make the filling watery and the pastry soggy. As for the cheese, you can use grated mozzarella, cheddar or crumbled feta cheese. For olives; Turkish, Spanish or Greek Kalamata olives all work well. To shape the mini pizza rounds, I used my tulip shaped glass Turkish tea glass, it worked perfectly. If you don’t have one, any glass or round mold in 7-8 cm diameter would work.

Mini pizzas with olives, cheese and tomatoes, Zeytinli mini pizza, ready to eat!

 I hope you enjoy these delicious mini pizzas with olives, cheese and tomatoes – Afiyet Olsun;

Ozlem

5.0 from 2 reviews
Mini Pizzas with Olives, Cheese and Tomatoes; Zeytinli Mini Pizza
 
I love the savory pastries, pogacas and these little melt-in-the-mouth mini pizzas with various fillings sold in bakeries, firin and patisseries, pastanes, in Turkey. We Turks love them for breakfast as well as for a morning or afternoon snack with cup of tea, cay; such a delicious treat. They are easy to make at home and a real crowd pleaser, hope you enjoy them - afiyet olsun!
Author:
Recipe type: Turkish Savory Pastries
Cuisine: Turkish Cuisine
Serves: 35 mini pizzas
Ingredients
  • 375 gr/ 3 cups all-purpose plain flour
  • 7gr dry yeast (1 sachet)
  • 5 ml/ 1 tsp. salt
  • 10 ml/ 2 tsp. sugar
  • 240 ml / 8 fl. oz. / 1 cup warm milk
  • 15 ml/ 1 tbsp. olive oil
  • 50 gr / 2 oz. butter, melted
  • For the filling:
  • 3 small tomatoes, deseeded and finely chopped
  • Handful - about 15- green and black olives, roughly chopped
  • 200 gr / 7 oz. / 2 cups grated mozzarella or cheddar cheese
  • 15 ml / 1 tbsp. olive oil
  • For the topping:
  • 1 egg, beaten
Instructions
  1. Preheat the oven to 180 C / 350 F
  2. Combine the warm milk, sugar and dry yeast in a small bowl and mix well. Let it stand for 5 minutes so that it gets foamy.
  3. Stir in the flour and salt in a large bowl and make a well in the middle.
  4. Add the melted butter and slowly pour in the milk & yeast mixture.
  5. Knead well with your hands for a few minutes, until the dough comes together. Have a drizzle (about 1 tbsp.) of olive oil in your hands if the dough gets too sticky; knead and shape the dough like a ball.
  6. Place the dough in the large bowl and cover with a cling film and a tea towel. Let it rise in a warm place for 45-60 minutes or until doubled in size.
  7. Prepare the filling while the dough is rising. Deseed the tomatoes and olives and chop finely. Place them in a medium sized bowl and stir in the grated cheese and olive oil. Combine and mix well. Set the filling aside.
  8. Once the dough has risen, punch down and divide 3 equal pieces and roll into balls.
  9. On a lightly floured surface, roll out each of the ball of dough with a rolling pin into thin flat rounds in ⅓ cm (0.14”) width. Using a round mold or round glass of 8 cm/3” in diameter, cut the flat dough into circles. Repeat until all the dough is used.
  10. Line baking parchment paper on your baking tray and place the dough circles on it. Using your finger, make a little dent in the middle of each dough circle.
  11. Place a dessert spoonful of filling in each dough circle (in and around the dent).
  12. Brush the pastries with the beaten egg and bake in the preheated oven (180 C/ 350 F) for 15 minutes or until golden around the edges.
  13. Serve hot immediately. This recipe makes 35 mini pizzas; afiyet olsun!
Notes
Make sure to deseed the tomatoes before chopping so that it won’t make the filling watery and the pastry soggy. As for the cheese, you can use grated mozzarella, cheddar or crumbled feta cheese. For olives; Turkish, Spanish or Greek Kalamata olives all work well. To shape the mini pizza rounds, I used my tulip shaped glass Turkish tea glass, it worked perfectly. If you don’t have one, any glass or round mold in 7-8 cm diameter would work.
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A Special, Flying Visit to Istanbul

 

Simit, Turkish sesame coated bread rings; a warm welcome home

Simit, Turkish sesame coated bread rings; a warm welcome home

We had a flying visit to Istanbul last weekend; packed with family and friends to see, my niece’s beautiful wedding and delicious Turkish food to savor; every minute of it was special. And what better greeting than of seeing Simit, Turkish sesame coated bread rings upon arrival, a very warm welcome that I couldn’t resist.

My dear sister Oznur and fellow blogger Senior Dogs Abroad timely informed me that the Yenikapi Metro train line is now connected to the Istanbul Ataturk Airport. It’s indeed joyful news; we took the metro train line from the airport all the way to 4th Levent – a seamless, smooth journey just over 1 hour and great value. I highly recommend using the Metro train line from Ataturk Airport to all the way to Taksim and beyond.

Kofteci Huseyin – Beyoglu, Istanbul:

Kofteci Huseyin, Beyoglu - Istanbul

Kofteci Huseyin, Beyoglu – Istanbul

Turkish meatballs, koftes served with piyaz, Turkish bean salad at Kofteci Huseyin

Turkish meatballs, koftes served with piyaz, Turkish bean salad at Kofteci Huseyin

Just before I departed for Istanbul, I got a note from a reader, Chris, asking if I can visit Kofteci Huseyin in BeyogluIstanbul (address: Sehit Muhtar Mah. Kurabiye Sok, Akgun Is Hani, 14/A – Beyoglu – Istanbul). Apparently he had one of the best koftes, Turkish meatballs there and the tomato based sauce served with the meatballs there was just amazing. Well, I had a packed schedule but now was so curious about Kofteci Huseyin that I had to make it and so glad I did. Tucked behind Beyoglu, Kofteci Huseyin is a tiny lokanta, serving the very best Turkish meatballs with fasulye piyazi, Turkish bean salad with onions, since 1958. You are greeted with a warm smile and your koftes are made to order in front of you and served with freshly baked somun ekmek, Turkish bread with piyaz. You can tell they are passionate about their kofte; sourcing out their meat from local butchers, prepared lovingly. Kofteci Huseyin says “They ask me why I don’t serve soup or desserts; making kofte is what I do best and that’s our specialty. Every day we make kofte out of 40 kg of minced (ground beef), onion and bread crumbs and once the meat is finished, our job is finished for the day too, around 4 pm. They ask me why I don’t serve in the evenings; well, there are friends and family to see, time to pause, until the next kofte tomorrow”. I liked his way of thinking.

Kofte, served with piyaz and somun ekmek, Turkish loaf bread

Kofte, served with piyaz and somun ekmek, Turkish loaf bread

Chris especially wanted to know how they make the delicious tomato based sauce served next to the Turkish meatballs, koftes there. It’s a secret recipe apparently, though they revealed there’s crushed tomatoes and Turkish red pepper flakes, pul biber in it. I have a feeling there’s also a touch of Biber Salcasi, Turkish hot pepper paste in the sauce, adding a spicy peppery flavor. Kofteci Huseyin is a delightful, small kofteci if you happen to be at Beyoglu area and I am grateful that Chris asked me to investigate. If you’d like to make kofte at home, here is my kofte, Turkish meatballs recipe 101.

Sahi Istanbul:

Meeting up with friends at Sahi Istanbul.

Meeting up with friends, Cicekten and Revan at Sahi Istanbul.

Have you discovered the beautiful Sahi Istanbul in Karakoy?  Founded by ex-colleague and dear friend Cicekten, Sahi Istanbul is home from home for me, offering the best of authentic , genuine Turkish design (as its name refers to), with traditional and contemporary objects, sourced from Turkish artisans all around Turkey. I love the beautiful hand decorated ceramics, locally sourced textiles and the authentic Turkish delights I long to taste there, whenever I am home. It was a delightful to stop by at Sahi Istanbul meeting with friends and Cicekten showered us with the best possible Turkish hospitality.

Irresistable baklava, the real thing from Gaziantep

Irresistable baklava, the real thing from Gaziantep.

 

Cay, boreks, pastries and home made Turkish Delights at Sahi Istanbul

Cay, boreks, pastries and home made Turkish Delights at Sahi Istanbul

Homemade Turkish delights (which you can have a go at making them at Sahi Istanbul – Karakoy); scrumptious boreks, pastries and the original baklava sourced from Gaziantep; we washed them all down with endless glasses of Turkish tea, cay and chats. Please pay a visit to Sahi Istanbul if you can, you won’t be disappointed. Sahi Istanbul’s website in English will also be available shortly.

Locally sourced, authentic Turkish textile, ceramics and many more at Sahi Istanbul

Locally sourced, authentic Turkish textile, ceramics, books and many more at Sahi Istanbul

Hand made Turkish olive oil soap

Hand made Turkish olive oil soap

Sahi Istanbul also very generously gave away their authentic Turkish bracelets and Turkish homemade soaps for my Turkish cookery classes at the Central Market Cooking Schools in the US in February 2014. Special gifts to showcase Turkish crafts and hospitality, I am very grateful to their generosity.

A Delightful Meet up over Turkish Breakfast:

Kahvalti Bahane, Sohbet Sahane; Breakfast is the excuse for a wonderful get together

Kahvalti Bahane, Sohbet Sahane; Breakfast is the excuse for a wonderful get together with Senior Dogs

No visit to Turkey is complete without a leisurely Turkish breakfast with friends and family, my favorite meal of the day. Just before our departure, we managed to sit at our local café by the Bosphorus with my parents, my sister and family and dear friends and fellow bloggers Senior Dogs Abroad.  Senior Dogs live in Istanbul and blogs about life in Turkey (as well as world affairs) and I have been meaning to introduce them to my parents. My parents were delighted and so impressed with their Turkish and even more that they will be traveling to Eastern Turkey shortly. We lived in Elazig at the southeast of Turkey over 8 years when I was a child and my parents were eager to give as many tips as to where to visit- we all look forward to their adventures up there, not to be missed! As always, it was a delightful few hours spent together with family and friends.

Turkish breakfast with a glass of cay; personal favorite.

Turkish breakfast with a glass of cay; personal favorite.

Menemen; Turkish style scrambled eggs with tomatoes and peppers.

Menemen; Turkish style scrambled eggs with tomatoes and peppers.

Menemen, Turkish style scrambled eggs with tomatoes and peppers  is a favorite with us; delicious for a leisurely brunch or a light supper, it is so easy to make it at home too; here’s my recipe if you’d like to give it a go.

Overlooking Sea of Marmara from Sultanahmet, Istanbul

Overlooking Sea of Marmara from Sultanahmet, Istanbul

Boats and the Bosphorus Bridge, Istanbul

Boats and the Bosphorus Bridge, Istanbul

Time to say farewell and hope to see you soon, Istanbul; a special city that calls for us often.

Afiyet Olsun ve Yine Gorusmek Dilegiyle,

Ozlem

Peri’s Spice Ladle’s e-book, Spice Up Your Celebration is out now!!

spiceupyourcelebration3D-680x1079I really am delighted to see that dear friend and fellow blogger Peri’s Spice Ladle’s ebook, Spice Up Your Celebration; Indian Inspired recipes for Occasions, Holidays and Entertaining is out now! We have been enjoying Peri’s delicious and easy to follow Indian recipes for a long time and she really made me appreciate a variety of spices to incorporate our dishes through her wonderful, Indian inspired delicious recipes. This gem of a book is a great source to make and enjoy delicious Indian cuisine in the comfort of your home; it’s a keeper in our home and I hope you enjoy it too. You can view the details of the Spice Up Your Celebration ebook through here. Enjoy!

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