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Tag Archives | dried apricots

Spice Up Your Dinners – Easy, Delicious, Healthy Dishes for Entertaining

Our Turkish cooking class; learning about the red pepper paste and spices

What makes the food we eat memorable? Sure, there is the taste element, smell, presentation of the food; they all contribute greatly for making the food special. In Turkish culture, there is also the so important “sharing” element; we think even simple food tastes better when shared with family and friends. My grandmother used to put extra two plates at our dinner table, as someone would always just turn up and join our dinner table, happy days. Hospitality, generosity is a big part of Turkish culture.

Dried aubergines (eggplants); they are wonderful when stuffed with aromatic rice filling

It was a great pleasure to share Turkish food and culture yesterday, at my Turkish cooking class, with wonderful, enthusiastic foodies. We cooked and enjoyed some easy, delicious Turkish food together, and here I wanted share a few good ideas with you to recreate these delicious, easy dinners at home.

Sizzling chicken kebabs and roasted vegetables, with lambs lettuce & yoghurt salad by the side

For example, take this Sizzling chicken kebabs over pitta bread with roasted vegetables. You can prepare many stages of this dish like marinating the chicken and preparing the tomato based sauce ahead of time, which makes the dish a great choice for entertaining. The kebab looks impressive, tastes wonderful and you can ensemble the final dish at the day of your party – so the host gets to enjoy the company too! You can replace the chicken with any other meat of your choice, or for a vegetarian option, mushrooms, eggplants, courgettes all work very well.

How about serving this refreshing lambs lettuce, yoghurt and dried mint salad by the side of the kebabs? That’s what we did at the class, and this yoghurt based salad complemented the spicy kebabs really well. The salad is so easy to make, and also makes a wonderful and healthy lunch alternative too.

Baked dried apricots with walnuts stuffing; delicious with a dollop of vanilla ice cream by the side.

Last but not least, we finished the class with this delicious baked dried apricots dessert with nuts, served with vanilla ice cream, you can view the recipe below.

I hope all these dishes could inspire you to create something delicious to share. To view more photos from the cooking class (many thanks to dear Tina for the wonderful photos!) and check out my next Turkish cooking class on Saturday, June 16th please visit this cooking class page.

Dried Apricots stuffed with walnuts –Cevizli Kayisi Tatlisi

One of Turkey’s most prolific fruits is the apricot. Because of their abundance, some of the yearly harvest is allowed to dry in the hot summer sun in order to be enjoyed all year round. Malatya, a city in southeast Turkey, is particularly famous for excellent dried apricots which are exported throughout the world. Apricots are great snacks; they are packed with fiber, antioxidants as well as their naturally rich flavor. This easy dessert is great for parties, sharing with friends or family or just indulging yourself.

Dried apricots are packed with flavour; a very healthy snack alternative

Serves 4-6

Preparation time – 10 minutes                       Cooking time – 25 minutes

225 gr / 8 oz dried Turkish apricots

3 fl oz / 1/3 cup water

30ml/2 tablespoons butter

30ml/2 tablespoons sugar

For the filling:

75 gr /1/2 cup crushed walnuts

50 gr / 1/4 cup sugar

Crushed pistachio nuts for garnish

Vanilla ice cream to serve

Preheat oven to 180 C/ 350 F

Soak the dried apricots in warm water for 10-15 minutes (Prepacked dried apricots tend to be softer, if that’s the case, please skip this stage). Then drain the water.

Crushed walnuts and sugar

Split open the apricots and stuff each apricot with a spoonful of crushed walnut and sugar mixture and close it up. Slightly grease a baking tray with oil and place the apricots on it. Pour the water over the tray. Place a little butter on the top of each stuffed apricot. Sprinkle 2 tablespoons of sugar over the apricots and bake in the oven for 25 minutes.

Split open the dried apricots and stuff with walnuts & sugar mixture

Arrange them in a serving dish and sprinkle over some crushed pistachio nuts. This light dessert goes well with some vanilla ice cream or clotted cream.

Afiyet Olsun!

 

And here comes the Awards

Ozlem’s Turkish Table received the Sunshine award; many thanks for this lovely, uplifting award Peri’s Spice Ladle; I very much enjoy your delicious and educational posts on Indian cuisine.

The rules of the award:

• Place award picture, link to and thank the person who nominated you.
• Answer the ten questions posed to you.
• Pass on the award to 10 or more bloggers.

The 10 questions and their answers:

Favorite color: Pastel colors, especially green.

            Favorite animal: Giraffes; absolutely adore them; hope to see them up close!

           Favorite number: 5

          Favorite non-alcoholic drink:Turkish coffee, especially enjoyed with friends and family.

          Facebook or Twitter: Enjoy them both, perhaps slightly more to Facebook

         My passion: Food and travel; shared with family and friends.

         Getting or giving presents:  Love giving; (and look forward to receiving, when I can! :

         Favorite pattern: Turkish tiles; they tell stories of thousands of years

         Favorite day of the week: Saturday – the weekend!

        Favorite flower: Alliums, I absolutely love them.

Here is the chance to acknowledge some of my favorite blogs. I would like to nominate the below bloggers to the Sunshine Award; they bring sunshine and smile on my face with their wonderful posts, articles and photos. I’d appreciate if you can take a moment to visit them:

Turkey’s For Life

My Turkish Joys

My Italian Kitchen

Foods of  Turkey

Back to Bodrum

October Farm

Nadia Swindell Photography -non-food blog, check out Nadia’s wonderful photography

Kalofagas – Wonderful Greek food & Beyond

And before I sign off; many thanks to Cuisine de Provence  for the lovely Liebster Blog Award.

I am delighted to pass this award to Peri’s Spice Ladle; your recipes inspire and posts teach me so much about Indian cuisine, thank you!

 

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Asure – Noah’s Dessert

Asure; dessert of Noah's Ark; a festive treat

Asure; Noah’s Dessert; a festive treat

This delicious dessert of grains, pulses and dried fruit, referred as Asure or Ashura – Noah’s Dessert-, is most probably one of Turkey’s most famous dessert. According to the legend, Noah made it on the Ark by combining whatever ingredients were left on the ark. It is also the traditional dessert to serve on the 10th day of the Muslim month Muharrem, the first month of the Islamic calendar. Asure is always made in large quantities and shared with friends and neighbors.

Though the ingredients list is pretty rich, I believe whatever grains, pulses and dried fruit you have in your pantry will do. And if you are short of time, why not using good quality pre-cooked chickpeas and beans in cans; I am all up for it if it helps making this wonderful dessert. Adding the pomegranate seeds over the top give a festive touch and make the dessert refreshing too.

Desserts play an important role in Turkish culture and the centre piece at religious festivals, weddings and family celebrations. A wide variety of sweet treats from baklava to fruit based desserts are included at my cookery book, Ozlem’s Turkish Table. You can order a signed copy at this link, if you’d like.

This recipe is a slight adaptation from dear Ghillie Basan’s The Complete Book of Turkish Cooking; one of my favorite authors.

Serves 10 – 12

50gr/2oz haricot (navy) beans, soaked overnight (or at least for 6 hours) and drained
50gr/2oz skinned broad (fava) beans soaked overnight (or at least for 6 hours) and drained
50gr/2oz chickpeas (garbanzo beans) soaked overnight (or at least for 6 hours) and drained
115gr/4oz pot barley, with husks removed, and soaked overnight in plenty of water
50gr/2oz rice, washed and drained
115gr/4oz dried apricots
50gr/2oz raisins
50gr/2oz currants
225gr/8oz sugar
30ml/2 tablespoon corn flour (cornstarch) or rice flour
150ml /1/4 pint rose water

To garnish:
2 teaspoons/10 ml cinnamon
4-5 dried figs, sliced
4-5 dried apricots, sliced
15 ml/1 tablespoon sultanas
30 ml/2 tablespoon crushed walnuts
Seeds of 1/2 pomegranate

Cook the beans in separate pans of fresh water until just tender. The haricot beans will require about 50 minutes; the broad beans and chickpeas about 1 hour.

Transfer the barley and its soaking water to a large, deep pan and bring to boil. Reduce the heat and simmer for about 45 minutes, or until the barley is tender, topping up with the water during the cooking time if necessary.

Add the cooked beans, chickpeas and the rice, and bring the liquid to boil again. Reduce the heat and simmer for about 15 minutes.

Meanwhile, place all the dried fruit in a bowl and cover with boiling water. Leave to soak for 10 minutes, then drain. Add the fruit to the pan with the beans and stir in the sugar. Continue to simmer, stirring from time to time, until the mixture thickens.

Mix the corn flour or rice flour with a little water to form a creamy paste. Add 30ml/2tbsp of the hot liquid from the pan to the paste and add it to the pan, stirring constantly. Add the rose water and continue to simmer the mixture for another 15 minutes, stirring from to time, until the mixture is very thick.

Transfer the mixture to a large mixing bowl. Shake the bowl to make sure the surface is flat and leave the pudding to cool. Sprinkle the cinnamon over the pudding and arrange the sliced dried figs, apricots, sultanas and walnuts over the top. Sprinkle pomegranate seeds over generously. Serve chilled or at room temperature.

Afiyet Olsun,

Ozlem

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Apricot Dessert with Walnuts – Cevizli Kayisi Tatlisi

 

Turkish Delight, Apricot Dessert, Aubergines 010

One of Turkey’s most prolific fruits is the apricot. Because of their abundance, some of the yearly harvest is allowed to dry in the hot summer sun in order to be enjoyed all year round. Malatya, a city in southeast Turkey, is particularly famous for excellent dried apricots which are exported throughout the world.

Apricots are great snacks; they are packed with fiber, antioxidants and their naturally rich, wonderful flavor is icing on the cake. This easy dessert is great for parties, sharing with friends or family or just indulging yourself.

Serves 4-6

Preparation time – 10 minutes Cooking time – 25 minutes

225 gr / 8 oz dried Turkish apricots
3 fl oz / 1/3 cup water
2 tablespoons butter
2 tablespoons sugar

For the filling:

75 gr /1/2 cup crushed walnuts
50 gr / 1/4 cup sugar

crushed pistachio nuts for garnish

Preheat oven to 180 C/ 350 F

Soak the dried apricots in warm water for 10-15 minutes. Then drain the water.

Split open the apricots and stuff each apricot with a spoonful of crushed walnut and sugar mixture and close it up. Slightly grease a baking tray with oil and place the apricots on it. Pour the water over the tray. Place a little butter on the top of each stuffed apricot. Sprinkle 2 tablespoons of sugar over the apricots and bake in the oven for 25 minutes.

Arrange them in a serving dish and sprinkle over some crushed pistachio nuts. This light dessert goes well with some vanilla ice cream or clotted cream.

Afiyet Olsun,

Ozlem

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