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Tag Archives | Kurban Bayrami

Delicious Turkish Festive Meals To Share; Mutlu Bayramlar!

Turkish Delights, Lokum galore! An integral part of the festivities in Turkey

Turkish Delights, Lokum galore! An integral part of the festivities in Turkey

Muslims around the world will be celebrating the Feast of Sacrifice, Kurban Bayrami or Eid al-Adha as of 21st of August in 2018. I have many happy memories celebrating this special event with the family back in Turkey. This is the time family and friends get together to share their food and charity is at the top of the list. Food is shared with friends, family and contribution to charity and sharing the food with the poor and needy is what makes Kurban Bayrami special. Visiting family and friends is another highlight; we children  would wear our best frocks and visit the elderly to pay our respects (and spoilt with delicious sweets).

As always, food takes the center stage and here are some ideas for you to prepare your festive Kurban Bayrami or Eid al-Adha table. Most of the dishes here can be prepared ahead of time and makes it easy for entertaining for any festivity or gathering.

All these lovely, authentic Turkish recipes, along with personal stories included at my cookery book, Ozlem’s Turkish Table. You can order Signed copies at this link to treat yourself or gift to a foodie.

Signed copies of Ozlem’s Turkish Table book, available to order at this link

Soup of the Mountain Pastures with Yoghurt, Whole Grain Rice, Dried Mint and Paprika Flakes -Yayla Corbasi 

Delicious, wholesome yoghurt based soup, Yayla Corbasi

Delicious, wholesome yoghurt based soup, Yayla Corbasi

Soups, “Corba” in Turkish, form a very important part of Turkish diet; almost every dinner, especially in cooler months, start with a soup in Turkish households and Bayram table is no exception. This simple but delicious yoghurt based soup, Yayla Corbasi, originates back to Anatolia’s earliest settlers and nomadic herdsman. It is one of the most popular soups in Turkey, flavored with dried mint and paprika flakes and would make a perfect start to any festive meal.

Baked Icli Kofte – Oruk, Cevizli Biber- Walnut dip, red pepper paste dip, Patlicanli Eksileme- Roasted Eggplant Salad

Baked Kibbeh – Oruk, from Ozlem’s Turkish Cookery book

My mother would start preparing for the Bayram feast from weeks well ahead of time. She would make the Oruk ,baked bulgur shells with walnuts & ground meat, even a month or so ago, as it can keep freezer very well. Cevizli Biber, the Walnut & red pepper paste dip  is one of my favorite mezes of all time; it is very easy to make and very, very more-ish, you just can’t stop eating it.. You can keep the dip covered in the fridge for 3-4 days and it gets better the next day! How about this Roasted Eggplant salad, Patlicanli Eksileme? This is a wonderful, refreshing salad can be served as part of a “mezze” – appetizer- or can accompany grilled meats and vegetables.

Spinach and Cheese Pie- Ispanakli, Peynirli Borek, a winner for all 

Spinach and Cheese Pie, Ispanakli, peynirli borek; a winner for all

Spinach and Cheese Pie, Ispanakli, peynirli borek; a winner for all

Boreks, Stuffed savory pastries has a special place in Turkish cuisine; they are an essential part of the festivities or gatherings. This wonderful spinach and cheese pie has to be one of the most deliciously pleasing and easy borek around. I use the filo pastry sheets for this recipe and it works well. If frozen, you need to defrost them overnight in the fridge and leave at room temperature about 2 hours before using. I combine the feta cheese with mozzarella in this recipe to make it moister. You can serve this pie as an appetizer; they are also delicious at afternoon tea time with cay, tea aside.

Imam Bayildi; Eggplants Cooked in Olive Oil with Onion, Garlic and Tomato

Imam Bayildi; Stuffed eggplants with onions, garlic and tomatoes; simply delicious

Imam Bayildi; Stuffed eggplants with onions, garlic and tomatoes; simply delicious

Imam Bayildi, Eggplants cooked in olive oil with vegetables, would also make a delicious, refreshing vegetarian course at the festive tables. The aubergines are gently poached in this dish with a generous mixture of onions, tomatoes and garlic. This dish is in the category of Vegetables cooked in olive oil, Zeytinyaglis in Turkish cuisine, where the vegetables are poached in olive oil and little water and served either cold or room temperature with a slice of lemon aside.

 A Festive DishMevlubi; Layers of Eggplants, Potatoes, Meat and Rice

A very festive dish, Mevlubi; layers of eggplant, potato and meat cooked with rice

A very festive dish, Mevlubi; layers of eggplant, potato and meat cooked with rice

Another signature dish from my mother’s table, Mevlubi; this special dish makes an appearance in every special occasion on my parent’s table and it is fit for festivities. I love that succulent meat, eggplant, potato all cooked together and their flavor enhance one another. As you can cook ahead of time, this wonderful all in one dish makes an impressive main course and you get to spend more time with your company. For maximum results, please cook on low heat, and let Mevlubi rest for minimum 30 minutes prior serving.

 Pistachio Lamb Kebabs on Flat Breads & Sauteed Carrots in Garlic Yoghurt 

Pistachio lamb kebabs  are easy to recreate in your home, delicious and look impressive. Children love them as well as the adults, so they are great for entertaining. Having pistachio nuts in kebabs is a Southern Turkish specialty; I love the rich nutty flavor the pistachios add to the kebabs. With flat breads as the base and roasted vegetables by the side, this succulent kebab is a real crowd pleaser, and can make any day special.

Yoghurt has a special place in Turkish cuisine; some of the finest yoghurt in the world is made in Turkey and is included in some way at most family meal times. This simple but very delicious Turkish mezze, Sauteed carrots in garlic yoghut is a favorite with us and complements these pistachio kebabs very well.

Festive Desserts

Baklava with Walnuts and Pistachios; Cevizli, Fistikli Baklava

 Homemade Baklava with walnuts and pistachios

Homemade Baklava with walnuts and pistachios

An Ottoman legacy, baklava is one of the greatest creations from the pastry chefs at the Topkapi Palace. Generally, baklava is enjoyed as a mid-morning sweet snack with a cup of Turkish coffee, or as a mid-afternoon treat with a glass of tea or after lunch or dinner and it is fit for festivities! The real thing shouldn’t be very sweet and heavy; on the contrary it should be light enough to tempt you to eat a small plateful. Hope you enjoy my version of  baklava which is a little less sweet and more fragrant. Using filo pastry sheets, making baklava is much easier than you think.

Kunefe – Kadayifi

Antakya's kunefe; kadayifi

Antakya’s kunefe; kadayifi, a very festive dessert

 This glorious syrup soaked, cheese filled pastry strands, Kunefe, is one of the signature dishes of my hometown, Antakya and a very festive dessert. Tel kadayif is a dough, pushed through a sieve to form delicate strands, which looks like vermicelli and when soaked in butter and baked, resembles golden shredded wheat. It is the basis for many desserts but this is the most impressive. The hot cheese should ooze out giving an interesting contrast to the syrup soaked, crunchy casing. Any unsalted cheese which melts easily can be used – fresh mozzarella works well. I also like to add a little clotted cream; my mother would add the wonderfully thick cream we get in Turkey, called Kaymak.  Kunefe can be baked in one big pan or smaller ones as individual portions.

Milk Pudding with Mastic Gum; Sakizli Muhallebi

Milk pudding with mastic gum; Sakizli Muhallebi, a light, fragrant pudding

Milk pudding with mastic gum; Sakizli Muhallebi, a light, fragrant pudding

How about this delicious, light and fragrant milk pudding with mastic gum for a sweet treat? In Turkey, mastic gum is used in milky desserts, ice cream (a very delicious experience). Originally liquid, mastic gum is sold as hard small translucent lumps and melted in hot milk while making dessert. Any berry or plum compote would also go well with this pudding. 

Turkish Coffee and Turkish Delight; they go well together

Turkish Coffee and Turkish Delight; they go so well together

As always, Turkish coffee and Turkish delight would be the perfect end for the festive gathering.

Mutlu Bayramlar to all celebrating. I hope these delicious food may inspire and be enjoyed during any festivities, gatherings with family and friends.

Afiyet Olsun,

Ozlem

 

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A Very Festive dessert; Syrup Soaked, Cheese Filled Pastry Strands – Kunefe

Glorious syrup soaked, cheese filled pastry strands, Kunefe, a centerpiece for special occasions.

This glorious syrup soaked, cheese filled pastry strands, Kunefe, is one of the signature dishes of my hometown, Antakya, and it was one of the highlights at my Turkish cooking class last Saturday, on October 20th.

Proudly showing and sharing the kunefe at my Turkish cooking class on October 20th – many thanks to dear Nadia for the photo!:)

I spent many happy holidays in Antakya in my childhood; I can still remember getting the freshly baked Tel Kadayif (the pastry strands) from the local bakery, watching the delicate strands forming from the huge sieve from Long Market (Uzun Carsi) in Antakya. And the golden memories of my grandmother cooking Kunefe in her stone oven in her garden, and, we, her grandchildren excitedly waiting for any leftovers of the butter soaked pastry strands is still vivid in my memory, glorious days.

The Master at work in Long Market, Antakya. The dough is pushed through a sieve to form delicate strands, called Tel Kadayif.

Tel kadayif is a dough, pushed through a sieve to form delicate strands, which looks like vermicelli and when soaked in butter and baked, resembles golden shredded wheat. It is the basis for many desserts but this is the most impressive. The hot cheese should ooze out giving an interesting contrast to the syrup soaked, crunchy casing. Any unsalted cheese which melts easily can be used – fresh mozzarella works well. I also like to add a little clotted cream; my mother would add the wonderfully thick cream we get in Turkey, called Kaymak.  Kunefe can be baked in one big pan or smaller ones as individual portions.

Kunefe can also be baked in individual portions, like Sultan Sofrasi in Antakya does wonderfully.

You can get Kadayif, packs of pale strands that look like vermicelli- in Middle Eastern stores (like the Turkish Food Market in Cheam, Surrey – England), online Turkish supermarkets carry them.

This Kunefe recipe and many more are included at my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland, along with stunning photography and personal stories. Signed copies are now 30 % OFF for a limited time at this link and delivered worldwide including the USA.

Here are also other festive dishes like baklava and other festive desserts  if you would like some more inspirations.

Syrup Soaked, Cheese Filled Pastry Strands – Kunefe

Serves 6

Preparation time: 20 minutes             Cooking time: 45-50 minutes

225gr/8oz ready-prepared kadayif pastry, thawed if frozen

115gr/4oz melted butter

350gr/12oz fresh mozzarella, sliced (dil peyniri in Turkey or  the white kunefelik peynir in southern Turkey works great if you can get)

2-3 tbsp kaymak or clotted cream – optional-

For the syrup:

225gr/8oz sugar

120ml/4fl oz water

Juice of 1/2 small lemon – about 2 tbsp (you can use less, if you prefer)

1-2 tbsp crushed pistachios for garnish (optional)

Preheat oven to 180C/350 F

First make the syrup. Place the sugar and water in a pan and simmer over a low heat until the sugar is dissolved. Add the lemon juice, reduce the heat through and simmer for about 10 minutes, until it coats the back of the spoon. Then remove from the heat and leave the syrup to cool. The syrup needs to be cool when poured over the cheese filled pastry strands.

Using some of the melted butter, grease a large baking tray.

Soak the pastry strands well in the melted butter to prevent it burning during baking.

Soak the pastry strands well in the melted butter. Use more butter if necessary, as it is important that it is well soaked in order to prevent it burning during the baking time. Divide the pastry strands in two. Spread half of the strands in the base of the baking pan, press it down with your fingers.

Spread or crumble the slices of the fresh mozzarella cheese and the clotted cream (if used) over the top of the pastry and cover with the remainder of the pastry, pressing down firmly.

Cover with the remainder of the pastry over the cheese spread, pressing down firmly.

 

Once you spread the remainder of the pastry over the cheese and pressed down firmly, it is ready to be baked.

Bake the pastry in the preheated oven for 35-40 minutes or until the strands are a deep golden color.

Cut the hot, baked pastry strands into portions and pour the prepared cool syrup over it. Serve immediately whilst still hot and the cheese is gooey. You can decorate with a sprinkling of ground pistachio nuts over the top if you like.

 

Afiyet Olsun & Mutlu Bayramlar !

Ozlem

Gorgeous autumn colors in Wisley Gardens, England.

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