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Tag Archives | Turkish street food

Homemade Stuffed Mussels with Aromatic Rice; Midye Dolma

Midye Dolma; stuffed mussels with aromatic rice - a favorite street food in Turkey, easy to make at home

Midye Dolma; stuffed mussels with aromatic rice – a favorite street food in Turkey, quite easy to make at home

Midye Dolma, stuffed mussels with aromatic rice, herbs and spices, is a delicious treat we love as a nation. A favorite street and beach side food in Turkey, we would get a plateful of stuffed mussels from the local vendor at the beach in Turgut Reis, Bodrum. My son would tuck them in straight and they disappear far too quickly. You would also be welcomed by the street stalls, selling stuffed muscles in Istanbul, especially at Beyoglu district. You gently break off the top shell, give a good squeeze of lemon juice over the mussel with aromatic rice then scoop this delicious mixture with using the loose shell as a spoon, just heavenly.

Local vendor, selling stuffed mussels, midye dolma at the Turgut Reis beach, Bodrum

Local vendor, selling stuffed mussels, midye dolma at the Turgut Reis beach, Bodrum

Midye dolma - stuffed mussels vendor at Beyoglu, Istanbul

Midye dolma – stuffed mussels vendor at Beyoglu, Istanbul

I was greatly inspired by Somer Sivrioglu’s amazing Turkish cookery book, Anatolia; Adventures in Turkish Cooking and encouraged to have a go at making stuffed mussels, midye dolma at home. My recipe here is slightly adapted from Somer’s recipe in Anatolia cookery book.

This stuffed mussels recipe along with other authentic 90 recipes are included in my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland.  Signed copies now 10 % Off at this link and delivered worldwide including the USA and Canada

Ozlem’s Turkish Table cookery book, signed copies available here

. Put about 2 tsp. of stuffing into the middle of each mussel (try not to overfill) and push the half shells together again.

Put about 2 tsp. of stuffing into the middle of each mussel (try not to overfill) and push the half shells together again.

Some important tips on making stuffed mussels, midye dolma at home:

1.Opening the shell of the live mussels may seem a little challenging at first; soaking them in warm water helps to open the shell, as it relaxes the mussels. Make sure to discard any broken or open shells. Tap any half open shells; do not use any that do not close immediately.
2. The herby, aromatic rice itself is really delicious and you can make it ahead of time. I made mine a day ahead of time and kept in the fridge, covered; it really helped for the flavors to settle.
3. Plenty of onions in the aromatic rice really go well; they pack a lot of flavor combined with currants, pine nuts, herbs and spices. I like to add a little red pepper flakes to bring a delicious but not over powering heat to the mussels.
4. Try not to over stuff the mussels with the aromatic rice, as the rice will need a little space to cook further.

Homemade stuffed mussels with aromatic rice, Midye Dolma

Homemade stuffed mussels with aromatic rice, Midye Dolma

I was very glad to have a go at this delicious delicacy, midye dolma. It was well worth the effort and we as a family greatly enjoyed these stuffed mussels. The juicy currants and crunchy pine nuts go so well in the aromatic rice with herbs- they are a marriage made in heaven with mussels.  Midye dolma would make an impressive, delicious starter or if you really like them like my 11 year old son, it may be your main course!

Afiyet Olsun,

Ozlem

4.8 from 6 reviews
Homemade Stuffed Mussels with Aromatic Rice; Midye Dolma
 
Midye Dolma, stuffed mussels with aromatic rice, herbs and spices, is a delicious street food we love as a nation in Turkey. They are well worth the effort to make at home; these scrumptious stuffed mussels, midye dolma would make an impressive starter or if you really like them like my 11 year old son, it may be your main course!
Author:
Recipe type: Seafood; mussels with aromatic rice
Cuisine: Turkish cuisine
Serves: 25 - 30 stuffed mussels
Ingredients
  • 25 - 30 large black mussels, cleaned and bearded
  • 2 medium to large onions, finely chopped
  • 30 gr / 1 oz. currants
  • 30 gr / 1 oz. pine nuts
  • 110 gr/ 3 ¾ oz. / ½ cup short grain rice
  • 1 tomato, very finely chopped or grated
  • Handful (about ⅓ cup) finely chopped flat leaf parsley
  • Handful (about ⅓ cup) finely chopped fresh dill
  • 15 ml / 1 tbsp. tomato paste
  • 1 – 2 tsp ground black pepper
  • ½ tsp. red pepper flakes or chili flakes
  • 5 ml/ 1 tsp. ground cinnamon
  • 60 ml / 4 tbsp. olive oil
  • 240 ml/ 8 fl. oz. / 1 cup hot water
  • Salt to taste
  • Lemon wedges to serve
Instructions
  1. Place the currants in a bowl, cover with warm water and soak for 15 minutes. Then drain and set aside.
  2. Place the rice into a sieve and rinse well under cold running water. Drain the rice and set aside.
  3. Make the stuffing first (you can also make the stuffing a day ahead of time). Heat the oil in a medium sized pan and stir in the onions. Sauté over medium to high heat for 5 minutes.
  4. Stir in the pine nuts to the onions, sauté over medium heat for 3 minutes, stirring often. Add the rice, currants, chopped tomato, tomato paste, spices and season with salt to your taste. Pour in the hot water (about 240 ml/ 8 fl oz. / 1 cup) and combine all well. Bring to the boil then cover to simmer over low heat for 15 minutes, until all the liquid has been absorbed. Rice will be “al dente” and still have a bite to it. Remove from the heat and leave to cool.
  5. Once cool, stir in the chopped dill and parsley to the aromatic rice and combine well. Check the seasoning and add more salt or ground black pepper if you’d like. Set aside to cool. You can cook this delicious aromatic rice a day ahead of time and keep in the fridge, covered. This really helps the flavors to blend in and phase your cooking time wise.
  6. Now, open the mussels. If you’ve bought the mussels in a vacuum bag, open the bag over a bowl to catch any liquid inside. Place the mussels in a large bowl and rinse under cold water. Scrub the shells clean and scrape off any dirt. Using a blunt knife, carefully force the point of the knife into the gap at the pointy end of each mussel (if opening the shells become challenging, soaking them in warm water helps to open the shell, as it relaxes the mussels). Slice through the meat so the shell opens with half the meat attached to each half shell – once you cut through the thick, round connecting muscle at the bottom of the mussel, it will be easy to open.
  7. Pour the juice from the mussel to a bowl. Snip off the beards and using your finger, remove any grit at the base. Spread the half shells to tear the muscle of the mussel, but leave the two halves connected. Put about 2 tsp. of stuffing into the middle of each mussel (try not to overfill) and push the half shells together again.
  8. Place the mussels on a wide heavy pan, with the tips pointing outwards towards the edge of the pan, with the shells slightly overlapping (to prevent them opening). Build a tight spiral of shells in the center of the pan. There should be one layer of mussels, so if you have mussels left over, use another pan to keep on the layering. Place a wide plate over the mussels to prevent them from opening too wide while they cook.
  9. Strain the mussel juice through a sieve lined with a double layer of muslin (cheese cloth) three times to remove any grit. Mix the mussel juice with water, make it up about 250 ml/ 9 oz. / generous 1 cup water (have another 1 cup of water ready if you are using two pans). Pour this mixture to the pan; the water level should only reach to the half of the shell. Cover the pan and bring to the boil, then reduce the heat and simmer for 15 minutes.
  10. Remove the mussels from the heat and leave to cool at room temperature. Then cover and keep them in the fridge for 30 minutes – 1 hour to cool further and for the flavors to settle. Serve stuffed mussels with aromatic rice, midye dolma on a big platter with lemon wedges by the side. They are best enjoyed eating with your hands, using the top shell to scoop the mixture out of the bottom shell, with a generous squeeze of lemon over the mussel with aromatic rice.
Notes
1.Opening the shell of the live mussels may seem a little challenging at first; soaking them in warm water helps to open the shell, as it relaxes the mussels. Make sure to discard any broken or open shells. Tap any half open shells; do not use any that do not close immediately.
2. The herby, aromatic rice itself is really delicious and you can make it ahead of time. I made mine a day ahead of time and kept in the fridge, covered; it really helped for the flavors to settle.
3. Plenty of onions in the aromatic rice really go well; they pack a lot of flavor combined with currants, pine nuts, herbs and spices. I like to add a little red pepper flakes to bring a delicious but not over powering heat to the mussels.
4. Try not to over stuff the mussels with the aromatic rice, as the rice will need a little space to cook further.
 

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Turkish Flat Breads with Spinach, Feta and Peppers; Peynirli Pide

Turkish flatbreads with feta, spinach, onion and peppers; Peynirli ve Sebzeli Pide

Turkish flatbreads with feta, spinach, onion and peppers; Peynirli ve Sebzeli Pide

Pide is one of the most popular snacks and our slow cooked “fast food” in Turkey. In Rural Anatolia and at my home town Antakya, locals would prepare the filling and take it to their local bakery, firin to be baked as these delicious flat breads with toppings. There are also “Pideci” Turkish flat bread shops that solely bake and serve these flat breads. Great value, delicious and nutritious, we can’t get enough of pides.

Feta cheese, onions, spinach and peppers make a delicious vegetarian topping for the Pide, Turkish flat breads.

Feta cheese, onions, spinach and peppers make a delicious vegetarian topping for the Pide, Turkish flat breads with toppings.

Pide can be made in various toppings; some favorite toppings are ground meat & onion (here is recipe for the Turkish flat breads with ground meat and onion, Kiymali Pide),Turkish kasar (cheddar) cheese, feta cheese & spinach, cheese and pastrami (Turkish dried beef), cheese and Turkish spicy sauage (sucuk). Sometimes an egg or two can be cracked over pide towards the end of baking too, as in some examples of Karadeniz Pidesi a specialty of a pide prepared in the Black Sea region.

This pide 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.

Sade Peynirli pide; pide with mild cheddar cheese - one of the many we enjoyed while in Bodrum

Sade Peynirli pide; pide with mild cheddar cheese – one of the many we enjoyed while in Bodrum

We do enjoy this combination of spinach, feta, onions and pepper; sautéed onions and pepper add a delicious sweetness. There is also a gentle but lovely heat from the Turkish red pepper paste, biber salcasi (optional), for a delicious balance. You can also use grated mozarella or mild cheddar cheese instead of feta cheese. I hope you enjoy this vegetarian Turkish specialty, our version of pizza, packed with flavor and have a chance to recreate at home.

Turkish vegetarian flat breads with feta cheese, peppers, onion and spinach, Peynirli, Sebzeli Pide

Turkish vegetarian flat breads with feta cheese, peppers, onion and spinach, Peynirli, Sebzeli Pide

Afiyet Olsun,

Ozlem

5.0 from 2 reviews
Turkish Flat Breads with Spinach, Feta and Peppers; Peynirli Pide
 
I hope you enjoy this delicious, easy to recreate Turkish flat breads with vegetarian toppings; Peynirli ve Sebzeli Pide. They are the ultimate snack and our "to go" food, our version of "Pizza". Spinach, feta cheese, onions, peppers and a hint of red pepper paste make a delicious, healthy vegetarian topping; a real crowd pleaser.
Author:
Recipe type: Turkish flat breads with vegetarian toppings
Cuisine: Turkish Cuisine
Serves: 8 (makes 2 pides)
Ingredients
  • For the dough:
  • 300 gr/ 10½ oz + 2 tbsp. all-purpose plain flour
  • 14 gr/4 tsp. dried yeast (2 packs of 7gr dried yeast)
  • 1 pinch of sugar
  • 8 fl. oz. /1 cup warm water
  • 45ml/3 tbsp. olive oil
  • For the topping:
  • 1 medium onion, finely chopped
  • 200 gr/7 oz. spinach leaves, washed and pat dried
  • 200gr/ 7 oz. feta cheese, crumbled
  • 1 red bell pepper, deseeded and cut in half lengthways and thinly sliced
  • 15 ml/ 1 tbsp. Turkish red pepper paste (optional; you can use ½ tsp. if you prefer less spicy or omit)
  • 15 ml/ 1 tbsp. olive oil
  • Salt (optional, as feta cheese maybe quite salty too) and freshly ground black pepper to taste
  • 1 egg + 15 ml/ 1 tbsp. olive oil to brush the pide
Instructions
  1. Preheat the oven to 180 C/ 350 F
  2. Stir in the dried yeast and sugar in a small bowl and pour in ½ cup warm water. Dissolve the yeast in water, mixing with your fingers. Set aside for the yeast mixture to get frothy for 5 minutes.
  3. Combine the flour and salt in a large bowl. Make a well in the middle and pour in 2 tbsp. olive oil and the yeast mixture. Pour in the remaining ½ warm water to the flour mixture. Using your hands, draw in the flour from the sides and work the mixture into a dough. Knead for 3 -5 minutes, until you reach a soft, smooth dough. The dough gets sticky as you knead, so pour the remaining 1 tbsp. olive oil and stir in additional 2 tbsp. flour to help shape into a soft dough.
  4. Place the dough in large bowl and cover with a cling film. Leave it in a warm place for minimum 1 hour; it will be doubled in size.
  5. In the meantime, prepare your filling. Heat 15ml/1tbsp. olive oil in a wide heavy pan and stir in the onions and peppers. Sauté the onions and peppers for 3-5 minutes over medium heat, until they start to soften. Turn the heat off and stir in the spinach, red pepper paste (if using) and feta cheese, combine well. Season with salt and freshly ground black pepper; the topping is ready.
  6. Once the dough is risen, place the dough on a lightly floured surface. Knead the dough for a minute then divide the dough into two pieces and roll into two balls. On a lightly floured surface, roll the dough balls into 2 oval shapes of 20 cm x 40 cm (about 8”x16”), with ½ cm (0.2”) thickness.
  7. Line a large baking tray with baking paper and place the 2 oval flat bread dough on the tray.
  8. Spread the filling evenly over the 2 flat breads, leaving 2 cm at the edges as a border with no filling (I’ve found it’s easier to spread the filling while the oval dough is in the tray). Fold in the sides to act as border to keep the filling intact. Squeeze the oval dough at each end to make it pointy.
  9. Beat an egg in a small bowl and mix it with 1 tbsp. olive oil. Brush the edges of dough with this mixture. Bake for 25 minutes, until the pides golden brown and crispy at the edges.
  10. Once cool, cut into slices and serve.
 

 

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Greetings from Istanbul! Sights, people and food, glorious food

The Bosphorus bridge, Kiz Kulesi - the Maiden tower and the glorious Bosphorus

The Bosphorus bridge, Kiz Kulesi – the Maiden tower and the glorious Bosphorus

Istanbul’dan merhaba! Home, sweet home; I think the more I age, home, my roots calls me even more eagerly, it is wonderful to be back home. Here are a few snap shots of what we have been up to.

It’s been only a few days since we’ve been here and we managed to fit in a lot of family visits and said “Mutlu Bayramlar.” I especially enjoyed having a chance to visit the elderly with the children, hearing their stories to them, such precious moments to savour. Istanbul is the place to be during the Bayram holiday as most folks left for holidays. So wonderful to be able to enjoy the city minus the traffic.

Cay, peynirli borek and pogaca; a very warm welcome home

Cay, peynirli borek and pogaca; a very warm welcome home

Cay, peynirli borek, Turkish tray bake pastry with cheese and parsley and pogaca made a very warm welcome home.

Turkish mezzes and vegetables cooked in olive oil

Turkish mezzes and vegetables cooked in olive oil

One of the things I very much long is enjoying a vast array of freshly prepared mezzes and enjoying them along the Bosphorus. With a beautiful breeze and friends and family nearby, it is heavenly.

Enjoying a glass of cay and Turkish breakfast at Rumelihisari, Istanbul

Enjoying a glass of cay and Turkish breakfast with dear friends at Rumelihisari, Istanbul

I was grateful that a few dear friends were still in Istanbul during Bayram and we enjoyed a long, leisurely Turkish breakfast and multiple glasses of cay at Rumelihisari, Sade Kahve.

Sigara boregi, ciborek, freshly squeezed orange juice and many more; Turkish breakfast

Sigara boregi, ciborek, freshly squeezed orange juice and many more; Turkish breakfast

Gozlemes, Anatolian flat breads with fillings are made at the oval sac oven in front of you, with an infectious smile. Impossible to pass on.

Ciborek with a smile

Ciborek with a smile

Gozleme; Anatolian flatbreads with fillings

Gozleme; Anatolian flat breads with fillings

And we’re off again; this time taking the ferry, vapur, to visit our dear, elderly aunt with the children. I love traveling with the traditional ferries, vapur; it is nostalgic, offers spectacular views and a wonderful way to be a part of the local life. The ferry itself promises a lot of fun and excitement to us all. Children loved looking at to the sights with the ferry’s telescope – only 1 TL –

The traditional ferries, vapur, is an ideal way to cross the Bosphorus

The traditional ferries, vapur, is an ideal way to cross the Bosphorus

My son trying the telescope at the ferry

My son trying the telescope at the ferry

Of course, one can also have a delightful glass of cay and Simit, sesame encrusted bread rings to nibble while on the ferry – again, served with a wonderful smile.

Simit and a glass of cay at the ferry, vapur - one of my favorite rituals

Simit and a glass of cay at the ferry, vapur – one of my favorite rituals

Hagia Sophia and the Topkapi Palace, over the Bosphorus

Hagia Sophia and the Topkapi Palace, over the Bosphorus

Once in Kadikoy, we decided we need more Simit; so popped in the local bakery to get some more, along with some white cheese, beyaz peynir and tomatoes for the afternoon tea at our Meskure Hala, our dear aunt.

Freshly baked Simit at the local bakery, firin

Freshly baked Simit at the local bakery, firin

The following day started with a visit to Besiktas; I love Besiktas Carsisi; it’s market, small scale shops, fish monger and endless eatries. It has a village feel where folks greet one another, get their daily bread from the bakery, firin, the Turkish coffee and nuts from the local kuruyemisci; the list goes on and on. I got lost for words at Simit Molasi Cafe – Sigara Boregi; pastry rolls with cheese and parsley for us. And more simit, if one desires more.

Sigara boregi, cheese rolls with filo pastry and Simit, sesame encrusted Turkish bread rings galore at Simit Molasi, Besiktas

Sigara boregi, cheese rolls with filo pastry and Simit, sesame encrusted Turkish bread rings galore at Simit Molasi, Besiktas

Next stop is Ortakoy;  lovely to see the restoration at the Ortakoy Mosque is compiled – looks fascinating.

Ortakoy Mosque, Istanbul

Ortakoy Mosque, Istanbul

If you’re after a really good quality Turkish delight, have a look at Yeni Ugur Helvacisi in Ortakoy; I loved their new Turkish delight with pomegranates, they are packed with flavor. If you fancy making your own Turkish Delight, here is my home made Turkish Delight recipe.

Freshly ground Turkish coffee at Meraklilar Kuruyemiscisi, Ortakoy - Istanbul

Freshly ground Turkish coffee at Meraklilar Kuruyemiscisi, Ortakoy – Istanbul

Last stop, freshly ground Turkish coffee at Meraklilar Kuruyemiscisi, Ortakoy; smells heavenly. Hope you enjoy yours, Turkish coffee really is more than a drink – afiyet olsun!

 A delightful visit to Burgazada, Burgaz Island

It’s our last day in Istanbul before we depart for Bodrum and we took the ferry to Burgazada, one of the Princes’ islands  near to Istanbul. Children got very excited with the prospect of getting on the ferry again and riding bicycle in the Island. We had a special purpose of this visit too, as we arranged to meet up with dear Mark and Jolee from the wonderful blog Senior Dogs Abroad. Mark and Jolee live in Istanbul and blog about the life in Turkey as well as world affairs, they’re a pleasure to follow, a delightful company.

Charming horse carriages at Burgazada

Charming horse carriages at Burgazada

No vehicles are allowed in the island except the horse carriages and bicycles, which makes the islands even more inviting; a breath of fresh air.

Friday is the Market day, Pazar in Burgazada and I am grateful that the Senior Dogs kindly guided us to the right direction! Fresh, breathtaking produce galore; one can easily spend a day there, just wonderful.

Market day in Burgazada; fresh produce in abundance

Market day in Burgazada; fresh produce in abundance

Sivri biber, green pointy peppers and eggplant, patlican at Burgazada.

Sivri biber, green pointy peppers and eggplant, patlican at Burgazada.

Preserved vine leaves, ready for stuffing, so inviting – presented with a wonderful smile.

Vine leaves, sold at Burgazada, ready for stuffing

Vine leaves, sold at Burgazada, ready for stuffing

Time to say farewell and see you soon, many thanks to Mark and Jolee for having us at Burgazada!

Visiting dear friends at Burgazada

Visiting dear friends at Burgazada

With best wishes to all; hope to be in touch from Bodrum!

Ozlem

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