Ingredients 250g couscous 3 tbsp olive oil 1 chopped onion 2 large sliced skinless boneless chicken breast fillets 85g blanched almonds 1 tbsp hot curry paste 100g halved ready-to-eat apricots 120g pack fresh coriander Method step 1 Prepare couscous with reduced salt chicken stock, according to the packet instructions. Heat olive oil in a pan …
Ingredients 425ml rosé wine 1 vanilla pod split lengthways 100g demerara sugar 500g cherry Method step 1 Tip the wine into a medium pan, then add the vanilla pod to the pan with the sugar. Bring to the boil, then reduce the heat and simmer until the sugar has dissolved. step 2 Stone the cherries …
Ingredients 2 eggs For the beans 500g carton passata 2 small onions quartered 1 medjool date stoned 3 tsp smoked paprika 1 tsp balsamic vinegar 400g can haricot beans drained For the flatbreads 100g wholewheat flour ½ tsp baking powder 100g natural yogurt Method step 1 Tip the passata into a food processor with the …
Ingredients Drained liquid from a 400g can chickpeas (aquafaba) 100g golden caster sugar 500g mixed berries 2 tbsp icing sugar ½ tbsp rose water 400ml vegan coconut yogurt (we used COYO, vanilla flavoured) rose petals to serve Method step 1 Heat oven to 110C/90C fan/gas 1 and line a baking tray with parchment. Whisk the …
Ingredients 6 ordinary tea bags 2 tbsp caster sugar 10 sprigs mint 300ml fresh orange juice juice 1 lime 1⁄2 sliced orange mint leaves and ice to serve Method step 1 Make the tea with 1.2 litres water and the sugar. Add mint to the pot and infuse for 10 mins. Strain and cool. step …
Ingredients 24 asparagus spears, trimmed For the parmesan & lemon butter juice 1 lemon 85g butter cut into small chunks 25g parmesan (or vegetarian alternative), finely grated For the asian dressing ½ red chilli 1 tsp brown sugar juice 1 lime 1 tbsp soy sauce 2 tbsp sesame oil For the garlic mayonnaise 2 garlic …
Ingredients 300g cherry stoned and roughly chopped 250g polenta 250g pack butter softened 250g golden caster sugar 4 large eggs 100g ground almond 2 ½ tsp baking powder 150ml pot natural yogurt 1 tsp orange blossom water juice ½ orange For the syrup juice 1 orange 3 tbsp golden caster sugar ½ tsp orange blossom …
Ingredients 400g bulgur wheat 500g salmon fillet pin-boned 3 tbsp sunflower oil 2 onions finely chopped 5cm piece ginger peeled and finely chopped 2 tbsp curry paste (we used korma) 300g Greek yogurt juice 1 lemon plus 2 cut into wedges, to serve 300g smoked salmon handful coriander or parsley, roughly chopped Method step 1 …
Yufka is a traditional flatbread consisting of flour, water, salt, and olive oil. The unleavened dough is typically rolled with a rolling pin until it develops a paper-thin consistency. It is believed that yufka is an earlier form of phyllo dough. It can be used in the preparation of numerous Turkish pastries, and it is …
Bazlama is a Turkish flatbread that is traditionally cooked in an outdoor oven and served warm. It consists of flour, water, sugar, salt, yeast, and yogurt. During baking, bazlama is regularly flipped over in order to be evenly baked. The bread is often served with butter or olive oil, which is used as a dip.
Midye dolma is a popular Turkish street food item consisting of mussels that are filled with an aromatic blend of rice, herbs, nuts, and spices such as raisins, pine nuts, saffron, black pepper, cinnamon, red pepper flakes, parsley, and dill. To consume midye dolma, the top shell should be gently broken, followed by a generous …
A great example of Turkish regional cuisine, Ezogelin çorbası is a hearty, mint-flavored soup made with red lentils, bulgur, pepper paste, and various Turkish spices. The origins of this classic Turkish winter dish are attributed to an unhappily married woman named Ezo who lived in the village of Dokuzyol near Gaziantep in the early 20th …
Hünkar beğendi is a traditional dish consisting of a flavorful lamb stew that is served on top of a creamy roasted eggplant purée. The purée is often thickened with milk and cheese, while the whole dish is sometimes topped with a tomato-based sauce or garnished with freshly chopped parsley. It is believed that the dish is …
Turkish simit is a circular bread that’s commonly accompanied by either tea or ayran (salted yogurt drink) and consumed for breakfast with fruit preserves or in savory combinations with cheese, pastırma (salt cured beef), and fresh vegetables. It is believed that simit has been baked in Istanbul since the 1500s, while the name hails from the Arabic word samīd, …
