Mom’s Filled Aubergine Pickle recipe

Jenny is¬†a great cook and proudly she still cooks only what a season offers ūüôā

Recently she visited an organic market in Istanbul and forwarded me this very delicious childhood  recipe .

As a child I was more interested in how things looked and the colors of a food more than the taste maybe  but still  I admired and enjoyed seeing how much people enjoyed these.

There was always the pickle-man crossing our streets and shouting something that no one could understand but we all knew this would be the pickle mantra immediately awakening the pickle senses . Some also used to drink pickle juice. I used to observe a little amazed this good friend of mine devouring glasses of pickle juice after school when we were only 12 which was just cool enough to feel cool ¬†and only now I realize ¬†I haven’t even tasted such a glass of pickle juice¬†yet.
Here is  a simple translation of our chat below with some pictures and the recipe :
these eggplants are boiled in moderate warm water.
Place some weight on top and let it stay in a strain until the next day
strain the sourness of the eggplants by placing it in a strainer
and adding some weight on top -(like a cup full of water)
next day You can make  gentle cuts over the top the eggplants to fill
filling the insides of eggplants
the fillings
cut the below ingredients  in small pieces
cabbage, 
sweet red pepper, and carrots (shortly boiled)
celery leaves
garlic
rock-salt – one soup-spoonful
sugar – one soup-spoonful
some Turkish red-pepper coarse
some black pepper
mix these all and fill the eggplants
then tie the eggplants ideally with celery stalks
you will need to boil the celery stalks¬†for a minute or so so that it does not break –¬†
this might be difficult then you can tie with something else  simply with a clean thread
to keep the inside one piece 
lastly place the filled egg-plants in a jar 
with half a liter water
half a liter vinegar
4-5 soup spoons rock salt dissolved
cover the top with celery leaves
keep the top tightly closed for 2 months
you can open at earliest after two months
and eat it !
Enjoy!

or else I will reserve some for you!

Pumpkin Dessert in a wink

pumpkin

ink and pencil on paper

20151028_210812

the Recipe:
Ingredients:
fresh pumpkin
sugar (brown+jelly)
coarsely chopped walnuts 

Method:
1-slice the pumpkin
2- place slices in a baking dish
3-cover with sugar
4- bake (¬Ī) 30 min ¬†at 200 ¬įC ¬† ¬† ¬†
stir it once   and   bake until soft
it’s ready
add the chopped walnuts on top
cool it down or  cold
*served with kaymak (buffalo cream)

for a capricious friend who doesn’t like birthday presents but drawings
for a capricious friend who doesn’t like chocolates but pumpkin seeds
for a capricious pumpkin who does not like to be eaten before being rendered in various ways

Pofidik Kek

20151013_173838Pofidik kek

Pofidik is my niece . Wiser than I surely.
Last time I saw her she wrote me a recipe of her own
I asked her to please make it fit on one page of my poetry notebook.
Otherwise I said I will be too confused.
She made it fit exactly on one page! Amazing!
I accordingly tried to make my very first Pofidik cake yesterday
And succeeded Yes! proudly.
Oh so joyfully! and kinda dancingly! guess you are becoming what you make once something is done lovingly.
I guess then time always cooperates or is on your side….
Afterwards also called to thank her.
Pofidik says she likes me most among all other tantes
because I am more like a kid¬†ūüôā
a kid while she grows up stays as a kid I guess in a child’s dream.
I decorated the pofidik cakes with eatable flowers ūüėÄ

Here is the translation of Pofidik’s Pofidik kek (cake) recipe: Try it!

In a deep large bowl add

2 eggs, 1 pack of baking powder, 1 pack of vanilla,
1 tea glass (Turkish tea glass)   oil (I used olive oil)
add walnuts in a freezer sack and fine crush them and put it aside
take the bowl in front of you
add 6 pieces of bitter (dark /+75% cacao) chocolate
add half cup flour (I used whole-wheat flour)
wash lemon covers well and grate them.
and mix it all
and add it in a baking mold
Cook it at 25 fire (I did that part differently a bit)
Enjoy!
You can stick the flowers with chocolate paste or add jam or honey if you like

Alin’s Leek & Cheese Pastry

it’s MMMMMMM with fresh cold drink – Beer Maybe ? Say cheeRse if you picnic/party/or think about me ¬†ūüėČ

but What’s in there??

Inside the Yufka (I had g√ľnl√ľk yufka in my fridge/freezer – Thank’s to loving aunties)
2 leek cut in fine pieces
Feta cheese grated
Minced tofu
Two eggs
Black pepper

Olive oil to wet the top and bottom sheets of :
Turkish Filo_Yufka
Red pepper on top of Yufka
Cover the bottom of square deep oven plate
With baking paper then
with a layer of yufka (maybe a sheet or small pieces covering the bottom as a base layer)
Top it with the mix
Cover the top with wetted yufka
Now you can cook the pack in an

200 degrees Celsius of oven 20 min of cooking

Fasulye Pilaki (Turkish /Armenian recipe)

20150725_135306

Mom’s recipe as interpreted¬†by my sister and created¬†by me
Served in a Dutch Boerenbont plate!

Ingredients:
dry white beans
carrot, sliced in cubes
potato, sliced in cubes
tomatoes, sliced in cubes
olive oil
6 gloves garlic, cut in slices
fresh parsley (or dill) chopped
salt
black pepper
water

How to prepare:
cook the beans in salty water and let it simmer
replace the salty water and cook again
add garlic, carrot, potatoes, tomatoes, olive oil, salt

cook low heat until ready – 1h to 90 minutes is total preparation time

add fresh parsley on top and black pepper

Serve it cold …mmm

I actually like to dip some bread in it :))
You can combine it with a cold beer.

It is mainly served as  a meze

Alin’s T√ľrl√ľ recipe- a vegetable stew recipe

2015-03-30 20.16.17

What’s in there:
green beans  /  1 sweet red paprika  / 1 eggplant  /  zucchinis
/  2 medium onion /  1 garlic / tomato and tomato paste /
salt and pepper / some brown sugar /  ginger /  coriander /  mixed herbs /
rice or olive oil  /  warm water  and a pressure pan.

How to prepare:
add small amount of oil to the pressure pan and stir the sliced onion with garlic
add eggplant and paprika slices continue stirring until limp
add ginger and green beans on top
Add warm water less than the half of the pressure pan
Add tomatoes and tomato paste
Stir the mixture to spread evenly
Add sugar, salt, pepper and herbs and stir again
close the pressure pan and cook 35 minutes
Let it steam for a while in the pan before opening the top

Serving:
It is delicious with carbohydrates : bread, rice, couscous, potatoes and with skimmed yogurt
I like it even more when it is refrigerator cold usually leftovers for the next day.

POP’s B√∂rek

Today I prepared my sister’s quick and easy and creatively Yummy pastry recipe:
Steps to prepare:
1- spray a deep oven plate with some olive oil
2- cover the bottom with pieces of Yufka (Turkish phyllo)
3- pour a mixture of 2 eggs, milk, cheese types, grated carrot on top
4- cover the top with the remaining pieces of yufka
5- wet the top layer of yufka pieces with some olive oil
6- add some grated herbs and red pepper on top
7- bake 20 minutes in a 200 degrees preheated oven

Result:
2015-03-03 18.10.12