Turkish food – Page 3 – My Whisk and I

Aubergine with Sesame Dressing

July 3, 2023June 20, 2023by Karen ClaassenLeave a Comment

12 baby aubergine OR 2 large aubergine, cut into 2cm thick slices
30ml olive oil
250ml greek yoghurt
45ml tahini paste
2 cloves of garlic, minced

Slice the aubergine in half and score the flesh.
Brush the olive oil on the scored side and either grill over an open fire or in a very warm pan until cooked and slightly charred.
Arrange the aubergine on a serving plate.
Add the yoghurt, tahini paste and garlic to a small bowl and mix together. Smear the tahini paste against the side of the bowl and scrape it off again so that it mixes through the other ingredients.
Serve the sesame dressing on the aubergine at room temperature.

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Turkish Flatbread/Bazlama

July 2, 2023May 7, 2023by Karen Claassen1 Comment

Bazlama is known as village bread in Turkey and is a super tender flatbread, very similar to naan. This bread can be cooked in a pan or on an open fire.

12,2ml instant yeast
15ml sugar
310ml warm water
190ml Greek yoghurt
30ml olive oil
10ml salt
4 x 250ml + 125ml flour + extra
60ml parsley, finely chopped

Add the yeast and sugar to the bowl of a stand mixer fitted with the dough hook.
Pour in the water and stir to dissolve the sugar. Set aside for 10 minutes, until frothy.
Now add the yoghurt, olive oil and salt and whisk together by hand.
Add the flour and parsley and turn the mixer on a low speed until the dough comes together.
If it is VERY wet you can add another 60ml of flour.
Knead the dough in the machine on a medium speed for 5 minutes.
Transfer the dough to a work surface and divide into 10 equal pieces.
Dust with flour, cover with a tea towel and allow to rest for 15 minutes.
Roll each dough portion to a 15cm diameter circle.
Brush the tops with olive oil.
Place a pan on medium-low heat and allow it to warm up.
Slice the first flatbread, oiled side down, into the pan and brush the top with olive oil.
Cook the bread for 1minute 40 seconds and flip it over. Cook for another 1 minute 40 seconds.
The bread should have bubbles after cooking for the first 1 minute and about 20 seconds. If your bread does not look like the photograph below, turn the heat up a notch.
Repeat with the other breads.
Keep the cooked flatbreads wrapped in a tea towel until you are ready to serve them.

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Turkish eggs

February 23, 2023February 22, 2023by Karen Claassen1 Comment

You may poach or fry the eggs for this traditional recipe.

250ml Greek yoghurt
1 clove of garlic, minced
30ml chopped mint leaves
grated rind of 1 lemon

45ml olive oil
30g butter
5ml smoked paprika
5ml chilli flakes
5ml Szechuan pepper
1ml ground cumin

4 eggs

Add the yoghurt, garlic, mint and lemon rind to a small bowl.
Season with salt and whisk to mix.
Divide the mixture between 2 serving plates and set aside.

Pour the olive oil into a small pan, add the butter and allow to melt over a medium heat.
Add the smoked paprika, chilli flakes, Szechuan pepper and cumin to the pan and stir around for a minute or so.
Take the pan from the heat and set aside.

Place a saucepan on high heat and fill it 10cm deep with water. Bring to the boil and then reduce to a very low simmer.
Crack one egg at a time, into a cup and gently slide it into the simmering water.
Wait about 20 seconds before adding the next egg.
Poach the eggs for 3 minutes, remove them with a slotted spoon and set 2 eggs on the yoghurt mixture.
Spoon the spicy butter over the eggs and drizzle the rest on the plate.
Serve with small pita breads to mop up the sauce.