Vegetables and pulses

Vegetables and pulses

By
Andy Harris
Contains
27 recipes
Published by
Quadrille Publishing
ISBN
9781849493765
Photographer
David Loftus

Like many classic cuisines deeply rooted in the seasons, Turks revere their vegetables, pay a lot of attention to their provenance and look forward to their arrival and to cooking traditional recipes with them. In the summer months, vegetables are turned into Mediterranean-style stews, such as türlü , laden with olive oil or simply grilled and served with yoghurt; cucumbers are particularly revered – eaten raw with a pinch of salt and a squeeze of lemon, turned into cacık (yoghurt and cucumber dip) or in salads with pomegranate molasses and pistachios. Autumn and winter vegetables like quince, cabbage and celeriac are stuffed with meat and slathered with onion sauce; many are also pickled or grated into simple salads or added to pilafs and bulgur stews. Wild greens and sea vegetables, such as chicory, rocket, sprue and samphire, are foraged to become part of a mezze platter; and almost any vegetable that can be hollowed out is stuffed with delicious rice, meat, pulse or grain combinations. One of the nicest things to take home is a string or two of the sun-dried aubergines, tomatoes and peppers that are sold everywhere: simply soaked in hot water, they are easy to stuff with rice and are a superb example of the ingenuity of great Ottoman cuisine.

The Black Sea market, one of the city’s best food markets, is held on a Sunday morning in the down-at-heel Kasımpaşa neighbourhood. Go early to the Kastamonu farmers’ market, behind the BP petrol station and held near a small car park, and you’ll be richly rewarded with a crowded street of stallholders who have all driven their trucks down from Kastamonu in the Black Sea region. Depending on the season, you will find freshly picked borage for boiling, tiny wild alliums and herbs, huge loaves of bread baked in chestnut leaves or stuffed with Swiss chard, frames of sealed honeycomb, plastic jars of spicy homemade pickles, take-away wicker baskets of eggs, fresh kuşburnu (rosehip) berries, fruit jam and diaphanous sheets of sun-dried plum and apricot paste, perfect for adding to strudel-like pastries and cakes.

Featured Recipes in this Chapter

    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again