Eat

Restaurant: Sofra, Boston

Sun, 23 Oct 2011 21:00:08 -0400

The cafe is small and self-serve. It is casual with Turkish style seating inside and the cafe tables on the outside. Once you taste the food, it is not surprising to see why the place is full of people, many going for second servings. Thin, tasty lahmacun’s (Turkish thin ground beef pizzas), mezze platters ($3 each, platter with 5, $9), Turkish breakfast, gözleme’s (Turkish stuffed flatbreads, $8), börek’s (savory, filled pastries) and more. There are many Turkish dishes to choose from, all freshly prepared and true to their originals but with an “Ana twist”.

Sofra adds a new and existing twist to the hard-to-improve essence of the Mediterranean cuisine in a way no other restaurant does (chocolate hazelnut baklava? yummm). The dishes took me to my home town and to my country’s cooking but left a lot more to experience and explore. I wanted to try everything on the menu! The soft boiled egg wrapped and fried in crunchy kadayıf as part of the delicate Turkish breakfast platter ($9) was a wonder for the eye as much as it was so for the mouth with its unusual texture. Good Turkish tea and coffee complemented a great meal as it should, according to tradition. European additions to the menu like chocolate filled croissants and tasty danishes along with Moroccan, Syrian and other eastern Mediterranean tastes and delicacies all made the cafe capture a broader appeal while keeping its true loyalty to the middle eastern traditions and tastes.

The bakery cafe also sells a great deal of prepared/take home ready mezzes, dips, spice mixes that are all Ana and his team’s creations. Come, grab a great seat and watch the busy traffic of a successful food enterprise, while you enjoy a bunch of delicious dishes you would wish you can create at home. May be Ana will tell you how to! Keep watching and don’t forget to take some home.

Sofra is located at 1 Belmont Street, Cambridge, Boston. (617-661-3161) www.sofrabakery.com The cafe is open Monday to Friday from 8 am to 7 pm, and on the weekends, from 8 am to 6 pm and it also provides catering. Breakfast is served until 11 am.
Copyright Foods of Turkey TM 2011

Recipe: Ice Cream with Rose Petal Jelly and Crushed Pistachios

Sun, 28 Aug 2011 18:33:07 -0400

This is a Turkish twist to an easy to make, vanilla ice cream dessert. You can simply use vanilla ice cream or if you can find it, prepare it with famous Turkish Kahramanmaras ice cream. The chewy Kahramanmaras ice cream is quite popular in the streets of Turkey and sold by street vendors who like to draw their customers by playing tricks on them, highlighting the sticky, chewy characteristics of this ice cream. This recipe calls for crushed pistachios for a crunchy texture and the delicate rose petal jelly from Isparta as the regional toppings.

Instructions:
1. Before you start, make sure you have your pistachios coarsely crushed and ready to go and your rose jelly handy.
2. In each serving glass, place three scoops of vanilla ice cream. Ideally, use famous Turkish Kahramanmaraş ice cream.
3. Pour a tablespoon of rose petal jelly on top of the ice cream, for each serving.
4. Decorate with a generous sprinkle of crushed pistachios and serve immediately.

Afiyet olsun….
Meltem Cervantes
Copyright 2011, Foods of Turkey TM

Recipe: Imam Fainted (Imam Bayildi)

Sun, 29 May 2011 22:09:45 -0400

Instructions:
1. First partially peel the slender eggplants in lengthwise stripes. Then cut them lengthwise into two. Do not remove the stems as they will hold the eggplants together through cooking and are essential for the presentation of the dish.
2. Place enough extra virgin olive oil to cover the bottom of a saute pan. Immediately fry the half eggplants turning them once or twice to let them cook evenly and brown the on all the white parts. Put them aside.
Tip: If you would like a lower fat version of this recipe, you can also boil the eggplants in water with a little bit of olive oil in it, instead of frying them. The purpose is to slightly cook and soften the eggplant before baking them.
1. In a shallow pan, saute the diced onions and garlic in olive oil until they soften but don’t let them burn or brown.
2. Add the diced and peeled tomato, (scallions, green peppers) and finely chopped parsley in the pan and continue cooking and stirring for a few more minutes.
3. Add the allspice and cinnamon (secret ingredients!) and let it cook for a few minutes.
4. Place the eggplants in a baking pan in one layer, prepare their stomachs with the back of a spoon and place the tomato mixture over each piece lengthwise.
Tip: Take a look at the picture on the right hand side of this page for the meat version of this dish. The presentation of how you will “stuff” your eggplant should be very similar.
1. Add half a cup of water into the pan. (As you check the eggplant through the baking process, if needed, you can add more water.)
2. Bake for 15-20 minutes (375/190) until the onion/tomato mix gets slightly bubbly and eggplants cook through. The best way to check that they are cooked is to insert a knife into one of the stems and feeling if they softened. If they are soft, you can remove.
3. Remove and let them cool off. Serve this dish cool or at room temperature.
Gulenden
Copyright 2011, Foods of Turkey TM

Recipe: Fresh Fava Bean Pods with Yogurt (Bakla)

Wed, 11 May 2011 21:12:19 -0400

Many of us know fava beans out of their pod, perhaps pureed, or blanched for a healthy snack. But the essential ingredient of this classic Turkish dish is the fresh fava bean pods that are so young that they don’t even have the beans developed yet.  
Instructions:
1. Add the cleaned (cut on two hard ends and cut into half) fresh fava pods in lemon water (using half of the lemon juice) and let them rest.
2. In a pressure cooker, put the olive oil and cook the finely diced green and dry onions until they soften but don’t burn or brown them.
3. Drain the pods and place them again in one glass of fresh lemon water. Add a tablespoon of flour in the water and mix.
4. Add the water with pods in the pressure cooker along with the onions.
5. Add chopped dill and salt to taste. Cook for 7 minutes.
6. When it is ready, let the “bakla” cool down to room temperature and serve it with garlic yogurt (minced garlic mixed with salted yogurt) decorated with a bit of dill on top.

Tip: Note that the measurement of water and the cooking time noted above are both applicable for cooking in a pressure cooker. If you would like to prepare this dish in a normal pot, make sure to increase the amount of water used and cook much longer, until the beans are tender.

Gulenden
Copyright 2011, Foods of Turkey TM

Recipe: Stuffed Grape Leaves (Yaprak Sarması)

Sat, 30 Apr 2011 18:31:23 -0400

It doesn’t get any more “classic” than this. Who doesn’t know about “sarma” also known as stuffed grape leaves? A masterpiece for taste, a masterpiece for presentation. Make yours at home. 
Instructions: Stuffing: (Note that this stuffing can also be used for vegetarian dolmas that make use of other vegetables such as peppers.)
1. Dice the onions into very small pieces (not grated) and start cooking in olive oil. Add the pine nuts and cook until pine nuts start to get some color and onions translucent. Make sure not to burn the pine nuts.
2. Add peeled and grated tomato and stir.
3. Add the finely chopped parsley and cook for a few minutes to soften.
4. If you plan to use them, soak the currants in warm water in the meantime.
5. Add the rice into the mixture with half a cup of water and slowly cook for a few minutes, covered.
6. Add the drained currants, sugar (optional), salt and pepper into the pan and let it cook for a few minutes over low heat, then add the rest of the ingredients (chopped herbs if you use them, allspice and cinnamon) just before you take the plan off the heat. Let the stuffing cool.  Grape Leaves and the Final Product
7. If you are using canned grape leaves, as they are likely to be salted, it is best to soak them in water overnight to remove the salt. If you are using fresh grape leaves, you can skip that steps but boil the grape leaves you will be using for a few minutes in a large pot of boiling water before you start using them.
8. Then, when the leaves are cool enough to handle, one by one, take the leaves, and prepare them to be stuffed by cutting of the hard stem at the starting point of each leaf and spreading them out flat on a clear, preferably glass surface area with the stem towards you.
9. Put half a tablespoon full of stuffing as wide and long as a pinky alongside the bottom of the leave, in front of you, horizontally. Flip close the right and left hand side of the leaf over the stuffing and roll, rather tightly, but without too much pressure. Be careful not to tear them. This is where cooking becomes art for many Turkish sarma experts.
10. One by one, place the rolled “sarma” next to each other at the bottom of a pot, against each other and tightly. As you cover the bottom of the pan with your rolled sarma, continue lining up your pieces above the first layer. Continue filling the pot until you have enough or you run out of one of the ingredients; leaves or the stuffing.
11. Place the pot over low heat and add 1.5-2 cups of water, or enough to cover half of the stuffed grape leaves.
12. Cook over low heat until the sarma is cooked, which is when the rice inside is cooked and the leaves are softer. This will take about 15-20 minutes but make sure to check as cooking times may vary. If you need more time for cooking, if needed, add more water, 1/4-1/2 cup at a time.
13. Yaprak sarma is best served at room temperature. Enjoy!
Gulenden
Copyright 2011, Foods of Turkey TM
Photo compliments of the Turkish Tourism Bureau.

Recipe: Slow Cooked Lamb with Chard and Plums

Tue, 12 Apr 2011 20:43:59 -0400

Here is another wonderful creation from Chef Ali Ronay. It will challenge your imagination and skills in the kitchen.  Instructions:
1. Sauté the lamb shank in a pan until it gets some color.
2. Add onions and garlic at the end and put all of it in a air tight bag.
3. Place the bag in a sous-vide tank and cook at 65 degrees (centigrade) under pressure for 16 hours.
4. After 16 hours, put the bag in ice water.
5. To warm it before serving, place the meat bag in the sous-vide tank for 5 minutes at 85 degrees.
6. In the meantime, sauté the chard and plums in a pan.
7. In the last minute, add the lamb and its juices into the pan and bring to a boil.

Afiyet olsun.
Chef Ali Ronay
(Photo above was contributed by Chef Ronay.)

Recipe: Garlicky Bulgur Balls

Sat, 26 Mar 2011 21:33:41 -0400

(Article contributed by Fatos Simsek)
In desperate moments, I find myself clinging to Turkish food as a rescue. There is something calming about it; sometimes a quick vegetable dish or time consuming dumplings called “manti,” perhaps a “meze” or some milk-based dessert.  Seeing, smelling and tasting homemade Turkish food brings to mind images of sun-drenched beaches, snow-capped mountains, rich history and friendly people with delicious cuisine.

We, the Turkish Cooking Club members, regularly meet to share our best recipes and enjoy good conversation around food. Each time we get together, we also get a chance to contribute to our own Turkish House (Turk Evi) that serves the Turkish community here in North Carolina. Our cooking club also has a simple web site and we recently expanded our activities to catering in a small scale, helping us to stay connected with our community. With the recent emphasis on the health benefits of Mediterranean cuisine, our community seems to be embracing healthy Turkish food more and more. Members agree: Turkish food is always in its simplest and purest form, yet very delicious and healthy.

About ten of us met recently to cook and enjoy a delicious dish from the southern Turkey. The main ingredient of this dish is bulgur. We started by soaking the bulgur in hot water. Then, we added some flour and farina, along with tomato paste and homemade red pepper paste. We kneaded the bulgur about 25 minutes; taking turns as we observed the reddish mixture turn into a thick paste and radiate its divine aroma. It looked and smelled so wonderfully inviting!

The next step was to shape the bulgur paste into little balls. I just love it when hands get into food while preparing it. It is a great physical connection and I believe it is what makes a dish so satisfying. It is the most important ingredient of all, loving care! That’s exactly what we did that day, everyone’s hands were working to shape the lovely bulgur mixture into tiny balls.

These little dented balls were later dropped into boiling water and taken out once they floated to the surface. Meanwhile, tomato paste, red pepper paste and garlic were sautéed in olive oil. The mixture of colors: green from olive oil, red from the pastes, and tiny white chunks of garlic, were stunningly beautiful. The sweet aromas were so enticing that we all inhaled it with our eyes closed, then shared what memories it helped recall: Anatolian mountains, mint, thyme.

Next we added lemon juice to the pan, and poured this heavenly combination on the bulgur balls. As a final step, we mixed in some chopped fresh parsley. Our simple, healthy and mouth-watering dish was ready for devouring! It also felt like we secretly shared a special little secret that life’s intimate details come back at sight, smell and taste of particular foods. This quick and healthy dish was an exquisite little gift letting each of us dive into wonderful memories from our past.
Fatos Simsek

Instructions (Recipe contributed by Ayse Gurel):
1. Place 6 cups of water in a large pot and bring to boil.
2. Place the bulgur in a large bowl.  Add hot water and let it stand for 10 minutes until it is thoroughly soaked and softened.
3. Add the rest of the ingredients (except for those required for the dressing) and knead by hand for 20-25 minutes.
4. Take 1 teaspoon of the mixture and roll it into the shape of a small ball in the palm of your hand. Press the middle of each ball with your finger to create a dent. Use the rest of the mixture to make as many balls as you want.
5. When the water is boiling, drop about 25 pieces at a time, into the pot and cook for 10 minutes. When they float to the top, remove and place them in a bowl. Continue until you run out of bulgur balls.
6. For the dressing, combine the olive oil, crushed garlic, mint, tomato and red pepper paste in a sauce pan.  Let it simmer for 5 minutes. Finally, add the lemon juice.
7. Mix the bulgur balls with the olive oil and garlic dressing. Decorate with parsley and serve it at room temperature.
Ayse Gurel

We thank the North Carolina Turkish Cooking Club members for their article and photography contribution to Foods of Turkey.

Recipe: Talaş Börek

Fri, 18 Mar 2011 10:01:42 -0400

This is a wonderful, crazy twist to a classic “börek” (savory pastry). The recipe for Talaş Böreği is a contribution from Chef Ali Ronay who has been featured on TimeOut Istanbul as a chef of Nouvelle Cuisine Turque. His interesting variation of this borek brings out the best in succulent rabbit meat with slight sweetness of cinnamon, fruit molasses and honey for an incredibly satisfying side or main dish or a tea time favorite. He serves this delicious creation with a side of plum compote. Are you ready to get out of your comfort zone?

Instructions:
1. Rub the rabbit with a combination of salt, pepper, 1 tbsp of olive oil and butter.
2. In a saute pan, saute it until it takes color.
3. In a separate pan, first saute the rabbit livers, then add the finely diced onions and garlic.
4. Add the rabbit and put enough water to cover. Add apple vinegar, grape and pomegranate molasses, honey, cinnamon and cook until it boils over.
5. Reduce the heat and cook it covered, until the meat is very tender. Remove from the heat and let it cool off.
6. Shred the rabbit mixture into small bits and pieces.
7. Place a spoonful of your shredded meat in puff pastry and close each piece with egg paste. Brush with egg on top and sprinkle some caraway seeds. Bake in 180 degree (C) oven.
8. Once the pastries turn golden brown, take them out of the oven and let them cool for 10 minutes.
9. Serve your borek with prune compote.

For the compote:
1. Boil the prunes in water with sugar and cool.

Afiyet olsun….
Chef Ali Ronay