When asked what food I like best in the world, my answer will always be that there is no such thing, because the best food in my eyes is generally a matter of timing, of environment, of people, of weather, and especially of mood.
I recently returned from a trip to Turkey.
Yes, yes, Turkey where the situation is sensitive, but it is still allowed to travel to it.
The one that has become a symbol of hair transplants, but for me it is a symbol of flavors.
I love Turkish food so much that I dare even compare it to food in Japan, another place that for me represents culinary in its entirety, much due to the long-standing tradition.
In Turkey, at least in terms of food, everything always works out, delicious, successful, surprising and intriguing.
I must admit that until recent years I did not quite realize how rich Turkish cuisine is.
I always thought that the Jewish Moroccan cuisine, on which I grew up, was the most special.
A few years ago I came on a tour of Istanbul and fell in love with spices, markets and street food.
I was mostly surprised by the sweets, whose taste just mesmerized me.
Since then I return to Turkey at every opportunity.
Yes, I know the situation there is sensitive and I have a lot to say on the political issue, but when you cross that border and meet the locals, you realize that peace is in food.
There is a common denominator, where politics does not interfere, and where the spice seller respects the buyer who is excited about the produce, and the cooks respect the diner who relishes the taste.
How to say, in the delicious bites you do not feel the discomfort or sensitivity created by the situation.
The bites of Turkey tell a completely different story, a story of tradition, love and simple food with unforgettable flavors.
Chi kupta - burgul patties and Turkish spices
Chi kupta - burgul patties and Turkish spices, Photo: Assaf Carla
Materials:
1 cup coarse brown burgundy (bloody)
1 medium onion, grated and well squeezed
1 teaspoon salt
1 teaspoon sweet paprika
1/2 teaspoon hot paprika (if there is an isotope, replace the two paprika instead)
1/4 teaspoon black pepper
1 tablespoon pepper puree (tomato paste is possible)
Juice from 1/2 lemon
1 tablespoon pomegranate concentrate
5-4 tablespoons olive oil
1 bunch parsley, finely chopped
Baby lettuce leaves
Mix in a mixer with a guitar hook the burgul with 3/4 cup water.
After 5 minutes, when the water is absorbed in the burgul, add the squeezed onion and stir again.
Add all the spices, the pepper puree (or tomatoes) and the pomegranate concentrate to the burgul and continue to mix the mixture for 15-10 minutes.
Add the parsley and olive oil and continue to mix the whole mixture for another minute or two.
If the mixture is too thin, add another tablespoon or two of burgul.
If it is too thick or crumbling, add a little warm water.
After the mixture is ready, form elongated patties and place them inside the lettuce leaves.
It is recommended to sprinkle over pomegranate concentrate and lemon juice.
Dolma - stuffed vegetables
Dolma - stuffed vegetables, Photo: Assaf Carla
The word dolma in Turkish cuisine means "to be stuffed".
The Turks prepare a variety of stuffed vegetables, such as eggplant, pepper, cabbage, vine leaves and more.
Materials:
30 dried eggplants, soaked in water for an hour
2 flat teaspoons dried mint
1 and 1/2 tablespoons paprika
1 and 1/2 teaspoons of isot or hot paprika
1 large tomato, sliced
4 tomatoes, ground
1/2 cup water
4 tablespoons olive oil
To fill:
1 kg of minced meat (preferably fatty)
1/2 cup round, washed and filtered Persian rice
1 large onion, grated and well squeezed
2 large tomatoes, grated on a grater
Salt
Ground black pepper
Begin by preparing the filling.
Put the meat, rice, onion and tomatoes in a bowl, season with salt and pepper and mix well.
Now line a wide, flat pot with tomato slices, fill the dried eggplants and arrange them in the pot while they are dense and close together.
Sprinkle over the mint, the tomato juice and the rest of the ingredients, pour in more water until they cover almost everything and place a plate on top so that the eggplants do not float to the top.
Bring to a boil and cook over low heat for about an hour, until the liquids are completely absorbed.
Katmar - Pastry with cheese and pistachios
Katmar - Pastry with cheese and pistachios, Photo: Assaf Carla
Materials:
200 grams of melted butter
For dough:
1/2 kg plain white flour
280 grams of water
1 teaspoon salt
For the stuffing:
200 grams of natural, peeled and ground pistachios
150 grams of sugar
200 grams of mascarpone cheese
150 grams of gibbon or halloumi cheese (if any, instead of cheeses it is better to use kaymak)
Begin by preparing the dough.
Put all the ingredients for 10 minutes, until the dough is smooth and pliable.
Divide into tennis ball-sized balls and leave outside for an hour.
Now soak the gibbon or halloumi in a bowl of water for an hour, to remove the salinity, and strain.
Spread each ball of dough on a work surface with the palms of your hands to form a large, very thin square, drizzle the melted butter over the squares of dough and fold each corner to the center, like an envelope.
Like an envelope.
Folding the dough into a cutter, Photo: Assaf Carla
Sprinkle on the dough formed pistachios, sugar and gibbon cheese or crumbled halloumi, and take with your fingers small pieces of mascarpone and sprinkle over the dough.
Close and fold each corner from the dough to the center until a square is obtained and bake in the oven at 220 degrees for 15 minutes, until browned.
After baking, sprinkle some more sugar and ground pistachios on top.
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