Turkey

Food from Turkey

Grandmother’s Turkish Chickpea Rice Recipe!!!

 

Firstly I would like to give a BIG thank you to all my Facebook fans, a lot of people celebrate when they hit 500 or 100 likes on their Facebook page, because The Wandering Cook 786 is still new and growing immensely, we already reached 60 likes and makes me very happy! So for this recipe post, a Facebook fan asked how to make Turkish Chickpea rice. Even though I have eaten this countless times at my grandmothers house during the festive time of Eid, it always symbolizes festivals and family gatherings but I had never cooked it before! So asking how my grandmother actually makes her Turkish Chickpea rice and passing the recipe to me, I gave it a shot as well as to fulfill the request on showing how to make it.

(my Facebook page: http://www.facebook.com/thewanderingcook786)

 

Chickpea cover edited text

 

Prep time:  one full day for soaking

Cooking time: 35-45mins

 

 

Ingredients: 

  • 1 cup of basmati rice
  • 1/2 cup of chickpeas (not the tin version)
  • olive oil
  • hot water

 

Method: 

  • When cooking chickpea’s from the packet, you need to prepare them a day beforehand just by soaking them in water and leaving them overnight.
  • The next day the chickpeas will be double the size.
  • Now drain off the water that the chickpea’s were soaking in overnight and place the chickpea’s into a medium saucepan and cover with fresh water.
  • Put onto boil on high heat and boil until soft – approx 35-45 minutes making sure you remove the froth as it cooks.
  • Once soft, drain off the water again and set aside – you can always taste one to see if it’s soft enough.

 

the

 

 

 

  • Now for the rice, I use 1cup of basmati rice to 1/2 cup of chickpea’s ration (1:0.5 ratio  – maths class memories come back to mind!).
  • Wash your rice and set aside.
  • NOTE: Make sure you have hot water in your kettle ready.
  • In a medium-large saucepan, heat up some olive oil.
  • Once warm, fry your rice for 1 minute continuously stirring to prevent sticking.
  • Next place your cooked chickpeas and stir into the rice.

 

steps2

 

 

 

 

  • Now add in 2 cups of hot water from the kettle (2 cups of water to 1 cup of rice ratio, 2:1). 
  • Add in 1/4 tsp. black pepper, 1/2 tbsp. salt (preferably sea salt) and a sprinkle of ground cinnamon!

 

Steps1

 

 

 

  • Cook until all the water has been absorbed. I usually wait till the water is boiling, then reduce heat to medium and cover. As you notice the water absorbing and beginning to see the rice, start lowering the heat more until you see no more water left in the pot. Then turn the heat off and let the rice rest for 5-10 minutes with the cover still on so the steam still cooks the rice further.

 

 

Steps3

 

 

  • Once rice has rested, mix the rice and serve warm!

 

Steps4

 

Enjoy!!

xxx The Wandering Cook 786 xxx

 

 

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Categories: Festive Foods, General, Northern Cyprus, Passed down through family, Turkey, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , | 1 Comment

Simple Turkish Lahmacun Recipe using Pitta bread – Turkish Pizza

Lahmacun Final Edited1

Lahmacun, lahmajun, or lahmejun (Turkish: Lahmacun), (Armenian լահմաջուն lahmaǰun or լահմաջո lahmaǰo), from Arabic: لحم بعجين‎, lahm bi’ajīn, “meat with dough”, is a round, thin piece of dough topped with minced meat (most commonly beef and lamb) and minced vegetables and herbs including onions, tomatoes and parsley, then baked. Lahmacun is often served sprinkled with lemon juice and wrapped around vegetables, including pickles, tomatoes, peppers, onions, lettuce, and roasted eggplant; a typical variants may be found employing kebab meat or sauces. – Wikipedia.

My take on Lahmacun comes from memories of my childhood when my parents, brother and I used to make home-made Lahmacun by using leftover pitta bread. It was a joyous occasion that has always been kept with me as a memory I cherish. My father would be the one preparing the mince meat, my mother the one placing them in the hot oven or under the grill and my brother and I picking our toppings! So as a childhood memory I decided to make Lahmacun using pitta bread again but my own take incorporating different spices and herbs to enhance the flavor. I definitely recommend making this with your children! And as you wont be making your own dough, it also saves time and creates more time to have some fun while cooking!

Ingredients:

  • Handful of fresh parsley Ingredients1
  • 50g butter
  • 1 onion
  • 1 tomato (peeled – refer to Cooking Tips)
  • 5-6 pitta breads (sliced in half – refer to Cooking Tips)
  • Juice of 1 lemon
  • 1/4 tsp. ground cumin
  • 1/4 tsp. chilli flakes
  • 1 1/2 tsp. dried mint
  • Olive oil
  • 1 tbsp. tomato puree/paste
  • 1/2 Ib mince meat
  • Salt and pepper to taste
  • Sprinkle of cayenne pepper

Method:

  • Preheat oven to 220 degrees Celsius
  • Start by finely chopping your fresh parsley and placing into a large bowl along with your mince meat.
  • Next finely chop your onion and garlic (you can blitz them if you have a fine blender). Then using a large frying pan, melt your butter on medium heat and fry your onions and garlic till soft. Lower heat and cover to soften the onions more. Leave for approx. 5mins.

Onions1

  • Then place the onions and garlic also into the bowl with the mince meat and parsley.
  • After, peel your tomato (for peeling tomato method refer to Cooking Tips) and finely dice into small pieces and add into the same bowl with the rest of the ingredients.

Step5

  • At this stage add the tomato puree and your spices and herbs so your cumin, chilli flakes, dried mint, cayenne pepper and salt and pepper. Mix thoroughly and add in your lemon juice until well cooperated with rest of the ingredients.

Step6

  • Next prepare your pitta bread by slicing each pitta bread into half (refer to Cooking Tips).

Preparing pitta bread

  • Using some olive oil, lightly brush some onto each pitta bread slice and start adding your mince meat onto the bread!

Step9

Step10

  • Place into prepared baking tray and cook in hot oven for 10-15mins until the edges of the pitta bread and mince meat have browned.
  • Serve hot with a squeeze of lemon juice and fresh salad!
  • Note: after making my Lahmacun if I had to change something it would be to chop the fresh parsley more smaller.

Salad1 text1

Serve1

I served my Lahmacun with boiled black-eyed beans with Swiss chard drenched in olive oil and vinegar, fresh parsley salad (featured in above picture), Turkish noodle rice, fresh lemon, olive and for the daring, cooking kidneys.

Parsley Lemon Text

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Whereas you can find The Wandering Cook786

Facebook, where I always give a sneak peek of whats to come before posting on my blog:

www.facebook.com/thewanderingcook786

YouTube, where you can find video tutorials of my recipesYouTube-Subscribe

www.youtube.com/thewanderingcook786 

Twitter, where you can tweet me your versions of Lahmacun or any other recipe on here!

@thewanderincook 

xxxxxxx The Wandering Cook 786 xxxx

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Categories: My own mix, Passed down through family, Top 5 favourite meals, Turkey, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Simple and quick Turkish Lentil Soup Recipe – Mercimek çorbası

After the festive time of Eid, thinking it’s all over until next year. More family members ended up visiting us here in the countryside where it made Eid – part 2. So on with the major cooking!

For that reason, I took the opportunity to do some more Video Tutorials, this time, Turkish Lentil Soup – Mercimek Corbasi. Recipe inspired from my mother.
 My own Video Tutorial – Link

 

Ingredients:

  • 1 cup of orange split lentils
  • 1/2 cup plain white rice
  • 2 chicken stock cubes – or better still, our own chicken stock
  • 2 medium onions
  • Juice of 1 lemon
  • Salt & pepper & sprinkle of cayenne pepper
  • Optional: strips of chicken – added at the boiling stage.

Cooking time: 20-30mins Great for when you have guests!

Method:

  1. First start by filling up a medium saucepan with boiling water and place on high heat.
  2. Once boiling, add your 2 chicken stock cubes and stir until they dissolve. (If you are using your own chicken stock, follow step 1).
  3. If you are adding your chicken strip, add now.
  4. Next add your 1 cup of washed orange split lentils and stir. Leave to boil until the soup has turned into a yellow colour and the lentils are cooked through until soft.
  5. While the lentils are boiling, chop your 2 onions finely and add into a frying pan on medium heat with cooking oil.
  6. Fry your onions for roughly about 5-10minutes until golden.
  7. Meanwhile, once your lentils are soft and cooked, add your 1.2 cup of washed plain white rice and boil for a further 10minutes until rice is cooked through.
  8. By now, the onions should be fried till golden. Once the rice is cooked, add your onions and stir.
  9. Finally, add your lemon juice, 1 tbsp. salt, 1/4 tsp. black pepper and sprinkle of cayenne pepper, or until taste.
  10. Stir and serve hot!

Enjoy!

Lovely for a winter’s evening

 

Categories: Northern Cyprus, Soups, Turkey | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 1 Comment

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