Turkish Cuisine – A Paradise For Foodies

Turkish cuisine is renowned for its flavour and most certainly not limited to the widely known “Doner Kebab”. With it’s great diversity of flora & fauna, each region boasts its own specialities, in the west dishes are predominantly influenced by olive oil, seafood & vegetables while further south and east they become meatier & spicy. Due to centuries of regional Ottoman Empire domination and proximity … Continue reading Turkish Cuisine – A Paradise For Foodies

Povitica – a Croatian Treat

Is it bread or cake – who cares when it tastes so good! Povitica, or Croatian walnut bread, is a nostalgic favorite of many Eastern Europeans and their descendants. Pronounced Pov-e-Tee-za, this Eastern European sweet bread is traditionally served at Christmas, but makes a delicious tea time treat throughout the year. Ingredients: 500 g flour 3.5 g yeast 1 egg 2 egg yolks 100 g butter 500 g … Continue reading Povitica – a Croatian Treat

Turkish Cuisine - Stuffed Vine Leaves

Sarma – Stuffed Vine Leaves

Sarma refers to a dish that can be prepared with grape, cabbage, or chard leaves. The term sarma derives from the Turkish verb “sarmak,” which means to wrap or to roll. It can be prepared with rice and spices (vegetarian) or with rice and ground meat. Ingredients: 1lb pickled grape leaves, pickled in brine then washed and drained 4 medium onions, diced 2 cups rice, washed under cold … Continue reading Sarma – Stuffed Vine Leaves

Almond Helva – Badem Helvasi

Ingredients: 250g butter 2 tablespoons blanched almonds 1 cup strong plain flour 1 cup wholemeal flour 3 cups sugar 4 cups water 1 tablespoon rose water Melt the butter in a round-bottomed pan. Add the almonds to the flour and cook on a very low heat, stirring with a wooden spoon, until the almonds and flour have turned golden brown. A good helva needs to … Continue reading Almond Helva – Badem Helvasi