Recipes
Recipes

STUFFED GRAPE LEAVES WITH OLIVE OIL

 

Stuffed grape leaves prepared with great efforts are eaten at once at table. That is why, this dish with olive oil, known as one of the most delicious products of the Turkish cuisine, comes forefront on the table.

Stuffed grape leaves is one of the prominent dishes of the Turkish cuisine. Although the products of this cooking technique can be seen in Mediterranean, Central Asian and Middle Eastern cuisines, it has an essential importance in Turkish food culture. 

SERVING

4 portions

PREPARATION TIME

40 minutes

COOKING TIME

45 minutes

Ingredients

·         300 grams of grape leaves

·         1 lemon

·         4 tablespoons of olive oil

·         1 glass of hot water

For stuffing:

·         6 tablespoons of olive oil

·         3 medium-size onions

·         1.5 glasses of rice

·         1 glass of hot water

·         1 table spoon of pine nut

·         1 table spoon of blackcurrant

·         1 tea spoon of black pepper

·         1 tea spoon of pimento

·         1/2 tea spoon of cinnamon

·         1 cube of sugar

·         1 tea spoon of salt

Tips

If possible, use fresh vine leaves with few veins in the season. If you are using brine leaves, wash them in plenty of water to get the salt out. Use them after boiling in water for 2 to 3 minutes and rinsing. Wrap the leaves as thin and tight as possible. Use blackcurrants after soaking them in plenty of water and rinsing to remove the sands.

Cooking Recommendations

If you cover the meal with a porcelain plate during cooking, it cooks steadily with the steam.

How to prepare?

1.     Chop onions into small cubes to prepare grape leaves' stuffing. Boil the olive oil in a wide pot. Roast the chopped onion until its color changes.

2.     The rice, which is left in the warm water for about 5 minutes and drained, together with the onion is roasted at low heat until they get a transparent look.

3.     Then, add pine nut, currants, black pepper, allspice, cinnamon, sugar cube, and salt respectively. Add hot water and cook the stuffing for about 5 minutes at low heat.

4.     Lay the grape leaves to have the veins at the top on a plate. Put a coffee spoon of warm stuffing at the center of each leaf.

5.     Wrap all the leaves tightly by taking the edges inside and moving the wide side forward to the end.

6.     Cover the base of the pot by using a few pieces of grape leaves. Place the stuffed leaves side by side in an order. Slice the lemon in rounds and place them on the stuffed grape leaves.

7.     Pour hot water and olive oil on the stuffed leaves. Place a plate on the stuffed leaves to keep them tight.

8.     Cook the prepared stuffed leaves for about 35 minutes on a low heat. Serve it warm or cold according to your desire. Share with your loved ones. Serving Recommendation: Serve it with round lemons, dill and yogurt.

 

ARTICHOKE WITH POMEGRANATE AND OLIVE OIL

If you say that you like every kind of artichoke, this recipe is just for you. This time, we combined it with artichoke pomegranate which is reminiscent of winter and fascinates all of us with its beautiful color. It is so good.

Try artichoke with olive oil in this form.

SERVING

4 portions

PREPARATION TIME

20 minutes

COOKING TIME

25 minutes

Ingredients

·         4-5 artichokes

·         1 bunch of dill

·         1 dessert spoon of salt

·         1 cube of sugar

·         1 pinch of flour

·         5-6 tablespoons of olive oil

·         1 onion

·         1 pomegranate (deseeded)

·         1 piece of lemon juice

·         3 glasses of water

Tips

You can cook the artichokes by pouring little flour to ensure the consistency.

How to prepare?

1.     Cut the onions in rings.

2.     Place the onions at the bottom of the pressure cooker. Chop the bodies of the dill and place them on the onions.

3.     Place the cleaned artichokes neatly on the onions.

4.     Add olive oil, sugar cube, water, lemon juice and flour and cover the pressure cooker.

5.     At this stage, you need to consider the brand, volume and use of your pressure cooker. As usual, cook it over a high heat until the steam comes out, then cook it for 20 minutes more on low heat.

6.     Do not forget to use your pressure cooker in accordance with its instructions.

7.     After you released the steam of the pressure cooker,  take the artichokes to plate neatly by using a spatula.

8.     Serve it after garnishing with fine-minced dill, deseeded pomegranate, and round lemon. Enjoy your meal!

 

FAVA BEANS WITH OLIVE OIL

Fava beans with olive oil is one of the most beautiful meals of fava bean which is a good appetizer can also be used in canapes, pastries, or even pizza recipes.

SERVING

6 portions

PREPARATION TIME

30 minutes

COOKING TIME

45 minutes

Ingredient

1.5 glass of dry fava bean

6 glasses of hot water

1 big-size onion

4 tablespoons of olive oil

1/2 tea glass of orange juice

1 table spoon of sugar

1 dessert spoon of salt

Tips

Wash fava beans with plenty of water and leave it in water a night before you cook to ensure it to be cooked in less time. It is necessary to keep fava beans in a slightly juicy consistency before serving. It will soak the juice as it waits.

Cooking Recommendations

If you like aromatic flavor, you can add celery to fava beans.

How to prepare?

1.     Cut the onion into big parts. Boil the olive oil in a deep pot. Roast the onions, that you previously cut, until it starts getting color.

2.     Pour hot water into the pot. Put dried fava beans, which have been previously left in the water for a long time, sugar, salt, and orange juice into the pot.

3.     Boil it over a medium heat for about 45 minutes until the fava beans get soft. Use a blender to make a puree of the mixture and eat fava which was flavored by olive oil.

4.     Get it to plate after it gets cooler. Pour plenty of olive oil over it. Garnish it with dill if you desire.

5.     Share it with your loved ones on toasted bread slices to make this taste even more satisfying.

Serving Recommendations

You can also serve fava in portions after you make them formed in the silicone service containers.