Almost Turkish Beet Greens Meze

It’s been ages since I actually posted a recipe, especially one for Turkish mezes.

Well, with spring here, it finally means my favorite market, Hala Mirowska, is bursting with local green and white asparagus, rhubarb, strawberries, herbs, baby potatoes and beets. That means I’ve been in the kitchen taking advantage of all this fantastic produce and making some simple dishes like baby potatoes with butter and dill and steamed asparagus with lemon.

But the latest dish is the one I want to share with you. Last week, I roasted some baby beets with olive oil and sea salt. Since the beet greens looked so vibrant and fresh, I decided to treat them exactly the same way I did with my Turkish spinach roots. In the Turkish kitchen, you never throw any veggie scrap away. Something can always be reused or repurposed into something else like soup, Turkish börek or gözleme. 

Lots of lovely beets at my local markets right now here in Warsaw!

Imagine – fushia and green-colored tender beet greens sautéed with Turkish olive oil and lots of garlic, seasoned with a generous pinch of Turkish pul biber. So delicious and healthy!

I served up my beet greens meze alongside those baby potatoes, roasted beets and grilled steaks. A perfect spring dinner at home for two.

Smacznego or Afiyet olsun since this dish is almost Turkish!

 

Beet Greens Meze
Ingredients:

1-2       Tablespoons    olive oil

6-8       ea.        cloves of garlic, roughly chopped (You can never have too much garlic!)

220      g.         beet stems, trimmed to 1-2 inches in length

300      g.         beet leaves

Generous spoonful of pul biber (red pepper flakes), if you like it spicy like we do

To taste           salt and freshly ground black pepper

(Note:              The amount of beet stems and leaves will vary depending on the beets you buy where you live. My amounts are from 2 bunches of beets here in Warsaw. This recipe can easily be adapted to your own taste and the amount of beets that you have.)

In a large pan, heat the olive oil. Sauté  the garlic for a few minutes until softened.

Then add the beet stems with just a little water to help them cook. Cover the pot with a lid. Cook for 3-4 minutes or until tender. Add the beet leaves. Replace the lid. The leaves will wilt and cook down just like spinach. Cook briefly until everything seems tender.

Season the beet greens and leaves with pul biber, salt and pepper.

This meze can be served hot or at room temperature.

Separate the beet stems from the leaves since the stems will need to cook 
a few minutes longer than the tender leaves.

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BioBazar: From Farm to Table in Warsaw

If you like organic, local produce, baked goods, and other healthy food items, then head to the BioBazar in Warsaw.

The BioBazar, held every Wednesday and Saturday in a pre-WWII factory building, is one of my favorite markets where I can purchase unique products such as butternut squash, coconut oil, kale, seasonal mushrooms, tomatillos, millet, quinoa, gluten-free noodles and more.

I use all these seasonal ingredients at home to make dinners that feature items like green salads, mushroom risotto, homemade tortillas with a tomatillo salsa or a Cypriot eggplant and lamb casserole.

Every week, you never know what might be available or in season. Right now, the market is full of Polish apples and fresh apple juice.

What I find most interesting about this space is that the BioBazar takes place in a crumbling pre-WWII building that is surrounded by new skyscrapers and the new metro line all in the city center.

The former Norblin and Company, originally started in 1820, produced metal candleholders, table decorations and cooking equipment and later metal prefabrications for more than 100 years. The buildings were badly damaged during WWII; some were torn down, and others were turned into museum spaces and a theater for awhile. Today, you can still wander around and see the old assembly lines and some of the machinery.

There are fewer and fewer spaces like this remaining in Warsaw. To me, this is what makes Warsaw interesting.

A few months ago, I saw some fancy new posters go up touting ArtNorblin, a new development that will turn the old factory buildings into a gigantic retail and office space. It looks like some of the brick façade will be incorporated into the new design. Hopefully! The website says the site still will be home to the BioBazar as well as a new Norblin Factory Museum.

Before these buildings get “destroyed,” why not stop by the BioBazar and see a bit of Warsaw’s pre-WWII history in person. You also can pick up some delicious, organic produce!

Inside the BioBazar on a recent Saturday. 

Locations:

BioBazar in Warsaw

ul. Żelazna 51/53
Open: 10-18 Wednesdays & 8-16 Saturdays
Website: facebook.com/BioBazar.Warszawa

BioBazar in Katowice

ul. Bracka 20

Open: 8-16 Saturdays
Website: facebook.com/BioBazar.Katowice

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Garlicky Swiss Chard, Quinoa and Poached Egg Recipe

As a friend recently pointed out, the Poles can be a bit sexist when it comes to their produce.

For example, Swiss chard is called mangold in Polish. I have to chuckle a little bit.

Such fresh and lovely produce at the Zielony Jazdów market in Warsaw.  

A few weekends ago, I purchased 50 pln (about $15) worth of fresh veggies from the small Zielony Jazdów market at the top of the Agrykola Park in Warsaw. We got several meals out this wonderful produce, and it lasted 10 whole days for us! You can stop by this local market for fresh, unique produce on the weekends through September.

The mangold doesn’t seem to be very common in Poland, but I’m happy to see it make an appearance. Botanically, mangold is related to spinach and has some of the same nutritional properties such as vitamins C, E and K as well as being rich in manganese, calcium and iron. If you can find some at your local market like I did, I’d recommend grabbing some this fall. Or in a pinch, you could always substitute kale or spinach for the Swiss chard in the recipe below.

 

Hubby was surprised at the spiciness and garlicness of this tasty side dish. I just needed some assistance to perfect the poached egg on top! Who knew that eating healthy could taste so good!

Smacznego!

Garlicky Swiss Chard, Quinoa and Poached Egg

Adapted from this recipe by Fuss Free Cooking

Serves 2-3 as a side dish

Ingredients:

One     bunch              Swiss chard (about 500 grams), washed, trimmed. Stalks and leafy part separated.

1          Tablespoon      olive oil

6          cloves              fresh garlic, roughly chopped

Pinch   of                     Turkish pul biber or hot pepper flakes

1/4       cup                  uncooked quinoa cooked in 1/2 cup of boiling water

1          Tablespoon      pine nuts, toasted

2          large                eggs, softly poached

To taste                       salt and freshly ground black pepper

1. In a small pot, cook the quinoa in boiling water with a pinch of salt. Let the quinoa simmer until the water is mostly absorbed by the quinoa. Turn off the heat and set aside.

2.  In a large sauté pan over medium heat, add the olive oil and pul biber. Let sizzle for a few seconds, but being careful not to burn the pepper flakes. Then, add in the stalks and cook about 7-8 minutes, until tender. I placed a lid on top to help the stalks cook faster.

3. Then, add in the garlic and sauté for 1 minute.

4. Next, add in the leafy pieces of Swiss chard and sauté until tender over medium-low heat. About 5-8 more minutes, until the greens are wilted. You may need to add a splash of water to help the greens cook. Set aside.

5. Lastly, set up a pan for poaching the eggs. We always follow Alton Brown’s recipe for poached eggs, but set a timer for only 4 minutes because we like runny eggs.

6. To serve, place a spoonful of the Swiss chard mixture in a bowl, topped with the quinoa, followed by the poached egg and toasted pine nuts. Season with salt and pepper as needed.

Step 4: Adding the Swiss chard leafy greens and cooking it all together.

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My Favorite Market in Warsaw

At least once or twice a week, I trek down to my local market in Warsaw so I can handpick my own fruits and vegetables.

I detest the major grocery stores here except to buy dry goods like cleaning supplies, cereal or canned goods. I’d much rather buy my fresh produce from a small, local vendor than some corporate giant.

To some, Hala Mirowska may look a little rough around the edges as you’ll find its exterior riddled with bullet holes from WWII. But to me, the building’s history is just part of its charm.

Originally constructed between 1899 and 1901, Hala Mirowska functioned as Warsaw’s largest market until the outbreak of the Warsaw Uprising in 1944. The building has survived bullets and a raging fire and even served as bus depot following the war, but today you’ll find that the “hall” offers a one-stop shopping experience. In fact, Hala, as I affectionately call it, reminds me of my beloved pazars in Istanbul.

Here, you’ll find more than 50 stalls selling fresh meat, fruits, vegetables, sauerkraut, Polish sausages, yogurt, baked goods, bread, nuts, quinoa, spices and more. You can even get your watch repaired, your shoes shined or a pair of pants hemmed. You’ll find cheap dresses, shoes and even women’s underwear. There’s a small kitchen store with odds and ends including a great selection of canning jars and baking pans.

There’s the egg lady on the corner who sells GMO-free and organic eggs. She’s finally warmed up to me and smiles when I ask her for my “dziesięć jaja” even though my Polish grammar is incorrect.

For the best market experience, you’ll definitely want to speak some Polish, but there are several stalls where the younger vendors do speak English. Of course, a smile, hand gestures and a simple “proszę” go a long way.

Around the corner, I stop at the meat lady for some of the best Polish kielbasa, cured meats and even her own Polish prosciutto. I’m guessing she’s about 70 years old, but still has a feisty spirit and makes everything from scratch with the help of her daughter. She's awesome!

The summer months are the best time to visit Hala Mirowska. In June, strawberries and blueberries arrive. By July, all the berries are in season and it’s wonderful.

In August, you’ll still find blueberries, raspberries, red, white and black currants, gooseberries, apricots, peaches and the beginning of apple season. For vegetables, you can buy tomatoes galore, colored sweet peppers, eggplants, broccoli, cauliflower, etc.

Summer bounty! I just took this photo yesterday!

Late summer strawberries in August.

In September and maybe part of October, if you’re lucky, watch out for the Polish mushrooms. The Poles go crazy over their mushrooms, and rightfully so, as they are quite tasty! You’ll find lines of people even outside the market selling jars and plastic containers of mushrooms of all varieties. Maybe this fall I’ll figure out what all the mushrooms are!

These mushrooms make the best soups! 

Not all the produce is locally grown. From what I understand, there is a produce wholesale market where the vendors can buy their goods and then sell them at the market. During the winter months, you’ll find root vegetables and lots of imported produce such as limes, eggplants, berries and more, which of course, you’ll pay a premium for then.

But I’d still rather shop at my local market any day!

Where is your favorite market to buy fresh produce?

Location: Plac Mirowski 1

Poland is the largest producer of apples in Europe. Earlier this month, Russia slapped an embargo on Polish produce in retaliation against Western sanctions. However, Poles are fighting back with an “#eatapples” campaign online.

Homemade Polish dill pickles are delicious!

The Damas stall, number 17, sells a variety of Mediterranean goods such as legumes, bulgur, couscous, hummus, pita bread, baklava and more.

As you approach Hala Mirowska, the first thing you will notice are the plethora of flower stalls outside.

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Polish Bób (Fava Beans) and Burrata Salad

Have you ever traveled too much or had too many guests that you feel like you just can’t keep up?

Well, that’s how I’ve been feeling since our aunt visited us in Warsaw in early May. The last two months have been a whirlwind of trips and guests, and I know I probably shouldn’t complain. At last, we have slowed down…for the time being, and I can catch up on my neglected blog. Sorry guys!

And I’m finally back in the kitchen whipping up a few goodies, so I thought I would share my recent recipe.

Last week, I went to my favorite farmer’s market at Hala Mirowska for the third time that week and decided to purchase a kilo of  already peeled Polish bób (aka: broad or fava beans). I was inspired after having a beautiful burrata salad with fresh Polish bób (funny name) at the cutest wine bar, Ale Wino! (my recent discovery), in the trendy Mokotowska neighborhood. 

Polish bób and burrata salad at Ale Wino! in Warsaw. 

I’ve never prepared the beans this way at home before because the peeling process is a pain in the butt, but I figured I would give it a go…at least once. As I mentioned to my readers on My Traveling Joys Facebook page, I prepared Polish bób perhaps for the first and last time. One kilo of the fava beans = 700 grams of peeled fava beans, which I guess is a much better yield than shelling peas!

I followed these instructions on The Kitchn: How to clean and peel the fava beans. Some readers mentioned that they don’t do the second peeling process, but my beans were looking a bit older and the skins seemed tough.

My dear readers also suggested a variety of ways to cook my precious Polish bób such as this Cold Bób Salad from Lois of the Polish Housewife blog and this Turkish meze from Ozlem’s Turkish Table of Broad Beans Dip with Dill and Red Peppers (Zeytinyagli, Kirmizi Biberli Fava). Using the fava beans in salads seemed to be the most popular option as well as a dip or serving them in a risotto or pasta. In the end, I reserved half of the fava beans to serve with my own version of a burrata salad.

Luckily, we have a fantastic Italian grocery store here called Piccola Italia & Mediterraneo located in Centrum Warsaw where I can stock up on Italian cheeses and meats as well as pasta, ravioli, sundried tomatoes and more. This is where I bought the burrata cheese, which is a fresh Italian cheese made from mozzarella and cream. It’s divine!

At home, I seasoned the fava beans with fresh herbs from our balcony garden, really good Italian extra virgin olive oil, French fleur de sel and freshly ground black pepper. Toss and arrange everything together and you’ll have a beautiful salad bowl that will almost be too pretty to eat!

Smacznego!

Polish Bób (Fava Beans) and Burrata Salad

Yields: A generous portion for 2 hungry people

300-350           grams   cleaned, peeled Polish bób (broad or fava beans)

1                      ball of fresh Italian burrata cheese

12                    cherry tomatoes, sliced in half

1                      Tablespoon Italian olive oil and a little more for garnish

1                      Tablespoon fresh lemon juice

¼                     cup      fresh herbs, finely chopped (basil, dill, Italian parsley and a bit of mint)

To taste           salt (fleur de sel) and freshly ground black pepper

Optional:         edible flowers such as chive blossoms, pansies or nasturtiums for garnish

                        1 Tablespoon toasted pine nuts

If you have older fava beans like I did, you’ll definitely want to blanch and peel off the second skin.

If your fava beans seem a little too al dente after you peel them, you’ll need to simmer the beans 2-5 minutes in boiling, salted water. Mine seemed tender enough after I peeled them so I skipped this step.

In a medium-sized bowl, whisk together the lemon juice and olive oil. Season to taste with salt and pepper. Add the herbs.

Place the seasoned fava beans in a large salad bowl. Toss the cherry tomatoes into the previous bowl. Season with salt and pepper as needed.

Then, place the burrata in the middle of the fava beans. Arrange the seasoned tomatoes around the cheese.

Drizzle a bit more of olive oil over the burrata. Garnish with edible flowers and toasted pine nuts.

To serve, divide the burrata in half and disperse the beans and tomatoes between two bowls. Enjoy!

This burrata salad is hubby approved!

This is just one of my herb containers on our balcony. I love having my fresh herbs and these cherry tomatoes right outside our kitchen!

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Making Turkish Etli Kereviz Dolması (Meat-Stuffed Celeriac) at Home

Two nights ago, I was the perfect Turkish housewife and cooked up a storm.

I made a herbed salad topped with nar (a version of Claudia’s toros salatası), a creamy celeriac soup, zeytinyağlı pırasa (leeks in olive oil) and finally Turkish etli kereviz dolması (meat-stuffed celeriac). I told my husband he better enjoy all this now before I start my Polish lessons because I doubt I’ll be cooking much then!

Last week, I fondly recalled the etli kereviz dolması that my friend enjoyed at Çiya when I wrote that blog post. I couldn’t stop thinking about that dish! I had some leftover ground lamb in the freezer, and I can easily find celeriac at the markets here in Warsaw. With that in mind, I bought a kilo of celeriac at the BioBazar this past weekend.

The only problem is that celeriac is a pain in the butt to clean, hollow out and stuff! I found this article on how to easily clean celeriac, which helped immensely. Then, I used a melon baller to hollow out the insides of my celeriac once they were cut in half. Be sure to use lots of lemon juice with the cleaned celeriac halves to prevent browning.

I chatted with my girlfriend in NYC via Skype for nearly an hour while I cleaned the celeriac! If anyone has an easier way to do so, please let me know.

Once the celeriac was cleaned, I had about 2 cups worth of celeriac pieces, so I decided to make a quick soup. I sautéd onion and garlic, added the celeriac pieces and cooked with about 1 quart of chicken broth. Later, I pureed the soup and seasoned with salt and pepper. Perfect first course to go with the salad!

Once the celeriac were stuffed and baking, I moved onto the next dish – zeytinyağlı pırasa. For this recipe, I used my handy Sultan’s Kitchen: A Turkish Cookbook. I often turn to this cookbook for inspiration when I’m at home.

While the etli kereviz dolması turned out delicious, I doubt I’ll be making this recipe anytime soon. I found it very tiresome scooping out the insides of the celeriac. But if you have the time someday, please do try my recipe and let me know how it turns out!

Afiyet olsun!

Turkish Etli Kereviz Dolması (Meat-Stuffed Celeriac)

Ingredients:
1          kilo                  celeriac (Note: mine were quite small, about 8 total)

200      grams               ground lamb or beef

1          ea.                    medium onion, chopped small or grated

½         cup                  flat-leaf parsley, chopped small

1          teaspoon          dried dill

50        grams               long-grain rice (about ¼ cup)

1          Tablespoon      nar ekşisi (pomegranate molasses)

To taste                       salt and freshly ground black pepper

1 ½      ea.                    lemon

As needed: butter and olive oil

Clean, peel and cut in half each celeriac. Using a melon baller or paring knife, hollow out the inside of each celeriac half. Immediately, place the celeriac in cold water with the lemon juice to prevent discoloration.

In a medium-sized bowl, combine the ground meat, onion, herbs, rice, nar ekşisi, salt and pepper together for the stuffing.

Fill each celeriac with the stuffing mixture. Place in a large oven-safe cooking dish. Then, top a few with dollops of butter and drizzle with a little olive oil. Fill the dish with water about one-third of the way up the celeriac.

Cover and bake in a 350 F/175 C oven for 45 minutes or until the celeriac are tender. If you have larger celeriac, then you will need to increase your cooking time too. Alternatively, you could cook the celeriac in a pot fitted with a lid on your stovetop.

Note: we enjoyed this celeriac dish even more the next day when topped with a bit of garlicky yogurt.

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Curried Sweet Potato and Apple Soup

The inspiration for this autumn soup resulted from having just 2 sweet potatoes and 5 apples left in our kitchen pantry.

After returning from my recent trip to Istanbul, we literally had no fresh produce left in the fridge. Hubby also had been out of town and made do with what was on hand the few days he was home.

When he asked what I was going to make for dinner, I jokingly told him sweet potato and apple soup. After just having a lovely cream of pumpkin soup for lunch back in Warsaw, I got to thinking, why couldn’t I make some kind of creamy sweet potato soup as well?

A seasonal Cream of Pumpkin Soup at Słodki Słony in Warsaw.

When I returned home, I inputted a Google search for exactly that kind of soup. The recipe I created is loosely taken from this Real Simple recipe for Sweet Potato & Apple Soup with Cheese and Walnuts. I love soups year-round because they are so simple and satisfying to make, but I especially like to eat them on a cold day like the ones we’ve been having lately!

This recipe was born, like many others in my kitchen, out of necessity and partially from my upbringing. I learned to use what you had in the kitchen, and I still act on that today.

With just a few spices and ingredients, you can make a splendid, sweet-and-spicy, fall soup like this one!

Smacznego!

Curried Sweet Potato and Apple Soup

Serves 4-6

Ingredients:

2          T.                                 sunflower oil

1          medium                       onion, diced small

2          ea.                                celery stalks, diced small

4-6       cloves                          garlic, roughly chopped

2          teaspoons                    curry powder

2          large    (700 g.)            sweet potatoes, peeled, cut into 1-inch cubes

2          ea.                                tart apples, peeled and chopped small

1          L.         (33. 8 oz.)        chicken stock or water

To taste                                   salt and freshly ground black pepper

Optional                                  If you like it spicy, add a generous teaspoon of pul biber (red chili flakes).

For garnish:      yogurt or 18% Polish cream

                        Fried garlic chips (Note: mine only took about 30 seconds to fry. Strain immediately and place on paper towel to absorb extra grease. Season with salt.)

1.         In a large stockpot, heat oil over medium-high heat. Add onion, celery and garlic and sauté for about five minutes, until softened.

2.         Add the curry powder. Stir. Then add the sweet potato and apples, stirring with a large spoon and cook for a few more minutes.

3.         Then, add the chicken stock or water. Add more liquid if necessary to cover your vegetables. Add a teaspoon of salt and pinch of black pepper. Cover the pot with a lid and let simmer for about 20 minutes, until the sweet potatoes are tender.

4.         When finished cooking, remove from the heat. Using a handheld immersion blender, puree the soup until smooth, adding more water if necessary to reach the desired consistency. Taste and adjust the seasonings, if needed.

5.         To serve, ladle the hot soup into warmed bowls. Garnish with a dollop of the yogurt or cream and a sprinkling of the fried garlic chips.

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