Turkish Oyster Mushroom Börek

We've been eating a lot of mushrooms lately!

We made this simple mushroom soup drizzled with French truffle oil on Sunday. Last week, I used the istiridye mantarı (oyster mushrooms) in my Wild Rice Soup with Sucuk.

These oyster mushrooms fared a bit better in the walk home from the pazar.

I needed some new ideas. My former executive chef recommended a goat cheese flan with sautéed mushrooms and an arugula salad. Good idea, but I didn't want to use a ton of cream and cheese.

Then, I remembered seeing a mushroom börek recipe over at Turkey's for Life. Perfect!

The pastry shops and restaurants sell börek as either a baked or fried pastry, which is made from thin yufka dough (similar to filo dough). The filling inside often is Turkish cheese, herbs, minced meats, spinach or potatoes. Generally, I've enjoyed börek as a breakfast snack or as part of a meze spread at night.

I popped into Nişantaşı for some fresh yufka sheets. 3 sheets for 3 TL.

Look for a yufka shop like this one in your neighborhood (in Turkey). 

Once  home, I called a friend for some advice because I was trying to figure out the best way to portion and cut the yufka. I wanted the börek to roughly measure about 7" (18 cm.) long like the ones I've seen in the pastry shops. The easiest way is cut the yufka into one-fourths.

Between prepping the filling and playing with the dough, this recipe takes a bit of work. But my version of these crispy, golden brown börek is definitely a winner. Feel free to substitute your favorite mushroom for the oyster mushrooms.

Afiyet olsun!

Turkish Oyster Mushroom Börek/ Istiridye Mantarı Börek

Makes: 8-9 individual börek

Ingredients:
1          T.                                 corn or vegetable oil

1          lg.                                onion, diced small

250      g.         (8.5 oz.)           istiridye mantarı (oyster mushrooms), chopped small

250      g.         (8.5 oz.)           frozen or fresh spinach, chopped

As needed                               salt and freshly ground black pepper

1 1/2    tsp.+                            pul biber or crushed chili flakes

1/2       c.+                               fresh parsley, roughly chopped (I basically used 1/2 a bunch.)

As needed                               beyaz peynir or feta-like cheese

As needed                               börek spice mix or sesame seeds

2          ea.                                large eggs

Preheat your oven to 375 F/190 C.

In a medium-sized pot, heat the oil and then sauté the onion for several minutes until softened. Add the mushrooms and cook for a few more minutes.

Then, add the spinach, salt and pepper and chili flakes. Cook for a few more minutes until the spinach is wilted. Stir in the parsley.

Remove from the heat and strain to remove excess juices. Allow the mixture to cool before using. (I placed mine in the refrigerator for awhile.)

Once cooled, mix in one whole egg into the vegetable mixture.

Then, working with one piece of yufka at a time, cut in half and then in half again. You will end up with four "equal" pieces.

Lay a 1/4 slice of the yufka - curved edge away from you - on a flat surface. Brush the edge closest to you with a mixture of egg white and a little water. Reserve the egg yolk for later.

Place two generous spoonfuls of the vegetable mixture, along the flat edge of the yufka, about 2 inches from the edge. Top with crumbled cheese.

Fold the bottom over the mixture and around again. Do not wrap too tightly or your börek will split while baking.

Brush on a little more off the egg whites on the sides, then fold the sides over.

Continue to roll the yufka up to make a burrito-like shape. Before the final roll, brush on some of the egg whites to create a "seal." The filling will make about 8 or 9 individual börek.

Place the börek on a parchment-lined baking tray.

In a small bowl, make an egg wash with the remaining egg yolk and a little water. Brush the börek with this egg wash. Then sprinkle the börek spice mix or sesame seeds on top.

So I didn't waste any of the yufka sheets, I also stuffed 3 of the börek with some leftover roasted potatoes and cheese.

Bake for about 20 minutes or until golden brown.

To serve, place your warm börek on a small plate and enjoy with a simple green salad.

Leftovers freeze fairly well, wrapped in aluminum foil. Simply reheat in the oven to crisp up the pastry a bit.

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Peaking in My Kitchen Pantry in Istanbul

Not surprisingly, my kitchen pantry is an odd mix of Turkish kekik and pul biber, Iranian saffron, New Orleans' spices, Spanish condensed milk and American ranch dressing.

During some recent internet surfing, I stumbled upon a blog called The Perfect Pantry. This blog, written by Lydia in rural Rhode Island, features many recipes and special sections such as Other People's Pantries.

I missed the deadline to submit my pantry photos to the site, but the idea prompted me to write this blog post instead. My kitchen pantry is full of Turkish spices and dry goods, missed items from the U.S. and special foods/spices from our travels. Since I do a ton of cooking in my kitchen, I thought I'd share with you what my pantry looks like.

My spice rack is perfectly placed just to right of my stovetop. This way when I'm cooking all my spices are within an arm length's away.

I also have a bit of OCD because I've relabeled all my spices in Turkish to help me memorize them better. So for those rare weekends when my husband cooks dinner, he has to ask me when he's looking for thyme or oregano.

Small jelly jars and glass containers from Pasabahce make new homes for spices.

Every time I buy my bulk spices from  Ucuzcular Baharat in the Mısır Çarşısı, I put them in individual glass jars or containers once I get home.

My main kitchen pantry contains 7 shelves. I'll go down the list.

These clear storage containers help keep my pantry organized, and I can see what staples I have or need.

Top shelf: ice cream maker from London, various baking pans and a kilo of American pecans

2nd and 3rd shelves: baking supplies such as candied ginger, dried fruits, dark, milk and white chocolate, powdered sugar, flours, granulated sugar, condensed milk, marshmallows, corn syrup, golden syrup, dried coconut, pan spray, yeast, etc. Specialty pastry items such as vanilla beans and decorating sprinkles/candies are kept in plastic tubs in our storage closet.

A better view of the baking shelves

4th shelf: cereals and dry goods such as rice, beans, bulgur, canned tomatoes and tuna

5th shelf: various foreign condiments such as rice vinegar, sesame oil, soy sauce, Tabasco, tahini, fish sauce, coconut milk, liquid smoke, etc.; boxed pasta, risotto and packaged soups.

6th shelf: honey, jams, peanut butter, crackers, snacks and beverages. This one tends to get a little messy.

7th shelf: teas, coffee, hot cocoa and our American toaster

There you have it! I hope you enjoyed peaking inside my kitchen pantry here in Istanbul. 

What unique items do you have in your pantry?

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Wild Rice Soup with Sucuk

A few weeks ago, I was inspired by a fellow blogger's soup recipe, but finding some of the ingredients took awhile.

Joyce, a fantastic and  prolific cook over at October Farm, made a delicious-looking Wild Rice Soup recipe.

Of course, she used ham - an ingredient I don't have here in Istanbul. I substituted  Turkish sucuk. This garlicky, spicy cured "sausage" is an excellent substitute for ham, Andouille sausage, pepperoni and Italian sausage even though it's made from beef not pork. It's not the same, but I make it work.

Wild rice is another thing I went on a Foodie Treasure Hunt for around the city. I settled for a box of wild black rice I found at my local Macro Center. This rice is the same brand I used to make my Spicy Black Bean and Ground Beef One-Pot Soup awhile back.

Then, I waited to go to my Saturday  pazar in Beşiktaş to find istiridye mantarı (oyster mushrooms). These mushrooms are so beautiful and fresh right now! I bought 1 kilo for 10 TL (about $5.65).

These Turkish oyster mushrooms got roughed up a bit in the bag on our walk home, but still tasted  wonderful!

Unlike the U.S., I can't just drive to one giant super store and buy all my groceries at once. Sometimes, it is an inconvenience, but generally I try to treat it as a culinary adventure. At the pazar, I find the freshest produce AND at the best prices. Sometimes, I haggle to get a better price too. And the sellers can tell me where the product came from in Turkey. I wouldn't have it any other way.

Finally, I had all my ingredients, and I was ready to make my own version of Wild Rice Soup with Sucuk. The soup was hearty and satisfying, but the black rice turned the soup a very dark, ugly color.

But I'm sure you will enjoy the spicy sucuk, the earthy mushrooms, sautéed veggies and wild rice all combined in one bowl like we did.

Afiyet olsun!

My wild rice soup with sucuk

Where to shop:

·                     Macro Center: Abdi Ipekci Cad. No: 24/26, Nişantaşı, Istanbul (Look for Sezon Venere Nero Pirinc in a black box next to the other dried beans and bulgur.)

·                     Great spices and dried teas - Ucuzcular Baharat, Mısır Çarşısı, No. 51, Eminönü, Istanbul

Wild Rice Soup with Sucuk
Serves: 10

Ingredients:
1          T.                     corn or vegetable oil

2          c.                     wild rice or black rice

1          tsp.                  salt

5          c.                     water

2          T.                     corn or vegetable oil

2          T.                     butter

1          ea.                    large onion, diced small

5-6       ea.                    celery stalks, chopped small (about 2 c.) Substitute leeks if you can't find celery.

5-6       ea.                    carrots, chopped small (about 2 c.)

As needed                   salt and freshly ground black pepper

4          ea.                    bay leaves

1          tsp.                  turmeric

2          c.                     sucuk or ham, diced small (I used one 270-gram link of dana sucuk)

3          c.                     istiridye mantarı (oyster mushrooms), rinsed and roughly chopped

1/2       c.                     parsley, roughly chopped

5          T.                     flour

2          qts.                  chicken stock

1          ea.                   container Knorr tavuk suyu (condensed chicken stock) 

1          c.                     whole milk

In a medium-sized pot, heat the first amount of oil and then add the rice. Cook for about five minutes until the rice starts to emit a nutty-like aroma. Then add the water and salt. Bring to a boil, then simmer for 30 minutes.

Meanwhile, cut and prep all your vegetables and meat.

Then, in an 8-12 quart pot, heat the oil and butter together. Add the onion, celery and carrots. Sautée for several minutes until the vegetables soften. Add the bay leaves, turmeric salt and pepper.

Then add the sucuk. Cook for about 5 minutes, stirring now and then.

Then, add the mushrooms, parsley and the flour. Stir and cook for 2-3 minutes to cook out the starchy flavor.

Add the rice and any leftover water in the pot as well as the chicken stock and 1 container of Knorr condensed chicken stock. (I've never used this before, but Joyce did to add a richer flavor to her soup.)

Bring the soup to a boil and then let it simmer for about 30 minutes. The soup will slightly thicken from the roux. At the end, add the milk. Taste the soup and adjust any seasonings as needed.

Ladle the soup into bowls and serve with a mixed salad.

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WHB#323: Cooking Green (Romanesco) Cauliflower from the Pazar

This uncommon, knobby vegetable almost looks like a mythical sea creature.

Or as my husband said, some kind of alien creature. He used some other descriptive words too, but I won't repeat them here.

Last week, I spied this vibrant chartreuse veggie sitting among the oranges at my local manav in Beşiktaş. I resisted buying it because I wanted to wait until we went to the Saturday pazar in Beşiktaş like we always do.

Only one stall had this yeşil karnabahar (green cauliflower) as the vendor called it. I happily paid only 5 TL (about $2.80) for this 1.2 kilo monster.

Technically, green (Romanesco) cauliflower is a relative of both broccoli and cauliflower and is referred to as Romanesco broccoli. 

In Italy, where the vegetable is popular and said to have originated in the 16th century, people call it broccolo romanesco. Hence, the more common name of Romanesco broccoli. (Italy, gets all the cool vegetables and a multitude of cured meats!)

Whatever name you call this broccoli-cauliflower cousin, its flavor is mild, creamy and nutty. It steams well and easily could be roasted in the oven or drizzled with a beurre noisette (like I've done before with Brussels sprouts).

I'm sure it will only be around for a limited time here in Istanbul, so grab it while you can!

In my recipe, a head of Romanesco broccoli is trimmed into smaller florets, steamed with Brussels sprouts until tender, and then tossed with a caper-mustard-oregano flavored butter. This makes an amazing and hearty veggie side dish that cooks in just 10 minutes. (I spent much more time cutting and trimming my vegetables!) The capers add a nice tanginess.

This sexy side dish will serve as the star of our dinner tonight with  a simple roasted chicken!

Afiyet olsun!

Toasted pine nuts, tangy capers and garlicky butter = deliciousness!

(Note: I am submitting this recipe for the #323 edition of  Weekend Herb Blogging, which is being hosted this week by Italian blogger Marta of  Viaggiare è un po' come mangiare. This weekly event is coordinated by Australian food blogger Haalo of Cook (almost) Anything At Least Once and was founded by Kalyn of Kalyn’s Kitchen. Thank you for stopping by!)

Green (Romanesco) Cauliflower with Brussels Sprouts/Brüksel Lahanası ile Yeşil Karnabahar

(Inspired by a recipe in Local Flavors cookbook by Deborah Madison)

Ingredients:

3          cloves                          garlic

1/2       tsp.                              sea salt

2          tsp.                              Dijon mustard

1          tsp.                              dried oregano

6          T.         (85 g.)              butter, room temperature

1/4       c.         (45 g.)              capers or caper berries, rinsed (Often found here next to the jarred olives and pickled vegetables)

TT                                            freshly ground black pepper

1          lb.        (450-500 g.)    broccoli Romanesco*, trimmed into bite-size pieces

8          oz.       (230 g.)            Brussels sprouts, sliced in half or, if large, into quarters

2          T.                                 lightly toasted pine nuts

Using a mortar, pound together the salt and garlic until you achieve a paste. Alternatively, chop the garlic very finely.

Then, stir this mixture into the butter with the mustard, capers and oregano. Season with pepper. Set aside.

Fill a large pot with about 1/2-inch (1.5 cm.) of water and pinch of salt. Bring to a boil.

Add the Brussels sprouts, cover with a lid, and steam for 2-3 minutes. Then add the broccoli Romanesco and continue to cook until tender, about 5 minutes.

Immediately, strain the vegetables and run under cold water to stop the cooking process.

Add the caper-mustard-oregano flavored butter to the hot pot. Let melt. Drain veggies of excess water, add to the pot along with the pine nuts and then gently stir to coat. Serve immediately.

*          White cauliflower can be substituted for the broccoli Romanesco.

Note: Next time I make this dish, I might use a little less butter in the recipe OR add more vegetables.

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Exploring Zeyrekhane in Istanbul: Photo Post

Another Istanbul Adventure

Who knew a shopping trip for sewing supplies would lead to such an amazing view?

Foreground: Sebsafa Kadın Mosque along Ataturk Bulvarı. In the background, perched on the city's third hill, is the Süleymaniye Mosque. 

Last week, I went on an Istanbul adventure for fabric and sewing machine parts with my friend Sheryl of The Altered Passport. It took us two different buses to get across the Golden Horn to the Fatih district just north of Sultanahmet.

I brought my camera to take some shots while my friend was shopping, and I provided some Turkish translation along the way. I also learned the word for checkered fabric - kareli.

Unfortunately, the sky was overcast and some fog had rolled in along the Bosphorus. I didn't get the best photos, but I still wanted to share some of the architectural gems we saw in this neighborhood.

For lunch, we stopped at the restored Zeyrekhane, a restaurant that features an outdoor garden and garden and terrace with magnificent views of the Golden Horn and back to the Süleymaniye Mosque. Sheryl and I agreed we need to return when the weather is warmer so we can sit outside and enjoy the view with a glass of Turkish wine.

The outdoor garden and terrace area at Zeyrekhane.

Zeyrekhane is surrounded by the remains and buildings of a large monastic complex, dating to Byzantine times, called the Monastery of the Pantokrator. (Zeyrek Kilise Mosque). This complex, currently undergoing restorations, once consisted of two churches, a chapel as well as a mental hospital, general hospital and a hospice for elderly men. After the conquest in 1453, the chapel was converted into a mosque named Mollya Zeyrek Mehmed Efendi after its imam.

Because of the overcast skies, we decided not to stay as long as we had planned. That means I must return again to explore this little-visited neighborhood.

Hopefully, I'll get on the right bus next time!

·         To reach this area by bus, look for a bus heading to Aksaray or Unkapanı.

·         Zeyrekhane is located at Ibadethane Arkası Sokak No.10, Zeyrek-Fatih, Istanbul

View of the Golden Horn from the restaurant's terrace.

Another view of the Golden Horn with the Galata Tower, located to the right.

Old hamam shoes noting the women's restroom in the restaurant.

The city's traffic moving along with the impressive Aqueduct of Valens in the background.

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DIY: How to Make Homemade Ginger Ale

One thing I miss from home is ginger ale.

When my brother and I were kids, my mom would give us the fizzy ginger ale to help settle an upset stomach. Even as I've gotten older, I've relied on this remedy from time to time, especially helpful after a fun night of too many beverages.

Here in Istanbul, it was impossible to find ginger ale until a few months ago. I stumbled across a random promosyon bin filled with bottles of ginger ale at the Macro Center in Akmerkez. Buy 1, get 1 free!

I bought 12 bottles, a few other groceries, and then had to lug them back home on the bus. Whoops!

As soon as I got home, I opened one of the bottles of ginger ale, filled my glass with ice cubes and the bubbly brew, and then took a sip. The familiar taste was there, but the ginger ale was missing the effervescence I wanted. All the bottles later proved to be just as flat.

Lately, I started thinking about how I could make my own ginger ale. I remember a ginger syrup we used to make in some of the restaurants I worked at in the U.S. The recipe was basically a strong simple syrup made with an equal ratio of ingredients.

Fresh ginger + granulated sugar + lemon juice AND topped off with sparkling water or soda water = homemade ginger ale!

My resulting ginger syrup definitely has a ginger kick similar to eating the pickled ginger when you have sushi. It also passes my husband approval test.

Not surprisingly, I'm already thinking of ways we can use this ginger syrup for a cocktail. Ginger mojitos anyone?

Afiyet olsun!

Fizzy homemade ginger ale made at home!

Homemade Ginger Ale

Ingredients:

1          c.         (210 g.)            granulated sugar

1          c.         (130 g.)            fresh ginger, chopped small or ground to small chunks in the food processor

1          c.         (240 ml.)          fresh lemon juice

As needed:      sparkling water (I used Uludağ Doğal Zengin Mineralli Su) or soda water

In a medium-sized pot, add the sugar, ginger and lemon juice. Cook over medium-high heat until the sugar dissolves, stirring often. I let my mixture come to a boil and then pulled the pot off the heat.

Let the mixture cool until it is room temperature.

Then, strain the mixture, pressing down on the ginger pieces to extract as much liquid as possible; or strain the mixture through cheesecloth. 

I reserved the cooked ginger and may use it for some other recipes.

The ginger syrup can be used now or stored in a clean container in the refrigerator for later use.

To make a glass of ginger ale:

1/4       c.         (60 ml.)            ginger syrup

3/4       c.         (180 ml.)          sparkling water or soda water

As needed                               ice cubes

You can adjust the amount of sparkling water or soda water to your liking.

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