The first cooking club of 2011 – Turkish Cuisine


With 6 busy ladies, it can be difficult to find an available Sunday for our beloved cooking club.  Originally planned for January, we finally had our first cooking club of 2011 this past Sunday.  I hosted and selected Turkish cuisine in celebration of my fall trip to Istanbul.

My table was set with a vintage Suzani  purchased at the Egyptian Spice Market in Istanbul and tulips, one of my favorite flowers.  Tulips were originally commercially cultivated by The Ottoman Empire, although they are commonly associated with The Netherlands.

We started with an appetizer (or meze) from Selena using her Armenian mother in-law’s recipe.  I believe it is called Kisir in Turkey or Eetch of Armenia.  Made from fine bulgur, cilantro, tomato paste, and onion.  The key is to make it ahead and let it marinate.

Eetch:
1 cup bulgur
1/2 cup vegetable oil
1/4 cup lemon juice
15 oz can of tomato sauce
chop up red onion and cilantro for the top
lavash cracker bread to dip

It is seriously addicting people.  Delicious.

 

Next up was a fresh and delicious salad from our Greek goddess, Stephanie.  (Love how the region is representing.)  The recipe comes from Food and Wine and is called “The Woman’s Salad – A little spicy, a little juicy, a little hot, a little sour, and, of course, a little sweet.”  Love that description!

http://www.foodandwine.com/recipes/turkish-chopped-salad

For the main event, I served up Turkish Spiced Chicken Kebabs with Pomegranate Relish and Tahini Yogurt from Bon Appetit Magazine.  Sadly, I could not find pomegranate seeds anywhere.  They are just barely out of season so I substituted with orange zest.  Not quite the same but still tasty.  Instead of making the Baharat seasoning I used chicken seasoning that I purchased in the Egyptian Spice Market in Istanbul and brought home.

http://www.epicurious.com/recipes/food/views/Turkish-Spiced-Chicken-Kebabs-with-Pomegranate-Relish-and-Tahini-Yogurt-362935

Accompanied by Nicole’s Turkish zucchini Pancakes that were amazingly fresh and flavorful.

http://www.epicurious.com/recipes/food/views/Turkish-Zucchini-Pancakes-1208

And Shannon’s spiced Basmati rice provided the perfect vehicle for sauces and protein.

http://www.epicurious.com/recipes/food/views/Spiced-Basmati-Rice-233277

Sadly, Katie had to stay home due to that terrible cold that is going around but still managed to send along her dessert of Turkish Coffee Pudding…exotic flavors.

http://www.epicurious.com/recipes/food/views/Turkish-Coffee-Pudding-233949

Our dinner just so happened to coincide with the Academy Awards, which we snuck a peek at between courses.  Hurray for King’s Speech!

Lots of mmm’s and yum’s.  Turkish cuisine is delicious.  Simple, clean flavors that pack a punch.  I recommend any of these recipes to spice up your weekly dinners!

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7 Comments

Filed under Cooking Club

7 responses to “The first cooking club of 2011 – Turkish Cuisine

  1. Mary Ann Pierce

    Hi Kari,
    Your dinner looks so beautiful. I will be in Istanbul in a month…one of my first stops will be the Spice Market and then a hammam.

    Hope all is well with you. We are busy and growing.

    Best,
    Mary Ann

    • Dear Mary Ann,

      So wonderful to hear from you! You will love Istanbul, perhaps you have already been? I have trip envy. I thought it was the most incredible place.

      Happy to hear that business is good. Thank you again for stopping by.

      Hugs to you,

      Kari

  2. Tracy

    It looks like you ladies had an absolutely fabulous evening! Tracy

  3. Tracy

    What an absolutely fabulous evening! Tracy

  4. Lisa D.

    Aferin, her şey çok lezzetli görünüyor!

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