This morning I presented Turkish treats for CBC's Weekend Morning Show with host Terry MacLeod. These recipes are all easy to prepare and can be prepared in advance.
Pomegranate White Bean Dip
2 cups cooked white navy beans (aka, canelini)
1/2 cup pomegranate juice (unsweetened) or a bit less pomegranate molasses (paste)
Pinch salt, to taste
minced garlic, optional
Pur�e ingredients in a food processor until smooth. Serve with breads. Top with pomegranate seeds or paprika and/or olive oil. Enjoy!
Patli�an Yog�rtl�
1 lg eggplant sliced
3 cloves garlic minced
1 1/2 c plain yogurt
1 tbsp olive oil
1/4 tsp oregano
1/4 tsp paprika
1/4 tsp salt
Slice and salt eggplant and let sit in a bowl of cold water. If eggplant is very young, skip the step of salt and water. Rinse and squeeze out water from slices.
Mince garlic and stir into yoghurt with salt.
Saut� eggplant slices on medium high heat until golden brown on both sides. Remove from pan and let sit for a moment on a paper towel. Place on platter and top with yoghurt mixture. Sprinkle rubbed oregano and paprika over yoghurt. Top with a drizzle of olive oil. Serve with baguette slices or water crackers.
Enjoy!
Mushrooms with Turkish Baharat
2 cups roughly chopped mushrooms
1 tbs butter
drizzle olive oil
2-3 cloves garlic, grated or minced
1 tbs good tomato paste
1 tbs Turkish Baharat
pinch salt
vermouth or white wine to deglaze
Heat saut� pan to medium high heat and add butter and oil. Add mushrooms and garlic and a pinch of salt and let cook until soft. Add tomato paste (a bit of water, if needed), Turkish Baharat and cook until all softened. Deglaze the pan with vermouth or white wine.
Serve immediately with bread or can be heated later or served at room temperature.
Enjoy! Afiyet olsun arkadas!
Pomegranate White Bean Dip
2 cups cooked white navy beans (aka, canelini)
1/2 cup pomegranate juice (unsweetened) or a bit less pomegranate molasses (paste)
Pinch salt, to taste
minced garlic, optional
Pur�e ingredients in a food processor until smooth. Serve with breads. Top with pomegranate seeds or paprika and/or olive oil. Enjoy!
Patli�an Yog�rtl�
1 lg eggplant sliced
3 cloves garlic minced
1 1/2 c plain yogurt
1 tbsp olive oil
1/4 tsp oregano
1/4 tsp paprika
1/4 tsp salt
Slice and salt eggplant and let sit in a bowl of cold water. If eggplant is very young, skip the step of salt and water. Rinse and squeeze out water from slices.
Mince garlic and stir into yoghurt with salt.
Saut� eggplant slices on medium high heat until golden brown on both sides. Remove from pan and let sit for a moment on a paper towel. Place on platter and top with yoghurt mixture. Sprinkle rubbed oregano and paprika over yoghurt. Top with a drizzle of olive oil. Serve with baguette slices or water crackers.
Enjoy!
Mushrooms with Turkish Baharat
2 cups roughly chopped mushrooms
1 tbs butter
drizzle olive oil
2-3 cloves garlic, grated or minced
1 tbs good tomato paste
1 tbs Turkish Baharat
pinch salt
vermouth or white wine to deglaze
Heat saut� pan to medium high heat and add butter and oil. Add mushrooms and garlic and a pinch of salt and let cook until soft. Add tomato paste (a bit of water, if needed), Turkish Baharat and cook until all softened. Deglaze the pan with vermouth or white wine.
Serve immediately with bread or can be heated later or served at room temperature.
Enjoy! Afiyet olsun arkadas!
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