EID
AL-FITR
|
|
Serves 8
AMUSE-BOUCHE
Cucumber-Köfte Kebabs with Turkish Haze
HORS
D'OEUVRE
Lakerda
Roasted Tomato Soup
Whole Wheat Pide
ENTRÉE
Pan-Roasted Squab with Pomegranate Sauce
Pomegranate and Black Barley Pilaf
INTERMEZZO
Peach Sorbet
RELEVÉ
Melon Dolma with Fig and Thyme Jam
Buttered Almonds and Blackcurrants
SALAD
Purslane Salad
SAVOURY
Shrimp and Feta Börek
DESSERTS
Dondurmali Kazandibi
Meyve Tatlısı - Fruit Dessert
PETIT
FOUR
Halva with Turkish Coffee
|
Cucumber-Köfte Kebabs
|
|
60
|
grams finely shredded Lebanese cucumber, squeezed
|
60
|
grams thick strained yogurt
|
1
|
clove garlic, minced
|
aa
|
sea salt
|
aa
|
freshly ground black pepper
|
16
|
Köfte Meatballs
|
16
|
thick slices Lebanese cucumber
|
16
|
wooden picks
|
Mix
shredded cucumber, yogurt, and garlic; season with sea salt and black pepper. Spear
one Köfte
Meatball and one slice of cucumber on each wooden pick; dress with yogurt
mixture. Serve as guests arrive.
Köfte Meatballs
|
|
120
|
grams lamb, finely chopped
|
1
|
egg, lightly beaten
|
20
|
grams finely chopped onion
|
20
|
grams finely chopped parsley
|
20
|
grams finely chopped mint
|
3
|
grams ground cumin
|
2
|
grams ground cinnamon
|
aa
|
sea salt
|
aa
|
freshly ground black pepper
|
aa
|
grape seed oil
|
Combine
the first nine ingredients; form into 16 balls. Sauté in hot oil until browned.
32x32-cm
platter
|
|
Cucumber-Köfte
Kebabs
Turkish Haze
For each serving:
|
|
6
|
thin slices Lebanese cucumber
|
aa
|
cracked ice
|
50
|
ml Turkish raki
|
150
|
ml water, chilled
|
3
|
dashes lime juice
|
aa
|
ice cubes
|
Muddle
3 slices of cucumber in the bottom of a cocktail shaker; fill with cracked ice.
Add raki, water, and lime juice; shake well. Strain into a Collins glass filled
with ice cubes; garnish with remaining cucumber slices. Serve as guests arrive.
8 @
Collins glasses
|
|
Turkish
Haze
Lakerda
Lakerda
is pickled bonito. It is especially prized if made from one-year-old bonito
migrating through the Bosphorus.
|
|
300
|
grams sashimi-grade bonito, skin-on
|
30
|
grams grey sea salt
|
1
|
red onion, finely chopped
|
aa
|
lemon juice
|
aa
|
extra-virgin olive oil
|
aa
|
thick strained yogurt
|
aa
|
Dijon-style mustard
|
aa
|
dill fronds
|
aa
|
micro herbs
|
aa
|
edible flowers
|
Rub
bonito with grey sea salt. Place in a resealable bag; cure, chilled, for 48
hours, turning every 12 hours. Rinse; pat dry.
Extract
juice from red onion by squeezing liquid through two layers of cheesecloth.
Cut
lakerda into 2-cm cubes, yielding 32. Arrange on plates; drizzle with red onion
juice, lemon juice, and olive oil. Decorate lavishly with piped yogurt, piped mustard,
dill fronds, micro herbs, and edible flowers. Serve.
8 @
20x20-cm plates
|
|
Lakerda
Roasted Tomato Soup
|
|
1000
|
grams Roma tomatoes, peeled, cored
|
2
|
yellow onions, peeled, quartered
|
1
|
head garlic
|
aa
|
olive oil
|
aa
|
sea salt
|
1
|
red bell pepper
|
500
|
ml vegetable stock
|
aa
|
strained yogurt
|
aa
|
basil paste
|
aa
|
smoked sweet paprika
|
Arrange
tomatoes, skin-side down, on a parchment lined baking sheet. Place onions and
garlic on the side. Drizzle with olive oil; sprinkle with sea salt. Bake in a
175°C oven until tomatoes start to collapse and onions start to
caramelize, about 50 minutes. When tepid, squeeze out garlic flesh.
Roast
bell pepper over open flame of gas burner until very well charred all over,
about 20 minutes. Place in a bowl; cover tightly with cling film. Let stand for
20 minutes until charred skins have softened. Wipe off skins with a towel;
remove seeds.
Combine
tomatoes, onions, garlic flesh, and bell pepper; purée. Stir in vegetable
stock; heat through; season with sea salt. Ladle into bowls; garnish with
yogurt and basil paste; sprinkle with paprika. Serve.
8 @
240-ml bowls
|
|
Roasted
Tomato Soup
Whole Wheat Pide
|
|
1
|
package active dry yeast, 7 g
|
10
|
grams granulated sugar
|
200
|
ml lukewarm water, at 45°C
|
200
|
grams whole wheat flour
|
100
|
grams all-purpose flout
|
5
|
grams sea salt
|
30
|
ml grape seed oil
|
aa
|
dusting flour
|
Soften
yeast and sugar in lukewarm water. Tip in whole wheat flour, all-purpose flour,
sea salt, and oil; mix to form a smooth dough. Cover; let rest for 15 minutes.
Divide in 8; roll each into a very smooth ball. Cover; let rest for 15 minutes.
Gently flatten balls; cover; let rest for 15 minutes.
On
a well-floured surface lightly roll one piece of dough at a time into a 18-cm Ø
round, turning dough over once. Place, two at a time, in a pre-heated baking
sheet; bake in a 250°C oven until puffed, about 3 minutes. Flip; bake until
lightly brown, about 2 minutes more. Bake one batch before rolling and baking
the next batch.
Serve
on a wooden board.
40x28-cm
wooden board
|
|
Whole
Wheat Pide
Pan-Roasted Squab
|
|
4
|
squabs, dressed, 450 g each
|
aa
|
sea salt
|
aa
|
freshly ground black pepper
|
30
|
ml olive oil
|
30
|
grams butter
|
aa
|
Pomegranate and Black Barley Pilaf
|
aa
|
Pomegranate Sauce
|
aa
|
flat-leaf parsley
|
Halve
each squab; separate legs from breasts. Debone the breasts, leaving wing bones
intact. Cut off wingettes with wing tips. "French" each breast by
scrapping meat from end of drumette towards the breast to expose the bone
around the end. Debone the legs. Season all pieces with sea salt and black
pepper.
In
an oven-proof sauté pan, sear legs in olive oil and butter until browned all
over. Drain. Place on a baking sheet; roast in a 200°C oven until cooked
through, about 10 minutes. Drain; let rest for 3 minutes.
Meanwhile,
sear breasts in sauté pan until skins are golden brown. Flip over; roast in pan
until medium rare, about 3 minutes. Drain; let rest for 3 minutes. Cut each
breast in three, one will contain the wing.
Mound
Pomegranate and Black Barley Pilaf in plates. Layer with legs and breast
pieces. Stroke plates with Pomegranate Sauce; garnish with flat-leaf parsley.
Serve.
Pomegranate and Black Barley Pilaf
|
|
500
|
ml chicken stock
|
100
|
grams black barley, rinsed, drained
|
100
|
grams mirepoix, finely diced
|
15
|
ml olive oil
|
15
|
grams butter
|
aa
|
sea salt
|
aa
|
freshly ground black pepper
|
100
|
grams pomegranate arils
|
Bring
chicken stock to a boil. Tip in barley; return to a boil. Simmer, covered,
until almost tender, about 40 minutes.
Sauté
mirepoix in olive oil and butter; stir into pilaf; season with sea salt and
black pepper. Simmer until barley is tender, about 10 minutes more. Remove from
heat; stir in pomegranate arils.
Pomegranate Sauce
|
|
aa
|
roasting pan from squab
|
250
|
ml rosé
|
250
|
ml pomegranate juice
|
30
|
grams redcurrant preserve
|
10
|
ml balsamic vinegar
|
aa
|
sea salt
|
Skim
off fat from roasting pan. Deglaze with resé; reduce to 80 ml. Add pomegranate
juice, redcurrant preserve, and balsamic vinegar; reduce until slightly thickened.
Season with sea salt if necessary.
8 @
28x28-cm plates
|
|
Peach Sorbet
|
|
5
|
peaches, 120 g each, peeled, pitted, cut up
|
100
|
grams granulated sugar
|
20
|
ml light rum
|
1
|
lemon, zest and juice
|
Purée
peaches with sugar. Add rum, lemon juice, and lemon zest; stir until sugar has
dissolved. Chill. Churn in an ice cream maker until frozen. Scoop into 8
chilled champagne coupes; serve.
8
sets @ champagne coupe w/ saucer
|
|
Peach
Sorbet
Melon Dolma
Earli-dew
is a honeydew-type hybrid small melon.
|
|
2
|
onions, chopped
|
30
|
ml olive oil
|
30
|
grams butter
|
300
|
grams lean ground lamb
|
300
|
grams lean ground beef
|
aa
|
sea salt
|
aa
|
freshly ground black pepper
|
120
|
grams bulgur, soaked and drained
|
120
|
grams almonds, slivered and toasted
|
120
|
grams pine nuts, toasted
|
60
|
grams dried figs, diced
|
60
|
grams dried blackcurrants
|
5
|
grams chopped thyme leaves
|
5
|
grams chopped rosemary leaves
|
2
|
grams freshly grated nutmeg
|
2
|
grams freshly ground cinnamon
|
8
|
small melons such as earli-dews, 10-cm Ø each
|
aa
|
melted butter
|
8
|
thyme sprigs
|
8
|
rosemary sprigs
|
aa
|
Buttered Almonds and Blackcurrants
|
aa
|
Fig and Thyme Jam
|
Sweat
onion in olive oil and butter. Stir in lamb and beef; season with sea salt and
black pepper; sauté until just cooked. Add bulgur, nuts, dried fruits, herbs, and
spices; stir to combine.
Cut
off and reserve melon tops; scoop out seeds. Lightly sprinkle with sea salt and
black pepper; stuff with meat mixture. Place on caps; place in a baking pan;
brush with melted butter. Bake in a 160°C oven for 30 minutes.
Transfer
to plates; garnish with thyme sprigs and rosemary sprigs. Serve with Buttered
Almonds and Blackcurrants and Fig and Thyme Jam.
Buttered Almonds and Blackcurrants
|
|
240
|
grams almond kernels, blanched
|
15
|
grams butter
|
60
|
grams dried blackcurrants
|
aa
|
sea salt
|
Sauté
almonds in butter until toasted. Stir in blackcurrants; season with sea salt.
Fig and Thyme Jam
|
|
60
|
grams honey
|
1
|
gram orange zest
|
1
|
thyme sprig
|
aa
|
sea salt
|
240
|
grams dried figs, stemmed and quartered
|
Bring
honey to a simmer. Add orange zest, thyme sprig, and a pinch of sea salt. Tip
in figs; simmer gently until soft yet still holding their shape, about 7
minutes.
8 @
28x28-cm plates
|
|
Melon
Dolma
Purslane Salad
|
|
6
|
baby turnips, quartered
|
12
|
radishes, halved
|
12
|
baby carrots, halved lengthwise
|
24
|
sugar snap peas, trimmed
|
300
|
grams purslane, trimmed
|
60
|
ml walnut oil
|
1
|
lemon, zest and juice
|
30
|
grams chives, snipped
|
aa
|
sea salt
|
aa
|
freshly ground black pepper
|
Steam
turnips, radishes, and carrots for 2 minutes; add sugar snaps; steam 1 minute
more. Spread out on a platter to cool.
Rinse
purslane; drain well. Brake into bite-size pieces; toss with cooled vegetables.
Divide among plates.
Whisk
together walnut oil, lemon juice, lemon zest, and chives; season with sea salt
and black pepper. Drizzle over purslane salad; serve.
8 @
20x20-cm plates
|
|
Purslane
Salad
Shrimp and Feta Börek
|
|
60
|
grams cooked, peeled shrimps, diced
|
10
|
grams finely chopped dill fronds
|
10
|
grams finely chopped scallion
|
40
|
grams feta cheese, crumbled
|
40
|
grams cream cheese, softened
|
4
|
sheets phyllo dough, 45x35-cm each
|
aa
|
butter, melted
|
aa
|
dill twigs
|
Combine
shrimps, chopped dill, scallion, feta, and cream cheese. Divide in 8.
Brush
1 sheet of phyllo dough with butter; cut into six 35x7.5-cm strips. Stack 3 strips;
place one part of filling at an end. Fold one corner over filling; continue
folding to form a triangle. Repeat to make 8 triangles. Place on a
parchment-lined baking sheet, seam-side down. Brush tops with butter; bake in a
190°C oven until golden brown, about 20 minutes.
Transfer
to plates; garnish with dill twigs. Serve.
8 @
20x20-cm plates
|
|
Shrimp
and Feta Börek
Dondurmali Kazandibi
|
|
aa
|
unsalted butter
|
aa
|
icing sugar
|
1000
|
ml whole milk
|
150
|
grams granulated sugar
|
60
|
grams corn starch
|
60
|
grams rice flour
|
10
|
ml rosewater
|
aa
|
dark brown sugar
|
aa
|
dondurma, Turkish ice cream
|
8
|
mint twigs
|
Generously
grease a 20x20x5-cm baking pan with butter; dust evenly with icing sugar. Broil
until caramelized; set aside.
In
a large saucepan heat together milk, granulated sugar, corn starch, and rice
flour, stirring constantly, until thickened and bubbly. Remove from heat; stir
in rosewater. Divide in half. Tip one half into the baking pan with caramelized
sugar; spread evenly. Tip the other half into a parchment-lined 20x20x5-cm
baking pan; spread evenly. Bake both in a 165°C oven for 20 minutes. When
tepid, cover with foil; chill until set.
Cut
each pudding into 8 pieces. Roll each piece up; place, seam-side down, in plates
dusted with dark brown sugar. Scoop in dondurma; garnish with mint twigs.
Serve.
8 @
20x20-cm plates
|
|
Dondurmali Kazandibi
http://www.foodspotting.com/places/382843-suadiye-cafe-%C4%B0stanbul/best
Meyve Tatlısı - Fruit Dessert
|
|
1000
|
ml dry white wine
|
300
|
grams granulated sugar
|
½
|
lemon, zest and juice
|
1
|
cardamom pod, lightly crushed
|
½
|
gram saffron strands
|
aa
|
sea salt
|
8
|
firm pears, peeled w/ stems intact
|
4
|
apricots, stemed
|
aa
|
kaymak, Turkish clotted cream
|
aa
|
pomegranate arils
|
aa
|
edible flowers
|
In
a large saucepan heat together wine, sugar, lemon juice, lemon zest, cardamom,
saffron, and a pinch of sea salt until sugar dissolves. Slip in pears and
apricots; add water, if needed, to submerge fruits. Cover surface snuggly with
a round sheet of perforated parchment. Simmer until fruits are just tender,
about 30 minutes. Lift fruits; chill. Strain cooking liquid, reserving saffron.
Reduce liquid to half, until golden and syrupy. Stir in saffron; chill.
Slice
each pear, crosswise, in half; slice the bottom half again and core the center
slice. Arrange each pear, standing slices on each other, in a deep dish. Half
each apricot lengthwise; remove pit. Slice each halve into wedges; add to a dish.
Scoop in kaymak; spoon syrup over. Garnish with pomegranate arils and edible
flowers; serve.
8 @
20x20-cm deep dishes
|
|
Meyve
Tatlısı - Fruit Dessert
Halva
|
|
400
|
ml milk
|
40
|
ml rosewater
|
50
|
grams granulated sugar
|
1
|
vanilla bean, split lengthwise
|
3
|
grams ground cardamom
|
120
|
grams coarse semolina
|
50
|
grams sultanas
|
120
|
grams pistachios, toasted
|
aa
|
butter
|
Bring
milk, rosewater, sugar, vanilla bean, and cardamom to a simmer. Add semolina
and sultanas; simmer, whisking constantly, until thickened, about 10 minutes.
When
tepid, remove and discard vanilla bean. Tip into a parchment-lined 20x20x5-cm baking
pan; smooth the top. Chill until set, about 2 hours. Cut into 5x5-cm squares;
sear in butter until golden brown, about 1 minute on each side. Drain well.
Arrange on a platter; serve.
32x32-cm
platter
|
|
Halva
Turkish Coffee
|
|
1000
|
ml water
|
40
|
grams coffee beans, finely ground
|
Pour
cold water to a coffee pot; add ground coffee. Heat, in front of guests, very
slowly over charcoal embers, moving pot off and on to heat as slowly as
possible, until water starts to boil. This process should take at least 15
minutes. Immediately pour coffee into cups, filling about a quarter, making
sure each cup gets a fair share of the foam. Continue heating the remaining
coffee until it starts to boil again; distribute among cups. Serve.
Enjoy
the aroma for a few minutes before taking the first sip. Since there is no
filtering during the coffee-making process, it takes time for coffee grounds to
settle at the bottom of each cup.
1200-ml
cezve – Turkish coffee pot
8
sets @ 120-ml fincan – Turkish coffee cup
|
|
Fincan
- Turkish coffee cup
Comments
Post a Comment