A New Year and new hopes, dreams, ideas, invites and cooking adventures.  To start of the New Year right, I invited my aunt Havva’s family along with my parents to host a traditional Turkish sit down dinner.  Since my aunts father in law is visiting and he visits so rarely I took upon this opportunity to host a graceful dinner.  In rare occasions like this,  I love our Turkish hospitality.  When great friends and/or immediate families are visiting we take the opportunity to invite them to our homes and show our respects.  If anyone of you have visited Turkey, I am sure you have experienced this first hand.  It is such a warm, humble and welcoming feeling.  For me this dinner was a special one because Grandfather Haci Muzaffer, resembles my own late grandfather in more then one way.  As he sat, chatted and played with daughter I thought about my own grandfather and how delighted I would have been to have him here with us.

Since it the New Year and we are all weight and health continuous, I opted to keep the menu light and yet still delicious. The above picture is Meat Dolma made by mom.

Middle Eastern aka Gray Squash – Stuffed with chopped meat, onions, pine nuts

Oven Roasted Yukon Gold Potatoes with Rosemary 

Brussels sprouts with onions & carrots

Oven roasted, Yellow & Green Zucchinis and Oven roasted Eggplant

Not Pictured but served along with:

Turkish Peasant Soup
Turkish Style Lamb Chops
Jasmine Rice cooked Turkish Style
Which recipes would you like first? Please leave a comment below.

It is a frigid Tuesday night in New York City in the New Year 2012, one of the coldest couple of days we are having this winter. I’m not a big fan of the cold weather, I rather take the snow and sleet any day as long as I am not trapped indoors during that time.  Days like these call for hot, body and mind warming soups that comforts your souls.  These last several days, I’ve been into making different variety of soups.  Like yesterday, I made a butternut squash soup since we were not really digging the flavor we winded up having left overs today again.  Unlike the roasted cauliflower soup I made on Sunday, the whole pot was finished during lunch and dinner.  I’ve made this soup several times before and each time I make it tastes better and better!  Maybe it’s the soup or maybe it’s the Creme Fraiche! We’ve yet to decide!

Note: The plate is Lenox the Mediterra Menorca Collection

ROASTED CAULIFLOWER SOUP
Slightly Adapted from Epicurious

Ingredients:

• 1 large head cauliflower  - cut into small pieces
• 3 garlic cloves sliced
• 2 small onions diced
• 4 tablespoons olive oil
• 5 cups of vegetable  broth (or chicken broth)
• 1 bay leaf
• 1 – 8 oz Creme Fraiche or 2 cups heavy cream
• Salt for seasoning
• Black Pepper for Serving

One of my favorite things to eat when I’m in  Turkey is to devour real authentic Turkish Soups!  The taste is absolutely different then the ones I make at home here in the states.  I honestly don’t know what it is, the ingredients and cooking methods are the same, I say it must be something in the water and in the air.  I’ve yet to solve it, yet again anything related to back home tastes and looks better all the time. Well lets back to the soup.  Recently a good blogger friend of mine Mrs. Ergul’s Kitchen Haven, posted this soup recipe upon her recent return from Turkey and the images of the soup transported me back to my mothers kitchen in Turkey.  It also reminded me that, this is one soup that I have not made in a long long time.

I have to admit this soup is one of my absolute favorite favorite fall/winter traditional and very authentic Turkish soup recipes.  I love all sorts of soups, expect ones that contain tripe and tongue! Yes, we have make soups that contain tripe & tongue. My mother makes a killer tripe soup!  I prefer to stick to the simpler and healthier kinds!

The recipe is very filling as well one of the easiest Turkish traditional soups!  Make a pot full and take extras for lunch the next day!

TURKISH PEASANT SOUP ~ EZO GELIN CORBASI
adapted from Greg and Lisa Malouf’s Turquoise

Ingredients:

• 2 tablespoons of olive oil
• 1 large onion, finely diced
• 1 carrot, finely diced
• 2 garlic cloves, finely chopped
• 1 teaspoon ground cumin
• 2 teaspoons hot cayenne paprika (or non hot)
• 1 tablespoon hot pepper paste (or non hot pepper paste)
  pepper paste can be substituted with tomato paste as well
• 200 grams red lentils
• 900 ml chicken stock
  can be substituted with water or vegetable stock
• 600 ml water, plus more if the consistency is too thick
• 1/4 cup fine bulgur
• sea salt – season as you like

Toppings:

• spoonfulls of olive oil
• freshly ground black pepper
• dried mint
• lemon wedges

Preparation:

1.  Heat the oil over low heat in a large, heavy-based saucepan.
2.  Stir the onion, carrot and garlic around in the hot oil, then add the cumin and hot paprika, and saute for 5 to 8 minutes, until the vegetables soften.
3.  Stir in the pepper or tomato paste and cook for a minute.
4.  Add the lentils, chicken stock and water and bring to a boil.
5.  Cover the pan and cook over medium heat for 20 minutes, stirring from time to time.
6.  When the lentils have broken down and become creamy, add in the bulgur.
7.  Season with salt and pepper, and simmer for 10 minutes.
8.  When ready to serve, ladle the soup into warmed serving bowls.
9.  Serve with a drizzle with olive oil and a sprinkle of dried mint toped with juice of the lemon wedges

Note: Thank you Mrs. Ergul!

Ramadan or Ramazan as we say in Turkish is a special time of the year, it is a test of will, self confidience and most of all being grateful for what one has in their lives.  Fasting – is to abstain oneself from food or eat very little or to not certain types of food.  When we do this, we truly understand the need of food in our bodies.

Table Sampler of Mejdool Dates, Pastirma, Black Olives, Meroli Olives, Feta Cheese 

Food is what empowers us and gives us energy, that is why for Iftar (breaking of the the fast) we cook several different types of foods.  These are the foods that we will share with our families, friends and neighbors. As the meaning and feasting of Ramadan has evolved, we tend prepare and cook traditional to non-traditional recipes.  Whats most important is understand is we must share, learn and be grateful.

Ramadan Around the World

Iftar Menu was specially prepared for Saudia Arabia TV KSA2

Red Lentil Soup - my first & favorite choice – Recipe Here
    

Salad - a nice green leaf salad with carrots & red onions - Recipe Here

Purslane Salad – Recipe Here

Lamb Shoulder Vegetable Stew – Recipe Here

Spiced Basmati Rice with Chicken – Recipe Here
 

Lemony Bulgur Pilaf – Recipe Here
 

Desserts – Recipe Here
Kataif 
 

Vanilla Pudding