Bananas and Potatoes

Turkish: Yas Mayali Beyaz Ekmek

Ingredients:

550 gr wheat flour
1½ tsp sugar
1 tsp salt
15 gr fresh yeast
1 dl lukewarm milk
3 dl lukewarm water
1 tbsp soft butter

Directions:

• Mix the yeast, sugar, lukewarm milk and 100 gr of the flour in a small bowl until smooth
• Cover with stretch film and let it rest for 15 minutes
  It will rise and have many holes on the surface. If you don’t have them, you will need to repeat above.
• Add the rest of the flour, salt, butter, water and the mixture you just prepared in a bowl and mix 3-4 minutes
• Let it rise for 1 hour in room temperature
• Mix it for 5 minutes again
• Form the dough, place on an oven tray
• Let it rise for 1 more hour
• Heat up the oven 220 C
• Place the tray in the middle of the oven and bake for 25 minutes

That’s it! :)

A.

Turkish: Zeytinli Ekmek

Ingredients for 2 breads:

For the sour yeast:

2½ dl lukewarm water
7 gr fresh yeast
125 gr flour

For the dough:

1½ lukewarm water
3 tbsp honey
14 gr fresh yeast
½ dl liquid oil
600 gr flour
1 tsp salt
2 dl green/black olive

Directions:

• To prepare the sour yeast, mix the yeast and water well, then add the flour and mix until smooth
• Cover and let it rise for 30 minutes in room temperature

• Mix the water, honey and the rest of the yeast well
• After the yeast melted completely, add the oil, flour, salt, sour yeast and the olives
• Mix the dough until smooth, but not too sticky
• Let it rise for 30 minutes in room temperature
• Split the dough into 2 pieces, form them and place on an oven tray
• Then let them rise for 30 more minutes
• Heat up the oven to 200 C
• Apply some water on the pieces with your hand, or a brush
  (This will make the bread crunchy)
• Place the oven tray in the middle of the oven and bake for 30 minutes
• Let it cool down on a broil for ~30 minutes

Enjoy it!

A.

Ingredients for 3 long breads:

25 gr yeast
2 tsp salt
2 tbsp honey
6 dl water
3 dl oat
12 dl wheat flour
3 tbsp olive oil

Directions:

• Crumble the yeast into the bowl
• Heat up the water to body temperature (37 C) and add a bit of it to the bowl, and mix
• Add salt and honey, and mix again
• Add the rest of the water, oat and flour, and mix for 5-10 minutes until smooth, but not too sticky
  (add a bit more flour if needed)
• Let it rise for 2 hours
• Heat up the oven to 250 C
• Spread olive oil on the tray
• Sprinkle some flour on your worktop and place the dough on top
• Split the dough into pieces and form three long baguettes
• Place on oven tray and twist them
• Let them rise for 15 minutes
• Bake in 250 C for 15 minutes, then lower the heat to 150 C and bake for 15 more minutes

Enjoy it with butter!

A.

Source: Klara Desser

Turkish: Ali Dedemin Nohutlu Köftesi

This recipe is my grandfathers, therefore there name of the dish. “Dede” means grandfather in Turkish.

Ingredients for 4 persons:

Meat balls (~100):
½ kg grounded meat (less fat)
½ dl breadcrumbs
½ tsp thyme
½ tsp mint
½ tsp black pepper
½ tsp chili flakes
1½ tsp salt
2 tbsp olive oil (for frying)

Other:
10 small onions
2 tbsp olive oil
2 tomato
2 dl canned Chick pea
3 dl water
½ tsp salt

Directions:

• Mix all the meat ball ingredients (except oil)
• Shape small pieces from the mixture into tiny meat balls (1½ cm) by rolling between your hand palms  (use some drops of water to avoid them sticking to your hands)
• Fry in a bit of oil
• Add the onions and fry lightly
• Cut the tomato finely (or grid)
• In a separate pot, heat up the olive oil and add the tomato
• Add the meatballs, onion, chick peas, salt and water
• Boil on low heat for 5 min

Turkish Rice Pilaf goes very well with this stew.

A.

Turkish: Cevizli Ekmek