A true evergreen in the world cuisine. What’s more important: nothing really can go wrong with it.
0.5 tablespoon garam-masala
1 garlic clove
1 spoon freshly grated ginger root
1 teaspoon paprika powder
1 teaspoon tomato purée
1 tablespoon olive oil
a pinch of hot chilli pepper
2 large chicken breasts (0.5 kg)
1 can chopped tomatoes
100 gram plain yoghurt
1 red, green or yellow pepper (or mixed halves)
pinch of cinnamon
pinch of ground coriander
pinch of cumin
bunch of fresh coriander
salt, pepper, olive oil
2 heaped tablespoons mascarpone cheese or double cream
Cube chicken breasts and cover it with thoroughly mixed ingredients of marinade. Adding some lemon juice won’t hurt and will add some refreshing taste to the dish. Leave in the fridge for 1 hour or, better, over night. Fry chicken on a grill pan or if you are lucky to have the facilities like a house with a garden – barbecue them. In a deep pan heat 1 tablespoon of olive oil and fry chopped onions and peppers. Add cinnamon and ground coriander and cook for 7-10 mins on a small heat. Add tomatoes, yoghurt and chicken cubes. Cook until tender (15-20 min). Finally, mix in green coriander and mascarpone and serve with rice. I served with bulgur – of course.
You’d think the city would go quiet during Ramazan? Not a chance. Just after the sunset the streets are packed with pulsing crowds, food smells deliciously from thousands of bistros and restaurants, shops are open till late night. I’ve just came back and my head is filled up with images like these I managed to capture this time:
Pickled bananas, corn or eggs?
carpets, killims, pilow cases, scarves..
lamps, cups, pots of all sorts
I needed it urgently for travel so.. I’ve just made one!
Since I tried Turkish coffee I decided that: 1. I will not buy that sloppy drinks they serve in Starbucks e v e r a g a i n 2. I will learn how to cook it myself 3. I will spread this skill worldwide.
First of all you need Cezve (click!), a small coffee pot. Take a small cup to measure the amount of water: always take only as much water as much coffee you want to get from it. For one cup of coffee one cup of water. Pour it to cezve, add sugar if you like, and 1 tablespoon of well grinded coffee. 1 tablespoon per serving. Put a very small heat on and wait until the foam starts gathering on the top of the cezve. At that moment, do not let the coffee boil but put it aside until it settles down. Put back on the heat and repeat the process again: I make it for 4-5 times. You can also collect the foam after the first rinsing and move it to the cup and only add the 4-times boiled coffee later. They say that keeping the thick foam proves you can really make a Turkish coffee. My foam (as seen above) is just a beginner’s foam. But, I must admit, I have only recently mastered the skill of bringing up the chocolate taste of Turkish coffee as it used to be more sour at my first attempts. Pour the coffee to the cup and wait for another few minutes to let it sediment on the bottom.
One more thing: coffee beans for Turkish coffee are just arabica beans but are very finely grinded; more grinded that for espresso. I believe this is why this coffee has this strong, savory taste and aroma.