midyeüstü wasabi

Street Food of Patong, Thailand

  
“The more street food we have, the more it’s embraced by every income strata, the better world we have.” Anthony Bourdain 

Daha keşfedilecek çok sokak yemeği var! Ünlü şeflerin bir çoğu, reçetelerini sokak tatlarından ilham alarak oluşturuyor. Saygımız sonsuz…

@midyeustuwasabi

Turkish Imam Bayildi Recipe

  

We have a project called #TurkishArtfulTaste and we are cooperating with very talented foodies via instagram to present Turkish Cuisine to the others. This is the second recipe of this project; Imam Bayildi and dear Ola @ola_volina from Lviv cooked it for us. Here is the recipe 🙂 enjoy!

Imam Bayildi 

Prep Time: 20min

Cooking Time: app. 1h 30min

Serves: 4

Ingredients:

4 small aubergines (eggplants),

A bowl of water and 1 tbsp of salt,

5 tbsp olive oil, 

2 medium onion, diced,

6 garlic cloves, 5 finely chopped, 1 clove to brush,

3 tomatoes, peeled and diced,

Half bunch of parsley, chopped,

Salt, pepper 

 Sauce: 

 1 tbsp tomato paste

 1,5 cup of water

 1 tbsp olive oil

 Directions:

Step 1: Wash the aubergines and put them into a bowl of water with 1 tbsp of salt to get a better taste. Let them stay 15min. And preheat the oven to 200C. 

Step 2: Meanwhile, heat 3 tbsp of the olive oil over medium heat in a large, lidded skillet and add the onions. Cook, stirring often, until the onions are very tender, 5 to 8 min. and add the chopped garlic. Cook, stirring, for 30 seconds to a minute, until fragrant. Add diced tomatoes, salt and pepper. Cook for 5 minutes and add the parsley. Turn off the heat. 

Step 3: Line a baking sheet and brush with olive oil. Slit the eggplants down the middle, being careful not to cut through the skin. Place on the baking sheet and bake for 20 minutes, until the outer skin begins to shrivel. Remove from the oven and transfer, cut side down, to a colander set in the sink. Allow to drain for 10 minutes.

Step 4: Heat the oven again to 180C. Turn the eggplants over and place in the baking sheet, cut side up. Season with salt. Fill with the onion and tomato mixture. Mix together the olive oil, tomato paste and the water (sauce). Drizzle over and around the eggplants. Bake them for 20-25 min. Spoon the juice over the eggplant. Allow to cool in the tray and serve at room temperature.

Try and share with us by tagging @midyeustuwasabi 

Grilled Mushroom Risotto / Izgara Mantarlı Risotto

  
Last Sunday we had a traditional Black Sea breakfast in the Anatolian side of Istanbul. Then we decided to drive to Agva, which is a small, cute fishing village full of boutique hotels near the river. Around Agva, there are also small villages and nice, wavy beaches… 
When we were in Agva, rain has just stopped and it was time picking some wild mushrooms from the forest. In the evening we had 1,5 kg. of wild mushroom. Here is our grilled mushroom risotto, adapted from Jamie Oliver’s recipe. 

  

Ingredients:

1.5 litres organic chicken or vegetable stock , hot

1 handful wild mushrooms

olive oil

1 small onion , peeled and finely chopped

400 g risotto rice

75 ml vermouth or white wine

sea salt

freshly ground black pepper

4 large handfuls wild mushrooms (try shiitake, girolle, chestnut or oyster) , cleaned and sliced

a few sprigs fresh chervil, tarragon or parsley , leaves picked and chopped

1 lemon , juice of

1 teaspoon butter

1 small handful Parmesan cheese , freshly grated, plus extra for serving

extra virgin olive oil

  
Method:

Clean your wild mushrooms carefully. 

Heat your stock in a saucepan and keep it on a low simmer. 
In a large pan, heat a lug of olive oil and add the onion. Slowly fry without colouring them for at least 10 minutes, then turn the heat up and add the rice. Give it a stir. Stir in the vermouth or wine. Keep stirring until the liquid has cooked into the rice. Add 4 handful of wild mushrooms, a good pinch of salt and your first ladle of hot stock. Turn the heat down to a simmer and keep adding ladlefuls of stock, stirring and massaging the starch out of the rice, allowing each ladleful to be absorbed before adding the next.

Carry on adding stock until the rice is soft but with a slight bite. This will take about 30 minutes. Meanwhile, get a dry griddle pan hot and grill the 1 handful of wild mushrooms until soft. If your pan isn’t big enough, do this in batches. Put them into a bowl and add the chopped herbs, a pinch of salt, olive oil and the lemon juice. Using your hands, get stuck in and toss everything together – this is going to be incredible!

Take the risotto off the heat and check the seasoning carefully. Stir in the butter and the Parmesan. You want it to be creamy and oozy in texture, so add a bit more stock if you think it needs it. Put a lid on and leave the risotto to relax for about 3 minutes.

Take your risotto and add a little more seasoning or Parmesan if you like. Serve a good dollop of risotto topped with some grilled dressed mushrooms, a sprinkling of freshly grated Parmesan and a drizzle of extra virgin olive oil. 

  

A good workspace in Istanbul: Walters Coffee Roastery / Burada çalışılır…

  
If you are a freelancer and searching for a suitable workspace, you should try Walters Coffee Roastery in Moda, Kadikoy. Moda is cozy district that you can find lots of cafes, lokantas and antiques shop to spend time or take a photograph if you like. 

Eğer siz de “home office” çalışanlardansanız ancak evde istediğiniz verimi alamıyor, benim gibi araya bir iki ütü, akşam yemeği hazırlığı sıkıştırmaya çalışıyorsanız çıkın dışarı! 🙂 İstanbul’da sizin gibi birçok insan var ve işte bu gibi yerlerde evde yapamadıklarını yapıyorlar: çalışıyorlar! Kadıköy, Moda’da yer alan Walters Coffee Roastery Anadolu yakasındakiler ya da değişiklik arayan Avrupalılar için ideal bir mekan. Gelin bir deneyin! 🙂

Green lentil salad/Yeşil mercimek salatası

So simple and healthy… Boiled green lentil, garlic, salt, lemon juice and extra virgin olive oil.    

Akşam yemeğinizi biraz daha zenginleştirmeye ihtiyacınız varsa sağlıklı, basit ve leziz bir seçenek bu. Taze börülce, kuru börülce ile de deneyebilirsiniz. 

1 su bardağı yeşil mercimek haşlanıyor, 2 diş sarımsak tuzla birlikte eziliyor. 1 limonun suyu ve yavaş yavaş karışıma yedireceğiniz ekstra sızma zeytinyağı. Oldukça kolay… 🙂

 

Cold Yogurt Soup, perfect for summer / Soğuk Yoğurt Çorbası, yaz için ideal

 

Traditional Turkish yogurt soup with chickpea, wheat, mint and extra virgin olive oil… Perfect for the summer! 

 

Bu sıcaklar için çok ideal, sağlıklı, kolay… #AyranAşı ya da diğer bir adı, soğuk yoğurt çorbası! Marketlerden alacağınız ev tipi yoğurda soğuk su, haşlanmış nohut, buğday, kuru nane, tuz ve tadını verecek olan en kaliteli ekstra sızma zeytinyağınızdan ekliyorsunuz. 🍃 Biz bu aralar çokça tüketiyoruz, haberiniz olsun istedik.