The best of Turkey (no meat was harmed in the making).

I just got back from a short visit to Istanbul where I got to sample loads of yummy foods. Inspired by my travels, I made hummus, pita bread and vegetarian Çiğ Köfte for dinner.



In a blender.

  • 1 can chickpeas
  • 2 tablespoons tahini
  • juice of a lemon
  • 2 cloves of garlic
  • salt & cummin
  • olive oil

Pita bread:

Mix, knead, make 8 balls, rest 30 minutes, roll thin, place on a medium heat dry pan, cook with a lid on to make them puff up.

  • 1 1/2 cup flour
  • 1 Tbsp baking powder
  • 1 tsp salt and cumin
  • 1 tsp sugar
  • 3/4 cup warm water
  • 2 Tbsp lemon juice
  • 1 tablespoon goose fat or butter

Çiğ Köfte:

Prepare a day in advance.

  • 2 cups bulgar
  • 1 large onion, chopped
  • 4 cloves of garlic, chopped
  • 1 large tomato, peeled and chopped
  • 2 tablespoons tomato puree
  • 1/2 cup breadcrumbs
  • hot chili pepper flakes
  • salt and cumin

Place the bulgur in a bowl with the tomato paste and tomato, set aside for 1 hour and let the bulgur soften. Add the rest of the ingredients and blend with a hand mixer. Cover with cling wrap and leave in the refrigerator overnight. Squeeze small handfuls of Çiğ Köfte for a wave effect. Eat with iceberg lettuce, fresh lemon juice and pomegranate concentrate.