Kisir, one of my favorite salads to add to turkish and arabian cuisines.
Or, actually,... I can have a complete bowl on its own, haha.
Still cutting out gluten, I had to think at something different.
The original is made with turkish bulgur (a couscous type) or couscous.
But this is made of gluten wheat.
Last week I really was craving this salad. I made a great Hommus,
I got great falafel from my organic store,.. all what was missing was this salad.
To be honest, I never was a huge Quinoa lover.
But when I saw this organic Quinoa product at Aldis,
I straight away thought at Kisir!
It looked like it would work. But I was pretty unsure.
I gave it a go. And ... it worked, yeayyyyy!
Really delicious. Almost like the original.
I am happy with the result.
First step:
To make this salad, cook 1 and 1/4 cup of Quinoa like directed on the package.
I add of 1 cup of Quinoa,
1,5 cups of filtered water.
A bit of pink salt.
Bring to the boil and turn down the heat to a slight simmer with the lid on.
Simmer for 15min and turn off the heat complete. But don't lift the lid!
Leave for another 10 minutes in the pot with the lid on.
Done.
Give it a stir to fluffen it up, add into a bowl and set aside.
What else do you need:
1 small onion - chopped,
4 tbsp tomato paste,
3/4 tsp ground cummin,
1/2 tsp cayenne pepper or chili powder,
1 generous splash of cold pressed extra virgin olive oil,
1 big or 2 smaller cuban capsicums (the ones that look like big chilies -
the light green ones. They are not hot at all, they are a capsicum type),
3 stalks of spring onion - finer sliced,
1/2 cup of fresh chopped parsley (the italian version would be perfect).
Direction:
Heat a frying pan with some olive or rice brand oil.
Add the onions and fry until soften and slightly brown.
Add the tomato paste and mix well.
Add a splash of water, mix well.
Add the spices and mix well.
Turn off the heat and set aside.
When the Quinoa is cooked, leave it to cool down a bit.
Prepare the capsicums, spring onion and parsley in the meantime.
Mix the tomato/onion mix with the quinoa and stir to combine well.
When lukewarm add the other ingredients and mix to combine.
Add a splash of olive oil, maybe re-season ... and refrigerate.
Give it a couple of hours of rest.
Best is to make this salad in the morning hours to enjoy it in the evening for dinner.
Perfect as BBQ side salad.
Perfect as lunch box salad with some falafel!
ENJOY
Turkish Pide --- what a delishious package made of bread and mince filling. Perfect in your lunch box. And perfect for a turkish dinner table. I made these for my birthday lunch. I served it with long grain rice, cucumber/tomato salad and some Cacik. Cacik is a garlic/dill yoghurt. Perfect.
I suggest you start with the dough. It will need 1 our of rest before you will going to fill the Pide.
Usually these ones are not to big. But I made 2 big ones and 1 smaller one. It is up to you how big you want them.
You easily can make 5 smaller ones out of it.
For the dough you need:
225g "00" plain flour
10g dry yeast
1/2 tsp raw sugar
1 pinch of seasalt
5 tbsp olive oil
1 tbsp plain coconut
150ml lukewarm water
Add flour into a bowl, make a well in the centre and add the yeast and sugar into the well. Mix with a splash of water and leave for 5 min. Season with a bit of seasalt, add the oil and water. Mix well to a slight sticky, soft dough. Knet with your hands for about 5 min. Flour the bottom of a bowl, add the dough, cover with a teatowel and give it a rest at a warmer place.
Whilst the dough rests, make the filling.
For the filling you need:
250g firm tofu - drained in a paper towel, seasoned with seasalt and some Cajun.
60g green capsicum - cubed
2 stalks of spring onion - sliced
40g walnuts - roasted for 5 min in the preheated oven and finely chop
200g tomato - skinned, deseeded and cubed
10g garlic - grated
40g carrot - grated
1 tsp ground cummin
1 tbsp ground paprika
1 tbsp cajun
1 tbsp chili oil
2,5 tbsp tomato paste
seasalt for seasoning
1 splash olive oil for frying
Nigella seeds for the topping
1/4 cup soy cream
Start with the tofu. Drain with a paper towel, cut into finger sized blocks and fry on each side til golden.
Set aside when golden and cool down a bit. Cut into cubes and add to your food processor. Process to a mince.
For the tomatoes -- I used 2 smaller ones. Cut a little cross on top of the tomatoes and add into hot water for about 5 minutes. Remove and take off the skin. Also remove the seeds. Cut into small cubes.
Heat some oil into a frying pan. Add the tofu mince. Also add the spices. Mix well and fry for a minute. Add spring onion and capsicum. Fry for further 5 minutes. Finish with the carrot and tomatoes. Stir well to combine everything on middle heat. Turn off the heat and set aside.
Preheat oven to 180C
Knet the dough again. Separate into as much portions as you like. Roll on a floured surface. Add the filling into the middle of the dough and fold to a little ship. Spread with soy cream and sprinkle with Nigella seeds. Nigella seeds are not black sesame seeds. Make sure the package says "Nigella Seeds".
Add on a baking tray and bake for 20 min. Done.
ENJOY
I suggest you start with the dough. It will need 1 our of rest before you will going to fill the Pide.
Usually these ones are not to big. But I made 2 big ones and 1 smaller one. It is up to you how big you want them.
You easily can make 5 smaller ones out of it.
For the dough you need:
225g "00" plain flour
10g dry yeast
1/2 tsp raw sugar
1 pinch of seasalt
5 tbsp olive oil
1 tbsp plain coconut
150ml lukewarm water
Add flour into a bowl, make a well in the centre and add the yeast and sugar into the well. Mix with a splash of water and leave for 5 min. Season with a bit of seasalt, add the oil and water. Mix well to a slight sticky, soft dough. Knet with your hands for about 5 min. Flour the bottom of a bowl, add the dough, cover with a teatowel and give it a rest at a warmer place.
Whilst the dough rests, make the filling.
For the filling you need:
250g firm tofu - drained in a paper towel, seasoned with seasalt and some Cajun.
60g green capsicum - cubed
2 stalks of spring onion - sliced
40g walnuts - roasted for 5 min in the preheated oven and finely chop
200g tomato - skinned, deseeded and cubed
10g garlic - grated
40g carrot - grated
1 tsp ground cummin
1 tbsp ground paprika
1 tbsp cajun
1 tbsp chili oil
2,5 tbsp tomato paste
seasalt for seasoning
1 splash olive oil for frying
Nigella seeds for the topping
1/4 cup soy cream
Start with the tofu. Drain with a paper towel, cut into finger sized blocks and fry on each side til golden.
Set aside when golden and cool down a bit. Cut into cubes and add to your food processor. Process to a mince.
For the tomatoes -- I used 2 smaller ones. Cut a little cross on top of the tomatoes and add into hot water for about 5 minutes. Remove and take off the skin. Also remove the seeds. Cut into small cubes.
Heat some oil into a frying pan. Add the tofu mince. Also add the spices. Mix well and fry for a minute. Add spring onion and capsicum. Fry for further 5 minutes. Finish with the carrot and tomatoes. Stir well to combine everything on middle heat. Turn off the heat and set aside.
Preheat oven to 180C
Knet the dough again. Separate into as much portions as you like. Roll on a floured surface. Add the filling into the middle of the dough and fold to a little ship. Spread with soy cream and sprinkle with Nigella seeds. Nigella seeds are not black sesame seeds. Make sure the package says "Nigella Seeds".
Add on a baking tray and bake for 20 min. Done.
ENJOY
I several times got ask what to do with "Nutmeat".
I use Nutmeat for one pasta dish. A sauce my uncle created in the mid 60th. Check out my "uncle Kalles sauce" here ... anges-kitchen-veggieart.weebly.com/my-cuisine.html
And what else can we do with Nutmeat. At the beginning of my vegan journey, I cooked this delicious Maroccan Keftas. Nutmeat also works good for making this kind of foods.
Middle Eastern cuisine has a lot to offer for a plant based diet. Even the meat parts can be replaced easily!
I love lots of Middle Eastern dishes ---
they are a perfect option for a great dinner with friends, or just finderfood :-)
Lets get started with some Maroccan Keftas with homemade Hommus!
For the Keftas you need:
1 can of Nutmeat - rough minced, half an onion - fine chopped and fried, 1 big clove of garlic - grated, 1/2 cup coriander - chopped, 1/2 cup fresh parsley - chopped, 3 tsp sweet paprika, 2 tsp ground cummin, 1 tsp ground coriander, 1/2 tsp cayenne pepper, 1/2 tsp black pepper, 3/4 tsp seasalt, 5 tbsp gluten flour, 3 tbsp besan flour, sunflower and olive oil for frying.
To make the Hommus:
1 can of Chick Peas, 5 tbsp of Tahini, the juice of 1 small lemon, 1/2 tsp of ground cummin, 1 big sized clove of garlic, 3/4 tsp pink himalayan salt, 1 generous splash of cold pressed olive oil, a splash of water
and sweet or hot paprika powder for decoration.
Put all ingredients in your food processor and process until you get a creamy smooth paste. Maybe you need to add a little more water. When ready add into a nice serving bowl, sprinkle with paprika powder or Dukkah, a splash of olive oil. Refrigerate for at least 1 hour. I prefer to make Hommus one day ahead.
Have a look at this! I am SO happy about my new recipe. We so enjoyed it. I was inspired by a picture I saw. I thought, I have to veganice this. I changed some parts, added my own herbs and spices and just gave it a go. I am really, really delighted by this recipe. Perfect for dinner, but also perfect as lunch, served with rice. You can choose whatever veggies you like for the salad. Fennel for example, is working perfect as well. I harvested some radish from my veggie garden, so radish it was for my salad. I also made the yoghurt. And believe it or not, I tried something new, what actually worked.
When we brew our own Kombucha, the rest in the bottle always turns to a vinegar. I used this vinegar to make the yoghurt! I also added some garlic and lemon juice to the yoghurt, perfect! But you for sure can use unsweetened coconut yoghurt! The garlic, will overpower the coconut taste.
But let's get started with the pizza.
All you need is:
Prepare ahead --- the tofu mince. Before you slice the tofu, dry it in a paper towel. Wrap it up in the paper towel and squeeze it a bit. Slice 250g of firm tofu, season with salt and fry until golden. Cut into smaller pieces, add to your food processor and process to a mince. Set aside.
To make the paste:
1 onion chopped, 1 big red chili - chopped, 1 big clove of garlic - chopped
Add to you food processor and process to a paste.
3 cups of tofu mince, 3 tbsp tomato paste, 3 tbsp bread crumbs, 1 tsp sweet paprika, 1 tsp ground cumin, 1 tsp Cajun spice mix, 1\2 tsp dutch cinnamon, 1 tbsp mustard, 4 tbsp chopped fresh parsley, 4 tbsp chopped fresh coriander, 1 generous splash of olive oil, 1 tbsp lemon zest, 4 tbsp lemon juice, 3 tbsp shoyu, 3 tbsp nigella seeds, 3 slices of pita bread.
For the salad:
1\2 cucumber - halfed and sliced, 4 big radishs - halfed and sliced, red onion, 1 small bunch fresh parsley - chopped, juice of half a big lemon, 1 generous splash of olive oil, a tiny splash of water, seasalt for seasoning.
To make the yogurht:
Check on my recipe to make cream cheese. It is the same process --- just use this recipe. Use 5 tbsp of this cream cheese, add a bit of lemon juice and a splash of water, 1 small clove of garlic. Thats already it. Check on the recipe here:
http://veggie-art.weebly.com/cheese--other-homemade-products.html
When we brew our own Kombucha, the rest in the bottle always turns to a vinegar. I used this vinegar to make the yoghurt! I also added some garlic and lemon juice to the yoghurt, perfect! But you for sure can use unsweetened coconut yoghurt! The garlic, will overpower the coconut taste.
But let's get started with the pizza.
All you need is:
Prepare ahead --- the tofu mince. Before you slice the tofu, dry it in a paper towel. Wrap it up in the paper towel and squeeze it a bit. Slice 250g of firm tofu, season with salt and fry until golden. Cut into smaller pieces, add to your food processor and process to a mince. Set aside.
To make the paste:
1 onion chopped, 1 big red chili - chopped, 1 big clove of garlic - chopped
Add to you food processor and process to a paste.
3 cups of tofu mince, 3 tbsp tomato paste, 3 tbsp bread crumbs, 1 tsp sweet paprika, 1 tsp ground cumin, 1 tsp Cajun spice mix, 1\2 tsp dutch cinnamon, 1 tbsp mustard, 4 tbsp chopped fresh parsley, 4 tbsp chopped fresh coriander, 1 generous splash of olive oil, 1 tbsp lemon zest, 4 tbsp lemon juice, 3 tbsp shoyu, 3 tbsp nigella seeds, 3 slices of pita bread.
For the salad:
1\2 cucumber - halfed and sliced, 4 big radishs - halfed and sliced, red onion, 1 small bunch fresh parsley - chopped, juice of half a big lemon, 1 generous splash of olive oil, a tiny splash of water, seasalt for seasoning.
To make the yogurht:
Check on my recipe to make cream cheese. It is the same process --- just use this recipe. Use 5 tbsp of this cream cheese, add a bit of lemon juice and a splash of water, 1 small clove of garlic. Thats already it. Check on the recipe here:
http://veggie-art.weebly.com/cheese--other-homemade-products.html
Chi Köfte,
oh I remember when I ate this for the first time! Chi Köfte actually is made with raw mince + cous cous ---
and I need to say, my vegan version, AWESOME. Servered with fresh iceberg lettuce and Cacik. Cacik is a turkish Dill Yoghurt dip with garlic. The perfect add to this dish.
My sweetheart never ate Chi Köfte in his life, not even knew it ... and he also loved it! So I am happy to announce, we have a new dish on our menu, yeay. Specially with this hot weather conditions, this is a great cold lunch option.
Chi Köfte is a mix of cous cous, herbs and spices. In Berlin, a turkish friend made this for me and since then, he had to make it again and again for me from time to time, hihi --- also another tukrish friends mum --- and she always made it when we went to his place to celebrate his birthday. I know 2 different kinds --- mild ones and very very hot ones. So you can use as much chilli or chayenne as you like. I keep it medium hot.
The spiceing is always up to you!
Here is what I used:
100 g cous cous --- added with 180ml hot water and half a massles beef style stock cube
make like directed on the package!
and add:
a small splash of olive oil
1 stalk spring onion - finally chopped
2 slices charkcoal grilled peppers (the onces from the supermarket in vinegar) - fine cubed
2 generous tbsp tomato paste
1 tbsp ground cumin
1 tbsp paprika powder
1/2 - 1 tsp cayenne pepper or Chili (your decision how much ;-) )
... I mixed that all together and when the mix was still lukewarm
Mix everything well togther in a bowl --- it is very important to knet it very well --- if you don't knet it well, it will not stick together to make the Köfte-rolls. So knet until the dough gets sticky.
When the mix is mixed well, form the rolls and refridgerate for a couple of hours. The Chi-Köfte will develop more flavour when rested. I remember my friend always prepered them in the morning and we ate it in the late evening. So, give it a rest.
Serve it with Iceberg leafes --- or whatever salad you like. Iceberg will work best. --- Just roll it ... and eat it!
Ah and don't forget the Cacik!
I used non sweetened Coconut Yoghurt mixed with lemon juice, fresh garlic, seasalt, olive oil and a good add of fresh chopped Dill. Also a little splash of water.
Afiyet olsun :-)
oh I remember when I ate this for the first time! Chi Köfte actually is made with raw mince + cous cous ---
and I need to say, my vegan version, AWESOME. Servered with fresh iceberg lettuce and Cacik. Cacik is a turkish Dill Yoghurt dip with garlic. The perfect add to this dish.
My sweetheart never ate Chi Köfte in his life, not even knew it ... and he also loved it! So I am happy to announce, we have a new dish on our menu, yeay. Specially with this hot weather conditions, this is a great cold lunch option.
Chi Köfte is a mix of cous cous, herbs and spices. In Berlin, a turkish friend made this for me and since then, he had to make it again and again for me from time to time, hihi --- also another tukrish friends mum --- and she always made it when we went to his place to celebrate his birthday. I know 2 different kinds --- mild ones and very very hot ones. So you can use as much chilli or chayenne as you like. I keep it medium hot.
The spiceing is always up to you!
Here is what I used:
100 g cous cous --- added with 180ml hot water and half a massles beef style stock cube
make like directed on the package!
and add:
a small splash of olive oil
1 stalk spring onion - finally chopped
2 slices charkcoal grilled peppers (the onces from the supermarket in vinegar) - fine cubed
2 generous tbsp tomato paste
1 tbsp ground cumin
1 tbsp paprika powder
1/2 - 1 tsp cayenne pepper or Chili (your decision how much ;-) )
... I mixed that all together and when the mix was still lukewarm
Mix everything well togther in a bowl --- it is very important to knet it very well --- if you don't knet it well, it will not stick together to make the Köfte-rolls. So knet until the dough gets sticky.
When the mix is mixed well, form the rolls and refridgerate for a couple of hours. The Chi-Köfte will develop more flavour when rested. I remember my friend always prepered them in the morning and we ate it in the late evening. So, give it a rest.
Serve it with Iceberg leafes --- or whatever salad you like. Iceberg will work best. --- Just roll it ... and eat it!
Ah and don't forget the Cacik!
I used non sweetened Coconut Yoghurt mixed with lemon juice, fresh garlic, seasalt, olive oil and a good add of fresh chopped Dill. Also a little splash of water.
Afiyet olsun :-)
My little Turkish Feast
I had something to celebrate yesterday. I cooked some great turkish dishes. One of my favorites, Güvec, also Dolmades (turkish stuffed capsicum), Cacik (türkischer Yoghurt), crispy fried Okras & Fennel, turkish white bean salad and fresh turkish bread of course.
All this dishes are so tasty and also pretty healthy. Lots of veggies cooked to delicous dishes. Each single dish is greate to eat on its self, but the real taste will come when you serve all together on one plate. I really love it and for me it is a very satisfying cuisine :-)
Lets get started with the Güvec!
You need a oven stone proofed pot with lid to cook the Güvec.
I used:
1 middle sized eggplant (cubed and sprinkled with salt to get rid of the water)
2 middle sized Zuccinie's - cubed
5 middle sized potatoes - cubed
2 middle sized red onions - sliced
2 big cloves of carlic - sliced
1 bunch of fresh Oregano - chopped
1 bunch of fresh Parsley - chopped
1 can of diced organic tomatoes
2 cups of veggie stock
A bit of Seasalt
as much hot paprika powder as you like
A good splash of cold pressed Olive Oil
![Bild](/uploads/1/2/8/8/12880695/9839101.jpg?408)
Preheat your oven to 180C°
Prepare you veggies.
When the water came out of the eggplants, I dried it with paper towels and fried it on each side until slightly brown. Then I started to lay my veggies in the stone pot.
Start with a good splash of olive oil and put half of the zuccini, potatoes, eggplant, onion and garlic into the pot. Sprinkle with half of the oregano and parsley and also add a bit of seasalt and hot paprika powder. On top of that, add half of the tomatoes ...
![Bild](/uploads/1/2/8/8/12880695/7076685.jpg?409)
... and lay the next layer of veggies. Finish with the tomatoes. When finish, evenly add the veggie stock over the veggies and give it a good sprinkle of Olive Oil.
Put it into the oven and bake for 10 min --- then shut the lid and bake until the veggies are done. After 10 min also turn down the heat to 170C° - and after 20 min to 150C°.
The veggies should be done whithin 30 min. After 30 min check on the Güvec. If its done, turn off the heat, but leave the Güvec in the oven --- Prepare that hours ahead before you going to eat it --- it will taste so much better when it had a good rest and has been preheated!
![Bild](/uploads/1/2/8/8/12880695/3374357.jpg?534)
The Güvec should look like this. Now go to make the Domades!
The Domades also will taste good when preheated.
![Bild](/uploads/1/2/8/8/12880695/8752521.jpg?448)
For your Domades you need:
2 green capsicum - halfed
1 cup of Pinenuts
1 middles sized onion - chopped
2 cups of long grain rice - cooked
2 tsp of black sesame
2-3 tsp Seasonel Multi-use Sprinkle
1 cup of fresh Oregano - chopped
4-5 tbsp of diced tomatoes
2 tsp tomato paste
Seasalt
Hot Paprika Powder
Olive Oil
1 tsp of dairy free margarine
a little bit of water --- but only a bit
2 green capsicum - halfed
1 cup of Pinenuts
1 middles sized onion - chopped
2 cups of long grain rice - cooked
2 tsp of black sesame
2-3 tsp Seasonel Multi-use Sprinkle
1 cup of fresh Oregano - chopped
4-5 tbsp of diced tomatoes
2 tsp tomato paste
Seasalt
Hot Paprika Powder
Olive Oil
1 tsp of dairy free margarine
a little bit of water --- but only a bit
![Bild](/uploads/1/2/8/8/12880695/5428290.jpg?398)
Heat some oil into a frying pan and start to fry the onion and pine nuts.
![Bild](/uploads/1/2/8/8/12880695/5269937.jpg?397)
Add your rice and all the spices, herbs & tomatoes. Combine very well and fry for 10 min.
![Bild](/uploads/1/2/8/8/12880695/9248284.jpg?401)
Stuff the capsicum with your rice. I topped a bit of fennel herb on top also.
Give it a good sprinkle with olive oil and also add the rest of the diced tomatoes into the dish before you going to put it in the preheated oven ( 170C°).
Put it on the underpart, otherwise the top of the rice will burn. Bake until the capsicum is done --- should also not take longer than 30 min.
When ready, turn off the heat and let the Dolmades and Güvec in the ofen until you going to eat it. You know can go to make your Okras and Fennel. And also the Cacik. Cakik is very simple to make. Just used Soy Sour Cream and add the juice of 1 lemon, a handfull chopped dill, salt, pepper and 1 clove of garlic. Thats already it! Some people also add cucumber into the cacik but I only know that from my turkish friends without the cucumber. Up to you!
Also very simple to make are the Okras and Fennel.
![Bild](/uploads/1/2/8/8/12880695/4445588.jpg?412)
To make the batter just add some Tempura powder into a bowl, add 2-3 tsp of sesame seeds, salt, chilli powder, garlic powder and water ...
![Bild](/uploads/1/2/8/8/12880695/6365834.jpg?410)
Add the Okras into the batter, cover well ...
![Bild](/uploads/1/2/8/8/12880695/1237549.jpg?410)
... and cover well with bread cumbs.
Do the same with the fennel.
![Bild](/uploads/1/2/8/8/12880695/8160628.jpg?409)
Heat some Sunflower Oil into a frying pan and fry your Okras and Fennel until golden brown and crispy!
To make the salad --- either cook your own white beans or use canned ones. I cooked the beans.
Add the beans into a bowl. Add also cubed cucumber, cubed tomatoes and red onion - chopped. I used one big onion.
Add lots of fresh chopped parsley and season with salt, pepper, the juice of half a lemon, white wine vinegar, Olive oil and a splash of water.
Well --- thats it! Serve all dishes together and don't forget the fresh turkish bread! When you plate looks like mine here ....
![Bild](/uploads/1/2/8/8/12880695/6256705.jpg?585)
... you will love it! All dishes together on a plate really are a great combination!
So, enjoy my Turkish Feast and
Afiyet olsun :-)