An old favourite and one of the first things we made during my Turkish Vegan Cooking Workshops was Kisir (aka bulgur-wheat salad) (🇹🇷 version below) The time has come to make this specialty “gluten-free” and “low-carb diet” friendly. How? Well, we will replace the Bulgur (cracked wheat) with cauliflower. The original recipe is a specialty…
Category: Turkish Cuizzine
GrandMa’s Spinach & Rice
#BXLLOCKDOWN DAY 36 “HERO” WEEK/ SPINACH / RECIPE 3 “Hero” week continues with Spinach. Here is a dish that I learned from my grandmother. I lived with her for a few years as a teenager and needless to say I was a fussy eater. She would try everything to make me eat more greens and…
Aegean Style Stuffed Artichokes
#bxllockdown Day 16 VEGAN WEEK / RECIPE 4 Aegean cuisine is the feather in Turkish cuisine’s cap. The region has its own local flavours, rich in vegetable varieties, meats, and salads, It is all comes together wonderfully with all the locally produced fragrant olive oil. A daily trip to “Pazar” fresh fruit and vegetable market is…
Eggplant / Aubergine Salad
#Bxllockdown Day 15 VEGAN WEEK – RECIPE 3 Australians and Americans call it Eggplant, the British call it Aubergine. Whatever you choose to call it, you can’t deny that it can be delicious with a few simple tricks. The raw eggplant can have a somewhat bitter taste, but becomes tender when cooked and develops a rich,…
KISIR (Bulgur Wheat Salad)
#bxllockdown Day 13 VEGAN WEEK / RECIPE 1 It’s time to kick back, get a nice cuppa and read about… yes you guessed it! FOOD. I’m officially kicking off my week of vegan food challenge. Read, research, fuse cuisines together and eat vegan. That is my motto for the week. Our first recipe is an old favourite…
Stuffed Zucchini (or is it Courgette?)
#bxllockdown Day 4 I have decided to bring in the big guns… Stuffed zucchinis (or is it courgettes?) I have grown up calling it a zucchini back home in Oz, but in my adopted country, Belgium, we call them courgettes. It doesn’t matter what we choose to call them, they are delicious and very versatile….
Istanbul Style Rice with Aubergines
The aubergine is the undisputed king of vegetables in the Turkish kitchen. First cultivated and eaten in India and quickly spreading across the Asian continent, the aubergine was prized for its mild flavour and smooth texture. Turks claim to have more than a hundred ways to prepare aubergine. A meze table without an aubergine dish (or…
Turkish Rice: The Ultimate Pilav
In case the name didn’t give it away, this Aussie is definitely of Turkish decent. The food is a massive part of any Turkish family and the culture of food is very strong in Turkey. I learnt to cook Turkish food from my mother and grandmother but it seems when it comes to rice or…
Magical Green Beans
This is a very simple dish. You only need 4 ingredients and it can be eaten cold as well as hot. Another plus about this dish is that, it is only 70 calories per serve so you can eat till something delicious and not feel guilty. This dish goes very well with Turkish rice (posted here:…
Cigdem Sidney Ozdemircelik 