Pide is probably one of the best-known Turkish dishes and is frequently offered as a takeaway (just like lahmacun) – but the ratio of dough to filling often seems wrong to us. We prefer our pide with a thinner and…
Spanakorizo
The name Spanakorizo is a combination of “Spanáki” (“σπανάκι” = spinach) and “Rýzi” (“ρύζι” = rice), meaning spinach rice – and not rice spinach, which says something about the composition. We recommend using four times the amount of spinach (by…
Tortelloni Pasta with Ricotta and Spinach
Tortelloni are a classic pasta shape – beautiful and delicious and a lot easier to make than they look. Here you find all instructions for the pasta dough. While the dough is resting, it is time to make the filling.…
