The combination of oat flakes, roasted almonds and sweet and sour cranberries with the delicate melting of white chocolate in this recipe is really ingenious. Oat and almonds are the stars of the recipe. They add flavor and texture. The…
Dolmades
We have already presented a Turkish preparation of stuffed vine leaves, Sarma. There we have also described how to handle the vine leaves. Now follows a Greek recipe: Spring onions, fresh herbs and lemon are indispensable. We like to supplement…
Sarma – stuffed grape leaves
Sarma, small roulades made of grape leaves (sometimes also other plant leaves) and rice, also with meat, are a typical Turkish starter. Very similar preparations can be found in many countries of south-eastern Europe and we will show an example…
Tomato fond
We love Turkish cuisine and when we were reading a cookbook by Ali Güngörmüs, we came across this idea that we want to include in this blog for use in other recipes. Certainly not only for Turkish dishes. It doesn’t…
Rava Masala Dosa
Dosa or dosai originate from South India and are prepared there on a cast iron plate called tawa. However, they can also be fried in a large, coated pan, so special kitchenware is not necessary. Dosa are usually made from…
Aloo Masala
Aloo Masala is a South Indian potato curry. We will focus on “dosa” or “dosai” in the near future. This is a kind of pancake in South Indian cuisine and a typical – and delicious – breakfast dish there. “Masala…
Pea stew
This blog is all about healthy, home-cooked food, especially for young people. That’s why we always feature dishes with inexpensive ingredients that have been somewhat forgotten, but which enrich the home kitchen. Pea stew is one such dish. It can…
Beer garden radish
We are starting a small series on typical beer garden dishes with the (beer) radish, although in Bavaria it is called “Radi”. Radish is very healthy and tastes wonderfully refreshing, and its bitter note goes very well with beer. The…
Couscous
In Morocco, ‘couscous’ refers to the entire dish – meat and vegetables in broth, served on steamed semolina – not just the grain side dish. What is known as ‘couscous’ outside North Africa is called ‘smida’ in Morocco, and the…
Turkish flatbread
The flatbread “Ramazan pidesi” is baked in Turkey during the fasting period of Ramadan (hence the name), in other countries it might be offered all year round. In Germany, where many people of Turkish origin live, it can be found…
