Sultan's Kitchen. Ozcan Ozan
mix in the dill and parsley. Season to taste with salt and pepper. Let the stuffing cool for 30-40 minutes.
Preheat the oven to 350°F. To assemble the sarmas, line up 36 of the grape leaves side by side, vein side up and with the notch where you removed the stem closest to you. Place one tablespoon of the stuffing at the end of the leaf close to you. Fold the end nearest to you over the filling, then fold both sides of the leaf over the filling. Roll up the leaves—but not too tightly or they may burst.
Line a flameproof casserole dish with half the remaining grape leaves. Arrange the sarmas on top of the leaves, seam-side down. Pour 2 cups hot water, the olive oil, and the lemon juice over them. Cover the sarmas with the remaining grape leaves. Place crumpled wet parchment paper over the grape leaves, and weigh it down with an ovenproof plate (one small enough to fit inside the dish). Cover the dish, and on the stovetop over medium heat bring the liquid to a boil (about 5 minutes). Move the dish to the oven and cook gently for about 45 minutes, or until the sarmas are tender and the water has been absorbed.
Transfer the sarmas to a serving dish. Cover them and refrigerate. Serve chilled. Garnish with lemon wedges, tomatoes, and chopped parsley.
~ Pureed Fish Roe (page 35), Fresh Fava Beans Cooked with Olive Oil (page 29), Grape Leaves Stuffed with Rice, Pine Nuts, and Currants, and an assortment of olives
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Zeytinyağlı Yerelmasi Jerusalem Artichokes Cooked in Olive Oil SERVES 4 - 6
Jerusalem artichoke is a root vegetable that looks similar to ginger-root, although the flavor is very different-nutty and a bit like artichoke. It has beige to light brownish-red skin and white to beige flesh. This winter dish is from the western part of Turkey.
1 1/2 pounds Jerusalem artichokes
2 lemons, cut in half
1/4 cup virgin olive oil
1 small Spanish onion, finely diced (1/2 cup)
1 carrot, sliced
1/4 cup long-grain rice
2 tea spoons sugar
2 tablespoons lemon juice
3 tablespoons coarsely chopped fresh dill Salt
Chopped parsley
Lemon wedges
Peel the artichokes and cut each one into 2 to 4 pieces depending on their size. Rub the pieces with the cut lemon halves and place them in a bowl of cold water to prevent discoloration.
Heat the oil in a large saucepan over medium heat and cook the onion gently until it's softened but not brown. Add the sliced carrot and cook for 1 minute. Drain the artichokes and add them to the pan along with the rice, sugar, lemon juice, and dill. Season with salt. Stir the mixture well.
Pour in 2 cups water, cover the pan, and cook gently for about 30 minutes, or until the Jerusalem artichokes are tender. Add a little hot water if the mixture gets dry before the artichokes finish cooking. Transfer the mixture to a serving plate and let it cool. Serve at room temperature with a garnish of chopped parsley and lemon wedges.
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Zeytinyağlı Kereviz
Celeriac with Vegetables in Olive Oil
SERVES 4-6
Celeriac is a root vegetable that has white to light brown skin and white flesh. When shopping, choose firm heavy ones. This winter dish is served as a meze or as a side dish.
4 celeriac knobs, peeled
1 lemon, cut in half
1/2 cup virgin olive oil
12 small shallots, peeled
2 carrots, diced(3/4 cup)
2 potatoes, diced (3/4 cup)
3/4 cup green peas
2 teaspoons sugar
2 tablespoons chopped fresh dill
Salt and freshly ground black pepper
1 tablespoon flour
2 tablespoons chopped fresh Italian parsley
Lemon wedges
Cut off the ends of the celeriacs. Cut the celeriacs in half and scrape off the soft pulp in the middle. Rub the celeriacs with half of the lemon, and cook them in a large pot of boiling water for about 15 minutes or until they're tender. Drain them and cut them into 1/2-inch-thick slices. Set the celeriacs aside.
Heat the olive oil in a large saucepan over medium heat, and cook the shallots for about 2 minutes until soft but not brown. Add the carrots, potatoes, green peas, and 4 cups water, and bring the mixture to a boil. Lower the heat, cover the pan, and cook for 10 minutes. Add the celeriac, sugar, the juice of the remaining half lemon, and the dill, and mix well. Season with salt and pepper.
Blend the flour with 2 tablespoons water and stir it into the vegetable mixture. Cook for another 10 minutes, until the vegetables are tender and the cooking liquid has thickened slightly. Add a little water if the mixture gets dry during cooking.
Transfer the celeriac slices to a serving platter with a slotted spoon, arranging them in a circular pattern. Place the vegetable mixture in the center and pour the thickened cooking liquid over it. Cover the platter and refrigerate for an hour. Serve at room temperature or chilled, with a garnish of chopped parsley and lemon wedges.
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Zeytinyağlı Pirasa
Leeks in Olive Oil
SERVES 4-6
2 pounds leeks
1/4 cup virgin olive oil
1 small Spanish onion, finely chopped (1/2 cup)
2 carrots, sliced (3/4 cup)
1/2 cup long grain rice
1/2 cup finely chopped fresh Italian parsley
2 teaspoons sugar
2 tablespoons lemon juice Salt
Cut off the roots and about two thirds of the green part of the leeks. Remove the coarse outer leaves. Slice the leeks 1-inch deep lengthwise and split them open. Wash them well, removing all traces of dirt. Cut the leeks into 1/2-inch-wide slices and set them aside.
Heat the oil in a large saucepan over medium heat, and cook the onions gently for about 2 minutes, or until it's softened but not brown. Add the leeks, carrots, rice, parsley, sugar, and lemon juice. Season with salt and stir the mixture. Pour in 2 cups hot water, cover the pan, and cook gently for about 20 minutes, or until the leeks are tender.
Transfer the mixture to a serving dish, cover, and refrigerate for 1 hour. Serve chilled or at room temperature.
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Ispanaklı Yogurt Ezmesi
Spicy Spinach Puree with Thick Yogurt
SERVES 4-6
1 1/2 pounds fresh spinach, washed and trimmed
4 garlic cloves, minced
2 teaspoons Turkish red pepper or ground red pepper
1/4 cup virgin olive oil
2 cups Thick Yogurt Spread (page 36)
Salt
Paprika
Assorted olives
Toasted pita bread
Place