In the heat of the summer I secretly wish for cold winter days, sweaters and hot apple cider by the fireplace. It seems so much more romantic than the reality of multiple layers, thick boots, slushy snow, and frost bitten noses. In the freeze of the winter I vocally wish for the hot summer days, bikinis and frozen tropical drinks by the beach. Last year when I first moved to Europe and it began to thaw I took a trip to Istanbul, Turkey to speed summer's arrival. I'll have to do something similar this year.
Turkey is a little ahead of the European curve in its approach to summer and I was able to walk around in a summery dress and gold sandals in April, soaking up the sun, and exploring a new city. Well new to me, absolutely not new to the world. One perfect day started with a walk across the Bosphorous...
Losing ourselves in a spice market...
Following a road lined with sweet treats and fresh squeezed fruit juices to Topkapi Palace...
High ceilings, tiled walls, and huge windows. A perfect place for a little break from the hot Mediterranean sun.
With the powers of food I'm back in Turkey with these two dips - White Cheese + Almond Dip and Warmed Hummus.
WHITE CHEESE + ALMOND DIP
- 150 g white cheese (feta), about 1 c loosely crumbled
- 1 c strained greek yogurt (Fage brand easily found in the US and Europe comes pre-strained and is absolutely delicious)
- 2 Tbs extra virgin olive oil
- 1/4 c chicken stock, room temp (vegetarian stock or water OK)
- 1 c shredded cucumber (about 1/2 large english cucumber)
- 1 tsp salt (for cucumber)
- 1/2 c almonds, toasted and coarsely chopped
- 1 small handful flat-leaf parsley, roughly chopped or torn
- 1/2 tsp ground black pepper
METHOD
Grate cucumber and place in a strainer. Sprinkle 1 tsp salt over top and mix by hand. Set aside for about 10 minutes. Squeeze cucumber to remove excess liquid.
Mix together yogurt and crumbled white cheese (white cheese is to Turkey, as feta is to Greece). Add olive oil (I used a delicious cold-press olive oil) and chicken stock. Stir in the squeezed cucumber. At this point check the consistency of the dip, adding more chicken stock if its too thick for you. Add chopped almonds, parsley, and pepper. Taste - as white cheese or feta is brined you probably don't need extra salt in this dip, but add some if needed. Sprinkle a few almonds on top as garnish.
Serve with toasted breads, pita, and/or crudite. If not eaten right away liquid may separate from the dip, just stir together again before serving.
WARMED HUMMUS
At one dinner in Turkey we ordered hummus. It had been warmed in the oven and it was the first time I had warm hummus - delicious. This is my hummus recipe and can be served cool or at room temperature, but I recommend putting it in an oven-safe dish and warming it before serving. I used dried chickpeas that I soaked (for nearly 48 hours!) and then boiled for about 30 minutes. I've been trying to use less canned beans, but chickpeas seem to take a really long time so I may go back to the canned.
- 250 g dried chickpeas, soaked and cooked OR, 2 cans chickpeas/ garbanzos, drained
- 5 large cloves of roasted garlic (see tip below) OR, 1 raw clove
- 2 Tbs tahini
- 1/4 c chicken stock, room temp (vegetable stock or water OK)
- 1/3 c extra virgin olive oil
- 1 Tbs curry powder
- 1/8 tsp cayenne pepper
- 1/2 tsp ground black pepper
- 1 small handful flat leaf parsley
- juice of 1 lime, use 2 if your limes are dry
- salt to taste
METHOD
Use a blender or food processor. Start by processing chickpeas, garlic, tahini and chicken stock. Add olive oil. Combine. Add more liquid (if your not using canned chickpeas you will probably need more liquid). Blend to the consistency of your liking - I like my hummus chunky with bits of chickpea, but it is also nice to have it very smooth and creamy. Add curry powder, cayenne, black pepper, parsley, and lime juice. Mix till combined. Add salt to taste - you may not need it. Put in oven safe dish and warm for 7 minutes in a 350F/ 180C oven. Sprinkle a little more cayenne and olive oil just out of the oven and serve with toasted breads, pita, and/or crudite.
Tips - Roasted Garlic - Slice the very top off a whole head of garlic. Sprinkle liberally with olive oil. Wrap in foil and place in a hot oven 375F/ 190C for 25-30 minutes. Remove from oven. When cooled, squeeze the bottom of the garlic head - the cloves should pop out. These are quite mild once roasted so you can use liberally. I often spread this plain on toasted bread with a little olive oil and salt.
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