Another beauty, Purslane is our guest today, where you can find in many names – finally- all around the world, hoorah!
It is part of the Portulaca family a succulent herb with leaves and in apparently 40 different varieties.
Portulaca or purslane is pourpier in French, porcellana in Italian, semizotu in Turkish, glisistrada in Greek and it goes on like this. (And according to this nice blog, it is 6th most commonweed on the planet)
I know few recipes and I will add them in time. First version is very simple dish and of course you can have it with yoghurt as well!
What do I need to buy?
1 bunch of purslane
2 – 3 big tomatoes
2 garlic cloves
half of a lemons juice
half a tea cup of rice or bulgur wheat (I prefer rice)
optional: spicy pepper paste or harissa to give a hotter taste
How do I cook purslane?
1.Wash the purslane leaves and leave them in a bowl full of water and a few drops of apple cider vinegar (kills the germs!)
2. Chop the onions and the garlic then cook them in a little bit of water.
3. Add the purslane then let it relax for 4- 5 minutes.
4. add the tomatoes and rice, and then 2 glasses of warm water.
5. Add one or two spoonful of olive oil, bring it to boil then simmer it down.
6. If the leaves are soft enough but not too much then it is ready! Have with a spoonful of yoghurt!
This is a delicious Cypriot dish, but the way people call it differs as far as I know, It is Pirohi in Cyprus, Piruhi in Turkey, if anyone knows another name please let me know! The reason I added the word MANTI is simply because it is a Turkish dish which is cooked similarly but with minced meat and onions as stuffing. Since it is meat, it is heavier but it has a lot of fans!
Now, here are the ingredients you will need:
For preparing the dough:
500g of flour
For the filling: fresh chopped mint
200g anari “nor” cheese – can be found in Turkish, Greek or Middle Eastern shops
1 medium size egg
1 medium size egg
500 gr chopped spinach
(Whichever filling you use, simply mix egg and the ingredients in a bowl, keep it nearby with a spoon)
When serving Halloumi – hellim cheese (can be found almost everywhere even in Sainsbury’s or Tesco)
Crushed garlic cloves (two or three depending on how much you love garlic: )
Red pepper flakes or hot pepper sauce like tabasco
How will I cook it? First of all, do not get frightened by too many ingredients, it is quite fun to do if you have something to listen to or watch or have someone at home chatting, I used to help my mum when I was little. Also, since it is made of dough it, takes time to digest so it was usually a Sunday lunch for us! But It’s worth it!
How to make dough? Not as hard as it seems. Simply put half of your flour in a big bowl and slowly
pour some water in it, whilst mixing it by hand. Place some flour to the sides of your now-a-bit-sticky dough, then gently draw in flour from the sides. Let the dough have a shape whilst kneading and get harder, now you need to have a bit of sense of what dough is, but do not forget: Pirohu dough does not have to be “soft like your earlobe” as said, it has to be hard! It will be sort of a filo pastry in the end once you open it with a rolling pin.
When it is opened, take some flour in your hands and spread over and under your filo pastry, it might get sticky otherwise. Best place to put your filo pastry is a flat surface, like a table.
Then, start slicing your filo pastry as shown here:
Then slice horizontally as well so you will have many cube shaped pastries!
Now place each cube a little bit of the filling you prepared earlier as shown on the left. After that, you can close them nicely but make sure they are well sealed.
(There is another way of making these actually quicker but it needs a bit experience, once you open the filo pastry keep half of the pastry over your rolling pin, place pieces of cheese next to each other, cover them with the filo pastry over the rolling pin, seal them nicely then cut them into pieces with a knife)
Ok, if you are still not bored and willing to cook Pirohu, you achieved a lot until now, so congratulations! Now, with the baby filo pastries, simply make triangles, and do not forget to seal the corners well!
Place all of them into a flat tray and put some flour so they won’t stick to each other. If you are not eating all of it , simply put half of it for instance (like I did) into a box and freeze, impress your guests after a hard days work 🙂
Now we are at the easy part, simply boil water in a pan, add your pirohu pieces and cook them about 10 – 15 minutes until soft. Whilst cooking, fry some red pepper flakes and if you like dried mint in a pan with a bit of olive oil. Then, add the crushed garlic into some yoghurt (for 4 people I would use 5- 6 spoonful of yoghurt and water it a bit)
Once all is ready, serve your pirohu in yoghurt and red pepper sauces topped with halloumi cheese!
One could think why I would waste those lovely shiitake and chestnut mushrooms in a soup. Well here`s the answer, because this soup is delicious! It is amazing if you add a little bit of spice too! Normally I would have made a pasta dish but this time I had time and said why not try it?
10 – 12 pieces of chestnut mushrooms
10 pieces of shiitake mushrooms
1 medium size onion
single cream or yoghurt
1. Chop the onion and cook it with some oil till it gets brown.
2. Chop the mushrooms then add them into the stirfry.
3. Pour some warm water to soften them, just to the top of the mushrooms then let them relax.
4. After 4 – 5 minutes, pour 4 – 5 glasses of warm water, bring it to boil then simmer it up.
5. Add some black pepper and if you like it some red pepper flakes and chopped parsley in.
6. Blender the soup then let it cook slowly for about 4 – 5minutes.
7. Fry the pinenuts and put them in before serving. Add a little bit of parsley to decorate.
Thanks to friends visiting the new flat I had the chance to cook a lot, so have got a lot of recipes. This one in particular is very good when you have lots of people around and no bread at all. They are very tasty, warm, and could be eaten with all sorts of mezes. Called poğaça in Turkish, but according to wikipedia, it seems to have names like Pogača or Pogachain the Balkans pogácsain Hungary and pogatschen in Austria. It says it becomes foccaccia in Italy a more flat version. I feel like it sounds more of a Slavic word pogaca. (pron. may be say it like this in english : po-acher?)
It is definitely not a very healthy food given the amount of oil you use but very comforting and happy food I should say! The loveliest thing with pogaca is it is very good in the mornings or in the afternoons with tea.
Right, let’s begin cooking then.
What do I need to buy?
3 eggs (keep one yolk away as it will be used later)
one cup of plain yoghurt
a pack of butter
a cup of sunflower oil
1 bunch parsley, chopped fınely
3 spoonful of baking powder
a pack of feta cheese, crumbled
sesame seeds or black seeds
How to make the dough?
The easiest way is trying to feel it:) Put the oil, butter, baking powder, yoghurt and 3 eggs (one yolk aside) in a bowl and add the flour slowly. Whilst kneading it will become not too wet not too dry, it should end up feeling like an earlobe as it is said in a Turkish idiom:)
Then mix the feta and parsley in a bowl this will be your stuffing. Do not forget the stuffing can be anything you want like just cheese, potato, or minced meat ( it is better to cook the minced meat before you put in the dough.)
Take several pieces of dough, make them round in your palm by rolling and pressing. They should not too thin or not too thick like 2 – 3 inch wide. After that put some stuffing in each of them and close them as it is showed here.
It is sort of a half moon shape. Then it is time to place them a on a greased baking sheet. Brush them with egg yolk then sprinkle black seeds or sesame seeds on top.
Put the tray in preheated oven (200 degrees) and cook until the colour of the pastries turn brownish and smelling beautiful.
There is an alternative and easier way of cooking which is when you make the dough you put the feta and parsley in it. And you make your dough a mixture. Then make several little doughs and cook them the same way.
After all these epısodes your pogaca is ready and believe me it is not hard as it sounds, enjoy!