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Cooking, Recipe and Food Blog

Pogaca

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Pogacas or feta dumplings are puff pastries that are often served as an appetizer, but they are also perfect with pasta. This recipe is the Turkish or Bulgarian version. It is so good, that you may be filled even before the entrée arrives. You may also add pimientos to the dough to add more flavor to it.

 

Makes 20

Ingredients:

3 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 cup canola oil

1/4 cup butter, melted

1 cup plain yogurt

3 beaten eggs

1 tablespoon sour cream

1 tablespoon white sugar

1 1/2 teaspoons salt

2 egg yolks

2 tablespoons black sesame seeds

Filling:

1 cup crumbled feta cheese

1 cup finely chopped fresh parsley

1 tablespoon olive oil

2 teaspoons paprika

 

Preheat the oven at 375F and line a baking sheet with parchment paper.

Sift the flour and baking soda into a large bowl. Set aside.

Combine the canola oil, butter, yogurt, beaten eggs, sour cream, sugar and salt in a large mixing bowl. Mix until smooth.

Gradually add the flour into the large mixing bowl. Mix well to form dough. Knead the dough in the bowl for 5 minutes or until it is no longer sticky.

To make the filling, place the feta cheese, parsley, olive oil and paprika in a medium sized bowl. Mix well.

After, prepare a dumpling by pinching off 2 1/2 tablespoons of dough. Roll it into a ball and then flatten it to make a flat circle that fits your palm. Spoon 1 tablespoon of filling into the center of the circle. Bring the edges together to cover the filling; pinch the edges to make a fat and round dumpling. Put it on the baking sheet, smooth side up. Repeat the process for the remaining pogacas.

Beat the egg yolks in a small bowl and brush the pogaca tops with it. Sprinkle with sesame seeds. Bake the pogacas for 20-30 minutes or until the tops are brown, shiny and cracked.

 

Photo Courtesy Of: lezizsofralar

 

Tzatziki

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Tzatziki is a Greek appetizer or dip served with pita bread that can be used as a sauce for other dishes like souvlaki. Other variations use mint instead of dill, while some even add sour cream. The cucumbers make this dish refreshing.

 

Ingredients:

3 tablespoons olive oil

1 tablespoon lemon juice

2 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon white pepper

1 cup plain or Greek yogurt

2 cucumbers, peeled, seeded and diced

1 teaspoon fresh dill, chopped

 

Strain the yogurt for 10 minutes, so that the excess water is drained. The yogurt also becomes thicker in the process. After, place it in a bowl and add the olive oil, garlic and lemon juice. Season it with salt and pepper. Mix well. Add the cucumber and toss until they are coated in yogurt. You may blend it in a food processor if desired. Adjust the taste with more salt or lemon juice if desired. Refrigerate for at least an hour before serving. Serve chilled with pita bread or meat.

 

Photo Courtesy Of: dcarlbom

 

Cheesy Artichoke Dip

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Artichokes are high in antioxidants. This vegetable is a diuretic, can also reduce cholesterol levels and it can aid digestion. I love eating it on pizza, pasta and having it as a delicious dip.

 

Ingredients:

2 (8 ounce) packages frozen artichoke hearts

3 tablespoons unsalted butter

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese, divided

1 tablespoon chopped onion

1 tablespoon minced fresh parsley

1/4 teaspoon garlic salt

Pepper

1/4 cup all-purpose flour

1 cup finely grated parmesan cheese

1 cup heavy cream

1/4 cup sour cream

 

Preheat oven to 350F.

In a saucepan over medium heat, melt the butter. After, sauté the onions until they become translucent. Stir in the flour and season it with pepper and garlic salt. Mix well. Cook for another 2 minutes. Add the artichoke hearts, sour cream, cream, and 3/4 of the parmesan cheese. Cook for another 5 minutes or until the cheese melts.

Transfer the artichoke mixture to a baking dish. Top it with mozzarella and the remaining parmesan cheese. Sprinkle with minced parsley. Bake it for 25-30 minutes or until the cheese bubbles and the edges turn brown. Let it stand for 5 minutes before serving. It goes well with pita chips, crackers or French bread.

 

Photo Courtesy Of: Brown Eyed Baker

 

Calamares

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Calamares or calamari is a deep fried squid recipe is an appetizer that is common in Spain and the Philippines. The concept is similar to fish and chips, only that you use squid. There are many variations as to breading it and there is a long list of dipping sauces as well. I love eating it with vinegar with lots of garlic or sour cream dipping sauce.

Take note that it is important to use ice cold water for the batter to make the dish crispy.

Ingredients:

1lb medium sized squid

1 cup all purpose flour

1 egg

3/4 cup cold water

Cooking oil for deep frying

Salt and pepper to taste

1/2 cup sour cream

3 cloves garlic, minced

1 lemon cut into wedges

To make the dipping sauce, ombine the sour cream and minced garlic. Add salt if desired. Refrigerate.

Clean the squid and remove the ink sacs. Separate the heads from the body. Slice the squid into 1/2 inch rings.

In a small bowl, combine 1/2 cup flour and season it with salt and pepper. Dredge the squid using this mixture.

In a separate bowl combine the egg, 1/2 cup of flour and the cold water. Mix it well.

Heat oil in a deep fryer or saucepan. Test if the oil is hot enough by dropping some batter. It should float after 1-2 minutes and turn golden brown. If it does not then heat it some more, if it floats too quickly turn the heat off for 2 minutes to let the oil cool a little bit.

Dip the squid rings in batter and fry for 3 minutes or until golden brown. Do the same for the squid heads. Drain the excess oil using paper towels or put the calamares in a strainer.

Serve warm with the sour cream dipping sauce and lemon wedges.

Photo Courtesy Of: jlastras

Turkish Aubergines

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If you’ve ever had Stuffed Peppers, Mushrooms or Courgettes, then this dish is another Stuffed Vegetable to go into your repertoire. The difference in flavour from this dish means it’s great to have as an option for a different taste and texture.
Aubergine
A very important part of this process is making sure you leave enough of the skin and flesh so that it won’t disintegrate when cooking – about a centimetre all around should be enough.

To Serve 6
6 Small Aubergines
200ml Olive Oil
450g Onions, peeled and finely sliced
3 Garlic Cloves, peeled and crushed
400g Can Chopped Tomatoes, drained
4tbsp Fresh Chopped Parsley
3/4tsp Ground Allspice
Salt and Pepper
1tsp Sugar
2tbsp Lemon Juice

1. Cut the Aubergines in half lengthways, and scoop out most of the flesh, keeping it to one side.
2. Heat three tablespoons of the Olive Oil in a pan on a low heat, and add the Onions and Garlic to the pan, frying gently for around fifteen minutes – the Onions should be soft, but not coloured.
3. To the Saucepan, add the Tomatoes, Aubergine Flesh, Parsley and Allspice, seasoning to taste with Salt and Pepper. Simmer for around twenty minutes, until the mixture has reduced.
4. Once cooked, the flesh of the Aubergine should be quite soft. Spoon this mixture into the Halves, and place them side by side in a shallow ovenproof dish – they should fit quite closely together.
5. Mix the remaining Olive Oil with the Sugar, Lemon Juice and 150ml of Water. Season and then pour around the Aubergines, before covering the dish and baking in the oven at 150c for an hour.
6. When cooked, remove from the oven, uncover and leave to cool for an hour. Chill in the refrigerator for at least two hours before serving, garnished with freshly chopped Parsley.

Photo Courtesy of: FotoosVanRobin