TURKISH ESSENTIALS 1: Full Menu (Vegetarian/Dairy)

Cuisine & Diet:  Dairy, Mediterranean, Mimounah, Rosh Hashanah, Shabbat, Shavuot, Sukkot, Thanksgiving, Turkish, Vegetables, Vegetarian
Class Format:  

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MENU:

  • Ezogelin Çorbasi: Red Lentil, Bulgur, Butter, and Mint Soup
  • Kara Lahana Salatasi: Cooked Collard Green Salad with Rice, Tomatoes, Peppers (served with a yogurt-garlic sauce)
  • Imam Bayildi: Baked Eggplant Halves with Tomatoes, Onions, Garlic, and Olive Oil
  • Sütlaç: Ottoman Rice Pudding with Rosewater and Ground Pistachios

GENERAL INGREDIENTS:
Unsalted, sweet butter
Whole goat’s or sheep’s milk yogurt
Whole milk
Heavy cream
Garlic
Tomatoes
Green bell pepper
Red bell pepper
Collard greens
Eggplants
Flat leaf/Italian parsley leaves
White or Spanish onion
Lemons
Kosher salt
Black pepper
Sweet Paprika
Hot paprika or cayenne (optional; add according to taste)
Dried mint
Ground cinnamon
Ground cardamom
Ground nutmeg
Sugar
Red lentils
Long-grain white or brown rice (not short grain)
Medium grain white rice (such as Calrose)
Fine- or medium-grain bulgur wheat (#1 or #2 grind if found in Middle Eastern specialty store)
Rice flour
Turkish or Afghani flat bread, or crusty peasant loaf
Tomato paste
Vegetable or chicken broth/stock
Rose water
Extra virgin olive oil
Sweet or hot Turkish pepper paste (or hot pepper sauce/paste such as harissa; add to taste)
Vanilla extract
Pistachios (optional)

EQUIPMENT:
Measuring cups and spoons
Large chef’s knife and cutting board
2- or 3-quart saucepan or pot with lid
Mixing spoon
3-quart pot with lid
Small saucepan or skillet, for heating topping
Vegetable peeler
Large baking pan (for broiling eggplants)
Large 13-inch baking pan (for baking eggplant)
Large skillet
Small bowl
medium saucepan
Mixing spoon
Individual 1/2-cup bowls or ramekins, for serving rice pudding

 

Jennifer Abadi | TURKISH ESSENTIALS 1: Full Menu (Vegetarian/Dairy)