With so many wonderful fresh ingredients available this time of year, I set a challenge in a Facebook group I’m in to cook a Mediterranean meal each week from a list of 3 alternating countries that border the Med’. It’s been an exciting challenge! This week with the countries on offer we elected to go for Turkish food!
There’s a great recipe book on our shelf full of inspiring ideas and we couldn’t decide, so bring on the Spanish “tapas” idea of lots of little trying dishes. Having never eaten Turkish food before, we didn’t know what to expect, but have been delighted by the results!
We made all 3 recipes from this book.
First dish, tomato and pepper ragout with egg. We grew the tomatoes, chillies, onions, garlic and we used a pimento in place of the pepper.
Second dish was spinach with eggs and paprika. There is nutmeg in this dish too, and egg and nutmeg is a match made in heaven as we’ve just discovered! We grew the spinach, onion and garlic.
Third dish is cinnamon fishcakes, with currants, pinenuts and herbs. We had to use some cupboard supplies for this as well as getting the fish, I’m sure you’ll understand! Grew the onions and mint used, also replaced the parsley with spinach as we’d got so much of it ready to use! We also grew the lettuce we wrapped the fishcakes in. Feels great to be able to do something like this with so much of our own produce!
Adapted the recipes slightly to have all 3 ready at the same time, so instead of cooking in full both the egg dishes in frying pans, I decanted into oven dishes and baked the eggs in them while getting on with making the fishcakes.
I haven’t given you the recipes today because of copyright, but thank you Ghillie for some wonderful food!