Origins of Lebeniye Soup

Lebeniye Soup is a popular dish from the Southeast region of Türkiye and I simply adore it for the way it perfectly balances being a warming comfort meal as well as a refreshing pick me up. Turkey is renowned for having a tonne of different yoghurt-based soups and once you try one it’s so easy to see why! Lebeniye soup is my absolute go-to when I want something delicious yet simple to fill my children’s tummies!

Gaziantep, Diyarbakir or Mardin all claim ownership of Lebeniye soup but honestly, I am not sure which area is the true birthplace of it! All I know is my kitchen feels weird if I haven’t got it in my weekly rotation! Plus this was and still is a must have winter soup that my Persian grandmother made for my Turkish grandfather and still makes for us today.

My Top Tips for a Truly Delicious Lebeniye Soup

The best thing about Lebeniye soup and any yoghurt soup is how gloriously easy they are. It is one of those recipes where you can totally go onto autopilot mode which for us mums is the dream!

However, my biggest tip for a perfect Lebeniye soup is to not let the yoghurt curdle. It is really the only thing that can go wrong with any yoghurt-based soup so to avoid it you should never tip the yoghurt mixture into the hot water!

Instead, you should carefully transfer a ladle of the hot soup mixture into the yoghurt mixture. Then you can stir it until you get the perfect smooth texture signalling the ideal time to mix the yoghurt into the rest of the hot water.

The slightly slower adjustment period of the yoghurt and the hot water is the only way to avoid the curse of the curdled Lebeniye soup!

The Best Ingredients for a Perfect Lebeniye Soup

Of course, the fresher the ingredients, the better so if you’re lucky enough to be able to grow your own veggies then throw them into the pot for the best soup!

Plain Yoghurt: You’ll want to choose a plain or strained yoghurt for a soup with a much richer flavour. Obviously, don’t do anything too wild here and add the last Muller corner because it definitely matters! I use my homemade yoghurt and here is the recipe if you want to try making your own!

Chickpeas: Dried or canned ones work equally well so if you want to avoid the time spent soaking your chickpeas then by all means use the canned ones.

Egg: If you know anybody with chickens who lays those eggs with the gloriously golden yolk then definitely see if you can borrow one! Supermarket options work well but the fresh ones are truly delightful.

Starchy Rice: You want to find starchy rice either medium or short-grained grained so it soaks up the flavours of the soup. The rice in the soup is one of the parts of the soup that make it so comforting, especially in this terrible British weather.

Ingredients

For the Koftas:

• 1 medium onion, finely grated
• 300g ground beef or lamb
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp allspice or baharat (optional, for a deeper flavour)
• 1/2 tsp turmeric powder
• 2 tbsp plain flour (for rolling the meatballs before frying)

For the Soup:

• 3 tbsp olive oil or vegetable oil (for frying the koftas)
• 1/2 cup medium or short-grain rice (starchier varieties preferred)
• 6-8 cups hot boiling water or broth for flavour (adjust liquid for desired consistency)
• 1 tsp salt
• 2 cups plain yoghurt (Greek or strained for richness)
• 3 tbsp plain all-purpose flour
• 1 egg
• 1/2 cup dried chickpeas, cooked (or 1 can, drained and rinsed)

For the Mint Butter Sauce:

• 2 tbsp butter
• 1 tbsp dried mint
• 1/2 tsp pul biber (Aleppo pepper or red pepper flakes

How to Make Lebeniye Soup

1. In a bowl, combine the grated onion, ground beef or lamb, salt, black pepper, turmeric, and allspice or baharat (if using). Mix well with your hands until smooth and evenly combined.
2. Shape the mixture into small, bite-sized meatballs, then roll each one in the plain flour to coat lightly—this helps them hold their shape and prevents sticking while frying.
3. Heat the oil in a frying pan over medium heat. Fry the meatballs until browned on all sides (they don’t need to be fully cooked as they’ll finish cooking in the soup). Remove and set aside.
4. In a large pot, add the rice and water with 1 tsp of salt. Cook over medium heat until the rice is tender (about 12–15 minutes).
5. In a mixing bowl, whisk together the yoghurt, flour, and egg until smooth. Slowly temper the yoghurt mixture by adding a ladle of the hot soup liquid while whisking constantly. This prevents the yoghurt from curdling when added to the soup.
6. Gradually pour the tempered yoghurt mixture into the pot with the rice, stirring continuously to ensure a smooth consistency.
7. Add the cooked meatballs and chickpeas to the pot. Simmer the soup on low heat for 10–15 minutes, stirring occasionally. Adjust the thickness by adding more hot water if needed.
8. In a small pan, melt the butter over low heat. Add the dried mint and pul biber, stirring until fragrant (avoid browning the butter). Remove from heat.
9. Ladle the soup into bowls and drizzle the mint butter sauce on top of each serving. Serve hot with crusty bread or pita for a comforting and delicious meal.

What Goes Well With Lebeniye Soup?

Honestly, one of my absolute favourite things to serve up with Lebeniye soup is my homemade sourdough bread or Persian Barbari! One of my freshly baked rolls still warm from the oven is the best accompaniment to this warming soup.

Of course, pickled veggies are another popular guest at my table as well as anything that could be swiped around the sides of a bowl so you don’t leave a single bit of this soup! With toddlers at home that can include something as mundane as toast or as wild as bananas.

Frequently Asked Questions

1. Can I use shop-bought meatballs instead of making my own?

Yes, you can use shop-bought meatballs to save time, but homemade koftas have a more authentic flavour and texture. If using pre-made meatballs, make sure they’re small enough to fit well in the soup and adjust the seasoning if needed.

2. How do I stop the yoghurt from curdling in the soup?

The key is to temper the yoghurt by slowly adding a ladle of hot soup liquid while whisking constantly. This brings the temperature up gradually, preventing curdling. Also, make sure to simmer the soup on low heat—high heat can cause the yoghurt to separate.

3. Can I make this soup ahead of time?

Absolutely! The flavours develop beautifully over time. Store the soup in an airtight container in the fridge for up to 3 days. If it thickens too much upon reheating, just add a splash of water or stock to bring it back to the desired consistency.

As per usual, if you do make my beloved Lebeniye soup at home then please tag me in your photos on social media! I love seeing you try out my recipes and it fills my heart with so much joy to know some of my favourite meals are being shared amongst other lovely families.

Of course, the best place to reach me is right here in the comments section so feel free to let me know all about your successes and how you found the recipes to follow too!

Love, Nelly

Some More of my Favourite Recipes

• Classic Nachos with Homemade Cheese Sauce
• Tameya: Authentic Egyptian Falafel
• Zereshk Polo Morgh – Persian Barberry Rice with Chicken
• Torshi Shoor, the Perfect Persian Pickled Vegetables
• Sourdough Persian Barbari

The post Lebeniye Soup – The Best Turkish Meatball and Yoghurt Soup appeared first on PEANUTSWIRLS.

A Taste of My Childhood

The Story Behind Mama’s Strawberry Jam Recipe

Growing up, summers were synonymous with strawberry picking. My sister and I would spend hours in the strawberry fields near us, filling our baskets to the brim. We would fill our bellies to the brim too while picking them. The anticipation of the jam-making process was almost as sweet as the strawberries themselves. Though after the process of picking the strawberries the rest is history to us.

My mother would take over and transform those fresh, juicy berries into a delicious, vibrant Strawberry Jam that we would enjoy all year round. In fact, I rarely remember her buying jam from the store. Mama made and still makes jam with all kinds of fruits, some of the other family recipes passed down from my grandmothers include; Sour orange blossoms (Bahar Narenj) and Citrus Peel Jam. This recipe is a homage to those memories and a celebration of simple, homemade goodness.

The Importance of Jam Making

Jam making is an art that goes beyond preserving fruit; it’s about capturing the essence of seasons and the memories associated with them. Using sugar and lemon juice in the right proportions is crucial to prevent crystallization and ensure a smooth, spreadable texture. While pectin is often used to help jam set, it’s not necessary for a good homemade jam. The natural pectin in fruits, especially strawberries, combined with the acidity of lemon juice, usually provides a perfect set without additional pectin. Plus, making strawberry jam without pectin allows for a purer, more intense fruit flavour.

A Refreshing Twist: Strawberry Syrup

One delightful byproduct of making strawberry jam is the syrup that forms during cooking. Before the jam sets completely, you can siphon off some of the liquid to create a refreshing summer drink. Simply mix the strawberry syrup with cold water and a splash of lemon juice, serve over ice, and enjoy a cool, fruity beverage that’s perfect for hot days.

Enjoying Jam as Turkish Iranians

In our Turkish-Iranian household, jam is more than just a spread; it’s a staple of our breakfast table. We usually enjoy it with freshly baked bread like Barbari or Lavash, often picked up by the men in the family from local bakeries early in the morning. A dollop of Mama’s Strawberry Jam on warm bread, paired with clotted cream or butter, is a simple yet luxurious treat that starts the day off right. It’s a tradition that brings our family together and keeps us connected to our cultural roots.

The perfect Strawberry Jam Recipe

How to make strawberry jam

Now I make rather large batches of my Mama’s Strawberry Jam (3-4kg of strawberries) and store it in the fridge for most of the year but if you are new to jam making and/or trying your hand for the first time then a much smaller quantity like the measurements below may suit you best.

To make Mama’s Strawberry Jam, you’ll need:

• 4 cups of fresh strawberries, hulled and mashed
• 4 cups of granulated sugar
• 1/4 cup of lemon juice

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Steps for this Strawberry Jam Recipe

1. Prepare the Strawberries

Start by selecting the freshest, ripest strawberries you can find. Wash them thoroughly and remove the hulls. Now this is where this jam differs from the rest. My mum likes the fruit in her jam to stay as whole as possible instead of it turning out more like marmalade.

2. Cook the Jam

In a large pot, combine the whole strawberries, sugar, and lemon juice. Stir well to mix. Place the pot over medium heat and bring the mixture to a boil, stirring constantly. Once it reaches a rolling boil, let it boil for about 10 minutes, continuing to stir frequently to prevent sticking and burning.

3. To achieve a clear syrup

You will see that after it starts to come to a boil there will be white foam forming on the top. to achieve a clear syrup in your jam, remove as much of the foam as possible.

4. Test for Doneness

This strawberry jam recipe requires you to leave it on low heat to simmer for 2-3 hours until you are happy with the consistency. To test if the jam is ready, place a small plate in the freezer before you start cooking. When you think the jam is done, drop a small amount onto the chilled plate and let it sit for a minute. Push the edge with your finger; if it wrinkles, it’s ready. If not, continue boiling for a few more minutes and test again.

5. Strawberry Syrup for a refreshing summer drink

Just before the jam is done and removed off the heat, this is after 2 hours of it simmering on medium to low. If there is still a lot of liquid in the pot then its the perfect time to remove some for a drink. I take a few cups of the liquid only from the pot, strain it through a sieve and save in a glass bottle to use for drinks.

6. Jar the Jam

Carefully ladle the hot jam into sterilized jars using a funnel, leaving about 1/4 inch of headspace at the top. Wipe the rims clean with a damp cloth and screw on the lids. Process the jars in a boiling water bath for 10 minutes to ensure they are sealed properly. I don’t always have the time to do this and I have never ended up with mouldy jam. I store all my jars in a fridge up to a year.

Frequently Asked Questions

If you do make this Strawberry Jam Recipe, please take a moment to leave a review, comment or or any questions you may have.
Also tag me on Pinterest or Instagram so I can see your work of art! Not only is it my favourite thing to scroll through and see what you are all making. But it also brings me so much happiness to see my hard work is beneficial to you all

This is the best place to reach me, and I’d love to hear from you.

Love, Nelly

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The post Mama’s Strawberry Jam appeared first on PEANUTSWIRLS.

The herbs and spices make all the difference, and i’ve listed below the mix of spices i’ve used in my recipe to make this appetizing dish. Check it out – I guarantee you will love it!

A spoonful of colours and flavour

The Traditions of Baked Aubergine And Chicken Kebab

Kofta Kebab or Kafta is quite common in many Middle Eastern countries and its known to be a traditional dish in many countries. In Turkey, it is greatly enjoyed and especially popular in the Gaziantep region.

Over the years, aubergines have become known as the national vegetable in Turkey and used in so many recipes and Turkish cuisines. In this recipe, combined with the spices and chicken meatballs, gives such an explosive taste of traditional flavours.

This dish is really easy to put together, so not only will you enjoy devouring this Baked Aubergine And Chicken Kebab, you’ll also enjoy putting it together. It uses only one dish, so that’s less washing up for us!

Keeping it Kebab Style

Top Tips on making Baked Aubergine And Chicken Kebab

When making this recipe, I used minced chicken thighs for that added texture and flavour but if you prefer, you can use minced chicken breast instead but remember to add 1/4 cup of any oil of your choice to avoid it being too dry. Preferred oil to use would be olive oil.

The use of chicken thighs in this recipe will mean that the kofta mixture will be very wet. I added one and a half cup of bread crumbs to mix in with the meat. Usually, this is a lot but with the amount of chicken used in this recipe, this is the perfect amount.

You can choose to decrease the bread crumbs to only one cup, as long as the mixture holds together like meatballs should.

Top tip with cooking, you can turn up the heat for your Baked Aubergine And Chicken Kebab dish to be cooked quicker and done within one hour, but make sure to put the tray further down in the oven to make sure the top doesn’t burn. We don’t want that!

Ingredients

• Minced chicken
• Aubergine
• Onions
• Canned Tomatoes
• Bread Crumbs
• Tomato Puree

Spices for your Kofta mixture

• Pul Biber (Aleppo Pepper)
• Ground Cumin
• Ground Turmeric
• Black Pepper
• Salt
• Turkish Sweet Pepper Paste
• Garlic

Spices for your Sauce

• Pul Biber (Aleppo Pepper)
• Ground Turmeric
• Ground Cumin
• Black Pepper
• Garlic Powder
• Salt
• Turkish Sweet Pepper Paste

Step by Step

Start by mince chopping your onions very finely, taking out as much of the juice as possible. Add these to the minced chicken with all the kofta mixture spices and 5 cloves of minced garlic.

Minced chicken thigh will be very wet so add the bread crumbs and mix together. Once marinated, the mixture will be a nice pinky orangey colour. Set the mixture aside.

In a large pyrex dish or oven tray, chop the aubergines into medium sized cubes, form meat ball shapes out of the kofta mixture and add them all to the tray.

Mix together the can of chopped tomatoes, the spices for the sauce with double concentrate tomato puree and 2 cups of water. Mix well and pour on top of the dish.

Put in the oven for one and half hours at 200 degrees or until the aubergines and meatballs are cooked well.

Serve and enjoy

Frequently Asked Questions

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

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The post Baked Aubergine And Chicken Kebab appeared first on PEANUTSWIRLS.

Börek or Turkish Pastry comes in so many different shapes and sizes, so you’re spoilt for choice with creativity, and as for taste, they are absolutely delicious!

Rolled to perfection!

The Different Shapes of your Turkish Pastry

I made my Caramelised Cabbage and Leek Turkish Borek into small spiral shapes as I feel, not only do they look better appearance-wise, but they’re also much easier to demolish! Having your own personal borek to devour is always good

There are many others shapes Borek can be made into, altogether in one dish or separately, in a mixture of shapes. They all follow the same steps, by putting the filo sheets on top of each other but how many filo sheets is what changes, along with the end shape of course.

You can choose to make a whole spiral in one dish and once cooked, cut into slices as you would cut a cake. Or you can choose to make it flat in a Pyrex dish or cast iron dish, with the sheets stacked on top of each other, also like a cake! For this, you would need a runnier mixture and have each filo sheet dipped inside the mixture to get nice crinkled layers in your Pastry.

Turkish Borek can also be made into a roll and bent into a U-shape. A very popular shape amongst Turks and Kurds, or rolled like baklawa and cut into straight lines in the Pyrex. Time to get creative!

The Creative Fillings

Variation doesn’t just come in shapes and sizes, but also filling! In Turkey, a popular type and one of the best-known fillings used is Patatesli Borek, giving you a potato-filled pastry. They taste absolutely delicious and everyone will love them, these recipes are the perfect appetiser or side dish that everyone will love, I cannot guarantee anything more!

Ispanak Borek is also one of my favourites and a traditional filling for your Borek! It’s a delicious mix of spinach, feta and leek, mixed together and stuffed in your filo sheets. Have you tried my Homemade Spinach Basil Feta Borek? Check it out here.

Another filling that you wouldn’t want to miss trying is Kiymali Borek, a minced meat filling which will be your new favourite.

A Turkish Pastry made with Flaky Filo

Top Tips for your Rolled Caramelised Cabbage and Leek Turkish Borek

When putting your Borek design together, you can choose whichever design you like, rectangular, square of circle, but most importantly, make sure you have at least 2 layers of filo pastry at the bottom to make it easy to cut and serve.

Rolling your filo pastry is easy when all goes smoothly, but can become is the hardest part of this dish when it starts to crack. Keep brushing your oil and egg mixture with every little roll and top the borek with the mixture to keep it moist.

This is a quick recipe to put together so enjoy the process, its quite therapeutic and definitely enjoy the tasty result

Ingredients

• Filo Sheets
• Feta Cheese
• Leek
• Egg
• Oil
• Cabbage
• Black Pepper
• Sesame Seeds

Step by Step

Start by chopping up the leeks and cabbages finely. Pour 1/4 cup of oil into the frying pan with the black pepper and sauté altogether until they start to brown and caramelize. This usually takes about 10 minutes on medium heat.

Here’s a video so you can see exactly how I roll them.

Crumble the feta on top of the mixture and give it a small mix. Do not over mix it because the heat will completely melt the feta and it wouldn’t show in your dish.

In a bowl, whisk the remaining oil and 2 eggs. Lay 2 sheets of filo pastry, one at a time, on top of each other and brush the egg and oil mixture over the surface of the top filo sheet.

Put a line of the filling on the brushed sheets longways.

Start to roll it slowly. You may notice that the filo sheet breaks and doesn’t roll properly – what to do in this case, is keep brushing the mixture on the filo sheet as your roll so the dough stays nice and wet, stopping it from breaking.

Also, this keeps the borek roll crispy while its baking in the oven.

Gently, roll the pastry into a spiral shape. If it does get a bit crackish, brush the top with the same oil and egg mixture and sprinkle some sesame seeds on top.

Put your tray in a preheated oven at 180 degrees and bake for about 30 minutes or until golden. It is better if it cooks on medium heat rather than high heat to make sure the borek rolls are cooked thoroughly, all the way through.

Serve and enjoy!

Frequently Asked Questions

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

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The post Caramelised Cabbage and Leek Turkish Borek appeared first on PEANUTSWIRLS.

Bulgur topped with chicken and a side of salad

What is Turkish Bulgur Pilaf?

Turkish style Bulgur Pilaf is a delicious take on bulgur, which can be served as an alternative to rice or bread and pairs so good with salad and grilled chicken!

Especially common in the Middle East, bulgur is such a versatile and tasty cooking ingredient that is perfect when you need to put a dish together with no time to spare. It only takes about 10 minutes to cook bulgur in comparison to over an hour to cook brown rice.

There are three ways to prepare bulgur. You can either soak it with boiling water and fluff with a fork, you can boil it like pasta if you’re really in a rush or you can soak it overnight if your not stuck for time… either way, whichever way you prepare your bulgur, you can turn it into Turkish Bulgur Pilaf in no time at all!

Speaking of Turkish style bulgur, have you tried my Turkish Pepper and Egg Shakshuka? Or my Homemade Turkish Lahmacun?

Health benefits of Bulgur

Bulgur is super healthy! It is packed with fiber and a staple ingredient for vegans and vegetarians when thinking about something super filling and satisfying to eat.

The best thing about bulgur in my opinion, is that its a low calorie ingredient, which is just perfect! Imagine putting together a dish to eat and enjoy without the worry of counting calories?

Bulgur is so easy to cook and can be used as the main dish or added to so many other dishes, such as stews and salads! It is absolutely delicious and packed with all the vitamins and minerals you could ask for!

Turkish style bulgur, chicken and salad

Top Tips

Bulgur comes in so many different shapes and sizes. For this dish, to make your Turkish Bulgur Pilaf with Chicken, it is best to use course bulgur for a better outcome.

Instead of using water to cook your bulgur, you can use a vegetable or chicken stock for a bit of added texture and flavour.

I love my salad simple, a bunch of coriander and chopped onions with some lemon juice and lots of sumac, but you are free to add as many vegetables as you like to your salad. Usually, I make this salad using parsley, but this time, I tried it with coriander instead. The taste and aroma the coriander gave to the salad, I’ll definitely be sticking to it from now on!

The measurements used in this recipe are perfect, and the dish turned out so good, my family absolutely loved it! In fact, my husband not only compared it to Bulgur Pilaf we’ve had in Turkey, but said it tasted even better! It was definitely a win for me

Explosive taste all round!

Ingredients

To make your Turkish Bulgur Pilaf:

• Bulgur
• Pul biber (Aleppo Pepper)
• Black pepper
• Salt
• Sweet pepper paste
• Green Turkish peppers or red sweet pepper
• Onion
• Water
• Ghee

For your chicken mixture:

• Baby chicken
• Sweet pepper taste
• Olive oil
• Salt
• Black pepper
• Pul biber (Aleppo Pepper)
• Cumin
• Garlic powder

For your salad:

• Coriander
• Onion
• Lemon
• Sumac

Step by Step

Start by chopping up the onions finely and sautéing them with the ghee. Add the Aleppo pepper and sauté for another 2 to 3 minutes.

Once translucent and slightly golden, add the pepper paste and spices and sauté once more.

Wash the bulgur, add it to the mixture, and let it cook with 3 and a half cups of water on low heat until cooked and fluffy. This should take about 15 minutes altogether.

For the chicken mixture, mix together all the ingredients into a paste and massage into the chicken pieces.

Bake them in the oven at 200 degrees for about 40 minutes.

To prepare your salad is very simple. Wash and chop a whole bunch of coriander. Chop up 2 onions longways and sprinkle with the juice of 1 lemon and sumac. You can never go wrong with generous drizzle of Extra Virgin Olive Oil.

Assemble your dish together on a serving plate, the bulgur, the chicken pieces and the salad.

Serve up and enjoy!

Frequently Asked Questions

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

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The post Turkish Bulgur Pilaf with Chicken appeared first on PEANUTSWIRLS.

The mix of flavour from the lemons and unique spices used, complement the salmon really well, giving you a melt-in-the-mouth meal, sorted in less that half an hour!

Baked to perfection

Why choose Salmon?

I’m sure we all aim to fit in a healthy balanced diet on top of everything else we get through in our week, and this includes 2 portions of fish!

Salmon is actually one of the most nutritious foods on this planet loaded with so many nutrients and health benefits, you will be getting so much more than just delicious taste! It is such a versatile fish, widely available and best of all, this fatty fish, actually reduces certain risk factors for several diseases.

It is a great source of protein, vitamins, minerals and healthy fats!

How To Best Serve Your Dish

I personally love my fish with some fresh and tasty complementary salad and deliciously fluffy Dill Rice to go with it, both quick and easy to make.

To cook my rice, I used the organic Kallo stock cube to keep this dish super healthy. It is made from 100% natural ingredients, organic vegetables and the finest herbs, but still ensuring the very best taste, it never lets me down!

You can also add 1 tablespoon of butter or ghee when cooking your rice for extra taste and flavour

I like to keep my salad simple with this Sweet Pepper and Dill Salmon with Buttery Dill Rice dish. I finely chopped my cucumbers and tomatoes, added lemon slices and used fresh rocket leaves. You can’t get any simpler than that right? But these few ingredients make the perfect side salad to go with the dish, complementing both the taste and a very attractive serving dish!

Fish, salad and rice.. the perfect combination!

How to make your rice?

For this recipe, I used exactly two cups of Basmati Rice to make my Dill Rice with two and a half cups of water, added together with one vegetable stock cube. For the vegetable stock cube, I used the organic Kallo stock, which is a very healthy version, with no artificial colours, flavours or preservatives. Let the rice, water and stock cube cook together and you’re good to go.

As an optional step, you can add a tablespoon of butter or ghee to make your rice super delicious and fluffy.

Special special special thanks

I have three people to thank when it comes to this recipe, number one is my mum. While sitting together and talking about food, as we do, I asked her what is the one thing that goes well with fish, and she said dill. There was a light bulb moment and that’s when I ran off with the idea of buttery dill rice with Turkish sweet pepper paste dill salmon.

Secondly, thanking those of you who have been requesting seafood recipes, because this one truly turned out epic!

Thirdly, a huge thank you and a around of applause for my husband who patiently sat there and watched me eat quite a bit of this while I filmed it to share with you haha! Not only was it entertaining but his level of patience certainly reached new heights. 

Ingredients

For your salmon:

• Lemon
• Garlic
• Dried dill
• Pup biber (Aleppo Pepper)
• Turmeric
• Black Pepper
• Salt
• Sweet Pepper paste
• Salmon

To make your rice:

• Basmati Rice
• Water
• Vegetable stock cube
• Butter or Ghee – optional

For your salad:

• Cucumber
• Tomatoes
• Rocket leaves
• Lemon

Step by Step

Start by mixing the oil with minced garlic, sweet pepper paste and all the spices, dried dill, pul biber, turmeric, black pepper and salt to form a paste. Line up the salmon on a baking tray and spread the paste on top of the salmon.

Apply the mixture generously to all the salmon pieces.

Add sliced lemon on top of the salmon pieces and put the baking tray in a preheated oven to bake for 15 minutes.

While your salmon is cooking, you can start to prep your ingredients for your rice and side salad. Cook your rice and chop up the tomatoes and cucumbers, lemon slices and add rocket leaves for your salad. Assemble your serving plate.

Serve up and enjoy!

Frequently Asked Questions

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

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• Cardamom Pumpkin Cake
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The post Sweet Pepper and Dill Salmon with Buttery Dill Rice appeared first on PEANUTSWIRLS.

My ultimate spaghetti Bolognese has my special Turkish Persian twist. It is very creamy and very moist. The pasta is al dente and the meat sauce is so hearty; a perfect combination of pasta, meat, and spices. Once you try it, I guarantee you’ll ask for seconds and thirds.

Spaghetti Bolognese is an OMG Amazing Meal!

Pasta dishes are insanely famous around the world for decades. It is incredibly versatile, so whenever and however you cook it, you will get a super tasty meal. The pasta absorbs whatever ingredients you add to it and gives back thousand times more delicious flavors!

As always, I like to add a personal touch to my dishes, so I have created this flavorful Spaghetti Bolognese over time. I have added a few hidden ingredients to give it a Turkish Persian taste that takes this dish to the next level. It is an aromatic combination of oregano, turmeric, garlic, pepper paste, tomato puree, and pomegranate molasses; the star of the show.

Pro Tips You Must Know

When cooking pasta, do not use parboiled water from a kettle for example. Start with tap water and salt, then let it boil.

Pasta should be cooked one minute less than what it says on the packet because it will be added to the hot sauce where it will continue to cook.

Save the pasta water because you will need it to mix spaghetti and meat sauce to get that glossy creamy texture.

When pasta is cooked, drain and wash it under cold tap water to stop the cooking process and keep the pasta al dente.

Carefully Choose Ingredients for the Spaghetti Bolognese!

Oregano: I am more than delighted to use the homegrown oregano that my mum dries in the summer sun. It enhances the taste and the aroma of the spaghetti.

Minced beef meat: Choose 85 % high-quality beef meat. You need some fat in the meat to get a moist texture. If you get meat with less than 5% fat, you need to increase the amount of olive oil that you use.

Pul Biber: It is the Turkish Aleppo pepper from the Turkish store. Get it for that special Turkish taste.

Biber Salçası: This is the Turkish sweet pepper paste. It is a must to get the ultimate taste of spaghetti Bolognese. You can choose the hot paste but then skip the hot chilli flakes.

Tomato paste: I highly recommend using pure organic tomato puree. If not, you can get double concentrate tomato puree to get the beautiful color you see in the photos.

Garlic: You can never go wrong with the garlic that you add to spaghetti Bolognese. I am a great fan of garlic in recipes and fortunately, it pairs perfectly with spaghetti. It enhances the flavors of almost every pasta dish. Hope you like garlic as much as I do!

Surprise them with an Italian Dinner Table!

If you are planning a fancy eye-catching dinner table, prepare some spaghetti Bolognese for a hearty filling meal. Serve one or more side dishes to please your family and guests.

Spaghetti Bolognese pairs perfectly with garlic bread. Serve some bruschetta. If you like to add pesto to your dinner table, check this video for 3 Simple Recipes with Using Pesto.

The dinner table is never ready without salads. Prepare some Roasted aubergine Corn Avocado Pesto Pasta Salad, garden salad with Italian dressing, or any other salad you like.

To perfect your Italian meal, you must serve the very luscious Italian dessert; Classic Tiramisu Recipe. A combination of delicious flavors on one table! Amazing!

Check Out How to Perfect You Spaghetti Bolognese!

In a skillet, add the minced beef and let it sauté for 2 minutes. When it starts to brown, add half a cup of olive oil and let it sizzle. Then, add the finely chopped onions to the meat and sauté.

Add the chopped garlic to the skillet, mix well and sauté for a minute.

Now, add the spices and mix them well till they incorporate with the meat.

Add the tomato puree and the Turkish sweet pepper paste. Mix for another minute.

Add one cup of water and let it come to a light boil.

Add the pomegranate molasses; the star of the show and mix it with the meat sauce. Let it simmer for 2 minutes.

Add the single cream and mix well. Now, let it simmer at low heat for 15-20 minutes till all the flavors marinate together.

Cook the pasta al dente, then drain it and keep the pasta water for later.

Mix the spaghetti and the meat sauce together.

While mixing, add around little pasta water to get that loose shiny, not watery texture.

What a mouthwatering dish! You will get a 5 star rating!

Frequently Asked Questions

The Ultimate Spaghetti Bolognese with a Persian and Turkish Twist

Get ready for a rich flavorful meat sauce with al dente pasta that will be ready in less than 40 minutes! Click here to watch the video!

What You Need to Perfect your Bolognese

For the Spaghetti and Meat Sauce

• Spaghetti
• Minced Beef
• Olive oil
• Medium white onion
• Medium red onion
• Garlic cloves
• Turkish sweet pepper paste or hot pepper paste
• Double concentrate tomato puree
• Pomegranate molasses
• Single cream

For the spices

• Turmeric
• Pul Peber; Turkish Aleppo pepper
• Black pepper
• Chili flakes
• Salt
• Dried oregano

The Easy Clear Steps

Put water with 2-3 tablespoons of salt in a pot to boil using tap water.

Meanwhile, in a skillet, add the minced beef and let it sauté for 2 minutes. When it starts to brown, add half a cup of olive oil. Let it sizzle for 2 minutes.

Then, add the finely chopped onions to the meat and sauté. Now, add the chopped garlic to the skillet, mix well and sauté for a couple of minutes.

Time for the spices. Add the turmeric, Turkish Aleppo pepper, black pepper, chilli flakes, salt, and dried oregano. Mix them well till they incorporate with the meat. Now, add the tomato puree and the Turkish sweet pepper paste. Mix for another minute.

Attention! If you use hot pepper paste, do not add the chili flakes or it will be extremely hot.

Add one cup of water. After a light boil, add the pomegranate molasses and mix it with the meat sauce. Let it simmer for 2 minutes, then add the single cream and mix it well. Now, let it simmer at low heat for 15-20 minutes till all the flavors marinate together. The meat sauce is now ready, so set it aside.

Now, the water in the pot has come to a boil. It is time to cook the spaghetti. Let it cook for one minute less than the time required on the package.

Drain the pasta and keep the water for later use. Wash the spaghetti with cold water so it stops cooking and you prevent it from being sticky.

Now, mix the spaghetti and the meat sauce together. While mixing, add around 1/2 cup of pasta water to get that loose shiny, not watery texture.

Top it with some parmesan and serve it with your favorite salad. What a mouthwatering dish!

Popular Recipes You Should Try

• Roasted aubergine, Corn, Avocado Pesto Pasta Salad
• 15 Minute Lemon Garlic Basil Courgette Orzo with Whipped Ricotta
• Homemade Turkish Lahmacun
• Tahchin – Persian Saffron Rice with Chicken
• Persian Macaroni with Beef and Sesame Tahdig
• Kuku Sibzamini – Persian Boiled Potato Patties

The post Ultimate Spaghetti Bolognese appeared first on PEANUTSWIRLS.

This dish is inspired by the turkish breakfast dish called sujuklu yumurta But I have brough in other signature aspects from my day to day cooking which i believe bring add a whole lot of flavour to most dishes.

Onions and galric for starters, I start the base of each dish with onions and here I have fully caramelised them for that sweet taste which ties in beautifully with the saltiness of Sujuk and Feta cheese.

I love the feta because again persians and turks love their salty cheese. In Iran feta accompanies a substantial number of appetisers, side dishes, breakfast dishes and sandwiches.

Sujuk – which is also know as the turkish sausage has a salty flavour. It is also a greasy meat and therefore when cooking with it, its not necessary to use a lot of oil or butter.

The post Sucuk & Eggs appeared first on PEANUTSWIRLS.

It’s all thanks to their mamas! Their talented mamas put a lot of effort in and I know for a fact, they make them in huge batches, enough the last the entire month!

Scrumptiously tasty meat samosas!

What makes Simple Classic Meat Samosas so special?

I was so inspired by the thought of making a large enough batch to last a whole month, and with my strong pregnancy cravings at that time, I followed in the footsteps of these mamas and did the exact same. A few months after giving birth, I went all out and made 113 Simple Classic Meat Samosas in total!

It took almost 6 hours to wrap the samosas and I wasn’t slow at all. I did get up a few times to tend to my baby though!

I made so many, I gave a lot out to family members. With Ramadan just around the corner, I certainly plan to make more and more and give food out to neighbors, which I am so excited about! That’s another thing that makes Ramadan so special to me, my mum instilled the love of giving food out to neighbors, friends and family in us, from a very young age, and I get so much joy out of doing this!

Tops Tips on making Meat Samosas

Feel free to cut the potatoes in small cubes and fry them with the meat filing mixture.

You can also do the same with the peas, instead of boiling them, fry them with the meat filling mixture right at the end.

I have included the exact quantities I used when I made the 113 samosas in one go and also a recipe that includes the lesser quantity for a smaller batch. For the lesser quantity, then all the ingredients will be added to your pot and cooked there. Do not boil the potatoes and peas ahead of time, instead, once the meat is cooked with the onions and spices, add the cubed potatoes, cook for 5 minutes, add the peas and cook for another 5 minutes until there is no excess liquid in the samosa filling.

Defrosting the peas ahead of time will help when using the lesser quantity recipe.

The perfect snack and appetizer

Ingredients

• Onions
• Minced Lamb
• Tomatoes
• Peas
• Potatoes
• Filo pastry
• Coriander
• Black Pepper
• Cumin
• Arabic spices
• Coriander powder
• Chilli powder
• Salt
• Bay leaves
• Curry leaves
• Cinnamon sticks
• Ghee

Ingredients for a lesser quantity

These ingredients make 35-40 samosas, depending on the size of your dough cutter:

• 1 large onion chopped
• 500g minced lamb
• 2 tomatoes roughly chopped
• 1 cup peas
• 2-3 large potatoes cubed (If you like more potatoes then go for 3)
• 3 packs of ready rolled filo pastry
• 1 cup of chopped coriander (3 parts coriander and 1 parsley)
• 2 teaspoons black pepper
• 1 teaspoon cumin
• 3 teaspoons Arabic spices
• 2 teaspoons coriander powder
• 1 teaspoon chilli powder
• 2 teaspoons salt
• 3 bay leaves
• 3 curry leaves
• 1 large cinnamon stick
• 3 tablespoons ghee

Step by Step to make your Meat Samosas

Start by frying the onions in ghee and once golden, add the meat and all the spices. Fry together until the meat is well browned and aromatic. Also, ensure that there is no excess water.

Add the chopped tomatoes to the filling the fry together for 3-4 minutes before adding the peas and fry for another 3 minutes before taking the mixture off the heat.

Once the filling is taken off the heat, add the chopped herbs and mix to combine.

Choose a clean surface, sprinkle plain flour and cut the filo dough into strips. Using a roller, roll out the dough and using a round bowl (size depends on your liking) cut the dough into circles. Scoop some mixture into the centre of each circle and bring the two edges together and seal by pressing the dough together.

Using a fork, press down on the half circle edge of the samosas to make marks.

Brush the top with egg yolk wash and place in the oven to bake on medium heat until golden. If you choose to fry them, you can skip this step and the egg yolk wash is not needed.

If the dough starts to stick to the surface that you’re working on, or the roller, then sprinkle more flour before rolling the dough.

Make mint chutney, or sprinkle dried mint on yogurt to enjoy alongside the samosas!

The perfect snack to fill your table

Frequently Asked Questions

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

More recipes to explore

• Glazed Lamb Chops
• Sumac Chicken with Pan Fried Butter Tomatoes
• Warming Vegan Kimchi Jjigae
• Tahchin – Persian Saffron Rice with Chicken
• Kuku Sibzamini – Persian Boiled Potato Patties

The post Simple Classic Meat Samosas appeared first on PEANUTSWIRLS.

Turkish Pastry with Cheese and Spinach – A Delightful Treat

The Ultimate Guide to Making the Best Turkish Spinach and Feta Borek

This recipe is one I have been making for as long as I can remember. The Turkish Borek is a go to for dinner parties, light dinners, lunches and it even has a place on the breakfast table. Regularly served in Turkish households, they come in a variation of shapes, sizes and flavours.

I have been making my classic recipe of leek, spinach, feta and parsley for almost a decade. Therefore, trust me when I say I have really perfected the recipe. In this recipe however, parsley has been replaced with basil and oh wasn’t that a treat! This borek was literally the best I have ever made and I believe this is because I didn’t just eyeball all the ingredients, I took the time to mindfully add ingredients, taste test as I went along and contemplate/plan through in my head every stage of the process.

I am not ashamed to say that I always buy prepared dough from my local supermarkets or middle eastern stores. In fact this one was less than a pound from my local Arabic store and it was by far the best, flakiest pastry I have ever used, so I will be stocking up on a few of them.

A staple in the Mediterranean diet

Turkish pastries are a staple in the Mediterranean diet, and one of the most popular varieties is the cheese and spinach pastry. This delicious and nutritious snack is the perfect combination of savory cheese and nutrient-rich spinach, wrapped in a crispy and flaky pastry crust. If you’re looking for a tasty and healthy snack, look no further than the Turkish cheese and spinach pastry.

The Perfect Marriage of Cheese and Spinach in Turkish Pastry

The main ingredient in this pastry is, of course, cheese. The type of cheese used in Turkish pastries is typically a salty, crumbly cheese called feta. This cheese is rich in flavor and pairs perfectly with the fresh and tender spinach leaves. The cheese and spinach are carefully layered inside the pastry crust, which is made with a special blend of flours and oils to create the perfect texture. The result is a savory and satisfying snack that’s perfect for any time of day.

The Nutritional Benefits of Turkish Pastry with Cheese and Spinach

In addition to its great taste, the Turkish cheese and spinach pastry is also a healthy option. Spinach is one of the most nutritious vegetables around, packed with vitamins, minerals, and antioxidants. Moreover, it is also low in calories, making it a great option for anyone who’s trying to lose weight or maintain a healthy lifestyle. In addition, because the cheese is used in moderation, you don’t have to worry about consuming too many calories.

If you’re looking to enjoy the best Turkish pastry with cheese and spinach, you should try making it yourself. It’s not as difficult as it sounds, and with a few simple ingredients, you can have a delicious and healthy snack in no time.

Ingredients

• Packet of store-bought filo pastry
• Feta cheese
• Spinach
• Basil
• Garlic
• Salt and pepper to taste
• Butter or oil

Step-by-Step Guide to Making Your Own Turkish Pastry With Cheese and Spinach

1. Preheat your oven to 375°F (190°C).
2. Fry the leek in butter or oil and once softened, add the spinach and basil followed by the seasoning. Sauté everything together until all the vegetables are softened and lightly golden.
3. Take the pan off the heat and crumble the feta into the mixture.
4. Using 2 phyllo sheets at a time, brush each sheet with oil. Place the filling in a straight line along the long side of the sheet and then gently roll as you would when making a sushi roll.
5. Gently roll each borek into a swirl, place on a lined baking tray.
6. Mix egg yolk with the oil to make a wash and brush each borek with the egg wash generously.
7. This part is optional – sprinkle the sesame seeds on top and place in a preheated oven to bake for 30-40 on 190c electric fan until golden.

Frequently Asked Questions

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Must-Try Recipes:

• Hummus Loaded With Shirazi Salad
• Flourless Chocolate Cake
• One Pot Sun-dried Tomato Chicken and Orzo
• Mutabal – Arabic Eggplant Dip
• Mahalabia (4 Ingredient Middle Eastern Milk and Cream pudding)
• Kashke Bademjoon (Persian Aubergine and Dried yogurt dish)

The post Turkish Pastry With Cheese and Spinach appeared first on PEANUTSWIRLS.