Green Beans Two Ways

I love the way the Turks cook green beans.  During Summer when they are in season we eat these a couple of times a week.


Again very easy to make and a different way to eat beans if you are growing them and just dont think you can face another steamed bean.


There are 2 ways you can cook these as well.  The photo above has more liquid and is good for a main meal.  You can also have these without the liquid and eaten cold as a side is great addition to any Summer table.  Also great for Meze, this comes under the term of Olive oil dishes which are all eaten cold.


500gr green beans
2 onions
2 tbsp sweet pepper paste/tomato paste
oil
salt
water
mint
garlic


Top and tail the beans.  Chop into halves or thirds. Put aside.  Finely chop the onions.  In a saucepan add some oil and cook the onion until clear.  Add in the beans and cook for a further 5 minutes.  While the beans are cooking stir.  Add in enough water to cover and cook until the beans are cooked.  


If you like garlic can be added when you start cooking the onions and also mint when you add in the water.


To cook these as a side instead of using the tomato paste grate 2 or 3 tomatoes.  Cook the same way but cook the beans until the liquid has gone, also using less water. One glass should suffice but check the water level so the beans dont burn. Serve cold as a side.

Turkish Dips

I have written this post in response to my beautiful friends post on her blog The Simple Things.  She did me the honour of posting about my blog on hers  She is one of my closest friends and I look forward to seeing her again soon.

If you are anything like me you are curious about different cultures and people, what they do and what they eat. This has lead me to cook various things other than just the average meat and 3 veg.  I came to Turkey 6 years ago and what an adventure,! many things have happened including living the way the locals do and learning all their culinary secrets.  Turkish food seems to becoming more and more popular these days and I can understand why.  The Turkish food culture is one of appreciating fresh at its best.  Combining ingredients to compliment each other and eating in season.  I have lived in many areas of Turkey from the European side to Middle Anatolia to the Mediterranean.  All the areas have their own distinct dishes and styles but there are many dishes that the Turks as a whole have in common.  Those are the ones you will probably find at your local Turkish restaurant.

What would most people order at a Turkish Restaurant if they have had no exposure to the food before?

I'm thinking the dip platter(I have checked online and most still seem to be serving this)so I will give you the recipes for all those beautiful looking dips and you can do these at your next BBQ or dinner party and impress your friends.

We will start with Baba Ghanoush, Beetroot dip and Hummus.  You will find these very very easy to make.  You might have all have your favorite recipes already for these as I know in most areas these are sold in the fridge sections of most supermarkets.  I will be giving you the recipes as I know them from the average Turkish housewife.

Baba Ghanoush

1 large eggplant or a couple of small ones

garlic to taste, minced

salt to taste 

lemon juice to taste 

yogurt --- probably 1 or 2 cups

Cook the eggplants whole in your oven until black.  Place them into a plastic bag until cool.  Take off the blackened skins, rinse off then chop roughly.  Add everything into the yogurt and serve.  You can garnish with dried mint or chili.

Beetroot or Pembe Sultan

I love this and make it all the time.  I usually eat it as a side with salad.

1 kilo of cooked beetroot - you can boil it or roast it to be fancy - you can add it in raw if you like but it doesn't give you the deep red colour.

garlic, minced

salt

yogurt - 1-2 cups

Peel and grate the cooked beetroot.  Add everything else, stir and serve.

Hummus

1 tin of cooked chickpeas

sesame paste - half a cup

lemon juice to taste - 1 or 2 tbsp

salt

garlic, minced

olive oil

Drain the chickpeas and put everything into a food processor or use a hand blender and then blend until it is a paste.  Add in everything else and blend again.  When you add in the sesame paste add half in first, taste to see if you want more, then add the rest(some people find it a bit strong) same with the garlic add to your own taste.  I would probably add in 4 cloves. With the olive oil I would probably put in a couple of tablespoons, if the mix looked a bit dry then add in some more.

With all of the above dishes you can add olive oil.

(Forgive my use of google photos as I am having camera issues but hopefully that will be rectified soon)