05 October 2009

% 47 of Women in Turkey, Do Not Know How to Cook Haricot Bean

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Even % 45.1 of women do not know how to cook Boiled and Pounded Wheat, % 45.9 Chickpea, % 46 Red Mentil, % 55 Green Mentil, % 60.3 Surmellet, % 80.3 Pea in Turkey.At first it seemed to be a joke; but later on I understood that this research is true. What a sad situation; therefore I feel responsible for the % 47 of women. From now on you will learn how to cook famous traditional food Haricot Bean from the hand of a man.

14 September 2009

Giresun Style Turkish Ravioli Mantı: Siron

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Giresun is the one of the greatest and traditional Black Sea city of Turkey. Giresun have many traditional foods. This one which I am presenting is the most traditional food that you can enjoy too much. This food is very similar with Turkish Ravioli. Blacksea woman are making this food from the phyllo. With the other ingredients such as yoghourt, garlic and roasted tereyagi. And after all these ingredients your sense of taste will be upside down. Offically your world will be change.

Cold Refreshing Yoghourt Soup

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It’s the best time for making "cold refreshing yoghourt soup", which is also nutritious and refreshing in these hot days. Also It is very easy for person who always comes late at home because of heavy traffic.

30 July 2009

Vegetable Soup with 30 different Ingredients for your Diet

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If you are on a diet close your eyes and imagine. Imagine about cooking something that consists of the nourishment, vitamins, protein, carbonhydrates and taste of 30 different things. Also imagine that this meal is light, fills your stomach and is good for a diet. I hear you say "No way! What kind of diet is this?" Follow this recipe and decide for yourself if I'm right or wrong.

29 July 2009

String Beans with Basil and Yoghurt

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String beans are always one of the most preferred vegetables of summer. Many kinds of dishes can be prepared from string beans. This time I will explain a cold dish of string beans with yoghurt. I tried it the first time, and it's very tasty. Don't look anywhere else, you can only find this recipe here!

27 July 2009

For Those who Love Sour Tastes: Smilax

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I have previously given you the stir fry version of smilax which is also known as catbriers, greenbriers, prickly-ivys or sarsaparilla. I later decided to cook the stew version. This dish is the first of its kind, there are no other recipes out there. So if you would like to have a taste this sour dish, go ahead and try it out. Don't forget you can add yoghurt mixed with crushed garlic as a topping. They go wonderfully well together!

23 July 2009

Borage (Borago officinalis) Fried with Eggs

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This wild plant is commonly found in the northern parts of Anatolia, but it is also found in the Mediterranean region and all around the world in temperate climates. Borage is known for its diuretic effect, it is a natural alternative for paracetamol and helps detoxification of the blood. "Borage" is also known as "starflower" and can be stir fried and pickled. I especially like the taste of the borage pickles, it has an extraordinary texture.

21 July 2009

Green Lentil Soup with Vegetables

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It's a known fact that green lentils are a rich source of protein. Always try to cook lentils frequently. There are so many ways lentils can be cooked I don't think it will be that difficult. Here is a lentil recipe with vegetables which makes lentils even more nourishing than they already are:

20 July 2009

Stuffed Peppers in Olive Oil

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Who can just stand there and not taste a lovely dish made with olive oil, especially stuffed peppers? Most folk hesitate to make it at home, thinking it's a difficult job to prepare stuffed peppers but of course here I am to "prove them wrong!" If you know the job it only takes 40 minutes to prepare this lovely dish. Here are the secrets, just follow:


  • 750 gr small regular shaped green bell peppers
  • 1 and a 1/2 cups of rice, washed and strained
  • 2 middle size onions, chopped
  • 2 middle size tomatoes, sliced
  • 1/2 a bunch of parsley, stems removed and chopped
  • 5-6 stems of fresh mint, stems removed and chopped or 1 teaspoon of dry mint
  • 1 tablespoon of small currants
  • 1 tablespoon of pine nuts
  • 1 teaspoon of ground black pepper
  • 1 lemon
  • 1 small cup of olive oil
  • 2 cups of hot water
  • Salt


  1. The stuffing: pour half of the olive oil in a pot, add the pine nuts, currants and chopped onion and cook for 1 minute. Next, add the strained rice and stir for 2 minutes on low heat. Take it off the heat and add the chopped parsley and mint, ground black pepper and salt. Mix it all together and let it cool.
  2. Meanwhile, core the bell peppers by pressing gently into the stem part with your thumb and taking out the core with the help of a knife.
  3. Stuff the peppers with the rice mixture, with the help of a teaspoon. Be careful not to stuff too much, leave a gap of 1 cm empty, and keep the stuffing loose.
  4. Close the peppers with a slice of tomatoe and place them in a pot open side up. Keep them tight. If the pot is too big, use a smaller one.
  5. Slice up the lemon and cut the rinds off. Place the lemons on the stuffed peppers.
  6. Add the rest of the olive oil and 2 cups of hot water. Close the lid and cook for 15-20 minutes on low heat.
  7. Let it brew and serve cold.

Any Questions?

  • I've had a peep of other recipes. Some say you should put a cup of water in the stuffing, some say you should stuff the peppers with cooked rice. Don't believe them it's a lie! If you don't want your stuffings to be mushy follow this recipe.
  • Again I've seen some recipes using 6-8 onions. Don't even think about it.
  • As I've said before the ratio of rice to water is still the same: 1 cup of rice to 1 and a 1/2 cups of water. No more no less.
  • When cooked there should be 2 cm of liquid in the pot beneath the peppers. If you cook too much and the water boils down, then the stuffing will dry out as it waits.

19 July 2009

Fried Okra with Yoghurt

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You already know Okra Stew from my previous posts. I hope you have tried it because it's worth it. This post, as you have guessed is another delicious dish of okra, "Fried Okra with Yoghurt". The first time I tried it I loved it. It's amazing. Be sure I will cook fried okra a lot from now on!

18 July 2009

Red Prune Syrup

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Red prunes are a great source for vitamin C. Prunes are also effective in detoxication and regulating the menstrual cycle. So as you have guessed I here present you a recipe of prunes, red prune syrup. Don't misunderstand when I say syrup, this a wonderful homemade alternative to fruit juice. It's perfectly refreshing when you drink it cold on long summer days.

17 July 2009

Bulgur (Cracked Wheat) Pilaf with many Vegetables

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Bulgur pilaf is a national dish of Turkey, and goes wonderfully well with jajik. Bulgur is a form of wheat, boiled and pounded. You will probably find it at the market as "cracked wheat". Don't worry what to cook for dinner, Bulgur Pilaf is easy and nutritious.

Boost Your Immune System with Black Mulberry Marmelade

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Because black mulberries are strong against pests, you can preserve them in the fridge or you can dry them to use later on. This fruit is a great antioxidant and a great boost for the immune system. Black mulberry mollases, pectin and "pestil" (dry paste) are commonly found in Turkey. It may be difficult to make these because they need a great deal of boiling, but with this recipe you can easily make black mulberry marmelade at home.

16 July 2009

Fresh Blackeye Beans with Olive Oil

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Nowadays I have my mind set on cold dishes made with olive oil. These dishes are generally served as aperatives, and have a seperate place in the Turkish cuisine. You cook them, cool them and eat them. These cold dishes are light and are best eaten as main course in the summer. Here is one of those cold dishes made with olive oil: Fresh Blackeye Beans with Olive Oil.

A Cold dish of Pinto Beans in Olive oil (Barbunya Pilaki)

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This is a dish made of pinto beans and it's delicious when served cold. Generally it's difficult to get the right texture for this dish, some make it too mushy, and some don't cook it enough, you could break a tooth with the pinto bean. This dish is called "barbunya pilaki" in Turkey. "Barbunya" is the name of the bean, and "pilaki" is the name of the dish. Here's the recipe:

14 July 2009

Rice Pilaf with Tomatoes

Print Friendly and PDF Here is a recipe of rice pilaf with tomatoes and homemade "red pepper paste".

13 July 2009

Aubergine with Vegetable Stuffing - Imambayildi and its Story

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Imambayildi! This is the name of the delicious dish of aubergines stuffed with vegetables in Turkish, and it means "The imam (prayer leader) fainted." There are a few stories of where this dish got this weird name. I've investigated the subject and come up with this story:

Get Ready for the Winter with Blackberry Jam

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Don't hesitate if you are fond of jam. It's the right time. Here is an easy recipe. Enjoy!

Okra Stew without the Slime

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"Okra!" Some love it, and some hate it because of the "slimy, sticky substance" it secretes when cooked. If you know the job this great vegetable won't go gooey, and let you down. Okra deserves much more than to be disregarded because of this sticky stuff. It's right in season and here is "a very light recipe made with only one tablespoon of olive oil and no slime." In these summer days, if you want to keep in shape, it would be a great decision to try okra. Give it a try you'll love the texture!

10 July 2009

Easy Homemade Milk and Rice Desert: Sutlatch (Sütlaç)

Print Friendly and PDF Who doesn't like desert? Especially if it's light and easily digestible deserts are the happy ending to every meal. It's summer and choosing light deserts is a must if we want to go out and about in the summer heat. The classic Turkish desert Sütlaç is a perfectly light desert that mothers make for their children. It's totally easy to make, and so deserves to be "the first desert recipe" on this site. Come on and try this happy combination of milk rice and sugar!

Strengthen your Libido with Stir Fried Smilax!

Print Friendly and PDF For many years smilax was thought to be a source of "testosterone", which is of course not true since no plant has any hormones. On the other hand, it is known that smilax not only stimulates "hormonal activity", it also "strengthens the muscles and the libido."

08 July 2009

Nettle Salad with Tomatoe Sauce

Print Friendly and PDF I previously gave you a recipe for "Stinging Nettle Puree." If you are fond of nettle I bet you will love this recipe for "nettle salad with tomatoe sauce".


  • 250 gr of stinging nettle
  • 2 middle sized tomatoes, grated
  • 2 cloves of garlic, crushed
  • 1 middle size onion, chopped finely
  • Juice of 1/2 a lemon
  • 1 tablespoon of grape vinegar
  • 1/2 a small cup of olive oil
  • 1 stem of parsley leaves
  • 1 stem of dill leaves
  • Salt
  • A Pair of thin rubber gloves


  1. Remove the leaves of the stinging nettle from the stems with rubber gloves, and wash. Be careful it really does sting!

  2. Put the nettle in hot water and boil for 10-15 minutes. When the nettles can be squashed with a spoon it's cooked.

  3. Put the nettle in a striner and press out the juice with the help of a spoon. Put the nettle in a service plate.

  4. Mix the grated tomatoe, finely chopped onion, crushed garlic, olive oil, vinegar, salt and lemon juice in a seperate bowl.

  5. Pour this mixture over the nettle and add the parsley and dill for decoration.

Afiyet olsun!

07 July 2009

Ice Cold Minty Lemonade

Print Friendly and PDF I know you're used to drinking acidic and gaseous beverages. Here's a recipe that's not only perfect for hot summer days, but is also a drink that will make you stop drinking those harmful drinks. We don't find good homemade lemonade anymore, but with this recipe I'm sure lemonade will find its way into your homes.


  • 10 lemons
  • 1/2 an orange
  • 1/2 a cup of sugar
  • 5 cups of water
  • 5-6 leaves of fresh mint


  1. Wash the orange and lemons thoroughly and scrape their rinds lightly to get rid of any pesticides and dirt.
  2. Slice the lemons into two and squeeze their juice into a large bowl.
  3. Add the squeezed lemons, orange, mint leaves and water into the bowl and stir until the sugar has disolved.
  4. Put the mixture in the fridge. Wait for 3 hours.
  5. Sieve the mixture with a fine muslin cloth.
  6. Your lemonade is ready. Serve with ice cubes.

Afiyet olsun!


  • We scrape the lemons to get rid of the dark spots.
  • The amount of water and sugar are upto you. Add slowly and test to see if the texture is good.
  • Add a few strawberries and experience an even better flavour!

Keep Fit and Beautiful with Cherry Stems

Print Friendly and PDF It's cherry time! Everybody loves to eat cherries in the summer, but the most precious part of this fruit is always thrown away: the stems! Go on and ask "What are we supposed to do with the stems?" The stem is the most benefial part of a cherry. It helps losing weight and keeping fit, and is good for gout illness, kidney infections, bronchitis and many more medical problems. here's how you can use cherry stems for your health and beauty:


Wash the cherry stems thoroughly and strain. You can use them fresh or leave them to dry on kitchen paper if you prefer to use them later.


  • Take a handful of cherry stems (40-50 stems) and boil in 3 cups of water. Leave it to cool and drink 1/2 a small cup in the mornings on an empty stomach. This recipe is especially good for kidney infections and menopausal problems.

  • Take a handful of cherry stems boil them together with eith a small cup of sour cheries, blackberries, or cornelian cherries, for 5 minutes and then leave to cool. Drink a small cup in the mornings on an empty stomach. 2 weeks later you will notice that you have lost a few pounds and all that puffiness that was bothering you has gone.

  • Take 4 handfuls of cherry stems (200-300 stems) and boil in 3 lt of water for 10 minutes. Then add 20 gr of cinnamon sticks and 5 gr of linden leaves (10-20 leaves). Let it steep for 1 hour and then use it as bathing water. It will liven you up and let your skin breath. You can also put this mixture in a small tub and put your feet in it for 20 minutes. Those heel pains will go, you will feel lighter and asif you were in a rose garden!

  • You can also steep the cherry stems and drink it like tea. It's lovely. Give it a try.

06 July 2009

Refresh Yourselves in the Summer with Jajik!

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Yesterday I gave you the recipe for rice pilaf. In Turkey rice pilaf goes very well with Jajik, which I will explain here in this post. "Jajik" or "Cacik" in Turkish, is a commonly prepared appetizer in Turkey and can be a replacement for a bowl of salad. It's perfect for hot summer days, refreshing and nourishing. If you are fed up of eating salads you can try jajik for a change. This recipe is for 2 servings, after a try you can play with the amounts I give here, according to your own preferences. The main ingredients are cucumber and yoghurt, adding the others are up to you.

05 July 2009

Guaranteed Recipe for Rice Pilaf

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Cooking rice pilaf seems to be very easy, but to get the desired texture, not too mushy, or to dry, is a task every cook must master. You can blame the rice, jasmin, baldo, calrose, basmati... whichever you choose, it isn't the rice's fault! If you know the job, it doesn't matter which rice you are cooking. "Try this recipe and get a guaranteed result for super pilaf."

04 July 2009

Easy Recipe for Samphire Salad

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People of the Mediterranean know this plant well, it's especially popular in the coastal regions. This plant grows at sea shores and because of the tides it grows half in water and half in the normal atmosphere. Besides being very tasty, it has many benefits from being a natural support of anti-aging, to preventing goitre. Now is the right time for Samphire. Get some and cook some for your summer dinners. It's easy to cook, don't hesitate!


  • 250 gr samphire
  • 1 middle size tomatoe, grated
  • 4 cloves of garlic, crushed
  • 3 tablespoons of olive oil
  • juice of half a lemon
  • salt


  1. Cut the stems of the samphire. Becareful to cut the branchy hard parts off. Keep the soft parts. Then wash them and boil for 10-15 minutes.
  2. Strain the samphire and leave to cool.
  3. When cool, remove stringy bits inside each shoot, as you can see in the picture below. Hold at the root part and pull the green soft skin off.
  4. When you have finished skinning, leave to strain for 3 minutes.
  5. Put the samphire in a service plate. Add grated tomatoes, crushed garlic and lemon juice.
  6. Finally dribble the olive oil all over, and add some lemon slices to decorate.

Afiyet olsun!


  • When boiling the samphire, check to see if they have softened to see if they are cooked.
  • Don't eat without garlic!
  • Don't add any spices, such as dry mint, red pepper, thyme, etc...
  • It has a sweet, sour, and salty taste. Check before adding any extra salt.
Feel free to ask anything that crosses your mind!

03 July 2009

Steamed String beans & Carrots (Dible)

Print Friendly and PDF All of you know string beans, we use it a lot in summer dishes. here's another recipe for string beans that's cooked very commenly in the Black Sea Region of Turkey, called "Dible". I hear you ask: "What is Dible?" the meaning of the word comes from when you slightly burn the food at the bottom of the pot. The result is similarly something like that, but ofcourse you don't get burnt food, as you can see in the picture. It's a light meal of any one of string beans, kale, cabbage, peas, or aubergine with rice. It's nutritioning and easy to cook, 20 minutes tops.

Light Fried Peas and Eggs (Mujver)

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It's the right time to find peas in the market. Go buy some fresh peas in their pods, shell them and either throw them in the freezer in a fridge bag ready to cook, or boil them and do some canning. If you want to eat them now, use this recipe to make a delicious meal with peas and eggs. By the way up in our home town peas are called "bezene" and they can be eaten raw with their pods, because the peas in these pods are very small. We cook this recipe with "bezene" (peas in their pods), but I assume you are using larger peas so you should shell them and use the peas only.

29 June 2009

Stir Fried Salted Cherries

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I gave you the recipe of salting cherries and how to preserve them in my previous post, and to prove that salted cherries are edible, I here present you the recipe for "Stir Fried Salted Cherries". What else would you want for evidence? Try it for yourself. Salt your cherries wait for 10 days and then its ready for stir frying! Try it and who knows you might even get addicted to salted cherries.

How to Salt Cherries and Preserve

Print Friendly and PDF Yes! You've heard it right. It's not a joke, a prank or bogus news. We love salted cherries and we want to share it with you. Salted cherries make a wonderful dish when stir fried, and its a common dish up in Giresun.

Giresun is a city up on the Black Sea coast of Turkey and is well known for its hazelnuts and cherries. Giresun was named Kerasos back in antiquity and it took its name from cherry trees. Being the motherland of this wonderful fruit ofcourse it was abundant in the summer, and folk took advantage of preserving it for the winter. This is where we get salted cherries.

28 June 2009

Here's the Real Thing: Menemen (tomatoes, peppers and eggs)

Print Friendly and PDF MenemenAnother meal that you must, and I repeat you must try is Menemen. It's very easy to cook and delicious when you dunk you hot bread, and take those yummy bites. Yes, you heard it, the way to eat this dish is to dunk. Of course you may not want to give up your manners and stick to using your fork and knife, but I assure you, you would miss all the yummy side to yummy menemen.
Most folk cook this meal like scrambled eggs, but I prefer it this way with the eggs left whole. Besides being a good breakfast serving, I also recommend it for a light lunch or dinner. Whatever way you like, just try it out!
This recipe is for 5 servings, but be careful 2 people could easily wipe the plate clean!

26 June 2009

Summer Vegetable Stew (Hodge podge)

Print Friendly and PDF Summer stewSummer has arrived and it's time for abundent and cheap fresh vegetables. It's also hot and you're thinking about your vacation. Got to get rid of those extra pounds, and those celulites, but how? Here is a recipe which is nutritious, refreshing, light, and easy to prepare. If you want to get into shape try out this dish, which you may already know, but beware of the difference!

23 June 2009

Red Pepper Soup

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You all know cream tomatoe soup but have you ever heard of red pepper soup? You may not have, but if you are up to it, you can try our recipe and find that it can be done, and tastes even better than tomatoe soup!

The best way to prepare red pepper soup is from fresh pepper paste you have prepared yourself. If you don't have any home made fresh pepper paste then you can apply this recipe.

Home Made Red Pepper Paste

Print Friendly and PDF Red pepper paste Who doesn't use pepper or tomatoe paste in their stews and casseroles? If you don't, then you'd better get used to it with this recipe for magical red pepper paste.
For all natural red pepper paste got to the local market and buy 6 kg. of red peppers, and carry them home. You will have vitaminful red peppers and will have stretched your arm muscles. When you get to the kitchen get ready for making some paste.

18 June 2009

Chard With Eggs

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It's summer and it's getting hot. We ought to eat light stuff nowadays, mostly fruit and vegetables. A local and easy recipe came to my mind: "Chard and Eggs". Delicious! Even better if you have a tomatoe salad to accompany our chard dish. Our ingredients are few and it's so easy to prepare, you don't have any excuses not to make chard and eggs!

Boiling Jars to Preserve Your Home Made Food

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SterilizationSometimes we need to preserve our jams, marmelades, pastes, pickles, etc. to eat later on. Prepare your jam and pickles in the summer when the fruit and veggies are in season and eat them in the winter. Store your home made stuff as you wish in sterile glass jars. Some of you already put your goodies in jars to save for later, and so you should have your jars sterile so they can be longer lasting. After all the effort you've been through to prepare those jams, pickles, tomatoe and pepper pastes, etc...

Home Made Strawberry Jam

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Last weekend I came across some lovely strawberries that had that odour that reminded me of old fashion home made jam. At the spot I decided to make some jam at home. What tastes better than fruit and vegetables bought in their season? So I got the strawberries came straight home bread or on my ice cream ocasionally. I think I'll have to make some more before fresh strawberries run out in the market. With this recipe you will get approximately 2.5 kg of jam.

16 June 2009

A Different Cornbread

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Cornbread is a commonly cooked bread in the Black Sea region of Turkey, and goes well with many of the other dishes from this region. Its taste is a bit different from the usual cornbread though because it's more salty than sweet. And it is low fat! Please enjoy.

Yayik Ayrani (Diluted and churned yoghurt)

Print Friendly and PDF yayik ayrani Everyone loves ayran around here. You can drink it with meals and as a refreshment on its own. It is actually very easy to make. Stir a few tablespoons of yoghurt in a bowl and add some water to dilute it and voila! You have ayran. You can change the amount of water as you like. I myself prefer it thick, some like it runny with a lot of water. You can also add a pinch of salt. Try it as you like. This is the simple version of ayran, but here I would like to give you a more old fashioned bubbly and creamy recipe, as you can see in the picture. This recipe is a modern version of the old fashion churning method. Since it's hard to find and use churns, here we have a modern recipe by Ayhan Demiral where we can get the same taste.

04 June 2009

Ezo Gelin Soup With Vegetables (Red Lentil Soup)

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When it’s time for Ezo Gelin Soup nothing can stand in the way. It is a warming tasty soup, which has an interesting story. This recipe is of a richened Ezo Gelin soup commonly served on the dinner tables of the East Black Sea region in Turkey.

18 May 2009

Kale Stew

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This robustly green and nutritional plant is a common vegetable of the Black Sea Region in Turkey. I know this stew with corn flour since my childhood. It is cooked nearly everyday in the homes of the Black Sea. It can even be eaten at breakfast. I’ve been to many restaurants and I haven’t aeen any dish that gets anywhere near my homemade recipe. They are either tasteless or the colour is black. I say firstly fulfill my sight and then my tummy, and offer you my reipe of georgious green and 100 % natural Kale stew.

Stinging Nettle Purée: A Cure to Every Problem

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One of the main dishes of the Black Sea Region is Stinging Nettle Purée. The folk back there call it “sirgan” (a kind of shortened version for isirgan in Turkish). The little needles in the leaves are very stingy. Mothers in the Black Sea Region use this health-giving plant as a tool to disciple their children, they yell at their kids saying “I will spank your bottom with nettles if you don’t behave!”. This plant with its benefits for many kinds of diseases such as cancer, rheumatism and even baldness is newly getting the credit it deserves.

I’m here now, ready to prepare this dish that I know from childhood for you to try and taste.

Why Fruits and Vegetables?

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I ask myself, "Why fruits and vegetables?" As I think ideas come to my mind...
Remember the story of a robot named Wall-E whose job was to clean up earth. Mankind had abandoned this planet because ther was no life left. The people lived in a big spaceship as a colony. All of them became obese and could not move. Auto-pilot computers managed everything and tried to prevent the people from returning to earth. One day wall-E found a living plant. This plant was the only life source. After that Wall-E's aim was to transport this plant for the people's return to earth.

In our globalized world our food have also become globalized. Food have got their portion of the eco-pollution produced by technologic developments. We have chosen to eat fast food style instead of natural and organic by blaming our busy work days and time shortage. While our kids eat hamburgers and drink coke, we prefer to sit, watch tv and order take outs from our sofa. We don't have time and we don't exercise. At short we have unhealthy lifestyles.

In this blog you will find recipes prepared from natural and organic fruit and vegetables.

Ayhan Demiral

03 April 2009

Ayhan Demiral

Print Friendly and PDF Ayhan Demiral was born in Giresun-Turkey in 1968. After finishing high school in Giresun he started Yildiz Technical University in Istanbul and finished Electrical Engineering. Back then he wrote articles for local newspapers, then he wrote satire and criticism articles. He has written short stories, poetry and articles in various subjects. Besides these he is an amateur musician. He still practices his profession as an engineer and writes his articles on the net to share with you.