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The Weekend Neos Kosmos : 15 August 2015
DIGITAL.NEOSKOSMOS.COM THE WEEKEND NEOS KOSMOS | SATURDAY 15 AUGUST 2015 21 FOOD Dolmadakia (stuffed grape leaves) A standout example of the Turkish culinary influence, dolmadakia comes from the Turkish verb 'dolmak' which means 'to be stuffed'. Try dipping them into plain yoghurt and we guarantee you will lose count of how many you can devour! Ingredients: 250g vine leaves 1 bunch spring onions, finely chopped 2 onions, grated 250g short grain white rice 1/2 bunch parsley, finely chopped 1/2 bunch dill, finely chopped mint to taste, finely chopped 1 cup extra virgin olive oil 1 1/4 cup boiling water juice of 1 1/2 lemons salt, pepper Method: 1. Wash and blanch the leaves in boiling water 2-3 minutes. Remove and refresh in cold water, allow to drain. 2. In a bowl, combine all the filling ingredients (spring onions, onions, parsley, dill, mint, rice, salt, pepper, half of the oil). 3. Spread out one leaf onto a plate, rough side up. 4. Place some filling onto the stalk end of the leaf. 5. Fold over the stalk end of the leaf to cover the filling. 6. Tuck in each side of the leaf, and continue rolling gently until the filling is completely enclosed into a tight roll. 7. Cover the bottom of a casserole pot with leftover leaves. Place the dolmades on the leaves, join side down, packed neatly side by side in rows. 8. Add the boiling water, the lemon juice, and the rest of the olive oil. Place an inverted plate over the dolmades, for some weight, place the lid on, and simmer gently till the rice is done. Bekri meze (pork cooked with wine) Translated literally it means ‘drunkard's appetiser’, so it doesn't really matter if you don't strictly follow the recipe, as long as you share bekri meze with friends over a glass of wine! Ingredients: 2kg leg of lean pork 2-3 tablespoons butter 2-3 onions, finely chopped 2-3 cups dry red wine 2 cloves of crushed garlic 1 bay leaf whole peppercorns cinnamon allspice oregano 1 tablespoon tomato paste 3-4 ripe tomatoes parsley, finely chopped salt and pepper Method: 1. Wash the meat and cut it into large cubes. 2. Heat the butter and brown the onion. 3. Add the meat and all the spices and continue cooking. 4. Add the wine, and then the tomato paste, the tomatoes and the parsley. 5. Cover and simmer for about 1 1/2 hours. 6. If the sauce is too thin, add a little flour mixed with wine. Shrimp saganaki This variation of saganaki is considered by many to be the ultimate meze to accompany ouzo. Ingredients: 500g shrimp, with shells 1 onion, chopped 2 tablespoons chopped fresh parsley 1 cup white wine 1 can diced tomatoes, drained 1/4 teaspoon garlic powder (optional) 1/4 cup olive oil 220g feta cheese, cubed salt and pepper to taste (optional) Method: 1. Bring about 5cm of water to a boil in a large saucepan. Add the shrimps, the water should just cover them. Boil for five minutes, then drain, reserving the liquid, and set aside. 2. Heat about two tablespoons of oil in a saucepan. Add the onions; cook and stir until the onions are soft. Mix in the parsley, wine, tomatoes, garlic powder, and remaining olive oil. Simmer, stirring occasionally, for about 30 minutes, or until the sauce is thickened. 3. While the sauce is simmering, the shrimps should have become cool enough to handle. First remove the legs by pinching them, and then pull off the shells, leaving the head and tail on. 4. When the sauce is thickened, stir in the shrimp stock and the shrimp. Bring to a simmer, and cook for about 5 minutes. Add the feta cheese and remove from the heat. Let stand until the cheese starts to melt. Serve warm.
8 August 2015
22 August 2015