Breadonbutter Guests, Christmas, Guest Chefs, Parties & Happenings, Recipes 0 comments on Christina’s Tips For the Juiciest Christmas Turkey

Christina’s Tips For the Juiciest Christmas Turkey

I’ve been watching people cook for as long as I can remember. Writing down kitchen tips and hints is known to be my thing and I still carry my old-fashioned notebook in every kitchen I visit (it’s actually almost full now and I panic at the idea of buying a new one and starting afresh).

One of the dishes I watch being cooked every single year is the Turkey my mom (Christina) makes on Christmas day. What I love the most about it is that she names it differently every year after someone who brings luck.

Turkey is not usually my thing as I mostly think it’s a dry meat that makes me full a few bites through. However, and I’m not saying this because it’s my mom, the turkey she makes is never dry. She even succeeded in making people who could never imagine having it for a meal fall in love with it. It’s so tender and juicy you can’t help not having at least a bite of it, accompanied with its special rice and grilled chestnuts of course. You can check the nutritious advantages of chestnuts in this post by Carla Mourad.

turkey | breadonbutter

So after years of observations and questioning, I bring you tips to make the best out of your turkey this Christmas!

  1. The Size: Your turkey has to be small – i.e. be a maximum of 6 kilograms, so it doesn’t get too dry. The bigger the turkey, the drier it will be. If you must make a bigger quantity for a larger party, 2 small turkeys are better than a big one
  2. The Seasoning: While the turkey is still raw, scrub it with a mix of : 7 spices, coarse salt and lemon juice. Then, rub it well with a mix of Dijon Mustard and Moutarde a l’Ancienne de Dijon (grain mustard)
  3. The Resting Period: Let the kneaded turkey rest in the fridge overnight or even for a whole 24 hours, covered hermetically with aluminum foil
  4. The Roasting: On D day, be careful with the cooking process. The first thing to do is to roast the turkey in a pre-heated oven, uncovered for an hour, on high heat. This allows it to caramelize and bring out its flavors
  5. The Cooking Time: After the 1 hour of roasting, cover the turkey hermetically with aluminum foil and cook it for 4 to 5 hours (depending on its weight – each kg counts for 1 hour) on very low heat
  6. The Juicing Process: Do not leave it for 4 to 5 hours in a row! Take it out of the oven every hour, uncover it and juice it with its own juice. Take advantage to set some of the juice aside for the sauce later
  7. The Hermetic Cover: Make sure to close it hermetically. No particle of air should come out from or enter the turkey dish!

To sum up, the most important factors to pay attention to, are:

  • Extremely low oven temperature
  • Mustard and Spices
  • Airtight cover
  • PATIENCE! After all, it is 6 hours of dedication to a pretty fat bird 😉

Do you make your own turkey? Any other tips?

Breadonbutter Guests, Guest Chefs, Recipes 2 comments on Simit: The Middle Eastern Pretzel

Simit: The Middle Eastern Pretzel

The same way we have Arabic bread, French Baguette, English toast or any type of bread on our tables for breakfast, lunch or dinner, the Turks have Simit. It looks like a pretzel or kaak, tastes like a bagel or any of the above types combined, and it goes with everything. You can also give it any style you’d like. You can cut it in half and fill it with toppings of your choice or have it with any dish.

Until recently, I never thought it could be easily made at home. But luckily, our beloved guest chef Jean Fares succeeded!

So here’s what you’ll need:

– 1 pinch of Sugar

– 3 teaspoons of Dried Yeast

– 3.5 cups of All-Purpose Flour

– 1.5 teaspoons of Sea Salt

– 2/3 a cup pf Pekmez (also known as Grape Molasses)

– 1.5 cups of Sesame Seeds (not roasted)

How to make them:

1) In a small bowl, combine sugar and 1/4 cup of lukewarm water, then add the yeast on top. Let it rest for about 5 to 7 minutes or until it looks like foam (see picture below). Once it’s foamy, add 1.25 cups of lukewarm water on top

yeast IMG_7897

2) In a bigger bowll, mix the flour and salt and top them with the yeast mixture above

3) Mix until you get a rough dough then knead it on a floured surface until it is smooth and elastic. Roll the dough into a ball and coat it with a bit of olive oil. Then, cover it well and place it in a warm place for about an hour or until it has doubled in size

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4) When the dough has doubled, take it out of the bowl and flatten in on a surface, then divide it into 6 even pieces (also rolled into balls)

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5) Work to make each ball into a large rope, then tie the two ends together and turn them on themselves like you would do with a real rope then join the 2 ends together to make a circle (pictures below)

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6) In another bowl, mix the pekmez with a 1/3 cup of water (normal temperature)

7) Dip each circle into the pekmez and water mixture, drain then roll them in a plate full of sesame seeds

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8) Place them all on a baking sheet and in the oven (preheated at 200 degrees celsius) for about 15 minutes or until golden and cooked (insert toothpick to check)

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Enjoy while they’re still hot and place the leftovers in the fridge! 🙂

 

 

 

Travel 4 comments on Istanbul: To the City

Istanbul: To the City

For the end of 2013 and a colorful start of 2014, we decided to spend 5 days in Istanbul. Having been there before, we went further than the touristic places and explored the city as it is meant to be explored. We re-experienced the city’s dramatic street food scenery, ranging from mussels, to wet burgers (yes), kumpir, “lahmbaajune” and kokoreç (pronounced kokorech, from Balkan and Anatolian origin, it’s mainly the lamb’s intestines, cooked. It sounds horrible but it is really delicious, especially if you’re a spicy lover).

 

If you’ve been a Breadonbutter reader since its start, I had already written about a weekend in Istanbul and its street food a year ago (click here for images). But this time, I’m offering you a full guide for 5 days in the most significant city in History. Vibrant, crowded, and exotic.
First and foremost, choose your hotel. Istanbul is evolving as a trendy and very design-oriented city. We chose the Raven Suites Istanbul on booking.com and it turned out to be a delight. The staff is really friendly and the interior of the suites -that can easily pass for your own little furnished apartment during your stay- are furnished with carefully chosen items that make them unique. Here are some pictures.

Now for Day 1:

Raven Suites is situated next to Istiklal Street and we had just arrived on Saturday morning. So after checking the rooms, settling our bags and changing, we headed for Istiklal. We had a walk through all of it, had stuffed mussels in one of the perpendicular streets next to a place called ‘Champion’ (you can ask anyone there, they’ll guide you), all the way to Taksim, where we grabbed a wet burger and took a taxi to NiÅ›antaÅ›e (pronounced Nishantashe) where we sat in one of the street cafes for a delicious glass of wine. While you are there, do not miss the ‘City’s’ Mall food court.
Stuffed Mussels
City’s Food Court – Nisantase

At night, ‘Istanbul Modern’, a traditional Turkish food with a modern twist fusion restaurant right on the Bosphorus, is the ideal dinner destination for your first day.

 

Day 2:
After grabbing a “Simit” from one of the ‘Simit Sarayi’ branches that you can spot anywhere, head to Sultanahmet for touristic places, if you havent’t been yet. You just have to visit Agia Sofia and see Topkapi’s view. And make sure you grab your bag of Castana (chestnuts) to go with your takeaway tea.
Next, head to the Grand Bazaar and get lost in it, bargain, have fun, then ask your way to a restaurant called ‘Hamdi’, who serves one of the best lahm baajun ever made. Spicy lovers, it’ll make your day.
Your late afternoon can be a walk from Istiklal Street to the Galata Tower, visiting shops and buying cute souvenirs, and end with a drink and wine tasting at ‘Sensus’, facing the Galata Tower.
The Galata Tower
Sensus

On your way back, a delicious Sahlab from ‘Mado’ on Istiklal would be a perfect warm end of the night.

 

Day 3:
For the best breakfast experience, grab a cab and let him take you to ‘Sutis Emirgan’ on the second Bosphorus bridge. Make sure you get your order of “burek”.

After breakfast, head to Ortakoye by bus or by taxi (watch the insane traffic if it’s a Sunday), catch the Bosphorus boat ride, then sit back in one of the cafes and order a mixed Kumpir (i.e. a potato stuffed with all the possible toppings you have ever known).

Istanbul’s skyline viewed from the boat
Kumpir and Efes beer

At night, you can have a drink at the ‘360’ bar right on Istiklal Street and enjoy the spectacular view. If you can make it an early drink and watch the sunset, it would be better.

View from ‘360’

For dinner, you can either grab mussels again or spot a place called ‘Saray’ and order a delicious “Iskandar Kebab”, which is kebab served on yogurt and bread.

Day 4:
‘Gram’ is one of the cutest places we’ve been for breakfast. You just have to look it up and try their menu of sweet and salty items and enjoy their interior. Below are some pictures of the place.

 

During the day, just walk around, explore the shops and the food and discover the city, for at night, a mini trip to the Asian side would be great, especially if you have Turkish friends who can guide you there. We had a literally giant kebab at ‘S&K;’, Asian side. I will let the picture explain it.

 

Day 5:
On day 5, I would advise you to retrace your favorites spots and places and go through them all one more time before you leave.
During this trip, I learnt the importance of perspective. The thing is, you should always look at things through different perspectives every time. And you will see that this world, no matter how much you think you know it, is full of surprises.
To finish this in a fun note, here’s an entertaining video I made of Istanbul. I hope you enjoy it 🙂
//www.youtube.com/get_player
Recipes 2 comments on Istanbul Culinary Explosion – Part 2 – The Healthy and Fast Food

Istanbul Culinary Explosion – Part 2 – The Healthy and Fast Food

In my last post, I promised you a recipe I learnt when in Istanbul two weekends ago. It is actually the easiest recipe one could ask for when there’s no time to cook but something healthy has to be eaten. I tried it last night and it turned out to be delicious!
The secret ingredient was of course something I brought back with me – a delicious mix of spices found at the Grand Bazaar in the spice market at a place called Saray (it is said to be the best and the most honest of all).
If you have the mix of spices, you will only need:

– A cup of rice
– 2.5 cups of water
– Salt and Pepper
– A cup of the spice mix. 
For those of you who do not have the spice mix:
– You can pick your choice of vegetable mix (Below are my favorites)
   – Green onions cut in small pieces
   – Diced carrots
   – Corn
   – Diced tomatoes
   – Ginger for crazy ginger lovers
– A cup of rice
– 2.5 cups of water
– Salt and Pepper
How to cook it:
1) Bring 2.5 to 3 cups of water to the boil
2) Once the water is boiled, throw in the spice mix/vegetables

3) Followed by the rice

4) Mix well 

5) Cover and let it simmers (on low fire) for 10 to 11 minutes

 6) Until it looks like that (i.e. the rice has absorbed all of the water and is therefore cooked)

And there you have it! So easy, so healthy and so yummy!

Travel 0 comments on Istanbul Culinary Explosion – Part 1

Istanbul Culinary Explosion – Part 1

Last weekend, we decided to have a quick getaway in Istanbul. It was a sunny refreshing weekend that left our brains full of colorful and busy images. It is one of those vibrant cities that really never sleeps. Eating was a must every 1 to 2 hours. But those extra kilos were absolutely worth it. Check out the food we tried, thanks to our friend Mediha who lives in Istanbul and knows every corner like the back of her hand.

I even learnt a recipe that I’ll be cooking and posting no later than this weekend, so stay tuned!

It all starts (and ends) with a tea

A “Simit” for a morning snack

Sweets

Tea in all forms

Cinnamon to add flavor to your tea

Pastrami – At the Spice market in the Grand Bazaar

Turkish cheese – At the Spice market in the Grand Bazaar

Giant Pitas
Lahmajun (extra spicy)

Eggplants and vegetable rice at Tarihi Subasi in The Grand Bazaar

Eggplants and Begendi (a kind of Baba Ghanuj with cream)
Spicy chicken, rice and begendi

Kazandibi – Dessert made with chicken and sweets
Pickle cups for an afternoon snack

Meatballs on a bed of pita and tomato sauce – with a side of yogurt and chili

Fresh seafood pasta

Dessert at Istanbul modern – a great place with one of the most beautiful views ever

Kumpir (jacket potatoes), in Ortakoye, with a million possible toppings to choose from!

More tea

THE Kumpir
Chili powder on everything

Meat kebabs and yogurt at Iskender Kebab in Nisantase
Afternoon tea of course

Mussels stuffed with rice on one of the little streets perpendicular to Istiklal

With a little lemon juice on top

Karadeniz Mutfagi – i.e. food from the Black Sea at Mohti (a restaurant discovered by Mediha on www.istanbuleats.com mentioned in this specific article)

More Black Sea food

Breakfast at Sutis

Eggs for breakfast (at Sutis) – Scrambled eggs mixed with sujuk and chilis

Lots of wine at Galata Sensus Wine Shop

Really lots of wine

Stands of snacks everywhere

Kastana and Corn

Kastana 

Lots of spices for my next salty recipe – the best place to buy them from is Harem-Saray in The Grand Bazaar

Lots of fresh Pomegranate juice for energy and vitamins

Yeni Raki and Efes Beer

Kebabs
Ending with San Pellegrinos at the airport 😉