Tag Archives: recipe

Icli Kofte

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Recently we walked down to visit the remaining Auntie Muriel at her home down by the deniz.  A pleasant walk on a beautiful spring day and all of us including My Hurley Dog enjoyed ourselves immensely.  A spot decision was also made to take My Hurley Dog to the beach so he could have a run and a splash (after all it is very much warm enough here).

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Arriving at Auntie Muriel’s I immediately realised we came on a good day.  Her son was returning to Germany the next morning and so she and her daughter were making Icli Kofte for his farewell party.

Icli Kofte (also known by Daughter and I as Nene Kofte) is Daughter’s absolute favourite meal.  They are bloody hard to make.  The few times The Turk and I tried they were dismal failures but everyone in the village seem to know how to make them and damn it they make it look so easy! 

Anyone who has been to a Middle Eastern or Lebanese Restaurant (or has been to the Middle East or Lebanon) would have tried the similarly made Kibbe but I know that Icli Kofte are just that little bit better (Daughter says its because it is made with love).

There is an awful lot to the recipe so if you want to give these a go I would suggest you try the recipe from Ozlem’s Turkish Table.  I have tried a few of her recipes and they always successful (well most of the time) and spot on for taste.

Referring to her recipe we do not put in walnuts at all.  We do use all the spices mentioned but we also add cumin and biber salcasi (pepper paste) to give the bulgur dough a tinge or glow. 

The dough needs to be perfect.  If it is not perfect it will be damn near impossible to make the little parcel and fill with the meat mixture.  To be honest I cannot do it.  It is bloody hard.  I sat there watching Auntie Muriel making these at such a speed all the while chatting and laughing, not a care in the world.  I tell you the last time The Turk and I tried to make them it nearly caused WWIII in our household (and it left a hell of a mess to clean up).  Oh also we add the pepper paste to the dough as well – obviously we like it spicy here in the village.

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After a couple of leisurely hours drinking cay and listening to Turkish chatter Auntie Muriel sent us on our way with a plate of her Icli Kofte for dinner.  I carried my precious cargo of kofte home and immediately started making the sauce which we add to pretty much everything.  I have mentioned the sauce before – pepper paste (yes again), garlic and oil, honestly it works with pretty much everything.

Ozlem bakes her Icli Kofte but here we either deep fry them, a favourite with the çocuklar (kids) or boil them (my favourite and obviously a lot healthier). 

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Served with a salad, for me this is a meal but to many this is merely an appetizer, either way I will finish with Afiyet Olsun or enjoy your meal.

Regaip Kandili

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Yesterday 1 May 2014 is an important day to Muslim Turks as it is Regaip Kandili (the night of Muhammad’s conception).  A Kandili (candle) is a Mosque Festival called such as the mosques will be illuminated (no doubt originally by candles although today probably not).  Last night Muslims prayed for forgiveness and hope. 

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There are in fact five holy evenings over the course of the Turkish Muslim calendar year and these five dates will change dependent upon the revolution of the moon for example Regaip Kandili will be celebrated on 23 April 2015.  The five holy evenings are:

Mevlid Kandili – the birth of Prophet Mohammad (12 January 2014)                     Regaip Kandili – the night of Muhammad’s conception (today 1 May 2014)               Miraç Kandili – Prophet Mohammad’s rising to the sky (25 May 2014)               Berat Kandili – forgiveness of the sins (12 June 2014)                                             Kadir Gecesi – the first appearance of the Koran to Prophet Mohammad (23 July 2014)

The Turk and his family are not particularly religious (although they always seem to be sacrificing animals) and they did not attend at the mosque last night however those practicing Muslims that attended worshipped and sang Mevlit which is a poem written for the birth of Prophet Mohammad. 

The Turk warned me that there would be many visitors to our home last night as part of the tradition of Regaip Kandili and it is normal practice to give Kandil Simidi or Lokma Tatlisi to visitors so yesterday Daughter (with me as her sous chef) decided to attempt making the Lokma Tatlisi for the expected visitors. 

Lokma Tatlisi is a Turkish fried sweet dough that is covered in a simple syrup (basically it is a doughnut with a syrup rather than sugar or cinnamon). 

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Daughter made a simple dough, 1 cup of warm water, 1 teaspoon of sugar and 1 teaspoon of yeast.  Mixed together with a well-oiled wooden spoon (oiling the spoon is integral to the success of the Lokma).  She then left the dough for the length of the movie Mean Girls (firstly, how many times do I have to watch this movie?  Secondly, “That’s so fetch”.  Finally, it’s been 10 years since this movie was released?  What the hell happened to Lindsay Lohan?   Look at what drugs can do kiddies.) before getting back into it.

On our return Daughter prepared the syrup.  At this point I realised that we did not have enough sugar so Daughter sent her sous chef from house to house to get enough for the 3 cups required.  Most of the sugar is cubed so I was concerned that the syrup was not going to be successful.  Daughter added the sugar, 1 1/3 cups of water and 2 tablespoons of lemon juice. Mixed until boiling and then left to simmer for about 20 minutes.

Preheating the vegetable oil (sous chef was getting nervous at this point) she spooned the dough in by the tablespoon, 2 minutes each side until they were a golden brown colour.  Drizzle syrup over these strange lumps of dough and eat.

Our Lokma were not pretty, they were not little balls covered in syrup.  They were weird looking pieces of dough, in fact they looked like fish pieces, one looked like a chicken’s foot, others chicken nuggets or honey chicken but I swear covered in the syrup they were still pretty tasty.  Daughter made enough for all of the family plus expected visitors and she proudly delivered them to each house last night.

I was pretty impressed with Daughter’s cooking although I was less than impressed with the mess that was left.  Syrup from one end of the kitchen to the other, and on the stairwell outside.  Thank you very much you little grub!

Coucous Kofte

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My next couple of posts may or may not be about food.  My sister in law has been home the last few days so I’ve been going backwards and forwards between houses drinking copious amounts of çay while watching and attempting to learn how to make a few different Turkish dishes.

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In Mersin most of the meals are simple and grain based so I’ve been cooking a lot of couscous, boreks, pirinç (rice) and the like as well as finishing off the last of the Swedish chard.  Daughter loves my sister in law’s kofte (I call them balls) made from couscous and because they are so simple I thought I would take a crack at it myself and you know what?  It really was that easy.

To start I made the couscous.  I used 3 cay cups of bulgur and 1 cup of warm water and then put it aside.  I would say that was the equivalent to 1 metric cup of coucous.

My sister in law’s recipe calls for a couple of large bunches (2) of maydanoz (parsley) and one large bunch of nane (mint).  I chopped them up quite finely and then put them aside.  I also boiled two potatoes and left them to cool.

I think the important part of the dish is the sauce.  A good serving of vegetable oil along with two soğan (onion) kimyon (cumin) for taste, and my mother in law’s chilli paste which we made last spring.  Once all are in the pot I left them to simmer for a good 15 minutes.  I added sarimsak (garlic) into my recipe (I add garlic into everything).  My sister in law was horrified but I don’t think it took away any of the flavour in fact I think it probably made it richer.

Once that sauce has simmered I add the maydanoz and nane and mix it well while it was still on the stove.  The aroma was sensational (I think it was adding the garlic).  I was feeling pretty good at this point, nothing was going to stop this from being a success.

Now it was down to mixing all the ingredients together.  It was hot and messy work and it took some time to ensure that everything did mix sufficiently well.  Once mixed I rolled them into balls and threw them on a plate. 

I had kept a small amount of the sauce aside and added some chilli powder and put it on top to finish the dish.  With a Turkish salad dinner was served. 

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To finish off this post I just want to say that my father in law (famous or infamous for hating my cooking) ate a huge plate and gave me the two thumbs up.  Progress!

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