Stale Bread is Not The End!

If you’re anything like me, you HATE stale bread.  As in,  please-dont-make-me-put-this-in-my-mouth HATE.  But with summer upon us, bread goes stale in a matter of a day or two.

Sure, you can turn it into croutons or bread crumbs, but that only gets you so far.  If you want to get rid of multiple loaves of bread (or just one), you can go for ekmek kızartması or…

Drum roll

Ekmek köftesi!

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Basically the regular recipe for fried köfte, but instead of meat use bread!  It may sound weird at first, but it’s so close to a fritter I can’t help but love it :).  Great for breakfast, lunch, dinner, snacks for guests, the sky is the limit! Just be careful with the salt…

Ingredients
1 loaf stale bread, torn to pieces and moistened in water
1 egg
1 tbsp flour
50-100g grated tulum cheese (or any cheese), as you prefer
Cumin to taste
Black pepper to taste
Parsley to taste, chopped
Salt to taste (your cheese may be salty so be light with your salt)
Sunflower oil for frying
(Optionals)
Grated onion
Dill
Mint
Anything you think sounds good, because no one can tell you what to do!

Preparation
1. Tear your bread apart and soak it in water.  Squeeze out the excess and place the bread in a bowl.
2. Add all the other ingredients, kneading it like a dough (as described in the köfte recipe).  This should be really soft and blended!
3. If needed, an extra egg can be added if the bread doesn’t stick together well. Also,  if too wet (like you squeeze it and bubbles come out between your fingers), add flour 1 tsp at a time.
4. Pinch off about a golf ball size piece from the dough and work it in your hand, squeezing and rolling it like a stress ball.  Tap it flat with your fingers, at about 1/4 of an inch thick.
5. Heat a skillet with oil for frying. Place your köfte in the pan and let fry until dark golden brown.  Flip them and fry both sides similarly.  Place on a paper towel to soak up the extra oil.

Serve with tomatoes and cucumbers

Afiyet olsun!

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Cheese-less cauliflower is a thing

If you are a proper American, you will have probably experienced cauliflower as a gratin (baked in cheese) or raw,  in a salad.

I am here to blow your mind.

I was rather pleased with boiled cauliflower doused in olive oil, lemon, and garlic, this new recipe brings cauliflower to the front and center stage on your table.

Maybe it’s just me, and I’m the only one thrilled with this recipe (that I literally learned just before writing this).  But if you’ve been looking for a more substantial way to incorporate cauliflower into your diet; I present to you…

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Ingredients

1 cauliflower,  cut into medium pieces

1 onion, diced

1 carrot,  diced

1 sweet red pepper,  diced

2 tbsp tomato paste

6 tbsp jarred tomatoes (or tomato sauce)

Salt AND pepper,  as desired

1 cup ground beef (optional)

Dried jot peppers (optional)

Hot water

Enough olive oil to cover the bottom of your pot

Preparation

1. Cook your meat in the oil with the carrot. Once mostly cooked,  add the onion and pepper.

2. Once the hard vegetables are soft and cooked,  add the tomato paste and mix into the oil, cooking the paste until it is a darker red (maybe 1 min).

3. Add the cauliflower,  sauce,  and spices.  Mix well and cover,  allowing the cauliflower to cook in the tomato sauce for a bit (if using canned sauce, you may want to add a pinch of sugar to remove the added sourness). Note: consider scoring thick cauliflower stems to speed the cooking process.

4. After approximately 10 to 15 minutes,  but before the tomato sauce begins to burn,  add enough HOT water to just cover the cauliflower.  Cook on low,  covered,  until cauliflower is soft.

Optional: if you are feeling spicy,  lay dried peppers on the top of the food after adding hot water and let it cook on low with the rest of the food.

Serve with fresh bread and yogurt/spicy pickles..

Afiyet olsun