On our 4th cooking class Sunday May 1st, Chef Nur prepared “Bamya” (Okra) with Olive Oil. Chef Nur sautéed onions, fresh peeled tomatoes and Turkish spices in lots of olive oil. We added 2 cups of water with Tomato and red pepper puree. Reduced the liquid for 10 minutes. She added pickled okra that we rinsed off. This simmered for another 10 minutes.
We then learned Turkish Chicken Noodle Soup. We sautéed onions, peeled fresh diced tomatoes and chili flakes. Lots of chicken stock. We cooked orzo in the liquid. At the end we added pulled chicken pieces.
Next on our menu was “Goban Salada”. Translated as Shepherd’s Salad. This fantastic healthy salad is made with medium diced tomatoes, diced cucumbers, onions, 1 hot pepper and 2 Hungarian peepers and chopped parsley. The dressing was fresh lemon juice, olive oil and chopped mint.
Rice Pilav with chicken and chick peas was our starch. We also were served bread with our meal.
Ellerine Saglik Chef Nur”