Turkish Delight or Lokum as itâs known in Turkey is a delicately flavored jelly candy, perfect for serving any time of year. This recipe is scented with rosewater but you can use cinnamon, orange, vanilla or bergamot instead. Turkish Delight, also known as Lokum, is a delicately flavored, fragrant, chewy jelly candy that has been a hallmark of my homeland, Turkey, since Ottoman times. Itâs one of my absolute favorite recipes and Iâm happy to share it with you. The texture of Turkish delights is somewhere between a jelly candy and marshmallow. You can flavor it in any number of ways and in this recipe I use rosewater, which has a delicate floral note to it. If youâre new to rosewater, use a light hand â too much can taste soapy. If you donât like rosewater go ahead and replace it with your favorite extract or dried fruit. Table of ContentsWhat is Turkish delight?Turkish Delight or Turkish Delights also called Lokum are a fragrant jelly candy recipe native to Turkey. I make these delicate candies in a variety of ways including with rosewater, bergamot, cinnamon or orange and sometimes include coconut, dried fruits and nuts. Throughout Turkey they come in different colors, textures and flavor combinations. History and Origins of Turkish DelightLokum is an important part of the Ottoman cuisine culture, adapted by many Middle Eastern and Balkan countries, with variations. The name wasn't the only thing that changed. Originally, the Ottomans made a crude version of Turkish delight using honey or molasses. However, once refined sugar arrived in the late 18th century it slowly took over as the sweetening agent of choice. What is in Turkish Delight
How to Make Turkish DelightMaking a successful batch of Turkish delight depends upon the timing of a few ingredients and a candy thermometer. Make the dusting mixture: Combine the powdered sugar and cornstarch. A portion will be used to dust over the candy once it is set to prevent sticking. Make the sugar syrup: Combine the superfine sugar, lemon juice and 1 ¾ cups water into saucepan and set over medium low heat until the sugar is dissolved. Make the candy: In a small bowl, combine ½ cup plus 2 tablespoons cornstarch with ½ cup cold water. Whisk into hot sugar syrup. Sprinkle the gelatin over the sugar syrup and whisk to break up any lumps. Bring to a boil (you want the liquid to reach 250°F with a candy thermometer). Simmer over a medium heat for 20 minutes, whisking often. The mixture is ready when it thickens and turns pale yellow â like a soft jelly that is just about set. Flavor and set the candy: Remove from the heat and set aside for 5 minutes. Stir in the rose water and 1 to 2 drops of red food coloring. (If using chopped nuts, stir them in now.) Pour the mixture into the prepared dish. Leave it in a cool place on your countertop overnight. Ten to 12 hours is ideal, but if youâd like it to set even more you can leave it for up to 24 hours. Cut the Turkish delight: Dust a cutting board with some of the reserved dusting mixture and transfer the candy to the prepared cutting board. Use a sharp knife or a bench scraper to cut straight down through the candy. Do not drag the knife to cut into cubes. Once cut, coat each cube in the dusting mixture. Decorate with glitter: If using, go ahead and sprinkle the edible glitter over the Turkish delight. Dry: Line a baking sheet with parchment paper. Place the Turkish delight cubes in a single on the tray with a little space between each cube. Sprinkle the remaining cornstarch mixture over the candy and leave it uncovered on your countertop for 24 hours. The texture is somewhat between a homemade marshmallow and soft jelly. Varieties of Turkish DelightRosewater is one of the most common flavors of Turkish delights but there are endless variations. Once you start making it at home there is little doubt you will come up with a few of your own.
Nuts are also common. When using nuts you only need to add about 2 ounces or about a ½ cup of nuts. Make sure you chop them before adding to the candy.
Tips for Making Turkish DelightsMaking candy is both an art and a science. Follow the tips below for a successful candy making experience every time.
How to Store Turkish DelightsStore Turkish delight in an airtight glass or metal container at room temperature a cupboard or pantry away from heat and sunlight is perfect. They will keep for up to 1 month. Perfect for Gift GivingThese sweet treats make lovely gifts during the holiday season. To pack Turkish delights as gifts, sprinkle a little cornstarch mixture into a paper bag to stop the sweets from sticking. Feel free to add some edible glitter for a festive touch. Seal up the bag and share with friends and family near and far. More Sweet TreatsBrowse all Mediterranean recipes. The Mediterranean Dish Cookbook The Mediterranean Dish Cookbook: 120 Bold and Healthy Recipes You'll Make on Repeat. In her book, Suzy brings cross-culturally inspired dishes from throughout the Mediterranean to you, using easy-to-find ingredients and easy-to-follow, to make your meals more vibrant, delicious, and yes â even a little healthier, too! Turkish Delight (Lokum)
Turkish Delight is a delicately flavored jelly candy typically enjoyed year round with coffee, but is also perfect as part of dessert trays for special holidays and other celebratory occasions. While this recipe is scented with rosewater, other options include vanilla, orange, cinnamon or bergamot.
Course Dessert
Cuisine Turkish
Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 2 days
Servings 50 pieces
Calories 48.5kcal
Author Ozlem Warren
IngredientsFor dusting and coating:
For the Turkish delight:
Instructions
Notes
Nutrition
Calories: 48.5kcal | Carbohydrates: 12g | Protein: 0.5g | Fat: 0.04g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.002g | Monounsaturated Fat: 0.001g | Sodium: 1.8mg | Potassium: 2.8mg | Fiber: 0.1g | Sugar: 10.5g | Vitamin A: 0.4IU | Vitamin C: 1mg | Calcium: 1.2mg | Iron: 0.03mg
The post Turkish Delight (Lokum) appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/turkish-delight-lokum/
0 Comments
Cioppino (pronounced chuh-pee-no) is a famous culinary innovation, created by Italian-American immigrants in San Francisco. While related to many Italian and other Mediterranean fish-based stews, this homey seafood stew recipe is an example of adaptation and ingenuity. An intensely satisfying seafood stew containing a wonderful jumble of texture and flavor, this cioppino recipe combines a collection of clams, mussels, white fish and shrimp in a tomato-fennel broth. Our recipe makes a big batch of stew, so itâs perfect for the holidays â and if you celebrate the Feast of the Seven Fishes, youâve knocked out four fishes in one dish! Although there is some amount of work to be done in cleaning, deveining and otherwise prepping the seafood, once that is behind you the stew comes together very quickly. This cioppino recipe makes for a showstopper Sunday supper, and is infinitely adaptable â substitute scallops for the shrimp, cockles for the clams or lobster for the white fish. Use whatever looks best at your fish counter! Table of ContentsWhat is Cioppino?There are many stories about the origin of this stew, but all agree that it was created by Genoese immigrants using the Pacific seafood so abundant in their new home of San Francisco. What is in Cioppino?Really you can make this soup with any kind of fish or seafood you have on hand. Itâs meant to use what was available during the dayâs catch. Cioppino has as many variations as there are fish in the sea, so go wild with crab, lobster, cockles or scallops. The only type of seafood I would avoid in this stew are oily, dense fish such as salmon, trout or tuna. Unsure of which fish to choose? Ask the person behind the seafood counter! The seafood should be of the highest quality, and very fresh.
How to Make Cioppino?Make the Parsley-Olive Gremolata: Combine parsley, orange zest, ½ cup olives, garlic, salt and red pepper flakes in a food processor and pulse until a chunky paste forms. Add 2 extra-virgin olive oil and pulse until the mixture is uniformly chopped and chunky. Set aside at room temperature and make the cioppino. Steam the clams and mussels: Bring water to a boil in a large stockpot. In a steamer basket add the mussels and clams. Steam under a lid until just opened, 5-8 minutes. Remove steamer basket and place the opened mussels and clams in a large bowl. (Discard any that are unopened.) Reserve 1 cup of steamer water. Make the cioppino base: Set a large Dutch oven or 8-quart stockpot over medium heat and add extra-virgin olive oil. Add onion, fennel and salt. Saute until onion is translucent, 8-10 minutes. Add jarred red peppers, garlic, oregano and thyme to the pot. Saute until fragrant, 3-4 minutes. Deglaze and make the stock: Deglaze pot with dry white wine, scraping any bits from the bottom of the pot, and allow the mixture to simmer for 5 minutes. Roughly crush whole tomatoes from a 28-ounce can with your hands and add them, along with any liquid from the can. Add 1 ¼ cup shellfish stock and 1 cup reserved steaming liquid to the pot and stir to combine. Bring mixture to a boil and allow to simmer, uncovered, for 20 minutes. Taste and add salt as needed. Add the fish, shrimp, and finish: Add 1 pound flaky white fish, cut into 1-inch pieces and 1 pound peeled and deveined large shrimp to pot. Cover and simmer for 2-3 minutes, or until fish is opaque and shrimp are pink and curled. Remove pot from heat and stir in cooked shellfish. Taste broth and add salt, if needed. Serve: Dish up heaping bowls, topped with a dollop of Parsley-Olive Gremolata and a side of grilled sourdough bread for dipping. How to Peel and Devein ShrimpPeeling and deveining shrimp is easier than you think. If this is new to you, use this cioppino recipe as a reason to learn a new skill. Once youâve tried it youâll wonder why you havenât been doing it the whole time. Save the shells to make shrimp stock.
How to Debeard MusselsWhat looks like a scraggly beard hanging out of the musselâs shell is actually a clump of elastic threads that anchor the mussel to solid surfaces. Most mussels come debearded, but itâs best to scrub their shells clean before cooking and check for any errant beards.
Choosing the Best Wine for Seafood StewWine is often used to deglaze pots when making soup because it adds a note of acidity to the soup and helps to balance the other flavors, but how to pick a great wine for deglazing soup and making cioppino? Read on for a few pointers.
How to Serve Cioppino?Cioppino is traditionally served with grilled sourdough bread, what could be more quintessentially San Francisco than that? While this hearty stew is more than a meal on its own, a simple salad like our Lemon Parmesan Lettuce Salad or our Fresh Fennel Orange Salad would make a lovely side. I hope it goes without saying that if you partake in alcohol you should absolutely serve the remaining bottle of wine you used in the stew to drink with dinner. How Well Does Cioppino Keep?This stew will keep in the fridge for 3 days after youâve made it. You can also repurpose leftovers by making rice and combining it with some of the gremolata. Divide it into bowls, then spoon the seafood stew over the rice. More Seafood RecipesBrowse all Mediterranean recipes. Try our Arbequina - California EVOO An exquisite and versatile oil of mild intensity. It's perfect for everyday use, and pairs especially well with seafood! Cioppino with Parsley and Olive Gremolata
Cioppino is a satisfying seafood stew containing a collection of clams, mussels, white fish and shrimp in a tomato-fennel broth. Full of flavor and texture, this hearty stew is perfect for Sunday supper or a special holiday meal.
Course Entree or Side Dish, Seafood, Soup
Cuisine American/Mediterranean
Diet Gluten Free
Prep Time 50 minutes
Cook Time 40 minutes
Servings 10
Calories 243.4kcal
Author Sara May
IngredientsFor the Parsley-Olive Gremolata (Optional)
For the Cioppino
InstructionsMake the Parsley-Olive Gremolata:
Make the Cioppino:
Notes
Nutrition
Calories: 243.4kcal | Carbohydrates: 11g | Protein: 20.3g | Fat: 11.1g | Saturated Fat: 1.6g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 7.1g | Trans Fat: 0.01g | Cholesterol: 85.2mg | Sodium: 1268.4mg | Potassium: 721.7mg | Fiber: 2.8g | Sugar: 3.7g | Vitamin A: 1008.1IU | Vitamin C: 37.1mg | Calcium: 128.4mg | Iron: 3.5mg
The post Cioppino with Parsley and Olive Gremolata appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/cioppino/
If you've made too many mashed potatoes for your holiday dinner party and need a delicious way to use use up leftovers, this mashed potato pancakes recipe is your answer! If you have a crowd to feed for breakfast, these delicious mashed potato pancakes are great next to a quick egg scramble or sheet pan baked eggs. Heck, I've added them to my mean Mediterranean breakfast board for the holidays â everyone loves food on a board! You can also serve them as a side for dinner, after all, they are potatoes! Table of ContentsIngredients for Making Mashed Potato PancakesLeftover mashed potatoes are the star ingredient in this recipe. From there, you can add your favorite cheeses and herbs, and a binding agent to bring the mixture together. Here is what you need to make these savory leftover potato pancakes:
How to Make Potato Pancakes from Mashed PotatoesThese are a breeze to make, since the mashed potatoes are already fully cooked, and you don't need to worry about peeling and shredding raw potatoes to make potato pancakes. All you need is just 10 minutes! Here is how:
Storing and Reheating TipsYou can store these savory mashed potato pancakes in the fridge for 3 to 4 days in a tightly closed glass container. If you've had your cooked mashed potatoes in the fridge a few days before making these savory pancakes, then it'll be best to use them up sooner rather than later. Reheat potato pancakes in your non-stick pan with a tiny bit of extra virgin olive oil. More potato recipesTry our Arbequina EVOO in this recipe! Olive oil will give you the perfect crust on your potato pancakes! This exquisite extra virgin olive oil made from Arbequina olives, which are native to northern Spain, is mild and slightly fruity tasting with an acidity level of 0.16%. It's great for everyday recipes including these delicious pancakes! Leftover Mashed Potato Pancakes
These easy mashed potato pancakes take only 10 minutes to make! Crispy on the outside and perfectly tender on the inside. This really is the best way to use up leftover mashed potatoes.
Course Appetizer, Breakfast, Side
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8 servings
Calories 146.5kcal
Author Suzy Karadsheh
Ingredients
Instructions
VideoNotes
Nutrition
Calories: 146.5kcal | Carbohydrates: 25.3g | Protein: 5g | Fat: 2.9g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.7g | Trans Fat: 0.003g | Cholesterol: 28.8mg | Sodium: 172.9mg | Potassium: 296.3mg | Fiber: 2g | Sugar: 1.2g | Vitamin A: 274.6IU | Vitamin C: 21.6mg | Calcium: 70mg | Iron: 1mg
The post Leftover Mashed Potato Pancakes appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/leftover-mashed-potato-pancakes/ If youâre looking for a no-cook party appetizer thatâs ready in less than 10 minutes this goat cheese stuffed dates recipe is for you! All you need is medjool dates, goat cheese, walnuts, and a little bit of honey. When it comes to party food you might think of cheese boards or crudités but donât forget about sweet, chewy dates! Iâve covered dates in chocolate for an easy snack (these are also great on holiday cookie tray) but a crowd favorite is this goat cheese stuffed dates recipe. They are a quick and easy bite-sized appetizer that really delivers on the wow factor. Table of ContentsWhat are Medjool Dates?Medjool dates are the tropical fruit of date palm trees. They have been cultivated in Morocco, North Africa, parts of the Middle East and other warmer climates for ages. You may also find them in warmer parts of the United States. How to Make Goat Cheese Stuffed DatesThis is literally the easiest party appetizer and it takes just a couple of simple steps:
More Ways to Stuff DatesI love the sweet and savory flavor combination of goat cheese stuffed dates, but itâs just one of many ways to enjoy tasty treats. They only take minutes to put together so why not try a few variations on the recipe?
How to Serve Goat Cheese Stuffed DatesThis stuffed dates recipe is delicious at room temperature, but I also love goat cheese stuffed dates warmed up. When warmed dates are softer, velvety and the cheese is somewhat melty â they taste a tad more indulgent this way. What Else can I do with Dates?There are so many ways to use sweet medjool dates. You can toss them in your homemade granola or use them to naturally sweeten your breakfast shake or cakes, like I do with banana bread. More Quick and Easy AppetizersTry our Greek Honey in this Recipe! From the Greek island of Crete, this award-winning honey is sourced from bees feeding on the abundance of endemic wild and aromatic plants in the unspoiled mountain forest! It is exceptionally delicious in this recipe.
Stuffed Dates
Easy stuffed dates are a quick and easy appetizer that really delivers on the wow-factor! A few simple ingredients and 10 minutes is all you need to make these sweet and savory bite-sized delights!
Course Appetizer
Cuisine Mediterranean
Diet Gluten Free
Prep Time 5 minutes
Cook Time 10 minutes
Servings 8 people
Calories 227.5kcal
Author Suzy Karadsheh
Ingredients
For Goat Cheese Stuffed Dates:
Instructions
Notes
Nutrition
Calories: 227.5kcal | Carbohydrates: 45.5g | Protein: 4.3g | Fat: 5.5g | Saturated Fat: 2.3g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 1g | Cholesterol: 6.5mg | Sodium: 52.8mg | Potassium: 437.4mg | Fiber: 4.3g | Sugar: 40.1g | Vitamin A: 236.6IU | Vitamin C: 0.05mg | Calcium: 61.8mg | Iron: 0.9mg
The post Easy Stuffed Dates appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/stuffed-dates/ Challah French Toast scented with cinnamon, orange zest and drizzled with honey. Itâs delicious and not your typical French Toast recipe. Give it a try; you will not be disappointed! I know cinnamon and vanilla have long been BFFs in the flavor department, but have you tried cinnamon and orange? Itâs a top 5 combo for me especially when it comes to this Challah French Toast recipe. I cut pillowy challah bread into thick slices then soak them in a milk-based custard flavored with cinnamon, orange zest, and almond extract. Itâs slightly sweet, bright from the zest and earthy from the cinnamon. Crisp the French toast in a skillet until it has golden edges then top with fresh, blueberries, orange segments and an orange honey syrup. For a tangy touch of decadence add a tablespoon of creme fraiche just before serving. Itâs so pretty which makes this challah French toast a nice option for brunch or that Motherâs Day breakfast in bed, but why save colorful, bright, flavor-boosted food for special occasions â when you eat the Mediterranean way flavor and color is an everyday occurrence. Table of ContentsWhat is in Challah French ToastI love French toast and I always make it with either Challah or Brioche. Both are pillowy, light breads perfect for soaking up custard. Orange and cinnamon complement each other in this recipe and the honey adds that earthy not too sweet special touch that takes this french toast recipe up a notch.
How do You Make Challah French ToastCooking Challah French Toast goes pretty quickly. Just take a few minutes to prepare the ingredients and breakfast will be ready in no time. The trickiest part is supreming the oranges (removing the peel, pith and membrane). Supreme the oranges: Zest each orange and set zest aside. Slice the top and bottom off of an orange so you have a flat surface to work with and the flesh of the orange is exposed. Starting at the top, move your knife downward slicing between the flesh of the orange and the white pith. Do this around the entire orange until there isnât any peel or pith attached. Segment the orange: Hold the orange over a small bowl to catch any juices, and slowly cut each segment out from the membrane. Place orange segments on a small plate. Repeat with the second orange. Once each orange has been segmented, squeeze the membranes to release any juices into the bowl. Make the syrup: In a small saucepan set over medium low heat add ½ cup honey, and ¼ cup of orange juice from when you segmented the oranges. Warm over low heat, stirring occasionally just until the mixture is combined and pourable. Transfer to a small container. Slice the bread: Slice the loaf into 1 or 1 ½ inch thick slices. You should end up with 8 to 10 slices depending upon the size of your loaf. Heat the skillet: Place 2 tablespoons of butter or ghee in a skillet set over medium heat. Once it sizzles add the soaked bread in a single layer. Cook on one side until golden brown, then flip and cook on the other side until golden brown. What to Serve with Challah French ToastThis is a pretty filling breakfast on its own, but if you want to round it out with a bright and healthy green juice or a cup of Arabic Tea. You can always make an additional fruit salad to serve on the side. One of my favorites is this easy Orange and Pomegranate Salad recipe. More Great Breakfast RecipesBrowse all Mediterranean recipes. Greek Honey This honey has an earthy complex flavor perfect for sweetening tea, drizzling over toast or making a syrup for French toast! Pick up a jar today! Challah French Toast with Orange Honey Glaze
Thick, pillowy slices of challah bread, soaked in a slightly sweet milk-based custard and cooked in a skillet until golden brown. Add a dollop of creme fraiche and a drizzle of orange honey syrup on top for a bit of extra decadence.
Course Breakfast
Prep Time 20 minutes
Cook Time 10 minutes
Servings 5 servings
Calories 558.6kcal
Author Summer Miller
IngredientsFor the orange honey syrup:
For the French toast:
Instructions
Notes
Nutrition
Calories: 558.6kcal | Carbohydrates: 92.6g | Protein: 19g | Fat: 13g | Saturated Fat: 4.3g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 4.7g | Trans Fat: 0.02g | Cholesterol: 256.3mg | Sodium: 614.2mg | Potassium: 409.5mg | Fiber: 4.2g | Sugar: 41.5g | Vitamin A: 732.6IU | Vitamin C: 34.3mg | Calcium: 219.7mg | Iron: 4.4mg
The post Challah French Toast with Orange Honey Syrup appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/challah-french-toast/ Sangria is an iconic pitcher drink youâll find on tables dotted throughout Spain. Flavorful and colorful, red wine sangria is easy to whip up for stress-free entertaining! Pick up some citrus and add this sangria recipe to your wine cocktail rotation today. Sangria is a delicious anytime wine cocktail whether youâre serving up an afternoon brunch of Spanish Tortillas and Orange Pomegranate Salad or entertaining a group for the holidays. After all, Sangria is the original pitcher drink! It is festive, and meant to be enjoyed with good company! You can find sangria almost anywhere in both Spain and Portugal, but it's mostly considered a tourist drink. Whether you're drinking it as a tourist or a local, red sangria is easy-to-make with seasonal ingredients and wonderful to sip with friends. Sangria relies on just a handful of ingredients, is beautiful to serve, and takes only minutes to put together. What's not to love? This red sangria recipe calls for red wine, brandy, lemons, oranges, cinnamon and star anise. The longer it sits the more flavorful your sangria will become. Table of ContentsWhat is Sangria?Sangria can refer to a mix of wine, fruit, spices, sweetener, and any assortment of added liquor, sodas, or herbs â you name it. What is in Sangria?Wine is the main ingredient in sangria and after that it's really up to you and your creativity. Add a little brandy to make it boozier and a little more complex, add sugar for a little sweetness, and play with the fruit, spice, and herb combinations.
Best Wine for Red SangriaIn Spain, Sangria is traditionally made from Tempranillo, a type of red wine grape grown in several regions throughout Spain and Portugal. The most famous, and very often seen in Sangria recipes, is Rioja. This will serve as the main base of the drink.
Sangria can be a pretty low ABV drink, so another optional, but still traditional, ingredient to add to the mix is brandy or vermouth. With a red wine sangria, I'd go with red, or sweet, vermouth. How to Make Sangria?
Can You Make Red Sangria Ahead of Time?An important step in this recipe is time. Sangria can be super quick to mix up, but after that it needs some resting time for the flavors to properly mingle together and for a more complex and robust taste.
Tips for batchingServing red sangria for a large number of guests? You can easily double or triple this pitcher drink recipe. For an easy way for guests to serve themselves, invest in a large punch bowl big enough to hold at least 3 bottles of wine plus the other ingredients (a two-gallon container should suffice). More Delicious Drink RecipesBrowse all Mediterranean recipes. The Mediterranean Dish Cookbook The Mediterranean Dish Cookbook: 120 Bold and Healthy Recipes You'll Make on Repeat. In her book, Suzy brings cross-culturally inspired dishes from throughout the Mediterranean to you, using easy-to-find ingredients and easy-to-follow, to make your meals more vibrant, delicious, and yes â even a little healthier, too! Red Wine Sangria
Flavorful sangria is a mix of wine, fruit, spices, sweetener and a never-ending number of possible add-ins. So easy whip up and make-ahead friendly. Plus, no need for the mixing bowls and glasses, you can make red sangria directly in the pitcher.
Course Drinks
Cuisine Spanish
Prep Time 15 minutes
Resting Tie 4 hours
Servings 6 servings
Calories 137.2kcal
Author Elana Lepkowski
Ingredients
Instructions
VideoNutrition
Calories: 137.2kcal | Carbohydrates: 24.8g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 10mg | Potassium: 178.7mg | Fiber: 3.4g | Sugar: 18.3g | Vitamin A: 144IU | Vitamin C: 48.2mg | Calcium: 46.9mg | Iron: 1mg
The post Red Sangria appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/red-sangria/ Crispy Turkish cheese rolls, known as sigara boregi (or cigarette borek), are made from thin phyllo dough and an herby cheese filling. These savory Turkish borek can be prepared ahead and are great served as mezze (appetizer) or snack. You can shallow fry them in olive oil or bake them in the oven; this easy recipe gives you both options. What are sigara boregi?Sigara boregi (pronounced see-GARâ-ah BUHRâ-ay-ee) or sigara borek, are a delicious Turkish appetizer or snack made with flaky dough like phyllo and stuffed with a bold and herby cheese filling. These crispy cheese rolls are a type of borek, which is a popular Turkish food genre that refers to a family of savory pastries made with thin dough called yufka and can be stuffed with any number of fillings from cheese to potato and even meat (similar to my Egyptian phyllo meat pie). The word "sigara" means cigarette, and that's where these thin, cigarette-shaped pastries get their name. Table of Contents
What pastry dough to use?Traditionally, savory borek pastries such as sigara boregi are made with Yufka pastry dough, which is a bit thicker than phyllo dough, and typically sold in some Turkish or Middle Eastern grocery stores. Don't fret, you can make sigara boregi with phyllo dough or even Chinese spring roll pastry sheets. Both will come frozen and should be thawed in the fridge ahead of time.
Cheese filling for sigara boregiYou'll find different cheese filling options for these borek cheese rolls, mine is a simple one made with feta cheese, grated parmesan, and herbs including parsley, fresh thyme, and scallions (both white and green parts for big flavor). Shredded mozzarella is also a good option. How to make sigara boregi (Step-by-step)These Turkish borek rolls with feta filling are easy to make, and you can fry or bake them (I give you both options here). I'm sharing photos so you can see what they look like, but the print-friendly recipe is just below. Quick Tip: Prevent phyllo from breakingBudget the time to thaw the phyllo properly in the fridge overnight. And to keep your phyllo (or fillo) dough sheets from drying out too quickly, simply lay them flat between two lightly damp kitchen towels as you work. And it never hurts to have a few extra sheets of phyllo, just in case. Sigara Boregi: An Easy Make-Ahead AppetizerI often prepare these rolls ahead of time and cook them just before company arrives.
Can You Freeze Uncooked Borek?Yes! One of the best things about this Turkish borek recipe is that you can prepare them ahead and freeze for later.
Try our Arbequina EVOO in this recipe! This delicious California extra virgin olive oil is made from Arbequina olives, which are native to Spain. It is fruity and milder tasting, which makes it great for every-day use. More Phyllo RecipesBrowse all Mediterranean recipes. Sigara Boregi (Turkish Cheese Rolls)
These delicious Turkish cheese rolls, known as sigara boregi, are made with crispy, flaky phyllo dough and an herby feta cheese filling. You can prepare them ahead and refrigerate or freeze for later. The recipe gives you 12 rolls, but if you are serving a larger crowd, feel free to double or triple the recipe. You will just need to cook them in batches so as to not crowd the pan. In the video, I do bake the sigara borek but if you like, you can shallow fry them in olive oil, which is the more traditional way to prepare them.
Course Appetizer
Cuisine Turkish
Prep Time 30 minutes
Cook Time 10 minutes
Servings 12 people (up to)
Calories 101.7kcal
Author Suzy Karadsheh
Ingredients
For the cheese filling:
Instructions
VideoNotes
Nutrition
Calories: 101.7kcal | Carbohydrates: 4.3g | Protein: 4.4g | Fat: 7.7g | Saturated Fat: 2.3g | Cholesterol: 10.3mg | Sodium: 210.7mg | Potassium: 33.2mg | Fiber: 0.3g | Vitamin A: 299.2IU | Vitamin C: 4mg | Calcium: 43.2mg | Iron: 0.4mg
The post Sigara Boregi (Turkish Cheese Rolls) appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/sigara-boregi-turkish-cheese-rolls/ This Baklava Cheesecake recipe makes a beautiful centerpiece to any holiday dessert table. Flaky phyllo envelops a luscious orange-scented ricotta cheesecake filling that is finished with honey and pistachios! This dessert is a combination of two desserts I absolutely love: baklava and ricotta cheesecake. Not only does it taste divine, but the crinkly phyllo crust and bright pistachio garnish make for a real show-stopper. When you grow up eating baklava at every family gathering like I did, you have some strong opinions about what makes the best tasting baklava â honey-soaked phyllo pastry and cinnamon-scented nuts make for a heavenly dessert. When I combined what I love about baklava with my favorite creamy, orange zest-infused ricotta cheesecake filling, this Baklava Cheesecake recipe was born! If youâre nervous about making cheesecake, donât worry! The foundation of this recipe is my 5-ingredient Italian Lemon Ricotta Cheesecake recipe with one minor change. I simply swapped lemon zest for orange zest in the cheesecake batter. (You just donât mess with a great recipe that gives you an indulgent yet airy cheesecake.) Cheesecake does best when it sits in the fridge for 24 hours before serving, which makes it a perfect make ahead dessert. Youâll probably have extra phyllo dough leftover in your package, which is always exciting to me because I use it to make my favorite Sigara Boregi (Turkish feta cheese rolls). Table of ContentsHow to Make Baklava Cheesecake
Tips for Making Baklava CheesecakeWhat's the secret to making the perfect cheesecake? As I said earlier, lots of people are intimidated by cheesecake, but my ricotta cheesecake filling is simple and delicious â no complicated steps or water baths required! That said, a few easy pointers will make this baklava cheesecake recipe a new favorite.
What does Baklava Cheesecake Taste Like?Crunchy phyllo dough, warm honey and the earthy sweetness of nuts meet a cool, creamy, orange-flecked ricotta custard â are you drooling yet? My baklava cheesecake has just enough sweetness to satisfy your dessert cravings. Enjoy it with an after-dinner Carajillo, a spiked coffee drink. What is Phyllo Dough?Phyllo dough is very thin sheets of unleavened pastry, characterized by its brittle, flaky texture. You may know it from desserts like baklava or savory dishes like spanakopita. Traditionally made with flour, water and a small amount of oil or butter, most phyllo dough today is vegan. How to Use PhylloPhyllo can be a little finicky to work with but if you defrost it properly, brush each layer with oil to prevent it from breaking, and cover what you're not using it's pretty smooth sailing from there.
Baklava Cheesecake: The Perfect Make-Ahead DessertCheesecake requires a long chill time in the refrigerator to fully set and baklava cheesecake no exception. Make it the day before your next dinner party and check dessert off your to-do list! Any leftovers will keep for up to 4 days. Can I Freeze Baklava Cheesecake?Yes you can, but the phyllo crust will not be as crispy as it was when freshly baked. It will, however, still be delicious!
More Dessert Recipes!Browse all Mediterranean recipes. The Mediterranean Dish Cookbook The Mediterranean Dish Cookbook: 120 Bold and Healthy Recipes You'll Make on Repeat. In her book, Suzy brings cross-culturally inspired dishes from throughout the Mediterranean to you, using easy-to-find ingredients and easy-to-follow, to make your meals more vibrant, delicious, and yes â even a little healthier, too! Baklava Cheesecake
Flaky phyllo envelops an orange-scented ricotta cheesecake filling then finished with honey and pistachios in this Baklava Cheesecake recipe!
Course Dessert
Cuisine American/Mediterranean
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chill Time 8 hours
Total Time 10 hours
Servings 16 pieces
Calories 312.6kcal
Author Suzy Karadsheh
IngredientsFor the phyllo crust
For the cheesecake batter
For garnish
Instructions
VideoNotes
Nutrition
Calories: 312.6kcal | Carbohydrates: 27.8g | Protein: 14g | Fat: 16.6g | Saturated Fat: 8.2g | Monounsaturated Fat: 5.1g | Trans Fat: 0.01g | Cholesterol: 125.2mg | Sodium: 154.5mg | Potassium: 168.5mg | Fiber: 0.7g | Sugar: 18.9g | Vitamin A: 508.8IU | Vitamin C: 0.2mg | Calcium: 196.4mg | Iron: 1.3mg
The post Baklava Cheesecake appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/baklava-cheesecake/ This easy sautéed shrimp recipe cooks in less than 5 minutes! Just toss shrimp with Italian seasoning, sweet paprika, salt, and pepper, and sautée them in olive oil. Finish it off with a splash of lemon juice, pair it with your favorite side and dinner is served! Are you ready to make the fastest dinner on the planet? A staple in the Mediterranean diet, shrimp is a go-to protein source in my house and for good reason! Shrimp cooks quickly, you can put them in anything and they are loaded with a whopping 21 grams of protein per 3 ounce serving, according the Food and Drug Administration). I'm here for it. Not only do shrimp cook in minutes, but theyâre easy to season with your favorite herbs and spices and can be incorporated into pretty much any meal. From soup to pasta, eggs, and more they go with almost anything. If youâve ever been intimidated to cook this delicate and affordable protein, fear not! This easy sautéed shrimp recipe is super beginner friendly. Iâll teach you everything you need to know including how to select, thaw, prepare, and cook shrimp every single time. Simple yet delicious, theyâre great to add to all of your favorite meals! Table of Contents
Ingredients Youâll Need for Sautéed ShrimpEasy sautéed shrimp comes together with minimal ingredients but maximum flavor. Hereâs everything included:
How to Make Easy Sautéed ShrimpThis sautéed shrimp recipe is simple to make and it cooks fast! So, youâll want to keep a close eye on the shrimp to prevent them from overcooking. No one wants rubbery shrimp, after all!
Understanding ShrimpThe key to creating the best easy sautéed shrimp is to understand everything from how to buy them, devein them, cook them, and more. To make things simple, Iâm sharing all my best tips with you! How to Buy ShrimpFresh or frozen shrimp would work great in this recipe, as long as theyâre thawed. However, youâll always want to make sure youâre not only choosing but also serving safe to consume seafood, and there are a couple of things to look out for to ensure your shrimp are safe. Fresh Shrimp:
Frozen Shrimp:
Decoding Shrimp SizesIn the grocery store, youâre likely to see shrimp labeled by size with numbers on the bag. This is because the size of shrimp is determined by how many make up a pound. Put simply, the higher the number on a bag of shrimp, the smaller the shrimp will be. For instance, medium-sized shrimp are typically labeled with a number of â41/50.â This means there are 41-50 shrimp per pound. For this dish, I recommended using medium-sized shrimp because they create a solid serving and cook quickly but really any size will work in this recipe. If you have smaller shrimp reduce the cooking time by a minute or two and if you have larger shrimp add a minute or two. Follow the visual cues for doneness and you will be fine. Other sizes are as follows:
Depending on the size of the shrimp, they will cook differently. However, even the largest of shrimp like the ones used in my garlic parmesan shrimp recipe will cook in less than 5 minutes. How Not to Thaw Frozen ShrimpBefore we talk about how to thaw shrimp properly, letâs talk about what not to do. There are a few common mistakes I see people make that could lead to unsafe shrimp. They include:
How to Thaw Frozen Shrimp SafelyOkay, now that weâve got that out of the way, there are several different methods to safely thaw frozen shrimp. Youâll know theyâre done thawing and ready to cook when they become translucent and pliable.
How to Devein and Shell ShrimpI love the ease and convenience of ready-to-cook shrimp that have already been deveined and shelled. However, theyâre not always super easy to find, and shell-on shrimp can be quite a bit lighter on the wallet. Trust me, deveining and shelling your own shrimp might sound intimidating, but itâs actually quite easy to do! Iâll show you how: Shelling Shrimp
Deveining Shrimp
How to Cook ShrimpAs mentioned, shrimp takes literally minutes to cook. So, itâs crucial to keep a close eye on them and look for the following signs to know when theyâre done.
What to Serve with Easy Sautéed ShrimpThereâs not much this sautéed shrimp doesnât taste great with. However, I love to serve it on top of a bed of Greek lemon rice, couscous, or even my Farro Risotto. Then, I add a side of asparagus or baked zucchini for a healthy, well-rounded meal. More Great Shrimp RecipesBrowse all Mediterranean recipes. Sautéed Shrimp
If you're looking for a super beginner-friendly meal, this sautéed shrimp recipe is just your ticket! It takes only a few ingredients and 5 minutes to cook. Add a simple salad and dinner is served.
Course Appetizer, Entree
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 5 minutes
Servings 4 people
Calories 188.1kcal
Author Suzy Karadsheh
Ingredients
Instructions
VideoNutrition
Calories: 188.1kcal | Carbohydrates: 5.2g | Protein: 16g | Fat: 11.8g | Saturated Fat: 1.6g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 7.8g | Trans Fat: 0.01g | Cholesterol: 142.9mg | Sodium: 643.5mg | Potassium: 198.7mg | Fiber: 1.5g | Sugar: 0.8g | Vitamin A: 477.7IU | Vitamin C: 14.8mg | Calcium: 92.2mg | Iron: 1.1mg
The post Easy Sautéed Shrimp appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/sauteed-shrimp/ Sausage tortellini soup is a comfort food in a bowl! Itâs loaded with fresh veggies, hearty Italian chicken sausage, tortellini, and in a rich tomato broth. Ready start to finish in 30 minutes. When cold weather is upon us, comfort food calls my name and this sausage tortellini soup is a must in my house! Made on the stovetop in about 30 minutes this soup has a hint of spice from the Italian sausage, a hearty texture from tender bits of cheese-filled tortellini, and a healthy dose of vitamins and nutrients from the kale (you can use spinach instead if thatâs more your speed.) Recently, my Lemon Chicken Orzo Soup and Tuscan Farro Soup have been on repeat. However, this creamy sausage tortellini soup is quickly becoming a new favorite and Iâm sure youâre going to love it too. Table of ContentsWhat Is In Sausage Tortellini Soup?Gather up your favorite pantry staples like garlic, vegetable broth, and tomato sauce along with veggies, and pasta, and this tortellini soup will come together with ease.
How to Make Creamy Sausage Tortellini SoupThis creamy sausage tortellini soup has an incredible appearance that gives the allusion that it requires hours in the kitchen and multiple steps to make. However, combined in a single pot, itâs actually quite easy to prepare and is just the kind of recipe I need on a busy weekday!
Chicken vs. Pork Italian SausageWhen looking at other tortellini soup recipes, youâll often find that they include pork sausage. Donât get me wrong, it tastes delicious! However, I wanted to make this recipe a little healthier. Swaps and SubstitutionsDonât worry if you donât have all the ingredients needed to make this soup! There are so many easy ways you can mix it up and use what you have on hand. Some of my favorite variations include:
What to Serve with Sausage Tortellini SoupMade with fresh vegetables, protein, and carbs, this tortellini soup is plenty filling on its own. However, if youâre feeding a crowd or just want to go all out for a complete dinner spread, you can never go wrong with a side dish or two. Make Ahead TipsIf you are not planning to serve this soup immediately but want to work ahead prepare the ingredients right up until adding the pasta. Then, when youâre ready to serve, heat the soup back up, boil the pasta, and add the rest of the ingredients. Your soup will be ready in minutes! How to Store and Reheat LeftoversTortellini soup is best served immediately while it is still warm. However, if you do have leftovers, they can be stored in an airtight container in the fridge for up to 3-4 days. Just keep in mind that the tortellini may become a bit soggy as it will continue to absorb the liquid.
More Comforting SoupsBrowse all Mediterranean recipes. Grab your copy of The Mediterranean Dish Cookbook Filled with more than 120 recipes for bright and flavorful Mediterranean diet-inspired meals you'll definitely make on repeat! Easy Sausage Tortellini Soup
A comforting soup, loaded with fresh veggies, hearty Italian chicken sausage and tortellini in a rich tomato broth. Ready in 30 minutes, this is the perfect meal for those busy nights!
Course Soup
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 people
Calories 399.9kcal
Author Suzy Karadsheh
Ingredients
Instructions
VideoNutrition
Calories: 399.9kcal | Carbohydrates: 35.8g | Protein: 21.8g | Fat: 20.4g | Saturated Fat: 4.6g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 3.6g | Cholesterol: 72mg | Sodium: 1334.7mg | Potassium: 465.2mg | Fiber: 6g | Sugar: 8.3g | Vitamin A: 7362.1IU | Vitamin C: 40.3mg | Calcium: 204.7mg | Iron: 3.4mg
The post Easy Sausage Tortellini Soup appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/tortellini-soup/ |
ABOUT MEHi, I am Daniel Jones from Overland Park, MO. I am a chef by profession, & also publish my recipe tips online on blogs and social media. Archives
April 2023
Categories |