pomsad

Squid in Ink Sauce ( 4 Servings)

Ingredients:
1kg whole baby squid
½ tea glass olive oil
1 lemon, freshly squeezed
1 dsp salt

Preparation

Wash the squids thoroughly and cut them in half lengthwise. Gently remove the ink sacs from the squid so as not to break them, and set aside. Place the squids in a stew pan, add the olive oil and pour in sufficient boiling water to stop squid sticking to the bottom. Puncture the reserved ink sacs and pour the contents into the stew pan. Simmer for at least an hour, until all the liquid has been absorbed. Season with salt and lemon juice, and serve.

Nutritional Information
518kcal per serving; squid is rich in calcium, iron, sodium and potassium; contains Vitamins A and C. 
Recipe from: Ahmet Çetin
''CHEFS WITHOUT BORDERS" DIRECTOR

 

Fig Balls with Hackberries 

 Ingredients:

Handful of hackberries

5 dried figs, finely chopped

 Preparation

Chop the dried figs finely. Place the hackberries in a mortar and gently crush with a pestle. Add in the figs and continue to crush together. Consume in small ball-shaped pieces.

 *This almost forgotten traditional recipe is unique to Bodrum region, and offers a delicious combination of sweet and sour. 

Recipe from: Ahmet Çetin

''CHEFS WITHOUT BORDERS" DIRECTOR

 

Bodrum Lokum Pilaf (5 servings)

Ingredients:

For the dough:
1 egg, water, 1 dsp salt, 1kg flour

For cooking:

300g ground meat, 4 tbsp butter, 1 tsp salt, 1 tsp black pepper, ½ tea glass (100ml) olive oil


Preparation

Put all dough ingredients in a bowl and mix, using your hands, until it comes together as dough. Divide the dough into two equal parts and roll out to 2 – 3 millimeters. Cover with a kitchen towel and leave to rest for a while. Sprinkle the dough with flour and then gently roll it up. Cut the dough into strips lengthwise, and then cut each strip into square slices of about half a centimeter.

In a pan, sauté the ground meat in butter and season with salt and black pepper. Once sautéed, turn off the heat.

Combine 1.5 – 2 liters of water with salt and olive oil in a stew pan and bring to a boil. Stir in the dough slices, cook for about 5 minutes and then strain in a colander.

Add the cooked dough slices (pilaf) into the pan you sautéed the ground meat, cook for about 4 to 5 minutes, stirring occasionally. Serve hot.

Recipe from: Ahmet Çetin

''CHEFS WITHOUT BORDERS" DIRECTOR

 

Endive Salad ( 2 servings ) 

Ingredients:

1 bunch endive, 1 tspsalt, 4 tbspolive oil, 1 garlic clove, crushed, ½ lemon, freshly squeezed

Preparation

    Remove any yellowed and damaged leaves and split stem end of each endive. Cook the endives in the sufficient boiling salted water for 10 minutes. Drain in a colander and rinse under cold water and let it rest for about 5 minutes. Then place on a serving platter.

    To make the sauce, crush in a mortar the peeled cloves of garlic with a little salt. In a bowl, mix together the garlic, olive oil and freshly squeezed lemon juice. Pour the sauce over the endives and serve.

Nutritional Information

269,5kcal per serving; rich in various vitamins and minerals; contains iron and calcium as well as magnesium and other minerals; strengthens the body’s natural defenses; good for those suffering from liver or gallbladder disorders. 

Recipe from: Ahmet Çetin

''CHEFS WITHOUT BORDERS" DIRECTOR