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Dark Chocolate Covered Turkish Delights

Rose flavoured chewy sweets dipped in dark chocolate and decorated with a little white chocolate. The dark chocolate perfectly balances the sweetness of the Turkish …

Havuç Tarator (Turkish Carrot, Walnut & Yoghurt Dip)

First post in a while! And the first since returning from our travels to Türkiye. Other than a long holiday, life and my job as a lawyer taking priority over my recipe development for this site, I’ve been busy writing recipes for other sites and you can find them by clicking these links – The Kitchn and Simply Recipes.

I have cleared my timetable now and can dedicate some time this summer for some lovely additions to my catalogue of recipes, which I hope you will love too. You will be seeing more Persian recipes but also recipes from Türkiye and my own recipes influenced by my cross-cultural upbringing.

Anyway back to my holiday! We travelled to Istanbul and did some sightseeing and most importantly lots of eating before flying to Antalya for the second leg of the holiday to spend most our time sunning by the sea, lazing by the pool and eating more delicious Turkish food.

It was a glorious holiday my first time abroad since late 2018, when I became pregnant with my daughter. I had so many plans to travel once she had arrived and I was off work on maternity leave, but then the world went topsy turfy in 2020 and we were all grounded. So this was our first proper holiday in 4 years. And we were not disappointed! So many beautiful sights were seen and so many delicious dishes were tried. Turkish hospitality is finely tuned to perfection with so many kind people willing to welcome you to their country and talk to you about their incredible history and introduce you to their delicious cuisine.

This is not the first time I have travelled to this wonderful country and will no doubt not be the last time either. We Iranians have a very special place in our hearts for Türkiye and for many of us it is a home away from home as so many aspects feel familiar to us.

I have returned fully inspired to develop and include some Turkish recipes on this site and the first of these is a simple yoghurt-based dip with sautéed grated carrot, crushed walnuts with a hint of garlic. Absolutely delicious, easy to knock up and I guarantee will end up being one of your go-to dips at any time of the year (because who doesn’t have some sorry looking carrots in their veg drawer once in a while). So forget about using those carrots for soup or coleslaw and try this dip and I promise you won’t be disappointed.

It can be served alongside a mezze-style meal with lots of other dishes; as an accompaniment to kebabs or other BBQ dishes; or just with crackers or crisps.


Havuç Tarator

Turkish Carrot & Yoghurt Dip
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Appetizer
Cuisine: Turkish
Keyword: vegetarian, dip
Servings: 6
Author: Mersedeh Prewer

Ingredients

  • 1 tbsp olive oil
  • 3 medium carrots (grated on the coarse side of a box grater)
  • 1 large garlic clove (crushed)
  • 500 g Greek yoghurt
  • 30 grams walnuts (coarsley crushed)
  • 1/2 tsp Salt
  • 1 tsp Pul Biber or Aleppo Pepper (red pepper flakes)
  • Squeeze or 2 of fresh lemon juice

To garnish

  • Pul Biber or Aleppo Pepper
  • Olive oil (to drizzle on top)
  • Walnuts halves

Instructions

  • Place a frying pan on a medium-high heat and add olive oil. Once the oil starts to glisten, add grated carrot. Then add crushed garlic and stir until the carrot wilts and the garlic is evenly distributed - this should only take a few minutes. Turn off the heat and let the carrot mixture cool.
  • Take a bowl, add yoghurt, grated carrot, crushed walnuts, lemon juice, salt, Pul Biber and stir. Taste and adjust seasoning or other flavours as desired.
  • Cover the bowl and leave in the fridge for the flavours to intensify and mix well through the yoghurt (no less than 1 hour).
  • When you are ready to serve the dip, drizzle some olive oil on top and decorate with walnuts and a sprinkle of Pul Biber. Serve as part of a mezze-style spread of dishes, or as an appetiser.

 

 

 

 

 

 

 

 

 

 

 

 

 

Simit (Turkish Sesame Encrusted Bread)

Also know as the Turkish Bagel, these beautifully doughy yet crunchy sesame encrusted bread rings are perfect for a Turkish-style breakfast or as sandwich bread.

What Is Simit?

Simit is a circular bread encrusted with sesame seeds, which is common to the cuisines of the former Ottoman Empire and the Middle-East. It is widely known as a Turkish bagel in the USA and Koulouri in Greece. They are commonly eaten at breakfast and are a much loved street food available on many corners in Istanbul. They have a crispy exterior and a soft doughy interior, which can be created using a standard bread dough mixture.

The distinctive taste of Simit comes from a combination of toasted sesame seeds and a grape molasses glaze. Grape molasses can be found online or at Middle-Eastern supermarkets. Sesame seeds are widely available in their raw form, so you will need to toast them in a dry frying pan before coating the Simit rings.

Kahvalti

I was first introduced to Simit during one of our holidays in Turkey. Many of us Iranians love holidaying in Turkey as it feels familiar but with the freedoms we cannot enjoy in our own motherland. In fact, I have travelled to Turkey more than I have to Iran. The hospitality, the food and the weather make for the perfect destination for my family and it feels like home. 

The variety of baked goods available in Turkey is incredible and Simit is no exception. You will often find it offered as part of the Turkish breakfast spread offering known as Kahvalti. The commitment to breakfast is incredible in Türkiye. Kahvalti translates to “before coffee” and is all about gathering and sharing dishes with your family. Turkish restaurants and families at home prepare many little dishes to fill the breakfast table, allowing you to sample them at your leisure .

How to serve Simit

When I bake them at home, we either eat them with feta and halva or with clotted cream and honey. We also love having them as an accompaniment to egg dishes (as pictured below). The recipe for Nargessi (Persian spinach Eggs as pictured) can be found here.

For a traditional Turkish breakfast serve alongside with Menemen (Turkish scrambled eggs with tomatoes).

Storing Simit

Simit is at its best fresh out of the oven. Store in an airtight container up to 3 days once it is cool. Just bake in  a medium to hot oven for 5 to 10 mins to refresh or slice and toast.


Simit

Turkish Bagels
Prep Time20 mins
Cook Time20 mins
Proving Time x 21 hr 30 mins
Total Time2 hrs 10 mins
Course: Breakfast, Accompaniment
Cuisine: Turkish
Keyword: Simit, Turkish Bagel, Gevrek, Koulouri
Servings: 6
Author: Mersedeh Prewer

Ingredients

Simit Dough

  • 500 g strong white bread flour (plus extra for sprinkling on your surface when shaping the Simit)
  • 7 g fast-action yeast
  • 1 tsp salt
  • 300 ml tepid water
  • A little olive oil (to oil the bowl the dough proves in)

Simit Topping

  • 100 ml grape molasses (üzüm pekmezi)
  • 50 ml water
  • 2 tsp flour
  • 300 g toasted sesame seeds

Instructions

  • Mix strong white flour, salt and fast-action yeast in a large bowl making sure the salt and yeast are kept apart at this initial stage. Make a well in the centre, then add 300 ml water, and mix well.
  • Tip onto a lightly floured work surface and knead for around 10 mins. Once the dough is smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for 1 hour or until doubled in size.
  • Mix the grape molasses, water and flour in a large bowl.
  • Prepare the toasted sesame seeds. Take the raw sesame seeds, toast in a dry pan until golden, shaking and stirring the pan regularly. Take care not to burn the seeds. It should only take a few minutes to toast the sesame seeds.
  • Preheat the oven to 220°C / fan 200°C / gas 7 / 425°F. Place a baking tray in the oven.
  • Once the dough has proved, cut into 12 equal sized pieces. Sprinkle some flour on the surface and roll each piece into a long sausage about 25cm long. Take two of the rolled dough pieces and place them alongside each other. Squeeze the ends together and roll the ends in opposite directions, causing them to braid. Squeeze the two ends together to form a ring. Repeat with the remaining dough.
  • Dip the simits into the grape molasses mixture until covered. Cover completely with sesame seeds. Stretch the dough a little as you do this to ensure the Simit is even but don't worry if it is not perfect - rustic is a great look! Place the ready Simits on a piece of baking paper, cover with a tea towel and let prove for a further 30 mins.
  • Bake for 15 to 20 mins until cooked through and golden brown on the outside. Check the Simit occasionally to make sure it doesn't burn and turn the heat down if necessary.
  • Leave to cool on a cooling rack. Simit is best eaten while still warm so if you don't eat them straight away, reheat in the oven before consuming.