![]() ![]() If you use a can of butter beans, add the beans with its water. Stir in the orange juice.Īdd cooked beans – around 250g and 150ml stock ( or just reserve from the water you cook the beans in). Add grated carrot, chopped celery and stir around for 2-3 minutes. Add olive oil, when heated and onions, stir for 2 mins, add sliced fennel, garlic and keep cooking for 5 minutes until they get soft and tender. Place an oven-proof pan on a medium heat. So, it is better to check them out after 30 minutes. The cooking time can vary depending on the origin of the beans. Cook around 30-35 minutes until they are soft but not mashy. Place a small pot and add the beans with 3 times more water. If you use dry butter beans, drain the dry butter beans soaked in cold water overnight. 30g feta, crumbled (2 tbsp ) you can use ricotta as well.A good handful of kalamata olives – 10-12.400g butter beans – one can with its water OR 90g dried butter beans – soaked overnight.Each little experience in the kitchen is a part of the evolving relationship with food in human memory these days… It is quite fascinating. We have plenty of time to touch and understand the food, ingredients we eat and manage cooking balanced meals with the limited sources. This spring I am remembering “home” – my memory-rich zone – in my London home. Olive oil based dishes are very much spring and summer to me as I remember my mum used to cook so many pulses and greens with olive oil, with always lots of onions and a squeeze of lemon, and tomatoes were a must if it was summer time. I love cooking vegs and pulses in orange juice which always gives a tangy, zingy flavour to the dish. That dish is truly a comfort food with the ingredients that you can find easily everywhere. Tags greek, istanbul, mussels, turkey Marinated feta cubes.Sula Bozis, a Greek from Istanbul shares her thoughts and knowledge about their food culture and the history of food in Istanbul with Topik: Continue reading “Stuffed Cooked Mussels from the Greeks of Istanbul” → Categories new post, Recipes In the past, many from the Greek minority worked as cooks in the Lokantas and Meyhanes (traditional neighbourhood restaurants and Istanbul taverns) who have contributed for the popularity of the meze culture of today. Their roots are still visible today in Istanbul through the strong mezze culture. Their food history dates back to even before the Byzantine Empire. The Greek cuisine in Istanbul is not only unique to its own but tells also the story of a culture which has been living in the region for 1500 years. Therefor, I started to research our cuisine in Istanbul to find out the connections between our culture and the food we enjoy.” When I was in Istanbul I thought the cuisine in Greece and ours would be the same but as I arrived here, I realized it is much different than I expected. “I had never considered living in Athens.
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