#Baklava. Resep authentic yang mudah dan lezat, selezat oleh-oleh dari Turki.

For recipe in English, please visit this link

Salam hangat..... Merhaba dari Turki.

Sebelum scrool down kebawah buat intip resepnya, saya mau kasih tahu kalau postingan ini saya sertakan dalam Indonesian Food Blogger event challenge bulan Mei dengan thema "Middle East". Kalau kalian foodie dan suka masak juga, cepetan klik link nya disini buat baca ketentuan dan cara ikutannya. Ayo... ditunggu sampai akhir Mei ini lho (^,^)

I was so exciting dengan tema Idfb bulan ini sebab daily I cook Turkish food! Makanan dan kebudayaan Turki sangat kental dengan pengaruh Timur Tengah, terutama di daerah South east. Karena wilayah geografi Turki yang berbatasan dengan beberapa wilayah bekas Uni Soviyet (north east), Timur tengah (south east) dan Eropah (bagian barat), menjadikan Turki sebagai negara yang unik baik dari segi kebudayaan dan cuisine nya. Banyak sekali hal yang bisa digali dan diketahui dari negara asal suami saya ini.

Awalnya saya ingin menampilkan cuisine dari negara tetangga middle east yang lain yang juga sangat mendunia kelezatannya. I like Moroccan Lamb yang dimasak dalam tagine. Atau Chicken Mandi dari negara Yaman yang sudah saya bikin sebelumnya. Atau saya ingin sertakan Palestenian Musakhan, bahkan famous Hawawshi dari Mesir...ppffff.... 
Semua masakan middle east are rich! seperti kaya-nya masakan Nusantara kita. We should digging deeper to their history... so you'll find keanekaragaman makanan mereka.

Sedikit gambaran wilayah Turki yang "unik"

Tapi setelah memilah milih dan buka-buka file buat bikin apa, finally saya pilih ..taarrraaa.. Baklava! Why baklava?

Siapa yang nggak kenal Baklava? Kenalan dulu yuk buat yang belum pernah dengar ..... hehehe...😄  Sebab baklava ini termasuk dalam top famous dessert around the world lho. Baca link nya disini, disini dan disini juga. Jadi hampir semua orang sudah familiar, pernah mencicipi atau ingin mencicipi baklava ini. 
Oleh karena 'pesona' baklava yang sudah terkenal selevel Angelia Jolie.. (hahahaha...apa'an sih?!) maka saya pengen tampilkan baklava ini di even Idfb kali ini.

Definisi baklava sendiri adalah sejenis pastry manis yang terbuat dari berlapis lapis lembaran pastry phyllo yang tipis dengan taburan -umumnya walnut dan/ atau pistasio, hazelnut atau almond diantara beberapa lapisannya. Dan direndam dalam sirup gula yang kental atau madu. Ada juga jenis lain yang disiram susu (sütlü nuriye baklava).

Resep Donat kentang/ Potato Donuts recipe

Resep dalam bhs Indonesia ada di bagian bawah


Selam everybody.... Merhaba from Turkey.

This is actually very late post. I made this potato doughnuts last weekend, but since the pictures and recipe slipped somewhere in my computer, I just found it today and want to share it with you right away.

This potato doughnut is pretty familiar among Indonesian food bloggers. We use almost same source of recipe and method and we are all very much happy with the result. The doughnut it self keep fluffy and yummy even 2nd or sometimes 3rd days when you keep tightly in airtight container in fridge.

But I think no yummy yet fluffy doughnut can survive up to 2nd or 3rd day, right? The recipe I adapted totally from Ibu Fatmah Bahalwan (Natural Cooking Club owner).

You can just simply enjoy the doughnuts with icing sugar or any topping you like. Even you can flatten the dough and make your filling doughnut. So here the recipe.

Ikan Bakar Bali sambal matah / Balinese grilled fish with sambal matah

Selam eveybody.... Merhaba from Turkey......

Indonesian cuisine often demonstrates complex flavour,acquired from certain ingredients and bumbu spices mixture. Indonesian dishes have rich flavours; most often described as gurih (savory which equate to umami) and pedas (hot and spicy), and also combination of basic tastes such as manis (sweet), asin (salty), asam (sour) and pahit (bitter). Seven main Indonesian cooking methods are goreng (frying), bakar (roasting) or panggang (grilling), tumis (sautéing), sangrai (roasted), rebus (boiling) and kukus (steaming).

My post today is about indulge my craving of Indonesian food. It has been a while I didn't spoil my self with this best fave of mine ; Balinese grilled fish / Ikan Bakar khas Bali with sambal matah.

This grilled fish is commonly found when you were visit Bali. I think most of you already know where Bali island is. Sambal matah is Balinese style raw sambal. With sharp lemongrass and kaffir leaves flavor distinguish this sambal from other sambal types we have. And this sambal matah always serve with that full tropical flavors of Balinese grilled fish. Enjoy them with warm steamed rice, some raw vegetables salad, you'll get best Balinese grilled fish on the planet 😃

You can prepare the fish marinate 1st a night before if you plan having bbq/ grill time the next day. The fish should marinate in bumbu /spice at least 2 hours before the get best flavor mingle in fish meat. 
For fish I use local çipura/ çupra balık (gilt-head bream). You can sea bream or sea bass or snapper or yellow tail fish.

The best way to grill this fish is over charcoal-like my mom always does. Take your grilling stove outside and invite your neighbours with this fabulous fragrant of this Balinese grilled fish ^,^

Lokma /Turkish donuts in simple syrup

Selam everybody....Merhaba from Turkey...

What I am going to share with you today is Lokma.

Lokma is a traditional Turkish dessert made of flour, sugar, yeast and salt bathed with syrup or honey. Lokma was first cooked by the sultan's cooks at Ottoman Empire palaces, and for centuries, it was unknown how it was made. After the 20th century, it became a tradition for Turks to cook and serve lokmas to neighbours.

This lokma is also can be found around neighbouring countries like in Greek called loukoumades. Or Zeppola of Italy and in Iran or Iraq, called luqmat al-qadi from Arabic language  لقمة القاضي

These luscious bites — the word lokma means “a bite” or “a morsel” — are the doughnuts of the Orient, crispy on the outside, with a melt-in-your-mouth texture on the inside. Served hot as they emerge bubbling from the pot, sprinkled with a dusting of pure cinnamon, they are also found in markets, more commonly in Izmir, the third largest city of the nation.

Kıymalı Biber Dolması / Turkish #stuffed pepper with ground meat and how to make Garlic yoghurt sauce

Selam everybody...Merhaba from Turkey...

Kıymalı means (with) meat in Turkish language. Biber means pepper and Dolması/ dolma means stuffed. So Kıymalı Biber Dolması literally means stuffed pepper with meat.

Dolma, Turkish term for stuffed vegetable dishes common in the Middle East and in Mediterranean countries including the Balkans, the Caucasus, Russia and Central Asia.

Common vegetables to stuff include tomato,pepper, onion, zucchini, eggplant, and garlic. The stuffing may or may not include meat. Meat dolmas are generally served warm, often with tahini, egg-lemon or garlic yogurt sauce; meatless ones are generally served cold. 

Dishes involving wrapping leaves such as vine leaves or cabbage leaves (Lahana Sarması) around a filling are called sarma, though in many languages the distinction is usually not made. Check my Yaparak sarma here.

Strawberry Cobbler with Oatmeal streusel

Selam, Merhaba from Turkey everyone....

Just before strawberry out of season soon and they will be more and more expensive, yesterday I bought another kilo of fresh strawberry. Yes, I love and enjoy eating them fresh or make it for delightful dessert. 

Strawberry with crunchy flaky pie is my number one favorite. But of course together with Panna cotta would be a fancy and special dessert for your romantic dinner. 

Or you can check my other dessert using this favorite strawberry here.

And today I made this delish strawberry cobbler. What's special about my cobbler this time is I add some yummy crumbly oatmeal streusel on top of it. So you can imagine the crunchiness topping twisted with delicious sweet slightly sour strawberry filling inside.

My family like it, especially that topping. So I am thinking to make other cobbler with other filling later. Cherries maybe?

Yemeni Chicken Mandi easy recipe

Merhaba From Türkiye 👋

First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛

Today I am going to share one delicious middle eastern dish calls, Chicken Mandi. It's one of popular traditional dishes from Yemen.

Mandi is now popular among other Arab countries as well. Traditionally, the meat is slow-cooked in a tandoor (underground oven) which makes the meat extremely tender and delicious and served over aromatic rice.

The spice rub used to marinate the meat (lamb or chicken) is called Hawaij– coriander seeds, cumin seeds, cardamom, cloves, cinnamon, whole black peppercorns are roasted till aromatic and made into a powder. See also how to make hawaij spices mixture in my previous post.

This is a very mild dish, not spicy at all. The rice was extremely aromatic and tasted very flavorful. Enjoy this Mandi in its authentic way! 

My husband loves it and me as Asian also enjoy it very much. And since it's not hot spice at all, my kid eat her portion happily.

Yemeni Spice Hawaij

Selam everybody...Merhaba from Turkey...

Did you hear about Hawaij spice before? Hawaij (spelled hawayej) is a Yemeni spices mixtures. There are two type of hawaij, both derived from the Yemenite kitchen: one is meant for soup, the other for black coffee. Spice mixture for soup are also used in stews, rice, vegetarian dishes and as barbecue spices rubbed into the meat. Basically this kind of Hawaij consists of cumin, black pepper, turmeric and cardamom. More intricate versions may also contain cloves, nutmeg, saffron, coriander and dried onions.

The mixture for coffee is made from anise seeds, fennel seeds, ginger and cardamom. Although it is primarily used in brewing coffee, it is also used in desserts, cakes and slow-cooked meat dishes. In Aden, the mixture is made with ginger, cardamom, cloves, and cinnamon for black coffee, and when used for tea excludes the ginger

This spice came to Israel along with immigrants from Yemen, and it is widespread among yemenites in Israel. 

Basically, hawaij made by roasting – coriander seeds, cumin seeds, cardamom, cloves, cinnamon, whole black peppercorns  until aromatic and made into a powder. Very few and very basic spices are used for making the dish.