(Since 1999)


RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food Festival_&_Events

You are here > Home > Recipes


FREE Magazines and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



Best of the Best Vol. 11
from the editors of Food & Wine
Mediterranean Harvest, Martha Rose Shulman

This dish—from Edirne, an early capital of the Ottoman Empire—has all the complexity of the sophisticated palace cooking of Istanbul, with sweet, spicy, and savory overtones and a mixture of mint, dill, and parsley that define the dish as Turkish. Although there are a lot of ingredients in the stew, it's very uncomplicated to cook.
Serves 4


• 2 tablespoons extra-virgin olive oil
• 2 onions, sliced
• 4 garlic cloves, chopped
• 1 teaspoon cumin seeds, crushed
• 1 teaspoon fennel seeds, crushed
• 1 teaspoon brown sugar or 2 teaspoons pomegranate molasses
• 1 tablespoon white wine vinegar, sherry vinegar, or lemon juice
• 4 tomatoes, peeled and chopped; or 1 can (14 ounces) tomatoes, drained and chopped
• 1/2 teaspoon Aleppo pepper
• 4 ounces leaf spinach
• 1/2 pound dried chick peas, cooked and drained; or 2 cans (15 ounces each) chick peas, rinsed and drained
• Salt
• 1/4 cup chopped fresh herbs, preferably a mix of flat-leaf parsley, dill, and mint
• Lemon wedges
• Drained yogurt

Heat the oil in a large nonstick skillet over medium heat and add the onions. Cook, stirring, until tender, about 5 minutes, and add the garlic, cumin, and fennel seeds. Cook until the onion has colored slightly, 5 to 8 minutes. Add the sugar and stir together for a minute, then stir in the vinegar, tomatoes, and Aleppo pepper. Cook, stirring, until the tomatoes have cooked down a bit, about 10 minutes. Stir in the spinach, chick peas, and salt (about 1 teaspoon). Add enough water so that the dish can simmer. Simmer uncovered over medium heat, stirring often, for 20 to 25 minutes.

The stew should be saucy but not watery. Add salt to taste and stir in the herbs. Serve with lemon wedges and yogurt.

Advance Preparation: This dish keeps well for a few days in the refrigerator, and benefits from being made ahead.

Editor's Note: Greek yogurt is strained (the watery whey is drained out), making it thick and creamy—perfect for serving with this stew. It's available in the dairy section of most markets.


  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages