Tag: Turkish

My Turkish meat burek – Gordon Ramsay’s version

Here’s mine burekone phyllo dough cake golden and crunchy, inspired by the famous Turkish recipe, with a succulent filling of veal and spices.

The burek with veal that I prepared today is a personal version of a historical dish, which has its roots in the ancient Turkish culinary tradition, widespread throughout the Balkan area with the usual and numerous variations on the theme.

The term “börek”, deriving from the Turkish “bur” which means “to fold, roll” and gives us a hint on the technique used in its preparation. It is in fact made up of filled rolls, arranged in a pan to form a spiral.

Originally made with a filling of minced meat, traditionally beef or lamb, onions and a mix of spices, Burek has traveled across cultures and borders, adapting to local tastes and acquiring various forms.

It is reminiscent of the Greek spanakopita, a tribute to spinach (“spanaki” in Greek), often offered in a vegetarian version with feta, and served both spiral than in the iconic ones crunchy triangles.

Spanakopita tends to be lighter and fresher, served as an appetizer or snack, while Burek is more substantial. A second course of meat that can easily become a complete main course.

For this recipe I allowed myself some small “poetic licenses” such as the use of the most delicate veal meat and the addition of my beloved spices to give an extra edge to the filling.

In fact, I used the Minced veal | The Veal of Casa Vercelli, obtained only from the meat of fine calves, born, raised and selected in Italy, with an integrated supply chain with certified traceability. A digestible meat, with very little fat and a high protein and amino acid content.

POST MADE IN COLLABORATION WITH VITELLO DI CASA VERCELLI

Turkish Sweet and Sour Peppers Recipe – Gordon Ramsay’s version

A tasty recipe, learned from a friend of Turkish origin. Basically, it would be a recipe similar to the Sicilian one, with the variant of adding coarsely chopped dried fruit and dried fruit. For these last ingredients I used cashews and dehydrated blueberries, while for the sweet and sour tone I used honey and apple cider vinegar. Then the abundant basil gives the magical touch that makes this simple dish the queen of a buffet, a cold dinner or a simple appetizer. Seeing is believing !

Wash the peppers well, dry them

Clean the peppers removing also and above all the white nerves inside, and all the seeds

Cut the peppers into strips and put them in a pan, salt and pepper to taste

Start cooking with a covered pan, and halfway through cooking, add the cashews, blueberries, dried basil and if you want the dry mixture for spagnetta which is based on parsley, garlic and chilli, or as an alternative to the latter mixture of spices you can only put chilli. Mix everything, and continue cooking, always with the pan covered.

Almost at the end of cooking, add the previously prepared mixture of apple cider vinegar and honey and let it evaporate with the pan uncovered, then add the chopped fresh basil, stir and turn off the heat. Before serving, leave the peppers to rest with the pan off for 5 minutes.

Put the peppers in a serving dish, decorate with a sprig of fresh basil and serve.

They are also good served at room temperature or even cold.

Serve cold and decorated with sprigs of fresh basil, accompanied by warm croutons and a good prosecco

Food blogger

Francesca Pipia

My name is Francesca and I am 51 years old and I am a mother of two boys and guardian of two other boys (my grandchildren). I worked for 30 years in a bakery and I cultivated a love for good food and Sicilian traditions in the kitchen. The large family "forced" me to take action to cook for many people, also trying to follow an economic line that would satisfy everyone by spending as little as possible (as a good housewife and mother of a family) while trying to maintain taste and quality. As a hobby I sing in a gospel choir

Turkish Eggs (Cilbir) – You’re Never Too Old by Gordon Ramsay

When you get to a certain age, you think you’ve seen and
done it all. Whether we’re talking professionally, romantically, or culinarily,
by your mid-fifties, any real surprises are few, and far between, and this is particularly
true when it comes to egg recipes. What can you possibly do with eggs that you
haven’t already done many times over? Well, these Turkish eggs, that’s what.

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And, as always, enjoy!

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