Description

Karniyarik, literally translated as "split belly," is a beloved Turkish dish where eggplants are stuffed with a flavorful mixture of ground meat, onions, tomatoes, and spices. The eggplants are typically pan-fried before being baked with the stuffing, creating a deliciously savory combination of tender eggplant and rich, spiced filling. It's a comforting, hearty meal often served with rice or bulgur on the side. Karniyarik is a classic example of Turkish home cooking, perfect for family gatherings or a cozy dinner.

Ingredients:

• 4 medium eggplants
• 500g ground beef or lamb (or a mix of both)
• 1 large onion, finely chopped
• 2 medium tomatoes, peeled and chopped
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional, for heat)
• Salt to taste
• 1/4 cup olive oil (for frying and cooking)
• Fresh parsley, chopped (for garnish)
• 1/2 cup water or vegetable broth (for baking)

Instructions:

1. Prepare the Eggplants: Wash and peel the eggplants, leaving stripes of skin for texture. Cut them in half lengthwise, then make a deep cut down the middle of each half, being careful not to slice all the way through (this creates the "belly"). Sprinkle the eggplants with salt and let them sit for about 15-20 minutes to draw out any bitterness. Then, rinse and pat them dry with paper towels.
2. Fry the Eggplants: Heat a generous amount of olive oil in a large pan over medium-high heat. Lightly fry the eggplant halves, cut side down first, until they are golden brown and slightly softened, about 5 minutes on each side. Remove the fried eggplants from the pan and set aside on paper towels to absorb any excess oil.
3. Prepare the Stuffing: In the same pan, add a little more olive oil if needed and sauté the chopped onion over medium heat until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the ground meat and cook, breaking it apart with a spoon, until browned and fully cooked. Add the chopped tomatoes, tomato paste, cumin, paprika, black pepper, and red pepper flakes (if using). Stir well and let it cook for 5-7 minutes until the tomatoes soften and the mixture becomes a rich, thick sauce. Taste the filling and add salt as needed. Remove from heat and stir in some chopped fresh parsley if you like.
4. Stuff the Eggplants: Carefully stuff each fried eggplant half with the meat mixture, pressing it in to fill the "belly" fully. Place the stuffed eggplants in a baking dish, arranging them snugly.
5. Bake the Karniyarik: Pour the water or vegetable broth into the baking dish around the eggplants. Cover the dish with aluminum foil and bake in a preheated oven at 180°C (350°F) for 30-35 minutes, or until the eggplants are tender and fully cooked through.
6. Serve: Once baked, garnish with additional chopped parsley for a fresh touch. Serve hot with rice, pilaf, or a simple side salad.

Tips:

• You can make this dish ahead of time and reheat it, as the flavors meld even better the next day.
• For a vegetarian version, you can substitute the ground meat with a mixture of rice, chickpeas, and vegetables like bell peppers or zucchini.

Karniyarik is a delicious and comforting dish that beautifully combines the flavors of tender eggplant and savory filling, making it a true classic in Turkish cuisine. Enjoy!

Description

Käsespätzle is a beloved comfort food from the Swabian region of Germany. It's essentially the German version of mac and cheese, but with a twist: the pasta is homemade spaetzle, a soft, egg-based noodle, paired with melted cheese and crispy onions. The dish is hearty, rich, and absolutely satisfying. It's often served as a main course or as a side dish alongside sausages or roasted meats, but it's perfect all on its own. Think of it as the ultimate indulgence for cheese lovers!

Ingredients:

• 400g all-purpose flour
• 4 large eggs
• 1/2 teaspoon salt
• 150ml water (or more, as needed)
• 1 tablespoon butter (for serving)
• 250g Gruyère cheese, grated
• 250g Emmental cheese, grated
• 1 small onion, thinly sliced
• 2 tablespoons butter
• 1 tablespoon vegetable oil
• Salt and freshly ground black pepper to taste
• Freshly chopped parsley (optional)
• Extra crispy fried onions (optional)

Instructions:

1. Make the Spaetzle: In a large mixing bowl, combine the flour, eggs, and salt. Gradually add the water and mix until you have a thick, sticky dough. The dough should be smooth but thick, similar to a pancake batter. You can add more water if it’s too stiff. Bring a large pot of salted water to a boil. Once boiling, reduce the heat to a simmer. Using a spaetzle maker (or a colander with large holes), press the dough into the simmering water. Alternatively, you can use a large grater to scrape the dough into the water in small strips. When the spaetzle rises to the surface (in about 2-3 minutes), use a slotted spoon to remove it and set it aside in a large bowl. Repeat this process until all the dough is used. Once all spaetzle is cooked, drizzle with a little melted butter to prevent them from sticking together.
2. Prepare the Cheese Sauce: In a large pan, heat the vegetable oil and butter over medium heat. Add the sliced onion and sauté until golden and crispy, about 5-7 minutes. Remove the onions from the pan and set aside for garnish. In the same pan, add a little more butter if needed. Layer half of the cooked spaetzle in the pan, followed by half of the grated Gruyère and Emmental cheeses. Repeat with the remaining spaetzle and cheese. Allow the cheese to melt and the spaetzle to heat through, stirring gently to combine. Add salt and pepper to taste.
3. Serve the Käsespätzle: Transfer the cheesy spaetzle to serving plates. Top with the crispy fried onions and freshly chopped parsley (if using). Serve hot, and enjoy!

Tips:

• Cheese: Gruyère and Emmental are the traditional cheeses used in Käsespätzle for their meltiness and rich flavor. You can also try substituting or adding cheeses like Swiss cheese, aged cheddar, or even mild Gouda.
• Onions: For extra crispy fried onions, you can thinly slice the onions and fry them until golden and crispy, then sprinkle them on top for a delightful crunch.
• Store-bought Spaetzle: If you don't want to make the spaetzle from scratch, you can easily find pre-made spaetzle at international grocery stores or German food markets. Just cook the store-bought spaetzle according to the package instructions and follow the rest of the recipe for the cheese sauce and topping.
• Serving: Käsespätzle can be served with a side salad or a hearty meat dish like sausages or roasted pork, but it's also delicious as a stand-alone comfort meal.

Description

German pretzels, or Brezel, are iconic, soft, salty, and golden-brown pastries with a distinct twisted shape. These delightful treats are a staple in German bakeries and beer gardens, often enjoyed alongside a cold beer or as a delicious snack. The secret to the perfect pretzel lies in the dough, the boiling step (which gives them their signature crust), and the sprinkling of coarse salt. Whether you're enjoying them with mustard, cheese, or just on their own, these homemade pretzels will transport you straight to Germany!

Ingredients:

• 500g all-purpose flour
• 1 packet (7g) active dry yeast
• 1 teaspoon salt
• 1 teaspoon sugar
• 300ml warm water (not too hot)
• 30g unsalted butter, melted
• 2 liters water
• 2 tablespoons baking soda (NOT baking powder)
• Coarse sea salt (for sprinkling)

Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the flour, yeast, salt, and sugar. Mix well. Add the warm water and melted butter to the dry ingredients and stir until the dough starts to come together. Knead the dough for about 8-10 minutes until it is smooth and elastic. Cover the dough and let it rise for 1-1.5 hours, or until doubled in size.
2. Shape the Pretzels: Punch down the dough and divide it into 8 equal pieces. Roll each piece into a long rope, about 60 cm (24 inches) long. Form each rope into a U-shape, twist the ends, and fold them down to create the pretzel shape. Pinch the ends to seal.
3. Boil the Pretzels: Bring 2 liters of water to a boil and add 2 tablespoons of baking soda. Carefully drop each pretzel into the boiling water for 30 seconds. Remove with a slotted spoon and place on a baking sheet.
4. Bake the Pretzels: Preheat the oven to 220°C (430°F). Sprinkle the pretzels with coarse sea salt and bake for 12-15 minutes or until golden brown.
5. Serve: Enjoy your homemade pretzels with mustard, cheese, or simply on their own!

Tips:

• Ensure your water for the yeast is warm, not hot, to activate it properly.
• The baking soda bath is essential for that characteristic pretzel crust.
• Store leftover pretzels in an airtight container and reheat them to restore their crispiness.

Baklava Recipe (using Filo Dough)

Description

Baklava is a decadent, sweet pastry made from layers of crispy filo dough, chopped nuts, and a sticky, fragrant syrup. This version uses store-bought filo dough to save time and effort, making it an accessible yet indulgent treat. The secret to an amazing baklava lies in the perfectly crisp layers, the nutty filling, and the rich syrup. Adding browned butter elevates the flavor, giving it a deep, nutty undertone that perfectly complements the sweetness of the syrup.

Ingredients:

• 1 package (about 500g) filo dough (thawed if frozen)
• 200g unsalted butter (for brushing, plus extra for browning)
• 200g walnuts, pistachios, or a mix (finely chopped)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves (optional)
• 250g sugar
• 240ml water
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 1 cinnamon stick
• 1-2 strips of lemon peel

Instructions:

1. Prepare the Nut Filling: In a bowl, mix the finely chopped nuts with the ground cinnamon and optional ground cloves. Set aside.
2. Brown the Butter: Melt the butter in a saucepan over medium heat. Let it cook for 2-3 minutes until golden brown and aromatic. Remove from heat and cool slightly.
3. Assemble the Baklava: Preheat the oven to 180°C (350°F). Brush a 9x13-inch baking dish with browned butter. Layer 7-8 sheets of filo dough, brushing each with butter. Add a layer of the nut mixture. Repeat the layering with butter and nuts until all nuts are used. Finish with 7-8 layers of filo dough.
4. Cut the Baklava: Use a sharp knife to cut the assembled baklava into diamond or square shapes before baking.
5. Bake the Baklava: Bake for 45-50 minutes until golden brown and crisp.
6. Prepare the Syrup: In a saucepan, combine sugar, water, lemon juice, honey, cinnamon stick, and lemon peel. Boil for 10 minutes, then remove from heat and cool.
7. Pour the Syrup: Pour the cooled syrup over the hot baklava immediately after baking. Let it cool for a few hours before serving.
8. Serve: Enjoy your homemade baklava!

Tips:

• Brown the butter for extra flavor.
• Pour cooled syrup over hot baklava for the best texture and flavor.
• Store baklava in an airtight container at room temperature.