Posts
Sometimes it is just plain tough to come up with something to say about every dish I cook up. I quickly jotted down the recipe & typed 'broccoli, fig, & pine nut orzo' unable to really consider it anything else. After looking at it for a moment or two it just looked so hum-drum. Ray suggested calling it 'Turkish Orzo' which sent me on a wikipedia jaunt.
Turkey's cuisine isn't strictly uniform through out the country. Each region has its own specialties & favorites. I've got to throw my vote in for the South Eastern region. It zeroes in on Baklava & kebabs -- yum! However, if you had to nail a few key ingredients down, eggplants, green peppers, onions, garlic, lentils, pistachios, pine nuts, almonds, hazelnuts, and walnuts would definitely be among them. Parsley, cumin, paprika, mint, oregano and thyme are commonly used spices & herbs. Yogurt, lamb, figs, & eggplant are chief in their cookery.
The classic Middle-Eastern treat, Dolmas originated in Turkey (from the word dolmak 'to be stuffed'), too. These stuffed grape leaves are one of my favorite things to much on & I always assumed they were Greek. All in all, Turkish food isn't entirely unlike other Mid-Eastern varieties, but it looks like one worth greater exploring.
2 - 3 c. cooked orzo (small rice shaped pasta)
1 c. broccoli florets
1 yellow onion, diced
1/2 c. dried figs, chopped
1/4 c. pine nuts, toasted
3 large fresh basil leaves, minced
2 tbsp. olive oil
1 tsp. thyme
a scant pinch of ground clove
salt & pepper to taste
1/2 c. grated parmesan
In a large stock pot bring water up to boil & prepare the orzo according to package directions. Drain & set a side. In the meantime, sauté the onion in 1 tbsp. of olive oil until it begins to brown slightly. Add the pine nuts and sauté a minute longer. Add the broccoli and sauté until almost cooked through.
Combine the figs, basil, thyme, clove, salt & pepper. Toss the mixture and warm through. Fold in the parmesan cheese & drizzle with the remaining oil. Serve warm.
No comments:
Post a Comment