Quinoa Pilaf with Garbanzo Beans - Nohutlu Kinoa Pilavı

Quinoa Pilaf with Garbanzo Beans

OK, I admit I did not know what quinoa was until just a few years ago. But then, who did? I was trying to stay away from white rice and was very proud to use bulgur (cracked wheat) as an alternative for pilafs. After all, bulgur is whole wheat and has low glycemic index, it was all good. Since I add vegetables and garbanzo beans to it, I was very happy to cook nutritious bulgur pilafs. That is until we all learned about gluten and what it could do to our bodies, our brains. Naturally, I got myself a bag of "organic quinoa" and cooked it exactly per the directions on the bag. It was soggy and pretty much tasteless. My husband's comment was "this is bird food, why did you cook it?". I had to experiment with the way I cooked it. First lesson to learn was "not to follow the instructions" on the bag. You actually need less water than they tell you to cook with. I wanted enhance the taste, so I added lots of onions, bell peppers and garbanzo beans, black pepper and turmeric and voila! The result was a delicious alternative to rice and bulgur pilafs. Now all of my family (including the hubby) are not only used to it, but they actually like it a lot. This is a very simple recipe, but it will make quinoa an everyday dish on your table. Enjoy!

Ingredients:

• 2 cups quinoa
• 1 medium onion, chopped
• 1/4 cup olive oil
• 1 bell pepper, chopped (about 1 cup)
• 3 cups boiling water
• 1 15 oz can garbanzo beans
• 1/2 teaspoon cayenne or crushed red pepper (optional)
• 1/2 teaspoon turmeric (optional)
• Salt and pepper to taste

Directions:
Wash and drain quinoa. Saute onions in olive oil in a pan over medium high heat for about 2 minutes. Add chopped bell peppers, continue to saute until vegetables are wilted, about 2-3 minutes. Add boiling water and the rest of the ingredients, cover the pot and bring to a boil. Reduce heat to low and let it simmer until the water is absorbed. Remove and serve hot.

Note: This dish freezes very well. You can make a big batch and freeze some in small containers to be used later. It does not lose it taste or texture by freezing.

Afiyet Olsun! Bon Appetit!

Quinoa Pilaf Ingredients

Quinoa Pilaf sauteed onions

Quinoa Pilaf sauteed onions and peppers

Quinoa Pilaf cooking

Quinoa Pilaf cooked

Quinoa Pilaf with Garbanzo Beans

Freekeh Pilaf with Garbanzo Beans

Freekeh Pilaf with Garbanzo Beans

Firik (freekeh) pilaf is from the Southeastern part of Turkey. It is an ancient dish originated around 2300 BC in the Middle East . Most commonly it is cooked with lamb, however, often it is cooked as a pilaf to accompany other meat dishes like lamb, beef or chicken. Firik (or freekeh, frikeh, farik) is a grain made from young, green wheat. Wheat grains are harvested while wheat is still full of moisture, soft and green. It is sun dried before being burned or roasted over an open fire. This process burns the straw and chaff around the grains, however, high moisture content of the seeds protects the grains from burning. The process gives the grain a nutty, smoky flavor. The grains look like bulgur (cracked wheat), expect they are green. It is high in fiber, protein, vitamins and minerals.

Typically in Turkey, freekeh pilaf is made with 2 parts freekeh, 1 part bulgur so that the smokey flavor of the freekeh is not over powering the flavor of the dish.

Thanks to uncle Meray for the recipe. I cherish his wonderful lessons on Antep and Kilis specialities when his contagious passion for family and food shapes memories of a lifetime for me.

Ingredients:

• 1 cup green Firik (Freekeh, Frikeh, Farik)
• ½ cup size 4 (coarse) bulgur
• ½ cup onions, chopped
• 2 tablespoons olive oil
• 2 1/2 cups boiling water (or chicken or beef broth)
• 8 ounces cooked garbanzo beans
• Salt and pepper to taste
• 1 tea spoon crushed red pepper for garnish (optional)

Directions:

Place freekeh on a tray. Remove any chaff or straw mixed with grain. Add bulgur to it. Rinse and drain, set aside. Rinse garbanzo beans, drain and set them aside as well.

Finely chop onions. Place olive oil in a pot, sauté onions in oil over medium heat until onion pieces are translucent. Add boiling water (or broth). Add mixed grains and salt to the pot. When it starts to boil, cover the pot with a lid, reduce heat to slow and let it simmer until grains are cooked, about 10-15 minutes. Add garbanzo beans and black pepper, gently stir and remove from heat. Serve hot. Sprinkle crushed red pepper on the pilaf (optional).

Bon Appetit! Afiyet Olsun!

Remove chaff  (long, brown grains in the picture) from the freekeh

Chopped onions

Canned garbanzo beans are used 

Coarse bulgur

Freekeh and bulgur mixture 

Sautéed onions

Grains added, simmering in the pot 

Cooked freekeh pilaf

Freekeh pilaf with garbanzo beans

Bar Pilaf with Shrimps - Karidesli Meyhane Pilavı

Bar Pilaf with Shrimps - Karidesli Meyhane Pilavı

Meyhane is a cross between a restaurant and a pub. "mey" means "wine" and "hane" means "house", however, in Turkey, Rakı, not wine, is usually the drink of choice in any restaurant, any given time. Rakı is consumed slowly and with food, mainly with appetizers called "meze". Many lasting memories are made in the company of good friends, good food and rakı. Typically a "rakı table" will have several mezes allowing guests to sample different tastes over the course of the evening.

"Meyhane Pilaf" features different sautéed vegetables cooked with lamb or beef with bulgur providing a variety of delicate tastes. It is a complete meal just by itself. I believe this is the reason why this dish is called meyhane pilavı, or bar pilaf.

I have modified the recipe and cooked it with shrimp and it turned out delicious. Enjoy!

Ingredients:

For marinated shrimp:

• 1 lb medium to large shrimp, shelled, deveined
• 1/2 cup olive oil
• 3 cloves garlic, mashed
• 1/2 cup fresh dill
• 1 table spoon fresh mint

For pilaf

• 3 tablespoons olive oil
• 2 medium onions, chopped
• 1 red bellpepper, chopped
• 1 cup mushrooms, sliced
• 1 cup tomatoes, finely chopped
• 2 cups size #3 bulgur, rinsed and strained
• 4 cups boiling water
• 1 teaspoon red chili powder
• 1 table spoon butter 
• salt and pepper to taste

Directions:
Wash and drain shelled, deveined shrimp. In a blender, combine olive oil, mashed garlic, fresh dill and mint. Blend by pulsing, making sure the herbs are chopped but not liquified. Place marinade in a bowl, add shrimp. Keep it in the refrigerator for at least 1/2 hour. You can marinate the shrimp the day before and let it stay in the refrigerator overnight for better mixing of flavors.

In a large size pot, sauté onions in olive oil over medium heat for 2-3 minutes. Add chopped bellpeppers, sauté for anther 4-5 minutes. Add the mushroom, sauté for 3 more minutes. Add finely chopped tomatoes, let it simmer until all vegetables are tender, about 5 more minutes. Add boiling water, bulgur, chili powder, butter, salt and pepper to taste. Stir well with a spoon, lower the heat to slow and let it simmer until the bulgur is cooked and all water is absorbed. Set aside.

Remove shrimp from the marinade with a ladle with holes, adding it to a large pan. Sauté shrimp over medium heat until both sides are pink, about 3 minutes on each side. It is important not to overcook the shrimp to avoid drying.

Add shrimp to the pilaf, gently stir making sure the shrimp is evenly distributed. Transfer to a serving dish. Serve hot.

Afiyet Olsun! Bon Appetit!

Marinated shrimps

Chopped onions and bellpeppers

Chopped tomatos and parsley

Pilaf cooked with vegetables

Cooked shrimp

Shrimp added to the pilaf, ready to be served

Bar Pilaf with Shrimps - Karidesli Meyhane Pilavı

Uzbek Pilaf with Chicken - Tavuklu Özbek Pilavı

Uzbek Pilaf with Chicken - Tavuklu Özbek Pilavı

Uzbek Pilaf is traditionally prepared with lamb browned in butter or lamb fat. I've modified the recipe by using chicken instead of lamb and by olive oil with a touch of butter instead of using butter or lamb fat. Simmered in a rich stew of chicken, vegetables and spices, rice absorbs all the flavors, making this pilaf a favorite main dish by itself.


Ingredients:

• 2 cups rice
• 1 small or medium onion, chopped
• 1 lb chicken, cut into byte size pieces (about 4 small thighs or breasts)
• 2 medium carrots, julienne cut
• 2 table spoons olive oil
• 1 table spoon butter
• 2 1/2 cups boiling water
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1 table spoon currants
• salt and pepper to taste

Directions:
Soak rice in hot tap water for about 15 minutes. Sauté chicken in olive oil for 2 minutes. Add onions, saute for 2 more minutes, add carrots, saute for another 3 minutes. Add boiling water, butter, cumin, currants and salt. Bring to a boil, reduce heat, simmer for about 2-3 minutes. Drain rice and add to the pot. Simmer over low heat until rice is cooked, about 10 minutes.

Afiyet Olsun! Bon Appetit!

Julienne cut carrots, chopped onions and currants

Boneless, skinless chicken cut into small pieces

Chicken and onions sautéed

Carrots are added

All ingredients are in ...cooking

Uzbek Pilaf cooked, ready to be served

Uzbek Pilaf with Chicken - Tavuklu Özbek Pilavı

Couscous with Feta Cheese

Couscous with Feta Cheese and Garbanzo Beans

Couscous, originally from North Africa, is a pasta dish fairly common throughout the Middle East. In Turkey it mostly accompanies main dishes like a pilaf would. Sometimes stewed lamb or chicken are added making it a hearty main dish. This one is cooked, then baked in the oven for a short time. Thanks to my friend Miriam who cooks wonderful Middle Eastern dishes for sharing her recipe.

Ingredients:

• 2 cups couscous from Middle Eastern supermarkets (buy the large ones, each piece about the size of a black pepper corn)
• 1 can garbanzo beans, drained (preferably organic)
• 1/2 stick butter
• 1/4 lb feta cheese, crumbled or grated
• 1 large onion, chopped

Directions:

Preheat oven to 350 degrees Fahrenheit

Uncooked couscous

In a pan saute the onions in butter until they are caramelized. Add drained garbanzo beans, set aside.

Cook couscous like you cook pasta. When couscous pieces get larger and start floating on top the boiling water, check if it is done. Strain well, place in an oven safe dish (about 12" x 8"). Add sauteed onions and garbanzo beans. Add 3/4 of the crumbled feta cheese to couscouse mixture, gently mix with a spoon. Sprinkle the rest of the feta cheese on top. Bake in the oven until the top gets a little crusty. Serve hot or at room temperature.

Cooked couscous combined with feta cheese and garbanzo beans

Grated feta cheese sprinkled on top, ready to be baked

Couscous with Feta Cheese ready to be served

Bon Appetit! Afiiyet olsun!

Orzo Pilaf with Red Peppers - Şehriye Pilavi

Orzo Pilaf with Bellpeppers

Orzo is most commonly used in soups in Turkish Cuisine. Growing up, when we had a cold, mom used to make chicken soup with orzo, it always made you feel better. It makes a pretty good pilaf, but you need to roast it before you cook the pilaf. Otherwise, it would be like a sticky pasta. This version has bellpeppers and onions to add flavor, but you can get creative and add pine nuts, garbanzo beans and other cooked vegetables to spice it up. 


Ingredients:

• 1 cup orzo pasta
• 2 table spoons olive oil
• 2 cups boiling chicken broth or water
• 1 medium onion, chopped
• 1 cup bell peppers, chopped
• Salt and pepper to taste

Directions:

Place orzo in a large pan. Over medium heat, roast the orzo until it is golden brown. I usually roast the whole package of orzo (about 3 cups). I use some and I save the rest in a jar to use it as garnish when cooking regular white rice pilafs.

Chop onions and bellpeppers. You can use red ones or a mix of different color bellpeppers. Combine olive oil, onions and bell peppers in a pan. Sauté until onions are golden brown, set aside. Place orzo in a large pan. Over medium heat, roast the orzo until it is golden brown. I usually roast the whole package of orzo (about 3 cups). I use some and I save the rest in a jar to use it as garnish for regular white rice pilafs.

Add 2 cups of chicken broth or boiling water, sautéed onions and bell peppers, salt and pepper. When it starts to boil, lower the heat to low, place lid over the pot, and let it simmer until orzo is cooked.
Transfer to a serving dish. Serve hot.

Orzo uncooked

Orzo roasted golden brown

Save the unused portion of orzo in a jar for future use.

Chopped onions and bellpeppers

Onions and bell peppers sautéd

Afiyet Olsun! Bon Appetit!

Müceddere – Bulgur Pilaf with Green Lentils

Müceddere - Bulgur Pilaf with Green Lentils

Ingredients:

• 1 cup green lentils soaked in water
• 3+ 2 cups water
• 1 cup size 3 bulgur ( cracked wheat)
• 1 large onion, cut in half and thinly sliced
• 1/4 cup of olive oil
• 1 tablespoon tomato paste
• 1 teaspoon crushed red pepper (optional)
• Salt and pepper to taste

Directions:

In a bowl, soak lentils in cold water for at least 30 minutes. Place them in a medium pot, add 3 cups of water. Bring to a boil over medium heat, let it simmer on low heat until lentils are just tender. Drain the lentils, set aside. 

Lentils soaked in water

Uncooked bulgur

Cut the onions in half, thinly slice them. In the you have cooked lentils sauté onions in olive oil until golden brown, about 3 minutes. Add 2 cups of water, bring to a boil. When it starts to boil, add drained lentils, bulgur, tomato paste, crushed red peppers (optional), salt and pepper. Stir gently. Bring to a boil and let it gently simmer over low heat. Cook until bulgur is tender and water is absorbed.

Serve with meat, chicken or fish. You can add chunks of cooked meat or chicken, making it a hearty dish by itself. 

Afiyet Olsun! Bon Appetit!

Holiday Quinoa Salad

Holiday Quinoa Salad

Quinoa Salad with Red & Green Peppers

Ingredients:

• ·         1 cup organic quinoa
• ·         ½ cup olive oil
• ·         1 medium onion
• ·         1 small green bell pepper, chopped
• ·         1 small red bell pepper, chopped
• ·         ¼ cup water
• ·         ½ cup canned organic garbanzo beans, drained.
• ·         Salt & pepper to taste

Directions:

Cook quinoa based on directions on the box. Set aside.

Thinly slice onions. In a skillet roast onions until they are caramelized. Add chopped red and green peppers.  Stir them on medium heat for 2 minutes. Add water, cover the skillet and let it simmer until peppers are tender.

In a bowl combine all ingredients. Adding salt and pepper to taste. Transfer into a serving dish.

You can also serve this hot as a pilaf accompanying a main dish.

Afiyet Olsun! Bon Appetit!