September 30, 2025

October Recipes

TURKISH KOFTE ROLLS

INGREDIENTS:

  • 350gr/12oz/2 cups cooked bulgur, millet, or quinoa(or a mix of red lentils and grain)
  • 1 medium cooked sweet potato
  • 3 spring onions, finely chopped
  • Handful of flat leaf parsley, finely chopped
  • 1 tablespoon red pepper or tomato paste
  • 1 – 2 teaspoon red pepper flakes
  • 1 teaspoon/5 ml ground cumin
  • Salt and ground black pepper to taste
  • Bowl of cold water to wet your hands
  • Pomegranate seeds or molasses (or balsamic vinegar) to serve

 Mash the potatoes in a separate bowl with cumin, salt, and ground pepper, and knead the potatoes with your hands well, until they are smooth and elastic. Stir in the potatoes with the grain mixture, and add tomato paste, red pepper flakes, green onions, the parsley, mix well with your hands. Check the seasoning and add more salt if needed. Have the bowl of water ready by your side. Wet your hands with the water and take a walnut size from the mixture and shape like rolls using your hands. Place them side by side on a serving dish. The rolls are served on a bed of lettuce leaves sprinkled with pomegranate seeds or molasses/balsamic vinegar. These rolls can be also baked on 175C/350F for 20 minutes until crispy, served as a main dish with salad.

PUDDING OF THE PALACE- Sarayi

INGREDIENTS:           

  • 4 cups/1 L unsweetened plant milk (almond, soy, or rice)
  • 1½ tsp. agar powder or 1½ tablespoon agar flakes (or 2 TBSP of corn starch)
  • ⅓ cup brown rice or oat flour
  • 1 cup of date paste (made from soaked pitted dates)
  • 1 teaspoon pure vanilla extract/vanilla powder
  • 2 tablespoons unsweetened cocoa powder
  • ½ cup of date paste for sauce
  • ½ cup of coconut flakes
  1. In a large saucepan combine milk and agar powder. Bring to boiling; reduce heat. Simmer 10 minutes, whisking frequently.
  2. Gradually whisk in rice flour. Cook 5 to 7 minutes or until mixture is thickened, stirring frequently. Take off the heat.
  3. Whisk in date paste, vanilla. Using an immersion blender, blend until creamy. (Or transfer mixture to a blender; cover and blend until creamy.)
  4. Rinse the glasses/ramekins before putting the mixture into them. Put in the fridge for at least 2-4 hours.
  5. To make a chocolate sauce, mix date paste and cocoa powder with some plant milk or water if too thick in a blender. Chill in the fridge.
  6. To serve pudding, top coconut flakes and chocolate sauce.