Author: Namie

Turkish pancake

You say Crumpet, I say Akitma! – Holey Pancake Day Out in Canakkale

One of our family rituals for spring is a visit to MIL’s village to collect some spring food items. The day always starts with the most anticipated breakfast with akitma. It’s meant to be a carb-loading day, which happens only once in a while, so why not just enjoy it? Akitma is a pancake leavened with yeast, which fits somewhere between a pancake, English crumpets and French crepes. The texture and the holey appearance place it very close to English crumpets though. This cross-cultural root of akitma made me look deeper into the history of crumpets, pikelets, pancakes, etc. The fact that akitma is eaten specifically in this Thracian region of Turkey coincides with Bulgarian pancake, ‘katmi‘, though the latter has more eggs. I’m not a food anthropologist but it might be fair to say that akitma is the holy mother of  the later more-refined crumpets in the Victorian era? The more I eat it, the more I appreciate the honeycomb-like holes and spongy texture. Butter, honey, or anything put on it will be trapped in all those tiny …

semolina cake

Healthy Semolina Coconut Revani with Grapefruit Syrup – Tricks for Moist No-Sugar Cake

Yes, the title is correct. If you love the classic Revani soaked in a pool of syrup, it’s great! Otherwise, you’d be pleased to learn that you can replicate the decadent dessert without sugar yet as delicious as the original, which can be also healthy. You don’t believe me? Then, read on. I say healthy because semolina is indeed more nutritious and tastier than normal flour. But the problem of baking with semolina is the gritty and dry texture it creates. So syrup is crucial in making it moist but the dense and heavy taste isn’t for my palate. After several trials and errors, this is the best version that everyone loved. You might consider adding this to your Easter table if you want something traditional but with a modern twist. It’s light and moist without compromising the taste, though Revani would turn in his grave seeing his favourite quintessential Middle Eastern dessert being adulterated. Who is Revani? It’s said to be named after the 16th century Ottoman poet, Revani, who was the governor of …

duck confit

Making Duck Confit at Home in Gascon Style: Ultimate Slow Food, A Tradition to Preserve

Yes, I repeat. Duck Confit is the easiest yet the most misunderstood food in the world. Let me explain why in this post and show to how to tackle the most sublime epicurean delight, which some might consider ‘too classic’. But as a devoted listener of A Taste of the Past, I have deep appreciation for traditional foods. This post inevitably made me dig into the album of the best moments in my life. It was supposed to be written before the duck season in February, or even earlier. Despite its delay, I thought I’d post it after tucking away my second batch of duck confit this week at the winery, in the deepest corner of the fridge, not to be tempted and open it up any time soon. It will sit there for at least one month to further develop the true confit flavours. If I can make duck confit with a small convection oven, so can you! Neither slow cooker nor sous- vide is required. Imagine numerous dishes I can make with this …

Brussels sprout kimchi

Fermented Goodies: Brussels Sprouts, Mustard Greens Kimchi

Better late and never! The latest freezing temperature, I hope, will do some justice to this post. But then again, there isn’t a right time for fermentation obsession, is there? I took advantage of the cold weather with drizzles and gutsy wind, I busied myself with much delayed winter chores. But before I begin, I send out my apology for not being able to do the annual kimchi workshop, nor any Korean food events this winter. But I certainly will this year! I hope that you still made your favourite kimchi to store away for months to come. On my part, so caught up between two jobs, I was getting anxious that I might not be able to make any kimchi myself. The bigger issue than time, though, was not finding Napa cabbages in Canakkale! As a desperate resort to stock some fermented goodies, I made kimchi with Brussels sprouts and mustard greens, called ‘hardal otu‘ in Turkish. There are three things that give me a sense of security, and they are Kimchi/Cheese/Wine. Neither a man …

Turkish wine USCA

Sommeliers’ Selection Turkey 2018

Beside repeated barrel tastings at the winery, there are some exciting official wine tastings lined up this year, and I’ll share them as they happen. First, let’s start with Sommeliers’ Selection Turkey 2018 I attended a week ago. The event, organised by Gustobar, was held in The Marmara Taksim and there were about 200 wines by 50 Turkish producers. It’s been a while since I last bought any Turkish wines, which had drifted away naturally in the course of time. So I was delighted at the chance to reconnect with them. I went to only the Sunday tasting and masterclass, and I’ll share my observations with you. Let’s start with ‘Walk Around Tasting‘. #1, Open Your Wine Horizons And feed your curiosity. The rule number one is always first try the wines you haven’t tried before. I don’t normally drink white wines so tasting events are a good opportunity to try them. My first sip was Sevilen Isabey, which had been raved by many people. It was indeed a delicious and lively white, similar in style to NZ Sauvignon Blanc. …

Kavala

Foodie Guide to Kavala via Alexandroupoli, Greece – Cross-Border Trips

I’m really smitten with the hospitality of the people in northern Greece. Since spring is not far away, Istanbulites might be planning a short escape for gastronomy and for the pantry. So I’m writing a compact foodie guide to northern Greece for locals and tourists alike, perhaps, Anzac tourists to Canakkale? It will be a shame not to make a trip while in Turkey, considering how easy and pleasant it is. It is so close, only 3 hours, from Canakkale, and the pleasure and the value for money is far greater than Turkey. This time I went with a Turkish friend(DE) and her father, and since it was their first time in Greece, I suggested visiting Kavala after Alexandroupoli so that they can experience something different. So what can foodies do in Alexandroupoli and Kavala? Let’s begin. Alexandroupoli – Idyllic Little Cosmopolitan Alexandroupoli is small and easy to navigate, making it perfect for a quick breather with peace and quiet, and food. It’s insanely close from Canakkale so I’ve already made three trips in the …