Turkish Dill-ight

Well hello there. I am finally returned from a 2 week trip to Turkey, marginally less pasty and slightly fatter. I had been sure that my trip would inspire my culinary creativity, I mean we had spanking fresh seafood on our doorstep and all that Mediterranean produce. Sadly there were two issues with the food in Dalyan.

1. Most restaurants catered for foreigners by adding every conceivable dish to bulging menus. They would claim to be traditional Turkish, yet have 'Mexican steak', chicken curry and egg and chips proudly offered.

2. They bloody love dill there, I'm not a massive fan. I don't dislike it, but it's ubiquity was tiresome.

We did eat some fab meals at our villa, courtesy of my father in laws Turkish recipe book and an assortment of willing chefs. My husband and I also discovered a genuinely traditional restaurant where we ate an assortment of meze that was fabulous. One of the dishes, bizarrely named 'woman's thighs' because of it's soft yielding texture, is well worth adding to my eclectic repertoire.

Woman's Thighs meatballs

1 lb ground beef
Cup of cooked rice
1/2 of bunch parsley (chopped
DILL - if you like it.
Pinch of cumin
Plenty of salt and pepper
1 medium sized onion (chopped )
3 eggs
1 cup of plain flour
vegetable oil for frying

Take rice, ground beef, parsley, dill, onion, 1 egg and s+p into the mixing bowl. Knead them all until well combined. Cover the bowl and let it rest for 1 hour in the refrigerator.
Take the bowl from refrigerator and make small patties ( about the size of an egg )
Place vegetable oil on frying pan and turn the heat on medium high. Place flour in a bowl and take the other two eggs into another bowl and beat it.
Take one meatball, dip it first in flour then into egg and place it frying pan. Fry both sides of the meatball. Repeat this step for all of the meatballs.

The other notable dish was a very simple salad of lamb's lettuce in a garlic yogurt dressing. Ridiculously easy and sooper-dooper delicious with pretty much anything. I loved it with Pide, the Turkish equivalent of pizza, but it is fab either with grilled meats or as part of a meze spread.

Lamb's lettuce salad

Bag of lamb's lettuce leaves
Clove of garlic
Couple of tbsp of full fat Greek yog
Salt and pepper
Olive oil

Crush garlic and mix well with yogurt, salt and pepper.
If possible leave for a couple of hours for flavours to meld
Mix with lettuce leaves
Drizzle with oil

So these are my top recommendations for recreating Turkey in a small corner of west London. The other option is just to cover everything you eat with shitloads of dill. I shall leave the choice to you.

So very Moorish

Last year I overcame severe claustrophobia to fly to Marrakech for my honeymoon. I say ‘overcame’ but it was more a case of ‘doped myself up to the eyeballs on diazepam’ Son2 was only 15 months old at the time but my mum had volunteered to look after both the boys for 6 days while we celebrated our nuptials in the scorching heat of Morocco.  We had picked Marrakech for 2 reasons.

1.       Your money goes twice as far there as it would in Europe. We had an amazing suite in a riad, with its own roof terrace and plunge pool and a houseboy to bring us copious booze(most of which was included in the price). All for around £140 per night, which would get you a very average hotel room in Italy or France

2.       Their food is amazing

While we were there we ate in some of the best restaurants and had fantastic food every day. One of the best meals I have ever eaten was in a restaurant called Tobsil, we had a main course of chicken wrapped in pancakes, which sounds unremarkable but was unbelievably good. However there was also a cook at the riad who was outstanding. She made fabulous tagines and the best tomato salad in the entirety of the world ever.

Upon our return we bought a tagine (and were given two more in a bizarre day I call ‘The day with 3 tagines’) and I have had a lot of success in my experimentations. Moroccan food is perfect for entertaining as they tend to serve a lot of salads, most of which can be prepared in advance, and slow cooked meat. My sort of food.

So yesterday we were going to be out all afternoon at a picnic/birthday party and I wanted a proper meal for when we got back. So I shoved a happy chicken in my tagine in its entirety. I rubbed in a Morccan spice blend of cumin, coriander, cinnamon and harissa (or you can just use one of those premixed blends) and shoved a couple of preserved lemons up its backside. Splash of water in the bottom, lid on and into the oven for a couple of hours at 180. While it was cooking I made my two favourite Moroccan salads/accompaniments.

Sweet tomato jam

Fab served with chicken or lamb. Once made you can keep it in the fridge, in a clean jam jar, with a layer of oil over the top, for a couple of weeks.

2 small onions, grated

2 cloves garlic, crushed

2 tins plum/chopped tomatoes

Tsp ground cinnamon

½ tsp ground ginger

Tbsp sugar

Tbsp honey

Salt and pepper to taste

Cook the onion in a little oil until soft

Add the garlic and fry for a couple of minutes

Add the tomatoes, cinnamon, ginger and sugar

Simmer for about an hour, until the mixture becomes thick and jam-like

Add the honey and seasoning

Leave to cool

Moroccan carrot salad

4 large carrots, grated

Juice 1 lemon

½ tsp cinnamon

½ tsp ground coriander

½ tsp ground cumin

Tsp sugar

Salt and pepper to taste

Chopped coriander

Mix it all together and leave for an hour or more before serving

So while we were out the chicken rested, the carrot salad infused and upon our return all I had to do was make a green salad with red onion, slice few chunks of baguette, pour out a bowl of yogurt and plonk the chicken, jam and carrots on the table. It was fab and very reminiscent of our honeymoon, apart from the over-tired toddler spitting bread at us and seeing how dizzy he could make himself by shaking his head back and forwards as fast as he could. Oh, and after dinner I mopped the floors instead of retiring to my roof terrace. But overall, it was a bit similar, sort of.