Vildan's Turkish Red Lentil Kofte
From a small fishing village in Turkey, Vildan explains the Turkish pub tradition, how the cuisine is more than just kebabs and her speciality dish.
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Vildan was born in Adana, Turkey. But she grew up in Mersin—a former small fishing town in Southern Turkey that now hosts Turkey's largest seaport. Her town is usually referred to as the “Pearl of the Mediterranean".
Vildan tells us she was a “very naughty girl growing up”. You’d find her playing on the street, running after the horse carriages.
“We grew up around a range of different cultures, backgrounds, and religious beliefs, we had Muslims, Catholics, Greek Orthodox, Alevi, Turks, Arabs, Kurds, who all brought their own culture to this small village.”
Her earliest memory of food is enjoying the simple recipes they made at home.
We did not have much money, so we usually had rice and bulgur—the cheapest things available. That’s what we grew up on, grains and pulses. It is funny because they are very expensive now.
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Her granny made Sarmisakli Kofte (Bulgur kofte with garlic-tomato sauce). She'd roll it into little balls, and as a kid, Vildan would just go taste them before they were cooked. Obviously, granny was upset.
Watching my grandmother cook was such a good time, and we have great memories of teasing her!
Little Vildan spent tons of time in the kitchen—with her mother and her grannies who would come and stay with the family. They didn't have TVs then, just actual conversations. While they were cooking, she listened to their stories, chatted with them, or simply watched how they cooked. Sometimes, she’d help them out with the preparation. This was the beginning of a long and beautiful culinary journey.
“I used to help them with the preparation and the many little kitchen jobs that always needed doing. Everything they cooked tasted just like heaven.”
There's a dish called Meyhane Pilau; it’s pub-style pilaf. Vildan learned this recipe directly from her granny. In the olden days, only men went to the meyhane (pub), because only they were allowed. The pub owner cooked a simple, filling, and delicious Meyhane Pillav for the customers. Or, the pub-goers would make this at home after a night of drinking out. Vildan remembers how this was a tradition in Turkey, just like the after-pub chips in Britain.
When people talk about Turkish food, they only talk about kebabs. Vildan wants to show people it's more than that. Traditional Turkish foods, contrary to what some might think, rely less on seasonings and more on “tasty fresh ingredients rolled, kneaded, shaped, and cooked to perfection with care, dedication, and passion.”
“My mummy always used to say, “Greet your guests and friends always with a warm smile, make them welcome and feel they are a part of our extended family.” Sharing the food we love triggers memories and allows us to share our family stories and culture. Entertaining is a big part of Turkish culture, and food is part of what brings everyone together. I'm excited to share my vegetarian and vegan recipes!”
Vildan is now on a mission to give people a taste of Turkish hospitality through its gorgeous and varied cuisine. Her favourite dish to cook, just like Turkish culture, is fresh and zingy and diverse. “Zeytinyagli yemegi” is a simple, delicious vegetarian dishes cooked in olive oil. Dolma (stuffed vegetables such as peppers), aubergine dips, lentil koftes, salads, dips, mezes, and mains using vegetables, pulses.
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Mercimekli Kofte are Turkish red lentils and bulgur wheat, they are a vegan speciality. Vildan’s favourite part about them is that they are fresh and warming all at the same time. She especially loves them during autumn but they’re an all-season favourite.
Ingredients: (serves 4)
Red Lentil Kofte
1 cup Split red lentils (kırmızı mercimek)
2 cups hot water
1 cup fine bulgur
2 medium-size onions, diced finely
½ cup olive oil
1 tablespoon red pepper paste (biber salçası)
2 spring onions chopped finely (optional)
½ bunch flat parsley, finely chopped (Keep some for garnish)
1 tablespoon salt
1 teaspoon chili powder
1 teaspoon cumin
To serve:Lettuce leaves
Lemon wedges (optional)
Steps:
Rinse the lentils thoroughly and drain them.
Place the red lentils and the water in a saucepan. (better if soaked overnight or a few hours before you start cooking - it reduces the cooking time.)
Cook the lentils on medium heat, stirring occasionally until they are soft and cooked and have absorbed most of the water.
At this stage the lentils should still have a little water left in them that will allow the bulgur to cook.
It is important not to salt the lentils during cooking as this will slow down the cooking process and cause them to harden.
Remove the pan from the heat, immediately add the fine bulgur to the saucepan and mix well. Turn off the flame and cover the saucepan with the lid. Let it sit for about 30 minutes - until the bulgur is cooked and the extra water is absorbed.
Meanwhile, in a small saucepan heat the oil and sauté the finely chopped onions until translucent and soft.
Add the pepper paste, salt, chilli powder, and cumin. Mix well and sauté for 3-4 mins.
Add this onion mixture to the bulgur and lentil mixture.
Wait until the mixture has cooled a little before adding the spring onions and parsley so that they keep their bright colour.
Knead everything by hand for about 10 minutes, until the mixture is smooth.
Take walnut size (unshelled) pieces and give them kofte shape in your hands. I use disposable gloves when I am mixing so the kofte mixture does not get stuck on your hands.
Taste and adjust seasoning if necessary.
Keep the kofte cool (room temp) until ready to serve.
When ready to serve place kofte on a serving plate with lettuce leaves, tomato salad, and a lemon wedge and send us a photo @joindiaspo