Sumach Oil

Sumach Oil

von | Aug. 20, 2024 | 60 TO 120 MINUTES, ADVANCED, ALL YEAR, INTERNATIONAL, MICHELIN, OILS, UP TO 500, VEGAN

Sumach Oil

Sumach Oil

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August 20, 2024 by Kimberly

Tried to create a tangy, zesty oil infusion but found it doesn’t quite capture the essence of sumach. Sometimes experiments don’t work out, but it’s all part of the fun!

70 MINUTES

ADVANCED

VEGAN

INT.

40 PER TSP

–

MICHELIN

OIL

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

I want to share a little kitchen adventure that didn’t go as planned. Ever tried infusing oil with sumach? I did, hoping for a tangy, vibrant kick, but it turns out, sumach just doesn’t impart its flavor or color into oil. While it’s a bummer, it’s all part of the cooking journey. Here’s an honest review of this failed sumach oil experiment, because not every recipe is a hit, and that’s totally okay!

How to serve
Even though the sumach oil experiment didn’t work out, don’t let that stop you from enjoying sumach in other ways. Sprinkle it directly onto your salads, grilled meats, or roasted veggies for that zesty, citrusy punch. Mix it into yogurt for a tangy dip, or use it as a seasoning in marinades and dressings. There are plenty of ways to enjoy sumach without trying to infuse it into oil. Maybe try my delicous recipe for this Spicy Turkish Vegetable Spread (Ezme).

How to store
Since the sumach oil experiment wasn’t a success, let’s focus on storing your sumach spice. Keep it in an airtight container in a cool, dry place, away from direct sunlight. Properly stored, sumach will stay fresh and flavorful for up to a year. Remember to use it generously in your dishes for that delightful tangy twist!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Sumach Oil
Sumach Oil
Sumach Oil
„Let’s make a piece of happiness“
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Sumach Oil

Sumach Oil

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  • Author: Kimberly
  • Total Time: 70 min
  • Yield: 1 cup / 250 ml 1x
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Description

RECOMMENDED EQUIPMENT

  • medium-sized saucepan
  • whisk
  • a bowl which the medium saucepan fits into
  • medium-sized bowl
  • fine sieve
  • sealable container (oil bottle)
  • ice cubes

Ingredients

Units Scale
  • 1 heaped tbsp sumach
  • 250 milliliters cold-pressed rapeseed oil

Instructions

  1. Put the sumach into the pot as well as the oil.
  2. Heat it over medium heat to a temperature of about 100°C (212°F), and maintain this temperature for the next 5 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
  3. Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl.
  4. Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and let it sit for about 10 minutes to infuse. Pour the oil into the prepared fine sieve to catch the coarse particles.
  5. Once all the oil has passed through the sieve, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.
  • Prep Time: 5 min
  • Passive Time: 60 min
  • Cook Time: 5 min

Spicy Turkish Vegetable Spread (Ezme)

Spicy Turkish Vegetable Spread (Ezme)

von | Aug. 20, 2024 | ALL YEAR, DIPS & SPREADS, EASY, EVERYDAY, GARLIC, SALADS, SPICY, TOMATO, TURKISH, UP TO 30 MINUTES, UP TO 500, VEGAN

Spicy Turkish Vegetable Spread (Ezme)

Spicy Turkish Vegetable Spread (Ezme)

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August 20, 2024 by Kimberly

Experience a burst of flavors with this spicy Turkish veggie spread! Fresh, zesty, and vibrant – it’s the perfect addition to your meals, bringing a touch of excitement and warmth.

20 MINUTES

EASY

VEGAN

TURKISH

65 PER PORTION

SPICY

EVERYDAY

DIPS & SPREADS

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Ready to spice up your snack game? Meet Ezme, a fiery and flavorful Turkish vegetable spread that’s about to become your new favorite. Packed with fresh ingredients and a spicy kick, this spread is perfect for those who love a bit of heat in their meals. Easy to make and bursting with vibrant flavors, Ezme is not just a dish – it’s an experience. Let’s dive into this exciting world of Turkish cuisine together!

How to serve
It’s an excellent companion to warm, crusty bread or pita. For a traditional touch, pair it with other mezze like hummus, baba ganoush, or tzatziki. It also makes a fantastic topping for grilled meats or veggies, adding a zesty punch to your meals. For a quick snack, spread it on toast or use it as a dip for fresh veggies. The spicy, tangy flavors will elevate any dish you serve it with. I like to serve it with this Turkish Flatbread (Bazlama) and Mint Yogurt & Cucumber Dill Salad (Cacik inspired) as a Meze variation.

How to store
Place it in an airtight container and keep it in the fridge. It stays fresh for up to 5 days, allowing you to enjoy its spicy goodness throughout the week. If you’re planning to make a big batch, you can freeze portions for up to a month. Just thaw it in the fridge overnight, and it’s ready to bring that burst of flavor back to your table.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Spicy Turkish Vegetable Spread (Ezme)
Spicy Turkish Vegetable Spread (Ezme)
„Let’s make a piece of happiness“
Print
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Spicy Turkish Vegetable Spread (Ezme)

Spicy Turkish Vegetable Spread (Ezme)

  • Author: Kimberly
  • Total Time: 20 min
  • Yield: 4-6 1x
Print Recipe

Description

Recommended Equipment

  • sharp knife
  • cutting board
  • food processor
  • sieve
  • bowl
  • medium bowl

Ingredients

Units Scale

SALAD

  • 2 tomatoes
  • 1 red onion
  • 1 green bell pepper
  • 2 garlic cloves
  • 15 grams parsley

DRESSING

  • 2 tbsp pepper paste
  • 1 tbsp tomato paste
  • 2 tbsp pomegranate molasses
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp sumach
  • 1 tsp dried mint
  • 1/2 tsp salt
  • 1/2 tsp paprika powder

Instructions

  1. Wash and thoroughly dry the tomatoes, bell pepper, and parsley. Quarter the tomatoes, deseed the bell pepper and cut into large pieces. Peel and quarter the red onion, peel the garlic cloves, and roughly remove the thick stems from the parsley. Place everything in a food processor and pulse until everything is finely chopped but still recognizable. We don’t want a paste!
  2. Transfer the mixture to a fine sieve over a bowl and press it with a spoon to extract as much liquid as possible. Let the mixture continue to drain in the sieve and set aside.
  3. In a bowl, mix the dressing ingredients: hot paprika paste, tomato paste, olive oil, sumac, dried mint, salt, pomegranate syrup, and lemon juice until it forms a creamy consistency.
  4. Place the vegetable mixture into a larger bowl and add the dressing. Stir well until it becomes a creamy, firm, dark red mixture. Taste and adjust seasoning if needed. You can serve it immediately or refrigerate it for a few hours to enhance the flavors.
  • Cook Time: 20 min

Turkish Flatbread (Bazlama)

Turkish Flatbread (Bazlama)

von | Aug. 20, 2024 | 60 TO 120 MINUTES, ALL YEAR, BREAD, BUTTERY, DOUGH, EASY, EVERYDAY, TURKISH, UP TO 500, VEGETARIAN

Flatbread serving ideas

Turkish Flatbread (Bazlama)

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August 20, 2024 by Kimberly

Imagine the warmth of freshly made Turkish flatbread, delightfully fluffy and perfect for any meal. This cozy, homemade treat brings a touch of comfort and joy to your table.

90 MINUTES

EASY

VEGETARIAN

TURKISH

254 PER PORTION

BUTTERY

EVERYDAY

BREAD

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

If you’re craving something warm, fluffy, and straight out of your cozy food dreams, you’re in for a treat. This traditional Turkish flatbread, known as Bazlama, is super easy to whip up and is perfect for any meal. Imagine the delight of pulling apart a piece of this soft, pillowy bread, fresh from the pan. This recipe will become your go-to favorite. Let’s dive into the comforting world of Turkish cuisine with this delightful bread.

How to serve
Pair it with a spread of hummus, baba ganoush, or tzatziki. It’s also fantastic as a side with soups, stews, or your favorite salads. For a quick and satisfying snack, enjoy it warm with a generous pat of butter or your preferred cheese. I like to serve it with this Spicy Turkish Vegetable Spread (Ezme) and Mint Yogurt & Cucumber Dill Salad (Cacik inspired) as a Meze variation.

How to store
Simply let it cool completely, then wrap it tightly in plastic wrap or store in an airtight container. It stays fresh at room temperature for up to two days. For longer storage, pop it in the freezer for up to a month. When you’re ready to enjoy it again, just reheat it in a warm oven or toaster, and it’ll be as good as new.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Flatbread serving ideas
Flatbread serving ideas
„Let’s make a piece of happiness“
Print
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Flatbread serving ideas

Turkish Flatbread (Bazlama)

  • Author: Kimberly
  • Total Time: 90 min
  • Yield: 4-8 1x
Print Recipe

Description

Recommended Equipment

  • measuring cup
  • large bowl
  • plastic wrap
  • pan
  • rolling pin
  • small bowl
  • kitchen brush
  • sharp knife
  • cutting board

Ingredients

Units Scale

DOUGH

  • 250 grams all-purpose flour
  • 80 milliliters warm water
  • 80 milliliters warm full-fat milk
  • 3/4 tsp active dry yeast
  • 1/2 tbsp white sugar
  • 1/2 tsp salt

TOPPING

  • 1 tbsp butter
  • 1 tbsp chopped parsley

Instructions

  1. In a measuring cup, mix warm water and warm milk with sugar and dry yeast, and let it sit for 10 minutes. Meanwhile, combine flour and salt in a bowl.
  2. Add the yeast mixture to the flour and stir with a spoon until it becomes crumbly.
  3. Place the dough on a clean surface and knead by hand until it is smooth and no longer sticky. Shape the dough into a ball, place it back in the bowl, cover well with plastic wrap, and let it rise for at least 1 hour.
  4. Divide the dough into 4 pieces (for larger flatbreads) or 8 pieces (for smaller flatbreads). Keep the individual pieces in the bowl and loosely cover with plastic wrap.
  5. Heat a pan over medium heat without adding any fat.
  6. Roll each piece of dough into a very thin, round flatbread using a rolling pin. If the dough is too sticky, sprinkle a little flour on the surface.
  7. Cook the flatbreads one at a time in the pan without adding any fat. Once you see several bubbles, flip the flatbread to the other side. Remove from the pan and keep warm under a cloth.
  8. While the first flatbread is cooking, melt the butter and chop the parsley. Mix the parsley with the melted butter and brush each flatbread with the butter mixture.
  9. Serve the bread immediately for the best taste.
  • Passive Time: 60 min
  • Cook Time: 30 min

Mint Yogurt & Cucumber Dill Salad (Cacik inspired)

Mint Yogurt & Cucumber Dill Salad (Cacik inspired)

von | Aug. 20, 2024 | ALL YEAR, CREAMY, CRUNCHY, CUCUMBER, DILL, DIPS & SPREADS, EASY, EVERYDAY, TURKISH, UP TO 30 MINUTES, UP TO 500, VEGETARIAN, YOGURT

Mint Yogurt & Cucumber Dill Salad (Cacik inspired)

Mint Yogurt & Cucumber Dill Salad (Cacik inspired)

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August 20, 2024 by Kimberly

Refresh your taste buds with this creamy & crunchy yogurt cucumber salad. The blend of mint and dill brings a burst of summer flavors that’s perfect for any occasion. Light, tangy, and irresistible!

15 MINUTES

EASY

VEGETARIAN

TURKISH

153 PER PORTION

CREAMY
CRUNCHY

EVERYDAY

DIPS & SPREADS

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

If you’re craving something light, refreshing, and bursting with flavor, you’re going to adore this Cacik-inspired dip-salad situation. It’s a delightful mix of creamy yogurt, fresh cucumbers, and aromatic herbs like mint and dill. Perfect for hot summer days or when you need a quick, healthy snack, this dip-salad is a breeze to whip up and incredibly satisfying. Trust me, once you try it, you’ll be hooked on its cool and tangy goodness!

How to serve
Enjoy it as a refreshing side dish with your grilled meats or fish, or as a cool appetizer to start your meal. It’s also perfect as a dip with some warm pita bread or crispy veggies. For a more substantial meal, pair it with a quinoa or grain bowl. This salad’s creamy, tangy flavor profile complements a wide range of dishes, making it a fantastic addition to any menu. I like to serve it with this Turkish Flatbread (Bazlama) and Spicy Turkish Vegetable Spread (Ezme) as a Meze variation.

How to store
Transfer it to an airtight container and keep it in the fridge. It stays fresh for up to three days, but it’s best enjoyed within the first day or two to maintain its crisp texture. Keep it chilled, and you’ll have a delicious, refreshing dip-salad ready whenever you need it.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Mint Yogurt & Cucumber Dill Salad (Cacik inspired)
Mint Yogurt & Cucumber Dill Salad (Cacik inspired)
„Let’s make a piece of happiness“
Print
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Mint Yogurt & Cucumber Dill Salad (Cacik inspired)

Mint Yogurt & Cucumber Dill Salad (Cacik inspired)

  • Author: Kimberly
  • Total Time: 15 min
  • Yield: 4-6 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • sharp knife
  • cutting board
  • small bowl
  • medium bowl

Ingredients

Units Scale

SALAD

  • 1 cucumber
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 tbsp dill
  • salt & pepper to taste

YOGURT

  • 300 grams 10% fat yogurt
  • 2 garlic cloves
  • 1 tbsp fresh mint, chopped
  • pinch of salt

TOPPING

  • pistachios
  • dill
  • mint

Instructions

  1. Peel the garlic and grate it into a small bowl. Wash and dry the mint thoroughly. Pluck the leaves from the stems, finely chop them, and add them to the garlic. Then add the yogurt and salt. Mix everything well.
  2. Next, wash and dry the cucumber. Halve it lengthwise, then halve each piece again lengthwise and remove the seeds. Quarter the cucumber again lengthwise and cut into large chunks. Place the cucumber pieces in a medium bowl and season with salt, olive oil, lemon juice, and pepper. Wash, dry, and roughly chop the dill, then add it to the cucumbers. Mix everything well.
  3. Shell and finely chop the pistachios. Set aside.
  4. Spread the yogurt on a deep plate and top with the cucumber salad. Sprinkle with pistachios. Optionally, garnish with a few mint leaves and dill, and drizzle with a bit of olive oil.
  • Cook Time: 15 min

Salmon Poke Bowl & Spicy Mayo Sauce

Salmon Poke Bowl & Spicy Mayo Sauce

von | Aug. 19, 2024 | EASY, EVERYDAY, LUNCH, MANGO, OMNIVORE, RADISH, REFRESHING, RICE, SALMON, SPRING, SUMMER, UP TO 30 MINUTES, UP TO 750, US AMERICAN

Salmon Poke Bowl & Spicy Mayo Sauce

Salmon Poke Bowl & Spicy Mayo Sauce

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JUMP TO VIDEO

August 21, 2024 by Kimberly

Dive into a fresh and vibrant bowl of goodness, packed with zesty spicy flavors, creamy textures, and a satisfying crunch. Perfect for a wholesome quick meal!

30 MINUTES

EASY

OMNIVORE

US AMERICAN

710 PER PORTION

REFRESHING

EVERYDAY

LUNCH

SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

This dish is like a hug in a bowl – a refreshing and vibrant mix of flavors that will take your taste buds on a little adventure. Perfect for when you’re craving something light yet satisfying, this bowl is loaded with fresh veggies like juicy mango, crisp red cabbage, and tender edamame, all sitting on a bed of fluffy rice. And the kicker? A drizzle of spicy mayo sauce that ties everything together with just the right amount of heat.

How to serve
To serve, grab a big, beautiful bowl and start with a generous layer of rice. Arrange the colorful veggies on top – think creamy avocado, bright mango, and that gorgeous purple cabbage. Lay your protein of choice (like tender salmon) over the top, and then drizzle on the spicy mayo sauce. Sprinkle with sesame seeds and a little wakame salad for that extra touch. Serve it chilled and watch your guests (or yourself) light up with every bite!

How to store
Got leftovers? Store each component separately in airtight containers to keep everything fresh. The rice and veggies will last about 2-3 days in the fridge. Just keep the sauce in a small jar and give it a good shake before using it again. It’s best not to store thawed raw salmon. If you can’t finish it, cook it and enjoy it the next day or later the same day.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Salmon Poke Bowl & Spicy Mayo Sauce
Salmon Poke Bowl & Spicy Mayo Sauce
Salmon Poke Bowl & Spicy Mayo Sauce
Salmon Poke Bowl & Spicy Mayo Sauce
„Let’s make a piece of happiness“
Print
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Salmon Poke Bowl & Spicy Mayo Sauce

Salmon Poke Bowl & Spicy Mayo Sauce

  • Author: Kimberly
  • Total Time: 30 min
  • Yield: 1 1x
Print Recipe

Description

Recommended Equipment

  • sharp knife
  • cutting board
  • two small bowls
  • small pot
  • grater
  • paper towels

Ingredients

Units Scale
  • 3 tbsp edamame
  • 1 tbsp avocado
  • a quarter of a lime
  • 1/4 mini cucumber
  • 2 tbsp wakame salad
  • 80 grams farmed salmon, sushi-grade, frozen and then thawed
  • 2 tbsp red cabbage
  • 1 radish
  • 1/4 mango

RICE

  • 80 grams sushi rice or long grain white rice
  • 1 tbsp rice vinegar
  • 1 tsp white sugar
  • 1/4 tsp salt

SPICY MAYO SAUCE

  • 1 tbsp mayonnaise
  • 2 tbsp cold water
  • 1 tbsp sriracha (I used the one with coconut flavor)
  • 1/4 tsp ginger, grated
  • 1 garlic clove, grated
  • 1/2 tsp soy sauce
  • 1/8 tsp sesame oil
  • pinch of white pepper

TOPPINGS

  • white sesame seeds
  • black sesame seeds
  • nori sheets
  • cress

Instructions

  1. For the spicy mayo sauce, peel the ginger and garlic, and grate them into a bowl. Add the rest of the sauce ingredients and mix everything together until smooth. Set aside.
  2. Wash the rice until the water runs clear, then cook it in a rice cooker or small pot. Keep it warm. Place the edamame in a small bowl, cover with hot water, and let it sit for 5 minutes. Drain the water afterward.
  3. Wash and dry the cucumber, then slice it thinly. Remove the outer leaves of the red cabbage, cut it into quarters, and finely grate it. Wash the radishes and slice them thinly or use a mandoline. Peel the mango and cut it into pieces. Scoop the avocado out of its skin, drizzle it with lime juice, and cut it into cubes. Arrange the sliced fruits and veggies on a plate for later.
  4. Once the rice is done, mix in rice vinegar, salt, and sugar. Keep the rice warm.
  5. Rinse and pat dry the salmon, then cut it into cubes with a sharp knife. Set the wakame salad aside.
  6. In a deep bowl, start by layering the rice. Place the wakame salad in the center, then arrange the other components around it in a circle on top of the rice. Sprinkle the salmon with black and white sesame seeds and add a bit of cress. Place nori sheets on the side.
  7. Serve the sauce in a small bowl on the side, or drizzle it directly over the bowl.
  • Cook Time: 30 min