“Frying-pan Turkish Flatbreads with Spoon Salad” from “A Modern Way to Cook”

IMG_7363As we are headed to Istanbul for a long weekend soon, I thought I would take this opportunity to make this recipe to get us in the mood. I was already looking forward to our romantic weekend away, but this got me even more excited (if that’s even possible).

We all liked the fact that it was like a Turkish version of a burrito. Andrew (age 15) even rolled his up so it would be exactly that. I’m not sure that’s the way it’s supposed to be eaten, but he enjoyed it.

The topping (peppers and onions fried in olive oil) and the salad (onion, tomatoes, parsley and spices) were a nice combination on top of the warm, freshly made Turkish bread. We also put feta on top, as per the recommendation in the introduction, as I have found there isn’t any food in this world that can’t be improved upon by adding cheese.

I also need the record to show that this recipe took only slightly longer than the predicted time– about 55 minutes to the predicted 40– which was an improvement in the right direction.

The bread, which I had to cook individually, got better each time as I got more skilled at figuring out what was needed. I predict the next time I make this, it will be even better.

Would I make this again? Probably. I’m not sure it will make it into the high rotation list of our Meat Free Monday, but it was pretty good. I predict that it will take even less time the next time I make it, so it would be worth giving it a try for that reason alone.

If you find you’re also in the mood for some yummy Turkish food and would like to make this yourself, click through this sentence to find the recipe on The Guardian.

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“Frying-pan Turkish Flatbreads with Spoon Salad” from “A Modern Way to Cook”

“Turkish-Spiced Chicken with Hot Green Relish” from “A Bird in the Hand”

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Kirstin: Well tonight we are having Turkish spiced chicken with hot green relish. The grown ups are having the relish and the littler people are staying away from the chillis.

Tom: Well, I don’t know how Turkish this is. I was actually going to ask if this was Thai. And actually I don’t really care which country it is from because it’s yum. The chicken has lovely flavours and the relish is epic as well.

Kirstin: Oh yum!

Ella: It’s nice!

Miles: It’s a little bit chewy, but I like it.

Tom: That might be because it’s thigh meat.

Kirstin: Shall I make it again?

Tom, Ella and Miles: Yes!

“Turkish-Spiced Chicken with Hot Green Relish” from “A Bird in the Hand”