Yasemin's Kitchen

Mediterranean Recipes with a Turkish Flair

Quinoa Pilaf with Garbanzo Beans

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Quinoa Pilaf with Garbanzo Beans (Nohutlu Kinoa Pilavı)

OK, I admit I did not know what quinoa was until just a few years ago. But then, who did? I was trying to stay away from white rice and was very proud to use bulgur (cracked wheat) as an alternative for pilafs. After all, bulgur is whole wheat and has low glycemic index, it was all good. Since I add vegetables and garbanzo beans to it, I was very happy to cook nutritious bulgur pilafs. That is until we all learned about gluten and what it could do to our bodies, our brains. Naturally, I got myself a bag of “organic quinoa” and cooked it exactly per the directions on the bag. It was soggy and pretty much tasteless. My husband’s comment was “this is bird food, why did you cook it?“. I had to experiment with the way I cooked it. First lesson to learn was “not to follow the instructions” on the bag. You actually need less water than they tell you to cook with. I wanted enhance the taste, so I added lots of onions, bell peppers and garbanzo beans, black pepper and turmeric and voila! The result was a delicious alternative to rice and bulgur pilafs. Now all of my family (including the hubby) are not only used to it, but they actually like it a lot. This is a very simple recipe, but it will make quinoa an everyday dish on your table. Enjoy!

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Uzbek Pilaf with Chicken – Tavuklu Özbek Pilavı

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Uzbek Pilaf with Chicken – Tavuklu Özbek Pilavı

Uzbek Pilaf is traditionally prepared with lamb browned in butter or lamb fat. I’ve modified the recipe by using chicken instead of lamb and by olive oil with a touch of butter instead of using butter or lamb fat. Simmered in a rich stew of chicken, vegetables and spices, rice absorbs all the flavors, making this pilaf a favorite main dish by itself.

Ingredients:

  • 2 cups rice
  • 1 small or medium onion, chopped
  • 1 lb chicken, cut into byte size pieces (about 4 small thighs or breasts)
  • 2 medium carrots, julienne cut
  • 2 table spoons olive oil
  • 1 table spoon butter
  • 2 1/2 cups boiling water
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1 table spoon currants
  • salt and pepper to taste

Directions:
Soak rice in hot tap water for about 15 minutes. Sauté chicken in olive oil for 2 minutes. Add onions, saute for 2 more minutes, add carrots, saute for another 3 minutes. Add boiling water, butter, cumin, currants and salt. Bring to a boil, reduce heat, simmer for about 2-3 minutes. Drain rice and add to the pot. Simmer over low heat until rice is cooked, about 10 minutes.

Afiyet Olsun! Bon Appetit!

Julienne cut carrots, chopped onions and currants
Boneless, skinless chicken cut into small pieces
Chicken and onions sautéed
Carrots are added
All ingredients are in …cooking
Uzbek Pilaf cooked, ready to be served
Uzbek Pilaf with Chicken – Tavuklu Özbek Pilavı

Couscous with Feta Cheese

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Couscous with Feta Cheese and Garbanzo Beans
Couscous, originally from North Africa, is a pasta dish fairly common throughout the Middle East. In Turkey it mostly accompanies main dishes like a pilaf would. Sometimes stewed lamb or chicken are added making it a hearty main dish. This one is cooked, then baked in the oven for a short time. Thanks to my friend Miriam who cooks wonderful Middle Eastern dishes for sharing her recipe.
Ingredients:
  • 2 cups couscous from Middle Eastern supermarkets (buy the large ones, each piece about the size of a black pepper corn)
  • 1 can garbanzo beans, drained (preferably organic)
  • 1/2 stick butter
  • 1/4 lb feta cheese, crumbled or grated
  • 1 large onion, chopped

Directions:

Preheat oven to 350 degrees Fahrenheit
Uncooked couscous
In a pan saute the onions in butter until they are caramelized. Add drained garbanzo beans, set aside.
Cook couscous like you cook pasta. When couscous pieces get larger and start floating on top the boiling water, check if it is done. Strain well, place in an oven safe dish (about 12″ x 8″). Add sauteed onions and garbanzo beans. Add 3/4 of the crumbled feta cheese to couscouse mixture, gently mix with a spoon. Sprinkle the rest of the feta cheese on top. Bake in the oven until the top gets a little crusty. Serve hot or at room temperature.
Cooked couscous combined with feta cheese and garbanzo beans
Grated feta cheese sprinkled on top, ready to be baked
Couscous with Feta Cheese ready to be served
Bon Appetit! Afiiyet olsun!

Orzo Pilaf with Red Peppers – Şehriye Pilavi

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Orzo Pilaf with Bellpeppers
Orzo is most commonly used in soups in Turkish Cuisine. Growing up, when we had a cold, mom used to make chicken soup with orzo, it always made you feel better. It makes a pretty good pilaf, but you need to roast it before you cook the pilaf. Otherwise, it would be like a sticky pasta. This version has bellpeppers and onions to add flavor, but you can get creative and add pine nuts, garbanzo beans and other cooked vegetables to spice it up. 
Ingredients:
  • 1 cup orzo pasta
  • 2 table spoons olive oil
  • 2 cups boiling chicken broth or water
  • 1 medium onion, chopped
  • 1 cup bell peppers, chopped
  • Salt and pepper to taste
Directions:
Place orzo in a large pan. Over medium heat, roast the orzo until it is golden brown. I usually roast the whole package of orzo (about 3 cups). I use some and I save the rest in a jar to use it as garnish when cooking regular white rice pilafs.Chop onions and bellpeppers. You can use red ones or a mix of different color bellpeppers. Combine olive oil, onions and bell peppers in a pan. Sauté until onions are golden brown, set aside. Place orzo in a large pan. Over medium heat, roast the orzo until it is golden brown. I usually roast the whole package of orzo (about 3 cups). I use some and I save the rest in a jar to use it as garnish for regular white rice pilafs.Add 2 cups of chicken broth or boiling water, sautéed onions and bell peppers, salt and pepper. When it starts to boil, lower the heat to low, place lid over the pot, and let it simmer until orzo is cooked.
Transfer to a serving dish. Serve hot.

Orzo uncooked
Orzo roasted golden brown
Save the unused portion of orzo in a jar for future use.


Chopped onions and bellpeppers
Onions and bell peppers sautéd
Afiyet Olsun! Bon Appetit!

Müceddere – Bulgur Pilaf with Green Lentils

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Müceddere – Bulgur Pilaf with Green Lentils

Ingredients:

  • 1 cup green lentils soaked in water
  • 3+ 2 cups water
  • 1 cup size 3 bulgur ( cracked wheat)
  • 1 large onion, cut in half and thinly sliced
  • 1/4 cup of olive oil
  • 1 tablespoon tomato paste
  • 1 teaspoon crushed red pepper (optional)
  • Salt and pepper to taste
Directions:
In a bowl, soak lentils in cold water for at least 30 minutes. Place them in a medium pot, add 3 cups of water. Bring to a boil over medium heat, let it simmer on low heat until lentils are just tender. Drain the lentils, set aside. 
Lentils soaked in water
Uncooked bulgur
Cut the onions in half, thinly slice them. In the you have cooked lentils sauté onions in olive oil until golden brown, about 3 minutes. Add 2 cups of water, bring to a boil. When it starts to boil, add drained lentils, bulgur, tomato paste, crushed red peppers (optional), salt and pepper. Stir gently. Bring to a boil and let it gently simmer over low heat. Cook until bulgur is tender and water is absorbed.

Serve with meat, chicken or fish. You can add chunks of cooked meat or chicken, making it a hearty dish by itself.

Afiyet Olsun! Bon Appetit!

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Yasemin Ari

I love cooking, especially cooking with friends and family.

I believe that some of the best conversations take place around the kitchen counter... [Read More]