When I am stuck at home, an easy way to take a trip down memory lane and transport myself back to a favourite destination is by trying to replicate what I have eaten and drunk in my own kitchen. I am not much of a cook, in fact, I try to avoid the kitchen preferring to get food delivered. I am however an expert at selecting gorgeously fresh olives at my local specialist store and rustling up a fresh cold Italian beer which takes me straight back to Capri Square when I want to reminisce.
Recently I decided I would go on a Turkish taste trip, and thankfully Turkish food doesn’t involve too much effort being salad based and fresh so perfectly suited to the unseasonably warm weather earlier this week (which has now sadly returned to classic British grey and rain).
So what was my choice? I am a fan of a chick pea salad and lamb koftas so this is the dish I managed to whip up a dish in 15 minutes. For the salad, I soaked the chickpeas overnight, drained and boiled until they were soft, but not mushy after boiling. I mixed these with some salad bits and a Turkish style salad dressing made from the olive oil, lemon juice, salt and pepper.
Onto the koftas. These are what make the kitchen smell just right, a mix of lamb mince, ground cumin, ground coriander, crushed garlic, chopped mint and oil for brushing . Heat and brown in a pan for just under 5 minutes on each side. Serve with a yoghurt dressing, some fresh olives to the side and turkish tea to sip.
Now all I need is my sheesha (or nargile) for that finishing touch!
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