I meet a lot of people on my daily commute to school. Four Erasmus students that are also going to Koc and I decided to have a Turkish Cooking Day this week! Justine, Lisa, Marisa, Jana and Rabea came over to my little apartment so we could cook together. Basically a lot of cutting, mixing, shredding, cooking and laughing !
We were quite an international mix- Justine is half German half Canadian and she is going to University of Mannheim, Lisa is Dutch and she is studying accounting at University of Tilburg, although Jana is German she is studying in at Saxion University in the Netherlands, Marisa is from a little town called Steinhausen, Nordrheim-Westfalen and she is studying at University of Cologne, Rabea is also going to University of Mannheim and me, from Rutgers University in New Jersey. It was a lot of fun to cook together and then eat together…
Here is our menu:
Ispanakli Borek (Spinach Borek), Cerkez Tavugu (Circassian Chicken), Kisir (Cracked Wheat Salad), Zeytinyagli Kereviz (Celery Root in Olive Oil), Ayva Tatlisi Kaymakli (Quince Desert w Clotted Cream)
The recipes are in the slide show but I have to write the recipe for the Quince desert since Justine especially asked for it.
Quince Desert Served with Clotted Cream
3 Big Quinces
4-5 plums pitted and cut into 4 or 6 pieces
1 apple peeled and shredded
6 Tablespoon Sugar
1/3 cup water
– peel the quinces, divide them in half and take out the pit in the middle (do not throw away the seeds), put them all in a pan that is wide enough to fit them next to each other.
– put the shredded apples in the quinces, put the plums on top of that. add the quince seeds (these will change its color)
– add about 1 tbspn sugar per quince half.
– add water -(make sure you check while it is cooking and add water if necessary)
– put it on low heat and let it cook til its soft which should take about 1- 1 1/2 hours. Make sure you check half way to see if there is enough water. If all the water has evaporated and the quince are still not soft you should add a little bit of water (1/4 cup)
– the fruit should cook thoroughly but not fall apart.
– let it cool and serve with clotted cream.
you can get creative and add whatever kind of fruit you like to this. It turns all kinds of pretty colors depending on what fruit you use.