Much like the wisteria, the hot and humid Istanbul summer arrived early this year. Thanks, climate change, I guess.
While I certainly could’ve done with another couple of weeks of more gentle summer before the incessant heat kicked in, I escaped most of it anyway. I’m currently in Oslo, visiting family and friends for the first time since December and attending a few meetings and events for future projects. The heat here’s been anything but incessant – in fact, I had to repack my luggage upon checking the forecast the night before departing. Less shorts and t-shirts, more trousers and sweaters.
I did enjoy one thing before heading north, though: The early summer has given us an excellent start to the summer fruit season. Better than I remember for years, to be honest. Suffice to say I’ve been a regular at my greengrocers recently, carrying as many fresh apricots, cherries, strawberries, peaches and melons that my arms can take.
But this newsletter isn’t here to tell you to eat more fruits, or about what to wear for Norwegian summers. You’re here for the recipes.
I don’t know about you, but I find that as I get older, I tend to enjoy the familiar even more than the novel. The collection of recipes below are actually a very good representation of what I’m eating these days, even if it’s been years since I published some of them.
Hope you find something – familiar or novel – you’d like to try!
With all best wishes from Oslo ☔️
Vidar
White bean, tomato & avocado salad
So many of you have come back to me enthusiastically after trying this beautiful salad. Now is the best time to make it, so here’s a timely reminder for where to find the recipe.
Mücver (Turkish courgette (zucchini) fritters)
I don’t know that I’ve ever met a person who hasn’t enjoyed these a lot more than they thought they would. We make them at the cooking class on my culinary tours, and even if they’re sometimes misshaped or look like a failure (it can take a couple of iterations to get them right), they always end up being everyone’s favourite! Because while they may not end up looking exactly like mine, the taste will be just as good.
Gözleme (Stuffed Turkish flatbread)
These incredible flatbreads are everywhere in Turkey, but also very easy to make at home. Stuff them with whatever you like. My favourite is the potato filling of this recipe.
Chicken “shawarma” with tahini yoghurt & salad
This isn’t really a shawarma at all, but the chicken is spiced similarly and then served with the condiments that usually come with a Tel Aviv style shawarma sandwich. Your choice whether to make a wrap or serve it deconstructed (pictured and my favourite, but both options live in the full recipe).
Hummus with spiced lamb & pomegranate
A simple but delicious version of hummus with meat. The secret, I think, is the spices (cinnamon!) combined with pops of beautiful pomegranate seeds.
🔜 Coming this weekend for paying subscribers:
Mustardy cannellini bean, courgette (zucchini) & rocket salad
Courgette (zucchini) can be a bland vegetable if you don’t know how to prepare it. For those in the know, however, it’s a brilliant vehicle for flavour. This salad makes full use of one of my favourite ways to prepare it, grilled and marinated, making it the centrepiece of this salad.
This recipe will be a bonus for paying subscriber. Come join us for just $6/month or $50/year (or local currency equivalent) to discover more of the delicious flavours of Turkey, the Middle East and beyond.