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Hello!  Merhaba!

Regarding the “köfte”, Mr. Tuğrul Şavkay continues, “As devotees of meat cooked with a sauce of vegetables, particularly tomatoes, it is inevitable that the Turks should have invented a köfte of this sort (salçalı köfte), prepared either in large oven trays or in sahans.  Green chili peppers and tomatoes are essential ingredients of this dish, to which tomato paste is sometimes added to obtain a richer sauce.  However, I should remark here that tomato paste upsets sensitive stomachs and today diced tomatoes are preferred to tomato paste.  Many would agree that köfte cooked in tomato sauce have an enhanced flavour.  The köftes are either fried or baked in the oven before adding the sauce, in my view the latter method being the most delicious.  An alternative which some people prefer is to cook in the köfte over a low heat in a tray or sahan with a lid on.  Those who find dishes made with tomato sauce heavy prefer tiny round köfte in stock thickened with a liaison of egg yolks and lemon juice.  Known as terbiyeli köfte, this common dish is extremely light and low fat, without any sacrifice of flavour.” (To be continued)

RECIPE/ ZEYTİNYAĞLI KEREVİZ / CELERY IN OLIVE OIL (Serves 4)

2 medium celeries

1 lemon

8 button onions

1 medium carrot

1 medium potato

2 tablespoons peas

½ cup olive oil

½ teaspoon salt

½ teaspoon sugar

¼ teaspoon flour

1 cup hot water

½ bunch dill

Fill a large bowl with water and stir in the juice of half a lemon.  Cut away the stalks and base of the celeries and peel thickly (about 2-3 cm. should be removed).  Place in the bowl of water to prevent discolouring.  Then divide in half and scoop out a shallow hollow.  Straighten the edges with a knife.  Replace in the water immediately.  If you have a special knife with a round end cut out circles of carrot and potato, or dice.  Boil the peas until tender.

Drain the celeries and arrange in the saucepan.  Add the carrot, potato, button onions, olive oil, water, salt and sugar.  Cover with a circle of greaseproof paper after dampening it with water and squeezing.  Weigh down with a plate which fits inside the pan with a little room to spare, cover and bring to the boil over a high heat.  Continue to cook over a low heat.  When the vegetables are nearly tender mix the flour and lemon juice with a little water and lifting up the greaseproof paper pour over the celeries Add the peas and shake the saucepan gently.  Replace the greaseproof paper and cook for a further five minutes.

Remove from the heat and set aside to cool with the lid on.  Place the celery halves on a serving dish and fill with the other vegetables.  Garnish with a little dill.

Source:  Timeless Tastes of Vehbi Koç Vakfı

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