Recipes from the "Pazar // Shuk. A journey through the markets of Istanbul and Tel Aviv"
Ispıt roots with eggs
by Musa Dağdeviren
Half a kilogram ıspit
100 grams butter
One clove garlic
salt and pepper
Optional: pastırma slices, garlic yogurt
Wash the ıspıt in plenty of water until the water is clean.
Dain and chop it roughly into 2 cm pieces.
Put the roots into a pot with salted water and boil for 25 minutes until soft.
Melt the butter and fry the onion.
Add the plant and fry together with the onion.
Season with salt and pepper.
Cook it for 15-20 minutes on medium heat until soft. The root needs to have the texture of a cooked mushroom.
Add eggs and mix well.
Cook for a while as an omelet.
The dish is ready to serve.
Optional: Serve with garlic yogurt or add pastırma slices.
by Hilmi Yıldız
4 dry çiroz
One teaspoon grape vinegar
2 - 3 tablespoons olive oil
½ parsley leaves
Clean the çiroz fillet.
Put it in a salt brine for four days.
Wash it in freshwater to get rid of the salt.
Cut the fish meat into thin slices
Add vinegar and put it on the plate
Pour olive oil on the çiroz meat.
Add cut dill and parsley.
Salad with pomegranate and parsley
by Aret Silahlı
Beyoğlu Balık Pazarı
One parsley, finely chopped
Three spoons olive oil
One spoon lemon juice
200 g bulgur
One spoon pomegranate seeds
Three spoons pomegranate sauce
Boil the bulgur (cracked wheat) in 400 ml of water
Wash the parsley and chop it finely.
In another bowl, mix olive oil and lemon.
Add the chopped parsley and soaked bulgur.
Add pomegranate seeds.
Pour the pomegranate sauce.
by Menemenci Hamido
4 ripe tomatoes cut in cubes
1 green hot pepper, chopped
50 ml sunflower oil
black pepper and salt
Heat up the oil.
Sauté the pepper and add salt.
Add chopped tomatoes.
Add black pepper and hot pepper.
Cook over medium heat until the tomatoes soften, for about 7 minutes.
Add beaten eggs, mix with the sauce and cook gently until the eggs are just set.
Remove the pan from the heat and season with hot red pepper flakes.
Serve in the pan with white bread.
Gözleme with spinach and cheese
Kadıköy Cuma Pazarı
Ingredients for the dough:
1/2 soup spoon dry yeast
1 glass water
2,5 glasses all-purpose flour 1 teaspoon salt
Ingredients for the filling:
1 kg spinach
2 soup spoons oil
2 onions, chopped
3 cloves garlic
1 teaspoon sweet paprika
1/2 teaspoon black pepper
200 gr white Turkish cheese – beyaz peynir or feta 1 sprig parsley, chopped
1. Make the dough and let it rest for 20 minutes.
2. Fry the onion and garlic.
3. Add spinach, parsley, and spices.
4. Turn off the heat and add cheese.
5. Divide the dough into 4 equal portions and roll it into a ball.
6. Roll each ball out into a 10-inch circle.
7. Place 1/4 of the filling onto half of the circle of dough.
8. Fold the other half over to make a semicircle.
9. Press the edges tightly to seal.
10. Heat a skillet and cook each flatbread in olive oil until golden brown on both sides.
Sea bass fillet in a roasted bun
by Elad Amitai
Ingredients for the sandwich:
1 sea bass fillet
A few lettuce leaves 1 tomato
1 spoon chimichurri greens
A splash house lemon sauce
Some saffron aioli
A loaf of bread – grilled with clarified butter
Sea bass fillet – grilled and garnished with a mix of six different spices from Nablus Chimichurri – freshly cut by hand with mint, cilantro, scallion, parsley, and garlic stalks that together light up the sandwich Saffron mayo – provides fat content
Spicy sauce and homemade lemon sauce – connecting East and West
by Avivit Priel Avihai
1. Soak the freekeh in water.
2. Heat olive oil in a wide, low saucepan.
3. Add carrots, onions and garlic and fry together. 4. Add freekeh (no need to strain) and mix well.
5. Slowly add vegetable stock and mix. Add more vegetable stock gradually until the freekeh softens (for about 20 minutes).
6. Add raw tahini. Mix it on the stove and cook together until it thickens.
1 kg freekeh
300 g coarsely grated carrots
15 shallots chopped 100 g olive oil
25 g crushed garlic 50 g blueberry raisins 40 g salt
1.5-2 liters vegetable stock
100 gr raw tahini
Yemenite calf foot soup
by Boaz Brothers
1 calf leg with a foot cut into 10 slices
1 onion, chopped
8 garlic cloves, minced
2 tablespoons chopped fresh coriander leaves
2 tablespoons hawaij (curcuma, black pepper, and cumin mixture)
3 tablespoons tomato paste
1 tablespoon paprika
1 tablespoon salt
4 tomatoes, grated
1. Place the calf foot in a pot with water and bring to boil. Skim the top and change the water. Bring to boil again and skim once more.
2. Add hawaji spices, sweet pepper, tomato paste, minced garlic, salt, fresh onion, chopped tomatoes, and cilantro.
3. Bring to boil again.
4. Cover the pot with plastic wrap and let the steam cook the dish.
5. Simmer on low heat for about 8 hours.
6. Take the calf foot out of the pot when tender.
7. Serve with potatoes, rice, pita or laffa bread.
by Sherry Ansky
1. Cut a small baguette in half.
2. Spread the bread generously with butter on both sides.
3. Place the nicest chunks of the herring at the beginning and end of the sandwich.
4. Add spring onions.
5. Add a few spots of sour cream.
6. Add fresh cut chili peppers.
7. Squeeze sour cherry tomatoes.
8. Close the sandwich and eat it.
1 fillet salty herring cut into small pieces
fresh, soft butter
a few thin slices white onion
1 teaspoon spring onion
1 tablespoon sour cream
1 chili, thinly sliced
4 squeezed sour cherry tomatoes
by Dr. Shakshuka
1/2 cup olive oil
2 green hot peppers
1 head of peeled garlic cloves 5–6 large ripe tomatoes
2 teaspoons salt
2 teaspoons sweet paprika 6–8 eggs
1. Cut the peppers and garlic into small cubes and the tomatoes into quarters.
2. Heat oil in a frying pan and add the garlic and the hot pepper.
3. Add the tomatoes and spices and cook for about 15 minutes.
4. Add the eggs and cook for 3 to 4 minutes.
5. Use a knife or a spoon to gently mix the whites without breaking the yolk.
6. Serve in a pot with white bread.