Mixing it up

We have not done anything food related for a while. so.  Time to correct this.

We have a load of basil growing in pots.  Far more than we can eat or give away, and the locals do not seem keen on the idea of using it in food.  It is not the Italian variety, but a local broad leaved one, just as tasty but a little less sweet.  Ashley thought it a good idea to make pesto.  Pesto can of course be made with many things, here it gets called ezme whether made with basil and pine nuts, or black olives.  Tapenade = olive ezme.  Pesto = green ezme, or herb ezme, or something else similar.  A Mexican habenero salsa would probably be chilli ezme.    I am sure you get the idea.  Anyway, I digress.

Back to pesto.  Pine nuts are expensive.  So we hit on the idea of using pumpkin kernels.  Sunflower seeds were also considered but the local Migros did not have any and other options  were closed for bayram, so pumpkin kernels it was.  We briefly considered grinding the kernels and basil by hand, it is hot, 36C hot, grinding stuff by hand, no, way too much sweat and effort.  So the huge pile of basil leaves went into in a pot, along with loads of pumpkin kernels and olive oil, and out came the hand blender.  Blend, taste, blend, add more oil, a little salt, a few more kernels.  Blend, taste.  Until it seems right.

Adding cheese was considered, but, we had no Parmesan, and cheese can always be added at point of use.  Talking of point of use, and the theme of mixing things up, today we went out and bought some manti.  Manti is sometimes called Turkish ravioli.  It is little pinched together pieces of pasta with a filling, so yes, much like tiny ravioli.  Commonly in Turkey it is served topped with yoghurt and flavoured oil, which is of course delicious.

So we cooked manti, it is easy enough simply drop it in boiling water for 5 minutes.  Then we spooned over some of the home made pesto and pieces of local goat cheese, turned it all very gently to coat all the manti, and served.  Delicious. Perfect with a salad of tomatoes dressed in oil and balsamic vinegar.

Ashley adds. I need to learn to make pasta.  So many different fillings and sauces.  So many options to mix things up.  Ravioli, Manti, Dim Sum, Gyoza,

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4 responses to “Mixing it up

  1. I often use seeds instead of pine nuts, especially as our 101 store has pesto-size bags of sunflower kernels for 87 kuruş

  2. sounds like a nice variation – we’ll give it a go!

    • We got our basil in Uçagiz. Here we can only get the small leaved sort or reyhan. We admired the basil in the hotel garden and were given cuttings, which survived the tip home in the panniers. It dies back every winter but we take cuttings and put them in glasses of water to root.

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