Today I invited one of my great friends Seda. For those people like Seda, I want
to show you a very healthy and very delicious recipe in five
minutes. We're going to cook this.
Artichokes! The only
vegetable that has a heart. We call these the hearts of the artichoke inTurkey.
There are lots of lots of mythologies,
tons of things around artichokes which I can tell but probably she will sleep.
So today is about the simplicity.. This is a concept actually about olive
oil dishes. All the olive oil dishes are same okay.
So how does it start? - With olive oi.
Yes turn on the heat first maybe..
- Which one?
This one
- High or low ?
High high high... This is my olive oil okay..
Seven tablespoons.. one.. two.. three..
Okay! How do you understand that the olive oil is
hot? Do you know?
- It's just liquid more... right?
Actually now, it's really warm, so you can understand.
The first one is thicker than it's when it's warmer it's like it becomes
watery. Almost every dish starts in the Turkish cuisine is
onions.. Yes it's one onion roughly chopped but the oil probably is not hot enough
right now but it's okay. It's my mistake sorry! I had this comment
a few days ago about as Turkish people we use the most onions
in the world. Probably I had that presumption and
few people said no we Indians use it more.. I really want
to discover that whether it's that way or
not because almost every dish includes onions and moreover
we use raw onions in salads, in many things. One more turn
not bad like it took us how many minutes one and a half minutes?
- No two or three minutes..
When you're in front of the camera time is relative.
For me time flies so anyways two minutes let's say okay.
So we add these. This is a mixture of peas carrots and potatoes. We have this
mixture as uh sold like this. I don't know
whether you have it. If not for six artichokes one
carrot, one potato and like three handful of peas would do.
Even like this, if you add some water cook it for
five to six minutes, it's a great dish. You can eat it with rice. It's very nice
no? And then we have these artichokes dip
them like this. Let them get a bit of heat like
this. Don't be afraid, just like be brave..
Okay! Be brave with yes yes exactly.. What do we add? Now we like salt, yeah
so please go half a teaspoon and also a bit of
black pepper. Normally, they do not put it in
classic olive oil dishes but that edge helps it
become like more tasty and I believe anyways.
And a bit sugar, a teaspoon. Sugar in salty dishes in desserts a bit
of salt helps it to balance. It's really
important so if you don't use sugar, add something
else, add a bit of maybe it could be balsamic vinegar, it
could be a molasses but that helps. Now, I think it's almost
done, it's even burning one second. I'll add a bit
of water. Yeah! now stir everything first.
Okay.. Half a glass of hot water, we have a Turkish saying, called
Now two is for the meat, one in the pressure cooker
is for vegetables. There is now inside air.
It's trying to push the air out and to replace what does it replace it
with water is now evaporating and when it evaporates, it creates something like
a cloud and there's this moist. Moist means more
pressure actually when it takes the air out it shuts down and the
pressure starts to get higher because of the
moist. This way what it does is when the pressure is higher
like in the air for example in the sea level right now water boils in 100
degrees. If we were let's say up in Himalayas, I
don't know how high there but let's say because there's like less pressure the
water can be like boiled with less energy which is let's
say 90 degrees, that's why when you go for a sking for
example, the tea is never hot enough. Do you realize that?
The wine, the hot
wine, the tea never hot enough. The reason because up
in there, the boiling point is lower so by putting
more pressure on what it whatever it is the liquid,
you increase its boiling point so in this case, it becomes 115 degrees
and when it's 115 degrees what happens, let's say the artichokes would be cooked
in half an hour in a normal thing. It reduces it to five minutes that 15
degrees changes the whole thing. Now the heat is
too high, I turn the stove down because it's like
big. I turn on a smaller one even if this
goes on like popping air out. This means there's too much pressure and because
you're still heating me up I cannot take it anymore, I have to give
it away, that's what it's doing right now. You shouldn't have any sound.
For example if you hear that you have to really turn off the heat.
Half of the time we turned off the heat totally. So
about three minutes of energy using and it's also good for the world. Now what
are you going to do? Do you take off the pressure like this
always? You can also put it under the running water if you like or you can use this lid.
Ten years ago when I first wrote my book and I had to resign my job
and you also resigned your job at the same time.
My book was chosen by Moma guys as a part of a destination istanbul
exhibition. They were selling nice design objects in Moma stores in
New York. The first time in my life in New York was going to Moma
and seeing that my book is sold there and there's this exhibition and the
artist and Moma people were all there. But to go to that trip we had no money
and we were two girls turning 30 at that time, you weren't even 30 then.
We found a nice hotel, too nice.. - Just gave hotel money and the plane money.
We had to eat in like weird places and if the food that we ordered was not so
good, we had this comment of ekmeğe aban Seda which is hang on to the
bread. Hang on to the bread.. God bless bread..
Yeah that's us and that's the food..
You forgot the best part yeah, this is the water
and it's the most precious one.
And if you had like a bit of dill, you can always
also add a bit of dill and also always to all the dishes
a bit of fresh olive oil to finish it with.
I get this one and also these are the flowers, they're going to turn into seeds
but i have more seeds already so I'm going to cut this because flowers
actually also have great taste.
It's very soft so you can just like do this.
It gives like this freshness, you can add it to the before it cooks, you can add it
but then the flavor dissolves. This way it
gives a freshness. Here I have please taste this ,eat it
because these are the seeds, it's full of flavors,
looks very nice and finally for the lemon.
If you're using a small amount of lemon, you can
do this and keep the lemon fresh for long.
I think we deserve like a cold water and a bit of lemons.
Smell it heaven, squeeze it a bit and put it..
Normally as you know lemon is acidic but actually in the first 15 minutes it
acts like an alkaline so if you cut and put lemon juice to
drink, you have to drink it in the first 15 minutes. Otherwise it
doesn't give the relief to the stomach as
much. Now we share one and leave the other
one to tonight Seda's husband.
The really nice thing about olive oil, dishes are
when they wait for a day, it gets better and
you can put like make six of these and eat one
each day. If you drink too much, if you have
liver problems, artichoke is the thing that goes great..
For the people who are going to do this for the first time, it's better to eat
this cold. How would you define the experience?
- It is easy to make and it's healthy and it's tasty.
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bye-bye!!!