In this series, we will be cooking live, sharing family recipes from members of the community. A week before each session, the recipe, a list of ingredients, and tools needed will be available on (this page) so you can cook along with us.
Interested in sharing a family recipe*? Please email us at [email protected]
*Please don’t send any recipes exactly as they appear in printed recipe books as these may have copyright restrictions.
For our August 11th cooking demo, we'll be cooking:
from Damla in Midwood
* 1 cup of fine bulgur (it should say "kısırlık" on the front of the package; the most common brands are Reis and Duru)
2-3 heaping tablespoons of tomato paste
1 large tomato, finely diced
1 large white onion, finely diced
1 bunch scallions, chopped
1 large Italian green pepper, finely diced (you know, the long hots!)
half a bunch of parsley, chopped
juice of one large lemon, possibly more
- Half a cup of neutral oil (vegetable oil)
Salt to taste
* Pomegranate molasses to taste (optional)
Lettuce or pita for serving
*Substitutions:- If you can not find bulgur, you can substitute couscous or quinoa and cook them the way they are normally cooked.- You can easily sub a bit of pomegranate juice + sugar for the pomegranate molasses or just leave it as is and add extra lemon juice.
Place the bulgur in a wide and tall bowl. Add 3/4 cup of boiling water. Cover the bowl tightly and let the bulgur soak up the water completely. It should not be wet at all—it should be kind of fluffy in texture.
Add the tomato paste and use your hands to work it all the way in, like you are kneading dough.
Add the chopped veggies and greens; toss.
Add the oil and lemon juice; toss again.
Serve with lettuce and pita bread.
For our August 7th cooking demo, we'll be cooking:
Cream of Spinach Soup
- 1/4 of a small onion, minced
- 1 Tbsp of butter
- 1/4 tsp of azafran
- Pinch of cumin
- 2 1/2 cups of water
- 1/4 tsp of salt
- 2 potatoes, peeled and quartered
- Slice of cheese (preferably American cheese)
- Using a medium soup pot, cook onions, cumin, and azafran in melted butter for three minutes.
- Add water and salt to the pot. Bring to a boil.
- Add potatoes and cook for 20 minutes.
- Add spinach and cook for five minutes.
- Remove from heat and add cheese; mix until it melts into the soup.
from Eva in Bay Ridge
- 3 cups flour
- 1 egg
- ½ cup water
- ½ small head cabbage
- 2 onions
- 16 oz farmer cheese, or cottage cheese
- 2 boiled potatoes, cut in chunks
- Sour cream for serving, and dill is nice, but optional.
- To make the dough, mix egg, water, and salt together; add flour a little at a time while mixing. Form a sticky dough.
- Knead dough on floured surface, five minutes. It’s ready when smooth, and doesn’t stick to your hands.
- Cover and put in fridge.
- While dough rests, make fillings:
chop onions finely and fry in butter until brown
chop cabbage finely and fry in butter
put half onions in mashed potato, half in sautéed cabbage
put half cheese in mashed potato; half in cabbage
- Split dough into two balls. Roll one ball out on floured surface until it’s about a foot square.
- Cut out circles with a water glass.
- Put a scant teaspoon of filling on dough circle; fold over and pinch.
- Boil 10 minutes. Toss verynyki with butter, and serve with sour cream, and dill if you have it.
The Everyone is Welcome Here Community Cooking series is provided through the generous support of Apple Bank, celebrating over 25 years in Brooklyn and over 155 years of neighborhood banking in greater New York. Visit applebank.com for more information.
Join us on Instagram as we cook family recipes shared by members of the community. This week, we will be cooking Mom's Kısır. For a list of ingredients and tools needed visit ...
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