Tuesday, October 26, 2010

A Mid-autumn night

(This post supposed to be posted last week...but we've been busy busy busy and lazy.)

Last night we had a pleasant, sober, chilled party in our crazy garden (the plants in the garden suddenly grew like crazy as the weather is getting better and it feels like we’re in the midst of a jungle).

our jungle
We had some hot and cold tapas (no photos unfortunately) including:

- Broiled beef and chicken meatballs:

For the beef meatballs as usual, minced meat, chopped parsley, chopped onion, cumin, salt & pepper and olive oil (all according to your taste) well mixed and rolled into medium size balls; for the chicken meatballs, minced chicken, one egg, chopped onion, grated zucchini, grated parmesan, salt & pepper and olive oil mixed and rolled same as in beef meatballs. They are cooked in about half an hour in the preheated 200 degree oven.

- Turkish cheese pastry (sigara boregi – by Ayse Aksit):

For this no dough beats the Turkish one (yufka!), which our moms bring whenever they come to Dubai. First the big circular dough is cut into big triangles. For the filling feta cheese, grated mozzarella cheese (optional), chopped parsley (optional) and black pepper is mixed. The filling is put into the base of the triangles, then rolled like a burrito. After the rolling, you should put the edge of the triangles into the water to be able to paste it (see ‘Annem Sigara Boregi Yapiyor’ chapter in Orhan Pamuk’s latest book “Manzaradan Parcalar” for a nice and graphical version of how to roll this pastry!).

- Sausages:

Just boiled..

- Rice Salad (idea by Ayse Aksit):

First we boiled the rice (no oil, no salt). We chopped some parsley, mint, and dill. We boiled some sliced mushrooms as well. We mixed all above and the sweet corns adding lemon juice, olive oil and balsamic vinegar (and salt & pepper) according to the taste. It is colorful, light and tasty.

- Cold-cut and cheese platters with Spanish garlic bread:

These are classic for parties with different kinds of cheese and cold-cuts. For the bread after toasting, we rub them first with a cut garlic glove and then with a cut tomato. This way they get all the flavors and perfect for the cold-cut & cheese platters.

And we had several drinks including a Moet&Chandon…and we had cookies (made by Candan Ayhan) and we had a big chocolate cake (which was surprisingly light) from Sugardaddies (our cup-cake place)..

And we had a good weather…and a very good company…

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