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Recipe 1: Gaya Kon Avramila (Goby with Plums)
Ingredients:
1 kg. of goby, approximately 11-13 pieces
½ kg. sour plums
1 lemon
Salt and oil or margarine (amounts arbitrary)
Cooking Instructions:
Each goby piece is cleaned thoroughly. The fish’s gills are cut with a specific type of scissors. The fish is then washed thoroughly. The plums are also thoroughly washed, and boiled. After the plums are cooked, they are placed in a drainer, and crushed until the plum’s skin and kernel is left. In this way, the water of the plums is filtered. After the plums are mixed with oil and salt, fish is added, and cooked thoroughly to complete the process.
Have a great one! We wish you crowded Shabbat dinners.
Recipe 2: Tapada De Kezo (De Berendjena)
Ingredients:
-For the dough:
1 tea cup of water
1 tea cup of vegetable oil
1 tea cup of margarine (melted)
3 glasses of flour
1 spoonful of baking powder
Salt
-For the filling:
1 water glass of grated cheese
2 large potatoes (boiled)
2 eggs
Salt and pepper
If eggplants are preferred, two grounded and cooked eggplants can be used instead.
Cooking Instructions:
The dough ingredients are mixed until dough with a very soft consistency is obtained. If the dough does not stick to one’s hand, which means it is ready. Let the dough rest for about half an hour. Then, it is divided into two parts, and the first piece is rolled out onto a tray in a thin style. The mixture of ingredients are mixed, and added onto the dough. Then, the second piece of the dough is rolled out onto the tray – on top of the dough and the mixture. The grated cheese and the egg yolk are added on, and the tapadas are cooked in the oven for about 30-40 minutes. The approximate cooking time depends on the type of oven. Please don’t leave the kitchen, otherwise all your efforts might go in vain.
Note: Cutting the tapadas into small pieces before cooking ensures that they are cooked well and thoroughly. Also, please don’t forget to grease the cooking tray before preparing the tapadas.
Today, there are pre-oiled aluminum foils; many use these for cooking. Back in the old days, when we did not have ovens at our homes, we used to take the cooking trays to the bakery. This was generally the children’s responsibility. The children also had to take the trays back from the bakery once they were cooked. If the baker mistakenly overcooked the tapadas and burnt them, our mothers would say “You must have been distracted playing.” If instead, the baker undercooked them, our mothers would say “You must have gone to the bakery earlier to get the tapadas.” El ornero (the baker) had a big role in all this.
Every Friday morning, these types of pastries such as laz kozaz de orno, laz bulemaz, laz borekaz, la tapada, were exchanged among neighbors. Everyone would send her neighbors a piece of what she had cooked. This was called gostijo. The plate that was sent to the neighbor, was of course, returned in full with another pastry. There was almost a traffic of plates among all neighbors…
Ingredients:
1 kg. of goby, approximately 11-13 pieces
½ kg. sour plums
1 lemon
Salt and oil or margarine (amounts arbitrary)
Cooking Instructions:
Each goby piece is cleaned thoroughly. The fish’s gills are cut with a specific type of scissors. The fish is then washed thoroughly. The plums are also thoroughly washed, and boiled. After the plums are cooked, they are placed in a drainer, and crushed until the plum’s skin and kernel is left. In this way, the water of the plums is filtered. After the plums are mixed with oil and salt, fish is added, and cooked thoroughly to complete the process.
Have a great one! We wish you crowded Shabbat dinners.
Recipe 2: Tapada De Kezo (De Berendjena)
Ingredients:
-For the dough:
1 tea cup of water
1 tea cup of vegetable oil
1 tea cup of margarine (melted)
3 glasses of flour
1 spoonful of baking powder
Salt
-For the filling:
1 water glass of grated cheese
2 large potatoes (boiled)
2 eggs
Salt and pepper
If eggplants are preferred, two grounded and cooked eggplants can be used instead.
Cooking Instructions:
The dough ingredients are mixed until dough with a very soft consistency is obtained. If the dough does not stick to one’s hand, which means it is ready. Let the dough rest for about half an hour. Then, it is divided into two parts, and the first piece is rolled out onto a tray in a thin style. The mixture of ingredients are mixed, and added onto the dough. Then, the second piece of the dough is rolled out onto the tray – on top of the dough and the mixture. The grated cheese and the egg yolk are added on, and the tapadas are cooked in the oven for about 30-40 minutes. The approximate cooking time depends on the type of oven. Please don’t leave the kitchen, otherwise all your efforts might go in vain.
Note: Cutting the tapadas into small pieces before cooking ensures that they are cooked well and thoroughly. Also, please don’t forget to grease the cooking tray before preparing the tapadas.
Today, there are pre-oiled aluminum foils; many use these for cooking. Back in the old days, when we did not have ovens at our homes, we used to take the cooking trays to the bakery. This was generally the children’s responsibility. The children also had to take the trays back from the bakery once they were cooked. If the baker mistakenly overcooked the tapadas and burnt them, our mothers would say “You must have been distracted playing.” If instead, the baker undercooked them, our mothers would say “You must have gone to the bakery earlier to get the tapadas.” El ornero (the baker) had a big role in all this.
Every Friday morning, these types of pastries such as laz kozaz de orno, laz bulemaz, laz borekaz, la tapada, were exchanged among neighbors. Everyone would send her neighbors a piece of what she had cooked. This was called gostijo. The plate that was sent to the neighbor, was of course, returned in full with another pastry. There was almost a traffic of plates among all neighbors…
Location
/İstanbul
Türkiye
Interview
Albert Arditi