![Aegean Lentil Pasta]()
by Yvonne Maffei | Jul 8, 2019 | Gluten-Free, Lunch, Summer, Turkish, Vegetarian
As many of you readers of my blog and followers on social media know already, I’ve been in Turkey for several months exploring the cuisine and the sights of the southern Turquoise Coast. It’s a beautiful place with some majestic scenery and a tradition of down to earth local foods that combine the Aegean with the Mediterranean cultures, as where I am in Fethiye-Mugla is literally the place where both waters meet.
The thing is, that being here has given me an entirely new appreciation for my own Sicilian heritage. The island of Sicily is not far from here- a straight shot west basically- and has a similar, albeit dryer, climate. So it’s no surprise that the ingredients here are quite similar to those I grew up with, showing up in delicious Sicilian recipes centuries old that must have been created out of sheer availability of local and seasonal foodstuffs.
My grandmother used to make a dish called lenticchie, which is basically a soup with lentils and small pasta like ditalini. I wasn’t the biggest fan of it because the lentils always seemed to go mushy all over the pasta and I’m particular about the texture of my pasta, as well as the taste. It takes a lot for me to eat it without real tomato sauce…
Nevertheless, I grew up and reminisced about everything my grandmother made and wanted to try my hand at it all just so that I could be surrounded by the smell of her cooking again.
As such, we all develop our own tastes and techniques for recipes- at least that’s what I always do no matter the origin of the recipe. I don’t stress about making things exactly the way someone else made certain dishes; instead I go upon my own intuition and let the smell and taste of the food guide me towards what I’d be satisfied to eat.
This Aegean Lentil Pasta recipe is just that. Years of formulating my own taste preferences and an appreciation for what’s not just seasonal and local, but what’s available in my own kitchen in an effort not to waste what’s already there. In this case, it was many of the Turkish kitchen basics: onion, garlic, tomato, red pepper paste, lentils, olive oil and key spices like Turkish thyme and ground red pepper.
I think what helps me to get the texture of the lentils just how I like them is to cook them ahead and separate from any of the other ingredients. That way, I keep a watchful eye and boil them just until they get how I like them- cooked, but not mushy. Depending upon how much you’re cooking, in a typical dish that feeds 4 people, this should take about 20 minutes.
Once the lentils are cooked, strain and set aside.
In a medium to large deep pan or deep-bottom sauce pan, warm the olive oil and then add the chopped tomatoes, onions and garlic all at once.
Once the onions have gone translucent, add the thyme, salt, black pepper and ground red pepper. Also add the cooked and strained lentils.
Next comes the addition of water and the red pepper paste, which you should be able to find at Mediterranean markets or even sometimes at World Market. If you’re in a Turkish market (whether in Turkey or abroad, you can find a large jar of the Ipek brand, and it’s called in Turkish “Biber Salçası” (literally, “Pepper Sauce”). This brand also has a halal mark on it, though I am not deeply familiar with it so I can’t say more than that about it or their certification.
You need to add the water before the red pepper paste in order to thoroughly whisk or combine the paste into the liquid mixture. It gives it that nice red color and deep, earthy flavor. I’ve only ever been used to using tomato sauce or paste in this recipe before, but the red pepper really has converted me into making it with this flavor profile instead–and it makes it very Aegean, and very Turkish.
At this stage, I also add some fresh parsley– not too much, because I’ll add it at the end, too, but just some for flavor. 
Next, once the water comes to a boil, add the ditalini pasta. Please don’t use large noodles or anything larger than the largest size of ditalini available- it really sort of ruins the proportions of this dish and you probably won’t enjoy eating it. There’s a reason why the small ditalini pasta is used here, and it’s not just tasty, but also pleasurable.
Because the pasta has to cook, you’ll need to cover the pan at this point and let it cook for the customary 10-12 minutes it normally takes to get done. This is not the time for al dente pasta here, please. I don’t use a whole bag or box of pasta, either. I just sprinkle the amount I want- about 1/2 cup or about half the amount or less than the lentils. 
Once the pasta cooks, you may still have a lot of liquid in the pan. At this point, you can either 1) enjoy this dish as a soup (that’s how my grandmother served it); or 2) let most of the liquid cook out until you reach the desired consistency and serve it as a pasta.
I chose the latter for a couple of reasons. First, it’s too hot to drink soup right now; and second, I just really loved the way this turned out once most of the liquids evaporated- it was super easy to eat with a spoon. On top, just add a drizzle of olive oil, chopped fresh parsley and if you have a good fresh Parmesan or dried goat cheese, go for it. I didn’t have any cheese, but it’s the one thing I know for sure was missing. Otherwise, it’s a completely vegan meal.
Bismillah & Afiyet Olsun!
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![Simple Spinach & Egg Noodle Pasta]()
by Yvonne Maffei | May 30, 2019 | FOOD
On these last days of Ramadan, everyone seems tired from the long day of fasting and especially tired of the intense cooking that comes with feeding a hungry crowd.
For me, the further into Ramadan, the simpler my food usually gets and that’s actually a very good exercise for the rest of the year’s cooking, too. Over the years, I’ve simplified my cooking and my kitchen so much that I feel deeply satisfied with more nutrient-dense food yet less of a mess (i.e. less dishes) to clean up after cooking.
One of the recipes I have come to love a lot is this simple Spinach Pasta made with egg noodles. The egg noodles seem more nutritious than wheat pasta, but you can surely have that if you like. There’s also chickpea or lentil pasta on the market, too, which could be a great substitute and would essential make this a vegan dish. Choose your pasta type and shape to your desire. I just particularly like this one I’ve found in the Turkish grocery store, Migros, found all over Turkey.
Yumurtali- Turkish Egg Noodle Pasta | My Halal Kitchen
To make this dish, I boil the pasta, drain it and set it aside with some olive oil or butter.
Next, I found the most beautiful fresh spinach available at the local outdoor market in Fethiye, Turkey. It thrills me to spot that vibrant green color, even while I’m still steps away from the stall that is piled high with these and other gorgeous greens.
If you’re shopping at a supermarket, just look for the same type of greens, no discoloration of any leaves and not wilting. You can also get frozen spinach, which works nicely straight from freezer to pan, no defrosting necessary. Just make sure you get organic, as spinach is listed at the top of the dirty dozen most contaminated vegetables.
Get some wonderful fresh garlic, onion, and olive oil and gently sauté them together first.
Turkish Spring Garlic | My Halal Kitchen
I love this fresh spring garlic that I found at the villagers market (aka: farmers), too. If you have a farmers market near you, chances are someone is growing garlic and selling a similar crunchy spring garlic, as well.
Freshly Opened Turkish Spring Garlic | My Halal Kitchen
It’s interesting because it has an additional layer of skin you don’t see on the dried garlic typically found in the fall and winter. It also tastes less pungent than the dried one.
Once the onion and garlic has sautéed enough to become translucent, I immediately add the spinach greens and put a lid on the pan, reducing the heat to a simmer. It only takes 5-7 minutes for the greens to cook (I don’t like them overdone, as I like to see them somewhat bright green and a little crunchy).
Once the greens are done, I turn off the heat and add the pasta noodles to the pan, give them all a swirl together and move them onto a serving plate or bowl. Drizzle with a little olive oil and you’re good to go.
Simple. Healthy. Delicious.
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![Aegean Style Alfredo]()
by Yvonne Maffei | Dec 3, 2017 | Greek, Mediterranean, Pasta Dishes
I love Mediterranean & Aegean dishes, as they’re known for their use of healthy ingredients, but many dishes just remind me specifically of the sun-soaked places I am super passionate about like Sicily, Italy; Corfu, Greece, and pretty much anywhere along the Turkish Aegean & Mediterranean (aka: the Turquoise Coast).
Ahh, I can get swept away just thinking about how peaceful those places are. Peaceful, yet teeming with life and nature and so much good food.
There’s something particular about Greek food that I favor. You can say that Turkish and Greek foods are interchangeable, but there are some differences, too. I love the simplicity of many Greek dishes, for one thing. I think this is mostly attributed to austere island life of the hundreds of Greek islands, which makes it quite interesting to think about how, for example, those who have endured mountain life were able to conjure up such simple yet nutritious meals that have been feeding them for generations. Most of the dishes aren’t fussy, either which is something I truly love.
This recipe here for Aegean Style Alfredo, is leaning on the Greek side, as I’ve not ever seen it in Turkish cuisine specifically but I have seen many a dish of Makarna with Yogurt, though not specifically like this.
I learned about it while doing some research on the Blue Zones, in particular the diet of the people of Ikaria, known for their longevity. After research many of the recipes, this one in particular resonated with me because it was very similar to one of the very first Turkish pasta dishes I ever tried, too.
This recipe is so simple, but it has taken me some experimentation to get it just the way I think it tastes fantastic and easiest to make, which is just as important to me.
To start with, choose the best noodles. Get handmade fettuccine, or something similar, if possible. If not, any type of thick noodle will do – and once you get a hang of this method, do it with just about any type of pasta that you like.
Next comes making the yogurt sauce. I’m starting with Mountain High Yogurt, for many reasons. For one, it’s a favored brand in my halal kitchen because it doesn’t contain any funny stuff (that’s a real tagline of theirs) and second, it’s a halal-certified product. It also tastes great and cooks well- so that means you don’t just have to have it as a snack, but you can also use it in dishes like this where you might not realize yogurt can be ‘cooked’ or heated.
The second thing regards how you decide to process the garlic. There are two ways you can do it- when I’m finished explaining I’ll tell you which one I prefer the most.
One way is to chop the garlic and lightly saute it in garlic…
…then add the fresh or dried herbs to the garlic and oil. With this method you have to be extremely careful not to burn the garlic or you basically ruin the taste of the entire dish. Of course doing it well enough to taste great isn’t complicated- you just cook it on low heat and very slowly, turning the heat off as soon as the herbs have had about a minute or two to infuse the garlic. This is then added to the yogurt, then mixed into the cooked noodles.
The second method- and the one I prefer the most, is to chop the garlic but keep it raw. Make the mixture of dried or fresh herbs: parsley and oregano, plus black pepper and sea salt. Add this to the yogurt with a drizzle of olive oil.
Set this aside (whether you’ve cooked the garlic or not). Cook the noodles and be prepared to move fast once they’re made. If you get homemade noodles, they do cook fast and you need to remove them as soon as they’re finished otherwise they get too pasty.
One way to prevent any stickiness is to drizzle some oil into the bottom of the bowl or pan you’re going to mix the yogurt with the noodles in. 
At this stage, move fast from colander to pan to prevent any lost noodles stuck to the pan or colander you’ve used.
Next, add the yogurt mixture directly onto the hot noodles- this helps to ‘cook’ the yogurt.
Many recipes call for the addition of some of the pasta water to the yogurt, but I found that any water made things too watery and I really didn’t like how the dish turned out- so I’m sticking to this way, where the texture was great and so was the taste.
It it scrumptious with the addition of grilled chicken or salmon, but all alone it is a gem on its own. It’s also light enough for a summer dish but equally comforting as a winter dish, serving as a really wonderful substitute for the heavier Italian Alfredo dish which uses Parmesan and heavy cream to make the sauce.
One last addition you could make, but don’t have to- although I really like it- is to add some shaved Romano cheese on top. It is often made from goat’s milk, which gives the dish a unique flavor all it’s own and really puts that Greek Island stamp on it, too, as that is a popular ingredient not just in Ikaria but in many of the Greek islands. 
So, what do you think? Will you give this recipe a try and share it with some of your family and friends? Let us know in the comments below.
Be sure to get Mountain High Yogurt to make this dish. Follow them on social media to get recipes ideas and information about their products: Facebook and Instagram, and go to this link to see where you can find Mountain High Yogurt in your area.
This recipe post was sponsored by Mountain Valley Yogurt. All opinions expressed are that of the author and not of the sponsoring company.
Aegean Style Alfredo
Serves 4
A much lighter version of the Italian-style Alfredo, this recipe is inspired by the Greek Islands and makes wonderful use of our favorite halal-certified yogurt, Mountain High, a taste you’ll love to incorporate into many more pasta dishes after trying this one.
Ingredients
4 cloves garlic, chopped
1/2 teaspoon dried oregano
1 heaping tablespoon dried parsley
1/8 teaspoon ground black pepper
1 pound fettuccine noodles
Shredded Romano Cheese (optional)
Directions
Prepare a bowl to make the yogurt mixture. Whisk the yogurt until there are no more clumps. Add the garlic, fresh or dried herbs, salt, pepper and a drizzle of olive oil. Mix thoroughly. Set aside.
Prepare the noodles by boiling them for the correct amount of time, according to package instructions. Work quickly so that the noodles are still hot when the yogurt is added. Drizzle some olive oil on the bottom of a pan or bowl in which you’ll mix the yogurt and noodles.
Add the noodles to the pan or bowl with olive oil, then add the yogurt mixture on top. Mix the yogurt mixture thoroughly until it covers all of the noodles.
Serve immediately- whether alone or with grilled chicken or salmon on top or on the side, just like you might see with the Italian style Alfredo dishes, too!
![Creamy Fusilli Pasta with Swiss Chard and Chicken]()
by Yvonne Maffei | Sep 20, 2013 | Dinner, Pasta Dishes, Recipes
I have the most convenient times for food cravings. Right now my kitchen is completely unusable while it’s under construction. The stove is off the gas line, the sink is not even anywhere in the kitchen but resides in the middle of the living room hanging out and waiting for the demolition to be over and the re-building to begin again. All in the name of kitchen renovation.
I’m not sure I ever want to go through this again- but ask me six months from now and I may want to redesign something in the kitchen, or paint a wall a different than is there now…
Back to the food craving part.
Yes, it’s Fall. My favorite season of year. It reminds me of starting school (I loved that), going to farmers markets, and the smell of pies. As my taste buds grew more sophisticated and I learned all about fall produce, which includes leafy greens like kale, spinach and Swiss chard I decided to make what every good Italian woman would do- add them to pasta. Not make smoothies out of them.
I love this recipe so much I’ve actually shared it often. I’ve made it for my family a lot but I’ve also shared it for the Quick Weeknight Meals section of SISTERS magazine earlier this year, and I taught a cooking class at the non-profit organization, the UMMA Center, where class participants loved it so much they actually came back and told me they made it at home using whatever leafy greens they had.
You can make it with or without chicken, but you may also want to add beef or fish, too. Very versatile. That’s the way I like it- don’t limit the variety of possibilities in food. That’s what makes things stressful.
I bread the chicken lightly with all-purpose flour, not bread crumbs, for this dish. Otherwise you’ll have lots of crumbs getting into the pasta and that’s not very appealing. The flour bag- don’t mind it. I fold mine up and put the bags in the freezer to keep them fresher for longer. It works.
Get some really nice Swiss Chard- even the kind that has yellow stems.
Separate the stems from the leaves. The stems take longer to soften up during cooking.
Chop up the stems small, they’ll cook more quickly.
The pasta needs to be prepared ahead of time so that it can be quickly incorporated into the dish when the chicken and Swiss chard are finished cooking.
Sprinkle the pasta with olive oil to prevent it from sticking until you’re ready to add it to the dish. It’ll also help make it easier to fold into the other ingredients during the cooking process.
I use a lot of Swiss chard- about a head for this dish, and it shrinks up so much, you may want to use to. Get in all those vitamins and minerals- Swiss chard and other leafy greens are high in Vitamins K, A, C and magnesium, potassium and iron.
Wow, that’s a mouthful.
![Linguine with Spinach, Mushrooms & Garlic]()
by Yvonne Maffei | Mar 5, 2013 | Dinner, Gluten-Free, Italian, Pasta Dishes, Recipes, Vegetarian
If there is any one pasta dish you should make this week, it’s this one. Whether you’re a Meatless Monday subscriber (or any day of the week you plan to go vegetarian) or a strict vegetarian, this dish is savory, delicious and filling.
Perhaps the trick is using fully aromatic Crimini mushrooms whose texture is full and meaty, giving your mouth and your taste buds the illusion of eating meat. I simply didn’t have any meat in the refrigerator when I made this dish and we were too hungry to wait for anything to thaw before cooking. I’m glad we didn’t wait- this dish was a wonderful surprise and testimony as to what can happen in the kitchen when you use what you’ve got and pair ingredients that have complimentary flavors. In this case, spinach, garlic and mushrooms taste good in eggs (i.e. omlettes), over steaks and even in rice such as arborio. (more…)
