Gavurdag (Serves 4) and İncİr & KayIsI DolmasI (Serves 2)
This recipe was cooked on equipment and appliances by Carriageworks Partner Smeg Australia. Recipe from Somer Sivrioglu’s live demonstration at the Carriageworks Farmers Market, Sat 6 Apr 2019. All ingredients available at the Carriageworks Farmers Market every Saturday.
Gavurdag ‘Spoon Salad’ (Chopped Tomato, Walnut and Sumac Salad)
6 ripe tomatoes – try Block 11
1 red onion – try Block 11
1 bunch mint – try Kurrawong Organics
½ bunch flat-leaf (Italian) parsley – try Kurrawong Organics
115 g (1 cup) walnuts or macadamias – try Hand’n’Hoe Organic Macadamias
3 green bullhorn peppers (or 1 green capsicum/pepper) – try Kurrawong Organics
1 green chilli – try Block 11
1 tablespoon sumac – try Spice Zen
2 tablespoons pomegranate molasses
60 ml (¼ cup) olive oil – try Alto Olives
1 teaspoon apple vinegar – try Alto Olives
1 teaspoon sea salt – try Olsson’s Sea Salt
150 g (½ cup) pomegranate seeds
Quarter the tomatoes, remove the white centres and then finely chop. Finely chop the red onion.
Discard the mint and parsley stalks and finely chop the leaves. Finely chop the walnuts.
Cut the bullhorn peppers and the chilli in half, and remove the seeds and stalks. Finely chop them.
Mix all the chopped ingredients together in a salad bowl.
Mix the sumac, molasses, olive oil, vinegar and salt together, pour onto the salad and toss.
Sprinkle the pomegranate seeds on top and serve.
İncİr & KayIsI DolmasI (Walnut-Stuffed Figs and Almond-Stuffed Apricots)
500 ml (2 cups) milk – try Country Valley
1 cinnamon stick
8 mix of dried and fresh figs – try Figlicious
60 g (½ cup) walnuts and macadamias – try Hand’n’Hoe Organic Macadamias
1 tablespoon olive oil – try Alto Olives
2 tablespoons grape molasses
2 tablespoons sugar
8 dried apricots
1 tablespoon almond meal
1 teaspoon icing sugar
2 tablespoons mascarpone – try Pepe Saya
2 tablespoons pistachio kernels
Heat the milk, cinnamon stick and cloves in a saucepan over medium heat and bring to the boil. Remove from the heat. Remove the stalks from the figs. Rest the figs in the warm milk for 30 minutes.
Preheat the oven to 180°C (350°F/Gas 4).
Roughly chop the walnuts. Remove the figs from the milk with a slotted spoon and place on a board. Open the figs with a teaspoon and stuff 1 teaspoon of chopped walnuts inside. Mix the oil and molasses together in a bowl and then brush over the figs. Place the figs on a baking tray and cook for 10 minutes until soft. Remove from the oven and leave to cool.
Meanwhile, put the sugar and 250 ml ( 1 cup) of water in a saucepan and bring to the boil.
Add the apricots, reduce the heat and simmer, covered, for 15 minutes. Remove from the heat and leave to cool. Remove the apricots from the syrup and leave to drain on paper towel.
Mix the almond meal, icing sugar and cream together in a bowl. Make a pocket in each apricot with a teaspoon and stuff 1 heaped teaspoon of the cream and almond mixture inside. Use the teaspoon to smooth the exposed stuffing. Finely chop the pistachios and roll the cream side of each apricot in the pistachio pieces.
Serve two figs and two apricots per person.