DINNER: Ispanakli Patates Casserole

Ispanakli Patates is Turkish and it basically translates to spinach potato. Recently in Berlin, we were treated to the most fantastic food in the Turkish neighborhood where we were staying. The Turks are one of the biggest non-German ethnic groups in the city, over 300,000 live there.

Our favorite restaurant...though, it's hard to pick one out of all the good restaurants there...is Cafe Neffes.  I had this wonderful spinach and potato casserole there one night and vowed to try to make it for myself when we returned.

A couple of weeks later, after browsing dozens of Turkish recipe websites, I've came up with my own variation.

INGREDIENTS

1 cup cooked spinach (1 cup after cooking)

1 cup Greek or Mediterranean yogurt

2 oz. feta cheese crumbles

1 small pasilla chile, chopped

2 large tomatoes or 4 medium tomatoes, diced

1 cube chicken bouillon

3 Mexican green onions or 1 medium white onion, finely diced
1 teaspoon minced garlic

1/4 teaspoon oregano

1/4 teaspoon marjoram

dash of nutmeg

1/2 pound golden fingerling potatoes

3 tablespoons olive oil

1 link soujuk sausage, thinly sliced (easiest to do when frozen)

2 eggs

In a pot of boiling water, boil the potatoes for 30 minutes over medium heat.

If your  spinach isn't already cooked, put a tablespoon of olive oil in a 12" pan. When hot, fill as completely as you can with spinach and cover. It should render down to about a cup of cooked spinach in around 5 minutes. When cool enough, chop it up.

In a medium sauce pan, heat up 1 tablespoon of olive oil. Add the onions and cook...stirring...until translucent. About 2 minutes.  Add the tomatoes and pasilla chiles. Add the chicken bouillon. Add the garlic, oregano, marjoram, and nutmeg. 

Stir in and bring to a boil. Add spinach and stir in. Turn the heat to medium and boil for 5 minutes then turn heat off.

When the potatoes are done boiling, strain and set aside.

Coat a casserole dish (about 3 quarts) with another tablespoon of olive oil. Put a layer of the tomato/spinach sauce on the bottom in a fine layer. Put some sausage over that and sprinkle with feta cheese. Spread a layer of yogurt over that. Ladle some potatoes over that.

Repeat this layering until you run out of sauce.

Cover and bake at 350 degrees for 30 minutes. Remove from oven, put two raw whole eggs on top, put back in over for 10 minutes to cook eggs. 

Let cool for 10 minutes after that before serving.

Darryl Musick
Copyright 2016 - All Rights Reserved

BREAKFAST: Menemen

We've been gone for awhile. We were on an extended trip through Central Europe where we started off in Berlin.  Our hotel for the week there was in what I'd guess you'd call the Turkish Quarter or Little Istanbul.

It was a lovey, lively neighborhood full of great friendly people and outstanding cuisine. While our home of L.A. is full of "Mediterranean" restaurants, the food there is nothing like it is here.

One dish that really caught our fancy was menemen, or Turkish scrambled eggs.  The flavor was just off the charts good and a very filling and satisfying meal.

Of course, when I got home I had to try it, and it came out as one of the best breakfasts I've ever made.

INGREDIENTS (for three servings)
7 eggs
1 or 2 medium to large, ripe tomatoes (if you really like tomatoes in your eggs, use 2. If not, use 1)
1 large pepper of your choice (many people use bell peppers, I like a little more flavor so I used a pasilla chile. Whatever floats your boat. For my New Mexico friends, this is just dying for a large Hatch chile)
1/2 medium white onion
2 tablespoons butter
1 tablespoon olive oil
1 - 4 inch long soujuk sausage (my addition of a typical Middle Eastern sausage, you can leave out if you want to have a very authentic version)
1/4 cup crumbled feta cheese
salt and pepper to taste.

Dice the tomatoes, pepper, and onions. Cut up the sausage into small chunks.

In a 10 inch, shallow sauce pan, heat up the olive oil and butter.  Cook the pepper for 5 minutes. Add the onion and tomatoes and saute on medium heat for another 5 minutes.

Add the sausage and feta cheese and keep sauteing for another 3-4 minutes.

Add the eggs and stir for a minute. Rest for 10 seconds and stir again. Repeat this process until the eggs are thickened but just a bit underdone.

Serve and sprinkle with pepper flakes or salsa.

Darryl
Copyright 2016 - Darryl Musick
All Rights Reserved