PATIENCE DOCK

(English recipe is below. Labada tarifi için burayi tiklayin)

This recipe I posted back in  May 2011 but when I wanted to add the link to the turkish recipe, the recipe appears under February 2012 instead of May 2011. In February you don't find patience dock in the markets, FYI.


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(LABADA)

I am right back from the kitchen to tell you about this new plant dish that I’ve tried! This is something I’ve seen in the open market last Saturday. Happy to discover yet another plant that Mother Nature has offered us and that is prepared in the Anatolian kitchen. 

patience dock

I have to admit that I’ve cheated with this one though. The most common recipe with the patience dock is that they make “dolma” with it (grape leaves stuffed with rice and herbs). I also saw a few recipes of ravioli and pasta. I was impatient and, okay, lazy too so I just chopped the leaves and cooked it with onion and bulgur and spiced it to my own liking. The amount of bulgur is a bit more than what I usually add, but I wanted it to be tasting also more like dolma :-)

Ingredients:

Half a kilo patience dock, chopped

patience dock, chopped

1 big onion, chopped

3 spoons of olive oil

A spoon of tomato paste (called salça in Turkish)

Half a glass of chickpeas, boiled

3 spoons of bulgur

2 glasses of warm water

Half a glass of stock

Flaked red pepper to your liking

Dried mint to your liking

Somak to your liking

Juice of half a lemon

Method:

1. Sauté the onion in the olive oil. Add the tomato paste and sauté some more.
2. Add the boiled chickpeas.
3. Add the patience dock. Add the bulgur and the water and the lemon juice.
4. After it is cooked, add the spices and salt. 

step 2

step 3

happy ending!!!

The result is just awesome! The bit of sourness thanks to the lemon juice and somak, the amount of bulgur, the dried mint - everything is just so well in proportion. Yay!!