Turkish style

My favorite magazine arrives monthly, always one month later than expected. I managed to accept the delay, not understanding the reason why 😉.

Dorianne has arrived with squid as ingredient on her wishlist.

Buy 800 grams of real fresh squid. Ask for for a good cleaning preparation ( less smell in your garbage😉 ). I bought calamari like squid ( tonnarelli ) witch is delicious and cheaper than calamari.

Start with cauliflower. Chop in roses and cubes. Spread on baking paper. Mix with olive oil, 1 teaspoon of cumin seeds, 4 chopped garlic cloves, 1 teaspoon of fennel seeds. Bake in the oven at 200° for 30 mins. Stir halfway. Cool down. Put the cauliflower in a large bowl. Mix with 1 chopped fresh onion, the juice of 1 lemon, pepper, salt and a drizzle of olive oil. Store at room temperature.

Mix 250 grams of low fat Greek yoghurt with 1 finely chopped garlic cloves, pepper, salt, a few chopped mint leaves, and parsley. Finish with a drizzle of olive oil. Store in the fridge.

Chop and fry 2 garlic cloves and 1 chili in a drizzle of olive oil. Add the squid and bake. Add the juice of 1 lemon, 1/2 of a teaspoon of paprika powder and 1/2 of a teaspoon of cumin seeds. Bake until the squid is tender. Finish with pepper, salt and fresh parsley.

Mix 100 grams of rocket salad with 1 table spoon of the yoghurt dressing. Spread some pomegranate seeds on the cauliflower salad.

Serve the hot squid, the cauliflower, the rocket salad and the dressing. Living in Italy, I completed the dinner with hot Italian flatbread instead of Turkish style bread.

Thanks delicious.nl for the inspiration.


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