9 best vegetarian cooking

Product description

The clay cookware is crafted to inspire a healthier lifestyle, reviving the traditional use of earthenware, designed with a contemporary outlook. These clay bowls are made of natural terracotta and are handmade. As produced from natural earthenware, it is a healthy, safe, delicious, traditional, and elegant way of cooking.

These earthenware pots serve you the naturalness and taste of the soil. This ancient clay pan is great for preparing or serving delicious and healthy meals. Earthenware cooking clay utensils are a perfect choice for Korean Bibimbap, pudding, desserts, soup, and Mexican dishes (cazuelas de barro mexicanas). And many different tasty meals have been cooking with such handmade terracotta casserole.

This clay cookware is completely handmade, natural and safe, and truly rustic. The inside of the clay bowls are glazed and its beautiful glazed finish makes a great presentation for meals to your guests. Cook and serve in the same bowl, it is awesome. Also, food tastes better and retains more nutrients.

These earthen bowls are suitable only for oven cooking. They are not suitable for the stovetop.

This clay bowl set is dishwasher safe but we DO NOT recommend you to clean them with a dishwasher.

ATTENTION PLEASE:

Due to the nature of handmade products, there might be small imperfections-differences-irregularities that make your product unique and should not be seen as a fault. These blemishes or minor size differentiations, which are part of the charm of a handmade product never affect the comprehensive esthetical texture of your product and its ability for use as designed.

• COOKING DELICIOUS MEALS: The most ancient, healthy, and delicious way of cooking is cooking with casseroles. You can prepare many recipes with this ancient clay pan very delicious and healthy meals, cooking slowly makes perfect taste.
• HANDMADE & HIGH-QUALITY: These clay pots have been delicately handcrafted from high-quality terracotta in the Cappadocia region of Turkey. They are completely natural and safe, 100% eco-friendly and truly rustic.
• NATURAL & GLAZED: These cooking clay bowls are made of whole natural terracotta and glazed inside. As produced from natural earthenware, it is a healthy, safe, delicious, traditional, and elegant way of cooking.
• HEALTHY & FOOD SAFE: Traditional ceramic bowls are handcrafted with natural terracotta and do not contain toxic chemicals. So they are healthy and food safe. Due to this, you can use these clay bowls for all sorts of cooking safely.
• OPTIMAL SIZE: The earthenware bows are 1.9 inches in height and 5.7 inches in width. Due to the optimal size you can prepare and serve many types of dishes with them.

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Lamb and Rice Soup

Region: Gaziantep, Southeastern Anatolia

Preparation time: 10 minutes

Cooking time: 2 hours 10 minutes

This is a local breakfast staple and can easily be made with leftovers, in which case simply heat butter, garlic, dried chilli (red pepper) flakes, rice and meat (in that order) for 5-10 seconds on very high heat, add some boiling meat stock, then cook for another minute and serve.

Put the lamb shank into a saucepan with 4 litres (16 cups/130 fl oz) water and bring to the boil over medium heat, about 5 minutes. Skim off the foam with a slotted spoon. Reduce the heat and cook, covered, for 2 hours.

Meanwhile, cook the rice in a pan with 500 ml (generous 2 cups/17 fl oz) water for 30 minutes. Drain and set aside. Remove the lamb and reserve the meat stock for later.

Pull the lamb off the bone into large chunks. Heat the suet in a saucepan over medium heat.

Add the garlic and cook for 5 seconds, then add the dried chilli (red pepper) flakes and cook for 5 seconds.

Add the reserved meat stock and lamb, cooked rice, black pepper and salt and cook, uncovered, for 5 minutes. Reduce the heat, cook for a further 5 minutes. Remove from the heat.

Serve in bowls with a squeeze of lemon juice.

From acclaimed chef Musa Dağdeviren

Acclaimed chef Musa Dağdeviren, owner of three restaurants in Istanbul and featured in the Netflix docuseries Chef's Table, takes you through 13 chapters by type of food, from soups and salads to desserts and beverages. An additional chapter brings together delicious recipes from eight guest chefs.

Celebrates Turkey's remarkable European and Asian culinary heritage

Celebrates Turkey's remarkable European and Asian culinary heritage

Learn about Turkey's vast and varied culinary history from Musa's introduction, chapter openers and the fascinating headnotes that introduce each recipe.

From grilled meats, salads, and gloriously sweet pastries to home-cooking family staples

From grilled meats, salads, and gloriously sweet pastries to home-cooking family staples.

Each recipe also includes a series of icons that indicate whether the dish is dairy-free, gluten-free, one-pot, vegan, vegetarian, less than 30 minutes or has less than five ingredients, providing you with a quick reference when selecting what to make.

Watermelon, Bread and Cheese

My father has died beyond the ages.

When my father died the sky was blue . . .

When my father died, the police were all poets.

The grocer asked me, “How many pounds of melons do you want?”

I asked him, “How much an ounce for a happy heart?”--Sohrab Sepehri

Along with daily gifts of pleasure, Persian cooking has figured intimately in numerous Iranian festivals and ceremonies. The menus and recipes associated with such events are described in Food of Life in detail, from the winter solstice celebration, Shab-e Yalda, or the “sun’s birthday eve,” to the rituals and symbolism involved in a modern Iranian marriage. Also woven through this book are many examples of how food has inspired artists, poets, and other luminaries of Persian culture. The book includes the miniatures of Mir Mosavvar and Aqa Mirak; excerpts from such>Khosrow and His Knight, the tenth-century Book of Kings, and the Thousand and One Nights; poems by Omar Khayyam, Rumi, and Sohrab Sepehri; and the humor of Mulla Nasruddin

Saffron-flavored Steamed Rice with Golden Crust

Rice is at the heart of Persian cooking and there are 60 pages devoted to it in the book. This may seem excessive for those whose idea of rice cookery is limited to boiling a bit of basmati. But if you’ve ever tasted a perfectly made tah-dig (fluffy rice served with a delicious cap of crusty golden fried rice), you’ll appreciate the care and artistry that is required.

Praise for Najmieh

“Najmieh has been a wonderful guide to the Persian kitchen and has helped so many to understand this rich culture through its cooking. Persian culture has touched so many other peoples over the centuries – influencing, sharing, adopting, changing . . . those links are everywhere.”--JOSE ANDRES

Noodle Soup/osh-e reshteh

“This summer’s most coveted tome…the saffron-scented pages of which are guaranteed to create luscious new sense memories—and inspire future dinner invitations.” VOGUE

Lamb Rib Chops with individual rice crust/shishlik-e shandiz ba tah diq

Since the discovery of fire, cooks have known that meats are imbued with a wonderful flavor when grilled over an open flame. The Persian word for grilled meat, kabab (I prefer this spelling and pronunciation; its common English variants are kebob and kabob), has entered the West’s culinary vocabulary.

Product description

Hitit Terra Turkish Clay Bowl / Slow Cooking / Earth Pottery Bowls Set of 6 Hand Made / Rice Pudding Bowl Clay pot's porous nature allows both moisture and heat to circulate through the food, which results in slow yet aromatic food. It also retains the nutrition of the food, which is generally lost in other types of utensils. The thermal inertia in clay pots helps meats stay tender and soft as the muscle proteins denature and collagen breaks down completely. < br/> Made in Turkey

• Hitit Terra Turkish Clay Bowl / Slow Cooking / Earth Pottery Bowls Set of 6
• Hand Made / Rice Pudding Bowl
• Clay pot's porous nature allows both moisture and heat to circulate through the food, which results in slow yet aromatic food. It also retains the nutrition of the food, which is generally lost in other types of utensils. The thermal inertia in clay pots helps meats stay tender and soft as the muscle proteins denature and collagen breaks down completely.
• Made in Turkey

User questions & answers

Question:	Do you have to season the bowls before the first use
Answer:	Yes
Question:	Are these glazed clay bowls lead- free for safe for cooking and storage
Answer:	Sorry I don't know. I am now using it and it works well. But not sure Israel plug. You may check with the seller.
Question:	What are the dimensions of this item
Answer:	They should be used inside. It is not safe outside because of rain and such
Question:	Is this oven proof
Answer:	Yes—I’m using in New Zealand to plug in iPhone and iPad chargers. (chargers say on them 100-240Volt input, other electrical devices like hair appliances won’t work w/o an additional piece, which converts US 120V to overseas 240V, called appropriately enough, a ‘converter’ (which probably weighs close to a pound unlike this adapter only, which may weigh an ounce or so). Hope that helps.

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ESSENTIALS: HISTORY, INGREDIENTS & TECHNIQUES

In this book we’ll use the word ‘Anatolia’ more often than ‘Turkey’, because that ancient name best conveys the history and diversity of a land that only started calling itself ‘Türkiye’ (Land of the Turks) in the eleventh century, and only became the Turkish Republic in 1923. We think the term Anatolia suggests the delicious Arab, Armenian, Assyrian, Balkan, Greek, Jewish, Kurdish and Romany contributions to the way modern Turks like to eat.

BREAKFAST: LIGHT STARTS & BANQUETS

They love a big breakfast banquet in the far east of Anatolia. In the city of Van (pronounced ‘wahn‘), they’ll take three hours to consume as many as forty-one courses, and then eat nothing else for the rest of the day. Most of the courses will be small—like a dish of olives, a few slices of watermelon, a pot of rose jam and bread rolls in various shapes—but they add up to a feast. There’s a famous Turkish romantic poem, written by Yılmaz Erdoğan in 2002, in which an ardent suitor tells his sweetheart: ‘I’d love the chance to have breakfast with you in a breakfast salon in Van.’

LUNCH: CASUAL & REGIONAL

Traditionally in Turkey, lunch was no big deal. People ate before they went out to work in the fields, and carried with them simple snacks such as bread, olives and cheese. In the late nineteenth century, cheap eateries started appearing in the cities, where tradesmen and shopkeepers could grab a soup, a stew, and maybe a börek or a kebap. These places came to be called lokanta (from the Italian word locanda).

AFTERNOON TEA: PUDDINGS, BAKLAVAS & SWEETS

If you’ve a sweet tooth like the average Turk, these are the signs you’ll be looking for as you wander through the streets of any Turkish town. A tatlıcı will sell you helva, Turkish delight and ice creams; a şekerci will sell confectionery; a muhallebici will sell milky puddings; and a pastane will sell pastries (often including baklava, but if you’re a connoisseur of the prince of pastries, you should look for a baklavacı, which serves nothing else). And at street stalls in Tarsus, on the Mediterranean coast, you’ll find the iced rosewater pudding called bici bici (pronounced ‘beegee beegee’).

MEZE: SMALL PLATES TO DRINK WITH

Every great food culture has a tradition of small tasting plates served with a national drink. The Italians have antipasto, the French have hors d’oeuvres, the Spanish have tapas—all washed down with local wines. The Chinese have yum cha, served with tea. The Russians have zakuski, served with vodka.

DINNER: TRADITIONS & INNOVATIONS

For most Turks, dinner is the most important meal of the day, particularly during the thirty nights of Ramadan (spelt Ramazan in Turkish). That’s the month when adult muslims are expected to refrain from eating, drinking, smoking or having sex from dawn to sunset.

Meatballs with Pumpkin & Spice Butter from Istanbul and Beyond

For this warming dish from Hakkâri, delicate lamb or beef meatballs studded with ground rice are laid atop a bed of pumpkin chunks and then steam-simmered in a light tomato sauce. Before serving, the dish is drizzled with sizzling tomato butter seasoned with purple basil and red pepper flakes, which play off the richness of the meat and the sweetness of the pumpkin. I ate this dish at the home of Șehmur and Baran Kurt, in Hakkâri.

A good meatball is light and tender, attributes achieved in Turkey by hand-chopping the meat, something even I am unwilling to undertake on a regular basis. But you can achieve a similar texture by spreading ground meat on a cutting board, sprinkling the seasonings over it, and cutting everything together with a knife. (This keeps the meat from turning into a paste, as it would if you mixed the ingredients in a food processor or by squeezing and kneading with your hands.) The process takes only about 5 minutes. Combine this technique with very light handling when you form the meatballs, and they’ll end up tender.

You must soak the rice for 1½ hours before proceeding with the rest of the recipe, during which time you can peel, seed, and slice the pumpkin and complete other prep work. The meatball mixture can be prepared ahead of time and kept in the refrigerator. Serve the dish with a simple cooked vegetable like spinach and plain Strained Yogurt. For a dinner party, give your guests an appetite-rousing preview by placing the pot in the middle of the table before pouring over the sizzling spice butter.

Directions

1. For the meatballs: Place the rice in a medium bowl and add water to cover, swish the rice with your fingers, and then drain off the water. Repeat until the water runs clear, then cover the rice with room temperature water and set aside for 1½ hours.

2. Drain the rice briefly, then process, blend, or grind (in a mortar) into pieces the size of coarse sand or kosher salt.

3. Spread the ground lamb or beef over a large cutting board, forming a rectangle about ¼ inch thick. Scatter the ground rice and onion evenly over the meat, then sprinkle over the black pepper, salt, ground chile, and purple basil (or basil and ground anise). With a large chef ’s knife, work your way horizontally across the meat, rocking the knife and cutting into the ingredients. Turn the cutting board 90 degrees and repeat, again cutting across the meat. Slip the blade of your knife underneath one side of the meat and bring about half of the rectangle up and over the center. Repeat from the opposite side of the meat, and then from the top and bottom. You should now have a small squareish lump of ground meat. Pat out the meat and repeat the cutting two or three times, until the ingredients are completely mixed into the meat. Gently transfer the meat to a medium bowl.

4. Put the pumpkin or winter squash in a heavy lidded pot large enough to accommodate it in one or two layers. Sprinkle the salt over the pumpkin.

5. Place a bowl of water within reach. With wet palms and a very light touch, pinch off tablespoon-sized pieces of the meat mixture, roll them into balls, and lay them on top of the pumpkin pieces; make a second layer if necessary. Handle the meat lightly—don’t squeeze or press it when you’re forming the meatballs, which needn’t be perfectly smooth or round. You should end up with about 26 meatballs.

6. Stir together the tomato paste and boiling water and pour over the meatballs and pumpkin. Place the pot over high heat and bring the liquid to a boil, then cover, reduce the heat to a slow simmer, and cook until the pumpkin or squash is soft and the meatballs are cooked through, 25 to 35 minutes, depending on the type of squash. There should be a small amount of sauce at the bottom of the pot; check after 15 minutes, and if there is not sufficient liquid in the bottom of the pot, add ¼ cup water. Remove from the heat and set aside, covered, while you prepare the spice butter.

7. Make the spice butter: Melt the butter in a small skillet over medium-low heat. When the butter begins to bubble, add the red pepper flakes and purple basil (or basil and ground anise). Swirl or stir the mixture as it sizzles for about 2 minutes, until the spices are very fragrant and darkening but not burning. Pull the skillet from the heat, pour the butter over the meatballs and pumpkin, and serve immediately.

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Meet the Author: Glenys Nellist

Glenys Nellist was born and raised in a little village in northern England. The author of multiple children’s books including the bestselling ‘Twas the Evening of Christmas and the popular series Love Letters from God and Snuggle Time, her writing reflects a deep passion for helping children discover joy in the world. Glenys lives in Michigan with her husband, David. Learn more at GlenysNellist.com

Look Inside: A Connection Between Prose, Poetry & Art

'Twas the morning of Easter, before the sun rose,

Two guards on a hillside were trying to doze.

You see, Jesus had died, only three days before --

A huge stone had been placed, to seal the cave door.

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The recipes are so darn good and versatile that you'll forget they are meat free.” —the Washington Post

Our goal with this book was to develop foolproof recipes for all kinds of cooks—whether you’re a committed vegetarian or simply trying to steer your diet in a healthier direction and want recipes that are more than glorified side dishes. The result is a fresh approach to vegetarian cooking that offers inventive, kitchen-tested strategies to build bold flavor using simple techniques and a host of readily available ingredients.

Trendy Soup Relies on Surprising Ingredient

Our Super Greens Soup with Lemon-Tarragon Cream combines healthy appeal with something you’ll actually want to eat. To build flavor, we caramelize onions and mushrooms before cooking the greens.

Bolognese Made with Meaty-Tasting Mushrooms

We discovered that meaty, umami-rich mushrooms make an authentic-tasting Bolognese without the meat. A combination of cremini and dried porcini sauteed with butter, carrot, and onion lends complexity.

Crowd-Pleasing Enchiladas

This simple recipe was a big hit in the test kitchen. We roasted fresh poblanos until charred and made a quick enchilada sauce with canned tomatillos (their quality is consistently good, not so with fresh tomatillos, which varied season to season).

Not Your Average Caprese Salad

To maximize the flavor of our Tomato and Burrata Salad with Pangrattato and Basil, we salt a mixture of standard tomatoes and sweet cherry tomatoes to draw out their juice and intensify the tomato flavor.

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Paella with Tomatoes and Eggs from How to Cook Everything Vegetarian

My vegetarian paella starts with sofrito, a mixture of aromatics, herbs, and tomatoes, sauteed in olive oil until it becomes a thick paste. Saffron is traditional in paella but I also like to add smoked paprika. It’s also traditional to serve it with garlic mayonnaise (aïoli) but try chimichurri for a deliciously unorthodox alternative. What is not traditional is my addition of eggs, which bake into the savory rice mixture. It’s also delicious without, so I have made them optional.

No need for a paellera (a two-handled paella pan), but your pan should be wide enough to hold the grains of rice in a thin layer. This will help develop the crusty bits of rice on the bottom (called socarrat) that are the best part of the dish. Since most home cooks don’t own such a big pan, I prefer starting paella on the stove in a roasting pan or my largest skillet and moving it to the oven. To properly develop the socarrat, put the pan back on the stove for a couple of minutes before serving.

Directions

1. Heat the oven to 450°F. Warm the stock in a medium saucepan with the saffron if you’re using it. Put the tomatoes in a bowl, sprinkle with salt and pepper, and drizzle them with 1 tablespoon of the olive oil. Toss gently to coat.

2. Put the remaining oil in a large ovenproof skillet over medium-high heat. Add the onion and garlic, sprinkle with salt and pepper, and cook, stirring occasionally, until the onion is soft, 3 to 5 minutes. Stir in the tomato paste and paprika and cook for a minute more. Add the rice and cook, stirring occasionally, until it’s shiny, another minute or 2. Carefully add the stock and stir until just combined.

3. Put the tomato wedges on top of the rice and drizzle with the juices that accumulated in the bottom of the bowl. Use a large spoon to make 4 to 6 indentations in the rice and carefully crack an egg into each. Put the pan in the oven and roast, undisturbed, for 15 minutes. Check to see if the rice is dry and just tender. If the rice looks too dry at this point and still isn’t quite done, add a small amount of stock, wine, or water. When the rice is ready, turn off the oven and let it sit for at least 5 and up to 15 minutes.

4. Remove the pan from the oven and sprinkle with parsley. If you like, put the pan over high heat for a few minutes to develop a bit of a bottom crust before serving.