Saturday Brunch! Grilled Turkish-Greek. Exquisilicious!

Welcome to another Saturday brunch, where today, I’m bringing you face to face with an exquisite fusion of Turkish and Greek flavors, all grilled to mouthwatering perfection. This menu will teleport you to the sun-soaked shores of the Mediterranean, with dishes that are both vibrant and full of character. Let’s rock!

Menu

Tavuk Şiş (Chicken Kebab)

Greek Grilled Vegetable Platter

Turkish Flatbreads (Pide)

Grilled Greek Halloumi Salad

Grilled Turkish-Greek Fusion Pizza

Turkish Tea with Baklava

Why This Menu?

This week, I wanted to share a menu that grips the rich culinary traditions of Turkey and Greece. These cuisines are renowned for their use of fresh, vibrant ingredients and bold, harmonious flavors. By combining the best of both worlds, I aim to take you on a culinary journey that highlights the essence of Mediterranean cuisine. This menu is not just about enjoying delicious food; it’s about celebrating the cultural heritage and the stories behind each dish.

My love for Mediterranean cuisine is deeply inspired by my first Chef, the famous Frank Baruch from Turkey. Under his leadership, I learned much about Turkey, Turkish dishes, and Turkey's rich culinary traditions, as well as Greek and Italian food. Factor in my Mom's influence, and it's no wonder where my passion for fusion cuisine comes from. This menu reflects part of my journey and the diverse culinary knowledge I've gained, blending traditional Turkish flavors with my unique twist.

I dedicate today’s menu to my wife, Amy, our sons: Tim, Gideon, and Noah. Your love, and our relationship with each other inspire, encourage, and keep me fired about. 

In my life, I have taken many shots, and missed. I have failed small, and … colossally. I get up and charge forward. Chefs that have inspired me, walked with me, and challenge me to continue performing at an awesome level include Gordon Ramsay, Bobby Flay, James Aptakin, and my best mates: Justin Bentley Reed, Salvatore Moretti, Tony Owens, and my three sons.

I would not be where I am today without Jeff Black, CEO of the famous James Beard celebrity Chef Tour.

The Amplified Passion to Innovate

As a Chef, I am constantly seeking to push the boundaries of what’s possible in the kitchen. Innovation is at the heart of everything I do, from creating new recipes to reimagining traditional ones. The Grilled Turkish-Greek Fusion Pizza, featured in this menu, is a testament to this drive. By blending classic elements from Turkish and Greek cuisine in a modern, unexpected format, I hope to inspire others to think outside the box and experiment with flavors and techniques.

Inspiration to Create

Cooking is an art form that allows us to express ourselves and connect with others. I encourage you to take these recipes and make them your own. Don’t be afraid to experiment with different ingredients or put your unique spin on these dishes. The joy of cooking comes from the creativity and passion we pour into each meal. Let this menu inspire you to create, innovate, and share your culinary masterpieces with the world. I would love to hear from you!

Alright, sleeves rolled up. Let’s get down.

Tavuk Şiş (Chicken Kebab)

Ingredients:

- 6 chicken thighs (bone-in, skin-on or boneless, as preferred)

- 1/2 cup fresh cilantro, chopped

- 1/4 cup salted Plugra butter, melted

- 1 tablespoon of espresso

- 1 tablespoon Aleppo pepper

- 1 tablespoon Urfa biber

- 4 cloves garlic, minced

- Zest of 2 Meyer lemons (pan-roasted)

- 3 Meyer lemons 

- Diamond Crystal salt

- Freshly ground Tellicherry or Malabar

Instructions:

Prepare the Marinade:

• In a large bowl, combine the chopped cilantro, melted Plugra butter, espresso powder, Aleppo pepper, Urfa biber, minced garlic, and the pan-roasted zest of one Meyer lemon. Mix well to form a marinade.
• Season the marinade with salt and freshly ground pepper to taste.

Marinate the Chicken:

• Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Ensure each piece is well covered.
• Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.

Prepare the Grill:

• Set up your grill for a dual zone, indirect cooking by placing natural charcoal on one side of the grill.
• Add wood chunks or chips (apple, pecan, cherry, or hickory) to the charcoal for added flavor.

Grill the Lemon Slices:

• Slice one Meyer lemon into thin rounds.
• Place the lemon slices on the grill over direct heat and cook until they are charred on both sides, about 2-3 minutes per side.
• Sprinkle the lemon slices with salt as they grill.
• Remove the lemon slices from the grill and set aside.

Grill the Chicken:

• Place the marinated chicken thighs on the grill over the live coals.
• Sear the chicken on both sides until you get a good char and the skin (if using skin-on thighs) is crispy, about 4-5 minutes per side.
• Move the chicken to the indirect heat side of the grill to finish cooking.
• Sprinkle salt on the chicken during the grilling process.
• One minute before removing the chicken from the grill, squeeze the juice of one Meyer lemon over each piece and sprinkle with salt to create a caramelized finish.
• Remove the chicken from the grill and let it rest for a few minutes.
• Baste liberally with butter.
• Serve the grilled chicken thighs with the charred Meyer lemon slices on the side.

Greek Grilled Vegetable Platter

Ingredients:

- 2 large eggplants, sliced

- 4 zucchinis, sliced

- 2 red bell peppers, cut into strips

- 2 yellow bell peppers, cut into strips

- 2 red onions, sliced

- 2 cups cherry tomatoes

- 6 tbsp olive oil

- 2 tsp dried oregano

- 2 tsp dried thyme

- Salt and pepper, to taste

- Fresh lemon juice

- Fresh parsley, chopped

Instructions:

• In a large bowl, toss the vegetables with olive oil, oregano, thyme, salt, and pepper.
• Grill the vegetables until they are tender and have nice grill marks, about 5-7 minutes per side.
• Baste with butter then sprinkle salt to taste.
• Arrange the grilled vegetables on a platter, drizzle with fresh lemon juice, and carefully place chopped parsley.

Turkish Flatbreads (Pide)

Ingredients:

- 5 cups all-purpose flour

- 2 tsp salt

- 2 tsp sugar

- 2 tsp active dry yeast

- 2 cups warm water

- 4 tbsp olive oil

Instructions:

• In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for about 10 minutes, until frothy.
• In a large bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until a dough forms.
• Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
• Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour, until doubled in size.
• Preheat your grill to medium-high heat.
• Divide the dough into 8 portions. Roll each portion into an oval shape.
• Place the flatbreads on the grill and cook for about 2-3 minutes per side, until puffed and golden.
• Sprinkle with sesame seeds before serving.

 Grilled Greek Halloumi Salad

Ingredients:

- 16 oz halloumi cheese, sliced

- 2 cups mixed salad greens

- 2 cucumbers, sliced

- 2 red onions, thinly sliced

- 2 cups cherry tomatoes, halved

- 2 tbsp olive oil

- 2 tbsp red wine vinegar

- Salt and pepper, to taste

- Fresh oregano, for garnish

Instructions:

• Grill the halloumi slices for about 2-3 minutes per side, until golden brown and crispy.
• In a large bowl, combine salad greens, cucumber, red onion, and cherry tomatoes.
• In a small bowl, whisk together olive oil and red wine vinegar. Season with salt and pepper.
• Drizzle the dressing over the salad and toss to coat.
• Top with grilled halloumi slices and garnish with fresh oregano.

Grilled Turkish-Greek Fusion Pizza

Ingredients:

- Pizza Dough:

  - 4 cups all-purpose flour

  - 1 ½ cups warm water

  - 1 packet active dry yeast (2 ¼ tsp)

  - 2 tbsp olive oil

  - 1 tsp sugar

  - 1 tsp salt

Toppings:

  - 1 cup hummus (for the base instead of traditional tomato sauce)

  - 1 ½ cups shredded mozzarella cheese

  - 1 ½ cups shredded feta cheese

  - 1 lb ground lamb (spiced with cumin, coriander, paprika, and garlic)

  - 1 large red onion, thinly sliced

  - 1 cup cherry tomatoes, halved

  - 1 cup sliced Kalamata olives

  - 1 cup thinly sliced cucumber

  - ½ cup fresh dill, chopped

  - ½ cup fresh mint leaves

  - Fresh lemon juice

  - Olive oil for brushing

Instructions:

Prepare the Dough:

• In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for about 10 minutes until frothy.
• In a large bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until a dough forms.
• Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
• Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour, until doubled in size.

Prepare the Toppings:

• In a skillet over medium heat, cook the ground lamb with cumin, coriander, paprika, and garlic until browned and cooked through. Set aside.
• Preheat your grill to medium-high heat.

Assemble the Pizza:

• Divide the dough into 4 portions. Roll each portion into a thin oval or round shape.
• Lightly brush the dough with olive oil and place it on the grill. Grill for about 2-3 minutes per side until it starts to get grill marks and becomes slightly crispy.
• Remove from the grill and spread a layer of hummus on each pizza base.
• Sprinkle a mix of shredded mozzarella and feta cheese evenly over the hummus.
• Add the cooked ground lamb, red onion slices, cherry tomatoes, and Kalamata olives.

Final Grill:

• Return the pizzas to the grill, close the lid, and cook for an additional 5-7 minutes until the cheese is melted and bubbly.
• Remove from the grill and top with fresh cucumber slices, chopped dill, and mint leaves.
• Drizzle with fresh lemon juice for a zesty finish.

Serve:

• Slice the pizzas and serve immediately, enjoying the unique fusion of Turkish and Greek flavors in every bite.

Turkish Tea with Baklava

Step-by-Step Guide to Brewing Authentic Turkish Black Tea

Step 1: Begin with Quality Water

Fill the bottom kettle with fresh, cold, filtered water, using enough to fill the tea glasses you plan to serve. The quality of water is crucial for the tea’s flavor.

Step 2: Choose Quality Tea

Select a good quality, loose black tea. Rize tea from the Black Sea region of Turkey is traditional and unique, but any high-quality black tea will do. Check your local store for options.

Step 3: Measure Generously

Turkish tea is typically strong. For each tea glass, use one full teaspoon of tea leaves. Place the leaves in the upper kettle and set it on top of the water-filled bottom kettle.

Step 4: Use the Double Boiling Method

Turkish tea is brewed in a double kettle, known as "çaydanlık." The smaller upper kettle is for steeping tea, while the larger bottom kettle boils water. This setup ensures continuous heat for perfect infusion. Boil the water in the bottom kettle, then pour it over the tea leaves in the upper kettle. Add more water to the bottom kettle if needed, and bring it to a boil again.

Pro Tip: An electric double tea maker, like SAKI's TeaSmart, can replicate this traditional process for convenience.

Step 5: Steep the Tea

Let the tea steep for 10 to 15 minutes to fully release its flavors. Some tea leaves may need up to 20 minutes. The continuous heat from the bottom kettle ensures the tea stays warm.

Step 6: Prepare Your Tea Glasses

While the tea is brewing, get your glasses or cups ready. Turkish tea is usually served in tulip-shaped thin glasses, but traditional porcelain cups work too.

Step 7: Serve Properly

Pour the tea from the upper kettle into the glass, filling about one-third to half of it. Then, dilute the strong brew with hot water from the bottom kettle to your preferred strength. The tea should have a rich, dark amber or deep red color.

Step 8: Enjoy Slowly

Turkish tea is traditionally enjoyed without milk. You can add a sugar cube or a slice of lemon if you prefer. Sip slowly and savor the experience.

Enjoy spending time together. Laugh, talk, share life! Celebrate family, friends and success. Until next time, live life deliciously!

Bryan-David Scott

Steve Agi c51 Consulting Salvatore Moretti Bentley Justin Reed Executive Chef Tony Owens James Aptakin