CULTURE: Ramazan Pide ‘Bread is Life’

Note from Catie: Every bit of Turkey and its food revolves around seasons and events. Ramazan is no different! Here in Turkey, there is a special bread made only during the Ramazan, the 30 days of fasting. It is a must have when attending Iftar with locals or even if you aren’t fasting, it’s worth a try.

P.S. – And no, I didn’t spell that wrong. The most common word used is Ramadan but in Turkey, they say Ramazan!

Imagine having gone an entire day without eating, walking into a busy bakery, and being washed with the smell of the most delicious bread. Toasty, soft, warm and slightly sweet, Ramazan pide is a treat that is available in Turkey only once a year. During the Muslim holy month of daylight fasting called Ramazan (or Ramadan), this special bread is at every bakery, churned out at incredible rates. The almost mundane ritual of the loaves sliding in the oven, out and into glass cases, the question, “how many” and the varying answers is as rhythmic as a heartbeat.  The line moves quickly and efficiently as the pide, still warm, is wrapped in paper and handed over to grateful hands. Everyone rushes home to beat the sunset when friends and family gather to break the fast together. 

Like in other majority-Muslim countries, Turkey has a high respect for bread in general, as it holds an important position in life. Bread represents the ability to feed one’s family. In Turkey, it is as ubiquitous as it is fresh and delicious. Bread is shared around the table at most meals and has a starring role in kahvaltı (check out my blog post about Turkish breakfast here). It is made and bought fresh every day. Since it is made without preservatives, it goes stale quickly. 

But rather than throwing stale bread away (or using it to feed ducks, like my mom would take me to do as a child), Turks share their leftover bread with the less fortunate. If you walk the streets of Turkey long enough, you’ll see bags of bread tied to fences and trees for those who cannot buy the staple for themselves. Even bakeries have systems in which patrons can “pay it forward” by buying an extra loaf to hang up for those who may come in later to ask for free bread. Here in Izmir, there are many who feed the street animals with leftover bread as well. 

The month of Ramazan is a particular time of being generous and charitable for Muslims. People are encouraged to not only fast during daylight hours, but also to be generous toward the poor: two of the five pillars of Islam.

The very structure of Ramazan pide is a reminder of that community of generosity, as it is perforated to be easily torn and shared around the iftar table. Alongside the various Turkish dishes at the table, this bread is a great absorbent of flavorful sauces, a structured vehicle for sandwiches, or (my personal favorite) a treat all its own, slathered in fresh butter. However you eat it, the bread itself is an enduring symbol of sustenance, generosity, life.

Now tell me:

• Have you ever had Ramazan pide?
• Do you have a favorite way to eat it?
• What does bread represent to you? 

Share your thoughts in the comments below!

ABOUT THE AUTHOR:

I am a lover of words and stories, student of culture, amateur photographer, adult cross-cultural kid, English tutor to TCKs (Third Culture Kids), and aspiring foodie. We will probably be instant friends if you give me good coffee, invite me to cook with you, or start a conversation with me about personalities, culture, and how the two intersect. I’m a life-long nerd, believer, and creative-in-the-works. I am all about the journey, so traveling and cross-cultural living is always something that has captured my heart and inspired my imagination. 

In 2016, after teaching in an inner-city school and needing a change of pace, I spent a year abroad in Izmir, Turkey with a friend. I absolutely fell in love with the city and the people. The conveniences of a big city with a friendly, slow-pace-of-life atmosphere is all found between the mountains and the sea. What’s not to love? So, after my year of adventure, I knew I wanted to come back to Izmir to live. 

Positioned on the perch of Asia, Europe, and the Middle East, Turkey is both a mix of cultures, and a unique culture all its own. The more I learn, the more I want to learn, and this desire to learn is what drives me to write. As a pretty quiet person, I write to learn, to discover, and to process. As someone who grew up in a cross-cultural context, Turkey’s diversity and mix of cultures is something I personally relate to. Plus, if you’ve ever tasted Turkish food, you know that it is definitely something to write home about. I’m really grateful for the opportunity to contribute to the Funks’ blog and to grow and learn in the process.

EX-PAT FOOD: Pork-less Red beans and rice

Note from Catie: While I live in Turkey, I am a born and raised Southern American gal, and specifically to Louisiana! Which makes this blog post especially near and dear to my heart! I grew up on a good bowl of red beans and rice. And well, a good biscuit that melts in my mouth is always appreciated!

This month, I’m creating another adaptation dish! Native to Louisianan cuisine, red beans and rice is a classic dish and a testament to the rich flavors and readily-available ingredients used in the cooking of the bayou. Cajun cuisine is an American mix of countryside French cuisine brought via Canada, African American, Spanish, and Native American influences using the ingredients native to the bayou.

After Hurricane Katrina in 2005, droves of people who were displaced from their homes in Louisiana settled in my hometown: the metro-Atlanta area. Thankfully, they brought their cooking with them. So, although Cajun cuisine isn’t native to my hometown or my parents’, it’s still a style of food that reminds me of childhood and the comfort of gathering with community. 

In this red beans and rice recipe, I incorporate ingredients found here in Izmir. Sucuk (pronounced soo-jook) is a Turkish sausage made from beef. Check out the blog post I wrote last month to learn more about the spices in sucuk, and for another recipe with this flavorful sausage! It makes a great substitute for the delicious andouille sausage usually used to make red beans and rice, and the flavors really complement the Cajun seasonings that go in this dish.

Sometimes, in Turkey it can be hard to find celery, one of the necessary “Holy Trinity” starters for Cajun stews. I have found, however, that if I’m willing to buy a few celery roots (which is the part of the celery sold in markets in Turkey), I can usually piece together enough of the thin stalks left on the root to make up enough to start off my stews. Additionally, depending on what is available, I sometimes use red beans (often called Mexican beans in Turkey) or kidney beans if red beans are unavailable. Both work well in the dish, and you can even mix the two if you’re feeling adventurous!  

I also include a bonus recipe for an adaptation of “done buttered biscuits” that are dangerously easy. Don’t be surprised if you find yourself making them for every meal of the day! I substitute the usual sour cream for yogurt, and add a cup of cheese to the usual recipe. 

The best thing about a hearty dish like this is that it is so simple to make and easy to double and share with a crowd! I doubled this recipe and it fed 8 adults and 6 kids! 

Pork-less Red Beans and Rice

Ingredients:

• 1 Tbsp olive oil
• 1 link of Sucuk, thinly sliced
• 2 (16 ounce) cans red beans
• 3 cups chicken broth
• 2-3 Celery stalks
• 1 Green bell pepper
• 1 Yellow Onion
• 3 cloves Garlic
• 1 Bay leaf
• 2 tbsp Parsley, fresh
• 1/4 tsp Sage, ground
• 1 Tbsp Paprika
• 1 Tsp Oregano
• 1 Tsp Cumin
• Salt, to taste
• Black pepper, to taste
• Red pepper flakes, to taste
• Tabasco sauce, to taste
• 1 cup white rice

Directions:

1. Prepare the rice as normal, with two cups water. Boil, cover, reduce heat to low and let cook for 20 minutes. Remove from heat, keeping rice covered as it’s set aside. 
2. As rice is cooking, heat olive oil over medium heat in Dutch oven or large stockpot.
3. Add in the sucuk until it starts to brown.
4. Add in chopped onion, green bell pepper, and celery. Cook 5 minutes until they start to soften.
5. Add in garlic and spices, stir and cook until fragrant. 
6. Pour in chicken broth and red beans. Bring to a boil, then reduce heat to low. Simmer covered for 15 minutes. 
7. Remove lid and let the stew reduce, mashing some of the beans to help thicken. Add tabasco sauce, and add salt and pepper to taste.
8. Serve over rice with done buttered biscuit. Garnish with fresh parsley.

BONUS: Cheesy, Done Buttered Biscuits

Ingredients: 

• 113 grams butter, melted
• 1 cup yogurt, plain
• 2 cups Bisquick mix (recipe below)
• 1 cup shredded cheese of your choice (I used kaşar)

Directions:

Bisquick Mix Ingredients:

• 6 cups all-purpose flour, sifted
• 3 Tbsp. baking powder
• 1 Tbsp salt
• ½ cup butter, cold cut in cubes

Directions:

Now tell me:

• Have you ever updated a recipe you grew up with based on what’s available where you live now?
• What’s a dish you grew up eating that didn’t originate in your hometown?
• Have you tried this red beans and rice recipe?
• How did it turn out for you?

Share your thoughts in the comments below!

ABOUT THE AUTHOR:

I am a lover of words and stories, student of culture, amateur photographer, adult cross-cultural kid, English tutor to TCKs (Third Culture Kids), and aspiring foodie. We will probably be instant friends if you give me good coffee, invite me to cook with you, or start a conversation with me about personalities, culture, and how the two intersect. I’m a life-long nerd, believer, and creative-in-the-works. I am all about the journey, so traveling and cross-cultural living is always something that has captured my heart and inspired my imagination. 

In 2016, after teaching in an inner-city school and needing a change of pace, I spent a year abroad in Izmir, Turkey with a friend. I absolutely fell in love with the city and the people. The conveniences of a big city with a friendly, slow-pace-of-life atmosphere is all found between the mountains and the sea. What’s not to love? So, after my year of adventure, I knew I wanted to come back to Izmir to live. 

Positioned on the perch of Asia, Europe, and the Middle East, Turkey is both a mix of cultures, and a unique culture all its own. The more I learn, the more I want to learn, and this desire to learn is what drives me to write. As a pretty quiet person, I write to learn, to discover, and to process. As someone who grew up in a cross-cultural context, Turkey’s diversity and mix of cultures is something I personally relate to. Plus, if you’ve ever tasted Turkish food, you know that it is definitely something to write home about. I’m really grateful for the opportunity to contribute to the Funks’ blog and to grow and learn in the process.

FOOD: Wintertime Cabbage, Sucuk, + Potato Fry

Note from Catie: I recently tried out this recipe and loved it! Hardy but also light! We only had sweet potatoes on hand (which we pay crazy extra for in Turkey) and the recipe was just at delicious! You can always add your own extra toppings or maybe even some sesame seeds like we did! Awesome job Nia on another great recipe!

It’s March; daffodils pop up persistently through the cold earth to remind us, despite the chilly winds, that spring will return, that it’s just around the corner. If you’re in the Northern Hemisphere, maybe, like me, you’re tired of the cold weather, tired of the process of bundling up every time you go out the door, and maybe even tired of the same soups and stews you’ve been making through the winter.  When I still want something hearty and warm on a blustery March evening, this fry is an easy and filling meal I can whip up on a weeknight and is surprisingly good reheated. It’s adapted from an Irish dish, so it’s a great option for a St. Patrick’s Day dinner on the 17^th! 

The biggest difference in this recipe from the Irish version is the replacement of “bangers” with sucuk (“soo-jook”), a fermented Turkish sausage made from beef that is full of flavor. You will find sucuk at any butcher’s shop in Turkey with it’s delicious mix of cayenne pepper, garlic, sumac, cumin, and, of course, plenty of salt, along with a host of other spices. It is commonly cooked with fried eggs for kahvalti (Turkish breakfast) or as a topping on pide (Turkish pizza). You can also easily find it at a grill-out on a hot Izmir summer afternoon.  Sucuk is high in fat and sodium, so my recipe doesn’t add salt or much other fat to the dish. However, if you’re opting for a healthier sausage, like a chicken or reduced sodium sausage, you may want some more salt and/or fat to your fry. 

To get your potatoes and cabbage (which is in season right now in Turkey!) to soak that delicious sucuk flavor in, you want to make sure you fry your sucuk first (and remove them from the pan so they don’t burn) add in a little olive oil, and fry your potato cubes in the remaining fat. The hot fat will not only fry your potatoes beautifully, but also add some rich flavor to them. If you are using a non-sucuk sausage, be sure to add garlic to your fry, as well as red pepper flakes if you like a little heat. 

I also add a little vinegar to introduce some acid and brighten the dish. Alternatively, you could add some citrus juice to cut the heaviness of this fry. If you’re using a chicken or pork sausage, you could also experiment by substituting apple cider vinegar for red wine vinegar. Don’t forget to let me know how your fry turned out in the comments below!

Sucuk Potato Cabbage Fry

• 2 links sucuk, sliced (Or chicken or pork sausage)
• 1 lb potatoes peeled and chopped into ½ inch cubes
• ½ cabbage head, chopped
• 1 tbsp Olive oil
• 2 Tbsp red wine vinegar
• Salt, Pepper, garlic powder, and paprika to taste

1. In a large skillet or dutch oven, fry the sliced sucuk until lightly browned and released fat. Remove sucuk to a plate.
2. Add enough olive oil to bring total fat to ¼ inch. Mix and allow to heat up. Add potatoes, stirring occasionally to brown all sides of the potatoes.
3. Once potatoes are mostly soft, add in the cabbage and return the sucuk to the pan. Stir and allow the cabbage to begin to soften. (If adding garlic, add now)
4. Add the vinegar and deglaze the pan, scratching up the brown bits on the bottom of the pan with a wooden spoon. 
5. Add paprika, salt and pepper to taste. Afiyet Olsun!

Now tell me:

• What about you?
• What’s your favorite type of sausage?
• Can you find sucuk where you live?
• Have you tried this fry? How did it turn out for you?
• What would you change?

ABOUT THE AUTHOR:

I am a lover of words and stories, student of culture, amateur photographer, adult cross-cultural kid, English tutor to TCKs (Third Culture Kids), and aspiring foodie. We will probably be instant friends if you give me good coffee, invite me to cook with you, or start a conversation with me about personalities, culture, and how the two intersect. I’m a life-long nerd, believer, and creative-in-the-works. I am all about the journey, so traveling and cross-cultural living is always something that has captured my heart and inspired my imagination. 

In 2016, after teaching in an inner-city school and needing a change of pace, I spent a year abroad in Izmir, Turkey with a friend. I absolutely fell in love with the city and the people. The conveniences of a big city with a friendly, slow-pace-of-life atmosphere is all found between the mountains and the sea. What’s not to love? So, after my year of adventure, I knew I wanted to come back to Izmir to live. 

Positioned on the perch of Asia, Europe, and the Middle East, Turkey is both a mix of cultures, and a unique culture all its own. The more I learn, the more I want to learn, and this desire to learn is what drives me to write. As a pretty quiet person, I write to learn, to discover, and to process. As someone who grew up in a cross-cultural context, Turkey’s diversity and mix of cultures is something I personally relate to. Plus, if you’ve ever tasted Turkish food, you know that it is definitely something to write home about. I’m really grateful for the opportunity to contribute to the Funks’ blog and to grow and learn in the process.