What are you baking? November 2024

[Saregama]

If the filling is spinach and feta, the extra is delicious (and quickly used up) in things like gozleme(/ quesadillas.

Once I added potato and salmon and made fish cakes (though the fish was unnecessary in retrospect).

TURKISH - Spring 2024 (Apr-Jun) Cuisine of the Quarter

SHORTCUT GOZLEME Spinach filling similar to Borek. I added onions, garlic, pul biber, and parsley. Mild feta mashed and mixed in. Instead of making the dough, I decided to use handmade flour tortillas I had bought for something else. Wet the tortillas so I could press together the edges to seal. BUT this could not compete with my over-stuffing, lol. So filling squeezed out. Quick and delicious. I have more filling, and more tortillas, so this will be repeated! [image] [image]

October - December 2024 COTM + COOKING FROM thread: NEW YORK TIMES COOKING (website & cookbooks)

POTATO, SALMON, AND SPINACH PATTIES The idea of combining potato, salmon, and spinach was a good base, but this needed a ton of help in the flavor department because the recipe adds nothing to the patties – just dill and garlic in the accompanying sauce, which I didn’t make (the garlic and dill would have been better used inside the patties). I added minced red onion and a dollop of zhoug. Meant to add mustard but forgot. Based on the texture of the mixture, eggs would have made it too soft t…