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Nettle Soup

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Nettle Soup – easy, cheap, seasonal and nutritious

This easy, cheap and nutritious Nettle Soup is made using common or garden stinging nettles. These are combined with onions and potatoes to create a simple and tasty soup that can be eaten either hot or cold. I think it is a refreshing and tasty cold soup to eat for lunch on a hot day.

Cooked stinging nettles are delicious and taste similar to spinach. In fact they can be used as a substitute in any spinach-based recipes. They have been used as a foraged ingredient for hundreds of years. Stinging nettles are also very healthy. They contain a wide range of nutrients, including Vitamins A, C and K, and are very rich in iron. In addition to culinary use, they were also used to treat a range of ailments including eczema, arthritis and anaemia. As nettles start to appear in April, they were traditionally picked as a “spring tonic”, full of leafy, green goodness after a restricted winter diet.

What you need to know about eating stinging nettles!

Stinging nettles sting because the hairs on their leaves contain formic acid. Heat neutralises this so that cooked nettles will not sting you. I have been told that you can eat raw nettles if you pulverise them in a blender or mortar and pestle but I have never tried this!

Cooked stinging nettles taste similar to spinach and can be used as a substitute in any spinach-based recipes. I think they taste fresher and have a bit more substance than spinach.

It is essential that you only pick stinging nettles, or any other foraged food, that you are certain has not been treated with pesticides, herbicides or any other chemicals. If you have them in your garden, that is ideal. If you are sourcing them elsewhere, I would recommend picking those that are not just by a footpath used by dog walkers.

You need to wash the nettles thoroughly before you use them in order to ensure that any dirt or small insects are removed. I generally put the nettles into a large bowl of cold water for about ten minutes and then rinse them a couple of times before using.

You need to take care when you are picking the nettles and also when you are washing them. Until they are cooked, they will still sting. I use gardening gloves (for the picking) and washing up gloves (for the cleaning).

The stalks of the stinging nettles can be tough and fibrous. For most recipes, it is best to only use the leaves, which you will need to carefully remove from the stems before cooking, or the new growth at the very top of the nettle.

As with any foraged food, stinging nettles are zero cost – particularly, if like me, you have a lot in your garden – and have zero food miles.

Other easy vegetarian soup recipes

I have lots of easy, vegetarian soup recipes. If you like this Nettle Soup, you might like some of the others. All my soups are vegetarian and all can be made vegan by substituting animal fats, such as butter, for vegetable fats. Some of them are pretty simple such as Fennel Soup, Jerusalem Artichoke Soup or Sweetcorn Chowder and showcase a single vegetable. Others combine vegetables which have complimentary flavours such as Curried Parsnip and Apple Soup, Moroccan Spiced Sweet Potato Soup, Celeriac and Apple Soup, Mushroom and Chestnut Soup, Pumpkin and Sweetcorn Soup or Leek and Potato Soup. A few have more unusual combinations of flavours such as Beetroot Soup with Coconut or Butternut and Peanut Butter Soup. I also have a few chilled soup recipes, which are fantastic cold in the summer, but can also be served warm such as Asparagus and Pea and Tomato.

Other foraged ingredients

I really love using foraged ingredients in my cooking. What’s not to like about fresh, tasty, free food with zero food miles? I tend to go for things that are easy to identify for someone, like me, who has very little botanical knowledge!

In April, when there are loads of dandelions in my garden, I make Dandelion Syrup which is a really cheap and easy vegan alternative to honey and can be used on waffles or pancakes or as a cooking ingredient. In May and June, I pick elderflowers and use them to make Elderflower Cordial and Elderflower Gin. The cordial, in addition to being a lovely drink, is a really useful cooking ingredient and can be used as a flavouring in lots of recipes. I use it to make Elderflower and Lemon Cupcakes, Elderflower Ice Cream and Gooseberry and Elderflower Sorbet and Elderflower Pannacotta.

I also forage amongst the cultivated plants in my garden, particularly for edible flowers. In April, I used lilac to make Lilac Cake and Lilac Sugar, Honey and Syrup. Later in the summer, in June and July, I will use lavender to make all sorts of recipes such as Lavender Ice Cream, Lavender Cake, Lavender Sugar, Lavender Shortbread and Lavender Scones.

How to make Nettle Soup

Put the butter and chopped onion into a large saucepan

Cook slowly until the onion is soft

Add chopped potatoes and garlic

Pour in vegetable stock

Add washed nettles

Cook until the potatoes are soft and then blend

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Nettle Soup

★★★★★ 5 from 2 reviews

Author: Tastebotanical

Prep Time: 10

Cook Time: 30

Total Time: 40 minutes

Yield: Serves 6 1x

Category: Soup

Cuisine: English

Description

This simple, easy, healthy and cheap soup combines nettles with onions and potatoes.

Scale 1x2x3x

Ingredients

50 g butter or 2 tablespoons of vegetable oil

2 large onions

Salt and pepper

3 large potatoes

2 cloves of garlic

1 litre vegetable stock

100 g stinging nettles

A little double cream (optional)

Some chopped chives (optional)

Instructions

Heat the butter or oil in a heavy-based saucepan or casserole.

Peel and roughly chop the onions and add them to the saucepan. Season with salt and pepper and very gently fry them for around 15 minutes until they are soft and sweet. It is really important to add seasoning at this point and to cook gently to bring out the flavour of the vegetables – it will make a huge difference to the taste of your soup.

Peel and chop the potatoes and add them to the saucepan. Then add the peeled and crushed garlic cloves. Continue to cook slowly for a further 5 minutes.

Then add the vegetable stock to the saucepan. Bring to a simmer and cook for 5 minutes.

Wash your nettles thoroughly. Remove any thick stalks. Add the leaves and thinner stalks to the saucepan. Cook gently for a further 5 minutes until the potatoes have softened.

Turn off the heat and allow the soup to cool slightly before blending.

When you are ready to serve, you can add a swirl of double cream and a sprinkle of chopped chives to the top of each bowl.

Notes

It is really important that you pick nettles that you know are free from pesticides or herbicides and that you wash and prepare them carefully. See blog post for instructions.

You can serve this soup hot or cold. If you want to serve it cold, you may wish to thin it out by adding a little fluid. You can use more stock or, alternatively, use water or milk.

This soup is vegetarian and can be vegan if you use vegetable oil rather than butter and omit the cream or use a non-dairy alternative.

Keywords: nettles, stinging nettles, soup, foraged food, food for free, vegetarian

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This recipe has been shared on #CookBlogShare with Tin and Thyme and #Fiesta Friday with Fiesta Friday and Mollie @Frugal Hausfrau

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Loved this recipe? See the Recipe Index for lots of other tasty recipes!

Dandelion Jelly

Elderflower gin

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#foraged food #nettles

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emunenen · 4 years

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Makao Bora

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Kenyan food Recipes - A Recipe Book Of Common Mixed Dishes With Nutrient Values; Prepared By Communities [PDF]

1. Common Snacks…………………………………………………………………………………………………………………………………………………………….4 Kaimati (Fried Dumplings) ………………………………………………………………………………………………………………………………………………..6 Mahamri (Swahili Doughnuts)………………………………………………………………………………………………………………………………………….8 Enriched Mandazi (East African Doughnuts, Enriched)…………………………………………………………………………………………….. 10 Basic Mandazi (East African Doughnuts) …………………………………………………………………………………………………………………….. 12 Meat Samosa (Sambusa ya Nyama)……………………………………………………………………………………………………………………………… 14 Vegetable Samosa (Sambusa ya Mboga)…………………………………………………………………………………………………………………….. 16 Pancakes (Chapati za Maji)…………………………………………………………………………………………………………………………………………….. 18 Drop Scones…………………………………………………………………………………………………………………………………………………………………….. 20 Qita ……………………………………………………………………………………………………………………………………………………………………………………. 22 Mkate Kuta……………………………………………………………………………………………………………………………………………………………………….. 24 Toast Mayai (Egg Toast) ………………………………………………………………………………………………………………………………………………….. 26 Oatmeal…………………………………………………………………………………………………………………………………………………………………………….. 28 Chai ya Maziwa (Mixed Tea)………………………………��………………………………………………………………………………………………………… 30 Vimumunya vya Chumvi (Pumpkin & Coconut Milk) ………………………………………………………………………………………………… 32 2. Porridges………………………………………………………………………………………………………………………………………………………………………. 34 Maize flour Porridge (Uji wa Mahindi) …………………………………………………………………………………………………………………………. 36 Sorghum, Finger Millet and Maize Porridge……………………………………………………………………………………………………………….. 38 Cassava Porridge (Uji wa Muhogo) ………………………………………………………………………………………………………………………………. 40 Finger Millet Porridge (Uji wa Wimbi) ………………………………………………………………………………………………………………………….. 42 Bulrush Millet Porridge (Uji wa Mawele)……………………………………………………………………………………………………………………… 44 Rice Flour Porridge (Uji wa Mchele)……………………………………………………………………………………………………………………………… 46 Cassava, Millet & Sorghum Porridge…………………………………………………………………………………………………………………………….. 48 Finger Millet and Sorghum Porridge……………………………………………………………………………………………………………………………. 50 Oat Porridge (Uji wa Shayiri)………………………………………………………………………………………………………………………………………….. 52 “Busara” (Whole Maize and Finger Millet Porridge) …………………………………………………………………………………………………… 54 Wheat Flour Porridge (Uji wa Ngano) ………………………………………………………………………………………………………………………….. 56 3. Rice Dishes…………………………………………………………………………………………………………………………………………………………………… 58 Pilau (Spiced Rice) …………………………………………………………………………………………………………………………………………………………… 60 Mseto wa Maharagwe (Rice with Beans)……………………………………………………………………………………………………………………… 62 Mseto wa Ndengu (Rice with Green Grams)……………………………………………………………………………………………………………….. 64 xi Swahili Biryani Rice …………………………………………………………………………………………………………………………………………………………. 66 Wali wa Kuchemshwa (Boiled Rice)………………………………………………………………………………………………………………………………. 68 Wali wa Yasmin (Onion Fried Rice)………………………………………………………………………………………………………………………………… 70 Mseto wa Viazi (Potatoes in Rice)………………………………………………………………………………………………………………………………….. 72 Steamed Rice (Wali wa Mvuke) …………………………………………………………………………………………………………………………………….. 74 Mcheleng (Rice with Milk)……………………………………………………………………………………………………………………………………………… 76 4. Mashed Dishes…………………………………………………………………………………………………………………………………………………………….. 78 Mukimo (Fresh Maize, Potato & Pumpkin Leaves)……………………………………………………………………………………………………… 80 Mukimo (Maize, Beans, Potatoes & Pumpkin Leaves) ……………………………………………………………………………………………….. 82 Mukimo wa Njahi (Black Beans, Green Bananas & Potatoes)……………………………………………………………………………………. 84 Mukimo wa Njahi (Raw & Ripe Bananas) …………………………………………………………………………………………………………………….. 86 Mashed Potato and Bananas…………………………………………………………………………………………………………………………………………. 88 Mushenye (Green Maize and Sweet Potatoes)……………………………………………………………………………………………………………. 90 Wukunu (Sweet potatoes & Dehulled Black Beans)…………………………………………………………………………………………………… 92 Kimanga cha Ndizi (Smoked Green Bananas and Kidney Beans) ……………………………………………………………………………. 94 Kimanga cha Mihogo (Mashed Cassava and Pigeon Peas) ………………………………………………………………………………………. 96 Mashed Potatoes…………………………………………………………………………………………………………………………………………………………….. 98 Mashed Bananas Plain…………………………………………………………………………………………………………………………………………………..100 Enriched Mashed Potatoes…………………………………………………………………………………………………………………………………………..102 Enriched Mashed Bananas……………………………………………………………………………………………………………………………………………104 Kimito (Mashed Beans & Potatoes) ……………………………………………………………………………………………………………………………..106 Kimanga cha Viazi Vitamu (Mashed Sweet Potato & Black Beans)………………………………………………………………………….108 Enriched Matoke…………………………………………………………………………………………………………………………………………………………….110 Nyenyi (Mashed Pigeon Peas & Green Maize)……………………………………………………………………………………………………………112 5. Maize Dishes……………………………………………………………………………………………………………………………………………………………….114 Ashir………………………………………………………………………………………………………………………………………………………………………………….116 Githeri (Fresh Beans and Maize)…………………………………………………………………………………………………………………………………..118 Githeri (Maize & Beans)………………………………………………………………………………………………………………………………………………….120 Githeri (Sautéed Maize & Beans)………………………………………………………………………………………………………………………………….122 Muthokoi (Dehulled Maize and Beans) ………………………………………………………………………………………………………………………124 Nchenga/ Nzenga (Crushed Maize)…………………………………………………………………………………………………………………………….126 6. Legume Dishes…………………………………………………………………………………………………………………………………………………………..128 Mchuzi wa Maharagwe (Bean Stew)……………………………………………………………………………………………………………………………130 Mchuzi wa Ndengu Kamande (Lentil Stew)……………………………………………………………………………………………………………….132 Mchuzi wa Ndengu (Green Gram Stew)……………………………………………………………………………………………………………………..134 Bean Stew with Milk and Cream ………………………………………………………………………………………………………………………………….136 Black Bean Stew (Dolichos bean Stew)……………………………………………………………………………………………………………………….138 Mchuzi wa Mbaazi (Pigeon Peas Stew)……………………………………………………………………………………………………………………….140 xii Firinda (Skinned Bean Stew)…………………………………………………………………………………………………………………………………………142 Ndoto (Sautéed Red Kidney Beans & Red Sorghum)………………………………………………………………………………………………..144 Fiqe (Red Sorghum, Beans and Teff Flour)………………………………………………………………………………………………………………….146 7. Meats, Fish & Eggs……………………………………………………………………………………………………………………………………………………..148 Beef Stew…………………………………………………………………………………………………………………………………………………………………………150 Stir Fried Goat Meat……………………………………………………………………………………………………………………………………………………….152 Stir Fried Beef………………………………………………………………………………………………………………………………………………………………….154 Swahili Biryani Stew (Swahili Spiced Beef Stew)……………………………………………………………………………………………………….156 Minced Meat Balls………………………………………………………………………………………………………………………………………………………….158 Stewed Dried Fish…………………………………………………………………………………………………………………………………………………………..160 “Omena” (Silver Sardine Stew) ……………………………………………………………………………………………………………………………………..162 Fried Tilapia……………………………………………………………………………………………………………………………………………………………………..164 Hydrabadi Biryani…………………………………………………………………………………………………………………………………………………………..166 Stewed Nile Perch…………………………………………………………………………………………………………………………………………………………..168 Stewed Goat Meat………………………………………………………………………………………………………………………………………………………….170 Nyirinyiri (Camel Meat)………………………………………………………………………………………………………………………………………………….172 Ikalanga (Sheep Tail Fat)………………………………………………………………………………………………………………………………………………..174 Qanchibelo (Beef, Maize & Wheat Flour mix)……………………………………………………………………………………………………………..176 Okra Meat Dish……………………………………………………………………………………………………………………………………………………………….178 Tsiswa (Sautéed Termites)……………………………………………………………………………………………………………………………………………..180 Omena wa kukaangwa (Omena Stew) ……………………………………………………………………………………………………………………….182 Fried Egg (Mayai Ya Kukaangwa) …………………………………………………………………………………………………………………………………184 Omelette………………………………………………………………………………………………………………………………………………………………………….186 Spanish Omelette…………………………………………………………………………………………………………………………………………………………..188 8. Poultry …………………………………………………………………………………………………………………………………………………………………………190 “Ingokho” (Stewed Chicken)…………………………………………………………………………………………………………………………………………192 “Ingokho” (Fried Chicken)……………………………………………………………………………………………………………………………………………..194 Aluru (Stewed Quails) ……………………………………………………………………………………………………………………………………………………196 “Likhanga” Stewed Guinea Fowl ………………………………………………………………………………………………………………………………….198 9. Blood Dishes……………………………………………………………………………………………………………………………………………………………….200 Munono (Cow blood, beef, cow fat) ……………………………………………………………………………………………………………………………202 Malesele (Cow Blood with Sour Milk)………………………………………………………………………………………………………………………….204 “Mbuboyi” (Blood Cooked in Fresh Milk) ……………………………………………………………………………………………………………………206 Fresh Blood and Fresh Milk…………………………………………………………………………………………………………………………………………..208 10. Vegetables Dishes…………………………………………………………………………………………………………………………………………………210 Sukumawiki (Stir-fried Kales)………………………………………………………………………………………………………………………………………..212 Stir-fried Cabbage ………………………………………………………………………………………………………………………………………………………….214 “Mrenda” (Jute Mallow) & “Seveve” (Pumpkin Leaves)……………………………………………………………………………………………..216 xiii Pumpkin Leaves……………………………………………………………………………………………………………………………………………………………..218 “Saget, Terere & Managu” (Spider plant, Amaranth & African Nightshade leaves)………………………………………………220 “Nderema” (Vine Spinach) …………………………………………………………………………………………………………………………………………….222 “Terere” (Stir-fried Amaranth leaves) …………………………………………………………………………………………………………………………..224 Mashed Pumpkin and Black Nightshade leaves……………………………………………………………………………………………………….226 “Thabai / Thaa” (Stinging Nettle leaves) ……………………………………………………………………………………………………………………..228 “Rhikhuvi” (Stewed Cowpea Leaves) …………………………………………………………………………………………………………………………..230 “Kunde & Mrenda” (Stewed Cowpeas Leaves and Jute Mallow leaves)…………………………………………………………………232 Stir-fried Spinach……………………………………………………………………………………………………………………………………………………………234 Kitojo (Sweet Potato Leaves)………………………………………………………………………………………………………………………………………..236 Obobwa (Stewed Mushrooms in Peanut Butter)………………………………………………………………………………………………………238 Potato Curry…………………………………………………………………………………………………………………………………………………………………….240 Peas and Brinjal Curry ……………………………………………………………………………………………………………………………………………………242 Stewed Split Dal……………………………………………………………………………………………………………………………………………………………..244 Chick Peas Curry……………………………………………………………………………………………………………………………………………………………..246 11. Root & Banana Dishes…………………………………………………………………………………………………………………………………………..248 Stewed Potatoes & Arrowroots…………………………………………………………………………………………………………………………………….250 Yam Stew…………………………………………………………………………………………………………………………………………………………………………252 Pumpkins with Peanut Butter………………………………………………………………………………………………………………………………………254 Sweet Potatoes with Peanut Butter…………………………………………………………………………………………………………………………….256 Arrowroot Stew………………………………………………………………………………………………………………………………………………………………258 Pan Fried Arrowroots……………………………………………………………………………………………………………………………………………………..260 Pan Fried Sweet Potatoes……………………………………………………………………………………………………………………………………………..262 Potato Bhajia …………………………………………………………………………………………………………………………………………………………………..264 Potato Chips……………………………………………………………………………………………………………………………………………………………………266 Stewed Green Bananas………………………………………………………………………………………………………………………………………………….268 Matoke (Stewed Green Bananas with Meat) ……………………………………………………………………………………………………………..270 12. Ugali ………………………………………………………………………………………………………………………………………………………………………..272 Whole Maize Flour Ugali ……………………………………………………………………………………………………………………………………………….274 Maize and Finger Millet Flour Ugali …………………………………………………………………………………………………………………………….276 Maize, Red Sorghum and Finger Millet flour Ugali……………………………………………………………………………………………………278 Cassava and Red Sorghum Flour Ugali……………………………………………………………………………………………………………………….280 Refined Maize Flour Ugali……………………………………………………………………………………………………………………………………………..282 Red Sorghum, Maize & Finger Millet Flour Ugali……………………………………………………………………………………………………….284 Cassava Flour Ugali ………………………………………………………………………………………………………………………………………………………..286 Cassava, Finger Millet & Sorghum Flour Ugali …………………………………………………………………………………………………………..288 Gurdo, Marqa (Ugali in Sour Milk) ……………………………………………………………………………………………………………………………….290 Vinolo (Banana and Maize Flour Ugali)……………………………………………………………………………………………………………………….292 xiv Finger Millet Flour Ugali………………………………………………………………………………………………………………………………………………..294 13. Accompaniments………………………………………………………………………………………………………………………………………………….296 White Chapati …………………………………………………………………………………………………………………………………………………………………298 Brown Chapati ………………………………………………………………………………………………………………………………………………………………..300 Roti (Indian Chapati)………………………………………………………………………………………………………………………………………………………302 Bhature (Fried Indian Bread)…………………………………………………………………………………………………………………………………………304 14. Desserts and Sauces……………………………………………………………………………………………………………………………………………..306 Vimumunya vya Sukari (Sweetened Pumpkin & Coconut Milk)……………………………………………………………………………..308 Siro (Semolina & Nuts)…………………………………………………………………………………………………………………………………………………..310 Chaas (Diluted Yoghurt)………………………………………………………………………………………………………………………………………………..312 Groundnut Sauce …………………………………………………………………………………………………………………………………………………………..314

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keremulusoy · 5 years

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Which One Of Us Can Say No The Manti, One Of The Best Tastes Of Anatolian Turkish Cuisine?

The Perfect Harmony Of Dough, Mince And Yogurt Pastries are undoubtedly one of the indispensable flavors of Anatolian tables. We all enjoy the patty, pancakes and pastries that come out of the skillful hands of our mothers. Although doctors tell us to stay away from three whites which one of us can say no the mantı, one of the best tastes of Anatolian Turkish cuisine?

Manti Types From Country To Country The discovery of wheat, which is one of the most basic and most important foods of human beings, dates back to very old times. It is known that wheat was planted in Harran for the first time and that the first known mills in history were in Anatolia. In around 2600 BC it is known that Egyptians discovered that adding yeast in the dough made of wheat flour and waste mixture makes bread softer and puffier. The production of flour from wheat, fermentation of the dough and various dishes made of dough showed up and spread to the world. The history of the mantı, which is made with the harmony of dough, mince and yoghurt, is also quite old. According to the research, it is known that mantı is of Asian origin. It was made by the Chinese in the 13th century and the name etymology is said to come from the Chinese word “Mantou“. In the 15th century, this magnificent dish reached the territory of Anatolia through the Turks of Central Asia and spread from here to Europe. For this reason, in different countries, has received different names, diversified with different interior materials and sauces.

Types Of Manti From Country To Country The process of cooking, the method of cooking and the way of serving of mantı vary from country to country. Mantı is known as “dumpling” in China. Dumpling is a celebratory dinner on New Year’s Eve and is believed to bring luck. It is usually cooked with steam in bamboo containers. The Chinese usually prefer to eat the mantı by dipping it in soy sauce. All kind of ingredients can be put into the manti from meat to seaweed. In Japan, manti called “gyoza” is mostly steamed but also boiled and fried. In Korea, mantı is called “mandu”. It contains vegetables, meat and fish. The Russians call manti “pelmeni” or “piroshki”. It is made with dried fish, mushrooms or meat, especially in winter days. Manti in the Caucasus region is called “hingal”. This name is also used in Eastern Anatolia in our country. In Dagestan, Ahıska, Ardahan and Kars, hingal is the most important dish of local cuisine. Mantı made from sun-dried pastrami or goose meat, as well as blue cheese, are also highly desirable.

From The Ottoman To The Present: Manti Mantı has a special place in Ottoman cuisine. It is rumored that Fatih Sultan Mehmet always had mantı in the breakfast table for 28 days of the month. Although Kayseri is the first place that comes to mind when we talk about mantı in our country, traditional mantı have been made with various names for centuries in our cities such as Adana, Aksaray, Ardahan, Çorum, Niğde, Kırşehir, Konya, Sivas, Tokat and Yozgat. The preparation of mantı food varies in every region. For example; in Kayseri, mantı are made small and it is said that it is acceptable to fit forty pieces in a spoon. In addition, it is preferred to be made as triangler shaped in Eastern Anatolia, Black Sea and Trakya. Mantı is an indispensable dish of Ardahan and Ahıska region. In this region, mantı has such an important place in the cultural structure that even folk songs were composed for it. In the lyrics of the folk songs in the archive of Anatolian folk songs it is mentioned about cooking mantı and waiting for food.

How To Make Manti? Mantı is usually prepared by placing mince with various spices into the dough cut into small squares. After these dough pieces which is closed are boiled in water, sauce is added and ready to serve. It can be cooked by boiling or optionally with steam or in the oven. Sometimes it can be fried in oil. Ingredient of mantı is typically mince. Meat cubes, green lentils, spinach, chickpeas, yellow squash, cheese, potatoes and chicken meat can also be used as ingredient.

There are some tricks to be aware of when cooking mantı. Some of them are kneading by adding eggs, salt and warm water to the dough until it has a soft consistency and covering with a damp cloth for half an hour to rest. It is also very important to finely chop the materials to be used for ingredients. For those who like this food, which is very hard to cook, but who have a limited time it is an alternative to buy it as take-home prepared food from grocery stores and bakery shops. Thus, after boiling mantı just prepare the garlic yoghurt, sauce with butter and tomato paste and add sumac, dried mint, chili pepper and serve. For those who want to make mantı themselves and those who know how to open the dough, we did not forget to give the classic mantı recipe.

Anadolu Türk Mutfağı

Dumpling/China

Pelmeni/Russia

Momos/Nepal

Gyoza/Japan

Ahiska-Ardahan/Posof

Classical Manti

How to make Manti?

Manti Places Of Istanbul It is possible to find mantı in many places offering traditional dishes on its menu. These restaurants offer a combination of mantı made in different parts of the world and Anatolia. We have listed some of the mantı restaurants that are famous for mantı in Istanbul and where there are many mantı varieties.

Mr. Dumpling/ Kadıköy Mr. Dumpling, is a restaurant located in Kadıköy and famous for its large variety of mantı. The restaurant consists of two sections, a small outdoor area and an interior. Mantı on the menu are divided into two categories as boiled and crispy. Under this category, there are many types of mantı. Alternatives such as classic, hıngel, dumpling, Sinop, gluten-free, einkorn wheat flour can be preferred. Vegan options are also available for boiled and crispy mantı. They are made with spinach and potatoes. Having vegan mantı options gives the place a privilege. Boiled mixed or crispy mixed options are also available for those who cannot decide among such alternatives. So you can try more than one type of mantı. Restaurant classifies mantı according to its shape. For example, in the crispy mantı, both the classic flat shape and the navicular shape have a long-shape option.

Aşkana Manti / Ulus The place, which means “aşhane” in Tatar language which means kitchen, is one of the oldest mantı restaurants in Istanbul. It was founded in 1987 by a Tatar family in a quiet corner of Ulus, unknown to anyone. Aşkana Mantı, a family-run business, has maintained the same cuisine culture since it was founded to keep the flavor memory of its regulars fresh. The taste of the daily mantı made according to the methods of Tatar cuisine cannot be described but only experienced. From mince to dough, from yogurt to butter, everything is fresh. The motto of Restaurant that is quality material and taste standard has not changed for years.

Hingal Manti / Beykoz Every type of mantı that will stretch our imagination is made in Hıngal. White and whole wheat flour is used in Dagestan mantı, which cooked specially for the place, as well as natural colorants. For those who care not only for taste but also for visuality you can choose flavors such as black colored with salmon and blue colored with vegetables, white and green with meat-nettle, brown with cheese-coffee, red colored minced-spicy. The restaurant in Beykoz has a unique place among mantı flavors and 12 different types of mantı can be eaten.

Sayla Manti / Kadıköy Founded in 1969 in Kadıköy Bahariye, Sayla Mantı continues the tradition of the same place and the same flavor. The restaurant has never wanted to break the 50-year-old tradition of mantı. Thus, the flavor has managed to maintain its stability. Daily mantı preparation starts in the morning and continues until the evening service is closed. It is possible to sit and eat the freshest mantı in the place, as well as buy it and serve it to your guests at home.

Casita / Beşiktaş Founded in 1983, Casita is known as the place for gourmets and those who trust their taste. The place, which connects its name to its famous guests and the tradition of regulars, attracts attention with its different and pleasant ambiance. The restaurant, committed the taste of its mantı to memory when it was founded, has evolved over the years to a rich menu consisting of many proprietary and delicious dishes. In addition to Nişantaşı, Etiler and Bağdat Street, it is possible to find the same tastes in every place of Casita which continues to serve with Bodrum Antique and Bursa Podyumpark branches.

Sinop Manti / Beşiktaş In Sinop Mantı located in Beşiktaş different mantı options are served including unmixed, walnut and yogurt. Mantı dough is quite thin and the inner meat is made by putting more. Satisfactory portions in Sinop Mantı is one of the characteristics of the restaurant. Half of the same service can be ordered as unmixed mantı, half with walnut or yogurt mantı.

Bay Manti / Üsküdar Bay Mantı’s motto is “Our mantı is addictive.“ The most important feature of this lovely, small restaurant is that it offers a variety of mantı that is unique not to only Anatolian cusine. As one of the partners of the restaurant is Russian, the menu includes Russian mantı. The Russian mantı is prepared by the Russian partner Ms. Valentina. The materials used in mantı preparation are brought from Erzincan with an organic preference. It’s not the only kind of mantı that Bay Mantı is assertive. A variety of home-style dishes and desserts also delight the tastes of the regulars.

Mr.Dumbling/Kadiköy

Aşkana Manti/Ulus

Hingal Manti/Beykoz

Sayla Manti/Kadiköy

Casita/Beşiktaş

Sinop Manti/Beşiktaş

Bay Manti/Üsküdar

NOTE

Hinkal Folk Song*

How great hinkal is Not get enough to taste Hurry up and make a fire Too difficult to wait hinkal

Hinkal is very famous for strangers How great hands making hinkal Hurry up they wait for it Too difficult to wait hinkal

*Ahıska-Ardahan/Posof

Classical Manti Recipe 3 cups of flour, 1 cup of water, 1 egg, 1 pinch of salt, 1 cup of flour (for kneading) For filling: 300 gr. Mince, 1 piece of onion-grated, 1 table spoon of mint, salt, black pepper

Cooking of Mantı at Home: Mix all ingredients for the dough in a bowl and knead. Cover the dough with a wet cloth and let it rest for half an hour. Divide the rested dough into two pieces. Roll out the dough thin and cut into small squares. For fillings knead mince, grated onion, dried mint, salt and black pepper. Put the filling into the doughs that you cut and close all around. Add 8 glasses of water and salt to a deep saucepan and boil. Put mantı in boiling water and boil for 7-8 minutes. Take mantı on the serving plate and serve with yogurt sauce and top with tomato sauce. Enjoy your meal!

By: S.Bahar Alban

*This article was published in the September-October issue of Marmara Life.

Anyone Said The Manti (Turkish Ravioli)? Which One Of Us Can Say No The Manti, One Of The Best Tastes Of Anatolian Turkish Cuisine?

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shtfandgo · 7 years

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New Post has been published on http://www.shtfandgo.com/2017/01/18/wild-edible-and-medicinal-plants-in-wisconsin-and-surrounding-areas/

Wild Edible And Medicinal Plants in Wisconsin and Surrounding Areas

We get a lot of questions about what wild plants are there in Wisconsin that are edible to eat or use for medical uses. I did some research and found that are many out there in the wild. I am going to list a few and there uses.

1. Purslane

Also called pigweed. Grows everywhere. Very commonly seen in cracks in the sidewalk. Also grows among woodchips. Comes out in June. Best to harvest in the fall. This is when the plants are large. Has small dark seeds that fall out. Harvest in the morning. Nutritional content varies, depending on what time of the day it was harvested. Cultivated and eaten in Greece. Good in tabbouleh, on gyros and eaten with feta. Tastes like green beans. Very important – purslane is reported to be the highest plant source of Omega 3.

2. Chamomile

Also known as pineapple weed, wild chamomile grows in rocky soil and is seen commonly in driveways. It’s very aromatic. I can smell it when the wind picks up and follow the smell to the chamomile. It’s commonly made into tea and it’s good for digestion, nervousness, anxiety, irritability; it helps to calm and soothe you and it helps you sleep. Chamomile is so safe and mild it is used on children and babies.

3. Mint (Catnip)

Emerges in spring. By June the plants are quite large. If there is an extended growing season, (warm weather into the fall and winter) there can be a second resurgence. This plant is more of a medicinal herb than food, although it can be used in place of traditional mint in any recipe. It’s very aromatic. The smell is dissimilar to mint found in grocery stores and distinctive. Use its smell to identify it. It grows in shady areas, under trees and other large plant growth. In cats, catnip is a stimulant and in humans it’s a sedative. Catnip tea can be good for allergies and the respiratory system. Some studies say catnip repels fleas and ticks better than DEET. This plant can help induce menstruation. Pregnant women should be cautious. In large quantities catnip can be an abortifacient.

4. Woodsorrel

Woodsorrel has a sour and lemonly flavor. It can make a good substitute for lemon in dishes. Looks like clover but is brighter and has small, yellow flowers. I see it growing a lot among woodchips, but I don’t think it’s particularly picky about where it grows. A naturopath once told me it was good for the liver, but only when fresh. Not when dried.

5. Plantain (Plantago Major)

As common as it comes. Brought here by Europeans. Edible and medicinal. The most nutritious thing I have ever heard of. Fights inflammation in the intestine – from carrageenan for example. Detoxifies. Purifies blood. If you have a bee sting, take a piece of plantain, chew it and then place it on your wound. Good for blisters. Speeds healing. Natural Awakenings named them (and dandelion) in a piece about herbs that fight cancer. It can also help with psoriasis.

6. Watercress

Similar to a radish. Spicy and clean flavor. Grows near streams, creeks, pure running water and can grow in mud. Watercress is only as clean as the water it grows in. Boil or sanitize if at all questionable. High in vitamin C. Good for soups, salads, you name it. The wild variety is the same as the kind you can buy at the grocery store, except it is free.

7. Ginkgo Biloba

There are male and female trees. Only the female trees make the fruit and the ginkgo nut, which can be eaten. The fruit is not eaten. The popular ginkgo biloba supplement is made out of the leaves. When harvesting ginkgo nuts, gather the fruit. Remove the fruit using gloves (some people get a rash when touching the fruit, some do not) Wash and then cook the nut. Boil, fry, saute. Whatever you like. When cooked, the shell will remove easily. The cooked ginkgo nut looks an awful lot like a pistachio and you can put it in your mouth and between your teeth to crack then remove the shell, just as you would with a pistachio. The inside is green and reminiscent of a jelly bean. Ginkgo biloba is very nutritious, but also has toxin. They must be eaten in moderation. Taking vitamin B6 with ginkgo cancels out the toxin. (Still – eat in moderation!!!) Do not eat ginkgo nuts raw. Eating the nuts raw is unheard of. It is hoped the cooking process will eliminate toxins, but there is little evidence to suggest it does. In spite of this, cooking them is still your safest bet.

8. Chicory

Young leaves and roots are edible. Found very often on roadsides and in open fields. Comes out in the height of summer, along with echinacea. The root can be made into a coffee substitute and leaves can be enjoyed as a salad green. (There is a variety of chicory grown for its leaves.) The small blue flowers are beautiful, delicate and rare.

9. Sweet Pea

Usually toxic and inedible. The toxin makes you starve to death / waste away. One you’ll want to avoid. Some kinds are edible and can be enjoyed but it’s hard to distinguish the edible from inedible varieties. It’s just as hard to distinguish edible from inedible sweet peas as when foraging for mushrooms. So this is one that should only be undertaken if you’re an absolutely amazing forager and you really love peas and want free ones. Vetch is a look alike.

10. Creeping Charlie

Related to mint. Can be eaten in salads and used to make tea. Abundant. Creeping charlie can be bad for other plants because it can wrap around the plants and choke them. Has purple flowers. Contains a toxin. Nutritious, but eat in moderation. Very commonly seen as wild ground cover.

11. Garlic Mustard

One of the first plants to come out in the spring. Frost, snow and cold weather doesn’t seem to bother it. Invasive, originally from Eurasia. Bad for the environment (in Wisconsin). Grows everywhere. There are volunteers devoted to destroying and pulling this plant up. Take as much as you want. Edible raw but if you boil and change the water several times / eat garlic mustard this way, it will have a milder flavor. Also good when dried. It smells and tastes very strong. Reminiscent of garlic.

12. Stinging Nettle

Emerges in spring. By June the plants are quite large. If there is an extended growing season, (warm weather into the fall and winter) there can be a second resurgence. Used for food as well as herbal medicine. Very stingy. Harvest with gloves, or you may get welts. Some say these are good for your immune system but many things are. No need to get stung in my opinion. Boil stinging nettle then serve. Nettles are nutritious and a good source of calcium as well as many other vitamins and minerals. There is a contest in the UK where contestants eat as much stinging nettle as they can. Whoever survives is the winner and the toughest / manliest. It’s very entertaining to watch.

13. Cattail

Edible shoots and pollen. The pollen can be used to make pancakes. Very good in survival situations. The brown top can be used to carry an ember. The white, inner spear tastes faintly of watermelon and is the most fibrous food I have ever eaten. The fiber content makes them very good at cleaning teeth.

14. Lambsquarters

Used as food and as medicine by Native Americans. Very mild and tasty. Almost buttery. Wonderful taste for a green vegetable. Not bitter at all. Called wild spinach and by many other names. Contains oxalates, as do spinach. A nutritional powerhouse, but the nutritional content depends on where you harvest it from. It can soak up nitrates from the soil it grows in. Quinoa is closely related to the seed of lambsquarters. The seed of lambsquarters is edible, but hard to harvest. Many people say it’s not worth the trouble. Don’t let that deter you from trying the seed at least once.

15. Rose

There is the wild rose and the cultivated variety. Rose hips are an easy find for the urban forager. There is scarcely a park or garden without rose bushes. The fruit of the rose, the rose hip, ripens in October. The rose hip is edible throughout the winter. This is intentional. Some plants are edible throughout the winter so hungry animals have something to eat. Rose hips are high in vitamin C, fiber and antioxidants. They boost the immune system and fight off colds. The outer hull of the rose hip is what is eaten. Some guides say the seeds are edible, some say they are not. I eat the entire rose hip, seeds and all. I grind and chew it very well, but they are prickly and hairy. They can cause irritation. I think it’s too much work to remove the seed, but the best / tastiest experience is to remove the seeds and eat only the outer hull. Miranda Kerr uses rose hip seed oil for beautiful skin. Rose petals are also edible, but strong tasting and for lack of a better word, bitter. Rose petals are often used to make rose water.

16. Violet

Comes out in spring, usually in March but can be April or May if there is an extended cold period / winter. Violets can be violet, magenta, white and yellow colored. The leaves, stems and flowers are all edible. Use in place of spinach in your favorite creamed spinach recipe. Delicious! The roots are used to induce vomiting. Violets are commonly topped with sugar. Candied violets are used in baking sweets, treats, and to top pastries. Violets are common, beautiful and grow low to the ground. They grow along with grass, dandelion and garlic mustard, which also grow close to the ground.

17. Echinacea

It is found in prairie and grassland. It flowers in July along with chicory, during the height of summer. If you look for it late, you can find the cones without flower petals. These should be left because they contain the seeds, which create the next generation of echinacea. This is more of a medicinal herb than food. It is good for the immune system. The leaves, flower petals and root are used for herbal tea and tincture. A mild tingling feeling is experienced when drinking echinacea tea. It is unique and reminds me of being electrocuted.

18. Milkweed

Milkweed is of immense importance to monarch butterflies. Many plant it to attract butterflies to their garden. The shoots, flowers, green, unopened pods can all be eaten, but they must be boiled first. Milkweed is poisonous in its natural state. Discard the cooking water. The silk inside the young pods has a texture reminiscent of cheese. Once the growing season has passed, the dead stalks and seed pods still remain. These can be used to identify where new milkweed will appear. Note: The pods must be harvested when they are less than 1.5 inches long. If you harvest them late, they are too fibrous to be eaten.

19. Chickweed

Chickweed is edible and medicinal. It is found all over the world, even in the Article Circle. Its blossoms open in the late morning. Its leaves fold up at night and before rain. Chickweed’s stems, leaves, flowers and seeds are all edible. Mouse-ear chickweed must be cooked. Other kinds can be eaten raw. It contains nitrates. Do not ingest any kind of chickweed preparation if pregnant or nursing. This could potentially harm an unborn or nursing child due to the nitrates it contains. One should consider the nitrate levels in the leaves. Upon consuming chickweed, if one feels dizzy, weak, or faint, if you have a headache, see a doctor immediately. You may have nitrate poisoning from consuming too many nitrates. Avoid chickweed if allergic to daises. Good when young as a salad green. Rumored to taste like corn silk raw. Tastes like spinach when cooked. Can be added to soups or stews. Do this in the last five minutes to prevent overcooking. Chickweed contains ascorbic-acid, beta-carotene, calcium, magnesium, niacin, potassium, riboflavin, selenium, thiamin, zinc, copper, and gamma-Linoleic acid. In addition, chickens love to eat chickweed. This is where chickweed got its name. Chickweed can be used in topical form to calm rashes and eczema, too. It alleviates irritation and swelling from insect bites. Chickweed is not recommended for children in oral form. It can be used to treat an insect bite on a child so long as they do not put chickweed in their mouth.

Some of the fruit plants are Elderflower & Elderberry. Flowers and berries are the only parts edible. Boil or cook them first. Good for the immune system. Grape – fruit, leaves, seeds, young vines shoots are all edible.In fall it has bright red leaves and similar looking berries, they are not edible and very spicy. Black raspberry – leaves can be made into herbal tea, spring time makes the best tea. Mulberry- comes in black, purple,red, pink and white. Black/Purple are rip, Red are unrip, Pink/White are the sweetest.

#Edible Plants #Edible plants in wisconsin #Emergency Food #food source #Medicinal Herbs #plants for eating and medical #survival plants #wisconsin plants #Advice #Be Prepared #Emergency #News #Outdoor Life #Survival

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