The colorful bazaars, the beautiful mosques and the gorgeous Bosphorus river; Istanbul is a place filled with culture and never-ending beauty. Last April I had the opportunity to visit this marvelous city and could not get enough of it.
Of course, in addition to the eye-catching architecture and the tourist sites, the next best thing in Istanbul is the Turkish cuisine. Turkish cuisine originated from the Ottoman period and is a fusion of Middle Eastern, Mediterranean, Central Asian and Balkan cuisine.
We went for dinner at Tugra, a restaurant at Ciragan Palace Kempinski. The food was beyond this world. I tried the lentil and chickpea soup and vegetable skewers with pita. The main ingredients in Turkish food are the fragrant and colorful spices and a good place to find them is the Spice Market.
Lastly, the one thing I loved about Turkey was the Turkish tea. It is the second most consumed beverage in the country, after water! It is generally served without milk in a glass cup.
Today’s post is inspired by tea. While thinking about Turkish tea, I thought I would make something that would be a good tea time snack. Here is the recipe for Cardamom Shortbread.
Serving size: 15 – 20 cookies
1 cup all purpose flour
1 tsp baking powder
1/2 cup unsalted butter (soft)
1/2 cup sugar
1 tsp cardamom powder (or cardamom essence)
Handful of sliced almonds or pistachios
- Preheat oven to 350F and line a baking tray with parchment paper
- Mix all the ingredients together and knead the dough until smooth
- Form equal sized balls and slightly flatten. Place the uncooked dough balls on the baking tray. Sprinkle the almonds or pistachios on top
- Bake in the oven for 10-12 mins or until they turn a light golden color
- Remove from baking tray and transfer to a cooling rack. Shortbread can then be enjoyed at room temperature
Serving Suggestion: Serve with tea or coffee