Mehmet’s dishes

01 / VEGETABLE MANTI TARHANA & OCTOPUS / 02 03 / GROUPER & MALKARA LENTIL BUFFALO YOGURT & BEETROOT / 04 MEHMET GÜRS’ RECIPES Vegetable manti / 01 METHOD

WHOLE WHEAT DOUGH Put all ingredients into a kneader and knead well. Put the dough in a vacuum bag and vacuum 100% then rest in the refrigerator for 24 hours.

VEGETABLE STUFFING Sauté the shallot, garlic, chard and zucchini with olive oil. Add tomato, parsley, salt and pepper, sauté the mixture a few more minutes then remove the pan from heat, chill the mixture down. Keep refrigerated.

SMOKED YOGHURT MOUSSE Put the yoghurt in a cheese cloth and place it in a strainer. After the yoghurt and liquid has separated completely use the thick yoghurt. 500g of strained thick yoghurt is needed. Put the yoghurt on a metal tray and hot smoke for 4 minutes. Use ice underneath if necessary. Put the smoked yoghurt in a mixing bowl and add the finely mashed garlic and Proespuma. Mix well. Pass the mixture through a fine drum sieve and pour it into a 500ml Siphon. Charge INGREDIENTS with one cartridge. Serve at room temperature. RICH TOMATO SAUCE WHOLE WHEAT RICH TOMATO SAUCE Sauté the shallots with olive oil in a saucepan. Add the other ingredients and DOUGH • 300g plum tomatoes, simmer it 20 minutes with the lid closed. Blend well and keep warm. • 65g flour peeled, diced • 65g flour whole wheat • 20g sun dried tomato TO ASSEMBLE THE MANTI • 1 egg purée Roll out the mantı dough really thin using a pasta machine. Cut 10-12cm rounds • 3ml xvo • 15g shallot, brunoise and put about 40g of strained stuffing on each. Close and shape as you wish. • 3g sea salt • 5ml XVO Keep covered at all times. They dry out really quick. This can be prepped a few • 10ml milk • 3g red chilli paste, mild hours ahead. Cook the mantı in the vegetable stock. Put a spoon of tomato • 1g red chilli paste, hot sauce on the place and squeeze some yoghurt mousse next to it. Place the VEGETABLE STUFFING • 1g sea salt mantı on top of the tomato sauce and yoghurt mousse. Drizzle a little burnt • 50g XVO • 0.5g black pepper, butter on top of the mantı. Add a few drops of the chili oil on top of the mantı • 1kg chard, cleaned, diced freshly ground and yoghurt mousse. Sprinkle with sumac and serve. • 350g zucchini, brunoise • 200g tomato, diced TO ASSEMBLE THE • 150g shallots, brunoise MANTI • 10g garlic, brunoise • 60g whole wheat dough • 20g parsley, chopped • 160g vegetable stuffing • 4g sea salt • 60g smoked yoghurt • 1g black pepper, freshly mousse ground • 40g rich tomato sauce • 3g sumac, powdered SMOKED YOGHURT • 2g red chili oil MOUSSE • 2g burnt butter • 500g yoghurt, strained • 30g roasted garlic, mashed • 20g Proespuma Cold

Mehmet Gürs’ Recipes FOUR International 02/16 MEHMET GÜRS’ RECIPES

Tarhana & octopus / 02 METHOD

OLIVE OIL BRAISED LEEK Sauté the shallots and carrot in XVO. Pour the vegetable stock on and quickly braise for a few minutes. Cut the leek into 2 cm length and put them into oven tray vertically. Pour the vegetable stock mix into leek and bake at 170C for 1 hour.

SUCUK POWDER Shave the sucuk very thin. Dry in the dryer at 50C degrees for 24 hours. Make a powder in the Thermomix at max speed. Keep airtight.

OCTOPUS Blanch the octopus in the vinegar and water mix transfer to an ice bath. Marinade with salt, bay leaves, thyme, coriander, lemon, black peppercorn and olive oil then put in a vacuum bag. Vacuum the bag 100%. Cook in Sous Vide circulator at 70C for 6 hours. Put the cooked bags into ice water directly and cool it down. Keep chilled in bags.

INGREDIENTS TARHANA SAUCE Soak both tarhanas (Antep and Devrek) in cold chicken stock for 30 OLIVE OIL BRAISED • 2 thyme springs, fresh minutes until they become soft. Transfer the tarhana mixture with liquid LEEK • 300ml white vinegar into the Vitamix blender then add the chilli paste. Blend it at full power • 1kg leek • 300ml water until it really smooth. Transfer the mixture into a saucepan, add butter. • 150g shallot, peeled, Simmer low for about 5 minutes while whisking. Take the pot off the stove brunoise TARHANA SAUCE and transfer the hot mixture into the Vitamix blender then blend it again • 100g XVO • 60g tarhana ‘Antep on full power for 1 minute. Pass it through a drum sieve. • 100g carrot, peeled, region’ brunoise • 15g tarhana ‘Devrek TO ASSEMBLE • 1kg vegetable stock region’ Slice the peeled chestnut very thin. Julienne the pickled green bean. • 20g fresh lemon juice • 30g red chilli paste Cut the cooked octopus into separate arms. Place on a sizzler platter • 5g salt (mild) and roast in a charcoal or wood-burning oven until dark and dry on the • 5g granulated sugar • 30g tomato paste outside. Arrange the octopus, slices of leek a small pile of green bean, • 15g baldo rice • 0.5l chicken stock chestnuts slices, sucuk powder and pea shoots on a deep plate. Pour the • 10g butter tarhana tableside. SUCUK POWDER • 100g camel sucuk TO ASSEMBLE • 1 octopus leg OCTOPUS (YEILD 1) • 1 olive oil braised leek • 300g octopus, 1 each • 5-6 pickled green bean • 20ml XVO • 3 chestnut, peeled • 1g black peppercorn • Sucuk powder • 1g coriander seed • XVO • 1 lemon slice • Peashoots • 2 bay leaves • 100g Hot tarhana

Mehmet Gürs’ Recipes FOUR International 02/16 MEHMET GÜRS’ RECIPES

Grouper & Malkara lentil / 03 METHOD

SHALLOTS Mix the all ingredients well. Place in a bag and vacuum pack. Cook sous vide at 85C degrees for 30 minutes. Chill quickly in an ice bath. Keep chilled in bag.

FIG VINAIGRETTE Mix all the ingredients in a mixing bowl except the XVO. Add the XVO slowly while whisking.

OLIVE OIL BRAISED SPINACH ROOT Blanch the spinach and chill in ice water. Sweat shallot and garlic in a pot with olive oil. Put the Cherry Tomatoes in a blender and make smooth purée. Add to the pot. Cook for a minute or to then add the brunoise tomatoes. Add the vegetable stock, season with salt and sugar, and simmer for approximately 10 minutes. Place the spinach roots side by side in an 1/1 GNR. Pour the tomato sauce on top of the spinach roots. Cover the tray with aluminum foil and cook in the oven at 170C degrees for approximately 15 minutes. Cool down to room INGREDIENTS temperature. Keep at room temperature. Use the same day. BRAISED MALKARA LENTIL SHALLOTS (YIELD • 50g cherry tomatoes Pick through the lentils and discard the small stones. Soak lentil in the 100G) • 150g tomato, brunoise vegetable stock for 90 minutes. Cook it very slowly for 10 minutes until the • 100g shallot, peeled lentil completely absorbs the veg stock. Quickly sauté celery, carrot and shallot • 10ml XVO BRAISED MALKARA in the olive oil. Mix the sautéed vegetables and braised lentil. • 2g salt LENTIL • 1g granulated sugar • 1l vegetable stock ERISTE (NOODLE) • 300g malkara green Put all ingredients into a kneader and knead well. Put the dough in a vacuum FIG VINAIGRETTE lentil / substitute bag and vacuum 100% then rest in the refrigerator for 24 hours. Roll out the • 100ml fig vinegar with puy lentils if not dough to 1 mm using a pasta machine then cut it to 4mm by 3cm strips. Bake • 150g XVO available. the shaped Eriste in oven at 200C degrees about 4 minutes until lightly brown. • 4g sea salt • 300g celery, brunoise • 1g black pepper, freshly • 300g carrot, brunoise TO PLATE ground • 300g shallot, brunoise Cook the fish fillet SV 65C for 10 minutes. Sauté the lentil, halhali olive, eriste • 30ml fresh lemon juice • 50g XVO pasta, capers in a small saucepan, add veg stock and fresh butter last minute. Place the potato, shallot, and spinach root in a sizzler plate and roast/ heat in OLIVE OIL BRAISED ERISTE (NOODLE) the oven for 5 minutes. Put the lentil mix in the middle of the deep plate, put SPINACH ROOT • 65g flour the spinach root, potato and shallots around it. Place the fish on top. Mix the • 200g spinach root • 65g whole wheat flour fig vinaigrette and chive in a small mixing bowl then pour the vinaigrette and / bottom of spinach • 1 egg (per serving) chive mixture on top. Zest the lemon on top of the fish and serve. stems • 3ml XVO • 40g XVO • 3g sea salt • 2g sugar • 10ml milk » • 2g sea salt • 3g garlic, brunoise • 125g shallot, brunoise • 40g vegetable stock

Mehmet Gürs’ Recipes FOUR International 02/16 MEHMET GÜRS’ RECIPES

Ingredients continued...

TO PLATE • 120g grouper fillet, seasoned and sealed in a vacuum bag (1 per serving) • Olive oil braised spinach root, prep (1 per serving) • 5g shallots, prep • 5g green olive, halhali type, pitted • 5g capers • 25g fig vinaigrette, prep • 5g chive, brunoise • 5g lemon zest • 20g small new potatoes, cut into 4 wedges, baked • 40g braised malkara lentil • 10g butter, fresh • 50g veg stock, clear

Mehmet Gürs’ Recipes FOUR International 02/16 MEHMET GÜRS’ RECIPES

Buffalo yogurt & beetroot / 04 METHOD

STRAWBERRY SORBET Put water, glucose and fresh lemon juice into a pot and boil for 5 minutes to make a syrup. Add the half of the syrup and the strawberry purée to a blender. Blend until smooth. Pass the mixture through a drum sieve. Add the rest of syrup, blend. Transfer the mixture into a Pacojet container and freeze.

STRAINED YOGHURT WITH BEETROOT MOLASSES Put yoghurt and beetroot molasses into mixing bowl and whisk well. Pass the mixture through a drum sieve.

CINNAMON CRUMBS Mix all ingredients and spread out on an oven tray. Bake at 175C for 15 minutes. Allow it to cool down to room temperature. Break into crumbles. Keep in an airtight container.

SERVES 2 BEETROOT CRUMBS Clean the beetroots and cover with aluminum foil. Bake at 200C degrees for approximately 40 minutes. Peel the skin and grate beetroots onto a silicon INGREDIENTS sheet. Put the silicon sheet into a dryer at 45C degrees until completely dries. Turn into a powder using a Vitamix. Store in an airtight container. STRAWBERRY TO PLATE SORBET • 40g yoghurt and TO PLATE • 250g strawberry purée molasses mix, prep Place the yogurt & molasses mix in the middle of the bowl. Drizzle a bit of • 75g sugar • 40g strawberry sorbet, molasses on the side of the yogurt mix. Put a spoon of the sorbet on top of the • 30g glucose prep yogurt mix. Mix the cinnamon crumbs and beetroot powder in a mixing bowl • 150ml water • 10g beetroot molasses then sprinkle liberally on top of the ice cream. • 5g fresh lemon juice • 5g cinnamon crumbs, prep STRAINED YOGHURT • 5g beetroot powder, WITH BEETROOT prep MOLASSES (YIELD 100G) • 75g raw buffalo milk yoghurt, strained • 30g beetroot molasses

CINNAMON CRUMBS • 50g flour • 50g almond, ground • 10g butter • 7g cinnamon, powder

BEETROOT CRUMBS • 1kg beetroot

Mehmet Gürs’ Recipes FOUR International 02/16