He spends his life waiting for papu (his grandfather) to come visit him in Athens—mostly in the kitchen. Well, except for a period when his parents banish him from the kitchen, thinking that something is not right with this boy who only wants to spend his time cooking and hanging out with girls.
As a young man, we see that he's still enjoying time in the kitchen...still adding a little spice to people's lives. And still waiting for his papu to come for a visit. 35 years after he arrived in Athens, he finds himself traveling back to the land where he spent his childhood (♪♩ so, take me back to Constantinople. No, you can't go back to Constantinople. Been a long time gone, Oh Constantinople...♩ ♪).
Here he says goodbye to the man that taught him about spice and life through gastronomy and astronomy, and reconnects with that first, long-lost love.
Cumin is a strong spice, it turns people inwards. Cinnamon makes people look each other in the eyes.
Like a moth to the flame, Fanis finds his way into the kitchen where the owner of the brothel is stuffing tomatoes and bell peppers, reminiscing about her own man in uniform. As she is working, Fanis asks her if she adds sugar, and she tells him that in the part of Turkey she comes from, they only add cinnamon.
So, I made a version of domates dolmasi, or Turkish stuffed tomatoes, to go along with that scene. I did not add sugar, but I did add cinnamon (sweet and bitter, like all women), and didn't forget the salt (life, it keeps us alive and makes life tastier) and pepper (the sun, it sees everything, and goes with all foods)...as a nod to Fanis and Papu's "gastronomy and astronomy" lessons.
Join us next month as we head into the kitchen with our host Deb of Kahakai Kitchen with her pick, The Princess Bride.
For inspiration, check out the Food 'n Flix website (click on any of the roundups listed to see what participants have been inspired to make by the movie choice), all of my past Food 'n Flix posts, or my Food 'n Flix Pinterest board!
yield: serves 10-12
Turkish Stuffed Tomatoes (Domates Dolmasi)
prep time: 15 MINScook time: 35 MINStotal time: 50 mins
Tender tomatoes stuffed with seasoned rice (and optional meat).
INGREDIENTS:
For the rice stuffing:
- 2 tablespoons coconut or olive oil
- 8 ounces ground chicken or lean ground beef (optional, omit for vegan option)
- 3 large green onions (scallions), finely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon ground cinnamon
- 1 cup white rice (medium or long grain)
- 1 1/2 cups water
- 2 vanilla black tea tea bags (recommended: Harney & Sons Vanilla Comoro)
- 1/4 cup toasted pine nuts
- 1/4 cup golden raisins
- big handful of roughly chopped mixed fresh parsley and mint
- kosher salt
- freshly ground black pepper
Everything else:
- 10-12 small, ripe but firm, tomatoes
- olive oil
INSTRUCTIONS:
Make the rice stuffing:
- Heat oil in a medium saucepan over medium-high. If using meat, add to the pan and cook, breaking it apart, until just done (if omitting meat, proceed to step 2).
- Add green onion, garlic, and a big pinch of salt and pepper; cook, stirring, until both are tender, ~3 minutes. Add cinnamon and rice and cook, stirring often, until some grains are translucent and starting to turn golden in spots, about 3 minutes.
- Add water and tea bags, then season with another big pinch of both salt and pepper. Bring to a boil, reduce heat, cover (use the lid to secure the tea bag strings), and simmer until rice is tender and liquid is absorbed, 12–15 minutes.
- Remove pan from heat, hold on to the tea bag strings as you lift the lid; press against side and shake to leave all the good stuff in the pan, then discard the tea bags. Use a fork the fluff the rice, then stir in the pine nuts and raisins; cover with a clean kitchen towel and the lid, then let it sit for 10 minutes undisturbed. Stir in the herbs.
Make the stuffed tomatoes:
- Cut a "lid" off of each tomato and scoop out the center, taking care not to cut through the bottom of the tomato (I find the easiest way to do this is to use a grapefruit spoon).
- Preheat oven to 375° F. Rub the bottom of a shallow baking dish or cast-iron skillet with a thin coat of olive oil.
- Pack the rice stuffing into each hollowed out tomato (about a heaping 1/4 cup per tomato), so that it's mounded slightly. Set into a prepared baking dish or skillet. Repeat until all of the tomatoes are stuffed (or the stuffing is gone). Drizzle generously with olive oil and sprinkle with salt and pepper.
- Slide into hot oven and bake for 15 minutes, until the tomatoes are soft and may split in a spot or two (but they shouldn't be soggy). Serve and enjoy.
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