High above the Nisantasi and Besiktas nieghborhoods, the monolithic Ritz Carlton Istanbul soars. Follow us for an exclusive look inside the doors of the Ritz Carlton, to its famed Atelier, Real Food Restaurant. Watch the process as head chef Andre Piednior prepares some of his world class cuisine. Part one of three, Crispy Goat Mesclun, stay tuned for parts 2 and 3. Enjoy!

In this episode, we feature a Crispy Goat Mesclun. The Mesclun is prepared with premum quality goat cheese, walnuts, and dried tomatoes, wrapped in thin pieces of dough. The Mesclun is then fried in olive oil, to crisp the outside and to melt the goat cheese. It is served allong with a salad of fresh, seasonal vegetables. The whole product is then drizzled with pomegranate sour. 

Ritz Carlton Cooking Part 1 from QualitaTurkey on Vimeo.

High above the Nisantasi and Besiktas nieghborhoods, the monolithic Ritz Carlton Istanbul soars. Follow us for an exclusive look inside the doors of the Ritz Carlton, to its famed Atelier, Real Food Restaurant. Watch the process as head chef Andre Piednior prepares some of his world class cuisine. Part one of three, Crispy Goat Mesclun, stay tuned for parts 2 and 3. Enjoy!

In this episode, we feature a Crispy Goat Mesclun. The Mesclun is prepared with premum quality goat cheese, walnuts, and dried tomatoes, wrapped in thin pieces of dough. The Mesclun is then fried in olive oil, to crisp the outside and to melt the goat cheese. It is served allong with a salad of fresh, seasonal vegetables. The whole product is then drizzled with pomegranate sour. 

Recipe:

Ingedients:

Youfka Dough

Dried Tomatos

Walnuts

Goat Cheese

Olive Oil

Pomegranate Seeds

Pomegranate Sour

Seasonal Fresh Vegetables

Start by cutting a square peice of dough, set aside for now. Chop/Crush the walnuts, and slice the dried tomatoes to your desired size. Mix with the goat cheese in a large bowl, and scoop into the center of the dough. Next, coat all with olive oil, and carefully fold the dough to create a pocket for the cheese. Coat in more olive oil once folded. Next, put the Mesclun on a pan with olive oil, and fry lightly, only enough to seal the outsides. Put the mesclun in the oven at 180 degrees celcius, only breifly, to melt the goat cheese inside. Return to pan again and lightly fry, only to crisp the outsides of the mesclun. 

Next prepare whatever fresh season greens you have as a salad. Top with pomegranates, and serve next to the meslcun. Drizzle pomegranate sour over everything.