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Neighbourhood

Sundays at 11am | TV ONE

Season 3 Episode 16 - Greenlane


Watch Neighbourhood this week to see the suburb of Greenlane

   

This week Feyza Hepozden who was born in Turkey shows us around the place she now calls home – the Auckland suburb of Greenlane. 

We meet a South African ceramicist whose work tackles the legacy of growing up under apartheid. Greenlane institution Tony Cho shares the recipe for The Golden Horse Special. We’re invited to an eighteenth birthday party, Filipino style and a local woman draws together a group of women with Indian heritage, intent on preserving the stories of their pioneering mothers and grandmothers.

 

Curator Bio:

Feyza’s father and mother were born in Turkey. But her father’s family was Kurdish. And her mother’s parents were from Greece and Bosnia. Feyza grew up in Izmir, a city has seen many migrants over the centuries and is known as one of the most tolerant and liberal cities in Turkey.

Feyza feels this has made it easy for her to feel at home in the diverse and colourful community of Greenlane.

 

Greenlane dish recipe:

When Feyza wants to share a taste of home, Kisir, a delicious Bulghur wheat salad is a firm favourite with her kiwi friends and family.

KISIR:

  • 2 C thin bulghur 
  • 1 1/2 C hot water
  • 2 Tblsp Tomato paste 
  • 2 medium size onion
  • Olive oil
  • 3/4 spring onion
  • Half a bunch parsley and other fresh herbs (like dill, mint, sorrel, etc.)
  • 3 Tblsp pomegranate molesses and/or lemon juice
  • Salt 


Kisir is very versatile and you can use so many other optional spices according to your taste. Like, garlic, sumaq, black pepper, paprika, chili, etc. Never use coarse bulghur for kisir.

  1. Pour bulghur in a deep bowl and slowly cover with the boiling water. Put a lid on it and let bulghur soften . Bulghur should be soft but never be soggy. It should be ready about in 10 minutes.
  2. Fry very finely chopped onions in a frying pan with little oil and add tomato paste. 
  3. Add onion, tomato paste mixture to the bulghur 
  4. Chop spring onions, parsley and if you are using other greens very finely. And add to bulghur
  5. Add the other ingredients and spices last. Mix them well & serve.


Serving suggestion: Turkish people like wrapping kisir in a cos lettuce with fresh tomatoes or cucumber if they are in season.


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