From Hospital Beds to Healing Bowls: My Journey Through Pneumonia and a Hearty Turkish Recipe

 From Hospital Beds to Healing Bowls: My Journey Through Pneumonia and a Hearty Turkish Recipe

Hi everyone, and happy Friday!

It’s been a while since I last shared a post, and for good reason—life threw me a curveball in the form of a severe pneumonia that landed me in the hospital, courtesy of the flu. 

Let me tell you, it was brutal.

I only posted my musical with pre made posts so I did not have to strain myself, as I was in no shape to write.

At one point, I was crying from sheer frustration because a week went by, and I felt no better. 

The virus caused such intense neck and back stiffness (inflammation, maybe?) that I could barely move. 

My lungs felt like they were on fire, and the coughing fits were endless. 

The worst part? 

My whole family was down with the same illness. 

Imagine everyone trying to take care of each other while feeling utterly miserable—it’s a nightmare I wouldn’t wish on anyone.

Lesson learned: next year, I’m definitely getting the flu shot!

But let’s pivot to something much more uplifting—food!

 Tonight, I made a comforting dish called Nohut Yemeği, a hearty and flavorful Turkish stew that’s both nourishing and delicious. 

It’s the perfect pick-me-up after a week of battling illness.

Here’s the ingredient list and how you can make it:

Ingredients:

• 1 large onion

• 5 cloves of garlic

• 2 tablespoons of olive oil

• 1 tablespoon of tomato or sweet bell pepper paste (salça)

• 1 grated tomato (or chopped, if it’s summer)

• 400 ml (2 standard 200ml drinking glasses) of soaked chickpeas (nohut), washed

• Bone marrow bones with meat on them

• 2 bay leaves

• Salt, pepper, cumin, and sweet bell pepper spice (to taste)

• Water (enough to cover the ingredients)

Instructions:

1. Start with the base: Sauté one large onion and 5 cloves of whole garlic on low heat in 2 tablespoons of olive oil. Sprinkle some salt over it and let it melt into the oil.

2. Add flavor: Stir in a tablespoon of salça (tomato or sweet bell pepper paste).

3. Incorporate the tomatoes: Grate one tomato (especially handy for tough winter tomatoes; for summer ones, just chop into small pieces).

4. Let it melt: Wait for the mixture to melt together on medium heat, filling the air with mouth-watering aromas.

5. Add chickpeas: Now, it’s time for the star ingredient—400 ml of chickpeas (nohut) that you’ve soaked overnight and washed. Stir them in, letting the flavors meld.

6. Add the bones: Throw in bone marrow bones with meat on them and two bay leaves. Cover with water, then add a pinch of salt, pepper, cumin, and sweet bell pepper spice.

7. Simmer: Let the stew simmer on medium heat for about 3-4 hours. You’ll know it’s ready when the chickpeas are soft, the meat has loosened from the bones, and the water has reduced quite a bit.

There you have it—Nohut Yemeği, a hearty, soul-soothing dish that’s perfect for any occasion.

Afiyet olsun (enjoy your meal)!

Stay healthy, everyone, and take care of yourselves and your loved ones. 

A warm bowl of something delicious can work wonders for the soul! 

I am sorry that I forgot to take a picture but everyone was like hungry wolves sinve it’s friday so everything was finished in a few minutes 😂 

I always find it funny that you spend hours cooking something and then bam its all eaten and everyones happy and full!

Let me know if you try the recipe or have your own flu recovery tips. Until next time!