Roasts and Kebaps

Eggplant kebab with yoghurt marinated chicken; Patlicanli Kebap

Baked eggplant kebab with chicken, onions, peppers; Patlicanli Tepsi Kebabi

Merhaba all; we had a delightful Turkish cookery class recently and this baked eggplant or aubergine kebab with chicken, onions and peppers was a big hit at the class.

This is a southern Turkish style kebab, prepared at homes. The aubergines (eggplants) are double baked in this recipe, Southern Turkish style, which intensify their flavor. In Southern part of Turkey, especially in the regions of Gaziantep and Antakya, locals would use up the left over grilled or barbecued eggplants to make this delicious, home style kebab the next day. A tradition in Antakya is to prepare the kebab at home and take the tray to the local bakery to be baked in the wood fired oven, providing amazing, melt-in-the mouth flavors. I hope you enjoy recreating this lovely, impressive dish in your home for family and friends.

Tip: Marinating the chicken in yoghurt, olive oil, Turkish hot pepper paste, biber salcasi and spices is really well worth the effort; it tenderizes the chicken and enables the flavors to blend well.

Baked eggplant or aubergine kebab with chicken, onions, peppers; Patlicanli Tepsi Kebabi

I am passionate about delicious, wholesome Turkish cuisine and it is a pleasure to share authentic Turkish recipes from my southern Turkish roots. This delicious kebab and over 90 authentic Turkish recipes are included at my cookery book, Ozlem’s Turkish Table. Signed copies are now 25 % OFF from this link, and it is delivered worldwide, including the US and Canada, if you’d like to get a signed copy, ebook and kindle options available here too. We also have this lovely Ozlem’s Turkish Table apron with my hometown Antakya’s celebrated daphne leaves embroidered in the design, it can be a lovely gift to a foodie.

I hope you enjoy it, Afiyet Olsun,

Ozlem

4.0 from 4 reviews

Eggplant kebab with yoghurt marinated chicken; Patlicanli Kebap

This is a southern Turkish style kebab, prepared at homes. The aubergines (eggplants) are double baked in this recipe, Southern Turkish style, which intensify their flavor. Marinating the chicken in yoghurt, olive oil, tomato paste and red pepper paste is well worth the effort, as it tenderizes the chicken and enables the flavors to blend well. I hope you enjoy this delightful, home style baked aubergine kebab with chicken and vegetables.

Author: Ozlem Warren

Recipe type: Southern Turkish style baked kebabs

Cuisine: Turkish Cuisine

Serves: 6

Ingredients

2 medium aubergines (eggplants)
700 gr / 1.5 lb. chicken thighs or chicken breast, skinned and cut in 4x4 cm (1.6” x 1.6”) chunks
2 red Romano (pointy) or bell peppers, deseeded and sliced in chunks
1 green (pointy or bell) pepper, deseeded and sliced in chunks
1 medium onion, coarsely chopped
45 ml / 3 tbsp. olive oil
Salt and ground black pepper to taste
For the chicken marinade:
2 garlic cloves, finely chopped
30 ml/ 2 tbsp. plain whole milk yoghurt
½ tbsp. tomato paste
½ tbsp. Turkish hot pepper paste (optional)
5 ml/ 1 tsp red pepper flakes
Salt and ground black pepper to taste
15 ml / 1 tbsp. olive oil to sauté the marinated chicken
For the sauce:
½ tbsp. red pepper paste or 1-2 tsp. red pepper flakes
½ tbsp. tomato paste
12 fl. oz. / 1 ½ cup water

Instructions

Preheat the oven to 180 C/ 350 F
Peel the aubergines (eggplants) in zebra stripes, using a vegetable peeler or a small knife. Cut the aubergines in lengthways then in 1cm (0.4”) thick slices. Place the slices on a tray and sprinkle salt over them (The salt will help extract the bitter juices out of the aubergines). Set aside for 15 minutes.
Prepare the marinade for the chicken. Place the chicken pieces in a large bowl. Stir in the yoghurt, garlic, olive oil, tomato paste, red pepper paste (if using) and red pepper flakes. Season with salt and ground black pepper to your taste and combine and mix the chicken pieces with the marinade. Cover the marinade and leave in the fridge for 30 minutes (you can prepare this marinade ahead of time, even overnight and leave in the fridge).
Using kitchen paper towel, squeeze the excess moisture out of the aubergines. Place the aubergines on a tray and drizzle 3 tbsp. olive oil over them. Coat the pieces with the olive oil and partially bake in the preheated oven for 15 - 20 minutes, until starting to char around the edges.
Heat the olive oil in a large heavy pan and stir in the marinated chicken pieces. Sauté over medium to high heat for 4 – 5 minutes, turn the heat off.
Once the aubergine slices partially baked, prepare the chicken & aubergine bake with vegetables. In a large baking dish, place a chicken piece next to onion, pepper (alternating red and green pepper pieces) and aubergine slices. Keep on placing chicken and vegetables in this order side by side, until all the chicken and vegetables are layered. Spread any remaining aubergine slices at the top.
To prepare the sauce, stir in the red pepper paste, tomato paste, red pepper flakes and the water to the pan used for sautéing the chicken. Combine all, also using any leftover chicken marinade sauce in the pan. Pour in this mixture over your tray with the chicken, aubergine and vegetables.
Bake in the oven for 35 – 40 minutes, until chicken and vegetables are cooked and turned light golden color.
Serve hot with plain rice or bulgur pilaf aside.

Notes

Marinating the chicken in yoghurt, olive oil, Turkish hot pepper paste, biber salcasi and spices is really well worth the effort; it tenderizes the chicken and enables the flavors to blend well.

A Special, Flying Visit to Istanbul

By Ozlem Warren on November 18, 2014 in Fascinating Istanbul, Roasts and Kebaps, Turkish Breakfast, Turkish Street Food 15

Simit, Turkish sesame coated bread rings; a warm welcome home

We had a flying visit to Istanbul last weekend; packed with family and friends to see, my niece’s beautiful wedding and delicious Turkish food to savor; every minute of it was special. And what better greeting than of seeing Simit, Turkish sesame coated bread rings upon arrival, a very warm welcome that I couldn’t resist.

My dear sister Oznur and fellow blogger Senior Dogs Abroad timely informed me that the Yenikapi Metro train line is now connected to the Istanbul Ataturk Airport. It’s indeed joyful news; we took the metro train line from the airport all the way to 4th Levent – a seamless, smooth journey just over 1 hour and great value. I highly recommend using the Metro train line from Ataturk Airport to all the way to Taksim and beyond.

Kofteci Huseyin – Beyoglu, Istanbul:

Kofteci Huseyin, Beyoglu – Istanbul

Turkish meatballs, koftes served with piyaz, Turkish bean salad at Kofteci Huseyin

Just before I departed for Istanbul, I got a note from a reader, Chris, asking if I can visit Kofteci Huseyin in Beyoglu – Istanbul (address: Sehit Muhtar Mah. Kurabiye Sok, Akgun Is Hani, 14/A – Beyoglu – Istanbul). Apparently he had one of the best koftes, Turkish meatballs there and the tomato based sauce served with the meatballs there was just amazing. Well, I had a packed schedule but now was so curious about Kofteci Huseyin that I had to make it and so glad I did. Tucked behind Beyoglu, Kofteci Huseyin is a tiny lokanta, serving the very best Turkish meatballs with fasulye piyazi, Turkish bean salad with onions, since 1958. You are greeted with a warm smile and your koftes are made to order in front of you and served with freshly baked somun ekmek, Turkish bread with piyaz. You can tell they are passionate about their kofte; sourcing out their meat from local butchers, prepared lovingly. Kofteci Huseyin says “They ask me why I don’t serve soup or desserts; making kofte is what I do best and that’s our specialty. Every day we make kofte out of 40 kg of minced (ground beef), onion and bread crumbs and once the meat is finished, our job is finished for the day too, around 4 pm. They ask me why I don’t serve in the evenings; well, there are friends and family to see, time to pause, until the next kofte tomorrow”. I liked his way of thinking.

Kofte, served with piyaz and somun ekmek, Turkish loaf bread

Chris especially wanted to know how they make the delicious tomato based sauce served next to the Turkish meatballs, koftes there. It’s a secret recipe apparently, though they revealed there’s crushed tomatoes and Turkish red pepper flakes, pul biber in it. I have a feeling there’s also a touch of Biber Salcasi, Turkish hot pepper paste in the sauce, adding a spicy peppery flavor. Kofteci Huseyin is a delightful, small kofteci if you happen to be at Beyoglu area and I am grateful that Chris asked me to investigate. If you’d like to make kofte at home, here is my kofte, Turkish meatballs recipe 101.

Sahi Istanbul:

Meeting up with friends, Cicekten and Revan at Sahi Istanbul.

Have you discovered the beautiful Sahi Istanbul in Karakoy? Founded by ex-colleague and dear friend Cicekten, Sahi Istanbul is home from home for me, offering the best of authentic , genuine Turkish design (as its name refers to), with traditional and contemporary objects, sourced from Turkish artisans all around Turkey. I love the beautiful hand decorated ceramics, locally sourced textiles and the authentic Turkish delights I long to taste there, whenever I am home. It was a delightful to stop by at Sahi Istanbul meeting with friends and Cicekten showered us with the best possible Turkish hospitality.

Irresistable baklava, the real thing from Gaziantep.

Cay, boreks, pastries and home made Turkish Delights at Sahi Istanbul

Homemade Turkish delights (which you can have a go at making them at Sahi Istanbul – Karakoy); scrumptious boreks, pastries and the original baklava sourced from Gaziantep; we washed them all down with endless glasses of Turkish tea, cay and chats. Please pay a visit to Sahi Istanbul if you can, you won’t be disappointed. Sahi Istanbul’s website in English will also be available shortly.

Locally sourced, authentic Turkish textile, ceramics and many more at Sahi Istanbul

Locally sourced, authentic Turkish textile, ceramics, books and many more at Sahi Istanbul

Hand made Turkish olive oil soap

Sahi Istanbul also very generously gave away their authentic Turkish bracelets and Turkish homemade soaps for my Turkish cookery classes at the Central Market Cooking Schools in the US in February 2014. Special gifts to showcase Turkish crafts and hospitality, I am very grateful to their generosity.

A Delightful Meet up over Turkish Breakfast:

Kahvalti Bahane, Sohbet Sahane; Breakfast is the excuse for a wonderful get together with Senior Dogs

No visit to Turkey is complete without a leisurely Turkish breakfast with friends and family, my favorite meal of the day. Just before our departure, we managed to sit at our local café by the Bosphorus with my parents, my sister and family and dear friends and fellow bloggers Senior Dogs Abroad. Senior Dogs live in Istanbul and blogs about life in Turkey (as well as world affairs) and I have been meaning to introduce them to my parents. My parents were delighted and so impressed with their Turkish and even more that they will be traveling to Eastern Turkey shortly. We lived in Elazig at the southeast of Turkey over 8 years when I was a child and my parents were eager to give as many tips as to where to visit- we all look forward to their adventures up there, not to be missed! As always, it was a delightful few hours spent together with family and friends.

Turkish breakfast with a glass of cay; personal favorite.

Menemen; Turkish style scrambled eggs with tomatoes and peppers.

Menemen, Turkish style scrambled eggs with tomatoes and peppers is a favorite with us; delicious for a leisurely brunch or a light supper, it is so easy to make it at home too; here’s my recipe if you’d like to give it a go.

Overlooking Sea of Marmara from Sultanahmet, Istanbul

Boats and the Bosphorus Bridge, Istanbul

Time to say farewell and hope to see you soon, Istanbul; a special city that calls for us often.

Afiyet Olsun ve Yine Gorusmek Dilegiyle,

Ozlem

Peri’s Spice Ladle’s e-book, Spice Up Your Celebration is out now!!

I really am delighted to see that dear friend and fellow blogger Peri’s Spice Ladle’s ebook, Spice Up Your Celebration; Indian Inspired recipes for Occasions, Holidays and Entertaining is out now! We have been enjoying Peri’s delicious and easy to follow Indian recipes for a long time and she really made me appreciate a variety of spices to incorporate our dishes through her wonderful, Indian inspired delicious recipes. This gem of a book is a great source to make and enjoy delicious Indian cuisine in the comfort of your home; it’s a keeper in our home and I hope you enjoy it too. You can view the details of the Spice Up Your Celebration ebook through here. Enjoy!

Kadinbudu Kofte; Turkish Lady’s Thigh Meatballs

By Ozlem Warren on November 3, 2014 in Appetizers and Mezes, Casseroles and Stews, Roasts and Kebaps 25

Kadinbudu kofte; Turkish lady’s thigh meatballs

Kadinbudu kofte, or as in the literal translation Lady’s thigh meatballs, is one of the favorite forms of kofte with my children and quite a special treat. This tender, juicy kofte has cooked rice in it rather than stale bread and has a delicious coating of beaten eggs and flour. The cooked rice adds a nice texture and a delicious, moist flavor, combined with cumin, red pepper flakes and onions.

There are theories that this saucy name Kadinbudu kofte, Lady’s thigh meatballs, was given by the Sultan’s chefs at the Ottoman Palace kitchens and that kadinbudu kofte being a favorite of the Sultans; one wonders about the inspirations from the Harem.

Drain the cooked kadinbudu koftes on kitchen paper towel.

A few tips on kadinbudu kofte; you can use leftover cooked rice for this juicy kadinbudu kofte. You can use ground (minced) beef, lamb or mixture. I tend to make my kadinbudu koftes quite chunky; smaller ones may also be a wonderful appetizer or mezze. Having a bowl of water aside and wetting your hands does help shape the meatballs. I like to shallow fry them rather than deep fry, they still get a nice coating and lighter. You can cook kadinbudu kofte ahead of time and give a gentle reheat in the oven (at 180 C /350 F for 15 minutes), just before serving.

Kadinbudu kofte is a delicious, comforting meal with mashed potatoes with spring onions by the side. Seasonal vegetables cooked in olive oil, Cacik dip of cucumbers and yoghurt as well as a refreshing Coban Salata, Shepherd’s Salad with tomatoes, cucumber, onions in olive oil and lemon juice complement kadinbudu kofte well. Kadinbudu kofte is also delicious as a cold picnic lunch.

Afiyet Olsun,

Ozlem

5.0 from 4 reviews

Kadinbudu Kofte; Turkish Lady’s Thigh Meatballs

Author: Ozlem Warren

Recipe type: Turkish meatballs with rice, spices and egg coating

Cuisine: Turkish cuisine

Serves: 4

Ingredients

500 gr/ 1 ¼ lb. ground beef, or lamb or mixture
100 gr/about ½ cup long grain rice, cooked
1 large onion, finely chopped
1 bunch of flat leaf parsley, finely chopped
1 large egg yolk (for the kadinbudu kofte mixture)
15 ml / 1 tbsp. olive oil
10 ml/ 2 tsp. ground cumin
5 ml/ 1 tsp. red pepper flakes
Salt and ground black pepper to taste
1 large egg and the remaining egg white, beaten (for dipping)
60ml/ 4 tbsp. plain (all-purpose flour) for dipping
Small bowl of cold water aside for shaping the meatballs
Light olive oil or canola oil for shallow frying
For mash potatoes with spring onions:
4 medium potatoes, deskinned and cooked
2 spring (green) onions, finely chopped
45 ml/ 3 tbsp. whole milk
15 ml/ 1 tbsp. olive oil
15 ml/ 1 tbsp. butter
Salt and ground black pepper to taste

Instructions

Heat the olive oil in a pan and add the onions. Saute for 3 minutes over medium heat, they will start to soften.
Stir in the half of the ground (minced) meat and cook on medium to high heat for about 8 minutes, until all the moisture is absorbed, turn the heat off.
Add the cooked rice and the chopped parsley to the pan and mix with the cooked onions and ground meat. Season with salt, cumin, red pepper flakes and ground black pepper (I like to season at this stage before adding the raw meat, as you can check the seasoning). Set aside to cool.
Stir in the remaining raw meat and egg yolk to the mixture. Using your hands, knead well into a paste. Cover and leave the mixture in the fridge for about 15- 20 minutes to settle.
Spread the flour on a flat plate. Have small bowl of cold water aside to help shape the koftes. Beat 1 large egg and the remaining egg white in a small bowl.
Wet your hands and take large egg sized portions of the meat mixture. Shape and flatten them into an oval ball shape. Repeat until all the mixture is finished; you should be able to have 11-12 koftes.
Dip the koftes in the flour to have a light, all round coating.
Heat 4 – 5 tbsp. light olive oil or canola oil in a frying pan.
Then dip the meatballs into the beaten egg and shallow fry in hot oil for about 3 minutes each side. They will be crisp and golden in color.
Drain the cooked kadinbudu koftes on kitchen paper towel. If serving a little later, take out the paper towel and keep the kadinbudu kofte warm on a baking tray in the preheated oven (180 C/350 F) for 5- 10 minutes.
For the mash potatoes with spring onions, mash the cooked potatoes with milk, 1 tbsp. olive oil and 1 tbsp. butter, over medium heat, until smooth.
Stir in the chopped spring onions and season with salt and ground black pepper. Combine well.
Serve kadinbudu kofte hot with mashed potatoes with spring onions and vegetables aside.

Notes

You can also use leftover cooked rice for this juicy kadinbudu kofte. You can use ground (minced) beef, lamb or mixture. I tend to make my kadinbudu koftes quite chunky; smaller ones may also be a wonderful appetizer or mezze. Having a bowl of water aside and wetting your hands does help shape the meatballs. I like to shallow fry them rather than deep fry, they still get a nice coating and lighter. You can cook kadinbudu kofte ahead of time and give a gentle reheat in the oven (at 180 C /350 F for 15 minutes), just before serving.