Tag Archives | easy

Baked Prawns with Vegetables and Cheese – Karides Guvec

By Ozlem Warren on November 26, 2013 in Appetizers and Mezes, Seafood 30

Baked prawns with mushrooms, peppers, tomatoes, garlic – Karides Guvec

Have you ever tried the baked prawns with tomato, mushroom, peppers, onions and garlic – Karides Guvec, in Turkey? This popular all-in-one pot dish is served in fish restaurants in Turkey as a starter hot mezze and simply irresistible. Raki, Turkish spirit, is a popular and traditional drink to accompany Karides Guvec and seafood in Turkey.

Karides guvec is traditionally cooked in earthenware pot, though ramekin dish works well too.

Traditionally, prawns are cooked here with plenty of vegetables in a one big earthenware pot (or in smaller individual ones), called guvec, which delivers a wonderful flavor. But no worries if you don’t have one; a ramekin dish or a glass baking dish also works very well too. The marriage of baked tomatoes, mushrooms, onions, peppers and garlic in olive oil with prawns is heavenly; all you need is some crusty bread to mop up the delicious juices and a green salad a side. You can serve this easy baked prawns as a starter or as a main course with some plain rice aside; great for sharing with friends and family. You can make the vegetable sauce ahead of time too.

This and many other delicious fish, seafood recipes as well as mezes, savoury pastries, vegetables cooked in olive oil and more are at my Gourmand World Cookbook award winning cookery book, Ozlem’s Turkish Table, Recipes From My Homeland. You can order a Signed copy at this link, which is now 20 % off for the festive season – it is delivered worldwide. Also, as a new item, Ozlem’s Turkish Table aprons, with Antakya’s celebrated daphne leaves in the embroidered design, are now available to purchase via GB Publishing, at this link, it can be a lovely gift to a foodie, delivered worldwide.

If you live in the US, Canada or Mexico, you can now get hardback copies of Ozlem’s Turkish Table with lower shipping rates here.

Karides Guvec- baked prawns with vegetables; a delicious appetizer to share with family and friends.

Serves 4

Preparation time: 20 minutes Cooking time: 30 minutes

225gr/ 8oz fresh raw king prawns, shelled, cleaned and pat dried

225gr/ 8oz chestnut or white mushrooms, wiped cleaned, halved and sliced

1 onion, quartered and thinly sliced

3-4 garlic cloves, chopped

1 green bell pepper (or 2 sivri biber, pointy pepper, if you can get), seeded, quartered and thinly sliced

2 bay leaves (optional)

400gr/14 oz. good quality 1 can of chopped tomatoes

120gr/4 oz. grated cheddar (kasar) or mozzarella, if you prefer a milder taste

3 tbsp./45ml olive oil

2 fl oz./ ¼ cup water

Salt and freshly ground black pepper to taste

10 ml/2 tsp. red pepper flakes, Turkish pul biber or chili flakes

Handful of chopped flat leaf parsley, for garnish

Slices of fresh, crusty bread or Turkish flat breads, pide to serve

Shepherd Salad of tomatoes, onions, cucumbers, Coban Salata to serve

Preheat the oven to 180 C/350 F

Heat the olive oil in a wide, heavy pan over medium heat. Stir in the onion, peppers and mushrooms and cook for about 4-5 minutes, until they begin to soften. Add the garlic, season with salt (mushrooms especially require generous seasoning) black pepper and red pepper flakes, pul biber. Stir and cook over medium heat for another 4-5 minutes. Add the chopped tomatoes, bay leaves and ¼ cups water, combine well. Simmer over medium to low heat for about 10 minutes, until you get a nice chunky sauce. Check the seasoning of your sauce and add more salt or spices to your taste.

You can bake prawns with the vegetable sauce in a one big pot or in individual dishes.

Stir in the fresh, raw prawns to the sauce and mix well. Spoon this mixture into individual or a one big earthenware pot or ramekin dish or any baking dish you have. Sprinkle the grated cheese over the top and bake in the preheated oven for about 10 minutes or until the prawns are just cooked through and the cheese is nicely golden brown on top.

Garnish with chopped parsley over the top and serve hot with slices of crusty bread or Turkish flat breads, pide by the side. Refreshing Shepherd’s Salad of sliced onions, cucumbers and tomatoes, Coban Salata, complements this dish beautifully.

Karides Guvec; Baked prawns with vegetables and cheese, ready to enjoy!

Afiyet Olsun,

Ozlem

From Menemen to Izmir Kofte; delicious and easy Turkish meals when you are on the move

By Ozlem Warren on November 18, 2013 in Appetizers and Mezes, Cakes and Desserts, Casseroles and Stews, Turkish Breakfast 18

We have just moved in to our new home; very exciting yet also busy with packing and settling in. I gathered a few of my favorite recipes here that can be easily prepared, yet delicious and wholesome – I know I will be turning to them and knowing I have good food ready to enjoy & serve will give me peace of mind, at the end of a busy day. These dishes can also be prepared ahead of time or can be cooked all in one pot. I hope these also may inspire you for wholesome and easy meals; look forward to sharing new recipes from our new home soon!

Turkish scrambled egg with tomatoes, peppers, oninons and feta cheese, Menemen

Menemen; Turkish scrambled egg with tomatoes, peppers, onions and feta cheese.

What do you cook when you are loaded with boxes and busy unpacking? Well, this delicious scrambled egg and vegetables is packed with flavour, it is nutritious and gets ready in minutes. Menemen is one of my homeland’s favorite brunch item, and a great street food. There are many versions of it – garlic, onion, any choice of cheese, spinach would go well too. Served with nice crusty bread and a little garlic yoghurt by the side, this dish can make a wonderful light supper or a substantial lunch option.

Casserole of meatballs, peppers, onions and potato; Izmir Kofte

Izmir Kofte; Casserole of meatballs, onions, peppers and potato

How about this melt-in-the mouth Izmir Kofte; Casserole of meatballs, peppers, onions and potato? This is a popular meatball and vegetable casserole (not only with the children but with the adults too!) that can either be cooked on the stove top or baked in the oven. It makes a complete and hearty main course served with plain white rice or a slice of crusty bread. Delicious, easy meal; you can add as much red pepper flakes as you would like for a spicier flavor.

Zucchini fritters with feta, dill and green onions – Mucver

Zucchini fritters with feta, spring onions and dill; Mucver; delicious

Zucchini, kabak in Turkish, are very versatile, used in many dishes and their flowers are perfect for stuffing. This surprisingly easy and wonderful vegetarian fritters, Mucver, are fantastic accompanied by garlic infused yoghurt or a leafy salad and crusty bread. You can enjoy them as a meze/appetizer for supper or light lunch dish. The bite size versions would be a great party / finger food too. They are also wonderful served next day as a cold snack. They are easy to make and delightful. Here is my Mucver recipe, if you’d like to give it a go.

Bulgur wheat pilaf with vegetables; Sebzeli Bulgur Pilavi

Bulgur pilaf with onions, peppers and tomatoes, Sebzeli Bulgur Pilavi

Often confused with cracked wheat, bulgur wheat is a grain made from cooked whole wheat berries, which have had the bran removed, and is then dried in the sun and crushed. As it has already been cooked, it requires little cooking to reconstitute itself. It is available coarsely and finely ground. For pilaf, the coarser type is used, to create a nutty and delicious dish, which is a meal in itself and served with yoghurt. Bulgur has been a major staple in many rural areas in Turkey; during the Ottoman Period, the rice was a very precious commodity that only the rich could afford. This made the bulgur a very popular option and healthy one too. It is reach in fiber and provides good source of protein. I love this delicious and wholesome bulgur pilaf with vegetables; you get a complete, satisfying meal in no time. You can serve Cacik dip, yoghurt with cucumbers and dried mint as a side for a refreshing accompaniment.

Eggplants, green lentils and vegetables cooked in Olive Oil; Mercimekli Mualla

Aubergine with green lentils, aubergine onions and peppers; Mercimekli Mualla- such a delicious treat

We have a whole section in Turkish cuisine called “Vegetables cooked in Olive Oil”, Zeytinyaglilar, where we cook vegetables in olive oil and serve them either cold or at room temperature. Once cooked, it is important for the dish to cool down in its pan and rest, allowing all the flavors to blend. Usually served with a wedge of lemon, this style of cooking is very healthy, tasty and refreshing. This traditional recipe, Patlicanli Mercimekli Mualla, is from Antakya, Southern part of Turkey, where my roots are from. The amazing flavors of green lentils, olive oil, eggplant and dried mint blend so well and take me back to Antakya immediately. Again, all-in-one-pot, delicious vegetarian meal you can prepare ahead of time.

Turkish beans salad with vegetables, olives, boiled egg in sumac dressing; Fasulye Piyazi

Bean salad with onions, tomatoes, olives and boiled eggs – Fasulye piyazl

What do you cook when you have limited time? Well, this bean and vegetable salad, fasulye piyazi, can be ready in a flash, it is very delicious and healthy. At home, traditionally we serve fasulye piyazi with grilled meatballs, koftes. There are traditional restaurants, lokantas, at home that solely serve Turkish style meatballs, fasulye piyaz and pickled cucumber and peppers. This salad is also a great alternative for lunch, served with some nice crusty bread or in can be a part of a meze spread. I would happily have this salad with some nice bread aside for a light supper.

Baked dried apricots with walnuts – Cevizli kayisi tatlisi

Baked dried apricots with walnuts; delicious, easy and packed with goodness.

One of Turkey’s most prolific fruits is the apricot. Because of their abundance, some of the yearly harvest is allowed to dry in the hot summer sun in order to be enjoyed all year round. Malatya, a city in southeast Turkey, is particularly famous for excellent dried apricots which are exported throughout the world. Apricots are great snacks; they are packed with fiber, antioxidants and their naturally rich, wonderful flavor is icing on the cake. This delicious & easy baked dried apricots with walnuts dessert is great for sharing with friends and family or just indulging yourself.

Delicious, frothy Turkish Coffee – Turk Kahvesi; More than a Drink

Turkish Coffee, Turk Kahvesi; More than a Drink

For me, nothing more relaxing than taking a break with a nice cup of Turkish coffee. Turkish coffee, Turk kahvesi is one of the most popular traditional drinks at home in Turkey and I love the whole ritual, the experience of it. In Turkish, we have a saying “Bir fincan kahvenin kirk yil hatiri vardir” which means “The memory of a good cup of Turkish coffee lasts 40 years”. Turkish coffee is a drink of friendship; you are offered this traditional, aromatic drink wherever you go in Turkey; when visiting friends and family, in the shops, while waiting in the bank, in hairdressers.. We take time to pause and enjoy this special drink with a friend or family or sometimes simply reflect with every precious sip. A glass of water and Turkish Delights, Lokum by the side complete the Turkish coffee ritual. And I always look forward to putting the feet up and enjoy a sip of Turkish coffee at then end of a busy day.

Afiyet Olsun!

Ozlem

Let’s have a go at Turkish Cuisine; Sultan’s Delight, Zucchini Fritters, Kunefe (Kadayifi); Easier than You Think!

By Ozlem Warren on September 16, 2012 in Turkish Cooking Classes 12

“Thank you for the wonderful Turkish cooking class; I learned so much about the Turkish cuisine, and couldn’t believe how easy it is to cook delicious, healthy food”; this has been one of the comments at my recent Turkish cooking class. It is always a pleasure to see participants’ enjoying the class and realize how easy to make Turkish dishes, using fresh ingredients.

It is a pleasure and lots of fun sharing Turkish cuisine, recipes, traditions at the cookery classes

Well, I have a new Turkish cookery class coming up on Saturday, 20th October, and I wanted to share what we will be up to. The classes are friendly, informal with step by step demonstration of the recipes, and packed with useful information on where to source ingredients, substitution ( when needed) and on Turkish cuisine and culture. If you are in the area and would like to join us, please contact me. If not, I hope the recipes may still inspire you to have a go to treat yourself, family and friends; they are delicious and easier than you think! Here is our menu for the class:

Zucchini (Courgette) Fritters flavored with Feta and Dill – Mucver. This appetizer is a wonderful way to flavor the zucchini; dill and feta really goes well with the zucchini. An important tip here is to squeeze out any excess water of the grated zucchini with a paper/tea towel. This will prevent the fritters to get soggy. You can enjoy mucver warm or you can make it in advance, and serve as a cold meze. It is truly delicious with garlic infused yoghurt by the side.

Zucchini fritters are utterly delicious; garlicky yoghurt would complement them well.

Sultan’s Delight – Ragout With Pureed Eggplant And Béchamel Sauce – Hunkar Begendi

Hunkar Begendi; delicious ragout on a bed of smoked eggplant puree; for a vegetarian option, you can serve the puree with grilled vegetables.

This Ottoman classic is served with smoky tasting eggplant with cheese in a béchamel sauce. When Empress Eugenie, the wife of Napoleon III, visited Topkapi Palace – Istanbul as a guest of the Sultan, she admired the puree so much that she sent her chef to Topkapi Palace to learn the technique. Once you’ve mastered the eggplant puree, it goes well with any grilled meat or vegetables.

Smoking the eggplants is an important step to make the Hunkar Begendi, Sultan's Delight.

Important tip; if you cook the eggplants on stove top or burner, you get a wonderful smoky flavor for the eggplants. As an alternative, you can also bake the eggplants in the oven – make sure to prick the eggplants before baking.

Hunkar Begendi is one of the landmarks of our cuisine and very popular at home. It is great for entertaining; looks very inviting and the marriage of the eggplant & béchamel sauce with the ragout is divine. For a vegetarian option, why not serving the puree with Fried Aubergine (Eggplant), Courgette (Zucchini) and Peppers with Tomato Sauce; Saksuka ?

Kunefe – Kadayifi

Syrup soaked delicate pastry strands with cheese; kunefe is an ultimate treat.

This dessert is one of the signature dishes of my hometown, Antakya (please click here for more delicious recipes and photos from Antakya). I can still remember getting the freshly baked Tel Kadayif (pastry strands) from the local bakery, watching the delicate strands forming from the huge sieve. And I can still visualize my grandmother cooking Kunefe in her stone oven in her garden, and, we, her grandchildren excitedly waiting for any leftovers of the butter soaked pastry strands….glorious days .

Tel kadayif is a dough, pushed through a sieve to form delicate strands, which looks like vermicelli. In Antakya, there are specialty shops like this, making the fresh pastry strands for kunefe.

Tel kadayif is a dough, pushed through a sieve to form delicate strands, which looks like vermicelli and when soaked in butter and baked, resembles golden shredded wheat. It is the basis for many desserts but this is the most impressive. The hot cheese should ooze out giving an interesting contrast to the syrup soaked, crunchy casing. Any unsalted cheese which melts easily can be used – mozzarella works well too. It can be baked in one big pan or smaller ones as individual portions.

Kunefe recipe will be in the blog shortly.

We will finish the class with the aromatic Turkish coffee, Turkish way. Always a wonderful experience.

Turkish coffee; delicious way to end a Turkish meal.

Have you ever made any of these dishes? Could I tempt you to have a go?:) I would be more than happy to help you along the way and answer your questions, just let me know. I bet yours will be more delicious than mine:)

My late grandmother's 450 year old stone house in Antakya; the house has been a very happy place to cook and enjoy delicious food, and an inspiration for us to keep the recipes, traditions alive.

Happy Cooking, Afiyet Olsun!

Ozlem