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Tag Archives | garlic

Broad (Fava) Beans Salad in Two Ways; in olive oil and garlic yoghurt

Broad beans with peppers, spring onion, dill in olive oil sauce

 

Broad beans with poached egg and garlic yoghurt

Broad beans with poached egg and garlic yoghurt

Broad Beans (Fava Beans) with bell peppers, olive oil, dill and lemon juice – Fava Salatasi

Here are two delicious ideas to enjoy broad beans, and I am sure the taste will be at least doubled if you can get the fresh ones. Combination of dill, lemon juice and olive oil is a favorite way of flavoring broad beans at home. Hope you can get to try sometime.

Broad beans are a great source of protein and carbohydrates, as well as vitamins A, B1 and B2. In the US, they’re known as fava beans. This delicious and easy salad would be a great appetizer or light lunch served with crusty bread and perhaps with some olives.

Serves 2  Preparation time: 20 minutes

175gr/6oz tender broad beans (in water) or even better, fresh broad beans

2 spring (green) onions, finely chopped

1/4 red bell pepper, finely chopped

Juice of 1/2 lemon 10ml/2 teaspoon fresh dill, coarsely chopped

15ml/1tablespoon extra virgin olive oil

5ml/1 teaspoon balsamic vinegar

Salt and freshly ground black pepper to taste

If using tender broad beans in water, empty the contents in a colander. Put the broad beans in a pan with fresh water and simmer gently for about 3 minutes, stirring occasionally. Drain the water and set the broad beans aside.

If using fresh broad beans, they should be podded, unless they are very young and tender. Put the beans in a pan, cover with boiling water, return to the boil and cook for about 10 – 15 minutes. Then drain, empty into cold water, slit each pod along its seam and run your thumb along the furry inside to push the beans out.

In a serving bowl, combine the broad beans with the rest of the ingredients except the balsamic vinegar and mix well. Make sure to season well with salt and pepper and drizzle the balsamic vinegar over.

Serve with some crusty or pita bread; green and black kalamata olives go well with this salad.

Afiyet Olsun!

Tender Broad Beans with Garlic and Yoghurt Sauce and Poached Eggs – Cilbir Yumurta ve Sarimsak Yogurtlu Fava Salatasi

This is another exciting way of enjoying broad (fava) beans, which I recently experimented. It is quite common to serve poached egg with garlic yoghurt at home and this combination has gone really well with the broad beans. This dish would make a lovely lunch with some pita bread or a delicious meze (appetizer).

Serves 2   Preparation time: 15-20 minutes

175gr/6oz tender broad beans (in water) or even better, fresh broad beans

10ml/2teaspoons fresh dill, coarsely chopped

5ml/1teaspoon red pepper flakes

10ml/2teaspoons juice of lemon

15ml/1tablespoon extra virgin olive oil

Salt and freshly ground black pepper to taste

2 free range eggs

30ml/2tablespoons white wine vinegar

For garlic yoghurt:

2 garlic cloves, crushed and finely chopped

90ml/6 tablespoons plain natural yoghurt

Salt and pepper to taste

Sprigs of dill and red pepper flakes to decorate

If using tender broad beans in water, empty the contents in a colander. Put the broad beans in a pan with fresh water and simmer gently for about 3 minutes, stirring occasionally. Drain the water and set the broad beans aside.

If using fresh broad beans, they should be podded, unless they are very young and tender. Put the beans in a pan, cover with boiling water, return to the boil and cook for about 10 – 15 minutes. Then drain, empty into cold water, slit each pod along its seam and run your thumb along the furry inside to push the beans out.

In a bowl, combine the broad beans with dill, red pepper flakes, lemon juice and olive oil. Season well with salt and freshly ground black pepper, mix well. Divide the salad into two individual serving plates.

In a small bowl, beat the yoghurt with garlic and seasoning. Spoon this into two serving plates and spread over the broad beans mixture.

Fill a small pan with water, add the vinegar (this will help sealing the egg whites) and bring to a boil. Stir the water to create a whirlpool and crack in the first egg.

As the egg spins and the white sets around the yolk, stir the water ready for the next one. Poach each egg for 2-3 minutes so that the yolk remains soft.

Lift the eggs out of the water with a slotted spoon and place them over the garlic yoghurt spread.

Sprinkle red pepper flakes over and a few sprigs of dill. Serve immediately with some nice bread to mop up the salad’s delicious juices.

Afiyet Olsun, Ozlem

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Karniyarik – Stuffed Eggplants (Aubergines) with ground lamb, tomatoes and onions

 

Karniyarik; Stuffed eggplants with ground meat, onion, tomatoes

Karniyarik; Stuffed eggplants with ground meat, onion, tomatoes





This impressive dish is a legacy of the Ottoman Palace kitchens and yet another of the imperial demands for ingenuity concerning the much loved eggplant, aubergine, you will find this dish wherever you go in Turkey! Though traditionally made with ground lamb, you may prepare it with ground beef or have a vegetarian version too. Simply replace the meat with your favorite vegetable (mushrooms, chickpeas work very well), sprinkle some grated cheese over the top and bake it, it turns out to be a delicious alternative.

We use a lot of onion and garlic in Turkish cooking. Both have very valuable health benefits; onions carry healthy bifidobacteria and suppress the growth of potentially harmful bacteria in the colon. In addition, they can reduce the risk of tumors developing in the colon. Another good reason to welcome them in our dishes!

You can cook this dish ahead of time and gently reheat in the oven. Karniyarik freezes very well, once cooked.

Serves 6
Preparation time – 45 minutes Cooking time – 55 minutes

3 dark purple eggplants (aubergines; small to medium variety if possible)
340 gr / 12 ounces ground (minced) lean lamb
1 medium onion, finely chopped
4 garlic cloves, finely chopped
400 gr /14 oz (1 can of) chopped tomatoes
2 tablespoons tomato paste
240 ml / 1 cup water
1 bunch or 1/2 cup Italian (flat) parsley, finely chopped
1 tablespoon olive oil
3 – 4 tablespoons canola oil or ground nut oil for shallow frying
6 thin slices of tomato and green bell peppers, seeded – for decorative topping
1 -2  teaspoon red pepper flakes
Salt and freshly ground black pepper

Preheat oven to 180 C / 350 F

Cut the eggplants in half lengthways leaving the stalk intact. In each half of eggplant, cut a deep split lengthways without cutting through to the skin on the opposite side and leaving 1/2″-13 mm- uncut at either end. Sprinkle salt over the flesh side of the eggplants and leave them aside for 15 minutes. Salt will help the moisture come out of the eggplants.

In a little of the olive oil, sauté the onions until soft. Add the ground lamb and cook until all the moisture is absorbed. Add the garlic, chopped tomatoes, tomato paste and red pepper flakes. Season with salt and freshly ground black pepper, mix well. Continue cooking for a further couple of minutes. Remove from the heat and stir in most of the chopped parsley. Seasoning is important, so please check the seasoning of the mixture and add more salt or pepper if you would like.

Dry the eggplants with kitchen towel thoroughly. Lightly brown them evenly on both sides in the canola oil or gorundnut oil. With the split sides facing up, place them into a well-oiled ovenproof dish or a baking tray. Spoon the filling into the splits. On the top of each filled eggplant put a slice of tomato and a green bell pepper. Mix the water with a drizzle of olive oil. Pour this mixture on the baking tray. Cover and bake in the preheated oven for about 45 minutes. Remove the cover and continue baking for another 15 minutes or until they are tender and the eggplants are nicely browned on top.

Serve hot with plain rice and a dollop of plain yoghurt by the side.

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Zucchini (Courgette) Fritters with Feta and Dill – Mucver

Mucver; zucchini fritters with feta cheese, onion and dill

Mucver; zucchini fritters with feta cheese, onion and dill



Zucchini are the most widely available summer squash in Turkey. They are very versatile, used in many dishes and their flowers are perfect for stuffing. This wonderful vegetarian fritters 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.

If you are after a lighter flavor, you can bake the spread in a greased baking dish (at 180 C / 350 F) for about 35-40 minutes, like my mother does. You can then cut in squares and serve.

Adopted from Angie Mitchell’s Secrets of the Turkish Kitchen

Serves 4 – 6
Preparation time: 30 minutes
Cooking time: 15 minutes

3 medium zucchini (courgette), grated
150 gr / 6 oz  Turkish white cheese or feta cheese, crumbled
1/2 medium onion, finely chopped
3 green (spring) onions, finely chopped
3 garlic cloves, finely chopped
1 bunch dill, finely chopped
3 eggs, beaten
45 ml / 3 tablespoons all purpose (plain) white flour
Pinch of paprika (optional)
Salt and ground black pepper to taste
Canola oil (or sunflower oil) for shallow frying
Sprigs of dill for garnish

Place the grated zucchini in a colander, sprinkle with a little salt and leave to drain for 30 minutes. Crumble or grate the feta cheese.

Using a tea towel, squeeze out any excess water from the zucchini and put in a bowl.

Transfer the flour to a large bowl and beat in the eggs. Add the remaining ingredients, season with salt and pepper and beat into a batter (Take care not to add salt if your cheese is salty). Mix well.

In a frying pan, heat enough oil to shallow fry. Using a tablespoon, drop the spoonfuls of batter mix into the hot oil. Fry over a medium heat on both sides until golden brown. Remove with a straining spoon and drain on absorbent kitchen paper towel.

This meze (appetizer) can be enjoyed warm or you can make it in advance, and serve as a cold meze. Garnish with sprigs of dill and accompany with garlic infused yoghurt.

For garlic infused yoghurt, crush a couple of garlic cloves with salt, combine the yoghurt and garlic and beat until smooth. Add salt to taste.

Note: Summer squash is an effective diuretic and its potassium content benefits those with high blood pressure. Dill is known to aid digestion.

Afiyet Olsun,

Ozlem

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