class

Cookery Classes

I teach Turkish cooking classes in England,Turkey & USA, hope you can join us!,
Find Out More
recipes

Recipes    

Turkish cuisine provides healthy, hearty, delicious food for family and friends.
Find out more

Tag Archives | lemon

Fish kebabs with lemon, pepper, red onions and bay leaves

Healthy, delicious fish kebabs in olive oil, lemon juice and red pepper flakes marinade.

Healthy, delicious fish kebabs in olive oil, lemon juice and red pepper flakes marinade.

This is such an easy and tasty fish kebab; you can use any firm fleshed fish like cod lion, tuna or salmon. Meaty swordfish, kilic baligi, is traditionally used at home and its firm, chunky flesh really works well in the kebabs. I like to roast extra vegetables by the side to complement the fish kebabs; with some boiled potatoes aside, these fish kebabs make a delicious, impressive meal for entertaining.

Brush the left over marinade of olive oil, lemon juice and red pepper flakes over the skewers.

Brush the left over marinade of olive oil, lemon juice and red pepper flakes over the skewers.

It is worth marinating the fish prior cooking; a simple marinade of olive oil, refreshing lemon juice with a little spicy kick from red pepper flakes flavor the fish kebabs beautifully. I baked my fish kebabs in the oven. You can alternatively cook them over preheated barbecue, oven grill or hot griddle for 6 – 8 minutes, until they are cooked through and lightly browned.

Fish kebabs with roasted vegetables by the side; a delicious, easy meal.

Fish kebabs with roasted vegetables by the side; a delicious, easy meal.

I hope you enjoy these tasty fish kebabs, Afiyet Olsun,
Ozlem

5.0 from 1 reviews
Fish kebabs with lemon, pepper, red onions and bay leaves
 
This is such and easy and tasty fish kebab; a simple marinade of olive oil, refreshing lemon juice with a little spicy kick from red pepper flakes flavor the fish kebabs beautifully. I like to roast extra vegetables by the side to complement the fish kebabs; with some boiled potatoes aside, these fish kebabs make a delicious, impressive meal for entertaining.
Author:
Recipe type: Turkish style fish kebabs - Seafood
Cuisine: Turkish Cuisine
Serves: 2
Ingredients
  • 350 gr/ 12 oz. skinned, boneless cod lion (or any firm fleshed fish), cut into bite size chunks
  • 1 red onion, quartered and coarsely sliced
  • 2 red pointy (or bell) peppers, deseeded and coarsely sliced
  • 1 lemon, cut into small wedges
  • 5 – 6 fresh bay leaves
  • 2 tbsp. / 30 ml olive oil (for roasting the vegetables)
  • For the marinade:
  • 30 ml / 2 tbsp. olive oil
  • Juice of ½ lemon
  • 1 – 2 teaspoon Turkish red pepper flakes or chili flakes
  • Salt and freshly ground black pepper to taste
  • Lemon wedges to serve
Instructions
  1. Soak wooden skewers in water for 15 minutes before using.
  2. Preheat oven to 180 C / 350 F
  3. Cut the skinned, boneless cod lion (or your choice of firm fleshed fish) into bite size (about 3 cm/1.2” in.) chunks.
  4. Place the fish in a bowl and stir in the olive oil, lemon juice and red pepper flakes. Season the fish with salt and ground black pepper. Gently coat the chunks of the fish with this marinade.
  5. Cover the bowl and set aside for 15 minutes to marinate and for the fish to absorb the flavors.
  6. Place the chopped red onion, red pointy (or bell) pepper and green pepper slices on a baking tray. Drizzle 2 tbsp. olive oil over them. Season with salt, ground black pepper and mix well.
  7. Thread the fish on to the skewers, alternating with a wedge of lemon, red onion slice, red and green pepper slices. Thread one or two bay leaves into each skewer. Brush the kebabs with any leftover marinade.
  8. Place the skewers at one side of your baking tray. Spread the remaining chopped vegetables next to the fish kebab skewers. Bake in the preheated oven for 20 minutes.
  9. Serve the fish kebabs hot with roasted vegetables and a wedge of lemon by the side. Boiled or roasted potatoes also complement the fish kebabs well.
Notes
Soak wooden skewers in water for 15 minutes before using.

Continue Reading

Chicken and Vegetable Bake in Pomegranate Molasses; Eksili Tavuk

Chicken and vegetables bake in pomegranate molasses and lemon sauce; Eksili Tavuk

Chicken and vegetables bake in pomegranate molasses and lemon sauce; Eksili Tavuk

Inspiration for this delicious, gluten-free recipe, Eksili Tavuk; Chicken in lemon and pomegranate molasses sauce with vegetables, came from dear Janet, who is part of the wonderful blog, Archers of Okcular. Janet and Alan have been enjoying Eksili Tavuk, traditionally made with the delicious whole chicken from the villages nearby; I can just imagine how tasty that chicken must be. She asked me the recipe and so glad she did. After some research, I came up with my version of Eksili Tavuk, using some seasonal vegetables like celeriac and chard in it. We greatly enjoyed this dish and I owe a big thanks to Janet!

Marinating the chicken in pomegranate molasses, red pepper paste, garlic and spices add a lot of flavor.

Marinating the chicken in pomegranate molasses, red pepper paste, garlic and spices add a lot of flavor.

Traditional Eksili Tavuk in the Aegean Region is made with cooking a whole chicken in plenty of water and adding vegetables like potato, carrots and onions to it, as well as the lemon sauce. I have seen flour being used in the broth to thicken the sauce; it is a delicious dish. I have used chicken breast in my version and added celeriac and chard to the vegetable mix. I have also added pomegranate molasses in the sauce; celeriac especially has been a perfect pair to the chicken in the tangy lemon and pomegranate sauce; the sweet and savory flavors really complemented one another very well (Pomegranate molasses, nar eksisi is widely used especially in southern Turkish cooking and add great flavor to salads, mezzes, stews. You can make your own pomegranate molasses with my recipe here, if you’d like). Marinating the chicken in cumin, red pepper flakes, garlic, tomato paste, red pepper paste, biber salcasi (if used), lemon juice and pomegranate molasses really worth the effort, add a delicious flavor to the chicken.

I baked my eksili tavuk; chicken with vegetables in pomegranate and lemon juice sauce, in the oven. It turned out to be an easy, wholesome and delicious all in one pot dish that we loved and will be revisiting often. Many thanks for the inspiration, Janet, hope you all enjoy it!

Eksili Tavuk; baked chicken and vegetables in lemon and pomegranate sauce

Eksili Tavuk; baked chicken and vegetables in lemon and pomegranate sauce

Afiyet Olsun,

Ozlem

4.0 from 1 reviews
Chicken and Vegetable Bake in Pomegranate Molasses; Eksili Tavuk
 
An easy, wholesome and delicious all in one pot chicken and vegetables bake with pomegranate molasses and lemon sauce, inspired by the Agean region's Eksili Tavuk. Celeriac especially here really worked well with the sweet & savory pomegranate molasses; a wonderful dish we loved and will be revisiting often. Afiyet Olsun!
Author:
Recipe type: Healthy & gluten-free chicken and vegetable casserole
Cuisine: Turkish Cuisine
Serves: 4
Ingredients
  • 500 gr / 1 ¼ lb. chicken breast or boneless thighs, skinned
  • 175 gr/ 6 oz. chard, washed, trimmed and roughly chopped
  • 2 small carrots, quartered and sliced in small chunks
  • 1 small celeriac root, cut in small, chunky strips (about 4 cm log, 1 cm wide)
  • 2 onions, quartered and sliced thinly
  • 3-4 garlic cloves, finely chopped
  • 15 ml / 1 tbsp. concentrated tomato paste
  • ½ tbsp. Turkish hot pepper paste, biber salcasi (optional)
  • 30 ml/ 2 tbsp. pomegranate molasses, nar eksisi
  • Juice of 1 lemon
  • 30 ml/ 2 tsp. olive oil
  • 1.2 liters/2 pints/5 cups water
  • 10 ml/ 2 tsp. ground cumin
  • 10 ml / 2 tsp red pepper flakes
  • Salt and ground black pepper to taste
Instructions
  1. Preheat the oven to 180 C / 350 F
  2. Cut the chicken into small chunks and place in a large bowl.
  3. Marinate the chicken in cumin, red pepper flakes, garlic, tomato paste, red pepper paste (if used), lemon juice and pomegranate molasses. Season with salt and freshly ground black pepper and mix well so that all the ingredients coat the chicken pieces. Cover and keep in the fridge to marinate for 30 minutes.
  4. While the chicken is marinating, prepare the vegetables. Cut the outer skin of celeriac root and slice in chunky strips. Rub the celeriac with 1 tbsp. lemon juice to avoid discoloring.
  5. Combine the celeriac with the other vegetables chopped, except chard, in a baking dish. Add the 2 tbsp. olive oil, season with salt and ground black pepper and mix well.
  6. Stir in the marinated chicken to the vegetables mixture and combine well.
  7. Pour in the1.2 liters/2 pints/5 cups water and mix well.
  8. Cover and bake in the oven for 30 minutes.
  9. After 30 minutes, stir in the chopped chard to the mixture and give a good stir. Cover and bake 10 -15 minutes more, until the chard is tender and chicken is cooked.
  10. Serve hot with crusty bread aside.
 

Continue Reading

Chicken Soup with Vegetables in lemon & egg sauce – Terbiyeli, Sebzeli Tavuk Corbasi

Chicken and vegetables soup in lemon & egg sauce; Terbiyeli Sebzeli Tavuk Corbasi

Chicken and vegetables soup in lemon & egg sauce; Terbiyeli Sebzeli Tavuk Corbasi

Cold winter days call for a warming meal; this delicious chicken and vegetables soup is ideal to turn  the left over bits of vegetables and cooked meat (you can meat omit for a vegetarian option) into a hearty, delicious soup. With nice crusty bread aside, this chunky soup makes a complete meal for us (and just the thing if you have a cold). Soups, Corba as we call in Turkish, have a special place in Turkish cuisine and the meals mostly start with a soup. In Anatolia, it is very common to have soup to start the day, especially in winter.

There is a special technique used in this soup; lemon juice is beaten with egg yolks to thicken the sauce and add a delicious sort of tangy flavor. This method is called “terbiyeli” in Turkish cuisine and it requires a staged tempering of the egg sauce into the hot liquid, so that the soup won’t curdle.

I have used parsnips, celery, carrots, red onion here; you can also use potatoes, regular onion or any other vegetables you like and needs finishing. I hope you enjoy this delicious, nutritious, warming soup.

Healthy, delicious chicken soup with vegetables in lemon & egg sauce

Healthy, delicious chicken soup with vegetables in lemon & egg sauce

Serves 4 – 6

Preparation time: 15-20 minutes                                     Cooking time: 30 minutes

225 gr/8 oz./1 cup cooked (left over) chicken meat, cut in small chunks (you can omit this for a vegetarian option)

75gr/3oz/scant ½ cup long grain rice (plain or basmati, if you prefer), rinsed

1 large red onion, quartered and chopped

3 celery stick, trimmed and coarsely chopped

3 medium carrots, coarsely chopped

3 parsnips, peeled and cut in small chunks

Handful of fresh flat leaf (Italian) parsley

30 ml/2 tbsp. olive oil

2 lt/ 3 ½ pints/8 cups hot chicken stock (or vegetarian stock, or water)

Salt and freshly ground black pepper to taste

Lemon & egg sauce:

2 egg yolks, beaten

Juice of 1 lemon

To serve:

Extra virgin olive oil to drizzle when serving (optional)

Turkish red pepper flakes (pul biber) or chili flakes and a wedge of lemon to serve

Crusty bread to serve

Heat the olive oil in a deep heavy pan and stir in the onion, sauté for a few minutes. When the onion begins to color slightly, toss in the celery, carrot and parsnip. Stir and cook for a further 2 minutes. Then add the rinsed rice, giving a good stir. Pour in the hot stock or water and the cooked chicken pieces (if you are using), combine well. Season with salt and freshly grounded black pepper to your taste. Cover and cook over medium to low heat for about 20 minutes or until the vegetables are cooked though still have a bite to them.

 Gently pour in a ladle of the hot soup to the egg mixture and blend well.

Gently pour in a ladle of the hot soup to the egg mixture and blend well.

Afterwards, in a small bowl, thoroughly blend the egg yolks with the lemon juice. Gently pour in a ladle of the hot soup to the egg mixture for tempering and blend well. Then slowly pour this egg mixture into the simmering pan; stir constantly so that the eggs don’t curdle. Add the chopped parsley and cook the soup very gently on low heat for 3-5 minutes. Do not allow the soup to boil, or it may curdle. Check the seasoning and turn the heat off.

Warming chicken and vegetables soup in lemon & egg sauce.

Warming chicken and vegetables soup in lemon & egg sauce.

Ladle the soup into individual serving bowls. Drizzle a little extra virgin olive oil over and sprinkle red pepper flakes, pul biber over, if you like. Serve hot with some crusty bread and a wedge of lemon aside.

Afiyet Olsun,

Ozlem

 

Ozlem’s Turkish Table at the Turkish Chefs of the World, “Dunyanin Turk Sefleri” TV program aired on TRT Turk  TV Channel

Click to view on YouTube.

I was delighted to take part in Dunyanin Turk Sefleri, “Turkish Chefs of the World” TV program on TRT Turk TV Channel.

I was delighted to be involved in the Turkish Chefs of the World, “Dunyanin Turk Sefleri” TV program aired on Turkish National TV, TRT Turk channel (aired over 70 countries) a few weeks ago. The program was shot in major gastronomic centers like New York, Berlin, Tokyo, Vienna, Paris and London, exploring world cuisines and the presence of Turkish cuisine around the world. I was involved in their London program; the presenter and Milliyet food author Mr. Sureyya Uzmez and I talked about the vibrant London food scene and the growing presence of Turkish cuisine abroad. I delightfully mentioned the increasing global interest for the healthy, delicious Turkish cuisine and my admiration for your enthusiasm, dear readers, to learn and tackle many aspects of Turkish cuisine, from baklava to Simit, karniyarik to Turkish Delight and more. The interview is in Turkish but I thought you may still enjoy viewing, here is the YouTube link for the program (my part starts as of 2.30 minutes onwards). Hope you enjoy it!

Continue Reading