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Tag Archives | olive oil

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.

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Baked Cauliflower with feta, dill, onions; Karnabahar Mucveri

Baked Cauliflower with feta, dill, onions; Firinda Karnabahar Mucveri

Baked Cauliflower with feta, dill, onions; Firinda Karnabahar Mucveri

Inspired by the delicious Zucchini/courgette fritters with feta; Mucver, as we call it in Turkish, this time I made this wonderful dish using cauliflowers. Rather than frying, I baked the cauliflower florets flavored with feta, dill, onions in the oven. The result has been equally delicious and lighter in flavor, served with a refreshing wedge of lemon aside.

Inspired by the delicious zucchini/courgette fritters with feta (Mucver, as we call it in Turkish), here comes baked cauliflower florets flavored with feta, dill, onions. Delicious with wedge of lemon aside.

Here comes baked cauliflower florets flavored with feta, dill, onions. Delicious with wedge of lemon aside.

I love cauliflower’s firm texture and you can flavor it easily with herbs, olive oil and lemon juice. During our Culinary tour to Turkey a few years ago, we made the cauliflower fritters with feta and dill at our Aegean style cookery class in Sirince; they were scrumptious with garlic yoghurt aside.

Stir in the chopped red onions, spring (green onions), parsley, dill, olive oil and the crumbled feta cheese to the bowl with the cauliflower florets.

Stir in the chopped red onions, spring (green onions), parsley, dill, olive oil and the crumbled feta cheese to the bowl along with the cauliflower florets.

I am happy to report that baking rather than frying works very well in this dish. It is easier, lighter and still packed with flavor. Dill, parsley, spring onions, red onions pack a punch and flavor the cauliflowers very nicely, along with feta cheese. You can add some red pepper flakes to the mixture for a pleasant heat, if you like. There’s also no need to cook the cauliflowers beforehand.

You can serve this baked cauliflower florets with Cacik dip of yoghurt with cucumber and garlic or the Shepherd’s Salad; it would make a delicious lunch or light supper with crusty bread and wedge of lemon aside. Baked Cauliflower with feta, dill, onions, Firinda Karnabahar Mucveri would also accompany grills well – delicious hot or cold.

Baked Cauliflower with feta, dill, onions, Firinda Karnabahar Mucveri

Baked Cauliflower with feta, dill, onions; Firinda Karnabahar Mucveri

Afiyet Olsun,

Ozlem

4.7 from 6 reviews
Baked Cauliflower with feta, dill, onions; Karnabahar Mucveri
 
An utterly delicious vegetarian Turkish appetizer, featuring cauliflowers, flavored with feta cheese, onions, dill, parsley. Baking works very well here, the result is a lovely, light vegetarian dish; delicious hot or cold.
Author:
Recipe type: Vegetarian Turkish Appetizers
Cuisine: Turkish Cuisine
Serves: 6
Ingredients
  • 1 medium cauliflower (about 850 gr), cut into small florets
  • 180 gr / 6 ½ oz. feta cheese, drained and crumbled
  • 4 tbsp. / 60 ml all purpose (plain flour) – use gluten-free flour for gluten-free version
  • 3 medium eggs, beaten
  • ½ red onion, finely chopped
  • 3 spring (green) onions, finely chopped
  • 2 garlic cloves, finely chopped
  • Small bunch of flat leaf parsley, finely chopped
  • Small bunch of fresh dill, finely chopped
  • 30 ml/ 2 tbsp. olive oil
  • 10 ml/ 2 tsp. red pepper flakes or chili flakes
  • Salt and freshly ground black pepper to taste
  • Wedges of lemon to serve
  • 22 cm x 22 cm (7”x7”) baking dish recommended
Instructions
  1. Preheat the oven to 180 C / 350 F
  2. Cut the cauliflower in small florets, wash and drain the excess water in a colander/sieve.
  3. Beat the eggs in a small bowl.
  4. Place the drained cauliflower florets in a large mixing bowl. Stir in the chopped red onions, garlic, spring (green onions), parsley, dill, olive oil and the crumbled feta cheese to the bowl.
  5. Season with salt, ground black peppers and chili (red pepper flakes). Using your hands, combine all the ingredients. At this stage, you can check the seasoning – add more salt or peppers to your taste.
  6. Stir in the beaten egg and flour to the cauliflower mixture and combine well.
  7. Grease your baking dish with 15 ml/ 1 tbsp. olive oil and pour in the mixture to the baking dish.
  8. Bake in the preheated oven (180 C / 350 F) for 25 – 30 minutes, until the cauliflower florets have a nice light brown color on top.
  9. Slice and serve hot with a wedge of lemon and crusty bread aside. Cacik dip of yoghurt with diced cucumber and garlic or Shepherd’s salad with tomatoes, cucumbers and spring onion in lemon juice and olive oil dressing would go well with this delicious dish.
 

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Black eyed Bean Salad with Walnuts, Pomegranates; Borulce Salatasi

Black eyed beans salad with grated carrots, turnips, walnuts and pomegranate seeds - Borulce Salatasi

Black eyed beans salad with grated carrots, turnips, walnuts and pomegranate seeds; also gluten-free – Borulce Salatasi

So good to be back to blogging and sharing recipes with you all after quite a long while, with this refreshing, wholesome  and also gluten – free Black eyed Beans Salad, a recent hit in our home.

Our feast of Turkish food from my Online Turkish Cookery Course

Our feast of Turkish food from my Online Turkish Cookery Course

I had a busy but exciting start of the year with the launch of my online Turkish cookery course (a wonderful introduction to Turkish cuisine with 4 classic Turkish recipe demonstrations; a course you can do at your own time and watch unlimited times, with a special offer at the moment. Here’s a free preview of the course)

Making the smoked eggplant puree for the Ali Nazik Kebab at my Turkish cookery class in Austin.

Making the smoked eggplant puree for the Ali Nazik Kebab at my Turkish cookery class in Austin.

Another highlight of February was teaching a wonderful series of Turkish cookery classes in the US with the Central Market Cooking Schools in Austin, San Antonio and Houston. I was really touched and delighted to see the growing interest for Turkish cuisine and meet amazing Turkish food lovers, always a treat. My next stop is Amman, Jordan in March to teach a 5 day Turkish cookery workshop and a Turkish cookery class in May in England – greatly look forward to them all.

The black-eyed pea or black-eyed bean, or borulce; makes a wholesome, delicious salad

The black-eyed pea or black-eyed bean, or borulce; makes a wholesome, delicious salad

But now I am delighted to share this delicious, refreshing and wholesome salad we’ve been enjoying recently, featuring black eyed beans or borulce, as in Turkish. The black-eyed pea or black-eyed bean, or borulce is a legume, a subspecies of the cowpea. They are also known as the California Blackeye. They also have many health benefits; black eye beans are packed with fiber, protein, potassium and low in fat. Many good reasons to incorporate them in our diet.

Delicious and healthy black eyed beans salad with walnuts and pomegranates

Delicious and healthy black eyed beans salad with walnuts and pomegranates

This black eyed beans salad is a wholesome, refreshing and vibrant salad with plenty of zing. Grated carrots and bell peppers bring wonderful natural sweetness and work well with radishes, onions and crunchy walnuts. I love the tangy pomegranates molasses & olive oil in the dressing (you can make your own pomegranate molasses with my recipe here); all these flavor the black eyed beans beautifully. You can also add pomegranate seeds as I did in this salad; they add a great texture and taste.

I hope you enjoy substantial, delicious salad; Afiyet Olsun,

Ozlem

5.0 from 1 reviews
Black eyed Bean Salad with Walnuts, Pomegranate; Borulce Salatasi
 
This black eyed beans salad, Borulce Salatasi, is a wholesome, refreshing and vibrant salad with plenty of zing. Grated carrots and bell peppers bring wonderful natural sweetness and work well with radishes, onions and crunchy walnuts. Pomegranate seeds and pomegranate molasses bring a tangy, refreshing flavor.
Author:
Recipe type: Healthy Turkish Salads with black eyed beans
Cuisine: Turkish Cuisine
Serves: 4
Ingredients
  • 175gr / 6 oz. / 1 cup dried black eyed beans
  • 1 medium carrot, grated
  • 2 red bell peppers, chopped coarsely
  • ½ red onion, chopped finely
  • 2 spring (green) onions, chopped finely
  • 5 small radishes; quartered and sliced
  • ½ cup / 3 oz. / 90 gr pomegranate seeds
  • 40 gr/ 1.5 oz. / ⅓ cup chopped walnuts
  • Handful of flat leaf parsley, coarsely chopped
  • Juice of ½ lemon
  • 30 ml/ 2 tbsp. extra virgin olive oil
  • 10 ml/ 2 tsp. pomegranate molasses – optional-
  • Sea Salt and freshly ground black pepper to taste
Instructions
  1. Soak the dried black eyed beans overnight in plenty of cold water.
  2. Next day, drain, rinse and put the beans into a pan and cover with water. Bring to the boil and simmer for 35 - 40 minutes. Drain and rinse the cooked beans in cold water to refresh and retain their texture.
  3. Stir in the chopped onions and green (spring) onions in a large bowl and add ½ tsp sea salt. Work the salt into the onions with your hands; this will soften the onions and make them more palatable in the salad.
  4. Stir in the rest of chopped vegetables to the bowl and mix well.
  5. Add the cooked black eyed beans, pomegranate seeds and chopped walnuts to the bowl, combine well.
  6. Pour in the extra virgin olive oil, lemon juice and pomegranate molasses over the salad, give a good mix.
  7. Check the seasoning and add more salt if required and season with freshly ground black pepper.
  8. Stir in the chopped parsley and combine all gently. Afiyet Olsun!

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