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Eggs with Peppers and Pastirma, Dried Beef with a Spicy Coating

Eggs with peppers and pastirma; Pastirmali Yumurta

Eggs with peppers and pastirma; Pastirmali Yumurta

I love the aromatic, delicious taste of Pastirma, dried cured beef with a coating of spices called cemen, consisting of cumin, fenugreek, garlic and hot chili flakes. This thinly sliced delicacy is very much enjoyed in Turkey as part of a mezze spread, as well as in casseroles with dried beans, Pastirmali Kuru Fasulye and in boreks, pastries. We Turks also very much enjoy pastirma with eggs, as part of a leisurely weekend breakfast, Turkish style.

Air dried pastirma; dried cured beef with aromatic spices

Air dried pastirma; dried cured beef with aromatic spices

This wind-dried beef, pastirma has been made in Anatolia for centuries. It’s also been enjoyed throughout Middle Eastern as well as Eastern European countries and has a special part in Lebanese and Armenian cuisine. Some of the finest pastirma is being produced in Kayseri region, in Middle Anatolia, Turkey; it almost has a silky texture and just melts in the mouth, very aromatic with the spicy cemen coating; I hope you can have a chance to enjoy pastirma in Kayseri. Making pastirma is a bit of a labor of love though and requires a lot of patience, as fellow blogger Peter Minaki of Kalofagas  explains. Pastirma is prepared by salting the meat, then washing it with water and letting it dry for 15 days. The blood and salt is then squeezed out of the meat and the meat, this time is covered with a special cumin paste called cemen, consisting of crushed cumin, fenugreek, garlic and chili flakes. Afterwards, the meat is air dried up to a month. You can get pastirma in Turkish and Middle Eastern markets, as well as from Turkish online stores such as Marketurk  in the UK and  Best Turkish Food in the US.

Eggs with pastirma and peppers

Eggs with pastirma and peppers

Here is our delicious and easy egg dish with bell peppers and pastirma. I love how the sweetness of peppers complements the aromatic pastirma and their marriage with eggs is divine. This dish is wonderful for a brunch or a light lunch / supper with crusty bread aside. Cacik dip of yoghurt with cucumbers and dried mint goes very well with this delicious egg this too.

Afiyet Olsun!

 

5.0 from 2 reviews
Eggs with Peppers and Pastirma, Dried Cured Beef with Spices
 
Delicious and easy Turkish style eggs with dried cured beef, pastirma, and peppers, for a lovely brunch, lunch or dinner.
Author:
Recipe type: Turkish Breakfast
Serves: 1-2
Ingredients
  • 2 free range eggs
  • ½ red bell pepper, deseeded, quartered and cut in thin stripes
  • ½ green bell pepper, deseeded, quartered and cut in thin stripes
  • 2 free range eggs
  • 4 -6 stripes of thinly cut pastirma, roughly cut
  • 30 ml/2 tbsp. olive oil
  • 5 ml / 1 tsp. ground cumin
  • 5 ml / 1 tsp. Turkish red pepper flakes / chili flakes
  • Salt and ground black pepper to taste
Instructions
  1. Heat the olive oil in a wide, heavy pan and stir in the red and green bell peppers.
  2. Sauté for 4 - 5 minutes, until the peppers start to soften.
  3. Create two holes amongst the bell pepper mixture and crack the eggs.
  4. Place the pieces of pastirma around the eggs and cook for 4 – 5 minutes, depending on your taste.
  5. Sprinkle ground cumin and the red pepper flakes over the egg, serve hot with crusty bread aside.
 

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Simply delicious Aegean flavors;Eggplants, tomatoes, onions, peppers cooked in olive oil & Fascinating Didyma

Kusadasi Bay, Turkey

Kusadasi Bay, Turkey

The Aegean cost of Turkey has a special place in my heart. Perhaps it is the many happy childhood holidays we spent in local resorts in Ayvalik, Gumuldur and Cesme, where many Turkish families have summer houses. As soon as the schools close, we all would dream about the coast, swimming at the turquoise Aegean, playing for hours at the golden sandy beaches and the next ice cream – a piece of heaven.

Fig trees at the Ephesus

Fig trees at the Ephesus

Spring in the air at the Aegean region, Turkey

Spring in the air at the Aegean region, Turkey

 

I don’t have the chance to go back to the Aegean as often as I like and every opportunity is very welcome. Once a year, I host and organise a Culinary & Cultural tour to Turkey, aiming to show my homeland from a local’s perspective – I greatly look forward to these trips and enjoy every minute of sharing this special land with folks. It has been delightful to be back to the breathtaking Aegean region again this April. Spring has been in full bloom; artichoke fields everywhere; the silver, beautiful olive trees welcomes you along the way; fig trees surprise you at the Ephesus – such a beautiful, bountiful region. During our tour, we always enjoy the local cuisine and learn how to cook delicious Turkish food together. This time, we again stopped by the lovely Bizimev Hanimeli to cook  and enjoy delicious Aegean flavors with Hatice Hanim.

Hatice Hanim and family, at Bizimev Hanimeli

Hatice Hanim and family, at Bizimev Hanimeli

I have met Hatice Hanim a few years ago; always with a smile at her face, she has been sharing her love of Turkish cuisine and feeding a remarkable crowd everyday at their Bizimev Hanimeli Restaurant, as well as teaching the local cuisine to enthusiasts like us. It is a real family affair; her husband, son, daughter, daughter-in-law all involved running this wonderful business. I love the fact  that they grow all their fresh produce, herbs, vegetables and fruits  in their beautiful garden and make their own olive oil. It is very remarkable that they grew their business all by themselves with a lot of hard work and maintained the same friendly service and the offer of high quality, consistent, delicious food. When I asked Hatice Hanim what kept her going in tough times, she smiled and said;If you respect your land, the nature, treat your helpers, family well and keep your spirits up, you find a way at the end. Hard work with a kind heart opens the doors for you; always believe in yourself.” How true; her words sealed in my mind.

Cooking together at Hanimeli, near Sirince, Turkey

Cooking together at Hanimeli, near Sirince, Turkey

We prepared a delicous 4 course meal with Hatice Hanim, in just over 1 hour – look forward to sharing all these recipes in the coming weeks- .Using their fresh produce from the garden and the olive oil, we made this wonderful Zeytinyagli Patlican; Eggplants, onions, garlic and tomatoes cooked in olive oil; simple, seasonal ingredients produced such a delicious, memorable taste. We like to eat Zeytinyaglis, Vegetables Cooked in Olive Oil in room temperature. It is also delicious when served cold. I hope you enjoy it and can have a go sometime.

Zeytinyagli Patlican; Eggplants cooked in olive oil with vegetables

Zeytinyagli Patlican; Eggplants cooked in olive oil with vegetables

Zeytinyagli Patlican; Eggplants, Onions, Garlic, Peppers and Tomatoes Cooked in Olive Oil

Serves 4

3-4 small Holland (dark purple) eggplants/aubergines

2 medium onions, halved and chopped in thin slices

1 green pointy pepper, coarsely chopped

1 red pointy pepper, coarsely chopped

3-4 medium tomatoes, halved and sliced

5-6 garlic cloves, quartered

3 medium tomatoes, skinned and chopped finely or 14oz/400 gr Italian chopped tomatoes

45ml/3 tablespoon olive oil

Handful of flat leaf parsley

Salt and ground black pepper to taste

Drizzle of extra virgin olive oil to serve – optional

Using a vegetable peeler, peel the eggplants in zebra stripes. Cut each eggplant in half length wise and then about 1/2 inch thick slices. Lay them on a wide flat tray and generously season with salt. This will help the moisture to come out of the eggplants. Leave for about 15 minutes. Drain the water that came out of the eggplants and squeeze them with a paper towel to extract the excess water.

Layer the sliced onions, garlic, pepper and eggplants one at a time.

Layer the sliced onions, garlic, pepper and eggplants one at a time.

Pour the olive oil in a heavy pan and spread the half of the sliced onions and garlic. Then spread half of the sliced peppers and a layer of sliced eggplants over them.

Repeat the layering with the remaining vegetables

Repeat the layering with the remaining vegetables

Repeat the same layering procedure for the 2nd half of onions, garlic, peppers and eggplants, and pour over the diced tomatoes. If you have any remaining eggplant slices left, layer them over the top.

Add the sliced tomatoes and a handful of parsley over the top.

Add the sliced tomatoes and a handful of parsley over the top.

Spread the sliced tomatoes over the very top and place a handful of flat leaf parsley. Season with salt and ground pepper and cover the pan. Start cooking at a medium heat for the first 5-8 minutes, then turn to heat to low and cook for  a further 3o minutes, until all the vegetables are cooked.

Delighted with the outcome :)!

Delighted with the outcome :)!

The vegetables here has been cooked in their own juices over low heat, and each of them just melt in your mouth!  The cooked  eggplants, garlic onions so scrumptious, packed with flavor. Seasonal produce cooked this way are not only healthy, but also very easy and delicious too.

 

Zeytinyagli Patlican; eggplants cooked in olive oil with vegetables

Zeytinyagli Patlican; eggplants cooked in olive oil with vegetables

 

I hope you enjoy this delicious eggplant dish, as you see, delicious food can also be healthy and easy. A few good seasonal produce, some olive oil and fresh herbs can produce wonders. You can drizzle a little extra virgin olive oil over the dish before serving and decorate with sliced peppers if you like.  Traditionally, we like to eat Zeytinyaglis, Vegetables Cooked in Olive Oil, in room temperature or cold.

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It is very rewarding to cook together and share a delicious bite with others. We have a fabulous healthy eating event with my Turkish cookery demonstration on May18th; if you are in the area and would like to join us, please contact me, I would be delighted to have your company.

 Afiyet Olsun, May you be happy and healthy with the food you eat;

Ozlem

 

 

 

 

 

 

 

 

Fascinating Didyma and Its  Exquisite Columns

Temple of Apollo, Didyma (Didim), Turkey

Temple of Apollo, Didyma (Didim), Turkey

We made it to the fascinating Didyma, at the Aegean region, Turkey, at a rainy, windy April day and the temple looked even more stunning and dramatic. The huge white-marble temple is simply amazing and so worth seeing. The gigantic Temple of Apollo at Didyma (Didim in Turkish) was among the most famous oracles in the ancient world, equal in importance to the oracular temple at Delphi in Greece. There has been a temple here since very early times, but the older structure was destroyed by Cyrus of Persia in 494 BC. Construction began on the present stupendous structure soon after.

Head of Medusa, Didyma, Turkey

Head of Medusa, Didyma, Turkey

 

Head of Medusa at Didyma – we have been comparing it with the Medusa at the Basilica Cistern, Istanbul.

 

 

 

 

 

 

 

 

 

 

 

 

 

Beautiful base column details at Didyma

Beautiful base column details at Didyma

 

But most of all it was the delicate, exquisite columns of Didyma, that fascinated me.

Originally, 122 enormous Ionic columns surrounded the temple; today only three remain intact. Dating from the 2nd century BC, the columns are 60 feet tall (the height of a six-story building) and have a diameter of 6 feet at the base. Even the stumps of columns that fell are impressive in size and display beautiful carvings at their base, like designs of Daphne leaves.

It's all in the details - beautiful carvings at the marbel columns of Didyma.

It’s all in the details – beautiful carvings at the marbel columns of Didyma.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Make sure to have enough time to walk all the way around the temple to get the full effect. Didyma is well worth visiting, hope you can make it here sometime.

Happy Travels,

Ozlem

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Lamb Kebabs with Pistachios on Flat Breads in Cherry Sauce

Lamb kebabs with pistachios in cherry & tomato sauce - Fistikli, visne soslu kebap

Lamb kebabs with pistachios in cherry & tomato sauce – Fistikli, visne soslu kebap

The pistachio lamb kebabs I posted earlier has been a big hit and I have been experimenting a little more with these delicious treats. They are easy to recreate in your home, delicious and look impressive. Children love them as well as the adults, so they are great for entertaining. Having pistachio nuts in kebabs is a Southern Turkish specialty; I love the rich nutty flavor the pistachios add to the kebabs. They kebabs are wonderful when chargrilled in summer time, but equally delicious grilled or baked in the oven. With flat breads as the base and roasted vegetables by the side, this succulent kebab is a real crowd pleaser, and can make any day special.

The cherries in the tomato sauce add a lovely refreshing flavor to the pistachio kebabs.

The cherries in the tomato sauce add a lovely refreshing flavor to the pistachio kebabs.

This time, during my recent Turkish cookery class, I prepared the kebabs in cherry and tomato based sauce. Cooking meatballs in (especially) sour cherry sauce is a Gaziantep specialty. This way of incorporating meat & fruit dates back to the Ottoman, Persian and medieval Arab cookery. The sweet & sour combination of meat and visne (sour cherries) is just marvelous. You can get frozen cherries in most supermarkets when they are not in season. If you’d like a stronger cherry flavor, also try dried cherries, like dear Claire did after our cookery class. Apparently  it was a delicious hit. I greatly look forward to trying out this recipe again when sour cherries are in season, in June-July time.

Serves 4

Preparation time: 35 minutes               Cooking time: 60 minutes

For the kebabs:

500 gr/1 ¼ lb. / 2 ¼ cups ground lamb (or half and half with ground beef)

1 medium onion, finely chopped

4 garlic cloves, crushed and finely chopped

60ml/4 tbsp pistachios, shelled

1 bunch of flat leaf parsley, finely chopped

5ml/1 tsp red pepper or paprika flakes;

5ml/ 1 tsp freshly ground black pepper

Salt to taste

A bowl of water with a drizzle of olive oil to help shape the kebabs

For the cherry & tomato sauce:

1 onion, finely chopped

400gr/14oz can of chopped Italian tomatoes

½ tbsp. red pepper paste

400gr/14oz frozen cherries, stones removed

15ml/1 tbsp olive oil

For the roasted vegetables: 3 colorful bell peppers, deseeded and cut in thick slices lengthways and a few chilli peppers deseeded, OR 10-12 sweet and chilli small, colorful peppers, cut in half lengthways and deseeded

4 medium tomatoes, halved and cut in chunky slices

1 medium onion, halved and cut in chunky slices

45ml/ 3 tbsp olive oil

Salt and freshly ground black pepper to taste

1 large flat bread; pide, or 4 pitta bread, sliced lengthways

Preheat the oven to 200 C/ 400 F

Roasted vegetables ready to complement the kebabs - make sure to save the juices to drizzle over the flat bread.

Roasted vegetables ready to complement the kebabs – make sure to save the juices to drizzle over the flat bread.

First roast your vegetables. Place the onion, peppers and tomatoes in a baking tray. Drizzle the olive oil over, season with salt and pepper. Give them all a good mix to make sure all the vegetables are coated with the olive oil and the seasoning. Bake in the oven for 35 – 40 minutes, giving them a mix half way. I like to roast the vegetables rather than grilling, to save and enjoy all the wonderful juices of them over the flat bread.

Pistachios add a rich, nutty taste to the lamb kebabs.

Pistachios add a rich, nutty taste to the lamb kebabs.

While the vegetables are roasting, prepare the kebabs. First have a bowl of water, drizzled with olive oil ready aside, to knead and help shape the kebabs. Pulse the shelled pistachios in a food processor a few times, until it is grainy. Place the ground lamb in a bowl, stir in the pistachios, chopped onions, garlic and parsley. Season with salt and ground pepper, add the red pepper flakes. Wet your hands in the water & olive oil mixture and knead well to a smooth paste. Cover and rest for about 10-15 minutes or until the vegetables are roasted in the oven.

Once the vegetables chargrilled, take the tray out of the oven, cover  and set aside (you may need to warm the vegetables before serving).

Wetting your hands with the water & olive oil mixture helps shaping the meat and keep the meat moist and intact.

Wetting your hands with the water & olive oil mixture helps shaping the meat and keep the meat moist and intact.

Now start shaping the kebabs. With the bowl of water & olive oil mixture by your side, take a handful of the meat mixture, and make it into a shape of a flat sausage. Good tip; wet your hands with the water & olive oil mixture; this will help shaping the meat and keep the meat moist and intact.

As soon as the kebabs are shaped, you can cook them under the grill/broiler for about 6 -8 minutes, turning over half way until they are golden and cooked through that side (this method especially great for summer.) Alternatively, you can lay the kebabs side by side in a greased tray and bake for about 25-30 minutes or until they are cooked and chargrilled.

Cherries in the tomato sauce bring a refreshing flavor and goes well with the pistachio kebabs.

Cherries in the tomato sauce bring a refreshing flavor and goes well with the pistachio kebabs.

While the kebabs are cooking, prepare the cherry & tomato sauce. In a heavy pan, sauté the onions in olive oil for 2-3 minutes. Stir in the pepper paste, chopped tomatoes and cherries to the pan and combine well. Season with salt and ground pepper and simmer for 15-20 minutes until the sauce thickened.

While the sauce is simmering, place the sliced flat bread on a tray and put in the preheated oven (180 C/350 F) to warm up. Also at this stage place the roasted vegetables and kebabs back to the oven to keep warm.

Lamb kebabs with pistachios in cherry & tomato sauce - Fistikli, visne soslu kebap
Time to enjoy the feast; lamb kebabs with pistachios in cherry & tomato sauce – Fistikli, visne soslu kebap

How about serving the kebabs with this sautéed carrot &  garlic yoghurt dip? This refreshing and mild dip complements the rich flavors of the pistachio kebabs beautifully.

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Sauteed carrots in olive oil with garlic yoghurt

I hope these recipes inspire you all; Afiyet Olsun,

Ozlem

 

 

 

 

 

 

 

 

 

 

 

 

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