Tag Archives | red pepper paste

Medley of Mushrooms with Garlic and Roasted Peppers, in Olive Oil – Healthy Food can also be Wonderfully Delicious

By Ozlem Warren on November 28, 2012 in Turkish Cooking Classes, Vegetables Cooked in Olive Oil 10

"Wonderful time spent with great company. I have learnt lots, loved all the food & already planned to introduce some of these dishes over Christmas to my nearest & dearest. Thank you for a great Saturday."

Warm greetings to you all; or Merhaba, as we say in Turkish. We had a wonderful, fun packed Healthy Eating and Living Event last Saturday, with inspirational talks on healthy living -many thanks to Leonie from EatWright for her wonderful presentation and Turkish cookery demonstrations –many thanks to Eser too for her delicious gluten-free treats. Please check out my Turkish Cooking Classes Page for more information and photos on this fun packed, delicious event.

Leonie’s wonderful fresh produce went down so well with the warm hummus with red pepper flakes infused olive oil.

We talked about making the right choices for healthy eating and living. Healthy food can also be wonderfully delicious; there is no need to sacrifice the taste. Seasonal fresh produce, grains, beans, fish, olive oil are not only very good for us but they are also packed with flavor.

Fragrant spices; a natural, delicious way to add flavor to any dish.

How about spices? You can add such wonderful flavors in a natural, healthy way, through spices and herbs. For instance, it is the fragrant cumin that makes hummus, taste like hummus. Here is a short video of my hummus demonstration at our healthy event – first try; look forward to adding more videos in the future- my special thanks to Zeynep! –Hummus demonstration, by Ozlem’s Turkish Table

The simple yet utterly delicious Shepherd's Salad, Coban Salata complements any grilled meat and vegetables so well.

A sprinkle of dried mint would totally transform the taste of Cacik – cucumber& yoghurt dip or a handful of fresh parsley gives a lovely, refreshing flavor to this Shepherds Salad, Coban Salata. Talking about spices, please check out the inspirational Spice Trip program on Channel More4 in the UK; a great watch to understand the mysterious and wonderful world of spices.

Medley of sauteed mushrooms and roasted peppers in olive oil; healthy, delicious and easy.

This medley of mushrooms with roasted peppers has been a big hit at our class last Saturday. You can use a variety of mushrooms; portobello, chestnut, oyster or shitake mushrooms, all work very well. Garlic and mushrooms are made for each other and the meaty texture of mushrooms work so well with the juicy, roasted peppers. A squeeze of lemon over them with sprinkles of parsley; your healthy, delicious vegetarian treat is ready to be enjoyed- Afiyet Olsun!

Turkish hot pepper paste, biber salcasi. One of the main staples in Southern Turkish Kitchen, including mine!:)

l flavored the roasted peppers with red pepper paste, biber salcasi; a spoonful this paste adds such a wonderful, rich flavor to any dish. You can get red pepper paste in Middle Eastern stores and Tulumba.com. How about having a go to make your own red pepper paste? You can also use red pepper flakes instead for flavoring.

I hope all these ideas may inspire you to make good choices for healthy eating; after all, we are what we eat. How do you add flavor to your dishes? Please share with us; your ideas and comments are always very welcome.

Medley of Mushrooms with Garlic and Roasted Peppers, in Olive Oil

This delicious vegetarian course complements any grilled meat, fish or baked potatoes well as a main course. You can also serve it as a starter with some crusty bread by the side.

Serves 4-6

Preparation time: 15-20 minutes Cooking time: 45-50 minutes

350gr/12oz Portobello or chestnut mushrooms, gently cleaned with a damp cloth and sliced

350gr/12oz oyster or shitake mushrooms, gently cleaned with a damp cloth (please tear into pieces)

Green, red and yellow bell (or pointy) peppers – one each-, deseeded, cut in half and sliced lengthwise

4-6 garlic cloves, crushed and chopped

60ml/4 tablespoon olive oil

1/2 juice of lemon (or a little more if you like the tangy taste)

Handful of flat leaf parsley, finely chopped

½ tbsp. red pepper paste or 1 ½ teaspoon red pepper flakes

Salt and pepper to taste

Preheat the oven to 200C/400F

Coat the peppers with the olive oil and the seasoning and bake in the preheated oven until they start getting charred.

Place the sliced peppers in a baking tray and pour 2 tbsp olive oil over them. Season with salt and ground black pepper and coat the peppers with the olive oil and the seasoning. Bake in the preheated oven for about 35-40 minutes, or until they are getting charred.

Juicy, meaty mushrooms and garlic go so well together.

While the peppers are baking in the oven, cook the mushrooms. Heat the remaining olive oil in a shallow pan and add the mushrooms and garlic. Season with salt and pepper and sauté for 4-5 minutes. Add the lemon juice and cook a further 3-4 minutes. Stir in the chopped parsley, give a good mix and turn the heat off.

A little Turkish hot pepper paste, biber salcasi, add a lot of flavor to the vegetables.

Once the peppers are baked, add the red pepper paste to them (or the red pepper flakes) and combine well. Stir in the cooked mushrooms to the peppers and gently mix them well. Serve hot, with sprigs of parsley over the vegetables.

Afiyet Olsun,

Ozlem

Turkish Bean Stew with Chicken; Tavuklu Kuru Fasulye and more

By Ozlem Warren on October 7, 2012 in Appetizers and Mezes, Casseroles and Stews, Salads 26

Pulse, beans and legumes are very popular at home as wholesome meals and mezzes – such as this Warm hummus with red pepper flakes infused olive oil made from chickpeas, tahini, cumin and extra virgin olive oil. Have you ever had hummus served warm? That’s the way we enjoy hummus especially in southern Turkey, warming the hummus brings out the wonderful flavors of tahini, cumin and olive oil, and it is just delicious.

This bean salad with tomatoes, olives, red onion slices and olives is wonderful for lunch or a side dish for grilled meat.

How about this delicious and substantial Turkish bean salad with eggs, olives, onions, and tomatoes; Fasulye Piyazi, for lunch ? We like to serve this salad along with grilled meatballs at home, such a delicious, healthy treat.

Kuru Fasulye; one of the most traditional Turkish dishes, wholesome and so delicious.

This week, I wanted to share our delicious traditional bean stew, Kuru Fasulye. This bean stew is very popular at Turkish homes as well as in our traditional restaurants, lokantas. Traditional lokantas in Turkey are also called Esnaf Lokantasi; as the workers used to come to these restaurants for their lunch break- is a wonderful concept.

Fehmi Lokantasi in Kadikoy; delicious, precooked meals all lined up – so many choices!

Have ever been to the vibrant and ever so colorful Kadikoy district in Istanbul? The market is wonderful with the fresh produce and friendly lokantas around. This is Fehmi Lokantasi in Kadikoy, with mouthwatering displays of ready to eat stews, rice, vegetables cooked in olive oil and many more.

Delicious displays of casseroles, fresh beans cooked in olive oil and many more at Fehmi Lokantasi.

Trays of precooked – and gently heated – stews, rice, vegetables cooked in olive oil, stuffed vegetables and many more – are displayed in a buffet style in traditional lokantas. This is slowly cooked “fast food”; all you need to do is to pick up your tray and point to the Chef, Asci, which dishes you would like to try – they are ever so inviting, I usually end up having small portions of a few to share!-.

Good news is, you can recreate many of these stews and casseroles at home too. I love this bean stew with chicken and vegetables, as it is so easy, delicious and nutritious. If you are using dried beans, you need to soak them overnight. But if you don’t have time for this, please have a go and use the precooked haricot beans instead. They still work great and you will be preparing a wholesome, delicious meal in no time.

This bean stew is also wonderful when cooked with Turkish spicy sausage, sucuk. You can use any spicy sausage you like or for a vegetarian option, simply omit the meat.

Turkish Bean Stew with Chicken, Onion, Peppers in Tomato Sauce – Tavuklu Kuru Fasulye

Serves 4

Preparation time: 15 minutes Cooking time: 35 minutes (add 30 minutes cooking time if dried beans are used)

2 cups / 340 gr Cannellini dried white beans or

14oz/1 can of pre-cooked cannellini (or haricot) beans, rinsed

1 medium yellow onion, finely chopped

1 green (pointy) or bell pepper, finely chopped

Handful of parsley, coarsely chopped

15ml/1 tablespoon olive oil

8oz / 225 gr chicken breast (or your choice of meat), cut in small chunks

14oz/ 400 gr can of chopped tomatoes

300ml/ 1 ¼ cups water

1/2 tablespoon red pepper paste (optional)

1 teaspoon sea salt flakes

1/2 teaspoon freshly ground black pepper

1 teaspoon red pepper flakes

Precooked dried beans are perfectly fine to use in the stew; and you will still be making a wholesome meal.

If you are using dried beans, soak them in plenty of water overnight. Next day, drain the water and boil the dried beans in fresh water for about 30 minutes, partially covered, until they are tender but not mushy. Drain the water and set the cooked beans aside.

If you are using precooked white beans, simply drain the juice and rinse the beans under cold water. Set them aside.

In a heavy pan, sauté the onion with the olive oil until soft. Add the meat and sauté for another minute or so. Stir in the green peppers, chopped tomatoes and the red pepper paste (if using) and mix well. Cover and simmer on low heat for 20 minutes. Then stir in the cooked beans and the water, mixing gently so that the beans won’t break. Season with salt, black pepper and red pepper flakes. Cover and cook in medium heat for. about 10 minutes. Stir in the parsley and combine well.

Delicious Kuru Fasulye; wonderful with plain rice by the side.

Serve hot with plain rice by the side. You can cook this stew ahead of time, even a day in advance. It freezes very well too. Traditionally; some locals also like to have a quarter of sliced raw onion by the side. A few pickles – tursu, as we say in Turkish- as well as Cacik dip –of yoghurt, cucumbers and dried mint– complements this bean stew well.

Cacik dip of plain yoghurt, cucumbers and dried mint complements the bean stew well.

Ozlem’s Turkish Table Cookery Book, available to order at this link

Dried pulses like chickpeas, beans and lentils are a big part of Turkish cuisine and we eat these staples almost daily; they are delicious, nutritious and easy to prepare. Beans, which were established in the early history of Anatolia, are wholesome and nutritious. They are a great source of source of protein, vitamin B1 and dietary fiber. I love beans and included many beans based salads, dips and mains at my Turkish cookery book, Ozlem’s Turkish Table, Recipes from My Homeland, signed copies available to order at this link.

Have you ever tried Esnaf Lokantasi – open buffet style traditional Turkish restaurants – in Turkey? What is your favorite slowly cooked “fast food” there? If you haven’t tried this yet, I hope you have a go; healthy, nutritious and so delicious treats will be waiting for you – and please enjoy the sites along the journey 🙂

Kiz Kulesi, Maiden Tower, Istanbul. Try traveling by ferries – vapur – in Istanbul to enjoy wonderful sites like this.

Afiyet Olsun,

Ozlem

My Mother’s Arab Kebab; from Historic Antakya (Antioch)

By Ozlem Warren on September 30, 2012 in Casseroles and Stews, Regional Signature Dishes; Mains, Sides and Desserts 21

Arab Kebab- or Arap Kebabi, as we say in Turkish – is a juicy, delicious specialty made in the homes in Antakya, Southern part of Turkey, where my roots are from. This kebab is also so easy to make; I remember my mother making in almost no time, with delicious aromas coming from the kitchen, and how we used to dip our potato and bulgur patties to its delicious sauce. Antakya is a city rich in history and traditions; I greatly admire that folks from different religions and backgrounds live and trade happily there over many centuries. This kebab is a heritage passed from the Arab community living in Antakya region.

Juicy, delicious Arab Kebab; make sure to cook a few potatoes in its delicious sauce and make potato&bulgur patties; they go so well with this kebab.

There is abundance of onion in this kebab, which makes it so delicious (and healthy too). I love the natural sweetness the onions bring out to the dish. There are no eggplants (aubergines) in the traditional Arab Kebab, though I like to add on my version. Again, the sweet, almost meaty texture of the eggplant goes so well in the kebab – you can simply take the eggplant out for the traditional Arab Kebab. We also like to add red pepper paste to this kebab, for a richer, spicier flavor. You can make your own red pepper paste; here is my recipe if you would like to have a go.

Signed copies of my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland is available to order at this link, it is delivered worldwide.. This recipe and many other wholesome, authentic Turkish recipes are included, if you’d like to get one.

If you live in the US, Canada or Mexico, you can order a hardback copy with reduced shipping rates here.

Turkish red pepper paste – Biber Salcasi; an essential ingredient especially for the Southern Turkish Cooking.

The potato & bulgur patties with onion and parsley go so well with Arab Kebab. We like to add a few potatoes to the kebab to cook, so that they can soak up this wonderful sauce. We then use these deliciously flavored cooked potatoes in our bulgur & potato patties. Dipping the patties to the sauce of Arab Kebab is just heavenly.

These potato and bulgur patties are also wonderful when dipped into olive oil and pomegranate sauce.

You can make the Arab Kebab ahead of time and give a gentle heat just before serving. The left overs can also be frozen successfully.

Serves 4-6

Preparation time: 30 minutes Cooking time: 35 – 40 minutes

500 gr/1 1/4 lb/ 2 cups lean ground beef or lamb

2 medium onions, finely chopped

3 garlic cloves, finely chopped

1 medium size eggplant, finely diced

1 green bell (or pointy) pepper, finely chopped

400gr/14oz can of good quality chopped tomatoes

15ml/1 tbsp red pepper paste – optional-

30ml/ 2 tbsp olive oil

12oz/ 1 1/2 cup hot water

1 bunch flat leaf parsley, finely chopped

5-10ml/1-2 tsp red pepper flakes

Salt and freshly ground black pepper to taste

3-4 medium potatoes skinned and halved (to be used for the potato & bulgur patties)

Sprinkle salt over the eggplants; salt will help the moisture to come out of them.

Cut each eggplant length wise and then about 3-4 in cubes, 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.

Heat the oil in a large wide pan and sauté the onions for a couple of minutes until they start to soften. Stir in the ground meat and sauté for another couple of minutes. Add the eggplants, garlic, green pepper and cook for further 4-5 minutes. Add the diced tomatoes, red pepper paste and the hot water, giving a good stir. Stir in the potatoes to the mixture. Season with salt, ground black pepper and red pepper flakes, combine well.

Arab Kebab has a wonderful sauce to dip the bulgur & potato patties or your bread in.

Cover the pan and gently simmer for about 30 minutes, until all the ingredients cooked and the sauce thickened. Stir in the chopped parsley and combine well, the Arab Kebab is ready. The end result should have a good amount of juice/liquid, as we would like to dip the potato & bulgur patties this sauce. Take the cooked potatoes out to be used in the potato & bulgur patties.