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Tag Archives | Turkish red pepper flakes

Patties with Potato, Bulgur, Onion and Parsley – Patatesli, Bulgurlu Kofte

Bulgur and potato patties, bulgurlu, patatesli kofte; delicious to dip into sauces

Bulgur and potato patties, bulgurlu, patatesli kofte; delicious to dip into sauces

These patties are healthy, moist, easy to make and delicious; you just can’t stop eating them. They look similar to the bulgur and lentil patties I made previously(recipe in the blog, under appetizers and mezes), they have a different texture though, softer and more moist.You can serve them as a starter meze on a bed of lettuce leaves to wrap, or with bowl of olive oil and pomegranate molasses (or some sharp balsamic vinegar) by the side to dip in. In South Turkey, it is common to dip these patties to the sauce of stew and casseroles. I recently served them by the side of the aubergine, shallots and meat stew and they went down very well, disappeared very quickly 🙂

You can prepare them a day in advance, the flavors get even better the next day.  Turkish hot pepper paste, biber salcasi, add a wonderful flavor to the patties; you can make your own hot pepper paste here , if you like. Add more red pepper flakes if you like it more spicy.

Serves 8 -10
Preparation time : 15-20 minutes Cooking time : 25 minutes

175gr/6oz/1 cup bulgur, rinsed and drained
4 medium potatoes, skinned and quartered
45-60ml/3-4 tablespoon olive oil
3 spring onions, finely chopped
Handful of flat leaf parsley, finely chopped
1/2 tablespoon red pepper paste (optional)
1 – 2 teaspoon red pepper flakes
2 teaspoon/10ml ground cumin
8fl oz/ 1 cup hot water
Salt and ground black pepper to taste

Bowl of cold water to wet your hands

Extra virgin olive oil and pomegranate molasses (or sharp balsamic vinegar) to serve

In a large bowl, combine the bulgur, red pepper paste, biber salcasi (or red pepper flakes) and spring onion, mix well with using your hands. This will help the paste or the spice to really blend in with the bulgur and the spring onions. Add the hot water on the mixture and give a good stir. Leave it aside for about 15 minutes and stir once in a while so that all the water would be absorbed.

Boil the potatoes in salted water until cooked, drain the water. Mash the potatoes in a separate bowl with cumin. Add the olive oil, salt and ground pepper and knead the potatoes with your hands really well, until they are smooth and elastic. Stir in the potatoes with the bulgur mixture, and add the parsley, mix well with your hands. Check the seasoning and add more salt if needed. Have the bowl of water ready by your side. Wet your hands with the water and take a walnut size from the mixture and shape like patties using your hands. Place them side by side on a serving dish.

Put some extra virgin olive oil and pomegranate molasses (or sharp balsamic vinegar) on a small bowl and serve the patties with them for dipping. The patties are also wonderful served on a bed of lettuce leaves.

Afiyet Olsun,

Ozlem

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Ezo Gelin Corba; Turkish Spicy Red Lentil and Bulgur Soup

Ezo Gelin Corbasi; Spicy Turkish lentil & bulgur soup with dried mint and red pepper flakes; wholesome and delicious

Ezo Gelin Corbasi; Spicy Turkish lentil & bulgur soup with dried mint and red pepper flakes; wholesome and delicious

Soups have a special place in Turkish cuisine and the meals mostly start with them. In Anatolia, it is very common to have soup to start the day, especially in winter. This spicy lentil soup is one of my favorites; rich in fiber and protein, very delicious and easy to make. It is also a great example of how we add flavor to our dishes thru spices. Named after the bride “Ezo” who managed to impress her in-laws with this heartwarming soup, this soup is so delicious and simple to make that you will want to make it all the time! It also freezes very well, so I recommend to make a big batch and freeze some for a heart and soul warming lunch or supper.

Serves 6
Preparation time – 15 minutes Cooking time – 40 minutes

290 gr/1 cup split red lentils, rinsed and drained
1 onion, finely chopped
45 ml / 3 tablespoon coarse bulgur wheat, rinsed and drained
1.75 litres / 7 1/2 cups chicken stock (or water)
60 ml / 4 tablespoon tomato paste

15ml/ 1 tablespoon Turkish hot red pepper paste – optional-
30-45 ml / 2-3 tablespoon olive oil or butter
15 ml / 1 tablespoon dried mint
10 ml / 2 teaspoon red pepper flakes / paprika flakes
Juice of 1 lemon
Salt and freshly ground black pepper to taste

Lemon wedges to serve

Put the lentils, bulgur wheat, onion and the chicken stock or water together in a pan. Bring to boil and then on a low heat simmer, stirring occasionally for about 30 minutes or until the lentils and bulgur are tender. Then stir in the butter (or olive oil), the dried mint, the red pepper flakes, Turkish hot pepper paste (optional) and the tomato paste, mix well and simmer for another 10-15 minutes, until the soup has a creamy consistency. Add the lemon juice and more water if required, then season with salt and pepper.

Serve hot with lemon wedges.

Afiyet Olsun,

Ozlem

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