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Tag Archives | vegan

Ozlem’s Turkish Table on Radio – Aubergine, lentils in olive oil

Merhaba dear all,

Ozlem’s Turkish Table; Recipes from My Homeland – available for pre-order now

My sincere thanks first of all for your most kind interest and comments for my upcoming Turkish cookery book, Ozlem’s Turkish Table, Recipes from My Homeland. Publishing a book is a labor of love and your warm feedback has been so greatly appreciated.

I wanted to inform you that you can now pre-order my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland at this link, not only with Paypal (direct or debit/credit card via Paypal) but also directly with your Debit or Credit Card , as well as Paying Offline, with a Bank transfer, to the account specified at this link.  If paying Offline, please kindly include the Ref: GBPShop-your last name. I hope the Offline payment option would be useful especially to all who can’t use Paypal or credit cards, as in Turkey.  Also Please kindly enter the promo code Pre-Order Special when it says “Enter a promo code” on the left side of your shopping cart to get your 10% discount.

Pre-orders will have the first priority of distribution worldwide in early March, prior the release of the book in April 2018.

Ozlem’s Turkish Table – Brooklands Radio Interview:

Ozlem’s Turkish Table on Brooklands Radio!

I had the pleasure to go on air at the Brooklands Radio in Surrey with dear Jill Bennet – being a music lover and an amateur radio DJ in my younger years in Istanbul, it was very exciting to be in the studio again!- We had a lovely chat on wholesome, delicious Turkish cuisine and on my upcoming Turkish cookery book, Ozlem’s Turkish Table. My book is a special tribute to especially to my southern Turkish roots and my home town Antakya – Hatay, who recently became a UNESCO World City of Gastronomy, a title that Hatay so rightly deserves. It was wonderful to chat about this magical land and its scrumptious cuisine.  Here’s the podcast of our interview, if you would like to listen to it.

What I have been cooking lately..

Aubergines, lentils and peppers cooked in olive oil, Mercimekli Mualla, from my upcoming cookery book, Ozlem’s Turkish Table, Recipes from My Homeland

Mercimekli Mualla, aubergines, lentils and peppers cooked in olive oil, which is also at my upcoming cookery book, has been a huge hit at my cookery book introduction and pre-order event last week. A delicious specialty from Antakya, this lovely dish ticks many boxes being vegan and gluten-free too. Dried mint and olive oil flavour the green lentils and aubergine/eggplant beautifully. Here’s my recipe link for Mercimekli Mualla, I hope you enjoy it.

My best wishes for the Holiday Season and Afiyet Olsun,

Ozlem

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Barbunya Pilaki; Borlotti (Cranberry) Beans Cooked with Vegetables

Barbunya Pilaki; Borlotti (Cranberry) beans cooked with onions, tomatoe and carrots in olive oil

Barbunya Pilaki; Borlotti (Cranberry) beans cooked with onions, tomatoes and carrots in olive oil

Barbunya pilaki, borlotti beans cooked in olive oil with tomatoes, onions and carrots, is my father’s favorite Zeytinyagli, Vegetables cooked in olive oil, Turkish style. Pilaki is a style of Turkish mezze, where vegetables and beans are mainly cooked with onions, garlic, tomato in olive oil, with a little addition of sugar, to balance the flavors. We serve pilaki garnished with herbs and wedges of lemon; the tangy, refreshing lemon juice is really a must here and complements borlotti, barbunya means so well. Turkey’s much loved Barbunya Pilaki is served at room temperature or cold as a mezze or appetizer.

Fresh barbunya beans (in stripy pink) at Besiktas pazari, Istanbul

Fresh barbunya beans (in stripy pink) at Besiktas pazari, Istanbul

In Turkey, you can get the fresh barbunya beans (in stripy pink) or borlotti beans in abundance in summer, at the farmers markets, Pazar. It’s my dad’s job at my parent’s home in Istanbul to pod them ready to be cooked and whoever is around joins in this therapeutic podding exercise. If you can’t get hold of fresh barbunya beans, try the dried borlotti (or cranberry beans, as they are called in the US) beans, like I have used here. They are easy to cook, wholesome and delicious.

Dried barbunya or borlotti or cranberry beans

Dried barbunya or borlotti or cranberry beans

A variety of kidney beans, borlotti beans are a large plump bean that is pinkish-brown in color with reddish-brown streaks. They are packed with goodness, rich source of cholesterol-lowering fiber and Omega 3 and 6 fatty acids. If you are using dried beans, they need to be soaked and rehydrated in warm water for at least 8 hours or overnight. If you are pressed with time or can’t get the dried or fresh borlotti beans, try a good quality canned borlotti beans in this recipe; it will still be a nutritious, delicious meal.

Dried barbunya or borlotti or cranberry beans need to be soaked and rehydrated in warm water for at least 8 hours or overnight.

Dried barbunya or borlotti or cranberry beans need to be soaked and rehydrated in warm water for at least 8 hours or overnight.

Traditional Barbunya Pilaki is quite a plain but delicious meal, mainly consisting of the beans, onions and tomatoes. I like adding carrots here, as their sweetness and texture goes well with barbunya. Our family loves Barbunya Pilaki therefore I tend to make a bit batch. It stays well in the fridge for good 3 days and as the flavors settle, tastes even better the next day. You can serve as part of a mezze spread, a delicious vegetarian and vegan course. We also enjoy Barbunya Pilaki next to grilled fish, meat and vegetables. If you choose to serve next to main courses, I suggest serving Barbunya Pilaki warm.

Barbunya Pilaki; borlotti or cranberry beans cooked with onions, tomatoes and carrots in olive oil.

Barbunya Pilaki; borlotti or cranberry beans cooked with onions, tomatoes and carrots in olive oil.

 I hope you enjoy this easy, delicious and wholesome Barbunya Pilaki.

Afiyet Olsun,

Ozlem

5.0 from 3 reviews
Barbunya Pilaki; Borlotti (Cranberry) Beans Cooked with Vegetables
 
Barbunya pilaki, borlotti (or cranberry) beans cooked in olive oil with tomatoes, onions and carrots, is a much loved Zeytinyagli, Vegetables cooked in olive oil, Turkish style. Pilaki is a style of Turkish mezze, where vegetables and beans are mainly cooked with onions, garlic, tomato in olive oil, with a little addition of sugar, to balance the flavors. This vegetarian and vegan dish is easy, delicious and packed with goodness. Serve as part of mezze spread or accompany grills.
Author:
Recipe type: Vegetables and beans Cooked in Olive oil, Pilaki
Cuisine: Turkish Cuisine
Serves: 6
Ingredients
  • 350 gr/12 oz./2 cups dried borlotti beans (or cranberry beans), soaked in warm water overnight
  • 1 medium to large onion, finely chopped
  • 2 medium carrots, quartered and chopped in small cubes,
  • 400 gr/ 1 can of good quality canned chopped tomatoes
  • Handful of flat leaf parsley, finely chopped
  • 10 ml/ 2 tsp sugar
  • 45ml/3 tbsp. olive oil
  • 16 fl. oz./2 cups water
  • 1 lemon, cut in wedges
  • Salt and freshly ground black pepper to taste
Instructions
  1. Soak the dried borlotti (or cranberry) beans overnight or for at least 8 hours.
  2. Then drain the beans, rinse and transfer to a pot, filled with plenty of cold water.
  3. Bring the pot to the boil, partially cover the pot and simmer for about 30 – 35 minutes. Make sure the beans become tender, but not soft or mushy, they should still have a bite to them.
  4. Drain and rinse the cooked beans under cold water and set them aside.
  5. Heat the olive oil in the pot and stir in the onions, sauté for 2 – 3 minutes, until they start to soften.
  6. Add the carrots, combine well and sauté for another 2 minutes.
  7. Stir in the canned tomatoes and sugar, season with salt and freshly ground black pepper. Combine well.
  8. Add the beans to the pot and give it a good mix. Then pour in the water, combine well.
  9. Bring the pot to the boil; then turn the heat to low, cover the pan partially.
  10. Simmer for 30 to 35 minutes, until the beans are cooked (but not mushy). Check the seasoning and add a little more salt or ground black pepper if needed.
  11. Serve Barbunya Pilaki at room temperature or cold as part of a mezze spread or appetizer, garnished with chopped parsley and wedges of lemon by the side to squeeze over. If you choose to serve next to main courses, I suggest serving Barbunya Pilaki warm.
Notes
If you are using dried borlotti (or cranberry) beans, they need to be soaked and rehydrated in warm water for at least 8 hours or overnight.

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