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Tag Archives | Vegetarian

Sautéed Aubergine (Eggplant), Courgette (Zucchini) and Peppers with Tomato Sauce-Saksuka

Patlicanli, kabakli saksuka; fried eggplants and zucchini in tomato and red pepper paste sauce

Patlicanli, kabakli saksuka; fried eggplants, peppers and zucchini in tomato and red pepper paste sauce

This is one of the most popular mezes, appetizers at home, featuring our beloved eggplant (aubergine). It is delicious and easy to make. Garlicky yoghurt accompanies this dish really well. I like to add a little Turkish hot pepper paste, biber salcasi to it; it really adds a wonderful flavor. If you like to make your own red pepper paste, here is my recipe.

One of the joys in life for me is to cook and eat with friends and family. The life evolves around kitchen, children come and go and you get to cook with those dear to you, simply wonderful. We made and enjoyed this dish with friends this week; in Turkish we say “the food tastes better when shared” and it sure did.

Serves 4
Preparation time: 25 minutes Cooking time: 20-25 minutes

1 large aubergine (eggplant)
1 courgette (zucchini)
1 red bell pepper
2-3 chili peppers (as hot as you wish), kept whole or sliced in half
Sunflower oil for shallow frying
Salt and ground black pepper to taste

For the tomato sauce:
400gr/14oz can of chopped tomatoes

10ml/2tsp. Turkish hot pepper paste, biber salcasi (optional)
2-3 garlic cloves, crushed with salt
5ml/1 teaspoon red pepper flakes
15ml/1tablespoon olive oil
Handful of flat leaf parsley, finely chopped

Garlicky yoghurt sauce:
200ml/7fl oz thick and creamy natural plain yoghurt
2 garlic cloves, crushed
Salt and ground black pepper to taste

Preheat the oven to 200 C/400F (if you prefer to roast the vegetables)

Using a vegetable peeler, partially peel the aubergine in stripes. Cut the aubergine in half length ways and then cut each half into thick slices. Sprinkle salt over the eggplants and leave them aside for 15 minutes. Salt will help the moisture come out of the eggplants. Dry the eggplants with kitchen towel thoroughly (otherwise the excess water will cause the hot oil to spatter everywhere).

Cut the courgette in half lengthways and then cut it width ways into thick slices. Deseed the red bell pepper and cut it into bite size pieces. You can leave the chili peppers as a whole or cut in half if they are too big.

Heat enough oil in a wide pan. Sauté the vegetables in batches until they are golden brown. Lift them out with a slotted spoon and drain on kitchen towel. Lightly season with salt and ground black pepper.  Alternatively, if you prefer to roast the vegetables, you can spread the sliced vegetables on a roasting tray and coat them with olive oil (about 2-3 tbsp) and season with salt and black pepper. You can then roast the vegetables in the preheated oven for about 35-40 minutes until they start to turn golden brown.

On a separate pan, sauté the garlic for a minute or so with the olive oil. Add the canned tomatoes and the hot pepper paste (if you are using) and mix well. Stir in the red pepper flakes and the parsley. Add salt and pepper to your taste. The tomato sauce is ready.

For the yoghurt sauce, beat the yoghurt with the garlic and season to taste with salt and pepper.

Pile the hot vegetables on to a serving dish and spoon the tomato sauce over the top. Serve the yoghurt sauce by the side, accompanied by chunks of fresh bread to mop up the tasty sauce.

Afiyet Olsun,

Ozlem

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Spicy Bulgur Wheat Salad with pomegranate molasses – Kisir

 

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Kisir; bulgur wheat salad with tomatoes, onions, olive oil and pomegranate molasses; a delicious bowl of health

My good friend Kate came over and we made Kisir today; it was lovely to cook with a friend and share the food. Kate is such a foodie and it is amazing to see how the food connects people no matter where we come from, a universal language. We talked about how important it is for us to be able to share and have an access to the recipes from our mothers, grandmothers, and be able to pass on to friends, family and to the next generation. More than being recipes, they really reflect our heritage, culture, traditions and keep the memories alive.

So here comes kisir. Kisir is a specialty in the southeast of Turkey, from where the country’s spicier dishes hail. It is offered as a welcome to the guests in the homes of Antakya, where my roots are from, and in Gaziantep. Kisir is generally made with nar eksisi (sour pomegranate syrup) instead of lemon juice – though it is common to use lemon juice for Kisir at northwest Turkey. It can be rolled into balls and served nestling in crunchy lettuce leaves. This dish is perfect for buffets or as part of a barbecue spread. It really is a “bowl of health and goodness” with fresh vegetables, bulgur – packed with fiber and pomegranate sauce full of antioxidants.

This wonderful, refreshing can be prepared a couple of days in advance and can be stored in the fridge for 4-5 days. As a matter of fact, it tastes even better a day or two later it’s made! I hope you can get to try the recipe. If you can’t find pomegranate molasses, a good balsamic vinegar and lemon juice also works well in this bulgur wheat salad. Turkish hot pepper paste, biber salcasi is used widely in this salad in Southern Turkish cooking; you can always make your own red pepper paste, here is my recipe.

Serves 4 – 6
Preparation time: 25 minutes

2 cups coarse bulgur wheat
2 cups hot water
15ml/1 tablespoon tomato paste
15ml/1 tablespoon red pepper paste (optional)
1 teaspoon paprika, chili flakes or red pepper flakes
Juice of 1 lemon
2 tablespoon concentrated sour pomegranate sauce
45ml/3 tablespoons extra virgin olive oil
1 medium onion, finely chopped
4 green onions, finely chopped
4 tomatoes, finely chopped
Handful of finely chopped Italian parsley
1 teaspoon salt
Freshly ground black pepper
Lettuce leaves to serve

Mix the bulgur wheat, salt, ground black pepper, red pepper flakes (or paprika or chili flakes), tomato paste, red pepper paste and the chopped onion and knead thoroughly – this will help all the flavors marry and the onion to soften-. Pour the hot water over this mixture and stir, then leave to stand for about 15 minutes. It should absorb all the water by the end of this period. The bulgur should be of a dry consistency.

Add the lemon juice and the pomegranate syrup together with the extra virgin olive oil and knead well again. Stir in the remaining ingredients and combine thoroughly.

Serve as a salad in a bowl garnished with lettuce leaves. Alternatively, take spoonfuls of the mixture and with wet hands roll into balls the size of walnuts. Refrigerate until required.

Kisir; bulgur wheat salad with vegetables, olive oil and pomegranate molasses

Kisir; bulgur wheat salad with vegetables, olive oil and pomegranate molasses

Note: Bulgur wheat unlike cracked wheat, is a grain made from the cooked wheat berries which have the bran removed, and are then dried and pounded. There are two varieties generally available, fine and coarse. If you can get the fine bulgur wheat, use 1/2 cup water for 1 cup fine bulgur wheat.

Afiyet Olsun,

Ozlem

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