Appetizers and Mezes

Walnut and Red Pepper Paste Dip, Muhammara or Cevizli Biber

This is one of my favorite mezes of all time; it is very easy to make and very, very more-ish, you just can’t stop eating them. It is one of my mother’s recipes from her historic hometown Antakya (Antioch) and whenever I make it, I feel like I am home.

Image from Ozlem’s Turkish Table cookery book, by Sian Irvine Photography

Meze feast from Ozlem’s Turkish Table cookery book; image by Sian Irvine Photography

Tahini bread or pita bread would go really well with this delicious dip/spread. You can keep the dip covered in the fridge for 3-4 days. Middle Eastern stores or specialty stores usually carry the red pepper paste. If you can’t find it, there is a recipe for red pepper paste, biber salcasi.

This delicious dip and over 90 authentic Turkish recipes are included at my cookery book, Ozlem’s Turkish Table. Signed copies now 10 % Off at this link and delivered worldwide. If you live in the US, Canada or Mexico, you can order here with reduced shipping rates.

Preparation time: 15 minutes

Serves 4-6

3-4 slices of white or wholemeal or gluten-free stale bread (about 70 gr)
1/3 yellow onion (or little less), chopped
45ml/3 tablespoons Turkish red pepper paste

1oml/2 teaspoons concentrated tomato paste
225gr/8oz walnuts, shelled
10ml / 2 teaspoons ground cumin
Pinch of Salt
60ml/4 tablespoons extra virgin olive oil
15ml/1 tablespoon water

To serve:
15ml/1 tablespoon extra virgin olive oil
5ml/ 1 teaspoon pul biber/ red pepper flakes

5ml/1 teaspoon cumin
Pita bread, pide bread or crackers to serve

Ground the walnuts with the onion, cumin, salt and red pepper paste and tomato paste in the food processor. Soak the bread into water and squeeze the excess water. Crumble the bread and add to the mixture in the food processor. Add the extra virgin olive oil and water and blend to make a smooth spread. If it appears to be too thick, add a little more olive oil.

Place the spread on a small salad plate or bowl. Pour the extra virgin olive oil all over and sprinkle with red pepper flakes. Serve the spread with pita bread, tahini bread or wide crackers.

Afiyet Olsun,

Ozlem

Tahini Bread Rolls with Sesame and Nigella Seeds; Tahinli Ekmek

By Ozlem Warren on February 15, 2011 in Appetizers and Mezes, Savory Pastries, Turkish Breakfast 13

Tahini bread with sesame and nigella seeds

This tahini bread recipe is from the southern part of Turkey, Antakya (Antioch), where my roots are from.
Tahini is widely used especially in southern and eastern parts of Turkey for making dips (like hummus), casseroles, sauces and baking. When used in baking, you could smell the wonderful aromas of these breads from the local bakeries as of early in the morning, very inviting. Sesame and nigella seeds are widely used especially at decorating the savory pastries (boreks) and breads at home. They all add a wonderful taste and texture, like in this delicious bread rolls, worth trying.

These tahini bread rolls are delicious with dips, cheese or salads.

This delicious Tahini bread rolls and over 90 authentic Turkish recipes are included in my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland. Signed copies are now 20 % off until July 31st, if you’d like to get your signed copy here (worldwide delivery). Please enter the promo code: summer-sale at check out at this link.

Afiyet Olsun,

Ozlem

Serves 4 – 6
Preparation time: 15 min (+45 min for the dough to rise)
Cooking time: 30-35 minutes

For the dough:

455gr/1lb plain flour
7gr/1sachet of dry yeast
5gr/1 teaspoon sea salt flakes
1/2 teaspoon sugar
240ml/8fl oz/1 cup warm water
45ml/3 tablespoons mild olive oil

For the filling and decoration:

30ml/2 tablespoons tahini
15ml/1tablespoon nigella seeds
15ml/1 tablespoon sesame seeds
30ml/2 tablespoons mild olive oil

Preheat oven to 180C/350F

In a large bowl, mix together the flour, salt, sugar and yeast. Stir in the olive oil. Add warm water and mix to form a soft dough. Knead for 10 minutes on a floured surface or until the dough is smooth and elastic. Shape like a ball and cover the dough with cling film or a damp tea towel and leave to rise in a warm place for about 45 minutes or until double in size.

Generously oil a baking tray. Take about a tennis ball size dough and roll out the ball to make a small oval shape, about 15cm/6in long. Spread a generous teaspoon of tahini in the middle of the dough and roll like a cigar. Then swirl to make a spiral, tucking the end of the roll under the roll. Place the finished roll on the greased tray and decorate with sprinkle of sesame and nigella seeds. Tap the top of the dough gently for the seeds to settle. Repeat these steps for the rest of the dough.

Place the tray in the center rack of the preheated oven and bake for 30-35 minutes until the top of the rolls start to get a golden color.

Serve the rolls warm with delicious dips like walnut red pepper paste spread, hummus or soups. They are also nice with butter and jam.

Afiyet Olsun,

Ozlem

Note: Tahini is a thick, smooth paste derived from ground sesame seeds. It has a wonderfully rich, nutty flavor with a creamy texture, and it is rich in protein, iron, and essential fatty acids but has no cholesterol. It is natural for the sesame oil to separate; simply stir to blend the oil back into the pulp.

Bulgur Wheat Salad with Red Onion and Vegetables – Kirmizi Soganli Kisir

By Ozlem Warren on February 2, 2011 in Appetizers and Mezes, Salads 2

This is a lighter version of the spicy Kisir, bulgur wheat salad I posted earlier. The use of red onions and lemon and olive oil dressing make the salad wonderfully refreshing. And it is a bowl of health, packed with fiber and vitamins, thanks to the vegetables and bulgur. 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.

Serves 4 – 6
Preparation time: 25 minutes

175gr/ 6oz/1cup bulgur
8fl oz/ 1cup hot water
15ml/1 tablespoon tomato paste
5ml/1 teaspoon paprika flakes
Juice of 1 lemon
60ml/4 tablespoons extra virgin olive oil
1 medium red onion, finely chopped
3 spring/ green onions, finely chopped
3 medium tomatoes, finely chopped
Handful of finely chopped flat leaf parsley
1 teaspoon salt
Salt and freshly ground black pepper to taste
Lettuce leaves to serve

Mix the bulgur wheat, salt, ground black pepper, red pepper flakes, tomato paste, and onion and knead thoroughly. 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 with the extra virgin olive oil and knead well again. Stir in tomatoes, spring/green onion and the parsley and combine thoroughly. Please check the seasoning and add more salt or spices to your taste.

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. This dish can be prepared a couple of days in advance and can be stored in the fridge for 3-4 days. As a matter of fact, it tastes even better a day or two later it’s made!

Afiyet Olsun,

Ozlem

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. Because it is precooked, it only requires a minimal amount of cooking to reconstitute itself.