Casseroles and Stews

Eggplant kebab with yoghurt marinated chicken; Patlicanli Kebap

Baked eggplant kebab with chicken, onions, peppers; Patlicanli Tepsi Kebabi

Merhaba all; we had a delightful Turkish cookery class recently and this baked eggplant or aubergine kebab with chicken, onions and peppers was a big hit at the class.

This is a southern Turkish style kebab, prepared at homes. The aubergines (eggplants) are double baked in this recipe, Southern Turkish style, which intensify their flavor. In Southern part of Turkey, especially in the regions of Gaziantep and Antakya, locals would use up the left over grilled or barbecued eggplants to make this delicious, home style kebab the next day. A tradition in Antakya is to prepare the kebab at home and take the tray to the local bakery to be baked in the wood fired oven, providing amazing, melt-in-the mouth flavors. I hope you enjoy recreating this lovely, impressive dish in your home for family and friends.

Tip: Marinating the chicken in yoghurt, olive oil, Turkish hot pepper paste, biber salcasi and spices is really well worth the effort; it tenderizes the chicken and enables the flavors to blend well.

Baked eggplant or aubergine kebab with chicken, onions, peppers; Patlicanli Tepsi Kebabi

I am passionate about delicious, wholesome Turkish cuisine and it is a pleasure to share authentic Turkish recipes from my southern Turkish roots. This delicious kebab and over 90 authentic Turkish recipes are included at my cookery book, Ozlem’s Turkish Table. Signed copies are now 25 % OFF from this link, and it is delivered worldwide, including the US and Canada, if you’d like to get a signed copy, ebook and kindle options available here too. We also have this lovely Ozlem’s Turkish Table apron with my hometown Antakya’s celebrated daphne leaves embroidered in the design, it can be a lovely gift to a foodie.

I hope you enjoy it, Afiyet Olsun,

Ozlem

4.0 from 4 reviews

Eggplant kebab with yoghurt marinated chicken; Patlicanli Kebap

This is a southern Turkish style kebab, prepared at homes. The aubergines (eggplants) are double baked in this recipe, Southern Turkish style, which intensify their flavor. Marinating the chicken in yoghurt, olive oil, tomato paste and red pepper paste is well worth the effort, as it tenderizes the chicken and enables the flavors to blend well. I hope you enjoy this delightful, home style baked aubergine kebab with chicken and vegetables.

Author: Ozlem Warren

Recipe type: Southern Turkish style baked kebabs

Cuisine: Turkish Cuisine

Serves: 6

Ingredients

2 medium aubergines (eggplants)
700 gr / 1.5 lb. chicken thighs or chicken breast, skinned and cut in 4x4 cm (1.6” x 1.6”) chunks
2 red Romano (pointy) or bell peppers, deseeded and sliced in chunks
1 green (pointy or bell) pepper, deseeded and sliced in chunks
1 medium onion, coarsely chopped
45 ml / 3 tbsp. olive oil
Salt and ground black pepper to taste
For the chicken marinade:
2 garlic cloves, finely chopped
30 ml/ 2 tbsp. plain whole milk yoghurt
½ tbsp. tomato paste
½ tbsp. Turkish hot pepper paste (optional)
5 ml/ 1 tsp red pepper flakes
Salt and ground black pepper to taste
15 ml / 1 tbsp. olive oil to sauté the marinated chicken
For the sauce:
½ tbsp. red pepper paste or 1-2 tsp. red pepper flakes
½ tbsp. tomato paste
12 fl. oz. / 1 ½ cup water

Instructions

Preheat the oven to 180 C/ 350 F
Peel the aubergines (eggplants) in zebra stripes, using a vegetable peeler or a small knife. Cut the aubergines in lengthways then in 1cm (0.4”) thick slices. Place the slices on a tray and sprinkle salt over them (The salt will help extract the bitter juices out of the aubergines). Set aside for 15 minutes.
Prepare the marinade for the chicken. Place the chicken pieces in a large bowl. Stir in the yoghurt, garlic, olive oil, tomato paste, red pepper paste (if using) and red pepper flakes. Season with salt and ground black pepper to your taste and combine and mix the chicken pieces with the marinade. Cover the marinade and leave in the fridge for 30 minutes (you can prepare this marinade ahead of time, even overnight and leave in the fridge).
Using kitchen paper towel, squeeze the excess moisture out of the aubergines. Place the aubergines on a tray and drizzle 3 tbsp. olive oil over them. Coat the pieces with the olive oil and partially bake in the preheated oven for 15 - 20 minutes, until starting to char around the edges.
Heat the olive oil in a large heavy pan and stir in the marinated chicken pieces. Sauté over medium to high heat for 4 – 5 minutes, turn the heat off.
Once the aubergine slices partially baked, prepare the chicken & aubergine bake with vegetables. In a large baking dish, place a chicken piece next to onion, pepper (alternating red and green pepper pieces) and aubergine slices. Keep on placing chicken and vegetables in this order side by side, until all the chicken and vegetables are layered. Spread any remaining aubergine slices at the top.
To prepare the sauce, stir in the red pepper paste, tomato paste, red pepper flakes and the water to the pan used for sautéing the chicken. Combine all, also using any leftover chicken marinade sauce in the pan. Pour in this mixture over your tray with the chicken, aubergine and vegetables.
Bake in the oven for 35 – 40 minutes, until chicken and vegetables are cooked and turned light golden color.
Serve hot with plain rice or bulgur pilaf aside.

Notes

Marinating the chicken in yoghurt, olive oil, Turkish hot pepper paste, biber salcasi and spices is really well worth the effort; it tenderizes the chicken and enables the flavors to blend well.

Chicken and Vegetable Bake in Pomegranate Molasses; Eksili Tavuk

By Ozlem Warren on January 5, 2015 in Casseroles and Stews, Gluten-free recipes 14

Chicken and vegetables bake in pomegranate molasses and lemon sauce; Eksili Tavuk

Inspiration for this delicious, gluten-free recipe, Eksili Tavuk; Chicken in lemon and pomegranate molasses sauce with vegetables, came from dear Janet, who is part of the wonderful blog, Archers of Okcular. Janet and Alan have been enjoying Eksili Tavuk, traditionally made with the delicious whole chicken from the villages nearby; I can just imagine how tasty that chicken must be. She asked me the recipe and so glad she did. After some research, I came up with my version of Eksili Tavuk, using some seasonal vegetables like celeriac and chard in it. We greatly enjoyed this dish and I owe a big thanks to Janet!

Marinating the chicken in pomegranate molasses, red pepper paste, garlic and spices add a lot of flavor.

Traditional Eksili Tavuk in the Aegean Region is made with cooking a whole chicken in plenty of water and adding vegetables like potato, carrots and onions to it, as well as the lemon sauce. I have seen flour being used in the broth to thicken the sauce; it is a delicious dish. I have used chicken breast in my version and added celeriac and chard to the vegetable mix. I have also added pomegranate molasses in the sauce; celeriac especially has been a perfect pair to the chicken in the tangy lemon and pomegranate sauce; the sweet and savory flavors really complemented one another very well (Pomegranate molasses, nar eksisi is widely used especially in southern Turkish cooking and add great flavor to salads, mezzes, stews. You can make your own pomegranate molasses with my recipe here, if you’d like). Marinating the chicken in cumin, red pepper flakes, garlic, tomato paste, red pepper paste, biber salcasi (if used), lemon juice and pomegranate molasses really worth the effort, add a delicious flavor to the chicken.

I baked my eksili tavuk; chicken with vegetables in pomegranate and lemon juice sauce, in the oven. It turned out to be an easy, wholesome and delicious all in one pot dish that we loved and will be revisiting often. Many thanks for the inspiration, Janet, hope you all enjoy it!

Eksili Tavuk; baked chicken and vegetables in lemon and pomegranate sauce

Afiyet Olsun,

Ozlem

4.0 from 1 reviews

Chicken and Vegetable Bake in Pomegranate Molasses; Eksili Tavuk

An easy, wholesome and delicious all in one pot chicken and vegetables bake with pomegranate molasses and lemon sauce, inspired by the Agean region's Eksili Tavuk. Celeriac especially here really worked well with the sweet & savory pomegranate molasses; a wonderful dish we loved and will be revisiting often. Afiyet Olsun!

Author: Ozlem Warren

Recipe type: Healthy & gluten-free chicken and vegetable casserole

Cuisine: Turkish Cuisine

Serves: 4

Ingredients

500 gr / 1 ¼ lb. chicken breast or boneless thighs, skinned
175 gr/ 6 oz. chard, washed, trimmed and roughly chopped
2 small carrots, quartered and sliced in small chunks
1 small celeriac root, cut in small, chunky strips (about 4 cm log, 1 cm wide)
2 onions, quartered and sliced thinly
3-4 garlic cloves, finely chopped
15 ml / 1 tbsp. concentrated tomato paste
½ tbsp. Turkish hot pepper paste, biber salcasi (optional)
30 ml/ 2 tbsp. pomegranate molasses, nar eksisi
Juice of 1 lemon
30 ml/ 2 tsp. olive oil
1.2 liters/2 pints/5 cups water
10 ml/ 2 tsp. ground cumin
10 ml / 2 tsp red pepper flakes
Salt and ground black pepper to taste

Instructions

Preheat the oven to 180 C / 350 F
Cut the chicken into small chunks and place in a large bowl.
Marinate the chicken in cumin, red pepper flakes, garlic, tomato paste, red pepper paste (if used), lemon juice and pomegranate molasses. Season with salt and freshly ground black pepper and mix well so that all the ingredients coat the chicken pieces. Cover and keep in the fridge to marinate for 30 minutes.
While the chicken is marinating, prepare the vegetables. Cut the outer skin of celeriac root and slice in chunky strips. Rub the celeriac with 1 tbsp. lemon juice to avoid discoloring.
Combine the celeriac with the other vegetables chopped, except chard, in a baking dish. Add the 2 tbsp. olive oil, season with salt and ground black pepper and mix well.
Stir in the marinated chicken to the vegetables mixture and combine well.
Pour in the1.2 liters/2 pints/5 cups water and mix well.
Cover and bake in the oven for 30 minutes.
After 30 minutes, stir in the chopped chard to the mixture and give a good stir. Cover and bake 10 -15 minutes more, until the chard is tender and chicken is cooked.
Serve hot with crusty bread aside.

Kale Stew in Yoghurt, Chickpeas; My Online Turkish Cookery Course

By Ozlem Warren on December 8, 2014 in Casseroles and Stews, Regional Signature Dishes; Mains, Sides and Desserts, Turkish Cooking Classes 19

Kale with chunks of meat, chickpeas in yoghurt sauce with dried mint and red pepper flakes – A borani inspiration from Antakya

Borenye or Borani is an Antakya region specialty, which is served often as part of the dinner spread for special occasions in Antakya. I love this hearty dish especially in winter times; combination of yoghurt with chickpeas, vegetables and meat is just wonderful. We like to add more flavors to this special dish with dried mint and red pepper flakes; a delicious, wholesome comforting dish.

Traditionally, Borani or Borenye is made using another Antakya region specialty, tuzlu yogurt (strained, salty yoghurt, you can find more information here). Tuzlu yogurt is made from goat’s milk in Antakya region; it is a salty, rich, tangy spreadable paste and added to Boranis. I love tuzlu yogurt however it is hard to find abroad, so I used thick, plain yoghurt in my recipe, like my mother does, still works well. Boranis are made using a variety of vegetables like spinach, fava beans, pumpkin, courgette/zucchini. I used kale for my version here; combined with chickpeas, dried mint and red pepper flakes, it worked beautifully.

This Borani has a delicious sauce and we like to dip in potato and bulgur rolls, patatesli, bulgurlu kofte to its juice. Baked Oruk, or Kibbeh or Icli Kofte with that delicious walnuts and ground meat filling would also be divine served with borani or borenye.

Antakya’s borani or boreniye – this time with kale; delicious

I hope you enjoy this delicious regional specialty from Antakya, Afiyet Olsun,

Ozlem

3.0 from 1 reviews

Kale Stew in Yoghurt, Chickpeas; My Online Turkish Cookery Course

Author: Ozlem Warren

Recipe type: Healthy Turkish stews with chickpeas, kale and spices

Cuisine: Turkish Regional Cuisine

Ingredients

350 gr / 12 oz. kale; washed, trimmed and chopped
400 gr/ 14 oz. beef or lamb, cut in small chunks
2 medium onions, finely chopped
3-4 garlic cloves, chopped
400 ml/ 14 fl oz./ 1⅔ cups thick, plain yoghurt (brand Fage works well)
400 gr/ 14 oz. -1 can of cooked chickpeas, drained and rinsed
30 ml/ 2 tbsp. olive oil
30 ml/ 2 tbsp. dried mint
10 ml/ 2 tsp. red pepper flakes
600 ml/ 1 pint/ 2 ½ cups water
Salt and freshly ground black pepper to taste

Instructions

Heat the olive oil in a large, heavy pot and stir in the onion. Sauté for 2-3 minutes until it beings to soften and start to color.
Stir in the chunks of meat and sauté with the onions for 3 -5 minutes over medium heat.
Add the kale and the garlic to the pan and combine well. Stir and cook with the onions and the meat for 3 minutes.
Pour in the water, mix well.
Season with salt and freshly ground black pepper to your taste, combine well. Cover and cook over medium to low heat for 20 minutes.
Stir in the cooked & rinsed chickpeas to the mix, combine well.
Beat the yoghurt until smooth and pour into the pot, while the heat is low. Stir and blend well.
Immediately add the dried mint and red pepper flakes, combine well. Check the seasoning to your taste, add more salt if needed. Turn the heat off.
Serve hot with crusty bread aside. Potato and bulgur rolls, patatesli, bulgurlu kofte would be delicious to serve aside and dip into this delicious Borenye sauce.

My Online Turkish Cookery Course Coming Up Soon!

Shooting my online Turkish cookery course – exciting times!

Camera, Action! Shooting my online Turkish cookery course

I have often been asked to do an online Turkish cookery course and I am delighted to share that we have just shot my online Turkish cookery course to be aired at the wonderful and holistic website Mer-ka-bah, by early January 2015.

Talking about Turkish cuisine and seasonality during my online course

Demonstrating spinach and feta filo pastry, Ispanakli Borek

Love of food connects us no matter where we come from and it has a universal language. And Turkish food is a wonderful expression of the warm, generous Turkish culture. In this exciting, holistic course on Turkish cuisine and serving traditions, I will be exploring the wholesome Turkish cuisine, based on thousands years of culinary heritage (Importance of connecting with our roots in Turkish cuisine, Turkish culinary history, Serving Traditions, Seasonality, Flavoring through Spices, recipe demonstrations and many more amongst the course modules) and its ability to connect us, our strong emphasis on sharing and hospitality. I will also demonstrate some classic and delicious Turkish recipes here; from Spinach & feta filo pastry, Ispanakli Borek to ever popular Stuffed Eggplants/Aubergines with ground meat and vegetables, Karniyarik, from Potato and Bulgur patties to Turkish Coffee.

Our delicious Turkish table at my online Turkish cookery course

I truly hope this course on Turkish cookery may inspire folks all around the world to discover wholesome Turkish cuisine and have a go at my recipes and enjoy good food with family and friends. Above all, I hope Turkish cuisine’s emphasis on sharing, generosity, hospitality, a reflection of the warm Turkish culture to be felt all throughout the course and inspires.

Stay tuned!:)

Ozlem