Casseroles and Stews

Tender chunks of chicken breast wrapped in eggplant (aubergine) slices -Patlıcanlı İslim kebabı

Tender pieces of chicken wrapped in eggplant slices; Islim Kebabi; a special treat.

This elegant Ottoman dish is a wonderful melt-in-your-mouth experience of soft eggplant slices, tender chicken pieces and a sturdy tomato sauce, featuring Turks’ beloved eggplant (aubergine), patlican. Traditionally chunks of lamb or beef are used, and I made this version with chicken breast. Marinating the chicken as below really makes the meat tenderer and add a lot of flavor.

Wrapping the chicken in strips of lightly fried eggplant may take a little time to prepare but it is absolutely worth it and the result is impressive and very tasty. You can also bake this dish a day in advance and keep in the fridge, which makes it a great entertaining feast. Any leftovers can also be kept in the freezer.

Another version of this delicious dish, Baked aubergine and chicken kebab, is at my cookery book, Ozlem’s Turkish Table, and chicken is marinated in yoghurt, spices and olive oil there too.

Serves 4-6
Preparation time: 45 minutes
Cooking time: 45 minutes (+20 minutes for the eggplants)

3 long aubergine/eggplants (dark purple Holland eggplants)
Canola oil for shallow frying
1 medium tomato, halved and sliced
1 green bell pepper, halved and sliced lengthways
30ml/2 tablespoons olive oil to saute the chicken breasts

For marinating the chicken:
385gr/13 1/2oz chicken breast, cut in small chunks
1 onion, finely chopped
3 cloves of garlic, finely chopped
30ml/2 tablespoon natural plain yoghurt
15ml/1 tablespoon olive oil
10ml/2 teaspoon tomato paste
5-10ml/1-2 teaspoon red pepper flakes
Salt and pepper to taste

For the tomato sauce:
1 medium carrot, coarsely chopped
1 onion, coarsley chopped
Left over green bell pepper, coarsely chopped
15ml/1 tablespoon tomato paste
8fl oz/1 cup water
Salt and pepper to taste

Preheat the oven to 180C/350 F

First marinate the chicken. In a large bowl, combine the chicken pieces with the marination ingredients listed above and mix well. Cover and keep in the fridge at least for 30 minutes. This marination adds a wonderful flavor to the chicken and make the chicken breast tenderer. You can also prepare this marination a day in advance and keep in the fridge, covered.

Using a vegetable peeler, peel the eggplants (aubergines) length ways in stripes like a zebra. Slice the eggplants length ways, about ½ inch thick. Sprinkle some salt over them and leave for about 15 minutes. Squeeze out their moisture with paper towel. Then shallow fry them in the canola oil for 2-3 minutes until golden brown. Remove with a slotted spoon and drain on the paper towel to absorb the excess oil.

Heat the olive oil in a frying pan and add the marinated chicken breast. Sauté for about 8-10 minutes, stirring occasionally. Season with salt and black pepper and take out the meat to cool off.

On a board or a plate, place one eggplant slice horizontally and the other slice vertically on top of each other and place the meat mixture in the middle. Fold over the slices to wrap the meat mixture and place eggplant package seamside down, in a greased baking tray. Lay a small slice of tomato on top and then the green pepper and fasten the structure with a cocktail stick. Repeat with the rest of the eggplant slices. (If an eggplant slice is not long enough to do the duo wrap, you can place chicken pieces in the middle of one slice and roll like a cigar.)

Place the sliced carrots, onions and left over green peppers amongst the eggplant packages in the tray. Mix the tomato paste with water, season with salt and pepper. Pour this sauce around the eggplant packages and bake them in the oven for about 35 minutes. Please check towards the end if more water is needed and add some to the baking tray.

Serve the eggplant packages and the vegetables hot with plain rice by the side. Cucumber, garlic and yoghurt dip, Cacik, also would complement this delicious dish well.

Afiyet Olsun,

Ozlem

Zucchini Stuffed with ground meat and chickpeas -Nohutlu Sih-el Mahsi

By Ozlem Warren on March 22, 2011 in Casseroles and Stews, Regional Signature Dishes; Mains, Sides and Desserts 5

This is a wonderful dish from Antakya (Antioch), where my roots are from, and an exciting way to cook zucchini. It is also known as Sih-el Mahsi, originates from Syria and higlights the Arabic influence on Antakya cuisine. Traditionally, the locals in Antakya would stuff the zucchini as a whole and they would lightly brown them before cooking with the sauce. I prefer cutting the zucchini in half and lengthways and baking them; healthy, delicious and pretty to have on the plate. You can prepare this dish ahead of time and the leftovers freeze beautifully. Please save the flesh of the zucchini that you scooped out. They are delicious cooked in bulgur pilaf with zucchini.

I also made a vegetarian version of this wonderful dish, using mushrooms in the filling instead of meat, it was so delicious too. Here is my recipe link

Stuffed courgettes, Antakya style, image by Sian Irvine, from Ozlem’s Turkish Table cookery book

I am passionate about healthy, delicious Turkish cuisine with a rich culinary heritage. My cookery book, Ozlem’s Turkish Table, Recipes from My Homeland, focuses on southern Turkish cuisine with authentic, regional recipes like this one, from my hometown Antakya. I hope to pass the legacy of this rich culinary heritage to the next generation with my book; Signed copies of Ozlem’s Turkish Table cookery book now 25 % OFF, available at this link, for a limited period and delivered worldwide, including US and Canada.

Signed copies of Ozlem’s Turkish Table book, available to order at this link

How wonderful to share the food with friends and family. Living abroad and changing locations often, cooking and sharing food have been my salvation and a wonderful way of meeting new folks, making new friends. I hope you enjoy the recipes with friends and family and give yourself and everyone the gift of good food.

Serves 4-6
Preparation time: 20 minutes Cooking time: 50-55 minutes

3 chunky zucchini/courgette
250gr/9oz ground (minced) lean beef or lamb
1 onion, finely chopped
3-4 cloves of garlic, crushed and finely chopped
200gr/7oz (1/2 can of) chopped tomatoes
200gr/7oz (1/2 can of) cooked chickpeas, rinsed

30ml/2 tbsp. pomegranate molasses, nar eksisi
30ml/2tablespoons olive oil
120ml/4fl oz/ 1/2 cup water
15ml/1tablespoon tomato paste
5ml/1teaspoon dried mint
5ml/1 teaspoon red pepper flakes
Salt and ground black pepper to taste

To serve:
120ml/8fl oz plain yoghurt
1-2 garlic cloves, crushed with salt and finely chopped

Preheat the oven to 180F/350C/Gas 4

Cut the zucchini in half and then in lengthways. Using a dessert spoon, carefully scoop out some of the flesh to create a cavity that is large enough to stuff (Please save the flesh of the zucchini that you scooped out. They are delicious cooked in bulgur pilaf).

Mix 1 tbsp. water with the pomegranate molasses and wash the inside of the courgettes with this mixture. Add the leftover of this delicious juice to filling mixture.

Heat the oil in a heavy pan. Stir in the onions and garlic and cook until light golden. Add the ground (minced) meat and sauté for a few minutes. Season with salt and pepper. Stir in the chopped tomatoes, left over pomegranate molasses sauce and the cooked chickpeas, mix well. Add the red pepper flakes and the dried mint, combine well. The filling is ready.

Place the zucchini in a greased baking tray. Take a spoonful of the filling and stuff the zucchini quarters. Take care not to over fill them. Dilute the tomato paste with the water and pour on the tray. Cover and bake in the oven for about 30 minutes. After this, uncover and bake for a further 10-15 minutes for a lightly browned finish.

In a bowl, mix the plain yoghurt and the garlic. Serve the stuffed zucchini hot, with the garlic yoghurt by the side. You can make a wonderful bulgur pilaf with zucchini using the flesh of the zucchini we scooped out; it complements this zucchini dish very nicely.

Afiyet Olsun,

Ozlem

The Base Meat & Vegetable Sauce turned to Chilli

By Ozlem Warren on January 26, 2011 in Casseroles and Stews, Uncategorised 0

Once you have this meat and vegetable base sauce in hand, you can try different variations. For instance, you can add some red kidney beans to the sauce, and perhaps a little more cumin and red pepper flakes, and turn in to delicious and wholesome chilli sauce. Served over plain rice with plain yoghurt by the side, it makes a complete meal, delicious, easy and ready within minutes.

Serves 4
Preparation and cooking time: 15-20 minutes

14fl oz/2 cups of the base meat and vegetable sauce
400gr/14oz canned red kidney beans, rinsed and drained
5ml/1 teaspoon ground cumin
5ml1 teaspoon (or more!) red pepper flakes
Salt and ground pepper to taste

To serve:
Plain rice and a bowl of plain yoghurt or green salad by the side.

If you are using some of your frozen meat and vegetable sauce, I suggest to defrost the sauce in the fridge a night before (or alternatively you can defrost in the microwave, following the guidelines). Put the sauce in a pan and gently reheat. Once it starts simmering, add the spices and the red kidney beans, mix well. Check the seasoning and add more salt or pepper if needed.

This sauce is wonderful served with plain rice and a dollop of plain yoghurt or green salad by the side.

Afiyet Olsun!