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Turkish cuisine provides healthy, hearty, delicious food for family and friends.
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Gluten-free recipes

Steamed Sea bass with Vegetables; Sebzeli Levrek Bugulama

Steamed Seabass Stew with Tomatoes, Peppers, Onions; Sebzeli Levrek Bugulama

Steamed Sea bass Stew with Tomatoes, Peppers, Onions; Sebzeli Levrek Bugulama

I love poaching fish with layers of vegetables in a little water and olive oil; this method of cooking is called “bugulama” (steamed) in Turkish cuisine. This way of cooking is not only healthy but also very delicious and easy to make. This recipe is also gluten-free.

I used sea bass fillets in my recipe but any fillets of white fish, as well as sardines and anchovies would work here (if you like anchovies, you may also enjoy my Poached anchovies or anchovy stew with vegetables; Hamsi Bugulama recipe at this link).  Tomatoes, onions and green bell or pointy peppers add a lovely, clean flavor in their own juice. Slices of lemon and parsley also add a delicious, refreshing taste to this all in one pot, healthy dish, packed with flavor.

I hope you enjoy this delicious and easy Seabass Stew, Balik Bugulama. You can serve steamed potatoes or this delicious baked potatoes, peppers, red onion and olives with cumin and red pepper flakes by the side.

Afiyet Olsun,

Ozlem

4.5 from 2 reviews
Steamed Sea bass with Vegetables; Sebzeli Levrek Bugulama
 
This delicious steamed sea bass stew with vegetables, Levrek Bugulama, is healthy, easy and makes a complete meal with all the fresh vegetables in it. Tomatoes, onions and green bell or pointy peppers add a lovely, clean flavor in their own juice. Slices of lemon and parsley also add a delicious, refreshing taste to this all in one pot, healthy dish, packed with flavor. You can use any other white fish fillet of your choice.
Author:
Recipe type: Healthy Turkish Fish Stews
Cuisine: Turkish
Serves: 4
Ingredients
  • 4 fillets of sea bass – or any other white fish of your choice-
  • 1 red onion onion, quartered and thinly sliced
  • 3 cloves of garlic, crushed and finely chopped
  • 3 medium tomatoes, quartered and thinly sliced
  • 2 green bell peppers or pointy peppers, deseeded and sliced in stripes
  • 15 ml / 1 tbsp. lemon juice
  • 1 lemon, sliced thinly
  • 4 fl. oz./ ½ cup water
  • 60 ml / 4 tbsp. olive oil
  • Salt and ground black pepper to taste
  • 5ml/1 tsp red pepper flakes – optional to serve
  • Handful of flat leaf parsley, coarsely chopped – to decorate
Instructions
  1. Heat olive oil in a large, heavy pan. Stir in the chopped onions and peppers. Sauté until soft, for 3-4 minutes. Add the chopped garlic, lemon juice and water. Cover and cook over medium to low heat another 5 minutes. Turn the heat off.
  2. Place the fish fillets over the cooked vegetables. Spread the sliced tomatoes and lemon over the fish. Season with salt and freshly ground black pepper.
  3. Cover and cook over medium to low heat for 8 to 10 minutes (please check the cooking time required for the fish of your choice at its packaging, take care not to overcook the fish.)
  4. Once cooked, sprinkle the chopped parsley over and serve hot. You can serve steamed potatoes or this delicious baked potatoes, peppers, red onion and olives with cumin and red pepper flakes at my blog, by the side.
 

So Good to be Back Home

Glorious Hagia Sophia, Istanbul

Glorious Hagia Sophia, Istanbul

Gorgeous bays around Bodrum, Turkey

Gorgeous bays around Bodrum, Turkey

I hope you all had a wonderful summer; for us, it really was so good to be back home, Turkey. I was in Istanbul, the city that makes my heart beats fast. Seeing my favorite sights like the Hagia Sophia and catching up with family and friends were the highlights, precious times. And not to forget the glorious Turkish food! We also spent time in Bodrum, at the southern coast; magical bays, gorgeous turquoise sea, warm, friendly folks; it was a very memorable, special holiday.

My Turkish Cookery Course at JAU University, Amman – Jordan in September

Our Turkish Cookery Course in Jordan, September 27- 29, 2016

Our Turkish Cookery Course in Jordan, September 27- 29, 2016

I am delighted to be returning to Amman, Jordan to teach a 3 day Turkish Cookery Course from September 27th  through 29th, 2016.  We will be covering a feast of 14 classic Turkish recipes during our course. I greatly look forward to sharing delicious Turkish cuisine with food lovers again in Amman. Here’s the course details if you can join us.

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Fasulye Pilaki; White Beans Cooked in Olive Oil with Vegetables

Fasulye Pilaki, White (Cannellini beans) cooked in olive oil with vegetables

Fasulye Pilaki, White (Cannellini beans) cooked in olive oil with vegetables

Fasulye Pilaki is a delicious and wholesome vegetarian Turkish mezze, where vegetables and white (or cannellini) beans are cooked with onions, garlic, carrot and potato in olive oil. As in the case with our Zeytinyagli dishes, the category in Turkish cuisine where we cook vegetables in olive oil, we add a little sugar to balance the flavors. We serve pilaki cold or at room temperature, garnished with parsley and wedges of lemon; the tangy, refreshing lemon juice is really a must here and complements this beans based mezze very well.

I love the ease of preparing this dish as you can prepare ahead of time; it tastes even better the next day as the flavors mature. You can serve fasulye pilaki as a side to grilled fish, meat or vegetables. It is delightful as part of a mezze spread and for lunch too. This dish is also naturally gluten-free.

Fasulye Pilaki, White (Cannellini beans) cooked in olive oil with vegetables

Fasulye Pilaki, White (Cannellini beans) cooked in olive oil with vegetables

The gorgeous plate that serves my Fasulye Pilaki in the photo is a gift from my very talented ceramic artist cousin, dear Nihal, who co-owns the beautiful Zen Ceramics in Istanbul with other seramic artists. Zen Ceramics combines the Anatolian Culture with contemporary designs at their hand made unique porcelain objects, suitable for daily life. I count myself lucky to have a wonderful collection of their beautiful plates so my heartfelt thanks to them!

Afiyet Olsun,

Ozlem

4.7 from 3 reviews
Fasulye Pilaki; White Beans Cooked in Olive Oil with Vegetables
 
Fasulye Pilaki is a delicious and wholesome vegetarian Turkish mezze, where vegetables and white (or cannellini) beans are cooked with onions, garlic, carrot and potato in olive oil, served at room temperature or cold. You can serve fasulye pilaki as a side to grilled fish, meat or vegetables. It is delightful as part of a mezze spread and for lunch too. This dish is also naturally gluten-free.
Author:
Recipe type: Mezzes & Vegetarian
Cuisine: Turkish
Serves: 4
Ingredients
  • 1 can – 440 gr / 14 oz. of cooked white beans or cannellini beans, juice drained OR 275 gr/ 1½ cups/ 10 oz. dried white beans or cannellini beans*
  • 1 medium onion, finely diced
  • 1 medium carrot, quartered and diced in small pieces
  • 1 medium potato, cut in small cubes
  • 2-3 cloves of garlic, finely diced
  • 45 ml / 3 tablespoons of olive oil for cooking
  • 30 ml/ 2 tablespoons of extra virgin olive oil to drizzle before serving
  • Handful of flat leaf parsley, chopped
  • 5 ml/ 1 tsp sugar
  • Juice of ½ lemon
  • 8 fl oz. / 1 cup water
  • Salt and freshly ground black pepper to taste
Instructions
  1. If using dried beans, soak the dried white or cannellini beans overnight or for at least 8 hours. Then drain the beans, rinse and transfer to a pot, filled with plenty of cold water.
  2. 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. Drain and rinse the cooked beans under cold water and set them aside.
  3. If you are using precooked beans in can, simply drain its juice and rinse under cold, running water and set aside.
  4. Heat the olive oil in the pot and stir in the onions, sauté for 2 – 3 minutes, until they start to soften.
  5. Add the garlic, carrots and potato, combine well and sauté for another 2 minutes. Pour in the water, cover and let them cook for 10 minutes in low to medium heat.
  6. Stir in the beans, sugar, lemon juice and season with salt and freshly ground black pepper. Combine well.
  7. Turn the heat to low, cover the pan.
  8. Simmer for another 10 – 15 minutes, until the beans and vegetables are cooked (but not mushy). Check the seasoning and add a little more salt or ground black pepper if needed.
  9. Drizzle the extra virgin olive oil over the Fasulye Pilaki and let it cool in the pan, covered.
  10. Serve Fasulye 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.
Notes
If you are using dried beans, first soak the dried beans in plenty of water overnight. Next day, drain the water and boil the dried beans in fresh water for about 20 minutes, covered. Drain the water and set the partially cooked white beans aside (If you are using precooked white beans, simply drain the juice and rinse the beans under cold water).
 

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Eggs with peas and tomatoes, flavored with cumin and chili flakes

Eggs with peas, tomatoes, garlic and spring onion, flavored with cumin and red pepper flakes.

Eggs with peas, tomatoes, garlic and spring onions, flavored with cumin and red pepper flakes.

Some days call for an easy, simple supper. This tasty egg dish with peas, spring onions, garlic and tomatoes is not only easy but also wholesome and gluten-free. Fresh peas work wonderfully if you can get them, though frozen peas are a great alternative too. Their natural sweetness and texture go so well with the eggs, along with garlic, tomatoes and spring (green) onions.

We Turks love eggs; for instance, Menemen, Turkish style scrambled eggs with peppers and tomatoes is a national favorite. Eggs done different ways take the centerpiece during our leisurely weekend Turkish breakfast, my favorite meal of the day. We also turn to eggs for an easy, light supper like this one with peas. Flavored with the pungent cumin and spicy red pepper flakes (if you wish), this meal gets ready in no time and so satisfying. You can serve Cacik dip with yoghurt and cucumbers or the lovely lamb’s lettuce/purslane salad with garlic yoghurt aside. Make sure to have some flat breads or a nice crusty loaf aside to mop up the delicious juices.

Eggs with peas, flavored with cumin and red pepper flakes, a delicious, easy supper, also gluten-free

Eggs with peas, flavored with cumin and red pepper flakes, a delicious, easy supper, also gluten-free

Afiyet Olsun,

Ozlem

5.0 from 2 reviews
Eggs with peas and tomatoes, flavored with cumin and chili flakes
 
Some days call for easy but still delicious suppers. This tasty egg dish with peas, spring onions, garlic and tomatoes is not only simple but also wholesome and gluten-free. Flavored with cumin and red pepper flakes, all you need is some crusty or flat bread to tuck in to this light and delicious meal.
Author:
Recipe type: Turkish style eggs with peas and spices - Easy Suppers
Cuisine: Turkish
Serves: 2
Ingredients
  • 250 gr/ 9 oz. fresh or frozen peas
  • 3 spring (green) onions, finely chopped
  • 1-2 small garlic cloves, finely chopped
  • 1 medium tomato, finely chopped
  • 4 medium free range eggs
  • 45 ml / 3 tbsp. olive oil
  • 5 ml / 1 tsp. ground cumin
  • 5 ml / 1 tsp. red pepper flakes or chili flakes
  • Salt and freshly ground black pepper to taste
  • Flat breads or crusty bread to serve
Instructions
  1. If using fresh peas, place them in a small saucepan and cover with hot water. Boil gently for 2- 3 minutes. If using frozen peas, gently boil for 3-4 minutes. Drain and rinse under cold water to retain their color and firmness.
  2. Heat the olive oil in a wide pan. Stir in the spring (green) onions, garlic and tomatoes. Cook for 2 minutes over medium heat.
  3. Add the cooked peas to the pan and combine all the vegetables well.
  4. Crack the eggs over the vegetable mixture, season with salt and freshly ground black pepper. Also sprinkle ground cumin and red pepper flakes or chili flakes over the eggs.
  5. Cook the eggs for about 4-5 minutes (or a little longer if you prefer) over low to medium heat, until the eggs are just done. I like mine when the egg white is set and the yolk is a little on the runny side.
  6. Serve hot with flat breads or a nice crusty loaf aside to mop up the delicious juices.
 

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