Gluten-free recipes

Stuffed aubergines (eggplants) with lentils, Mercimekli Karniyarik

By Ozlem Warren on September 23, 2020 in Gluten-free recipes, Online Turkish Cookery Course, Vegetables Cooked in Olive Oil 0

Last Thursday, I had the honor of presenting Turkish cuisine on a special zoom event, very kindly hosted by the Oklahoma University, Schusterman Library. It was well attended with folks all round the world and we got such positive feedback. For the folks who missed it, here is the Youtube video of our session, I hope you enjoy it:

Stuffed aubergines/eggplants with lentils and vegetables; Mercimekli Karniyarik

My family loves Karniyarik, Stuffed aubergines/eggplants with minced/ground meat and vegetables, one of my favourite dishes growing up in Turkey too. We equally love lentils; in an attempt for my children to enjoy lentils more, I made this plant based version of Karniyarik, Stuffed aubergines/eggplants with green lentils and vegetables, Mercimekli Karniyarik. Filling has been similar to Antakya’s Mercimekli Mualla, Aubergine, lentils and peppers cooked in olive oil recipe. I used green peppers here and added pul biber, Turkish red pepper flakes in the seasoning, along with the refreshing dried mint. The end result has been so very delicious and light in flavour – delighted to report the children loved it too.

I sprinkled some grated cheese (mild grated mozzarella, Turkish beyaz peynir or feta cheese would all work well) over a couple of our Stuffed aubergines, this version has been a delicious variation too. You can prepare the filling ahead of time; this lovely dish tastes even better the next day and freezes well.

I am passionate about healthy Turkish cuisine, packed full of wholesome, delicious recipes. It is based on seasonal produce and we use wholegrains, pulses and legumes frequently. Dishes are flavoured naturally with olive oil, nuts, spices and natural condiments like pomegranate molasses. A lot of options for vegetarian and plant based diets too, in Turkish cuisine. Over 90 healthy, delicious Turkish recipes are included at my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland. Signed hardback copies are now 25 % OFF via GBPublishing.org available at this link and delivered worldwide, including US and Canada; you can also see kindle and other options here too, if interested.

Stuffed aubergines with lentils, Mercimekli Karniyarik

My family loves Karniyarik, Stuffed aubergines/eggplants with minced/ground meat and vegetables, one of my favourite dishes growing up in Turkey too. We equally love lentils; in an attempt for my children to enjoy lentils more, I made this plant based version of Karniyarik, using green lentils and vegetables, Mercimekli Karniyarik. Filling has been similar to Antakya’s Mercimekli Mualla, Aubergine, lentils and peppers cooked in olive oil recipe. I used green peppers here and added pul biber, Turkish red pepper flakes in the seasoning, along with the refreshing dried mint. The end result has been so very delicious and light in flavour – delighted to report the children loved it too. I sprinkled some grated cheese (mild grated mozzarella, Turkish beyaz peynir or feta cheese would all work well) over a couple of our Stuffed aubergines, this version has been a delicious variation too. You can prepare the filling ahead of time; this lovely dish tastes even better the next day and freezes well.

Author: Ozlem Warren

Recipe type: Vegetarian, Vegan

Cuisine: Turkish cuisine

Serves: 4

Ingredients

2 dark purple medium aubergines/eggplants
60ml/4tbsp green lentils, rinsed
1 medium onion, finely chopped
3 garlic cloves, finely chopped
½ green bell pepper, finely chopped (save 4 thin strips of green peppers for decoration)
200g/7oz (1/2 can of) chopped tomatoes
120ml/4fl oz water
60ml/4tbsp light olive oil, canola oil or groundnut oil to par bake the aubergine halves
30ml/2tbsp olive oil (for the filling)
4 slices of tomato for decoration
30ml/2tbsp grated cheese (mozzarella or beyaz peynir, feta cheese ) – optional –
10ml/2tsp dried mint
5ml/1tsp Turkish pul biber or chili flakes
Salt and freshly ground black pepper to taste

Instructions

Preheat the oven to 200C/400F
Cut the aubergines/eggplants in half lengthways leaving the stalk intact. In each half of the aubergine, cut a deep split lengthways without cutting through to the skin on the opposite side and leaving ½in/13mm uncut at either end. Sprinkle salt over the flesh side of the aubergines and leave them aside for 15 minutes.
Dry the aubergines/eggplants with kitchen towel thoroughly. Place them on a baking tray, skin side down. Pour in the light olive oil (or canola or groundnut oil) over the aubergine halves and rub the oil all round them. Bake in the preheated oven (200C/400F) for 30-35 minutes, until they soften and start to get a nice brown colour at the edges.
While aubergines are baking, put the green lentils in a pan of boiling water, stir and cover. Simmer in low heat for 15 minutes. Drain the water and place the lentils in a medium sized bowl.
Combine the partially cooked lentils with onion, garlic, bell peppers, chopped tomatoes, salt, dried mint, olive oil and Turkish pul biber or chili flakes in the bowl. Season with ground black pepper; check the seasoning and add more salt if needed.
Take out the partially baked aubergines from the oven and turn the heat down to 180C/350F.
Once cool enough to handle, gently open up the cavity of the softened aubergines. Place them on a baking dish. Spoon the filling into the cavity of the aubergine/eggplant halves, also some over the top. Place a slice of tomato and pepper on each half. Pour water on the can of chopped tomatoes you have used, to finish off the left over tomato sauce. Mix and pour this on the baking tray. Cover and bake in the oven for 35 minutes.
Then uncover the baking dish (and check if it needs topping up with a little more water), and if you prefer, sprinkle some grated cheese over. Bake further 10 minutes or until they are tender and the aubergines/eggplants are nicely browned on top.
Serve warm or at room temperature, with pide ekmek or crusty bread aside.
Afiyet Olsun.

Lockdown Cooking Ideas from Ozlem’s Turkish Table (Signed copies now 30 % Off)

By Ozlem Warren on May 1, 2020 in Gluten-free recipes, Ozlem’s Turkish Table Cookery Book, Turkish Menu Ideas, Uncategorised, youtube videos 12

Merhaba dear all,

Semolina sponge cake in syrup; Revani

I hope this note finds you all well. We have been doing lots of home cooking and baking with the children and preparing food for the homeless and folks in self isolation, during the lockdown. There is a great comfort in home cooking, especially wholesome Turkish cooking – not only takes your mind off things, but a great activity to do with kids at home in between home schooling. If you are on social media, I do live videos at my Ozlem’s Turkish Table instagram and facebook pages too. Here is my Revani, Semolina sponge cake recipe we baked with my daughter, as well my Revani you tube video here.

Flexibility is the key especially at challenging times like this, so by all means experiment with the ingredients you have and substitute when needed; I try to give options at my recipes and at my you tube videos, like at my Baked Meatballs and vegetables casserole video here (courgettes, runner beans, peas all would work here as an option)

Signed hardback copies of Ozlem’s Turkish Table cookery book, now 30 % OFF

I got this lovely note from Claire, she says “My Christmas present from my brother and Turkish sister-in-law was your fabulous cook book. It turns out that my local corner shop is stocked full of Turkish food, so I’ve been having a great time trying out your recipes! There’s generally something in the book for anything in my veg box (other than parsnips!), and it’s all turned out delicious. Now that I’ve got the pastry, I might brave trying kunefe this weekend, if I can get the right cheese. Thank you for keeping me so well-fed in lockdown”. Thank you dear Claire and all folks who kindly sent notes on how much they have been enjoying the recipes, especially during the lockdown period. I am very happy to hear recipes enjoyed and bring some joy and comfort.

Signed copies of Ozlem’s Turkish Table now 30 % OFF via my publisher GBPublishing at this link and it is delivered promptly worldwide, including US and Canada. We hope this would help with delicous wholesome Turkish home cooking during lockdown. It can also be a lovely gift to a foodie, with Mother’s Day approaching.

Lockdown Cooking and Happy Ramadan – Ramadan Mubarak – wholesome, easy meal ideas

Spicy bulgur and lentil soup, Ezo Gelin Corbasi

Happy Ramadan, Ramadan Mubarak, Hayirli Ramazanlar to all observing. Turkish food offers plenty healthy, convenient choices at this special time in Muslim calendar. Our iftar meals would traditionally start with a wholesome soup, such as this Spicy bulgur and lentil soup, Ezo Gelin Corbasi – one of our favourites; make a big batch as it freezes very well.

Vegetarian Pide, from Ozlem’s Turkish Table

Many of my readers have been doing a lot of baking especially during the lockdown and this Vegetarian Pide, Turkish oval flat breads with cheese and vegetables, have been very popular – easier than you think! Here’s my recipe link; you can use any veg you have at home that needs using. You can bake the pide ahead of time and give a gentle reheat before you eat. Once it is cooked, it freezes well too, as a whole or in slices, wrapped in foil.

Turkish bean salad with sumac onions, olive and eggs – Fasulye Piyazi

We have been eating a lot of cupboard staples such as tinned chickpeas and beans; they are a great source of protein, healthy and convenient. You can flavour beans beautifully as in this Turkish bean salad with sumac onions, olive and eggs – tangy sumac adds a lot of flavour to the onions. It makes a wonderful lunch or can be a part of Ramadan iftar meals with grills aside too; you can substitute beans with chickpeas in this salad too. Here’s also my You Tube video link for this delicious Turkish bean salad.

Baked aubergine kebab with chicken – Patlicanli Kebap

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

How about this yoghurt and spices marinated Baked aubegine kebab with chicken, Patlicanli Kebap? An impressive dish to serve, easy to make too. Aubergines here are double baked, which intensify its flavour; you can marinate the chicken ahead of time – leftovers freeze very well too.

Green (runner) beans cooked in olive oil – Taze Fasulye

Turkish cuisine is based on seasonal produce and we love vegetables. This green beans cooked in olive oil with onions, garlic, tomatoes, Taze Fasulye, is a national favourite. Also gluten-free and vegan, it is best to prepare ahead of time and let the flavours develop, it tastes even better the next day. French beans, dwarf beans would all be good for substutition – a delicious, healthy choice for Ramadan too.

Istanbul; we will meet again..

Glorious Hagia Sophia, Istanbul – hope to see you again soon

I have meant to fly to Istanbul end April, to see my mother, family and also run my Turkish cookery classes and events in Fethiye and Kalkan. With the current pandemic, it was not meant to be. I am hopeful that we will meet again and see our loved ones soon, fingers crossed. Until then, we will keep on bringing a bit of home with our food and reconnect with family, friends and share our food virtually. We baked this Turkish bread rings with sesame seeds, Simit, our popular street food with the children the other day. It certainly brought a huge dose of home and smiles; here is my recipe link, I do hope you enjoy it too.

Stay well, keep cooking, afiyet olsun,

Ozlem

Poached Eggs with Garlic Yoghurt, Turkish Style – Çılbır

By Ozlem Warren on December 6, 2016 in Appetizers and Mezes, Gluten-free recipes 20

We Turks love eggs done many different ways; one of our favorite ways to enjoy egg is as being poached and served over garlic yoghurt, a special dish called Çılbır in Turkish. Çılbır is generally enjoyed as a hot mezze though I also like serving as part of a leisurely weekend Turkish breakfast, lunch or a light supper, along with a refreshing salad like Coban Salata, Shepherd’s Salad with cucumbers, tomatoes, spring onions and some pide bread or crusty bread. Make sure your eggs are fresh and ideally free-range for the best results (fresh eggs have a thicker white near the yolk that hold a round shape as it cooks).

I prepare a simple pul biber infused olive oil sauce and pour this over the poached eggs with garlic yoghurt, just before serving. The delicious heat from pul biber complements the dish beautifully. How about making your own Simit, Sesame crusted Turkish bread rings, to enjoy with Çılbır? They go very well together. Both Çılbır and Simit recipes, along with many other vegetarian Turkish dishes are included at my new cookery book, SEBZE, Vegetarian recipes from my Turkish kitchen, you can get a copy here.

I hope you enjoy this simple yet very satisfying dish, Afiyet Olsun.

Ozlem

5.0 from 4 reviews

Poached Eggs with Garlic Yoghurt, Turkish Style - Cilbir

I hope you enjoy this delicious poached eggs in garlic yoghurt, Turkish Style, called Cilbir. I like to prepare a simple red pepper flakes infused olive oil sauce and pour this over the poached eggs with garlic yoghurt, just before serving. The delicious heat from the red pepper flakes complements the dish beautifully.

Author: Ozlem Warren

Recipe type: Vegetarian, eggs, Turkish Style

Cuisine: Turkish Cuisine

Serves: 2

Ingredients

1 large garlic clove, crushed and chopped finely
400g/14oz strained yoghurt, brought to room temperature
2 large free range eggs
30 ml / 2 tbsp. olive oil
30 ml / 2 tbsp. apple cider, grape or white wine vinegar
10 ml / 2 tsp. Turkish pul biber
Salt and freshly ground black pepper to taste
Pide bread or crusty bread to serve
Fresh herbs to decorate

Instructions

Prepare the garlic yoghurt first – about 30 minutes before poaching the eggs – and bring to the room temperature.
In a small bowl, beat the yoghurt with garlic and seasoning. Spoon this into two serving plates, creating a round thick layer to provide a nest for the poached egg. Let the yoghurt mixture reach the room temperature.
Fill a small pan with hot water, add the vinegar (this will help sealing the egg whites) and bring to a boil. Stir the water to create a whirlpool and crack in the first egg.
As the egg spins and the white sets around the yolk, stir the water ready for the next one. Poach each egg for 2-3 minutes so that the yolk remains soft.
While the eggs are poaching, quickly pour in the olive oil in a small pan and stir in the Turkish pul biber,over medium to low heat. Stir and let the pul biber infuse to olive oil for 30 seconds, turn the heat off.
Lift the eggs out of the water with a slotted spoon and place them over a couple of sturdy paper towels, to drain the excess moisture. Then gently place them over to the garlic yoghurt spread.
Drizzle the pul biber infused olive oil over the poached eggs. Serve immediately with pide bread or crusty bread by the side.
Coban Salata, Shepherd’s Salad with cucumbers, tomatoes, spring onions would also go well with this delicious poached eggs over garlic yoghurt, Cilbir; Afiyet Olsun.

Ozlem’s Turkish Table on Brooklands Radio

I had the pleasure of having an interview with Jill Bennet on healthy Turkish cuisine at the Brooklands Radio on Sunday, 27^th November. It was wonderful to have a chance to talk and spread the word on wholesome, delicious Turkish cuisine – and had a flash back of happy memories of my amateur DJ days at Kent FM in Istanbul! – Here is the podcast link of our interview, if you like to listen to.