Regional Signature Dishes; Mains, Sides and Desserts

Bulgur pilaf with freekeh, aubergine, tomatoes – Firikli Sebzeli Bulgur Pilavi

I love freekeh’s nutty, smoky flavor – it used to feature at lot at my grandmother’s table in Antakya; she would combine freekeh with seasonal vegetables, meat or sometimes just with bulgur and fresh butter, which always tasted heavenly.

This dish is popular in southern Turkish cuisine, using the season’s bountiful tomatoes and aubergines / eggplant or patlican. The meaty aubergines and juicy tomatoes are a great match here with the wholegrains – a fantastic, all in one pot plant based dish. Locals in southern Turkey use the glorious, ripe tomatoes in this dish; I opted to use a good quality chopped can tomatoes as living abroad, it is not always easy to get ripe, sun kissed tomatoes. I did however use some sliced fresh tomatoes – as ripe as I could find- to decorate the top of this lovely dish, and it added extra freshness and flavour.

Some backround information on freekeh. Firik, (as in Turkish) or Freekeh (sometimes spelled frikeh) or farik is a cereal food made from green drum wheat that goes through a roasting process in its production. Firik is a popular and ancient grain used Middle Eastern & Southern Turkish cuisine and also popular in Levantine, Egyptian, Arabian Peninsula and North African cuisine. The wheat is harvested while the grains are yellow and the seeds are still soft; it is then piled and sun-dried. The piles are then carefully set on fire so only the straw and chaff burn and not the seeds. It is the high moisture content of the seeds that prevents them from burning. The now roasted wheat undergoes further thrashing and sun-drying to make the flavor, texture, and color uniform. It is this thrashing or rubbing process of the grains that gives this food its name, farīk or “rubbed.” The seeds are now cracked into smaller pieces so they look like a green bulgur.

This delicious, ancient grain freekeh is a similar food made from barley and it is also mentioned in the Bible. Freekeh is also considered as a superfood, as in the category of the healthy grains such as quinoa and farro. Freekeh has at least four times as much fiber as some other comparable grains, consisting mostly of insoluble fiber. It also has a low glycemic index so is suitable for managing diabetes. You can get freekeh in Middle Eastern or specialty food stores abroad, though it is widely available in Turkey. Bulgur is now widely available in supermarkets, so great to see. If you like to use a gluten-free option, you can replace bulgur with quinoa.

This is a bountiful dish and can easily feed 6 people or more. It also tastes great the next day and freezes well, so perfect for family meals or entertaining too. I also made another version of this Bulgur pilaf with aubergines, at my cookery book Ozlem’s Turkish Table (page 213), adding small chunks of meat there, if you fancy that version too. If you prefer not to use freekeh, you can omit and replace it with more bulgur here if you like. Signed copies of Ozlem’s Turkish Table cookery book is available at this link here and delivered worldwide, including the USA and Canada. You can also see ebook and other options here.

I hope you enjoy this delicious plant based recipe, Afiyet Olsun,

Ozlem

4.7 from 3 reviews

Bulgur pilaf with freekeh, aubergine, tomatoes – Firikli Sebzeli Bulgur Pilavi

This dish is popular in southern Turkish cuisine, using the season’s bountiful tomatoes and aubergines / eggplant or patlican. The meaty aubergines and juicy tomatoes are a great match here with the wholegrains - a fantastic, all in one pot plant based dish. Locals in southern Turkey use the glorious, ripe tomatoes in this dish; I opted to use a good quality chopped can tomatoes as living abroad, it is not always easy to get ripe, sun kissed tomatoes. I did however use some sliced fresh tomatoes – as ripe as I could find- to decorate the top of this lovely dish, and it added extra freshness and flavour.

Author: Ozlem Warren

Recipe type: Vegetarian, Vegan

Cuisine: Turkish

Serves: 6

Ingredients

350g/12oz coarse bulgur, rinsed and drained
110g/4oz freekeh, rinsed and drained
3 medium aubergines, quartered and sliced in 1cm chunks
2 medium onions, finely diced
4 garlic cloves, finely diced
3 medium tomatoes, thinly sliced
½ tbsp. Turkish red pepper paste, biber salcasi
15ml/1tbsp concentrated tomato paste
400g/14oz (1 can of) chopped tomatoes in juice
60ml/ 2fl oz olive oil – for baking the aubergines –
30ml/2tbsp olive oil – for cooking-
900ml / 1.6 pints hot water
5ml/1tsp Turkish red pepper flakes, pul biber
Salt and freshly ground black pepper to taste
Handful of flat leaf parsley, finely chopped – to decorate

Instructions

Preheat the oven to 200C / 400F
First prepare the eggplants (aubergines). Cut the aubergine in quarters and then slice into 1cm with pieces. Layer the aubergine pieces on a tray and sprinkle salt over them, leave them aside for about 10 minutes. After 10 minutes, dry the aubergines with kitchen or paper towel thoroughly.
Spread the aubergine slices in a baking tray and pour in the 60ml/2floz olive oil over them. Using your hands, make sure that all aubergine slices have a nice coating of the olive oil. Bake for about 30 - 35 minutes in the preheated oven at 200C / 400F. Aubergines will start to get crispy around the edges, a nice color and soften up (you can alternatively sauté your aubergines on a pan with olive oil, though I find the baking easier and healthier).
Heat the 2tbsp/30ml olive oil in a heavy, wide pan and sauté the onions for 2-3 minutes, until soft and they begin to color. Stir in the garlic, tomato paste, red pepper paste, can of chopped tomatoes, Turkish red pepper flakes, pul biber and combine well.
Toss the sautéed aubergines to the pan and gently combine.
Now stir in the rinsed bulgur and freekeh to the pan and mix well. Pour in the hot water and season with salt and freshly ground black pepper, combine well. Reduce the heat to low for simmering.
Place the tomato slices over the top, cover and cook for 30 minutes, until the liquid is evaporated and the grains are cooked (add a little more hot water if needed). Check the seasoning and add more salt and freshly ground black pepper to your taste. Turn the heat off. I like to rest the dish and settle the flavours for 10 minutes before serving.
Serve with refreshing Shepherd’s Salad, Coban Salatasi and/or Cacik dip with cucumber and yoghurt aside.

Hands On Turkish Cookery Classes and events with Ozlem Warren in Fethiye and Kalkan, Turkey!

October 20th and 21st, 2020

I am so delighted to be returning to Fethiye – Turkey, for a series of Hands on Turkish cookery classes and events and do hope you can make one of these, if you are nearby Fethiye.

Hands on Turkish cookery class on Tuesday, October 20th, 9.30am – 1pm at Yakamoz Hotel – Fethiye

Baklava; image from Ozlem’s Turkish Table cookery book, by Sian Irvine Photography

Please join us for a scrumptious hands on Turkish cookery class (including how to make home made baklava!) on Tuesday, October 20th, 9.30am – 1pm at Yakamoz Hotel – Fethiye, where we will cook a delicious menu from Ozlem’s Turkish Table cookery book together and then sit down and enjoy our creations at the Yakamoz Hotel’s beautiful grounds. Participation is limited, please visit my Cookery Classes page for all the details and registration.

If you like to join us at this fun and friendly hands on cookery class, please call Mehmet Yakamoz at +90 533 336 76 10 or email at yakamozone@hotmail.com to reserve your spot, participation is limited.

Turkish Style Lunch and Ozlem’s cookery demo and talk at Yakamoz Hotel, Fethiye

Tuesday, October 20th; 1.30pm – 4pm

Potato and bulgur patties with pomegranate molasses, from my cookery book, Ozlem’s Turkish Table

Please join us for a scrumptions Turkish style lunch at Yakamoz Hotel, on Tuesday, October 20th; 1.30pm – 4pm. Ozlem Warren, author of Ozlem’s Turkish Table cookery book will be with us too, to give a talk on Turkish cuisine and demonstrate how to make Potato and bulgur patties with pomegranate molasses and will sign her cookery book, Ozlem’s Turkish Table, if anyone would like to get a copy.

Ozlem’s Turkish Table book signing at Fethiye!

If you like to join us at this exciting event, please call Mehmet Yakamoz at +90 533 336 76 10 or email at yakamozone@hotmail.com to reserve your spot, participation is limited. Please visit my Cookery Classes page for more information.

Ozlem’s Turkish Table Hands on Classes at Guru’s Place Cookery School, Kalkan –

Wednesday, October 21st, 9.45am – 2pm

“Ozlem Warren, International cookery teacher and the author of Ozlem’s Turkish Table cookery book, is delighted to be visiting Guru’s Place Cookery School in Kalkan, on Wednesday, October 21st, 9.45am – 2pm, to co-teach hands-on cookery classes, with Huseyin Kayir, owner of the Guru’s Place Cookery School, Kalkan. We will cook together delicious Turkish recipes from Ozlem’s Turkish Table cookery book and then we will all sit down and enjoy our cooking, with a glass of wine. If you’d like to join the class, please kindly book your place and get in touch with Guru’s Place Cookery School at gurusplace@hotmail.com or call +905363311016. Participation is limited. Please visit my Cookery Classes page for full details of the class.

Baked zucchini with feta, spring onions and dill, Firinda Mucver

Do hope to be able to enjoy Turkish cuisine together with you in Fethiye in October, Afiyet Olsun,

Ozlem

Spiced Bulgur balls with leafy greens, peppers, onions-Bulgurlu Kofte

By Ozlem Warren on June 11, 2020 in Regional Signature Dishes; Mains, Sides and Desserts 4

Merhaba Dear All,

I hope this note finds you all well. We have been enjoying this delicious vegan bulgur balls, Bulgur Koftesi, with sautéed greens, onions, peppers, and I wanted to share with you too. Bulgur is a main staple in southern Turkish cuisine and enjoyed in multiple ways –such as in salads as in Kisir, Spicy Bulgur Wheat Salad in bulgur patties as in Oruk, our version of baked kibbeh, in pilafs and more. This delicious bulgur kofte is from southern Turkey; in Antakya, the sauce is mainly made with spinach or pazi, similar to Swiss chard and garlic. In my version, I included sautéed onions and peppers to the mix too; their natural sweetness really complemented the cumin spiced bulgur balls, along with the greens. Spinach, Swiss chard or spring greens would work well here as alternatives. With the freshness from squeeze of lemon and a delicious heat from pul biber or red pepper flakes, it is a lovely meal. You can serve as meze or as a main with cucumber and yoghurt dip aside. These Baked potatoes with olives, peppers and red onions can be a nice accompaniment too. If you prefer not to use red pepper paste, you can use concentrated tomato paste, though the red pepper paste does add a deliciously rich flavor.

I have been experimenting with the bulgur balls and added semolina in the mixture recently. It worked really well; semolina not only helps making the bulgur balls moist but also binds the bulgur dough. You can enjoy them over the sauteed leafy greens, with Shepherd’s Salad with sumac. Garlicky yoghurt (or plant based alternative) complements these bulgur balls, bulgur koftesi very well too, for a delicious, satisfying meal.

5.0 from 1 reviews

Spiced Bulgur balls with leafy greens, peppers, onions - Bulgurlu Kofte

I hope you enjoy this delicious vegan bulgur balls, Bulgur Koftesi, with sautéed leafy greens, onions, peppers, from my southern Turkish roots. in Antakya, the sauce is mainly made with spinach or pazi, similar to Swiss chard and garlic. In my version, I included sautéed onions and red peppers to the mix too; their natural sweetness really complemented the cumin spiced bulgur balls, along with the greens. Spinach, Swiss chard or spring greens would work well here as alternatives. With the freshness from squeeze of lemon and a delicious heat from pul biber or red pepper flakes, it is a lovely meal. You can serve as mezze or as a main with cucumber and yoghurt dip aside. I recently experimented with adding semolina to the bulgur ball mixture - it worked great, making the bulgur balls moist and also binds the bulgur dough.

Author: Ozlem Warren

Recipe type: Vegan, Bulgur Balls

Cuisine: Turkish cuisine

Serves: 4-6 generously

Ingredients

For the bulgur balls:
340g/12oz fine (koftelik) bulgur
140g/5oz semolina
30ml/2 tbsp all - purpose plain flour
15ml /1 tbsp Turkish red pepper paste / biber salcasi
45ml/3 tbsp double concentrated tomato paste
15m/1 tbsp ground cumin
325ml/11 fl oz hot water (for the bulgur)
115ml/ 4fl oz hot water (while kneading the bulgur and semolina dough later)
Salt and ground black pepper to taste
Bowl of lukewarm water with a drizzle of olive oil to shape the bulgur balls
30ml/2tbsp plain flour spread on a wide tray (to coat the bulgur balls)
For the pul biber and tomato paste sauce:
2 garlic cloves, finely chopped
45ml/3tbsp olive oil
30ml/2 tbsp double concentrated tomato paste
Handful of fresh parsley, finely chopped
10ml/2tsp pul biber or red pepper flakes (add more if you like more spicy)
For the vegetable sauce:
2 tbsp/ 30ml olive oil
1 small onion, quartered and thinly sliced
310gr/ 11oz Swiss chard, spinach or spring greens, coarsely chopped (please remove any hard stalks)
1 red pepper, deseeded, quartered and thinly sliced
3 cloves of garlic, finely chopped
½ teaspoon of pul biber, Turkish red pepper flakes – optional-
Salt and ground black pepper to taste
Wedges of lemon to serve (optional)
Garlicky yoghurt (or plant based substitute) to serve (optional):
2 garlic cloves, finely chopped and crushed with salt
225g/8oz natural plain yoghurt (or plant based alternative)

Instructions

First prepare your bulgur balls. Rinse the bulgur over a sieve and press gently to get rid of the excess moisture then place in a large mixing bowl. Pour in 325ml/11 fl oz hot water over the bulgur, stir and let the bulgur to absorb the hot water for 8-10 minutes.
Then stir in the semolina, plain flour, pepper paste, tomato paste, ground cumin, season with salt and ground black pepper. Slowly pour in 115ml/ 4fl oz hot water in two batches and knead the mixture with your hands for 5 minutes, until it resembles a soft, smooth dough. Check the seasoning and add more salt or black pepper to your taste.
Have the lukewarm water bowl with a drizzle of olive oil near you. Dampen your hands and take a large cherry size bulgur dough and shape as a little ball. Have a wide tray scattered with 2 tbsp plain flour near you. Place the bulgur balls you have made on the tray. Shake the tray so that the bulgur balls coat with the flour gently,
Pour in boiling water in a large pot, stir in a pinch of salt. Gently drop the bulgur balls in to the pan and let it cook, uncovered, on a medium heat, for 8 minutes or so. Once cooked, you will see bulgur balls rise to the top of the pan. Take out the cooked bulgur balls with a slotted spoon and place on a large bowl. Drizzle about 2 tablespoons olive oil over them and gently shake the bowl so that they would have a nice olive oil coating and don't stick together. Set aside until the tomato paste & pul biber sauce and vegetable sauce is ready (you can make your bulgur balls ahead of time and keep in the fridge too).
For the vegetable sauce; pour in 2 tbsp olive oil on a wide pan. Stir in the sliced onions and peppers and saute over medium to high heat for about 4-5 minutes. Stir in the chopped leafy greens (please remove the hard stalk for the Swiss chard and spring greens) and garlic and cook for another 5 minutes, stirring often. Season with salt and ground pepper to your taste. If you like, sprinkle Turkish red pepper flakes, pul biber and combine well.
For the pul biber and tomato paste sauce; pour in the olive oil over a wide pan. Stir in the garlic, tomato paste and pul biber and saute for 2 minutes over medium heat. Season with salt and ground black pepper. Stir in the chopped parsley, combine well. Gently stir in the cooked bulgur balls over this sauce and combine well for 1-2 minutes. Turn the heat off.
For the garlicky yoghurt; combine the crushed, finely chopped garlic with yoghurt (or plant based alternative), set aside.
Serve the bulgur balls over the vegetable mixture or at a side, with wedges of lemon by the side to squeeze over. Garlicky yoghurt (or plant based alternative) complement these bulgur balls, bulgurlu kofte very well.
Afiyet Olsun.

I hope you enjoy the post and it inspires. Signed hardback copies of Ozlem’s Turkish Table cookery book is now 20 % off at this link, for a limited time, and delivered worldwide, if you like to get a copy. If you live in the USA, Canada or Mexico, you can now get a hardback copy with lower delivery rates here.

Stay well, Afiyet Olsun,

Ozlem

Spiced bulgur balls over garlic yoghurt with spinach – Arap Koftesi and more

By Ozlem Warren on May 3, 2019 in Ozlem’s Turkish Table Cookery Book, Regional Signature Dishes; Mains, Sides and Desserts, Turkish cookery book, Turkish Cooking Classes 10

Merhaba dear All,

Spiced Bulgur balls over garlicky yoghurt and spinach, Arap Koftesi

Our Turkish cookery course in Amman – Jordan, with wonderful participants and Panthera Jordan

It has been a very special few days, as I traveled to Amman – Jordan for our 2 day Turkish cookery course; my sincere thanks to Panthera Jordan, dear Suhair Kilani for organising our wonderful course and all the amazing participants, it was a very memorable trip. One of the recipes from our Turkish cookery course, Spiced Bulgur balls over garlicky yoghurt and spinach, Arap Koftesi, was a big hit with the participants and I wanted to share with you all here, in this post. Bulgur balls here are deliciously flavoured with dried mint, cumin and red pepper flakes; served over garlicky yoghurt with spinach, it makes a wonderful and impressive vegetarian course, hope you enjoy the recipe below.

Spiced bulgur balls over garlic yoghurt with spinach - Arap Koftesi and more

This is a wonderful, regional vegetarian recipe from southern Turkey, perfect for buffets and entertaining and you can also make the bulgur balls ahead of time and keep in the freezer.

Author: Ozlem Warren

Recipe type: Vegetarian

Cuisine: Turkish cuisine

Serves: 8 people

Ingredients

For the bulgur balls:
340gr/2cups fine bulgur
11fl oz/325 ml hot water
2 eggs
45ml/3 tbsp plain flour
2 tablespoons tomato paste
1 tablespoon cumin
½ tablespoon red pepper flakes
Salt and black pepper to taste
For the yoghurt and greens sauce:
500gr lambs lettuce or spinach leaves, washed and roughly chopped
500gr/1 ¼ lb strained whole milk yoghurt
2 small garlic cloves, finely chopped
Salt and black pepper to taste
For the red pepper flakes and dried mint sauce:
• 30 gr butter
• 1 tablespoon red pepper flakes (please use ½ tablespoon if you like it less spicy, adjust to your taste)
• 1 tablespoon dried mint

Instructions

Rinse the bulgur and press and get rid of the excess moisture, then place in a large mixing bowl. Pour in 10 fl oz / 295ml hot water over first, stir and let the bulgur absorb the water. If bulgur (there could be different versions of fine bulgur) still looks raw, pour in about 1fl oz / 30ml more hot water and combine well. Let the bulgur absorb all the water and let it cool.
Then stir in the eggs, flour, tomato paste, salt, pepper, cumin and red pepper flakes. Have a bowl of cold water near you, wet your hands and knead the mixture well until all combined, elastic and smooth.
Sprinkle some flour on a tray where we will put our bulgur balls (this will help the bulgur balls not to stick together).
Form the bulgur balls as big as a large cherry and place on the tray with flour. Roll the bulgur balls over the flour and make sure they are coated well with the flour.
Have boiling water in a large pot, stir in a pinch of salt. Gently drop the bulgur balls in to the pan and let it cook, uncovered, on a medium heat, for 8 minutes or so; once cooked, you will see the bulgur balls rise to the top of the pan. Take out the cooked bulgur balls with a slotted spoon and place on a large plate.
For the yoghurt and greens sauce; mix the garlic with the yoghurt. In a large bowl, combine the garlicy yoghurt with the chopped greens. Season with salt and pepper.
For the red pepper flakes and dried mint sauce; melt the butter in a sauce pan and stir in the red pepper flakes and dried mint (please adjust the spice level to your taste). Gently stir in the bulgur balls and combine well with this sauce.
Serve the sautéed bulgur balls over the garlicy yoghurt with greens, immediately.
Afiyet Olsun.

We are delighted to offer 25 % off on Signed copies of Ozlem’s Turkish Table cookery book for food lovers around the world, it is delivered worldwide when ordered at this link. Ozlem’s Turkish Table cookery book is inspired from the lovingly made and shared traditional and authentic Turkish recipes passed down to me from my mother, parents and my grandparents and it is a joy to share with you all.

Ozlem’s Turkish Table podcast with Ghillie Basan – Now Live!

I had the huge pleasure and honor visiting dear Ghillie Basan at her magical wilderness retreat at the Cairngorms National Park last year, where she recorded our wonderful podcast talking about Turkish cuisine, my cookery journey with #ozlemsturkishtable cookery book , growing up in Turkey, my roots from Antakya, stories from home, Turkish hospitality and many more, over a scrumptious Turkish spread we cooked from my cookery book ❤️💐🇹🇷 it was a very special time and I am still full of wonderful memories of our time together in Scotland. The podcast is now live, I copied the link here; I hope you enjoy listening to it as much as we enjoyed making the podcast.

Podcast

Ozlem’s Turkish Table book signing, Supper Club and Cookery Classes in Fethiye

Our Turkish breakfast and Turkish cuisine talk at the Yakamoz Hotel

Ozlem’s Turkish Table book signing at Yakamoz Hotel

We had a magical few days in Fethiye end April, where I did a talk on Turkish cuisine over a scrumptious Turkish breakfast, very kindly hosted by Yakamoz Hotel in Fethiye, followed by Ozlem’s Turkish Table book signings. We also hosted a delicious Antakya style supper club at the wonderful Mozaik Bahce restaurant, with recipes from my book; Mozaik Bahce showcases one of the best examples of Antakya and southern Turkish cuisine and it has been such a pleasure to cook in the kitchen together. Last but not least, we did a hands on Turkish cookery class at the Yakamoz Hotel with their wonderful team; it was a very memorable class – so much that I am already looking forward to being back!

Our delicious Antakya style supper club at Mozaik Bahce – Fethiye

Talking about Turkish cuisine at Mozaik Bahce

Enjoying Mozaik Bahce’s scrumptious mezes

My sincere thanks to everyone joined us in Fethiye, and Yakamoz Hotel and Mozaik Bahce for their very kind hospitality. A very sincere thanks goes to dear Lyn Ward, owner of Fethiye Times , for all her kindness and support for our events, cok tesekkurler – can’t wait to return! A few photos from our memorable time in Fethiye.