Regional Signature Dishes; Mains, Sides and Desserts

Flatbreads with zahtar and red pepper paste; Biberli Ekmek

Turkish flat breads with crumbled feta, hot pepper paste, zahtar and sesame seeds, Biberli Ekmek

This delicious flat bread with spicy red pepper paste, biber salcasi, feta cheese and za’atar or zahtar spice blend is a specialty from the Antakya cuisine and brings special memories back. I remember my grandmother and mum preparing the delicious topping at home and we children would take it to the local bakery, firin, to be baked over flat breads. They always smelled mesmerizing and we couldn’t wait to have a bite (or two).

Aromatic and pungent zahtar or za’atar blend

Fresh Zahter or Zahtar is a popular herb grown in southern part of Turkey, especially around Kilis and Antakya in spring. Fresh zahter looks more like summer savory, or a crossing of marjoram, oregano and thyme. This herb is wonderful on salads like this Zeytin Ufeleme, Olive salad with pomegranate molasses and zahtar. Za’atar is also the name given to the exotic blend of herbs, spices and nuts, widely used in Southern Turkish as well as Middle Eastern cooking. At my home town, Antakya, zahtar blend is a rich mixture of dried zahter, sesame seeds, crushed cooked chickpeas, cumin, nigella seeds, sea salt, sumac and many more. It has a lovely, pungent, nutty taste and flavors salads, meat, and vegetables beautifully. In Antakya, locals simply dip their bread to a bowl of olive oil than to this zahtar blend for a delicious breakfast. I now see wholesome zahtar available even in supermarkets these days, you can also make your own zahter or za’atar blend, here’s my recipe.

Spread the topping over the flat bread and let the dough rise for 30 minutes.

These delicious and healthy flat breads also feature Antakya’s much loved olive oil, Turkish hot pepper paste, biber salcasi and crumbled feta cheese, cokelek. Combined with zahtar, sesame seeds and cumin, it makes a scrumptious, wholesome and fragrant topping for the flat breads. There is a delicious heat from red pepper paste, biber salcasi, a staple in Antakya cuisine and in my kitchen, which add so much flavor. You can make your own red pepper paste, biber salcasi with my recipe; it really is worth the effort. If not, you can add red pepper flakes, mixed with tomato paste instead.

Delicious flat breads with crumbled feta, red pepper paste, sesame seeds and spices; Biberli Ekmek

I hope you enjoy Biberli Ekmek; it is delicious served as a mezze (try with hummus, muhammara, cevizli biber – red pepper paste and walnut dip or with cacik, yoghurt dip with cucumbers and dried mint), accompanies tea time, soups and main courses so well. My cookery book, Ozlem’s Turkish Table, Recipes from My Homeland, is a tribute to this rich culinary heritage and scrumptious authentic recipes like this delicious flat breads, dips, mezes, regional specialties are all included. You can get a signed copy at this link, if you’d like, now 25 % off for a limited time. We also have this new apron, featuring embroidery of Antakya’s daphne leaves in the design, it can make a lovely gift, you can order at this link.

Afiyet Olsun,

Ozlem

4.8 from 4 reviews

Flatbreads with feta, zahtar and red pepper paste; Biberli Ekmek

I hope you enjoy Biberli Ekmek; Turkish flat breads with crumbled feta, red pepper paste, sesame seeds, spices and zahtar blend. This easy recipe from Antakya, southern Turkey also showcases region's wonderful olive oil and crumbled feta, cokelek. Delicious and wholesome; try as a mezze (try with Hummus, Muhammara – red pepper paste and walnut dip or with Cacik, yoghurt dip with cucumbers and dried mint), or at tea time, with soups and main courses.

Author: Ozlem Warren

Recipe type: Turkish flat breads with spicy feta cheese topping

Cuisine: Turkish Regional Cuisine - Antakya Cuisine

Serves: 8

Ingredients

For the dough:
3 cups/16 oz./ 1 lb. plain flour
1 sachet (7 gr ) dried yeast
5 ml/ 1 tsp salt
½ cup / 4 fl. oz. luke warm milk
¾ cup/ 5 fl. oz. luke warm water
⅓ cup / 3 fl. oz. olive oil
For the topping:
200 gr/ 7 oz. crumbled feta cheese or cokelek
30 ml/ 2 tbsp. Turkish hot pepper paste, biber salcasi
15 ml / 1 tbsp. concentrated tomato paste
10 ml/ 2 tsp. ground cumin
45 ml/ 3 tbsp. sesame seeds
30 ml / 2 tbsp. zahtar or za’atar
30 ml/ 2 tbsp. olive oil

Instructions

Preheat the oven to 180 C / 350 F
Prepare the topping first. Combine the crumbled feta (or cokelek), red pepper paste, tomato paste all the spices, sesame seeds and olive oil. Knead with your hands to blend them well to form a smooth paste. Set the topping aside.
Now let’s make the dough. Combine the flour, dried yeast and salt in a large bowl.
Stir in the warm milk, warm water and olive oil and knead for 3 minutes to form a soft dough. If it gets sticky, drizzle a little extra olive oil in your hand to shape the dough, it really helps.
Grease a baking tray with 1 tbsp. olive oil and spread the dough as a thin flat bread base, reaching all the edges (about ¼ cm, 0.9”).
Spread the topping evenly over the flat bread.
Leave the flat bread with topping on at a warm spot to rise for 30 minutes.
Once the dough's risen, bake in the preheated oven (180 C / 350 F) for 18 – 20 minutes.
Let the baked flat bread with spicy feta cheese topping, Biberli Ekmek to cool down for 15 minutes.
Slice and serve as part of a mezze spread or with tea, Turkish cay.

Ali Nazik Kebab; lamb stew over smoked eggplant and yoghurt puree

By Ozlem Warren on September 15, 2014 in Regional Signature Dishes; Mains, Sides and Desserts, Roasts and Kebaps 18

Ali Nazik Kebab; tender lamb stew over smoked eggplant and yoghurt puree

Alinazik or Ali Nazik kebab is a scrumptious Gaziantep specialty and one of our favorites. It is a delicious marriage of char-grilled smoked eggplant puree mixed with yoghurt and topped with tender lamb stew. We serve Alinazik with rice pilaf and grilled vegetables aside. It really is a feast to all senses and a special dish to share.

I was curious where the name Ali Nazik came from and found two different stories. One of them dates back to 16th century Ottoman Empire, during the reign of Yavuz Sultan Selim. On a trip to the city of Antep, (today’s Gaziantep in Turkey), the Sultan was greeted with this local delicacy of delicious eggplant and yogurt mash with grilled lamb over. Sultan Selim liked the dish so much and asked “Who’s ‘gentle hand’ (“eli nazik” in Turkish) made this?” The story tells that the name, ‘ali nazik,’ has stuck since then.

Another story says that is that the name was adopted from the old Ottoman Turkish language, where ‘ala’ meant ‘beautiful’ and ‘nazik’ meant ‘food.’ Over the centuries, this turned to ‘ali nazik’ (In modern Turkish, ‘nazik’ means ‘polite,’ thus the meaning ‘polite Ali’).

Smoky eggplant puree with garlicy yoghurt is a match made in heaven.

The highlight of this dish for us is the delicious smoked eggplant puree, mashed with plain yoghurt (strained or thick, creamy yoghurt is recommended. Brand Fage works well). To get the smoky flavor for the eggplants, I highly recommend roasting them over a coal fire (here’s how to roast the eggplant over the burner) or over the gas burner (In Turkey, a very simple gadget called “Kozmatik” is used to cook the aubergines over the burner. It has a steel base with holes on it, a genius idea to cook if you can get it). It makes a bit of a mess but the smoky taste of the eggplants is well worth it. You can cook the eggplants a day ahead of time. Once mashed, mix with juice of ½ lemon to help retain its color and keep in the fridge, covered.

Ali Nazik Kebab; tender pieces of lamb stew served over the smoked eggplant and garlic yoghurt puree

Traditionally, stewed tender pieces of lamb in a sauce are used in Ali Nazik, though you may replace it with a meat of your choice. The creamy eggplant and yoghurt puree is just heavenly with the meat topping, hope you enjoy Ali Nazik.

Afiyet Olsun,

Ozlem

5.0 from 4 reviews

Ali Nazik Kebab; lamb stew over smoked eggplant and yoghurt puree

Ali Nazik Kebab, a southern Turkish specialty from Gaziantep region, is a feast to all senses. The smoky eggplant and garlicky yoghurt puree provide a delicious base for the tender lamb stew, placed over the top. Served with grilled vegetables and plain rice, Ali Nazik is a delicious and impressive kebab to enjoy.

Author: Ozlem Warren

Recipe type: Traditional Turkish Kebabs

Cuisine: Turkish Cuisine

Serves: 4

Ingredients

For the eggplant and yoghurt puree:
4 medium purple eggplants
16 fl. oz. / 2 cup thick, whole milk yoghurt (brand Fage works well)
2 cloves of garlic, crushed and finely diced
15ml/1 tbsp. olive oil
Salt and ground black pepper to taste
For the meat topping:
450gr/1 lb. small chunks of lamb (or meat of your choice)
1 medium onion, finely chopped
½ tbsp. red pepper paste or 2 tsp. chili flakes (optional, if you like a spicy taste)
1 tbsp. tomato paste
30ml/2 tbsp. olive oil
30 ml/ 2 tbsp. water
Salt and ground black pepper to taste
For the roasted vegetables:
3 medium tomatoes, quartered
1 green, yellow and red bell peppers, deseeded and quartered
1 onion, quartered and sliced
30 ml/ 2 tbsp. olive oil
Salt and ground black pepper to taste
Handful of chopped flat leaf parsley to serve

Instructions

Preheat the oven to 180 C/ 350 F
First prepare the eggplants. Place the eggplants or aubergines directly over the burner on medium heat and roast for about 15 - 20 minutes, turning occasionally.
Use metal tongs to turn the eggplants around so that all sides would cook evenly and the skin is nicely chargrilled. Cook until the skin is burnt and the flesh is soft (you can also cook this way over barbeque).
Remove the cooked eggplants to a colander to allow them to cool. Once cool, peel and discard their burnt skin and leave them in the colander to drain its bitter juices. I like to gently squeeze the eggplant flesh to drain as much water as possible.
Chop the flesh of the eggplant and mix in the chopped garlic, season with salt and ground black pepper. Combine well, cover and set aside until the lamb stew is ready (If you’d like to prepare the eggplants a day ahead of time, then mix the eggplant mash with juice of ½ lemon to help retain its color and keep in the fridge, covered).
To roast the vegetables, spread the quartered and sliced onions, tomatoes and peppers in a tray and stir in 2 tbsp. olive oil. Season with salt and ground black pepper and combine well. Roast at the preheated oven (180 C/ 350 F) for 30 – 35 minutes.
For the lamb stew, cut the lamb into chunky, generous bite size pieces.
Pour in 2 tbsp. olive oil in a wide, heavy pan and stir in the diced onions. Sauté over medium to high heat for 3 minutes, the onions will start to soften.
Stir in the lamb pieces and sauté with the onions for 5 minutes, mixing regularly. The lamb will release its juice.
Add the red pepper paste and/or red pepper flakes (if using) and tomato paste to the pan, combine well. Check the seasoning and turn the heat to low. Stir in 2 tbsp. water, combine and cover the pan. Simmer the lamb gently for about 20 minutes, until tender.
Just before serving, pour in 1 tbsp. olive oil in a pan and gently reheat the eggplant & garlic puree until it is hot. Turn the heat off and stir the yoghurt to the eggplant pure and combine well.

Notes

To get the smoky flavor for the eggplants, I highly recommend roasting them over a coal fire or over the gas burner (In Turkey, a very simple gadget called “Kozmatik” is used to cook the aubergines over the burner. It has a steel base with holes on it, a genius idea to cook if you can get it). It makes a bit of a mess but the smoky taste of the eggplants is well worth it. You can cook the eggplants a day ahead of time. Once mashed, mix with juice of ½ lemon to help retain its color and keep in the fridge, covered.

Baba ghanoush or Abagannuc; burnt eggplant salad with lemon, olive oil

By Ozlem Warren on July 14, 2014 in Appetizers and Mezes, Regional Signature Dishes; Mains, Sides and Desserts, Salads 34

Baba ghanoush; Abagannuc; burnt eggplant, tomatoes and peppers in garlic, olive oil and pomegranate molasses

Baba ghanoush or Abagannuc; burnt eggplant, tomatoes and peppers in garlic, olive oil and pomegranate molasses

This delicious salad or dip, Abagannuc or Baba ghanoush, is very popular in Antakya and Southern Turkish cuisine and one of our family favorites. It has many variations throughout the Middle East, where tahini maybe added or plain yoghurt and what to include or not include may invite heated debates! No matter how the finishing touch will be, the essence of this salad remains the same; the aubergines are traditionally cooked over open fire or over the burner to get the smoky flavor. The skin of aubergines and peppers burn and their flesh becomes soft, sweet and tender.

Kozmatik from home; a steel base with holes on it, a genius idea to cook/char grill the vegetables without much of a mess!

In Turkey, a very simple gadget called “Kozmatik” is used to cook the aubergines over the burner. It has a steel base with holes on it, a genius idea to cook the vegetables without much of a mess!

Leave the peeled eggplant fleshin the colander to drain its bitter juices.

You can cook the aubergines a day ahead of time; just add ½ juice of lemon after mashing and combine well, that will help to retain its color. Cover and keep in the fridge until you make the salad. I also added a drizzle of pomegranate molasses as a dressing in this version; the smoky flavor of aubergines and peppers worked really well with pomegranate molasses. When in season, pomegranate seeds would also be lovely over this salad.

Abagannuc or baba ghanoush goes very well as part of a mezze spread or with any grills. I also love this dip on crackers or toasted bread with a nice sharp cheese or feta cheese aside.

Abagannuc or baba ghannoush, a delicious smoky eggplant salad with a drizzle of pomegranate molasses.

Signed copies of Ozlem’s Turkish Table book now available here

I hope you enjoy our version of Abagannuc or baba ghannoush, packed with flavor. This delicious meze and over 90 authentic recipes from my homeland are included at my cookery book, Ozlem’s Turkish Table; signed copies available at this link (it is 10 % off), delivered worldwide including the US and Canada.

Afiyet Olsun,

Ozlem

5.0 from 6 reviews

Baba ghanoush-Abagannuc; burnt eggplant salad with garlic, olive oil

Abagannuc or baba ghanoush is a popular mezze or salad in southern Turkish cuisine, where eggplants are char grilled to get a delicious, smoky flavor. It has different versions throughout the Middle East. We'd like to add a little pomegranate molasses in our version for a tangy, sweet flavor. This salad / dip goes very well as part of a mezze spread or with any grills. I also love this dip on crackers or toasted bread with a nice sharp cheese or feta cheese aside.

Author: Ozlem Warren

Recipe type: Turkish Mezzes, Salads

Cuisine: Regional Turkish Cuisine

Serves: 4

Ingredients

2 medium aubergines / eggplants
1 pointy red pepper or bell pepper
3 small, ripe tomatoes
1 clove of garlic, crushed with salt and finely chopped
Juice of ½ lemon
30ml/2 tbsp. extra virgin olive oil
A drizzle (about 10ml/2 tsp) pomegranate molasses to decorate (optional)
Salt and freshly ground black pepper to serve

Instructions

Line the base of your burners with a foil to protect, keeping only the burners exposed.
Place the eggplants or aubergines and pepper directly over the burner on medium heat and roast for about 15 - 20 minutes, turning occasionally. (You can roast the tomatoes on a barbeque or on the oven at 200 C for about 20-25 minutes, as it can get quite messy over the burner.)
If you prefer not to have the smoky flavor, you can also score the aubergines with a knife in few places and bake on a baking tray for 50 – 60 minutes. In this case, turn them around every 20 minutes or so that they would cook evenly. Pepper would need about 35-40 minutes to cook in the oven and chargrill.
If you are cooking over the burner, use metal tongs to turn the aubergines and pepper around so that all sides would cook evenly and the skin is nicely chargrilled. Cook until the skin is burnt and the flesh is soft.
Remove the cooked aubergines, tomatoes and the pepper to a colander to allow them to cool. Once cool, peel and discard their burnt skin and leave them in the colander to drain aubergine’s bitter juices. I like to gently squeeze the aubergine flesh to drain as much water as possible.
Chop the flesh of the aubergine, pepper and tomatoes coarsely and mash them with a fork.
Place the flesh in a bowl and stir in the chopped garlic, lemon juice and the extra virgin olive oil, combine well. Season with salt and freshly ground black pepper.
When serving, drizzle with pomegranate molasses over (if you prefer to) and give a gentle mix; its tangy flavor works really well with the smoked aubergine and peppers.