Salads

Gavurdagi Salad of ripe tomatoes, onion, parsley and walnuts

By Ozlem Warren on August 27, 2012 in Appetizers and Mezes, Salads 26

Lovingly grown ripe, juicy tomatoes at their peak in August in Turkey

Lovingly grown, juicy, ripe tomatoes have been at their peak while we were in Turkey in August. These firm, sweet tomatoes have been so packed with flavor that you can just enjoy them alone, without any accompaniment.

Gavurdagi Salad of ripe tomatoes, onions, walnuts and pomegranate molasses; so delicious and healthy

But there is one tomato salad that you often come across wherever you are in Turkey; Gavurdagi Salad. Named after the Gavur mountain, part of Tarsus mountains in Southeast part of Turkey, this delicious salad is from the Gaziantep region, where many wonderfully delicious and spicy Turkish dishes come from. I love the marriage of sweet and juicy tomatoes with the crunchy walnuts in this salad; the sweet and sour pomegranate molasses dressing really complements this salad too. Here’s my homemade pomegranate molasses, nar eksisi recipe, if you would like to make your own. If you can’t get pomegranate molasses or have time to make it, try the salad with a good balsamic vinegar, it still works well.

Freshly baked Turkish pide (flat bread) is wonderful to accompany the Gavur Salad

Gavurdagi salad is an important part of the meze spread at kebab houses in Turkey, served with the delicious Turkish pide bread, butter and the crumbly Turkish white cheese. You can also enjoy this delicious and easy salad for lunch with your favorite cheese and bread by the side. We also love this salad as an accompaniment of pasta dishes like our favorite Shrimp pasta with red pepper flakes infused olive oil, highly recommended!

Crumbly Turkish cheese, tulumba peynir, butter, vegetables cooked in olive oil are important parts of the mezze spread

Serves 2 Preparation time: 15 minutes

3 medium tomatoes, finely chopped

¼ onion, finely chopped

Handful of flat leaf parsley, finely chopped

50gr/2oz/1/3 cup walnuts, crushed – about pea size each –

15ml/1 tbsp extra virgin olive oil

30ml/2 tbsp pomegranate molasses

5ml/1 tsp red pepper flakes

5ml/1 tsp sumac – optional-

Salt and ground black pepper to taste

Spices are an important part of the Turkish cuisine; tangy sumac and spicy red pepper flakes add wonderful flavor to Gavurdagi Salad.

In a large bowl, rub the chopped onions with the spices and seasoning; salt, sumac, red pepper flakes and ground black pepper – that will soften the onion and enable the spices to blend in well.

Ripe tomatoes, parsley, onion and walnuts; not only delicious but very healthy too.

Add the tomatoes, parsley and walnuts to the onions. Then stir in the pomegranate molasses and the extra virgin olive oil and give them a good (but gentle) mix.

I hope you can have a go on this delicious, refreshing salad; it also has a wonderful juice, so make sure to spoon it or dip your bread in!

Afiyet Olsun!

Give Bulgur a Chance and Create Delicious, Satisfying Meals

By Ozlem Warren on June 25, 2012 in Appetizers and Mezes, Pilafs and Rice, Salads 18

If you have been following this blog for a while, you must have noticed that bulgur wheat is often used in Turkish cuisine. In addition to its great health benefits, (like it’s wholegrain and high in fiber), I love its delicious, nutty taste and that it is so easy to create a variety of delicious meals with it in no time.

Kisir; Bulgur Wheat Salad with vegetables, olive oil and pomegranate molasses - tastes even better the next day!

Bulgur wheat unlike cracked wheat, is a grain made from the cooked wheat berries which have the bran removed, and are then dried and pounded. There are two varieties generally available, fine and coarse. The coarse type is used for pilaff and fine bulgur is used in salads. Take this wonderful Bulgur wheat salad with vegetables, olive oil and pomegranate molasses, Kisir. It is ‘a bowl of health’, refreshing and taste even better the next day!

Stuffed Zucchini (Courgettes), and Peppers with Bulgur, Southern Turkish Style

How about stuffing vegetables with bulgur? A popular way to enjoy Bulgur, especially at the Middle and Southern part of Turkey, a delicious and satisfying meal with some plain yoghurt by the side.

Potato and Bulgur patties with pomegranate molasses, a wonderful appetizer

Bulgur also features quite a lot in Turkish appetizers. These Potato and Bulgur patties are one of my favorite mezzes; they are scrumptious dipped on pomegranate molasses (or good balsamic vinegar).

Spicy Lentil and Bulgur soup with dried mint and vegetables

Bulgur can be a part of hearty, delicious soups too, like this Spicy Bulgur and Lentil Soup. It is common for this soup to be enjoyed as part of breakfast in Anatolia, central part of Turkey.

Bulgur is healthy, delicious, affordable and now widely available. I hope you can give bulgur a chance, you won’t be disappointed. If you are already enjoying bulgur, I wonder what your favorite bulgur recipe is, would you share with us?

Here is a new, delicious recipe featuring bulgur; it has been a great hit at my recent Cooking Class, I hope you enjoy it too.

Bulgur Wheat Pilaf with Sautéed Almonds

In Central Anatolia, bulgur wheat is eaten far more than the rice. We like to add vegetables and sometimes nuts to bulgur, like in this recipe. Sautéed almonds give a lovely texture and flavor to bulgur. This pilaff can be a meal by itself, why not serving with Shepherd’s Salad of cucumbers, tomatoes and peppers, drizzled with olive oil?

Bulgur Wheat with sauteed almonds

Serves 4-6

Preparation time: 10 minutes Cooking time: 20 minutes (+10 min resting)

350gr/12oz bulgur wheat, rinsed and drained

75gr/3oz/3/4 cup blanched or flaked almonds

600ml/1 pint/2 1/2 cup hot water

30ml/2 tablespoon olive oil

Salt and ground black pepper to taste

Handful of fresh herbs (like parsley or coriander), chopped to serve

Heat 1 tbsp olive oil in a heavy pan and stir in the bulgur, tossing it thoroughly. Pour in the hot water, season with salt and pepper and combine well. Bring to the boil for 1-2 minutes, then reduce the heat and cover the pan. Simmer for about 15 minutes or until all the liquid has been completely absorbed.

Turn the heat off, cover the pan with a paper or tea towel and place the lid on top. Leave to steam for a further 10-15 minutes.

A nuts stall in Levent Market, Pazar - Istanbul. Nuts have an important part in Turkish cuisine (and it is OK to have a little siesta in hot summers day!)

Sauteed almonds

In the meantime, heat the rest of the oil in a small pan and stir in the almonds. Gently sauté the almonds for 3-4 minutes, until they are golden (take care, as they can burn quickly).

Stir in the sautéed almonds to the bulgur pilaff, mix well. Serve hot with chopped parsley, coriander, or dill on top. You can also enjoy this dish with Shepherd’s Salad of cucumber, tomatoes and peppers, with a drizzle of olive oil.

Ideally, I would love to eat my bulgur overlooking to fascinating Istanbul; if we can’t be there for the moment, hopefully the photo may provide some ambiance.

Imagine being by the Bosphorus, Istanbul over looking the Topkapi Palace and floating ferries, Vapur

Afiyet Olsun!

Ozlem

Petersons Fund for Children Charity Fundraiser & Some Delicious Nibbles to Share

By Ozlem Warren on May 7, 2012 in A Slice of England, Appetizers and Mezes, Salads 14

I was delighted to be a part of a good cause last week; Petersons Fund for Children Charity Fundraiser in Surrey, England.

Peterson’s Fund for Children’ is a registered local charity that supports children who struggle with cerebral palsy and other similar mental / physical disabilities. It has been in existence for nearly 4 years and through extensive fundraising efforts has provided therapy and equipment otherwise unavailable at the NHS in England. The aim of the charity is to help as many local children in need as possible in the hopes of improving their quality of life and offering them opportunities in order to maximize their individual growth and potential.

Twice a year, Charlene Peterson hosts this fundraiser and kindly opens her house to vendors to raise money for the charity. Wonderful vendors from different lines of businesses have joined forces together last week to help raise funds for the charity, and it was a big pleasure to be a part of this wonderful event. Here are some wonderful vendors from the fundraiser:

Ilgen’s Peshtemal towels can be used as beach towel or sarong or other outdoor use.

Here are Ilgen’s wonderful Turkish Peshtemal towels and natural soaps from the fundraiser event. Her light, super absorbent 100% cotton peshtemal towels (or mixture of luxurious blends including bamboo and silk) are simply wonderful and practical. llgen’s website Cotton & Olive will be up and running within a month, for further enquires please email ipaydas@btinternet.com.

Anila’s delicious home made curry sauces

I was delighted to meet Anila’s and taste her award winning curry sauces and samosas!!

Maro’s wonderful herb infused olive oil

Maro’s Kitchen was another wonderful vendor, with her herb infused extra virgin olive oil from Crete, so delicious. She also carries individually made spice mills; for further enquires, please email maroskitchen@gmail.com.

Home made baklavas for a sweet treat

I had some delicious home made baklavas, walnut, red pepper paste and olive oil dip over crackers at my table. I served the dip with rocket salad over the top; very easy to prepare and great for entertaining. The spice bowls are hand painted from Turkey, they have been a big hit. My heartfelt thanks goes to my parents and my sister for providing them 🙂

Walnut and red pepper paste dip on crackers and spice bowls from Turkey

Olives with Red Peppers, Spring onion and Parsley

I would like to leave you with this easy to prepare but very tasty, refreshing mezze, appetizer. It’s ready within minutes and goes very well over crackers or toasted bread. I also like to mix it with cooked pasta, bulgur or couscous for a healthy and delicious meal. Pomegranate molasses, a southern Turkish dressing, adds a wonderful, sharp and tangy taste to it. If you can’t get pomegranate molasses, you can replace with a good quality balsamic vinegar.

Seasonal, fresh ingredients make refreshing, healthy, delicious meals

Serves 4

Preparation time:10 minutes

175gr/6oz Turkish, Greek, Italian or Spanish olives, pitted

1 small red pointy or bell pepper, quartered and sliced coarsely

1-2 spring (green) onions, finely chopped

Handful of flat leaf parsley, coarsely chopped

10ml/1 tbsp extra virgin olive oil

5ml/1 tsp pomegranate molasses or balsamic vinegar

Salt and ground black pepper to taste

Simply mix the chopped vegetables and olives in a bowl. Drizzle the extra virgin olive oil and the pomegranate molasses (or balsamic vinegar) over them, combine well. Season with salt and ground black pepper.