Vegetables Cooked in Olive Oil

Ozlem’s Turkish Table on Radio – Aubergine, lentils in olive oil

Merhaba dear all,

Ozlem’s Turkish Table; Recipes from My Homeland – available for pre-order now

My sincere thanks first of all for your most kind interest and comments for my upcoming Turkish cookery book, Ozlem’s Turkish Table, Recipes from My Homeland. Publishing a book is a labor of love and your warm feedback has been so greatly appreciated.

I wanted to inform you that you can now pre-order my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland at this link, not only with Paypal (direct or debit/credit card via Paypal) but also directly with your Debit or Credit Card , as well as Paying Offline, with a Bank transfer, to the account specified at this link. If paying Offline, please kindly include the Ref: GBPShop-your last name. I hope the Offline payment option would be useful especially to all who can’t use Paypal or credit cards, as in Turkey. Also Please kindly enter the promo code Pre-Order Special when it says “Enter a promo code” on the left side of your shopping cart to get your 10% discount.

Pre-orders will have the first priority of distribution worldwide in early March, prior the release of the book in April 2018.

Ozlem’s Turkish Table – Brooklands Radio Interview:

Ozlem’s Turkish Table on Brooklands Radio!

I had the pleasure to go on air at the Brooklands Radio in Surrey with dear Jill Bennet – being a music lover and an amateur radio DJ in my younger years in Istanbul, it was very exciting to be in the studio again!- We had a lovely chat on wholesome, delicious Turkish cuisine and on my upcoming Turkish cookery book, Ozlem’s Turkish Table. My book is a special tribute to especially to my southern Turkish roots and my home town Antakya – Hatay, who recently became a UNESCO World City of Gastronomy, a title that Hatay so rightly deserves. It was wonderful to chat about this magical land and its scrumptious cuisine. Here’s the podcast of our interview, if you would like to listen to it.

What I have been cooking lately..

Aubergines, lentils and peppers cooked in olive oil, Mercimekli Mualla, from my upcoming cookery book, Ozlem’s Turkish Table, Recipes from My Homeland

Mercimekli Mualla, aubergines, lentils and peppers cooked in olive oil, which is also at my upcoming cookery book, has been a huge hit at my cookery book introduction and pre-order event last week. A delicious specialty from Antakya, this lovely dish ticks many boxes being vegan and gluten-free too. Dried mint and olive oil flavour the green lentils and aubergine/eggplant beautifully. Here’s my recipe link for Mercimekli Mualla, I hope you enjoy it.

My best wishes for the Holiday Season and Afiyet Olsun,

Ozlem

Fasulye Pilaki; White Beans Cooked in Olive Oil with Vegetables

By Ozlem Warren on September 17, 2015 in Appetizers and Mezes, Gluten-free recipes, Vegetables Cooked in Olive Oil 16

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

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

4.8 from 4 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: Ozlem Warren

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

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.
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.
If you are using precooked beans in can, simply drain its juice and rinse under cold, running water and set aside.
Heat the olive oil in the pot and stir in the onions, sauté for 2 – 3 minutes, until they start to soften.
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.
Stir in the beans, sugar, lemon juice and season with salt and freshly ground black pepper. Combine well.
Turn the heat to low, cover the pan.
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.
Drizzle the extra virgin olive oil over the Fasulye Pilaki and let it cool in the pan, covered.
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).

Baked Zucchini, Pepper, Onion, Garlic in Tomato Sauce; Firin Sebze

By Ozlem Warren on November 10, 2014 in Casseroles and Stews, Gluten-free recipes, Vegetables Cooked in Olive Oil 46

Baked zucchini (courgette), peppers, onion and garlic in tomato sauce – Firin Sebze

This baked vegetables in tomato sauce with olive oil, Firin Sebze, is a delicious, easy and healthy vegetarian course that we turn to often. Beauty of this dish is that you can use whatever vegetables you have in hand; zucchini (courgettes), peppers, onions, peas, carrots, beetroots, aubergines, beans, potatoes especially work well. In Turkish cuisine, we use tomato based sauces a lot in our casseroles, stews and baked dishes; you can use juicy, ripe tomatoes when they are in season. If you can’t get hold of ripe tomatoes, a good quality canned chopped tomatoes also work very well.

For a more substantial vegetarian course, you can add cooked chickpeas to the vegetable mixture here and bake all together. It is a delicious and gluten-free vegetarian course that complements any grills and pasta beautifully; you can also serve this vegetable bake as part of a mezze spread.

You can prepare this dish ahead of time and keep in the fridge or freezer. If left in fridge, reheat at the preheated oven at 200 C / 400 F for 15 – 20 minutes. If kept in freezer, reheat at the same temperature for about 30 minutes.

Baked vegetables with olive oil in tomato sauce; easy, healthy and gluten-free

I hope this delicious baked vegetables with olive oil inspires for easy, healthy, delicious home cooked meals for you all.

I love wholesome, delicious Turkish cuisine; it is based on seasonal produce and offers a lot of options for vegetarian and vegan diets too. Over 90 authentic Turkish recipes are included at my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland. Signed copies are now 25 % off via GBPublishing at this link, and delivered worldwide including the US.

Afiyet Olsun,

Ozlem

5.0 from 10 reviews

Baked Zucchini, Pepper, Onion, Garlic in Tomato Sauce; Firin Sebze

This baked vegetables in tomato sauce with olive oil, Firin Sebze, is a delicious, easy and healthy vegetarian course that we turn to often. Beauty of this dish is that you can use whatever vegetables you have in hand. You can also prepare this gluten-free dish ahead of time and serve as part of mezze spread, or as a side to pasta and grills- Afiyet Olsun!

Author: Ozlem Warren

Recipe type: Baked vegetables in olive oil with tomato sauce; easy, delicious and gluten-free

Cuisine: Turkish Cuisine

Serves: 4

Ingredients

3 medium zucchini (courgettes), quartered and sliced (about ½ cm, 0.20”)
1 medium onion, finely chopped
3 garlic cloves, finely chopped
Red, green and yellow bell peppers (or pointy peppers), deseeded and sliced in small chunks
4 ripe tomatoes cut in small chunks or 1 can of 400 gr/14 oz. canned chopped tomatoes
10 ml/ 2 tbsp. olive oil
8 fl oz. / 1 cup water
10 ml / 2 tsp. oregano
Sea salt and ground black pepper to your taste

Instructions

Pre-heat oven to 200 C / 400 F
Combine sliced zucchini (courgettes), peppers, onions and garlic on a baking tray.
Pour in the olive oil and mix with the vegetables well.
Stir in the chopped tomatoes or canned chopped tomatoes, combine well.
Pour in the water.
Stir in the oregano and season with salt and freshly ground black pepper. Combine well.
Bake in the preheated oven (200 C/ 400 F), uncovered for 20 minutes.
After 20 minutes, give the vegetables a good mix and bake for a further 20 minutes, until they start to chargrill at edges.
Serve hot as part of a mezze spread or as a side to pasta and grills.

Notes