Vegetables Cooked in Olive Oil

Potato, red onion, pepper and olive bake with cumin and chili flakes

By Ozlem Warren on October 27, 2014 in Appetizers and Mezes, Gluten-free recipes, Vegetables Cooked in Olive Oil 17

Baked potatoes, peppers, red onion and olives with cumin and red pepper flakes

Merhaba to you all; this week, I would like to share this favorite easy, delicious all in one vegetarian course – Spiced potatoes, onions, pepper and olives baked in olive oil. Touch of warm, pungent cumin and spicy Turkish red pepper flakes add a lot of flavor to the vegetables here, especially to the humble potato, transforming their taste to a new level. The sweetness of peppers and red onions also give a lovely contrast to juicy, salty olives and complement one another really well. As always, it is all about using a few good, seasonal ingredients and you have a delicious, wholesome dish in hand in less than 1 hour.

Combine the spices and the seasoning with the vegetables and olives, giving them a good mix, before baking

You can serve this comforting, gluten-free course as a side to grills or as part of a mezze spread. It can be also be a delicious, light main course on its own with the Cacik dip of cucumber, yoghurt with dried mint and some crusty bread aside. You can also bake this dish ahead of time and give it a gentle reheat in the oven just before serving. Try to get good quality olives; Turkish, Italian, Spanish or Greek Kalamata olives all work well and really make a difference.

Turkish cuisine is healthy, delicious and packed full of easy, wholesome vegetarian options like this recipe. I am passionate about my homeland’s scrumptious Turkish cuisine; over 90 authentic Turkish recipes are included at my Gourmand award winner cookery book, Ozlem’s Turkish Table, Recipes from My Homeland. Signed copies are available at this link and delivered worldwide.

Afiyet Olsun,

Ozlem

5.0 from 2 reviews

Potato, red onion, pepper and olive bake with cumin and chili flakes

Hope you enjoy this delicious all in one vegetarian course - Spiced potatoes, onions, pepper and olives baked in olive oil. Touch of warm, pungent cumin and spicy red pepper flakes add a lot of flavor to the vegetables here, especially to the humble potato, transforming their taste to a new level. You can serve this lovely, gluten-free course as a side to grills or as part of a mezze spread.

Author: Ozlem Warren

Recipe type: Vegetables baked in olive oil with spices

Cuisine: Turkish Cuisine

Serves: 6

Ingredients

1kg / 2.2 lb. medium potatoes, quartered
2 medium red onions, cut in half and thinly sliced
2 red bell pepper (or pointy pepper), deseeded, quartered and thinly sliced
12- 14 good quality black olives, pitted and halved
15 ml/ 3 tsp. ground cumin
10 ml / 2 tsp. Turkish red pepper flakes or chili flakes (you can use more for a spicier taste)
30 ml / 2 tbsp. olive oil
Salt and ground black pepper to taste

Instructions

Preheat the oven to 200 C/ 400 F
Put the quartered potatoes in a large enough pan with plenty of cold water.
Parboil or partially cook the potatoes for 10 minutes. Drain and set aside.
Heat the olive oil in a pan and stir in the sliced red onions and peppers. Sautee for 5 minutes, until they start to soften up, turn the heat off.
Grease the baking tray with a good drizzle (about 2 tbsp.) of olive oil. Combine the parboiled potatoes, sautéed red onions, peppers and the pitted black olives in the tray. Include any remaining olive oil in the pan of the sautéed red onions and peppers to the baking tray.
Stir in the ground cumin and red pepper flakes over the vegetables. Season with salt and ground black pepper.
Using your hands, combine the spices and the seasoning with the vegetables and olives, giving them a good mix.
Bake for 35 minutes at 200 C/ 400 F and serve hot.

Barbunya Pilaki; Borlotti (Cranberry) Beans Cooked with Vegetables

By Ozlem Warren on September 22, 2014 in Appetizers and Mezes, Vegetables Cooked in Olive Oil 33

Barbunya Pilaki; Borlotti (Cranberry) beans cooked with onions, tomatoe and carrots in olive oil

Barbunya Pilaki; Borlotti (Cranberry) beans cooked with onions, tomatoes and carrots in olive oil

Barbunya pilaki, borlotti beans cooked in olive oil with tomatoes, onions and carrots, is my father’s favorite Zeytinyagli, Vegetables cooked in olive oil, Turkish style. Pilaki is a style of Turkish mezze, where vegetables and beans are mainly cooked with onions, garlic, tomato in olive oil, with a little addition of sugar, to balance the flavors. We serve pilaki garnished with herbs and wedges of lemon; the tangy, refreshing lemon juice is really a must here and complements borlotti, barbunya means so well. Turkey’s much loved Barbunya Pilaki is served at room temperature or cold as a mezze or appetizer.

Fresh barbunya beans (in stripy pink) at Besiktas pazari, Istanbul

In Turkey, you can get the fresh barbunya beans (in stripy pink) or borlotti beans in abundance in summer, at the farmers markets, Pazar. It was my dad’s job at my parent’s home in Istanbul to pod them ready to be cooked and whoever is around joins in this therapeutic podding exercise. My dear belated father, Orhan, absolutely loved barbunya Pilaki; his face would lit up even the mention of it.

If you can’t get hold of fresh barbunya beans, try the dried borlotti (or cranberry beans, as they are called in the US) beans, like I have used here. They are easy to cook, wholesome and delicious. Dried or fresh borlotti beans work best in this dish.

Dried barbunya or borlotti or cranberry beans

A variety of kidney beans, borlotti beans are a large plump bean that is pinkish-brown in color with reddish-brown streaks. They are packed with goodness, rich source of cholesterol-lowering fiber and Omega 3 and 6 fatty acids. If you are using dried beans, they need to be soaked and rehydrated in warm water for at least 8 hours or overnight. If you are pressed with time or can’t get the dried or fresh borlotti beans, try a good quality canned borlotti beans in this recipe; it will still be a nutritious, delicious meal.If you are using canned precooked borlotti beans, rinse the beans and set aside. Cook the vegetables first as per the recipe, for 15-20 minutes, and then gently combine the cooked beans into the pot and simmer further 5 minutes.

Dried barbunya or borlotti or cranberry beans need to be soaked and rehydrated in warm water for at least 8 hours or overnight.

Traditional Barbunya Pilaki is quite a plain but delicious meal, mainly consisting of the beans, onions and tomatoes. I like adding carrots here, as their sweetness and texture goes well with barbunya. Our family loves Barbunya Pilaki therefore I tend to make a bit batch. It stays well in the fridge for good 3 days and as the flavors settle, tastes even better the next day. You can serve as part of a mezze spread, a delicious vegetarian and vegan course. We also enjoy Barbunya Pilaki next to grilled fish, meat and vegetables. If you choose to serve next to main courses, I suggest serving Barbunya Pilaki warm.

Barbunya Pilaki; borlotti or cranberry beans cooked with onions, tomatoes and carrots in olive oil.

I hope you enjoy this easy, delicious and wholesome Barbunya Pilaki.

Afiyet Olsun,

Ozlem x

I am passionate about my homeland’s delicious, healthy cuisine; this recipe and over 80 delicious, easy Istanbul flavours are included at my cookery book, ISTANBUL, Delicious Recipes from the Heart of the City. You can get a copy here worldwide.

Afiyet Olsun.

5.0 from 5 reviews

Barbunya Pilaki; Borlotti (Cranberry) Beans Cooked with Vegetables

Barbunya pilaki, borlotti (or cranberry) beans cooked in olive oil with tomatoes, onions and carrots, is a much loved Zeytinyagli, Vegetables cooked in olive oil, Turkish style. Pilaki is a style of Turkish mezze, where vegetables and beans are mainly cooked with onions, garlic, tomato in olive oil, with a little addition of sugar, to balance the flavors. This vegetarian and vegan dish is easy, delicious and packed with goodness. Serve as part of mezze spread or accompany grills.

Author: Ozlem Warren

Recipe type: Vegetables and beans Cooked in Olive oil, Pilaki

Cuisine: Turkish Cuisine

Serves: 6

Ingredients

350 gr/12 oz./2 cups dried borlotti beans (or cranberry beans), soaked in warm water overnight
1 medium to large onion, finely chopped
2 medium carrots, quartered and chopped in small cubes,
400 gr/ 1 can of good quality canned chopped tomatoes
Handful of flat leaf parsley, finely chopped
10 ml/ 2 tsp sugar
45ml/3 tbsp. olive oil
16 fl. oz./2 cups water
1 lemon, cut in wedges
Salt and freshly ground black pepper to taste

Instructions

Soak the dried borlotti (or cranberry) 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.
Heat the olive oil in the pot and stir in the onions, sauté for 2 – 3 minutes, until they start to soften.
Add the carrots, combine well and sauté for another 2 minutes.
Stir in the canned tomatoes and sugar, season with salt and freshly ground black pepper. Combine well.
Add the beans to the pot and give it a good mix. Then pour in the water, combine well.
Bring the pot to the boil; then turn the heat to low, cover the pan partially.
Simmer for 30 to 35 minutes, until the beans are cooked (but not mushy). Check the seasoning and add a little more salt or ground black pepper if needed.
Serve Barbunya 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. If you choose to serve next to main courses, I suggest serving Barbunya Pilaki warm.

Notes

If you are using dried borlotti (or cranberry) beans, they need to be soaked and rehydrated in warm water for at least 8 hours or overnight.

Baked Zucchini (courgette) halves with vegetables and chickpeas (garbanzo beans) -Nohutlu Kabak Dolmasi

By Ozlem Warren on February 10, 2014 in Gluten-free recipes, Regional Signature Dishes; Mains, Sides and Desserts, Vegetables Cooked in Olive Oil 20

I previously made the delicious stuffed zucchini halves with ground meat, vegetables and chickpeas or garbanzo beans, inspired by my home town, Antioch’s (Antakya) cuisine. I was asked for a vegetarian version of this dish during my Turkish cookery class past Saturday and there came this delicious dish. The meaty mushrooms, onions, peppers made a scrumptious filling and worked so well with chickpeas. With a touch of heat by the Turkish hot pepper paste, biber salcasi & Turkish red pepper flakes and the refreshing dried mint, we had an at least equally delicious vegetarian stuffed zucchini that we all very much enjoyed.

Stuffed zucchini with onions, mushrooms, pepper and chickpeas, in tomato sauce

I also used a little pomegranate molasses, nar eksisi, to add a delicious sweet & sour taste to the zucchini halves. Pomegranate molasses is used a lot especially in Southern Turkish cuisine in salad dressings like in this Gavurdagi Salad of tomatoes, onions and walnuts or in bulgur wheat salad, kisir; a little bit of it adds a great punch.

You can prepare this healthy dish ahead of time and the leftovers freeze beautifully. Please save the flesh of the zucchini or courgettes that you scooped out. They are delicious & wholesome cooked with onions, tomatoes & dried mint in this bulgur pilaf .

Serves 4-6

Preparation time: 20 minutes Cooking time: 50-55 minutes

3 chunky zucchini/courgette

200gr/7oz chestnut mushrooms, wiped clean and finely chopped

1 green bell pepper, finely chopped

1 onion, finely chopped

3 cloves of garlic, crushed and finely chopped

200gr/7oz (1/2 can of) chopped tomatoes

200gr/7oz (1/2 can of) cooked chickpeas, rinsed

15ml/1 tbsp. pomegranate molasses, nar eksisi (optional)

30ml/2tablespoons olive oil

240ml/8fl oz./ 1cup water

15ml/1 tbsp. tomato paste

5 ml / 1 tsp. Turkish red pepper paste – optional-

10ml/2 tsp. dried mint

5ml/1 tsp. red pepper flakes

Salt and ground black pepper to taste

To serve:

120ml/8fl oz. plain yoghurt

1-2 garlic cloves, crushed with salt and finely chopped

Preheat the oven to 180 C/350 F/Gas 4

Carefully scoop out some of the flesh to create a cavity that is large enough to stuff

Cut the zucchini in half and then in lengthways. Using a dessert spoon, carefully scoop out some of the flesh to create a cavity that is large enough to stuff the filling (Please save the flesh of the zucchini that you scooped out. They are delicious cooked in bulgur pilaf). Mix 2 tbsp. water with the pomegranate molasses (if using) and wash the inside of the courgettes with this mixture; this adds a delicious sweet & sour taste to the zucchini.

Chickpeas (garbanzo beans) combined with vegetables make a delicious filling

Heat the oil in a heavy pan. Stir in the onions and garlic and cook until light golden. Add the mushrooms, bell pepper and hot pepper paste (if using). Season with salt and pepper and sauté for about 5 minutes. Stir in the chopped tomatoes and the cooked chickpeas, mix well. Add the red pepper flakes and the dried mint, combine well. Cover and cook for another 10 minutes. Turn the heat off; the filling is ready.

Take a spoonful of the filling and stuff the zucchini halves.

Grease a baking tray with 1 tbsp. olive oil and place the scooped zucchini. Take a spoonful of the filling and stuff the zucchini halves, taking care not to over fill them. Dilute the tomato paste with the water and pour on the tray. Cover and bake in the oven for about 25-30 minutes. After this, uncover and bake for a further 10 minutes for a lightly brown finish.

While the zucchini halves are baking, prepare your garlic yoghurt. In a bowl, mix the plain yoghurt with the chopped garlic. Serve the stuffed zucchini hot, with the garlic yoghurt by the side. You can make this wonderful bulgur pilaf using the flesh of the zucchini we scooped out; they complement each very nicely and you get a complete meal.

Baked zucchini halves with vegetables & chickpeas; great with garlic yoghurt aside

Afiyet Olsun,

Ozlem

Istanbul is Calling!

Turkish tea, Cay, Simit and Istanbul’s Bosphorus; a heavenly combination

Indeed Istanbul is calling and I can hardly wait! I will be in Istanbul next week, the city that makes my heart beats fast, a feast to all senses. Greatly looking forward to seeing family, friends and feeling the beat of this fascinating city.

The very atmospheric Spice Market, Misir Carsisi, Istanbul – feast to all senses

I also very much look forward to sharing delicious Turkish cuisine with food lovers at my Turkish cookery class on Wednesday, 19^th February at the Istanbul Culinary Institute. I will be in touch soon with delicious memories from home!

With my best wishes, Selamlar,

Ozlem