Vegetarian recipes

Fırında Patates Paçası; Turkish Garlicky Mashed Potatoes

As the winter is in the air, we are turning towards easy, delicious comfort food.

This Patates paçası, Turkish style garlicky mashed potatoes, from my new book, SEBZE, Vegetarian recipes from my Turkish kitchen, is a popular specialty from the province of Kastamonu in the Black Sea region. It is a significant dish, too, as the EU granted PGI (protected geographical indication) status to the region’s highly nutritious taşköprü garlic, known as ‘the white gold’, which is used in this recipe by locals. These mashed potatoes are traditionally cooked on the stove top with butter, yoghurt, eggs and garlic, and I love the lightness the yoghurt brings. I finish my version in the oven with grated cheese over (kaşar, a medium-hard pale yellow cheese mostly made from sheeps’ milk is the traditional choice, although you can use any melting cheese you have to hand). It is easy, humble, delicious and a pure comfort food with a touch of spice from the pul biber butter.

SEBZE, Vegetarian Recipes From My Turkish Kitchen

Here is my recipe from SEBZE; I hope you enjoy making at home. SEBZE has 85 delicious, easy, wholesome vegetarian Turkish recipes, that offers delightful options for all seasons, along with stunning photography. It can make a lovely gift to yourself or a foodie; you can get a copy of SEBZE here, worldwide.

This lovely garlicky mashed potatoes complements any grills, and goes well with this Baked beets with walnuts and pomegranate molasses, from SEBZE.

Afiyet Olsun,

Ozlem

Fırında Patates Paçası; Turkish Garlicky Mashed Potatoes

Patates paçası is a popular specialty from the province of Kastamonu in the Black Sea region. It is a significant dish, too, as the EU granted PGI (protected geographical indication) status to the region’s highly nutritious taşköprü garlic, known as ‘the white gold’, which is used in this recipe by locals. These mashed potatoes are traditionally cooked on the stovetop with butter, yoghurt, eggs and garlic, and I love the lightness the yoghurt brings. I finish my version in the oven with grated cheese over (kaşar, a medium-hard pale yellow cheese mostly made from sheeps’ milk is the traditional choice, although you can use any melting cheese you have to hand). It is easy, humble, delicious and a pure comfort food with a touch of spice from the pul biber butter.

Author: Ozlem Warren

Recipe type: Vegetarian

Cuisine: Turkish cuisine

Serves: 6-8

Ingredients

1 kg (2 lb 4 oz) white potatoes, peeled and cut into 2.5 cm (1 in) chunks
2 medium eggs, beaten
230 g (8 oz/scant 1 cup) whole milk yoghurt
4 large garlic cloves, crushed with sea salt and finely chopped
85 g (3 oz) salted butter, cubed, plus 1 tablespoon, melted
125 g (4 oz) medium Cheddar, grated
sea salt and freshly ground black pepper, to taste
For the pul biber butter
2 tablespoons salted butter
1 teaspoon pul biber (use a little more if you like heat!)

Instructions

Place the potatoes in a large pan with a pinch of salt and cover with plenty of hot water. Bring to the boil, partially cover and cook over a medium-low heat for about 20 minutes, or until the potatoes are fully cooked. Drain and transfer to a large mixing bowl. Leave to cool for 5 minutes, then mash the potatoes with a pinch of salt and freshly ground black pepper.
Preheat the oven to 180°C fan/200°C/400°F/gas 6.
Combine the eggs, yoghurt and garlic in a small bowl, mixing until well combined.
Melt the 85 g (3 oz) cubed butter in a large, wide pan over a medium heat, add the mashed potatoes and combine for 2 minutes. Pour the yoghurt mixture over the mashed potatoes and season with salt and pepper. Cook, stirring, for 6–7 minutes until well blended and smooth (you want a hummus-like consistency).
Grease a 20 cm (8 in) square baking dish with the extra tablespoon of melted butter and spoon the mashed potato mixture evenly into the dish. Sprinkle the grated cheese over the top in an even layer and gently press. Bake for 25 minutes until the cheese is melted and the top is golden, then remove from the oven.
For the pul biber butter, melt the butter in a small pan and stir in the pul biber. Combine for 35–40 seconds over a low heat to infuse.
Gently prick the top of the mashed potatoes and pour the pul biber butter over. Serve immediately while hot.

Balkabaklı Kestaneli Çorba; Pumpkin and Chestnut Soup

By Ozlem Warren on October 28, 2024 in Soups, Vegetarian recipes 2

It is the soup season, as we are fully in the autumn / fall. It is also the pumpkin season; this Balkabaklı Kestaneli Çorba, Pumpkin and Chestnut Soup, from my new book, SEBZE, Vegetarian recipes from my Turkish Kitchen, is a delicious and easy celebration of autumnal flavours.

Pumpkin (balkabağı) is enjoyed in savoury and sweet dishes in Türkiye. While it can be combined with yoghurt or with pomegranate molasses in the south for savoury meals (for example, Adesiye, at page 143, in SEBZE cookery book), it is cooked with chestnuts in the north. The city of Zonguldak in the Black Sea region grows some of the finest chestnuts and this soup is a Zonguldak specialty. The sweetness of the pumpkin and onions works beautifully with the earthy chestnuts. Locals would also add the region’s creamy manda sütü, water buffalo’s milk, to the soup – full-fat milk works well as a substitute although you can use single (light) cream for a creamier taste. You can use butternut squash instead of pumpkin, too.

Serve this delicious soup with Corn Bread, Mısır Ekmeği (page 50 in SEBZE). It is the gift giving season upon us; copies of SEBZE is available worldwide at this link and it can make a lovely foodie present.

I hope you enjoy this delicious soup, Afiyet Olsun,

Ozlem

Balkabaklı Kestaneli Çorba; Pumpkin and Chestnut Soup

Pumpkin (balkabağı) is enjoyed in savoury and sweet dishes in Türkiye. While it can be combined with yoghurt or with pomegranate molasses in the south for savoury meals (for example, Adesiye, at page 143, in SEBZE cookery book), it is cooked with chestnuts in the north. The city of Zonguldak in the Black Sea region grows some of the finest chestnuts and this soup is a Zonguldak specialty. The sweetness of the pumpkin and onions works beautifully with the earthy chestnuts. Locals would also add the region’s creamy manda sütü, water buffalo’s milk, to the soup – full-fat milk works well as a substitute although you can use single (light) cream for a creamier taste. You can use butternut squash instead of pumpkin, too.

Author: Ozlem Warren

Recipe type: Vegetarian Soup

Cuisine: Turkish Cuisine

Serves: 4

Ingredients

2 tablespoons olive oil or sunflower oil
2 medium onions, finely chopped
825 g (1 lb 13 oz) deseeded and peeled pumpkin, sliced into 1 cm (½ in) chunks
255 g (9 oz) peeled, cooked chestnuts, quartered
510 ml (18 fl oz/generous 2 cups) vegetable stock
510 ml (18 fl oz/generous 2 cups) water
140 ml (5 fl oz/scant ⅔ cup) full-fat milk (or a plant-based alternative)
sea salt and freshly ground black pepper, to taste
handful of fresh parsley, chopped, to serve
For the sautéed chestnuts
80 g (3 oz) peeled, cooked chestnuts, diced into small bites
2 tablespoons olive oil or sunflower oil

Instructions

Heat the oil in a large, heavy saucepan over a medium heat, add the onions and sauté for 10 minutes until softened. Stir in the pumpkin pieces and sauté for another 2 minutes. Add the chestnuts, pour in the vegetable stock and water, then season with salt and pepper, and combine well. Bring to the boil, then simmer for 12–15 minutes until the pumpkin is cooked.
Purée the soup in a blender and pour back into the pan, add the milk and bring back to the boil, then simmer for 5 minutes. Seasoning is important – check and add more salt and pepper to your taste.
For the sautéed chestnuts, heat the oil in a small sauté pan over a medium heat, add the chestnuts and sauté for 3 minutes. Season with salt and pepper.
Serve the soup warm with the sautéed chestnuts and chopped parsley sprinkled over.
Serving suggestion: Serve with Mısır Ekmeği (page 50 in SEBZE cookery book) to complement this delicious soup.

Collard Greens Soup with Borlotti Beans; Karalahana Çorbası

By Ozlem Warren on September 11, 2024 in Gluten-free recipes, SEBZE, Soups, Vegetarian recipes 4

Karalahana Çorbası image, from SEBZE; taken during photo shoots with Sam A Harris

The autumn/fall season is in the air and we started to turn to wholesome, nourishing soups.

This Hearty Karalahana Çorbası, Collard Greens Soup with Borlotti Beans and Sweetcorn, from my new book SEBZE, Vegetarian recipes from my Turkish kitchen, encapsulates the staple ingredients in Black Sea cuisine, with many variations within the region. This version is inspired by my travels; I was served it at Sümer restaurant on the way to Maçka, near Trabzon. Made with the region’s delicious butter, the sweetness of the corn is a delightful match to the slightly bitter greens (karalahana). You can enjoy this chunky, good-value soup with Corn Bead, Mısır Ekmeği (at SEBZE, page 50,) as the locals do.

SEBZE, Vegetarian Recipes From My Turkish Kitchen

We have many gluten-free recipes in Turkish cuisine, like this soup, and many of them featured in my new book SEBZE (or ideas to turn recipes to gluten-free, when applicable). You can make this soup ahead of time – the flavours settle and taste even better the next day.

Quicker option: This soup is best made with dried borlotti beans. If pressed for time, you can use 2 x 400 g (14 oz) cans of good-quality, pre-cooked and rinsed beans instead. Fold the beans into the soup before adding the maize/corn flour to the pot.

I am delighted to share this delicious soup with you here, from SEBZE cookery book. You can get a copy here, world wide.

Afiyet Olsun,

Ozlem

5.0 from 1 reviews

Collard Greens Soup with Borlotti Beans; Karalahana Çorbası

Hearty Karalahana Çorbası encapsulates the staple ingredients in Black Sea cuisine, with many variations within the region. This version, from my new cookery book SEBZE, Vegetarian recipes from my Turkish kitchen, is inspired by my travels; I was served it at Sümer restaurant on the way to Maçka, near Trabzon. Made with the region’s delicious butter, the sweetness of the corn is a delightful match to the slightly bitter greens (karalahana). You can enjoy this chunky, good-value soup with Corn Bead, Mısır Ekmeği (from SEBZE, page 50) as the locals do. Quicker option: This soup is best made with dried borlotti beans. If pressed for time, you can use 2 x 400 g (14 oz) cans of good-quality, pre-cooked and rinsed beans instead. Fold the beans into the soup before adding the maize/corn flour to the pot.

Author: Ozlem Warren

Recipe type: Vegetarian recipes

Cuisine: Turkish Cuisine

Serves: 6

Ingredients

170 g (6 oz/generous ¾ cup) dried borlotti beans
2 tablespoons melted butter (or olive oil for a vegan option)
2 medium onions, finely chopped
85 g (3 oz/1/3 cup) double concentrated tomato paste
225 g (8 oz/generous 1 cup) sweetcorn kernels (cut from 2 medium cobs)
225 g (8 oz) collard greens, washed, rough stems removed and coarsely chopped
1.475 litres (52 fl oz/6 cups) hot water
30 g (1 oz/¼ cup) fine cornmeal or maize flour (also known as corn flour – not cornflour/cornstarch)
sea salt and freshly ground black pepper, to taste
For the pul biber sauce
3 tablespoons melted butter (or olive oil)
1 tablespoon pul biber / Aleppo pepper (use less or more to your taste)

Instructions

Soak the dried borlotti beans overnight or for 8 hours in plenty of cold water.
The next day, drain the beans, place in a large saucepan and cover with hot water. Bring to the boil, then cook over a medium heat for 20 minutes. Stir often and skim off any foam forming on the top with a spoon. Drain in a colander and refresh under cold running water (to retain colour and texture) and set aside in a bowl. They will be partially cooked and still firm, with a bite to them.
Heat the butter (or olive oil) in a large pan over a medium–high heat, add the onions and sauté for 7 minutes, stirring often to soften. Stir in the tomato paste, sweetcorn and the beans, and combine well. Add the collard greens and the measured hot water and bring to the boil. Gently mix – the collard greens will start to wilt. Season with salt and pepper, then cover, reduce the heat to medium–low and cook for 15 minutes, gently mixing a few times.
Place the fine cornmeal/maize flour in a small bowl and add 3 ladlefuls of the soup liquid. Mix with a spoon until the flour is dissolved and the mixture smooth. Pour into the pan and gently combine well. Cover and simmer for a further 10 minutes. This is a chunky soup but if it appears to be too thick for you, add a little more water and combine well.
For the sauce, heat the butter (or olive oil) in a small pan and stir in the pul biber. Gently infuse for 30–45 seconds over a low heat.
Pour the pul biber sauce over the soup and check the seasoning. Serve immediately while hot.