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Zeytinyagli Pirasa – Leeks, Carrots and Rice Cooked with Olive Oil

By Ozlem Warren on June 16, 2010 in Vegetables Cooked in Olive Oil 24

Leeks, onions and carrots cooked in olive oil, Zeytinyagli Pirasa

Leeks are around all through the year these days and they are native to Anatolia, along with carrots. This “Zeytinyagli”(vegetables cooked in oil) recipe is wonderfully refreshing and comforting all through the year. Traditionally, we like to cook zeytinyagli dishes ahead of time, and allow the dish to cool and rest in its pan for the flavors to blend well.

The recipe is very easy to make, delicious and healthy – also vegan and gluten-free. You can keep in the fridge up to 3 days (flavors blend even better the next day!) and we serve them cold or room temperature. This recipe made a wonderful lunch for me with some crusty bread and squeeze of lemon by the side. You can serve as an appetizer, meze or as a side dish to accompany main dishes.

Turkish cuisine is based on seasonal produce and offers delicious, wholesome, easy to make meals, most of them good for vegan and gluten-free diet too. This and over 90 authentic Turkish recipes are included at my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland and delivered promptly worldwide. Signed copies are available to order at this link – while the stocks last! – if you’d like.

If you live in the US, Canada or Mexico, you can order a copy at this link, with lower shipping rates.

Serves 4 – 6
Preparation time: 15 minutes Cooking time: 35 minutes

500 gr/1.1 lb fresh leeks, washed and sliced diagonally into bite size pieces
1 medium onion, finely chopped
1 medium carrot, thinly sliced
15 ml/1 tablespoon long grain rice, washed and drained
60 ml/2 fl oz/1/4 cup olive oil
240 ml /8 fl oz / 1 cup hot water
5 ml/1 teaspoon salt
5 ml/1 teaspoon caster sugar
Juice of 1 lemon

Chopped fresh dill for garnish (optional)
Lemon wedges to squeeze over

In a wide, heavy pan, gently heat the olive oil and sauté the onions and carrots for 5 minutes. Add the leeks and stir occasionally, taking care so they don’t scorch. When the vegetables start to soften, add the rice, hot water, lemon juice, salt and sugar.

Cover and cook gently over low heat for about 20 minutes or until the rice and vegetables are tender and the cooking liquid is absorbed. Avoid stirring during cooking, as this will disturb starch in the grains of rice.

Remove from the heat, cover with an absorbent kitchen cloth or paper towel and replace the lid. This will help to absorb any excess moisture. Set aside to cool.

Transfer to a serving dish, sprinkle with chopped dill if you would like. Serve with lemon wedges to squeeze over and some crusty bread by the side.

Afiyet Olsun,

Ozlem

What is your color ?

By Ozlem Warren on June 11, 2010 in A Slice of England, Uncategorised 0

My good friend Katherine studies colors and advices on which colors would work for you, taking into account of your skin color, eye color, complexion. She very kindly looked into “my colors”; it was a wonderfully informative, great as well as enjoyable experience. After checking loads of colors on me, it turned out that I am an “Autumn” woman, and my colour characteristics are muted, deep and warm. Now I have a wonderful swatch colour wallet, that I can check out what works for me best – and thank goodness, many of the colours are the ones I already like and have been using, and need to think seriously about some old favorites!- What a great investment I thought, knowing which colours would look best on you and avoid expensive shopping mistakes! Have you thought about your colours? Here is Katherine’s email if you’d like to know more; katherine.green@virgin.net

And here are a couple of my favorite colours from the garden at the moment! I am not a natural gardener; having lived in big cities and apartments most of my life, I couldn’t go more than enjoying my mothers beautiful pot plants. Being in England now though, it is impossible not to get mesmerised and be inspired by the beautiful gardens and array of flowers – I had been an addict on Chelsea Flower Show and not missing the Gardeners World now!- The children gave presents of a little geranium plant and sunflower seeds in spring, and we eagerly waited for them to grow. And just recently, “they popped!” as my daughter said. We now have a lovely geranium plant with gorgeous leaves and beautiful flowers and a lovely array of sunshine, a smiling sunflower in the backgarden. Hope these inspire many more to come!

Turkish Meatballs and vegetables casserole; Izmir Kofte, my way

By Ozlem Warren on June 9, 2010 in Casseroles and Stews 36

This is a popular meatball and vegetable casserole (not only with the children but with the adults too!) that can either be cooked on the stove top or baked in the oven. It makes a complete and hearty main course served with plain white rice or a slice of crusty bread. This is Izmir Kofte my way, as I like to add some more vegetables. You can add as much red pepper flakes as you would like for a spicier flavor.

I usually double the recipe and freeze some, as it freezes very well.

Serves 4-6
Preparation time :30 minutes Cooking time : 45 -50 minutes

For the kofte (meatballs):

450 gr /1 lb ground lamb or beef, or a mixture (I like to use 10 % fat)
1 medium onion, grated
2 slices of stale bread, soaked in water and squeezed dry
1 egg, beaten
1 bunch finely chopped Italian parsley
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1 teaspoon salt
Freshly ground black pepper

A bowl of water for kneading kofte / wetting hands

And the rest:

450 gr / 1 lb medium potatoes, sliced like thin apple quadrants
1 green bell pepper, deseeded and sliced
1 medium carrot, coarsely sliced
4 garlic cloves, finely chopped
400 gr /14 oz (1 can of) chopped tomatoes
1 tablespoon olive oil
240 ml / 1 cup water
Salt and freshly ground black pepper to taste

Preheat oven to 180 C / 350 F

Discard the crusts of the bread, soak in the water and squeeze dry. Then crumble them into a large bowl. Add all the kofte ingredients except the meat and knead well. This will soften the onions and enable the spices to blend in the mixture evenly. Add the ground meat and knead well again until the mixture resembles a soft dough. With wet hands take a piece the size of a large walnut and roll into a large finger shape about 1 inch thick. Continue until all the mixture is used. The meatballs can now be covered and stored in the fridge until required.

In a large oven dish, create layers with the vegetables and the meatballs. Add the chopped tomatoes, water and olive oil. Season with salt and pepper and mix well. Bake in the oven for about 45 – 50 minutes or until the potatoes are soft and the sauce has thickened.

Serve hot, with plain rice or some crusty bread by the side.

My cookery book Ozlem’s Turkish Table, Recipes from My Homeland, covers over 90 authentic Turkish recipes, including delicious casseroles like this and many more, with my personal stories and stunning photos. Signed copies now 25 % Off and can be ordered here at this link if interested, it is delivered worldwide.

Afiyet Olsun,

Ozlem