Ozlem’s Turkish Table | Page 29 | Turkish CuisineOzlem's Turkish Table

Turkish Mezze Feast to Recreate at Home

Merhaba All,

I was back home, Istanbul, recently and as always it felt so good. As I get older, I find every opportunity to reconnect with my homeland is precious; seeing family and friends and soaking up the fascinating Istanbul.

Food of course, took the central stage and we gathered with family and friends over Turkish breakfast, sipping our Turkish coffee mid morning with my mother and my sister, and nice long dinners indulging in the delicious Turkish cuisine, especially the mezze feast.

Scrumptious Turkish mezze feast in Istanbul

I love our mezzes and I can just live on them for my dinner happily. Beautifully flavored with olive oil, lemon juice, spices, pomegranate molasses and nuts, they are not only delicious but very wholesome and easy to make. Below are some of my favorite mezzes; they are refreshing, delicious and you would be surprised to see how easy they are. I hope they inspire you to recreate some scrumptious mezzes at home.

Kisir; Spicy Bulgur Wheat Salad with Pomegranate Molasses

Kisir is a specialty in the southeast of Turkey, from where the country’s spicier dishes hail. It is offered as a welcome to the guests in the homes of Antakya, where my roots are from, and in Gaziantep. Kisir is generally made with nar eksisi (sour pomegranate molasses) instead of lemon juice – though it is common to use lemon juice for Kisir at northwest Turkey. It can be rolled into balls and served nestling in crunchy lettuce leaves. This dish is perfect for buffets or as part of a barbecue spread. It really is a “bowl of health and goodness” with fresh vegetables, bulgur – packed with fiber and pomegranate sauce, full of antioxidants.

Kisir, Spicy Bulgur Wheat Salad with Pomegranate Molasses

This wonderful, refreshing can be prepared a couple of days in advance and can be stored in the fridge for 3-4 days. As a matter of fact, it tastes even better a day or two later it’s made! Here’s my Kisir recipe, hope you enjoy it.

Patlicanli Eksileme; Smoked eggplant salad with vegetables, parsley and dried mint

Patlicanli Eksileme, Smoked eggplant salad with vegetables, parsley and dried mint.

This is a wonderful, refreshing salad from southern Turkey, Antakya, and one of my favorites, featuring Turkey’s beloved eggplant, aubergine or “patlican”. Traditionally, the eggplant here is cooked over an open fire, which gives a delicious, smoky flavor. This dish can be served as part of a “mezze” – appetizer- or can accompany grilled meats. The dried mint really adds a wonderful flavor to this salad, most refreshing.

Lambs lettuce salad with garlic yoghurt; Yogurtlu semizotu salatasi

This lovely, refreshing salad is very easy and quick to make and makes a wonderful appetizer, meze or a side dish served with grilled meats, poultry and pasta. At home in the restaurants, this salad is served as part of a meze spread with warm pita bread, lovely feta cheese, hummus and olives. This combination also makes a wonderful and healthy lunch alternative. Watercress can replace the lamb lettuce well.

Oruk, baked icli kofte, a version of kibbeh; bulgur balls with walnut and ground meat filling

Oruk, baked icli kofte, a version of kibbeh; these bulgur balls with walnut and ground meat stuffing are a real treat.

Oruk, or (Sam Orugu as they are also referred) the baked oval bulgur balls with delicious ground meat and walnuts filling, is a very popular dish at my hometown, Antakya (Antioch). It is a very special mezze that turns up at my mother’s table at every festive event and family gatherings. Antakya’s Oruk is a version of the delicious Kibbeh, which is considered to be the national dish of Lebanon. If you are an oruk, icli kofte or kibbeh fan, I hope you would give it a go and make these delicious treats at home. Yes, it does take a bit of a time & effort, but it is totally worth it; a very rewarding, satisfying experience and makes any day special. The leftovers also freeze beautifully.

Home made Turkish round flat bread, Pide Ekmek

Home made Turkish flat bread, Pide Ekmek

Bread, ekmek is a major staple in Turkish cuisine and appears generously at breakfast, lunch and dinner and no mezze is complete without flat breads. Pide bread, Turkish flat bread is easy to cook at home; this version of pide has a crispy crust but soft in texture, great to serve with mezzes. Here’s my Pide bread recipe, hope you enjoy it.

I do hope these delicious mezzes inspire you to enjoy with family and friends, Afiyet Olsun!

Ozlem

Ortakoy, Istanbul

Cabbage with bulgur and spices; Bulgurlu Lahana Kapuska

By Ozlem Warren on January 11, 2016 in Casseroles and Stews, Regional Signature Dishes; Mains, Sides and Desserts 41

Cabbage with bulgur, ground meat and spices -Bulgurlu Lahana Kapuska

One of the joys of making stuffed cabbage rolls, Lahana Sarma, is the prospect of enjoying the equally delicious Lahana Kapuska; Cabbage with bulgur, ground meat and spices. Lahana Kapuska, almost a sort of deconstructed cabbage rolls, is not only easy to make but also a great way to use up the left over cabbage parts when making stuffed cabbage rolls.

Kapuska is a popular hearty stew and has many versions in Turkey. The name Kapuska is actually derived from the Russian language for cabbage and has many versions throughout Russia and Eastern Europe (Kapusta for instance is a wonderful cabbage based dish enjoyed in Poland). In Turkey, there are many versions of Kapuska with ground meat, chunks of meat, rice or bulgur. In Southern Turkey, we like to make Kapuska with bulgur, ground meat, onions, flavored with red pepper paste, dried mint and red pepper flakes. It is such a comforting and wholesome meal served with plain yoghurt; very easy too. For a vegetarian version, simply omit the meat.

Kapuska with bulgur, cabbage, red pepper paste and ground meat, Southern Turkish Style

Turkish hot red pepper paste, Biber Salcasi, is a rich, delicious paste of juicy, spicy red peppers and we use it often in Southern Turkish cookery. You can make your own red pepper paste at home with my recipe if you’d like. If you prefer a milder taste, you can replace the red pepper paste with tomato paste in the recipe and sprinkle red pepper flakes to your taste.

Vegetarian version of this delicious Kapuska recipe, cooked along with vegetarian cabbage rolls with bulgur, vegetables and spices, are included at my cookery book, SEBZE, vegetarian recipes from my Turkish kitchen, you can get a copy here.

I hope you enjoy my Kapuska recipe with bulgur. Afiyet Olsun,

Ozlem

4.7 from 7 reviews

Cabbage with bulgur, ground meat,spices; Bulgurlu Lahana Kapuska

Kapuska is a popular hearty stew and has many versions in Turkey. In Southern Turkey, we like to make Kapuska with bulgur, ground meat, onions, flavored with red pepper paste, dried mint and red pepper flakes. It is such a comforting and wholesome meal served with plain yoghurt; very easy too. For a vegetarian version, simply omit the meat.

Author: Ozlem Warren

Recipe type: Turkish style Cabbage Stew with bulgur

Cuisine: Southern Turkish Cuisine

Serves: 4

Ingredients

½ head of medium cabbage or left over cabbage leaves from cabbage rolls - 700 gr, washed and coarsely chopped (remove the hard stalk in the middle)
1 onion, finely chopped
225gr/ 8 oz. / 1 cup coarse bulgur
225 gr / 8 oz. ground (minced) beef or lamb
1 tbsp. red pepper paste (optional; you can use additional 1 tbsp. tomato paste if not using red pepper paste)
1 tbsp. double concentrated tomato paste
Juice of ½ lemon
10 ml / 2 tsp. dried mint
5 ml / 1 tsp. red pepper flakes (or more, if you like spicier)
16 fl. oz. / 2 cups hot water
30 ml / 2 tbsp. olive oil
Salt and ground black pepper to taste
Plain yoghurt to serve

Instructions

Heat the olive oil in a large pan and stir in the ground (minced) meat. Sauté for 2-3 minutes over medium heat.
Add the onions and coarsely chopped cabbage to the pan and sauté for another 4 -5 minutes (their volume will shrink as they cook).
Stir in the bulgur, tomato paste, red pepper paste and water. Combine well.
Add the lemon juice, red pepper flakes and dried mint and season with salt and ground black pepper.
Bring to the boil then cover and cook over low heat for 15 - 20 minutes or until all cooked.
Serve hot, with sprinkles of dried mint and red pepper flakes over top and a dollop of plain yoghurt by the side.
Afiyet Olsun.

Notes

For the vegetarian version of Kapuska, simply omit the meat.

Home Style Iskender Kebab in Tomato Sauce, Pita Bread and Yoghurt

By Ozlem Warren on December 14, 2015 in Regional Signature Dishes; Mains, Sides and Desserts, Roasts and Kebaps 73

Home Style Iskender Kebab in tomato sauce with pita bread and yoghurt

I have long wanted to recreate the delicious Iskender Kebab, Iskender Kebabi at home; thin slices of lamb or beef in tomato based sauce, served over pide bread with yoghurt and grilled vegetables by the side. It is one of the most delicious kebabs you can have in Turkey and it is a joy to be able to recreate at home.

Traditional doner maker in Istanbul, making chicken (tavuk) doner

Doner maker, donerci, in Istanbul, making chicken (tavuk) doner on a vertical rotisserie

Living abroad, Iskender Kebab is one of the special treats I dearly miss. This delicious kebab is a specialty of Bursa region in Turkey and I remember many foodie trips I made to Bursa to enjoy the genuine Iskender Kebap. Iskender Kebab is made with doner kebab, which requires a vertical rotisserie where layers of thinly sliced lamb, beef, veal – or chicken – stacked together. Traditionally, minced meat is used to stick the slices of the meat.

Home made Iskender Kebab; easier than you think and most delicious.

I don’t have a vertical rotisserie but managed to make a very close by Iskender Kebab at home, greatly enjoyed by family and friends. Thin slices of rib eye steak or lamb or beef tenderloin work very well here. Marinating the meat in onion juice, olive oil and spices is really worth the effort to tenderize the meat and add a lot of flavor. With pide bread, pide ekmek as a base, delicious tomato sauce poured over the meat, grilled tomatoes, peppers and yoghurt by the side, home style Iskender Kebab makes a very special meal to share with family and friends. My thanks goes to the brilliant book Anatolia; Adventures in Turkish Cooking, for the inspiration to have a go at making Iskender Kebab at home.

Home style Iskender Kebab; delicious over pita bread with yoghurt and grilled vegetables aside.

My cookery book, Ozlem’s Turkish Table, is packed with over 90 authentic Turkish recipes and stunning photography – Signed hardback copies now 25 % OFF and delivered worldwide including US, at this link (please not thar Iskender Kebab is not included in this book).

I hope you enjoy making Iskender Kebab at home with my recipe, it is easier than you think and most delicious.

Afiyet Olsun,

Ozlem

4.9 from 19 reviews

Home Style Iskender Kebap in Tomato Sauce, Pita Bread and Yoghurt

Iskender Kebab is one of the most popular kebabs at home and a specialty of Bursa region. You can make this delicious Iskender Kebap at home; thin slices of lamb or beef in tomato based sauce, served over pide bread with yoghurt and grilled vegetables by the side. It is easier than you think and most delicious, afiyet olsun!

Author: Ozlem Warren

Recipe type: Turkish Style Kebabs to make at home

Cuisine: Turkish

Serves: 6

Ingredients

For the meat marinate:
2 lbs. rib eye steak or lamb or beef tenderloin
2 large onions, grated
45 ml / 3 tbsp. olive oil
10 ml/ 2 tsp. dried oregano
10 ml/ 2 tsp. red pepper flakes
Salt and freshly ground black pepper to taste
For the tomato sauce:
30 ml / 2 tbsp. concentrated tomato paste
15 ml/ 1 tbsp. red pepper paste (optional; you can use extra 1 tbsp. tomato paste and red pepper flakes to your taste instead too)
30 ml/ 2 tbsp. olive oil
16 fl oz. / 2 cups water
Salt and freshly ground black pepper to taste
3 medium tomatoes, cut into wedges
2 green pointy or bell peppers, deseeded and sliced
Thinly sliced pide ekmek or plain pita bread – 6 pieces, to serve
500 gr / 2 cups plain yoghurt to serve

Instructions

Prepare the meat marination a day ahead of time of cooking.
Grate the onions or place them in a food processor and process until liquid. Squeeze all the onion juice into a non-metallic bowl and discard any remaining onion pulp.
Slice the meat thinly (you can ask your butcher to this for you too) and then pound each slice with the back of a wooden spoon (or with a meat tenderizer). We aim to achieve the slices about 5 cm (2”) x 4 cm (1.5”) in size.
Combine the onion juice, oregano, red pepper flakes, olive oil, salt and freshly ground pepper in a large bowl. Stir in the meat slices and coat each piece with this marination. Cover the bowl with a cling film and marinate overnight in the fridge.
To make the tomato sauce, pour in the olive oil in a sauce pan over the medium heat. Stir in the tomato paste, red pepper paste (if using) and red pepper flakes. Season with salt and freshly ground black pepper and combine well. Add the water then bring to the boil. Then gently simmer for 10 minutes.
Preheat the oven to 180 C / 350 F
Slice the pide or pita bread in 3 cm x 3 cm (about 1”) squares and place on a tray. Warm in the oven for 5 minutes.
Drizzle a little olive oil on a skillet and cook the meat slices on high heat; for about 2 minutes each side (take care not to overcook). Also sauté the sliced tomatoes and peppers at the other side of the skillet, until they start to charcoal at edges.
Once everything is cooked, plate your Iskender Kebap. Place the warm pide / pita bread slices on each plate. Spread the cooked slices of the meat over the pide bread and pour over the tomato sauce. Place the sautéed tomatoes and peppers at one side and a dollop of plain yoghurt at the other side. Serve immediately. This recipe serves 4 -6 generously.
Afiyet Olsun.