Ozlem’s Turkish Table | Page 35 | Turkish CuisineOzlem's Turkish Table

Eggs with peas and tomatoes, flavored with cumin and chili flakes

By Ozlem Warren on April 27, 2015 in Gluten-free recipes, Turkish Breakfast 12

Eggs with peas, tomatoes, garlic and spring onion, flavored with cumin and red pepper flakes.

Eggs with peas, tomatoes, garlic and spring onions, flavored with cumin and red pepper flakes.

Some days call for an easy, simple supper. This tasty egg dish with peas, spring onions, garlic and tomatoes is not only easy but also wholesome and gluten-free. Fresh peas work wonderfully if you can get them, though frozen peas are a great alternative too. Their natural sweetness and texture go so well with the eggs, along with garlic, tomatoes and spring (green) onions.

We Turks love eggs; for instance, Menemen, Turkish style scrambled eggs with peppers and tomatoes is a national favorite. Eggs done different ways take the centerpiece during our leisurely weekend Turkish breakfast, my favorite meal of the day. We also turn to eggs for an easy, light supper like this one with peas. Flavored with the pungent cumin and spicy red pepper flakes (if you wish), this meal gets ready in no time and so satisfying. You can serve Cacik dip with yoghurt and cucumbers or the lovely lamb’s lettuce/purslane salad with garlic yoghurt aside. Make sure to have some flat breads or a nice crusty loaf aside to mop up the delicious juices.

Eggs with peas, flavored with cumin and red pepper flakes, a delicious, easy supper, also gluten-free

Afiyet Olsun,

Ozlem

5.0 from 2 reviews

Eggs with peas and tomatoes, flavored with cumin and chili flakes

Some days call for easy but still delicious suppers. This tasty egg dish with peas, spring onions, garlic and tomatoes is not only simple but also wholesome and gluten-free. Flavored with cumin and red pepper flakes, all you need is some crusty or flat bread to tuck in to this light and delicious meal.

Author: Ozlem Warren

Recipe type: Turkish style eggs with peas and spices - Easy Suppers

Cuisine: Turkish

Serves: 2

Ingredients

250 gr/ 9 oz. fresh or frozen peas
3 spring (green) onions, finely chopped
1-2 small garlic cloves, finely chopped
1 medium tomato, finely chopped
4 medium free range eggs
45 ml / 3 tbsp. olive oil
5 ml / 1 tsp. ground cumin
5 ml / 1 tsp. red pepper flakes or chili flakes
Salt and freshly ground black pepper to taste
Flat breads or crusty bread to serve

Instructions

If using fresh peas, place them in a small saucepan and cover with hot water. Boil gently for 2- 3 minutes. If using frozen peas, gently boil for 3-4 minutes. Drain and rinse under cold water to retain their color and firmness.
Heat the olive oil in a wide pan. Stir in the spring (green) onions, garlic and tomatoes. Cook for 2 minutes over medium heat.
Add the cooked peas to the pan and combine all the vegetables well.
Crack the eggs over the vegetable mixture, season with salt and freshly ground black pepper. Also sprinkle ground cumin and red pepper flakes or chili flakes over the eggs.
Cook the eggs for about 4-5 minutes (or a little longer if you prefer) over low to medium heat, until the eggs are just done. I like mine when the egg white is set and the yolk is a little on the runny side.
Serve hot with flat breads or a nice crusty loaf aside to mop up the delicious juices.

Fish kebabs with lemon, pepper, red onions and bay leaves

By Ozlem Warren on April 22, 2015 in Seafood 17

Healthy, delicious fish kebabs in olive oil, lemon juice and red pepper flakes marinade.

This is such an easy and tasty fish kebab; you can use any firm fleshed fish like cod lion, tuna or salmon. Meaty swordfish, kilic baligi, is traditionally used at home and its firm, chunky flesh really works well in the kebabs. I like to roast extra vegetables by the side to complement the fish kebabs; with some boiled potatoes aside, these fish kebabs make a delicious, impressive meal for entertaining.

Signed copies of Ozlem’s Turkish Table book, available to order at this link

This and many other delicious, healthy Turkish recipes are included in my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland, Signed copies are now 30 % Off for a limited period at this link. It is delivered worldwide including the US.

Brush the left over marinade of olive oil, lemon juice and red pepper flakes over the skewers.

It is worth marinating the fish prior cooking; a simple marinade of olive oil, refreshing lemon juice with a little spicy kick from red pepper flakes flavor the fish kebabs beautifully. I baked my fish kebabs in the oven. You can alternatively cook them over preheated barbecue, oven grill or hot griddle for 6 – 8 minutes, until they are cooked through and lightly browned.

Lovely Fish Kebab image from Ozlem’s Turkish Table cookery book by Sian Irvine Photography

I hope you enjoy these tasty fish kebabs, Afiyet Olsun,
Ozlem

5.0 from 3 reviews

Fish kebabs with lemon, pepper, red onions and bay leaves

This is such and easy and tasty fish kebab; a simple marinade of olive oil, refreshing lemon juice with a little spicy kick from red pepper flakes flavor the fish kebabs beautifully. I like to roast extra vegetables by the side to complement the fish kebabs; with some boiled potatoes aside, these fish kebabs make a delicious, impressive meal for entertaining.

Author: Ozlem Warren

Recipe type: Turkish style fish kebabs - Seafood

Cuisine: Turkish Cuisine

Serves: 2

Ingredients

350 gr/ 12 oz. skinned, boneless cod lion (or any firm fleshed fish), cut into bite size chunks
1 red onion, quartered and coarsely sliced
2 red pointy (or bell) peppers, deseeded and coarsely sliced
1 lemon, cut into small wedges
5 – 6 fresh bay leaves
2 tbsp. / 30 ml olive oil (for roasting the vegetables)
For the marinade:
30 ml / 2 tbsp. olive oil
Juice of ½ lemon
1 – 2 teaspoon Turkish red pepper flakes or chili flakes
Salt and freshly ground black pepper to taste
Lemon wedges to serve

Instructions

Soak wooden skewers in water for 15 minutes before using.
Preheat oven to 180 C / 350 F
Cut the skinned, boneless cod lion (or your choice of firm fleshed fish) into bite size (about 3 cm/1.2” in.) chunks.
Place the fish in a bowl and stir in the olive oil, lemon juice and red pepper flakes. Season the fish with salt and ground black pepper. Gently coat the chunks of the fish with this marinade.
Cover the bowl and set aside for 15 minutes to marinate and for the fish to absorb the flavors.
Place the chopped red onion, red pointy (or bell) pepper and green pepper slices on a baking tray. Drizzle 2 tbsp. olive oil over them. Season with salt, ground black pepper and mix well.
Thread the fish on to the skewers, alternating with a wedge of lemon, red onion slice, red and green pepper slices. Thread one or two bay leaves into each skewer. Brush the kebabs with any leftover marinade.
Place the skewers at one side of your baking tray. Spread the remaining chopped vegetables next to the fish kebab skewers. Bake in the preheated oven for 20 minutes.
Serve the fish kebabs hot with roasted vegetables and a wedge of lemon by the side. Boiled or roasted potatoes also complement the fish kebabs well.

Notes

Soak wooden skewers in water for 15 minutes before using.

Baked Cauliflower with feta, dill, onions; Karnabahar Mucveri

By Ozlem Warren on April 6, 2015 in Appetizers and Mezes 36

Baked Cauliflower with feta, dill, onions; Firinda Karnabahar Mucveri

Inspired by the delicious Zucchini/courgette fritters with feta; Mucver, as we call it in Turkish, this time I made this wonderful dish using cauliflowers. Rather than frying, I baked the cauliflower florets flavored with feta, dill, onions in the oven. The result has been equally delicious and lighter in flavor, served with a refreshing wedge of lemon aside.

I love cauliflower’s firm texture and you can flavor it easily with herbs, olive oil and lemon juice. During our Culinary tour to Turkey a few years ago, we made the cauliflower fritters with feta and dill at our Aegean style cookery class in Sirince; they were scrumptious with garlic yoghurt aside. Here is also my YouTube video on how to make this lovely Baked cauliflower dish:

Stir in the chopped red onions, spring (green onions), parsley, dill, olive oil and the crumbled feta cheese to the bowl with the cauliflower florets.

Stir in the chopped red onions, spring (green onions), parsley, dill, olive oil and the crumbled feta cheese to the bowl along with the cauliflower florets.

I am happy to report that baking rather than frying works very well in this dish. It is easier, lighter and still packed with flavor. Dill, parsley, spring onions, red onions pack a punch and flavor the cauliflowers very nicely, along with feta cheese. You can add some red pepper flakes to the mixture for a pleasant heat, if you like. There’s also no need to cook the cauliflowers beforehand.

You can serve this baked cauliflower florets with Cacik dip of yoghurt with cucumber and garlic or the Shepherd’s Salad; it would make a delicious lunch or light supper with crusty bread and wedge of lemon aside. Baked Cauliflower with feta, dill, onions, Firinda Karnabahar Mucveri would also accompany grills well – delicious hot or cold.

Baked Cauliflower with feta, dill, onions; Firinda Karnabahar Mucveri

If you enjoy wonderful hot and cold mezes, vegetables cooked in olive oil like this dish and more, I have included a large variety of vegetarian courses in my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland. Signed copies are now 25 % OFF at this link and delivered worldwide including the US, for a limited time. We also have this seasonal Ozlem’s Turkish Table apron, with the embroidery of my hometown Antakya’s celebrated daphne leaves in the design. It can make a lovely gift, if you like to order here.

Afiyet Olsun,

Ozlem

4.9 from 14 reviews

Baked Cauliflower with feta, dill, onions; Karnabahar Mucveri

An utterly delicious vegetarian Turkish appetizer, featuring cauliflowers, flavored with feta cheese, onions, dill, parsley. Baking works very well here, the result is a lovely, light vegetarian dish; delicious hot or cold.

Author: Ozlem Warren

Recipe type: Vegetarian Turkish Appetizers

Cuisine: Turkish Cuisine

Serves: 6

Ingredients

1 medium cauliflower (about 850 gr), cut into small florets
180 gr / 6 ½ oz. feta cheese, drained and crumbled
4 tbsp. / 60 ml all purpose (plain flour) – use gluten-free flour for gluten-free version
3 medium eggs, beaten
½ red onion, finely chopped
3 spring (green) onions, finely chopped
2 garlic cloves, finely chopped
Small bunch of flat leaf parsley, finely chopped
Small bunch of fresh dill, finely chopped
30 ml/ 2 tbsp. olive oil
10 ml/ 2 tsp. red pepper flakes or chili flakes
Salt and freshly ground black pepper to taste
Wedges of lemon to serve
22 cm x 22 cm (7”x7”) baking dish recommended

Instructions

Preheat the oven to 180 C / 350 F
Cut the cauliflower in small florets, wash and drain the excess water in a colander/sieve.
Beat the eggs in a small bowl.
Place the drained cauliflower florets in a large mixing bowl. Stir in the chopped red onions, garlic, spring (green onions), parsley, dill, olive oil and the crumbled feta cheese to the bowl.
Season with salt, ground black peppers and chili (red pepper flakes). Using your hands, combine all the ingredients. At this stage, you can check the seasoning – add more salt or peppers to your taste.
Stir in the beaten egg and flour to the cauliflower mixture and combine well.
Grease your baking dish with 15 ml/ 1 tbsp. olive oil and pour in the mixture to the baking dish.
Bake in the preheated oven (180 C / 350 F) for 25 – 30 minutes, until the cauliflower florets have a nice light brown color on top.
Slice and serve hot with a wedge of lemon and crusty bread aside. Cacik dip of yoghurt with diced cucumber and garlic or Shepherd’s salad with tomatoes, cucumbers and spring onion in lemon juice and olive oil dressing would go well with this delicious dish.