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Baked Zucchini, Pepper, Onion, Garlic in Tomato Sauce; Firin Sebze

By Ozlem Warren on November 10, 2014 in Casseroles and Stews, Gluten-free recipes, Vegetables Cooked in Olive Oil 46

Baked zucchini (courgette), peppers, onion and garlic in tomato sauce – Firin Sebze

This baked vegetables in tomato sauce with olive oil, Firin Sebze, is a delicious, easy and healthy vegetarian course that we turn to often. Beauty of this dish is that you can use whatever vegetables you have in hand; zucchini (courgettes), peppers, onions, peas, carrots, beetroots, aubergines, beans, potatoes especially work well. In Turkish cuisine, we use tomato based sauces a lot in our casseroles, stews and baked dishes; you can use juicy, ripe tomatoes when they are in season. If you can’t get hold of ripe tomatoes, a good quality canned chopped tomatoes also work very well.

For a more substantial vegetarian course, you can add cooked chickpeas to the vegetable mixture here and bake all together. It is a delicious and gluten-free vegetarian course that complements any grills and pasta beautifully; you can also serve this vegetable bake as part of a mezze spread.

You can prepare this dish ahead of time and keep in the fridge or freezer. If left in fridge, reheat at the preheated oven at 200 C / 400 F for 15 – 20 minutes. If kept in freezer, reheat at the same temperature for about 30 minutes.

Baked vegetables with olive oil in tomato sauce; easy, healthy and gluten-free

I hope this delicious baked vegetables with olive oil inspires for easy, healthy, delicious home cooked meals for you all.

I love wholesome, delicious Turkish cuisine; it is based on seasonal produce and offers a lot of options for vegetarian and vegan diets too. Over 90 authentic Turkish recipes are included at my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland. Signed copies are now 25 % off via GBPublishing at this link, and delivered worldwide including the US.

Afiyet Olsun,

Ozlem

5.0 from 10 reviews

Baked Zucchini, Pepper, Onion, Garlic in Tomato Sauce; Firin Sebze

This baked vegetables in tomato sauce with olive oil, Firin Sebze, is a delicious, easy and healthy vegetarian course that we turn to often. Beauty of this dish is that you can use whatever vegetables you have in hand. You can also prepare this gluten-free dish ahead of time and serve as part of mezze spread, or as a side to pasta and grills- Afiyet Olsun!

Author: Ozlem Warren

Recipe type: Baked vegetables in olive oil with tomato sauce; easy, delicious and gluten-free

Cuisine: Turkish Cuisine

Serves: 4

Ingredients

3 medium zucchini (courgettes), quartered and sliced (about ½ cm, 0.20”)
1 medium onion, finely chopped
3 garlic cloves, finely chopped
Red, green and yellow bell peppers (or pointy peppers), deseeded and sliced in small chunks
4 ripe tomatoes cut in small chunks or 1 can of 400 gr/14 oz. canned chopped tomatoes
10 ml/ 2 tbsp. olive oil
8 fl oz. / 1 cup water
10 ml / 2 tsp. oregano
Sea salt and ground black pepper to your taste

Instructions

Pre-heat oven to 200 C / 400 F
Combine sliced zucchini (courgettes), peppers, onions and garlic on a baking tray.
Pour in the olive oil and mix with the vegetables well.
Stir in the chopped tomatoes or canned chopped tomatoes, combine well.
Pour in the water.
Stir in the oregano and season with salt and freshly ground black pepper. Combine well.
Bake in the preheated oven (200 C/ 400 F), uncovered for 20 minutes.
After 20 minutes, give the vegetables a good mix and bake for a further 20 minutes, until they start to chargrill at edges.
Serve hot as part of a mezze spread or as a side to pasta and grills.

Notes

Kadinbudu Kofte; Turkish Lady’s Thigh Meatballs

By Ozlem Warren on November 3, 2014 in Appetizers and Mezes, Casseroles and Stews, Roasts and Kebaps 25

Kadinbudu kofte; Turkish lady’s thigh meatballs

Kadinbudu kofte, or as in the literal translation Lady’s thigh meatballs, is one of the favorite forms of kofte with my children and quite a special treat. This tender, juicy kofte has cooked rice in it rather than stale bread and has a delicious coating of beaten eggs and flour. The cooked rice adds a nice texture and a delicious, moist flavor, combined with cumin, red pepper flakes and onions.

There are theories that this saucy name Kadinbudu kofte, Lady’s thigh meatballs, was given by the Sultan’s chefs at the Ottoman Palace kitchens and that kadinbudu kofte being a favorite of the Sultans; one wonders about the inspirations from the Harem.

Drain the cooked kadinbudu koftes on kitchen paper towel.

A few tips on kadinbudu kofte; you can use leftover cooked rice for this juicy kadinbudu kofte. You can use ground (minced) beef, lamb or mixture. I tend to make my kadinbudu koftes quite chunky; smaller ones may also be a wonderful appetizer or mezze. Having a bowl of water aside and wetting your hands does help shape the meatballs. I like to shallow fry them rather than deep fry, they still get a nice coating and lighter. You can cook kadinbudu kofte ahead of time and give a gentle reheat in the oven (at 180 C /350 F for 15 minutes), just before serving.

Kadinbudu kofte is a delicious, comforting meal with mashed potatoes with spring onions by the side. Seasonal vegetables cooked in olive oil, Cacik dip of cucumbers and yoghurt as well as a refreshing Coban Salata, Shepherd’s Salad with tomatoes, cucumber, onions in olive oil and lemon juice complement kadinbudu kofte well. Kadinbudu kofte is also delicious as a cold picnic lunch.

Afiyet Olsun,

Ozlem

5.0 from 4 reviews

Kadinbudu Kofte; Turkish Lady’s Thigh Meatballs

Author: Ozlem Warren

Recipe type: Turkish meatballs with rice, spices and egg coating

Cuisine: Turkish cuisine

Serves: 4

Ingredients

500 gr/ 1 ¼ lb. ground beef, or lamb or mixture
100 gr/about ½ cup long grain rice, cooked
1 large onion, finely chopped
1 bunch of flat leaf parsley, finely chopped
1 large egg yolk (for the kadinbudu kofte mixture)
15 ml / 1 tbsp. olive oil
10 ml/ 2 tsp. ground cumin
5 ml/ 1 tsp. red pepper flakes
Salt and ground black pepper to taste
1 large egg and the remaining egg white, beaten (for dipping)
60ml/ 4 tbsp. plain (all-purpose flour) for dipping
Small bowl of cold water aside for shaping the meatballs
Light olive oil or canola oil for shallow frying
For mash potatoes with spring onions:
4 medium potatoes, deskinned and cooked
2 spring (green) onions, finely chopped
45 ml/ 3 tbsp. whole milk
15 ml/ 1 tbsp. olive oil
15 ml/ 1 tbsp. butter
Salt and ground black pepper to taste

Instructions

Heat the olive oil in a pan and add the onions. Saute for 3 minutes over medium heat, they will start to soften.
Stir in the half of the ground (minced) meat and cook on medium to high heat for about 8 minutes, until all the moisture is absorbed, turn the heat off.
Add the cooked rice and the chopped parsley to the pan and mix with the cooked onions and ground meat. Season with salt, cumin, red pepper flakes and ground black pepper (I like to season at this stage before adding the raw meat, as you can check the seasoning). Set aside to cool.
Stir in the remaining raw meat and egg yolk to the mixture. Using your hands, knead well into a paste. Cover and leave the mixture in the fridge for about 15- 20 minutes to settle.
Spread the flour on a flat plate. Have small bowl of cold water aside to help shape the koftes. Beat 1 large egg and the remaining egg white in a small bowl.
Wet your hands and take large egg sized portions of the meat mixture. Shape and flatten them into an oval ball shape. Repeat until all the mixture is finished; you should be able to have 11-12 koftes.
Dip the koftes in the flour to have a light, all round coating.
Heat 4 – 5 tbsp. light olive oil or canola oil in a frying pan.
Then dip the meatballs into the beaten egg and shallow fry in hot oil for about 3 minutes each side. They will be crisp and golden in color.
Drain the cooked kadinbudu koftes on kitchen paper towel. If serving a little later, take out the paper towel and keep the kadinbudu kofte warm on a baking tray in the preheated oven (180 C/350 F) for 5- 10 minutes.
For the mash potatoes with spring onions, mash the cooked potatoes with milk, 1 tbsp. olive oil and 1 tbsp. butter, over medium heat, until smooth.
Stir in the chopped spring onions and season with salt and ground black pepper. Combine well.
Serve kadinbudu kofte hot with mashed potatoes with spring onions and vegetables aside.

Notes

You can also use leftover cooked rice for this juicy kadinbudu kofte. You can use ground (minced) beef, lamb or mixture. I tend to make my kadinbudu koftes quite chunky; smaller ones may also be a wonderful appetizer or mezze. Having a bowl of water aside and wetting your hands does help shape the meatballs. I like to shallow fry them rather than deep fry, they still get a nice coating and lighter. You can cook kadinbudu kofte ahead of time and give a gentle reheat in the oven (at 180 C /350 F for 15 minutes), just before serving.

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.