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Tag Archives | cookery book

Baked Aubergine Kebab with Meatballs – Firinda Patlican Kebabi

By on July 21, 2021 in Roasts and Kebaps, Turkish cookery book 20

Baked Aubergine Kebab with Meatballs – Firinda Patlican Kebabi

We greatly enjoy this delicious southern Turkish style Baked Aubergine Kebab with Meatballs – Firinda Patlican Kebabi, especially popular in Gaziantep region in Turkey.  We adore aubergine / eggplant/patlican in Turkey; one can safely say, it is our national vegetable, with over 200 recipes featuring aubergine in Turkish cuisine. Its meaty, melt in the mouth texture and naturally sweet flesh is simply fantastic here, cooked with meatballs, tomatoes and peppers. Please use long and slim variety of the purple aubergines, eggplants for this kebab.

I love the ease of this all in one bake dish. Please make sure to sprinkle salt over the aubergine slices and squeeze out their excess moisture with a paper towel. Then simply coat olive oil and seasoning over the aubergine slices. There is no need to sauté or fry the aubergine slices and the meatballs before baking. They bake all together very well, infusing their flavour to one another. You can prep this dish ahead of time and freeze leftovers successfully.

Baked Turkish meatballs casserole from Ozlem’s Turkish Table, image by Sian Irvine Food Photography

The meatballs in this recipe is based on my Turkish baked meatballs with vegetables, Firinda Sebzeli Kofte recipe, from my cookery book, Ozlem’s Turkish Table, another version of this delicious all in one bake. Please note that this Baked aubergine kebab with meatballs is not included at Ozlem’s Turkish Table cookery book.

Signed hardback copies of Ozlem’s Turkish Table are available at this link, delivered worldwide.

You can serve this dish with plain pilaf rice and cooling Cacik dip of cucumber and yoghurt aside.

Afiyet Olsun,

Ozlem

5.0 from 6 reviews
Baked Aubergine Kebab with Meatballs – Firinda Patlican Kebabi
 
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We greatly enjoy this delicious southern Turkish style Baked Aubergine Kebab with Meatballs – Firinda Patlican Kebabi, especially popular in Gaziantep region in Turkey. I love the ease of this all in one bake dish. Please make sure to sprinkle salt over the aubergine slices and squeeze out their excess moisture with a paper towel. Then simply coat olive oil and seasoning over the aubergine slices. There is no need to sauté or fry the aubergine slices and the meatballs before baking. They bake all together very well, infusing their flavour to one another. You can prep this dish ahead of time and freeze leftovers successfully.
Author:
Recipe type: Aubergine/eggplant and meatballs bake
Cuisine: Turkish
Serves: 4-6
Ingredients
  • For the kofte (meatballs):
  • 450g/1lb minced/ground lamb, beef or mixture
  • 1 medium onion, grated
  • 60g/2oz stale bread, soaked in water and squeezed dry
  • 1 egg, beaten
  • 1 small bunch finely chopped flat leaf parsley
  • 5ml/1 teaspoon ground cumin
  • 5ml/1 teaspoon Turkish pul biber or red pepper flakes
  • 5ml/1 teaspoon salt
  • Freshly ground black pepper to taste
  • Small bowl of water for kneading kofte and getting your hands wet
  • And the rest:
  • 2 medium and long (or 3, if smaller) aubergines / eggplants
  • 1 green bell pepper, deseeded and sliced in chunky wedges
  • 2 medium tomatoes, thinly sliced
  • 45ml / 3tbsp olive oil (to coat the aubergine slices)
  • Salt and freshly ground black pepper to taste
  • For the sauce:
  • 3 garlic cloves, crushed and finely chopped
  • 30ml/2tbsp double concentrated tomato paste
  • 30ml/2tbsp olive oil
  • 200ml/7fl oz warm water
  • Salt and freshly ground black pepper to taste
Instructions
  1. Preheat oven to 200C/400F
  2. First prepare your meatball mixture. Discard the crusts of the bread, soak in the water and squeeze dry. Then crumble them into a large bowl. Add all the kofte, meatballs ingredients except the ground/minced meat and knead well. This will soften the onions and enable the spices to blend in the mixture evenly. Add the minced/ground meat and knead well again until the mixture resembles a soft dough. Cover with cling film and keep in the fridge until ready to use.
  3. Slice the aubergines/eggplants into about 1.5cm / 0.6in circles and spread over a large tray. Sprinkle some salt over them and leave for about 10 minutes. Gently squeeze out their excess moisture with paper towel. Place them back on a clean large tray.
  4. Drizzle 45ml / 3tbsp olive oil over the aubergine/eggplant slices. Season with salt and freshly ground black pepper. Using your hands, gently rub the olive oil and seasoning over the aubergine/eggplant slices.
  5. Now, shape your meatballs. Have a bowl of cold water near you. With damp hands, take a piece the size of a large walnut and roll into a round meatball, as large as your aubergine/eggplant slices, and slightly flatten. Place them on large dish or a tray side by side.
  6. Have a round baking dish with 25cm/10in diameter near you (a 25cmx25cm square baking dish would work well too). Place a slice of aubergine upright and place a meatball alongside. Repeating this, place all the aubergine slices and meatballs side by side, quite tightly, so they can stay upright.
  7. Gently tuck in the coarsely sliced bell peppers around the aubergine slices and meatballs. Place the tomato slices around the middle part of your round baking dish, in between aubergine and meatball layers, or if you are using a square baking dish, in between layers.
  8. For the sauce; combine the finely chopped garlic, 200ml/7fl oz warm water, 2tbsp tomato paste and 2tbsp olive oil in a bowl. Season with salt and ground black pepper and combine well.
  9. Pour the sauce over the prepared aubergine, meatballs and vegetables. Cover with aluminum foil and bake in the preheated oven for about 40-45 minutes.
  10. Then take the cover off, gently spoon the sauce in the baking dish over the aubergine and meatballs and bake further 20 – 25 minutes, until the meatballs and vegetables cooked and slightly charred.
  11. Drizzle the sauce from the baking the dish over the aubergine and meatballs again. Serve with plain pilaf rice and cooling Cacik dip of cucumber and yoghurt aside.
 

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Turkish coffee marble cake and Ozlem’s Turkish Table News!

By on April 29, 2021 in Cakes and Desserts, Online Turkish Cookery Course, Ozlem’s Turkish Table Cookery Book 0

Turkish coffee marble cake

I love our aromatic Turkish coffee, Turk kahvesi; it is more than a drink for us with its rituals. This is a deliciously fragrant but not overpowering Turkish coffee marble cake, ideal for coffee lovers and anyone who would enjoy a delicious slice of cake aside their favourite drink; it is especially wonderful with tea or coffee aside.

I used Ozerlat UK’s fragrant heritage blend Turkish coffee in this cake, it worked beautifully. If you like to order Turkish coffee or other goods from Ozerlat UK, you can use code OZLEM10 at their check out here to get 10 % discount.

I hope you enjoy this fragrant cake as much as we did, Afiyet Olsun,

Ozlem

Turkish coffee marble cake and Ozlem's Turkish Table News!
 
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I love our aromatic Turkish coffee; it is more than a drink for us with its rituals. This is a deliciously fragrant but not overpowering Turkish coffee marble cake, ideal for coffee lovers and anyone who would enjoy a delicious slice of cake aside their favourite drink; it is especially wonderful with tea or coffee aside.
Author:
Recipe type: Coffee Cake
Cuisine: Turkish cuisine
Ingredients
  • 230g/8 ¼ oz self-raising flour
  • 175g/6oz unsalted butter
  • 3 medium free range eggs, beaten
  • 225g/8oz sugar
  • ½ tsp vanilla extract
  • pinch of salt
  • 30ml/2 tbsp (finely ground) Turkish coffee
  • 90ml/3fl oz warm whole milk (to be combined with Turkish coffee)
  • 15ml/1tbsp cocoa powder
  • 30ml/2tbsp whole milk
Instructions
  1. Preheat oven to 180C/160C Fan/350F
  2. Grease a loaf baking tin or round 20cm/8in tin (or non-stick fluted cake ring) with unsalted butter.
  3. Combine the ground Turkish coffee with warm milk, stir and make sure Turkish coffee is dissolved and blended well with the milk. Then stir in the coca powder, combine well. Set aside to cool.
  4. Stir in the butter and sugar in a large mixing bowl. Using an electric whisk, cream the butter and sugar until pale and fluffy. Add the beaten eggs, a little at a time, whisking well after each addition. Then stir in the vanilla extract and combine well.
  5. Sift the flour and salt into a large bowl. Fold it gently into the butter, sugar and egg mixture.
  6. Divide the cake batter into two equal portions. Add the 2tbsp whole milk to one portion of the cake batter, stir gently and combine well.
  7. Stir in the combined Turkish coffee, cocoa powder and milk mixture into the other portion of the cake batter. Stir gently and combine well.
  8. Spoon tablespoonfuls of large blobs of the each cake batter into the greased tin, alternating the flavours. Position each spoonful on top of each other to give a rippled effect. Swirl the mixture gently with a skewer or chop stick to give a marble effect.
  9. Bake for 40 – 45 minutes until the cake is springy and a skewer inserted into the centre comes out clean.
  10. Allow the cake to cool in the tin for 10 minutes. Then turn into a serving plate to cool completely before slicing. This cake will keep well for up to 3 days in a cake tin.
 

4th print run of Ozlem’s Turkish Table arrives!

I am absolutely delighted to share that the 4th print run of my cookery book, Ozlem’s Turkish Table has arrived! This special book has been tribute to my southern Turkish roots and we are thrilled for the global interest for Ozlem’s Turkish Table. Over 8,000 hard back copies already sold and growing; my sincere thanks to all the readers for their continued interest and to GB Publishing and Pinar Foods UK for all their support to spread the word on healthy, delicious Turkish cuisine globally.

Signed copies of Ozlem’s Turkish Table cookery book are 25 % off via GB Publishing at this link and it is delivered worldwide. This lovely apron, made in Turkey with  the embroidery of my hometown Antakya’s daphne leaves in front, also available via GB Publishing, at this link; they would make a lovely gift to a foodie or for Mother’s Day.

Gozleme, (Anatolian flatbreads with spinach and cheese), Baked cauliflower with cheese, onion and herbs and Turkish bean salad Zoom Cooking Class

Saturday, May 15th, 2021, 6 pm – 7.45 pm (BST)

Anatolian flat breads with cheese and spinach, Ispanakli Peynirli Gozleme, at our zoom cooking class

I am delighted to be teaching this delicious online Turkish cookery class,on  Saturday, May 15th, 2021, 6 pm – 7.45 pm (BST)  showcasing our popular street food, Gozleme (Anatolian flatbreadswith cheese and spinach filling), along with Baked cauliflower with herbs, onion and dill (Karnabahar mucveri) and Turkish bean salad with olives, sumac onions and tomatoes, Fasulye Piyazi. Turkish cuisine is healthy and packed with flavour, I hope you can join us to make these delicious dishes at home.

Date: Saturday, May 15th 2021

Time: 6pm- 7.45pm (BST)

Cost: 30 GBP per person

To register for the class, please kindly make the payment of 30 GBP  per person via the PayPal button under May 15th class at my Cookery Classes page. The classes tend to sell out quickly therefore early registration is recommended.

Baked cauliflower with red onions, feta and dill, from Ozlem’s Turkish Table; image by Sian Irvine Photography

You will get plenty of ahead of time preparation tips, ideas for substitution and with stories from my homeland. Recording of the class will also be sent to the participants for limited viewing. The class would also make a wonderful gift for a foodie.

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Coiled filo pie with zucchini (courgette), cheese and dill – Kol Boregi

By on March 23, 2021 in Savory Pastries, Turkish Cooking Classes, Vegetarian recipes 8

I am delighted to share this delicious Coiled / Swirl filo pie with zucchini, dill, cheese and onions, Kol Boregi, as we call in Turkish; it has been a huge hit at my online cookery classes recently. We really enjoyed this filling; there is a lovely natural sweetness from the zucchini and onions with the saltiness from Turkish beyaz peynir (I love Pinar Foods UK’s creamy beyaz peynir) or feta cheese, that works with dill so well.  You can also use spinach, sautéed leeks, kale, Swiss chard instead of zucchini/courgettes.

The trick with filo pastry sheets is that they need to be kept under slightly damp towel so they won’t dry out. Take only one sheet at a time to make the coiled shape for this recipe. I have used Jus Roll filo pastry sheets and they worked well.

The milk, egg and olive oil mixture works like a magic to keep the pastry intact while rolling. If the pastry breaks, please don’t worry, you can patch up brushing with the milk, egg and olive oil mixture. Once baked and cooled, you can cut this pastry in portions and freeze in a sealed bag (in one layer). You can also bake it ahead of time and give a gentle reheat at 180C/350F for about 8 minutes.

 

I love our savoury pastries and boreks in Turkish cuisine; tray bakes, filo triangles, pogacas, Pide, Flatbreads with zaatar and cheese topping and more included at my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland. Signed copies available at this link and delivered worldwide.

If you live in the US, Canada or Mexico, you can order hardback copies of Ozlem’s Turkish Table here for lower shipping rates.  Please kindly note that this Coiled filo pie, Kol Boregi is a new recipe and not included at my current cookery book.

I hope you enjoy this delicious Coiled filo pie, Kol boregi, Afiyet Olsun,

Ozlem

Coiled filo pie with zucchini (courgette), cheese and dill – Kol Boregi
 
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I hope you enjoy this moreish Coiled / Swirl filo pie with zucchini, dill, cheese and onions, Kol Boregi, as we call in Turkish. We really enjoyed this filling; there is a lovely natural sweetness from the zucchini and onions with the saltiness from Turkish beyaz peynir (or feta cheese) that works will dill so well. You can also use spinach, sautéed leeks, kale, Swiss chard instead of zucchini. The trick with filo pastry sheets is that they need to be kept under slightly damp towel so they won’t dry out. Take only one sheet at a time to make the coiled shape for this recipe. I have used Jus Roll filo pastry sheets and they worked well.
Author:
Recipe type: Savoury pastry, borek
Cuisine: Turkish cuisine
Serves: 6
Ingredients
  • 7 Filo pastry sheets (270g - 480mm x 255mm), thawed (I used a packet of Jus Roll filo sheets, they work well)
  • For the filling:
  • 1 medium onion, finely chopped
  • 2 medium to large zucchini/courgettes (485g/1lb 1oz), trimmed and grated
  • 1 small bunch of dill, finely chopped
  • 200g/7 oz Turkish beyaz peynir or feta cheese, juice drained and crumbled
  • 30ml/2tbsp olive oil (to sauté the onions)
  • 5ml/1tsp pul biber
  • Sea salt and freshly ground black pepper to taste
  • For the egg, milk and olive oil sauce:
  • 30ml/ 1fl oz milk
  • 1 free range medium egg, beaten
  • 15ml/1tbsp olive oil
  • For the topping of the coiled/swirl pie:
  • 1 free range medium egg, beaten
  • 10ml/2tsp olive oil
  • 1tbsp sesame seeds
Instructions
  1. For the filling, place the grated courgette (zucchini) in a colander and sprinkle with salt. Set aside for 10 minutes. Using a clean tea towel or sturdy couple of sheets of kitchen paper towel, squeeze out the excess juice (this is an important step, otherwise this excess juice would make the pastry soggy). Place the squeezed zucchini/courgette in a large bowl.
  2. Pour in the 2 tbsp olive oil on wide heavy pan and stir in the chopped onions; gently sauté for 8 minutes, until they soften. Stir in the grated zucchini/courgette, combine and sauté for another 4 minutes, season with salt and ground black pepper. Turn the heat off.
  3. Place the sautéed onions and courgettes in the large mixing bowl. Stir in the crumbled cheese, dill, season (you may not need additional salt, as feta/beyaz peynir is already salty) and pul biber. Combine all ingredients well and allow to cool for about 10 minutes. The filling is ready.
  4. Preheat fan oven to 180C/200C/400F.. Line a round baking dish (with 25cm/10in diameter) with baking paper.
  5. Combine the milk, beaten egg and olive oil for the sauce in a small bowl. .For the topping, mix the beaten egg and olive oil in a small bowl
  6. Open your thawed filo pastry sheets and gently lay them on a dry, clean surface and cover with a damp towel. To coil the filo, the pastry needs to be kept moist. Only take one sheet at time and keep the rest covered.
  7. Take 2 filo sheets and lay on top of another lengthways on a clean, dry surface. Brush the top sheet with he milk, egg and olive oil mixture. Place about 145g/5oz filling in a line, along the edge near you, leaving 2cm at each end filling free. Gently roll up into a cylinder. Brush the edge with the milk, egg, olive oil mixture. Starting from one end, wind the filo into a coil and put on the baking dish with the baking paper on. Brush over and sides of the coiled pastry with the egg, milk and olive oil mixture (this also helps to patch up any broken pastry).
  8. Repeat the same procedure with the next 4 filo pastry sheets, using 2 sheets at a time .Coil each filo cylinder around the previous one to make a larger spiral. Make sure to brush the top and sides of the coiled pastry with the egg, milk and olive oil mixture.
  9. Fold the last remaining sheet, lengthways and brush the sheet with the egg, milk and olive oil mixture. Place the remaining filling (about 85g/3oz) in a line along the edge near you. Roll up again into a cylinder and coil around the previous one to complete the spiral. Brush the top and sides of the coiled pastry with the egg, milk and olive oil mixture and patch up any broken pastry.
  10. Brush the top and visible edges of the pie the beaten egg and olive oil all over, and then sprinkle the sesame seeds.
  11. Bake in the preheated oven for about 35 minutes, until the top is golden brown and cooked through. Let it slightly cool for 5 minutes. Slice in wedges. You serve with Spicy bulgur wheat salad with pomegranate molasses, Kisir, aside if you like.

 

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