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Tag Archives | dried mint

Bulgur balls in aubergine and tomato sauce and Ozlem’s Turkish Table news

Merhaba Dear All,

Ozlem’s Turkish Table book signing in Houston, USA

It has been a very special few months teaching Turkish cookery and signing copies of Ozlem’s Turkish Table cookery book around the world. The photo above is taken during a special book signing event organised by my dear friend Hande in Houston, along with some great Turkish wine tasting.

Signed copies of Ozlem’s Turkish Table cookery book has been very popular for the festive season. Signed copies are still available at this link, if you’d like to give to a foodie or Turkish food lover.

The following photos are from my Turkish cookery class tour with the Central Market Cooking Schools in Austin, Dallas, Houston and San Antonio in November. It has been so very special to return Central Market Cooking Schools with my cookery book and meet over 140 Turkish food lovers at our classes. My sincere thanks to everyone for their amazing interest and my special thanks to Pinar UK for their support for my cookery book and Turkish cuisine abroad.

A special moment of enjoying a glass of cay with dear my mother, Gulcin in Istanbul

My Turkish cuisine presentation for the H3A Society in Bodrum – Turkey

I was in Turkey end October and had a wonderful opportunity to present Turkish cuisine to the H3A Society in Bodrum, book signing, gave a southern Turkish cookery class with the Foodrum Culinary Park and a Supper Club with Cooking Classes Bodrum at the Karnas Vineyards. It’s been a busy but magical few days in Bodrum; many thanks to all joined us and supported the events. My very sincere thanks especially goes to dear Annie Onursan, owner of the wonderful Back to Bodrum Blog, for her help with the events and being a fantastic host – I really can’t wait to return to Bodrum. Turkey trip was also a precious time to visit my dear parents and a good catch up over a few glasses of Turkish cay and wonderful Turkish food.

Ozlem’s Turkish Table at Daily Sabah newspaper, October 2018

I was also honored to have this wonderful interview at the national newspaper in Turkey, Sabah Daily; talking about Turkish cuisine, my culinary journey, you can read the Sabah Daily article at this link.

Brooklands radio interview

We also had a delightful interview with the Brooklands Radio in the UK in November, talking about Turkish cuisine abroad, some festive recipe ideas, the diverse, multicultural Antakya cuisine (and what to do with the fascinating dried aubergines!). Here is the podcast link for our interview, if you’d like to listen.

Bulgur balls with aubergine/eggplant, tomato, dried mint saucePatlicanli Eksi Ai

Bulgur balls with aubergine/eggplant, tomato, dried mint sauce – Patlicanli Eksi Aṣi

I have been asked for this recipe for quite a while and thought it may be a lovely addition for a special, festive meal. It is from my cookery book, Ozlem’s Turkish Table and it is a speciality from Antakya. Dried mint adds a fresh flavour and the pomegranate molasses complete the finishing touch in this southern Turkish delight. The meaty-like aubergines/eggplants melt in the mouth in this dish and complement the bulgur balls well.  You can omit the minced/ground beef for a vegetarian version. Hope you enjoy my recipe, Afiyet Olsun.

Bulgur balls in aubergine & tomato sauce - Patlicanli Eksi Asi
 
This is a speciality from Antakya and I make it often for special occasions, using good quality can of tomatoes. Dried mint adds a fresh flavour and the tangy pomegranate molasses complete the finishing touch. The meaty-like aubergines/eggplants melt in the mouth in this dish and complement the bulgur balls well. Omit the minced/ground beef for a vegetarian version
Author:
Cuisine: Turkish cuisine
Serves: 4-6
Ingredients
  • 2 medium aubergines/eggplants
  • 1 medium onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 cans of 400g/14oz good quality plum tomatoes
  • 10ml/2 teaspoons red pepper paste, biber salcasi
  • 15ml/1 tablespoon tomato paste
  • 15ml/1 tablespoon pomegranate molasses
  • 45ml/3 tablespoons olive oil
  • 900ml/1½ pints water
  • 10ml/2 teaspoons dried mint
  • 5ml/1 teaspoon Turkish red pepper flakes or chili flakes
  • Salt and ground black pepper to taste
  • For the bulgur dough:
  • 110g/4oz fine bulgur, koftelik bulgur (if you can only get coarse bulgur, you can pulse it a few times in a food processor to make it fine)
  • 90ml/3fl oz warm water to wet the bulgur
  • 120ml/4fl oz warm water to knead the bulgur
  • 40g/1½oz coarse semolina
  • 30ml/2 tablespoons warm water for semolina
  • 60g/2oz extra lean (double grind) minced/ground beef
  • 15ml/1 tablespoon red pepper paste, biber salcasi
  • 5ml/1 teaspoon ground cumin
  • 5ml/1 teaspoon Turkish red pepper flakes or chili flakes
  • Salt to taste
Instructions
  1. First make the bulgur balls. Place the fine bulgur in a large mixing bowl. Stir in the red pepper paste, cumin, salt and red pepper flakes and mix them all well. Then pour the 90ml/3fl oz warm water all over it. Using your hands, give the mixture a good mix and let it absorb the water for 10 minutes. In the meantime, place the semolina in a separate bowl and stir in the 30ml/2 tablespoons warm water. Knead and turn the semolina mixture into a soft dough. Semolina is important here as it helps to bind the bulgur dough.
  2. Have the 120ml/4fl oz warm water bowl next to you and start kneading the bulgur mixture for about 5 minutes. Wet your hands continuously while kneading. Stir in the semolina dough and knead together for another 5 minutes. Add the meat and knead for 10 minutes, until you get a smooth dough.
  3. Have a bowl of cold water aside to shape the small round bulgur balls. Wet your hands and take a large cherry size bulgur dough into your palm and shape it like a small ball. Place the bulgur balls side-by-side on a tray and continue until you finish all the bulgur dough.
  4. Quarter the aubergines then slice each piece diagonally in 3cm/about 1in chunks. Lay them on a tray and season with salt. Leave for about 15 minutes. Drain the excess moisture by squeezing them with a paper towel.
  5. Place the plum tomatoes into a food processor and process until you achieve a coarse purée.
  6. In a deep, heavy pan, pour in the olive oil and stir in the aubergines/eggplants. Sauté for 3-4 minutes, until they have a nice golden colour. Place the sautéed aubergines/eggplants on a wide plate over a paper towel to get rid of the excess oil. Stir in the garlic and the onions and sauté for another 2-3 minutes.
  7. Pour in the puréed tomato, tomato paste, red pepper paste and the water to the pan. Stir in the aubergines/eggplants, season with salt and freshly ground pepper. Combine well gently. Cover and cook on a medium heat for 15 minutes.
  8. Then carefully drop the bulgur balls into the pan and combine well. Cover and cook on a low heat for another 25 minutes.
  9. Stir in the pomegranate molasses, dried mint and red pepper flakes, combine well. Turn the heat off and serve warm with pide bread or crusty bread aside.

Upcoming Events

Ozlem’s Turkish Table – Turkish cuisine talk and book signing: LOOSE MUSE – London’s Premiere Women’s Writers Night  on December 12th  at  The Sun Pub, 21 Drury Lane (on the corner of Betterton Street), London WC2B 5RH – 8.00 p.m. – doors open from 7.30 pm.  £6.00/£5.00 concessions. I will be giving a talk on Turkish cuisine and sign my cookery book, Ozlem’s Turkish Table,  and serving Turkish delights to everyone. We would be delighted to have you with us.

Loose Muse features this month:

Ozlem Warren – author, Turkish culinary expert, and owner of the Turkish recipe blog and the cookery book Ozlem’s Turkish Table, Recipes from My Homeland. Ozlem is passionate about her Turkish homeland’s delicious and vibrant cuisine, and has participated in many prestigious events including the London Book Fair, and this year’s International Edinburgh Book Festival to promote Turkish cuisine and culture.  She will be sharing with Loose Muse her debut book, ‘Ozlem’s Turkish Table’, a Turkish cook/recipe book with a difference…perfect for alternative Christmas fare.

Healthy Turkish Feast Supper Club, Friday January 18th,

Aromas Artisan Cafe, Weybridge

Our healthy Turkish feast at Aromas on Friday, January 18th

Please join us for a scrumptious healthy Turkish feast with Ozlem’s Turkish Table on Friday, January 18th evening at the lovely Aroma’s Artisan Café in Weybridge. Ozlem & Aromas Team will be preparing a feast of recipes from Ozlem’s Turkish Table cookery book, as below.

-Hearty Bulgur and Lentil Soup – Ezo Gelin Corbasi

-Courgette fritters with feta, dill, onions – Mucver

-Bulgur and potato patties with cumin and pomegranate molasses sauce – Bulgurlu, patatesli kofte

-Shepherd’s salad with sumac – Sumakli Coban Salatasi

-Baked aubergine kebab with yoghurt and spices marinated chicken – Patlicanli kebap (Vegetarian version available too, if given ahead of time notice)

– Semolina sponge cake with pomegranate seeds – Revani

– Turkish coffee

We are also very happy to support Elmbridge Rentstart charity with our supper club as a percentage of all proceeds will be donated to this wonderful local charity, which supports local people who are homeless and help them move on with their lives. This wonderful supper club may also be a lovely gift for a foodie for the holiday season too.

Signed copies of Ozlem’s Turkish Table cookery book will also be available on the night.

Participation is limited; if you’d like to join us, please kindly book your spot with at this Eventbrite link:

https://ozlemturkishtable.eventbrite.co.uk

Look forward to welcoming you with Turkish hospitality!

One of Sian Irvine Photography’s wonderful still life shots for Ozlem’s Turkish Table cookery book

Wishing you all a wonderful festive season in good health, happiness, delicious Turkish food shared with family and friends. My sincere thanks for all your support and company, enjoying and sharing Turkish cuisine.

With my best wishes and Afiyet Olsun,

Ozlem

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Baked Zucchini (courgette) halves with vegetables and chickpeas (garbanzo beans) -Nohutlu Kabak Dolmasi

I previously made the delicious stuffed zucchini halves with ground meat, vegetables and chickpeas or garbanzo beans, inspired by my home town, Antioch’s (Antakya) cuisine. I was asked for a vegetarian version of this dish during my Turkish cookery class past Saturday and there came this delicious dish. The meaty mushrooms, onions, peppers made a scrumptious filling and worked so well with chickpeas. With a touch of heat by the Turkish hot pepper paste, biber salcasi & Turkish red pepper flakes and the refreshing dried mint, we had an at least equally delicious vegetarian stuffed zucchini that we all very much enjoyed.

Stuffed zucchini with onions, mushrooms, pepper and chickpeas, in tomato sauce

Stuffed zucchini with onions, mushrooms, pepper and chickpeas, in tomato sauce

I also used a little pomegranate molasses, nar eksisi, to add a delicious sweet & sour taste to the zucchini halves. Pomegranate molasses is used a lot especially in Southern Turkish cuisine in salad dressings like in this Gavurdagi Salad of tomatoes, onions and walnuts or in bulgur wheat salad, kisir; a little bit of it adds a great punch.

You can prepare this healthy dish ahead of time and the leftovers freeze beautifully. Please save the flesh of the zucchini or courgettes that you scooped out. They are delicious & wholesome cooked with onions, tomatoes & dried mint in this bulgur pilaf .

Serves 4-6

Preparation time: 20 minutes                                                Cooking time: 50-55 minutes

3 chunky zucchini/courgette

200gr/7oz chestnut mushrooms, wiped clean and finely chopped

1 green bell pepper, finely chopped

1 onion, finely chopped

3 cloves of garlic, crushed and finely chopped

200gr/7oz (1/2 can of) chopped tomatoes

200gr/7oz (1/2 can of) cooked chickpeas, rinsed

15ml/1 tbsp. pomegranate molasses, nar eksisi (optional)

30ml/2tablespoons olive oil

240ml/8fl oz./ 1cup water

15ml/1 tbsp. tomato paste

5 ml / 1 tsp. Turkish red pepper paste – optional-

10ml/2 tsp. dried mint

5ml/1 tsp. red pepper flakes

Salt and ground black pepper to taste

To serve:

120ml/8fl oz. plain yoghurt

1-2 garlic cloves, crushed with salt and finely chopped

Preheat the oven to 180 C/350 F/Gas 4

carefully scoop out some of the flesh to create a cavity that is large enough to stuff

Carefully scoop out some of the flesh to create a cavity that is large enough to stuff

Cut the zucchini in half and then in lengthways. Using a dessert spoon, carefully scoop out some of the flesh to create a cavity that is large enough to stuff the filling (Please save the flesh of the zucchini that you scooped out. They are delicious cooked in bulgur pilaf). Mix 2 tbsp. water with the pomegranate molasses (if using) and wash the inside of the courgettes with this mixture; this adds a delicious sweet & sour taste to the zucchini.

Chickpeas (garbanzo beans) combined with vegetables make a delicious filling

Chickpeas (garbanzo beans) combined with vegetables make a delicious filling

Heat the oil in a heavy pan. Stir in the onions and garlic and cook until light golden. Add the mushrooms, bell pepper and hot pepper paste (if using). Season with salt and pepper and sauté for about 5 minutes. Stir in the chopped tomatoes and the cooked chickpeas, mix well. Add the red pepper flakes and the dried mint, combine well. Cover and cook for another 10 minutes. Turn the heat off; the filling is ready.

Take a spoonful of the filling and stuff the zucchini halves.

Take a spoonful of the filling and stuff the zucchini halves.

Grease a baking tray with 1 tbsp. olive oil and place the scooped zucchini. Take a spoonful of the filling and stuff the zucchini halves, taking care not to over fill them. Dilute the tomato paste with the water and pour on the tray. Cover and bake in the oven for about 25-30 minutes. After this, uncover and bake for a further 10 minutes for a lightly brown finish.

While the zucchini halves are baking, prepare your garlic yoghurt. In a bowl, mix the plain yoghurt with the chopped garlic. Serve the stuffed zucchini hot, with the garlic yoghurt by the side. You can make this wonderful bulgur pilaf using the flesh of the zucchini we scooped out; they complement each very nicely and you get a complete meal.

Baked zucchini halves with vegetables & chickpeas; great with garlic yoghurt aside

Baked zucchini halves with vegetables & chickpeas; great with garlic yoghurt aside

Afiyet Olsun,

Ozlem

Istanbul is Calling!

Turkish tea, Cay, Simit and Istanbul's Bosphorus; a heavenly combination

Turkish tea, Cay, Simit and Istanbul’s Bosphorus; a heavenly combination

Indeed Istanbul is calling and I can hardly wait! I will be in Istanbul next week, the city that makes my heart beats fast, a feast to all senses. Greatly looking forward to seeing family, friends and feeling the beat of this fascinating city.

The very atmospheric Spice Market, Misir Carsisi, Istanbul - feast to all senses

The very atmospheric Spice Market, Misir Carsisi, Istanbul – feast to all senses

I also very much look forward to sharing delicious Turkish cuisine with food lovers at my Turkish cookery class on Wednesday, 19th February at the Istanbul Culinary Institute. I will be in touch soon with delicious memories from home!

With my best wishes, Selamlar,

Ozlem

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Manti, Turkish dumplings with ground meat, onion and spices

These delicious tiny treasures, Manti or Mantu, dumplings with spiced ground meat and onion, is one of the all time favorite  dishes in Turkey. In especially Anatolia, family members gather to prepare the dough and fill the tiny dough squares with the filling together; it is a bit of a labor of love, so it is great to get together for making it, and so worth the effort. The marriage of the melt-in-the-mouth dumplings with garlic yoghurt sauce and spice infused olive oil is simply irresistible. Tangy Sumac, red pepper flakes and dried mint infused in olive oil all add another layer of deliciousness and work greatly with garlic yoghurt as the sauce for manti.

Manti; delicious dumplings with gound meat filling, served with garlic yoghurt ans spices infused olive oil

Manti; delicious dumplings with ground meat filling, served with garlic yoghurt and spices infused olive oil

The word manti derives from mantu,  meaning dumplings. It is a shared culinary heritage that the nomadic Turkish tribes brought with them when they travelled from Central Asia towards Anatolia, today’s Turkey, during the 13th century.  According to Holly Chase, Turkic and Mongol horsemen on the move were supposed to have carried frozen or dried manti, which could be quickly boiled over a camp”; what a brilliant idea. These delicious dumplings are popular in most Turkic cuisines, as well as in Armenian, Caucasian, Central Asian, Afgan and Chinese Islamic cuisines.

These days you can get pre-made Manti in most supermarkets in Turkey and specialty & online stores abroad.

These days you can get pre-made Manti in most supermarkets in Turkey and specialty & online stores abroad.

These days you can easily find these delicious dumplings, manti in every supermarket in Turkey and Turkish specialty stores as well as Middle Eastern stores abroad, but there’s nothing quite like the homemade manti. In our family we make a double batch, bake the dumplings (which gives manti a nice bite) and freeze some of it for a delicious surprise later on, I highly recommend doing it. Traditionally, the filling consists of ground meat, onion and spices, though in Eastern Anatolia the crushed chickpeas with cumin and red pepper flakes are used as filling too and it is delicious vegetarian option.

Delicious, tiny treasures, Manti; Turkish dumplings with spiced ground meat filling.

Delicious, tiny treasures, Manti; Turkish dumplings with spiced ground meat filling.

I hope this scrumptious manti maybe a gift of good food, packed with history for your family and friends to share.

Fascinating Pergamum, Bergama - Turkey

Fascinating Pergamum, Bergama – Turkey

Cok Selamlar (My best wishes) and Afiyet Olsun,

Ozlem

Serves 4 people

Dough ingredients:

300gr/ 2 cups/ 10 ½ oz. all-purpose plain flour (plus a little extra for rolling)
1 egg, beaten
4 fl. oz. / ¼ cup water

30ml/2 tbsp. olive oil
5ml/1 tsp sea salt

For the filling:

225gr/8oz ground beef or lean ground lamb
1 onion, grated or very finely chopped
Salt and freshly ground black pepper

For the garlic yoghurt:

500gr/2 ¼ cups thick and creamy plain yoghurt

1 -2 garlic cloves, crushed and finely chopped

Salt to taste

For the sauce:

15ml/1 tbsp. Turkish hot pepper paste, biber salcasi (give link) or tomato paste

60ml/4 tbsp. olive oil

10 ml/2 tsp. dried spearmint, kuru nane

5 ml/1 tsp. (or more) ground sumac (optional)

5 ml/ 1 tsp. (or more) Turkish red pepper flakes, chili flakes, pul biber

Preheat the oven to 180 C / 350 F

First make the dough. Sift the flour and salt into a wide bowl and make a well in the middle. Pour in the beaten egg and the water and using your hands, draw the flour into the liquid and mix to a dough. Pour in the olive oil and knead the dough for about 5-8 minutes, until it is smooth and elastic. Manti dough needs to be quite hard; cover the dough with a cling film or kitchen towel and leave to rest in a cold place or in the fridge for 30 minutes.

While the dough is resting, make the filling. Grate or finely chop the onion and combine with the ground meat. Season with salt and ground black pepper and mix well.

In a separate bowl, beat the yoghurt with the garlic and season with salt to your taste.

Spoon a little of the filling, rounded at a size of half a chickpea, into the middle of each square.

Spoon a little of the filling, rounded at a size of half a chickpea, into the middle of each square.

Cut the dough into 3 pieces. Working one piece of dough at a time (and cover the rest of the dough pieces with a damp towel in the meantime so they don’t dry out), roll the dough as thinly as you can into a sheet, on a lightly floured surface. Using a sharp knife, cut the dough into small squares (roughly 2.5cm/1in). Spoon a little of the filling, rounded at a size of half a chickpea, into the middle of each square.

 

Pinch the opposite corners to form a little a little pouch and press the seams together to seal firmly.

Bake uncovered for 10 minutes, until the manti, dumplings start to get light golden.

Bake uncovered for 10 minutes, until the manti, dumplings start to get light golden.

Repeat with the rest of the dough and place the stuffed dumplings in a greased oven proof dish, stacking them next to one another. Bake uncovered for 10 minutes, until the manti, dumplings start to get light golden. Take them out of the oven and let the manti cool. You can freeze some of this baked manti in a sealed bag for up to 3 weeks.

Pour the hot water and pinch of salt to a large pan and bring to the boil. Place the baked dumplings gently to the boiling water and simmer for about 8- 10 minutes, until they are cooked. Once cooked, drain the water and return the manti to the pan. Drizzle a little oil over them so that they don’t stick together.

While manti is cooking, prepare your sauce. Heat the oil in a wide pan and add the hot pepper paste, biber salcasi or the tomato paste. Stir in the red pepper flakes, dried mint and sumac, combine well and simmer for 1-2 minutes.

Manti; delicious Turkish dumplings with spiced ground meat, served with garlic yoghurt and spices infused olive oil.

Manti; delicious Turkish dumplings with spiced ground meat, served with garlic yoghurt and spices infused olive oil.

Arrange manti on a warm serving dish and spoon the garlic yogurt over them. Then drizzle spices infused olive oil and tomato/red pepper paste sauce over the garlic yoghurt. You can decorate with extra red pepper flakes, dried mint and sumac and serve immediately.

Afiyet olsun; May you be happy and healthy with this delicious food you eat;

Ozlem

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