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Tag Archives | leeks

Pastry triangles with leeks, onions & cheese – and more delicious brunch ideas

Fresh and dried fruits are amongst the breakfast spread in Turkey

Life evolves around food in Turkey, and it all starts with breakfast. Our traditional breakfast includes fresh and dried fruit, wonderful olives, feta and cheddar cheese, eggs done in different ways, pastries and many more. We also like to have sliced tomatoes, cucumbers, as well as dried fruits and nuts with yoghurt and honey. In rural parts of Anatolia, this hearty lentil soup may well be the main event for breakfast. Although now, with the modern pace of life we mostly turn to cereal boxes during the weekdays, it is at the weekends that we indulge ourselves to a delicious brunch, Turkish style.

Olives, dried fruit, nuts, grains and honey are also a part of Turkish brunch

My sister and family have been visiting us during the Easter break, and we enjoyed one of these delicious brunch moments. Here is the part of the brunch spread we had and I wanted to share. This delicious pastry with leeks, onions and cheese (you can omit cheese if preferred) is very easy to make and the sweetness of onions and leeks really work well with a touch of heat from the red pepper flakes. I like to add some grated mozzarella cheese to the mixture; for a stronger flavor you may enjoy adding strong cheddar cheese or some grated parmesan. I used ready rolled short crust pastry; you may also use ready puff pastry.

Pastry triangles with leeks, onions and cheese

There are more ideas in this post for a delicious brunch or lunch. They all tempt us at home to gather around the table, slow down and enjoy a delicious bite together – I very much hope you enjoy yours too.

Serves 6 – 8

Preparation time: 20 minutes               Cooking time: 20-25 minutes

1 large or 2 medium leeks, finely sliced

1 medium onion, finely chopped

400gr/14oz short crust pastry *, ready rolled

125gr/4oz grated mozzarella (or a cheese of your choice)

5ml/1tsp red pepper flakes (or more if you like!)

10ml/1tbsp olive oil

1 egg, beaten

10ml/1tbsp nigella seeds

* Thawing the pastry: If the ready pastry is frozen, take it out 2 hours before using to bring it to the room temperature. If the pastry is in the fridge, it needs to stay at the room temperature for 60 minutes.

Preheat the oven to 180C/350F

 

Sauted onions and leeks with red pepper flakes

Heat the olive oil in a heavy pan and sauté leeks and onions for about 8 minutes, until they soften. Season with salt and pepper, sprinkle the red pepper flakes. Mix well and set aside to cool.

Once cool, add the grated cheese to the mixture and combine well.

Place a spoonful of the mixture in the middle of the pastry squares

Fold over the pastry to form triangles and press the edges firmly to seal.

Place the triangle pastries in the greased baking tray. Brush the pastries with the egg mixture and sprinkle the nigella seeds over them. Bake in the oven for about 20-25 minutes, until they turn golden brown.

Baked leek, cheese and onion pastry triangles

This pastry is delicious as a hot snack and goes down very well with this refreshing crumbled feta cheese with tomatoes, cucumbers and spring onion salad.

Crumbled feta cheese, tomatoes, cucumbers and spring onion salad with olive oil dressing

No Turkish brunch is complete without eggs, and how would you like yours? Here is the ever popular fried eggs with Turkish spicy sausages, sucuk (made of dried cured beef with garlic, cumin and red pepper flakes).

Ultimate Turkish breakfast; eggs with spicy Turkish sausages, sliced tomatoes, cucumbers, peppers, sesame coated pastry rings, simit and Turkish tea - cay

If you rather prefer a vegetarian version, here is the Turkish style delicious and healthy eggs with spinach and onion.

I hope all these inspire you to knock up something delicious for brunch next time.

Afiyet Olsun,

Ozlem

MarkeTurk; Online Turkish Supermarket

 I have just come across another wonderful source to get Turkish ingredients in the UK. MarkeTurk, the online Turkish Supermarket, is an excellent source to get extensive Turkish ingredients including spices, legumes, red pepper paste, dairy products, pastries, fruit and vegetable and many more.

They offer a quality and reliable service; if you place your order before 4pm you get your shopping delivered to your door step the same day at the time slot you choose.

If ordering from the US, the Turkish online store Tulumba.com offers a great variety of  Turkish ingredients and food items.

 

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Zeytinyagli Pirasa – Leeks, Carrots and Rice Cooked with Olive Oil

Leeks, onions and carrots cooked in olive oil, Zeytinyagli Pirasa

Leeks, onions and carrots cooked in olive oil, Zeytinyagli Pirasa

Leeks are around all through the year these days and they are native to Anatolia, along with carrots. This “Zeytinyagli”(vegetables cooked in oil) recipe is wonderfully refreshing and comforting all through the year. Traditionally, we like to cook zeytinyagli dishes ahead of time, and allow the dish to cool and rest in its pan for the flavors to blend well.

The recipe is very easy to make, delicious and healthy – also vegan and gluten-free. You can keep in the fridge up to 3 days (flavors blend even better the next day!) and we serve them cold or room temperature. This recipe made a wonderful lunch for me with some crusty bread and squeeze of lemon by the side. You can serve as an appetizer, meze or as a side dish to accompany main dishes.

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

Turkish cuisine is based on seasonal produce and offers delicious, wholesome, easy to make meals, most of them good for vegan and gluten-free diet too. This and over 90 authentic Turkish recipes are included at my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland and delivered promptly worldwide. Signed copies are available to order at this link – while the stocks last! – if you’d like.

Serves 4 – 6
Preparation time: 15 minutes Cooking time: 35 minutes

500 gr/1.1 lb fresh leeks, washed and sliced diagonally into bite size pieces
1 medium onion, finely chopped
1 medium carrot, thinly sliced
15 ml/1 tablespoon long grain rice, washed and drained
60 ml/2 fl oz/1/4 cup olive oil
240 ml /8 fl oz / 1 cup hot water
5 ml/1 teaspoon salt
5 ml/1 teaspoon caster sugar
Juice of 1 lemon

Chopped fresh dill for garnish (optional)
Lemon wedges to squeeze over

In a wide, heavy pan, gently heat the olive oil and sauté the onions and carrots for 5 minutes. Add the leeks and stir occasionally, taking care so they don’t scorch. When the vegetables start to soften, add the rice, hot water, lemon juice, salt and sugar.

Cover and cook gently over low heat for about 20 minutes or until the rice and vegetables are tender and the cooking liquid is absorbed. Avoid stirring during cooking, as this will disturb starch in the grains of rice.

Remove from the heat, cover with an absorbent kitchen cloth or paper towel and replace the lid. This will help to absorb any excess moisture. Set aside to cool.

Transfer to a serving dish, sprinkle with chopped dill if you would like. Serve with lemon wedges to squeeze over and some crusty bread by the side.

Afiyet Olsun,

Ozlem

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