Tag Archives | olive oil

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

By Ozlem Warren on April 12, 2012 in Appetizers and Mezes, Salads, Turkish Breakfast 19

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.

Turkish Market in Cheam (England); Fresh Ingredients for Wonderful Feasts

By Ozlem Warren on March 11, 2012 in Farmers Market in England 16

My Turkish friend Ilgen kindly took us foodies to the Turkish market in Cheam, England (for the ones nearby the area, the address is: 565-567 London Road, SM3 9AG, North Cheam) and what a find. If you live abroad and look for local ingredients of your homeland, you know what I mean. And this market has it all; wonderful looking fresh produce, spices, Turkish cheese, olive, olive oil, red pepper paste, grains, freshly baked bread, pastries and many more!

Fresh produce at its best; artichokes, tomatoes and more

Look at these amazing artichokes! You can turn them into something very delicious with this Baby Artichokes Poached in Olive Oil with Broad Beans and Carrots recipe I posted earlier.

Cherry tomatoes, olives, garlic and handful of dill make a simple, delicious sauce

Turkish cuisine is based on using fresh ingredients bought daily. The Turks are purists in their culinary taste; their dishes bring out the flavor of the main ingredient rather than hiding it behind sauces. For instance, these cherry tomatoes would be divine in a simple sauce of olive oil, crushed garlic and a few olives, as in this pasta recipe I posted earlier.

Penne with olives, garlic, cherry tomatoes and dill

Back to the Turkish market again. These are fresh, ripe hurma (a type of date); so sweet and juicy; peel, slice and eat as it is, simply brings back many childhood memories.

Divine, Juicy and Sunny Hurmas

How about these mouthwatering cherries, they are so inviting!

And spices; we can’t do without them, a great, healthy way to add flavour to any dish. Sumac, red pepper flakes, ground black pepper, cumin, dried mint; all major spices in Turkish cuisine.

Tangy sumac, black pepper, cumin, red pepper flakes, mint; major spices in Turkish cuisine

Turkish flat and loaf of bread and Simit – sesame coated bread rings

Last but not least the bakery in the market; I felt I was in heaven. Smells simply guide you to the bakery and your eyes confirm that yes, this is heaven. Mouthwatering simits coated with sesame seeds (here is my version of simit, if you’d like to try), sweet and savory pastries, flat breads and more; a feast to the eye. The savory pastry with cheese filling, pogaca, was lovely. If you like to make this savory pastry using fillo pastry, here is my version.

Delicious sweet and savory pastries

Finally; the friendly baker who filled us with delicious goods. You can create many delicious, wonderful meals using only a few fresh ingredients. I hope the recipes can give you ideas and inspire. They are easy, healthy and can be ready in no time.

The friendly baker at the Turkish Market in Cheam

Happy Cooking, Afiyet Olsun!

Warm Hummus with Pul Biber infused Olive Oil

By Ozlem Warren on March 5, 2012 in Appetizers and Mezes 27

The humble but ever so tasty hummus is delicious, healthy and so easy to make. I wonder if you have ever tried hummus warm? In Turkey, especially in the South, hummus is served warm with red pepper flakes infused olive oil or with some sautéed pastirma (similar to pastrami; dried cured beef coated with spices) over the top. I’d very much encourage you to try hummus this way, as I feel you may be pleasantly surprised, and maybe converted to eat hummus warm as many of my friends have done.

Please adjust the hummus recipe according to your taste, as some like it garlicky, some with more tahini and others may prefer it more lemony. You can get tahini, the crushed sesame seeds in paste, in most supermarkets these days and Middle Eastern stores. This warm hummus would make a wonderful appetizer to share with friends and family. It also complements any grilled meat or vegetable beautifully.

Pita bread is the perfect accompaniment.

Serves 4

Preparation time – 15 minutes (add 1 hour if used dried chickpeas and soaking overnight)

225gr/8oz dried chickpeas, soaked in water overnight or for at least 6 hours or equivalent amount of precooked chickpeas in can

5ml /1 teaspoon salt – please adjust according to your taste-

60ml/4 tablespoon extra virgin olive oil

30ml/2 tablespoons water

1 garlic clove, crushed – optional-

Juice of 1 lemon

2 tablespoons tahini (sesame paste)

10ml/2 teaspoon ground cumin

To serve:

30ml/2 tablespoons olive oil

1 teaspoon pul biber or red pepper flakes

1/2 teaspoon ground cumin to decorate

Slices of flat breads to serve

If using dried chickpeas, drain the chickpeas and transfer them to a pan with plenty of cold water. Bring to boil and boil for a few minutes. Then lower the heat and partially cover the pan, Simmer the chickpeas for 1 hour, until they are soft and easy to mash.

Chickpeas, tahini, lemon juice, water, e.v. olive oil, salt and cumin; all to blitz together

If precooked chickpeas are used, drain the juice and give them a little wash in a colander. Put the precooked (or cooked) chickpeas in a food processor and blitz them together with the extra virgin olive oil, water, lemon juice, garlic and tahini. If it appears thick and difficult to blend, add a little more olive oil or water. Season with salt and mix in the cumin. Process until you achieve a soft, smooth paste. Refrigerate until required.

If you would like to have the hummus warm as in the Turkish way, just before serving, warm this mixture in a pan for a couple of minutes. In a separate pan, heat the olive oil gently and stir in the pul biber or red pepper flakes. Combine for a minute or two and let the pul biber infuse to the olive oil. Put the warm hummus in a plate and drizzle the red pepper flakes infused olive oil over the top. You may sprinkle some extra ground cumin over the top, if you like. Serve with flat bread.

Delicious and healthy Turkish mezes, dips, salads, vegetables cooked in olive oil, savoury pastries and over 90 authentic Turkish recipes are included at my cookery book, Ozlem’s Turkish Table; signed copies can be ordered at this link and delivered worldwide, promptly.

If you live in the US, Canada or Mexico, you can order a hardback copy at this link, with lower delivery rates.