Tag Archives | Ozlem’s Turkish Table cookery book

Samphire (Sea Beans, Deniz Borulcesi) with Salmon, tomatoes and Olives

By Ozlem Warren on June 10, 2013 in Appetizers and Mezes, Fascinating Turkey, Seafood 26

Succulent Samphire is in season at the moment, and it pairs with fish, boiled egg, broad beans beautifully

Succulent Samphire, deniz borulcesi or sea beans, as it is called in the US, is in season at the moment, and it pairs with fish, boiled egg, broad beans beautifully

Have you ever tried Samphire, or as we call in Turkey, deniz borulcesi? Samphire is in season at the moment and I was delighted to find this delicious sea vegetable at my local market, what a treat. Marsh Samphire, deniz borulcesi, is a succulent plant of the salicornia species, not a seaweed and it is a popular mezze ingredient in the Aegean & Mediterranean coast of Turkey. Samphire is also a fashionable sea vegetable in the UK at the moment; it has a short season (July to August) so make the most of it if you can. A reader kindly also informed me that samphire is called sea bean in the West Coast, US – and that makes perfect sense-. It pairs any grilled fish beautifully and samphire’s crisp texture and naturally salty, succulent taste is the taste of summer at the Aegean for me. Just one bite and I feel the sea breeze, the turquoise Aegean calling for me straight away..

Samphire’s crisp texture and naturally salty, delicious taste is the taste of summer at the Aegean for me.

Once described as the poor man’s asparagus, the mash samphire is not only delicious but very nutritious too. It is rich in vitamins A, B2, B15, C,D, amino acids and more. Some supermarkets, like Waitrose in England also carry samphire next to the fish counter, so worth checking out. Samphire is also delicious especially with egg, broad beans, for a vegetarian option.

Samphire paired deliciously with baked salmon, cherry tomatoes, anchovies and olives.

I prepared the samphire, deniz borulcesi, in a simple dressing of extra virgin olive oil, garlic and lemon juice, like it is prepared in Turkey for a mezze spread; this dressing complemented the samphire beautifully next to our baked salmon with cherry tomatoes, olives and anchovies. Avoid using salt, as there is plenty natural salt here through anchovies and the samphire or sea beans. A very easy and delicious recipe, l hope you enjoy it too.

I am passionate about my homeland’s delicious, healthy Turkish cuisine, packed with seasonal produce and wholesome ingredients and recipes like this one. My cookery book, Ozlem’s Turkish Table, includes over 90 authentic Turkish recipes, with stunning photography and my personal stories, if you’d like to get a signed copy, you can order at this link, it is delivered worldwide, promptly.

Afiyet Olsun,

Ozlem

Serves 4

Preparation time: 15 minutes Cooking time: 30 minutes

4 salmon fillets

16-18 cherry tomatoes, halved

30ml/2 tablespoons olives, pitted and halved

3 small fillets of anchovies in olive oil (from the tin); drained

30ml/2 tablespoons olive oil

Ground black pepper to taste

Wedges of lemon to serve

For samphire (or sea beans or deniz borulcesi) & the dressing:

350g/12 oz. fresh samphire (deniz börülcesi)

Juice of 1/2 lemon

1-2 cloves garlic, crushed and finely chopped

30ml/ 2 tbsp. extra virgin olive oil

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

Spread the cherry tomatoes, olives and the anchovy fillets over and around the salmon fillets.

Grease the baking tray with the olive oil and place the salmon fillets on it. Spread the cherry tomatoes, olives and the anchovy fillets over and around the salmon fillets. Season with ground black pepper. Place the tray in the preheated oven for about 20-25 minutes (please refer to cooking instructions at the packaging as cooking time may vary with the size or type of the fish), until the fish is cooked and the tomatoes starting to turn crisp at the edges.

Samphire with olive oil, garlic and lemon juice

While the salmon is in the oven, prepare the samphire. Trim to remove the tough woody parts of the lower stalks and give it a light wash to remove any grit. Steam the samphire over a pan of boiling water for a few minutes. Cool the samphire in iced water and set aside in a serving bowl.

Samphire is delicious with a simple dressing of olive oil, garlic and lemon juice.

Combine the olive oil, chopped garlic and the lemon juice in a bowl and drizzle this sauce over the samphire or deniz borulcesi, mix well.

Samphire in olive oil, lemon juice and garlic with the baked salmon; delicious combination.

Afiyet Olsun,

Ozlem

Gozleme; Anatolian Flat breads stuffed with Spinach and Cheese

By Ozlem Warren on May 22, 2013 in Ozlem’s Turkish Table Cookery Book, Savory Pastries, Turkish Breakfast, Turkish Street Food 90

“Can we learn how to make gozleme (Anatolian stuffed flat breads) at the next class?” asked one of my regular Turkish cooking class participants, few months ago. I greatly enjoy their requests, enthusiasm to learn more and have a go at them; that’s all I could hope for from the classes. “Sure, why not!” was reply; I was excited and my heart was set on tackling the much loved gozleme, Turkish flat breads with stuffing, the proper way. During my recent visit to Turkey, I got myself a proper non-stick oval gozleme pan to have a go at these delicious treats.

Local ladies preparing Gozleme at Hanimeli Restaurant, near Sirince – Turkey

Having said that, the prospect of preparing Gozleme from scratch; preparing the dough and opening, stretching the dough as thin as sheets of paper was a little daunting at first. I call myself a cook more than a baker and greatly admire local ladies making it so effortlessly at home, in Turkey. Could I tackle it, I wondered. Thank goodness the sheer excitement of having a go at gozleme weighed much higher and I am so glad I tried. The sheets stretched beautifully and gozleme tasted heavenly. I owe a big thank you to David for the inspiration and that precious request!

Gozleme is traditionally prepared on giant non-stick round pan

We Turks love these stuffed flat breads, gozleme. Turks were originated from Central Asia, where they drifted towards Anatolia gradually and made their home. They have been making these stuffed flat breads since then. Gozleme is a much loved Turkish street food and a special part of the delicious Turkish breakfast. These popular snacks are cooked quickly on a hot griddle and can be filled with various fillings. Some of my favorite fillings are mashed potatoes, cheese and parsley; spinach and cheese, and ground meat and onions. And they go down very well with a glass of cay, Turkish tea or ayran, traditional Turkish yoghurt drink.

My Ispanakli & Peynirli Gozleme – Anatolian Flat breads with cheese, onion and spinach, indeed easier than you think!

In the filling in this recipe I added a little Turkish red pepper paste, biber salcasi to the filling for a spicier version; it flavored the spinach and onion really well. If you would like a milder taste, simply omit the red pepper paste (or the pepper flakes).

Here is also my YouTube video link for How to make Home Style Gozleme:

Gozleme, Pide and savoury pastry recipes are also included in my Gourmand award winner cookery book Ozlem’s Turkish Table, signed copies of Ozlem’s Turkish Table, Recipes from My Homeland, now 20 % OFF available to order at this link. It is delivered worldwide; now with lower shipping rates to the US, Canada and Mexico at this link.

Makes about 5 Gozleme

1lb./ 16 oz. / 3 cups plain flour

8g / 1 sachet instant dried yeast

Pinch of salt

45 ml/ 3 tbsp. olive oil

30 ml / 2 tbsp. plain natural yoghurt (preferably whole milk)

260 ml/ 9 fl. oz. / 1/5 cups warm water (150 ml/ 5 fl. oz. warm water to be mixed with the yeast)

For the filling:

200gr/7 oz. baby spinach leaves

1 onion, finely chopped
5ml/1 teaspoon Turkish red pepper flakes or 2 tsp. Turkish red pepper paste (optional)
230gr/8oz feta cheese

15ml/1 tbsp. olive oil

Non-stick pan or griddle to cook the Gozleme

Combine about 150 ml/ 5 fl. oz. warm water, yeast and salt in a small bowl, stir and cover. Stand in a warm place for 5 minutes or until bubbles form on the surface.

Divide the gozleme dough into balls, cover with a damp cloth and leave them to rest for 30 minutes.

Sift the flour into a large bowl. Make a well in the middle and pour in the yeast, water & salt mixture, olive oil, yoghurt and the remaining warm water (about 110 ml/ 4 fl. oz./ ½ cup) . Using your hand, draw in the flour from the sides and work the mixture into a dough. Knead thoroughly to form a soft dough. Divide the dough into 5 pieces, knead them and roll into balls. Place the balls on a floured surface, cover with a damp cloth and leave them to rest for about 30 minutes, or until the dough doubles in size.

Knead the onions, spinach, olive oil and if you are using, red pepper paste first with your hands; that will soften the onions and blend the flavors well.

Stir in the feta cheese to the spinach mixture and combine well.

Meanwhile, prepare the filling. Chop the washed spinach leaves roughly. Knead the onions, spinach, olive oil and if you are using, red pepper paste (or red pepper flakes) with your hands for a few minute or so – that will soften the onions and blend the flavors well -. Stir in the feta cheese and combine well.

Roll the gozleme dough with a rolling pin until you achieve a thin sheet of a flat round.

On a lightly floured surface, roll out each of the balls of the dough with a rolling pin into thin, flat rounds, about 40cm/16in diameter. Sprinkle a little flour as you roll the dough so that the dough won’t stick. Roll until you achieve a thin sheet of a flat round.

Fold the left and right sides of the dough in a way for the edges to meet in the middle and spread the filling in the middle.

Then fold the top and bottom edges over the filling, making sure all the filling is safely covered.

Fold the left and right sides of the dough in a way for the edges to meet in the middle. Spread about 2 ½ tablespoon filling into the middle part of this flat sheet. Then fold the top and bottom edges over the filling, making sure all the filling is safely covered. Press edges together well to seal. Repeat the same procedure for the rest of the dough balls.

Brush one side of the gozleme with a little olive oil and place on the pan to cook for about 2 -3 minutes, or until golden brown.

Heat a griddle or a non-stick pan, and brush one side of the gozleme with a little olive oil and place on the pan to cook for about 2 -3 minutes, or until golden brown. Brush the uncooked side with a little olive oil and then flip it over. Cook for another 2-3 minutes, until golden brown.

Cook the gozleme for about 2 -3 minutes on a non-stick pan, or until golden brown.

Brush both cooked sides of gozleme with a little olive oil -this will keep the gozleme moist. Cook the rest of the gozleme the same way.

My Ispanakli & Peynirli Gozleme – Turkish Flat breads with cheese, onion and spinach stuffing; they are indeed easier than you think!

You can either roll the Gozleme to serve, or you can cut in halves or quarters. Ayran Turkish yoghurt drink or Turkish tea, cay would go really well next to Gozleme.

Afiyet Olsun,

Ozlem

Lamb Kebabs with Pistachios on Flat Breads in Cherry Sauce

By Ozlem Warren on March 19, 2013 in Roasts and Kebaps, Turkish Cooking Classes 24

Lamb kebabs with pistachios in cherry & tomato sauce – Fistikli, visne soslu kebap

The pistachio lamb kebabs I posted earlier has been a big hit and I have been experimenting a little more with these delicious treats. They are easy to recreate in your home, delicious and look impressive. Children love them as well as the adults, so they are great for entertaining. Having pistachio nuts in kebabs is a Southern Turkish specialty; I love the rich nutty flavor the pistachios add to the kebabs. They kebabs are wonderful when chargrilled in summer time, but equally delicious grilled or baked in the oven. With flat breads as the base and roasted vegetables by the side, this succulent kebab is a real crowd pleaser, and can make any day special.

The cherries in the tomato sauce add a lovely refreshing flavor to the pistachio kebabs.

This time, during my recent Turkish cookery class, I prepared the kebabs in cherry and tomato based sauce. Cooking meatballs in (especially) sour cherry sauce is a Gaziantep specialty. This way of incorporating meat & fruit dates back to the Ottoman, Persian and medieval Arab cookery. The sweet & sour combination of meat and visne (sour cherries) is just marvelous. You can get frozen cherries in most supermarkets when they are not in season. If you’d like a stronger cherry flavor, also try dried cherries, like dear Claire did after our cookery class. Apparently it was a delicious hit. I greatly look forward to trying out this recipe again when sour cherries are in season, in June-July time.

Serves 4

Preparation time: 35 minutes Cooking time: 60 minutes

For the kebabs:

500 gr/1 ¼ lb. / 2 ¼ cups ground lamb (or half and half with ground beef)

1 medium onion, finely chopped

4 garlic cloves, crushed and finely chopped

60ml/4 tbsp pistachios, shelled

1 bunch of flat leaf parsley, finely chopped

5ml/1 tsp red pepper or paprika flakes;

5ml/ 1 tsp freshly ground black pepper

Salt to taste

A bowl of water with a drizzle of olive oil to help shape the kebabs

For the cherry & tomato sauce:

1 onion, finely chopped

400gr/14oz can of chopped Italian tomatoes

½ tbsp. red pepper paste

400gr/14oz frozen cherries, stones removed

15ml/1 tbsp olive oil

For the roasted vegetables: 3 colorful bell peppers, deseeded and cut in thick slices lengthways and a few chilli peppers deseeded, OR 10-12 sweet and chilli small, colorful peppers, cut in half lengthways and deseeded

4 medium tomatoes, halved and cut in chunky slices

1 medium onion, halved and cut in chunky slices

45ml/ 3 tbsp olive oil

Salt and freshly ground black pepper to taste

1 large flat bread; pide, or 4 pitta bread, sliced lengthways

Preheat the oven to 200 C/ 400 F

Roasted vegetables ready to complement the kebabs – make sure to save the juices to drizzle over the flat bread.

First roast your vegetables. Place the onion, peppers and tomatoes in a baking tray. Drizzle the olive oil over, season with salt and pepper. Give them all a good mix to make sure all the vegetables are coated with the olive oil and the seasoning. Bake in the oven for 35 – 40 minutes, giving them a mix half way. I like to roast the vegetables rather than grilling, to save and enjoy all the wonderful juices of them over the flat bread.

Pistachios add a rich, nutty taste to the lamb kebabs.

While the vegetables are roasting, prepare the kebabs. First have a bowl of water, drizzled with olive oil ready aside, to knead and help shape the kebabs. Pulse the shelled pistachios in a food processor a few times, until it is grainy. Place the ground lamb in a bowl, stir in the pistachios, chopped onions, garlic and parsley. Season with salt and ground pepper, add the red pepper flakes. Wet your hands in the water & olive oil mixture and knead well to a smooth paste. Cover and rest for about 10-15 minutes or until the vegetables are roasted in the oven.

Once the vegetables chargrilled, take the tray out of the oven, cover and set aside (you may need to warm the vegetables before serving).

Wetting your hands with the water & olive oil mixture helps shaping the meat and keep the meat moist and intact.

Now start shaping the kebabs. With the bowl of water & olive oil mixture by your side, take a handful of the meat mixture, and make it into a shape of a flat sausage. Good tip; wet your hands with the water & olive oil mixture; this will help shaping the meat and keep the meat moist and intact.

As soon as the kebabs are shaped, you can cook them under the grill/broiler for about 6 -8 minutes, turning over half way until they are golden and cooked through that side (this method especially great for summer.) Alternatively, you can lay the kebabs side by side in a greased tray and bake for about 25-30 minutes or until they are cooked and chargrilled.

Cherries in the tomato sauce bring a refreshing flavor and goes well with the pistachio kebabs.

While the kebabs are cooking, prepare the cherry & tomato sauce. In a heavy pan, sauté the onions in olive oil for 2-3 minutes. Stir in the pepper paste, chopped tomatoes and cherries to the pan and combine well. Season with salt and ground pepper and simmer for 15-20 minutes until the sauce thickened.

While the sauce is simmering, place the sliced flat bread on a tray and put in the preheated oven (180 C/350 F) to warm up. Also at this stage place the roasted vegetables and kebabs back to the oven to keep warm.

Time to enjoy the feast; lamb kebabs with pistachios in cherry & tomato sauce – Fistikli, visne soslu kebapHow about serving the kebabs with this sautéed carrot & garlic yoghurt dip? This refreshing and mild dip complements the rich flavors of the pistachio kebabs beautifully.

Sauteed carrots in olive oil with garlic yoghurt

This delicious Lamb kebabs with pistachios with roasted vegetables and many more regional specialties are included at my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland. Signed copies are available at this link, if you’d like to get a copy.