Tag Archives | Ozlem’s Turkish Table

Eggplant kebab with yoghurt marinated chicken; Patlicanli Kebap

Baked eggplant kebab with chicken, onions, peppers; Patlicanli Tepsi Kebabi

Merhaba all; we had a delightful Turkish cookery class recently and this baked eggplant or aubergine kebab with chicken, onions and peppers was a big hit at the class.

This is a southern Turkish style kebab, prepared at homes. The aubergines (eggplants) are double baked in this recipe, Southern Turkish style, which intensify their flavor. In Southern part of Turkey, especially in the regions of Gaziantep and Antakya, locals would use up the left over grilled or barbecued eggplants to make this delicious, home style kebab the next day. A tradition in Antakya is to prepare the kebab at home and take the tray to the local bakery to be baked in the wood fired oven, providing amazing, melt-in-the mouth flavors. I hope you enjoy recreating this lovely, impressive dish in your home for family and friends.

Tip: Marinating the chicken in yoghurt, olive oil, Turkish hot pepper paste, biber salcasi and spices is really well worth the effort; it tenderizes the chicken and enables the flavors to blend well.

Baked eggplant or aubergine kebab with chicken, onions, peppers; Patlicanli Tepsi Kebabi

I am passionate about delicious, wholesome Turkish cuisine and it is a pleasure to share authentic Turkish recipes from my southern Turkish roots. This delicious kebab and over 90 authentic Turkish recipes are included at my cookery book, Ozlem’s Turkish Table. Signed copies are now 25 % OFF from this link, and it is delivered worldwide, including the US and Canada, if you’d like to get a signed copy, ebook and kindle options available here too. We also have this lovely Ozlem’s Turkish Table apron with my hometown Antakya’s celebrated daphne leaves embroidered in the design, it can be a lovely gift to a foodie.

I hope you enjoy it, Afiyet Olsun,

Ozlem

4.0 from 4 reviews

Eggplant kebab with yoghurt marinated chicken; Patlicanli Kebap

This is a southern Turkish style kebab, prepared at homes. The aubergines (eggplants) are double baked in this recipe, Southern Turkish style, which intensify their flavor. Marinating the chicken in yoghurt, olive oil, tomato paste and red pepper paste is well worth the effort, as it tenderizes the chicken and enables the flavors to blend well. I hope you enjoy this delightful, home style baked aubergine kebab with chicken and vegetables.

Author: Ozlem Warren

Recipe type: Southern Turkish style baked kebabs

Cuisine: Turkish Cuisine

Serves: 6

Ingredients

2 medium aubergines (eggplants)
700 gr / 1.5 lb. chicken thighs or chicken breast, skinned and cut in 4x4 cm (1.6” x 1.6”) chunks
2 red Romano (pointy) or bell peppers, deseeded and sliced in chunks
1 green (pointy or bell) pepper, deseeded and sliced in chunks
1 medium onion, coarsely chopped
45 ml / 3 tbsp. olive oil
Salt and ground black pepper to taste
For the chicken marinade:
2 garlic cloves, finely chopped
30 ml/ 2 tbsp. plain whole milk yoghurt
½ tbsp. tomato paste
½ tbsp. Turkish hot pepper paste (optional)
5 ml/ 1 tsp red pepper flakes
Salt and ground black pepper to taste
15 ml / 1 tbsp. olive oil to sauté the marinated chicken
For the sauce:
½ tbsp. red pepper paste or 1-2 tsp. red pepper flakes
½ tbsp. tomato paste
12 fl. oz. / 1 ½ cup water

Instructions

Preheat the oven to 180 C/ 350 F
Peel the aubergines (eggplants) in zebra stripes, using a vegetable peeler or a small knife. Cut the aubergines in lengthways then in 1cm (0.4”) thick slices. Place the slices on a tray and sprinkle salt over them (The salt will help extract the bitter juices out of the aubergines). Set aside for 15 minutes.
Prepare the marinade for the chicken. Place the chicken pieces in a large bowl. Stir in the yoghurt, garlic, olive oil, tomato paste, red pepper paste (if using) and red pepper flakes. Season with salt and ground black pepper to your taste and combine and mix the chicken pieces with the marinade. Cover the marinade and leave in the fridge for 30 minutes (you can prepare this marinade ahead of time, even overnight and leave in the fridge).
Using kitchen paper towel, squeeze the excess moisture out of the aubergines. Place the aubergines on a tray and drizzle 3 tbsp. olive oil over them. Coat the pieces with the olive oil and partially bake in the preheated oven for 15 - 20 minutes, until starting to char around the edges.
Heat the olive oil in a large heavy pan and stir in the marinated chicken pieces. Sauté over medium to high heat for 4 – 5 minutes, turn the heat off.
Once the aubergine slices partially baked, prepare the chicken & aubergine bake with vegetables. In a large baking dish, place a chicken piece next to onion, pepper (alternating red and green pepper pieces) and aubergine slices. Keep on placing chicken and vegetables in this order side by side, until all the chicken and vegetables are layered. Spread any remaining aubergine slices at the top.
To prepare the sauce, stir in the red pepper paste, tomato paste, red pepper flakes and the water to the pan used for sautéing the chicken. Combine all, also using any leftover chicken marinade sauce in the pan. Pour in this mixture over your tray with the chicken, aubergine and vegetables.
Bake in the oven for 35 – 40 minutes, until chicken and vegetables are cooked and turned light golden color.
Serve hot with plain rice or bulgur pilaf aside.

Notes

Marinating the chicken in yoghurt, olive oil, Turkish hot pepper paste, biber salcasi and spices is really well worth the effort; it tenderizes the chicken and enables the flavors to blend well.

Fish kebabs with lemon, pepper, red onions and bay leaves

By Ozlem Warren on April 22, 2015 in Seafood 17

Healthy, delicious fish kebabs in olive oil, lemon juice and red pepper flakes marinade.

This is such an easy and tasty fish kebab; you can use any firm fleshed fish like cod lion, tuna or salmon. Meaty swordfish, kilic baligi, is traditionally used at home and its firm, chunky flesh really works well in the kebabs. I like to roast extra vegetables by the side to complement the fish kebabs; with some boiled potatoes aside, these fish kebabs make a delicious, impressive meal for entertaining.

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

This and many other delicious, healthy Turkish recipes are included in my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland, Signed copies are now 30 % Off for a limited period at this link. It is delivered worldwide including the US.

Brush the left over marinade of olive oil, lemon juice and red pepper flakes over the skewers.

It is worth marinating the fish prior cooking; a simple marinade of olive oil, refreshing lemon juice with a little spicy kick from red pepper flakes flavor the fish kebabs beautifully. I baked my fish kebabs in the oven. You can alternatively cook them over preheated barbecue, oven grill or hot griddle for 6 – 8 minutes, until they are cooked through and lightly browned.

Lovely Fish Kebab image from Ozlem’s Turkish Table cookery book by Sian Irvine Photography

I hope you enjoy these tasty fish kebabs, Afiyet Olsun,
Ozlem

5.0 from 3 reviews

Fish kebabs with lemon, pepper, red onions and bay leaves

This is such and easy and tasty fish kebab; a simple marinade of olive oil, refreshing lemon juice with a little spicy kick from red pepper flakes flavor the fish kebabs beautifully. I like to roast extra vegetables by the side to complement the fish kebabs; with some boiled potatoes aside, these fish kebabs make a delicious, impressive meal for entertaining.

Author: Ozlem Warren

Recipe type: Turkish style fish kebabs - Seafood

Cuisine: Turkish Cuisine

Serves: 2

Ingredients

350 gr/ 12 oz. skinned, boneless cod lion (or any firm fleshed fish), cut into bite size chunks
1 red onion, quartered and coarsely sliced
2 red pointy (or bell) peppers, deseeded and coarsely sliced
1 lemon, cut into small wedges
5 – 6 fresh bay leaves
2 tbsp. / 30 ml olive oil (for roasting the vegetables)
For the marinade:
30 ml / 2 tbsp. olive oil
Juice of ½ lemon
1 – 2 teaspoon Turkish red pepper flakes or chili flakes
Salt and freshly ground black pepper to taste
Lemon wedges to serve

Instructions

Soak wooden skewers in water for 15 minutes before using.
Preheat oven to 180 C / 350 F
Cut the skinned, boneless cod lion (or your choice of firm fleshed fish) into bite size (about 3 cm/1.2” in.) chunks.
Place the fish in a bowl and stir in the olive oil, lemon juice and red pepper flakes. Season the fish with salt and ground black pepper. Gently coat the chunks of the fish with this marinade.
Cover the bowl and set aside for 15 minutes to marinate and for the fish to absorb the flavors.
Place the chopped red onion, red pointy (or bell) pepper and green pepper slices on a baking tray. Drizzle 2 tbsp. olive oil over them. Season with salt, ground black pepper and mix well.
Thread the fish on to the skewers, alternating with a wedge of lemon, red onion slice, red and green pepper slices. Thread one or two bay leaves into each skewer. Brush the kebabs with any leftover marinade.
Place the skewers at one side of your baking tray. Spread the remaining chopped vegetables next to the fish kebab skewers. Bake in the preheated oven for 20 minutes.
Serve the fish kebabs hot with roasted vegetables and a wedge of lemon by the side. Boiled or roasted potatoes also complement the fish kebabs well.

Notes

Soak wooden skewers in water for 15 minutes before using.

Baked Cauliflower with feta, dill, onions; Karnabahar Mucveri

By Ozlem Warren on April 6, 2015 in Appetizers and Mezes 34

Baked Cauliflower with feta, dill, onions; Firinda Karnabahar Mucveri

Inspired by the delicious Zucchini/courgette fritters with feta; Mucver, as we call it in Turkish, this time I made this wonderful dish using cauliflowers. Rather than frying, I baked the cauliflower florets flavored with feta, dill, onions in the oven. The result has been equally delicious and lighter in flavor, served with a refreshing wedge of lemon aside.

I love cauliflower’s firm texture and you can flavor it easily with herbs, olive oil and lemon juice. During our Culinary tour to Turkey a few years ago, we made the cauliflower fritters with feta and dill at our Aegean style cookery class in Sirince; they were scrumptious with garlic yoghurt aside. Here is also my YouTube video on how to make this lovely Baked cauliflower dish:

Stir in the chopped red onions, spring (green onions), parsley, dill, olive oil and the crumbled feta cheese to the bowl with the cauliflower florets.

Stir in the chopped red onions, spring (green onions), parsley, dill, olive oil and the crumbled feta cheese to the bowl along with the cauliflower florets.

I am happy to report that baking rather than frying works very well in this dish. It is easier, lighter and still packed with flavor. Dill, parsley, spring onions, red onions pack a punch and flavor the cauliflowers very nicely, along with feta cheese. You can add some red pepper flakes to the mixture for a pleasant heat, if you like. There’s also no need to cook the cauliflowers beforehand.

You can serve this baked cauliflower florets with Cacik dip of yoghurt with cucumber and garlic or the Shepherd’s Salad; it would make a delicious lunch or light supper with crusty bread and wedge of lemon aside. Baked Cauliflower with feta, dill, onions, Firinda Karnabahar Mucveri would also accompany grills well – delicious hot or cold.

Baked Cauliflower with feta, dill, onions; Firinda Karnabahar Mucveri

If you enjoy wonderful hot and cold mezes, vegetables cooked in olive oil like this dish and more, I have included a large variety of vegetarian courses in my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland. Signed copies are now 25 % OFF at this link and delivered worldwide including the US, for a limited time. We also have this seasonal Ozlem’s Turkish Table apron, with the embroidery of my hometown Antakya’s celebrated daphne leaves in the design. It can make a lovely gift, if you like to order here.

Afiyet Olsun,

Ozlem

4.8 from 13 reviews

Baked Cauliflower with feta, dill, onions; Karnabahar Mucveri

An utterly delicious vegetarian Turkish appetizer, featuring cauliflowers, flavored with feta cheese, onions, dill, parsley. Baking works very well here, the result is a lovely, light vegetarian dish; delicious hot or cold.

Author: Ozlem Warren

Recipe type: Vegetarian Turkish Appetizers

Cuisine: Turkish Cuisine

Serves: 6

Ingredients

1 medium cauliflower (about 850 gr), cut into small florets
180 gr / 6 ½ oz. feta cheese, drained and crumbled
4 tbsp. / 60 ml all purpose (plain flour) – use gluten-free flour for gluten-free version
3 medium eggs, beaten
½ red onion, finely chopped
3 spring (green) onions, finely chopped
2 garlic cloves, finely chopped
Small bunch of flat leaf parsley, finely chopped
Small bunch of fresh dill, finely chopped
30 ml/ 2 tbsp. olive oil
10 ml/ 2 tsp. red pepper flakes or chili flakes
Salt and freshly ground black pepper to taste
Wedges of lemon to serve
22 cm x 22 cm (7”x7”) baking dish recommended

Instructions

Preheat the oven to 180 C / 350 F
Cut the cauliflower in small florets, wash and drain the excess water in a colander/sieve.
Beat the eggs in a small bowl.
Place the drained cauliflower florets in a large mixing bowl. Stir in the chopped red onions, garlic, spring (green onions), parsley, dill, olive oil and the crumbled feta cheese to the bowl.
Season with salt, ground black peppers and chili (red pepper flakes). Using your hands, combine all the ingredients. At this stage, you can check the seasoning – add more salt or peppers to your taste.
Stir in the beaten egg and flour to the cauliflower mixture and combine well.
Grease your baking dish with 15 ml/ 1 tbsp. olive oil and pour in the mixture to the baking dish.
Bake in the preheated oven (180 C / 350 F) for 25 – 30 minutes, until the cauliflower florets have a nice light brown color on top.
Slice and serve hot with a wedge of lemon and crusty bread aside. Cacik dip of yoghurt with diced cucumber and garlic or Shepherd’s salad with tomatoes, cucumbers and spring onion in lemon juice and olive oil dressing would go well with this delicious dish.