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Tag Archives | Ozlem’s Turkish Table

Baked Aubergine Kebab with Meatballs – Firinda Patlican Kebabi

Baked Aubergine Kebab with Meatballs – Firinda Patlican Kebabi

We greatly enjoy this delicious southern Turkish style Baked Aubergine Kebab with Meatballs – Firinda Patlican Kebabi, especially popular in Gaziantep region in Turkey.  We adore aubergine / eggplant/patlican in Turkey; one can safely say, it is our national vegetable, with over 200 recipes featuring aubergine in Turkish cuisine. Its meaty, melt in the mouth texture and naturally sweet flesh is simply fantastic here, cooked with meatballs, tomatoes and peppers. Please use long and slim variety of the purple aubergines, eggplants for this kebab.

I love the ease of this all in one bake dish. Please make sure to sprinkle salt over the aubergine slices and squeeze out their excess moisture with a paper towel. Then simply coat olive oil and seasoning over the aubergine slices. There is no need to sauté or fry the aubergine slices and the meatballs before baking. They bake all together very well, infusing their flavour to one another. You can prep this dish ahead of time and freeze leftovers successfully.

Baked Turkish meatballs casserole from Ozlem’s Turkish Table, image by Sian Irvine Food Photography

The meatballs in this recipe is based on my Turkish baked meatballs with vegetables, Firinda Sebzeli Kofte recipe, from my cookery book, Ozlem’s Turkish Table, another version of this delicious all in one bake. Please note that this Baked aubergine kebab with meatballs is not included at Ozlem’s Turkish Table cookery book.

Signed hardback copies of Ozlem’s Turkish Table are available at this link, delivered worldwide.

You can serve this dish with plain pilaf rice and cooling Cacik dip of cucumber and yoghurt aside.

Afiyet Olsun,

Ozlem

5.0 from 6 reviews
Baked Aubergine Kebab with Meatballs – Firinda Patlican Kebabi
 
We greatly enjoy this delicious southern Turkish style Baked Aubergine Kebab with Meatballs – Firinda Patlican Kebabi, especially popular in Gaziantep region in Turkey. I love the ease of this all in one bake dish. Please make sure to sprinkle salt over the aubergine slices and squeeze out their excess moisture with a paper towel. Then simply coat olive oil and seasoning over the aubergine slices. There is no need to sauté or fry the aubergine slices and the meatballs before baking. They bake all together very well, infusing their flavour to one another. You can prep this dish ahead of time and freeze leftovers successfully.
Author:
Recipe type: Aubergine/eggplant and meatballs bake
Cuisine: Turkish
Serves: 4-6
Ingredients
  • For the kofte (meatballs):
  • 450g/1lb minced/ground lamb, beef or mixture
  • 1 medium onion, grated
  • 60g/2oz stale bread, soaked in water and squeezed dry
  • 1 egg, beaten
  • 1 small bunch finely chopped flat leaf parsley
  • 5ml/1 teaspoon ground cumin
  • 5ml/1 teaspoon Turkish pul biber or red pepper flakes
  • 5ml/1 teaspoon salt
  • Freshly ground black pepper to taste
  • Small bowl of water for kneading kofte and getting your hands wet
  • And the rest:
  • 2 medium and long (or 3, if smaller) aubergines / eggplants
  • 1 green bell pepper, deseeded and sliced in chunky wedges
  • 2 medium tomatoes, thinly sliced
  • 45ml / 3tbsp olive oil (to coat the aubergine slices)
  • Salt and freshly ground black pepper to taste
  • For the sauce:
  • 3 garlic cloves, crushed and finely chopped
  • 30ml/2tbsp double concentrated tomato paste
  • 30ml/2tbsp olive oil
  • 200ml/7fl oz warm water
  • Salt and freshly ground black pepper to taste
Instructions
  1. Preheat oven to 200C/400F
  2. First prepare your meatball mixture. Discard the crusts of the bread, soak in the water and squeeze dry. Then crumble them into a large bowl. Add all the kofte, meatballs ingredients except the ground/minced meat and knead well. This will soften the onions and enable the spices to blend in the mixture evenly. Add the minced/ground meat and knead well again until the mixture resembles a soft dough. Cover with cling film and keep in the fridge until ready to use.
  3. Slice the aubergines/eggplants into about 1.5cm / 0.6in circles and spread over a large tray. Sprinkle some salt over them and leave for about 10 minutes. Gently squeeze out their excess moisture with paper towel. Place them back on a clean large tray.
  4. Drizzle 45ml / 3tbsp olive oil over the aubergine/eggplant slices. Season with salt and freshly ground black pepper. Using your hands, gently rub the olive oil and seasoning over the aubergine/eggplant slices.
  5. Now, shape your meatballs. Have a bowl of cold water near you. With damp hands, take a piece the size of a large walnut and roll into a round meatball, as large as your aubergine/eggplant slices, and slightly flatten. Place them on large dish or a tray side by side.
  6. Have a round baking dish with 25cm/10in diameter near you (a 25cmx25cm square baking dish would work well too). Place a slice of aubergine upright and place a meatball alongside. Repeating this, place all the aubergine slices and meatballs side by side, quite tightly, so they can stay upright.
  7. Gently tuck in the coarsely sliced bell peppers around the aubergine slices and meatballs. Place the tomato slices around the middle part of your round baking dish, in between aubergine and meatball layers, or if you are using a square baking dish, in between layers.
  8. For the sauce; combine the finely chopped garlic, 200ml/7fl oz warm water, 2tbsp tomato paste and 2tbsp olive oil in a bowl. Season with salt and ground black pepper and combine well.
  9. Pour the sauce over the prepared aubergine, meatballs and vegetables. Cover with aluminum foil and bake in the preheated oven for about 40-45 minutes.
  10. Then take the cover off, gently spoon the sauce in the baking dish over the aubergine and meatballs and bake further 20 – 25 minutes, until the meatballs and vegetables cooked and slightly charred.
  11. Drizzle the sauce from the baking the dish over the aubergine and meatballs again. Serve with plain pilaf rice and cooling Cacik dip of cucumber and yoghurt aside.
 

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Turkish Shortbread Cookies with Pistachio – Fistikli Un Kurabiyesi

Turkish shortbread cookies with pistachio, Fistikli Un Kurabiyesi

This delicious, crumbly shortbread cookies, un kurabiyesi, is a national favouite; my mother would make them for her afternoon tea gatherings, bayrams and special occasions when I was a child. You will find them in our pastanes, patisseries in plain, with almond or sometimes with dried fruits in Turkey. They are delicious, enjoyed with Turkish coffee, Turk kahvesi and tea, cay.

I added coarsely ground (or very finely chopped) pistachios to mine – it is nice to feel the texture and enjoy the taste of pistachios, so take care not to ground them too finely. Turkish pistachios, as referred as green emeralds are packed with flavour and we use nuts liberally in our desserts and sweet treats. They add a delicious, fragrant nutty taste. You can use ground almonds or hazelnuts instead of pistachio too. These fistikli un kurabiyesi is a great hit with my family and friends; I hope you enjoy them as much as we do. Please kindly note that this is a new recipe and not included at my cookery book, Ozlem’s Turkish Table.

Turkish Shortbread Cookies with Pistachio – Fistikli Un Kurabiyesi
 
This delicious, crumbly shortbread cookies, un kurabiyesi, is a national favouite; my mother would make them for her afternoon tea gatherings, bayrams and special occasions when I was a child. You will find them in our pastanes, patisseries in plain, with almond or sometimes with dried fruits in Turkey. They are delicious, enjoyed with Turkish coffee and tea.
Author:
Recipe type: Shortbread Cookies - Un Kurabiyesi
Cuisine: Turkish cuisine
Serves: 18 cookies
Ingredients
  • 300g/10 ¼ oz plain all-purpose flour, sifted
  • 110g/4oz icing sugar, sifted
  • 90g/3 ¼ oz shelled pistachios, coarsely ground or very finely chopped
  • 250g/9oz unsalted butter
  • ½ tsp baking powder
  • 5ml/1tsp vanilla extract
  • pinch of salt
  • Extra icing sugar for dusting
  • Sprinkle of extra coarsely ground pistachio for serving
Instructions
  1. Coarsely ground the pistachios, with a few pulses in a food processor; take care not to ground too finely, as it’s lovely to feel the texture and enjoy the taste of pistachios.
  2. Sift the flour into a large bowl and set aside. Sift the icing sugar in a separate bowl too.
  3. Put the butter in a large mixing bowl and coarsely slice. Beat using a mixer for 2 – 3 minutes, until smooth and light. Stir in the icing sugar and beat for another 2 minutes, until well combined.
  4. Add the sifted flour, baking powder, pinch of salt and vanilla extract and beat for another 2 minutes, making sure all combined well.
  5. Stir in the coarsely ground pistachio to the mix, beat another minute or two, until all combined and turned into a crumbly dough.
  6. Using your hands, gently combine and turn the mixture into a dough ball. Place in a bowl, cover with cling film and keep in the fridge for 10 minutes. This helps shaping and forming the shortbread cookie balls.
  7. Line a large baking tray with baking paper. Preheat fan oven to 160C/180C/350F
  8. Take the dough out of the fridge and pull off walnut sized pieces of dough and gently shape into balls, rolling the dough into round shape with your hands. Each dough ball will be about 3cm / 1.2in in diameter. Place the dough balls on the baking tray, with about 5cm/2in between each dough ball. You will make about 18 dough balls.
  9. Bake the Turkish shortbread cookies, un kurabiyes, in the preheated oven for 18-20 minutes, they will be pale golden; try not to overbake, so that they can retain their crumbly texture.
  10. Take the cookies out of the oven and let them cool completely. Once cool, sift icing sugar over them and sprinkle a little ground pistachio over when serving. They are delicious aside tea and Turkish coffee. They can be stored in a container with a lid for a good 5-6 days.
  11. Afiyet Olsun.
 

Hardback copies of Ozlem’s Turkish Table in the USA- with reduced shipping rates!-

We are delighted to share that we now have significantly reduced shipping rates to the USA (approximately 14 USD), for the hardback copies of Ozlem’s Turkish Table, you can order via GB Publishing, at this link.

Signed copies of Ozlem’s Turkish Table and the apron also available at this link.

Our best wishes and Afiyet Olsun,

Ozlem

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Turkish coffee marble cake and Ozlem’s Turkish Table News!

Turkish coffee marble cake

I love our aromatic Turkish coffee, Turk kahvesi; it is more than a drink for us with its rituals. This is a deliciously fragrant but not overpowering Turkish coffee marble cake, ideal for coffee lovers and anyone who would enjoy a delicious slice of cake aside their favourite drink; it is especially wonderful with tea or coffee aside.

I used Ozerlat UK’s fragrant heritage blend Turkish coffee in this cake, it worked beautifully. If you like to order Turkish coffee or other goods from Ozerlat UK, you can use code OZLEM10 at their check out here to get 10 % discount.

I hope you enjoy this fragrant cake as much as we did, Afiyet Olsun,

Ozlem

Turkish coffee marble cake and Ozlem's Turkish Table News!
 
I love our aromatic Turkish coffee; it is more than a drink for us with its rituals. This is a deliciously fragrant but not overpowering Turkish coffee marble cake, ideal for coffee lovers and anyone who would enjoy a delicious slice of cake aside their favourite drink; it is especially wonderful with tea or coffee aside.
Author:
Recipe type: Coffee Cake
Cuisine: Turkish cuisine
Ingredients
  • 230g/8 ¼ oz self-raising flour
  • 175g/6oz unsalted butter
  • 3 medium free range eggs, beaten
  • 225g/8oz sugar
  • ½ tsp vanilla extract
  • pinch of salt
  • 30ml/2 tbsp (finely ground) Turkish coffee
  • 90ml/3fl oz warm whole milk (to be combined with Turkish coffee)
  • 15ml/1tbsp cocoa powder
  • 30ml/2tbsp whole milk
Instructions
  1. Preheat oven to 180C/160C Fan/350F
  2. Grease a loaf baking tin or round 20cm/8in tin (or non-stick fluted cake ring) with unsalted butter.
  3. Combine the ground Turkish coffee with warm milk, stir and make sure Turkish coffee is dissolved and blended well with the milk. Then stir in the coca powder, combine well. Set aside to cool.
  4. Stir in the butter and sugar in a large mixing bowl. Using an electric whisk, cream the butter and sugar until pale and fluffy. Add the beaten eggs, a little at a time, whisking well after each addition. Then stir in the vanilla extract and combine well.
  5. Sift the flour and salt into a large bowl. Fold it gently into the butter, sugar and egg mixture.
  6. Divide the cake batter into two equal portions. Add the 2tbsp whole milk to one portion of the cake batter, stir gently and combine well.
  7. Stir in the combined Turkish coffee, cocoa powder and milk mixture into the other portion of the cake batter. Stir gently and combine well.
  8. Spoon tablespoonfuls of large blobs of the each cake batter into the greased tin, alternating the flavours. Position each spoonful on top of each other to give a rippled effect. Swirl the mixture gently with a skewer or chop stick to give a marble effect.
  9. Bake for 40 – 45 minutes until the cake is springy and a skewer inserted into the centre comes out clean.
  10. Allow the cake to cool in the tin for 10 minutes. Then turn into a serving plate to cool completely before slicing. This cake will keep well for up to 3 days in a cake tin.
 

4th print run of Ozlem’s Turkish Table arrives!

I am absolutely delighted to share that the 4th print run of my cookery book, Ozlem’s Turkish Table has arrived! This special book has been tribute to my southern Turkish roots and we are thrilled for the global interest for Ozlem’s Turkish Table. Over 8,000 hard back copies already sold and growing; my sincere thanks to all the readers for their continued interest and to GB Publishing and Pinar Foods UK for all their support to spread the word on healthy, delicious Turkish cuisine globally.

Signed copies of Ozlem’s Turkish Table cookery book are 25 % off via GB Publishing at this link and it is delivered worldwide. This lovely apron, made in Turkey with  the embroidery of my hometown Antakya’s daphne leaves in front, also available via GB Publishing, at this link; they would make a lovely gift to a foodie or for Mother’s Day.

Gozleme, (Anatolian flatbreads with spinach and cheese), Baked cauliflower with cheese, onion and herbs and Turkish bean salad Zoom Cooking Class

Saturday, May 15th, 2021, 6 pm – 7.45 pm (BST)

Anatolian flat breads with cheese and spinach, Ispanakli Peynirli Gozleme, at our zoom cooking class

I am delighted to be teaching this delicious online Turkish cookery class,on  Saturday, May 15th, 2021, 6 pm – 7.45 pm (BST)  showcasing our popular street food, Gozleme (Anatolian flatbreadswith cheese and spinach filling), along with Baked cauliflower with herbs, onion and dill (Karnabahar mucveri) and Turkish bean salad with olives, sumac onions and tomatoes, Fasulye Piyazi. Turkish cuisine is healthy and packed with flavour, I hope you can join us to make these delicious dishes at home.

Date: Saturday, May 15th 2021

Time: 6pm- 7.45pm (BST)

Cost: 30 GBP per person

To register for the class, please kindly make the payment of 30 GBP  per person via the PayPal button under May 15th class at my Cookery Classes page. The classes tend to sell out quickly therefore early registration is recommended.

Baked cauliflower with red onions, feta and dill, from Ozlem’s Turkish Table; image by Sian Irvine Photography

You will get plenty of ahead of time preparation tips, ideas for substitution and with stories from my homeland. Recording of the class will also be sent to the participants for limited viewing. The class would also make a wonderful gift for a foodie.

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