Tag Archives | Ozlem’s Turkish Table

Tahini Bread Rolls with Sesame and Nigella Seeds; Tahinli Ekmek

By Ozlem Warren on February 15, 2011 in Appetizers and Mezes, Savory Pastries, Turkish Breakfast 13

Tahini bread with sesame and nigella seeds

This tahini bread recipe is from the southern part of Turkey, Antakya (Antioch), where my roots are from.
Tahini is widely used especially in southern and eastern parts of Turkey for making dips (like hummus), casseroles, sauces and baking. When used in baking, you could smell the wonderful aromas of these breads from the local bakeries as of early in the morning, very inviting. Sesame and nigella seeds are widely used especially at decorating the savory pastries (boreks) and breads at home. They all add a wonderful taste and texture, like in this delicious bread rolls, worth trying.

These tahini bread rolls are delicious with dips, cheese or salads.

This delicious Tahini bread rolls and over 90 authentic Turkish recipes are included in my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland. Signed copies are now 20 % off until July 31st, if you’d like to get your signed copy here (worldwide delivery). Please enter the promo code: summer-sale at check out at this link.

Afiyet Olsun,

Ozlem

Serves 4 – 6
Preparation time: 15 min (+45 min for the dough to rise)
Cooking time: 30-35 minutes

For the dough:

455gr/1lb plain flour
7gr/1sachet of dry yeast
5gr/1 teaspoon sea salt flakes
1/2 teaspoon sugar
240ml/8fl oz/1 cup warm water
45ml/3 tablespoons mild olive oil

For the filling and decoration:

30ml/2 tablespoons tahini
15ml/1tablespoon nigella seeds
15ml/1 tablespoon sesame seeds
30ml/2 tablespoons mild olive oil

Preheat oven to 180C/350F

In a large bowl, mix together the flour, salt, sugar and yeast. Stir in the olive oil. Add warm water and mix to form a soft dough. Knead for 10 minutes on a floured surface or until the dough is smooth and elastic. Shape like a ball and cover the dough with cling film or a damp tea towel and leave to rise in a warm place for about 45 minutes or until double in size.

Generously oil a baking tray. Take about a tennis ball size dough and roll out the ball to make a small oval shape, about 15cm/6in long. Spread a generous teaspoon of tahini in the middle of the dough and roll like a cigar. Then swirl to make a spiral, tucking the end of the roll under the roll. Place the finished roll on the greased tray and decorate with sprinkle of sesame and nigella seeds. Tap the top of the dough gently for the seeds to settle. Repeat these steps for the rest of the dough.

Place the tray in the center rack of the preheated oven and bake for 30-35 minutes until the top of the rolls start to get a golden color.

Serve the rolls warm with delicious dips like walnut red pepper paste spread, hummus or soups. They are also nice with butter and jam.

Afiyet Olsun,

Ozlem

Note: Tahini is a thick, smooth paste derived from ground sesame seeds. It has a wonderfully rich, nutty flavor with a creamy texture, and it is rich in protein, iron, and essential fatty acids but has no cholesterol. It is natural for the sesame oil to separate; simply stir to blend the oil back into the pulp.

Patties with Potato, Bulgur, Onion and Parsley – Patatesli, Bulgurlu Kofte

By Ozlem Warren on January 7, 2011 in Appetizers and Mezes, Ozlem’s Turkish Table Cookery Book 19

Bulgur and potato patties, bulgurlu, patatesli kofte; delicious to dip into sauces

These patties are healthy, moist, easy to make and delicious; you just can’t stop eating them. They look similar to the bulgur and lentil patties I made previously(recipe in the blog, under appetizers and mezes), they have a different texture though, softer and more moist.You can serve them as a starter meze on a bed of lettuce leaves to wrap, or with bowl of olive oil and pomegranate molasses (or some sharp balsamic vinegar) by the side to dip in. In Southern Turkey, it is common to dip these patties to the sauce of stew and casseroles. I recently served them by the side of the aubergine, shallots and meat stew and they went down very well, disappeared very quickly 🙂

You can prepare them a day in advance, the flavors get even better the next day. Turkish hot pepper paste, biber salcasi, add a wonderful flavor to the patties; you can make your own hot pepper paste here , if you like. Add more red pepper flakes if you like it more spicy. Traditionally, fine bulgur is used in these patties; if you can’t find fine bulgur, you can use coarse bulgur, which is widely available in supermarkets; in that case, double the hot water amount and cook the course bulgur first in hot water as per the package.

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

We use seasonal produce, bulgur, whole grains, legumes and pulses a lot in Turkish cuisine, and flavour with natural condiments such as olive oil, pomegranate molasses, southern Turkish way. This recipe and many more wholesome, authentic recipes included in my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland; signed copies available at this link, delivered worldwide including US and Canada.

Serves 8 -10
Preparation time : 15-20 minutes Cooking time : 25 minutes

175gr/6oz/1 cup fine bulgur, rinsed and drained
4 medium potatoes, skinned and quartered
45-60ml/3-4 tablespoon olive oil
3 spring onions, finely chopped
Handful of flat leaf parsley, finely chopped
1/2 tablespoon red pepper paste (optional)
1 – 2 teaspoon red pepper flakes
2 teaspoon/10ml ground cumin
120ml/ 4fl oz hot water
Salt and ground black pepper to taste

Bowl of cold water to wet your hands

Extra virgin olive oil and pomegranate molasses (or sharp balsamic vinegar) to serve

In a large bowl, combine the bulgur, red pepper paste, biber salcasi (or red pepper flakes) and spring onion, mix well with using your hands. This will help the paste or the spice to really blend in with the bulgur and the spring onions. Add the hot water on the mixture and give a good stir. Leave it aside for about 15 minutes and stir once in a while so that all the water would be absorbed.

Boil the potatoes in salted water until cooked, drain the water. Mash the potatoes in a separate bowl with cumin. Add the olive oil, salt and ground pepper and knead the potatoes with your hands really well, until they are smooth and elastic. Stir in the potatoes with the bulgur mixture, and add the parsley, mix well with your hands. Check the seasoning and add more salt if needed. Have the bowl of water ready by your side. Wet your hands with the water and take a walnut size from the mixture and shape like patties using your hands. Place them side by side on a serving dish.

Put some extra virgin olive oil and pomegranate molasses (or sharp balsamic vinegar) on a small bowl and serve the patties with them for dipping. The patties are also wonderful served on a bed of lettuce leaves.

Afiyet Olsun,

Ozlem

Asure – Noah’s Dessert

By Ozlem Warren on December 21, 2010 in Cakes and Desserts, Turkish Festive Dishes 20

Asure; dessert of Noah's Ark; a festive treat

Asure; Noah’s Dessert; a festive treat

This delicious dessert of grains, pulses and dried fruit, referred as Asure or Ashura – Noah’s Dessert-, is most probably one of Turkey’s most famous dessert. According to the legend, Noah made it on the Ark by combining whatever ingredients were left on the ark. It is also the traditional dessert to serve on the 10th day of the Muslim month Muharrem, the first month of the Islamic calendar. Asure is always made in large quantities and shared with friends and neighbors.

Though the ingredients list is pretty rich, I believe whatever grains, pulses and dried fruit you have in your pantry will do. And if you are short of time, why not using good quality pre-cooked chickpeas and beans in cans; I am all up for it if it helps making this wonderful dessert. Adding the pomegranate seeds over the top give a festive touch and make the dessert refreshing too.

Desserts play an important role in Turkish culture and the centre piece at religious festivals, weddings and family celebrations. A wide variety of sweet treats from baklava to fruit based desserts are included at my cookery book, Ozlem’s Turkish Table. You can order a signed copy at this link, if you’d like.

This recipe is a slight adaptation from dear Ghillie Basan’s The Complete Book of Turkish Cooking; one of my favorite authors.

Serves 10 – 12

50gr/2oz haricot (navy) beans, soaked overnight (or at least for 6 hours) and drained
50gr/2oz skinned broad (fava) beans soaked overnight (or at least for 6 hours) and drained
50gr/2oz chickpeas (garbanzo beans) soaked overnight (or at least for 6 hours) and drained
115gr/4oz pot barley, with husks removed, and soaked overnight in plenty of water
50gr/2oz rice, washed and drained
115gr/4oz dried apricots
50gr/2oz raisins
50gr/2oz currants
225gr/8oz sugar
30ml/2 tablespoon corn flour (cornstarch) or rice flour
150ml /1/4 pint rose water

To garnish:
2 teaspoons/10 ml cinnamon
4-5 dried figs, sliced
4-5 dried apricots, sliced
15 ml/1 tablespoon sultanas
30 ml/2 tablespoon crushed walnuts
Seeds of 1/2 pomegranate

Cook the beans in separate pans of fresh water until just tender. The haricot beans will require about 50 minutes; the broad beans and chickpeas about 1 hour.

Transfer the barley and its soaking water to a large, deep pan and bring to boil. Reduce the heat and simmer for about 45 minutes, or until the barley is tender, topping up with the water during the cooking time if necessary.

Add the cooked beans, chickpeas and the rice, and bring the liquid to boil again. Reduce the heat and simmer for about 15 minutes.

Meanwhile, place all the dried fruit in a bowl and cover with boiling water. Leave to soak for 10 minutes, then drain. Add the fruit to the pan with the beans and stir in the sugar. Continue to simmer, stirring from time to time, until the mixture thickens.

Mix the corn flour or rice flour with a little water to form a creamy paste. Add 30ml/2tbsp of the hot liquid from the pan to the paste and add it to the pan, stirring constantly. Add the rose water and continue to simmer the mixture for another 15 minutes, stirring from to time, until the mixture is very thick.

Transfer the mixture to a large mixing bowl. Shake the bowl to make sure the surface is flat and leave the pudding to cool. Sprinkle the cinnamon over the pudding and arrange the sliced dried figs, apricots, sultanas and walnuts over the top. Sprinkle pomegranate seeds over generously. Serve chilled or at room temperature.

Afiyet Olsun,

Ozlem