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Aubergines stuffed with onion, garlic and tomatoes in olive oil; Imam Bayildi

Imam Bayildi; eggplants, aubergines, stuffed with onions, garlic and tomatoes and poached in olive oil; just melt in the mouth

Imam Bayildi; eggplants, aubergines, stuffed with onions, garlic and tomatoes and poached in olive oil; just melt in the mouth

Patlican, eggplants or aubergines are one of the most popular vegetables (actually fruit, as it has seeds in it) in Turkey; we must have over 200 recipes showcasing our beloved patlican, eggplant. I love this classic Turkish dish, Imam Bayildi or “Imam Fainted”, one of the most popular eggplant dishes at home. Legend says  “Imam Fainted” either due to the shock or the pleasure at the quantity of the olive oil used in this dish! No doubt, eggplant loves olive oil and tastes so good in this Imam Bayildi.

Imam Bayildi; this delicious stuffed eggplants in olive oil is lovely vegetarian course, enjoyed at room temperature or cold

Imam Bayildi; this delicious stuffed eggplants in olive oil is lovely vegetarian course, enjoyed at room temperature or cold

The aubergines are gently poached in this dish with a generous mixture of onions, tomatoes and garlic. This dish is in the category of Vegetables cooked in olive oil, Zeytinyaglis in Turkish cuisine, where the vegetables are poached in olive oil and little water and served either cold or room temperature with a slice of lemon aside. It is delicious and refreshing for hot summer days, just melts in the mouth.

You can prepare Imam Bayildi ahead of time and the left overs can keep in fridge for 2-3 days. I used a little less olive oil here and added dried mint to the filling; the result was a light, utterly delicious and refreshing vegetarian course.

I am passionate about my homeland’s  healthy, delicious Turkish cuisine; over 90 authentic Turkish recipes are included at my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland. Hardback copies are now 20 % off at this link with reduced shipping rates to the US, Canada and Mexico.

Serves 4

2 large (and slim, if possible) eggplants/aubergines

1 large onion, halved and finely sliced

3 tomatoes, finely chopped

3-4 garlic cloves, finely chopped

1 bunch of flat leaf parsley, finely chopped

60ml/4 tablespoons olive oil

Juice of ½ lemon

10ml/2 teaspoon sugar

5ml/1 teaspoon dried mint

Salt and black ground pepper to taste

Light olive oil (or canola oil) to shallow fry the eggplants/aubergines

Extra wedges of lemon to serve

 

Using a vegetable peeler, peel the aubergines lengthways in zebra stripes.

Using a vegetable peeler, peel the aubergines lengthways in zebra stripes.

Using a vegetable peeler, peel the aubergines length ways in zebra stripes, then cut the eggplants / aubergines in half lengthways. In each half of eggplant, cut a deep split length ways without cutting through to the skin on the opposite side and leaving 1/2″-13 mm- uncut at either end. Sprinkle salt (this will help the moisture come out) over the eggplants and leave for about 10-15 minutes to leach out the moisture and bitter juices of eggplants. After that, thoroughly drain and pat dry the eggplants with paper towel to get rid of this moisture, otherwise they will be soggy.

 Place the sauteed eggplants on a paper towel to absorb excess oil.

Place the sauteed eggplants on a paper towel to absorb excess oil.

Heat about 1cm/1/2in light olive oil or canola oil in a deep sided pan. Place the eggplants in the oil and shallow fry quickly on both sides until they are softened and have a light brown color, for about 3-5 minutes. Place paper towel on a tray and transfer these eggplants there; the paper towel will absorb the excess olive oil.

Dried mint brings a refreshing flavor to the filling of the eggplants.

Dried mint brings a refreshing flavor to the filling of the eggplants.

Now let’s prepare the filling. Stir in the sliced onions and garlic in a bowl, add 2 tablespoons of olive oil, dried mint, salt and ground black pepper to taste. Knead this mixture with your hands for the dried mint and seasoning to blend well (this will also help the onions to soften). Stir in the tomatoes and parsley to the mixture and combine well.

Lift the eggplants to a chopping board and open up the split in the middle to create pockets. Spoon the mixture into these eggplant pockets, packing it in tightly so that all of the filling is used up (if you have any left over filling, I would simply cook them in the same pan next to these eggplant pockets).

Spoon the filling mixture into the eggplant pockets.

Spoon the filling mixture into the eggplant pockets.

Place the stuffed eggplants side by side in a wide, heavy pan. Mix the remaining olive oil with ½ cup water, lemon juice and sugar and pour it over the eggplants.

Cover the pan with a lid and place over a medium heat to get the oil hot and create some steam. Once the cooking liquid is hot, cook the eggplants for about 45-50 minutes. Once cooked, they should be soft and tender, with a little of cooking liquid left in the bottom of the pan.

Leave Imam Bayildi; stuffed eggplants in olive oil to cool and rest in the pan after cooking.

Leave Imam Bayildi; stuffed eggplants in olive oil to cool and rest in the pan after cooking.

Leave the eggplants to cool and rest in the pan for the flavors to settle, then carefully transfer them to a serving dish and spoon the oil from the pan over the eggplants. Serve at room temperature or cold, with a wedge of lemon aside and extra garnish of parsley over them.

Imam Bayildi; eggplants, aubergines, stuffed with onions, garlic and tomatoes and poached in olive oil; just melt in the mouth

Imam Bayildi; eggplants, aubergines, stuffed with onions, garlic and tomatoes and poached in olive oil; a delicious vegetarian course, just melts in the mouth

Afiyet Olsun,

Ozlem

Tips for buying eggplants: Although these days eggplants are available all year around, July, August and September are their prime time.  When buying, choose eggplants with smooth, shiny skin, heavy for their size, and having no blemishes, tan patches, or bruises. Wrinkled, loose skin is an indication of age, and the fruit will be more bitter. Smaller eggplants have fewer seeds, thinner skin, and tend to be sweeter, tenderer and less bitter.

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A Very Festive dessert; Syrup Soaked, Cheese Filled Pastry Strands – Kunefe

Glorious syrup soaked, cheese filled pastry strands, Kunefe, a centerpiece for special occasions.

This glorious syrup soaked, cheese filled pastry strands, Kunefe, is one of the signature dishes of my hometown, Antakya, and it was one of the highlights at my recent Turkish cooking class.

Proudly showing and sharing the kunefe at my Turkish cooking class on October 20th – many thanks to dear Nadia for the photo!:)

I spent many happy holidays in Antakya in my childhood; I can still remember getting the freshly baked Tel Kadayif (the pastry strands) from the local bakery, watching the delicate strands forming from the huge sieve from Long Market (Uzun Carsi) in Antakya. And the golden memories of my grandmother cooking Kunefe in her stone oven in her garden, and, we, her grandchildren excitedly waiting for any leftovers of the butter soaked pastry strands is still vivid in my memory, glorious days.

The Master at work in Long Market, Antakya. The dough is pushed through a sieve to form delicate strands, called Tel Kadayif.

Tel kadayif is a dough, pushed through a sieve to form delicate strands, which looks like vermicelli and when soaked in butter and baked, resembles golden shredded wheat. It is the basis for many desserts but this is the most impressive. The hot cheese should ooze out giving an interesting contrast to the syrup soaked, crunchy casing. Any unsalted cheese which melts easily can be used – fresh mozzarella works well. I also like to add a little clotted cream; my mother would add the wonderfully thick cream we get in Turkey, called Kaymak.  Kunefe can be baked in one big pan or smaller ones as individual portions.

Kunefe can also be baked in individual portions, like Sultan Sofrasi in Antakya does wonderfully.

You can get Kadayif, packs of pale strands that look like vermicelli- in Middle Eastern stores (like the Turkish Food Market in Cheam, Surrey – England), online Turkish supermarkets carry them.

This Kunefe recipe and many more are included at my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland, along with stunning photography and personal stories. Signed copies are now 20 % OFF for a limited time at this link and delivered worldwide.

If you live in the US, Canada or Mexico, you can order a hardback copy here with lower shipping rates.

Here are also other festive dishes like baklava and other festive desserts  if you would like some more inspirations.

Syrup Soaked, Cheese Filled Pastry Strands – Kunefe

Serves 6

Preparation time: 20 minutes             Cooking time: 45-50 minutes

225gr/8oz ready-prepared kadayif pastry, thawed if frozen

145gr/5oz melted butter

300gr/12oz fresh mozzarella, sliced (dil peyniri in Turkey or  the white kunefelik peynir in southern Turkey works great if you can get)

3 tbsp kaymak or clotted cream – optional-

For the syrup:

225gr/8oz sugar

120ml/4fl oz water

Juice of 1/2 small lemon – about 2 tbsp (you can use less, if you prefer)

1-2 tbsp crushed pistachios for garnish (optional)

Preheat oven to 180C/350 F

First make the syrup. Place the sugar and water in a pan and simmer over a low heat until the sugar is dissolved. Add the lemon juice, reduce the heat through and simmer for about 10 minutes, until it coats the back of the spoon. Then remove from the heat and leave the syrup to cool. The syrup needs to be cool when poured over the cheese filled pastry strands.

Using some of the melted butter, grease a large baking tray.

Soak the pastry strands well in the melted butter to prevent it burning during baking.

Soak the pastry strands well in the melted butter. Use more butter if necessary, as it is important that it is well soaked in order to prevent it burning during the baking time. Divide the pastry strands in two. Spread half of the strands in the base of the baking pan, press it down with your fingers.

Spread or crumble the slices of the fresh mozzarella cheese and the clotted cream (if used) over the top of the pastry and cover with the remainder of the pastry, pressing down firmly.

Cover with the remainder of the pastry over the cheese spread, pressing down firmly.

 

Once you spread the remainder of the pastry over the cheese and pressed down firmly, it is ready to be baked.

Bake the pastry in the preheated oven for 35-40 minutes or until the strands are a deep golden color.

Cut the hot, baked pastry strands into portions and pour the prepared cool syrup over it. Serve immediately whilst still hot and the cheese is gooey. You can decorate with a sprinkling of ground pistachio nuts over the top if you like.

 

Afiyet Olsun,

Ozlem

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Bulgur Pilaf with green lentils, served with caramelized onions -Mercimekli As

 

This wonderful, traditional pilaf is popular at my hometown, ancient Antioch – Antakya, and it is served with caramelized onions over the top.  Meals made with bulgur, combined with vegetables and pulses are generally called “As” in southern Turkey; this pilaf was one of our much loved comfort food growing up at home. There are many varieties of it throughout the Levant and Middle East – The Middle Eastern version, Mujaddara, is generally made with rice rather than bulgur.

The sweetness of the caramelized onions complements the lentils and bulgur really well. I like to serve it with spicy pickled peppers or a green salad with a sharp lemon juice and olive oil dressing, like this Shepherd’s Salad; they complement the pilaf wonderfully. Easy, healthy and delicious, this pilaf can be kept in fridge for 2-3 days.

Variation: I had some chestnut mushrooms that needed using the other day. So I sautéed the slices of the mushrooms with some crushed garlic, and then added a handful of chopped parsley. Seasoned with salt and pepper and added a juice of 1/2 lemon to the mixture for a nice tangy finish. I served the bulgur and green lentils pilaf with this sautéed mushrooms, it was delightful. Just another idea for serving.

This recipe and many more authentic, wholesome, delicious Turkish recipes are included at my cookery book, Ozlem’s Turkish TableSigned copies (now  20 % off) as well as ebook options are available at this link, hardback signed copies are delivered worldwide, now with a special lower rate of delivery to the US, Canada and Mexico. You can also have a look at the lovely Ozlem’s Turkish Table apron on sale at this link, it can make a lovely gift.

Serves 6-8

Preparation time: 15 minutes Cooking time: 35 minutes

225gr/8oz/1 cup green lentils
350gr/12oz bulgur wheat, rinsed
15ml/1 tablespoon mild olive oil
750ml/ 1/4 pints/3cups hot water
Salt and ground black pepper to taste
To serve:
1 onion, halved and thinly sliced
45ml/3 tablespoons mild olive oil
Pickled green and red peppers

Boil the green lentils in a heavy pan with plenty of hot water for about 15 minutes. Drain the water and set the green lentils aside.

Combine the half cooked green lentils and rinsed the bulgur wheat in a heavy pan. Pour in the hot water and olive oil. Season with salt and pepper to taste and stir to combine thoroughly. Bring to boil for 1-2 minutes, and then reduce the heat. Cover and simmer until all the liquid has been completely absorbed (about 15 minutes).

While the pilaf is cooking, heat the olive oil in a pan and stir in the onion slices. Over a medium heat, cook the onion slices for about 15 minutes until they start to get caramelized, stirring often. Season with salt and pepper to taste.

Serve the bulgur and green lentils pilaf with the caramelized onion slices over the top. Spicy pickled peppers or a green salad with a sharp lemon juice and olive oil dressing would go really well with the pilaf.  Cacik dip of yoghurt with cucumbers and garlic is also lovely with this wholesome meal.

Afiyet Olsun,

Ozlem

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