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Tag Archives | Southern Turkish cooking

Eggplant kebab with yoghurt marinated chicken; Patlicanli Kebap

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

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

Merhaba all; we had a delightful Turkish cookery class at the weekend 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 kebab with chicken, onions, peppers; Patlicanli Tepsi Kebabi

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

I hope you enjoy it, Afiyet Olsun,

Ozlem

3.7 from 3 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:
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
  1. Preheat the oven to 180 C/ 350 F
  2. 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.
  3. 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).
  4. 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 minutes.
  5. 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.
  6. 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.
  7. 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.
  8. Bake in the oven for 35 – 40 minutes, until chicken and vegetables are cooked and turned light golden color.
  9. 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.

Ozlem’s Turkish Table at the Live Encounters Magazine

I have been delighted to be featured at the wonderful Live Encounters Magazine with my recipes and stories from my homeland, here’s the link to the full article, I hope you enjoy this wonderful magazine. Live Encounters is also running a little contest in my article, where 4 lucky winners may have a chance watch my online Turkish cookery course free. All answers are in the article! : ) Hope you enjoy reading this wonderful magazine.

"Turkey with Love" my article at Live Encounters magazine

“From Turkey with Love”, my article and Turkish recipes at the Live Encounters magazine

 

 

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Tray Kebab, Antakya Style – Tepsi Kebabi

Antakya’s tray bake kebab; Tepsi Kebabi – photo credit: Sian Irvine Food Photography

My parents are coming over from Istanbul to visit us; I am over the moon (and on a roll for cooking!). For our first night dinner, I thought of making Antakya’s famous tray kebab, which holds special memories for all of us. Having spent many happy childhood holidays at our hometown Antakya (Antioch), I still have vivid memories of watching my grandma and mum preparing this kebab on great big round baking trays. Then with older cousins, we grandchildren used to toddle off to Antakya’s ancient winding roads, to our local bakery for this feast to be baked. We would be back in an hour or so to pick up this delicious kebab, whose smells would fill the whole bakery, happy days. I am delighted to be able to go back to Antakya, as part of my Grand Turkey tour this summer, and look forward to sharing some wonderful photos with you all.

Traditionally, locals wouldn’t put slices of potato around the kebab, though mum would, and my dad loves it, so it is in. Mum cleverly divides the kebab into wedges and inserts the potatoes along these edges. This not only helps the meat cook evenly in less time, but also the potatoes soak up all the delicious juice, just wonderful.

You can cook this kebab ahead of time and can freeze the leftovers successfully.

 Ozlem’s Turkish Table cookery book, available to order at this link

My cookery book Ozlem’s Turkish Table, Recipes from My Homeland focuses on my roots, southern Turkish cuisine and includes many authentic, delicious Turkish recipes. You can get a signed copy of Ozlem’s Turkish Table at this link, for a limited period.

Thank you and Afiyet Olsun,

Ozlem

Serves 6-8
Preparation time: 35 minutes Cooking time: 45 minutes

For the meat mixture:
1kg/2 1/4lb ground beef or lamb (or combination)
2 medium onions, finely chopped
4 cloves of garlic, crushed and finely chopped
1/2 red pointy (or bell) pepper, finely chopped
1 bunch of flat leaf parsley, finely chopped
10ml/2 teaspoon red pepper flakes
5ml/1 teaspoon ground cumin
Salt and ground black pepper to taste

1 medium potato, quartered and thinly sliced
1 tomato, cut into wedges
1/2 red pointy (or bell) pepper, sliced coarsely
1/2 green bell pepper, sliced coarsely

For the tomato sauce:
15ml/1tablespoon tomato paste
8fl oz/1 cup water
15ml/1 tablespoon olive oil
Salt and ground pepper to taste

Preheat the oven to 180C/350F

In a large bowl, mix the onion, garlic, red peppers, parsley, cumin and red pepper flakes. Season with salt and pepper and knead well with your hands for a few minutes, until all the ingredients combined and spices blended in. Add the ground meat to the mixture and again with using your hands, knead well until all combined thoroughly.

Grease a round baking tray with a little olive oil and spread the meat mixture onto the tray. With using your hands, press the meat and spread evenly and thinly (height about 1/2″), retaining the round shape. Make sure the spread goes around the edges; once cooked, the meat will shrink an inch or two.

Slice the spreaded meat mixture into wedges. Place the sliced potatoes at these edges. Spread the slices of red pointy (or bell) peppers, green bell peppers and tomatoes over the top of each wedge of the meat mixture. Season well with salt and ground black pepper.

Mix the tomato paste, water and olive oil in a small bowl, season with salt and ground pepper. Pour this mixture over the vegetables and kebab. Bake in the preheated oven for about 40-45 minutes until the meat and vegetables cooked well.

Serve with plain rice and some plain yoghurt, if you like.

Afiyet Olsun!

Ozlem

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