Tag Archives | vegan recipes

Runner (green) beans cooked in olive oil; Zeytinyagli Taze Fasulye

By Ozlem Warren on May 27, 2010 in Appetizers and Mezes, Vegetables Cooked in Olive Oil 5

Green beans or runner beans cooked in olive oil with vegetables; Zeytinyagli Taze Fasulye

I was delighted to spot some lovely runner beans in my local market the other day; they are packed with flavor and freshness and we like to cook them in olive oil with onions and tomatoes.

This is such an easy, delicious and healthy vegetarian course that you can serve as a starter or an accompaniment to grilled meat. Green beans cooked this way are a great national favorite. Enjoyed by the urban and rural families alike, there are varying theories of how to achieve the best result. Traditionally, zeytinyagli dishes (vegetables cooked in olive oil) are prepared in advance and served at room temperature, as a meze or vegetable course. French, runner and dwarf beans are all suitable to be prepared this way. Once cooked, you can store in the fridge for a good 2-3 days.

I am passionate about healthy, delicious Turkish cuisine; this recipe and over 90 healthy, authentic Turkish recipes are included at my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland. Signed copies are now 30 % Off at this link for a limited period and delivered worldwide including USA and Canada; we do hope it helps with healthy, delicious home cooking, especially at this lockdown period.

Afiyet Olsun,

Ozlem

Serves 4 – 6
Preparation time – 15 minutes Cooking time – 40 minutes

500 gr / 1.1 lb runner (green) beans, trimmed and cut into 3 pieces
1 medium onion, finely chopped
4 cloves garlic, finely chopped
45 ml /3 tablespoon olive oil
400 gr / 14 oz canned diced tomatoes
1/2 cup water
2 teaspoon sugar
Salt and black pepper to taste
lemon wedges to serve

Saute the onion and garlic in the olive oil for a couple of minutes. Add the beans and canned tomatoes and cook for another 1 or 2 minutes. Pour over the water, add the sugar, season with salt and pepper. Bring the liquid to the boil, reduce the heat, cover, and simmer for about 35 minutes. Check the seasoning and add more salt if needed. Remove from the heat and set aside to cool in the pan. İn Turkish cooking, it is important for the the vegetables cooked in oil to cool and rest in the pan it is cooked for the flavors to blend well.

Transfer to a serving dish and serve with wedges of lemon to squeeze over.

Afiyet Olsun,

Ozlem

Eggplants with Lentils, cooked in Olive Oil; Mercimekli Mualla

By Ozlem Warren on May 6, 2010 in Vegetables Cooked in Olive Oil 27

Aubergine with green lentils, aubergine onions and peppers; Mercimekli Mualla- such a delicious treat

It is high time for an eggplant (aubergine) recipe, the king of vegetables at home. Eggplant lovers at home claim we have over 200 eggplant, patlican recipes, as we love this special vegetable so much. My name in our home is actually “Patlican” too – or Patli as short-. When my husband heard the name for the first time, he liked the sound of it so much that he decided to call me Patlican! No complaints.

We have a whole section in Turkish cuisine called “Vegetables cooked in Olive Oil”, Zeytinyaglilar, where we cook vegetables in olive oil and serve them either cold or at room temperature. Once cooked, it is important for the dish to cool down in its pan and rest, allowing all the flavors to blend. Usually served with a wedge of lemon, this style of cooking is very healthy, tasty and refreshing.

Here is also my YouTube video on how to make Mercimekli Mualla:

This traditional recipe, Patlicanli Mercimekli Mualla, is from Antakya, Southern part of Turkey, where my roots are from. The amazing flavors of green lentils, olive oil, eggplant and dried mint blend so well and take me back to Antakya immediately. This is a traditional recipe and I am especially happy to be able to pass it on to food lovers and the next generation, and delighted to include at my cookery book, Ozlem’s Turkish Table, Recipes From My Homeland; Signed copies now 25 % off at this link, for a limited time and delivered worldwide, including the US, if you’d like to grab yours. It is a joy to trace these recipes over many phone calls to my mother, passionately exchange opinions on it and finally have a chance to share with you. I hope you enjoy this wonderful dish and pass it on.

Serves 4-6

Preparation time: 25 minutes Cooking time: 40 minutes

180 gr / 1 cup green lentils
2 large or 3 medium eggplants (aubergine)
2 medium onions, thinly sliced – about 1 cup –
4 cloves of garlic, crushed
1 red bell pepper, cut in half and thinly sliced
400 gr / 14 oz (a can of) chopped tomatoes in juice
50 ml/ about 2 fl oz/ 1/4 cup olive oil and
45 ml / 3 tablespoons of olive oil to saute eggplants
1 teaspoon salt
2 teaspoons granulated sugar
1 teaspoon dried mint (spearmint)
240 ml/ 8 lf oz / 1 cup water

Crusty bread to serve

Put lentils in a pan of boiling water, stir and cover. Simmer in low heat for 15 minutes. Drain its water and set aside.

Using a vegetable peeler, peel the eggplants in zebra stripes. Cut the eggplant in half lengthways and then cut each half into medium thick slices (about 1.5cm thick). Spread them on a wide tray, sprinkle salt over and leave aside for 15 minutes. With using paper towel, squeeze excess water out of eggplants.

Heat the olive oil in a large, heavy pan and sauté the eggplant slices over high heat for a minute or two. This will help eggplants to soften up and start bringing out their lovely sweet flesh – if your pan is not large enough, this may take 3-4 minutes-.

In a large bowl, combine the partially cooked lentils, onion, garlic, bell peppers, chopped tomatoes, salt, mint, olive oil and the sugar, mix well. Season with ground black pepper, check the seasoning and add more salt if needed.

In a wide heavy pan, place a layer of the eggplant slices. Spread the half of the vegetable mixture over the eggplants evenly. Place the remaining of the eggplant slices over the top and spread the remaining vegetable mixture over. Add the water, season, cover and cook in medium to low heat for about 40 minutes.

Once cooked, cover and cool the dish in the pan. Serve at room temperature with some crusty bread.

Tips and facts on Eggplant (Aubergine):

1) This wonderful vegetable (actually fruit, as it has seeds) has about 90 % water, which makes it low in fat and calories. You need to get rid of the sour juice of the eggplant before cooking. You can do that by salting the eggplant slices, and squeezing the sour juice out using a paper towel.

2) You can’t eat eggplants raw but once cooked, the flesh becomes meaty and sweet; which makes a great vegetarian option.

3) We Turks love eggplants; we grill it, broil it, bake in the oven, smoke it and even make lovely jams out of it! As nation’s favorite vegetable, it is believed we have over 200 recipes featuring the beloved eggplant, patlican.

4) When shopping for eggplants, look for bright dark purple color and a healthy green stem. It should feel heavy for its size. Try to get a small to medium size eggplants as they tend to have less seeds.

Spicy Bulgur Wheat Salad with pomegranate molasses – Kisir

By Ozlem Warren on April 8, 2010 in Appetizers and Mezes, Salads 23

We made Kisir today with the children. We talked about how important it is for us to be able to share and have an access to the recipes from our mothers, grandmothers, and be able to pass on to friends, family and to the next generation. More than being recipes, they really reflect our heritage, culture, traditions and keep the memories alive.

So here comes kisir, from my cookery book, Ozlem’s Turkish Table. Kisir is a specialty in the southeast of Turkey, from where the country’s spicier dishes hail. It is offered as a welcome to the guests in the homes of Antakya, where my roots are from, and in Gaziantep. Kisir is generally made with nar eksisi (sour pomegranate molasses) instead of lemon juice – though it is common to use lemon juice for Kisir at northwest Turkey. It can be rolled into balls and served nestling in crunchy lettuce leaves. This dish is perfect for buffets or as part of a barbecue spread. It really is a “bowl of health and goodness” with fresh vegetables, bulgur – packed with fiber and pomegranate sauce full of antioxidants.

This wonderful, refreshing can be prepared a couple of days in advance and can be stored in the fridge for 4-5 days. As a matter of fact, it tastes even better a day or two later it’s made! I hope you can get to try the recipe. If you can’t find pomegranate molasses, a good balsamic vinegar and lemon juice also works well in this bulgur wheat salad. Turkish hot pepper paste, biber salcasi is used widely in this salad in Southern Turkish cooking; you can always make your own red pepper paste, here is my recipe.

Note: There are two main varieties of bulgur wheat available, fine and coarse bulgur. Fine bulgur is traditionally used in salads like kisir whereas coarse bulgur is used in pilafs or As as we call it in Antakya. If you can’t get the fine bulgur wheat, you can also make this salad with coarse bulgur, widely available in supermarkets. In that case, use 240ml/8 fl oz hot water for 175gr/6oz coarse bulgur and cook on low heat for 10 minutes, covered.

Serves 4 – 6
Preparation time: 25 minutes

350gr/12oz fine bulgur wheat
240ml/8 fl oz hot water
15ml/1 tablespoon tomato paste
15ml/1 tablespoon red pepper paste (optional)
5ml / 1 teaspoon pul biber, chili flakes or red pepper flakes
Juice of 1 lemon
30ml/ 2 tablespoon concentrated sour pomegranate molasses, nar eksisi
45ml/3 tablespoons extra virgin olive oil
1 medium onion, finely chopped
4 green (spring) onions, finely chopped
4 tomatoes, finely chopped
Small bunch of finely chopped flat leaf (Italian) parsley
5ml / 1 teaspoon salt
Freshly ground black pepper

Pomegranate seeds to serve (optional)
Lettuce leaves to serve

Mix the bulgur wheat, salt, ground black pepper, red pepper flakes (or paprika or chili flakes), tomato paste, red pepper paste and the chopped onion and knead thoroughly – this will help all the flavors marry and the onion to soften-. Pour the hot water over this mixture and stir, then leave to stand for about 15 minutes. It should absorb all the water by the end of this period. The bulgur should be of a dry consistency.

Add the lemon juice and the pomegranate molasses together with the extra virgin olive oil and knead well again. Stir in the remaining ingredients and combine thoroughly.

Image by Sian Irvine Photography, from Ozlem’s Turkish table cookery book

Serve as a salad in a bowl garnished with pomegranate seeds (if preferred) and lettuce leaves. Alternatively, take spoonfuls of the mixture and with wet hands roll into balls the size of walnuts. Refrigerate until required.

Afiyet Olsun,

Ozlem

New! Ozlem Turkish Table Apron on Sale

I am absolutely delighted to share with you that we also designed this special Ozlem’s Turkish Table apron, just in time for the holiday gift giving season. It is special to my heart, as it is made in Turkey, with my hometown Antakya’s celebrated daphne leaves in the hand embroidered design – this lovely apron would make a wonderful gift for the festive season, you can get yours at this link. Delivered worldwide including the US.

Ozlem’s Turkish Table Interview with TRT Radio 1 (Turkish National Radio 1)

It’s been an honor to be interviewed by the Turkish National Radio, TRT Radyo 1, at the Gunebakan Program today, talking about Turkish cuisine abroad. A special moment for me, talking in Turkish, at my homeland’s national radio channel. As we talked during the interview, our recipes are valuable gateways to share our thousands years of our culinary heritage with the world and pass on to the next generations. Also living abroad, I well know how precious our food is to connect us to our homeland, our memories and bring our stories to life. It is such a privilege to share my homeland Turkey’s amazing culinary heritage, traditions, recipes, hospitality, through these precious opportunities and my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland. My sincere thanks goes to GB Publishing and Pinar Foods UK for helping me spread the word on wholesome, delicious Turkish cuisine.

Here is the link to our interview with TRT Radio 1, I hope you enjoy it: