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Tag Archives | vegan

Ozlem’s Turkish Table on Radio – Aubergine, lentils in olive oil

Merhaba dear all,

Ozlem’s Turkish Table; Recipes from My Homeland – available for pre-order now

My sincere thanks first of all for your most kind interest and comments for my upcoming Turkish cookery book, Ozlem’s Turkish Table, Recipes from My Homeland. Publishing a book is a labor of love and your warm feedback has been so greatly appreciated.

I wanted to inform you that you can now pre-order my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland at this link, not only with Paypal (direct or debit/credit card via Paypal) but also directly with your Debit or Credit Card , as well as Paying Offline, with a Bank transfer, to the account specified at this link.  If paying Offline, please kindly include the Ref: GBPShop-your last name. I hope the Offline payment option would be useful especially to all who can’t use Paypal or credit cards, as in Turkey.  Also Please kindly enter the promo code Pre-Order Special when it says “Enter a promo code” on the left side of your shopping cart to get your 10% discount.

Pre-orders will have the first priority of distribution worldwide in early March, prior the release of the book in April 2018.

Ozlem’s Turkish Table – Brooklands Radio Interview:

Ozlem’s Turkish Table on Brooklands Radio!

I had the pleasure to go on air at the Brooklands Radio in Surrey with dear Jill Bennet – being a music lover and an amateur radio DJ in my younger years in Istanbul, it was very exciting to be in the studio again!- We had a lovely chat on wholesome, delicious Turkish cuisine and on my upcoming Turkish cookery book, Ozlem’s Turkish Table. My book is a special tribute to especially to my southern Turkish roots and my home town Antakya – Hatay, who recently became a UNESCO World City of Gastronomy, a title that Hatay so rightly deserves. It was wonderful to chat about this magical land and its scrumptious cuisine.  Here’s the podcast of our interview, if you would like to listen to it.

What I have been cooking lately..

Aubergines, lentils and peppers cooked in olive oil, Mercimekli Mualla, from my upcoming cookery book, Ozlem’s Turkish Table, Recipes from My Homeland

Mercimekli Mualla, aubergines, lentils and peppers cooked in olive oil, which is also at my upcoming cookery book, has been a huge hit at my cookery book introduction and pre-order event last week. A delicious specialty from Antakya, this lovely dish ticks many boxes being vegan and gluten-free too. Dried mint and olive oil flavour the green lentils and aubergine/eggplant beautifully. Here’s my recipe link for Mercimekli Mualla, I hope you enjoy it.

My best wishes for the Holiday Season and Afiyet Olsun,

Ozlem

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Barbunya Pilaki; Borlotti (Cranberry) Beans Cooked with Vegetables

Barbunya Pilaki; Borlotti (Cranberry) beans cooked with onions, tomatoe and carrots in olive oil

Barbunya Pilaki; Borlotti (Cranberry) beans cooked with onions, tomatoes and carrots in olive oil

Barbunya pilaki, borlotti beans cooked in olive oil with tomatoes, onions and carrots, is my father’s favorite Zeytinyagli, Vegetables cooked in olive oil, Turkish style. Pilaki is a style of Turkish mezze, where vegetables and beans are mainly cooked with onions, garlic, tomato in olive oil, with a little addition of sugar, to balance the flavors. We serve pilaki garnished with herbs and wedges of lemon; the tangy, refreshing lemon juice is really a must here and complements borlotti, barbunya means so well. Turkey’s much loved Barbunya Pilaki is served at room temperature or cold as a mezze or appetizer.

Fresh barbunya beans (in stripy pink) at Besiktas pazari, Istanbul

Fresh barbunya beans (in stripy pink) at Besiktas pazari, Istanbul

In Turkey, you can get the fresh barbunya beans (in stripy pink) or borlotti beans in abundance in summer, at the farmers markets, Pazar. It’s my dad’s job at my parent’s home in Istanbul to pod them ready to be cooked and whoever is around joins in this therapeutic podding exercise. If you can’t get hold of fresh barbunya beans, try the dried borlotti (or cranberry beans, as they are called in the US) beans, like I have used here. They are easy to cook, wholesome and delicious.

Dried barbunya or borlotti or cranberry beans

Dried barbunya or borlotti or cranberry beans

A variety of kidney beans, borlotti beans are a large plump bean that is pinkish-brown in color with reddish-brown streaks. They are packed with goodness, rich source of cholesterol-lowering fiber and Omega 3 and 6 fatty acids. If you are using dried beans, they need to be soaked and rehydrated in warm water for at least 8 hours or overnight. If you are pressed with time or can’t get the dried or fresh borlotti beans, try a good quality canned borlotti beans in this recipe; it will still be a nutritious, delicious meal.

Dried barbunya or borlotti or cranberry beans need to be soaked and rehydrated in warm water for at least 8 hours or overnight.

Dried barbunya or borlotti or cranberry beans need to be soaked and rehydrated in warm water for at least 8 hours or overnight.

Traditional Barbunya Pilaki is quite a plain but delicious meal, mainly consisting of the beans, onions and tomatoes. I like adding carrots here, as their sweetness and texture goes well with barbunya. Our family loves Barbunya Pilaki therefore I tend to make a bit batch. It stays well in the fridge for good 3 days and as the flavors settle, tastes even better the next day. You can serve as part of a mezze spread, a delicious vegetarian and vegan course. We also enjoy Barbunya Pilaki next to grilled fish, meat and vegetables. If you choose to serve next to main courses, I suggest serving Barbunya Pilaki warm.

Barbunya Pilaki; borlotti or cranberry beans cooked with onions, tomatoes and carrots in olive oil.

Barbunya Pilaki; borlotti or cranberry beans cooked with onions, tomatoes and carrots in olive oil.

 I hope you enjoy this easy, delicious and wholesome Barbunya Pilaki.

Afiyet Olsun,

Ozlem

5.0 from 3 reviews
Barbunya Pilaki; Borlotti (Cranberry) Beans Cooked with Vegetables
 
Barbunya pilaki, borlotti (or cranberry) beans cooked in olive oil with tomatoes, onions and carrots, is a much loved Zeytinyagli, Vegetables cooked in olive oil, Turkish style. Pilaki is a style of Turkish mezze, where vegetables and beans are mainly cooked with onions, garlic, tomato in olive oil, with a little addition of sugar, to balance the flavors. This vegetarian and vegan dish is easy, delicious and packed with goodness. Serve as part of mezze spread or accompany grills.
Author:
Recipe type: Vegetables and beans Cooked in Olive oil, Pilaki
Cuisine: Turkish Cuisine
Serves: 6
Ingredients
  • 350 gr/12 oz./2 cups dried borlotti beans (or cranberry beans), soaked in warm water overnight
  • 1 medium to large onion, finely chopped
  • 2 medium carrots, quartered and chopped in small cubes,
  • 400 gr/ 1 can of good quality canned chopped tomatoes
  • Handful of flat leaf parsley, finely chopped
  • 10 ml/ 2 tsp sugar
  • 45ml/3 tbsp. olive oil
  • 16 fl. oz./2 cups water
  • 1 lemon, cut in wedges
  • Salt and freshly ground black pepper to taste
Instructions
  1. Soak the dried borlotti (or cranberry) beans overnight or for at least 8 hours.
  2. Then drain the beans, rinse and transfer to a pot, filled with plenty of cold water.
  3. Bring the pot to the boil, partially cover the pot and simmer for about 30 – 35 minutes. Make sure the beans become tender, but not soft or mushy, they should still have a bite to them.
  4. Drain and rinse the cooked beans under cold water and set them aside.
  5. Heat the olive oil in the pot and stir in the onions, sauté for 2 – 3 minutes, until they start to soften.
  6. Add the carrots, combine well and sauté for another 2 minutes.
  7. Stir in the canned tomatoes and sugar, season with salt and freshly ground black pepper. Combine well.
  8. Add the beans to the pot and give it a good mix. Then pour in the water, combine well.
  9. Bring the pot to the boil; then turn the heat to low, cover the pan partially.
  10. Simmer for 30 to 35 minutes, until the beans are cooked (but not mushy). Check the seasoning and add a little more salt or ground black pepper if needed.
  11. Serve Barbunya Pilaki at room temperature or cold as part of a mezze spread or appetizer, garnished with chopped parsley and wedges of lemon by the side to squeeze over. If you choose to serve next to main courses, I suggest serving Barbunya Pilaki warm.
Notes
If you are using dried borlotti (or cranberry) beans, they need to be soaked and rehydrated in warm water for at least 8 hours or overnight.

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Baba ghanoush or Abagannuc; burnt eggplant salad with lemon, olive oil

Baba ghanoush; Abagannuc; burnt eggplant, tomatoes and peppers in garlic, olive oil and pomegranate molasses

Baba ghanoush or Abagannuc; burnt eggplant, tomatoes and peppers in garlic, olive oil and pomegranate molasses

This delicious salad or dip, Abagannuc or Baba ghanoush, is very popular in Antakya and Southern Turkish cuisine and one of our family favorites. It has many variations throughout the Middle East, where tahini maybe added or plain yoghurt and what to include or not include may invite heated debates! No matter how the finishing touch will be, the essence of this salad remains the same; the aubergines are traditionally cooked over open fire or over the burner to get the smoky flavor. The skin of aubergines and peppers burn and their flesh becomes soft, sweet and tender.

Kozmatik from home; a steel base with holes on it, a genius idea to cook/char grill the vegetables without much of a mess!

Kozmatik from home; a steel base with holes on it, a genius idea to cook/char grill the vegetables without much of a mess!

In Turkey, a very simple gadget called “Kozmatik” is used to cook the aubergines over the burner. It has a steel base with holes on it, a genius idea to cook the vegetables without much of a mess!

Leave the peeled eggplant fleshin the colander to drain its bitter juices.

Leave the peeled eggplant fleshin the colander to drain its bitter juices.

You can cook the aubergines a day ahead of time; just add ½ juice of lemon after mashing and combine well, that will help to retain its color. Cover and keep in the fridge until you make the salad. I also added a drizzle of pomegranate molasses as a dressing in this version; the smoky flavor of aubergines and peppers worked really well with pomegranate molasses. When in season, pomegranate seeds would also be lovely over this salad.

Abagannuc or baba ghanoush goes very well as part of a mezze spread or with any grills. I also love this dip on crackers or toasted bread with a nice sharp cheese or feta cheese aside.

Abagannuc or baba ghannoush, a delicious smoky eggplant salad with a drizzle of pomegranate molasses.

Abagannuc or baba ghannoush, a delicious smoky eggplant salad with a drizzle of pomegranate molasses.

Signed copies of Ozlem’s Turkish Table book now available here

I hope you enjoy our version of Abagannuc or baba ghannoush, packed with flavor. This delicious meze and over 90 authentic recipes from my homeland are included at my cookery book, Ozlem’s Turkish Table; signed copies available at this link (and it is 10 % off for Father’s Day, from June 1-16th; please enter promo code: fathers-day at check out), if interested.

Afiyet Olsun,

Ozlem

5.0 from 2 reviews
Baba ghanoush-Abagannuc; burnt eggplant salad with garlic, olive oil
 
Abagannuc or baba ghanoush is a popular mezze or salad in southern Turkish cuisine, where eggplants are char grilled to get a delicious, smoky flavor. It has different versions throughout the Middle East. We'd like to add a little pomegranate molasses in our version for a tangy, sweet flavor. This salad / dip goes very well as part of a mezze spread or with any grills. I also love this dip on crackers or toasted bread with a nice sharp cheese or feta cheese aside.
Author:
Recipe type: Turkish Mezzes, Salads
Cuisine: Regional Turkish Cuisine
Serves: 4
Ingredients
  • 2 medium aubergines / eggplants
  • 1 pointy red pepper or bell pepper
  • 3 small, ripe tomatoes
  • 1 clove of garlic, crushed with salt and finely chopped
  • Juice of ½ lemon
  • 30ml/2 tbsp. extra virgin olive oil
  • A drizzle (about 10ml/2 tsp) pomegranate molasses to decorate (optional)
  • Salt and freshly ground black pepper to serve
Instructions
  1. Line the base of your burners with a foil to protect, keeping only the burners exposed.
  2. Place the eggplants or aubergines and pepper directly over the burner on medium heat and roast for about 15 - 20 minutes, turning occasionally. (You can roast the tomatoes on a barbeque or on the oven at 200 C for about 20-25 minutes, as it can get quite messy over the burner.)
  3. If you prefer not to have the smoky flavor, you can also score the aubergines with a knife in few places and bake on a baking tray for 50 – 60 minutes. In this case, turn them around every 20 minutes or so that they would cook evenly. Pepper would need about 35-40 minutes to cook in the oven and chargrill.
  4. If you are cooking over the burner, use metal tongs to turn the aubergines and pepper around so that all sides would cook evenly and the skin is nicely chargrilled. Cook until the skin is burnt and the flesh is soft.
  5. Remove the cooked aubergines, tomatoes and the pepper to a colander to allow them to cool. Once cool, peel and discard their burnt skin and leave them in the colander to drain aubergine’s bitter juices. I like to gently squeeze the aubergine flesh to drain as much water as possible.
  6. Chop the flesh of the aubergine, pepper and tomatoes coarsely and mash them with a fork.
  7. Place the flesh in a bowl and stir in the chopped garlic, lemon juice and the extra virgin olive oil, combine well. Season with salt and freshly ground black pepper.
  8. When serving, drizzle with pomegranate molasses over (if you prefer to) and give a gentle mix; its tangy flavor works really well with the smoked aubergine and peppers.
 

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