Tag Archives | vegetarian recipes

Fırında Patates Paçası; Turkish Garlicky Mashed Potatoes

As the winter is in the air, we are turning towards easy, delicious comfort food.

This Patates paçası, Turkish style garlicky mashed potatoes, from my new book, SEBZE, Vegetarian recipes from my Turkish kitchen, is a popular specialty from the province of Kastamonu in the Black Sea region. It is a significant dish, too, as the EU granted PGI (protected geographical indication) status to the region’s highly nutritious taşköprü garlic, known as ‘the white gold’, which is used in this recipe by locals. These mashed potatoes are traditionally cooked on the stove top with butter, yoghurt, eggs and garlic, and I love the lightness the yoghurt brings. I finish my version in the oven with grated cheese over (kaşar, a medium-hard pale yellow cheese mostly made from sheeps’ milk is the traditional choice, although you can use any melting cheese you have to hand). It is easy, humble, delicious and a pure comfort food with a touch of spice from the pul biber butter.

SEBZE, Vegetarian Recipes From My Turkish Kitchen

Here is my recipe from SEBZE; I hope you enjoy making at home. SEBZE has 85 delicious, easy, wholesome vegetarian Turkish recipes, that offers delightful options for all seasons, along with stunning photography. It can make a lovely gift to yourself or a foodie; you can get a copy of SEBZE here, worldwide.

This lovely garlicky mashed potatoes complements any grills, and goes well with this Baked beets with walnuts and pomegranate molasses, from SEBZE.

Afiyet Olsun,

Ozlem

Fırında Patates Paçası; Turkish Garlicky Mashed Potatoes

Patates paçası is a popular specialty from the province of Kastamonu in the Black Sea region. It is a significant dish, too, as the EU granted PGI (protected geographical indication) status to the region’s highly nutritious taşköprü garlic, known as ‘the white gold’, which is used in this recipe by locals. These mashed potatoes are traditionally cooked on the stovetop with butter, yoghurt, eggs and garlic, and I love the lightness the yoghurt brings. I finish my version in the oven with grated cheese over (kaşar, a medium-hard pale yellow cheese mostly made from sheeps’ milk is the traditional choice, although you can use any melting cheese you have to hand). It is easy, humble, delicious and a pure comfort food with a touch of spice from the pul biber butter.

Author: Ozlem Warren

Recipe type: Vegetarian

Cuisine: Turkish cuisine

Serves: 6-8

Ingredients

1 kg (2 lb 4 oz) white potatoes, peeled and cut into 2.5 cm (1 in) chunks
2 medium eggs, beaten
230 g (8 oz/scant 1 cup) whole milk yoghurt
4 large garlic cloves, crushed with sea salt and finely chopped
85 g (3 oz) salted butter, cubed, plus 1 tablespoon, melted
125 g (4 oz) medium Cheddar, grated
sea salt and freshly ground black pepper, to taste
For the pul biber butter
2 tablespoons salted butter
1 teaspoon pul biber (use a little more if you like heat!)

Instructions

Place the potatoes in a large pan with a pinch of salt and cover with plenty of hot water. Bring to the boil, partially cover and cook over a medium-low heat for about 20 minutes, or until the potatoes are fully cooked. Drain and transfer to a large mixing bowl. Leave to cool for 5 minutes, then mash the potatoes with a pinch of salt and freshly ground black pepper.
Preheat the oven to 180°C fan/200°C/400°F/gas 6.
Combine the eggs, yoghurt and garlic in a small bowl, mixing until well combined.
Melt the 85 g (3 oz) cubed butter in a large, wide pan over a medium heat, add the mashed potatoes and combine for 2 minutes. Pour the yoghurt mixture over the mashed potatoes and season with salt and pepper. Cook, stirring, for 6–7 minutes until well blended and smooth (you want a hummus-like consistency).
Grease a 20 cm (8 in) square baking dish with the extra tablespoon of melted butter and spoon the mashed potato mixture evenly into the dish. Sprinkle the grated cheese over the top in an even layer and gently press. Bake for 25 minutes until the cheese is melted and the top is golden, then remove from the oven.
For the pul biber butter, melt the butter in a small pan and stir in the pul biber. Combine for 35–40 seconds over a low heat to infuse.
Gently prick the top of the mashed potatoes and pour the pul biber butter over. Serve immediately while hot.

Collard Greens Soup with Borlotti Beans; Karalahana Çorbası

By Ozlem Warren on September 11, 2024 in Gluten-free recipes, SEBZE, Soups, Vegetarian recipes 4

Karalahana Çorbası image, from SEBZE; taken during photo shoots with Sam A Harris

The autumn/fall season is in the air and we started to turn to wholesome, nourishing soups.

This Hearty Karalahana Çorbası, Collard Greens Soup with Borlotti Beans and Sweetcorn, from my new book SEBZE, Vegetarian recipes from my Turkish kitchen, encapsulates the staple ingredients in Black Sea cuisine, with many variations within the region. This version is inspired by my travels; I was served it at Sümer restaurant on the way to Maçka, near Trabzon. Made with the region’s delicious butter, the sweetness of the corn is a delightful match to the slightly bitter greens (karalahana). You can enjoy this chunky, good-value soup with Corn Bead, Mısır Ekmeği (at SEBZE, page 50,) as the locals do.

SEBZE, Vegetarian Recipes From My Turkish Kitchen

We have many gluten-free recipes in Turkish cuisine, like this soup, and many of them featured in my new book SEBZE (or ideas to turn recipes to gluten-free, when applicable). You can make this soup ahead of time – the flavours settle and taste even better the next day.

Quicker option: This soup is best made with dried borlotti beans. If pressed for time, you can use 2 x 400 g (14 oz) cans of good-quality, pre-cooked and rinsed beans instead. Fold the beans into the soup before adding the maize/corn flour to the pot.

I am delighted to share this delicious soup with you here, from SEBZE cookery book. You can get a copy here, world wide.

Afiyet Olsun,

Ozlem

5.0 from 1 reviews

Collard Greens Soup with Borlotti Beans; Karalahana Çorbası

Hearty Karalahana Çorbası encapsulates the staple ingredients in Black Sea cuisine, with many variations within the region. This version, from my new cookery book SEBZE, Vegetarian recipes from my Turkish kitchen, is inspired by my travels; I was served it at Sümer restaurant on the way to Maçka, near Trabzon. Made with the region’s delicious butter, the sweetness of the corn is a delightful match to the slightly bitter greens (karalahana). You can enjoy this chunky, good-value soup with Corn Bead, Mısır Ekmeği (from SEBZE, page 50) as the locals do. Quicker option: This soup is best made with dried borlotti beans. If pressed for time, you can use 2 x 400 g (14 oz) cans of good-quality, pre-cooked and rinsed beans instead. Fold the beans into the soup before adding the maize/corn flour to the pot.

Author: Ozlem Warren

Recipe type: Vegetarian recipes

Cuisine: Turkish Cuisine

Serves: 6

Ingredients

170 g (6 oz/generous ¾ cup) dried borlotti beans
2 tablespoons melted butter (or olive oil for a vegan option)
2 medium onions, finely chopped
85 g (3 oz/1/3 cup) double concentrated tomato paste
225 g (8 oz/generous 1 cup) sweetcorn kernels (cut from 2 medium cobs)
225 g (8 oz) collard greens, washed, rough stems removed and coarsely chopped
1.475 litres (52 fl oz/6 cups) hot water
30 g (1 oz/¼ cup) fine cornmeal or maize flour (also known as corn flour – not cornflour/cornstarch)
sea salt and freshly ground black pepper, to taste
For the pul biber sauce
3 tablespoons melted butter (or olive oil)
1 tablespoon pul biber / Aleppo pepper (use less or more to your taste)

Instructions

Soak the dried borlotti beans overnight or for 8 hours in plenty of cold water.
The next day, drain the beans, place in a large saucepan and cover with hot water. Bring to the boil, then cook over a medium heat for 20 minutes. Stir often and skim off any foam forming on the top with a spoon. Drain in a colander and refresh under cold running water (to retain colour and texture) and set aside in a bowl. They will be partially cooked and still firm, with a bite to them.
Heat the butter (or olive oil) in a large pan over a medium–high heat, add the onions and sauté for 7 minutes, stirring often to soften. Stir in the tomato paste, sweetcorn and the beans, and combine well. Add the collard greens and the measured hot water and bring to the boil. Gently mix – the collard greens will start to wilt. Season with salt and pepper, then cover, reduce the heat to medium–low and cook for 15 minutes, gently mixing a few times.
Place the fine cornmeal/maize flour in a small bowl and add 3 ladlefuls of the soup liquid. Mix with a spoon until the flour is dissolved and the mixture smooth. Pour into the pan and gently combine well. Cover and simmer for a further 10 minutes. This is a chunky soup but if it appears to be too thick for you, add a little more water and combine well.
For the sauce, heat the butter (or olive oil) in a small pan and stir in the pul biber. Gently infuse for 30–45 seconds over a low heat.
Pour the pul biber sauce over the soup and check the seasoning. Serve immediately while hot.

Exclusive recipe from my new cookery book SEBZE – Turkish Şakşuka

By Ozlem Warren on March 8, 2024 in A Slice of England, SEBZE, Vegetables Cooked in Olive Oil, Vegetarian recipes, Vegetarian recipes 0

Merhaba dear All,

It’s not long now for the worldwide publication of my new cookery book, SEBZE, Vegetarian recipes from my Turkish kitchen in April 2024 and I am giddy with excitement to share this special book with you all. You can pre-order your copy here, and we would greatly appreciated, as pre-orders help new books greatly.

SEBZE, Vegetarian Recipes From My Turkish Kitchen

There are 85 scrumptious vegetarian Turkish recipes in SEBZE. We have a rich and diverse regional cuisine, which I have researched extensively. SEBZE includes lesser-known regional specialties along with popular Turkish recipes and a few of my own creations. Many of the recipes complement one another and leftovers can be repurposed for other delicious meals with ease. There are plenty, easy one pot recipes, as well as recipes that suit gluten-free and plant-based diets too.

I wanted to share with you dear readers, an exclusive recipe from my new cookery book, SEBZE, Turkish Şakşuka; Baked Aubergines, Courgettes, Peppers with Tomato Sauce.

You might know Shakshuka (meaning ‘all mixed up’) as a popular dish in the Middle East of eggs cooked in tomato sauce, peppers, herbs and sometimes onions. For us Turks, though, the name and dish Şakşuka refers to this delicious, summery meze of aubergines (eggplant) and peppers cooked in olive oil, served with a tomato-based sauce. Vegetables are traditionally shallow-fried in olive oil for this recipe, although for a lighter and equally tasty option, I prefer to bake them in the oven. I added courgettes (zucchini) here too, following my mother’s recipe.

I suggest to serve this with the nutty Muhammara and Kekikli, Pul Biberli Fırın Patates, my Baked potato chips with pul biber and oregano, both from SEBZE; they complement Şakşuka like a dream.

Turkish Saksuka with pul biber and oregano chips, from SEBZE. Image credit Sam A Harris

Image credit Sam A Harris, from SEBZE, Vegetarian recipes from my Turkish Kitchen

Turkish Şakşuka; Baked Aubergines, Courgettes, Peppers with Tomato Sauce

Prepare ahead: You can prepare Şakşuka a day ahead and keep covered in the refrigerator.

Serves 2–3

1 large aubergine (eggplant), partially peeled in stripes and trimmed

1 medium courgette (zucchini), cut into 1 cm (½ in) slices

1 red (bell) pepper, deseeded and cut into 3 cm (1 in) chunks

2–3 chillies or Turkish sivri biber, deseeded and sliced in half lengthways

4 tablespoons olive oil

sea salt and freshly ground black pepper, to taste

flatbreads, to serve

For the tomato sauce

1 tablespoon olive oil

3 garlic cloves, crushed with salt and finely chopped

400 g (14 oz) tin chopped tomatoes

2 teaspoons Turkish red pepper paste (biber salçası, see page xx for homemade) (or double concentrated tomato paste, for a milder flavour)

½ teaspoon pul biber or red pepper flakes (optional)

small handful of flat-leaf parsley, finely chopped

sea salt and freshly ground black pepper, to taste

For the garlicky yoghurt sauce

200 g (7 oz/generous ¾ cup) thick and creamy plain yoghurt (or plant-based alternative)

2 garlic cloves, finely chopped

sea salt and freshly ground black pepper, to taste

Preheat the oven to 200°C fan/220°C/425°F/gas 7.

Cut the peeled aubergine in half lengthways, then cut each half into 1 cm (½ in) slices. Place them on a large tray, sprinkle with salt and set aside for 10 minutes. Salt will help the moisture come out of the aubergines. Dry thoroughly with paper towels.

On a large baking tray, arrange the aubergine slices with the sliced courgette, pepper and chillies on the tray in one layer. Coat with olive oil and season with salt and pepper. Rub the seasoning and oil into the vegetables with your hands. Bake in the oven for 20 minutes. Remove the tray from the oven, remove the pepper strips and place on a large serving plate. Turn the aubergine and courgette slices and bake for a further 10 minutes until charred at edges and cooked through. Place alongside the peppers on the serving plate.

While the vegetables are baking, make the tomato sauce. Heat the olive oil in a wide pan over a medium heat, add the garlic and sauté for a minute, then add the chopped tomatoes and the pepper paste (or double concentrated tomato paste) and mix well. Cook for 3–4 minutes until the sauce thickens. Stir in the pul biber (if using) and the parsley. Season with salt and pepper to taste and remove from the heat.

For the yoghurt sauce, beat the yoghurt with the garlic and season to taste with salt and pepper.

Spoon the tomato sauce over the top of the cooked vegetables. Serve with the yoghurt sauce on the side, accompanied by flatbreads to mop up the tasty sauce.

Ozlem at Meric Ciftligi – Altinouzu, Antakya, from SEBZE. Image credit Sam A Harris

SEBZE is a recipe collection built with convenience and flavour in mind, inspired by my homeland’s rich and diverse culinary heritage. I hope you will embark on a culinary journey to my homeland, to discover a selection of delightful, achievable vegetarian recipes, with stunning food and location photography.

From my kitchen to yours – Afiyet Olsun, as we say in Turkish – may you be happy and healthy with this food and enjoy your copy of SEBZE.