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Tag Archives | Vegetarian

Baked Potatoes with Onions, Tomatoes and Olives – Zeytinli Patates Bastısı

Image taken during SEBZE photo shoots with Sam A Harris and Esther Clark

This delightful and easy potato bake, from my new book SEBZE, Vegetarian recipes from my Turkish kitchen,  makes use of the bastı method, a layered cooking technique dating back to the Ottoman period. Meat and vegetables are traditionally first sautéed then layered and gently pressed into a round dish. Turkish food writer Sahrap Soysal notes that this technique is also referred to as oturtma. This humble, great-value dish is very moreish, perfect for buffets as well as easy weekday meals. Leftovers are delicious enjoyed cold the next day, too.

I hope you enjoy making this dish; if you like to get a copy of my cookery book, SEBZE, copies can be ordered worldwide here.

Afiyet Olsun,

Ozlem x

Baked Potatoes with Onions, Tomatoes and Olives - Zeytinli Patates Bastısı
 
This delightful potato bake makes use of the bastı method, a layered cooking technique dating back to the Ottoman period. Meat and vegetables are traditionally first sautéed then layered and gently pressed into a round dish. Turkish food writer Sahrap Soysal notes that this technique is also referred to as oturtma. This humble, great-value dish is very moreish, perfect for buffets as well as easy weekday meals. Leftovers are delicious enjoyed cold the next day, too.
Author:
Recipe type: Vegetarian
Cuisine: Turkish cuisine, Mediterranean
Serves: 4-6
Ingredients
  • 3 tablespoons olive oil, plus extra as needed
  • 3 medium or 2 large onions, quartered and thinly sliced
  • 4 garlic cloves, finely chopped
  • 650 g (1 lb 7 oz) roasting potatoes, cut into 3 cm (1 in) discs, 1 cm (½ in) thick
  • 1 teaspoon dried oregano
  • ½ teaspoon pul biber
  • 60 g (2 oz/1/3 cup) good-quality black olives (Turkish or kalamata), pitted and quartered
  • 3 medium, ripe tomatoes, halved, then sliced 5 mm (¼ in) thick
  • sea salt and freshly ground black pepper, to taste
  • handful of flat-leaf parsley, finely chopped, to serve
Instructions
  1. Heat 2 tablespoons of the olive oil in a large, wide pan over a medium heat, add the onions and sauté for 10 minutes until softened and starting to caramelise. Add the garlic and sauté for 2 minutes. Transfer to a plate and set aside.
  2. Preheat the oven to 180°C fan/200°C/400°F/gas 6.
  3. Add the remaining tablespoon of oil to the same pan (or perhaps a little more if needed), add the potatoes and sauté over medium heat for 5–6 minutes. Stir the onions back into the pan, season with salt, pepper, dried oregano and pul biber, combine well and remove from the heat.
  4. Spread half of the potato and onions in the base of a 25 cm (10 in) baking dish. Layer half of the olives and sliced tomatoes over and gently press. Spread the remaining potato and onions over, with a final layer of olives and tomatoes on top, and gently press. Drizzle a little olive oil over, season with salt and pepper, and bake for 40–45 minutes until fully cooked and charred at the edges.
  5. Scatter the chopped parsley over and serve warm or at room temperature.
 

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Öcce Fritters with Spring Onion and Fresh Herbs

Image styled by Esther Clark, for SEBZE ccokbook

These delightful, herby Öcce fritters, from my new book, SEBZE, Vegetarian recipes from my Turkish kitchen,  are a popular specialty in southern Turkiye, especially in the Gaziantep, Kilis and Hatay regions. Locals make them with lots of spring onions (scallions), herbs and fresh garlic, when in season. There are many variations throughout the country, where, for instance, grated courgettes (zucchini) can be added too, as in our popular kabak mücveri. In south, locals use a special öcce pan with hollows, where the batter is poured over to be shallow fried. A regular, non-stick wide pan will work just as well.  I hope you enjoy them as much as we do. As variations, you could add some grated beets, carrots to the mix for additional crunch. You can use gram/chickpea flour for gluten-free option.

SEBZE, Vegetarian Recipes From My Turkish Kitchen

SEBZE, Vegetarian Recipes From My Turkish Kitchen

There are 85 delicious, doable, wholesome Turkish vegetarian recipes at my new book SEBZE, many are adaptable for gluten-free too. You can get a copy here worldwide.

Afiyet Olsun,

Ozlem x

5.0 from 2 reviews
Öcce Fritters with Spring Onion and Fresh Herbs
 
These delightful, herby fritters are a popular specialty in southern Turkiye, especially in the Gaziantep, Kilis and Hatay regions. Locals make them with lots of spring onions (scallions), herbs and fresh garlic, when in season. There are many variations throughout the country, where, for instance, grated courgettes (zucchini) can be added too, as in our popular kabak mücveri. In south, locals use a special öcce pan with hollows, where the batter is poured over to be shallow fried. A regular, non-stick wide pan will work just as well. I hope you enjoy them as much as we do. As variations, you could add some grated beets, carrots to the mix for additional crunch.
Author:
Recipe type: Vegetarian recipes
Cuisine: Turkish cuisine
Serves: 4
Ingredients
  • 6 spring onions (scallions), trimmed and finely chopped
  • 5 garlic cloves, finely chopped
  • 30 g (1 oz) fresh mint leaves, finely chopped
  • 130 g (4¼ oz) flat-leaf parsley, finely chopped (including stems)
  • 1 teaspoon pul biber or red pepper flakes
  • 1 teaspoon ground cumin
  • 85 g (3 oz/2/3 cup) plain (all-purpose) flour (use gram/chickpea flour for a gluten-free option)
  • 55 g (2 oz) beyaz peynir or feta, crumbled (optional)
  • 3 medium eggs, beaten
  • light olive oil or groundnut oil, for shallow frying
  • sea salt and freshly ground black pepper, to taste
Instructions
  1. Combine the spring onions, garlic, fresh mint, parsley, pul biber and cumin in a large bowl. Using your hands, combine the mixture well. Add the flour and cheese (if using) and stir in the beaten eggs, then season with salt and pepper, and combine well into a batter.
  2. Heat enough oil to cover the base of a large non-stick frying pan (skillet) (about 25 cm/10 in in diameter) over a medium–high heat. Drop tablespoons of the batter mix into the hot oil, spoonful by spoonful, leaving space between each one. Shallow fry for about 2 minutes on each side until golden brown. Remove with a slotted spoon to drain on paper towels.
  3. They are delcious with Haydari dip from SEBZE
 

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Balkabaklı Kestaneli Çorba; Pumpkin and Chestnut Soup

It is the soup season, as we are fully in the autumn / fall. It is also the pumpkin season; this Balkabaklı Kestaneli Çorba, Pumpkin and Chestnut Soup, from my new book, SEBZE, Vegetarian recipes from my Turkish Kitchen, is a delicious and easy celebration of autumnal flavours.

Pumpkin (balkabağı) is enjoyed in savoury and sweet dishes in Türkiye. While it can be combined with yoghurt or with pomegranate molasses in the south for savoury meals (for example, Adesiye, at page 143, in SEBZE cookery book), it is cooked with chestnuts in the north. The city of Zonguldak in the Black Sea region grows some of the finest chestnuts and this soup is a Zonguldak specialty. The sweetness of the pumpkin and onions works beautifully with the earthy chestnuts. Locals would also add the region’s creamy manda sütü, water buffalo’s milk, to the soup – full-fat milk works well as a substitute although you can use single (light) cream for a creamier taste. You can use butternut squash instead of pumpkin, too.

Serve this delicious soup with Corn Bread,  Mısır Ekmeği (page 50 in SEBZE). It is the gift giving season upon us; copies of SEBZE is available worldwide at this link and it can make a lovely foodie present.

I hope you enjoy this delicious soup, Afiyet Olsun,

Ozlem

Balkabaklı Kestaneli Çorba; Pumpkin and Chestnut Soup
 
Pumpkin (balkabağı) is enjoyed in savoury and sweet dishes in Türkiye. While it can be combined with yoghurt or with pomegranate molasses in the south for savoury meals (for example, Adesiye, at page 143, in SEBZE cookery book), it is cooked with chestnuts in the north. The city of Zonguldak in the Black Sea region grows some of the finest chestnuts and this soup is a Zonguldak specialty. The sweetness of the pumpkin and onions works beautifully with the earthy chestnuts. Locals would also add the region’s creamy manda sütü, water buffalo’s milk, to the soup – full-fat milk works well as a substitute although you can use single (light) cream for a creamier taste. You can use butternut squash instead of pumpkin, too.
Author:
Recipe type: Vegetarian Soup
Cuisine: Turkish Cuisine
Serves: 4
Ingredients
  • 2 tablespoons olive oil or sunflower oil
  • 2 medium onions, finely chopped
  • 825 g (1 lb 13 oz) deseeded and peeled pumpkin, sliced into 1 cm (½ in) chunks
  • 255 g (9 oz) peeled, cooked chestnuts, quartered
  • 510 ml (18 fl oz/generous 2 cups) vegetable stock
  • 510 ml (18 fl oz/generous 2 cups) water
  • 140 ml (5 fl oz/scant ⅔ cup) full-fat milk (or a plant-based alternative)
  • sea salt and freshly ground black pepper, to taste
  • handful of fresh parsley, chopped, to serve
  • For the sautéed chestnuts
  • 80 g (3 oz) peeled, cooked chestnuts, diced into small bites
  • 2 tablespoons olive oil or sunflower oil
Instructions
  1. Heat the oil in a large, heavy saucepan over a medium heat, add the onions and sauté for 10 minutes until softened. Stir in the pumpkin pieces and sauté for another 2 minutes. Add the chestnuts, pour in the vegetable stock and water, then season with salt and pepper, and combine well. Bring to the boil, then simmer for 12–15 minutes until the pumpkin is cooked.
  2. Purée the soup in a blender and pour back into the pan, add the milk and bring back to the boil, then simmer for 5 minutes. Seasoning is important – check and add more salt and pepper to your taste.
  3. For the sautéed chestnuts, heat the oil in a small sauté pan over a medium heat, add the chestnuts and sauté for 3 minutes. Season with salt and pepper.
  4. Serve the soup warm with the sautéed chestnuts and chopped parsley sprinkled over.
  5. Serving suggestion: Serve with Mısır Ekmeği (page 50 in SEBZE cookery book) to complement this delicious soup.
 

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