Tag Archives | Vegetarian

Baked beetroot with walnuts and pomegranate molasses

By Ozlem Warren on March 12, 2019 in Ozlem’s Turkish Table Cookery Book, Salads, Supper Clubs, Turkish cookery book 5

I hope you enjoy this delicious and wholesome Baked beetroot salad with walnuts and pomegranate molasses , so easy too. We love beetroot, pancar, as we call in Turkish and I have been making this delicious baked beetroots with garlic, walnuts, pomegranate molasses dish a lot recently. It makes a wonderful meze, also accompanies pasta, rice and grills beautifully. Baking the beets brings out its natural, delicious sweetness; it is also vegan and gluten free, and so easy to make. Here’s my recipe, if you’d like to give it a go. It keeps well in the fridge, covered, 2-3 days.

SEBZE, Vegetarian Recipes From My Turkish Kitchen

This baked beets recipe and 85 other delicious, easy to make, vegetarian Turkish recipes are included at my new book. SEBZE, Vegetarian recipes from my Turkish kitchen. You can get a copy here worldwide.

5.0 from 2 reviews

Baked beetroot with walnuts and pomegranate molasses

We love beetroot, pancar, as we call in Turkish and I have been making this delicious baked beetroots with garlic, walnuts, pomegranate molasses dish a lot recently. It makes a wonderful meze, also accompanies pasta, rice and grills beautifully. It is also vegan and gluten free, and so easy to make. Here’s my recipe, if you’d like to give it a go.

Author: Ozlem Warren

Recipe type: Vegetarian, Vegan, Gluten-free meze

Cuisine: Turkish cuisine

Serves: 4-6

Ingredients

880 g (1 lb 15 oz) beetroot (beets)
2 tablespoons olive oil
3 garlic cloves, finely chopped
2 tablespoons pomegranate molasses (nar ekşisi, see page xx for homemade)
45 g (1¾ oz/1/3 cup) walnuts, chopped
handful of flat-leaf parsley, finely chopped
2 tablespoons pomegranate seeds
sea salt and freshly ground black pepper, to taste

Instructions

Preheat the oven to 180°C fan/200°C/400°F/gas 6.
Trim and peel the beetroot and slice into quarters lengthways. Slice each quarter into even bite-size chunks (about 1 cm/½ in). Place on a large baking tray, drizzle over the olive oil and season with salt and pepper. Use your hands to combine well (your hands will be stained but it’s worth it to infuse the flavours – you can rub sliced lemon over your hands to get rid of the worst of the stain). Spread in one layer and bake for 30 minutes, turning them around halfway.
Remove the tray from the oven and stir in the chopped garlic. Bake for a further 6–7 minutes until the beets are cooked and starting to caramelise at edges, taking care not to burn the garlic. Leave to cool for 5 minutes.
Transfer the beets to a serving bowl, drizzle over the pomegranate molasses and combine well. Add the chopped walnuts and parsley, and mix well. Decorate with pomegranate seeds just before serving.

I hope you enjoy it, Afiyet Olsun,

Ozlem

Piyaz Salad with red onions, tomatoes, parsley and sumac

By Ozlem Warren on February 6, 2017 in Salads, Turkish Cooking Classes 28

Piyaz Salad with red onions, tomatoes, parsley and sumac

We had a delicious Turkish cookery class at the Divertimenti Cookery School in London on Jan. 29th with enthusiastic participants. This vibrant and easy Piyaz Salad with red onions, tomatoes and parsley, flavored with sumac was a big hit from the class. It is a traditional salad at home, especially popular alongside Turkish meatballs, Kofte, as well as Lahmacun, Turkish thin pizza with minced meat and vegetables topping. I love the tangy sumac with the red onions in this salad, gives a refreshing, zingy flavor, so delicious.

Rolling Piyaz Salad inside Lahmacun, delicious

We also made Lahmacun, thin Turkish pizza with minced/ground meat topping at our Turkish cookery class – another big hit! – We then placed some Piyaz Salad in the middle of Lahmacun and rolled to eat, as we do it traditionally at home. Such a wonderful combination. Here’s my Lahmacun recipe, if you like to make it at home.

Wonderful participants of my Jan. 29th Turkish Cookery Class at Divertimenti Cookery School, London.

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 20 % this link and delivered worldwide including USA, if you like to get a signed copy.

Ozlem’s Turkish Table; Recipes from My Homeland – can be purchased at this link (signed copies!)

I hope you enjoy this easy, delicious, healthy Piyaz Salad, Afiyet Olsun,

Ozlem

5.0 from 3 reviews

Piyaz Salad with red onions, tomatoes, parsley and sumac

This vibrant and healthy Piyaz Salad gets ready in no time and it is so delicious. Red onions and tomatoes work very well with the tangy sumac; we tradionally enjoy this salad with Lahmacun, Turkish thin pizza with minced/ground meat topping, as well as Turkish meatballs. It is also a lovely salad served with cheese, olives and hummus.

Author: Ozlem Warren

Recipe type: Salads

Cuisine: Turkish Cuisine

Serves: 4

Ingredients

3 medium tomatoes, quartered and roughly chopped
1 red onion, halved and thinly sliced
1 bunch of flat leaf parsley, roughly chopped
Juice of 1 lemon
½ teaspoon salt
15ml/1 tablespoon extra virgin olive oil
10 ml/2 teaspoon ground sumac
½ teaspoon paprika flakes – optional –
Freshly ground black pepper to taste

Instructions

Rub and work sumac and the salt into the onion slices with your hands really well (this will soften the onions and help spices infuse in well).
Stir in the chopped tomatoes, parsley and paprika flakes, combine well.
Wisk together the extra virgin olive oil and lemon juice and pour over the piyaz salad. Season with more salt (if needed) and freshly ground black pepper.
Serve Piyaz Salad with feta cheese, olives and/or hummus for a delicious spread. Piyaz Salad is also the ultimate accompaniment of Lahmacun and Turkish meatballs, kofte.

Baked Zucchini, Pepper, Onion, Garlic in Tomato Sauce; Firin Sebze

By Ozlem Warren on November 10, 2014 in Casseroles and Stews, Gluten-free recipes, Vegetables Cooked in Olive Oil 46

Baked zucchini (courgette), peppers, onion and garlic in tomato sauce – Firin Sebze

This baked vegetables in tomato sauce with olive oil, Firin Sebze, is a delicious, easy and healthy vegetarian course that we turn to often. Beauty of this dish is that you can use whatever vegetables you have in hand; zucchini (courgettes), peppers, onions, peas, carrots, beetroots, aubergines, beans, potatoes especially work well. In Turkish cuisine, we use tomato based sauces a lot in our casseroles, stews and baked dishes; you can use juicy, ripe tomatoes when they are in season. If you can’t get hold of ripe tomatoes, a good quality canned chopped tomatoes also work very well.

For a more substantial vegetarian course, you can add cooked chickpeas to the vegetable mixture here and bake all together. It is a delicious and gluten-free vegetarian course that complements any grills and pasta beautifully; you can also serve this vegetable bake as part of a mezze spread.

You can prepare this dish ahead of time and keep in the fridge or freezer. If left in fridge, reheat at the preheated oven at 200 C / 400 F for 15 – 20 minutes. If kept in freezer, reheat at the same temperature for about 30 minutes.

Baked vegetables with olive oil in tomato sauce; easy, healthy and gluten-free

I hope this delicious baked vegetables with olive oil inspires for easy, healthy, delicious home cooked meals for you all.

I love wholesome, delicious Turkish cuisine; it is based on seasonal produce and offers a lot of options for vegetarian and vegan diets too. Over 90 authentic Turkish recipes are included at my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland. Signed copies are now 25 % off via GBPublishing at this link, and delivered worldwide including the US.

Afiyet Olsun,

Ozlem

5.0 from 10 reviews

Baked Zucchini, Pepper, Onion, Garlic in Tomato Sauce; Firin Sebze

This baked vegetables in tomato sauce with olive oil, Firin Sebze, is a delicious, easy and healthy vegetarian course that we turn to often. Beauty of this dish is that you can use whatever vegetables you have in hand. You can also prepare this gluten-free dish ahead of time and serve as part of mezze spread, or as a side to pasta and grills- Afiyet Olsun!

Author: Ozlem Warren

Recipe type: Baked vegetables in olive oil with tomato sauce; easy, delicious and gluten-free

Cuisine: Turkish Cuisine

Serves: 4

Ingredients

3 medium zucchini (courgettes), quartered and sliced (about ½ cm, 0.20”)
1 medium onion, finely chopped
3 garlic cloves, finely chopped
Red, green and yellow bell peppers (or pointy peppers), deseeded and sliced in small chunks
4 ripe tomatoes cut in small chunks or 1 can of 400 gr/14 oz. canned chopped tomatoes
10 ml/ 2 tbsp. olive oil
8 fl oz. / 1 cup water
10 ml / 2 tsp. oregano
Sea salt and ground black pepper to your taste

Instructions

Pre-heat oven to 200 C / 400 F
Combine sliced zucchini (courgettes), peppers, onions and garlic on a baking tray.
Pour in the olive oil and mix with the vegetables well.
Stir in the chopped tomatoes or canned chopped tomatoes, combine well.
Pour in the water.
Stir in the oregano and season with salt and freshly ground black pepper. Combine well.
Bake in the preheated oven (200 C/ 400 F), uncovered for 20 minutes.
After 20 minutes, give the vegetables a good mix and bake for a further 20 minutes, until they start to chargrill at edges.
Serve hot as part of a mezze spread or as a side to pasta and grills.

Notes