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Tag Archives | yoghurt

Smoked Eggplant Salad with Garlic Yoghurt – Patlicanli Yogurtlama

Patlicanli yogurtlama; smoked eggplant salad with garlic yoghurt and mint

Patlicanli yogurtlama; smoked eggplant salad with garlic yoghurt and mint

Another refreshing smoked eggplant salad from southern Turkey, Antakya, this time with garlic yoghurt and mint. It goes very well with grilled meats, or just with some nice crusty bread as an appetizer. If you can cook the eggplants over open fire or on stove top, eggplants get a delicious, smoky flavor.

Serves 4

Preparation time: 10 minutes Cooking time: 45 minutes

1 large or 2 medium eggplant (aubergine)
1 garlic clove, finely chopped
About 200 ml/ 7 fl oz/1 cup plain yoghurt
5 ml/ 1 teaspoon dried mint
15 ml/ 1 tablespoon extra virgin olive oil
Squeeze of a quarter of lemon
Salt and freshly ground black pepper to taste

Preheat oven to 200 C/ 400 F

Cook the eggplants (aubergines) on a barbecue grill or over and open gas flame turning occasionally by the stalks until the outer skin is charred and blistered and the inner flesh soft. (Alternatively they can be pricked in few places and baked in a hot oven for about 45 minutes). Peel away the burnt skin and discard the stalks. Put the flesh in a colander to drain away any bitter juices. (You can prepare the eggplants this way a day in advance; squeeze lemon juice over to retain its color and keep in the fridge covered). Finely chop the flesh and set aside.

Combine the yoghurt, flesh of eggplant, garlic, salt, black pepper and the dried mint in a mixing bowl. Transfer the mixture to a serving dish, sprinkle a little more dried mint and drizzle the extra virgin olive oil over.

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 (it is 25 % off), delivered worldwide including the US and Canada.

We are delighted to share that hardback copies of Ozlem’s Turkish Table now also available via Milk Street Online Store in the USA, via link here.

Afiyet Olsun,

Ozlem

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Zucchini (Courgette) Fritters with Feta and Dill – Kabak Mucveri

Mucver; zucchini fritters with feta cheese, onion and dill

Mucver; zucchini fritters with feta cheese, onion and dill

Zucchini are the most widely available summer squash in Turkey. They are very versatile, used in many dishes and their flowers are perfect for stuffing. This wonderful vegetarian fritters are fantastic accompanied by garlic infused yoghurt or a leafy salad and crusty bread. You can enjoy them as a meze/appetizer for supper or light lunch dish. The bite size versions would be a great party / finger food too. They are also wonderful served next day as a cold snack.

If you are after a lighter flavor, you can bake the spread in a greased baking dish (at 180 C / 350 F) for about 35-40 minutes, like my mother does. You can then cut in squares and serve.

Here’s also my Courgette fritters, Mucver YouTube link:

I love the vegetarian dishes, mezes and dips in Turkish cuisine and over 75 % of my cookery book, Ozlem’s Turkish Table, showcases these recipes, including this Kabak Mucveri. Signed copies of Ozlem’s Turkish Table cookery book is NOW 20 % OFF at this link, for a limited time and delivered worldwide including the US, Canada and Mexico with lower rates here.

Adopted from Angie Mitchell’s Secrets of the Turkish Kitchen

Serves 4 – 6
Preparation time: 30 minutes
Cooking time: 15 minutes

3 medium zucchini (courgette), grated
150 gr / 6 oz  Turkish white cheese or feta cheese, crumbled
1/2 medium onion, finely chopped
3 green (spring) onions, finely chopped
3 garlic cloves, finely chopped
1 bunch dill, finely chopped
3 eggs, beaten
45 ml / 3 tablespoons all purpose (plain) white flour
Pinch of paprika (optional)
Salt and ground black pepper to taste
Canola oil (or sunflower oil) for shallow frying
Sprigs of dill for garnish

Place the grated zucchini in a colander, sprinkle with a little salt and leave to drain for 30 minutes. Crumble or grate the feta cheese.

Using a tea towel, squeeze out any excess water from the zucchini and put in a bowl.

Transfer the flour to a large bowl and beat in the eggs. Add the remaining ingredients, season with salt and pepper and beat into a batter (Take care not to add salt if your cheese is salty). Mix well.

In a frying pan, heat enough oil to shallow fry. Using a tablespoon, drop the spoonfuls of batter mix into the hot oil. Fry over a medium heat on both sides until golden brown. Remove with a straining spoon and drain on absorbent kitchen paper towel.

This meze (appetizer) can be enjoyed warm or you can make it in advance, and serve as a cold meze. Garnish with sprigs of dill and accompany with garlic infused yoghurt.

For garlic infused yoghurt, crush a couple of garlic cloves with salt, combine the yoghurt and garlic and beat until smooth. Add salt to taste.

Note: Summer squash is an effective diuretic and its potassium content benefits those with high blood pressure. Dill is known to aid digestion.

Afiyet Olsun,

Ozlem

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