Tag Archives: Turkish

Recipe of the Week – 9th April 2018 – Turkish Roasted Cauliflower and Aubergine with Turmeric Yoghurt

This recipe was something that I stumbled upon whilst trying to find inspiration for an evening tea involving a surplus cauliflower and some aubergines that I had in the fridge. I was looking for something fresh and light, yet filling enough to satisfy two hungry children, and this is my variation of a recipe that popped up when I googled the ingredients! This would also work well as a starter without the rice, or as an addition to a tapas-style meal combing lots of different dishes and flavours.

Serves 4

Ingredients

1 large cauliflower, cut into florets

2 aubergines, cut into 2cm dice, salted and set aside

1 medium onion, sliced

2 cloves of garlic, crushed

4 tbs olive oil

1 tsp cumin seeds

1 tsp ground coriander

1 tsp Baharat spice mix

4 large free range eggs

150g basmati rice

Small handful of fresh parsley, chopped

For the yoghurt dressing;

100ml plain yoghurt

1 tbs extra virgin olive oil

1 tbs lemon juice

1 clove of garlic, crushed

1/2 tsp ground coriander

1 tsp ground turmeric

Method

1. Place the salted aubergine cubes in a large bowl for 30 minutes then rinse, drain and set aside.

2. Preheat the oven to 180C.

3. Pour half of the oil in a small saucepan and gently sauté the onion for 5 minutes.

4. In a large mixing bowl add together the remaining oil, coriander, cumin seed, baharat, crushed garlic and some salt and pepper and mix well.

5. Add the cauliflower and rinsed aubergine to the bowl and mix well to coat.

6. Add the onion slices then pour the mixture onto a baking tray and put in the oven for 30 minutes, stirring once halfway through.

7. Whilst this is in the oven, cook the rice and hard-boil the eggs.

8. Meanwhile, to make the dressing, combine all of the ingredients in a large jug and whisk well to combine. Feel free to add a splash a water to thin the sauce slightly if preferred.

9. When the vegetables have turned light brown, served immediately on a bed of rice with the halved boiled eggs then pour the dressing over each portion and scatter some shredded parsley leaves over to finish.

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Recipe of the Week – 10th October 2016 – Turkish Stuffed Aubergines (Imam Bayildi)


This surprisingly easy recipe is one that I go back to time and again as there is something really satisfying in the combination of sweet and spicy flavours mixed in the peppers and the juicy aubergines themselves. I have refined my previous recipe a little as I’ve found a new mixture of flavours that I like even more.

Serves 4 to 6

Ingredients

3 large aubergines

200 ml extra virgin olive oil

4 large red onions, thinly sliced

3 garlic cloves, crushed

1 red and 1 yellow pepper, sliced

2 x 400g cans chopped tomatoes

3 tbs sugar

3 tsp ground coriander

1 tbs ras-el-hanout

Small bunch of fresh coriander, roughly chopped

Salt and Pepper to season

Method

1. Halve the aubergines then score diagonally 4 or 5 times inside before sprinkling generously with salt. Place aubergines in a colander for 30 minutes.

2. Meanwhile heat half of the olive oil in a large saucepan and sauté the onions, peppers and garlic for 10 minutes until soft. Add the tomatoes, sugar and spices and simmer for a further 5 minutes. Add half of the chopped coriander, stir, season and set aside. Preheat the oven to 190C.

3. Rinse the aubergine halves and place cut side down in a large heavy based frying pan with the remaining olive oil. Fry gently for 5 minutes until golden brown.

4. Place the aubergine halves in a casserole dish and top liberally with the tomato mixture. Cover with tin foil then place in the oven for 30 minutes.

5. Chill for 1 hour before serving, topping with the remaining fresh coriander. Serve with a fresh green salad or rice.

Recipe of the Week – 5th October 2015 – Menemen 

  
Since we adopted two chickens in our back garden, I have been looking at new ways with eggs, to deal with the surplus that we sometimes find ourselves with (they are very good layers!). My children love scrambled eggs for breakfast, so was very pleased to find this recipe, which I have adapted a bit from the Turkish original, to suit what I found in the fridge! This was a great success, and I will be definitely repeating it soon.

Serves 4 

Ingredients

2 tbs olive oil

2 spring onions, finely chopped

1 red pepper, deseeded and roughly chopped

1 medium courgette, roughly chopped

2 large fresh tomatoes, roughly chopped

6 eggs, lightly beaten

100g feta, crumbled

1 tsp ras-el-hanout

1 tsp ground cumin

1 tbs each flat-leaf parsley and coriander, finely chopped

Method

1. Add the olive oil to a large saucepan then gently fry the onions, pepper, courgette and tomatoes for 5 minutes, stirring gently. 

2. Add the spices, stir and cook for a further 2 minutes, then pour in the beaten eggs. Stir gently and, as they start to scramble, add the crumbled feta, parsley and coriander.

3. Continue stirring gently until the eggs are lightly scrambled (remember they continue cooking after being taken off the heat). Add the fresh herbs and serve immediately (it went very well with chips!).

Recipe of the Week – 6th July 2015 – Kisir

   

This Turkish salad recipe is really versatile, and goes very well with other salads, wraps, or even as a side with an omelette. The bulgur wheat gives it a great texture with a nutty flavour, and was soon gobbled up by my two small veggie tasters!

Serves 4

Ingredients

300g dried bulgur wheat 

2 red onions, finely chopped 

2 tbs olive oil

4 large tomatoes, roughly chopped

250ml good quality vegetable stock from bouillon 

3 tbs tomato purée

4 spring onions, finely chopped

4 roasted red peppers, finely chopped

2 tbs lemon juice

2 cloves of garlic, crushed

1 tbs ground cumin 

1/2 tsp ground cinnamon 

1 tsp cayenne pepper

Salt and pepper to taste 

Handful of fresh mint leaves, roughly chopped

Method

1. Add the olive oil to a large frying pan on a medium heat and fry the onion for 5 minutes until soft. Add the tomato purée and chopped tomatoes before stir-frying for a further 5 minutes.

2. Add the stock and bulgur wheat then take off the heat.

3. Stir in the remaining ingredients, with the exception of the mint, cover and leave for 15 minutes.

4. Stir in the mint and serve immediately.

 

Recipe of the Week – 25th August 2014 – Imam Bayildi (Turkish Stuffed Aubergines)

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Once again I found myself with a number of aubergines spare in the fridge (I’m not sure if this only happens to me!), and wanted to try something with them that I have never tried before. This is a lovely Turkish dish which goes well with anything, and is traditionally served chilled, although it is very nice slightly warmed with pittas.

Serves 4 to 6

Ingredients

4 large aubergines
200 ml extra virgin olive oil
4 large red onions, thinly sliced
3 peppers of various colours, sliced
4 garlic cloves, crushed
2 x 400g cans chopped tomatoes
4 tbs sugar
3 tsp ground coriander
Small bunch of fresh coriander, roughly chopped
Salt and Pepper to season

Method

1. Halve the aubergines then score 4 or 5 times inside before sprinkling generously with salt. Place aubergines in a colander for 30 minutes.

2. Meanwhile heat half of the olive oil in a large saucepan and sauté the onions, peppers and garlic for 10 minutes until soft. Add the tomatoes, sugar and ground coriander and simmer for a further 5 minutes. Add half of the chopped coriander, stir, season and set aside. Preheat the oven to 190C.

3. Rinse the aubergine halves and place cut side down in a large heavy based frying pan with the remaining olive oil. Fry gently for 5 minutes until golden brown.

4. Place the aubergine halves in a casserole dish and top liberally with the tomato mixture. Cover with tin foil then place in the oven for 30 minutes.

5. Chill for 1 hour before serving, topping with the remaining fresh coriander.

Ricotta Stuffed Sweet Peppers with Hummus

This one is something new for me – it’s based on a Turkish recipe using ricotta, onion, cumin, tomato and peas as the filling. I ran out of peas, so used sweetcorn instead! The leftover pepper went into the roasted pepper hummus, and I finished it with gently fried aubergine strips coated in sumac. The children called it a ‘party tea’ – praise indeed!

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