Epimeles

the Pence family cookbook

Recipes Tagged with “turkish”

Imam Bayildi

main course untested turkish eggplant

Ingredients

  • 4 aubergines, long, slim ones, ideally
  • 1 lemon, halved
  • Salt and black pepper
  • 120ml olive oil
  • 1 onion, peeled and thinly sliced
  • 2 red peppers, core and seeds removed, cut into long 1cm-wide strips
  • 2 big garlic cloves, peeled and sliced thin
  • 1½ tsp ground cumin
  • 1 tsp paprika
  • 400g canned tomatoes
  • ½ tsp sugar
  • 2 sprigs fresh oregano
  • ¾ tsp dried oregano (Greek, ideally; or fresh oregano, picked and chopped)

Preparation

Shave long, alternate strips of peel off the aubergines, top to bottom, so they end up striped, like zebras. Starting 2cm from the top, make an incision halfway into the flesh and cut down to 2cm shy of the bottom.

Put the aubergines in a large bowl and cover with two and a half litres of cold water. Squeeze in the lemon, drop in the skins and stir in two teaspoons of salt. Put a plate on top, to keep the aubergines immersed, and leave to soak for 45 minutes. Drain, then dry in a clean tea towel.

Heat the oil in a large saute pan on a medium-high flame. Fry the aubergines for eight to 10 minutes (take care, because the oil may spit), turning regularly, until nicely browned on all sides. Remove from the pan, turn down the heat to medium-low, add the onion and peppers, and cook for 10 minutes, stirring often, until soft but not coloured. Add the garlic and spices, cook for a minute, then stir in the tomatoes, two tablespoons of water, the sugar, fresh oregano, half a teaspoon of salt and a good grind of pepper. Turn the heat to low, put the aubergines on top of the veg, cover the pan and cook for 45 minutes, until the aubergines are steamed through.

In the meantime, heat the oven to 180C/350F/gas mark 4. Carefully lift out the cooked aubergines and place them cut side up in a 20cm x 30cm ceramic baking dish; they should be nice and snug. Prise open the aubergines, so they look like long canoes, then sprinkle the insides with a generous pinch of salt. Discard the oregano from the sauce, then spoon it into the aubergines, filling them as much as you can; don’t worry if some sauce spills out around them – it’s kind of unavoidable. Cover with foil and bake for 35 minutes. Remove the foil and leave the aubergines to cool to room temperature. Serve topped with a sprinkling of dried oregano, and with soft Turkish bread and Greek yogurt. Best eaten the day after, at room temperature.

Ottolenghi, via Twitter


Turkish Shepherd’s Salad

main course side dish salad turkish vegan vegetarian

Ingredients

  • 1 pound tomatoes, diced
  • 3/4 pound cucumbers (1 European or 4 Persian), diced
  • 1 green pepper, preferably a long green Italian frying pepper, seeded and diced
  • 1/2 small red onion, sliced, soaked in cold water for 5 minutes, drained and rinsed
  • 1/4 cup (loosely packed) coarsely chopped flat-leaf parsley
  • 1 tablespoon chopped dill
  • 2 tablespoons chopped mint
  • 1 teaspoon sumac
  • 1/2 to 1 teaspoon Turkish or Aleppo pepper
  • Salt to taste
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1 to 2 ounces feta, crumbled (1/4 to 1/2 cup) (optional)
  • Black olives as desired (optional)
  • Romaine lettuce leaves and pita bread for serving (optional)

Preparation

Combine all of the ingredients except the olives and romaine in a large bowl and refrigerate for 30 minutes. After 30 minutes toss together, taste and adjust seasonings. Garnish with olives and serve, with pita bread and romaine lettuce if desired.

Martha Rose Shulman, New York Times


Turlu

main course side dish eggplant turkish vegan vegetarian zucchini

Ingredients

  • 1 tablespoon tomato paste
  • 1 tablespoon white wine vinegar or apple cider vinegar
  • 2 teaspoons sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground fenugreek
  • 1 teaspoon sweet paprika
  • 1/4 cup chopped parsley
  • 1/4 cup chopped mint
  • 1/4 cup chopped dill
  • 1 large eggplant, halved lengthwise and sliced about 1/3-inch thick
  • 4 to 6 tablespoons extra virgin olive oil, to taste
  • Salt
  • 2 medium onions, sliced
  • 4 Italian frying peppers or 2 green bell peppers, cut in 2-inch slices
  • 4 large garlic cloves, minced
  • 1 teaspoon coriander seeds, lightly crushed
  • 2 medium zucchinis, sliced about 1/2-inch thick
  • Black pepper
  • 1 pound tomatoes, peeled and roughly chopped, or a 14-ounce can diced tomatoes, with juice
  • 2 bay leaves
  • Chopped fresh herbs, for serving
  • Yogurt, for serving

OPTIONAL:

  • 3 artichoke hearts, quartered
  • 1/4 pound green beans, trimmed
  • 1/4 pound small okra, ends trimmed

Preparation

1. Stir together the tomato paste, 1/2 cup water, vinegar, sugar, cinnamon, fenugreek, paprika and half the parsley, mint and dill.

2. Heat a large, heavy nonstick skillet over medium-high heat. Toss the eggplant slices with 2 tablespoons of the olive oil and salt to taste. Lightly brown, 3 to 5 minutes, as much eggplant as will fit in one layer in the pan, then turn and lightly brown the other side. Remove to a Dutch oven or earthenware casserole. Repeat with the remaining eggplant. (Alternatively, toss the eggplant with the olive oil in the casserole, cover and roast at 450 degrees for 20 minutes, stirring halfway through.)

3. Turn the heat down slightly and add a tablespoon of oil and the onions to the skillet. Stir often until they soften, about 5 minutes, and add the peppers. Stir until the peppers and onions are limp, 5 to 8 minutes, and stir in a generous pinch of salt, half the garlic and the coriander seeds. Stir until the garlic is fragrant, about 1 minute. Transfer to the casserole with the eggplant. Add another tablespoon of oil and the zucchinis to the skillet. Cook, stirring or turning the zucchinis often until lightly colored on both sides and translucent, about 8 minutes. Season with salt and pepper, add the remaining garlic, stir for 30 seconds to a minute, and transfer to the casserole.

4. Add the tomato paste mixture to the skillet and bring to a boil. Deglaze the pan, stirring and scraping with a wooden spoon. Pour into the casserole, and add the tomatoes, bay leaves, 2 more tablespoons olive oil, if desired, and the artichoke hearts, green beans and okra, if using. Season generously with salt and pepper and bring to a simmer (over a flame tamer if using earthenware). Cover, reduce the heat and cook gently, stirring from time to time, until the vegetables are very soft, about one hour. Stir in the remaining herbs and simmer for another 15 minutes. Taste and adjust seasonings. If possible, refrigerate overnight before serving warm or at room temperature, with yogurt and chopped herbs.

Yield: 6 servings.

New York Times