Labneh is served as a cold starter in restaurants around Türkiye and the Middle East – here, Hasan tops it with a nutty and aromatic brown butter that’s been infused with classic Turkish spice, pul biber. It might sound fancy, but this recipe is about as effortless as it gets!

Ingredients

For the labneh

650g/1lb 7oz suzme or thick Greek-style (strained) yoghurt

1 heaped tsp sea salt flakes

15g/½oz sugar

2 garlic cloves, finely grated

1 lemon, juice and zest

For the pul biber brown butter

60g/2¼oz unsalted butter

3 dried chillies, rehydrated in freshly boiled water for 5 minutes, drained and roughly chopped

2 tbsp pul biber

Method

Place a sieve over a bowl and line it with a muslin cloth or alternative fabric of choice (see Recipe Tip).

Mix the yoghurt with the salt, sugar, garlic and lemon zest and juice, then scrape it into the lined sieve. Wrap the fabric and tie with string, then leave in the fridge with the bowl underneath for at least two hours – the longer the yoghurt is left to strain the stiffer it becomes, and we want it to be a cream cheese consistency. (You can also hang it somewhere to drain.)

To make the brown butter, place the butter in a pan over a medium heat and melt. Eventually, it will start foaming. Once you notice the smell of butterscotch and see that the butter is taking on a golden colour, add the chilli and pul biber. Give the pan a little swirl then take it off the heat. (It’s important to catch the butter just at the beginning of the browning process so it doesn’t cook the pul biber too much – we only want it to infuse and bleed out its colours and flavours.)

When you’re ready to serve, pour away the strained liquid from the yoghurt bowl and scrape the labneh from the cloth onto a plate. Make a little dip in the middle with the back of a spoon, then pour in the hot butter. Serve with bread for dipping.

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Ingredients

1 Large garlic clove

Generous pinch of salt

2 Teaspoons Turkish white cheese (Beyaz Peyniri) or Feta cheese

1 Teaspoon Extra virgin olive oil

400 Grams strained yogurt

Small amount of fresh dill, chopped fine

Small amount of fresh mint chopped fine / pinch of dried mint

Directions

Using a heavy set pestle & mortar grind together the salt and garlic to form a combined puree. 

Using a small to medium bowl mash the cheese with the back of a fork or spoon and add in the oil.

Mix in the yogurt, garlic and if you wish for a smoother dip a little water.

Stir in the chopped dill and mint.

Chill until serving

Once ready to serve drizzle with a little extra olive oil and if you wish a few flakes of pul biber – Aleppo pepper flakes. 

Source: Exploring the Turkish Kitchen

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This delicious smoky dip is the ultimate aubergine recipe and a classic part of any meze selection.

The principal ingredients are aubergines, garlic, lemon juice, tahini and olive oil. Scooped up with warm flatbread, this is perfect outdoor or picnic food.

Smoked Aubergine Puree (Baba Ghanoush)

Ingredients

3 large aubergines

2 cloves of garlic, crushed

Juice of a small lemon

2 tbsp tahini (sesame seed paste)

3 tbsp chopped mint or flat-leaf parsley

3 tbsps extra virgin olive oil

1 pinch pul biber (paprika)

Method

Peirce the skins of the aubergines and blacken them over a gas hob or barbecue. Turn them constantly until they are completely charred and the flesh is very soft. Allow cooling.

Slit the aubergines lengthways and scrape out the flesh, discarding the skins. Put in a sieve and leave to drain for 30 minutes, or squeeze out if you’re in a hurry.

In a serving bowl, mix the lemon juice into the tahini. Add the garlic and two-thirds of the chopped herbs. Season to taste.

Mash the aubergines gently with a fork, and then stir into the tahini mixture.

Trickle the surface with olive oil and top with the remaining herbs.

Sprinkle with pul biber (paprika)

Serve with warm flatbread and raw sliced or whole vegetables (crudites).

Afiyet olsun!

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Preparation time: 15 minutes

Serves 4

Ingredients

3-4 slices of white or wholemeal or gluten-free stale bread (about 70 gr)

1/3 yellow onion, chopped

45ml/3 tablespoons Turkish red pepper paste

10ml (2 teaspoons) concentrated tomato paste

225gr (8oz) walnuts, shelled

10ml (2 teaspoons) ground cumin

Pinch of Salt

60ml (4 tablespoons) extra virgin olive oil

15ml (1 tablespoon) water

To serve:
15ml (1 tablespoon) extra virgin olive oil

5ml (1 teaspoon) pul biber/ red pepper flakes

5ml (1 teaspoon) cumin

Method

Grind the walnuts with the onion, cumin, salt and red pepper paste and tomato paste in the food processor.

Soak the bread into water and squeeze the excess water. Crumble the bread and add to the mixture in the food processor.

Add the extra virgin olive oil and water and blend to make a smooth mixture. If it appears to be too thick, add a little more olive oil.

Place the dip on a small salad plate or bowl.

Pour the extra virgin olive oil all over and sprinkle with red pepper flakes.

Serve with pita bread, tahini bread or crackers.

 You can keep the dip covered in the fridge for 3-4 days. 

Özlems Turkish Table: Recipes from My Homeland

This delicious dip and over 90 authentic Turkish recipes are included in Ozlem’s cookery book, Ozlem’s Turkish Table: Recipes from My Homeland.

Afiyet Olsun,

Ozlem

The post Recipe: Walnut and Red Pepper Paste Dip, Muhammara or Cevizli Biber appeared first on Fethiye Times.

Summer is here and with it, barbecue season.

If you’re planning a barbecue, why not try something different to complement your grill?

Here are some meze recipes that will really zing up your side dishes.

Turkish-style slaw

Serves 4

Juice of 1-2 lemons
10 ripe cherry tomatoes, deseeded and juice kept
1 garlic clove, lightly crushed
½ small red onion or 1 shallot, thinly sliced
2 spring onions
1 bunch of radishes, cut into eighths
¼ small white cabbage, finely shredded
⅛ red cabbage, finely shredded
1-2 chillies, finely chopped
⅓ cucumber, deseeded and julienned (skin left on)
2-3 large handfuls flat-leaf parsley, chopped
2 handfuls fresh mint, chopped
1 large pinch pul biber (Turkish chilli flakes)
Salt and black pepper

To serve
3 tbsp Suzme or Greek yoghurt
1 tbsp harissa (hot chilli pepper paste)
1 tbsp pistachios, chopped

First juice the lemons, mix them with the juice from the cherry tomatoes and the garlic and set aside.

Combine all the vegetables in a bowl and refrigerate. Five minutes before serving add the herbs, chilli, seasoning and lemon juice mix to taste. If you add the salt and lemon too early you’ll end up with a salad that’s far too wet and lacks crunch.

Serve the yoghurt, harissa and pistachios on the side.

Recipe courtesy of Freddy Bird, chef-patron of The Lido in Bristol and Thames Lido in Reading.

Yoghurt with Cucumber (Cacık)

Cacık (‘JAH’- juck) is a refreshing dish that can be served with grilled meats or as a meze. It makes a perfect accompaniment to spicy dishes and BBQ’s. It can also be made with thicker yoghurt (Suzme or Greek) and used as a dip.

Smoked Aubergine Puree (Baba Ghanoush)

This delicious smoky dip is the ultimate aubergine recipe and a classic part of any meze selection.

Potato Salad (Patates Salatası)

There’s a place on the table for potatoes at any time of the year. During the summer, potato salad makes a great addition to a meze table. The Turkish version is healthy, tasty and full of Mediterranean flavours.

Carrots with Yoghurt (Yoğurtlu Havuç)

Carrots make a tasty addition to any salad dish and this quick and easy meze dish goes well with grilled meats and chicken.

Grilled Pineapple

This is not strictly a meze, but it is so easy and really good. The hot sauce gives it an extra kick and cuts the sweetness. 

Ingredients

• 1 fresh pineapple – peeled, cored and cut into 1-inch rings
• ¼ teaspoon honey
• 3 tablespoons melted butter
• 1 dash of hot pepper sauce
• salt to taste

Directions

• Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal the bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

And finally …

We couldn’t go without giving you a recipe for a main dish to go with your meze selection…

Lamb on Skewers (Şiş Kebap)

Afiyet olsun!

This article was first published on August 19, 2021

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Carrots make a tasty addition to any salad dish – and they’re good for you.

This quick and easy meze dish goes well with grilled meats and chicken.

It is also delicious served on its own with fresh bread.

Carrots with Yoghurt (Yoğurtlu Havuç)

4 servings

Ingredients

1/2 kg large carrots

2 tablespoons good quality olive oil

250 gr. süzme (thick) yoghurt

2 cloves garlic (crushed)

2 to 3 tablespoons lemon juice (or more, as liked)

Paprika

Salt (optional)

Method

Scrape and coarsely grate the carrots. Sauté in olive oil with some salt (optional)

Whip the yoghurt with the crushed garlic and two tablespoons of lemon juice. Add to the carrots and mix well.

Sprinkle with paprika.

Cover and chill for at least 1 hour.

Taste again just before serving, adding extra lemon juice and salt if needed.

Garnish with flat-leaf parsley or dill.

*Suitable for vegetarians.

Afiyet Olsun!

The post Recipe: Carrots with Yoghurt (Yoğurtlu Havuç) appeared first on Fethiye Times.

Beet & Carrot Slaw with Garlicky Labneh

Ingredients

Serves 6

1 cup labneh or plain full-fat Greek yoghurt 

1 small garlic clove, grated 

4 medium carrots 

1 large red beet, peeled and quartered 

1/4 cup extra-virgin olive oil 

1 tablespoon lemon zest plus 3 tablespoons fresh lemon juice (from 2 lemons), divided 

1 tablespoon Champagne vinegar 

2 teaspoons honey 

1 teaspoon kosher salt 

1/4 teaspoon black pepper 

1/4 cup salted roasted pistachios, chopped 

1/4 cup fresh mint leaves 

1 teaspoon toasted coriander seeds, crushed

Method

Stir together labneh and garlic in a small bowl until combined. Cover and refrigerate until ready to serve.

Grate carrots in a food processor fitted with the grating attachment; transfer to a bowl. Grate beet, and transfer to a separate bowl.

Whisk together oil, lemon juice, vinegar, honey, salt, and pepper in a small bowl until combined. Drizzle half of the vinaigrette (about 1/4 cup) over grated carrots; stir to combine. Let stand for five minutes.

Spread labneh mixture on a serving platter. Top with carrot mixture and grated beets; drizzle with remaining vinaigrette. Sprinkle with pistachios, mint, coriander seeds, and lemon zest.

Make Ahead

Garlicky labneh can be made up to 3 days in advance.

Afiyet olsun.

Recipe courtesy of Food & Wine Magazine

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