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

The post Best meze dishes for your barbecue appeared first on Fethiye Times.

Ingredients

• 4 tbsp olive oil
• 3 carrots, roughly diced
• 2 parsnips, roughly diced
• 1 fennel bulb, cut into wedges
• 2 waxy potatoes, roughly diced
• 1 tsp salt
• Pinch of saffron threads
• 300ml vegetable stock, hot
• 2 garlic cloves, sliced
• 1 small piece of fresh ginger, sliced
• 2 red onions, sliced
• ½ tsp dried mint
• ½ tsp crushed chillies (optional)
• 400g can whole plum tomatoes
• 400g can chickpeas

Method

1. Heat half the olive oil in a large saucepan over medium heat. Add the carrots, parsnips, fennel, potatoes and salt, cover and cook, stirring, for 10-12 minutes, until softened. Remove everything with a slotted spoon and set aside on a plate.
2. Meanwhile, soak the saffron in the hot stock and set aside.
3. Heat the remaining oil in the same pan and fry the garlic and ginger until it is just browning. Add the onions, mint and chillies, stir well, and continue to fry quite briskly.
4. Tip the tomatoes into a sieve to discard the juice, then add to the pan. Bring to a simmer. Add the chickpeas and their juices and return the vegetables to the pan. Pour over the stock and simmer for 25 minutes, stirring halfway, until tender. Season to taste, then serve.

The original recipe uses aubergines, courgettes and peppers instead of root vegetables.

Recipe courtesy of Delicious Magazine.

The post Recipe: Chickpeas with winter vegetables and saffron appeared first on Fethiye Times.

Sautéed carrots and courgette/zucchini with walnuts in yoghurt – Yogurtlu havuc ve kabak salatası

Serves 4-6

Ingredients

• 3 medium courgette/zucchini, grated
• 2 medium carrots, grated
• 4 garlic cloves, finely chopped
• 45ml/3 tbsp olive oil
• 15ml/1 tbsp chopped gherkins or capers
• 45ml / 3 tbsp chopped walnuts
• 230g/8 oz strained or whole milk yoghurt
• 45ml / 3 tbsp chopped fresh dill
• Salt and freshly ground black pepper to taste

Instructions

1. Place the grated courgette/zucchini in a colander, sprinkle with a little salt and leave to drain for 10 minutes. Using a tea towel or sturdy paper towels, really squeeze out any excess juice from the courgette/zucchini and put it in a large bowl. Combine the grated carrots with the courgette in the bowl.
2. Heat the olive oil in a wide heavy pan and sauté the grated carrots and courgette for 3-4 minutes, over medium to high heat. Stir in the garlic, season with salt and ground black pepper and sauté for a further 4 minutes. The vegetables will soften up but still be a little crunchy. Turn off the heat and leave them aside to cool in a large bowl.
3. Once cool, add the chopped gherkins or capers and dill to the sautéed carrots and courgette and stir. Fold in the yoghurt and chopped walnuts, and combine well. Season with salt and black pepper, if needed.
4. Spread over a serving plate, with a few pieces of chopped walnuts over the top, if you like. 

Afiyet Olsun.

Another version of this dip, with Sauteed carrots in garlicky yoghurt and parsley, can be found in Ozlem’s cookery book which is available at this link.

The post Cooking with Ozlem -Sautéed carrots and courgette/zucchini with walnuts in yoghurt 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

The post Beet & Carrot Slaw with Garlicky Labneh appeared first on Fethiye Times.

This quick and easy one-skillet dish is similar to Turkish ‘Menemen’ and the Latin American breakfast dish ‘Huevos Rancheros.’

Makes a a tasty breakfast or light lunch.

Ingredients

Serves 4

3 tablespoons olive oil 

1 ⅓ cups chopped onion 

1 cup thinly sliced bell peppers, any color 

2 cloves garlic, minced, or to taste 

2 ½ cups chopped tomatoes 

1 teaspoon ground cumin 

1 teaspoon paprika 

1 teaspoon salt 

1 hot chilli pepper, seeded and finely chopped, or to taste 

4 eggs

Directions

Heat the olive oil in a skillet over medium heat. Stir in the onion, bell peppers, and garlic; cook and stir until the vegetables have softened and the onion has turned translucent, about 5 minutes.

Combine the tomatoes, cumin, paprika, salt, and chilli pepper into a bowl and mix briefly. Pour the tomato mixture into the skillet, and stir to combine.

Simmer, uncovered, until the tomato juices have cooked off, about 10 minutes. Make four indentations in the tomato mixture for the eggs. Crack the eggs into the indentations. Cover the skillet and let the eggs cook until they’re firm but not dry, about 5 minutes.

Serve immediately with fresh crusty bread.

Afiyet olsun

This article was first published on 17 September 2021.

The post Chakchouka – how do you like your eggs? appeared first on Fethiye Times.

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. These 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 make great party/finger food too. They are also wonderful served next day as a cold snack.

The trick with them is to make sure you squeeze out any excess water from the zucchini, after grating.

Ingredients

Serves 4-6

Preparation time: 30 minutes Cooking time: 25-30 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 or red pepper flakes (optional)
Salt and ground black pepper to taste
Canola oil (or sunflower oil) for shallow frying
Sprigs of dill for garnish

Garlic yoghurt to serve (optional)

Method

Place the grated zucchini in a colander, sprinkle with a little salt and leave to drain for 15 minutes. In a separate bowl, 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.

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

Serve

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 plain yoghurt and garlic and beat until smooth. Add salt to taste.

Afiyet Olsun,

Ozlem

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

Try this recipe for Baked Cauliflower with Feta, Dill and Onions (Karnabahar Mücveri).

www.ozlemsturkishtable.com

This recipe for the popular Kabak Mucveri is from Ozlem’s Turkish Table and was first published on 22 September 2017 with kind permission from Ozlem Warren.

The post Zucchini (Courgette) Fritters with Feta and Dill – Kabak Mucveri appeared first on Fethiye Times.

Herbs and spices are very important in Turkish cuisine.

How many times do you choose a recipe and then realise you don’t have the necessary ingredients?

It’s a good idea to stock up on the most important herbs and spices, building up your pantry of ingredients for making healthy and nutritious Turkish dishes.

Of course, if the recipe requires fresh herbs you will have to go shopping first!

Herbs

Parsley (Maydanoz)

The most commonly used herb widely used in meat and vegetable dishes and salads.

Dill (Dereotu)

Used in stuffed vegetable fillings, some fresh vegetable recipes, salads and olive oil dishes.

Mint (Nane)

Both fresh and dried – a common ingredient for meat, poultry and fish dishes as well as vegetable dishes and salad recipes.

Bay Leaves (Defne)

Turkish bay leaves have a far more mild, complex flavour than that of the domestic bay, and add a subtly sweet astringency to dishes.

Oregano (Keklikotu)

Dried oregano is most commonly used to season meat and poultry dishes, salads and soups.

Thyme (Kekik)

Pairs well with grilled meat, stews and vegetables.

Spices

Hot red pepper flakes (Pul biber)

A key ingredient in a wide range of vegetable and meat dishes.

Paprika (Kırmızı)

Used in many types of meat, poultry, and bean dishes to add colour and flavour without the hotness of its counterpart, hot red pepper flakes. It’s also used as a garnish for soups, stews, meat and poultry.

Cinnamon (Tarçın)

A popular spice for the sweeter dishes in Turkish cuisine. Used in desserts, and pastries and sprinkled on salep, a sweet hot milk drink.

Sumac (Sumak)

Used mainly as a garnish. It is sprinkled on grilled meats, salads, and mixed with onions to accompany liver recipes.

Allspice (Yenibahar)

Indispensable for rice fillings (stuffed vine leaves) and other garnished rice dishes.

Black Pepper (Kara Biber)

Gives flavour to dishes with meat, fish, chicken, lamb, or vegetarian dishes.

Cumin (Kimyon)

Used for flavouring some meat dishes and köfte. Also used to season soups and sprinkled over stews as a garnish.

Now you’ve stocked up on some of the main herbs and spices you’re ready to begin.

This article was first published on 2 June 2017.

The post Herbs and spices to add to your pantry appeared first on Fethiye Times.

Can be served hot or cold with crispy pitta bread.

Yağlı Patlıcan ( aubergine with tomato sauce)

Ingredients

1 kg. fresh aubergines

4-5 green peppers

3-4 tomatoes

8-10 cloves garlic

1 onion

2 tablespoons tomato paste (salça)

1 tablespoon ground paprika (kırmızı biber)

1 – 1.5 cups (250ml – 275ml) olive oil

1-2 cups (250ml – 500ml) water

Salt and pepper

Method

Peel the aubergines in zebra stripes and cut them into 2 or 3 pieces depending on the size.

Spread them on a tray, sprinkle salt over and leave aside for 15 minutes. Use a paper towel to squeeze excess water out of the aubergines.

Make 1-2 holes in the inner side of the aubergine pieces with a knifepoint. Place some of the peeled garlic cloves into these holes. If the cloves are too big cut them in two.

Wash the peppers and drain. Make a tiny hole in the pepper from the tip to the top. Heat the olive oil in a skillet. First, fry the aubergines then the peppers.

In the meantime, chop the onions and tomatoes. In a separate pan heat 1-2 tablespoons of olive oil. Add the onions and sauté. Then add the tomato paste, the rest of the garlic and ground paprika and continue sautéing. Add the water. When the sauce is cooked add the aubergines and peppers. Cook for 5-6 minutes. Season with pepper.

Serve

Serve hot with bulgur and yoghurt.

Cacık (made of yoghurt and cucumber) may also be served.

Afiyet Olsun!

The post Recipe: Yağlı Patlıcan (aubergine with tomato sauce) appeared first on Fethiye Times.

Legend has it that one day the pudding was burnt by mistake. When the makers realised it was delicious, they burnt it deliberately. 

It takes patience and some stovetop skill to make this traditional Turkish dessert, but the results will be worth it. 

Burned Milk Pudding ( Kazandibi)

Ingredients

• 80 g / 1/3 cup / 3 oz unsalted butter
• 100 g / 2/3 cup / 3 1/3 oz rice flour
• 25 g / scant 1/4 cup / 1 oz plain (all-purpose) flour
• 1.5 litres / 6 1/4 cups / 50 fl oz milk
• 1/4 tsp mastic (plant resin) pounded with 1 tsp sugar
• 200 g / 1 cup / 7 oz sugar
• 4 drops vanilla extract
• 1 tsp ground cinnamon

Method

Heat the butter in a saucepan over medium heat until hot. Reduce the heat, add the flour and cook for 3 minutes, mixing continuously. 

Add the milk and mastic and whisk for 3 minutes. Increase the heat to medium and bring to a boil for 5 minutes. Reduce the heat and cook for another 20–30 minutes, until the mixture thickens. 

Add 150 g (3/4 cup/5 oz) of the sugar and the vanilla extract, cook for another 5 minutes, and then remove from the heat.

Put the remaining sugar and 20 ml (4 tsp/3/4 fl oz) water into a 20 x 25-cm (8 x 10-inch) flame-proof aluminium or cast-iron baking pan and spread evenly with a rubber spatula. 

Heat the sugar over high heat until it melts, making sure it doesn’t burn. 

Pour the milk mixture over and mix thoroughly. As you do this, keep a close eye on the sugar at the base. The moment it burns, remove it from the heat and let rest for 2 minutes. 

Let rest for 2 hours at room temperature, then chill in the refrigerator for 5 hours.

Cut the pudding into squares with a rubber spatula. Serve each slice burned bottom up, sprinkled with cinnamon.

Afiyet olsun

Recipe courtesy of  The Turkish Cookbook by Musa Dağdeviren.

The post Recipe: Burned Milk Pudding (Kazandibi) appeared first on Fethiye Times.

“Inspired by the delicious Zucchini/courgette fritters with feta; Mucver, as we call it in Turkish, this time I made this wonderful dish using cauliflowers. Rather than frying, I baked the cauliflower florets flavored with feta, dill, onions in the oven. The result has been equally delicious and lighter in flavor, served with a refreshing wedge of lemon.” 

Baked Cauliflower with Feta, Dill and Onions (Karnabahar Mücveri)

Serves 6

Ingredients

• 1 medium cauliflower (about 850 gr), cut into small florets
• 180 gr / 6 ½ oz. feta cheese, drained and crumbled
• 4 tbsp. / 60 ml all purpose (plain flour) – use gluten-free flour for gluten-free version
• 3 medium eggs, beaten
• ½ red onion, finely chopped
• 3 spring (green) onions, finely chopped
• 2 garlic cloves, finely chopped
• Small bunch of flat leaf parsley, finely chopped
• Small bunch of fresh dill, finely chopped
• 30 ml/ 2 tbsp. olive oil
• 10 ml/ 2 tsp. red pepper flakes or chili flakes
• Salt and freshly ground black pepper to taste
• Wedges of lemon to serve
• 22 cm x 22 cm (7”x7”) baking dish recommended

Instructions

1. Preheat the oven to 180 C / 350 F
2. Cut the cauliflower in small florets, wash and drain the excess water in a colander/sieve.
3. Beat the eggs in a small bowl.
4. Place the drained cauliflower florets in a large mixing bowl. Stir in the chopped red onions, garlic, spring (green onions), parsley, dill, olive oil and the crumbled feta cheese to the bowl.
5. Season with salt, ground black peppers and chili (red pepper flakes). Using your hands, combine all the ingredients. At this stage, you can check the seasoning – add more salt or peppers to your taste.
6. Stir in the beaten egg and flour to the cauliflower mixture and combine well.
7. Grease your baking dish with 15 ml/ 1 tbsp. olive oil and pour in the mixture to the baking dish.
8. Bake in the preheated oven (180 C / 350 F) for 25 – 30 minutes, until the cauliflower florets have a nice light brown color on top.
9. Slice and serve hot with a wedge of lemon and crusty bread aside. Cacik dip of yoghurt with diced cucumber and garlic or Shepherd’s salad with tomatoes, cucumbers and spring onion in lemon juice and olive oil dressing would go well with this delicious dish.

You can serve this baked cauliflower florets with Cacik dip of yoghurt with cucumber and garlic or the Shepherd’s Salad; it would make a delicious lunch or light supper with crusty bread and wedge of lemon aside. Baked Cauliflower with feta, dill, onions, Firinda Karnabahar Mucveri would also accompany grills well – delicious hot or cold.

You can find the recipe for Kabak Mucveri here:

Ozlem’s Turkish Table: Recipes from My Homeland

“If you enjoy wonderful hot and cold mezes, vegetables cooked in olive oil like this dish and more, I have included a large variety of vegetarian courses in my cookery book, Ozlem’s Turkish Table, available to order at this link.”

Afiyet olsun

Özlem

This article was first published with kind permission from Özlem Warren.

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