Cumin & Herb de Provence Roasted Carrots

Light, delicious and full of flavorful–these cumin and herb roasted carrots make the perfect side item to compliment any meal.

Making vegetables delicious is often as simple as adding a little herbs or spices. This dish, is a great example of the big difference a few herbs can make.

A blend of purple and orange carrots are roasted to perfection in a blend of cumin and herbs de Provence to create a sweet and fresh flavor!

Here’s the recipe:

Cumin & Herb Roasted Carrots

  • 2 orange carrots
  • 2 purple carrots
  • 2 T olive oil
  • 1 T herbs de Provence
  • 2 tsp dried cumin
  • 2 T fresh parsley

Preparation:

Pre-heat the oven to 375F and line a baking sheet with parchment paper or aluminum foil.*

Peel and slice the carrots into half an inch size pieces and place them on the baking sheet.

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Drizzle over the olive oil, herbs de Provence and cumin. Toss the carrots to ensure that they are fully coated with olive oil and the spices.

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Place the carrots in the oven and bake for 30-45 minutes (depending on your oven) checking halfway through to toss the carrots.

To serve, plate the carrots on a large platter or decorative bowl. Garnish with some fresh parsley.

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Enjoy!

Guten Appetit!

*For an easy and simple clean up & to keep the carrots from sticking to the pan.

Braised Chard (Pancar Kavurmasi)

This dish is simple but delicious. With minimal effort and ingredients, it creates a beautiful dish. The chard is the star of this recipe and paired with the thick creamy yogurt and bread, it makes this dish a complete meal.

Here’s the recipe:

  • 1 bunch of chard
  • 1 onion (diced)
  • 1 red pepper (sweet or bell, diced)
  • 2 garlic cloves (minced)
  • 3 c suzme yogurt (or any thick yogurt)
  • 2 TBSP tomato paste
  • 2 TBSP butter
  • 1 TBSP olive oil
  • 1 TBSP red pepper flakes
  • salt & pepper (to taste)
 
Preparation:
Clean and thinly slice the chard.
Place the chard in hot water for 2-3 minutes. Then remove from the water, drain and set aside to cool. Once cooled, squeeze out the excess water.
In a large stock pot, melt the butter and add the oil. Add the onion and red pepper and sauté until they are tender.
Then add the tomato paste and chard. Stir until well combined.
Season with red pepper flakes, salt and pepper.
Cook for another 5-10 minutes, stirring frequently.
To serve, plate the chard on a serving dish and place the yogurt around the edges of the dish.
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Enjoy!
Afiyet Olsun

How To Roast Eggplant

The simplest, easiest and tastiest way to enjoy eggplant.

Okay, so perhaps I talk about eggplant a lot but I think it’s only because I spent so many years trying to figure out the best ways to cook it. But ever since I started roasting my eggplant, I’ve never looked back since.

With a few minimal ingredients and a hot oven, you’re on your way to fool proof eggplant roasting success.

The finished product is a tender and delicious eggplant that’s versatile enough to use in any recipe for any cuisine.

Roasted Eggplant

  • 3-4 large eggplant (Note: this will yield about 3-4 cups of roasted eggplant once it’s peeled and chopped)
  • 1 TBSP olive oil

Preparation:

Pre-heat the oven for 375F.

Place the eggplant on a parchment lined baking sheet.

Rub the olive oil on the eggplant until they are fully coated.

Using  a sharp knife, cut small slits into the eggplant.

 

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Place in the oven for 45-60 minutes, or until the eggplant is tender and the skin is wrinkled.

Let the eggplant cool. Then peel off the skin, chop the eggplant and continue using to prepare your favorite recipe.*

*Hint: check out the Babaganoush recipe

Guten Appetit!

Havuc Salatasi (Turkish Carrot Salad)

Fresh, flavorful and light, this carrot salad is a pure delight.

Shredded carrots meet yogurt and garlic to form a delicious, light salad. It’s perfect for a warm day or just to balance out a heavy meal.

Here’s the recipe:

  • 2 lbs carrots
  • 1.5 c suzme yogurt (or any thick yogurt)
  • 3 garlic cloves (minced)
  • 1 TBSP red pepper flakes
  • 2 TBSP olive oil
  • 2 TBSP butter oil
  • 3 TBSP walnuts (shelled & diced)
  • salt & pepper (to taste)

Preparation:

Peel and grate the carrots.

In a large frying pan, add the olive oil. Then add the grated carrots and sauté until they are tender (about 5-7 minutes). Place the carrots in a bowl.

In another bowl, mix together the yogurt, garlic, salt and pepper.

Add the carrots to the yogurt and stir until well combined. Pour the salad onto a platter.

In a small frying pan, melt the butter, then add the walnuts and the red pepper flakes.

Pour the butter mixture over the carrot salad.

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Serve & enjoy!

Afiyet Olsun!

 

This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website

Turkish Borani (Spicy Chard Stew)

A thick, spicy, tomato flavored stew packed with leafy chard and black-eyed peas.

As most people know Borani, it is an Iranian dish with vegetables and yogurt. But there are also some parts of Turkey that also have Borani but it looks completely different. The yogurt is only used as a topping in this version.

For this recipe, the chard is the star of the show. Although there are many flavors that fill the soup, it would not be complete without the leafy chard that melts into the stew as it simmers. It is flavorful and delicious.

Here’s the recipe:

  • 300 g ground beef
  • 1 bunch of chard
  • 5 small red onions (chopped)
  • 2 sweet red peppers (chopped)
  • 3 garlic cloves (sliced) + 10 garlic cloves (crushed)
  • 1 1/2 c frozen black-eyed peas
  • 3 TBSP tomato paste
  • 1 TBSP red pepper flakes
  • 1/2 TBSP black pepper
  • salt (to taste)
  • 2 c yogurt

Preparation:

Rinse and clean the chard. Then stack the leaves on top of each other (about 4-5 at a time) and roll up like a burrito and slice into thin strips. Set aside.

Sauté the ground beef in a large stock pot.

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Add the onions, red peppers and garlic and sauté until browned.

Then add the tomato paste and 2 liters of boiling water. Stir until well combined.

Stir in the black-eyes peas, red pepper flakes, black pepper and salt (to taste). Bring to a boil for 5-10 minutes.

Then add the chard, stir and place the lid on top.

Allow the stew to simmer for 20-30 minutes.

Meanwhile, make the garlic yogurt by combining the yogurt with the crushed garlic.

Top each bowl of soup with the garlic yogurt.

Serve & Enjoy!

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This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website

 

Ökge (Ötçe) (Turkish Vegetable Fritters)

Crispy, flavorful and light, these vegetable fritters are a delicious snack or accompaniment to any meal!

While preparing this dish in class, I’ll admit that I had no idea what we were making. The vegetables were being chopped and in a separate bowl the eggs were being whisked. But I didn’t connect the dots until spoonfuls of the delicious mixture were carefully dropped into a frying pan of oil.

The first thing that came to my mind were the vegetable pakoras that I learned how to make many years ago when I was taking Indian cooking classes. However, pakoras are normally made with chickpea flour, while the Ökge or Ötçe (I’ve seen it spelled a couple of different ways) were made with all-purpose flour.

One thing is for sure, and that is that these are delicious. They’re the kind of food that you want to eat right out of the fryer until you realize they’re piping hot and you end up inward breathing to try to cool your mouth and chew at the same time, lol!

Here’s the recipe:

  • 3 bunches of parsley
  • 6 scallions
  • 2 small sweet red peppers (e.g. bell peppers)
  • 2 small sweet green peppers (e.g. bell peppers)
  • 2 large tomatoes
  • 5 eggs
  •  1 1/2 – 2 c all-purpose flour
  • 1/2 TBSP black pepper
  • 1 TBSP red pepper flakes
  • salt (to taste)
  • 2 TBSP olive oil
  • About 3-4 cups of Oil for frying  (e.g. canola oil, sunflower oil, vegetable oil)

Preparation:

Finely chop the parsley, scallions, tomatoes, red peppers and green peppers. Place in a bowl and set aside.

In a separate bowl, whisk together the eggs with the olive oil.

Pour the egg mixture over the chopped veggies and combine with clean hands or a wooden spoon. Gradually add the flour until it the consistency is still moist but holding together on the spoon.

Heat your oil in a frying pan and add spoonfuls into the oil. Then mash them down and flip to brown on both sides. Once they are browned, remove them from the oil and place on a plate lined with paper towels or a cooling rack.

Serve and Enjoy!

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This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website

Kabak Oturtma (Stuffed Zucchini)

Fresh and succulent zucchini stuffed with flavorful ground beef and spices.

If you love stuffed peppers, then you’ll love Kabak Oturtma, or Stuffed Zucchini. The inside of the zucchini is carefully removed, then it is lightly fried and stuffed with a flavorful ground beef that has been thoroughly seasoned with spices, onions, garlic, peppers and tomato paste.

Each zucchini is stuffed and topped with a small piece of tomato like a little red hat on top. It looks beautiful and tastes even better.

Here’s the recipe:

  • 12 oz ground beef
  • 20 medium zucchini
  • 3 small onions
  • 1 red pepper (sweet/ bell)
  • 1 green pepper (sweet/bell)
  • 2 garlic cloves (minced)
  • 0.5 lb fresh tomatoes
  • 1/2 c tomato paste
  • 2 TBSP  red pepper flakes
  • salt & pepper (to taste)
  • 1 TBSP olive oil
  • 2 cups sunflower oil (for frying)

Preparation:

Pre-heat the oven for 375F.

Clean and rinse all of the vegetables.

Cut each zucchini into thirds. Then using a spoon or a coring utensil, remove the inside flesh from the zucchini.

In a small frying pan, fry the zucchini in batches until lightly browned. Set aside.

Finely dice the onions, red pepper and green pepper. Mince the garlic and cut the tomatoes into eighths.

In a frying pan,sauté the ground beef until browned. Add the olive oil and then stir in the onions, red pepper, green pepper and garlic. Sauté until the vegetables are tender. Add the 1/4c of tomato paste, 1 TBSP of red pepper flakes, salt and pepper. Cook for another 5 minutes and remove from heat.

Using a spoon, fill each zucchini with the ground beef mixture about three quarters from the top. Add a piece of tomato on top and stack them upright in a baking pan.

Then fill a small stock pot with 2 cups of water, 1 TBSP of tomato paste, 1 TBSP of red pepper flakes, salt and pepper (to taste). Simmer until the tomato paste is melted into the water. Pour this liquid over the stuffed zucchini.

Cover the pan with aluminum foil and bake in the oven for 30-45 minutes.

Serve & Enjoy!

Afiyet Olsun!

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This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website