EASY POTATO KOFTES ( Kolay patates koftesi )

These vegetarian  koftes are ideal for entertaining or for a quick snack when hungry. It takes 10- 15 minutes to prepare in total. Serves 2.

INGREDIENTS

• 4 medium potatoes, about 300 g peeled and diced 
• 1/2 a cup fine bulgur ( fine cracked wheat ), about 50 g
• 1/2 cup boiling water
• 1 tbsp olive oil or little less if you are cutting down on fats
• 3 spring onions, chopped finely
• 2 level tbsp tomato paste
• 1 tsp chilli flakes
• 1 tsp cumin powder
• 2-3 tbsp chopped fresh parsley or 1/2 tsp dried herbs
• salt and black pepper

1) Boil the diced potatoes in salted water until cooked. Drain and set aside.

2) In a separate bowl pour boiling water over the bulgur, cover and let it rest for 5 minutes until all the water absorbed.

3) Mash the potatoes, add soaked bulgur, tomato paste, spring onions, olive oil, parsley, spices, salt and pepper. Mix well together to bind.

4) Take a walnut size of the mixture and shape it like little sausages. 

5) Transfer the koftes on a serving plate and sprinkle with chopped spring onions. Serve them  with salad of your chose. I served mine with : red cabbage, celery and parsley salad.

VEGETARIAN TOAD IN THE HOLE

This can be eaten for brunch or afternoon tea. Add your own vegetables and herbs to suit your taste.

INGREDIENTS

• 150 g plain flour
• 2 eggs
• 260 ml mixture of milk and water
• salt, pepper

Make the batter, set aside.

• 4 tbsp olive oil
• 1 red onion, sliced
• 1 small aubergine,chopped
• 1 courgette, chopped
• 100 g mushrooms, sliced
• 50 g parsley, chopped
• salt,pepper to taste
• 3 tbsp black olives.

METHOD

First make the batter by sifting the flour into a bowl. Add the eggs and incorporate with milk, water, salt ,pepper and flour. Whisk it well with a hand held whisk or electric blender. Set aside.

Mix all the chopped vegetables in a non stick pan with olive oil and lightly brown on a high heat for 3- 5 minutes. Then add the olives, salt and pepper to taste. Transfer the vegetables mixture into a greased baking tray, heat in the preheated oven for 5-7 minutes until the tray is hot and ready for the batter. Then add the batter over the vegetables and cook on 220C, 425F, gas mark 7 for 30 minutes or until it rises and becomes crisp. Cook on the highest shelf. Serves 6-8.

Use half of ingredients to serve 4.

BULGUR PILAV WITH AUBERGINES ( patlicanli bulgur pilavi )

INGREDIENTS

• 200 g bulgur wheat, coarse
• 2- 3 tbsp olive oil
• 1 red onion, chopped
• 1 aubergine, diced
• 1 small pepper, chopped
• 4 medium tomatoes,diced
• 2 garlic cloves, crushed
• 1 tsp cinnamon
• 1 tsp coarse ground black pepper
• 2 tbsp tomato puree
• 500 ml stock or hot water
• Handful of chopped parsley and dill
• Salt

METHOD

First wash the bulgur, drain and set aside. Fry the onion in olive oil until it is brown. Now add the aubergine, pepper, tomatoes, garlic. Cook for 5 minutes stirring. Add bulgur, cinnamon, black pepper, tomato puree. Stir and pour hot water. Add herbs, salt and bring it to boil. Replace the lid and simmer on low heat for 20-25 minutes until the rice is cooked. it is very tasty either hot or cold. Serve with meat, vegetables and with salads when cold. Serves 4-6

NOTE

This pilav dish is creamy in texture like in risotto.

TOMATO SOUP ( Domates corbasi )

YOU NEED

• 1 kg tomatoes, roughly chopped
• 2-3 tbsp olive oil
• 1 tbsp tomato puree
• 100 leeks, chopped
• 100 peppers, diced
• 2 cloves of garlic
• 1 small chilli ( optional )
• Handful of parsley and dill, chopped
• Salt and pepper to taste.

METHOD

First wash the tomatoes and chop them roughly. Fry the leeks in the oil until they go brown, then add the tomatoes together with the rest of the ingredients and bring the soup to boil. Turn the heat to medium and simmer for 20- 30 minutes until it is cooked. Let it cool. Now pour the soup into a liquidiser and blend until smooth. Sprinkle with parsley, season with salt and pepper just before serving.

Serve with crusty bread or pitta bread. Serves 4-6

NOTE

You can sieve the soup before liquidising it, if you don't like tomato skins.

This soup can be served hot and cold.

The ingredients are easily halved to serve 2.

AUBERGINE FILLED WITH MINCE MEAT (Patlican karniyarik)

Karniyarik is a very popular summer dish in Turkey. We all love aubergines and there are 101 ways of using aubergines for wonderful Turkish recipes. This serves 2.

INGREDIENTS

• 2 Aubergine
• 2 tbsp olive oil
• 200 g steak mince
• 1 large onion, finely chopped
• 100 g fresh tomatoes, diced
• 2 garlic cloves, crushed
• 50 g peppers, chopped
• Handful of fresh parsley, chopped
• Salt and black pepper
• 150 ml hot water for BAKING.

INGREDIENTS FOR VEGETARIAN ALTERNATIVE

• 2 Aubergine
• 2 tbsp olive oil
• 1 large onion
• 2 cloves of garlic
• 50 g peppers
• 200 g tomatoes
• 100 g mushrooms
• Parsley, salt and black pepper.

METHOD

Open the aubergine by cutting down the middle. Then shallow fry the aubergines, turning frequently OR put them into the microwave on high for 5 minutes to soften them without the oil. Set them aside.

Prepare the filling by stir frying mince with onions first until it is going brown. Then add tomatoes, garlic peppers and mix it well. Turn the heat down and simmer for 7-10 minutes. The juice from the tomatoes should be enough but if it starts to stick, add little water to make it into a nice sauce. Add the parsley, season with salt and pepper at the last minute and turn the heat off.

Spoon the filling into the aubergines. Decorate the top with sliced tomatoes. Place them into the baking tray together with 150 ml hot water. Bake them in the preheated oven 375F, 190C, 170 c fan, gas mark5 for 30-35 minutes.

NOTE

For vegetarian alternative follow the same steps.

LEEKS WITH CARROTS ( Havuclu pirasa)

INGREDIENTS

• 300 g leeks, about 3 medium size
• 100 g carrots, 2 medium
• 1 medium potato
• 1 tbsp olive oil
• 1 garlic clove, crushed
• 1 tbsp tomato puree
• 1 tsp sugar
• 1 tsp mix spice
• Dash of soy sauce
• Juice of half a lemon
• Handful of parsley, chopped
• 300 ml water or vegetable stock
• Salt and black pepper

METHOD

First wash and chop leeks, carrots and the potato into small cubes. Heat the oil in the pan and add the leeks. Cook for 2-3 minutes. Tip in the carrots, potatoes and garlic. Add tomato puree, sugar, spice, soy and lemon juice. Pour stock or water and bring it to boil. Add parsley, salt and simmer gently for 10- 15 minutes until the vegetables cooked but still crunchy. Serve it with more parsley and lemon wedges. Serves 2.

FRESH TOMATOES WITH EGG ( Menemen )

This is great as a vegetarian meal or served as a side dish. It is a very popular summer dish in Turkey when fresh tomatoes are plentiful. Some people even serve it for breakfast when cooked without the onions. Serves 2

YOU NEED

• 1 tbsp olive oil
• 1 shallot or small red onion, chopped
• 300-350 g beef tomatoes, diced
• 1 small pepper, - 50 g, chopped
• 1 chilli pepper ( optional )
• 150 ml water
• Salt and coarse ground black pepper
• 2 eggs
• handful of fresh parsley, chopped

METHOD

First cook the onion in oil until it is just going brown. Add tomatoes, pepper, chili, parsley, water, salt and pepper. Cover and cook on low heat for 7 minutes. Add the eggs and mix gently, cook for further 2 minutes. Add more parsley and black pepper just before serving.

COOK'S NOTE

If the tomatoes have not much colour, add 1 tsp of tomato paste just before adding water.

This dish is also nice if you add some black olives to it just before serving.