Bonvila Instagram / ingredients_oncu-tomato-paste

By Ozlem Warren - http://ozlemsturkishtable.com/

Ozlem: 'This delicious vegetarian soup, Sehriyeli Sebze Corbasi, is easy, delicious and wholesome. Orzo pasta or "sehriye" as we call it in Turkish fits in this soup very well, thickens the broth beautifully and makes it substantial. Being a lemon fan, I give a generous squeeze, with plenty of red pepper flakes or Aleppo pepper over the soup for a delicious heat, when serving. You can also crumble some feta cheese over the top before serving if you'd like too. For a gluten-free option, you can use rice instead of orzo pasta.'

Serves: 4

• 1 onion, finely chopped
• 2 bell peppers (red, yellow or green), deseeded and coarsely chopped
• 2 medium carrots, chopped in small pieces
• Handful of flat leaf parsley, finely chopped
• Juice of 1 lemon
• 180 gr / 6¼ oz / 1 full cup orzo pasta
• 30 ml/ 2 tbsp. olive oil
• 400 gr / 1 can of chopped tomatoes
• ½ tbsp. double concentrated tomato puree
• 1.2 litres / 2 pints hot water or vegetable stock
• Salt and ground black pepper to taste
• 10 ml / 2 tsp. Turkish red pepper flakes or chili flakes
• Extra wedges of lemon to serve
• Crusty bread or pide bread to serve

Heat the olive oil in a heavy, wide sauce pan and add the onions, peppers and carrots. Stir and cook for 2-3 minutes, they will start to soften up.

Pour in the hot water or vegetable stock. Also pour in the chopped canned tomatoes and the tomato puree, stir well. Cover and bring to to the boil.

Stir the pot and cover again, cook for 10 minutes at medium to low heat.

Then add the orzo pasta, season with salt and ground black pepper and combine well. Cover and cook for another 10 minutes at medium to low heat, stirring occasionally.

Once the orzo pasta is cooked, stir in the parsley, pour in the lemon juice and combine well. Check the seasoning and add more salt and ground black pepper, if needed. Turn the heat off.

Serve hot with Turkish red pepper flakes or chili flakes over the soup, with extra wedges of lemon and crusty bread by the side.

By Ozlem Warren - http://ozlemsturkishtable.com/

Ozlem: 'Iskender Kebab is one of the most popular kebabs at home and a specialty of Bursa region. You can make this delicious Iskender Kebap at home; thin slices of lamb or beef in tomato based sauce, served over pide bread with yoghurt and grilled vegetables by the side. It is easier than you think and most delicious, afiyet olsun!'

Serves: 6

• For the meat marinate:
• 2 lbs. rib eye steak or lamb or beef tenderloin
• 2 large onions, grated
• 45 ml / 3 tbsp. olive oil
• 10 ml/ 2 tsp. dried oregano
• 10 ml/ 2 tsp. red pepper flakes
• Salt and freshly ground black pepper to taste
• For the tomato sauce:
• 30 ml / 2 tbsp. concentrated tomato paste
• 15 ml/ 1 tbsp. red pepper paste (optional; you can use extra 1 tbsp. tomato paste and red pepper flakes to your taste instead too)
• 30 ml/ 2 tbsp. olive oil
• 16 fl oz. / 2 cups water
• Salt and freshly ground black pepper to taste
• 3 medium tomatoes, cut into wedges
• 2 green pointy or bell peppers, deseeded and sliced
• Thinly sliced pide ekmek or plain pita bread – 6 pieces, to serve
• 500 gr / 2 cups plain yoghurt to serve

Preheat the oven to 180 C / 350 F

Prepare the meat marination a day ahead of time of cooking.
Grate the onions or place them in a food processor and process until liquid. Squeeze all the onion juice into a non-metallic bowl and discard any remaining onion pulp.

Slice the meat thinly (you can ask your butcher to this for you too) and then pound each slice with the back of a wooden spoon (or with a meat tenderizer). We aim to achieve the slices about 5 cm (2”) x 4 cm (1.5”) in size.

Combine the onion juice, oregano, red pepper flakes, olive oil, salt and freshly ground pepper in a large bowl. Stir in the meat slices and coat each piece with this marination. Cover the bowl with a cling film and marinate overnight in the fridge.

To make the tomato sauce, pour in the olive oil in a sauce pan over the medium heat. Stir in the tomato paste, red pepper paste (if using) and red pepper flakes. Season with salt and freshly ground black pepper and combine well. Add the water then bring to the boil. Then gently simmer for 10 minutes.

Slice the pide or pita bread in 3 cm x 3 cm (about 1”) squares and place on a tray. Warm in the oven for 5 minutes.

Drizzle a little olive oil on a skillet and cook the meat slices on high heat; for about 2 minutes each side (take care not to overcook). Also sauté the sliced tomatoes and peppers at the other side of the skillet, until they start to charcoal at edges.

Once everything is cooked, plate your Iskender Kebap. Place the warm pide / pita bread slices on each plate. Spread the cooked slices of the meat over the pide bread and pour over the tomato sauce. Place the sautéed tomatoes and peppers at one side and a dollop of plain yoghurt at the other side. Serve immediately. This recipe serves 4 -6 generously.

Afiyet Olsun.