Bulgur Pilaf with Freekeh, Green Beans and Red Onions

Bulgur Pilaf with Freekeh, Green Beans and Red Onions

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

Ozlem: 'I hope you enjoy this delicious and wholesome bulgur with super grain freekeh or firik, combined with green beans, red onions and garlic. Runner beans, green beans or dwarf beans would all work well in this recipe; they are delicious combined with red onions, freekeh and bulgur. I like to serve this wholesome pilaf with Turkish red pepper flakes or chili flakes on top, accompanied by a dollop of yoghurt or with refreshing Cacik dip of yoghurt, cucumber and dried mint.'
Serves: 6
  • 350gr/12oz/2 cups coarse bulgur, rinsed and drained
  • 225gr/8oz/ generous 1 cup firik or freekeh, rinsed and drained
  • 1 medium red onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 300 gr/ 11 oz./ 2 cups green, runner or dwarf beans, trimmed and cut into 3 cm / 1” long pieces
  • 400 gr/ 14 oz. can of chopped tomatoes or 3 ripe tomatoes, finely chopped
  • 60 ml / 4 tbsp. olive oil
  • 2 pints/ 5 cups of hot water
  • Salt and freshly ground black pepper to taste
  • Red pepper flakes or chili flakes to serve
  • Dollop of plain yoghurt to serve
Trim the green beans and cut into 3 cm / 1” long pieces. If you are using runner beans, also slice them lengthways.

Heat 3 tbsp. olive oil in a heavy pot and stir in the red onions and green, runner or dwarf beans. Stir and sauté gently for 2-3 minutes over medium to high heat.
Pour in the remaining 1 tbsp. olive oil and stir in the garlic, rinsed bulgur and freekeh, combine all well with green beans and red onions.
Stir in the chopped tomatoes and hot water, season with salt and freshly ground black pepper to your taste. Combine well.
Bring the pot to the boil. Then cover, reduce the heat and simmer on low heat for about 20 minutes or until all the water has been absorbed.
Turn the heat off. Cover the pan with a clean kitchen paper towel and place the lid firmly on top (the paper towel will absorb any excess moisture). Rest the pilaf for 5-10 minutes before serving.
Serve the bulgur pilaf with frekeeh and green beans hot with Turkish red pepper flakes, pul biber sprinkled over, if you like. Refreshing Cacik Dip of diced cucumbers and dried mint with yoghurt or plain yoghurt complement this bulgur & freekeh pilaf very well.
    Notes
    Runner beans, green beans or dwarf beans would all work well in this recipe; they are delicious combined with red onions, freekeh and bulgur. Bulgur is widely available now in supermarkets and you can find freekeh in specialty, Turkish or Middle Eastern stores.
    Sergen Erkarslan
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    Piyaz Salad

    Piyaz Salad

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

    This vibrant and healthy Piyaz Salad gets ready in no time and it is so delicious. Red onions and tomatoes work very well with the tangy sumac; Turks traditionally enjoy this salad with Lahmacun. It is also a lovely salad served with cheese, olives and hummus.

    Serves 4
    • 3 medium tomatoes, quartered and roughly chopped
    • 1 red onion, halved and thinly sliced
    • 1 bunch of flat leaf parsley, roughly chopped
    • Juice of 1 lemon
    • ½ teaspoon salt
    • 15ml/1 tablespoon extra virgin olive oil
    • 10 ml/2 teaspoon ground sumac
    • ½ teaspoon paprika flakes – optional –
    • Freshly ground black pepper to taste

    Rub and work sumac and the salt into the onion slices with your hands really well (this will soften the onions and help spices infuse in well).

    Stir in the chopped tomatoes, parsley and paprika flakes, combine well.
    Wisk together the extra virgin olive oil and lemon juice and pour over the piyaz salad. Season with more salt (if needed) and freshly ground black pepper.

    Serve Piyaz Salad with feta cheese, olives and/or hummus for a delicious spread. Piyaz Salad is also the ultimate accompaniment of Lahmacun and Turkish meatballs, kofte.
    Sergen Erkarslan
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    Unrush Crush - Yeni Raki & Pineapple

    Unrush Crush - Yeni Raki & Pineapple

    By Mey Yeni Raki - https://www.yenirakiglobal.com/

    Looking to dazzle your friends at a gathering with some fine tasting cocktails? Look no further...

    • 4cl Yeni Raki
    • 2cl Sugar syrup
    • A big slice of fresh melon
    • 7cl Pineapple juice
    • Garnish: Melon

    Pour all the ingredients into a glass and stir with ice cubes. Enjoy!

    Take time to share, savour and enjoy. And as Yeni Raki would say #Unrushyourworld

     

     

    Sergen Erkarslan
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    Spinach and Cheese pie – Ispanakli, Peynirli Borek

    Spinach and Cheese pie – Ispanakli, Peynirli Borek

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

    This borek is a great addition to a weekend brunch or a dinner party appetizer, Afiyet Olsun!

    Serves 8 -10
    Preparation time – 15 minutes
    Cooking time – 40 minutes

    • 150 gr / 7 oz spinach leaves
    • 150 gr/ 7 oz feta cheese, mashed with a fork
    • 100 gr / app. 4 oz shredded mozzarella
    • 3 eggs, beaten
    • 1/2 cup / 125 ml milk
    • 1/2 cup / 125 ml water
    • 3 tablespoons mild olive oil
    • 12 sheets of fillo pastry (cut in half vertically, which makes 24 sheets)
    • 1 tablespoon nigella seeds
    • 1 tablespoon sesame seeds

    Preheat oven to 180c/350 F/gas mark 4

    Remove the stalks of the spinach, wash and chop roughly. Mix together in a bowl with the feta cheese, shredded mozzarella and two of the beaten eggs. In a separate bowl, mix the water, 1 tablespoon olive oil and milk.

    Grease a rectangular baking dish with the remaining olive oil. Lay the pastry sheets along its long side and cut in half vertically. Open the sheets only when you are ready to use them and cover the rest with a damp towel so that they don’t dry out.

    Lay three sheets in the greased baking dish. Pour a little of the milk-olive oil-water mixture (about 3 tablespoons) all over the sheet. Repeat this layering two more times, using three fillo sheets each time.

    Lay three more sheets over and spread the spinach filling evenly. Continue laying three sheets of fillo, pouring over each the milk mixture, three more times. Lay the remaining sheets on the top of the pie, sprinkling the milk mixture. Whisk together the remaining beaten egg with a little olive oil and brush over the pastry. Sprinkle with sesame or nigella seeds.

    Bake the pie in the oven for about 40 minutes, until the top is golden brown. Serve hot, cut into pieces. This dish can be successfully reheated.

    Important tips: If you would like to cut back on the amount of the eggs, you can omit or decrease them in the spinach and feta filling. 2) Once cooked, if you keep the pie covered with flax or parchment paper, this will keep the pie moist. 3) This pie freezes wonderfully. Once cooled, put the pie in a freezer bag and seal. When you’d like to reheat (at 350 F for about 15 minutes), put the pie in a greased baking tray and sprinkle the top with a little milk and water mixture to give some moisture.

    Sergen Erkarslan
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