Potato Borek

Potato Borek -

Ingredients:

3/4 cup sunflower oil
1 cup plain yogurt
3 large eggs
4 1/2 cups russet potatoes, peeled, cut in 1/2 inch dice
3 cups onions, chopped
3/4 cup carrot (peeled and diced)
3/4 cup frozen peas (thawed)
1 teaspoon cumin
1/4 teaspoon cayenne pepper
2 1/2 teaspoons salt
2 1/2 cups all-purpose flour

Directions:

Grease and lightly flour a 13 X 9 inch baking dish. Preheat oven to 400 degrees.
In a large bowl, combine the sunflower oil, yogurt, and eggs. Add the vegetables and spices. Slowly add the flour and mix until combined. Spread in the prepared pan.
Bake for 40 to 45 minutes, until top browns. Remove from oven and serve warm for breakfast, as a snack or as a side dish.

Turkish Red Lentil Soup

Turkish Red Lentil Soup -

This is simple enough to prepare midweek and comforting as the first cold air of fall arrives.

Ingredients:

1 cup red lentil, washed and cleaned
4 cups vegetable stock
1/4 cup mild onion, finely chopped
1/2 cup white potato, peeled and diced
1 teaspoon paprika
1 teaspoon salt (to taste)
pepper (to taste)

Directions:

Place the red lentils in a colandar and rinse.
Sift through to remove and debris or damaged beans.
Place the washed and cleaned lentils into a medium pot with the stock, potatoes, onions and paprika.
Bring the pot to a boil and reduce to a simmer.
Loosely place a lid on the pot leaving slightly ajar as to allow some evaporation.
Cook for 40-40 minutes until the lentils are tender.
Add salt and pepper to taste.
Place all but 1 cup of the soup into a blender or food processor and blend briefly.
Return blended soup to the pot with the reserved cup of soup.
Heat through.
Serve.

HUMMUS

HUMMUS -

INGREDIENTS:

1 tin chickpeas
2 tbsp tahini
1 garlic clove, finely chopped
couple pinches ground cumin
2 tbsp extra virgin olive oil
1 lemon, juiced

To serve:
pinch cayenne pepper
1 lemon, cut into wedges
pickles and olive
pitta bread

METHOD:

Tip the chickpeas and the water they are in into a pan and heat until they are warmed through but not simmering.
Lift the chickpeas out with a slotted spoon and whizz in a food processor with the garlic and tahini and as much of the warm chickpea water as necessary to ensure that you get a puree.
Add a tablespoon of extra virgin oil, then transfer to a small mixing bowl and stir in the cumin, salt and some lemon juice.
Leave until cooled, which will give it time to firm up a bit.
Taste and season, then spoon into a serving bowl and use the back of the spoon to make a well. Pour some extra virgin olive oil into the well, sprinkle the rim with cayenne and serve with warm bread, lemon wedges, olives and pickled chillies.

Griddled aubergines with sesame dressing

Griddled aubergines with sesame dressing -

Dress chargrilled aubergine with tahini, garlic, coriander and yoghurt for a versatile veggie side dish that you can cook on the hob or bbq.

Ingredients:

2 large aubergines, cut into 2cm slices
2 tbsp olive oil
250g full-fat Greek yogurt
3 tbsp tahini paste
1 large garlic clove, crushed
juice 1 lemon
handful chopped coriander, parsley and mint, plus extra leaves to serve

Method:

Brush each aubergine slice with some oil, then season. Heat a griddle pan or barbecue. When hot, griddle the aubergine slices for 2-3 mins on each side until golden brown and tender.
Mix the yogurt with the tahini, garlic, lemon juice and herbs, then season. Top the aubergines with the dressing and scatter over extra herb leaves.

Spicy falafels

Spicy falafels -

Cheap and dead easy to make - stuff them into pittas with salad, or serve with couscous and houmous.

Ingredients:

2 tbsp sunflower or vegetable oil
1 small onion, finely chopped
1 garlic clove, crushed
400g can chickpeas, washed and drained
1 tsp ground cumin
1 tsp ground coriander (or use more cumin)
handful parsley, chopped, or 1 tsp dried mixed herbs
1 egg, beaten

Method:

Heat 1 tbsp oil in a large pan, then fry the onion and garlic over a low heat for 5 mins until softened. Tip into a large mixing bowl with the chickpeas and spices, then mash together with a fork or potato masher until the chickpeas are totally broken down. Stir in the parsley or dried herbs, with seasoning to taste. Add the egg, then squish the mixture together with your hands.
Mould the mix into 6 balls, then flatten into patties. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 mins on each side, until golden brown and firm. Serve hot or cold with couscous, pitta bread or salad.