Ekmek, Börek, PideBread and Savoury Bakes4041 Place all the filling ingredients in a large bowl. With clean hands, season and give it a good mix. In a small bowl, beat together the ingredients for brushing with a fork. Brush the base and sides of a 24 cm (91/2 in) non-stick pan with 2 tablespoons of olive oil. Place the filo sheets on a clean, dry surface and cover with a couple of damp paper towels. Cut the sheets to fit into your pan with about 1.5 cm (⅔ in) overhang. Place a sheet in the pan and brush with a tablespoon of the egg glaze. Layer in another sheet and brush as before. Tear three of the filo sheets into pieces and layer about half of them on top of the pastry base, brushing liberally with the glaze (about 4 tablespoons), making sure it covers all the cracks in the sheets as this will keep pastry moist and intact. Spread the filling evenly over the pastry base, leaving 1 cm (1/2 in) around the edges clear. 4 tablespoons olive oil, for greasing 7 filo pastry sheets (270 g/10 oz; 48 x 25 cm/19 x 10 in), thawed if frozen FOR THE FILLING 200 g (7 oz) beyaz peynir beyaz peynir or feta, drained and crumbled (or grated cheese of your choice) 4 spring onions (scallions), trimmed and finely chopped 1 tablespoon finely chopped dill 2 teaspoons finely chopped fresh mint leaves 2 tablespoons finely chopped parsley (leaves and stems) 2 tablespoons olive oil sea salt and freshly ground black pepper, to taste FOR BRUSHING 1 medium egg, beaten 1 tablespoon olive oil 70 ml (2½ fl oz/5 tablespoons) full-fat milk 55 ml (2 fl oz/¼ cup) water Easy, Herby Pan Börek The idea for this delicious börek is to use up ingredients to hand – leftover bits of cheese (grated mild Cheddar works well) or any fresh greens, such as spinach or herbs; my mum would make it using her leftover yufka (our fresh filo sheets). In the Aegean region, local greens such as nettle and sorrel are used, too. Cooking the börek in a pan is easy and saves time and energy. Top with the remaining torn pastry sheets and brush liberally with the glaze. Finally, place the two remaining large pastry sheets over the top and brush with the remaining glaze, tucking the edges in to seal the börek. Cook over a low–medium heat for 8–10 minutes until the bottom is golden and crispy. Brush a large flat plate with 1 tablespoon of olive oil. Place the plate over the pan and carefully flip the börek over onto the plate. Brush the pan with the remaining 1 tablespoon of olive oil. Gently slide the uncooked side of the börek onto the pan and cook for another 7–8 minutes, or until golden and crispy. Transfer to a plate to cool for 5 minutes, then cut into wedges to serve. Serving suggestion: Refreshing Bostana Salatası (page 127) is lovely with this easy börek. Otlu Tava Böreği Otlu Tava Böreği Serves 4Ekmek, Börek, PideBread and Savoury Bakes4041 Place all the filling ingredients in a large bowl. With clean hands, season and give it a good mix. In a small bowl, beat together the ingredients for brushing with a fork. Brush the base and sides of a 24 cm (91/2 in) non-stick pan with 2 tablespoons of olive oil. Place the filo sheets on a clean, dry surface and cover with a couple of damp paper towels. Cut the sheets to fit into your pan with about 1.5 cm (⅔ in) overhang. Place a sheet in the pan and brush with a tablespoon of the egg glaze. Layer in another sheet and brush as before. Tear three of the filo sheets into pieces and layer about half of them on top of the pastry base, brushing liberally with the glaze (about 4 tablespoons), making sure it covers all the cracks in the sheets as this will keep pastry moist and intact. Spread the filling evenly over the pastry base, leaving 1 cm (1/2 in) around the edges clear. 4 tablespoons olive oil, for greasing 7 filo pastry sheets (270 g/10 oz; 48 x 25 cm/19 x 10 in), thawed if frozen FOR THE FILLING 200 g (7 oz) beyaz peynir beyaz peynir or feta, drained and crumbled (or grated cheese of your choice) 4 spring onions (scallions), trimmed and finely chopped 1 tablespoon finely chopped dill 2 teaspoons finely chopped fresh mint leaves 2 tablespoons finely chopped parsley (leaves and stems) 2 tablespoons olive oil sea salt and freshly ground black pepper, to taste FOR BRUSHING 1 medium egg, beaten 1 tablespoon olive oil 70 ml (2½ fl oz/5 tablespoons) full-fat milk 55 ml (2 fl oz/¼ cup) water Easy, Herby Pan Börek The idea for this delicious börek is to use up ingredients to hand – leftover bits of cheese (grated mild Cheddar works well) or any fresh greens, such as spinach or herbs; my mum would make it using her leftover yufka (our fresh filo sheets). In the Aegean region, local greens such as nettle and sorrel are used, too. Cooking the börek in a pan is easy and saves time and energy. Top with the remaining torn pastry sheets and brush liberally with the glaze. Finally, place the two remaining large pastry sheets over the top and brush with the remaining glaze, tucking the edges in to seal the börek. Cook over a low–medium heat for 8–10 minutes until the bottom is golden and crispy. Brush a large flat plate with 1 tablespoon of olive oil. Place the plate over the pan and carefully flip the börek over onto the plate. Brush the pan with the remaining 1 tablespoon of olive oil. Gently slide the uncooked side of the börek onto the pan and cook for another 7–8 minutes, or until golden and crispy. Transfer to a plate to cool for 5 minutes, then cut into wedges to serve. Serving suggestion: Refreshing Bostana Salatası (page 127) is lovely with this easy börek. Otlu Tava Böreği Otlu Tava Böreği Serves 4Zeytinyağlı 154 Preheat the oven to 200°C fan/220°C/425°F/gas 7. Using a vegetable peeler, peel the aubergines lengthways in zebra stripes, then cut in half lengthways. In each half of the aubergine, cut a deep split lengthways without cutting through to the skin on the opposite side and leaving about 1 cm (1/2 in) uncut at either end. Place the halves on a tray, split sides facing up and sprinkle with salt (this will help the moisture come out). Set aside for 10 minutes. After that, thoroughly pat dry with sturdy paper towels, otherwise the aubergines will be soggy. Place the prepared aubergines on a clean, large baking sheet, split sides facing up. Pour 1/2 tablespoon olive oil into each half and rub to coat well. Bake for 25 minutes until softened and the edges have started to brown. Remove and reduce the oven temperature to 180°C fan/200°C/400°F/gas 6. While the aubergines are baking, prepare the filling. Grate the tomatoes and finely chop the remaining bits, including the skin, and place in a bowl. Heat the remaining 3 tablespoons of olive oil in a large, wide pan over a 2 medium aubergines (eggplant) 5 tablespoons olive oil 2 medium tomatoes 2 medium onions, quartered and thinly sliced 1 small green (bell) pepper or 2 small pointed green peppers (sivri biber), (sivri biber), finely chopped 4 garlic cloves, finely chopped sea salt and freshly ground black pepper, to taste ½ teaspoon sugar handful of flat-leaf parsley, finely chopped FOR THE SAUCE juice of ½ small lemon 225 ml (8 fl oz/scant 1 cup) water 2 tablespoons olive oil Stuffed Aubergines Cooked in Olive Oil İmam Bayıldı is probably one the most famous dishes at home, enjoyed since the Ottoman period, showcasing our beloved aubergine (eggplant), patlıcan. T he aubergines are gently poached or baked in the oven, stuffed with a mixture of onions, peppers, tomatoes and garlic in generous olive oil, and served either cold or at room temperature. Absolutely delicious and refreshing for hot summer days, it just melts in the mouth. medium–high heat, add the onions and sauté for 8 minutes, stirring often. Stir in the peppers and cook for 5 minutes, then add the tomatoes and garlic and cook for a further 2 minutes until the sauce has thickened. Season with salt and pepper, add the sugar and combine well. Remove from the heat and stir in the chopped parsley. Place the aubergines side by side in a deep baking dish (about 25 x 18 cm/ 10 x 7 in) and gently open up the split in the middle to create pockets. Spoon the filling mixture into these pockets, packing some over the top, too. Mix together the sauce ingredients and season with salt and pepper. Gently pour the sauce into the tray. Cover the dish with kitchen foil and bake for 25 minutes, then remove the foil, spoon the juices in the dish over the aubergines and bake for a further 20 minutes until the aubergines are tender and starting to caramelise on top. Remove from the oven and put the foil back on to cover. Set aside to cool and let the flavours settle, then carefully transfer to a serving plate, spooning the juices from the dish over the aubergines. Serve at room temperature or cold. İmam Bayıldıİmam Bayıldı Serves 4 VGF Serving suggestion: Combine with Cevizli Bat Salatası (page 123) for a wholesome meal. Zeytinyağlı 154 Preheat the oven to 200°C fan/220°C/425°F/gas 7. Using a vegetable peeler, peel the aubergines lengthways in zebra stripes, then cut in half lengthways. In each half of the aubergine, cut a deep split lengthways without cutting through to the skin on the opposite side and leaving about 1 cm (1/2 in) uncut at either end. Place the halves on a tray, split sides facing up and sprinkle with salt (this will help the moisture come out). Set aside for 10 minutes. After that, thoroughly pat dry with sturdy paper towels, otherwise the aubergines will be soggy. Place the prepared aubergines on a clean, large baking sheet, split sides facing up. Pour 1/2 tablespoon olive oil into each half and rub to coat well. Bake for 25 minutes until softened and the edges have started to brown. Remove and reduce the oven temperature to 180°C fan/200°C/400°F/gas 6. While the aubergines are baking, prepare the filling. Grate the tomatoes and finely chop the remaining bits, including the skin, and place in a bowl. Heat the remaining 3 tablespoons of olive oil in a large, wide pan over a 2 medium aubergines (eggplant) 5 tablespoons olive oil 2 medium tomatoes 2 medium onions, quartered and thinly sliced 1 small green (bell) pepper or 2 small pointed green peppers (sivri biber), (sivri biber), finely chopped 4 garlic cloves, finely chopped sea salt and freshly ground black pepper, to taste ½ teaspoon sugar handful of flat-leaf parsley, finely chopped FOR THE SAUCE juice of ½ small lemon 225 ml (8 fl oz/scant 1 cup) water 2 tablespoons olive oil Stuffed Aubergines Cooked in Olive Oil İmam Bayıldı is probably one the most famous dishes at home, enjoyed since the Ottoman period, showcasing our beloved aubergine (eggplant), patlıcan. T he aubergines are gently poached or baked in the oven, stuffed with a mixture of onions, peppers, tomatoes and garlic in generous olive oil, and served either cold or at room temperature. Absolutely delicious and refreshing for hot summer days, it just melts in the mouth. medium–high heat, add the onions and sauté for 8 minutes, stirring often. Stir in the peppers and cook for 5 minutes, then add the tomatoes and garlic and cook for a further 2 minutes until the sauce has thickened. Season with salt and pepper, add the sugar and combine well. Remove from the heat and stir in the chopped parsley. Place the aubergines side by side in a deep baking dish (about 25 x 18 cm/ 10 x 7 in) and gently open up the split in the middle to create pockets. Spoon the filling mixture into these pockets, packing some over the top, too. Mix together the sauce ingredients and season with salt and pepper. Gently pour the sauce into the tray. Cover the dish with kitchen foil and bake for 25 minutes, then remove the foil, spoon the juices in the dish over the aubergines and bake for a further 20 minutes until the aubergines are tender and starting to caramelise on top. Remove from the oven and put the foil back on to cover. Set aside to cool and let the flavours settle, then carefully transfer to a serving plate, spooning the juices from the dish over the aubergines. Serve at room temperature or cold. İmam Bayıldıİmam Bayıldı Serves 4 VGF Serving suggestion: Combine with Cevizli Bat Salatası (page 123) for a wholesome meal. Kek, Kurabiye, Tatlılar226 Sweets 227 First, prepare the syrup. Put the sugar into a medium, heavy pan, pour in the water and bring to the boil, stirring all the time. When the sugar is dissolved, reduce the heat and stir in the cloves and the lemon juice. Simmer for about 25 minutes until the syrup starts to thicken slightly, coating the back of the spoon. Remove the cloves and leave to cool in the pan. Preheat the oven to 180°C fan/200°C/400°F/gas 6. Line a large baking sheet with baking paper. TO M A K E THE FILLING, place the pumpkin or butternut squash slices on the baking sheet in one layer. Sprinkle over the sugar and bake for 35 minutes until softened. Leave to cool, then finely chop the pumpkin or butternut into pieces the size of pine nuts and place in a bowl. Stir in the chopped walnuts and cinnamon, and gently combine well. Turn the oven temperature down to 160°C fan/180°C/350°F/gas 4. Melt the butter over a gentle heat in a small pan and skim off the white foam that forms on top. Brush the base and sides of a 25 cm (10 in) baking dish (round or square) with the melted butter. 150 g (5 oz) unsalted butter, melted (or plant- based alternative or vegetable oil) 21 thin filo sheets (or baklavalık yufka),baklavalık yufka), thawed 1 tablespoon crushed walnuts or pistachios, to decorate Turkish thick cream (kaymak)(kaymak) or clotted cream (or plant-based alternative), to serve FOR THE SYRUP 340 g (12 oz/generous 1½ cups) granulated sugar 300 ml (10 fl oz/1¼ cups) water 6 cloves juice of ½ small lemon FOR THE FILLING 700 g (1 lb 9 oz) pumpkin or butternut squash, peeled, deseeded and cut into 2 cm (¾ in) chunks (prepared weight) 2 tablespoons granulated sugar 125 g (4 oz/1 cup) shelled walnuts, finely chopped 1 tablespoon ground cinnamon Pumpkin and Walnut Baklava The Turkish love pumpkin in desserts (either baked in its own juice with sugar or poached in syrup) and baklava are a legacy of the Ottoman palace kitchens. Baked in a round tray and sliced into wedges, havuç dilimi i s one of our traditional baklava shapes and traditionally walnuts and/or pistachios are used in the filling and as decoration. Here, I combined luscious pumpkin with crunchy walnuts and warming cinnamon to make a delicious seasonal filling for my baklava. It is an impressive (and lighter) version of baklava to serve, especially during the festive season. Take the filo sheets out of the package and cut into discs or squares to fit into your baking dish. Place them on a clean, dry surface and cover with a damp towel. Place a filo sheet over the buttered baking dish and brush with more melted butter. Continue in this way until you have used 12 filo sheets. Gently spoon the filling mixture on top, leaving 1 cm (1/2 in) around the edges filling free. Gently pat down so that the filling is intact and smooth in one layer. Place another filo sheet on top and brush with melted butter, then continue in this way until you have used up all the pastry. Tuck the edges in to seal with the buttered brush. Use a sharp knife to slice through all the layers and cut into quarters, then cut each quarter into three wedges. Gently butter the top layer of pastry again and bake for 55–60 minutes, or until the top is golden. Take the baklava out of the oven and pour the cooled syrup over the hot baklava. Return the baklava to the oven for another 8–10 minutes, then remove and leave to cool. Once cool, sprinkle the crushed nuts in the middle of the baklava. Gently remove slices to serving plates and serve with a dollop of kaymak or clotted cream (or plant-based alternative) on the side. Balkabaklı, Cevizli Havuç Dilimi Baklava Balkabaklı, Cevizli Havuç Dilimi Baklava Serves 12 VO Prepare ahead: You can prepare the filling and the syrup a day ahead, cover and keep at room temperature. You can also prepare the whole baklava ahead of time – they will keep well for 3–4 days, covered, at room temperature. Tip: Thin filo pastry sheets or baklavalık yufka works best for making baklava. Leftover filo sheets can be wrapped in cling film (plastic wrap) and kept in the refrigerator for a few days. You can use them to make Otlu Tava Böreği (page 40).Kek, Kurabiye, Tatlılar226 Sweets 227 First, prepare the syrup. Put the sugar into a medium, heavy pan, pour in the water and bring to the boil, stirring all the time. When the sugar is dissolved, reduce the heat and stir in the cloves and the lemon juice. Simmer for about 25 minutes until the syrup starts to thicken slightly, coating the back of the spoon. Remove the cloves and leave to cool in the pan. Preheat the oven to 180°C fan/200°C/400°F/gas 6. Line a large baking sheet with baking paper. TO M A K E THE FILLING, place the pumpkin or butternut squash slices on the baking sheet in one layer. Sprinkle over the sugar and bake for 35 minutes until softened. Leave to cool, then finely chop the pumpkin or butternut into pieces the size of pine nuts and place in a bowl. Stir in the chopped walnuts and cinnamon, and gently combine well. Turn the oven temperature down to 160°C fan/180°C/350°F/gas 4. Melt the butter over a gentle heat in a small pan and skim off the white foam that forms on top. Brush the base and sides of a 25 cm (10 in) baking dish (round or square) with the melted butter. 150 g (5 oz) unsalted butter, melted (or plant- based alternative or vegetable oil) 21 thin filo sheets (or baklavalık yufka),baklavalık yufka), thawed 1 tablespoon crushed walnuts or pistachios, to decorate Turkish thick cream (kaymak)(kaymak) or clotted cream (or plant-based alternative), to serve FOR THE SYRUP 340 g (12 oz/generous 1½ cups) granulated sugar 300 ml (10 fl oz/1¼ cups) water 6 cloves juice of ½ small lemon FOR THE FILLING 700 g (1 lb 9 oz) pumpkin or butternut squash, peeled, deseeded and cut into 2 cm (¾ in) chunks (prepared weight) 2 tablespoons granulated sugar 125 g (4 oz/1 cup) shelled walnuts, finely chopped 1 tablespoon ground cinnamon Pumpkin and Walnut Baklava The Turkish love pumpkin in desserts (either baked in its own juice with sugar or poached in syrup) and baklava are a legacy of the Ottoman palace kitchens. Baked in a round tray and sliced into wedges, havuç dilimi i s one of our traditional baklava shapes and traditionally walnuts and/or pistachios are used in the filling and as decoration. Here, I combined luscious pumpkin with crunchy walnuts and warming cinnamon to make a delicious seasonal filling for my baklava. It is an impressive (and lighter) version of baklava to serve, especially during the festive season. Take the filo sheets out of the package and cut into discs or squares to fit into your baking dish. Place them on a clean, dry surface and cover with a damp towel. Place a filo sheet over the buttered baking dish and brush with more melted butter. Continue in this way until you have used 12 filo sheets. Gently spoon the filling mixture on top, leaving 1 cm (1/2 in) around the edges filling free. Gently pat down so that the filling is intact and smooth in one layer. Place another filo sheet on top and brush with melted butter, then continue in this way until you have used up all the pastry. Tuck the edges in to seal with the buttered brush. Use a sharp knife to slice through all the layers and cut into quarters, then cut each quarter into three wedges. Gently butter the top layer of pastry again and bake for 55–60 minutes, or until the top is golden. Take the baklava out of the oven and pour the cooled syrup over the hot baklava. Return the baklava to the oven for another 8–10 minutes, then remove and leave to cool. Once cool, sprinkle the crushed nuts in the middle of the baklava. Gently remove slices to serving plates and serve with a dollop of kaymak or clotted cream (or plant-based alternative) on the side. Balkabaklı, Cevizli Havuç Dilimi Baklava Balkabaklı, Cevizli Havuç Dilimi Baklava Serves 12 VO Prepare ahead: You can prepare the filling and the syrup a day ahead, cover and keep at room temperature. You can also prepare the whole baklava ahead of time – they will keep well for 3–4 days, covered, at room temperature. Tip: Thin filo pastry sheets or baklavalık yufka works best for making baklava. Leftover filo sheets can be wrapped in cling film (plastic wrap) and kept in the refrigerator for a few days. You can use them to make Otlu Tava Böreği (page 40).Next >