Day: 24 September 2019

Menemen – Turkish dish of peppers, eggs and tomatoes.

We are about to go on holiday to Istanbul, so I was looking at Turkish recipes. This caught my eye, as I had a couple of green peppers from Tagsa Uist Grow your Community at East Camp. Very tasty, very easy. 

INGREDIENTS:

  • 2 tbsp olive oil
  • 2 small onions, thinly sliced
  • 2 cloves of garlic, crushed
  • 2 small green peppers, halved, seeded and sliced. 
  • 2 dried chilli peppers, crushed
  • 400g can of chopped tomatoes
  • 4 eggs
  • Could include herbs such as thyme, oregano, spices such as cumin
  • chopped parsley
  • Sour cream or greek yoghurt

METHOD:

  • Heat the oil in a heavy frying pan, and add the onions, then the garlic, and then the pepper and chillies. Fry slowly until the onions are soft. 
  • Add the tomatoes and any additional herbs and spices, and simmer slowly to reduce the mixture. Season with salt and pepper
  • Make 4 holes in the mixture, and into each hole, crack an egg. Cover the pan and cook slowly for around 5 minutes to cook the eggs. (You can scramble the eggs into the mixture as an alternative.) 
  • Beat the yogurt or sour cream with salt and pepper. 
  • Sprinkle the menemen with parsley, and serve from the pan with the yoghurt or sour cream. 
 

Pea and feta fritters

This is from Ottolenghi’s book, SIMPLE. These pea fritters are good hot or cold, as part of a light lunch or a side dish as part of a feast. 

INGREDIENTS:

  • 500g frozen peas, defrosted
  • 120g ricotta
  • 3 large eggs, beaten
  • 1 tsp lemon zest
  • wedges of lemon, to serve
  • 3 tbsp za’atar spice (from seasoned pioneers)
  • 100g white flour
  • 1 1/2 tsp baking powder
  • 20g mint leaves
  • 200g block of feta, crumbled into large chunks
  • about 800ml oil
  • salt and pepper

METHOD:

  • Mash the defrosted peas using a soup wand or blender, just until the mixture is coarsely crushed. 
  • Transfer the peas to a bowl, add the ricotta, eggs, lemon zest, 3/4 tsp salt, a good grind of pepper, and mix well. 
  • Add the za’atar, flour and baking powder, mix well, and then fold in the feta and the chopped mint. 
  • Pour the oil into a saucepan, and heat to a medium to high heat. 
  • Using a pair of dessert spoons, form the mixture into smooth ovals, and drop them into the boiling oil. They should fizz and bob to the surface, and cook to a wonderful crispy brown in about 3-4 minutes. You’ll need to ensure they are flipped over in the oil to cook on all sides. 
  • As each batch becomes cooked, lift them out in a slotted spoon and put on a towel to drain the oil, before adding to the serving dish. 
  • Serve with the wedges of lemon.