Turkish Peasant Food

Patlicanli Pilav (Eggplant Pilav)
Bulgur and Vermicelli
IC Pilav
Hamsi Pilav (Baked Anchovy Pilav)
Turkish Peasant Salad
Ezo gelin Soup - (Turkish Peasant Soup) 
Mercimek Koftesi - (Lentil Dumpling)

Pilav (Eggplant Pilaf)  Serves 4   110 mins 

Cold  - Vegan

1 medium Aubergine, cut into 1 inch cubes

Salt

1 lb Long Grain Rice

Hot Water

6 fl. oz. Olive Oil

2 Onions, chopped

2 tbsp Pine Nuts

1 large Tomato, diced

2 tbsp Currants

1 tbsp Sugar

*2 teasp Ground  Cinnamon

*2 teasp Ground Allspice

*1/2 teasp Ground Black Pepper

20 fl. oz. Boiling Water

1. Place the aubergine cubes in layers in a colander, sprinkling each layer generously with salt. Leave in the sink or over a large bowl for 1 hour to draw out the juices. 

2. Meanwhile, place the  rice in a large bowl, cover with plenty of very hot salted water and set aside until cold.

3. Rinse the aubergine cubes well under running water then dry on kitchen paper.

4.  Heat the  olive oil in a large saucepan until very hot, add the dried aubergine cubes and fry, stirring frequently until golden brown on all sides. Remove with a  slotted spoon and set aside.

5.  Add the onions and pine nuts to the pan and sauté for 15 to 20 minutes. 

6. Drain the rice well, add to the onion mixture and continue to cook over a medium heat  stirring frequently, for 10 minutes. 

7. Stir in aubergine the remaining ingredients, including the contents of the Cuisine Select pack if using,  bring to the boil then reduce the heat to medium, cover and cook over for 5 minutes. 

8. Reduce the heat further to low and continue cook till all the water has been absorbed. 

9. Remove from the heat and cover the pan with a clean towel then put a lid on top and leave for 30 minutes. Stir well before serving cold.

Bulgur and Vermicelli Serves 4    30 mins

Vegetarian 

2 tbsp Butter

1 Onion, finely sliced

2 oz Vermicelli

14 oz Bulgur (Cracked) Wheat, washed and drained

30 fl. oz. Stock

Salt and Pepper

1. Heat the butter in a saucepan,  add the onions and sauté until soft and transparent.

2. Break the vermicelli into 1cm/½ inch pieces, add to the onions and continue to sauté  for 4-5 minutes until they are lightly browned. 

3. Add the bulgur to the saucepan together with the stock , salt and pepper. Mix well then cover the pan and simmer over a low heat for 15 minutes or until the bulgur is tender. 

4. Remove from the heat, stir well then re-cover and leave to stand for 5 minutes. 

IC Pilav  Serves 4   40 mins plus standing 

1 lb long-grain Rice

2 teasp salt

30 fl. oz.  boiling Water

1 tbsp Olive Oil

6 Chicken Livers

2 oz unsalted Butter

1  Onion, chopped

2 tbsp  Pistachio Nuts, shelled

24 fl. oz. Fresh Chicken Stock

1 oz Currants or Raisins

¼ teasp  Ground Cinnamon

¼ teasp Ground Allspice

1 tbsp freshly chopped Parsley

1. Place the rice in a large bowl together with the  salt and boiling water. Stir well and leave stand until the water is cool.

2.  Meanwhile, heat the olive oil in a small frying pan, add the chicken livers and sauté for 5 minutes, turning from time to time, until browned on the outside but still slightly pink in the centre.  Remove from the pan and coarsely chop. Set aside.

3. Drain the rice in a colander and rinse well under cold running water. Drain well and set aside.

4. Heat the butter in a saucepan, add the onion and pistachio nuts and fry gently, stirring, until a very pale golden color. 

5. Add the well drained rice and cook,  stirring, for 5 minutes. 

6. Add the cinnamon and allspice, stock, currants and chicken livers, mix well then cover and cook over medium heat for about 15 minutes or until the liquid is absorbed.

7.  Turn off the heat and leave to stand for 15 minutes. 

8. To serve - transfer to a serving platter and sprinkle with the parsley.

Hamsi Pilav (Baked Anchovy Pilav)  Serves 4  70 mins plus standing

9 oz Long Grain Rice

Boiling Water

2 teasp Salt

1 Onion, finely chopped

2 fl. oz. Water

4 fl. oz. Olive Oil

2 oz Pine Nuts

2 oz Sultanas

12 fl. oz. Boiling Water

1 tbsp Sugar

1 teasp Ground Cinnamon

1 teasp Dried Thyme

1 tbsp Freshly chopped Mint

Salt and Pepper

2 lb Anchovy Fillets

2 tbsp Olive Oil

1. Place the rice in a large mixing bowl and cover with boiling water. Add 2 teasp of salt, mix well then set side cool. 

2. Meanwhile place the chopped onions and  water in a large saucepan, bring to the boil then reduce the heat and simmer for 10 minutes. 

3. Add the olive oil and continue to simmer for a further 5 minutes. 

4. Drain the rice well, add to the onion mixture bring to the boil then reduce the heat and simmer, stirring, for 5 minutes. 

5. Preheat the oven to 200C, 400F, Gas Mark 6.  Add the sultanas, pine nuts, boiling water, sugar, cinnamon, thyme and mint to the saucepan. Mix well, reduce the heat, cover, and simmer for 10 minutes. 

6.  Meanwhile grease an ovenproof casserole and line the base and sides about 2/3rds of  the anchovy fillets skin side  down. 

7. Pile the rice mixture into the centre and then over the surface with the remainder of the anchovies, skin side up. Sprinkle a little olive oil over and bake for 30-40 minutes.

Erzogelin Soup Serves 4  30-60 minutes

1/2 cup Red Lentils

1/4 cup Bulgur Wheat

1 medium onion, finely chopped

3 tablespoons tomato paste

1 tablespoon flour

1/2 tablespoon Olive oil

2 tablespoons dried crushed mint leaves

red pepper to taste

salt pepper to taste

     Boil 6 cups of water, put lentils and Bulgur wheat into boiling water boil for 20 minutes, add finely chopped onion and salt, continue boiling for another 10 minutes.

      In the meantime, In a separate sauce pan, saute flour in olive oil until golden brown add tomato paste and mint and red pepper. Mix the sauce with some of the boiling mix before pouring into the mix. Serve with fresh hot bread.

MERCIMEK KOFTESI  Serves 8

 1 cup of red lentils

 1 cup of fine bulgur wheat

 1 onion finely chopped

 1 tablespoon tomato paste

 1 tablespoon of paprika

 1 tablespoon of cumin

 1/2 cup of parsley - finely chopped

 Salt and fresh ground pepper to taste

 Lettuce leaves to serves

 Lemon wedges to serve

 Rinse the lentils. Put in a pan with 3 cups of water and cook over a medium heat for 10 min.

Add the bulgur and continue to cooking for a further 2 min. Remove from the heat and leave to stand for 20 min. The bulgur should absorb any surplus water.

When cool, add the onion, tomato paste, spices, chopped parsley and season with salt and pepper.

Mix well to create a smooth paste and chill the mixture in the fridge for 1 hour

With wet hands shape the mixture into balls the size of large walnuts and with your finger create a small indentation. Cover and refrigerate until required.

Serve on a generous bed of lettuce leaves decorated with lemon wedges. To eat, squeeze lemon juice into the indentations and roll up the kofte in a crunchy lettuce leaf.