#TurkishByHJ – Crusty bread

Bread for the meze

Bread for the meze

Meze for 5 people

Including: Babaganoush, Broad beans hummus, Fresh tomato & almond Dip, Dolma and flat crusty breads.

Ingredients:

White bread

White bread

  • 8 slices of white bread (20p)
  • Poppy seeds
  • Oregano
  • Paprika
  • Oil
  • Salt

Cost: 20p.

Method:

Flattening bread

Flattening bread

Pre heat the oven at 180°C.

Cut the crusts of the bread, keep the sticks separately. Now take a single slice of bread and lay it flat on the work top and flatten it as much as possible with a rolling pin. The slice must be as thin as the wall of a pitta bread.

Bread triangles

Bread triangles

Once the slice has been flatten, cut in 4 from corner to corn, thus creating 4 triangular thin slices. Repeat until all the slices have been treated the same way.

Take 3 bowls and put in each of them, 3 tablespoons of vegetable oil. In one of the bowls, add salt, poppy and mix. In the second bow, add salt, paprika and mix. In the last bowl, add salt, oregano and mix.

Paprika, poppy and oregano

Paprika, poppy and oregano

Prepare your oven tray. Dip a ¼ of the bread slices in the paprika mix, the other ¼ in the oregano mix ant 3rd quarter in the poppy mix and the last quarter will be left plain.

DSC05155 121

Once the bread has been dipped in the mix, the pieces in one single layer on the oven tray. Once the tray is full, place it in the oven for 10 minutes at 180°C. Repeat until all the bread has been baked. Set aside until the time to serve the meze.

Serve as suggested below.

Meze by HJ

Meze by HJ

Enjoy!

Next, I will be posting the Turkish main meal.

Advertisements

#TurkishByHJ – Tomato and almonds dip

Meze - Tomato & almond dip

Meze – Tomato & almond dip

Meze for 5 people

Including: Babaganoush, Broad beans hummus, Fresh tomato & almond Dip, Dolma and flat crusty breads.

Ingredients:

Tomato dip ingredients

Tomato dip ingredients

  • 10 small tomato (50p)
  • 10 leaves basil (59p)
  • 10g red onion
  • Salt
  • 10g roasted almond flakes
  • 2 garlic cloves
  • 50ml groundnut oil or any other vegetable oil

Cost: From time to times, Lidl sells groundnut oil from 99p for 250ml during their Asian week promotion. I already had this oil, so didn’t need to buy some. For this dip, I only had to buy tomato and basil. I have flaked almonds left over from a previous recipe. They are essential to this recipe and they give it the dippy taste. This dip cost £1.09.

Method:

Cut the quantity of onion needed, peel, dice and place it in the blender. Rinse the tomatoes, quarter them and place them in the blender. Rinse and chop the basil, peel the garlic and add all in the blender as well as the almonds and groundnut oil. Put the lid on the blender and mince the content in 2-3 bursts.

This dip is not meant to be smooth and should still have visible bits in it…

Once you are satisfied with the consistency, pour in a serving bowl, cover with the cling film and chill.

Done.

Turkish Meze - 3 dips

Turkish Meze – 3 dips

Next, the dolma and flat bread.

#TurkishByHJ – Babaganoush

Babaganoush - Happy scooping

Babaganoush – Happy scooping

Meze for 5 people

Including: Babaganoush, Broad beans hummus, Fresh tomato & almond dip and flat crusty breads.

Ingredients:

  • 600g or 2 big aubergines (66p)

    Looks like a smile - Babaganoush

    Looks like a smile – Babaganoush

  • 100g or 1 small red onion
  • 3 garlic cloves
  • 1 Turkish pepper (6p)
  • Cumin
  • Paprika
  • Vegetable oil
  • Sesame seeds to garnish

Cost: The vegetables were bought on Surrey Street market; 3 Aubergines cost £1.00 and the Turkey peppers cost £1 for a bowl of 15 long green ones. Total cost of this dip 0.72p

Method:

The babaganoush is normally made with peeled aubergines, but I chose to keep the skin because of its nutritious value. Do you know fibre, potassium and antioxidants can be found in the purple robe of this vegetable? Just google it and see what else you can find.

The only downer about using the skin on this dip is the colour at the end. Not the greatest looking.

So, to make the babaganoush, peel and roughly cut the onion and the garlic. Cut the bottom of the aubergines, rinse and cut them in small pieces (cut each in about 12 pieces). Also remove the tail of cut the Turkish green pepper, rinse and cut in 3 pieces. Keep the elements separated.

In a pan which has a lid, heat 3 tablespoons of vegetable oil and put in the aubergines in it fry for 5 minutes until the pieces start to brown.

Now add the onion pieces, Turkish pepper garlic, cumin, paprika and salt. Add 100ml water, cover the pan and simmer for 10. The onion, which is the hardest should be the softness by the time the pan dries out. Taste and adjust the seasoning before mashing the whole content of the pan with a hand blender.

Pour the dip in a bowl and drizzle over it 2 tablespoons of vegetable oil or any flavoured oil of your choice.

Enjoy.

Next, the broad beans hummus

Meze by HJ

Meze by HJ