Image taken throughout SEBZE photograph shoots with Sam A Harris and Esther Clark
This pleasant and straightforward potato bake, from my new e book SEBZE, Vegetarian recipes from my Turkish kitchen, makes use of the bastI technique, a layered cooking approach courting again to the Ottoman interval. Meat and greens are historically first sautéed then layered and gently pressed right into a spherical dish. Turkish meals author Sahrap Soysal notes that this method can also be known as seating. This humble, great-value dish may be very moreish, good for buffets in addition to straightforward weekday meals. Leftovers are scrumptious loved chilly the subsequent day, too.
I hope you get pleasure from making this dish; when you wish to get a duplicate of my cookery e book, VEGETABLEcopies might be ordered worldwide here.
Enjoy your meal,
Ozlem X
Baked Potatoes with Onions, Tomatoes and Olives – Zeytinli Patates Bastısı
Author: Ozlem Warren
Recipe kind: Vegetarian
Cuisine: Turkish delicacies, Mediterranean
- 3 tablespoons olive oil, plus further as wanted
- 3 medium or 2 massive onions, quartered and thinly sliced
- 4 garlic cloves, finely chopped
- 650 g (1 lb 7 oz) roasting potatoes, minimize into 3 cm (1 in) discs, 1 cm (½ in) thick
- 1 teaspoon dried oregano
- ½ teaspoon pul biber
- 60 g (2 oz/1/3 cup) good-quality black olives (Turkish or kalamata), pitted and quartered
- 3 medium, ripe tomatoes, halved, then sliced 5 mm (¼ in) thick
- sea salt and freshly floor black pepper, to style
- handful of flat-leaf parsley, finely chopped, to serve
- Heat 2 tablespoons of the olive oil in a big, vast pan over a medium warmth, add the onions and sauté for 10 minutes till softened and beginning to caramelise. Add the garlic and sauté for two minutes. Transfer to a plate and put aside.
- Preheat the oven to 180°C fan/200°C/400°F/gasoline 6.
- Add the remaining tablespoon of oil to the identical pan (or maybe a bit of extra if wanted), add the potatoes and sauté over medium warmth for five–6 minutes. Stir the onions again into the pan, season with salt, pepper, dried oregano and pul biber, mix properly and take away from the warmth.
- Spread half of the potato and onions within the base of a 25 cm (10 in) baking dish. Layer half of the olives and sliced tomatoes over and gently press. Spread the remaining potato and onions over, with a ultimate layer of olives and tomatoes on prime, and gently press. Drizzle a bit of olive oil over, season with salt and pepper, and bake for 40–45 minutes till absolutely cooked and charred on the edges.
- Scatter the chopped parsley over and serve heat or at room temperature.
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