Hummus Ingredients

A traditional hummus recipe requires just a handful of ingredients. Since hummus is the Arabic word for chickpeas, it’s no wonder this is the main ingredient. Below is what you’ll need:

• Chickpeas: Although you can cook your own chickpeas (more on this below), I find using canned chickpeas is easier and does not require any advanced planning. We will need one can of chickpeas (also known as garbanzo beans) rinsed and drained.
• Lemon Juice: Fresh lemon juice will provide a fresh pop of citrus.
• Water: A bit of water helps with consistency. For best results, use ice-cold water.
• Tahini Paste: A high-quality tahini (sesame paste) makes all the difference and gives this easy hummus recipe that special nutty flavor. I love super creamy Soom tahini (affiliate link) or Seed + Mill (affiliate link.)
• Extra Virgin Olive Oil: Use good quality olive oil for the best flavor.
• Garlic Cloves: I use raw garlic when making this hummus recipe from scratch. However, if you want to take things up a notch (and are not a fan of the pungent garlic flavor), you can use Roasted Garlic, or, quicker, Air Fried Garlic as well. 
• Seasonings: Cumin, cayenne pepper, black pepper, and salt add Mediterranean flavor and warmth.
• Fresh Herbs: Upon serving, a final sprinkle of fresh herbs like parsley is all you need. 

How to Make Hummus From Scratch?

If you are ever looking for a step-by-step hummus recipe, you have come to the right place. Making your own hummus will always be better than store-bought hummus and might even be faster than taking a trip to the grocery store. Here’s how I like to do it:

1. Prep ingredients: Combine the lemon juice and water in a small bowl. Reserve 2 tablespoons of chickpeas as a garnish.
2. Mix Tahini: In another small bowl, whisk together the tahini and olive oil until shiny and smooth.
3. Blend chickpeas: In the bowl of a food processor with the steel blade or a high-powered blender, add the remaining chickpeas and process for 15 seconds. Add lemon juice/water mixture, garlic, cumin, cayenne pepper, black pepper, and salt. Process until the mixture begins to form into a paste, about 1 minute.

4. Add tahini: With the food processor running, slowly add the tahini paste mixture through the tube and process until creamy, about 30-40 seconds. Be sure to stop the machine a few times and scrape down the sides.
5. Serve: Transfer the hummus to a large bowl. Using the back of a spoon, create a deep crevice in the center. Finish with reserved chickpeas, a drizzle of olive oil, and chopped fresh parsley, and enjoy.

How to Make Ahead, Store, and Freeze?

Easy homemade hummus can be made ahead and stored in both the fridge and freezer. To do so, simply:

• Make Ahead: Prepare this homemade hummus recipe as directed up to 2 days in advance. The flavors actually get better the longer they have a chance to marry together.
• Store: Leftovers of this chickpea hummus recipe can be kept in an airtight container in the fridge for up to 4 days.
• Freeze: Store in a freezer-safe airtight container, with a little space at the top (to count for expansion), for up to 3 months. Thaw overnight in the fridge.

How to Serve

This basic hummus recipe can be served in a number of different ways. Go the more traditional route or think outside of the box by serving as:

• Mezze Platter: The adoration for hummus is a social activity that is meant to be enjoyed amongst the company, and no mezze plate would be complete without it. Enjoy it alongside Baba Ganoush and Middle Eastern Red Pepper Dip for an authentic experience.
• Grilled Meat: Make it a part of a filling meal by serving your garbanzo bean hummus alongside Mediterranean Chicken, Chicken Kabobs, grilled lamb, or beef kabobs.
• Appetizer / Dip: Cut up fresh veggies like raw celery sticks, English cucumber, carrots, bell peppers, or radishes and dip right into Mediterranean hummus bowls.
• Spread: Use it as a sandwich spread to make your lunch that much more enjoyable, or add it to your favorite grain bowls.
• Pita / Bread: Give it a casual approach with toasted pita bread, pita chips, crackers, Air Fried Garlic Bread, Olive Bread, or No Knead Artisan Bread.

FAQs

Other Mediterranean Recipes You Might Enjoy:

It is no secret that I love making and sharing Turkish recipes on the blog. Below are other Mediterranean classics that I know you’ll like:

• Turkish Tabbouleh
• Tzatziki Sauce Recipe
• Muhammara
• Yogurt Tahini Sauce
• Bread Dipping Oil

If you try this Mediterranean Hummus Recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Mediterranean Hummus Recipe

A restaurant style yet Homemade Mediterranean Hummus recipe. This recipe makes the creamiest and most delicious hummus that you can make in minutes. Top it off with pine nuts, chopped olives, and a drizzle of oil for extra deliciousness.

Course Appetizer

Cuisine Mediterranean

Diet Vegan

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 people

Calories 139kcal

Author Aysegul Sanford

Ingredients

• 3 tablespoons lemon juice freshly squeezed
• 1/4 cup water
• 1/3 cup tahini paste
• 2 tablespoons extra virgin olive oil
• 1 can chickpeas (14 oz.) drained and rinsed
• 2 small cloves garlic minced
• 1/4 teaspoon cumin
• Pinch of cayenne pepper
• Pinch of black pepper
• 1/2 teaspoon salt
• 2 tablespoons Italian parsley finely chopped

Instructions

• In a small bowl, combine the lemon juice and water.
• In a separate bowl (or a measuring cup), whisk together the tahini paste and olive oil until thoroughly incorporated.
• Reserve 2 tablespoons of chickpeas as a garnish.
• Place the rest of the chickpeas in a food processor and process them for 15 seconds. Add lemon juice and water mixture, garlic, cumin, cayenne pepper, black pepper, and salt. Process until mixed, scraping down the bowl as necessary, 50-60 seconds.
• While the food processor is running, slowly (in a steady stream), pour the tahini paste and olive oil mixture from the tube, and process until smooth and creamy (or it reaches your desired consistency,) for 30-40 seconds.
• Transfer the hummus to a plate and sprinkle it with chopped parsley and reserved chickpeas. If preferred, drizzle it with olive oil. Serve it with pita chips or toasted bread on the side.

Notes

• Yields: This recipe makes about 1 ½ cups of hummus, which is ideal for 6 servings when served as an appetizer. If you are serving a larger crowd, you can multiply the recipe. The nutrition information below is for one serving.
• Make Ahead: Make the recipe as directed up to 2 days in advance. Place it in an airtight container and store it in the fridge. The flavors actually get better the longer they have a chance to marry together.
• Store: Leftover hummus can be kept in an airtight container in the fridge for up to 4 days.

Nutrition

Calories: 139kcal | Carbohydrates: 4g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Sodium: 242mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 132IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 1mg

The post Mediterranean Hummus Recipe appeared first on Foolproof Living.

Baba ganoush (also referred to as baganoush, baba gahanouj, baba ghanouj, papa ganoush, and baba ghanoush) is an eggplant- and tahini-based appetizer native to Levantine regions—now located the Middle East and Mediterranean. Directly translated, baba ganoush’s meaning is “pampered papa” or “coy daddy,” which may refer to the recipe’s smooth, rich taste.

If you are wondering, what is in baba ganoush, this savory, smoky spread generally consists of roasted eggplant, creamy tahini, zesty lemon juice, rich olive oil, and bold garlic. However, many also add unique blends of seasonings to give this Middle East eggplant dip a tantalizingly complex flavor profile.

Ingredients

Baba ganoush ingredients include a handful of fresh, natural, and flavorful ingredients—all of which you may already have in your pantry!

• Eggplant: There are many eggplant varieties to choose from when selecting a baba ganoush eggplant. Plump and round, globe eggplants are an excellent option for this recipe and are the easiest type to find in most American grocery stores. However, if you can get your hands on Italian eggplants, I highly recommend them, as this variety has a more tender flesh, fewer seeds, and a deliciously sweet flavor. Japanese eggplants will also work, but you’ll need more (7-8) due to their thinner shape and smaller size. If you’d prefer not to work with fresh eggplants, you may also use canned roasted eggplant (affiliate link), though it may not have the same tenderly mild flavor.
• Fresh garlic cloves
• Fresh lemon juice
• Sesame Tahini: Ground sesame paste, aka tahini, has an earthy, nutty flavor that perfectly balances the mild, smoky taste of roasted eggplant baba ganoush. My favorite tahini brand is Soom (affiliate link), which is incredibly smooth and creamy.
• Olive oil: I recommend using extra virgin olive oil for this recipe, as it has a higher quality with pure pressed olives, a lighter color, and a more neutral taste.
• Kosher salt
• Optional spices: While adding spices is not traditional to the original recipe, you can add more depth to your baba ganoush by adding a mixture of ground cumin and sweet, peppery paprika. For an extra deep taste, you may also use smoked paprika to complement your smoked eggplant baba ganoush. You can also add red pepper flakes for additional heat or black pepper for slightly pinier undertones.
• Garnishes: Topping this Mediterranean eggplant dip with different garnishes is a great way to revitalize your spread with sweet, crunchy, and fresh notes. For a tart, sweet finish, try topping your dip with pomegranate seeds, or use sesame seeds and pine nuts for a nuttier taste. Or, if you want bright, fragrant overtones, fresh herbs like parsley are some of my go-to’s.

How to Cook Eggplant for Baba Ganoush?

There are three different ways to prepare your eggplant for this simple recipe, depending on your preferred cooking method: roasted, charred, and grilled eggplant for baba ganoush.

Roasting Eggplant in the Oven

Roasting eggplant for baba ganoush is a cinch when you use my foolproof method for preparing Whole Roasted Eggplant. These instructions will ensure your eggplants come out tender and creamy with little prep time.

1. Prep the oven: Preheat the oven to 400 degrees F.
2. Poke the eggplants: Use the tines of a fork to poke 7-10 ¾-inch holes around the exterior of each eggplant.
3. Roast: Place eggplants on a baking sheet lined with aluminum foil in a single layer and bake for 50-60 minutes, turning them every 20 minutes until they burst, collapse, and soften.

Char Eggplant On a Gas Stove

The most authentic way to prepare eggplant for this baba ganoush recipe is by charring it over the open flame of a gas stove. Making Roast Eggplant on a Gas Stove is quicker than other cooking methods and will result in a smoky baba ganoush recipe with an irresistibly complex, aromatic flavor.

1. Prepare the stove: Line the base of a gas range stove with aluminum foil, ensuring that the burners are still exposed.
2. Add the eggplants: Turn the burners to medium heat and place the eggplants directly on the flame. Two eggplants can fit on the larger burners, and one can fit on the smaller ones.
3. Roast: Roast the eggplants for 15-20 minutes, depending on their size, turning them every five minutes with a pair of tongs. Be careful not to burn yourself while handling the hot eggplants.
4. Remove from heat: Remove the charred eggplants from the flame when their skin becomes burnt and flaky, and their flesh is soft.

Grill Eggplant

Learning how to grill eggplant for baba ganoush is an easy way to give this Mediterranean dip its classic rich, smoky flavor and smooth texture. Here’s how to do it:

1. Prep the grill: Preheat the gas grill (or charcoal grill) to medium heat.
2. Grill the eggplants: Place the eggplants directly on the grill and cook them for 40-50 minutes, turning them every 10 minutes or so. Continue grilling until the eggplants have charred skin on all sides and are fully tender.

How to Make Baba Ganoush?

There’s no secret to making an authentic baba ganoush recipe. These foolproof instructions will ensure your tastebuds explode with fresh, Mediterranean flavors in just eight basic steps.

1. Let the eggplant cool: Cook your eggplant following one of the three methods mentioned above. Allow your cooked eggplant to cool down. In the meantime, place a fine-mesh strainer over a bowl and set it aside for later.
2. Scoop the eggplant flesh: Once cool, draw a knife lengthwise through each eggplant until cut in half. Then, use a spoon to scoop out the eggplants’ flesh, trying to remove as much skin as possible.
3. Strain: Transfer the scooped eggplant into the fine mesh strainer and use the back of a spoon to gently press against the flesh, removing as much moisture as you can. Let the eggplant drain while you prepare the remaining ingredients. Discard the juices.
4. Mix the garlic and lemon: Transfer the eggplant to a medium bowl and add the garlic and lemon juice. Use a fork to mix the ingredients, breaking apart and mashing the large chunks of eggplant until thoroughly combined.

5. Add the tahini: Stirring constantly, pour the tahini, followed by the olive oil, into the mixing bowl in a steady stream. Mix the ingredients until emulsified.
6. Add the seasoning: Add the salt, ground cumin, and paprika (if desired) to the bowl. Taste the mixture and add more seasoning and lemon juice if necessary.
7. Garnish: After giving it a good stir, transfer the baba ghanoush to a serving bowl and garnish with fresh parsley and pomegranate seeds if using.
8. Serve: If wanted, drizzle the spread with olive oil and serve with pita chips.

How to Make Ahead, Store, and Freeze?

This homemade baba ganoush is a must-have for anyone seeking easy meal prep. Whip up this simple dip for healthy snacking throughout the week, or make it in advance for a five-star party appetizer.

• Make ahead: You can make this baba ganoush recipe up to four days in advance. Then, store your prepared baba ghanoush in an airtight container in the fridge until ready to eat.
• Store: You can store your freshly made eggplant garlic dip in an airtight container in the refrigerator for up to four days.
• Freeze: While you can technically freeze this vegan baba ganoush recipe, please keep in mind that it will likely lose its creamy texture after it is exposed to freezing temperatures, so it might not taste as good after storage. However, if you still want to freeze, first transfer the mixture into an airtight container, removing as much air as possible. Then, store your baba ganoush in the freezer for up to one month. 
• Thaw: Thaw your frozen aubergine dip in the fridge overnight. Because your mixture will likely become watery the longer it sits, drain it of excess liquid, taste for seasoning, and add more if necessary before serving.

What to Serve with Baba Ganoush?

One of the best things about preparing babaganoush is the many delectable ways to serve it. Though many traditionally serve this dish alongside pita triangles or vegetables, it also works as a tasty spread on toast, sandwiches, wraps, and more. 

• Bread: Who can say no to an appetizer as effortless and tasty as this? Serve a bowl of this popular Middle Eastern dip with your favorite pita chips, roasted pita wedges, or crackers, and you’ll have the perfect crowd-ready snack.
• Raw vegetables: Crisp, nutritious, and garden-fresh, fresh veggies make an incomparable pair with a bowl of smoky eggplant dip recipes. My favorite raw vegetables include cucumber slices, carrot sticks, cherry tomatoes, and sliced radishes.
• Other Middle Eastern or Mediterranean dips: Wondering what to do with baba ganoush that will make even the pickiest eaters hungry for more? Try pairing your creamy eggplant dip with other classics, like Mediterranean Hummus, Muhammara, and Tzatziki. To transform this simple spread into a next-level meze platter, you can also serve them with a side of olives and nuts—gorgeous and delicious.
• Grilled or roasted meats: A tasty way to serve baba ganoush is as a light, creamy side dish for hearty protein mains. For a classic Middle Eastern pairing, serve it alongside brightly spiced Chicken Shish Tawook or Oven Chicken Kabobs. Or, if you want an irresistibly juicy, perfectly portioned poultry meal, try this simple dish with Grilled Cornish Game Hens.

FAQs

If you have more questions about this classic baba ganoush recipe, don’t worry! This simple FAQ has all you need to know:

Other Eggplant Recipes You Might Also Like

Wondering what to do with roasted eggplant? If you can’t resist adding this eggplant tahini dip to every meal, you’ll love adding these other eggplant recipes to your family cookbook.

• Turkish Stuffed Eggplant
• Air-Fried Eggplant
• Eggplant Parm

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Baba Ganoush Recipe

Learn how to make Baba Ganoush like the pros using our foolproof method. Made with just a few simple ingredients, this popular Middle Eastern recipe is the perfect appetizer for any party.

Course Dip

Cuisine Mediterranean

Diet Gluten Free, Vegan

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 152kcal

Author Aysegul Sanford

Ingredients

• 2 ½-3 lbs globe or Italian eggplant ~ 2-3 eggplants if using globe eggplants
• 2 cloves garlic minced
• ¼ cup lemon juice plus more to taste
• ¼ cup tahini
• 2 tablespoons olive oil plus more as a drizzle
• 1 ½ teaspoons kosher salt plus more to taste
• Pinch ground cumin optional
• Pinch paprika to finish it off – optional
• 1 tablespoon fresh Italian parsley chopped (as garnish)
• Handful of pomegranate seeds optional

Instructions

• To cook eggplants for baba ganoush, you have three options:

  a. Roast whole eggplants in the oven: Preheat oven to 400 degrees F. Using a fork, poke 7-10 ¾-inch holes throughout each eggplant. Place eggplants on the sheet pan on a single layer and roast them for 50-60 minutes, turning them every 20 minutes until they burst, collapsed, and softened.

  b. Roast eggplants on the gas stove: Line the base of a gas range with aluminum foil, making sure to keep the burners exposed. Turn the burners on medium -heat and place eggplants directly on an open flame. You can put 2 eggplants on the larger burners and 1 on the smaller ones. Roast eggplants for about 15-20 minutes (depending on their size), turning every 5 minutes or so using a pair of tongs, being careful not to burn yourself. You will know that it is fully roasted when the skin is burnt and flaky and the flesh is soft.

  c. Grill eggplants: Preheat a gas grill (or a charcoal grill) to medium heat. Place eggplants directly on the grill and cook, turning every 10 minutes or so for 40-50 minutes or until charred on all sides and fully tender.
• Let the now-cooked eggplant cool down. Meanwhile, place a fine-mesh strainer over a large bowl and set it aside.
• When cool enough to handle, working on one eggplant at a time, slit open each eggplant lengthwise and carefully scoop the eggplant flesh removing as much of the skin as possible.
• Transfer the eggplant flesh into the fine mesh strainer. Using the back of a spoon, gently press to remove as much of the liquid as much as possible. Let it drain while you are working on the rest of the ingredients. In the end, you should have about 17 ounces (~480 gr.) of eggplant flesh.
• Transfer the eggplant to a medium bowl. Add minced garlic and lemon juice. Using a fork, give it a mix while breaking the large chunks of eggplant flesh until fully combined.
• While stirring constantly, pour in the tahini, followed by olive oil, in a steady stream. Mix until fully combined.*
• Add salt, ground cumin, and paprika (if using.). Taste for seasoning and add in more seasoning and/or lemon juice if you want.
• Transfer baba ganoush to a serving bowl, garnish with fresh parsley and pomegranate seeds if desired.
• If preferred, drizzle it with olive oil and serve with pita chips on the side.

Notes

• Yields: This recipe yields about 2 cups of this roasted eggplant dip, which is good for 4-6 servings when served as an appetizer.
• * Food processor: While it is not traditional, you can make baba ganoush using a food processor or blender. To do so, place eggplant flesh, garlic, lemon juice, tahini, olive oil, salt, and ground cumin and paprika (if using)  in the bowl of a food processor fitted with a steel blade. Pulse 7-9 times until fully combined. You can run it for longer if you prefer it to have a smoother texture. Taste for seasoning and add more if necessary. Transfer to a bowl, garnish with parsley and a drizzle of olive oil, and serve with pita chips on the side.
• Eggplant seeds: Globe eggplants tend to have a lot of seeds—more than Italian eggplants. The seeds are entirely edible and will blend into the dip after everything is mixed. However, if you are not a fan, you can remove them.
• Don’t skip the draining: The secret to an epic baba ganoush recipe is to remove as much liquid as possible from the eggplant flesh. So, be sure to take your time when draining as much liquid as possible. 
• Add the oil in a steady stream: When adding the tahini and olive oil to the mixture, it is imperative to drizzle them in a steady stream while you are vigorously mixing the eggplant mixture. If you add them at the same time, they will not mix properly, and you’ll most likely end up with a less creamy and smooth baba ganoush.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Nutrition

Calories: 152kcal | Carbohydrates: 14g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 589mg | Potassium: 497mg | Fiber: 6g | Sugar: 7g | Vitamin A: 107IU | Vitamin C: 10mg | Calcium: 35mg | Iron: 1mg

The post Baba Ganoush Recipe appeared first on Foolproof Living.

Also referred to as “chicken tawook” and “shish taouk”, Shish tawook is a traditional Turkish dish made by threading marinated chicken on skewers and cooking them over a grill. Unsurprisingly, the word “shish” translates to “skewer,” while the word “tawook” means “chicken” in Turkish. Together, the name means “chicken threaded on a skewer.”

This recipe’s classic meat marinade—a mixture of yogurt, tomato paste, and spices—dates back to the Ottoman Empire, which ruled much of the Middle East from the 1300s to the 1900s. Since its inception, this recipe has been claimed by many countries in and around the Middle East, including Turkey, Lebanon, and Egypt.

Though popular in its countries of origin, shish tawook has made a considerable mark on American culture—becoming a popular dish in Mediterranean, Lebanese, and Middle Eastern fast food restaurants in the US. 

List of Ingredients

This shish tawook recipe comes together with two sets of ingredients:

1. Shish tawook marinade: To make this Middle Eastern chicken marinade, you will need:
   • Greek yogurt: I like the thick creamy texture of full-fat Greek yogurt, but you can also use plain yogurt.
   • Lemon zest and freshly squeezed lemon juice
   • Olive oil
   • Fresh garlic cloves 
   • Tomato paste: This is mostly for color than flavor and can be omitted if preferred. 
   • Seasonings: You will need warm spices like ground cumin, dried oregano, paprika, and basic seasonings like kosher salt and black pepper. Optionally, you can also add in a pinch of cayenne pepper for some heat.
2. Chicken: You can use boneless skinless chicken thighs or boneless skinless chicken breasts for this shish chicken kebab recipe. Regardless of which one you use, it is important to make sure they are cut in equal sizes.

In terms of equipment, you will need either metal or wooden skewers to thread your kabobs.

How to Make Shish Taouk?

The recipe for shish taouk makes authentic Middle Eastern cuisine easy for cooks at any level. Follow the instructions below for a juicy chicken dish that is guaranteed to impress:

1. Prep the chicken: Remove any residual skin and fat from your chicken, then slice it into one-inch chunks. Transfer your sliced chicken cubes into a large bowl, and set it aside.
2. Make the yogurt marinade: In a mixing bowl, mix yogurt, fresh lemon juice, lemon zest, olive oil, garlic, ground cumin, dried oregano, paprika, tomato paste, salt, and black pepper. Whisk until the ingredients thoroughly blend.
3. Add the chicken: Pour the marinade over the chicken and toss the mixture until each piece of chicken has an even coating of marinade. Cover the bowl with plastic wrap and remove as much air as possible. Transfer the meat to the fridge and marinate the chicken for at least 4 hours or preferably overnight.
4. Prepare the skewers: If you are using bamboo or wooden skewers, soak them in water for 30 minutes before assembling the chicken kebabs. 

5. Preheat the grill: Set the burners to medium-high, and let it preheat for 10 minutes or until it reaches 400 degrees F. Use tongs to dip a wad of paper towel into the olive oil and thoroughly wipe the grates.
6. Assemble the skewers: Thread the meat through the skewers, tapping off any excess marinade. If you have any thin pieces, fold them before threading to ensure even cooking. Do not overcrowd the meat as you thread the skewers. Leaving a little room between each piece will help each chicken piece cook evenly.
7. Cook: Place the chicken skewers onto the oiled grate in a single, even layer. Cover the grill and cook for 12-15 minutes, rotating the skewers every five minutes. This rotation will evenly brown your meat and give the dish its signature grill marks. Check doneness by inserting a meat thermometer (affiliate link) in a few of the chicken pieces. They are fully cooked if they reached 165 degrees F.

8. Rest and serve: Place a sheet of aluminum foil loosely over the grilled chicken skewers and let it rest for 10 minutes. Serve!

How to Make Ahead, Store, and Reheat?

Chicken shish tawook is a godsend for easy meal prep and leftover storage. Whether you make it for a weeknight meal or a summer party, you won’t let a single bite go to waste with these helpful tips:

• Make ahead: The best part about Middle Eastern marinated chicken is that its flavor deepens the longer it sits. You can marinate your chicken for up to 24 hours before cooking. Then, assemble your chicken kabobs and grill them as written in the recipe below.
• Storage: When done eating, let your chicken reach room temperature. Then, remove the meat from the skewers and store it in an airtight container in the refrigerator for up to three days.
• Reheating: You can reheat the leftover shish chicken kabobs using three different methods:
  • In the oven: Place your leftovers on a sheet pan and warm them in a preheated 325 degrees F. oven for 10-15 minutes.
  • On the stovetop: Heat your chicken in a skillet with a bit of oil over medium-high heat until heated through. 
  • In the microwave: For a super-quick reheating method, place your leftovers in a microwave-safe container and microwave them for 1-2 minutes—checking every 30 seconds—until warm. If your meat is too dry, add a splash of water to the container before heating.

What to Serve with Shish Tawook?

You won’t believe how many menus you can design around this Middle Eastern Grilled Chicken recipe. This collection has everything to help you create a feast in your own kitchen:

• Make it a sandwich or wrap: Nothing hits the spot better than a shish tawook sandwich. Simply remove your grilled chicken from its skewers, lightly grill a slice of pita bread or lavash, spread a sauce on top, and add your chicken. In Turkey, I’ve seen people make a chicken tawook wrap by spreading the pita with creamy hummus, then topping it with cooked chicken, sliced tomatoes, and red onions (or sumac onions for a zestier taste). Then, it is drizzled with a yogurt-based sauce such as yogurt dill sauce or tahini yogurt sauce. 
• Turn it into Lebanese chicken kabobs: Want to make it as they do in Lebanese restaurants? Spread your lavash (or pita bread) with Lebanese garlic sauce, toum, and then place the shish tawook on top along with lettuce, pickles, and tomatoes. If you have never made this Lebanese recipe, this homemade toum garlic sauce recipe is my favorite one. 
• Serve over rice or tabbouleh: Whip up a pot of simple rice for an easy weeknight fix. Or, for a more traditional pairing, serve this Middle Eastern chicken skewers recipe alongside Turkish Tabbouleh or Tabbouleh with Quinoa with a helping of cool tzatziki on the side.
• Simple salad on the side: Packed with protein and herby flavor, this chicken kebab recipe balances perfectly with a garden-fresh salad. Prepare an authentic Middle Eastern menu with a Turkish White Bean Salad or Fattoush Salad. You can also add tasty, crisp flavors to your table with my Yogurt Coleslaw or any of my other delicious summer salads.

FAQS

Other Middle Eastern Recipes You Might Also Like

If you love this shish taouk recipe, I have dozens of other classic recipes for you to try. You won’t be able to resist these fan-favorite dishes’ mouthwatering Middle Eastern flavors.

• Muhammara Dip
• Turkish Kofte
• Turkish Stuffed Eggplant

If you try this Shish Tawook recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Shish Tawook Recipe

Experience authentic Shish Tawook, tender, juicy Middle Eastern chicken skewers grilled to perfection. Marinated in yogurt, garlic, lemon, and spices, this grilled chicken recipe is simple yet bold and flavorful.

Course Chicken Recipes, Dinner

Cuisine Middle Eastern

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Marinading Time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 9 skewers

Calories 181kcal

Author Aysegul Sanford

Ingredients

Chicken

• 2 pounds boneless and skinless chicken thighs or chicken breasts, cut into 1-inch cubes

For The Marinade

• ¾ cup whole milk Greek yogurt or plain yogurt
• 1 teaspoon lemon zest
• ¼ cup lemon juice freshly squeezed
• 3 tablespoons olive oil plus more for the grill
• 6 garlic cloves minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 2 tablespoons tomato paste
• 1 teaspoon Kosher salt
• ¼ teaspoon pepper
• Pinch cayenne pepper optional

Instructions

• Prepare the chicken: Remove any residual skin or fat from the chicken; pat dry and transfer the chicken pieces to a bowl and set aside.
• Prepare the marinade: In a mixing bowl, whisk together the yogurt, lemon zest, lemon juice, olive oil, garlic, ground cumin, dried oregano, paprika, tomato paste, salt, and pepper so that all are incorporated.
• Pour the marinade over the chicken and mix well, ensuring all the chicken pieces are thoroughly coated. Cover it tightly with plastic wrap, removing as much air as possible. Place it in the fridge and marinate for at least 4 hours or preferably overnight.
• If using wooden skewers, begin soaking them in water for 30 minutes prior to assembling the marinated chicken. Remove the marinating chicken from the fridge 20 minutes before grilling.
• When ready to grill*, turn burners to medium-high and let them preheat for 10 minutes or until it reaches 400 degrees F. Using tongs, dip a wad of paper towel into the extra olive oil and then generously wipe the grates*.
• Meanwhile, remove the chicken from the marinade and thread the chicken pieces through the skewer. Tap off any excess marinade. If you have a thin piece, fold it as you thread it so it will cook evenly. Do not pack the pieces too tight, as this can lead to uneven cooking.
• Place the skewers on the oiled grate in a single layer. Cover and cook for approximately 12-15 minutes, rotating every 5 minutes so that you achieve a nice browning with grill marks. If you have a meat thermometer, check doneness by inserting it into one of the chicken skewers. If the internal temperature reached to 165 degrees F., your shish tawook should be cooked.
• Remove the skewered chicken from the grill and tent with aluminum foil for at least 10 minutes before serving.

Video

Notes

• Yields: This recipe yields 8-9 skewers of shish tawook with each skewer having 5 pieces of cubed chicken. The nutritional information below is per skewer.
• Cook on the stove top*: If you do not have a grill, you can cook your skewers in a grill pan on the stove. It takes about 15-20 minutes to cook them on the stove.
• Do not skip the oiling of the grill grates: This is an important step to ensure that the chicken releases easily (and in one piece) when cooked. If you skip this step (or do not oil them well) the chicken skewers will stick to the grates and it will be difficult to flip them.
• Make ahead: You can marinate your chicken for up to 24 hours before cooking. When ready, assemble and cook them as directed in the recipe.
• Storage: Bring the leftovers to room temperature. Then, remove the meat from the skewers and store it in an airtight container in the refrigerator for up to three days.
• Reheating: To heat in the oven, place your leftovers on a sheet pan and warm them in a preheated 325 degrees F. oven for 10-15 minutes. And to warm it up on the stovetop, place your chicken in a skillet (or a grill pan) with a bit of oil over medium-high heat and cook until heated through. 
• Serving suggestions: These chicken skewers can be served with cooked grains, summer salads, or in lavash bread. I served them over a bed of tabbouleh and with a side of tzatziki.

Nutrition

Calories: 181kcal | Carbohydrates: 3g | Protein: 22g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 383mg | Potassium: 335mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 196IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 1mg

The post Shish Tawook appeared first on Foolproof Living.

Ingredients You’ll Need to Make Baked Chicken Skewers

You’ll need two sets of simple ingredients to make oven-cooked chicken kabobs:

• Marinade: The seasoning for chicken shish kabobs is inspired by my Mediterranean
  seasoning. You’ll need the following:
  • Olive oil
  • Lemon zest and fresh lemon juice
  • Spices and herbs: Dried thyme, dried oregano, garlic powder, Kosher salt, and ground black pepper.
• Chicken: You will need two pounds of boneless, skinless chicken breasts or chicken thighs sliced into one-inch chunks.
• Vegetables: It is optional, but you can easily turn these into chicken vegetable kabobs by including veggies such as red onions, green bell peppers, and yellow peppers.

In terms of equipment, you’ll need metal, bamboo, or wooden skewers to assemble the kabobs.

How to Cook Chicken Shish Kabobs in the Oven?

Baking chicken kabobs in the oven is a quick and tasty way to enjoy five-star Mediterranean fare all year round. No grill, no problem! Simply follow the instructions below:

1. Prepare the chicken kabob marinade: In a large bowl (one that is big enough to accommodate all the chicken pieces), whisk together the olive oil, lemon zest, lemon juice, dried thyme, dried oregano, garlic powder, Kosher salt, and black pepper. Set it aside.
2. Dry and cut the chicken: Dry chicken breasts using a sheet of paper towel on both sides. First, cut them into strips and then each strip into 1-inch cubes. 
3. Marinade: Add the cubed chicken to the bowl of marinade, and toss to ensure each piece of chicken receives an even coating. Cover the bowl of chicken with plastic wrap. Press down on the layer to remove any air, and seal the bowl tightly. Place the meat in the fridge for at least one hour or for up to 12 hours.
4. Soak the skewers: If you are using wooden skewers, soak them in water 30 minutes before cooking.
5. Remove the chicken: 20 minutes before assembly, take the marinated chicken out of the fridge.
6. Preheat the oven: Set the oven to 450 degrees F., and line a baking sheet with parchment paper. Set the prepared sheet pan aside.

7. Assemble the kabobs: Loosely thread the pieces of chicken on each skewer, discarding any excess liquid. If desired, alternate the chicken chunks with onion and peppers. For 2 pounds of chicken, you should have 8 skewers, with each skewer having 5 pieces of cubed chicken.
8. Place the kabobs on the sheet pan: Arrange the assembled kabobs on the parchment-lined baking sheet, ensuring not to crowd the skewers. 
9. Bake the chicken kabobs: Place the skewered chicken in the oven and bake for 16 minutes, flipping it halfway through baking. When rotating the chicken kabobs, I recommend removing the sheet pan from the oven as it is easier (and safer) to rotate the skewers, especially if you are using wooden ones. 
10. Broil: Switch the oven to the broil setting and cook the chicken kabobs for one minute on each side, not exceeding a total of two minutes. Check for doneness by inserting a meat thermometer (affiliate link) into the center of one of the chicken chunks. When the meat reaches an internal temperature of 165 degrees F., remove the kabobs from the oven.
11. Rest and serve: Loosely cover the oven-roasted kabobs with a sheet of aluminum foil, and let them rest for 5-10 minutes. Once the resting process finishes, serve!

How to Make Ahead, Store, and Reheat?

Oven-baked chicken kabobs are excellent for anyone who enjoys easy meal prep. Prepare these kabobs, and simple meals will be ready throughout the week.

• Make ahead: To transform this chicken skewer recipe into an easy 30-minute meal, prepare your chicken marinade up to two days in advance. Store the chicken and marinade in an airtight container in the fridge, and assemble your chicken kabobs when you are ready to bake them.
• Storage: Let your baked shish kabobs reach room temperature before storing them. Then, place the skewers (or, if you prefer, you can remove the meat from the skewers) in an airtight container in the refrigerator. Your leftover kabobs will stay fresh for 2-3 days.
• Reheat: You can reheat the leftovers in a preheated 350 degrees F. oven for 10-12 minutes or until heated through. If they look dry, you can lightly brush the chicken pieces with a teaspoon of olive oil before placing them in the oven. You can also reheat your chicken kabobs in the microwave for 1-1½ minutes (checking every 30 seconds), until they are warmed thoroughly.

What to Serve with Baked Chicken Kebabs?

When you bake chicken skewers, you’ll unlock countless delectable menus fit for a restaurant. This simple collection has everything to satisfy your table, from savory grains to crisp salads. 

• Rice and grains: Jasmine rice is a simple classic, while other seasoned options—such as my Herbed Quinoa, Simple Wild Rice Pilaf, and Tabbouleh—perfectly capture the herby, hearty taste of a Mediterranean menu.
• Pasta: Tender, filling, and simple, orzo is one of my favorite sides to prepare when I bake kabobs in the oven. Looking for a richer, more decadent pairing? Buttery Garlic Pasta is the ultimate crowd-pleaser for sophisticated pasta sides.
• Yogurt Sauce: Nothing complements baked chicken shish kabobs like a creamy, tangy, and irresistibly rich dipping sauce. My authentic Tzatziki is a classic pairing, while my Dill Yogurt Sauce is a quicker alternative that you can put together in 5 minutes.
• Salads: If you want a delicious, low-carb pairing, any of my easy quinoa salad recipes will do the trick. Or, if you’re looking for a simple green salad, my Spring Mix Salad and Caprese Pasta Salad only require a handful of pantry-ready ingredients for a garden-fresh side.

FAQs

Other Baked Chicken Recipes You Might Like

• Whole Roasted Chicken with Potatoes
• Lemon Mediterranean Chicken
• Baked Chicken Parmesan
• Bone in Baked Chicken Breast

If you try this Baked Chicken Kabobs recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Chicken Kabobs in Oven Recipe

No grill? No problem! Baking chicken kabobs in the oven is the best way to cook kabobs without a grill. With this easy recipe, you can enjoy juicy and flavorful chicken skewers all year long.

Course Dinner

Cuisine Middle Eastern

Diet Gluten Free, Halal

Prep Time 4 hours hours 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 4 hours hours 40 minutes minutes

Servings 8 skewers

Calories 209kcal

Author Aysegul Sanford

Ingredients

For The Marinade

• ¼ cup olive oil or avocado oil
• 2 teaspoons lemon zest
• 4 tablespoons lemon juice
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• 1 teaspoon Kosher salt plus more for seasoning
• ¼ teaspoon black pepper

For the Kabobs

• 2 lbs boneless skinless chicken breast or boneless skinless chicken thighs cut into 1-inch chunks
• 1 red onion quartered and sliced into 1-inch thick then separated into single layers
• 2 green bell peppers seeded and sliced into 1-inch pieces
• 2 yellow bell peppers seeded and sliced into 1-inch pieces

Instructions

• Make the marinade: Whisk together olive oil, lemon zest, lemon juice, dried thyme, dried oregano, garlic powder, kosher salt, and black pepper in a large bowl (one that is large enough to accommodate all the chicken.)
• Place the cubed chicken into the bowl. Toss to make sure all of the chicken is evenly coated with the marinade.
• Cover the bowl with plastic wrap, pressing down to remove any air, and seal tightly. Place it in the fridge for at least an hour but up to 12 hours.
• If you use wooden or bamboo skewers, soak them in water for at least 30 minutes before cooking kabobs in the oven.
• When ready to assemble, start by preheating the oven to 450 degrees F. Line a baking sheet with parchment paper and set it aside.
• Loosely thread the chicken chunks on the skewer tapping off any excess marinade, and alternate with the onion and peppers. For 2 pounds of chicken, you should have 8 skewers, with each skewer having 5 pieces of cubed chicken. If your chicken is thin, you can fold it when threading on the skewer so all pieces cook evenly.
• Place the kabobs on the parchment-lined baking sheet in a single layer. If desired, sprinkle them with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
• Bake for 16 minutes, rotating once during baking. When rotating the skewers, I recommend removing the sheet pan from the oven as it is easier (and safer) to flip the skewers, especially if you are using wooden ones.
• At the end of 15 minutes, switch the oven to broil and broil* the chicken kabobs for 1 minute on each side (no more than 2 minutes total.) This step helps brown the chicken. Check for doneness by inserting a thermometer into one of the cubes. It should be done when it reaches 165 degrees F.
• Remove kebabs from the oven, cover loosely with aluminum foil, and let it rest for 5 to 10 minutes. Serve.

Notes

• Yields: This recipe makes 8 skewers, with each skewer having 5 pieces of cubed chicken. The approximate nutritional values listed below are per skewer.
• Broiling: * Broiling chicken kabobs at the last minute help mimic the flavors of grilled chicken kabobs. However, if you prefer not to broil them, I recommend extending the cooking time in the oven to 20 minutes or until the internal temperature of the chicken reaches 165 degrees F.
• Make ahead: To transform this baked chicken skewer recipe into an easy 30-minute meal, marinate the chicken up to two days in advance. Store it in an airtight container in the fridge and thread your skewers when you are ready to bake them.
• Storage: Let your kabobs reach room temperature before storing them. Then, place the skewers (or, if you prefer, you can remove the meat from the skewers) in an airtight container in the refrigerator. Your leftover kabobs will stay fresh for 2-3 days.
• Reheat: You can reheat the leftovers in a preheated 350 degrees F. oven for 10-12 minutes or until heated through. If they look dry, you can lightly brush the chicken pieces with a teaspoon of olive oil before placing them in the oven. Alternatively, you can warm them up in a grill pan until heated through.

Nutrition

Calories: 209kcal | Carbohydrates: 5g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 461mg | Potassium: 519mg | Fiber: 1g | Sugar: 1g | Vitamin A: 104IU | Vitamin C: 62mg | Calcium: 20mg | Iron: 1mg

The post Chicken Kabobs in Oven appeared first on Foolproof Living.

And if you are looking for more Mediterranean-inspired chicken recipes, you might like Chicken with Bulgur, Greek Yogurt Chicken, or Chicken Pita Wraps.

Ingredients

Mediterranean baked chicken wouldn’t be complete without a simple list of ingredients. All we need is a handful of ingredients, including:

• Chicken: Any chicken would work here, including bone-in chicken thighs, bone-in chicken breasts, skinless chicken thighs, boneless skinless chicken breasts, or a mix and match of any of those listed.
• Olive oil
• Potatoes: Yukon gold potatoes are my favorite, but any waxy yellow or red potato would also work.
• Garlic: Fresh garlic cloves are the best and add tons of savory flavor.
• Chicken broth: Either pick up a box of your favorite low-sodium chicken stock from the store or use your own Homemade Chicken Broth.
• Olives: I used Castelvatrano green olives for their buttery richness, but any green olive, Kalamata olives, or black olives would all work. Omit the olives completely if you are not a fan, or swap them out for artichoke hearts instead.
• Lemon: Use fresh lemon juice for the best flavor, and add some fresh lemon slices during cooking so that the flavor of the lemon rind infuses into the chicken. If you really want to amp up the lemon flavor, have a few extra lemon wedges on the side for serving.
• Thyme: Fresh thyme is best for its special citrus-piney aroma, but dried thyme can also be used.  Fresh oregano is another popular herb to serve in this lemon chicken with olives recipe. However, keep in mind that the flavor is very strong when compared to dried oregano. Use 2-3 sprigs of fresh oregano or 1 tablespoon dried oregano.
• Seasonings: We are using basic kosher salt and freshly ground black pepper for this recipe. However, if you have some on hand, you can sprinkle the chicken with our Mediterranean Chicken Seasoning.

How to Make Mediterranean Lemon Chicken?

This easy chicken with lemon and olives recipe comes together in one skillet, making this a healthy chicken dinner you can make any night of the week. Simply:

1. Season chicken: Preheat the oven to 450 degrees F. Pat dry chicken thighs (or chicken breasts)  with a sheet of paper towel. Season all over with salt and pepper.

2. Brown chicken: Set an oven-proof skillet over medium heat and add the olive oil. Place chicken, skin-side down, and sear until golden brown on the first side, about 4-5 minutes. Flip and continue cooking the chicken on the other side for another 3-4 minutes.
3. Add vegetables and broth: Scatter the potatoes and garlic evenly over the chicken and pour in the chicken broth. Turn it up to medium-high heat and bring to a boil.
4. Add olives, lemon and herbs: Once the chicken broth has come to a boil, add the olives, lemon slices and thyme.
5. Bake: Transfer the skillet to the oven and bake for 20-25 minutes or until the chicken is cooked through. 
6. Serve: Serve the pieces of chicken, scooping some of the sauce and lemon slices directly on top for a delicious meal.

What to Serve It With?

This Lemon olive chicken recipe is a full meal by itself when served with a glass of white wine. However, you can easily turn it into a feast by pairing it with one of the dishes below:

• Green Salad: A simple green salad works with any recipe, but it is especially stellar with this baked Mediterranean chicken. I usually serve it with our  Spring Mix Salad, but other green salads like Kale Avocado Salad or  Ceasar Salad would also work.
• Grain: Keep it wholesome with a side of grains, like  Jen Aniston Salad, Mediterranean Quinoa Salad, Tabbouleh, or Bulgur Pilaf.
• Yogurt: Follow in the footsteps of many of the Mediterranean natives and serve it with a side of yogurt. This Mediterranean chicken bake recipe pairs perfectly with our  Greek Yogurt Cucumber Salad or Tzatziki.
• Vegetable Sides: As it is with any chicken recipe, this olive chicken lemon recipe pairs perfectly with roasted, grilled, or air-fried veggies. Not to mention an additional serving of veggies makes it a nutrient-dense meal. I like to serve it with roasted vegetable dishes like Roasted Asparagus or Air Fried Eggplant, Eggplant Involtini, or Turkish Braised Green Beans.
• Pasta: Make it a complete meal with a bowl of pasta! The zesty and tangy flavors of this healthy lemon chicken recipe pair beautifully with simple pasta dishes like Green Pasta, Garlic Butter Pasta, or Pesto Caprese Pasta. And for a healthier alternative to pasta, serve this chicken dish with our 15-minute zucchini noodles recipe.

Other Weeknight Chicken Dinners You Might Also Like:

• Chicken Spaghetti Bolognese
• Easy Chicken Chili
• Caprese Chicken Sandwich
• Fennel Orange Chicken
• Chicken Stroganoff Recipe
• Baked Chicken Parmesan

If you try this Mediterranean Lemon Chicken recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Mediterranean Lemon Chicken Recipe

This Mediterranean Lemon Chicken is the dictionary definition of a wholesome and visually appealing dinner made in one-pot. Ready in less than an hour, it is the perfect weeknight dinner or weekend feast.

Course Dinner

Cuisine Mediterranean

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 4 Servings

Calories 583kcal

Author Aysegul Sanford

Ingredients

• 2 1/4 pounds bone-in skin on chicken thighs or chicken breasts
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 2/3 pound Yukon gold potatoes washed and halved (or quartered, depending on the size)
• 6 cloves garlic minced
• 1 cup chicken broth
• ½ cup large pitted green olives such as Castelvatrano
• 1 lemon sliced
• 6-7 sprigs of fresh thyme

Instructions

• Prep chicken: Preheat the oven to 450 degrees F. Pat dry chicken thighs with paper towels. Season well with salt and pepper on both sides.
• Brown chicken: Heat olive oil in an oven-proof skillet set over medium heat. Sear the chicken, skin-side down, until browned, about 4-5 minutes. Flip and cook the other side for another 3-4 minutes. Do your best not to move them so much. Chicken should release once it is properly seared.
• Add vegetables and broth: Add in the potatoes and garlic and spread them around the chicken. Pour in the chicken broth. Bring it to a boil.
• Add the rest: Add in the olives. Distribute the slices of lemon and thyme evenly over the chicken and potatoes.
• Bake: Transfer the skillet to the oven. Bake until chicken is fully cooked and tender, 20-25 minutes.
• Serve: Serve immediately alongside your favorite rice, bulgur, quinoa, or salad.

Video

Notes

• Yield: Depending on the size of your chicken thighs, this recipe yields 5-6 thighs with plenty of potatoes to serve with on the side. 
• Do not skip the browning of the chicken: While it might come as an extra step, searing the chicken helps build flavor and give the overall dish a deeper and more complex taste. Plus, the leftover little bits of the caramelized meat at the bottom of the pan mixed with potatoes create rich, savory flavors as they bake in the oven.
• Plating: When plating, be sure to drizzle the juices over the chicken and potatoes.
• Storage: Bring the leftovers to room temperature before storing them. Once cooled, transfer them into an airtight container and store them in the refrigerator for 3-4 days.
• Reheat: Reheat individual portions in the microwave in 30-second intervals. Or, reheat in a skillet on the stove, with plenty of the chicken juices or a splash of water, until warmed through.
• This recipe is adapted from Martha Steward’s Braised Chicken with Potatoes, Olives and Lemon recipe with minor changes.

Nutrition

Calories: 583kcal | Carbohydrates: 18g | Protein: 38g | Fat: 40g | Saturated Fat: 10g | Cholesterol: 212mg | Sodium: 969mg | Potassium: 874mg | Fiber: 3g | Sugar: 1g | Vitamin A: 240IU | Vitamin C: 37mg | Calcium: 51mg | Iron: 3mg

The post Mediterranean Lemon Chicken appeared first on Foolproof Living.

Trust the process with this one, as the low and slow cooking technique I learned from my mom is worth the wait. Love eggplant? Be sure to check out our collection of tasty eggplant recipes.

Ingredients

Many of the ingredients for this beef stew with eggplant are pantry staples, along with a few that are easy to grab on a quick trip to the grocery store. Here’s what you’ll need:

• Stew meat: You can use Sirloin steak tips, or a whole boneless beef chuck roast cut into 1 – 1 ½ inch cubes.
• Aromatics: Onions and garlic give it a deep, savory flavor.
• Olive oil
• Spices and seasonings: These include ground cumin, paprika, bay leaf, salt, and black pepper.
• Peppers: I like jalapenos for a kick of spice or red bell peppers for mild.
• Tomatoes: We are using tomato paste and canned tomatoes (diced or crushed).
• Eggplant: Globe eggplant is the easiest to find in grocery stores and commercial varieties mean you no longer have to deal with Sweating Eggplant. But feel free to use any Type of Eggplant you love.
• Chicken stock: Homemade Chicken Stock will provide the best flavor, but a store-bought chicken broth would also work.
• Green peas: Blanched Frozen Peas or store-bought frozen peas will both work.
• Herbs: Fresh parsley or fresh oregano leaves would also work.

How to Make Eggplant Beef Stew?

This beef with aubergine recipe takes some time and patience, but your efforts will be worth it in the end. Here’s how I like to make it:

1. Dry meat: Dry the stew meat with a paper towel on all sides.
2. Prep meat: Set the Dutch oven over low heat and add the meat and quartered onion. Cover with the lid and let it cook for 1 hour (no peeking).
3. Keep it low and slow: At the end of 1 hour, open the lid and give the meat and onions a stir. Cover again and continue to cook for another 2 hours. After 2 hours, you will see that the meat will release most of its juices. Do not be tempted to increase the heat – the beauty of this recipe is to cook it low and slow.

4. Finish beef: Continue cooking the meat for another 2 hours, stirring at the end of each hour. The meat should now be super soft. There may be some liquid in the pot, depending on the stew meat, which is totally fine. Give it a taste and make sure that it is soft and not too chewy. If it is, then continue cooking for another 30 minutes to an hour.
5. Remove meat: Remove the meat, onion, and all the juices from the Dutch oven into a bowl. Cover with foil to keep warm. Do not wash the Dutch oven.
6. Saute aromatics and spices: In the same Dutch oven, heat olive oil over medium heat and add chopped pepper, tomato paste, ground cumin, and paprika. Cook, stirring frequently, for 4 – 5 minutes. Stir in the garlic and cook for 1 minute, or until fragrant.
7. Add veggies & let it simmer: Add the prepared eggplant, tomatoes, chicken stock, bay leaf, salt, and pepper. Place the beef, onion, and all of the juices back into the pot. Give it a stir and cover it with the lid. Bring it to a boil, then reduce it to a simmer for 15-20 minutes. 
8. Add peas: After the 15-minute mark, add the frozen peas. Bring it to a final boil and let it simmer until ready to serve.
9. Serve: When ready to serve, remove the bay leaf. Garnish with parsley and serve.

What to Serve It With?

Any of my side dish recipes would pair wonderfully with this recipe. But if you are looking for some inspiration, some of my favorites include:

• Whole Grains and Pasta: Try it over Simple Wild Rice Pilaf, Lemon Garlic Quinoa, Green Pasta, or Vodka Pasta. Or try any one of our grain dishes.
• Green Salad: Serve it alongside Spring Mix Salad, Avocado Kale Salad, Mediterranean Quinoa Salad, or any one of our Quinoa Salad Recipes.
• Vegetable Sides: Any of our vegetable side dishes would work, but if I am serving it throughout the summer months, I serve it with Air Fryer Corn on the Cob. If I am serving this eggplant and beef stew during the winter months, I usually pair it with Honey Maple Carrots.

FAQs

Other Beef Recipes You Might Also Like:

• Instant Pot Pot Roast
• Pot Roast
• Vegetable Beef Soup recipe
• Crock Pot Vegetable Beef Soup
• Beef Stroganoff

If you try this recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Eggplant Beef Stew Recipe

Eggplant Beef Stew served with bulgur pilaf makes a satisfying dish with tender pull-apart meat. Cooked low and slow, this Turkish style beef stew is a must try!

Course Beef

Cuisine American, Turkish Cuisine

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 6 servings

Calories 295kcal

Author Aysegul Sanford

Ingredients

• 2 lbs stew meat Sirloin steak tips or boneless beef chuck roast, cut into 1 ½ inch cubes
• 1 large yellow onions peeled and cut into quarters
• 1 tablespoon vegetable oil olive oil or avocado oil
• 3 jalapeno peppers seeded and chopped – or bell pepper would also work
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• 3 cloves garlic minced
• 1 eggplant cut into cubes ~ 1 lb.
• 1 can diced tomatoes 14.5 oz.
• 1 cup chicken stock
• 1 bay leaf
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper freshly ground
• 1 cup frozen peas no need to thaw
• 2 tablespoons Italian parsley freshly chopped
• Pinch red pepper flakes or Aleppo pepper if you can get your hands on it

Instructions

• Dry meat: Using paper towels, pat-dry the stew meat as much as you can.
• Cook meat: Place meat in a Dutch oven with the quartered onion over low heat. Put the lid on and let it cook for an hour without opening it. I recommend using the smallest burner on your stovetop.
• Keep it low and slow: At the end of an hour, give it a stir, put the lid back on and let it continue to cook for another two hours. At the end of two hours, you will see that the meat will release most of its juices. Do not be tempted to increase the heat or move to a larger burner; the beauty of this recipe is to cook low and slow.
• Finish beef: Continue to cook for another 2 hours, giving it a stir at the end of each hour mark. In the end, the meat should be super soft. Depending on the stew meat you are using, there may be some liquid in the pot, which is okay.
• Remove meat: Remove the meat and onion (and all the juices) from the pot into a bowl, cover with foil, and set it aside. Do not wash the dutch oven.
• Saute aromatics and spices: In the same dutch oven over medium heat, heat olive oil and add chopped pepper, tomato paste, ground cumin, and paprika. Cook, stirring frequently, for 4 to 5 minutes. Stir in the garlic and cook for a minute.
• Add veggies: Add the cubed eggplant, tomatoes, stock, bay leaf, salt, and pepper.
• Simmer: Put the now-cooked beef, onion, and all of the juices back into the pot. Give it a quick stir, cover it with the lid, bring it to a boil and let it simmer for 15-20 minutes. Add the frozen peas and let them come to one last boil.
• Serve: When ready to serve, make sure to take out the bay leaf. Garnish with parsley and serve.

Notes

• Make Ahead: The stew meat and onions can be prepped and slow-cooked (steps 1-5) up to 3 days in advance. This gives you a good head start if looking to prepare the stew on a weeknight.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat: Reheat leftovers in 30-second increments in the microwave or over medium heat on the stove until warmed through.
• Freeze: Bring to room temperature, then store in a freezer-safe container for 1-2 months.
• Thaw: Thaw overnight in the fridge, then reheat as instructed above.

Nutrition

Calories: 295kcal | Carbohydrates: 16g | Protein: 38g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 95mg | Sodium: 563mg | Potassium: 1025mg | Fiber: 5g | Sugar: 8g | Vitamin A: 601IU | Vitamin C: 31mg | Calcium: 80mg | Iron: 5mg

The post Eggplant Beef Stew appeared first on Foolproof Living.

Ingredients

We’re using Mediterranean-inspired spices, such as cumin and paprika, to season the juicy, tender chicken thighs. The rest of the dish is packed with bulgur wheat to add substance and a satisfying, chewy texture. Here’s a breakdown of what you’ll need:

• For the bulgur wheat, you can choose from various types of bulgur. I like to use medium coarse bulgur (affiliate link) but you can also use Bob’s Red Mill red bulgur (affiliate link).
• To make the chicken bulgur recipe, you’ll need skinless, bone-in chicken thighs, olive oil, ground cumin, paprika, kosher salt, black pepper, an onion, a bell pepper, garlic, sun-dried tomatoes, bulgur wheat, chicken stock (my favorite recipe is Ina Garten’s Chicken Stock), chopped fresh parsley, and feta cheese (optional). 

How to Make Chicken with Bulgur

While this Mediterranean bulgur with chicken looks (and tastes) like a restaurant-worthy dish, it requires minimal effort and only one skillet! Once you sear the meat and saute the rest of the ingredients in the pan, all you have to do is pop it in the oven, sprinkle it with a little parsley, and set it on the table to enjoy. Here’s how to make it:

1. Preheat the oven: Set your oven temperature to 400 degrees F.

2. Prep the meat: Use paper towels to thoroughly dry each chicken thigh. Drizzle them with olive oil. 
3. Mix the seasoning: Add the cumin, paprika, salt, and pepper to a small bowl and mix until combined. 
4. Season the meat: Rub each thigh with the spice mixture. 
5. Heat the skillet: Add the olive oil to an oven-safe skillet (affiliate link) and heat over medium-high heat until the oil shimmers. 

6. Sear: Place the thighs in the hot pan and sear for 4-5 minutes per side until lightly golden brown. There’s no need to fully cook the chicken, as you’re aiming just to give it some color. Transfer to a plate and set aside. 
7. Saute the onion: Add the onion and pepper to the same skillet and saute for 7-8 minutes or until the onion is translucent. 
8. Stir in the garlic and sun-dried tomatoes: Stir in the garlic and sun-dried tomatoes and cook for an additional minute. 

9. Add the bulgur: Add the bulgur and constantly stir for 2-3 minutes as it cooks. 
10. Add the stock: Pour in the stock and place the seared thighs back in the skillet. Let the bulgur mixture come to a boil. 
11. Bake: Carefully place the skillet in the preheated oven and bake for 15 minutes or until the internal temperature of one of the thighs registers 165 degrees F. 
12. Garnish and serve: Remove the skillet from the oven and top with feta cheese (if using) and chopped fresh parsley. Serve. 

How to Store, Freeze, Reheat, and Thaw

Once you’ve enjoyed this bulgur chicken recipe for dinner, you can store your leftovers in the fridge for an easy next-day lunch or dinner option. This dish also freezes well, so feel free to make extra to store away for busy weeks ahead. Here are a few tips:

• Store: Bring leftovers to room temperature before placing them in an airtight container with a lid. Store in the fridge for up to 4 days. 
• Freeze: Bring the bulgur chicken dish to room temperature and place it in an airtight, freezer-safe container. Freeze for up to a month. 
• Reheat: Reheat leftovers in the skillet on the stove. You may need to add a little water or stock to keep it from drying out. Or, reheat it in the microwave for about a minute or two, stirring every 30 seconds or so to ensure that it is heating evenly.
• Thaw: Thaw the leftover bulgur wheat with chicken (from frozen) overnight in the fridge. 

FAQs

Other One-Pot Chicken Recipes You Might Like

One-pot meals are truly life-saving when you’re in need of a yummy, no-fuss dinner that requires minimal cleanup. If you like chicken and bulgur wheat recipes like this one, you’ll also love these other single-skillet meals: 

• Mediterranean Chicken with Olives and Lemon
• Fricassee Chicken
• Chicken Rice Pilaf

If you try this One Pot Chicken and Bulgur recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Chicken with Bulgur Recipe

Chicken with Bulgur is a Mediterranean-inspired dish that features juicy chicken thighs and fluffy, tender bulgur wheat. This one-pot recipe comes together in under an hour for a quick weeknight dinner or an easy, impressive dinner party entree.

Course Main

Cuisine Mediterranean

Diet Halal

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 560kcal

Author Aysegul Sanford

Ingredients

• 6 chicken thighs skinless bone in
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 medium-size onion chopped (~1 cup)1 bell pepper, chopped
• 2 cloves garlic minced
• 1 jar sun-dried tomatoes 8oz. drained and roughly chopped
• 1 ½ cups bulgur wheat
• 1 ¾ cups chicken stock
• ½ cup feta cheese crumbled (optional)
• ½ cup chopped parsley

US Customary – Metric

Instructions

• Preheat oven to 400 F˚.
• Pat dry chicken thighs on all sides with paper towels. Drizzle them with olive oil.
• Mix together cumin, paprika, salt and pepper in a small bowl until fully mixed.
• Sprinkle chicken on all sides using the spice mixture.
• Heat a large oven-proof skillet over medium heat until it is shimmering hot.
• Add the now-seasoned thighs and sear for about 4 minutes on each side until they are nicely browned. We are not cooking the meat fully here, but rather just browning it. Transfer onto a plate and set aside.
• Add the onion and pepper to the now-empty skillet and cook, scraping the chicken bits at the bottom using a wooden spoon for about 7-8 minutes or until the onion is translucent.
• Stir in the garlic and sun-dried tomatoes and cook for one minute.
• Add in the bulgur wheat and cook, constantly stirring, for 2-3 minutes.
• Pour in the stock and transfer the seared chicken back into the skillet. Bring it to a boil.
• Transfer the skillet to the preheated oven and roast for 15 minutes or until a digital thermometer inserted in one of the thighs registers 165 F˚.
• Carefully remove from the oven and sprinkle with feta cheese (if using) and chopped parsley. Serve immediately.

Notes

• Store: Bring leftovers to room temperature before placing them in an airtight container. Store in the fridge for up to 4 days. 
• Freeze: Bring the dish to room temperature and place it in an airtight, freezer-safe container. Freeze for up to a month. 
• Reheat: Reheat leftovers in the skillet on the stove. You may need to add a little water or stock to keep it from drying out. Or, reheat it in the microwave for about a minute or two, stirring every 30 seconds or so to ensure that it is heating evenly.
• Thaw: Thaw the leftovers (from frozen) overnight in the fridge. 
• It is optional, but you can add a fresh squeeze of lemon juice at the end for a great way to brighten the dish.

Nutrition

Calories: 560kcal | Carbohydrates: 8g | Protein: 38g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 216mg | Sodium: 610mg | Potassium: 623mg | Fiber: 1g | Sugar: 3g | Vitamin A: 426IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 2mg

The post Chicken with Bulgur appeared first on Foolproof Living.

Crisp and rich, borek is a savory Turkish pastry often served at breakfast and brunch. It’s made by layering ultra-thin dough, an egg mixture, and various fillings. Borek also comes in many shapes and sizes, ranging from cigarette-shaped rolls to large trays. 

Traditionally, chefs prepare borek with Turkish yufka dough, an ultra-thin, unleavened dough made from flour, water, and salt. Yufka pastry leaves recipes—like borek—often use layers of a yogurt or milk mixture to keep the dough equally moist and flakey. 

Although feta and spinach borek is a quintessential Turkish dish, you can find Turkish borek recipes across the former Ottoman Empire. The Balkans, Eastern Europe, and even Northern Africa are just a few places. Perhaps because of the pastry’s geographic range, its name has many alternate spellings. “Bourek,” “burek,” “börek,” and even “bòrek” are all popular variations.

Recipe Ingredients

Who knew authentic Turkish cuisine could be so easy to make? This spinach borek recipe only uses simple ingredients that you can find at your local grocery store.

• Phyllo Dough: You’ll need one package of phyllo dough to make this recipe, which you can find in the grocery store’s frozen section. Though chefs traditionally make Turkish borek dough from layers of yufka, phyllo dough (this is the brand I used) is easier to find here in the U.S. so that’s what I am using. Be sure to thaw it in the fridge overnight.
• Yogurt Wash to Keep Layers Moist: For the yogurt wash, gather olive oil, whole milk, egg, plain unsweetened yogurt, salt, and black pepper.

• Borek Filling: In this spinach burek recipe, your filling will consist of olive oil, chopped onion, baby spinach, kosher salt, black pepper, crumbled feta cheese, sesame seeds, and egg yolks. You may also add poppy seeds or Nigella seeds if desired.

How to Make Borek with Spinach

Sheet pan borek is one of my recipe book’s tastiest and most effortless Turkish side dishes. You can learn how to make borek like an expert in just a few simple steps.

Cook the Vegetables & Make the Filling

1. Sauté the veggies: Heat olive oil in a large skillet over medium heat. Add the onion to the pan and cook, frequently stirring, until translucent (4-5 minutes). Then, add the baby spinach, salt, and pepper to the pan. Toss the mixture every few minutes using kitchen tongs. Let it cook until the spinach loses most of its volume (approx. 5 minutes). Turn off the heat and let the veggies cool for 15-20 minutes.
   PRO TIP: If your veggie filling has too much liquid, I recommend straining the juices using a colander. Straining will keep your borek from turning soggy when fully assembled.
2. Prepare the yogurt milk mixture: While your vegetables cool, whisk your olive oil, milk, egg, whole-milk yogurt, salt, and black pepper in a measuring cup.
3. Preheat the oven: Preheat the oven to 350 degrees F. 

Layer the Phyllo Dough

1. Layer the bottom borek sheets: Line your sheet pan with parchment paper. Then, layer sheets of phyllo dough onto the parchment paper until the whole pan is covered, using as many sheets as necessary. Let any excess dough hang over the sides. 
2. Brush the phyllo: Lay a second layer of phyllo on top of the first, covering every part of the sheet pan. Pour 3-4 tablespoons of the milk mixture over the sheets, and use a pastry brush to spread it evenly over the dough.
3. Add layers: Add another two layers of phyllo sheets on top of the first. Brush the top layer again with yogurt wash. Then, place one more layer of phyllo dough on the washed layer. Don’t brush this top layer with the milk mixture.
4. Layer the filling: Distribute your cooled sautéed veggies over the top sheet of phyllo in one even layer. Then, sprinkle the crumbled feta cheese evenly over the spinach. 

5. Layer the top borek sheets: Place another two layers of phyllo dough over the spinach filling, covering it completely. Brush the top layer with the milk and yogurt wash. Then, place two more layers of phyllo dough on top of the washed layer. Brush the top of the assembled pastry with an even layer of the yogurt mixture.
6. Fold excess dough: If any sheets are hanging over the side of the pan, fold them in toward the pastry’s center. Be sure to brush this extra dough with the milk mixture. At this point, your borek should look moist and tightly packed.

7. Cut the pastry: Cut your borek into 12 equal pieces using a knife. 
8. Add toppings: Mix the egg yolks in a bowl. Brush the top layer of the borek with a generous layer of egg wash. If desired, sprinkle the top with sesame seeds and nigella seeds.
9. Bake: Bake the borek in the preheated oven for 30-35 minutes or until the top is golden brown. 
10. Serve: Remove the pastry from the oven and let it cool for 15-20 minutes on a wire rack. Then, slice it along the pre-cut lines, and serve while still warm.

How to Make Ahead, Store, and Freeze

Make meal prep stress a thing of the past with this Turkish cheese borek recipe. Whether you make this dish a day or an entire month in advance, these storage tips have you covered.

• Make ahead: To make your pastry ahead of time, cook the burek spinach and onions one day in advance. Store the veggies in an airtight container in the fridge, removing it when you’re ready to assemble your borek. Another option is to assemble the entire pastry, cover it with plastic wrap, and store it in the fridge overnight. Then, cook your burek as usual when ready to eat.
• Store: Leftover borek will stay fresh for up to 3 days when stored in an airtight container. Just be sure to let it reach room temperature before storing.
• Freeze: You can freeze your spinach burek recipe for up to one month before baking it. Just be sure to cover the pastry tightly with plastic wrap and cover it with aluminum foil to prevent freezer burn.
• Thaw: Transfer your burek from the freezer to the fridge one full day before you plan to bake it. Then, bake the pastry according to the standard cooking directions (350 degrees F. for 30-35 minutes).

Filling Variations

The sky’s the limit when it comes to filling this Turkish cheese pastry. Whether you want a borek recipe with meat or a cheese burek for feta fans, these popular fillings are just what you need.

• Meat borek: Make your pastry extra satisfying by adding a savory protein. Any meat will work, but ground beef borek, borek with minced meat, and ground lamb borek are some of my favorite savory fillings.
• Cheese & herbs: Don’t want to add veggies? No problem! Borek with cheese and fresh herbs is a common filling you’ll adore. Simply fill your Turkish filo pastry with feta cheese and fresh parsley.
• Try it with different vegetables: When you make burek, spinach is only one of the countless delicious veggies you can use. Roasted Shiitake Mushrooms and Baked Portobello Mushrooms are two of my favorite alternatives.

Expert Tips

You don’t have to be a master chef to make international eats. With these foolproof tips, your cheese and spinach borek will come out flaky, gooey, and decadent every time.

• Don’t worry about torn phyllo dough: Phyllo dough is so delicate that it may tear while you work with it. Don’t worry! You can easily pinch phyllo dough back together, and a few tears won’t ruin the dish.
• It’s OK if you miss a layer: Don’t stress if you miss a layer when assembling your borek. This dish is highly forgiving, and it’s always better to have too few layers than too many.
• Cover the filo sheets with a damp towel: As you are making this Turkish spinach borek recipe, be sure to cover the filo dough sheets with a damp towel to prevent them from drying. 
• Don’t skimp on the yogurt wash: Be sure to spread the yogurt wash evenly over your Turkish pastry. Every layer should be adequately moist after brushing. 
• Slice before baking: Slicing the borek pastry before it goes into the oven will make cutting and serving much easier. Simply slice the dough into your ideal portion sizes when you finish layering your borek.
• Let the borek sit overnight: Though this step is optional, I highly recommend letting your borek recipe sit in the fridge overnight. Allowing your borek to rest will give your phyllo dough time to absorb the flavorful liquid, giving your pastry extra moisture and savoriness.
• Strain your veggie mixture: If your sautéed veggie mixture has any liquid, I suggest straining it in a colander before adding it to your borek. Too much liquid will turn your pastry soggy.
• Prewashed baby spinach: If you have a busy schedule or simply don’t want to spend hours in the kitchen, prewashed baby spinach will save you oodles of time.
• Phyllo dough vs. puff pastry: Though phyllo dough and puff pastry can be found in the same section of the grocery store, they are not interchangeable. French puff pastry contains many layers of dough and butter, which rise and become airy in the oven. By contrast, phyllo pastry is paper-thin and bakes to a super fine, flaky texture.

FAQs

You don’t have to be Turkish to be a borek buff. This handy FAQ will answer all your questions about my recipe for Turkish borek, from the dish’s national origins to its nutritional content.

Other Turkish Recipes You Might Like:

• Cheesy Parsley Phyllo Dough Rolls
• Bulgur Pilaf
• Karniyarik
• Tahini Yoghurt Dressing
• Mediterranean Green Beans
• Mediterranean Hummus Dip
• Want to see more? Check out all our Turkish recipes on the site

If you try this Turkish Borek recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Spinach and Feta Cheese Börek – Turkish Borek Recipe

Learn how to make Spinach and Feta Cheese Borek – A classic Turkish Borek recipe made with stuffing phyllo sheets with spinach and feta. This authentic and simple recipe can be made ahead and baked right before serving for a warm and delicious breakfast or brunch recipe.

Course Appetizer, Breakfast

Cuisine Turkish

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12 slices

Calories 174kcal

Author Aysegul Sanford

Ingredients

For the Spinach and Feta filling:

• 1 tablespoon olive oil or any vegetable oil such as avocado oil
• 1 medium-size onion peeled and chopped
• 16 oz. baby spinach leaves washed and dried
• 1/4 teaspoon kosher salt*
• 1/4 teaspoon black pepper
• 8 oz. crumbled feta cheese

For The Milk Yogurt Mixture:

• 3 tablespoon olive oil or any vegetable oil such as avocado oil
• ½ cup whole milk
• 1 large egg
• 2 tablespoons plain whole-milk yogurt
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For The Layers:

• 1 package of Phyllo Dough* thawed overnight in the fridge
• 2 egg yolks
• 2 tablespoons sesame seeds
• ½ teaspoon Nigella seeds optional

Instructions

• Cook the filling: Heat 1 tablespoon of olive oil in a large pan at medium heat. Add the chopped onion and cook, stirring frequently, until translucent, 4-5 minutes. Add the spinach, salt, and pepper. Cook it, tossing it every few minutes using kitchen tongs, until the spinach loses most of its volume, around 5 minutes. Give it a stir and turn the heat off. Let it cool for 15 minutes.
• Preheat the oven to 350 degrees F.
• Make the yogurt milk mixture: Whisk olive oil, milk, egg, yogurt, salt, and black pepper in a bowl until combined.
• To assemble: Line a baking sheet (mine is 12X17) with parchment paper. In a single layer, place sheets of phyllo dough onto the parchment paper. Use as many sheets as you need to make sure that the pan’s whole surface is covered. It is okay if some filo is overhanging on the sides.
• Place another layer of phyllo on top of the first, again making sure that the bottom of the pan is covered. Pour 3-4 tablespoons of the milk mixture on the top layer of dough and brush it over the filo sheets, making sure that it is evenly spread.
• Stack another two layers of phyllo dough on top of the first two. Again, brush the milk mixture over the top phyllo sheet. Then, cover the top sheet with one more layer of phyllo dough—not two. Do not brush the top sheet with the milk mixture again.
• Spread the now-cooled spinach and crumbled feta cheese evenly over the top layer of phyllo sheets.
• Place another two layers of phyllo sheets over the filling, covering it completely. Brush another 3-4 teaspoons of the milk mixture over the topmost sheet. Then, place two final layers of phyllo dough on top of the washed layer, and brush the top with the milk mixture. You should have 9 layers of dough in total.
• If there are sheets overhanging on the side, fold them in towards the pastry’s center and make sure that they are brushed with the milk mixture. At this point, the borek should look nicely moist and tightly packed.
• Using a sharp knife, pre-slice borek into 12 equal pieces (please refer to the video for a visual).
• Mix egg yolks in a bowl.
• Brush each slice with egg yolk and sprinkle with sesame seeds and nigella seeds if using.
• Bake in the oven for 30-35 minutes or until it turns golden brown.
• Let it cool for a few minutes, slice, and serve while it is still warm.

Video

Notes

• Prior to adding salt to the filling, it is good to taste your feta cheese and determine if you need more salt or not.
• If you have time, I recommend letting your borek rest before baking it. Simply cover the baking sheet with plastic wrap and place it in the fridge. Let the pastry rest for a few hours or up to overnight. Then, bake as usual.
• Depending on the size of the sheet pan you are using, you may not need to use the whole package of phyllo dough. 
• Strain your veggie mixture: If your sauteed veggie mixture has any liquid, I suggest straining it in a colander before using it as a filling. Too much liquid will turn your pastry soggy.
• Don’t worry about torn phyllo dough: Phyllo dough is so delicate that it may tear while you work with it. Don’t worry! You can easily pinch phyllo dough back together, and a few tears won’t ruin the dish.

Nutrition

Calories: 174kcal | Carbohydrates: 6g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 87mg | Sodium: 503mg | Potassium: 481mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6851IU | Vitamin C: 21mg | Calcium: 219mg | Iron: 3mg

This recipe was originally published in November 2013. It has been updated in June 2022 with new text, photos, and a how-to video with very minor edits (mostly for clarification) to the originally published recipe.

The post Spinach and Feta Cheese Börek appeared first on Foolproof Living.

If you’re not in the mood for soup but still want to use your fresh zucchini from your kitchen garden, check out some of my other zucchini recipes, such as Zucchini Shrimp Scampi, Zucchini Noodles, Baked Zucchini Fritters, or Paleo Zucchini Bread with Almond Flour. During the summer months, when I have so much zucchini to use these are the recipes I make.

Why I Love This Recipe:

The wonderful thing about this easy soup is that it is so versatile. Regardless of who you are or where you are, there is a way to make this soup into something you love.

• Garden Fresh: This soup is excellent for using up all those fresh garden zucchini (aka courgette) that you have been growing all summer long.
• 5 Ingredients, One Pot, and 30 minutes is all you need: This easy creamy zucchini soup recipe only requires 5 ingredients (plus salt and pepper) and is made in one pot.
• Creamy without Heavy Cream: Thanks to the addition of one small potato, the soup is super creamy without a drop of heavy cream.
• Diet-Friendly: Zucchini is a healthy source of vitamins and minerals. Without modifying the recipe, you have a gluten-free, low-carb, dairy-free, low calorie, and vegan-friendly soup. It can also be made keto-friendly with one minor adjustment.
• Enjoy Year-Round: On a cold winter night, you can warm the soup up, providing warmth and comfort without being too heavy. Enjoy it cold in the summer and let the fresh zucchini cool you off after a day in the heat.

Ingredient Checklist:

As I mentioned before, you will only need 5 core ingredients (plus salt and pepper) for this comforting soup. Grab them at any local market or from your own garden!

You will need 4 medium-sized zucchini (approximately 1 1/2 lbs), 1 small/ medium onion, 1 medium-sized Yukon Gold potato (5 oz.), 2 cloves of garlic, 4 cups of vegetable broth, 1 teaspoon of Kosher salt, and 1/2 teaspoon of black pepper. 

Toppings and Substitutions:

• Optional Toppings: While this creamy courgette soup is perfectly delicious by itself, I decided to top it off with a dollop of my Greek Yogurt Sauce (made with plain yogurt) and a squeeze of fresh lemon juice. I also sprinkled it with some chopped fresh dill but fresh parsley would also work. 
• Vegetable Broth or Chicken Stock: I wanted my zucchini soup vegan so I used vegetable broth as the liquid in the recipe. However, if you are okay with it not being vegan/vegetarian, you can make your zucchini soup with chicken broth. If you decide to do so, simply replace the 4 cups of vegetable broth with 2 cups of chicken broth and 2 cups of water. Avoid using 4 cups of chicken broth, as the chicken taste will overpower the rest of the dish.
  With this being said, if you plan to serve this soup cold, it is highly recommended that you use vegetable stock. This will bring out the fresh flavors of the vegetables used.

How to Make Zucchini Soup Recipe:

1. Prepare Ingredients: Prepare zucchini by cutting into 3-inch pieces (peeling is optional). Next, peel and cut the potato into chunks. Then, peel the onion and cut it in half (no need to chop). Lastly, peel the garlic cloves. 

2. Combine Ingredients: Combine zucchini, onion, potato, garlic, vegetable broth, salt, and pepper and dump into a large pot, dutch oven, or 4-quart saucepan. Place the lid on top and place over medium-high heat.
3. Boil and Simmer: Bring mixture to a boil and simmer for 20-25 minutes or until zucchini is tender. You can check doneness by inserting a knife through one of the zucchini or potato pieces. If it comes in and out easily, your zucchini potato soup is ready for blending. 

4. Blend: Remove from heat and blend mixture using an immersion blender. If you do not have an immersion blender, you can use a regular blender or a food processor. Simply puree until it is creamy with no chunks remaining. 
5. Garnish: Add an optional garnish of yogurt sauce. You may substitute yogurt sauce with a dollop of sour cream, if you prefer. Add a squeeze of lemon or lime juice and top with fresh dill for a little extra flavor, taking this soup to the next level.

How to Serve:

When serving this delicious soup, use your creativity! There is an easy way to make this soup perfect for anyone. Below you will find my favorite ways to enjoy this delicious cream of zucchini soup.

• Creamy Yogurt Topping: My favorite option for garnish is my quick and easy Greek Yogurt Sauce. This was a staple at home growing up in Turkey and it is how my mom served it. It makes a great addition to the soup and many of my other Turkish dishes. 
• Sour Cream: Depending on what you have in your kitchen, you can easily top this Cream of Zucchini Soup with a dollop of sour cream instead of the yogurt sauce.
• A drizzle of Extra Virgin Olive Oil: For a simple garnish, I usually drizzle it with a tablespoon of olive oil, a squeeze of lemon juice, and sprinkle it with a pinch of flaky sea salt and an optional red pepper flakes (for some heat) to finish.
• Cheese: A sprinkling of feta or parmesan cheese is an excellent addition to this light soup. 
• Fresh Dill (or parsley): You may even want to visit your garden for a fresh sprig of dill to top off this soup. Alternatively, you can also use fresh Italian parsley as garnish.
• Crusty Bread: If you are looking for a heartier option, serve this soup with a crusty loaf of bread like my No-Knead Bread or Olive Bread. Both of these bread recipes pair well with many creamy soups, providing a great combination of flavors and textures. 

Storage and Freezing Instructions:

• Storage: This Cream of Zucchini Soup can be stored in a refrigerator for up to 3-4 days in an airtight container. Before sealing the container, ensure the soup has reached room temperature. 
• Freezing: You can freeze it by bringing the pureed soup to room temperature and sealing it into a freezer-safe airtight container. This soup can be frozen for up to 30 days. To thaw, remove it from the freezer a day before and let it thaw in the refrigerator. Heat it in a large saucepan before serving.

Variations:

If you are looking to change up this recipe, there are some easy adjustments that you can make. This soup easily fits into many diets, so there is a delicious option for everyone!

• Yellow Squash: If you have some yellow squash in your garden, you may opt to make a zucchini yellow squash soup. Replace 2 of your zucchinis with 2 yellow squash. 
• For a Keto Zucchini Soup: Replace the potato with ½ cup of heavy whipping cream. When your boiling is near completion, add the heavy whipping cream, stir, and bring to a boil.

Other Vegetable Soup Recipes You Might Like:

If you are looking for other creamy vegetable soups made with simple ingredients, check out some of my other reader favorite recipes below:

• Carrot Soup
• Chilled Cucumber Soup
• Jerusalem Artichoke Soup
• Pumpkin Soup with Ginger
• Vegetarian Sweet Potato Soup with Chickpeas
• Vegan Butternut Squash Soup
• Need more inspiration? Be sure to check out all our Healthy Soup Recipes.

If you try this Cream of Zucchini recipe or any other one of our zucchini recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Cream of Zucchini Soup Recipe

A healthy zucchini soup recipe made with 5 ingredients in one pot in 30 minutes. This is the best way to use your garden zucchini. Serve it warm or cold this easy soup is guaranteed to please.

Course Soup

Cuisine Turkish

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 74kcal

Author Aysegul Sanford

Ingredients

• 4 medium sized zucchini (approximately 1 ½ lbs) peeled & cut into 3 inch pieces
• 1 small onion peeled and cut into half
• 1 medium-sized 5 oz. Yukon gold potato, peeled and cut into chunks
• 2 cloves garlic peeled
• 4 cups of vegetable broth or chicken broth*
• 1 teaspoon Kosher salt
• ½ teaspoon black pepper

Optional Toppings:

• 1 cup Greek Yogurt Sauce or a few dollops of sour cream
• 4 tablespoons Lemon Juice Freshly squeezed
• 2 tablespoon fresh dill or fresh parsley chopped
• extra virgin olive oil

Instructions

• Place zucchini, onion, potato, garlic, vegetable broth, and salt and pepper in a medium size saucepan with a lid over medium-high heat.
• Bring to a boil and let it simmer for 20-25 minutes until zucchini and potato are softened and tender.
• Off the heat, using an immersion blender (regular blender or food processor), puree soup until creamy and no chunks remaining.
• Garnish with a dollop of yogurt sauce, sour cream, a drizzle of olive oil, or a squeeze of lemon juice and fresh herbs.

Video

Notes

• Do You Peel Zucchini for Soup? I do not peel the zucchini when making this soup. Fresh zucchinis during zucchini season have thin, tender skin, so you can skip the peeling. Just remember, if you choose to leave the skin on, thoroughly wash before chopping.
• Use chicken broth:  I wanted my zucchini soup vegan so I used vegetable broth as the liquid in the recipe. However, if you are okay with it not being vegan/vegetarian, you can make your zucchini soup with chicken broth. If you decide to do so, simply replace the 4 cups of vegetable broth with 2 cups of chicken broth and 2 cups of water. Avoid using 4 cups of chicken broth, as the chicken taste will overpower the rest of the dish. With this being said, if you plan to serve this soup cold, it is highly recommended that you use vegetable stock. This will bring out the fresh flavors of the vegetables used.  
• Storage: This Cream of Zucchini Soup can be stored in a refrigerator for up to 3-4 days in an airtight container. Before sealing the container, ensure the soup has reached room temperature. 
• Freezing & thawing: You can freeze it by bringing the pureed soup to room temperature and sealing it into a freezer-safe airtight container. This soup can be frozen for up to 30 days. To thaw, remove it from the freezer a day before and let it thaw in the refrigerator. Heat it in a large saucepan before serving.
• The calorie information below does not reflect any calories coming from the optional toppings.

Nutrition

Calories: 74kcal | Carbohydrates: 16g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 1538mg | Potassium: 632mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1017IU | Vitamin C: 40mg | Calcium: 44mg | Iron: 1mg

This Zucchini Soup recipe was originally published on September 2013. It has been updated with new photos and helpful information on June 2021.

The post Cream of Zucchini Soup appeared first on Foolproof Living.

As soon as the temperatures start going down, we switch from simple salads to veggie-packed soup recipes like this Turkish lentil soup. If you have ever visited Turkey, chances are that you know this is one of the most popular Turkish Soup recipe.

In the archives of this website, there are many different soup recipes that you can make that are similar in nutrition and style, such as my Green Lentil Soup, Carrot Ginger Soup, and Vegan Sweet Potato Soup. So, if you are a fan of veggie-packed creamy soups, you are in the right place.

Ingredient Notes

To make this Traditional Turkish red lentil soup recipe, gather yellow onion, red lentils, garlic, potatoes, carrot, vegetable stock, and salt and black pepper.

While those are the basic ingredients you will need, below I am including a few add-ins and swaps you can use:

• Tomato Paste or Red Pepper Paste: If you want to add a little more color or spice to your soup, consider adding a tablespoon of tomato paste or red pepper paste. 
• Chicken Broth: Although this Turkish lentil soup is vegan by default, you can always substitute vegetable broth for chicken stock. If you go with chicken stock, I would recommend using 4 cups of stock and 4 cups of water, as all chicken stock might be a little bit overpowering.
• Additional Seasoning: If you want to add a little extra flavor to your soup, try incorporating fresh herbs and spices such as fresh parsley, fresh mint, ground cumin, and/or red pepper flakes.

How to Make It?

This velvety Red Lentil Turkish soup recipe is easy to make and requires just a few basic steps. Here is how I make it:

1. Prepare Ingredients: Cut up your onion and carrots (size can vary based on preference) and mince 3 cloves of garlic. Next, rinse your lentils in a colander under cold running water. Finally, cut a small potato into 1-inch cubes. 

2. Combine Ingredients & cook: Combine onion, carrots, garlic, lentils, and potato in a large pot or large saucepan. Add vegetable stock, salt, and pepper. Give it a quick stir. Put the lid on and bring the mixture to a boil over medium-high heat. Once it comes to a boil, turn down the heat to low and let it simmer for 10-12 minutes or until a knife inserted in one of the vegetables comes in and out easily.

3. Blend: Off the heat, blend using an immersion blender (aka hand blender) until it is smooth and creamy. Heat the soup for one additional minute just to make sure it is nice and warm.
4. Check for Seasoning: Taste for seasoning and add in if necessary. Ladle soup into soup bowls. If you prefer, top each bowl off with croutons and a pinch of sumac or red pepper flakes/Aleppo pepper.

How to Store and Freeze

• Storage: If you have leftovers, bring your lentil soup to room temperature and store it in an airtight container. When kept refrigerated, your soup should remain fresh and tasty for up to 4 days.
• Freezing: To freeze, bring it to room temperature, place it in an airtight container and freeze upto 2 months.
• To Thaw: Remove it from the freezer and let it thaw in the fridge overnight. Heat in a small saucepan before serving.

Expert Tips 

Here are a few helpful tips to help make the best red lentil soup possible:

• Consistency: I followed in the footsteps of my mom and used 8 cups of liquid. However, if you want your soup to be thicker, you can use less liquid or if you want it to be thinner you can add in more. Either way, I recommend making adjustments in half a cup increments.
• Texture: It is easy to adjust the texture of this lentil soup to your taste. If you prefer your soup to be silkier, simply blend it longer. If you prefer a chunkier version, blend until it reaches the consistency you like. 
• No immersion blender? No problem: If you do not have an immersion blender, a regular blender or food processor will also work. Just be sure to be careful if you are using one of these alternatives, as the soup will be super hot.

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Turkish Red Lentil Soup Recipe (Kirmizi Mercimek Corbasi)

This Turkish Red Lentil Soup recipe is a heartwarming, vegan, and gluten-free soup you can make in one pot in 30 minutes. It is also one of the most popular Middle Eastern soup recipes that happens to be so easy to make.

Course Soup

Cuisine Turkish

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 193kcal

Author Aysegul Sanford

Ingredients

For the soup:

• 1 medium-sized onion chopped
• 1 1/4 cup red lentils picked over and rinsed
• 3 cloves of garlic minced
• 1 small potato cut into 1-inch cubes
• 1 large carrots – chopped approximately 1/2 cup chopped
• 8 cups vegetable stock or a combination of water and stock
• 2 teaspoons salt
• 1/2 teaspoon black pepper

Optional Toppings

• 2 tablespoons Italian parsley chopped
• 1 cup croutons
• lemon wedges
• 1 tbsp sumac
• Pinch of Aleppo Pepper, Urfa Chili or red pepper flakes

Instructions

• Add onion, red lentils, garlic, potato, and carrot in a medium size heavy bottom pot. Pour in the stock.
• Bring it to a boil in medium-high heat. Turn down the heat to low and let it cook until lentils are softened and potato cubes and carrots are cooked, 10-15 min. You can check doneness by inserting a knife in one of the vegetables. If it comes in and out easily, it should be good to go.
• Off the heat, puree the soup using an immersion blender or do it batches using a food processor or blender.
• Put it back on the heat, bring it to a one last boil.
• Taste for seasoning and add if necessary. Ladle into bowls.
• Serve it immediately with croutons, chopped parsley, and lemon wedges (optional).

Video

Notes

• This recipe was originally published in 2014. It has been updated with new images since then. In the earlier version, I didn’t have carrots in the recipe, but lately, I like to add them because of the flavor and color. If you watch the video that was published earlier, you will see that I didn’t use carrots but please know that you can make this soup with or without carrots.
• Optional Butter drizzle: While it takes a few extra minutes to prepare, drizzling it with melted butter is not only the traditional way of serving it but also a wonderful addition to up the flavors of this red lentil soup. To do so, warm up half a stick of salted butter (4 tablespoons) in a small skillet over low heat until lightly browned. Add in 1/2 teaspoon cayenne pepper (or Aleppo pepper, if you have it). Then right before serving, drizzle each bowl with a tablespoon of the butter drizzle.
• Consistency: I followed in the footsteps of my mom and used 8 cups of liquid. However, if you want your soup to be thicker, you can use less liquid or if you want it to be thinner you can add in more. Either way, I recommend making adjustments in half a cup increments.
• Storage: If you have leftovers bring them to room temperature and store them in an airtight container. When kept refrigerated, your soup should remain fresh and tasty for up to 4 days.
• Freezing: To freeze, bring it to room temperature, place it in an airtight container and freeze for up to 2 months.
• To Thaw: Remove it from the freezer and let it thaw in the fridge overnight. Heat in a small saucepan before serving.

Nutrition

Calories: 193kcal | Carbohydrates: 36g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 2053mg | Potassium: 571mg | Fiber: 13g | Sugar: 5g | Vitamin A: 959IU | Vitamin C: 12mg | Calcium: 46mg | Iron: 3mg

This Turkish Lentil Soup recipe was originally published in April 2014. It has been updated with new photos and more helpful information in September 2021.

The post Turkish Red Lentil Soup – Kirmizi Mercimek Corbasi appeared first on Foolproof Living.

A vegetarian version of my karniyarik recipe, this simple summer dish will satisfy picky eaters and special diets alike. Make this easy, low-calorie recipe for an authentic Mediterranean feast any day of the week.

Ingredients

Only the most wholesome and appetizing ingredients go into this vegetable stuffed aubergine (what they call eggplant in the U.K. or brinjal in Asia), making your ingredient checklist nutritious and delicious.

Eggplants

When considering the size of the eggplants, I recommend using 3-4 globe eggplants—the large, round type of eggplant most common in U.S. grocery stores. If you can’t find those, smaller eggplants or medium eggplant will work, too. Just be sure to select ones that are heavy, firm, and unbruised. New to buying eggplants? Be sure to check out my article on the different types of eggplants.

Bulgur Pilaf

For the bulgar pilaf filling, gather together butter, onion, green pepper (or red bell pepper), tomato paste, cumin, coarse bulgur, fresh tomato (or cherry tomatoes), chickpeas, water, salt, and black pepper.

Garnish /Sauce

It is optional, but you can drizzle Tahini Yogurt Sauce—a vegetarian eggplant dressing made with fresh lemon juice, tahini, and yogurt—for a kick of tangy flavor.

And of course, garnish it with a few tablespoons of roughly chopped Italian parsley.

How To Make Stuffed Eggplant – Vegetarian Version

There’s no secret to making authentic Mediterranean stuffed eggplant recipes like this. Other than the fact that the steps look like they are a lot, but if you multitask, you’ll see that making this simple dish is a breeze.

We can divide the whole process into 3 parts:

Roast Eggplant Halves

I shared a detailed post on how to roast eggplant halves should you want to see it in more detail and get all your questions answered. However, here is what you need to do in a nutshell:

1. Score the eggplant: Cut eggplant in half lengthwise. Score each half with a knife in a cross-hatch pattern. 
2. Salt & Rest: Transfer the eggplant on a sheet pan and sprinkle with an even layer of salt. Wait a half hour and preheat the oven to 400 degrees F. After 30 minutes, gently squeeze excess water from the eggplant halves and pat them dry with a paper towel. 
3. Oil eggplant halves: Brush the halves with an even coating of olive oil and place them cut face-down on the baking tray. 
4. Roast: Bake them for 45-60 minutes, or until they collapse and turn golden brown. Remove the cooked eggplant from the oven and let them cool before assembling.

Make Bulgur Pilaf

We are using my Bulgur Pilaf recipe here. I find that it pairs well with the roasted smokey eggplant. Below is how to make it in a nutshell. Be sure to make it while the eggplants to save on time.

1. Saute vegetables & spices: Heat oil in a medium saucepan over moderate heat. Sauteé the onion and pepper until they’re translucent, then add in the tomato paste. After a minute of constant stirring, add in the cumin, bulgur, tomatoes, chickpeas, water, salt, and pepper. 
2. Cook: Increase heat until the mixture boils, then cover it with a lid and reduce the heat to low. Simmer the bulgur for 10-12 minutes, or until most of the liquid is absorbed.
3. Rest & Fluff: Let the bulgur rest for 10 minutes, and then fluff it with a fork. 

If you are after a more simple version, you can check my How To Cook Bulgur post to make a basic bulgur recipe to stuff your eggplants.

Assemble:

To assemble the dish:

1. Prep for assembly: Place baked eggplant boats on a baking sheet. They would be quite snuggly, which is fine. Get as many as you can in there.
2. Stuff: Spoon each eggplant half with a heaping portion of the bulgur pilaf. 
3. Garnish & Drizzle: Sprinkle each with fresh parsley and, if desired, drizzle them with tahini yogurt sauce.

Expert Tips:

With these handy tips and tricks, you can learn how to make aubergine recipes exactly how you like them—and save time on meal prep, too!

• Save time: Roasting the eggplant halves a day in advance is an easy and delicious way to cut your cooking time in half.
• Make Your Serving Picture-Perfect: This Mediterranean stuffed eggplant looks absolutely exquisite when you arrange all the halves on a single serving platter. Plus, it’ll make assembling, serving, and taking pictures of this meal a breeze.
• Try a Gluten-Free Version: To make this stuffed eggplant vegetarian and gluten free, try my recipe for Lemon Quinoa—a savory, light, and citrusy filling.

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Vegetarian Stuffed Eggplant Recipe

Mediterranean-Inspired Vegetarian Stuffed Eggplant Recipe – Roasted eggplant halves filled with bulgur pilaf and drizzled with tahini yogurt sauce.

Course Vegetarian Main Dish

Cuisine Mediterranean

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Cooling time for eggplants 15 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 4 servings

Calories 331kcal

Author Aysegul Sanford

Ingredients

For The Eggplants

• 4 large globe eggplants cut vertically in half
• 2 teaspoon kosher salt
• 4 tablespoons olive oil

For The Bulgur Wheat Pilaf

• 2 tbsp vegetable oil or butter
• 1 onion medium sized/chopped (approximately 1 cup)
• 1 green pepper seeded – (jalapeno or a small bell pepper would work) approximately 1/2 cup
• 2 tbsp tomato paste
• 1 teaspoon ground cumin
• 1 cup coarse bulgur both coarse and extra coarse bulgur would work for this recipe
• 1 fresh tomato cut into small cubes (approximately 1 cup)
• 1 can chickpeas drained and rinsed
• 2 cups boiling water or you can use vegetable stock
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

Optional

• 1 cup Tahini Yogurt Sauce to drizzle
• ¼ cup Italian parsley roughly chopped

Instructions

To Roast Eggplant Halves:

• Rinse eggplant under cold water and dry with a kitchen towel or paper towels.
• Cut eggplant in half lengthwise. Then using the tip of a knife, score the flesh into a diamond cross-hatch pattern going about an inch deep making sure to not pierce the skin.
• Transfer the eggplant halves cut side up onto a sheet pan lined with parchment paper or aluminum foil. Season evenly with the kosher salt. Let them sit for 30 minutes on the sheet pan.
• Preheat the oven to 400 degrees F (or 200 degrees C).
• Over a kitchen sink, gently squeeze the eggplants to get the extra moisture out. Pat-dry the cut face of the eggplants using a paper towel.
• Brush the halves evenly with olive oil. Arrange eggplants face down on the baking sheet. Bake in the preheated oven for 45-60 minutes or until the eggplant collapses and the bottom side turns golden brown.
• Let it cool on the counter for at least 20 minutes. Turn the cut side up and transfer them onto a serving platter to stuff.

To Make The Stuffing:

• While the eggplant halves are roasting, make the bulgur pilaf. Heat olive oil in a medium saucepan over medium heat. Add in onion and pepper and saute until translucent, 4 minutes. Add in tomato paste and stir constantly for a minute or until thoroughly incorporated into the vegetables and thickened.
• Add in ground cumin, coarse bulgur, tomatoes, chickpeas, and water (or stock). Season with salt and pepper.
• Give it a stir, bring it to a boil, put the lid on, turn down the heat to low. Let it simmer for 10-12 minutes or until most of the liquid is absorbed.
• Off the heat, let it to rest for 10 minutes (with the lid on) and fluff it with a fork.

To Assemble:

• Fill each roasted eggplant half with bulgur pilaf.
• Sprinkle with parsley and drizzle with tahini yogurt sauce if using. Serve immediately.

Notes

• You can save time by roasting the eggplant halves a day in advance and storing them in an airtight container. When ready to stuff  them, heat them in a 300 F oven for 10-15 minutes.
• Arrange the eggplant halves in a baking dish to make it easier to stuff. 
• If you want to make this recipe gluten-free try it filling the eggplant halves with my Lemon Quinoa recipe instead.
• If you don’t care for the Tahini Yogurt Dressing, you can also use my Greek Yogurt Dressing
• Storage: In an airtight container, baked stuffed eggplant can last up to 4 days in the fridge. Just make sure you bring the aubergine halves to room temperature before storing them. To reheat, simply preheat the oven temperature to 300 degrees F. and cook the halves for 10-15 minutes, or until heated through.
• Make Ahead: To eliminate the stress of weeknight cooking, you can make this dish in advance. Just cook the eggplant and bulgur wheat pilaf, store them in separate airtight containers, and assemble the eggplant halves right before serving. To reheat, bake the assembled halves in the oven at 350 degrees F. for 10-15 minutes, or until heated through.
• Freezing: Both the flesh of the eggplant and eggplant shells are known to lose their shape and texture once exposed to extreme cold. To keep your eggplant skin as fresh as possible, I don’t recommend freezing them.

Nutrition

Calories: 331kcal | Carbohydrates: 32g | Protein: 5g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 1825mg | Potassium: 343mg | Fiber: 8g | Sugar: 3g | Vitamin A: 616IU | Vitamin C: 15mg | Calcium: 39mg | Iron: 2mg

The post Vegetarian Stuffed Eggplant appeared first on Foolproof Living.

Whether you serve this freezer-friendly dinner on a bed of bulgur wheat pilaf or with a side of creamy tzatziki, it’s bound to make mouths water. If you’re still craving Turkish cuisine after this picture-perfect meal, there are so many other recipes to try! You’ll rave about my garlicky Eggplant Yogurt Dip, hearty Simit Recipe, and spicy Turkish Kofta Recipe.

What is Karniyarik?

Karniyarik is a popular Turkish eggplant dish usually made during the summer months when eggplants are in season.

The original recipe is made by first frying whole eggplants and then filling them with a ground beef mixture. They are then finished in the oven after being drizzled with a quick tomato sauce.

Our version of this popular eggplant dish is made healthier (and easier) by roasting whole eggplants in the oven rather than frying them in oil.

Ingredients

Because this Turkish brinjal dish uses so many home-grown ingredients, you can eat fresh without a last-minute trip to the grocery store.

Eggplants:

For this recipe, you’ll need 5 medium-sized eggplants. To make your Turkish aubergine recipes as authentic as possible, try to find eggplants that are long and lean. However, amongst all the different kinds of eggplants, globe eggplants (the ones I used in the pictures) are the easiest to find so I use them in my recipe.

If they are too large to fit in one baking dish, you may have to roast them in separate sheet pans.

Pro Tip: When you’re on the hunt for the perfect eggplants, try to select ones that are heavy for their size, firm to the touch, and not bruised. Also, try to choose eggplants that are of similar size to one another to ensure even cooking.

The Stuffing – Meat Filling Mixture:

For the ground beef filling, gather olive oil, chopped onion, ground cumin, bell peppers, ground beef, garlic, diced tomatoes, salt, black pepper, Italian parsley, hot water, and tomato paste.

How To Make Karniyarik

Whether you’re new to Turkish cuisine or someone who is interested in the flavors of the Middle East, you won’t believe how simple it is to make this Turkish baked eggplant filled with ground beef. 

1. Preheat the oven: Preheat the oven to 400 degrees F. and line a baking sheet with aluminum foil.

2. Prepare the eggplant: Wash the eggplants in the sink and dry them off with paper towels. Position them on a lined baking sheet and poke 7-10 holes in each with a fork.
3. Roast the eggplant in the oven: Place the eggplants in the preheated oven and bake for 50-60 minutes, turning them over once or twice to ensure even roasting. Then, remove the eggplants and let them cool for a couple minutes on the counter. Reduce the oven temperature to 350 degrees F.

4. Prepare the meat mixture: While the eggplant is roasting, make the ground beef stuffing. Heat the olive oil in a large skillet over medium heat. Then, add onion, ground cumin, pepper, and ground beef. Stir frequently for 10-12 minutes before adding garlic. Then, cook for 30 more seconds. 
5. Cook the stuffing: Add in the tomatoes, a little salt, and pepper. Bring the ground beef mixture to boil over medium heat before turning it down to medium-low. Let the stuffing simmer for 10-15 minutes (until the meat is fully cooked), and add more seasoning as necessary. Remove mixture from heat and add chopped parsley.

6. Assemble: Mix the water and tomato sauce in a measuring cup, and place eggplants in a large casserole dish. Use a knife to create a slit belly in the center of each eggplant. Fill the sliced eggplants with a heaping portion of the meat stuffing and spoon 2-3 tablespoons of the tomato sauce mixture over each eggplant’s top. Pour the remaining mixture into the bottom of the baking dish. Garnish each eggplant with a few tomato slices.

7. Bake: Cover the casserole dish with aluminum foil and bake for 15 minutes. Then, remove the foil and bake for 10 minutes more. 
8. Serve: Garnish with fresh parsley and serve.

More Turkish Eggplant Recipes You Might Also Like:

• Eggplant with yogurt
• Baba Ghanouj
• Eggplant Beef Stew
• Imam Fainted
• Turkish Eggplant Kebab
• Roasted Eggplant Pomodoro

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Karniyarik Turkish Stuffed Eggplant Recipe

This Turkish Stuffed Eggplant recipe, also known as Karniyarik, is made by stuffing roasted eggplants with tasty ground beef, pepper and tomatoes filling. Originated from the Ottoman cuisine, this is a delicious way to use eggplants that are in abundance during the summer months.

Course Dinner

Cuisine Turkish

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 1 hour hour 25 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 5 portions

Calories 394kcal

Author Aysegul Sanford

Ingredients

• 5 medium sized eggplants preferably similar in size
• 1 tablespoon olive oil
• 1 medium onion chopped
• 1 teaspoon ground cumin
• 1 medium-size bell pepper seeded and chopped
• 1/2 lb ground beef 80/20
• 4 cloves garlic thinly chopped
• 1 cup diced tomatoes plus more as garnish on top
• 1/2 teaspoon kosher salt plus more for seasoning the belly of eggplants
• 1/4 teaspoon black pepper
• 1/2 cup Italian Parsley chopped more as a garnish
• 1 cup hot water
• 1 tablespoon tomato paste

Instructions

To Roast The Eggplants:

• Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
• Using a fork, poke 7-10 holes in each eggplant.
• Place them on the prepared baking sheet. Bake for 50 minutes to an hour making sure to turn once or twice for even roasting.
• Take it out of the oven and let it cool on the counter.
• Turn the heat down to 350 degrees F.

To Make The Meat Sauce:

• Meanwhile, make the meat sauce. Heat oil in a large skillet over medium heat.
• Add onion, ground cumin, pepper, and ground beef and cook, stirring frequently, for 10-12 minutes.
• Stir in the garlic and cook for 30 seconds.
• Add in the tomatoes, salt, and pepper. Bring it to a boil over medium heat, turn down the heat to medium-low, and let it simmer for 10-15 minutes or until the meat is fully cooked. Taste for seasoning and add more if necessary.
• Off the heat, stir in a cup of chopped parsley.

To Assemble:

• Mix together the water and tomato paste in a measuring cup.
• Place roasted eggplant in a large casserole dish. It might be tight and that is okay.
• Using a knife, gently cut a small opening in the "belly" of each eggplant. Lightly season the belly of each eggplant with salt (use 1/2 teaspoon salt in total.)
• Fill the opening of each eggplant with the meat mixture letting it mound through the slit.
• Spoon the tomato sauce & water mixture over the stuffed eggplant. You should use 2-3 tablespoons of the mixture for each eggplant. Pour the remaining mixture at the bottom of the casserole dish.
• To garnish, slice a large tomato (or two small ones) into 6 thin slices and place a few slices on top of each eggplant, like you see in the photos.
• Cover with aluminum foil. Bake for 15 minutes. Remove the foil and bake for another 10 minutes.
• Garnish with chopped parsley and serve.

Video

Notes

• Eggplant: You would have the adjust the amount of meat sauce based on the size of your eggplants. Mine were 1/2 to 2/3 pounds each. However, if yours are larger, I recommend using 2/3 pounds of ground beef.
• Storage: When stored in an airtight container, leftovers can stay fresh in the refrigerator for up to 5 days. To reheat, preheat the oven to 350 degrees F. and bake in a casserole dish for 15-20 minutes.
• Freezing: Bring the stuffed eggplants to room temperature and place them in an airtight container. Because karniyarik freezes so well, you can store it in the freezer for up to 2 months. 
• Thawing: Remove the stuffed eggplants from the freezer and let it thaw in the fridge overnight. When ready to serve, preheat the oven to 350 degrees F. Place the stuffed eggplant on a baking sheet and bake for 15-20 minutes or until fully warmed.
• Use ground lamb instead of ground beef for a lamb aubergine recipe bursting with a robust, tender flavor.
• Don’t have fresh tomatoes on hand? Try canned tomatoes instead. Only one cup is necessary to make this mouthwatering Turkish meal.

Nutrition

Calories: 394kcal | Carbohydrates: 51g | Protein: 19g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 41mg | Sodium: 396mg | Potassium: 2107mg | Fiber: 23g | Sugar: 29g | Vitamin A: 1287IU | Vitamin C: 63mg | Calcium: 128mg | Iron: 4mg

This recipe was originally published in July 2013 but updated with helpful notes in August 2021.

The post Karniyarik – Turkish Stuffed Eggplant Recipe appeared first on Foolproof Living.

Spain has tapas and Italy has antipasti, but in my opinion, Middle Eastern mezze is the most delicious. If you’re craving even more appetizing mezze recipes, you’ll love my Muhammara Recipe, Roasted Eggplant Red Pepper Spread, and Hummus Dip. You can also try my Yoghurt Dressing and Turkish Stuffed Eggplant for even more Turkish Cuisine inspiration.

Ingredients

Who knew eating around the world could be so easy? This authentic Israeli dish is just as scrumptious as other Yotam Ottolenghi dips, but it only uses a handful of pantry staples.

Eggplants

Whether you have globe eggplants or long and lean Japanese eggplant, both work perfectly for this recipe. Just be sure to adjust how many eggplants you gather depending on their size. You’ll need 4 medium eggplants or 2 large ones.

Pro Tip: The best eggplants are those that are firm, heavy for their size, shiny on the outside, and unbruised. Choosing the freshest produce will ensure that your Turkish grilled eggplant tastes as smoky, tender, and non-bitter as possible. (Source)

Greek Yogurt Mixture

For the yogurt mixture, gather Greek yogurt, garlic cloves, olive oil, fresh lemon juice, salt, black pepper, and Italian parsley.

How To Make It

If you love the taste of Turkish smoked eggplant, with a little planning, you will find that the steps of making this easy side dish are a breeze.

1. Fire roast the eggplants: Turn the gas stove on low and place the eggplants directly on the flame. Use a pair of tongs to turn the eggplants every 3-5 minutes until they’re blackened and soft. Remove them from the flame and cover them with aluminum foil to steam further. (For more instructions, tips, and tricks be sure to check out my guide on How To Cook Eggplant on Gas Stove)
   Alternatively, if you want a more hands off approach for cooking eggplants, you can roast whole eggplants in the oven, scoop out their flesh using a spoon, and use the flesh in this recipe.
2. Peel the eggplant skins: When the eggplants reach about room temperature, run them under cool water and gently peel off as much of their black outer layer as possible. Place in a colander placed over a bowl and let them sit on the counter for 10-15 minutes. 
3. Cut the flesh: If you choose to, remove both the eggplant flesh and any large chunks of seeds. Then, cut the flesh into small pieces and place them in a medium bowl.

4. Make the yogurt mixture: In a large bowl, whisk together the yogurt, lemon juice, salt, and pepper until creamy.
5. Combine the eggplant: Spoon yogurt sauce over the slices of eggplant and mix with a fork. Make sure that there are no large chunks and each piece of eggplant is evenly coated in yogurt. You may find you need more or less yogurt depending on how much eggplant you have.
6. Serve: Transfer the mixture to a serving platter, and put pita chips or pita bread on the side. Garnish with parsley and/or sesame seeds, and it’s ready to eat!

PRO TIP: Because the amount of eggplant used varies so greatly, you may find you need more salt than listed in the recipe to give your dish enough flavor. Make sure you taste this recipe as you go and add extra seasoning as needed. 

Other Yogurt Recipes You Might Also Like:

• Yoghurt Salad Dressing
• Healthy Chicken Salad recipe
• Yogurt Tahini Sauce
• Tzatziki
• Healthy Cucumber Salad

Other Eggplant Recipes You Might Also Like:

• Turkish Stuffed Eggplant
• Eggplant Involtini
• Mediterranean Stuffed Eggplant Vegetarian
• Need more inspiration? Check out all our Vegetable Side Dishes

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Eggplant Yogurt Dip Recipe

This Eggplant yogurt recipe is made by roasting eggplants on the stove top and then mixing it with a garlic yogurt sauce. Served with pita chips on the side, it is the perfect side dish or appetizer that you can make with eggplants.

Course Appetizer

Cuisine Turkish

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Calories 190kcal

Author Aysegul Sanford

Ingredients

• 4 medium size eggplants or 2 large eggplants* – no need to peel them.
• 1 cup full fat plain Greek yogurt
• 3 cloves garlic minced
• 1 tablespoon olive oil plus more to drizzle at the end
• 3 tablespoons lemon juice freshly squeezed
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup Italian parsley chopped
• Pita chips for serving
• 1 tbsp sesame seeds or Z'aatar as garnish – optional

Instructions

• To fire roast the eggplants on the stove: Place eggplants directly on the gas stove. Roast them on direct flames, turning it every 3-5 minutes until they are charred, soft and collapsing. Set them aside to cool.
• When cool enough to handle, peel them gently under cold running water. At this point, all you want to do is to remove the outer black layer as much as you can. And if some pieces make it to the dip, that is perfectly fine.
• Remove the flesh. If there are large chunks of seeds, you can remove them as well. This is an optional step and it would be okay if you didn’t remove them, especially if you are making this during the eggplant season when they are the freshest.
• Cut the eggplant flesh into small pieces and place it in a medium sized bowl.
• While the eggplant is cooking, whisk together the yogurt, fresh garlic, olive oil, lemon juice, salt and pepper in a bowl until creamy.
• Pour the yogurt mixture over the cooked eggplant. Mix with a fork, gently breaking the large chunks of eggplants and making sure that they are all coated with the yogurt mixture.
• Garnish with parsley
• Serve with pita bread or pita chips on the side.

Notes

• After roasting the eggplants, you should have about 3 1/2 to 4 cups of eggplant flesh for this recipe.
• Make ahead: When making this recipe ahead of time, prepare the fire roasted eggplant and yogurt mixture separately. This way, the eggplant won’t absorb too much liquid, and it will better retain its gentle smoky flavor.
• Store: This eggplant dip with yogurt can be stored in an airtight container in the fridge for up to 2 days. Before serving, be sure to stir the mixture to keep the yogurt, lemon, and olive oil from getting watery.

• Freeze: Although this dip keeps well in the fridge, I don’t recommend freezing it.
• For cooking eggplants, if you prefer a more hands-off approach try roasting them as a whole: To do so, poke 7-10 holes in each eggplant using a fork and place them on a rimmed baking sheet lined with aluminum foil. Roast them in the oven at 400 degrees F. for 50-60 minutes, making sure to turn them halfway through. Then, remove the eggplants from the oven and set them aside to cool. You can find complete instructions for this hands-free method in my guide on how to Roast Whole Eggplant in Oven.

 

Nutrition

Calories: 190kcal | Carbohydrates: 32g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 40mg | Potassium: 1185mg | Fiber: 14g | Sugar: 19g | Vitamin A: 482IU | Vitamin C: 20mg | Calcium: 125mg | Iron: 1mg

This eggplant yogurt recipe was originally published in August 2014. It has been updated with new photos and helpful text in August 2021.

The post Eggplant Yogurt Recipe appeared first on Foolproof Living.

You can also make karniyarik by cooking eggplants on the gas stove (or on the stovetop) or by using roasted eggplant halves. However, in this post, I will show you how to roast a whole eggplant (or aubergine as it is called in the UK) in the oven with step-by-step photos and will answer all your questions about the basic whole roasted eggplant recipe.

How To Prepare Eggplant for Baking

To prepare whole eggplants for baking:

1. Rinse: Start by rinsing them under cold water. If there is a sticker on it, this is the time to remove that as well.
2. Dry: Using a kitchen towel or paper towels, dry each eggplant thoroughly. You do not need to peel the skin.

How To Cook Whole Aubergines in the Oven

The steps for oven-roasted whole eggplant recipe are as follows:

1. Heat the oven: Pre-heat the oven to 400 degrees F. Line a baking sheet with aluminum foil and set it aside.

2. Poke Holes: Using a fork or tip of a sharp knife, poke 7-10 ¾-inch holes throughout each eggplant. This is a crucial step to prevent the eggplant from exploding and creating a mess in your oven.
3. Arrange: Place eggplants on the baking tray on a single layer and transfer them into the preheated oven.

4. Bake in the oven: Roast until they are burst, collapsed, and softened making sure to turn them every 20 minutes. This process should take about 50-60 minutes depending on the size of your eggplants.

5. Allow them to cool: Remove from the oven and let them cool before using in your recipe.

How To Use Whole Roasted Eggplants in Recipes:

The uses for whole roasted eggplants are endless, but below are a few basic eggplant recipes to put them to use:

1. Roasted Eggplant Pulp: Slice open the belly of the roasted eggplants, scoop out eggplant flesh with a small spoon and transfer into a bowl to use in recipes like eggplant dip with yogurt, Baba ghanouj, or add it in salads (such as this Eggplant Salad), stir fries, or dips (with pita chips on the side.) You can discard the skins. 
2. Stuff it with or whole grains: Using a knife, create a slit belly (from top to bottom) in the center of each eggplant, gently open it to stuff it with ground beef or lamb (like we do in Turkish Stuffed Eggplant.) Or fill it with simple grain dishes like Bulgur with Vermicelli or Seasoned Quinoa for a light lunch like I did in my Vegetarian Stuffed Eggplant recipe.
3. Remove the skin and chop it up: I think this is one of my favorite ways to cook eggplant as a side dish. To do so, gently peel the skin of the whole baked aubergines, transfer the flesh onto a cutting board and give it a rough chop. Transfer into a large bowl, drizzle with fresh lemon juice, a drizzle of olive oil, kosher salt and pepper and sprinkle it with fresh parsley. Serve it as a simple side dish with dinner recipes.

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How To Roast Whole Eggplant In Oven

Learn how to roast a whole eggplant in the oven to use in recipes like karniyarik (Ground Beef Stuffed Eggplants, Baba Ganoush, or Baingan Bharta.

Course Side Dish

Cuisine Middle Eastern

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Total Time 55 minutes minutes

Servings 3 servings

Calories 1kcal

Author Aysegul Sanford

Equipment

• Baking Sheet
• Aluminum Foil
• Parchment Paper

Ingredients

• 3 Whole Globe Eggplants*

Instructions

• Heat the oven: Pre-heat the oven to 400 degrees F. Line a baking sheet with aluminum foil and set it aside.
• Rinse and dry: Wash eggplants under cold running water. Dry with a paper towel or a clean kitchen towel. There is no need to peel the eggplants for this method.
• Poke Holes: Using a fork or tip of a sharp knife, poke 7-10 ¾-inch holes throughout each eggplant. This is a crucial step to prevent the eggplant from exploding and creating a mess in your oven.
• Arrange: Place eggplants on the sheet pan on a single layer and transfer them into the preheated oven.
• Bake in the oven: Roast until they are burst, collapsed, and softened making sure to turn them every 20 minutes. This process should take about 50-60 minutes depending on the size of your eggplants.
• Allow them to cool: Remove from the oven and let them cool before using in your recipe.

Notes

• When buying eggplants at the store, take a moment to select ones that are similar in size for even roasting.
• The timing might change based on the size of the eggplant. I would recommend checking it every 20 minutes and turning them to make sure they are roasting evenly.
• You can use this exact method for other types of eggplants. However, smaller eggplants would roast faster so it is recommended that you keep an eye on them as they roast.
• Storage: You can roast a whole eggplant, bring to room temperature, place in an airtight container, and keep it in the fridge for upto 2 days.
• Freezing: I do not recommend freezing whole eggplants after they are roasted. If you want to freeze, I recommend first peeling them before placing them in an airtight container.

Nutrition

Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Sodium: 1mg | Potassium: 2mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg

The post How To Roast Whole Eggplant In Oven appeared first on Foolproof Living.

If you are not familiar with this method, you might think of it being similar to grilling it but it is not. Instead, we cook eggplants over a direct flame on the gas burner by turning every few minutes to ensure even roasting. Some people also refer to this method as chargrilling as the eggplants get charred during the cooking process.

How To Fire Roast Eggplant on A Gas Stove Top:

For this method, I used the most popular (and widely available) globe eggplants. However, you can use other eggplant varieties like Italian eggplant and graffiti eggplant as well.

1. Rinse & Dry: Rinse eggplants under cold running water. If there is a sticker on them, remove it. Dry with a kitchen towel or a paper towel. Set them aside.

2. Prepare your gas range: Line the base of a gas range with aluminum foil making sure to keep the burners exposed. I usually cut out the part where the burners are located (as seen in the photo above) to make it easier for cleaning purposes later on.

3. Turn the burners on: Turn the burners on medium heat and place eggplants directly on an open flame. I usually put 2 eggplants on the larger burners and 1 on the smaller ones.

4. Roast: Roast eggplants for about 15-20 minutes (depending on their size), turning every 5 minutes or so using a pair of tongs being very careful not to burn yourself. You will know that it is fully roasted when the skin is burnt and flaky and the flesh is soft.

5. Let them cool: Transfer the now-fire roasted eggplant onto a plate and let them cool. This may take between 10-15 minutes.
6. Peel & Drain: Place a colander over a large bowl. When eggplants are cool enough to handle, peel them under cold running water by gently removing the black skin making sure to keep the flesh intact. If some burnt bits of skin are left behind that is okay. Discard the rest of the skin. Transfer the eggplant flesh (aka pulp) to the colander and let it drain for 10-15 minutes.
   Alternatively, you can skip the whole peeling under the running water part and use a small spoon to separate the white flesh from the charred skin.

7. Use it in your recipe or freeze for later use: When ready to use, give it a rough chop or mash them on a cutting board (or food processor) according to the recipe you are following. Or, freeze for later use (more on how-to freeze that below.) It is optional, but if there are large seeds, you can remove them with a knife.

Other Basic Cooking Methods For Eggplants:

• Whole Roasted Eggplants
• Roasted Eggplant Halves
• Pan Fried Eggplant

Aubergine Recipes You Might Like:

• Eggplant Yogurt
• Eggplant Involtini
• Karniyarik – Turkish Ground Beef Stuffed Eggplants
• Vegan Stuffed Eggplants
• Eggplant Parm

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Fire Roasted Eggplant Recipe – Cooking eggplants on stovetop

Learn how to make fire roasted eggplant by cooking eggplants on the stove top over direct flame to use in recipes like Stuffed Eggplants, Baba Ganoush, and Baingan Bharta.

Course Side Dish

Cuisine Middle Eastern

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2 eggplants

Calories 115kcal

Author Aysegul Sanford

Equipment

• Gas stove
• Tong
• Colander

Ingredients

• 2 globe eggplants

Instructions

• Rinse & Dry: Rinse eggplants under cold running water. If there is a sticker on them, remove it. Dry with a kitchen towel or a paper towel. Set them aside. There is no need to peel the eggplant for fire roasting it.
• Prepare your gas range: Line the base of a gas range with aluminum foil making sure to keep the burners exposed. I usually cut out the part where the burners are located to make it easier for cleaning purposes after the roasting process is completed.
• Turn the burners on: Turn the burners on medium-heat and place eggplants directly on an open flame. I usually put 2 eggplants on the larger burners and 1 on the smaller ones.
• Roast: Roast eggplants for about 15-20 minutes (depending on their size), turning every 5 minutes or so using a pair of tongs being very careful to not to burn yourself. You will know that it is fully roasted when the skin is burnt and flaky and the flesh is soft.
• Let them cool: Transfer the now-fire roasted eggplant onto a plate and let them cool. This may take between 10-15 minutes.
• Peel & Drain: Place a colander over a large bowl. When eggplants are cool enough to handle, peel them under cold running water by gently removing the black skin making sure to keep the flesh intact. If some burnt bits of skin are left behind that is okay. Discard the rest of the skin. Transfer the eggplant flesh to the colander and let it drain for 10-15 minutes*. Alternatively, you can skip the whole peeling under running water part and use a small spoon to separate the white flesh from the charred skin.
• Use it in your recipe or freeze for later use: When ready to use, give it a rough chop or mash them on a cutting board (or food processor) according to the recipe you are following. Or, freeze for later use.

Notes

• I listed only 2 eggplants in the ingredients list but you can cook as many eggplants as you like.
• I used globe eggplants but you can use other eggplants like graffiti eggplant, Italian eggplant, etc. The timing might be different but it would still work.
• Storage: Place fire-roasted eggplant in an airtight container and store in the fridge for up to 5 days.
• Freezing: Once the roasted eggplants are fully drained, place the eggplant pulp in a freezer bag like Stasher or Zip-Lock and get the air out of it as much as you can. 
• Do not skip the draining process: This is especially important if you are going to make baba ganoush. If you skip this step, your recipe will turn out soggy. 
• Keep a close eye on the eggplants as they are cooking: For safety purposes, be sure to not leave the side of your eggplants as they are roasting on the gas stove.

Nutrition

Calories: 115kcal | Carbohydrates: 27g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 9mg | Potassium: 1049mg | Fiber: 14g | Sugar: 16g | Vitamin A: 105IU | Vitamin C: 10mg | Calcium: 41mg | Iron: 1mg

The post Fire Roasted Eggplant appeared first on Foolproof Living.

Whenever we had this on the menu, she would call it the “Kofte Piyaz” dinner. It was her version of a weeknight meal because it comes together so quickly with minimal effort. If you are a fan of one of the most popular Turkish recipe kisir, aka tabbouleh, you will love this recipe.

Ingredients:

As it is with most salad recipes, this Turkish white bean recipe has three sets of ingredients; a zesty salad dressing, fresh salad ingredients, and optional toppings.

1. The dressing: This happens to be my favorite Turkish salad dressing and it takes just a few minutes to make. You will need olive oil, apple cider vinegar, fresh garlic, lemon juice, salt and pepper and optional red chili pepper flakes, such as Aleppo pepper.

2. Key Ingredients for the salad: For the rest, you will need home cooked or canned white navy beans, tomatoes, red onion, and Italian parsley.
3. Optional Toppings: If you want to take it up a notch, you can garnish your Turkish beans salad with sumac, black olives, and even a few boiled eggs on top.

How To Make This Turkish Salad?:

1. Make the salad dressing: Place all ingredients in a bowl and whisk until fully combined.
2. Prep the salad ingredients: Drain canned beans and rinse them under cold water. Slice the tomatoes in ½ inch and red onions in ¼ inch half moon shape. Place red onions in a bowl with water and let them soak for a few minutes. Doing so helps with removing the harsh flavors of raw onion and makes it easier to digest.

3. Assemble: Add the beans, sliced tomatoes and red onion in a large salad bowl. Stir in the roughly chopped Italian parsley and drizzle it with the dressing.
4. Cover & let it rest: While it is optional, I recommend letting it rest in the fridge for 30 minutes before serving. Doing so allows the white beans to soak in all the flavors and make it extra delicious.
5. Serve: Sprinkle with sumac and if using, garnish with boiled eggs and olives.

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Piyaz – Turkish White Bean Salad Recipe

Piyaz, a refreshing, creamy and zesty Turkish white bean salad that is the perfect side dish when you want to impress. It comes together in 10 minutes and can be made in advance.

Course Side Dish – Salad

Cuisine Turkish

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 136kcal

Author Aysegul Sanford

Ingredients

For The Dressing:

• ¼ cup olive oil
• 4 tablespoons apple cider vinegar
• 1 garlic clove peeled and minced
• 2 tablespoon lemon juice
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

For Piyaz Salad:

• 1/2 small red onion sliced thinly in half moon shape (1/2 cup)
• 2 cans white bean Cannelini or Navy Beans would work – drained and rinsed
• 2 medium sized tomatoes sliced ½ inch in half moon shape
• ½ cup Italian Parsley roughly chopped
• 1 tablespoon sumac

Optional:

• 3 tablespoons Black pitted olives
• 2 hard boiled eggs sliced

Instructions

• To make the dressing: Place olive oil, apple cider vinegar, garlic clove, lemon juice, kosher salt, and black pepper in a bowl and whisk until fully incorporated. Set aside.
• Place sliced red onion in a bowl of water and let soak for 5 minutes, drain.*
• Assemble the salad: Place white beans, drained red onions, sliced tomatoes, and chopped parsley in a large bowl. Drizzle it with the dressing and sumac. Give it a gentle toss.
• Cover it with plastic wrap and let it sit in the fridge for 30 minutes before serving. This is an optional step but allows flavors to mingle and deliver a next level delicious salad.
• If preferred, garnish with black pitted olives and hard boiled eggs. Serve.

Video

Notes

• Soaking red onions is an optional step. If you don’t have time, simply use sliced onions. I find that soaking them for a few minutes helps with digestion and tames their strong flavor.
• Antalya Piyaz made with tahini: If you have ever been to the Antalya province of Turkey, you may have had their version of this piyaz recipe made with tahini. If you want to give that version a try, add in a quarter cup of tahini (sesame paste) into the dressing and follow the rest of the recipe exactly written.
• Make Ahead: Most people include this navy bean salad recipe as a part of their meal prep because it gets better as it sits. You can make the whole recipe a day in advance and serve it on the next day.
• Storage: Store leftovers in an airtight container upto 3 days in the fridge. You might have to taste the seasoning and add it if necessary.
• The calorie values listed here do not include the optional toppings.

Nutrition

Calories: 136kcal | Carbohydrates: 3g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 588mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 705IU | Vitamin C: 15mg | Calcium: 19mg | Iron: 1mg

The post Piyaz – Turkish White Bean Salad appeared first on Foolproof Living.

After receiving requests from many people asking for her zucchini feta fritters recipe, I knew that it needed to be added to my collection of Turkish recipes. So today, this healthy zucchini appetizer recipe comes to you directly out of my mom’s handwritten cookbook.

Ingredients:

As I mentioned earlier, this baked zucchini pancakes recipe has a lot of Turkish/Greek influences. The combination of zucchini-dill-feta is truly delicious and a very easy way to flavor what could otherwise be quite boring a baked zucchini appetizer. The rest is a bunch of simple ingredients you probably have in your fridge/pantry.

In terms of ingredients, you will need medium-size zucchini, fresh garlic, baking powder, large eggs, feta cheese, panko bread crumbs (or regular bread crumbs), scallions, and fresh dill.

Substitutions & Helpful Notes on Ingredients:

• Zucchini: You will need 2 1/2 cups (packed tightly) of shredded zucchini. I used 2 medium-sized zucchinis (about 1 1/2 lbs in total) but if yours are smaller or larger adjust the number of zucchinis you use accordingly. You do not have to peel them, especially if it is during the summer months when they are in season.
• Breadcrumbs: I use panko breadcrumbs (aka Japanese breadcrumbs) that have a crunchier and lighter texture. However, you can use regular (or gluten-free) breadcrumbs as well. The texture will be a little bit heartier but still good.
• Baking Powder: I know that baking powder is an unusual ingredient here, but using a little bit of baking powder helps them keep their shape and also rise a bit.
• Feta Cheese: As it is with any recipe with feta cheese, make sure to taste the cheese before adding salt to the recipe. In this dish, I used only a ½ teaspoon of kosher salt to help extract the juices from the zucchini. My feta cheese was quite salty so I didn’t add any more salt. But if yours is less salty, adjust the amount of salt accordingly.
• Topping for Baked Fritters: I used my yogurt sauce, but you can also serve it with my easy tzatziki recipe.

How to Make Oven Baked Zucchini Fritters:

1. Preheat the oven: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

2. Prepare the zucchini: Shred the zucchini using the large holes of a box grater. Place the shredded zucchini in the middle of a clean tea towel, collect it from the sides and squeeze as much liquid as possible. You should have about 2 to 2 1/2 cups of zucchini. Set it in a large bowl.

3. Add in the rest of the ingredients: Add in garlic, olive oil, baking powder, black pepper, eggs, feta cheese, Panko bread crumbs, scallions (green onions), and fresh dill in the bowl with zucchini.
4. Scoop onto a baking sheet: Using a spoon or medium-sized ice cream scoop, scoop out about 2 tablespoons of the batter and drop onto the prepared baking sheet. Continue until you run out of the batter. Gently press each fritter with your fingers (or back of a spoon) to make flatten.
5. Bake in the oven: Bake in the preheated oven for 22-25 minutes or until they turned golden brown on the outside. Take it out of the oven and let it cool for 5 minutes before serving.
6. Make the yogurt sauce: If using, make the Greek yogurt sauce by mixing all ingredients in a bowl.
7. Serve: Place a few of the freshly baked zucchini bites on a plate and top them off with the sauce. Serve.

Variations:

• Gluten-free: If you want to make them gluten-free, be sure to use gluten-free breadcrumbs.
• Use different kinds of cheese: You can change it up by using shredded cheddar or parmesan instead of feta cheese. I promise parmesan zucchini bites are just as good as its version with feta cheese.
• Low Carb Keto Zucchini Fritters: If you want to make this recipe low-carb/keto-friendly, use 1/2 cup almond flour or almond meal instead of 1 cup of breadcrumbs.
• Use different fresh herbs: The classic Greek zucchini fritters recipe uses dill, but you can swap dill with fresh parsley as well. And if you are not a fan or have no herbs on hand, feel free to omit using them.

Make Ahead, Storage & Freezing Instructions:

• Make ahead: You can prepare all the ingredients in advance to save on time. However, I recommend mixing the batter right before baking so you won’t end up with soggy fritters.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. You can serve them cold or warm them up in a low-heat 280-300 degrees F oven for 5-7 minutes.
• Freezing Thawing: While I personally liked the freshly baked version the most, you can freeze these fritters. Before freezing, be sure to bring them to room temperature. Then place in an airtight container and freeze for up to a month. Thaw in the fridge overnight and warm up in a low heat oven until warmed thoroughly, 5-10 minutes.

Expert Tips:

• Do not skip the process of squeezing the juices out of the zucchini: I know it is extra work, but it is an important step to help fritters to hold their shape and not be soggy.
• Use an ice cream scoop for even fritters: An ice cream scoop is a really helpful tool to use here as it will help to get equal-sized zucchini balls, which in turn will help them bake at the same time and evenly. So if you have one, I would highly recommend using it.
• Use a box grater instead of a food processor: While a food processor might be easier and quicker to shred the zucchini, I find that grating it in a box grater does a better job. Mainly because the food processor makes the shredded zucchini pieces too thin.

Other Recipe Ideas for Shredded Zucchini:

Think about what else you can make with grated zucchini? I’ve got you covered. Here are a few more ideas to put that leftover shredded zucchini to good use:

• Vegan Zucchini Bread
• Almond Flour Zucchini Bread
• Classic Zucchini Bread

Other Zucchini Recipes You Might Like

• 5-Ingredient Zucchini Noodles
• Zucchini Soup
• Zucchini Lasagna
• Zucchini Fettuccine with Kale
• Skinny Shrimp Scampi (with Zucchini Noodles)

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Baked Zucchini Fritters Recipe

These Baked Zucchini Fritters are flavored with feta cheese, fresh dill, and scallions. In my version, instead of using flour I used Panko breadcrumbs and ground oats as well as eggs to bind all the ingredients. You can serve them with fried eggs or as a side dish with any of your meat and vegetable dishes.

Course Side Dish

Cuisine Turkish

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 10 fritters

Calories 107kcal

Author Aysegul Sanford

Ingredients

For the Zucchini Fritters

• 2 medium-sized zucchini (1 1/2 pounds) – 2 1/2 cups after shredded, peeled and grated
• 2 cloves garlic minced
• 1 tablespoon olive oil
• 1 teaspoon baking powder
• ¼ teaspoon black pepper
• 2 large eggs
• ¾ cup crumbled feta cheese
• 1 cup Panko Bread Crumbs
• 2 scallions chopped thinly
• 2 tablespoons fresh dill chopped – plus more as garnish

For the Yogurt Sauce: (optional)

• 1 cup Greek yogurt
• 2 cloves of garlic minced
• 1 tablespoon lemon juice freshly squeezed
• ½ teaspoon Kosher salt

Instructions

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Prepare the zucchini: Shred the zucchini using the large holes of a box grater. Place the shredded zucchini in the middle of a clean kitchen towel, collect it from the sides and squeeze as much liquid as possible. You should have about 2 to 2 1/2 cups of zucchini. Set it in a bowl.
• Mix together the grated zucchini, garlic, olive oil, baking powder, black pepper, eggs, feta cheese, Panko bread crumbs, scallions, and dill in a bowl.
• Using a spoon or medium-sized ice cream scoop, scoop out about 2 tablespoons of the batter and drop onto the baking sheet. Continue until you run out of the batter. Gently press each fritter with your fingers to make flatten.
• Bake for 22-25 minutes or until golden. Take it out of the oven and let it cool for 5 minutes before serving.
• To make the yogurt sauce: Whisk together all the ingredients in a bowl.
• Serve zucchini fritters with the yogurt sauce and more dill on the side.

Video

Notes

• If you watch the how-to video above, you will see that I placed the shredded zucchini in a colander and sprinkled it with salt to get its juices out. You can use both the cloth method or the colander method. The reason why I changed it is that I want to make sure I am not adding too much salt into the recipe, especially because I am using feta cheese. 
  While you can use both methods to get the juices out, I highly recommend giving a taste to your feta cheese and adjusting the amount of salt you put in the recipe accordingly.
• Make ahead: You can prepare all the ingredients in advance to save on time. However, I recommend mixing the batter right before baking so you won’t end up with soggy fritters.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. You can serve them cold or warm them up in a low-heat 280-300 degrees F oven for 5-7 minutes.
• Freezing Thawing: While I personally liked the freshly baked version the most, you can freeze these fritters. Before freezing, be sure to bring them to room temperature. Then place in an airtight container and freeze for up to a month. Thaw in the fridge overnight and warm up in a low heat oven until warmed thoroughly, 5-10 minutes.
• Can I pan-fry these zucchini fritters instead of baking them in the oven?Yes, you can. Heat a tablespoon of vegetable oil in a large 12-inch non-stick skillet. Scoop 3-4 fritters at a time making sure not to overcrowd the pan. Cook 3-5 minutes on one side and flip to cook the other side. Store the cooked zucchini pancakes in low heat (200 F oven) while working on cooking the rest by adding more oil to the skillet after each batch.
• An earlier version of this recipe listed 2 tablespoons of ground oats in the list of ingredients. After testing the recipe a few more times, I decided that this recipe can also be made without oats. You can still add them but it is an optional ingredient.

Nutrition

Calories: 107kcal | Carbohydrates: 9g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 44mg | Sodium: 469mg | Potassium: 178mg | Fiber: 1g | Sugar: 3g | Vitamin A: 203IU | Vitamin C: 8mg | Calcium: 131mg | Iron: 1mg

This Easy Baked Zucchini Fritters Recipe was originally published in 2016. It is updated with additional helpful information in June 2021. A few minor changes to the originally published recipe were made.

The post Baked Zucchini Fritters with Breadcrumbs and Feta appeared first on Foolproof Living.

Usually served with feta cheese, olives, and Turkish tea, simit is considered a breakfast staple in every Turkish household for centuries. Sadly, for those of us living outside of Turkey, it is not easy to find (unless you are living in a town with a great Turkish restaurant.) The good news is that making simit at home is easy with my foolproof method.

What Is Simit?

Simit also referred to as gevrek or gjevrek, is a sesame-bathed, circular Turkish bread. It is similar to American bagel in how it looks, but crustier on the outside and softer on the inside.

Because it is mainly served for breakfast, I’ve heard some people in the US refer to it as “Turkish Bagel.”

Traditionally sold by street vendors on the streets of Turkey for no more than $0.50, it is usually made by twisting simit dough and dipping it in molasses and toasted sesame seeds before baking it in the oven.

Ingredients Needed:

To make it easier, I will divide the simit ingredients into three parts.

1. The Yeast & Milk Mixture: You will need water at 110 F degrees (43 Celsius), 1 cup whole milk (or heavy cream) at room temperature, and 2 tablespoons or 3 (1/4 oz.) packets of active dry yeast (I used Fleischmann’s) and granulated sugar.