Recipe: Peas and Carrots or Bezelye Yemeği

Peas and Carrots or Bezelye Yemeği Peas and Carrots or Bezelye Yemeği is an incredibly healthy dish from Turkey. With the addition of potatoes, it is also quite filling. You could use either fresh garden peas for the dish or frozen. It is best served with Turkish pilaf.

Peas and Carrots or Bezelye Yemeği
Ingredients:

1/2 kilo peas (fresh or frozen)
1 small carrot (diced)
1 small potato (diced)
1 onion (chopped)
1 tablespoon concentrated tomato paste (plain variety)
A handful dill or parsley
2 tablespoons vegetable oil
1 teaspoon ground sweet paprika
Salt and pepper to taste

Method:

  • Heat oil in a pot. Add onion, diced carrots and potatoes and fry until they are soft.
  • Meanwhile, in a large bowl, dilute tomato paste, add paprika and pepper. Add more water.
  • Add peas and diluted tomato paste. Cover and once it starts boiling reduce the heat and simmer until peas are cooked.
  • Sprinkle with dill or parsley and serve immediately.

peas carrots

Mücver (Zucchini Fritters) with Yoghurt Dip

Mücver – Zucchini Fritters

Mücver are basically zucchini patties eaten as starters. There are many varieties. A friend of mine even uses shredded lettuce in them. The one with leeks is quite popular too. We had these last night as a side dish to Fry’s Vegetarian Schnitzels and pan-fried Dutch carrots with asparagus.

The recipe below makes 12 Mücvers (Zucchini Fritters)

Mücver (Zucchini Fritters) with Vegan Sour Cream Dip

Ingredients for the patties: 
2 large zucchini
2 spring onion
1/2 bunch dill
1 free-range egg
2 tbsp flour (heaped)
1 tsp ground sweet paprika
Salt and pepper
Oil for frying

Ingredients for Yoghurt Dip:
4 tbsp Farmers Union Greek Style Natural Yoghurt
1 clove garlic
1 tsp dried mint

Method:
• Grate zucchini onto a large, flat plate and let it stand until it is time mix it with the other ingredients.
• In a large mixing bowl, whisk together egg, flour, sweet paprika, freshly cracked pepper and mix well so that there are no lumps.
• Wash and finely chop dill and spring onions.
• Finally, squeeze out the moisture of zucchini with your hands in small batches until all is processed. Combine zucchini with the remainder of ingredients. Set aside.
• In the meantime, peel and crush garlic into a bowl. Add yoghurt and mint and mix well.
• Heat the oil in a shallow frying pan. If you are going to use egg rings oil them with a pastry brush on the inside so the patties will come out without sticking. Once the oil and your egg rings are hot, drop heaped tablespoons of the mixture in each ring (They usually come in set of 6. If you are going to use all the mixture use them twice until there are 12 patties all together).
• Make sure the mixture is evenly distributed within the rings. Shallow-fry zucchini patties for 2-3 minutes and remove the rings. Turn them over and keep on frying until well browned all over.
• Drain well on paper towels and serve hot with yoghurt dip.

Vegan Cheese Spread/Meze

Vegan Cheese Spread/Meze

This is one of my Turkish mezes and its vegan version is just as good as the non-vegan version. So, there is no compromise on the taste department.
The original recipe uses feta cheese but I tried making it with vegan cheese -that is
Cheezly White Cheddar- and it turned out to be just as fantastic as the
vegetarian version.  I bought mine from Vegan Perfection stand during The
Cruelty Free Festival some years ago. The crumbily texture works well in this
recipe. You can buy your vegan cheese from Cruelty Free Shop or Vegan Perfection.

Ingredients:
½ pack Cheezly White Cheddar (the type that does not melt)
¼ cup walnuts
1 tbsp tomato paste (plain)
1 clove garlic
1 tbsp olive oil
1 tsp ground cumin
½ tsp
Ground sweet paprika

Method:

  • Cut the vegan cheese. Put it in a flat plate and mash it well with a fork. Transfer into a bowl.
  • Roughly chop the walnuts and crush garlic.
  • Combine the vegan cheese with paprika, cumin, walnuts, garlic and tomato paste. Drizzle the mixture with olive oil and mix well.
  • Either serve it as a dip with dipping bread or spread on mini toasts.
Note: It is best to make this dip just before serving. However, if this is not the case put it in an airtight container and keep it in the fridge. Take it out ½ hour before serving as it gets hard in the fridge which makes it difficult to spread.