Last week, I tidied up my kebab and clay pot recipes. I never knew you could use orzo in a casserole style kebab in Ottoman cooking. These dishes are usually cooked with meat, lamb etc. It’s so easy; you could chuck it all your ingredients in the oven and forget about it until it’s done because the fat content of these flesh foods will keep it moist whereas our meat analogues turn out as dry as cardboard. Here’s how I solved the problem:
Turkish Vegetable Güveç with Orzo
2 medium sized eggplant, peeled in stipes and roughly chopped (not too thin as they shrink once cooked)
2 potatoes, medium sized, peeled and cubed
1 banana chilli, deseeded and cut into thin strips
½ cup orzo
1xtin chopped tomatoes
1 tbsp flat-leaf parsley, chopped
1 clove garlic, crushed
1 tsp ground sweet paprika
1 tsp dried oregano
Salt and pepper
• Cook the potato cubes in ActiFry for 20 minutes. At the end of 20 minutes, add the banana chilli and cook for another 10 minutes.
• Deep fry the eggplant cubes and place them on paper towel to get rid of excess oil.
• Boil enough water. Add salt and oil and cook orzo until soft. Drain and set aside.
• In a small saucepan, heat the oil and add tinned tomatoes, crushed garlic, sweet paprika, salt, pepper and oregano. Simmer until it reaches to sauce-like consistency. Add the parsley just before you remove it from the heat.
• Carefully mix the tomato sauce with the other ingredients and cook them in the oven for 15 minutes until all heated through. I used individual pots for the job.
• Afiyet Olsun Peoples!