Turkish cuisine is remarkably varied, and traveling there makes it easy to understand why — it’s a rich blend of Ottoman, Mediterranean, and Middle Eastern traditions. History has played a major role in shaping this cuisine, and so many of its traditions are still lovingly preserved today. Spices are central to it all, woven into the fabric of everyday life.
Today I’m sharing a recipe of Turkish origin that you won’t find on restaurant menus, yet it remains a beloved dish among home cooks. It takes a few steps to prepare, but the results are well worth the effort — a perfect meal for a cozy weeknight family dinner.
Difficulty : Easy
Prep time : 45 minutes
Cook time : 40 minutes
Serving : 4 generous portions
INGREDIENTS
1 Large potato cut in small cubes
1 Small sweet potato / yam cut in small cubes
1 Large carrot grated
1 Large red pepper, cut in small cubes
1 Large onion minced roughly
1 Garlic clove finely chopped
2 Cups of Cabbage finely sliced (400 Gr.)
1 Small Hot pepper deseeded and finely minced
3 Tablespoons vegetable oil
Salt & Pepper to taste
Batter
3 Eggs at room temperature
170 Ml. Milk
170 Ml. Yogurt
45 Ml. Vegetable oil
35 Gr. All purpose flour – 2 1/2 Tablespoons
1 Baking powder enveloppe – 12 gr.
Pinch parsley
200 Gr. Emmenthal / Gruyere / Cheddar Cheese
Salt & Pepper to taste
Piment d’Espelette – Cayenne or Hot Paprika to taste – I use 1/2 Teaspoon of Espelette pepper.
PREPARATION
Preheat the oven to 180°C. Prepare a 22–24 cm baking dish by brushing the inside with a little vegetable oil.
In a heavy-based saucepan with a lid, heat the oil, then add the onions and cook for a few minutes until translucent. You don’t want to brown the onions — just soften them.
Add the potato and sweet potato and cook for a minute.
Cover with the lid and let the vegetables steam for 5 minutes over medium heat, so they don’t stick to the bottom of the pot. Add the red pepper, carrot, and cabbage, and cook for another 2 minutes. Cover again and cook for a further 3 minutes.
While the vegetables cook, whisk the eggs with the milk, yogurt, and vegetable oil in a medium bowl. Sift in the flour and baking powder, and mix well until smooth.
Add all the vegetables to the egg mixture, season to taste, and mix well until everything is coated in the batter.
Pour into the baking dish and sprinkle with the grated cheese of your choice.
Bake for 35–40 minutes, until the top is crispy and golden brown.
Serve with a light salad and a piece of bread for a fantastic dinner.
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