I had a lot of potatoes and did not want to make the crust for "Potato Pie with Mint Yogurt*". So a quick casserole ended up on the menu. After living a year in Turkey (1976/77) and Tyle cycling and working on organic farms in Turkey (winter 2013), I served this dishes. -Mike
Patates Güveç (Turkish)
serves 4
Preheat oven to 400℉(200℃)
Preheat oven to 400℉(200℃)
7 organic potatoes, don't peel (more vitamins), but quartered them
2 onions, cut in half then sliced
4 Tbs. (60 ml) olive oil
6 crushed cloves of garlic
1 tsp. (5 ml) each: cumin and sugar
1 Tbs. (15 ml) wine vinegar
2 Tbs. (30 ml) black olives (did not have enough, so I added green olives also)
4 organic tomatoes, chopped or 14 1/2 ounces (411 g) can tomatoes
2 tsp. (10 ml) dried oregano
1 Tbs. parsley
2 Tbs. (30 ml) chopped walnuts
options: I had left over garbanzo beans and added them to the oven-proof dish.
1. In a frying pan, pour in the olive oil and fry the potatoes and onions until they are light in color.
2. Stir in the garlic and cumin. Cook 2-3 more minutes.
3. Stir in the vinegar, olives, and sugar.
4. Add the tomatoes, oregano, and parsley. Mix well.
5. Add the mixture to a shallow oven-proof dish with a lid.
6. Sprinkle with chopped walnuts (and garbanzo beans).
7. Cook in the oven for about 30 minutes until the potatoes are tender.
Serve hot or cold with plain organic yogurt, cucumber and yogurt salad* and carrots with thyme.
"Potato Pie with Mint Yogurt Sauce"
http://veggiefernandezs.blogspot.com/2010/07/potato-pie-with-mint-yogurt-sauce.html
"Cucumber Salad" http://veggiefernandezs.blogspot.com/2011/06/cucumber-salad.html
-modified from Classic Turkish Cookery
-modified from Classic Turkish Cookery
