Turkish Tepsi Kebab

A weekend during quarantine calls for comfort food, something nurturing and familiar. Meat loaf has been a natural comfort food for generations, hearkening back to a childhood of simipler pleasures.

Turkish tepsi kebab (tray kebab) is very much like a Turkish form of meat loaf, warm and comforting and vaguely familiar for those unfamiliar with Turkish food. Rather than a loaf pan, it is prepared in a wide tray, sometimes with two meat layers separated by a layer of cheese. The meat is mixed with spices and minced bell (or hot) peppers, onions, and garlic. Garnished with chunks of peppers, onions, tomatoes and such, it is doused with tomato sauce before being baked in a hot (400F) oven.

We added small potatoes to the garnish, and served with steamed broccoli. Not only did the flavours warm us, but the oven took the chill off a cool, damp day. 

Tepsi Kebab

For 16" deep-dish pizza pan

3lb ground beef or turkey

4 cloves garlic

1 red or yellow onion

1 red bell pepper

1 orange, green, or yellow bell pepper

2 tbsp Turkish seasoning (I used the one from Penzey's) 

--or--

2 tbsp seven spice (middle eastern spice blend, different but still tasty) 

1 tbsp ground sumac

Salt & pepper to taste 

1 small can tomato sauce

1 or 2 packages sliced mozzarella cheese

1 handful fresh parsley, optional

Cut the garnish vegetables by cutting the tops and bottom off the peppers, and a couple chunks of the onion. 

Mince the remainder of the onion, garlic, parsley, and peppers, finely, I used a food chopper (mini food processor). Place the minced veg in a colander lined with paper towels to allow excess moisture to drain. 

Squeeze/press excess moisture from the minced veg, and combine the squeezed veg with the meat and spices. 

Oil the pan, then press 1/2 the meat/veg mixture evenly into the pan, covering the bottom completely. Cover the meat layer with a layer of sliced cheese, then top with the remaining meat/veg. Pat out into an even layer. 

Scatter the garnish vegetables over the top, and anoint with tomato sauce. 

Bake in a hot oven (400F) until the meat is 180F.

Remove, allow to rest a couple minutes before cutting into wedges or rectangles. 

Sunny Roasted Chicken Thighs

It was a reasonably sunny day today, and for dinner I took my inspiration from Nigella Lawson, who is this incredible English chef that not only recommends fantastic short-cuts on classic techniques, but also spins her own distinction recipes from her experiences and travels. Today is an Italian roast chicken dish, inspired by her tastes and techniques.

I marinated chicken thighs in olive oil, lemon juice, garlic, and Italian seasoning, before roasting in my deep-dish pizza pan (deeper than the half-sheet pans I usually use). I added fresh green onions and tbyme from the garden, and a scattering of yellow mini potatoes.

I thickened the leftover roasting juices with cornstarch slurry, and added a squeeze of fresh lemon juice before serving alongside green beans and corn casserole. 

Sunny flavours to match the lovely spring day!