Name: Potato Casserole (Patates bastısı)
Yield: Serves 4
Cuisine: Turkish
Ingredients: 2 teaspoons dried oregano; ½ teaspoon roasted kırmızı hiber; 2 tablespoons hazelnuts, chopped; 2 tablespoons black olives, stoned; 1 teaspoon sugar; 1 tablespoon wine vinegar; 1 teaspoon cumin seeds; 6 cloves garlic, crushed with salt; salt; 2 onions, halved and sliced; 1½ lb/680 g new potatoes, peeled and quartered; 4 tablespoons olive oil; 4 tomatoes, skinned and roughly chopped; 1 tablespoon fresh parsley, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

About

Apart from çips (chips), two of the most popular potato dishes are patates bastısı and patates ezmesi. The latter, which is served as a meze dish, consists of potatoes mashed with crushed garlic, chopped onions and parsley, hound with olive oil and lemon juice. This version of patates bastısı comes from Ayvalik, known for its olives and olive oil factories, on the Aegean coast.

Ingredients

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Ingredients

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