Potato and black olive güveç
This slow-cooked Turkish dish of potatoes, peppers and olives is far more than the sum of its parts. Sweetness, acidity and savouriness all come together to create something that's incredibly comforting and perfect as both a side and a main.
This recipe is taken from THREE: Acid, Texture, Contrast by Selin Kiazim (£25, Quadrille). Photography by Chris Terry.
Selin says: ‘A güveç is an earthenware clay dish used for slow-cooking dishes in Turkish cuisine – a Turkish casserole dish, so to speak, but I absolutely hate the word casserole and I think it does no justice at all to the finger-licking deliciousness of a dish tended to with love and care for so many hours.
‘A güveç will usually contain some kind of diced meat or fish with vegetables, some potatoes and a liquor made from water and sun-dried pepper paste. Like all stews and c*sseroles, a güveç will need rigorous seasoning and strong flavours to make it work. This would be a great side to a roasted chicken or some steamed fish. Or keep it veggie and pair with a simple salad, something like gem, dates, crispy lavash and feta.’
Ingredients
Metric
Imperial
- 100ml of extra virgin olive oil
- 4 garlic cloves, finely chopped
- 1 tsp fennel seeds, toasted and ground
- 250g of Turkish mild pepper paste, (tatli biber salçasi)
- 2 tbsp of vinegar, either red wine, white wine, apple cider or muscatel
- 5 Turkish peppers, mild and green, or 2 green peppers, deseeded and finely sliced
- 2 spring onions, sliced into 1cm rounds
- 80g of black olives, pitted and roughly chopped
- 500g of waxy potatoes, such as Cyprus, Desiree or Charlotte
- 1 handful of flat-leaf parsley, finely shredded
Method
Preheat an oven to 200°C/180°C fan/gas mark 6. Place the oil and garlic into a a pan over a medium heat. Sizzle until the garlic starts to turn golden brown. Immediately add in the ground fennel and pepper paste and stir thoroughly, cooking for a few minutes. Add in the vinegar and take off the heat
- 100ml of extra virgin olive oil
- 4 garlic cloves, finely chopped
- 1 tsp fennel seeds, toasted and ground
- 250g of Turkish mild pepper paste, (tatli biber salçasi)
- 2 tbsp of vinegar, either red wine, white wine, apple cider or muscatel
Add the sliced peppers, spring onions and olives. If you are using Cyprus potatoes, I would recommend peeling these, otherwise leave the skins on and slice the potatoes lengthwise into 1cm slices. If using big potatoes, cut 1cm slices widthwise. Coat the potatoes in the pepper mix and tip into a roasting tin. Sprinkle over a little fine salt
- 5 Turkish peppers, mild and green, or 2 green peppers, deseeded and finely sliced
- 2 spring onions, sliced into 1cm rounds
- 80g of black olives, pitted and roughly chopped
- 500g of waxy potatoes, such as Cyprus, Desiree or Charlotte
Place into the oven and roast for 35–45 minutes or until the potatoes are soft and the top is all dark and gnarly. Top with parsley and serve
- 1 handful of flat-leaf parsley, finely shredded
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