Turkish Potato & Olive Casserole | Abel & Cole
Turkish Potato & Olive Casserole
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Prep: 20 mins
Cook: 30 mins
A traditional Turkish dish peppered with chilli, cumin and oregano, studded with black olives and finished with a fresh mint flourish
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351 kcal
(per portion)
Ingredients you'll need
  • 500g potatoes
  • 1 onion
  • 2 garlic cloves
  • 1 tsp cumin seeds
  • A large pinch of chilli flakes
  • 2 tomatoes
  • 1 tsp dried oregano
  • 80g black olives
  • 1 vegetable stock cube
  • 1 tbsp red wine vinegar
  • A handful of mint, leaves only
From your kitchen
  • ½ tbsp olive oil
  • Sea salt
  • 300ml boiling water
  • Freshly ground pepper
Step by step this way
  • 1.

    Chop the potatoes into 2cm chunks. Peel and thickly slice the onion.

  • 2.

    Set a medium pan over a medium heat for a few mins. When warm, add ½ tbsp olive oil and the potatoes and onion with a good pinch of salt. Fry for 5 mins, stirring regularly, till the onion is slightly softened and some sides of the potato chunks are golden.

  • 3.

    While the onion and potatoes are cooking, peel and grate the garlic. Roughly chop the tomatoes.

  • 4.

    After 5 mins, add the garlic, 1 tsp each cumin seeds and oregano and a pinch of chilli flakes to the pan (they're spicy, so use as much or as little as you like). Stir for 1 min. Add the chopped tomatoes and olives. Cook for a further 4 mins, stirring now and then.

  • 5.

    Add 1 tbsp red wine vinegar and crumble in the stock cube. Pour in 300ml boiling water. Stir well. Pop a lid on the pan and simmer for 10 mins. Pierce a potato chunk with a sharp knife. It should be tender. If not, cook for a little longer till they are.

  • 6.

    Preheat your grill to its highest setting. Taste the casserole and adjust the seasoning. Add more chilli flakes, to taste, if you like too.

  • 7.

    Spoon the cooked casserole into a shallow, heatproof dish. Slide under the hot grill for 10 mins till the top is golden and lightly charred.

  • 8.

    Meanwhile, finely chop the mint leaves. Remove the casserole from under the grill. Spoon into 2 warm bowls and top with the chopped mint leaves to serve.

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