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Cookery Classes

I teach Turkish cooking classes in England,Turkey & USA, hope you can join us!,
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recipes

Recipes    

Turkish cuisine provides healthy, hearty, delicious food for family and friends.
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Turkish Vegetable Soup with Orzo – Sehriyeli Sebze Corbasi

Turkish vegetable soup with orzo; Sehriyeli Sebze Corbasi

Turkish vegetable soup with orzo; Sehriyeli Sebze Corbasi

Soup have a special place in Turkish cuisine; traditionally meals always start with a soup. For my  small family, a hearty soup can be a main course itself with some nice crusty bread next to it. I made this lovely Turkish vegetable soup with orzo pasta today and it went down very well. My son was under the weather and after having the soup, he said, “I love this corba, mummy, just what the doctor ordered!” – best compliment to my ears.

Orzo pasta or “sehriye” as we call it in Turkish fits in this soup very well, thickens the broth beautifully and makes it substantial. Being a lemon fan, I give a generous squeeze, with plenty of red pepper flakes or Aleppo pepper over the soup for a delicious heat, when serving. You can also crumble some feta cheese over the top before serving if you’d like too. For a gluten-free option, you can use rice instead of orzo pasta.

I hope you enjoy this delicious, easy Turkish soup, Sehriyeli Sebze Corbasi, Afiyet Olsun,

Ozlem

5.0 from 1 reviews
Turkish Vegetable Soup with Orzo - Sehriyeli Sebze Corbasi
 
This delicious vegetarian soup, Sehriyeli Sebze Corbasi, is easy, delicious and wholesome. Orzo pasta or "sehriye" as we call it in Turkish fits in this soup very well, thickens the broth beautifully and makes it substantial. Being a lemon fan, I give a generous squeeze, with plenty of red pepper flakes or Aleppo pepper over the soup for a delicious heat, when serving. You can also crumble some feta cheese over the top before serving if you'd like too. For a gluten-free option, you can use rice instead of orzo pasta.
Author:
Recipe type: Vegetarian Soups
Cuisine: Turkish Cuisine
Serves: 4
Ingredients
  • 1 onion, finely chopped
  • 2 bell peppers (red, yellow or green), deseeded and coarsely chopped
  • 2 medium carrots, chopped in small pieces
  • Handful of flat leaf parsley, finely chopped
  • Juice of 1 lemon
  • 180 gr / 6¼ oz / 1 full cup orzo pasta
  • 30 ml/ 2 tbsp. olive oil
  • 400 gr / 1 can of chopped tomatoes
  • ½ tbsp. double concentrated tomato puree
  • 1.2 litres / 2 pints hot water or vegetable stock
  • Salt and ground black pepper to taste
  • 10 ml / 2 tsp. Turkish red pepper flakes or chili flakes
  • Extra wedges of lemon to serve
  • Crusty bread or pide bread to serve
Instructions
  1. Heat the olive oil in a heavy, wide sauce pan and add the onions, peppers and carrots. Stir and cook for 2-3 minutes, they will start to soften up.
  2. Pour in the hot water or vegetable stock. Also pour in the chopped canned tomatoes and the tomato puree, stir well. Cover and bring to to the boil.
  3. Stir the pot and cover again, cook for 10 minutes at medium to low heat.
  4. Then add the orzo pasta, season with salt and ground black pepper and combine well. Cover and cook for another 10 minutes at medium to low heat, stirring occasionally.
  5. Once the orzo pasta is cooked, stir in the parsley, pour in the lemon juice and combine well. Check the seasoning and add more salt and ground black pepper, if needed. Turn the heat off.
  6. Serve hot with Turkish red pepper flakes or chili flakes over the soup, with extra wedges of lemon and crusty bread by the side. Afiyet Olsun.

Turkish Pide Class at Blid & Hatton Gatherings, Cobham – England

Wednesday, 14th December, 2016, 10 am – 2 pm

I am delighted to return to the lovely Food Studio at the Blid & Hatton Gatherings at Medicine Garden in Cobham, England on Wednesday, December 14th, 10 am to 2 pm, to teach a Pide Turkish Cookery Class, along with many other treats, fit for the festive season!

We will make scrumptious Turkish flatbreads, Pide with spinach & cheese, Pide with minced meat and vegetables, gorgeous salad with tomatoes, watercress, walnuts and pomegranates. We will finish with caramalised carrots delight with walnuts & shredded coconut, Cezerye,  Turkish Coffee and Turkish Delight.

Bring a friend and join us to learn how to make and enjoy these treats!

The Menu will include: 
Ispanakli, Peynirli Pide – Turkish oval flat breads with spinach &  feta
Kiymali Pide – Turkish oval flat breads with minced meat & vegetables
Tomato, watercress, onion salad with pomegranate molasses and walnuts
Caramalised carrots delight with shredded coconut, Cezerye
Turkish Coffee
Turkish Delight

This is a friendly, hands on class, suitable for all levels and participation is limited; the class would make a lovely gift for the holidays too!

Participants booking together with a friend will get a discount of £10 if they book together (2 for £140) or  £75 per person.  You can book the class at the link below:

Hope you can join us!

Ozlem

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Eggs with vegetables and cheese; Peynirli, Sebzeli Yumurta

Eggs with tomatoes, spring onions, peppers and crumbled feta, Turkish Style

Eggs with tomatoes, spring onions, peppers and crumbled feta, Turkish Style

 

Eggs done different ways is a big part of Turkish breakfast, my favorite meal of the day. This time, we enjoyed eggs with tomatoes, spring onions, peppers with crumbled feta or Turkish white cheese or beyaz peynir over them. This is the unscrambled version of our beloved Menemen, Turkish scrambled eggs with vegetables. We love it as the children especially enjoy dipping their bread to that glorious runny yolk. The red pepper flakes over the egg gives a delicious bit of heat.

I hope you enjoy this, Afiyet Olsun,

Ozlem

5.0 from 1 reviews
Eggs with vegetables and cheese & Peynirli, Sebzeli Yumurta
 
Eggs done different ways is a big part of Turkish breakfast, my favorite meal of the day. This time, we enjoyed eggs with tomatoes, spring onions, peppers with crumbled feta or Turkish white cheese or beyaz peynir over them. This is the unscrambled version of our beloved Menemen, Turkish scrambled eggs with vegetables. We love it as the children especially enjoy dipping their bread to that glorious runny yolk. The red pepper flakes over the egg gives a delicious bit of heat.
Author:
Recipe type: Vegetarian Breakfast, Turkish Style
Cuisine: Turkish Cuisine
Serves: 2
Ingredients
  • 2 eggs (or more if you like)
  • ½ green or yellow bell pepper, finely sliced
  • 2 spring (green) onions, finely sliced
  • 2 medium tomatoes, finely diced
  • 30 ml/ 2tablespoon olive oil
  • 60 gr/2 oz. Turkish white cheese or feta cheese, crumbled
  • 5-10 ml/ 1-2 teaspoon red pepper flakes
  • Salt and Pepper to taste
Instructions
  1. Heat the olive oil in a large, frying pan. Stir in the bell pepper and cook for a couple of minutes, at low to medium heat.
  2. Add the spring onions and tomatoes. Season with salt and black pepper and cook for another 2 minutes.
  3. Create holes in the pan and crack the eggs, cook over low to medium heat for 2-3 minutes.
  4. Sprinkle the crumbled feta or white cheese around the egg and cook a further 2 minutes or so, until the egg white is set but the yolk is still runny.
  5. Season with salt and ground black pepper to taste and sprinkle red pepper flakes over the eggs.
  6. Serve hot with toasted or crusty bread

A Turkish Vegetarian Brunch Feast; Divertimenti Cookery School, London

Sunday, November 13th; 12 pm – 3.30 pm

Anatolian flat breads with cheese and spinach, Ispanakli Peynirli Gozleme, at our Turkish brunch cookery class

Anatolian flat breads with cheese and spinach, Ispanakli Peynirli Gozleme, at our Turkish brunch cookery class

Turkish style brunch is our favorite meal of the day, especially at the weekends; it’s vibrant, refreshing and a feast to all senses. I am delighted to teach a vegetarian Turkish brunch cookery class at the Divertimenti Cookery School, London on Sunday, November 13th; 12 pm – 3.30 pm. We have a feast of a menu including Anatolian flat breads with cheese & spinach, Gozleme, Olive salad with za’atar and pomegranate molasses, Turkish style scrambled eggs with onions, pepper and tomatoes – Menemen, Baklava with walnuts, Turkish Coffee and more.

Testing Bellinis with Turkish bubbly Yasasin with Melisa Atay, from Melisa Fine Brands.

Testing Bellinis with Turkish bubbly Yasasin with Melisa Atay, from Melisa Fine Brands.

Yasasin Turkish bubbly

Yasasin Turkish bubbly

Morever, we will enjoy a delicious Bellini with the Turkish Bubbly, Yasasin, by Melisa Fine Brands, I am particularly excited about introducing and celebrating Turkish wine at our class. We recently had a delicious Bellini tasting with Yasasin Turkish bubbly in London, it is gorgeous and we are in for a treat!

Participation is limited and booking is through Divertimenti Cookery School at this link, do hope you can join us!

 

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Our Turkish Cookery Course in Amman, Jordan; A Very Special Trip

Making Sarma, Stuffed vine leaves with participants in Amman, Jordan

Making Sarma, Stuffed vine leaves with participants in Amman, Jordan

Merhaba All,

I have just returned from Amman, Jordan, where we had our 3 day Turkish cookery course; it was a very special trip from the start to beginning and I wanted share some highlights here with you.

JA University students helping out at our Turkish cookery course.

JA University students helping out at our Turkish cookery course.

Preparing for our Turkish cookery course in Jordan, love the fresh produce

Preparing for our Turkish cookery course in Jordan, love the fresh produce

My huge thanks first of all to dear Mrs Suhair Kilani and Panthera Jordan for organising our Turkish Cookery Course in Amman; Mrs Kilani has done so much for spreading the word on Turkish cuisine and make our course happen 2nd time in Jordan, my heartfelt thanks to her. It was very special to return to JA University to teach and I love being with the students there. They have been very enthusiastic and hard working; always a very happy feeling being inspired by them and be able to inspire. I was very touched by all the kindness and generous hospitality of our Jordanian friends , it really has been a very special trip.

Turkish Jordanian Friendship Association Opening

Turkish Jordanian Friendship Association Opening

With dear Suhair Kilani and Manar Bilbesi at the Turkish Jordanian Friendship Association

With dear Suhair Kilani and Manar Bilbeisi at the Turkish Jordanian Friendship Association

I had the honor to be the guest speaker at the opening of the new premises of the Turkish Jordanian Friendship Association. It was an honor to be able to meet Turkish food lovers and have a chance to talk about Turkish cuisine. I have been so touched by dear Jordanians’ love and interest for Turkish cuisine and Turkey.

Potato and bulgur patties at our course in Jordan, it was a huge hit!

Potato and bulgur patties at our course in Jordan, it was a huge hit!

Gozleme, Anatolian flat breads with spinach and cheese, another very popular dish from our Turkich cookery course

Gozleme, Anatolian flat breads with spinach and cheese, another very popular dish from our Turkish cookery course

Zeytinyagli Sarma, Stuffed vine leaves with aromatic rice from our class, big hit

Zeytinyagli Sarma, Stuffed vine leaves with aromatic rice from our class, big hit

We had over 14 classic Turkish recipes we made during our Turkish cookery course. It was wonderful to see the keen interest from the participants and their enjoyment; some of the highlights have been Potato and bulgur rolls with pomegranate molasses, stuffed vine leaves with aromatic rice,  Gozleme, Anatolian flat breads with cheese and spinach and many more.

Islim Kebabi, eggplant slices wrapped around marinated chicken

Islim Kebabi, eggplant slices wrapped around marinated chicken

Making Sekerpare with the participants

Making Sekerpare with the participants

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Cezerye, caramalised carrot paste with walnuts from our class, delicious and healthy

We also made other classics such as Iskender Kebab, Stuffed peppers and tomatoes, Dolma, this delightful, gluten-free Islim Kebabi, marinated chicken wrapped around eggplant slices,  Manti, Turkish dumplings and many more. Desserts we made included Sekerpare, Semolina cookies in syrup, Cezerye, caramalised carrot paste with walnuts, Semolina Halva and the very special Tavuk Gogsu; Ottoman milk pudding with finely shredded chicken. I will share the recipe of this unusual but delicious dessert in a separate post.

Our visit to the Turkish Embassy in Amman

Our visit to the Turkish Embassy in Amman

Our Turkish cookery course in Amman has been very generously supported by the Turkish Embassy in Amman; it was a great honor to be able to visit our Turkish Ambassador, Mr Onal, to give our thanks for their support. Also very humbled by his kind words for our contribution to Turkish cuisine, we hope to organise many more of these courses in the near future.

A delightful pomegranate tree at TIKA office in Amman

A delightful pomegranate tree at the TIKA office in Amman

Turkish tea, cay, very kindly offered at the TIKA office

Turkish tea, cay, very kindly offered at the TIKA office

More kindness and hospitality followed, we felt home at the wonderful TIKA office in Amman and seeing their garden, I was transported to my grandmother’s 450 year old stone home in  old Antakya. She used to have pomegranate, fig and walnut trees in her garden and we would wake up with the doves singing, seeing these beautiful trees and hearing the doves were a very magical reminiscence.

TV interview during our Turkish cookery course in Amman.

TV interview during our Turkish cookery course in Amman.

Giving certificates to the participants of our Turkish cookery course

Giving certificates to the participants of our Turkish cookery course

Last day of our Turkish cookery course was filmed and I was interviewed on Turkish cuisine and its perception in Amman, to be aired on national TV. We also made it to Jordanian Times apparently! So good to see all this interest for Turkish cuisine. Another highlight was giving certificates to the participants of our 3 day Turkish cookery course, they have been all so enthusiastic and wonderful.

Turkish coffee, enjoyed by everyone at our Turkish cookery course.

Turkish coffee, enjoyed by everyone at our Turkish cookery course.

We made everyone Turkish coffee at the end; many thanks to Ozerlat Coffee for providing our Turkish coffee, everyone greatly enjoyed the aromatic taste and the traditions, rituals behind this special drink, it really is more than a drink for us.

Our Turkish Cookery Course in Jordan has been a very special trip from start to the end, my heartfelt thanks to everyone for their warm hospitality, can’t wait to come back again!

Brief but very Special Stop in Istanbul

Hello from Istanbul; a very precious stop at the Bosphorus

Hello from Istanbul; a very precious stop at the Bosphorus

Icing on the cake of this trip has been a brief but very special stop in Istanbul afterwards; the city I adore. As soon as I landed, I was by the Bosphorus in Bebek, a very special, memorable moment!

Dear Claudia Turgut's photo exhibition at PositivIST, Arnavutkoy, Istanbul

Dear Claudia Turgut’s photo exhibition at PositivIST, Arnavutkoy, Istanbul

Mum, my lovely sister Oznur and me together, a very precious moment

Mum, my lovely sister Oznur and me together, a very precious moment

Dear friend and ex-fellow blogger, owner of the wonderful A Seasonal Cook in Turkey blog Claudia Turgut has now a wonderful new passion, photography. She and some other photographers opened this lovely photo exhibition called PositivIST, sharing Istanbul they love through their photographs. Thanks to my lovely sister, we managed to make it to the Exhibition and met lovely Claudia. The exhibition continues until October 13th, located in Arnavutkoy Istanbul and highly recommended; gorgeous photos of Istanbul from these wonderful artists.

Fascinating Bosphorus and Istanbul

Fascinating Bosphorus and Istanbul

Glass of Cay by the Bosphorus, heavenly

Glass of Cay by the Bosphorus, heavenly

 Time to say farewell to this fascinating city, Istanbul, until next time; it was a huge dose of home, seeing loved ones being at home, treasured every minute.

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