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Turkish cuisine provides healthy, hearty, delicious food for family and friends.
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Acma; Turkish Style Soft Bagels

Acma, home made Turkish style soft bagels

Acma, home made Turkish style soft bagels

Acma, Turkish style soft bagels have always been one of the Turkish style breakfast treats at home for us. It is also a delicious snack you can enjoy with cup of tea, Turkish cay, all day long. I had a chance to recreate these delicious bagels at home recently, everyone enjoyed them.

We have been pleased with the result; they turned out softer inside and a little crispy outside (this home made version is a little crispier than the Acma you get in Turkey but still very delicious and satisfying).

You can enjoy Acma, sliced in half, and buttered with jam or honey. They are also delicious with a cheese of your choice, sliced cucumbers and tomatoes aside.

Acma; home made, Turkish style soft bagels

Acma; home made, Turkish style soft bagels

I hope you enjoy making Acma; Afiyet Olsun,

Ozlem

5.0 from 1 reviews
Acma; Turkish Style Soft Bagels
 
Acma, Turkish style soft bagels have always been one of the favorite Turkish style breakfast treats at home for us. It is also a delicious snack you can enjoy with cup of tea, Turkish cay, all day long. I had a chance to recreate these delicious bagels at home recently, everyone enjoyed them. Hope you enjoy making Acma at home!
Author:
Recipe type: Turkish style pastries
Cuisine: Turkish
Serves: 6
Ingredients
  • 7 gr (1 pack) of instant dried yeast
  • 4 fl. oz. / ½ cup luke warm milk
  • 2 fl. oz. / ¼ cup luke warm water
  • 15 ml / 1 tbsp. sugar
  • 4 fl. oz. / ½ cup light olive oil
  • 238 gr/ 2 cups / 8 oz. + 1 tbsp. all-purpose plain flour
  • ½ teaspoon sea salt
  • To finish / glaze:
  • 1 egg, beaten
  • 15 ml / 1 tbsp. Sesame seeds – optional -
Instructions
  1. Preheat oven to 200 C / 400 F
  2. Combine the yeast with warm water in a bowl, stir well and let the yeast dissolve for a few minutes.
  3. Add the sugar, warm milk and the olive oil to the mixture, stir for the sugar to dissolve.
  4. Sift the flour in a large bowl and stir in the salt. Make a well in the middle and pour in the yeast mixture.
  5. Combine and knead the dough for a few minutes; you will get lovely, soft dough. Cover the dough with a cling film and tea towel and leave to rise at a warm spot (near an oven or in a warm airing cupboard works well) for 2 hours. The dough will double in size.
  6. Once doubled in size, divide the dough into 6 balls. One at a time, roll each dough ball between your palms to make it about 16 cm / 6 inches long. Then swirl and roll and seal the two ends together. Repeat this with the rest of the dough balls.
  7. Place the Acma rolls on a baking paper on a tray, making sure there are minimum 1 inch / 2.5 cm. between each Acma roll, as they will expand while baking. Brush with the egg mixture and sprinkle sesame seeds over the top if you’d like.
  8. Bake in the preheated oven (200 C/ 400 F) for 10 minutes. Then turn the heat down to 190 C / 375 F and bake for another 10 minutes or until the Acma has a rich, golden color.
  9. Serve warm, afiyet olsun!

Turkish cookery class at  Blid & Hatton Gatherings (The Food Studio), Medicine Garden, Cobham

Wednesday, July 13th, 10 am – 2 pm

Kisir: Spicy Bulgur Wheat Salad with Pomegranate Molasses

Kisir: Spicy Bulgur Wheat Salad with Pomegranate Molasses

I am delighted to share my next Turkish cookery class on Wednesday, July 13th, 10 am – 2 pm at the Blid&Hatton Gatherings (The Food Studio) at Medicine Garden, Cobham, England. We have a feast of a class featuring wholesome and delicious spicy bulgur wheat salad with pomegranate molasses, Kisir, ever-popular stuffed aubergines with minced meat and vegetables, Karniyarik, savory filo pastry with spinach & feta, Ispanakli Borek,  stuffed baked dried apricots, Kayisi Tatlisi and more.

Spinach and feta filo pastry pie; Ispanakli Borek

Spinach and feta filo pastry pie; Ispanakli Borek

Here’s the details and booking information, booking will be through the Blid & Hatton Gatherings, the Food Studio at this link. Early booking is advised and the participation is limited.

Ozlem1Hope you can join us!

Ozlem

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Baked Sea Bass with Vegetables; Sebzeli Firin Levrek

Baked Sea Bass with Vegetables in Foil; Sebzeli Firin Levrek

Baked Sea Bass with Vegetables in Foil; Sebzeli Firin Levrek

This delicious baked sea bass makes a complete meal with all the fresh vegetables in it, and it is so easy to make. I cooked the sea bass and the vegetables in olive oil, lemon juice and a little water and covered in foil. This healthy way of cooking retains all the wonderful juices of the fish and vegetables and makes the flesh tender. The result has been a refreshing, utterly delicious supper, easy to prepare. You can use any other white flesh fish of your choice.

I hope you enjoy this easy, delicious recipe, Afiyet Olsun,

Ozlem

Baked sea bass with vegetables, Sebzeli Firin Levrek

Baked sea bass with vegetables, Sebzeli Firin Levrek

5.0 from 4 reviews
Baked Sea Bass with Vegetables; Sebzeli Firin Levrek
 
This delicious baked sea bass makes a complete meal with all the fresh vegetables in it, and it is so easy to make. I cooked the sea bass and the vegetables in olive oil, lemon juice and a little water and covered in foil. This healthy way of cooking retains all the wonderful juices of the fish and vegetables and makes the flesh tender. The result has been a refreshing, utterly delicious supper, easy to prepare. You can use any other white flesh fish of your choice.
Author:
Recipe type: Healthy fish meals with vegetables
Cuisine: Turkish
Serves: 4
Ingredients
  • 4 fillets of sea bass – or a white flesh fish of your choice-
  • 1 onion, finely chopped
  • 3 cloves of garlic, crushed and finely chopped
  • 3 medium tomatoes, finely chopped
  • 2 - 3 medium potatoes, par boiled for 10 minutes
  • Juice of ½ lemon
  • 2 fl oz. / ¼ cup water (or fish stock)
  • 60 ml / 4 tbsp. olive oil
  • 5ml/1 tsp red pepper flakes – optional
  • Salt and ground black pepper to taste
  • Handful of flat leaf parsley, coarsely chopped – to decorate
  • Lemon wedges to serve
Instructions
  1. Preheat the oven to 180C / 350F / Gas 4
  2. Heat 2 tbsp. olive oil in a large, heavy pan. Stir in the chopped onions and cook until soft, for 3 -4 minutes. Add the chopped garlic and tomatoes and cook over medium to low heat for 3 minutes. Pour in the water or fish stock, lemon juice and season with salt and freshly ground black pepper. Cook gently for another 2 minutes on low heat and leave to cool.
  3. Par boil the potatoes in boiling water for 10 minutes, then drain the water and leave to cool. Once it is cool enough to handle, cut in half and slice thinly.
  4. Grease a baking dish with the remaining 2 tbsp. olive oil and place the fish fillets and potato slices in the dish, coat them with the olive oil. Season with salt and freshly ground black pepper.
  5. Spread the tomato and onion mixture over the fish fillets and place the potato slices alongside the fish. Cover the baking dish with aluminum foil and bake in the oven for about 20 - 25 minutes (Please check the recommended cooking time for the fish of your choice on the packaging).
  6. Once cooked, take the foil out and sprinkle chopped parsley and red pepper flakes over the fish. Serve immediately with wedges of lemon by the side.
  7. Afiyet Olsun.
Notes
Please check the recommended cooking time for the fish of your choice on the packaging.
 

 

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Turkish Vegetarian Feast; Ideas from our Turkish Cookery Class

Merhaba All,

Talking about Turkish culinary heritage at Divertimenti Cookery School, London

Talking about Turkish culinary heritage at Divertimenti Cookery School, London

We had a delicious Turkish cookery class at the Divertimenti Cookery School in London last Sunday. It was wonderful to be hands on with 9 enthusiastic participants and create a Turkish feast. Here are some photos and recipes we made at our class, I hope they inspire you too.

Ezo Gelin Corba, Spicy Bulgur and Lentil Soup

Ezo Gelin Corba, Spicy Bulgur and Lentil Soup

Ezo Gelin corba, spicy bulgur and lentil soup flavored with dried mint and red pepper flakes, was one of the highlights of the class, everyone really enjoyed it and pleasantly surprised how easy it was. A wholesome, delicious soup you can prepare ahead of time and left overs freeze beautifully too.

IMG_5595

Turkish flat breads with crumbled feta, red pepper paste, za’atar mix

Biberli Ekmek, southern Turkish style flat breads with crumbled feta, za’atar and red pepper paste, was another easy recipe we did at the class. These flat breads take me back to my childhood in Antakya immediately, as my mother and grandma used to prepare the topping for the flat breads and we would take it to our local bakery to bake. Za’atar here is a delicious, aromatic blend of spice mix, including wild oregano, ground cumin, sesame seeds, crushed pistachio, crushed chickpeas and many more, utterly delicious.

Karides Guvec; baked prawn and vegetables casserole with grated cheese, from our Turkish cookery class

Karides Guvec; baked prawn and vegetables casserole with grated cheese, from our Turkish cookery class

Baked vegetables casserole with chickpeas and grated cheese

Baked vegetables casserole with chickpeas and grated cheese

We then had a go at the popular Karides Guvec, Prawn casserole with vegetables and grated cheese. A favorite starter at fish restaurants at home, it also makes a wonderful, easy to make main course. If you are not keen on prawns, you can take out and add cooked chickpeas to the mixture instead, as we did for an alternative version. Ground cumin goes well with chickpeas, as well as red pepper flakes for a delicious heat.

Potato and bulgur rolls, patatesli, bulgurlu kofte, with olive oil and pomegranate sauce

Potato and bulgur rolls, patatesli, bulgurlu kofte, with olive oil and pomegranate sauce

These gorgeous potato and bulgur rolls, Patatesli, bulgurlu kofte, with spring onions and red pepper flakes were another highlight. You can make them ahead of time and they are delicious dipped into olive oil & pomegranate molasses sauce.

Revani, semolina sponge cake, light and fragrant with lemon juice and lemon zest.

Revani, semolina sponge cake, light and fragrant with lemon juice and lemon zest.

Moist, delicious semolina sponge cake in light syrup, Revani, was our dessert. I love the lightness semolina gives to this dessert, also fragrant with lemon juice and lemon zest, so easy to make, here’s my Revani recipe.

Turkish coffee and its best accompaniment, Turkish Delight

Turkish coffee and its best accompaniment, Turkish Delight

Last but not least, we finished off with Turkish coffee, a perfect end to a Turkish meal, along with Turkish Delight. Turkish coffee is more than a drink for us Turks; we take time to pause and enjoy a delicious sip with a friend or to reflect. Here’s how to make Turkish coffee and its rituals, hope you enjoy it.

Enjoying the delicious Turkish feast we prepared together at the Divertimenti Cookery School

Enjoying the delicious Turkish feast we prepared together at the Divertimenti Cookery School

We then set down and enjoyed the fruits of our labor together, it was a great team effort! Due to popular demand, my Turkish vegetarian class will be repeated at the Divertimenti Cookery School in London on Saturday, April 30th, from 11 am to 2.30 pm. Here’s my cookery class details if you’d like to join us.

My best wishes and Afiyet Olsun to you all,

Ozlem

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