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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.

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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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8 Responses to Turkish Vegetarian Feast; Ideas from our Turkish Cookery Class

  1. Alan March 16, 2016 at 5:13 am #

    going vegetarian, short or long term, here (or there) is so easy with wonderful dishes like these. Here, the lokantas are full of delicious, healthy dishes like these.

    • Ozlem Warren March 16, 2016 at 9:17 pm #

      Merhaba Alan, many thanks for your kind note- I do love our lokantas and the generosity of choices of good food at home, enjoy for us too! Cok Selamlar, Ozlem

  2. seniordogsabroad March 16, 2016 at 7:56 am #

    Özlem’ciğim,

    Just this week, I made the karides güveç for dinner. All the others are, thanks to you, regularly on our menu, particularly since we really try to have meat at the most once a week – much healthier, we think. Love the look of your happy class. They must have loved it! Kendine iyi bak ve ailene selamlar ve sevgilimizle, J ve M

    • Ozlem Warren March 16, 2016 at 9:16 pm #

      Cok tesekkurler sevgili Jolee’cigim, it was a lovely class with wonderful, keen participants; we do enjoy vegetables more and more too and Turkish cuisine has so many options for vegetarian dishes. I am over the moon recipes are well used, best compliment : ) Cok sevgilerimle, Ozlem xxx

  3. Peri's Spice Ladle March 16, 2016 at 1:57 pm #

    Lovely to see everyone come together around food, dear Ozlem:) the semolina sponge cakes and bulgur/lentil soup are personal favorites…xoPeri.

    • Ozlem Warren March 16, 2016 at 9:14 pm #

      Thank you dear Peri, how I wished you were with us!:) It was lovely to cook and enjoy good food together, Ezo gelin Soup was a firm favorite with all!xx Ozlem

  4. BacktoBodrum March 17, 2016 at 9:57 pm #

    Lucky folk – it al looks delicious

    • Ozlem Warren March 18, 2016 at 7:51 pm #

      Thank you Back to Bodrum, all the partipants were brilliant, a wonderful team effort produced this feast :) Ozlem x

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