Recipes    

Turkish cuisine provides healthy, hearty, delicious food for family and friends.
Find out more

Cookery Classes

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

Gluten-free recipes

Poached Eggs with Garlic Yoghurt, Turkish Style – Cilbir

Poached Eggs with Garlic Yoghurt, Turkish Style - Cilbir

Poached Eggs with Garlic Yoghurt, Turkish Style – Cilbir

We Turks love eggs done many different ways; one of our favorite ways to enjoy egg is as being poached and served over garlic yoghurt,  a special dish called Cilbir, in Turkish. Cilbir is generally enjoyed as a hot mezze though I like serving as lunch or a light supper, along with a refreshing salad like Coban Salata, Shepherd’s Salad with cucumbers, tomatoes, spring onions and some pide bread or crusty bread.

I also like to prepare a simple red pepper flakes infused olive oil sauce and pour this over the poached eggs with garlic yoghurt, just before serving. The delicious heat from the red pepper flakes complements the dish beautifully.

I hope you enjoy this simple yet very satisfying dish, Afiyet Olsun. Also, my very best wishes for a wonderful festive season to you all, in good health and happiness.

Ozlem

5.0 from 2 reviews
Poached Eggs with Garlic Yoghurt, Turkish Style - Cilbir
 
I hope you enjoy this delicious poached eggs in garlic yoghurt, Turkish Style, called Cilbir. I like to prepare a simple red pepper flakes infused olive oil sauce and pour this over the poached eggs with garlic yoghurt, just before serving. The delicious heat from the red pepper flakes complements the dish beautifully.
Author:
Recipe type: Vegetarian, eggs, Turkish Style
Cuisine: Turkish Cuisine
Serves: 2
Ingredients
  • 1 small garlic clove, crushed and chopped finely
  • 1 cup / 8 fl. oz. plain thick yoghurt, brought to room temperature
  • 2 large free range eggs
  • 30 ml / 2 tbsp. olive oil
  • 30 ml / 2 tbsp. white wine vinegar
  • 10 ml / 2 tsp. Turkish pul biber, red pepper flakes or chili flakes
  • Salt and freshly ground black pepper to taste
  • Pide bread or crusty bread to serve
Instructions
  1. Prepare the garlic yoghurt first – about 10, 15 minutes before poaching the eggs – and bring to the room temperature.
  2. In a small bowl, beat the yoghurt with garlic and seasoning. Spoon this into two serving plates, creating a round thick layer to provide a nest for the poached egg. Let the yoghurt mixture reach the room temperature.
  3. Fill a small pan with hot water, add the vinegar (this will help sealing the egg whites) and bring to a boil. Stir the water to create a whirlpool and crack in the first egg.
  4. As the egg spins and the white sets around the yolk, stir the water ready for the next one. Poach each egg for 2-3 minutes so that the yolk remains soft.
  5. While the eggs are poaching, quickly pour in the olive oil in a small pan and stir in the Turkish pul biber, red pepper flakes or chili flakes, over medium to high heat. Stir and let the red pepper flakes infuse to olive oil for a few minutes, turn the heat off.
  6. Lift the eggs out of the water with a slotted spoon and place them over the garlic yoghurt spread.
  7. Drizzle the red pepper flakes infused olive oil over the poached eggs. Serve immediately with pide bread or crusty bread by the side.
  8. Coban Salata, Shepherd’s Salad with cucumbers, tomatoes, spring onions would also go well with this delicious poached eggs over garlic yoghurt, Cilbir; Afiyet Olsun.

Turkish Cookery Classes in January 2017  – can be a wonderful foodie gift

Wednesday, Jan 11th  – Turkish Pide Class at Blid & Hatton Gatherings, Cobham   – 1 space available

Sunday, Jan. 29th 2017 – Healthy, Hearty Turkish Supper with Ozlem-  at Divertimenti Cookery School

Lahmacun; Turkish thin pizzas with minced meat and vegetables topping, at our Jan. 29th Turkish Cookery Class

Lahmacun; Turkish thin pizzas with minced meat and vegetable, at our Jan. 29th Turkish Cookery Class

Get 2017 off to a healthy and wholesome start with my  selection of Turkish supper dishes from my homeland at our Turkish cookery class at Divertimenti Cookery School on Sunday, January 29th, 12 pm – 3.30 pm. Packed full of flavor and easily reproduced at home without having to spend hours at your cooker, you will be surprised at the simplicity of such stunning dishes. During the class you will also be joined by a Turkish coffee expert, Ozerlat Coffee, who will carefully demonstrate all the rituals behind Turkish coffee making whilst offering you plenty of opportunity for tastings. Menu will include ‘Mercimek Corbasi’ (Lentil soup with cumin and red pepper flakes), ‘Zeytinyagli Pirasa’ (Leeks and carrots with olive oil, rice and lemon), ‘Lahmacun’ (Turkish thin pizza with minced meat and vegetables), ‘Cezerye’ (Caramelised carrot delight with walnuts) Turkish Coffee and Turkish Delight.  

The classes would also make a wonderful gift for the festive season. You can view the class details and book through Divertimenti Cookery School at this link, hope you can join us!

Ozlem’s Turkish Table on Brooklands Radio

At Brooklands Radio, with Jill Bennett, talking about healthy Turkish Cuisine.

At Brooklands Radio, with Jill Bennett, talking about healthy Turkish Cuisine.

I had the pleasure of having an interview with Jill Bennet on healthy Turkish cuisine at the Brooklands Radio on Sunday, 27th November. It was wonderful to have a chance to talk and spread the word on wholesome, delicious Turkish cuisine – and had a flash back of happy memories of my amateur DJ days at Kent FM in Istanbul! – Here is the podcast link of our interview, if you like to listen to.

Continue Reading

Steamed Sea bass with Vegetables; Sebzeli Levrek Bugulama

Steamed Seabass Stew with Tomatoes, Peppers, Onions; Sebzeli Levrek Bugulama

Steamed Sea bass Stew with Tomatoes, Peppers, Onions; Sebzeli Levrek Bugulama

I love poaching fish with layers of vegetables in a little water and olive oil; this method of cooking is called “bugulama” (steamed) in Turkish cuisine. This way of cooking is not only healthy but also very delicious and easy to make. This recipe is also gluten-free.

I used sea bass fillets in my recipe but any fillets of white fish, as well as sardines and anchovies would work here (if you like anchovies, you may also enjoy my Poached anchovies or anchovy stew with vegetables; Hamsi Bugulama recipe at this link).  Tomatoes, onions and green bell or pointy peppers add a lovely, clean flavor in their own juice. Slices of lemon and parsley also add a delicious, refreshing taste to this all in one pot, healthy dish, packed with flavor.

I hope you enjoy this delicious and easy Seabass Stew, Balik Bugulama. You can serve steamed potatoes or this delicious baked potatoes, peppers, red onion and olives with cumin and red pepper flakes by the side.

Afiyet Olsun,

Ozlem

5.0 from 1 reviews
Steamed Sea bass with Vegetables; Sebzeli Levrek Bugulama
 
This delicious steamed sea bass stew with vegetables, Levrek Bugulama, is healthy, easy and makes a complete meal with all the fresh vegetables in it. Tomatoes, onions and green bell or pointy peppers add a lovely, clean flavor in their own juice. Slices of lemon and parsley also add a delicious, refreshing taste to this all in one pot, healthy dish, packed with flavor. You can use any other white fish fillet of your choice.
Author:
Recipe type: Healthy Turkish Fish Stews
Cuisine: Turkish
Serves: 4
Ingredients
  • 4 fillets of sea bass – or any other white fish of your choice-
  • 1 red onion onion, quartered and thinly sliced
  • 3 cloves of garlic, crushed and finely chopped
  • 3 medium tomatoes, quartered and thinly sliced
  • 2 green bell peppers or pointy peppers, deseeded and sliced in stripes
  • 15 ml / 1 tbsp. lemon juice
  • 1 lemon, sliced thinly
  • 4 fl. oz./ ½ cup water
  • 60 ml / 4 tbsp. olive oil
  • Salt and ground black pepper to taste
  • 5ml/1 tsp red pepper flakes – optional to serve
  • Handful of flat leaf parsley, coarsely chopped – to decorate
Instructions
  1. Heat olive oil in a large, heavy pan. Stir in the chopped onions and peppers. Sauté until soft, for 3-4 minutes. Add the chopped garlic, lemon juice and water. Cover and cook over medium to low heat another 5 minutes. Turn the heat off.
  2. Place the fish fillets over the cooked vegetables. Spread the sliced tomatoes and lemon over the fish. Season with salt and freshly ground black pepper.
  3. Cover and cook over medium to low heat for 8 to 10 minutes (please check the cooking time required for the fish of your choice at its packaging, take care not to overcook the fish.)
  4. Once cooked, sprinkle the chopped parsley over and serve hot. You can serve steamed potatoes or this delicious baked potatoes, peppers, red onion and olives with cumin and red pepper flakes at my blog, by the side.
 

So Good to be Back Home

Glorious Hagia Sophia, Istanbul

Glorious Hagia Sophia, Istanbul

Gorgeous bays around Bodrum, Turkey

Gorgeous bays around Bodrum, Turkey

I hope you all had a wonderful summer; for us, it really was so good to be back home, Turkey. I was in Istanbul, the city that makes my heart beats fast. Seeing my favorite sights like the Hagia Sophia and catching up with family and friends were the highlights, precious times. And not to forget the glorious Turkish food! We also spent time in Bodrum, at the southern coast; magical bays, gorgeous turquoise sea, warm, friendly folks; it was a very memorable, special holiday.

My Turkish Cookery Course at JAU University, Amman – Jordan in September

Our Turkish Cookery Course in Jordan, September 27- 29, 2016

Our Turkish Cookery Course in Jordan, September 27- 29, 2016

I am delighted to be returning to Amman, Jordan to teach a 3 day Turkish Cookery Course from September 27th  through 29th, 2016.  We will be covering a feast of 14 classic Turkish recipes during our course. I greatly look forward to sharing delicious Turkish cuisine with food lovers again in Amman. Here’s the course details if you can join us.

Continue Reading

Fasulye Pilaki; White Beans Cooked in Olive Oil with Vegetables

Fasulye Pilaki, White (Cannellini beans) cooked in olive oil with vegetables

Fasulye Pilaki, White (Cannellini beans) cooked in olive oil with vegetables

Fasulye Pilaki is a delicious and wholesome vegetarian Turkish mezze, where vegetables and white (or cannellini) beans are cooked with onions, garlic, carrot and potato in olive oil. As in the case with our Zeytinyagli dishes, the category in Turkish cuisine where we cook vegetables in olive oil, we add a little sugar to balance the flavors. We serve pilaki cold or at room temperature, garnished with parsley and wedges of lemon; the tangy, refreshing lemon juice is really a must here and complements this beans based mezze very well.

I love the ease of preparing this dish as you can prepare ahead of time; it tastes even better the next day as the flavors mature. You can serve fasulye pilaki as a side to grilled fish, meat or vegetables. It is delightful as part of a mezze spread and for lunch too. This dish is also naturally gluten-free.

Fasulye Pilaki, White (Cannellini beans) cooked in olive oil with vegetables

Fasulye Pilaki, White (Cannellini beans) cooked in olive oil with vegetables

The gorgeous plate that serves my Fasulye Pilaki in the photo is a gift from my very talented ceramic artist cousin, dear Nihal, who co-owns the beautiful Zen Ceramics in Istanbul with other seramic artists. Zen Ceramics combines the Anatolian Culture with contemporary designs at their hand made unique porcelain objects, suitable for daily life. I count myself lucky to have a wonderful collection of their beautiful plates so my heartfelt thanks to them!

Afiyet Olsun,

Ozlem

4.5 from 2 reviews
Fasulye Pilaki; White Beans Cooked in Olive Oil with Vegetables
 
Fasulye Pilaki is a delicious and wholesome vegetarian Turkish mezze, where vegetables and white (or cannellini) beans are cooked with onions, garlic, carrot and potato in olive oil, served at room temperature or cold. You can serve fasulye pilaki as a side to grilled fish, meat or vegetables. It is delightful as part of a mezze spread and for lunch too. This dish is also naturally gluten-free.
Author:
Recipe type: Mezzes & Vegetarian
Cuisine: Turkish
Serves: 4
Ingredients
  • 1 can – 440 gr / 14 oz. of cooked white beans or cannellini beans, juice drained OR 275 gr/ 1½ cups/ 10 oz. dried white beans or cannellini beans*
  • 1 medium onion, finely diced
  • 1 medium carrot, quartered and diced in small pieces
  • 1 medium potato, cut in small cubes
  • 2-3 cloves of garlic, finely diced
  • 45 ml / 3 tablespoons of olive oil for cooking
  • 30 ml/ 2 tablespoons of extra virgin olive oil to drizzle before serving
  • Handful of flat leaf parsley, chopped
  • 5 ml/ 1 tsp sugar
  • Juice of ½ lemon
  • 8 fl oz. / 1 cup water
  • Salt and freshly ground black pepper to taste
Instructions
  1. If using dried beans, soak the dried white or cannellini beans overnight or for at least 8 hours. Then drain the beans, rinse and transfer to a pot, filled with plenty of cold water.
  2. Bring the pot to the boil, partially cover the pot and simmer for about 30 – 35 minutes. Make sure the beans become tender, but not soft or mushy, they should still have a bite to them. Drain and rinse the cooked beans under cold water and set them aside.
  3. If you are using precooked beans in can, simply drain its juice and rinse under cold, running water and set aside.
  4. Heat the olive oil in the pot and stir in the onions, sauté for 2 – 3 minutes, until they start to soften.
  5. Add the garlic, carrots and potato, combine well and sauté for another 2 minutes. Pour in the water, cover and let them cook for 10 minutes in low to medium heat.
  6. Stir in the beans, sugar, lemon juice and season with salt and freshly ground black pepper. Combine well.
  7. Turn the heat to low, cover the pan.
  8. Simmer for another 10 – 15 minutes, until the beans and vegetables are cooked (but not mushy). Check the seasoning and add a little more salt or ground black pepper if needed.
  9. Drizzle the extra virgin olive oil over the Fasulye Pilaki and let it cool in the pan, covered.
  10. Serve Fasulye Pilaki at room temperature or cold as part of a mezze spread or appetizer, garnished with chopped parsley and wedges of lemon by the side to squeeze over.
Notes
If you are using dried beans, first soak the dried beans in plenty of water overnight. Next day, drain the water and boil the dried beans in fresh water for about 20 minutes, covered. Drain the water and set the partially cooked white beans aside (If you are using precooked white beans, simply drain the juice and rinse the beans under cold water).
 

Continue Reading