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I teach Turkish cooking classes in England,Turkey & USA, hope you can join us!,
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Turkish cuisine provides healthy, hearty, delicious food for family and friends.
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Salads

Grated Radish Salad with Tahini Sauce; Tahinli Turp Salatasi

Grated radish salad with tahini dressing; Tahinli Turp Salatasi

Grated radish salad with tahini dressing; Tahinli Turp Salatasi

Juicy, crunchy red radishes – turp, as we call in Turkey- add a lovely, punchy colour and a delightful peppery taste to dips and salads. In southern Turkey, in Adana region as well as in Antakya, we make a delicious, refreshing radish salad with a simple tahini sauce. We serve this Tahinli Turp Salatasi as part of a mezze spread, especially to accompany Oruk or Icli Kofte, our version of the Middle Eastern Kibbeh. The refreshing, peppery flavors of the radish salad complement the rich, nutty Oruk very well.

Delightful and easy to make radish salad with tahini sauce; tahinli turp salatasi

Delightful and easy to make radish salad with tahini sauce; tahinli turp salatasi

Tahini or Tahin, as we call it in Turkish, is a paste made from sesame seeds; it is a much loved ingredient in southern Turkish cooking as well as in the Middle East and Eastern Mediterranean. We use tahini in dips like hummus, salads and in baking, as in this tahini bread rolls. Most supermarkets carry tahini these days; make sure to give it a good stir before using it as it tends to separate.

Tahini makes a delicious, healthy dressing at this wonderful radish salad; tahinli turp salatasi

 I hope you can give this delicious, nutritious radish salad with tahini a go; so easy to make and packed with flavor. Here I’d like to thank my talented seramic artist cousin, dear Nihal Sarioglu and Zen Ceramics in Istanbul for my beautiful plate, showcasing this lovely radish salad with tahini sauce.

Afiyet Olsun,
Ozlem

5.0 from 3 reviews
Grated Radish Salad with Tahini Sauce; Tahinli Turp Salatasi
 
Juicy, crunchy red radishes – turp, as we call in Turkey- add a lovely, punchy colour and a delightful peppery taste to dips and salads. In southern Turkey, in Adana region as well as in Antakya, we make a delicious, refreshing radish salad with a simple tahini sauce. We serve this Tahinli Turp Salatasi as part of a mezze spread, especially to accompany Oruk or Icli Kofte, our version of the Middle Eastern Kibbeh. Hope you enjoy it, Afiyet Olsun.
Author:
Recipe type: Healthy Turkish Salads with Tahini Sauce
Cuisine: Southern Turkish Cuisine
Serves: 4
Ingredients
  • 200 gr / 7 oz. red radishes, washed and pat dried
  • 1 clove of garlic, crushed with salt and finely chopped
  • Juice of 1 small lemon
  • 15 ml/ 1 tbsp. tahini, stirred
  • 30 ml/ 2 tbsp. extra virgin olive oil
  • 5 ml/ 1 tsp. cumin
  • 5 ml/ 1 tsp. red pepper flakes or chili flakes
  • Sea Salt and freshly ground black pepper to taste
  • Flat leaf parsley to decorate
Instructions
  1. Clean and pat dry the radishes. Trim off the stem end and tip, keep the skin.
  2. Grate the radishes and place in a bowl. Sprinkle some salt over and let the moisture come out, for 5 minutes.
  3. Using an absorbent kitchen paper towel or clean tea towel, squeeze the grated radishes to get rid of the excess moisture. Later, place them in a serving bowl.
  4. To make the tahini sauce; combine the tahini, chopped garlic, lemon juice and extra virgin olive oil in a small container and mix well. Season with sea salt and freshly ground black pepper to your taste.
  5. Pour in this sauce over the grated radishes and combine well.
  6. Sprinkle the ground cumin and red pepper flakes over the radish salad with tahini and decorate with flat leaf parsley.
  7. Afiyet Olsun.
Notes
Make sure to give tahini a good stir before using it as it tends to separate.

Stuffed grapevine leaves, aubergine with lentils, Turkish flat breads and More; Let’s create a Turkish Feast; Sunday 13th December, 12 noon – 3.30pm; Divertimenti Cookery School – Hands On –

"An unforgettable evening of Turkish cookery; loved your passion, enthusiasm and clear instructions, many thanks for a great class."

“An unforgettable evening of Turkish cookery; loved your passion, enthusiasm and clear instructions, many thanks for a great class.”

Turkish cuisine not only reflects a rich historical and cultural heritage, it is also healthy and a feast to all your senses. Kick off the festive season in style and join us for an unforgettable day of scrumptious Turkish food, history and culture at my Turkish Cookery class at Divertimenti Cookery School on Sunday 13th December, 12 noon – 3.30pm. During this Hands On class, you will be amazed to see how easy it is to recreate these delicious courses once you have a go. From courgette fritters with feta and dill, mucver, to stuffed vine leaves, yaprak sarma, from aubergines, lentils and peppers cooked in olive oil to Pide, Turkish flat breads with toppings and stuffed apricots dessert with walnuts, you will have a chance to create and enjoy an authentic, wholesome Turkish feast, great for entertaining.

We will me making Turkish oval flat breads with cheese and vegetables, Peynirli, sebzeli pide, and many more at my Dec. 13th Turkish Cookery Class

We will be making Turkish oval flat breads with cheese and vegetables, Peynirli, sebzeli pide, and many more at my Dec. 13th Turkish Cookery Class

Here’s the class details; Signing up for this class is through Divertimenti Cookery School at this link, hope you can join us!

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Watermelon and White Cheese (Feta) Salad; Karpuz, Peynir, Ekmek

Watermelon and Turkish white cheese (or feta) Salad;  Karpuz, peynir, ekmek

Watermelon and Turkish white cheese (or feta) Salad; Karpuz, peynir, ekmek

Watermelon, or karpuz, as we call it in Turkish, is a much loved summer fruit and my daughter’s favorite. I remember as a child, cooling the watermelon at my grandmother’s little fountain in her courtyard in Antakya (and we children dipping in and out of the fountain to cool down, along with the watermelon). We would eagerly wait for our cool slice of watermelon, and that heavenly very first bite into the sweet, refreshing fruit – happy days.

This is a typical, refreshing and delicious salad we Turks love. A very simple one too, with only watermelon, Turkish beyaz peynir, white cheese (or feta cheese) and a few fresh mint leaves in it. Ripe, juicy and sweet watermelon doesn’t really require any other dressing in this salad and complement the mildly salty white cheese or feta cheese very well. We love this salad as part of our summer Turkish breakfast, for lunch or as a side to grills. With fresh Pide bread, ekmek by the side, this watermelon and feta salad is one of the highlights of summer for me.

Beautiful flowers in Bodrum, Turkey

Beautiful flowers in Bodrum, Turkey

We will be off to Turkey shortly; I can’t wait to see family, friends and take in all the sights, smells and tastes my wonderful homeland offers. I wish you all a lovely summer in delicious food and company. I look forward to being in touch from home to share the delights of this magical land.

Stuffed grapevine leaves with aromatic rice and minced meat, Sarma

We will learn how to make Stuffed grapevine leaves with aromatic rice and minced meat, Sarma, during our  Turkish Cookery class at Divertimenti Cookery School

Before I sign off; delighted to let you know that I will be teaching a feast of Turkish Cookery Classes with the wonderful Divertimenti Cookery School in London, on Tuesday 13th October and on Sunday, 13th December. Please save the dates, I would love to see you there, if you can. Places are limited and the bookings will be through Divertimenti Cookery School website as of 2nd September, you can see the class details at  Ozlem’s Turkish Table – Cookery Classes.

Afiyet Olsun, Happy Summer – Guzel bir yaz dilegiyle,

Ozlem

5.0 from 1 reviews
Watermelon and White Cheese (Feta) Salad; Karpuz, Peynir, Ekmek
 
Watermelon, karpuz is a much loved summer fruit in Turkey and this watermelon and feta salad is one of the highlights of summer for me. Ripe, juicy and sweet watermelon doesn’t really require any other dressing in this salad and complement the mildly salty white cheese or feta cheese very well. We love this salad as part of our summer Turkish breakfast, for lunch or as a side to the grills.
Author:
Recipe type: Healthy Turkish Salads
Cuisine: Turkish Cuisine
Serves: 4
Ingredients
  • 3 slices of medium, ripe and cool watermelon
  • 200 gr / 7 oz. Turkish white cheese, beyaz peynir or feta cheese
  • Fresh mint leaves to decorate
Instructions
  1. Keep the watermelon in the fridge for 2 hours to cool, prior to cutting.
  2. Slice the watermelon and cut the skin. Take out the large seeds in the watermelon (smaller seeds don’t bother us and we leave, you can take them out if you prefer).
  3. Cut the watermelon into about 1 in (2,5 cm) cubes or small wedges. Place the watermelon in a serving plate.
  4. Drain the juice of the Turkish white cheese or feta cheese and cut into small cubes (again about 1 in/ 2,5 cm).
  5. Gently toss the feta cheese and watermelon in the serving plate and garnish with fresh mint leaves.
  6. Serve immediately with fresh Pide bread or pita bread slices by the side. This refreshing salad is delicious as part of Turkish style breakfast or lunch. You can also serve watermelon and feta salad with grilled fish, meat and vegetables.
 

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Black eyed Bean Salad with Walnuts, Pomegranates; Borulce Salatasi

Black eyed beans salad with grated carrots, turnips, walnuts and pomegranate seeds - Borulce Salatasi

Black eyed beans salad with grated carrots, turnips, walnuts and pomegranate seeds; also gluten-free – Borulce Salatasi

So good to be back to blogging and sharing recipes with you all after quite a long while, with this refreshing, wholesome  and also gluten – free Black eyed Beans Salad, a recent hit in our home.

Our feast of Turkish food from my Online Turkish Cookery Course

Our feast of Turkish food from my Online Turkish Cookery Course

I had a busy but exciting start of the year with the launch of my online Turkish cookery course (a wonderful introduction to Turkish cuisine with 4 classic Turkish recipe demonstrations; a course you can do at your own time and watch unlimited times, with a special offer at the moment. Here’s a free preview of the course)

Making the smoked eggplant puree for the Ali Nazik Kebab at my Turkish cookery class in Austin.

Making the smoked eggplant puree for the Ali Nazik Kebab at my Turkish cookery class in Austin.

Another highlight of February was teaching a wonderful series of Turkish cookery classes in the US with the Central Market Cooking Schools in Austin, San Antonio and Houston. I was really touched and delighted to see the growing interest for Turkish cuisine and meet amazing Turkish food lovers, always a treat. My next stop is Amman, Jordan in March to teach a 5 day Turkish cookery workshop and a Turkish cookery class in May in England – greatly look forward to them all.

The black-eyed pea or black-eyed bean, or borulce; makes a wholesome, delicious salad

The black-eyed pea or black-eyed bean, or borulce; makes a wholesome, delicious salad

But now I am delighted to share this delicious, refreshing and wholesome salad we’ve been enjoying recently, featuring black eyed beans or borulce, as in Turkish. The black-eyed pea or black-eyed bean, or borulce is a legume, a subspecies of the cowpea. They are also known as the California Blackeye. They also have many health benefits; black eye beans are packed with fiber, protein, potassium and low in fat. Many good reasons to incorporate them in our diet.

Delicious and healthy black eyed beans salad with walnuts and pomegranates

Delicious and healthy black eyed beans salad with walnuts and pomegranates

This black eyed beans salad is a wholesome, refreshing and vibrant salad with plenty of zing. Grated carrots and bell peppers bring wonderful natural sweetness and work well with radishes, onions and crunchy walnuts. I love the tangy pomegranates molasses & olive oil in the dressing (you can make your own pomegranate molasses with my recipe here); all these flavor the black eyed beans beautifully. You can also add pomegranate seeds as I did in this salad; they add a great texture and taste.

I hope you enjoy substantial, delicious salad; Afiyet Olsun,

Ozlem

5.0 from 1 reviews
Black eyed Bean Salad with Walnuts, Pomegranate; Borulce Salatasi
 
This black eyed beans salad, Borulce Salatasi, is a wholesome, refreshing and vibrant salad with plenty of zing. Grated carrots and bell peppers bring wonderful natural sweetness and work well with radishes, onions and crunchy walnuts. Pomegranate seeds and pomegranate molasses bring a tangy, refreshing flavor.
Author:
Recipe type: Healthy Turkish Salads with black eyed beans
Cuisine: Turkish Cuisine
Serves: 4
Ingredients
  • 175gr / 6 oz. / 1 cup dried black eyed beans
  • 1 medium carrot, grated
  • 2 red bell peppers, chopped coarsely
  • ½ red onion, chopped finely
  • 2 spring (green) onions, chopped finely
  • 5 small radishes; quartered and sliced
  • ½ cup / 3 oz. / 90 gr pomegranate seeds
  • 40 gr/ 1.5 oz. / ⅓ cup chopped walnuts
  • Handful of flat leaf parsley, coarsely chopped
  • Juice of ½ lemon
  • 30 ml/ 2 tbsp. extra virgin olive oil
  • 10 ml/ 2 tsp. pomegranate molasses – optional-
  • Sea Salt and freshly ground black pepper to taste
Instructions
  1. Soak the dried black eyed beans overnight in plenty of cold water.
  2. Next day, drain, rinse and put the beans into a pan and cover with water. Bring to the boil and simmer for 35 - 40 minutes. Drain and rinse the cooked beans in cold water to refresh and retain their texture.
  3. Stir in the chopped onions and green (spring) onions in a large bowl and add ½ tsp sea salt. Work the salt into the onions with your hands; this will soften the onions and make them more palatable in the salad.
  4. Stir in the rest of chopped vegetables to the bowl and mix well.
  5. Add the cooked black eyed beans, pomegranate seeds and chopped walnuts to the bowl, combine well.
  6. Pour in the extra virgin olive oil, lemon juice and pomegranate molasses over the salad, give a good mix.
  7. Check the seasoning and add more salt if required and season with freshly ground black pepper.
  8. Stir in the chopped parsley and combine all gently. Afiyet Olsun!

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