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Turkish cuisine provides healthy, hearty, delicious food for family and friends.
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Turkish Breakfast

Turkish Flat Breads with potato and cheese; Patatesli Gozleme

Turkish stuffed flat breads with mashed potato and cheese, Patatesli, Peynirli Gozleme

Turkish stuffed flat breads with mashed potato and cheese, Patatesli, Peynirli Gozleme

We Turks love these stuffed flat breads, Gozleme. Turks were originated from Central Asia, where they drifted towards Anatolia gradually and made their home. They have been making these stuffed flat breads called Gozleme since then and they are a much loved Turkish street food and a special part of Turkish breakfast. These popular snacks are cooked quickly on a hot griddle and can be filled with various fillings.

I previously made Gozleme with spinach and cheese filling, they became hugely popular. This time I made them with mashed potatoes, cheese and parsley; a comforting, delicious combination, another winner with family and friends. This gozleme is also a wonderful way to finish up leftover cooked potatoes and bits of cheese. I used feta cheese here, you can also use Turkish white cheese, grated cheddar cheese or mozzarella. I spiced up my gozleme with a little Turkish red pepper paste, biber salcasi; you can also use red pepper flakes instead if you are after a touch of spice.

I hope you enjoy making your own Gozleme, a wholesome, delicious street food at home. They go down very well with a glass of Turkish tea, cay or ayran, traditional Turkish yoghurt drink.

Turkish stuffed flat breads with potato and cheese; Patatesli, Peynirli Gozleme

Turkish stuffed flat breads with potato and cheese; Patatesli, Peynirli Gozleme

My Turkish Cookery Classes at Divertimenti Cookery School, London now open for Signing Up!

Tuesday, October 13th and Sunday, December 13th 2015

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Spinach and cheese filo pie; Ispanakli, peynirli borek

I am delighted to be teaching Turkish cookery classes at the wonderful Divertimenti Cookery School in London; on Tuesday, October 13th (demonstration class) and Sunday, December 13th 2015 (hands on class). You will be learning how to recreate delicious, wholesome Turkish classics such a spinach and feta filo pie, Turkish classic stuffed aubegines, spicy bulgur wheat salad with pomegranate molasses and home made baklava (much lighter and delicious!), stuffed grape vine leaves, Turkish flat breads with toppings and many more. You will be amazed to see how easy each course is, wholesome and packed with flavor.

Details of the classes are at here, as well as at the Divertimenti Cookery School website. Signing up for these classes are through Divertimenti Cookery School at this link, hope you can join us!

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

Afiyet Olsun,

Ozlem

5.0 from 4 reviews
Turkish Flat Breads with potato and cheese; Patatesli Gozleme
 
We Turks love these stuffed flat breads, Gozleme. Turks have been making these stuffed flat breads over thousand of years, they are a much loved Turkish street food and a special part of Turkish breakfast. The mashed potato, cheese and parsley proves to be a delicious, comforting filling; these gozlemes are wonderful with cup of tea or as part of mezze spread.
Author:
Recipe type: Turkish Flat breads with fillings, Gozleme
Cuisine: Turkish Cuisine
Serves: 5 gozleme, feeds 6-8
Ingredients
  • 1lb./ 16 oz. /3 cups plain flour
  • 8g / 1 sachet instant dried yeast
  • Pinch of salt
  • 45 ml/ 3 tbsp. olive oil
  • 30 ml/ 2 tbsp. plain natural yoghurt (preferably whole milk)
  • About 260 ml/ 9 fl. oz. / 1⅕ cups water
  • For the filling:
  • 3 medium sized potato, cooked, skinned and mashed – about 2 ¼ cups -
  • 5ml/1 teaspoon Turkish red pepper flakes or 2 tsp. Turkish red pepper paste (optional)
  • 200gr/ 7 oz. Turkish white cheese or feta cheese, juice drained and crumbled.
  • 28 gr/ 1 oz. / ½ cup chopped flat leaf parsley
  • 30 ml/2 tbsp. olive oil
  • Salt and ground black pepper to taste
  • Nonstick pan or griddle to cook the Gozleme
Instructions
  1. Combine about 150 ml / 5 fl. oz. warm water, yeast and salt in a small bowl, stir and cover. Stand in a warm place for 5 minutes or until bubbles form on the surface.
  2. Sift the flour into a large bowl. Make a well in the middle and pour in the yeast mixture, olive oil, yoghurt and the remaining (about 110 ml/ 4 fl. oz./ ½ cup) water. Using your hand, draw in the flour from the sides and work the mixture into a dough. Knead thoroughly to form a soft dough. Divide the dough into 8 pieces, knead them and roll into balls. Place the balls on a floured surface, cover with a damp cloth and leave them to rest for 30 minutes, or until the dough doubles in size.
  3. Meanwhile, prepare the filling. Mash the cooked potatoes with a fork or a masher in a large bowl. Drain the juice of the Turkish white cheese or feta cheese and crumble into the bowl. Stir in the chopped parsley, the red pepper paste or red pepper flakes (if you wish) and pour in the olive oil. Season with salt and freshly ground black pepper and combine all well. Your filling is ready.
  4. On a lightly floured surface, roll out each of the balls of the dough with a rolling pin into thin, flat rounds, about 40cm/16in diameter. Sprinkle a little flour as you roll the dough so that the dough won’t stick. Roll until you achieve a thin sheet of a flat round.
  5. Fold the left and right sides of the dough in a way for the edges to meet in the middle. Spread about 2 ½ - 3 tablespoons filling into the middle part of this flat sheet. Then fold the top and bottom edges over the filling, making sure all the filling is safely covered. Press edges together well to seal. Repeat the same procedure for the rest of the dough balls.
  6. Heat a griddle or a non-stick pan, and brush one side of the gozleme with a little olive oil and place on the pan to cook for about 2 -3 minutes, or until golden brown. Brush the uncooked side with a little olive oil and then flip it over. Cook for another 2-3 minutes, until golden brown.
  7. Brush both cooked sides of gozleme with a little olive oil -this will keep the gozleme moist. Cook the rest of the gozlemes the same way.
  8. You can either roll the Gozlemes to serve, or you can cut in halves or quarters. Ayran, Turkish yoghurt drink or Turkish tea, cay would go really well next to Gozleme.
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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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Eggs with peas and tomatoes, flavored with cumin and chili flakes

Eggs with peas, tomatoes, garlic and spring onion, flavored with cumin and red pepper flakes.

Eggs with peas, tomatoes, garlic and spring onions, flavored with cumin and red pepper flakes.

Some days call for an easy, simple supper. This tasty egg dish with peas, spring onions, garlic and tomatoes is not only easy but also wholesome and gluten-free. Fresh peas work wonderfully if you can get them, though frozen peas are a great alternative too. Their natural sweetness and texture go so well with the eggs, along with garlic, tomatoes and spring (green) onions.

We Turks love eggs; for instance, Menemen, Turkish style scrambled eggs with peppers and tomatoes is a national favorite. Eggs done different ways take the centerpiece during our leisurely weekend Turkish breakfast, my favorite meal of the day. We also turn to eggs for an easy, light supper like this one with peas. Flavored with the pungent cumin and spicy red pepper flakes (if you wish), this meal gets ready in no time and so satisfying. You can serve Cacik dip with yoghurt and cucumbers or the lovely lamb’s lettuce/purslane salad with garlic yoghurt aside. Make sure to have some flat breads or a nice crusty loaf aside to mop up the delicious juices.

Eggs with peas, flavored with cumin and red pepper flakes, a delicious, easy supper, also gluten-free

Eggs with peas, flavored with cumin and red pepper flakes, a delicious, easy supper, also gluten-free

Afiyet Olsun,

Ozlem

5.0 from 2 reviews
Eggs with peas and tomatoes, flavored with cumin and chili flakes
 
Some days call for easy but still delicious suppers. This tasty egg dish with peas, spring onions, garlic and tomatoes is not only simple but also wholesome and gluten-free. Flavored with cumin and red pepper flakes, all you need is some crusty or flat bread to tuck in to this light and delicious meal.
Author:
Recipe type: Turkish style eggs with peas and spices - Easy Suppers
Cuisine: Turkish
Serves: 2
Ingredients
  • 250 gr/ 9 oz. fresh or frozen peas
  • 3 spring (green) onions, finely chopped
  • 1-2 small garlic cloves, finely chopped
  • 1 medium tomato, finely chopped
  • 4 medium free range eggs
  • 45 ml / 3 tbsp. olive oil
  • 5 ml / 1 tsp. ground cumin
  • 5 ml / 1 tsp. red pepper flakes or chili flakes
  • Salt and freshly ground black pepper to taste
  • Flat breads or crusty bread to serve
Instructions
  1. If using fresh peas, place them in a small saucepan and cover with hot water. Boil gently for 2- 3 minutes. If using frozen peas, gently boil for 3-4 minutes. Drain and rinse under cold water to retain their color and firmness.
  2. Heat the olive oil in a wide pan. Stir in the spring (green) onions, garlic and tomatoes. Cook for 2 minutes over medium heat.
  3. Add the cooked peas to the pan and combine all the vegetables well.
  4. Crack the eggs over the vegetable mixture, season with salt and freshly ground black pepper. Also sprinkle ground cumin and red pepper flakes or chili flakes over the eggs.
  5. Cook the eggs for about 4-5 minutes (or a little longer if you prefer) over low to medium heat, until the eggs are just done. I like mine when the egg white is set and the yolk is a little on the runny side.
  6. Serve hot with flat breads or a nice crusty loaf aside to mop up the delicious juices.
 

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