Cookery Classes

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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Turkish Cooking Classes

Gavurdagi Salad Variation with watercress, pomegranates, walnuts

Gavurdagi Salad Variation with pomegranates, watercress and walnuts – image credit; jennychef.com

There is one tomato salad that you often come across wherever you are in Turkey; Gavurdagi Salad. Named after the Gavur mountain, part of Tarsus mountains in Southeast part of Turkey, this delicious salad is from the Gaziantep region, where many wonderfully delicious and spicy Turkish dishes come from. Gavurdagi Salad won’t typically have walnuts in it but I love the marriage of sweet and juicy tomatoes with the crunchy walnuts in my version here. The sweet and sour pomegranate molasses dressing, Nar Eksisi really complements this salad too. Here’s my recipe to if you like to make pomegranate molasses, Nar Eksisi, at home.

We made this wonderful salad at my Turkish cookery class on Dec. 14th with more variation; I added watercress and pomegranate seeds to my salad for extra freshness and texture. It really worked well and everyone greatly enjoyed it! My sincere thanks to dear Jenny for the salad image here from our Turkish cookery class. Jenny also happens to be a passionate cook and cookery teacher, please check her blog JennyChef !

Gavurdagi salad is an important part of the meze spread at kebab houses in Turkey, served with the delicious Turkish pide bread, butter and the crumbly Turkish white cheese.  You can also enjoy this delicious and easy salad as a starter or accompaniment to grills, kebabs like my home made Iskender Kebab and casseroles.

My very best wishes to you all for the Festive Season and New Year, in good health and happiness. Saglikli, Mutlu bir Yeni Yil Dilegiyle,

Ozlem

5.0 from 3 reviews
Gavurdagi Salad Variation with watercress, pomegranates, walnuts
 
Named after the Gavur mountain, part of Tarsus mountains in Southeast part of Turkey, this delicious salad originates from the Gaziantep region, where many wonderfully delicious and spicy Turkish dishes come from. This time, I made a variation of this wonderful salad and I added watercress walnuts and pomegranate seeds for extra freshness and texture, worked really well. You can enjoy this delicious and easy salad as a starter or accompaniment to grills, kebabs like my home made Iskender Kebab and casseroles.
Author:
Recipe type: Healthy Salads
Cuisine: Turkish Cuisine
Serves: 3
Ingredients
  • 3 medium tomatoes, finely chopped
  • 200 gr watercress
  • ¼ onion, finely chopped
  • Handful of flat leaf parsley, finely chopped
  • 50gr/2oz/1/3 cup walnuts, crushed – about pea size each –
  • 15ml/1 tbsp extra virgin olive oil
  • 30ml/2 tbsp pomegranate molasses
  • 5ml/1 tsp red pepper flakes
  • 5ml/1 tsp sumac – optional-
  • Salt and ground black pepper to taste
  • ⅓ pomegranate seeds to serve
Instructions
  1. In a large bowl, rub the chopped onions with the spices and seasoning; salt, sumac, red pepper flakes and ground black pepper – that will soften the onion and enable the spices to blend in well.
  2. Add the tomatoes, parsley and walnuts to the onions.
  3. Then stir in the pomegranate molasses and the extra virgin olive oil and give them a good (but gentle) mix.
  4. Stir in the watercress and combine well.
  5. Sprinkle pomegranate seeds over the salad and serve.
  6. Afiyet olsun.

29th January 2017 Turkish Cookery Class -a wonderful foodie gift

Lahmacun, popular Turkish thin pizza with ground meat and vegetables topping, will be at our Jan. 29th class

Lahmacun, popular Turkish thin pizza with ground meat and vegetables topping, will be at our Jan. 29th class

Leeks, carrots, onions and rice cooked in olive oil; Zeytinyagli Pirasa

Leeks, carrots, onions and rice cooked in olive oil; Zeytinyagli Pirasa, is at our Jan. 29th 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 the 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 walnutsTurkish Coffee and Turkish Delight.

Turkish coffee, enjoyed by everyone at our Turkish cookery course.

Turkish coffee, rituals and how to make it will be presented by Ozerlat Coffee at our Jan. 29th class

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

 

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Turkish Vegetable Soup with Orzo – Sehriyeli Sebze Corbasi

Turkish vegetable soup with orzo; Sehriyeli Sebze Corbasi

Turkish vegetable soup with orzo; Sehriyeli Sebze Corbasi

Soup have a special place in Turkish cuisine; traditionally meals always start with a soup. For my  small family, a hearty soup can be a main course itself with some nice crusty bread next to it. I made this lovely Turkish vegetable soup with orzo pasta today and it went down very well. My son was under the weather and after having the soup, he said, “I love this corba, mummy, just what the doctor ordered!” – best compliment to my ears.

Orzo pasta or “sehriye” as we call it in Turkish fits in this soup very well, thickens the broth beautifully and makes it substantial. Being a lemon fan, I give a generous squeeze, with plenty of red pepper flakes or Aleppo pepper over the soup for a delicious heat, when serving. You can also crumble some feta cheese over the top before serving if you’d like too. For a gluten-free option, you can use rice instead of orzo pasta.

I hope you enjoy this delicious, easy Turkish soup, Sehriyeli Sebze Corbasi, Afiyet Olsun,

Ozlem

5.0 from 1 reviews
Turkish Vegetable Soup with Orzo - Sehriyeli Sebze Corbasi
 
This delicious vegetarian soup, Sehriyeli Sebze Corbasi, is easy, delicious and wholesome. Orzo pasta or "sehriye" as we call it in Turkish fits in this soup very well, thickens the broth beautifully and makes it substantial. Being a lemon fan, I give a generous squeeze, with plenty of red pepper flakes or Aleppo pepper over the soup for a delicious heat, when serving. You can also crumble some feta cheese over the top before serving if you'd like too. For a gluten-free option, you can use rice instead of orzo pasta.
Author:
Recipe type: Vegetarian Soups
Cuisine: Turkish Cuisine
Serves: 4
Ingredients
  • 1 onion, finely chopped
  • 2 bell peppers (red, yellow or green), deseeded and coarsely chopped
  • 2 medium carrots, chopped in small pieces
  • Handful of flat leaf parsley, finely chopped
  • Juice of 1 lemon
  • 180 gr / 6¼ oz / 1 full cup orzo pasta
  • 30 ml/ 2 tbsp. olive oil
  • 400 gr / 1 can of chopped tomatoes
  • ½ tbsp. double concentrated tomato puree
  • 1.2 litres / 2 pints hot water or vegetable stock
  • Salt and ground black pepper to taste
  • 10 ml / 2 tsp. Turkish red pepper flakes or chili flakes
  • Extra wedges of lemon to serve
  • Crusty bread or pide bread to serve
Instructions
  1. Heat the olive oil in a heavy, wide sauce pan and add the onions, peppers and carrots. Stir and cook for 2-3 minutes, they will start to soften up.
  2. Pour in the hot water or vegetable stock. Also pour in the chopped canned tomatoes and the tomato puree, stir well. Cover and bring to to the boil.
  3. Stir the pot and cover again, cook for 10 minutes at medium to low heat.
  4. Then add the orzo pasta, season with salt and ground black pepper and combine well. Cover and cook for another 10 minutes at medium to low heat, stirring occasionally.
  5. Once the orzo pasta is cooked, stir in the parsley, pour in the lemon juice and combine well. Check the seasoning and add more salt and ground black pepper, if needed. Turn the heat off.
  6. Serve hot with Turkish red pepper flakes or chili flakes over the soup, with extra wedges of lemon and crusty bread by the side. Afiyet Olsun.

Turkish Pide Class at Blid & Hatton Gatherings, Cobham – England

Wednesday, 14th December, 2016, 10 am – 2 pm

I am delighted to return to the lovely Food Studio at the Blid & Hatton Gatherings at Medicine Garden in Cobham, England on Wednesday, December 14th, 10 am to 2 pm, to teach a Pide Turkish Cookery Class, along with many other treats, fit for the festive season!

We will make scrumptious Turkish flatbreads, Pide with spinach & cheese, Pide with minced meat and vegetables, gorgeous salad with tomatoes, watercress, walnuts and pomegranates. We will finish with caramalised carrots delight with walnuts & shredded coconut, Cezerye,  Turkish Coffee and Turkish Delight.

Bring a friend and join us to learn how to make and enjoy these treats!

The Menu will include: 
Ispanakli, Peynirli Pide – Turkish oval flat breads with spinach &  feta
Kiymali Pide – Turkish oval flat breads with minced meat & vegetables
Tomato, watercress, onion salad with pomegranate molasses and walnuts
Caramalised carrots delight with shredded coconut, Cezerye
Turkish Coffee
Turkish Delight

This is a friendly, hands on class, suitable for all levels and participation is limited; the class would make a lovely gift for the holidays too!

Participants booking together with a friend will get a discount of £10 if they book together (2 for £140) or  £75 per person.  You can book the class at the link below:

Hope you can join us!

Ozlem

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Eggs with vegetables and cheese; Peynirli, Sebzeli Yumurta

Eggs with tomatoes, spring onions, peppers and crumbled feta, Turkish Style

Eggs with tomatoes, spring onions, peppers and crumbled feta, Turkish Style

 

Eggs done different ways is a big part of Turkish breakfast, my favorite meal of the day. This time, we enjoyed eggs with tomatoes, spring onions, peppers with crumbled feta or Turkish white cheese or beyaz peynir over them. This is the unscrambled version of our beloved Menemen, Turkish scrambled eggs with vegetables. We love it as the children especially enjoy dipping their bread to that glorious runny yolk. The red pepper flakes over the egg gives a delicious bit of heat.

I hope you enjoy this, Afiyet Olsun,

Ozlem

5.0 from 1 reviews
Eggs with vegetables and cheese & Peynirli, Sebzeli Yumurta
 
Eggs done different ways is a big part of Turkish breakfast, my favorite meal of the day. This time, we enjoyed eggs with tomatoes, spring onions, peppers with crumbled feta or Turkish white cheese or beyaz peynir over them. This is the unscrambled version of our beloved Menemen, Turkish scrambled eggs with vegetables. We love it as the children especially enjoy dipping their bread to that glorious runny yolk. The red pepper flakes over the egg gives a delicious bit of heat.
Author:
Recipe type: Vegetarian Breakfast, Turkish Style
Cuisine: Turkish Cuisine
Serves: 2
Ingredients
  • 2 eggs (or more if you like)
  • ½ green or yellow bell pepper, finely sliced
  • 2 spring (green) onions, finely sliced
  • 2 medium tomatoes, finely diced
  • 30 ml/ 2tablespoon olive oil
  • 60 gr/2 oz. Turkish white cheese or feta cheese, crumbled
  • 5-10 ml/ 1-2 teaspoon red pepper flakes
  • Salt and Pepper to taste
Instructions
  1. Heat the olive oil in a large, frying pan. Stir in the bell pepper and cook for a couple of minutes, at low to medium heat.
  2. Add the spring onions and tomatoes. Season with salt and black pepper and cook for another 2 minutes.
  3. Create holes in the pan and crack the eggs, cook over low to medium heat for 2-3 minutes.
  4. Sprinkle the crumbled feta or white cheese around the egg and cook a further 2 minutes or so, until the egg white is set but the yolk is still runny.
  5. Season with salt and ground black pepper to taste and sprinkle red pepper flakes over the eggs.
  6. Serve hot with toasted or crusty bread

A Turkish Vegetarian Brunch Feast; Divertimenti Cookery School, London

Sunday, November 13th; 12 pm – 3.30 pm

Anatolian flat breads with cheese and spinach, Ispanakli Peynirli Gozleme, at our Turkish brunch cookery class

Anatolian flat breads with cheese and spinach, Ispanakli Peynirli Gozleme, at our Turkish brunch cookery class

Turkish style brunch is our favorite meal of the day, especially at the weekends; it’s vibrant, refreshing and a feast to all senses. I am delighted to teach a vegetarian Turkish brunch cookery class at the Divertimenti Cookery School, London on Sunday, November 13th; 12 pm – 3.30 pm. We have a feast of a menu including Anatolian flat breads with cheese & spinach, Gozleme, Olive salad with za’atar and pomegranate molasses, Turkish style scrambled eggs with onions, pepper and tomatoes – Menemen, Baklava with walnuts, Turkish Coffee and more.

Testing Bellinis with Turkish bubbly Yasasin with Melisa Atay, from Melisa Fine Brands.

Testing Bellinis with Turkish bubbly Yasasin with Melisa Atay, from Melisa Fine Brands.

Yasasin Turkish bubbly

Yasasin Turkish bubbly

Morever, we will enjoy a delicious Bellini with the Turkish Bubbly, Yasasin, by Melisa Fine Brands, I am particularly excited about introducing and celebrating Turkish wine at our class. We recently had a delicious Bellini tasting with Yasasin Turkish bubbly in London, it is gorgeous and we are in for a treat!

Participation is limited and booking is through Divertimenti Cookery School at this link, do hope you can join us!

 

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