Cookery Classes

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

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

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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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