Thin, crispy Turkish pizza with spicy lamb topping; Lahmacun
This thin, crispy Turkish pizza, lahmacun is the ultimate street food in Turkey. A very popular lunch time snack, lahmacun is sold in street stalls as well as in restaurants. In Kebab houses, mini lahmacuns are served as an appetizer that I can’t get enough. We Turks also love to have it as a take away food, a great, healthy alternative to fast food, the children love them too. Lemon is liberally squeezed over and then it is rolled up with sliced tomatoes, onion and parsley salad, piyaz. Flour Tortillas work very well as a mini...
read moreZucchini (Courgette) Fritters flavored with Feta and Dill – Kabak Mucveri
I have been looking at the previous recipes I posted and thought these zucchini fritters are really worth revisiting. The trick with them is to make sure you squeeze out any excess water from the zucchini, after grating. Hope you give them a go sometime and enjoy!Zucchini are the most widely available squash in Turkey. They are very versatile, used in many dishes and their flowers are perfect for stuffing. This wonderful vegetarian fritters are fantastic accompanied by garlic infused yoghurt or a leafy salad and crusty bread. You can enjoy...
read moreBroad (Fava) Beans in Two Ways
Broad Beans (Fava Beans) with bell peppers, olive oil, dill and lemon juice – Fava Salatasi We have had an over 3 weeks of heat wave in England, with temperatures reaching high 70Fs – lovely!:)- This pleasant warm weather put me into mood of more fresh vegetables and salads served with olive oil and lemon juice dressing, as we do in Turkey. And I really fancied some fresh broad beans. Unfortunately they are not in season here yet (they are at their peak from the end of June to mid September) so I used the broad beans in water to...
read moreFried Aubergine (Eggplant), Courgette (Zucchini) and Peppers with Tomato Sauce-Saksuka
This is one of the most popular mezes, appetizers at home, featuring our beloved eggplant (aubergine). It is delicious and easy to make. Garlicky yoghurt accompanies this dish really well. One of the joys in life for me is to cook and eat with friends and family. The life evolves around kitchen, children come and go and you get to cook with those dear to you, simply wonderful. We made and enjoyed this dish with friends this week; in Turkish we say “the food tastes better when shared” and it sure did. Serves 4Preparation time: 25...
read moreWalnut & Red Pepper Paste Dip – Cevizli Biber
This is one of my favorite mezes of all time; it is very easy to make and very, very more-ish, you just can’t stop eating them. It is one of my mother’s recipes from her historic hometown Antakya (Antioch) and whenever I make it, I feel like I am home. Tahini bread or pita bread would go really well with this delicious dip/spread. You can keep the dip covered in the fridge for 3-4 days. Middle Eastern stores or specialty stores usually carry the red pepper paste. If you can’t find it, there is a recipe for it in my blog...
read morePatties with Potato, Bulgur, Onion and Parsley – Patatesli, Bulgurlu Kofte
These patties are healthy, moist, easy to make and delicious; you just can’t stop eating them. They look similar to the bulgur and lentil patties I made previously(recipe in the blog, under appetizers and mezes), they have a different texture though, softer and more moist.You can serve them as a starter meze on a bed of lettuce leaves to wrap, or with bowl of olive oil and pomegranate molasses (or some sharp balsamic vinegar) by the side to dip in. In South Turkey, it is common to dip these patties to the sauce of stew and casseroles. I...
read morePastirmali Humus – Warm Hummus with Sausages (or Pastrami)
Have you ever tried hummus warm? In Turkey, especially in the South, hummus is served warm with sautéed Turkish sucuk (sausage) or pastirma (pastrami, dried cured beef coated with spices) or with sautéed pine nuts over the top. I strongly suggest you to try hummus this way, as I feel you may be pleasantly surprised, and maybe converted to eat hummus warm as many of my friends have done. Please adjust the recipe according to your taste, as some like it garlicky, some with more tahini and others may prefer it more lemony. This warm hummus...
read moreTurkish Fruit and Veg Market & Olive Salad with Vegetables and Pomegranate Molasses – Zeytin Ufeleme
Zeytin Ufeleme – Olive Salad with vegetables and pomegranate molasses We Turks eat olives throughout the day; the Turkish breakfast starts with olive, cheese, sliced tomato and cucumber accompanied with bread. We also enjoy olives as a meze for lunch or in the evening. Olive trees are grown all across the Aegean and Mediterranean coast of Turkey, in colorful shades of black, green, brown and black; they are absolutely to die for! This very simple yet delicious meze features my home town Antakya’s pomegranate molasses as a dressing....
read moreGrapevine leaves stuffed with aromatic rice (vegetarian) and with rice and ground meat – Zeytinyagli ve Etli Sarma
Etli Sarma – Vine Leaves Stuffed with Lamb, Rice and Herbs We made the etli sarma – stuffed vine leaves with meat and rice – with my mother when I was in Istanbul, it was a very special experience. Mother’s sarma (a version of dolma, done with grape vine leaves) is always the best and I was watching her with all my senses. This is a real treat; you can get together with friends and family and make it together and then enjoy it. I love it best when served with plain yoghurt and a little crusty bread to soak up wonderful...
read moreCerkez Tavugu – Circassian chicken with walnut sauce
During the Ottoman reign, the Sultans took a particular liking to women of Circassian origin and many were captured to serve in the harems as concubines and wives. These fair beauties delighted the Sultans and with them came this dish. Originally the dish was made with fresh coriander (cilantro) leaves, used liberally in Circassian cuisine and I love it this way. However the palace chefs decided to create their own tamer version. This is a great option for a light lunch, served with a green salad and toasted bread or steamed vegetables. This...
read moreHosgeldiniz
Welcome to Ozlem's Turkish Table (or as we say in Turkish, "Hosgeldiniz").
I was born and bred in Turkey, and lived there for 30 years. I feel very fortunate to be a part of this rich and welcoming culture. Turkish cuisine is healthy, delicious, affordable and most recipes are very easy to make. Here, I would like to show you how you can recreate these wonderful recipes in your own home. Living in England, I also cook other Mediterranean inspired dishes and some wonderful sweet treats. I hope the recipes may inspire you to have a go!Upcoming Turkish Cooking Classes
Upcoming Tours
Fascinating Istanbul and
Grand Turkey Tour
April 2nd thru 12th 2012
Special Easter Break – Book now!
Subscribe
Let’s Connect!
