Pastirmali 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 moreBulgur and Lentil Patties – Mercimekli Bulgur Kofte
This is a delicious and healthy vegetarian recipe that you can serve as an appetizer; it would be a great party dish too. You can serve it wrapped in lettuce leaves, and it is delicious when dipped in a mixture of extra virgin olive oil & pomegranate molasses (sharp balsamic vinegar would be a good replacement if you cannot find pomegranate molasses). Middle Eastern and most specialty food stores carry pomegranate molasses and the online Turkish megastore www.tulumba.com carries a wide range of Turkish ingredients. In London, Tas...
read moreYoghurt Dip with Cucumber and Garlic – Ozlem’s Cacik Dip
This wonderful, easy to prepare refreshing dip appears often on our table. The cool cucumber, yoghurt and mint combination goes very well served by the side of grilled meats, vegetables and casseroles. Some of the finest yoghurt in the world is made in Turkey. Yogurt is an important feature of the Turkish diet, and is included in some way at most family meal times. Traditional Cacik is not so much a meze but more a chilled yoghurt soup with water and ice cubes added. Made in the traditional way, it is easy to whisk up, and served in a small...
read moreZucchini (Courgette) Fritters flavored with Feta and Dill – Mucver
Zucchini are the most widely available summer 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 them as a meze/appetizer for supper or light lunch dish. The bite size versions would be a great party / finger food too. They are also wonderful served next day as a cold snack. If you are after a lighter flavor, you can bake the spread in a greased baking...
read moreLamb’s Lettuce Salad with Garlic Yoghurt – Yogurtlu Semizotu Salatasi
Preparation time: 10 minutes Serves 2 This lovely, refreshing salad is very easy and quick to make and makes a wonderful appetizer, meze or a side dish served with grilled meats, poultry and pasta. At home in the restaurants, this salad is served as part of a meze spread with warm pita bread, lovely feta cheese, hummus and olives. This combination also makes a wonderful and healthy lunch alternative. Watercress can replace the lamb lettuce well. 60 gr / 2 oz fresh lamb lettuce leaves, washed and drained8 oz / 1 cup plain yoghurt1 garlic...
read moreTurkish Walnut & Red Pepper Paste Dip – Cevizli Biber
Hosgeldiniz! (Means “Welcome” in Turkish) Turkish cuisine is a healthy, delicious cuisine, and we use lots of grains, nuts, olive oil and vegetables. 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 and whenever I make it, I feel like I am home. You can find the red pepper paste in specialty stores and in many big supermarkets. Serves 4-6Preparation time: 15 minutes 3 slices of white stale bread, crusts...
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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
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