Simit; “Sesame-Encrusted Bread Rings”
Simit is indeed the quintessential Turkish food; these sesame-encrusted bread rings must be the most popular snack at home. You can have simit for breakfast with a cup of cay (tea), sliced cucumber, tomatoes, feta cheese and olives. You can enjoy them for a mid morning or afternoon snack with cheese or simply plain. Turks prefer savory accompaniments to simit, though I must say it is also lovely over some butter and jam. Their flavor and deeply satisfying texture are quite unlike anything else. There are mobile simit stalls everywhere,...
read moreAntakya’s Savory Pastry with Fillo Sheets – Yufkali Kaytaz Boregi
My parents were with us in late April, and as always, it was a joy to cook together with my mother. This time, 3 generations – my mother, my daughter and myself- made Antakya’s famous kaytaz borek – savory pastry filled with ground meat and onion -, with using fillo pastry sheets. Traditionally we would prepare the dough for this borek, put the filling on top and take it to the local bakery to bake – heavenly. This time, mum showed us how to recreate this treat using fillo pastry sheets and it worked wonderfully. The...
read moreLamb Kebab Wrapped In Puff Pastry – Talas Boregi
The spread of the Ottoman Empire into Europe resulted in influences from different cuisines. For instance, the use of puff pastry in this kebab reflects a French influence in the Ottoman and today’s Turkish cuisine. These delicious pastry parcels are lovely served as an appetizer (the miniature versions would also make great finger food for dinner parties, like the little one made by my daughter . You can also serve them as a main course with some steamed vegetables by the side. (I like Ghillie Basan’s way of serving the cooking...
read morePuff Pastry Pockets with Cheese, Potato and Parsley – Patatesli, Peynirli Borek
We Turks love boreks (savory filled pastries). You see dozens of pastry shops and street stalls with mouth watering pastries, sweet and savory; the smells and looks so inviting that they drag you to the store. Most common savory filling would be cheese and parsley, and cheese and spinach though some are with cheese and potato; onion and ground meat; olives; cheese and zucchini; and many more. We love indulging ourselves to these lovely boreks straight from oven with a glass of cay (tea), at breakfast, tea time or just anytime. I tried the...
read moreAnatolian Flat Breads with Cheese and Spinach – 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. These popular snacks are cooked quickly on a hot griddle and can be filled with various fillings. Some of my favorite fillings are mashed potatoes, cheese and parsley; spinach and cheese, and ground meat and onions. They are also popular street food and go down very well with a glass of cay (tea). I adapted this recipe from Ghillie Basan’s brilliant cookery...
read moreTahini Bread Rolls with Sesame and Nigella Seeds – Tahinli Ekmek
This tahini bread recipe is from the southern part of Turkey, Antakya (Antioch).Tahini is widely used especially in southern and eastern parts of Turkey for making dips (like hummus), casseroles, sauces and baking. When used in baking, you could smell the wonderful aromas of these breads from the local bakeries as of early in the morning, very inviting. Sesame and nigella seeds are widely used especially at decorating the savory pastries (boreks) and breads at home. They all add a wonderful taste and texture, like in this delicious bread...
read moreCheese and Parsley filled Tray Pastry – Peynirli Tepsi Boregi
This wonderful pie has to be the most popular and loved pastry in Turkey. It has been cooked at homes often, and you can eat almost in every café or restaurant at home. I use the fillo pastry sheets for this recipe and it works well (traditionally, we use the fresh paper thin pastry sheets called yufka and it is wonderful, if you can find it). If frozen, you need to defrost the fillo pastry overnight in the fridge and leave at room temperature about 2 hours before using. I like to combine the feta cheese with mozzarella in this recipe to...
read moreKabakli & Peynirli Borek –Zucchini (Courgette) and Feta Cheese Filled Pastry
Various kinds of pastries called “borek”, constitute an important part in Turkish cookery. Different sorts of dough can be prepared at home though it is very convenient to buy ready made fresh thin pastry sheets called “yufka” widely available in Turkey. You can substitute yufka with fillo pastry sheets as I do for this recipe and it works remarkably well. The fillo pastry sheets in the UK come fresh and need to be left in room temperature for 30 minutes before using. The fillo pastry in the US comes frozen and you need...
read moreOzlem’s Aubergine (Eggplant) Borek – Winner of the Foods of Turkey!
Stop Press! I am delighted to let you know that Ozlem’s Turkish Table won the “Borek” (stuffed pastry) Competition run by the Foods of Turkey website with my aubergine (eggplant) borek recipe! Here is the link to the article : http://www.foodsofturkey.com/FoodsofTurkey/Eat/Entries/2010/9/23_Recipe__Aubergine_Borek.htmlAnd here is the winning smoked eggplant recipe; it is very delicious, I hope you give it a go sometime:Eggplant, aubergine is the king of vegetables (actually fruit, as it has seeds) at home; we must have over...
read moreTurkish flat breads with ground lamb and vegetarian filling – Etli ve Sebzeli Pide
I couldn’t resist making Turkish flat breads with ground meat and vegetarian fillings, after enjoying them so much at Kalkan. I also discovered a brilliant new cookery book, “Cooking New Istanbul Style” by Refika (www.refikaninmutfagi.com). Refika wonderfully experiments new recipes using Turkish ingredients, a really delightful book, where she makes wonderful versions of pides too. You can also experiment with different vegetables and toppings on your flat bread. Dried cured meats like Turkish pastrami, juicy mushrooms, all...
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!
