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Ozlem’s Turkish Table; pumpkin recipes, book fair, cookery class

Merhaba dear All,

Beautiful still life from Ozlem’s Turkish Table cookery book coming up, by Sian Irvine Photography

Exciting times ahead, as we are almost there to start the pre-order for my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland, as of early November, please stay tuned! With a special tribute to my southern Turkish roots and family stories, this book has been lovingly written and prepared with beautiful images by Sian Irvine Photography, I really can’t wait to share with you all.

Here are a few special events coming up as well as delicious autumn/fall flavours, showcasing pumpkin and squash, I hope you enjoy it:

Ozlem’s Turkish Table, Recipes from My Homeland is at Riverhouse Barn Book Fair, October 28th

One of the still life shots with my family photos, from my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland, coming up. Image credit: Sian Irvine Photography

I am delighted to be participating the Riverhouse Barn Book Fair in Walton-on-Thames, Surrey, England on Saturday, October 28th at 12 noon with GB Publishing. Together with other authors, I will be introducing my upcoming cookery book, Ozlem’s Turkish Table, Recipes from My Homeland and introducing southern Turkish cuisine, my roots, Antakya- Antioch, with Turkish delights for everyone! Hope you can join us for a wonderful literary themed weekend.

A Turkish Festive Table cookery class with Ozlem Warren, Divertimenti Cookery School – London, Hands On Masterclass – Saturday, December 2nd

Radish salad with tahini sauce, image credit: Sian Irvine photography

Antakya’s traybake kebab, tepsi kebabi, will be a part of our cookery class on Dec. 2nd at Divertimenti cookery school. Image credit: Sian Irvine Photography

Please join us on Saturday, December 2nd, from 11 am to 2.30 pm for a festive class, as I will be sharing Southern Turkish specialties from my upcoming cookery book, Ozlem’s Turkish Table, Recipes from My Homeland. With a tribute to my roots, you will prepare authentic Southern Turkish flavours as you cook alongside with us. Recipes include ‘Tahini Bread Rolls with Sesame Seeds’, ‘Muhammara’ (Walnut and red pepper paste dip), ‘Leafy Greens with Peppers, Pine nuts and Aleppo Pepper Flakes’, ‘Radish Salad with Tahini Sauce’, ‘Tepsi Kebabi’ (Traybake kebab with roasted vegetables), ‘Kunefe – Kadayifi’ (Pastry strands with melted cheese in light syrup) and Turkish coffee.

Price : £115

Participation is limited, please kindly book through Divertimenti Cookery School at this link

Leafy greens with pine nuts, pepper and onions, a delicious course at our Dec. 2nd cookery class, at Divertimenti

What I have been cooking lately…

Candied pumpkin dessert with walnuts, southern Turkish Style – Cevizli Kabak Tatlisi

Candied pumpkin dessert with walnuts; Cevizli Kabak Tatlisi

We all have pumpkins in our minds at this time of the year; I love its natural sweetness and comforting, luscious flavor. This scrumptious candied pumpkin dessert is popular in Turkey and it is so very easy to make. Pumpkin is baked here in its very own juice with sugar and the result is an exquisite dessert with the full flavor of pumpkin, also fancy enough to share with family and friends.

This lovely light dessert, Kabak Tatlisi, is wonderful served with crushed walnuts. In Turkey, it is also served with our thick clotted cream, kaymak. If you can’t get kaymak, clotted cream also complements this dessert well. Here’s the link to my candied pumpkin dessert with walnuts, Cevizli Kabak Tatlisi.

Bulgur meatballs with squash and chickpeas, in yoghurt and mint sauce

Bulgur meatballs with squash and chickpeas in yoghurt and dried mint sauce

Stews with yoghurt has a special place in southern Turkish cuisine. I recently re-created Gaziantep’s Stew with bulgur meatballs, in yoghurt and mint sauce – Yogurtlu, bulgurlu kofte -. The traditional recipe also has lamb in it, in my version I omitted the extra meat and added the seasonal squash to  the dish.  The chickpeas worked really well in the stew too; not only very healthy, but brought a different texture and wonderful flavor. The dish turned out to be a very satisfying  and substantial meal yet surprisingly light. Here’s my recipe for the Bulgur meatballs with squash and chickpeas, in yoghurt and mint sauce, I hope you enjoy it.

Happy autumn/fall and Afiyet Olsun,

Ozlem

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Ozlem’s Turkish Table Cookery Book and Turkish cookery classes

Sian Irvine’s beautiful shot of still life;  aubergines and pomegranates for my cookery book coming up, Ozlem’s Turkish Table – Recipes from My Homeland

Merhaba dear All,

I hope this note finds you well and you had an enjoyable summer. I was in Turkey – in Istanbul then in Bodrum – it was very special to be back home and spend quality time with my family.

The last few months have also been very busy preparing my Turkish cookery book, Ozlem’s Turkish TableRecipes from My Homeland with GP Publishing. If you may recall, we had a fantastic photo shoot with the very talented Sian Irvine Photograpy back in July. Since then, we have been lovingly editing and shaping each chapter; it’s now coming together beautifully and I can not wait to share with you all!

This book will be a compilation of my favorite Turkish recipes and a special tribute to my southern Turkish roots, with an emphasis on regional dishes from my hometown Antakya and southern Turkey in general, along with my personal stories. There will be some lovely black and white photos of my parents, grandparents and family in the book, which are so dear to me; these were the people I got my inspiration from and the book is their legacy, it will be special to share with you all. With this book, I truly hope you feel the warmth, generous, sharing spirit of our Turkish culture; I truly hope it may inspire you to have a go at the recipes – and there will be delicious new recipes too – and that the book will help you to connect with my beautiful homeland.

It’s been a labor of love in the making but we are almost there – we plan to be ready for pre-orders by November and the book will be out in March 2018. I hope to be able to personally sign the copies for you and hope to see you at one of our pre-order book events – stay tuned!

Sunny Flavours of Turkey with Ozlem Warren, Divertimenti Cookery School, London

Hands On Masterclass, Saturday 7th October, 11:00am – 2:30pm

I have a delicious, hands on Turkish cookery class coming up at the Divertimenti Cookery School in London on Saturday, October 7th, with home made baklava and many more. Below is the class details, do hope you can join us!

Participation is limited, please kindly book through Divertimenti Cookery School at this link

Home made baklava is delicious and easier than you think, we will have a go at our class in Divertimenti Cookery School, London on October 7th, 2017

Please join us as we will  cling on to the autumnal sunshine than with a feast of delights from Ozlem’s Turkish Table. Showcasing authentic, regional recipes from her beloved homeland, you will cook alongside Ozlem preparing a selection of seasonal dishes from this colourful and aromatic cuisine as well as learn about Turkish coffee. Recipes will include ‘Zeytinyagli Sarma’ (Stuffed Vine Leaves), ‘Shepherds Salad, ‘Iskender Kebab (Tender slices of meat over pita bread with roasted vegetables and yoghurt sauce), ‘Baklava with Walnuts’ and Turkish Coffee.

What I have been cooking lately..

Spicy bulgur and lentil soup, Ezo Gelin Corba is in the menu

With the temperatures turning cooler, I have been cooking wholesome soups like Ezo Gelin Corba, Turkish spicy bulgur and lentil soup. We love this soup as a family; it’s satisfying, easy to make and so delicous, flavored with dried mint and red pepper flakes. I tend to make a big batch and freeze leftovers, works very well. Here’s the link for my Ezo Gelin corba, I hope you enjoy it too.

Afiyet Olsun,

Ozlem

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Turkish Flat Breads with potato and cheese; Patatesli Gozleme

Turkish stuffed flat breads with mashed potato and cheese, Patatesli, Peynirli Gozleme

Turkish stuffed flat breads with mashed potato and cheese, Patatesli, Peynirli Gozleme

We Turks love these stuffed flat breads, 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 and they are a much loved Turkish street food and a special part of Turkish breakfast. These popular snacks are cooked quickly on a hot griddle and can be filled with various fillings.

I previously made Gozleme with spinach and cheese filling, they became hugely popular. This time I made them with mashed potatoes, cheese and parsley; a comforting, delicious combination, another winner with family and friends. This gozleme is also a wonderful way to finish up leftover cooked potatoes and bits of cheese. I used feta cheese here, you can also use Turkish white cheese, grated cheddar cheese or mozzarella. I spiced up my gozleme with a little Turkish red pepper paste, biber salcasi; you can also use red pepper flakes instead if you are after a touch of spice.

I hope you enjoy making your own Gozleme, a wholesome, delicious street food at home. They go down very well with a glass of Turkish tea, cay or ayran, traditional Turkish yoghurt drink.

Turkish stuffed flat breads with potato and cheese; Patatesli, Peynirli Gozleme

Turkish stuffed flat breads with potato and cheese; Patatesli, Peynirli Gozleme

My Turkish Cookery Classes at Divertimenti Cookery School, London now open for Signing Up!

Tuesday, October 13th and Sunday, December 13th 2015

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Spinach and cheese filo pie; Ispanakli, peynirli borek

I am delighted to be teaching Turkish cookery classes at the wonderful Divertimenti Cookery School in London; on Tuesday, October 13th (demonstration class) and Sunday, December 13th 2015 (hands on class). You will be learning how to recreate delicious, wholesome Turkish classics such a spinach and feta filo pie, Turkish classic stuffed aubegines, spicy bulgur wheat salad with pomegranate molasses and home made baklava (much lighter and delicious!), stuffed grape vine leaves, Turkish flat breads with toppings and many more. You will be amazed to see how easy each course is, wholesome and packed with flavor.

Details of the classes are at here, as well as at the Divertimenti Cookery School website. Signing up for these classes are through Divertimenti Cookery School at this link, hope you can join us!

Stuffed grapevine leaves with aromatic rice and minced meat, Sarma

We will learn how to make stuffed grapevine leaves with aromatic rice and minced meat, Sarma

Afiyet Olsun,

Ozlem

5.0 from 4 reviews
Turkish Flat Breads with potato and cheese; Patatesli Gozleme
 
We Turks love these stuffed flat breads, Gozleme. Turks have been making these stuffed flat breads over thousand of years, they are a much loved Turkish street food and a special part of Turkish breakfast. The mashed potato, cheese and parsley proves to be a delicious, comforting filling; these gozlemes are wonderful with cup of tea or as part of mezze spread.
Author:
Recipe type: Turkish Flat breads with fillings, Gozleme
Cuisine: Turkish Cuisine
Serves: 5 gozleme, feeds 6-8
Ingredients
  • 1lb./ 16 oz. /3 cups plain flour
  • 8g / 1 sachet instant dried yeast
  • Pinch of salt
  • 45 ml/ 3 tbsp. olive oil
  • 30 ml/ 2 tbsp. plain natural yoghurt (preferably whole milk)
  • About 260 ml/ 9 fl. oz. / 1⅕ cups water
  • For the filling:
  • 3 medium sized potato, cooked, skinned and mashed – about 2 ¼ cups -
  • 5ml/1 teaspoon Turkish red pepper flakes or 2 tsp. Turkish red pepper paste (optional)
  • 200gr/ 7 oz. Turkish white cheese or feta cheese, juice drained and crumbled.
  • 28 gr/ 1 oz. / ½ cup chopped flat leaf parsley
  • 30 ml/2 tbsp. olive oil
  • Salt and ground black pepper to taste
  • Nonstick pan or griddle to cook the Gozleme
Instructions
  1. Combine about 150 ml / 5 fl. oz. warm water, yeast and salt in a small bowl, stir and cover. Stand in a warm place for 5 minutes or until bubbles form on the surface.
  2. Sift the flour into a large bowl. Make a well in the middle and pour in the yeast mixture, olive oil, yoghurt and the remaining (about 110 ml/ 4 fl. oz./ ½ cup) water. Using your hand, draw in the flour from the sides and work the mixture into a dough. Knead thoroughly to form a soft dough. Divide the dough into 8 pieces, knead them and roll into balls. Place the balls on a floured surface, cover with a damp cloth and leave them to rest for 30 minutes, or until the dough doubles in size.
  3. Meanwhile, prepare the filling. Mash the cooked potatoes with a fork or a masher in a large bowl. Drain the juice of the Turkish white cheese or feta cheese and crumble into the bowl. Stir in the chopped parsley, the red pepper paste or red pepper flakes (if you wish) and pour in the olive oil. Season with salt and freshly ground black pepper and combine all well. Your filling is ready.
  4. On a lightly floured surface, roll out each of the balls of the dough with a rolling pin into thin, flat rounds, about 40cm/16in diameter. Sprinkle a little flour as you roll the dough so that the dough won’t stick. Roll until you achieve a thin sheet of a flat round.
  5. Fold the left and right sides of the dough in a way for the edges to meet in the middle. Spread about 2 ½ - 3 tablespoons filling into the middle part of this flat sheet. Then fold the top and bottom edges over the filling, making sure all the filling is safely covered. Press edges together well to seal. Repeat the same procedure for the rest of the dough balls.
  6. Heat a griddle or a non-stick pan, and brush one side of the gozleme with a little olive oil and place on the pan to cook for about 2 -3 minutes, or until golden brown. Brush the uncooked side with a little olive oil and then flip it over. Cook for another 2-3 minutes, until golden brown.
  7. Brush both cooked sides of gozleme with a little olive oil -this will keep the gozleme moist. Cook the rest of the gozlemes the same way.
  8. You can either roll the Gozlemes to serve, or you can cut in halves or quarters. Ayran, Turkish yoghurt drink or Turkish tea, cay would go really well next to Gozleme.
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