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Tag Archives | Kabak tatlisi

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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Candied Pumpkin Dessert with Walnuts, Turkish Style; Kabak Tatlisi

Turkish candied pumpkin dessert, Kabak Tatlisi; so easy and scrumptious

Turkish candied pumpkin dessert, Kabak Tatlisi; so easy and scrumptious

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. You can also add a few cloves or cinnamon sticks to its juice before baking, if you’d like to spice up this dessert.

Luscious candied pumpkin dessert, Kabak Tatlisi; great for entertaining

Luscious candied pumpkin dessert, Kabak Tatlisi; great for entertaining

I hope you can give this delicious, glistening pumpkin dessert a try; it may also be a lovely addition for your holiday entertaining and a pleasant surprise for Halloween, if you are celebrating.

Serves 6 – 8

1kg/2 ¼ lb. pumpkin flesh, peeled, deseeded and cut into chunky cubes or rectangular blocks (about 3” long)

250gr/9 oz. / 1 ½ cup sugar

225gr/1 cup crushed walnuts to serve

Turkish clotted cream, Kaymak or clotted cream to serve (optional)

Preheat the oven to 180C/350F

Sprinkle sugar over the pumpkin pieces evenly.

Sprinkle sugar over the pumpkin pieces evenly.

Line the bottom of a large baking dish with the prepared pumpkin pieces and sprinkle sugar over them evenly. Then layer the rest of the pumpkin chunks and pour the remaining sugar evenly over them. Cover the dish and let it rest overnight.

Let the sugar coated pupmkin pieces rest overnight; even after 30 minutes, you notice the juices coming up.

Let the sugar coated pumpkin pieces rest overnight; even after 30 minutes, you notice the juices coming up.

The next day, you will notice that the pumpkin has released all its juices and that the pieces are nearly covered with all that wonderful juice. This liquid is all you need to bake the pumpkin, no need to add any extra water.

Baked, candied pumpkin, utterly delicious.

Baked, candied pumpkin, utterly delicious.

Bake the pumpkin in the preheated oven, uncovered. Every 20 minutes, spoon the syrup in the baking dish over the pumpkin pieces so that they all absorb the syrup and start glistening. After 45 minutes of baking, check the sweetness of the pumpkin; if you like it sweeter, you can sprinkle a few more tablespoonful of sugar. Also, after 45 minutes of baking, turn the pumpkin pieces around so that all pieces keep moist with the juice. Bake for about an 1 hour to 1 ¼ hours in total, until all the syrup is absorbed and the pumpkin pieces are cooked and candied.

Luscious candied pumpkin dessert with crushed walnuts; Cevizli Kabak Tatlisi

Luscious candied pumpkin dessert with crushed walnuts; Cevizli Kabak Tatlisi

Let the pumpkin dessert cool down. Decorate the candied pumpkin pieces with crushed walnuts just before serving; you can serve this delicious dessert as this way or also with Turkish thick clotted cream, kaymak or regular clotted cream aside.

Afiyet Olsun,

Ozlem

 

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