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Tag Archives | Ozlem’s Turkish Table cookery book

Turkish Style Scrambled Eggs with Tomato, Pepper, Feta; Menemen

Turkish breakfast is my favouite meal of the day and we Turks love an unrushed, delicious spread of Turkish breakfast, especially at the weekend. Eggs prepared in different ways, salads, savoury pastries such as borek and gozleme, simit and many more adorn our breakfast table. Menemen, Turkish style scrambled eggs with tomatoes, peppers (and sometimes with beyaz penir, Turkish white cheese) is one of my homeland’s favorite brunch item, and a great street food. This delicious scrambled egg with vegetables is packed with flavour, it is nutritious and gets ready in minutes. There are many versions of it – garlic, onion, any choice of cheese, spinach would go well too. Served with nice crusty bread and a little garlic yoghurt by the side, this dish can make a wonderful light supper or a substantial lunch option.

Turkish breakfast spread from Ozlem’s Turkish Table cookery book, available to order now

I have a whole chapter on Turkish breakfast at my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland and I truly hope you enjoy recreating your own Turkish breakfast. You can order my cookery book at this link, if you’d like.

Serves 4

Preparation time : 5 – 10 minutes Cooking time : About 5 minutes

8 eggs
1 green bell pepper, finely sliced
3 spring (green) onions, finely sliced
4 medium ripe tomatoes, finely diced
15 ml/1 tablespoon olive oil
15 ml/1 tablespoon butter
120 gr/4 oz Turkish white cheese or feta cheese, crumbled
5-10 ml/ 1-2 teaspoon red pepper flakes
Salt and Pepper to taste

Heat the butter and the olive oil in a frying pan. Stir in the bell pepper and cook for a couple of minutes, at low to medium heat. Add the spring onions, tomatoes and red pepper flakes, mix well. Crack the eggs in a bowl and mix. Add the feta cheese, combine well. Stir in the egg mixture to the frying pan and give it a good stir. Scramble the eggs until they are just done, retaining their juice.  Season with salt and  ground black pepper to taste.

Serve warm with a little more red pepper flakes sprinkled if you would like. Serve with toasted or crusty bread.

Afiyet Olsun !

Turkish style scrambled eggs with tomato, peppers, white cheese or feta cheese - Menemen

Turkish style scrambled eggs with tomato, peppers, white cheese or feta cheese – Menemen

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Eggplants with Lentils, cooked in Olive Oil; Mercimekli Mualla


Aubergine with green lentils, aubergine onions and peppers; Mercimekli Mualla- such a delicious treat

It is high time for an eggplant (aubergine) recipe, the king of vegetables at home. Eggplant lovers at home claim we have over 200 eggplant, patlican recipes, as we love this special vegetable so much. My name in our home is actually “Patlican” too – or Patli as short-. When my husband heard the name for the first time, he liked the sound of it so much that he decided to call me Patlican! No complaints.

We have a whole section in Turkish cuisine called “Vegetables cooked in Olive Oil”, Zeytinyaglilar, where we cook vegetables in olive oil and serve them either cold or at room temperature. Once cooked, it is important for the dish to cool down in its pan and rest, allowing all the flavors to blend. Usually served with a wedge of lemon, this style of cooking is very healthy, tasty and refreshing.

Ozlem’s Turkish Table Cookery Book – available to order now

This traditional recipe, Patlicanli Mercimekli Mualla, is from Antakya, Southern part of Turkey, where my roots are from. The amazing flavors of green lentils, olive oil, eggplant and dried mint blend so well and take me back to Antakya immediately. This is a traditional recipe and I am especially happy to be able to pass it on to food lovers and the next generation, and delighted to include at my cookery book, Ozlem’s Turkish Table, Recipes From My Homeland, available to order at this link.  It is a joy to trace these recipes over many phone calls to my mother, passionately exchange opinions on it and finally have a chance to share with you. I hope you enjoy this wonderful dish and pass it on.

Serves 4-6

Preparation time: 25 minutes Cooking time: 40 minutes

180 gr / 1 cup green lentils
2 medium eggplants (aubergine)
2 medium onions, thinly sliced
4 cloves of garlic, crushed
1 red bell pepper, cut in half and thinly sliced
400 gr / 14 oz (a can of) chopped tomatoes in juice
50 ml/ about 2 fl oz/ 1/4 cup olive oil and
45 ml / 3 tablespoons of olive oil to saute eggplants
1 teaspoon salt
2 teaspoons granulated sugar
1 teaspoon dried mint (spearmint)
240 ml/ 8 lf oz / 1 cup water

Crusty bread to serve

Put lentils in a pan of boiling water, stir and cover. Simmer in low heat for 15 minutes. Drain its water and set aside.

Using a vegetable peeler, peel the eggplants in zebra stripes. Cut the eggplant in half lengthways and then cut each half into medium thick slices. Spread them on a wide tray, sprinkle salt over and leave aside for 15 minutes. With using paper towel, squeeze excess water out of eggplants.

Heat the olive oil in a heavy pan and very lightly sauté the eggplant slices for a minute or two. This will help eggplants to soften up and start bringing out their lovely sweet flesh.

In a large bowl, combine the partially cooked lentils, onion, garlic, bell peppers, chopped tomatoes, salt, mint, olive oil and the sugar, mix well. Season with ground black pepper, check the seasoning and add more salt if needed.

In a wide heavy pan, place a layer of the eggplant slices. Spread the half of the vegetable mixture over the eggplants evenly. Place the remaining of the eggplant slices over the top and spread the remaining vegetable mixture over. Add the water, cover and cook in medium to low heat for about 40 minutes.

Once cooked, cover and cool the dish in the pan. Serve at room temperature with some crusty bread.

Tips and facts on Eggplant (Aubergine):

1) This wonderful vegetable (actually fruit, as it has seeds) has about 90 % water, which makes it low in fat and calories. You need to get rid of the sour juice of the eggplant before cooking. You can do that by salting the eggplant slices, and squeezing the sour juice out using a paper towel.

2) You can’t eat eggplants raw but once cooked, the flesh becomes meaty and sweet; which makes a great vegetarian option.

3) We Turks love eggplants; we grill it, broil it, bake in the oven, smoke it and even make lovely jams out of it! As nation’s favorite vegetable, it is believed we have over 200 recipes featuring the beloved eggplant, patlican.

4) When shopping for eggplants, look for bright dark purple color and a healthy green stem. It should feel heavy for its size. Try to get a small to medium size eggplants as they tend to have less seeds.

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Spinach and Cheese Pie – Ispanakli, Peynirli Borek




Ispanakli, Peynirli borek; spinach and cheese pie

Merhaba (means Hello in Turkish);

I hope this lovely borek recipe inspires you to go back to kitchen and make it for friends and family – or why not just treat yourself?-

This wonderful pie has to be one of the most deliciously pleasing and easy borek around. If you can get yufka, fresh paper thin fresh pastry sheets, it would be best. Alternatively, filo pastry sheets for this recipe also work well. If frozen, you need to defrost them overnight in the fridge and leave at room temperature about 2 hours before using. I combine the feta cheese with mozzarella in this recipe to make it moister. At home, boreks, savory pastries are a very popular snack with ladies’ tea time gatherings and immensely popular with children too. I remember fondly looking forward to my mother’s tea parties to enjoy these tasty treats, and now my children totally love them anytime of the day.

Ozlem’s Turkish Table Cookery Book – available to order at this link

I love our savory pastries in Turkish cuisine; boreks, gozlemes, pogacas and more; there’s a Savory Pastries chapter in my cookery book, Ozlem’s Turkish Table, with all these savoury treats and regional specialties included. My cookery book, Ozlem’s Turkish Table is available to order at this link and delivered worldwide.

Delicious spinach and cheese pastry with fillo sheets; Ispanakli, peynirli borek

Delicious spinach and cheese pastry with fillo sheets; Ispanakli, peynirli borek

This borek is a great addition to a weekend brunch or a dinner party appetizer, Afiyet Olsun!

Serves 8 -10
Preparation time – 15 minutes
Cooking time – 40 minutes

150 gr / 7 oz spinach leaves
150 gr/ 7 oz feta cheese, mashed with a fork
100 gr / app. 4 oz shredded mozzarella
3 eggs, beaten
1/2 cup / 125 ml milk
1/2 cup / 125 ml water
3 tablespoons mild olive oil
12 sheets of fillo pastry (cut in half vertically, which makes 24 sheets)
1 tablespoon nigella seeds
1 tablespoon sesame seeds

Preheat oven to 180c/350 F/gas mark 4

Remove the stalks of the spinach, wash and chop roughly. Mix together in a bowl with the feta cheese, shredded mozzarella and two of the beaten eggs. In a separate bowl, mix the water, 1 tablespoon olive oil and milk.

Grease a rectangular baking dish with the remaining olive oil. Lay the pastry sheets along its long side and cut in half vertically. Open the sheets only when you are ready to use them and cover the rest with a damp towel so that they don’t dry out.

Lay three sheets in the greased baking dish. Pour a little of the milk-olive oil-water mixture (about 3 tablespoons) all over the sheet. Repeat this layering two more times, using three fillo sheets each time.

Lay three more sheets over and spread the spinach filling evenly. Continue laying three sheets of fillo, pouring over each the milk mixture, three more times. Lay the remaining sheets on the top of the pie, sprinkling the milk mixture. Whisk together the remaining beaten egg with a little olive oil and brush over the pastry. Sprinkle with sesame or nigella seeds.

Bake the pie in the oven for about 40 minutes, until the top is golden brown. Serve hot, cut into pieces. This dish can be successfully reheated.

Important tips: If you would like to cut back on the amount of the eggs, you can omit or decrease them in the spinach and feta filling. 2) Once cooked, if you keep the pie covered with flax or parchment paper, this will keep the pie moist. 3) This pie freezes wonderfully. Once cooled, put the pie in a freezer bag and seal. When you’d like to reheat (at 350 F for about 15 minutes), put the pie in a greased baking tray and sprinkle the top with a little milk and water mixture to give some moisture.

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