Ozlem’s Turkish Table | Turkish CuisineOzlem's Turkish Table

Cheat’s Yağlama; Layered flatbreads with meat sauce and garlic yoghurt

I love making my own soft flatbreads for yağlama (see my recipe here if you like to make your own flat breads) when I can, but when pressed with time, I make this quick, cheat’s version, using tortilla wraps. Some folks also use thin, round lavash breads at home. It makes a delicious, comforting meal to share, fast. Yağlama requires a nice and juicy sauce, to soften the flatbreads, and the garlic yoghurt is a must to serve; one of our favourite family meals.

Many one pot wonders, easy Lahmacun using tortilla wraps (along with homemade dough), as well as over 50 vegetarian recipes are included in my new cookbook ISTANBUL, Delicious Recipes from the Heart of the City; dishes you can prepare ahead and freeze too (please note that yağlama is not included in this book). You can get a copy here worldwide.

I hope you enjoy this delicious and made easy yağlama feast,

Afiyet olsun,

Ozlem x

Yağlama; Layered flatbreads with meat sauce and garlic yoghurt

Yağlama is a delicious and important specialty from Kayseri, central Anatolia. This lovely dish consists of layering the soft flat breads, with a juicy meat sauce between each layer. Once stacked on top of another, it is quartered and served with garlic yoghurt. It makes an impressive and delicious meal share with friends and family. I love making my own soft flatbreads for yağlama (see my recipe here if you like to make your own flat breads) when I can, but when pressed with time, I make this quick, cheat’s version, using tortilla wraps. Some folks also use thin, round lavash breads at home. It makes a delicious, comforting meal to share, fast. Yağlama requires a nice and juicy sauce, to soften the flatbreads, and the garlic yoghurt is a must to serve; one of our favourite family meals. I hope you enjoy this delicious and made easy yağlama feast.

Author: Ozlem Warren

Recipe type: Easy, comfort food, layered flatbreads with meat sauce, regional recipes

Cuisine: Turkish cuisine

Serves: 4-5

Ingredients

8 flour tortilla wraps (24cm in diameter)
750g/1lb 10 oz minced (ground) lamb or beef (15 % fat)
1 large onion, finely chopped
2 tbsp olive oil
2 tbsp butter
2 tbsp double concentrated tomato paste
1 tbsp Turkish pepper paste (optional, replace with tomato paste if you wish)
½ tsp pul biber
400g/14 oz a can of finely chopped tomatoes
85 g sivri biber or padron peppers, deseeded and finely chopped
425ml/15fl oz water
Salt and freshly ground black pepper
Small bunch of parsley, finely chopped (reserve 1 tbsp for decoration)
For the garlic yoghurt:
3 cloves of garlic, finely chopped
400g yoghurt (full fat if you can)

Instructions

Combine the garlic with yoghurt, season to taste, set aside to bring to room temperature.
Place the minced meat on a wide pan, and saute for 8 minutes over medium to high heat, stirring and breaking into small parts, until browned. Pour the olive oil and stir in the butter to the pan and add the onions, saute for a further 7 minutes; the onions will soften.
Add the peppers and saute for another 3 minutes. Stir in the tomato and pepper paste, give everything a good mix. Add the chopped tomatoes, combine well. Pour the water, season with salt, pepper, pul biber, combine and bring to boil. Simmer for 10 minutes over low to medium heat. Add parsley, mix and keep the heat on lowest setting.
Fold a tortilla wrap in half and fold again, then dip the edges into the juicy meat sauce. Place this tortilla wrap flat on a large serving plate or a dish, ideally with 5cm height, so the sauce dribbling at the sides can stay in. Generously spread about 4 tbsps of the meat sauce over, leaving about 1cm around the edges filling free. Working fast, continue this way, wetting the edges of each tortilla and spreading the meat mixture over and layering on top of each other. Spread the remaining sauce over the final tortilla and scatter reserved parsley over. Turn the heat off the sauce.
Cut the yağlama stack in the quarters and serve immediately, with garlic yoghurt. We place a ½ tbsp of garlic yoghurt over each yağlama wedge, then roll and enjoy – you will need paper napkins! Afiyet olsun.

İzmir Köfte; Turkish meatballs with potatoes, tomatoes, peppers

By Ozlem Warren on March 3, 2026 in Regional Signature Dishes; Mains, Sides and Desserts, Roasts and Kebaps, Turkish cookery book 0

I love the simplicity and comforting taste of İzmir köfte. Traditionally, the köftes, meatballs and thin wedges of potatoes are first lightly fried, then cooked with tomatoes, sivri biber (our green pointy peppers) in a rich tomato sauce. The result is a comforting, all in one pot deliciousness; the meatballs melt in the mouth and potatoes soak up the delicious juices of the casserole. I tend to make a generous portion, as it freezes well and leftovers are great next day.

İzmir köfte is a proper esnaf lokantası fare. At these humble, no-frills style neighborhood restaurants that I am very fond of, trays of freshly cooked home style casseroles like İzmir köfte is offered to customers. You pick up your tray, point the casserole, dolma, pilaf you want to eat and they plate them up for you. I hope you enjoy my İzmir köfte recipe. I like to partially bake the köftes and potatoes, rather than frying; the result is equally delicious, easier and lighter. A family favourite.

Another version of these succulent köfte, casseroles, zingy piyaz salads, meze, bakes and so much more are included at my new cookery book, ISTANBUL, Delicious recipes from the heart of the City. You can get a copy here worldwide.

Afiyet Olsun,

Ozlem

İzmir Köfte; Turkish meatballs with potatoes, tomatoes, peppers

Author: Ozlem Warren

Recipe type: One pot Izmir kofte with peppers, potato, tomatoes

Cuisine: Turkish cuisine

Serves: 8-10

Ingredients

1kg medium potatoes, sliced into 1 ½ cm thick wedges
200g sivri biber, cut into 3 pieces or padron peppers, sliced lengthways
3 medium to large tomatoes, sliced in 2 cm thick wedges
2 tablespoons olive oil (for coating potato wedges)
For the köfte:
1 large onion, grated
5 tablespoons breadcrumbs (use gluten-free if preferred)
2 medium eggs, beaten
25g flat leaf parsley, finely chopped
2 teaspoons ground cumin
Salt and freshly ground black pepper to taste
1kg minced (ground) beef (12 % fat) or a combination of minced lamb and beef
For the sauce:
1 tablespoon butter
2 tablespoons olive oil
2 tablespoons double concentrated tomato paste
2 teaspoons dried oregano
1 teaspoons pul biber
700 g plum tomatoes in can, pureed (use fresh tomatoes in season)
600ml water
Salt and freshly ground black pepper

Instructions

First prepare the köfte mixture. Combine the köfte ingredients except the meat in a large bowl, season (2 teaspoon of salt is recommended) and knead well. Stir in the meat and combine for 3-4 minutes thoroughly, until blended well. Cover and keep in the fridge until using.
Preheat oven to fan 200C/220C/425F. Place the sliced potato wedges in a large oven tray and drizzle 2 tablespoons olive oil over them, season with salt and black pepper. Go hands on and coat the oil and seasoning on potatoes. Slice the sivri biber (or padron peppers) and tomatoes and place in a large plate for later.
Have a small bowl of room temperature water with a drizzle of olive oil nearby. Take the köfte mixture out of the fridge. Wet your fingers in the bowl and take a small tangerine size köfte in your hand and roll to a roughly 9cm long sausage-like köfte, with slightly pointy edges, place in a large plate. Shape the rest of the köfte this way, place side by side. Then, place the köfte rolls and potato wedges side by side, alternating, in one layer, on a large oven tray, about 4 cm high. Bake for 30 minutes; they will start to crisp up round the edges. Take the tray out and bring the oven temperature to fan 180C/200C/400F.
While the köfte and potatoes are baking, make the sauce. Melt the butter in a medium sized pan and pour the olive oil. Stir in the tomato paste and combine over medium heat for a couple of minutes. Then pour in the pureed tomatoes, oregano, pul biber and combine. Pour the water, season to taste and bring to a boil and simmer for 2-3 minutes then turn the heat off.
Insert the peppers and tomatoes in between the potatoes and köfte in the tray. Gently pour the sauce over, shake the tray gently so that the sauce can penetrate. Bake in the oven for another 35-40 minutes.
Serve hot, with either pilaf or chunks of bread at the side. Afiyet Olsun.

Some of my favourite things do to in İstanbul

By Ozlem Warren on February 24, 2026 in Fascinating Istanbul, ISTANBUL cookery book, Travels, Turkish cookery book, Turkish Street Food 0

I am often asked to recommend places to visit in İstanbul. It is a fascinating city with so much to see and enjoy, not least the captivating historical sites of Hagia Sophia, Blue Mosque, Topkapı Palace and the Basilica Cistern (one of my personal favourites). If you enjoy modern art, İstanbul Modern is well worth a visit. Whatever you decide to do, may I suggest you don’t overcrowd your days and take some time to relax – perhaps with a cup of Turkish coffee – so you can watch İstanbul unfold in front of you. I have recently returned from İstanbul, it was special to visit this magical city with my son, and seeing family. There were much excitement too, as I took a sample copy of my cookery book ISTANBUL, Delicious recipes from the heart of the city, to show family. Here are some of my favourite things to experience in the Queen of the cities.

Some of my favourite eateries For the ultimate ocakbaşı-style kebab and meze experience, look no further than Zübeyir Ocakbaşı. For delicious regional specialties, I head to Sinem Özler’s Seraf Vadi and Musa Dağdeviren’s Çiya Sofrası. For traditional Turkish specialties, Karaköy Lokantası and Borsa Restaurants are amongst my favourites places to eat in İstanbul. Sahrap Soysal’s Sahrap’ın Ev Yemekleri restaurant in the international departures section of İstanbul Airport also serves delicious food with traditional Turkish flavours. The original Sultanahmet koftecisi (Selim Usta) in Sultanahmet is wonderful too, with succulent kofte and bean piyaz salad.

I love our Turkish breakfast, Kahvalti – every neighbourhood offers our favourite meal. Namli in Karakoy, Sade Kahve in Rumeli Hisari, amongst my favourite spots. You would be happy to know that Menemen and Sigara boregi are included at my new cookbook ISTANBUL too.

Eat like a local at an esnaf lokantası In the past, these humble yet iconic institutions provided the working men of İstanbul with affordable, nourishing, home-style meals, though today they are enjoyed by everyone. Great value, they are some of my favourite eateries. I love the delightful Makbule Hanım Lokantası in Mahmutbey. Balkan Lokantası in Besiktaş and Lades in Beyoğlu were regular hangouts of my dear father, Orhan – I’m grateful to have enjoyed countless Süzme Mercimek Çorbası at these places with him.

Spices, nuts, Turkish Delight Mısır Çarşısı, İstanbul’s historic, vibrant Spice Market, is a must-see, Malatya Pazari there offers fresh nuts, Turkish delights and spices. Erdem Bey Kuruyemiş in Beşiktaş, and Koz İstanbul Kuruyemiş in Kadıköy, are wonderful choices too for nuts and dried fruit. Kuru Kahveci Mehmet Efendi Turkish coffee shop at the entrance of Spice Market is lovely to visit and get Turkish coffee.

Bosphorus boat tour The Bosphorus is the lifeline of the city, connecting the European and Asian sides of İstanbul. I highly recommend taking either a scenic boat trip along the strait or using the vapur (local ferries) to cruise between the two sides. You can also hop on and off from vapur to enjoy delicacies in each district, for instance the famous, creamy yoghurt in Kanlıca.

Enjoy sokak yemekleri (street food) There is a vibrant street food scene in İstanbul offering huge variety, so indulge yourself by sampling Simit, Açma, Gözleme , Balık Ekmek, Lokma and Köz Mısır, as well as the freshest of juices, pickles and more, just as the locals do; all these recipes are included at my cookery book ISTANBUL too.

Discover multicultural İstanbul Known for its cosmopolitan atmosphere, the Kurtuluş district (formerly known as Tatavla) was historically a prominent Greek Orthodox and Armenian neighbourhood, has a strong Orthodox Greek and Armenian patisserie culture, and is also home to a few kosher bakeries. Here you can enjoy Paskalya Çöreği at Üstün Palmie Pastanesi, Borekitas at Kurtuluş Pastanesi and Armenian specialties such as Topik and midye dolma at Marinee and Mezme restaurants. For Sephardic Jewish specialties such as borekitas, head to Büyükada Pastanesi in Big Island. And if you have a spare day, I recommend visiting the beautiful, multicultural Princes’ Islands, which are a very pleasant hour’s ferry trip away from İstanbul.

Strolling through delightful Arnavutkoy with my son.

Use public transport İstanbul has an efficient public transport system – Metro (subway), buses, trams and ferries – which I use all the time. It offers good value and means you avoid the traffic. The city is best discovered, though, by walking – go off the beaten track to check out local neighbourhoods.

Visit the city’s pazar (farmers’ markets) Almost every neighbourhood has one, showcasing a huge variety of seasonal produce, including dried fruits, olives and nuts, as well as textiles and so much more. The pazar are the heartbeat of their neighbourhoods and a great way to observe and be a part of local life. Whenever I go to one, I always make time to have a bite of gözleme, accompanied by a glass of çay (Turkish tea), just as I used to do with my dear father, Orhan. 4th Levent Salı pazarı, Fatih Çarsamba pazarı, Besiktaş pazarı and Kadiköy Salı pazarı are among my favourites.

Discover modern İstanbul It is worth taking the Metro (subway) to discover the modern side of İstanbul and observe local life, if you can. I lived in 4th Levent in the modern, European side of the city for more than 15 years, which is a lovely, residential neighbourhood with a gorgeous Tuesday farmers’ market, Salı pazarı. After work, I loved driving to the Arnavutköy and Bebek districts to walk along the Bosphorus with my mother, Gülçin. We would then enjoy a glass of çay (Turkish tea) at Bebek Kahve whilst we watched the world go by. Sade Kahve in Rumehisarı, overlooking the Rumeli Fortress and the Bosphorus, also holds happy memories of having leisurely Turkish breakfasts there with my family.

İstanbul food tour with Culinary Backstreets If you enjoy experiencing local life and eateries off the beaten track, I highly recommend taking an İstanbul food tour with Culinary Backstreets. They offer a unique, in-depth exploration of the city’s culinary scene, showcasing the city’s diverse culinary culture.

Take a hands-on Turkish cookery class It really is special to take a hands-on Turkish cookery class when in İstanbul, learning how to enjoy the abundant seasonal produce and a variety of spices. I love teaching at Cookistan (cookistan.com). They also run their own wonderful cookery classes in their beautiful, friendly studio.

I lived in Istanbul over 15 years and our time with family always meant the most. Revisiting family, places with memories. I hope you make your own special memory in this magical city. For delicious recipes from Istanbul, places to visit, tips , you can order a copy of my cookery book ISTANBUL, here.