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Ozlem’s Turkish Table at Turkish Embassy, London and Courgette, lentils, Swiss chard cooked in olive oil

Merhaba Dear All,

It’s been a busy and exciting few months for Ozlem’s Turkish Table cookery book, as it has been awarded as the Winner of the prestigious Gourmand World Cookery Book Award, in the Food Heritage Category for Turkey.  The Gourmand Awards are often compared by journalists to the “Oscars” and we are absolutely delighted. Ozlem’s Turkish Table is now being reprinted with the Gourmand seal to reach out more Turkish food lovers around the world, with sincere thanks to all dear readers, Pinar UK and GB Publishing. Signed copies of Ozlem’s Turkish Table cookery book is available at this link and it is delivered worldwide.

I am delighted to share the latest news from Ozlem’s Turkish Table, and my new recipe, Courgette/zucchini, lentils, Swiss chard and peppers cooked in olive oil – Kabakli, Mercimekli Mualla at this post, I hope you enjoy it and it inspires you to have a go at delicious, wholesome Turkish cuisine.

Afiyet Olsun,

Ozlem

Ozlem’s Turkish Table, Turkish Cuisine Presentation at the Turkish Embassy Residence, London

February also marked a very special event at the Turkish Embassy Residence in London. Our Turkish Ambassador HE Mr Yalcin and Mrs Yalcin very kindly hosted our Turkish Cuisine evening at the Turkish Embassy Residence in London on February 12th, with the participation of diplomats, press, distinguished guests in London. It was a real honor to do a presentation on our healthy, wholesome Turkish cuisine to our guests, with thousands years of culinary heritage. The journalist Ayse Arman was amongst the guests and very kindly did a wonderful write up about the evening and our efforts to promote Turkish cuisine abroad.

After my presentation and demonstration of Potatoes and bulgur patties with pomegranate molasses, Patatesli, bulgurlu kofte, Turkish Embassy chefs and kitchen staff very kindly prepared a feast from Ozlem’s Turkish Table cookery book, to serve our guests; it was an honor to see recipes from my cookery book prepared and displayed so beautifully, so very delighted that everyone enjoyed the evening. My very sincere thanks to our Ambassador and his wife, Mr and Mrs Yalcin, for hosting this wonderful event.

Courgette/zucchini, lentils, Swiss chard and peppers cooked in olive oil – Kabakli, Mercimekli Mualla

 I love Antakya’s traditional Patlicanli Mercimekli Mualla (as featured at my cookery book, Ozlem’s Turkish Table); it has been very popular with the readers and at my cookery classes. While I was in Guru’s Place Cookery School in Kalkan, Turkey  for my cookery class last year, a Turkish lady there saw our Aubergine with lentils dish and said that she makes another version with courgettes and adds pazi (similar to Swiss card to it); she said it is really lovely too. So inspired by her kind recommendation, here is my Courgette, lentils, Swiss chard and peppers cooked in olive oil, Kabakli Mercimekli Mualla.

And I must say, it is another scrumptious dish. This time, I baked this dish in the oven; baking brought a lovely sweetness to the courgette, peppers and onions and dried mint added delicious freshness. We make this recipe using the Turkish Zeytinyagli method (Vegetables cooked in olive oil) and it’s important to let the dish cool in the pan so it can rest and the flavors develop. Once cooked, it keeps well in the fridge for 2-3 days, great for entertaining. It is packed with flavor and wholesome, also gluten-free and plant based. This dish also works very well as a filling in vegetarian lasagna (we tested this too and family loved it, recipe to follow soon). I hope you enjoy my recipe as below, Afiyet Olsun.

 

Courgette, lentils, Swiss chard and peppers cooked in olive oil; Kabakli, Mercimekli Mualla
 
I love Antakya’s traditional Patlicanli Mercimekli Mualla (as featured at my cookery book, Ozlem’s Turkish Table); it has been very popular with the readers and at my cookery classes. While I was in Guru’s Place Cookery School in Kalkan, Turkey for my cookery class last year, a Turkish lady there saw our Aubergine with lentils dish and said that she makes another version with courgettes and adds pazi (similar to Swiss card to it); she said it is really lovely too. So inspired by her kind recommendation, here is my Courgette, lentils, Swiss chard and peppers cooked in olive oil, Kabakli Mercimekli Mualla. And I must say, it is another scrumptious dish. This time, I baked this dish in the oven; baking brought a lovely sweetness to the courgette, peppers and onions and dried mint added delicious freshness. We make this recipe using the Turkish Zeytinyagli method (Vegetables cooked in olive oil) and it’s important to let the dish cool in the pan so it can rest and the flavors develop. Once cooked, it keeps well in the fridge for 2-3 days, great for entertaining. It is packed with flavor and wholesome, also gluten-free and plant based.
Author:
Recipe type: Vegetarian and Vegan
Cuisine: Turkish Cuisine
Serves: 6
Ingredients
  • 175g/6oz green lentils, rinsed
  • 4-5 medium courgette/zucchini
  • 2 medium onions, halved and thinly sliced
  • 4 cloves of garlic, crushed and finely chopped
  • 1 red bell pepper, cut in half and thinly sliced
  • 200gr/7oz Swiss chard or pazi, washed and roughly chopped
  • 400g/14oz (1 can of) chopped tomatoes in juice
  • 60ml/2fl oz olive oil
  • 240ml/8fl oz water
  • 45ml/3 tablespoons olive oil (to par bake courgettes and peppers)
  • 5ml/1 teaspoon salt
  • 5ml/1 teaspoon granulated sugar (optional)
  • 10ml/2 teaspoons dried mint
  • Freshly ground black pepper to taste
Instructions
  1. Preheat oven to 180C/350F
  2. Put the green lentils in a pan of boiling water, stir and cover. Simmer and par boil in low heat for 15 -20 minutes. Drain the water and set aside.
  3. Cut the courgettes in half lengthways and cut each half into medium slices, about ½ cm, 0.2”. Spread them on a wide tray, sprinkle salt over and leave aside for 10 minutes. Using a paper towel, gently squeeze the excess water out of the courgette/zucchini.
  4. Combine the sliced peppers and courgettes in an oven tray. Drizzle the 3 tbsp./45ml olive oil over them. Season with salt and freshly ground black pepper and mix well. Par bake in the oven for 20-25 minutes; this will help courgettes and peppers to soften up and start bringing out their lovely sweet flesh.
  5. In a large bowl, combine the partially cooked lentils, onion, garlic, chopped Swiss chard, chopped tomatoes, salt, dried mint, olive oil and the sugar (if used). Season with ground black pepper, check the seasoning and add more salt if needed.
  6. In a deep baking dish, place a layer of the par baked courgette and pepper slices. Spread the half of the vegetable and lentil mixture over evenly. Place the remainder of the courgette and pepper slices over the top and spread the remaining vegetable & lentil mixture over also. Add the water, cover with foil and bake at the preheated oven (180C/350F) for about 30 minutes. Then take the foil off and bake for further 10-15 minutes, or until lentils and vegetables fully cooked and have started to have a nice crispy coating.
  7. Once cooked, leave to cool at the baking dish: this will allow the flavors to develop and blend well. Serve at room temperature (or if preferred warm) with some crusty bread. This lovely dish can be served as a vegetarian main course or can accompany grills as a side.
  8. Afiyet Olsun.

Healthy Turkish Vegetarian Feast Master Class – Divertimenti Cookery School, London

Sunday, March 15th, 2020 from 12.00- 15.30 (Hands – On Class)

Join Ozlem at Divertimenti Cookery School in London on Sunday, March 15th, from 12 – 3.30pm  to create a Healthy Turkish Vegetarian Feast, including Baked beetroot with garlic, served with pomegranate molasses and seeds, Spicy Bulgur and Lentil soup (Ezo Gelin Corba), Filo pastry with courgette, cheese and dill, Medley of baked or sauteed  aubergines, peppers and courgettes served in tomato sauce and garlicy yoghurt, finishing with Caramalised carrot paste delight with hazelnuts and shredded coconut and Turkish coffee, from her Gourmand World Cookbook award winning book, Ozlem’s Turkish Table. Turkish cuisine is healthy, delicious and recipes can easily be adapted for gluten free and vegan needs too.

Participation is limited for this hands on class, if you like to join us, please kindly book your spot at this link; the class can also make a lovely gift for a foodie.

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Ozlem’s Turkish Table-Winner of Gourmand World Cookery Book Award and Festive Ideas

I am delighted to share with great pleasure and honor that Ozlem’s Turkish Table cookery book has been awarded as the Winner of the prestigious Gourmand World Cookery Book Award, in the Food Heritage Category for Turkey! The Gourmand Awards are often compared by journalists to the “Oscars” and we are absolutely delighted; this prestigious award will help spreading the word on delicious, wholesome Turkish cuisine with a rich culinary heritage and more exciting events on the way! My very sincere thanks to all of you dear readers for your support for this special book, as well as to my publisher GB Publishing and Pinar UK for all their valuable support. Ozlem’s Turkish Table now qualify to compete for Best in the World 2020 in Food Heritage category.

Signed copies of Ozlem’s Turkish Table now 20 % off for the festive season!

Delighted to let you know that the hardback signed copies of Ozlem’s Turkish Table now 20 % off via GB Publishing at this link and  delivered worldwide incl USA, also available in kindle and other formats here. I can make a lovely gift to a foodie.

What I have been up to …

Teaching at Christopher Kimball’s Milk Street Cookery School, Boston MA was a special highlight

It’s been a very special few months, teaching Turkish cookery at the Christopher Kimball’s Milk Street Cookery School in Boston, in Fethiye, Kalkan – Turkey, Divertimenti Cookery School – London and in Surrey, UK.

I did two days of full master classes at the Milk Street and they have been very special – folks flown in from California, Seattle, North Caroline, Virgina for these classes, so very humbled and greatly enjoyed teaching and meeting everyone – my very sincere thanks to all.

Ozlem’s Turkish Table Cookery classes in Kalkan and Fethiye – Turkey

Ozlem’s Turkish Table cookery demo and Turkish lunch at Villa Cennet Bahcesi, Kalkan

Teaching at Guru’s Place Cookery School, Kalkan – a lot of fun!

Always a pleasure to teach at Yakamoz Hotel – Fethiye

Enjoying our cookery class creations al fresco at Yakamoz Hotel, Oludeniz

As always, greatly enjoyed teaching Turkish cookery in Fethiye and Kalkan in October. Thank you very much to Fethiye Times, dear Lyn Ward for all your help for organising Fethiye and Kalkan classes and huge thanks to Yakamoz Hotel Oludeniz, Villa Cennet Bahcesi, Kalkan and Guru’s Place Kalkan Cookery School for having me and all the lovely folks joined us – greatly look forward to more classes together in 2020. We are working on my 2020 teaching schedule in Kalkan and Fethiye so stay tuned!

From our road trip at beautiful Kalkan with dear Lyn, from Fethiye Times

Festive Turkish meal ideas ..

Spicy bulgur and lentil soup, Ezo Gelin Corbasi

Spicy bulgur and lentil soup, Ezo Gelin Corbasi

With the festive season upon us, I love gathering with friends and family and sharing a bite and catch up. As it is a busy time of the year, it is worth thinking about what you will be serving and do some cooking ahead of time. Thankfully, Turkish food is great with ahead of time cooking and freezes well. For instance this delicious and wholesome Spicy bulgur and lentil soup, Ezo Gelin Corba (at page 47 from Ozlem’s Turkish Table cookery book); it is a meal itself for me especially for lunch and freezes so well. If you like to make it gluten-free, you can use quinoa instead of bulgur in the soup, as I have done here

Baked aubergine/eggplant kebab with yoghurt and spices – Patlicanli Kebap

This is a lovely, all in one tray home style kebab that you can prepare ahead of time and freeze for your guests. Aubergines/eggplants are double baked here, which intensify their flavour – it is so worth marinating the chicken in yoghurt and spices; it tenderises the chicken and add a lot of flavour. Here is my recipe link (also at page 201 at Ozlem’s Turkish Table)

Aubergine, lentils and peppers cooked in olive oil – Mercimekli Mualla 

Aubergines, lentils and peppers cooked in olive oil, Mercimekli Mualla, from , Ozlem’s Turkish Table, Recipes from My Homeland

One of my all time vegetarian dishes cooked in olive oil, Zeytinyaglis from my home town Antakya, from my mother’s table; this dish can make a lovely main course for your vegetarian and vegan guests, also gluten-free. It tastes even better the next day so you can easily prepare ahead of time. Dried mint is the star spice here and works so well with green lentils and aubergine, so good. Here’s my recipe link – this lovely dish is also at Ozlem’s Turkish Table cookery book, page 151.

Leeks cooked in olive oil with vegetables – Zeytinyagli Pirasa

Leeks are native to Anatolia and this is a delicious and healthy way to enjoy leeks. It is traditionally served cold or at room temperature, with wedges of lemon aside; it makes a wonderful side dish keeps in fridge well for 2-3 days. Here’s my recipe link, also at page 159 of Ozlem’s Turkish Table.

Rice pilaf with pine nuts, cinnamon, dill and currants

This sophisticated rice pilaf dates back to the Ottoman Palace kitchens and is packed with flavour. I love the different textures and flavours this rice showcases with currants, pine nuts, fresh herbs and warm spices like cinnamon. You can add lamb’s liver as in my recipe at page 225 at Ozlem’s Turkish Table, or opt out and keep it vegetarian, as we did at my recent Supper club at Aromas, Weybridge. It is certainly festive and a big hit with our guests. You can serve it with refreshing Shepherd’s Salad with cucumber, pepper and tomato with a touch a sumac.

Spicy bulgur wheat salad with pomegranate molasses – Kisir 

Our welcome salad in Antakya, Spicy bulgur wheat salad with pomegranate molasses, Kisir, always features in our festive table. I love this wholesome salad – it is a bowl of health and so entertaining friendly, as it tastes even better the next day, great for prepping ahead of time. Sprinkle pomegranate seeds over for a festive decoration. Here’s my recipe link, also at page 81 of Ozlem’s Turkish Table.

Antakya style flat breads with crumbly cokelek or feta, za’atar and red pepper paste – Biberli Ekmek 

Our savoury flat breads are easy to make and complement soups, mains, side dishes beautifully. This delicious flat bread with za’atar topping, Biberli Ekmek, is a specialty from my home town Antakya and always bring back fond memories. It is fantastic to bake ahead of time and freeze. You can then reheat at 180C/350F for 5-8 minutes, ready for your guests. Here’s my recipe link, also at page 137 of Ozlem’s Turkish Table.

Baked Candied Pumpkin dessert with walnuts – Kabak Tatlisi 

Candied pumpkin dessert with walnuts and clotted cream; Kabak Tatlisi

I love the fruity desserts in Turkish cuisine – they are delicious, light and easy to prepare, as in this seasonal Candied Pumpkin dessert with walnuts. Baked in its own juice with sugar, this light but full flavoured pumpkin dessert is best served with crushed walnuts and kaymak, our Turkish thick cream made from water buffalo milk. If you can’t find kaymak, regular clotted cream would work well too. You can prepare this delicious dessert 2-3 days ahead of time. Here’s my recipe link, also at Ozlem’s Turkish Table cookery book, page 275.

I hope you enjoy the festive Turkish food ideas here and they inspire – there is also a whole chapter of Suggested Menus at page 291 at Ozlem’s Turkish Table    May you have a wonderful festive season, in good health, happiness, with friends and family.

Upcoming Events

Ozlem’s Turkish Table Vegetarian Feast and Cookery Demonstration at 

Oso Art Centre, Barnes

Thursday  January 23rd  from 7.30 pm

Please join us at the Oso Art Centre in Barnes on Thursday, January 23rd 2020 from 7.30pm, as Ozlem Warren will serve a feast of vegetarian Turkish dishes from her award winning cookery book, Ozlem’s Turkish Table and demonstrate how to make the popular Spicy Bulgur Wheat Salad with pomegranate molasses, Kisir and Traybake filo pastry with cheese and spinach.  Ozlem will also give tips on how to make the below vegetarian dishes she will be serving.

We will be serving Spicy bulgur and lentil soup with dried mint and Aleppo pepper, Hummus with cumin and red pepper flakes, Aubergine and lentils cooked in olive oil, Baked potato, olives, red pepper and onions with cumin, Baked cauliflower with cheese, spring onion and herbs, Spicy bulgur wheat salad with pomegranate molasses, Traybake filo pastry with cheese and spinach, Zesty semolina sponge cake, Revani.

Signed copies of Ozlem’s Turkish Table cookery book will be available to buy at the evening (25 GBP per copy). We will also run a raffle amongst the guests at the evening and one lucky winner will get a signed copy of Ozlem’s Turkish Table!

Tickets can be purchased at this link and it can make a lovely festive gift to a foodie!

Friday, February 28th, 7.30pm – Turkish Vegetarian Feast Supper Club and Cookery Workshop at Aromas

 Weybridge, Surrey

Kick start the new year to learn a new skill, making savoury filo pie with a variety of fillings, at our Turkish Vegetarian Feast Supper Club and Workshop at Aromas, Weybridge on Friday, Feb 28th evening from 7.30 pm  We will serve you some scrumptious healthy Turkish and Mediterranean vegetarian dishes as below, and moreover, you will get to make a vegetarian savory filo pie, our Turkish borek, at our workshop and you will take your pie/borek back home. We believe healthy food can also be very delicious and we will show you how – new inspirations in the new year, healthy food made easy!

We will serve delicious vegetarian courses and Ozlem will give you tips on how to make them.

Savory filo pie/borek with vegetarian fillings workshop during the night!:

And during the night, at our workshop, you will also get to make your savory filo pie with a variety of fillings to choose – you will get to take your savoury pie / borek back home!
This exciting event is likely to sell out to please book your spot soon at this link soon!
It can also make a lovely present for a foodie for the festive season (gift certificates available).
We look forward to welcoming you at Aromas on February 28th at our exciting event!
  • My very best wishes to you all for the festive season; and my sincere thanks for all your support and kind words for Ozlem’s Turkish Table – 65  – 5 star reviews on Amazon UK – ; it gives me so much happiness hearing you enjoy my recipes and it helps you to connect to this special land and remember, recreate fond memories.

Afiyet Olsun,

Ozlem

 

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Ozlem’s Turkish Table cookery book now available in hardback, kindle and eBook!

Ozlem’s Turkish Table cookery book, now on Amazon!

Merhaba dear All,

I am delighted to let you know that my cookery book, Ozlem’s Turkish Table is available in hardback, as well as kindle and eBook versions on Amazon and other online bookstores worldwide. It’s been a special journey; over 3,000 (mostly signed) copies of Ozlem’s Turkish Table have been sold and, thanks to the wonderful feedback we’ve received from readers, we have plenty more on the way. Links to online stores are: hardback and kindle Amazon UK; kindle or eBook Amazon US, Barnes & Noble Nook, Apple, Kobo; and for all these and more online bookstores wordwide GB Publishing Org

Signed copies of Ozlem’s Turkish Table cookery book is available via GB Publishing at this link, and it is delivered worldwide including USA – signed copies are now 20 % off for the holiday season and can be a wonderful gift for a food lover.

Already lots of folks very kindly left 5* reviews for Ozlem’s Turkish Table on Amazon UK -my sincere thanks to each and everyone – here is one of the reviews; if you enjoyed Ozlem’s Turkish Table, and could kindly leave a review here or here, I would be very grateful, thank you very much in advance:

 * * * * * Wonderful cookery book (by Dr E. R. Salter) – review on Amazon

“If you’re from Turkey or have ever travelled there on holidays and enjoyed the food….and want to learn how to prepare traditional dishes from the country, then this book is for you. This is a beautifully presented book on Turkish cooking. The photographs are stunning and the cook’s love of her family’s country is woven into the book’s fabric. One aspect that struck me was how healthy many of the dishes were, whether vegan, vegetarian, pescatarian or carnivore, there’s a dish for you. I thoroughly recommend this book for your cookery book collection or simply your coffee table.”

Turkish Breakfast spread from Ozlem’s Turkish Table cookery book

Prestigious Observer Food Monthly Awards is the equivalent of the food industry’s Oscars and are open to votes right now; if you enjoyed Ozlem’s Turkish Table cookery book and  could you kindly vote here, many thanks in advance!

Ozlem’s Turkish Table – Upcoming Events

Hope to meet you in one of the upcoming events and classes; more events added periodically here so please check out the latest activities at the Cookery Classes page:

Sunday June 23rd, 2019 – Ozlem’s Turkish Table Meze Feast Hands On Class- Divertimenti Cookery School, London  last few spots left for this scrumptious class; if you’d like to join us, please kindly sign up via Divertimenti at this link

Saturday, Sept 7th, 2019 – Ozlem’s Turkish Table book signing, interview and demonstration at De Vries Van Stockum Bookstore – Holland : So look forward to be at the amazing Van Stockum bookstore in den Haag, Holland to meet Turkish food lovers! Details will follow shortly.

Monday, September 30th, 2019 – I look forward to visiting Mozaik Bahce in Fethiye, showcasing the very best examples of southern Turkish cuisine, for an Antakya style dinner and will sign copies of Ozlem’s Turkish Table, look forward to meeting Turkish food lovers.

Tuesday, Oct 1, 2019 Hands on Turkish Cookery Class at Yakamoz Hotel and Turkish Style Afternoon Tea and Ozlem’s Turkish Table book signing – Fethiye, Turkey : Always a pleasure to return and teach Turkish cookery at Yakamoz Hotel; hope you can join our delicious hands on class there; booking essential and the class promises to sell out soon, you can see the class and booking details here.

Wednesday, October 2nd, 2019Ozlem Warren Turkish cookery demonstration and lunch at Villa Cennet
Bahcesi, Kalkan, Turkey: I am greatly looking forward to visiting Kalkan and series of events, do hope to see you at our cookery demonstration and lunch; booking essential, you can see more information here.

Thursday, October 3rd, 2019 – Ozlem Warren Hands On Cookery Classes with Guru’s Place Cookery School, Kalkan-Turkey : Hope you can join us our delicious hands-on cookery class at Guru’s Place Kalkan; we will shop for the ingredients at local markets, cook our Turkish feast and enjoy together; booking essential, you can see more information here

What I have been cooking lately ..

Courgette/zucchini fritters from Ozlem’s Turkish Table

My family loves this Courgette/zucchini fritters with feta and dill, Kabak Mucveri from Ozlem’s Turkish Table cookery book (page 163). These fritters are a fantastic way to enjoy courgettes/zucchini, you can serve with garlicy yoghurt or with a green salad by the side. If you are after a lighter flavour, you can bake the spread. like my mother does, in a greased baking dish at 180 C / 350 F for about 35-40 minutes – so delicious.

Crumbled feta salad with cumin and red pepper flakes, Cokelek Salatasi

This light and healthy salad, Crumbled white cheese (or feta) salad with cumin and red pepper flakes, Cokelek Salatasi from Ozlem’s Turkish Table (page 105) has been another favourite with the weather warming up. Antakya has a special dried cheese blend with spices called kuru cokelek (also known as surk), that is traditionally used in this salad. Cumin, red pepper flakes and oregano is mixed in kuru cokelek and readily available there. If kuru cokelek is not available, the Turkish white cheese or feta will work just as well. Cumin and red pepper flakes amazingly transform the delicate flavour of Turkish white cheese (beyaz peynir), of feta, to a new level.

Last but not least, my very sincere thanks to you all for joining me at this very special journey of sharing delights from my homeland. Ozlem’s Turkish Table cookery book has been my dream of over 10 years and it gives me so much happiness to have a chance to pass along the legacy of our wonderful Turkish cuisine, recipes, stories, traditions from my homeland to the next generation and Turkish food lovers around the world. Many thanks for for all your support and your special company. My very special thanks goes to all dear readers, my dearest family, GB Publishing and Pinar UK for all their support.

Cok tesekkurlerimle, Afiyet Olsun; look forward to being in touch with new recipes,

Ozlem

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