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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,


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

  1. Peri’s Spice Ladle October 21, 2017 at 3:37 am #

    Lovely to see the beautiful pictures of your delicious food! Can hardly wait for the book. Good luck with the book launch and yummy class. xo

    • Ozlem Warren October 21, 2017 at 3:28 pm #

      Dearest Peri, my sincere thanks : ) you have always inspired me with your wonderful books and passion for your delicious Indian cuisine, it’s been a special journey. Ever grateful to all your kind words and support, I will be in touch! Ozlem xx

  2. Mark and Jolee October 21, 2017 at 4:57 am #


    You are incredible! I know that we are all looking forward to your cookbook, we can’t wait to order it for friends as well. Publishing a book along with giving cooking classes – whew! The photos are really wonderful. We send our greetings and love to you and your family. Çok öptük, M ve J

    • Ozlem Warren October 21, 2017 at 3:26 pm #

      Jolee’cigim, Mark’cigim, cok cok tesekkur ederim; you both have been an incredible support and I can’t thank you enough. It’s been a labor of love, the book making, but so fulfilling, really can’t wait to share with you all!!:) cok sevgilerimle, Ozlem xxx

  3. Alan October 21, 2017 at 5:33 am #

    Power to your elbow Özlem! 😀

    • Ozlem Warren October 21, 2017 at 3:24 pm #

      Cok sagol Alan 🙂 Ozlem xx

  4. janet surman October 21, 2017 at 10:31 am #

    Özlem canım çok tebrikler!

    Looking forward to having the book on my counter and in my hands.

    We love kabak tatlısı but I didn’t know about making it in the oven, I’ve always done it on top. Yours looks far superior and as we have half a kabak from our garden in the fridge I’ll be making it your way later. Mmmmm.
    Many thanks, Janet.

    • Ozlem Warren October 21, 2017 at 3:24 pm #

      Janet’cigim, Cennet’cigim, cok cok tesekkurler, coming from you both, means a lot : ) Almost there, really can’t wait to share the book with you all – insallah, we may even cook the recipes in it together as I am planning to come over your way for book talks/launches.

      Do hope you enjoy this Kabak Tatlisi; the key is to let the pumpkin piece release all their wonderful juice overnight after coating with sugar. Really yummy and so easy.

      Cok sevgilerimle, will be in touch soon! Ozlem xx

  5. BacktoBodrum October 27, 2017 at 12:28 pm #

    Good luck at the Book Fair tomorrow

    • Ozlem Warren October 29, 2017 at 4:34 pm #

      Cok tesekkurler- the Book Fair was wonderful – now gearing up to get ready for pre-orders!!: ) Sevgilerimle, Ozlem xx

  6. Gloria Barut December 5, 2017 at 11:17 pm #

    Dear Ozlem, my husband is from Antalya. His mom makes a base for a soup with tomatos, yogurt and browned ground beef. I do not know the name of this delicious soup or have the recipe. I would like to surprise my husband with it some evening. I do plan to take a course from you at some point. I would appreciate this recipe.

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