Merhaba dear all,
My sincere thanks first of all for your most kind interest and comments for my upcoming Turkish cookery book, Ozlem’s Turkish Table, Recipes from My Homeland. Publishing a book is a labor of love and your warm feedback has been so greatly appreciated.
I wanted to inform you that you can now pre-order my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland at this link, not only with Paypal (direct or debit/credit card via Paypal) but also directly with your Debit or Credit Card , as well as Paying Offline, with a Bank transfer, to the account specified at this link. If paying Offline, please kindly include the Ref: GBPShop-your last name. I hope the Offline payment option would be useful especially to all who can’t use Paypal or credit cards, as in Turkey. Also Please kindly enter the promo code Pre-Order Special when it says “Enter a promo code” on the left side of your shopping cart to get your 10% discount.
Pre-orders will have the first priority of distribution worldwide in early March, prior the release of the book in April 2018.
Ozlem’s Turkish Table – Brooklands Radio Interview:
I had the pleasure to go on air at the Brooklands Radio in Surrey with dear Jill Bennet – being a music lover and an amateur radio DJ in my younger years in Istanbul, it was very exciting to be in the studio again!- We had a lovely chat on wholesome, delicious Turkish cuisine and on my upcoming Turkish cookery book, Ozlem’s Turkish Table. My book is a special tribute to especially to my southern Turkish roots and my home town Antakya – Hatay, who recently became a UNESCO World City of Gastronomy, a title that Hatay so rightly deserves. It was wonderful to chat about this magical land and its scrumptious cuisine. Here’s the podcast of our interview, if you would like to listen to it.
What I have been cooking lately..
Mercimekli Mualla, aubergines, lentils and peppers cooked in olive oil, which is also at my upcoming cookery book, has been a huge hit at my cookery book introduction and pre-order event last week. A delicious specialty from Antakya, this lovely dish ticks many boxes being vegan and gluten-free too. Dried mint and olive oil flavour the green lentils and aubergine/eggplant beautifully. Here’s my recipe link for Mercimekli Mualla, I hope you enjoy it.
My best wishes for the Holiday Season and Afiyet Olsun,
Özlem’ciğim, Congratulations on another triumph. And we know this recipe well, thank you very much. It’s one of our favorites. Yine teşekkür ederiz, çok öptük. J ve M
Merhaba Jolee’cigim, Mark’cigim, cok tesekkur ederim; it really was fun to be on the radio and talk about Turkish cuisine – I know you love this aubergines/eggplants, lentils and peppers recipe from Antakya, it was such a hit at my cookery book event last week and thought to remind everyone – so good and even better the next day : ) Do hope to see you in Istanbul, not long now. Cok sevgilerimle, Ozlem xx
I love this recipe. I didn’t know you had a DJ background – that is why you are so comfortable on air and demonstrating recipes.
Merhaba dear Back to Bodrum, always loved music and so enjoyed our radio programs in Kent FM back in Istanbul in 1990s : ) Glad you enjoy Mercimekli Mualla too, enjoy Bodrum, sevgiler, Ozlem xx
Hi Ozlem, I’ve just read an interesting piece on gastronomy awards and status for Turkey. Hatay has been added to the list by Unesco Creative Cities network. I expect you already know this but, just in case you don’t, here is a link to the article which includes other links for follow up reading. My first thought was of you and I wonder if you may be able to promote your book further by these means.
Good luck! Janet
Merhaba dear Janet, very kind of you, many thanks for letting me know; it is indeed very exciting to see Antakya’s inclusion to the list of UNESCO world cities of Gastronomy and great to see some festivals/seminars coming up, will investigate. Really very kind of you to think of me, many thanks, cok tesekkur ederim : ) Sevgilerimle, Ozlem xx
Very interesting points you have noted , thankyou for posting . “I’ve made a couple of mistakes I’d like to do over.”
thank you, glad you enjoyed it, best wishes, Ozlem
marhaba ..i love lentils but whenever i cook them green or brown ,,, the skins rupture and make a messy looking dish..any tips to avoid this? and is your book available in the US… ty
Merhaba Mariam, many thanks for your note; I love the lentil soup too, as a
matter of fact, just made it again. it tends to rapture if it is overcooked
so less cooking time maybe an alternative or you can puree it in blender,
though I love the rustic look.
Yes, my book is available and shipped to the US too, many thanks for your
interest. You can pre-order at this link with 10% pre-order discount, please
kindly enter the promo code Pre-Order Special to redeem the code, hope you
best wishes for the festive season,