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Author Archive | Ozlem Warren

Yoghurt and Walnut Cake – Yogurtlu Cevizli Kek

Turks love yoghurt and it appears in sweet and savory dishes regularly, thanks to our Nomadic past. This cake, rich in yoghurt and walnuts with no oil/butter, makes a healthy option too. There are many versions of this cake at home; some of which are soaked in syrup and served as dessert, accompanied by our thick clotted cream of Buffalos, kaymak. My version includes muscovado (or brown) sugar and wholemeal self raising flour. Addition of the orange marmalade brings a lovely moist texture. This light, wholesome cake goes very well with tea and coffee. Very popular with the children too!

Serves 6 – 8

Preparation time: 20 minutes
Cooking time: 45 – 50 minutes

3 eggs
230 gr / 8 oz / 1 cup Muscovado (or brown sugar)
115 gr / 4 oz self raising flour
400 gr / 14 oz plain (preferably) wholemilk yoghurt
Zest of 1 lemon
2 tablespoons orange marmalade
60 gr / 2 oz walnuts, finely chopped

Desiccated coconut to garnish
Double cream or mascarpone cheese by the side – optional-

Preheat oven to 180 C / 350 F/ Gas mark 4

Grease a cake tin or a baking dish (8 in x 8 in or 20 cm x 20 cm) lightly with a little oil or butter.

In a large bowl, beat the eggs with the sugar until light and creamy. Beat in the flour, then the yoghurt, lemon zest and the marmalade. Add the walnuts and mix well.

Spoon the mixture to the prepared dish and bake in the oven for about 45 minutes or until golden brown on top.

Once cooled down, cut the cakes into squares, transfer into a serving dish and sprinkle with desiccated coconut. You can serve the cake with some double cream or mascarpone cheese by the side if you would like.

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The Bountiful Stroud Farmers Market, England

We went to the Stroud Farmers Market in southeast part of England today. Flowers in full bloom, thanks to the glorious weather we have had in April – making the most of the sunshine before it decides to go away!:)- And the Stroud Farmers Market is a sight to see – bountiful fruit and veg; the first strawberries, asparagus and many more proudly displayed, as well as great selection of olives, flowers, sausages, cheese and many more! We are definetely going back again – here are some photos!

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Zucchini Casserole with Ground Meat and Vegetables -Etli Kabak

Delicious zucchini casserole with ground meat and vegetables, perfect for a mid week meal.

Delicious zucchini casserole with ground meat and vegetables, perfect for a mid week meal.

This is a lovely, comforting casserole that my mother used to cook for us almost weekly. It is very easy to make, delicious and healthy. I like to serve it with plain rice with a dollop of plain yoghurt by the side.  I usually make it ahead of time during the day and give a gentle reheat before we eat – knowing the dinner is ready in between the school run is a good feeling! This dish also freezes well.

Serves 4 -6

Preparation time: 20 minutes
Cooking time: 35-40 minutes

450 gr/ 1 lb Courgette/Zucchini, cut length ways and sliced
250 gr / 9 oz ground lamb or beef
225 gr / 8 oz potatoes cut into bite size chunks
1 medium onion, finely chopped
4 garlic cloves, crushed
1 bunch flat leaf parsley, finely chopped
15 ml/ 1 tablespoon tomato puree
400 gr/ about 1 lb chopped tomatoes in tomato juice (1 can/tin)
2 tablespoons olive oil
8 fl oz / 1 cup water
Salt and ground pepper to taste
1 teaspoons paprika/ red pepper flakes

Heat the olive oil in a heavy pan. Stir in the onions and sauté until transparent. Add the garlic and cook for another minute. Stir in the ground meat and mix well. Add the potatoes and courgettes (zucchini), season with salt and pepper and cook for another minute. Add the tomato puree, the chopped tomatoes in can and the water, mixing well. Cover and cook in medium heat for about 30 minutes. Finally add the parsley and the red pepper flakes, giving a gentle stir and add more salt if needed.

Serve warm with plain rice and a dollop of plain yoghurt by the side.

Afiyet Olsun,


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