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Author Archive | Ozlem Warren

Roasted Aubergine with Tomatoes, Herbs and Cheese and Latest News

By on June 24, 2020 in Turkish cookery book, Turkish Street Food, Vegetables Cooked in Olive Oil, youtube videos 8

Merhaba dear All,

It gives me a great pleasure to share my dear friend Sibel Pinto’s special recipe, Roasted aubergine/eggplant with tomatoes, herbs and chees, Patlican Yelpaze. Sibel is a chef-instructor, founder of ‘Action Kashkarikas Wasteless Kitchen Mission’, anti-foodwaste activist, Gourmand Cookbooks Award winning author of ‘The Evolution of Sephardic Cuisine in Turkey.’  Sibel does a lot of very valuable work to promote Food Waste Awareness around the world, please follow her on Instagram at @chef_sibelpinto and her website, kashkarikas.com , if you like to know more about her work.

We have done an Instagram Live with Sibel a few weeks ago and she kindly demonstrated this delicious Roasted aubergine, tomatoes, herbs and cheese recipe to us. This recipe dates back to her Sephardic roots, a legacy from her grandmother Elisa’s kitchen; many thanks Sibel’cim for sharing with us.

I love the ease of this recipe and it is Mediterranean on a plate. Buffalo mozarella really works well here (our favourite) with its creamy texture. It was lovely with Turkish beyaz peynir, or feta cheese too. Marinating the aubergine generously with herbs, garlic, olive oil is important and adds such a lot of flavour. Here’s Sibel’s recipe if you like to make at home:

ROASTED AUBERGINE With TOMATOES, HERBS AND CHEESE – PATLICAN YELPAZE

 INGREDIENTS

  • 1 aubergine, eggplant
  • 2 cloves garlic, finely chopped
  • 60ml/ 4 tablespoons olive oil
  • 100-150 gr mozzarella cheese, cut into slices
  • 2 large tomatoes, halved and cut into thin slices (or several cherry tomatoes, cut in half)
  • 15ml/1 tablespoon dried mint
  • 15ml/1 tablespoon dried oregano
  • 5ml/1 teaspoon Turkish red pepper flakes, pul biber
  • Parsley/basil (chopped roughly)
  • Salt and freshly ground black pepper to taste

INSTRUCTIONS

  • Preheat oven to 180°C/350°F.
  • Prepare the sauce: Mix the olive oil, salt, black pepper, garlic, mint, oregano and red pepper flakes.
  • Cut the aubergine into thin (about 1/2 cm) slices, but not all the way through, leave it attached to the stem.
  • Cover your baking dish with baking paper and place the aubergine on a baking pan.
  • Coat and brush every slice on both sides generously with the sauce.
  • Place the cheese and tomato slices between each aubergine slice.
  • Cover with foil and bake for 40-45 minutes. Then uncover and cook around 10 – 15 minutes (and a bit more if your aubergine is big), until the cheese melts deliciously.
  • Once cooked, sprinkle with basil/parsley and serve warm.

Baked potato with cumin, red peppers and onions, from Ozlem’s Turkish Table cookery book, image credit: Sian Irvine Photography

Shepherd’s Salad with sumac, from Ozlem’s Turkish Table cookery book, image by Sian Irvine Photography

It’s been very hot recently, we enjoyed this  delicious Roasted aubergine, Patlican Yelpaze, with Shepherd’s Salad with sumac, Baked potato with cumin, red peppers and onions and Cacik dip with cucumber and yoghurt by the side, it was lovely meal.

Stuffed Anatolian Flatbreads – Gozleme is at Ozlem’s Turkish Table YouTube Channel!

Stuffed Anatolian Flatbreads, Gozleme, is one of the most popular street food in Turkey and it is easy to make it at home. It is now at Ozlem’s Turkish Table YouTube channel and it’s been a big hit, here is the link if you like to have a go too:

Signed Hardback copies of Ozlem’s Turkish Table – 30 % Off until July 3rd 2020

One of the most special things about writing Ozlem’s Turkish Table cookery book has been witnessing how much joy it has brought to over 5,000 Turkish food lovers around the world. My sincere thanks to each and everyone for your kind feedback and writing a review on Amazon. If you have a copy of Ozlem’s Turkish Table cookery book and can kindly write a review here, we would greatly appreciate it.

Here’s the latest 5 star review on Ozlem’s Turkish Table cookery book, with many thanks to Leah 1709:

“Passion for Turkish Cuisine: This is a wonderful book, full of excellent tips and suggestions as well as alternative ingredients and suggestions to try. You can definitely feel the love Özlem has for her homeland and the passion she has for the cuisine. This book was one of the best gifts I have received and I love trying the recipes. More people should try Turkish cuisine…. Delicious”

Signed hardback copies of Ozlem’s Turkish Table cookery book is 30 % off via GBPublishing at this link, until July 3rd 2020. It is delivered worldwide, including the USA. The offer has been our way of helping out food lovers with home cooking, especially during the Covid 19 lock down. Many thanks for all your kind words and sharing your delicious creations with us.

My Best wishes and Afiyet Olsun,

Ozlem

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Spiced Bulgur balls with leafy greens, peppers, onions-Bulgurlu Kofte

By on June 11, 2020 in Regional Signature Dishes; Mains, Sides and Desserts 4

 

Merhaba Dear All,

I hope this note finds you all well. We have been enjoying this delicious vegan bulgur balls, Bulgur Koftesi, with sautéed greens, onions, peppers, and I wanted to share with you too. Bulgur is a main staple in southern Turkish cuisine and enjoyed in multiple ways –such as in salads as in Kisir, Spicy Bulgur Wheat Salad in bulgur patties as in Oruk, our version of baked kibbeh, in pilafs and more. This delicious bulgur kofte is from southern Turkey; in Antakya, the sauce is mainly made with spinach or pazi, similar to Swiss chard and garlic. In my version, I included sautéed onions and peppers to the mix too; their natural sweetness really complemented the cumin spiced bulgur balls, along with the greens. Spinach, Swiss chard or spring greens would work well here as alternatives. With the freshness from squeeze of lemon and a delicious heat from pul biber or red pepper flakes, it is a lovely meal. You can serve as meze or as a main with cucumber and yoghurt dip aside. These Baked potatoes with olives, peppers and red onions can be a nice accompaniment too. If you prefer not to use red pepper paste, you can use concentrated tomato paste, though the red pepper paste does add a deliciously rich flavor.

I have been experimenting with the bulgur balls and added semolina in the mixture recently.  It worked really well; semolina not only helps making the bulgur balls moist but also binds the bulgur dough. You can enjoy them over the sauteed leafy greens, with Shepherd’s Salad with sumac. Garlicky yoghurt (or plant based alternative) complements these bulgur balls, bulgur koftesi very well too,  for a delicious, satisfying meal.


5.0 from 1 reviews
Spiced Bulgur balls with leafy greens, peppers, onions - Bulgurlu Kofte
 
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I hope you enjoy this delicious vegan bulgur balls, Bulgur Koftesi, with sautéed leafy greens, onions, peppers, from my southern Turkish roots. in Antakya, the sauce is mainly made with spinach or pazi, similar to Swiss chard and garlic. In my version, I included sautéed onions and red peppers to the mix too; their natural sweetness really complemented the cumin spiced bulgur balls, along with the greens. Spinach, Swiss chard or spring greens would work well here as alternatives. With the freshness from squeeze of lemon and a delicious heat from pul biber or red pepper flakes, it is a lovely meal. You can serve as mezze or as a main with cucumber and yoghurt dip aside. I recently experimented with adding semolina to the bulgur ball mixture - it worked great, making the bulgur balls moist and also binds the bulgur dough.
Author:
Recipe type: Vegan, Bulgur Balls
Cuisine: Turkish cuisine
Serves: 4-6 generously
Ingredients
  • For the bulgur balls:
  • 340g/12oz fine (koftelik) bulgur
  • 140g/5oz semolina
  • 30ml/2 tbsp all - purpose plain flour
  • 15ml /1 tbsp Turkish red pepper paste / biber salcasi
  • 45ml/3 tbsp double concentrated tomato paste
  • 15m/1 tbsp ground cumin
  • 325ml/11 fl oz hot water (for the bulgur)
  • 115ml/ 4fl oz hot water (while kneading the bulgur and semolina dough later)
  • Salt and ground black pepper to taste
  • Bowl of lukewarm water with a drizzle of olive oil to shape the bulgur balls
  • 30ml/2tbsp plain flour spread on a wide tray (to coat the bulgur balls)
  • For the pul biber and tomato paste sauce:
  • 2 garlic cloves, finely chopped
  • 45ml/3tbsp olive oil
  • 30ml/2 tbsp double concentrated tomato paste
  • Handful of fresh parsley, finely chopped
  • 10ml/2tsp pul biber or red pepper flakes (add more if you like more spicy)
  • For the vegetable sauce:
  • 2 tbsp/ 30ml olive oil
  • 1 small onion, quartered and thinly sliced
  • 310gr/ 11oz Swiss chard, spinach or spring greens, coarsely chopped (please remove any hard stalks)
  • 1 red pepper, deseeded, quartered and thinly sliced
  • 3 cloves of garlic, finely chopped
  • ½ teaspoon of pul biber, Turkish red pepper flakes – optional-
  • Salt and ground black pepper to taste
  • Wedges of lemon to serve (optional)
  • Garlicky yoghurt (or plant based substitute) to serve (optional):
  • 2 garlic cloves, finely chopped and crushed with salt
  • 225g/8oz natural plain yoghurt (or plant based alternative)
Instructions
  1. First prepare your bulgur balls. Rinse the bulgur over a sieve and press gently to get rid of the excess moisture then place in a large mixing bowl. Pour in 325ml/11 fl oz hot water over the bulgur, stir and let the bulgur to absorb the hot water for 8-10 minutes.
  2. Then stir in the semolina, plain flour, pepper paste, tomato paste, ground cumin, season with salt and ground black pepper. Slowly pour in 115ml/ 4fl oz hot water in two batches and knead the mixture with your hands for 5 minutes, until it resembles a soft, smooth dough. Check the seasoning and add more salt or black pepper to your taste.
  3. Have the lukewarm water bowl with a drizzle of olive oil near you. Dampen your hands and take a large cherry size bulgur dough and shape as a little ball. Have a wide tray scattered with 2 tbsp plain flour near you. Place the bulgur balls you have made on the tray. Shake the tray so that the bulgur balls coat with the flour gently,
  4. Pour in boiling water in a large pot, stir in a pinch of salt. Gently drop the bulgur balls in to the pan and let it cook, uncovered, on a medium heat, for 8 minutes or so. Once cooked, you will see bulgur balls rise to the top of the pan. Take out the cooked bulgur balls with a slotted spoon and place on a large bowl. Drizzle about 2 tablespoons olive oil over them and gently shake the bowl so that they would have a nice olive oil coating and don't stick together. Set aside until the tomato paste & pul biber sauce and vegetable sauce is ready (you can make your bulgur balls ahead of time and keep in the fridge too).
  5. For the vegetable sauce; pour in 2 tbsp olive oil on a wide pan. Stir in the sliced onions and peppers and saute over medium to high heat for about 4-5 minutes. Stir in the chopped leafy greens (please remove the hard stalk for the Swiss chard and spring greens) and garlic and cook for another 5 minutes, stirring often. Season with salt and ground pepper to your taste. If you like, sprinkle Turkish red pepper flakes, pul biber and combine well.
  6. For the pul biber and tomato paste sauce; pour in the olive oil over a wide pan. Stir in the garlic, tomato paste and pul biber and saute for 2 minutes over medium heat. Season with salt and ground black pepper. Stir in the chopped parsley, combine well. Gently stir in the cooked bulgur balls over this sauce and combine well for 1-2 minutes. Turn the heat off.
  7. For the garlicky yoghurt; combine the crushed, finely chopped garlic with yoghurt (or plant based alternative), set aside.
  8. Serve the bulgur balls over the vegetable mixture or at a side, with wedges of lemon by the side to squeeze over. Garlicky yoghurt (or plant based alternative) complement these bulgur balls, bulgurlu kofte very well.
  9. Afiyet Olsun.

I hope you enjoy the post and it inspires. Signed hardback copies of Ozlem’s Turkish Table cookery book is now 20 % off at this link, for a limited time, and delivered worldwide, if you like to get a copy. If you live in the USA, Canada or Mexico, you can now get a hardback copy with lower delivery rates here.

Stay well, Afiyet Olsun,

Ozlem

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Baklava, Revani, Kunefe and More; Desserts for the End of Ramadan

By on May 20, 2020 in Cakes and Desserts, Turkish Festive Dishes 2

The end of Ramadan is celebrated with a three-day Ramazan Bayrami or Seker Bayrami in Turkey (also named Eid al-Fitr in the Islamic World, Festival of Fast-Breaking), starting 24 May 2020.

The Blue Mosque Istanbul; a special place to visit during and end of Ramadan

The Blue Mosque, Istanbul; a special place to visit during and end of Ramadan

Ramadan is a time of spiritual reflection, improvement, charity, as well as increased devotion and worship.  Ramadan is also a wonderful opportunity to give back to the community, share what you have and visit one another.  With the Covid 19, unfortunately visiting one another will be a virtual one for most of us; still the food we prepare and share with friends, neighbours even by the door and give back to charities will be special.

Baklava, is one of the ultimate treats of end of Ramadan gatherings

Baklava, is one of the ultimate treats of end of Ramadan gatherings

 Below are some of the special desserts being prepared for Ramazan Bayrami in our family. I hope they may inspire to recreate for your family too.

Desserts play an important role in Turkish culture and are the center piece at religious festivals, weddings and family celebrations. My cookery book, Ozlem’s Turkish Table, Recipes from My Homeland is packed with delicious dessert recipes from Baklava to Kadayifi, fruit based desserts  to Turkish Delight – Lokum and more. Signed copies now 30 % OFF at this link, and delivered worldwide including US.

Ramazan Bayraminiz kutlu olsun, Eid Mubarak to all celebrating and best wishes,

Ozlem

Baklava with Walnuts and Pistachios 

Home made baklava; delicious, easy and lighter

Home made baklava; delicious, easy and lighter

An Ottoman legacy, baklava is regarded as one of the greatest creations from the pastry chefs at the Topkapi Palace. Generally, baklava is enjoyed as a mid-morning sweet snack with a cup of Turkish coffee, or as a mid-afternoon treat with a glass of tea or after lunch or dinner. Baklava is also one of the favorite desserts marking the end of Ramadan. The real thing shouldn’t be very sweet and heavy; on the contrary it should be light enough to tempt you to eat a small plateful. Here is my home made baklava recipe; my version is lighter and fragrant with lemon, hope you enjoy it.  How to make Baklava is also now on Ozlem’s Turkish Table You Tube channel below.

Gullac

Delicious and light Gullac dessert is ideal for warm summer days.

Delicious and light Gullac dessert is ideal for warm summer days.

One of our favorite dessert for this time of the year is the traditional dessert, Gullac. This lovely, light dessert is prepared with Gullac wafers which is made with corn starch and wheat flour. You can find Gullac wafers at specialty or Middle Eastern stores, or at Turkish online shops.

Güllaç dessert contains walnuts or almonds between the layers which are soaked in milk. It is a light and wonderful dessert for warm summer days. You can decorate Gullac with pomegranate seeds in winter or dried fruits like apricots in summer; crushed pistachios are also wonderful over gullac. Here is my Gullac recipe.

Kunefe; Kadayifi; a very festive dessert

Kunefe, Kadayifi - a glorious dessert that would make any day special.

Kunefe, Kadayifi – a glorious dessert that would make any day special.

This glorious syrup soaked, cheese filled pastry strands, Kunefe, Kadayifi, is one of the signature dishes of my hometown, Antakya and it appears on our table in almost every special occasion.

The Master at work in Long Market, Antakya. The dough is pushed through a sieve to form delicate strands, called Tel Kadayif.

The Master at work in Long Market, Antakya. The dough is pushed through a sieve to form delicate strands, called Tel Kadayif.

Tel kadayif is a dough, pushed through a sieve to form delicate strands, which looks like vermicelli and when soaked in butter and baked, resembles golden shredded wheat. It is the basis for many desserts but this is the most impressive. The hot cheese should ooze out giving an interesting contrast to the syrup soaked, crunchy casing. Any unsalted cheese which melts easily can be used – fresh mozzarella works well. I also like to add a little clotted cream; my mother would add the wonderfully thick cream we get in Turkey, called Kaymak. Kunefe can be baked in one big pan or smaller ones as individual portions and it instantly makes any day special. Here is my Kunefe recipe, if you’d like to give it a go.

Revani; Semolina Sponge Cake with Syrup

Revani; a deliciously moist semolina sponge cake in syrup

Revani; a deliciously moist semolina sponge cake in syrup

Revani has been a popular dessert with us Turks since the Ottoman Period; it is believed that the name Revani is given when the Ottomans conquered the city of Yerevan in today’s Armenia. Revani has many versions and been enjoyed in various cuisines especially in the Eastern Mediterranean countries, as well as in Turkey. I have seen the addition of rose water, orange flower water and orange zest to Revani, all sounds delicious. We love semolina’s grainy, nutty texture, the goodness from yoghurt and the refreshing lemony flavor in Revani. Here’s my Revani recipe; it is lighter but still packed with a lot of flavor.

Here is also my Revani YouTube video – Afiyet Olsun.

Kaymakli Ekmek Kadayifi; Turkish Bread Pudding in Syrup

Ekmek Kadayifi; Turkish bread pudding soaked in syrup

Ekmek Kadayifi; Turkish bread pudding soaked in syrup

Ekmek Kadayifi, a specialty from Antakya, is a delicious and very popular dessert in Turkey, made with the special (dehydrated) bread soaked in syrup. Topped with the thick Turkish clotted cream, kaymak, it is a heavenly and a very satisfying dessert. Unfortunately it is difficult get this dehydrated bread abroad. Middle Eastern shops, Turkish shops and online Turkish stores may carry them, worth checking. I have also seen crumpets being used as an alternative to this dehydrated bread abroad. If using crumpets, you’ll need to adjust the syrup quantity. Here is my Ekmek Kadayifi recipe.

 Afiyet Olsun,

Ozlem

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