Cakes and Desserts

My new cookery book-İSTANBUL; Delicious Recipes from the Heart of the City!

By Ozlem Warren on February 11, 2026 in Cakes and Desserts, Fascinating Istanbul, ISTANBUL cookery book, Pasta – Makarna, Pilafs and Rice, Regional Signature Dishes; Mains, Sides and Desserts, Roasts and Kebaps, Salads, Savory Pastries, Seafood, Soups, Travels, Turkish Breakfast, Turkish cookery book, Turkish Street Food 0

ISTANBUL cookery book – Pre-order HERE!

My heart bursts with excitement and pride to share that I wrote a new cookery book, İstanbul; Delicious Recipes from the Heart of the City, to be published in May 2026 worldwide by Quadrille – I cannot wait for you to see this very special book, to take you to a magical culinary journey to my beloved İstanbul. The book now is ready to Pre-order HERE, and we would be very grateful if you can pre-order, as it hugely helps a new book, my sincere thanks in advance.

Breakfast plate from Istanbul cookery book, photo by Sam A Harris

Born and raised in Türkiye, I lived in İstanbul for more than 15 years. I am passionate about this magical city, where I studied, worked and even married my husband, Angus, on the banks of the Bosphorus. This special cookery book, İstanbul, is a result of my years of research, experience and memories of living, enjoying its diverse, multicultural heritage, delicious food and recreating the recipes, in an accessible way so that food lovers all round the world can make at home with ease and relive memories. As the former capital of the Byzantine and Ottoman empires, İstanbul has a fascinating culinary heritage. Over the years, many ethnic groups have all made the city their home, each in turn contributing to its cuisine. Hence it was important to me that this book honoured the many different communities that have made the city’s food scene what it is today.

Isanbul landscape, from Istanbul cookery book, by Sam A Harris

Multi-cultural meze spread from Istanbul cookery book, image by Sam A Harris

With easy and flavourful recipes for dishes from the fırın (bakery) to the kahvaltı evi (breakfast houses), ocakbası (fireside), sokak (street), one-pot wonders and more, Istanbul cookery book is a dynamic collection of more than 80 recipes which I aim to take readers on a journey through Istanbul, showing just how delicious and satisfying the city’s food can be, whether it’s breakfast, lunch or dinner. Vegetarian readers would be happy to know that over 50 of the recipes are vegetarian, nodding to our bountiful farmers markets, and many are gluten-free or provided options where applicable.

Sigara boregi, cheesy filo rolls from Istanbul cookery book, image by Sam A Harris

Beets with toasted hazelnuts, olives, pul biber oil from Istanbul cookery book, image by Sam A Harris

Cheat’s Lahmacun from Istanbul cookery book, image by Sam A Harris

Expect to find Ottoman classics such as Hünkar Beğendi, rolled vine leaves with sour cherries, Visneli Sarma, breakfast staples Soğanlı Menemen, Acuka dip, Yengen tost, multicultural flavours such as Topik, Borekitas and nutty Çerkez Tavuğu, delicious savoury bakes like crispy Fırında Sigara Böreği, street food classics like Kolay Gözleme, fluffy Açma, Lokma, scrumptious sweets such as Şekerpare, Mozaik Kek, Esnaf lokantası style one pot wonders like Süzme Mercimek Çorbası, Hasan Pasa Kofte, Karides Güvec, regional flavours like home-style Iskender Kebap, Fırında Patlıcan Kebabı, easy Cheat’s Mantı, Easy Lahmacun, vegetarian delights such as Fırın Sebze, Mercimekli Karnıyarık, Barbunya Pilaki, Peynirli Sebzeli Pide, easy mezes, pickles, drinks and so much more. Recipes that will transport you to the fascinating city of İstanbul.

Peynirli, Sebzeli Pide from Istanbul cookery book, image by Sam A Harris

Hunkar Begendi, from Istanbul cookery book, image by Sam A Harris

Yengen toasties from Istanbul cookery book, image by Sam A Harris

It’s been an absolute honour and privilege to write this book. A celebration of İstanbul’s diverse, delicious food, it is my heartfelt tribute to a magical city, one that I love and that has shaped so much of my cooking. I genuinely love every recipe in this book and so excited and proud to share with you all; there is something for everyone here, with stunning photography. Huge thanks to my publisher Quadrille and everyone who touched this beautiful book. I hope it brings you joy and inspiration and transports you to magical Istanbul. Pre-orders are open HERE and we would be very grateful!

My family photo from Istanbul cookery book, image by Sam A Harris

Srumptious sweets such as Sekerpare cookies in Istanbul cookery book too. Image by Sam A Harris

My chilchood favourite Mozaik Cake with dried cherries and pistachios from Istanbul cookery book, image by Sam A Harris

I can’t wait for you to cook from my new book, Istanbul! We would be grateful if you can pre-order HERE, as it helps new books so much (you only pay when it is delivered at lowest price). Cok teşekkür ederim, afiyetler olsun,

Özlem xxx

ISTANBUL cookery book – Pre-order HERE!

Bitter almond cookies, Acıbadem kurabiyesi

By Ozlem Warren on October 21, 2022 in Cakes and Desserts 9

Bitter almond cookies, Acıbadem kurabiyesi

I absolutely adore our crispy outside, chewy inside acıbadem kurabiyesi. Its origins dates back to 19^th century Ottoman Palace kitchens and the traditional recipe includes a small amount of bitter almonds, hence give its name. Our world famous almonds from Datça region in southwest corner of Turkey is also traditionally used in these cookies. It has a macaron like chewy texture; crispy outside and softer inside. Living abroad, it is one of those tastes I miss so much from home and I think many Turks living abroad would feel the same. Good news is that, you can make these delicious almond cookies at home successfully, following a few curial steps carefully with this recipe. They are absolutely delightful with Turkish coffee or tea aside.

I hope you enjoy making acıbadem kurabiyesi with my recipe, Afiyet Olsun,

Ozlem

5.0 from 3 reviews

Bitter almond cookies, Acıbadem kurabiyesi

I absolutely adore our crispy outside, chewy inside acıbadem kurabiyesi. Its origins dates back to 19th century Ottoman Palace kitchens and the traditional recipe includes a small amount of bitter almonds, hence give its name. Our world famous almonds from Datça region in southwest corner of Turkey is also traditionally used in these cookies. It has a macaron like chewy texture; crispy outside and softer inside. Living abroad, it is one of those tastes I miss so much from home and I think many Turks living abroad would feel the same. Good news is that, you can make these delicious almond cookies at home successfully, following a few curial steps carefully with this recipe. They are absolutely delightful with Turkish coffee or tea aside.

Author: Ozlem Warren

Recipe type: Almond cookies

Cuisine: Turkish cuisine

Serves: Makes 10 cookies

Ingredients

3 medium free range egg whites (100g/3 ½ oz)
200g/7oz sugar
180g/6.3oz ground almonds
Pinch of sea salt
½ tsp lemon juice
10 unsalted almonds

Instructions

Pour in hot water on a large pan until half way and sit a heat proof glass mixing bowl over the pan. Make sure the bowl is not touching the hot water. Bring to a gentle simmer and stir in the egg whites, sugar, pinch of salt and lemon juice to the bowl. Stir continuously to combine all the ingredients over medium heat until the sugar is melted completely and all mixed well. The mixture should be just warm enough to touch and with a gooey texture. Turn the heat off and place the bowl on a clean, cool surface.
Preheat fan oven to 140C/160C/325F.
Stir in the ground almonds to the bowl and combine well to turn to a very soft, sticky dough texture. Transfer the cookie mixture on another clean, wide mixing bowl; stir occasionally and let it completely cool. Once cool, spoon the mixture into a piping bag. Have a large baking tray and spread a little of the remaining cookie mixture from the bowl at the corners of the tray and place baking paper on, press gently to stick. Pipe the cookie mixture as 6cm in diameter circles over the baking paper, leaving 3cm between each cookie, as they will expand during baking. Place an almond in the middle of each cookie and bake in the preheated oven for 27-28 minutes, until the cookies look cracked and crispy outside and soft to touch inside (It is important not to overbake and keep inside soft, as this moisture will help the cookies stick together, as we traditionally do, and will give the chewy texture).
Place the cookie tray on a metal rack to cool for 5 minutes. If they are sticking to the baking paper, gently turn the baking paper upside down on the tray and wipe the back of the cookies over the baking paper with damp towel, this will help cookies to peel off from the paper easily. Turn the baking paper back again and place the acıbadem kurabiyesi on a serving plate. If you like, gently press and stick 2 soft bottoms of the cookies to form one big cookie, as we traditionally do. They are best eaten on the day, though they keep well for 2-3 days, wrapped with cling film individually and stored in a cool place.

Ozlem’s Turkish Table cookery book, as festive gifts

The festive season is upon us; if you like to gift a signed copy of Ozlem’s Turkish Table cookery book, you can order a copy here, it is delivered worldwide. It has over 90 authentic, delicious, easy to make Turkish recipes, along with stunning photography and stories from my homeland (please kindly note that Almond cookies,acıbadem kurabiyesi is not included at this book). You can also order this hand embroidered apron here, for a foodie gift. Thank you for your kind support and spreading the joy of wholesome, delicious Turkish cuisine.

Turkish Shortbread Cookies with Pistachio – Fistikli Un Kurabiyesi

By Ozlem Warren on July 19, 2021 in Cakes and Desserts, Ozlem’s Turkish Table Cookery Book 0

Turkish shortbread cookies with pistachio, Fistikli Un Kurabiyesi from SEBZE cookery book

This delicious, crumbly shortbread cookies, un kurabiyesi, is a national favouite; my mother would make them for her afternoon tea gatherings, bayrams and special occasions when I was a child. You will find them in our pastanes, patisseries in plain, with almond or sometimes with dried fruits in Turkey. They are delicious, enjoyed with Turkish coffee, Turk kahvesi and tea, cay.

SEBZE, Vegetarian Recipes From My Turkish Kitchen

I added coarsely ground (or very finely chopped) pistachios to mine – it is nice to feel the texture and enjoy the taste of pistachios, so take care not to ground them too finely. Turkish pistachios, as referred as green emeralds are packed with flavour and we use nuts liberally in our desserts and sweet treats. They add a delicious, fragrant nutty taste. You can use ground almonds or hazelnuts instead of pistachio too. These fistikli un kurabiyesi is a great hit with my family and friends; I hope you enjoy them as much as we do. This recipe is from my new book, SEBZE, Vegetarian recipes from my Turkish kitchen, along with 85 other delicious, easy to make Turkish recipes. You can order a copy of SEBZE here, delivered worldwide.

I hope you enjoy this delicious, crumbly Fıstıklı Un Kurabiyesi from my book SEBZE

Afiyet Olsun,

Ozlem x

Turkish Shortbread Cookies with Pistachio – Fistikli Un Kurabiyesi

These delicious, crumbly shortbread cookies are a national favouite. My mother would make them for her afternoon tea gatherings and special occasions when I was a child and now my children adore these too. You will find them in Turkish pastanes (patisseries) either plain, or with nuts or dried fruits. They are delicious enjoyed with Turkish coffee (Türk kahvesi) and tea (çay). I add coarsely ground pistachios to mine for a fragrant nutty taste. Turkish pistachios (fıstık) are regarded as our green emeralds and are packed with flavour.

Author: Ozlem Warren

Recipe type: Kurabiye, cookies

Cuisine: Turkish cuisine

Serves: 25 cookies/ kurabiye

Ingredients

90 g (3¼ oz/scant ⅔ cup) shelled unsalted pistachios, plus a little extra to serve
300 g (10½ oz/scant 2½ cups) plain (all-purpose) flour
125 g (4 oz/1 cup) icing (confectioners’) sugar, plus extra for dusting
250 g (9 oz) unsalted butter, cubed
½ teaspoon baking powder
pinch of sea salt
1 teaspoon vanilla extract

Instructions

Coarsely chop or grind the pistachios with a few pulses in a food processor; take care not to grind too finely, as it’s lovely to retain a little texture.
Sift the flour into a large bowl and set aside. Sift the icing sugar into a separate bowl.
Put the butter in a large mixing bowl. Beat using a hand-held electric mixer for 2 minutes until smooth and light. Stir in the icing sugar and beat for another 2 minutes until well combined. Add the sifted flour, baking powder, salt and vanilla extract, and beat for another 2 minutes, making sure everything is combined well. Stir in the pistachios and beat for another minute or two until all combined and turned into a crumbly dough. Using your hands, gently form into a dough ball, place in a bowl, cover with cling film (plastic wrap) and chill in the refrigerator for 15 minutes.
Preheat the oven to 160°C fan/180°C/350°F/gas 4. Line a large baking sheet with baking paper.
Take the dough out of the refrigerator and gently shape walnut-sized pieces of dough into round balls with your hands. Each dough ball will be about 3.5 cm (1½ in) in diameter. Place on the baking sheet, with about 5 cm (2 in) between each ball, as they will expand. You should be able to make 25 balls.
Bake on the lower shelf of the oven for 18–20 minutes until the cookies are pale golden; try not to overbake, so that they can retain their crumbly texture and light colour. Remove from the oven and let cool completely.
Once cool, sift over some icing sugar and sprinkle with a little ground pistachio to serve.