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I teach Turkish cooking classes in England,Turkey & USA, hope you can join us!,
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Turkish cuisine provides healthy, hearty, delicious food for family and friends.
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Online Cookery Classes coming up! And Stuffed aubergines with lentils, Mercimekli Karniyarik

Joint Online Cookery Class with Ozlem’s Turkish Table and Peri’s Spice Ladle

Saturday, October 10th; 9am PT (5pm UK)

I am absolutely delighted and so excited to be teaching a joint online cookery class with dear friend, author and fellow food blogger, Peri Avari  owner of the wonderful blog Peri’s Spice Ladle.  Peri is an amazing cook, culinary teacher and food consultant, with a wide range of food industry experience accross the globe; she is also very passionate about her Parsi heritage and cuisine. Our friendship and love of sharing our cuisines goes back over 10 years. Peri and I used to live in Austin – TX over 12 years ago and we used to run a monthly cooking club  – along with friends with Italian and British heritage- where each month one of us would run a cooking class of that cuisine and teach others. We would then enjoy the fruits of our labour with our families – food has always been so delicious but that time we spent together has been the most precious.

Peri and I are now so excited to carry on sharing our passion for our cuisines at this very special online cookery class on  Saturday, October 10th; 9am PT (5pm UK) –  to 10.15am PT (6.15pm UK) Peri in California – US and I will be in England – UK. We can’t wait to have your company at our cookery class! I will be making Aubergine/lentils and peppers cooked in olive oil, Mercimekli Mualla, a delicious vegan and gluten-free dish from my hometown Antakya -Turkey and Peri will be demonstrating Parsi Tamota per Eedu (Stovetop spicy tangy tomato frittata) a popular family recipe that highlights the Parsi love for cooking eggs with vegetables. We will finish off Ozlem demonstrating how to make Turkish coffee and Peri, her Parsi Choi with hint of fresh mint, ginger and cardamom. We will talk about similarities and variations in our cuisines, our food stories and of course will answer any questions you may have.

Here is the booking link for this special class; participation is limited registration is open worldwide. Both Peri and I can’t wait to cook with you all – do hope to see you at the class!

Ozlem’s Turkish Table ~ Peri’s Spice Ladle Joint Virtual Cooking Class, October 10thRegister Here

My Turkish Meze Feast Online Class with Milk Street Cooking School

Saturday, December 5th, 6:00 PM – 7:30 PM GMT

I am delighted to be teaching a Turkish meze feast online class with Milk Street Cooking School on Saturday, December 5th, 6:00 PM – 7:30 PM GMT. We will be making the ever popular Traybake filo pastry with spinach and feta (Ispanakli, Peynirli Borek) and a spicy bulgur wheat salad with pomegranate molasses (Kisir), from Ozlem’s Turkish Table cookery book. Fantastic recipes that we can recreate at home, great for the upcoming holiday season too.

Please register at this link, if you like to join our Turkish Meze Feast online class.

Spinach and cheese pie with filo pastry – Ispanakli, Peynirli Borek

About this Event

Turkish cuisine is healthy, delicious and, with a little bit of confidence, so easy to make. Join guest chef Özlem Warren, author of the cookbook “Özlem’s Turkish Table,” as she takes you on a culinary journey to Turkey and shows you how to make two delicious mezes: the ever-popular traybake filo pastry with spinach and feta (Ispanakli, Peynirli Borek) and a spicy bulgur wheat salad with pomegranate molasses (Kisir), both from Özlem’s homeland, Turkey. Mezes are delightful appetizers that play an important role in Turkish cuisine and are perfect to share with family and friends. During the class, Özlem will also offer ideas for substitutions, tips for cooking and freezing ahead of time, and stories from her home. Join Özlem for a meze feast!

Turkish Cuisine Presentation with the Oklahoma University, Schusterman Library

Last Thursday, I had the honor of presenting Turkish cuisine on a special zoom event, very kindly hosted by the Oklahoma University, Schusterman Library. It was well attended with folks all round the world and we got such positive feedback. For the folks who missed it, here is the Youtube video of our session, I hope you enjoy it:

Stuffed aubergines/eggplants with lentils and vegetables;  Mercimekli Karniyarik

My family loves Karniyarik, Stuffed aubergines/eggplants with minced/ground meat and vegetables, one of my favourite dishes growing up in Turkey too. We equally love lentils; in an attempt for my children to enjoy lentils more, I made this plant based version of Karniyarik, Stuffed aubergines/eggplants with green lentils and vegetables, Mercimekli Karniyarik. Filling has been similar to Antakya’s Mercimekli Mualla, Aubergine, lentils and peppers cooked in olive oil recipe. I used green peppers here and added pul biber, Turkish red pepper flakes in the seasoning, along with the refreshing dried mint. The end result has been so very delicious and light in flavour – delighted to report  the children loved it too.

I sprinkled some grated cheese (mild grated mozzarella, Turkish beyaz peynir or feta cheese would all work well) over a couple of our Stuffed aubergines, this version has been a delicious variation too. You can prepare the filling ahead of time; this lovely dish tastes even better the next day and freezes well.

I am passionate about healthy Turkish cuisine, packed full of wholesome, delicious recipes. It is based on seasonal produce and we use wholegrains, pulses and legumes frequently. Dishes are flavoured naturally with olive oil, nuts, spices and natural condiments like pomegranate molasses. A lot of options for vegetarian and plant based diets too, in Turkish cuisine. Over 90 healthy, delicious Turkish recipes are included at my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland. Signed hardback copies are now 25 % OFF via GBPublishing.org available at this link and delivered worldwide, including US and Canada; you can also see kindle and other options here too, if interested.

 

Stuffed aubergines with lentils, Mercimekli Karniyarik
 
My family loves Karniyarik, Stuffed aubergines/eggplants with minced/ground meat and vegetables, one of my favourite dishes growing up in Turkey too. We equally love lentils; in an attempt for my children to enjoy lentils more, I made this plant based version of Karniyarik, using green lentils and vegetables, Mercimekli Karniyarik. Filling has been similar to Antakya’s Mercimekli Mualla, Aubergine, lentils and peppers cooked in olive oil recipe. I used green peppers here and added pul biber, Turkish red pepper flakes in the seasoning, along with the refreshing dried mint. The end result has been so very delicious and light in flavour – delighted to report the children loved it too. I sprinkled some grated cheese (mild grated mozzarella, Turkish beyaz peynir or feta cheese would all work well) over a couple of our Stuffed aubergines, this version has been a delicious variation too. You can prepare the filling ahead of time; this lovely dish tastes even better the next day and freezes well.
Author:
Recipe type: Vegetarian, Vegan
Cuisine: Turkish cuisine
Serves: 4
Ingredients
  • 2 dark purple medium aubergines/eggplants
  • 60ml/4tbsp green lentils, rinsed
  • 1 medium onion, finely chopped
  • 3 garlic cloves, finely chopped
  • ½ green bell pepper, finely chopped (save 4 thin strips of green peppers for decoration)
  • 200g/7oz (1/2 can of) chopped tomatoes
  • 90ml/3fl oz water
  • 60ml/4tbsp light olive oil, canola oil or groundnut oil to par bake the aubergine halves
  • 30ml/2tbsp olive oil (for the filling)
  • 4 slices of tomato for decoration
  • 30ml/2tbsp grated cheese (mozzarella or beyaz peynir, feta cheese ) – optional –
  • 10ml/2tsp dried mint
  • 5ml/1tsp Turkish pul biber or chili flakes
  • Salt and freshly ground black pepper to taste
Instructions
  1. Preheat the oven to 200C/400F
  2. Cut the aubergines/eggplants in half lengthways leaving the stalk intact. In each half of the aubergine, cut a deep split lengthways without cutting through to the skin on the opposite side and leaving ½in/13mm uncut at either end. Sprinkle salt over the flesh side of the aubergines and leave them aside for 15 minutes.
  3. Dry the aubergines/eggplants with kitchen towel thoroughly. Place them on a baking tray, skin side down. Pour in the light olive oil (or canola or groundnut oil) over the aubergine halves and rub the oil all round them. Bake in the preheated oven (200C/400F) for 30-35 minutes, until they soften and start to get a nice brown colour at the edges.
  4. While aubergines are baking, put the green lentils in a pan of boiling water, stir and cover. Simmer in low heat for 15 minutes. Drain the water and place the lentils in a medium sized bowl.
  5. Combine the partially cooked lentils with onion, garlic, bell peppers, chopped tomatoes, salt, dried mint, olive oil and Turkish pul biber or chili flakes in the bowl. Season with ground black pepper; check the seasoning and add more salt if needed.
  6. Take out the partially baked aubergines from the oven and turn the heat down to 180C/350F.
  7. Once cool enough to handle, gently open up the cavity of the softened aubergines. Place them on a baking dish. Spoon the filling into the cavity of the aubergine/eggplant halves, also some over the top. Place a slice of tomato and pepper on each half. Pour 90ml/3fl oz water on the can of chopped tomatoes you have used, to finish off the left over tomato sauce. Mix and pour this on the baking tray. Cover and bake in the oven for 35 minutes.
  8. Then uncover the baking dish, and if you prefer, sprinkle some grated cheese over. Bake further 10 minutes or until they are tender and the aubergines/eggplants are nicely browned on top.
  9. Serve warm or at room temperature, with pide ekmek or crusty bread aside.
  10. Afiyet Olsun.
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Lockdown Cooking Ideas from Ozlem’s Turkish Table (Signed copies now 30 % Off)

Merhaba dear all,

Semolina sponge cake in syrup; Revani

I hope this note finds you all well. We have been doing lots of home cooking and baking with the children and preparing food for the homeless and folks in self isolation, during the lockdown. There is a great comfort in home cooking, especially wholesome Turkish cooking – not only takes your mind off things, but a great activity to do with kids at home in between home schooling. If you are on social media, I do live videos at my Ozlem’s Turkish Table instagram and facebook pages too. Here is my Revani, Semolina sponge cake recipe we baked with my daughter, as well my Revani you tube video here.

Flexibility is the key especially at challenging times like this, so by all means experiment with the ingredients you have and substitute when needed; I try to give options at my recipes and at my you tube videos, like at my Baked Meatballs and vegetables casserole video here (courgettes, runner beans, peas all would work here as an option)

Signed hardback copies of Ozlem’s Turkish Table cookery book, now 30 % OFF

I got this lovely note from Claire, she says “My Christmas present from my brother and Turkish sister-in-law was your fabulous cook book. It turns out that my local corner shop is stocked full of Turkish food, so I’ve been having a great time trying out your recipes! There’s generally something in the book for anything in my veg box (other than parsnips!), and it’s all turned out delicious. Now that I’ve got the pastry, I might brave trying kunefe this weekend, if I can get the right cheese. Thank you for keeping me so well-fed in lockdown”Thank you dear Claire and all folks who kindly sent notes on how much they have been enjoying the recipes, especially during the lockdown period. I am very happy to hear recipes enjoyed and bring some joy and comfort.

 

Signed copies of Ozlem’s Turkish Table now 30 % OFF via my publisher GBPublishing at this link and it is delivered promptly worldwide, including US and Canada. We hope this would help with delicous wholesome Turkish home cooking during lockdown. It can also be a lovely gift to a foodie, with Mother’s Day approaching.

Lockdown Cooking and Happy Ramadan – Ramadan Mubarak – wholesome, easy meal ideas

Spicy bulgur and lentil soup, Ezo Gelin Corbasi

Happy Ramadan, Ramadan Mubarak, Hayirli Ramazanlar to all observing. Turkish food offers plenty healthy, convenient choices at this special time in Muslim calendar. Our iftar meals would traditionally start with a wholesome soup, such as this Spicy bulgur and lentil soup, Ezo Gelin Corbasi – one of our favourites; make a big batch as it freezes very well.

Vegetarian Pide, from Ozlem’s Turkish Table

Many of my readers have been doing a lot of baking especially during the lockdown and this Vegetarian Pide, Turkish oval flat breads with cheese and vegetables, have been very popular – easier than you think! Here’s my recipe link; you can use any veg you have at home that needs using. You can bake the pide ahead of time and give a gentle reheat before you eat. Once it is cooked, it freezes well too, as a whole or in slices, wrapped in foil.

Turkish bean salad with sumac onions, olive and eggs – Fasulye Piyazi

We have been eating a lot of cupboard staples such as tinned chickpeas and beans; they are a great source of protein, healthy and convenient. You can flavour beans beautifully as in this Turkish bean salad with sumac onions, olive and eggs – tangy sumac adds a lot of flavour to the onions. It makes a wonderful lunch or can be a part of Ramadan iftar meals with grills aside too; you can substitute beans with chickpeas in this salad too. Here’s also my You Tube video link for this delicious Turkish bean salad.

Baked aubergine kebab with chicken – Patlicanli Kebap

Baked eggplant kebab with chicken, onions, peppers; Patlicanli Tepsi Kebabi

How about this yoghurt and spices marinated Baked aubegine kebab with chicken, Patlicanli Kebap? An impressive dish to serve, easy to make too. Aubergines here are double baked, which intensify its flavour; you can marinate the chicken ahead of time – leftovers freeze very well too.

Green (runner) beans cooked in olive oil – Taze Fasulye

Turkish cuisine is based on seasonal produce and we love vegetables. This green beans cooked in olive oil with onions, garlic, tomatoes, Taze Fasulye, is a national favourite. Also gluten-free and vegan, it is best to prepare ahead of time and let the flavours develop, it tastes even better the next day. French beans, dwarf beans would all be good for substutition – a delicious, healthy choice for Ramadan too.

Istanbul; we will meet again..

Glorious Hagia Sophia, Istanbul – hope to see you again soon

I have meant to fly to Istanbul end April, to see my mother, family and also run my Turkish cookery classes and  events in Fethiye and Kalkan. With the current pandemic, it was not meant to be. I am hopeful that we will meet again and see our loved ones soon, fingers crossed. Until then, we will keep on bringing a bit of home with our food and reconnect with family, friends and share our food virtually. We baked this Turkish bread rings with sesame seeds, Simit, our popular street food with the children the other day. It certainly brought a huge dose of home and smiles; here is my recipe link, I do hope you enjoy it too.

Stay well, keep cooking, afiyet olsun,

Ozlem

 

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Poached Eggs with Garlic Yoghurt, Turkish Style – Cilbir

Poached Eggs with Garlic Yoghurt, Turkish Style - Cilbir

Poached Eggs with Garlic Yoghurt, Turkish Style – Cilbir

We Turks love eggs done many different ways; one of our favorite ways to enjoy egg is as being poached and served over garlic yoghurt,  a special dish called Cilbir, in Turkish. Cilbir is generally enjoyed as a hot mezze though I like serving as lunch or a light supper, along with a refreshing salad like Coban Salata, Shepherd’s Salad with cucumbers, tomatoes, spring onions and some pide bread or crusty bread.

I also like to prepare a simple red pepper flakes infused olive oil sauce and pour this over the poached eggs with garlic yoghurt, just before serving. The delicious heat from the red pepper flakes complements the dish beautifully.

I hope you enjoy this simple yet very satisfying dish, Afiyet Olsun. Also, my very best wishes for a wonderful festive season to you all, in good health and happiness.

Ozlem

5.0 from 3 reviews
Poached Eggs with Garlic Yoghurt, Turkish Style - Cilbir
 
I hope you enjoy this delicious poached eggs in garlic yoghurt, Turkish Style, called Cilbir. I like to prepare a simple red pepper flakes infused olive oil sauce and pour this over the poached eggs with garlic yoghurt, just before serving. The delicious heat from the red pepper flakes complements the dish beautifully.
Author:
Recipe type: Vegetarian, eggs, Turkish Style
Cuisine: Turkish Cuisine
Serves: 2
Ingredients
  • 1 small garlic clove, crushed and chopped finely
  • 1 cup / 8 fl. oz. plain thick yoghurt, brought to room temperature
  • 2 large free range eggs
  • 30 ml / 2 tbsp. olive oil
  • 30 ml / 2 tbsp. white wine vinegar
  • 10 ml / 2 tsp. Turkish pul biber, red pepper flakes or chili flakes
  • Salt and freshly ground black pepper to taste
  • Pide bread or crusty bread to serve
Instructions
  1. Prepare the garlic yoghurt first – about 10, 15 minutes before poaching the eggs – and bring to the room temperature.
  2. In a small bowl, beat the yoghurt with garlic and seasoning. Spoon this into two serving plates, creating a round thick layer to provide a nest for the poached egg. Let the yoghurt mixture reach the room temperature.
  3. Fill a small pan with hot water, add the vinegar (this will help sealing the egg whites) and bring to a boil. Stir the water to create a whirlpool and crack in the first egg.
  4. As the egg spins and the white sets around the yolk, stir the water ready for the next one. Poach each egg for 2-3 minutes so that the yolk remains soft.
  5. While the eggs are poaching, quickly pour in the olive oil in a small pan and stir in the Turkish pul biber, red pepper flakes or chili flakes, over medium to high heat. Stir and let the red pepper flakes infuse to olive oil for a few minutes, turn the heat off.
  6. Lift the eggs out of the water with a slotted spoon and place them over the garlic yoghurt spread.
  7. Drizzle the red pepper flakes infused olive oil over the poached eggs. Serve immediately with pide bread or crusty bread by the side.
  8. Coban Salata, Shepherd’s Salad with cucumbers, tomatoes, spring onions would also go well with this delicious poached eggs over garlic yoghurt, Cilbir; Afiyet Olsun.

Turkish Cookery Classes in January 2017  – can be a wonderful foodie gift

Wednesday, Jan 11th  – Turkish Pide Class at Blid & Hatton Gatherings, Cobham   – 1 space available

Sunday, Jan. 29th 2017 – Healthy, Hearty Turkish Supper with Ozlem-  at Divertimenti Cookery School

Lahmacun; Turkish thin pizzas with minced meat and vegetables topping, at our Jan. 29th Turkish Cookery Class

Lahmacun; Turkish thin pizzas with minced meat and vegetable, at our Jan. 29th Turkish Cookery Class

Get 2017 off to a healthy and wholesome start with my  selection of Turkish supper dishes from my homeland at our Turkish cookery class at Divertimenti Cookery School on Sunday, January 29th, 12 pm – 3.30 pm. Packed full of flavor and easily reproduced at home without having to spend hours at your cooker, you will be surprised at the simplicity of such stunning dishes. During the class you will also be joined by a Turkish coffee expert, Ozerlat Coffee, who will carefully demonstrate all the rituals behind Turkish coffee making whilst offering you plenty of opportunity for tastings. Menu will include ‘Mercimek Corbasi’ (Lentil soup with cumin and red pepper flakes), ‘Zeytinyagli Pirasa’ (Leeks and carrots with olive oil, rice and lemon), ‘Lahmacun’ (Turkish thin pizza with minced meat and vegetables), ‘Cezerye’ (Caramelised carrot delight with walnuts) Turkish Coffee and Turkish Delight.  

The classes would also make a wonderful gift for the festive season. You can view the class details and book through Divertimenti Cookery School at this link, hope you can join us!

Ozlem’s Turkish Table on Brooklands Radio

At Brooklands Radio, with Jill Bennett, talking about healthy Turkish Cuisine.

At Brooklands Radio, with Jill Bennett, talking about healthy Turkish Cuisine.

I had the pleasure of having an interview with Jill Bennet on healthy Turkish cuisine at the Brooklands Radio on Sunday, 27th November. It was wonderful to have a chance to talk and spread the word on wholesome, delicious Turkish cuisine – and had a flash back of happy memories of my amateur DJ days at Kent FM in Istanbul! – Here is the podcast link of our interview, if you like to listen to.

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