Online Turkish Cookery Course

Turkish coffee marble cake

Turkish coffee marble cake

I love our aromatic Turkish coffee, Turk kahvesi; it is more than a drink for us with its rituals. This is a deliciously fragrant but not overpowering Turkish coffee marble cake, ideal for coffee lovers and anyone who would enjoy a delicious slice of cake aside their favourite drink; it is especially wonderful with tea or coffee aside. Here’s my recipe for you, from my cookery book, SEBZE, Vegetarian recipes from my Turkish kichen. You can get a copy of SEBZE here worldwide.

SEBZE, Vegetarian Recipes From My Turkish Kitchen

I hope you enjoy this fragrant cake as much as we do, Afiyet Olsun,

Ozlem

Turkish coffee marble cake and Ozlem's Turkish Table News!

I love our aromatic Turkish coffee; it is more than a drink for us with its rituals. This is a deliciously fragrant but not overpowering Turkish coffee marble cake, ideal for coffee lovers and anyone who would enjoy a delicious slice of cake aside their favourite drink; it is especially wonderful with tea or coffee aside.

Author: Ozlem Warren

Recipe type: Coffee Cake

Cuisine: Turkish cuisine

Ingredients

175 g (6 oz) unsalted butter, plus extra for greasing
2 tablespoons Turkish coffee (finely ground)
90 ml (3 fl oz/6 tablespoons) warm whole milk
1 tablespoon cocoa powder
225 g (8 oz/1 cup) granulated sugar
3 medium eggs, beaten
½ teaspoon vanilla extract
230 g (8 oz/generous 1¾ cups) self-raising flour, sifted
pinch of salt
2 tablespoons cold whole milk

Instructions

Preheat the oven to 160°C fan/180°C/350°F/gas 4. Grease a [2 lb loaf pan or 20 cm (8 in) round cake pan (or non-stick fluted cake ring) with unsalted butter.
Combine the Turkish coffee with the warm milk and stir until completely dissolved. Stir in the cocoa powder and set aside to cool.
Using an electric whisk, cream the butter and sugar in a large mixing bowl until pale and fluffy. Add the beaten eggs, a little at a time, whisking well after each addition, then stir in the vanilla extract and combine well. Sift the flour and salt into a separate bowl, then fold it gently but thoroughly into the butter mixture.
Divide the cake batter into two equal portions. Add the 2 tablespoons of cold milk to one portion of the cake batter and stir gently to combine. Stir the cooled Turkish coffee mixture into the other portion of cake batter and stir gently to combine.
Spoon large blobs of each cake batter into the prepared cake pan, alternating the flavours. Swirl the batter gently with a skewer or chopstick to create a marbled effect. Bake for 42–45 minutes until the cake is springy and an inserted skewer comes out clean. Allow the cake to cool in the tin for 10 minutes, then turn out onto a serving plate to cool completely before slicing. This cake will keep well for up to 3 days in a container, covered.

Turkish Baked Rice Pudding – Firin Sutlac

By Ozlem Warren on November 13, 2020 in Cakes and Desserts, Online Turkish Cookery Course, Ozlem’s Turkish Table Cookery Book 6

Turkish Baked Rice Pudding – Firin Sutlac

Milk based desserts have a special place in Turkish cuisine, like this Turkish Baked Rice Pudding, or Firin Sutlac, as we call in Turkish. We enjoy this comforting dessert, not only at the end of meals, but also as a day time treat. There are Pastanes, Patisseries, and Muhallebici, Pudding Shops in Turkey, that serve this milk based dessert as well as other sweet treats. I have fond memories of stopping by our local muhallebici, pudding shop, to have enjoy our Firin Sutlac, with a glass of cay aside, with family and friends in Turkey.

Here’s my recreation of our creamy, comforting Firin Sutlac; it is a big hit with my family and friends, I hope you enjoy it too. It is lighter than you think, there is no butter in it and also gluten-free. Please use whole milk for a deliciously creamy taste, if you can. Traditional Turkish rice puddings are made with regular white granulated sugar but I used demerara sugar, as it is our preferred sugar in our home– hence my rice pudding is more golden in colour and less sweet than the regular Firin Sutlac. Even though Firin Sutlac is enjoyed cold in Turkey, I must say we love it warm. We also like to add crushed nuts and dried freeze berries on top; you can sprinkle ground cinnamon when serving too. My children like to have fresh berries with their Baked rice pudding; very tempting to have it for breakfast this way too!

5.0 from 1 reviews

Turkish Baked Rice pudding, Firin Sutlac

Here’s my recreation of our creamy, comforting Turkish Rice Pudding, Firin Sutlac; it is a big hit with my family and friends, I hope you enjoy it too. It is lighter than you think, there is no butter in it and also gluten-free. Please use whole milk for a deliciously creamy taste, if you can. Traditional Turkish rice puddings are made with regular white granulated sugar but I used demerara sugar, as it is our preferred sugar in our home– hence my rice pudding is more golden in colour and less sweet than the regular Firin Sutlac. Even though Firin Sutlac is enjoyed cold in Turkey, I must say we love it warm. We also like to add crushed nuts and dried freeze berries on top; you can sprinkle ground cinnamon when serving too. My children like to have fresh berries with their Baked rice pudding; very tempting to have it for breakfast this way too!

Author: Ozlem Warren

Recipe type: Milk Pudding

Cuisine: Turkish cuisine

Serves: 4

Ingredients

125g / 4⅜ oz short grain rice, rinsed
450ml / 16fl oz whole milk (to cook the rice at the beginning)
900ml / 32fl oz whole milk (to combine with the cooked rice and rest of ingredients)
160g/ 5.6 oz demerara sugar (you can use regular white granulated sugar, if preferred)
5ml / 1tsp vanilla extract
45ml/ 3tbsp cornstarch
80ml/ 3fl oz whole milk (to mix with the cornstarch)
Crushed pistachios, walnuts and/or dried berries to decorate (optional)
Ground cinnamon to decorate (optional)

Instructions

Preheat oven to 200 C / 400 F
Combine the rinsed short grain rice and 450ml / 16fl oz whole milk, in a medium to large heavy pot. Stir and bring to boil over medium to low heat. Once it starts bubbling, turn the heat to low, cover and cook about 20 minutes, until all the moisture is absorbed. Make sure to check and stir occasionally so the rice won’t stick to the bottom of the pan.
Now add 900ml / 32fl oz whole milk to the cooked rice, stir and bring to a simmer, cooking over low to medium heat.
Stir in the vanilla extract and sugar, combine well.
Mix the cornstarch with 80ml/ 3fl oz whole milk in a small bowl, making sure the starch blends with the milk and form a smooth paste. Add this to the rice mixture.
Combine and simmer over low to medium heat, with constant stirring, for about 25 minutes. You will notice the sauce has thickened. Turn the heat off.
Pour the rice pudding into oven proof individual ramekin pots, taking care not to overfill until the top as the pudding tends to rise while baking. Place the pots on large baking dish or tray. Fill the baking tray half way with water, to provide moisture for the rice pudding.
Bake in the preheated oven (200 C/ 400 F) for about 25 minutes or until the tops have a nice brown coating. Please check half way and towards the end to make sure the browning is good for your taste (and every oven is different, so it is good to keep an eye on it especially towards the end.
Carefully take out the rice pudding, Firin Sutlac, from the tray. We enjoy ours warm, sprinkled with crushed pistachio, walnuts and dried freeze strawberries. You can also sprinkle cinnamon on top. If you prefer the traditional way, cool them at room temperature and refrigerate 2 -3 hours and serve cold.
Afiyet Olsun.

New! Ozlem Turkish Table Apron on Sale and Special Offer

I am absolutely delighted to share with you that we designed this special Ozlem’s Turkish Table apron, lt is special to my heart, as it is made in Turkey, with my hometown Antakya’s celebrated daphne leaves in the hand embroidered design – this lovely apron would make a wonderful gift for a foodie, you can get yours at this link. Delivered worldwide including the US.

Signed hard back copies of Ozlem’s Turkish Table cookery book are also 20 % Off, via GB Publishing, as a little gift from us to you, can be ordered at this link and delivered worldwide. I hope it helps bring many memorable Turkish feasts to your table (please kindly note the Turkish rice pudding is not included at this book).

Ozlem’s Turkish Table Interview with TRT Radio 1 (Turkish National Radio 1)

It’s been an honor to be interviewed by the Turkish National Radio, TRT Radyo 1, at the Gunebakan Program today, talking about Turkish cuisine abroad. A special moment for me, talking in Turkish, at my homeland’s national radio channel. As we talked during the interview, our recipes are valuable means to share our thousands years of our culinary heritage with the world and pass on to the next generations. Also living abroad, I well know how precious our food is to connect us to our homeland, our memories and bring our stories to life. It is such a privilege to share my homeland Turkey’s amazing culinary heritage, traditions, recipes, hospitality, through these precious opportunities and my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland. My sincere thanks goes to GB Publishing and Pinar Foods UK for helping me spread the word on wholesome, delicious Turkish cuisine.

Here is the link to our interview with TRT Radio 1, I hope you enjoy it:

Ozlem’s Turkish Table ~ Peri’s Spice Ladle Festive Virtual Cooking Class

Friday, November 20, 2020, 9 am PT (5 pm UK)

I am absolutely delighted to be teaching another joint live cookery class with dear friend, author and passionate food blogger, Peri Avari owner of the wonderful blog Peri’s Spice Ladle on Friday, November 20th, 9 am PT (5 pm UK) .We will be teaching festive dishes with Turkish favorites and global Indian specialties for your holiday servings, including the popular Filo Triangles with vegetarian fillings, Muska Boregi. Our menu includes:

- Muska Boregi, vegetarian savory filo triangles, ideal appetizer for holiday meals.
- Nar eksili, cevizli salata, watercress salad with sumac, onions, walnuts and pomegranate molasses, adds freshness to your celebration servings.
- Aloo Gobi Casserole, a festive baked twist on a popular Indian favorite made with potatoes, cauliflower and a topping of Panko breadcrumbs.
- Pine-nut Coconut Basmati Rice, bring in a touch of Indian ethnicity with a simple side of nutty rice.
- During the class, we will give recipe tips, ideas for variations, ahead of time prepping and of course share stories from our homelands. Do hope you can join us at this special class to make the home cooking more festive. Here is the registation link for our online cookery class on November 20th; it is open worldwide.
- Please also check my cookery class page for new classes and events coming up, including my Turkish Meze Feast Online Cooking Class on Dec 5th, with Milk Street Cooking School.
- I wish you all a wonderful holiday season, in good health and happiness, Afiyet Olsun,
- Ozlem

Stuffed aubergines (eggplants) with lentils, Mercimekli Karniyarik

By Ozlem Warren on September 23, 2020 in Gluten-free recipes, Online Turkish Cookery Course, Vegetables Cooked in Olive Oil 0

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: Ozlem Warren

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
120ml/4fl 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

Preheat the oven to 200C/400F
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.
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.
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.
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.
Take out the partially baked aubergines from the oven and turn the heat down to 180C/350F.
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 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.
Then uncover the baking dish (and check if it needs topping up with a little more water), 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.
Serve warm or at room temperature, with pide ekmek or crusty bread aside.
Afiyet Olsun.