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Turkish Baked Rice Pudding! Ozlem Turkish Table Apron, TRT Interview and Online Classes

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!

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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:
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)
  • 200g/ 7oz 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
  1. Preheat oven to 200 C / 400 F
  2. 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.
  3. Now add 900ml / 32fl oz whole milk to the cooked rice, stir and bring to a simmer, cooking over low to medium heat.
  4. Stir in the vanilla extract and sugar, combine well.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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, just in time for the holiday gift giving season. It 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 the festive season, you can get yours at this link. Delivered worldwide including the US.
We also have a special offer for Ozlem’s Turkish Table readersfor a limited time, to  you can get a  signed copy of Ozlem’s Turkish Table cookery book bundled with this apron at a special price of £27.99. This special offer ends on 21th November 2020, if you like to get yours here is the link. Delivered worldwide including the US.
Signed hard back copies of Ozlem’s Turkish Table cookery book are also 25 % 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.

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:

 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

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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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Ozlem’s Turkish Table at Edinburgh Book Fest, Coming to Texas and more

Merhaba all,

Our magical Turkish Supper Club at Power’s Weybridge – next one is on Aug. 17th

It’s been a very exciting few months of teaching Turkish cookery, sharing recipes from Ozlem’s Turkish Table cookery book at our supper clubs and planning new events. I am very excited to share with you some really exciting events coming up, including being a featured author at the world’s biggest book festival, Edinburgh International Book Festival on Aug. 24th, as well as returning to Central Market Cooking Schools in TX between November 7-10th! I am utterly delighted and can’t wait to meet Turkish food lovers in one of these events below, and I hope to see you at one of the events.

Contents Page, Ozlem’s Turkish Table cookery book, signed copies available at this link

Also delighted to report that over 1,000 copies of Ozlem’s Turkish Table cookery book reached to Turkish food lovers around the world; my sincere thanks to you all for all your support and spreading the word. My special thanks also goes to Pinar Foods UK and GB Publishing for all their valuable support.  I love hearing how folks enjoy recreating recipes from the book, and their creations. Signed copies of Ozlem’s Turkish Table cookery book is still available for a limited period at this link, if you’d like to get it for yourself or give a a gift.

Here are so exciting events coming up; I hope you can join us in one of these and we enjoy Turkish cuisine together.

Turkish Meze Class with Ozlem Warren

Hands On Masterclass, Sunday 22nd July, 12:00 – 3:30pm

Divertimenti Cookery School, London

Our Turkish meze class coming up on July 22nd, at Divertimenti, London

Join Ozlem Warren to recreate a scrumptious meze feast from her homeland, with recipes from her newly released cookery book, Ozlem’s Turkish Table, Recipes from My Homeland. You will be making the much loved ‘Baba Ghanoush’ (Smoked aubergine, pepper and tomatoes with pomegranate molasses), ‘Filo Triangles with Spinach and White cheese, Beyaz Peynir – with thanks to Pinar Food UK-, ‘Muhammara’ (Red pepper paste and walnut dip), ‘Circassian Chicken in Garlic, Walnut and Coriander Sauce, ‘Poached Dried Figs in Light Syrup’ and completing the meal with ‘Rakı’, a Turkish aniseed based drink which is the traditional accompaniment to the meze spread in Turkey.

Booking at Divertimenti Cookery School at this link

Turkish Cookery Course at Amoun College, Amman – Jordan,

July 9th and 10th, 2018

I am delighted to be returning to Amman, Jordan to teach a 2 day Turkish Cookery Course on July 9th and 10th 2018.  We will be covering a feast of classic Turkish recipes during our course. My special thanks to Mrs Suhair Kilani, la Panthera for organising our course, I greatly look forward to sharing delicious Turkish cuisine with food lovers in Amman. For the details of the course and registration, please email Marketing@panhtera-jo.com to reserve your spot, as the participation is limited. I hope you can join us at this rare opportunity to learn classic Turkish recipes.

Ozlem’s Turkish Table at the International Edinburgh Book Festival!

What a true honor to be a part of this world’s biggest book festival, the International Edinburgh Book Festival, with my cookery book Ozlem’s Turkish Table, on Aug. 24th, Friday, 2.30pm – 3.15pm, with the Afternoon Tea with Ozlem Warren event. Even more special is that Ghillie Basan will be conducting the interview, I am a huge fan of her and can’t thank her enough for all her support. Do hope you can join us as we will talk about Antakya, southern Turkish cuisine, recipe tips and more! Booking at this link please, hope to see you there!

A Turkish Summer Feast Supper Club, Power’s Weybridge – Friday, Aug. 17th, 2018

Please join us for a delicious evening of Turkish food and stories from my homeland on Aug 17th, Friday evening, as of 7.30pm at Power’s Weybridge. Pistachio lamb kebabs as well as many vegetarian choices and baklava on offer, as well as my tips on recipes and stories, booking at Power’s Weybridge please – and promises to sell out again soon!

 Returning Central Market Cooking Schools, TX – USA on Nov. 7 – 10th, 2018!

Absolutely delighted to be returning to Central Market Cooking Schools on Nov 7th through 10th to teach a series of cookery classes, this time with my book, Ozlem’s Turkish Table – do hope you can join us! I lived in Austin over 5 years and tought at this wonderful cookery school as a guest chef so I am really excited to return, it will be very special classes. Registration at Central Market Cooking School opens online on 1st October, and classes likely to sell out qucikly, so please save the dates. Here are my teaching dates and venues at Central Market Cooking Schools:

Central Market Houston on Nov. 7th; Austin on Nov. 8th; Dallas on Nov 9th; San Antonio on Nov 10th.

What I have been cooking lately..

Leafy greens with onions, peppers and pine nuts, from Ozlem’s Turkish Table cookery book

We have been enjoying more vegetables with the sunnier weather and this Leafy greens with onions, peppers and pine nuts, from Ozlem’s Turkish Table cookery book (page 153),  inspired from Antakya, fits the bill perfectly. There is leafy vegetable called zilk in Antakya, similar to Swiss chard and locals use either zilk or spinach to make this recipe; you can use kale instead too. Bulgur or lentils are often added to make it more substantial. In my version, I included sweet, red bell peppers and pine nuts instead of bulgur. Adding a splash of fresh lemon juice or a little heat from red pepper flakes, you can serve this warm or cold, as in our Zeytinyaglis, Vegetables cooked in olive oil. Here’s also the link for my recipe in my blog.

Scrumptious Turkish bean salad with onions, olives, eggs

We love this tasty, easy and nourishing Turkish bean salad with olives and eggs, Fasulye Piyazi. It is the traditional accompaniment to Turkish meatballs, our kofte, but I love it as it is for lunch or as a light supper with pide bread and some hummus. It is also vegan and gluten-free so caters for a wide range of dietary needs. This lovely salad is on page 90 at the Ozlem’s Turkish Table cookery book, if you have it. Here’s also the link to my recipe in my blog.

One of the happy Ozlem’s Turkish Table cookery book owner, posting this lovely photo

“Thank you so much for producing this wonderful book; I spent many happy holidays in Turkey and I love Turkish cuisine. It’s a joy to be able to recreate the dishes with your recipes and share with my family – your book is a treasure and I love my signed copy! This was a recent feedback from the Ozlem’s Turkish Table cookery book owner. I hoped my book would inspire folks to enjoy Turkish cuisine and bring happy memories of their visit to Turkey, so these kind feedback means the world to me. Signed copies of Ozlem’s Turkish Table cookery book is still available for a limited period at this link, if you’d like to get a copy.

Many thanks and Afiyet Olsun,

Ozlem

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