Cookery Classes

I teach Turkish cooking classes in England,Turkey & USA, hope you can join us!,
Find Out More

Recipes    

Turkish cuisine provides healthy, hearty, delicious food for family and friends.
Find out more

Ozlem’s Turkish Table Cookery Book

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

 

Continue Reading

Ozlem’s Turkish Table on YouTube and Gourmand Best of the World Award!

Merhaba Dear All,

Gourmand Best in the World winners just announced! We are delighted to let you know that Ozlem’s Turkish Table cookery book got the Gourmand Best in the World award for Food Heritage category – Turkey! There were participants over 100 countries for the award and Ozlem’s Turkish Table got this award for Turkey, along with other wonderful books from Japan, Sweden and Germany in Food Heritage category – many congratulations to all! My sincere thanks goes to GB Publishing  team,  Pinar Foods UK and everyone involved making this special book to celebrate Southern Turkish culinary heritage. And to all of you dear readers for your kindness and continued support, cok tesekkur ederim, many thanks.

This has been such uplifting news and warmed our hearts, at this challenging times. Please remember there are plenty wholesome, easy, delicious recipes at my blog here as well as at my cookery book, Ozlem’s Turkish Table  to inspire you; please stay well, stay home and look after one another. Signed hardback copies of Ozlem’s Turkish Table are NOW 30 % OFF  at this link and delivered worldwide including the US. You can also see ebook and other options at this link too. We hope this helps enjoying delicious, healthy Turkish recipes during lockdown, it can also make a lovely gift to a foodie and for Mother’s Day too.

Ozlem’s Turkish Table on YouTube! 

In the hope to inspire you with healthy, wholesome cooking with easy Turkish recipes, I have started my Ozlem’s Turkish Table You Tube channel   My 13 year old daughter, home schooling, has been helping with the videos at her spare time. There are plenty of tips for ease of cooking with ingredients we can get hold of, substitution and easy to follow steps at my videos, I do hope it helps and inspires at this challenging times and bring you a bit of warmth, joy and comfort. Please Subscribe here for my you tube videos, if you like to join us.

Here is the links of of my you tube videos I have prepared so far:

Welcome and Hoş Geldiniz! My first video here I am talking and spices, pulses and wholesome Turkish meal ideas.

Baked cauliflower with peppers, onion, cheese, Firinda Karnabahar Mucveri you tube video here

Baked cauliflower with red onions, feta and dill, from ozlem’s Turkish Table; image by Sian Irvine Photography

At this you tube video, I am preparing this healthy, easy vegetarian dish that you can prep ahead of time, featuring cauliflower – great for weekday meals too – a lot of tips for substitution and pairing in the video at this link, I hope you enjoy it, Afiyet Olsun.

Aubergines, lentils, peppers cooked in olive oil – Mercimekli Mualla you tube video here

Aubergines, lentils and peppers cooked in olive oil, Mercimekli Mualla, from my  cookery book, Ozlem’s Turkish Table, Recipes from My Homeland

This wholesome, delicious dish is from my hometown Antakya Turkey. It is vegan , gluten free and so easy to make; lots of ideas for substitution (e.g. making with courgette instead of aubergines) and ahead of time cooking in my video at this link. I hope you enjoy it, Afiyet olsun, Ozlem

Ozlem’s Turkish Table book signing at Yakamoz Hotel in 2019

I have longed to come back home in April but it was not meant to be. The current Covid-19 crisis dictates us all stay at home; so we are all at home, doing our best, supporting one another in the best way we can. This means, I can no longer do my cookery classes and events in Fethiye and Kalkan – Turkey, as we planned previously for early May. However, we will be rescheduling events and classes in Fethiye and Kalkan for later in the year, most likely in October time. As soon as it is safe to do so, we will get organised and get going and let you know. I can not wait to come back home, and I am sure so many of you feel the same way. Until then, we must stay home and keep home cooking, going. We may not be able to visit our home land, see our loved ones physically at the moment, but we can connect with that special land, our loved ones, our memories with the food we make; Turkish cuisine has that power for us. And with a huge bonus of being healthy too.

So please stay safe, stay home, enjoy cooking. I am always here if you have any questions and would love to help.

Stay well, Afiyet Olsun, 

Ozlem 

Continue Reading

Ozlem’s Turkish Table at Turkish Embassy, London and Courgette, lentils, Swiss chard cooked in olive oil

Merhaba Dear All,

It’s been a busy and exciting few months for Ozlem’s Turkish Table cookery book, as it has been awarded as the Winner of the prestigious Gourmand World Cookery Book Award, in the Food Heritage Category for Turkey.  The Gourmand Awards are often compared by journalists to the “Oscars” and we are absolutely delighted. Ozlem’s Turkish Table is now being reprinted with the Gourmand seal to reach out more Turkish food lovers around the world, with sincere thanks to all dear readers, Pinar UK and GB Publishing. Signed copies of Ozlem’s Turkish Table cookery book is available at this link and it is delivered worldwide.

I am delighted to share the latest news from Ozlem’s Turkish Table, and my new recipe, Courgette/zucchini, lentils, Swiss chard and peppers cooked in olive oil – Kabakli, Mercimekli Mualla at this post, I hope you enjoy it and it inspires you to have a go at delicious, wholesome Turkish cuisine.

Afiyet Olsun,

Ozlem

Ozlem’s Turkish Table, Turkish Cuisine Presentation at the Turkish Embassy Residence, London

February also marked a very special event at the Turkish Embassy Residence in London. Our Turkish Ambassador HE Mr Yalcin and Mrs Yalcin very kindly hosted our Turkish Cuisine evening at the Turkish Embassy Residence in London on February 12th, with the participation of diplomats, press, distinguished guests in London. It was a real honor to do a presentation on our healthy, wholesome Turkish cuisine to our guests, with thousands years of culinary heritage. The journalist Ayse Arman was amongst the guests and very kindly did a wonderful write up about the evening and our efforts to promote Turkish cuisine abroad.

After my presentation and demonstration of Potatoes and bulgur patties with pomegranate molasses, Patatesli, bulgurlu kofte, Turkish Embassy chefs and kitchen staff very kindly prepared a feast from Ozlem’s Turkish Table cookery book, to serve our guests; it was an honor to see recipes from my cookery book prepared and displayed so beautifully, so very delighted that everyone enjoyed the evening. My very sincere thanks to our Ambassador and his wife, Mr and Mrs Yalcin, for hosting this wonderful event.

Courgette/zucchini, lentils, Swiss chard and peppers cooked in olive oil – Kabakli, Mercimekli Mualla

 I love Antakya’s traditional Patlicanli Mercimekli Mualla (as featured at my cookery book, Ozlem’s Turkish Table); it has been very popular with the readers and at my cookery classes. While I was in Guru’s Place Cookery School in Kalkan, Turkey  for my cookery class last year, a Turkish lady there saw our Aubergine with lentils dish and said that she makes another version with courgettes and adds pazi (similar to Swiss card to it); she said it is really lovely too. So inspired by her kind recommendation, here is my Courgette, lentils, Swiss chard and peppers cooked in olive oil, Kabakli Mercimekli Mualla.

And I must say, it is another scrumptious dish. This time, I baked this dish in the oven; baking brought a lovely sweetness to the courgette, peppers and onions and dried mint added delicious freshness. We make this recipe using the Turkish Zeytinyagli method (Vegetables cooked in olive oil) and it’s important to let the dish cool in the pan so it can rest and the flavors develop. Once cooked, it keeps well in the fridge for 2-3 days, great for entertaining. It is packed with flavor and wholesome, also gluten-free and plant based. This dish also works very well as a filling in vegetarian lasagna (we tested this too and family loved it, recipe to follow soon). I hope you enjoy my recipe as below, Afiyet Olsun.

 

5.0 from 1 reviews
Courgette, lentils, Swiss chard and peppers cooked in olive oil; Kabakli, Mercimekli Mualla
 
I love Antakya’s traditional Patlicanli Mercimekli Mualla (as featured at my cookery book, Ozlem’s Turkish Table); it has been very popular with the readers and at my cookery classes. While I was in Guru’s Place Cookery School in Kalkan, Turkey for my cookery class last year, a Turkish lady there saw our Aubergine with lentils dish and said that she makes another version with courgettes and adds pazi (similar to Swiss card to it); she said it is really lovely too. So inspired by her kind recommendation, here is my Courgette, lentils, Swiss chard and peppers cooked in olive oil, Kabakli Mercimekli Mualla. And I must say, it is another scrumptious dish. This time, I baked this dish in the oven; baking brought a lovely sweetness to the courgette, peppers and onions and dried mint added delicious freshness. We make this recipe using the Turkish Zeytinyagli method (Vegetables cooked in olive oil) and it’s important to let the dish cool in the pan so it can rest and the flavors develop. Once cooked, it keeps well in the fridge for 2-3 days, great for entertaining. It is packed with flavor and wholesome, also gluten-free and plant based.
Author:
Recipe type: Vegetarian and Vegan
Cuisine: Turkish Cuisine
Serves: 6
Ingredients
  • 175g/6oz green lentils, rinsed
  • 4-5 medium courgette/zucchini
  • 2 medium onions, halved and thinly sliced
  • 4 cloves of garlic, crushed and finely chopped
  • 1 red bell pepper, cut in half and thinly sliced
  • 200gr/7oz Swiss chard or pazi, washed and roughly chopped
  • 400g/14oz (1 can of) chopped tomatoes in juice
  • 60ml/2fl oz olive oil
  • 240ml/8fl oz water
  • 45ml/3 tablespoons olive oil (to par bake courgettes and peppers)
  • 5ml/1 teaspoon salt
  • 5ml/1 teaspoon granulated sugar (optional)
  • 10ml/2 teaspoons dried mint
  • Freshly ground black pepper to taste
Instructions
  1. Preheat oven to 180C/350F
  2. Put the green lentils in a pan of boiling water, stir and cover. Simmer and par boil in low heat for 15 -20 minutes. Drain the water and set aside.
  3. Cut the courgettes in half lengthways and cut each half into medium slices, about ½ cm, 0.2”. Spread them on a wide tray, sprinkle salt over and leave aside for 10 minutes. Using a paper towel, gently squeeze the excess water out of the courgette/zucchini.
  4. Combine the sliced peppers and courgettes in an oven tray. Drizzle the 3 tbsp./45ml olive oil over them. Season with salt and freshly ground black pepper and mix well. Par bake in the oven for 20-25 minutes; this will help courgettes and peppers to soften up and start bringing out their lovely sweet flesh.
  5. In a large bowl, combine the partially cooked lentils, onion, garlic, chopped Swiss chard, chopped tomatoes, salt, dried mint, olive oil and the sugar (if used). Season with ground black pepper, check the seasoning and add more salt if needed.
  6. In a deep baking dish, place a layer of the par baked courgette and pepper slices. Spread the half of the vegetable and lentil mixture over evenly. Place the remainder of the courgette and pepper slices over the top and spread the remaining vegetable & lentil mixture over also. Add the water, cover with foil and bake at the preheated oven (180C/350F) for about 30 minutes. Then take the foil off and bake for further 10-15 minutes, or until lentils and vegetables fully cooked and have started to have a nice crispy coating.
  7. Once cooked, leave to cool at the baking dish: this will allow the flavors to develop and blend well. Serve at room temperature (or if preferred warm) with some crusty bread. This lovely dish can be served as a vegetarian main course or can accompany grills as a side.
  8. Afiyet Olsun.

Healthy Turkish Vegetarian Feast Master Class – Divertimenti Cookery School, London

Sunday, March 15th, 2020 from 12.00- 15.30 (Hands – On Class)

Join Ozlem at Divertimenti Cookery School in London on Sunday, March 15th, from 12 – 3.30pm  to create a Healthy Turkish Vegetarian Feast, including Baked beetroot with garlic, served with pomegranate molasses and seeds, Spicy Bulgur and Lentil soup (Ezo Gelin Corba), Filo pastry with courgette, cheese and dill, Medley of baked or sauteed  aubergines, peppers and courgettes served in tomato sauce and garlicy yoghurt, finishing with Caramalised carrot paste delight with hazelnuts and shredded coconut and Turkish coffee, from her Gourmand World Cookbook award winning book, Ozlem’s Turkish Table. Turkish cuisine is healthy, delicious and recipes can easily be adapted for gluten free and vegan needs too.

Participation is limited for this hands on class, if you like to join us, please kindly book your spot at this link; the class can also make a lovely gift for a foodie.

Continue Reading