Cookery Classes

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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Ozlem’s Turkish Table Cookery Book

Ozlem’s Turkish Table-Winner of Gourmand World Cookery Book Award and Festive Ideas

I am delighted to share with great pleasure and honor that Ozlem’s Turkish Table cookery book 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; this prestigious award will help spreading the word on delicious, wholesome Turkish cuisine with a rich culinary heritage and more exciting events on the way! My very sincere thanks to all of you dear readers for your support for this special book, as well as to my publisher GB Publishing and Pinar UK for all their valuable support. Ozlem’s Turkish Table now qualify to compete for Best in the World 2020 in Food Heritage category.

Signed copies of Ozlem’s Turkish Table now 20 % off for the festive season!

Delighted to let you know that the hardback signed copies of Ozlem’s Turkish Table now 20 % off via GB Publishing at this link and  delivered worldwide incl USA, also available in kindle and other formats here. I can make a lovely gift to a foodie.

What I have been up to …

Teaching at Christopher Kimball’s Milk Street Cookery School, Boston MA was a special highlight

It’s been a very special few months, teaching Turkish cookery at the Christopher Kimball’s Milk Street Cookery School in Boston, in Fethiye, Kalkan – Turkey, Divertimenti Cookery School – London and in Surrey, UK.

I did two days of full master classes at the Milk Street and they have been very special – folks flown in from California, Seattle, North Caroline, Virgina for these classes, so very humbled and greatly enjoyed teaching and meeting everyone – my very sincere thanks to all.

Ozlem’s Turkish Table Cookery classes in Kalkan and Fethiye – Turkey

Ozlem’s Turkish Table cookery demo and Turkish lunch at Villa Cennet Bahcesi, Kalkan

Teaching at Guru’s Place Cookery School, Kalkan – a lot of fun!

Always a pleasure to teach at Yakamoz Hotel – Fethiye

Enjoying our cookery class creations al fresco at Yakamoz Hotel, Oludeniz

As always, greatly enjoyed teaching Turkish cookery in Fethiye and Kalkan in October. Thank you very much to Fethiye Times, dear Lyn Ward for all your help for organising Fethiye and Kalkan classes and huge thanks to Yakamoz Hotel Oludeniz, Villa Cennet Bahcesi, Kalkan and Guru’s Place Kalkan Cookery School for having me and all the lovely folks joined us – greatly look forward to more classes together in 2020. We are working on my 2020 teaching schedule in Kalkan and Fethiye so stay tuned!

From our road trip at beautiful Kalkan with dear Lyn, from Fethiye Times

Festive Turkish meal ideas ..

Spicy bulgur and lentil soup, Ezo Gelin Corbasi

Spicy bulgur and lentil soup, Ezo Gelin Corbasi

With the festive season upon us, I love gathering with friends and family and sharing a bite and catch up. As it is a busy time of the year, it is worth thinking about what you will be serving and do some cooking ahead of time. Thankfully, Turkish food is great with ahead of time cooking and freezes well. For instance this delicious and wholesome Spicy bulgur and lentil soup, Ezo Gelin Corba (at page 47 from Ozlem’s Turkish Table cookery book); it is a meal itself for me especially for lunch and freezes so well. If you like to make it gluten-free, you can use quinoa instead of bulgur in the soup, as I have done here

Baked aubergine/eggplant kebab with yoghurt and spices – Patlicanli Kebap

This is a lovely, all in one tray home style kebab that you can prepare ahead of time and freeze for your guests. Aubergines/eggplants are double baked here, which intensify their flavour – it is so worth marinating the chicken in yoghurt and spices; it tenderises the chicken and add a lot of flavour. Here is my recipe link (also at page 201 at Ozlem’s Turkish Table)

Aubergine, lentils and peppers cooked in olive oil – Mercimekli Mualla 

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

One of my all time vegetarian dishes cooked in olive oil, Zeytinyaglis from my home town Antakya, from my mother’s table; this dish can make a lovely main course for your vegetarian and vegan guests, also gluten-free. It tastes even better the next day so you can easily prepare ahead of time. Dried mint is the star spice here and works so well with green lentils and aubergine, so good. Here’s my recipe link – this lovely dish is also at Ozlem’s Turkish Table cookery book, page 151.

Leeks cooked in olive oil with vegetables – Zeytinyagli Pirasa

Leeks are native to Anatolia and this is a delicious and healthy way to enjoy leeks. It is traditionally served cold or at room temperature, with wedges of lemon aside; it makes a wonderful side dish keeps in fridge well for 2-3 days. Here’s my recipe link, also at page 159 of Ozlem’s Turkish Table.

Rice pilaf with pine nuts, cinnamon, dill and currants

This sophisticated rice pilaf dates back to the Ottoman Palace kitchens and is packed with flavour. I love the different textures and flavours this rice showcases with currants, pine nuts, fresh herbs and warm spices like cinnamon. You can add lamb’s liver as in my recipe at page 225 at Ozlem’s Turkish Table, or opt out and keep it vegetarian, as we did at my recent Supper club at Aromas, Weybridge. It is certainly festive and a big hit with our guests. You can serve it with refreshing Shepherd’s Salad with cucumber, pepper and tomato with a touch a sumac.

Spicy bulgur wheat salad with pomegranate molasses – Kisir 

Our welcome salad in Antakya, Spicy bulgur wheat salad with pomegranate molasses, Kisir, always features in our festive table. I love this wholesome salad – it is a bowl of health and so entertaining friendly, as it tastes even better the next day, great for prepping ahead of time. Sprinkle pomegranate seeds over for a festive decoration. Here’s my recipe link, also at page 81 of Ozlem’s Turkish Table.

Antakya style flat breads with crumbly cokelek or feta, za’atar and red pepper paste – Biberli Ekmek 

Our savoury flat breads are easy to make and complement soups, mains, side dishes beautifully. This delicious flat bread with za’atar topping, Biberli Ekmek, is a specialty from my home town Antakya and always bring back fond memories. It is fantastic to bake ahead of time and freeze. You can then reheat at 180C/350F for 5-8 minutes, ready for your guests. Here’s my recipe link, also at page 137 of Ozlem’s Turkish Table.

Baked Candied Pumpkin dessert with walnuts – Kabak Tatlisi 

Candied pumpkin dessert with walnuts and clotted cream; Kabak Tatlisi

I love the fruity desserts in Turkish cuisine – they are delicious, light and easy to prepare, as in this seasonal Candied Pumpkin dessert with walnuts. Baked in its own juice with sugar, this light but full flavoured pumpkin dessert is best served with crushed walnuts and kaymak, our Turkish thick cream made from water buffalo milk. If you can’t find kaymak, regular clotted cream would work well too. You can prepare this delicious dessert 2-3 days ahead of time. Here’s my recipe link, also at Ozlem’s Turkish Table cookery book, page 275.

I hope you enjoy the festive Turkish food ideas here and they inspire – there is also a whole chapter of Suggested Menus at page 291 at Ozlem’s Turkish Table    May you have a wonderful festive season, in good health, happiness, with friends and family.

Upcoming Events

Ozlem’s Turkish Table Vegetarian Feast and Cookery Demonstration at 

Oso Art Centre, Barnes

Thursday  January 23rd  from 7.30 pm

Please join us at the Oso Art Centre in Barnes on Thursday, January 23rd 2020 from 7.30pm, as Ozlem Warren will serve a feast of vegetarian Turkish dishes from her award winning cookery book, Ozlem’s Turkish Table and demonstrate how to make the popular Spicy Bulgur Wheat Salad with pomegranate molasses, Kisir and Traybake filo pastry with cheese and spinach.  Ozlem will also give tips on how to make the below vegetarian dishes she will be serving.

We will be serving Spicy bulgur and lentil soup with dried mint and Aleppo pepper, Hummus with cumin and red pepper flakes, Aubergine and lentils cooked in olive oil, Baked potato, olives, red pepper and onions with cumin, Baked cauliflower with cheese, spring onion and herbs, Spicy bulgur wheat salad with pomegranate molasses, Traybake filo pastry with cheese and spinach, Zesty semolina sponge cake, Revani.

Signed copies of Ozlem’s Turkish Table cookery book will be available to buy at the evening (25 GBP per copy). We will also run a raffle amongst the guests at the evening and one lucky winner will get a signed copy of Ozlem’s Turkish Table!

Tickets can be purchased at this link and it can make a lovely festive gift to a foodie!

Friday, February 28th, 7.30pm – Turkish Vegetarian Feast Supper Club and Cookery Workshop at Aromas

 Weybridge, Surrey

Kick start the new year to learn a new skill, making savoury filo pie with a variety of fillings, at our Turkish Vegetarian Feast Supper Club and Workshop at Aromas, Weybridge on Friday, Feb 28th evening from 7.30 pm  We will serve you some scrumptious healthy Turkish and Mediterranean vegetarian dishes as below, and moreover, you will get to make a vegetarian savory filo pie, our Turkish borek, at our workshop and you will take your pie/borek back home. We believe healthy food can also be very delicious and we will show you how – new inspirations in the new year, healthy food made easy!

We will serve delicious vegetarian courses and Ozlem will give you tips on how to make them.

Savory filo pie/borek with vegetarian fillings workshop during the night!:

And during the night, at our workshop, you will also get to make your savory filo pie with a variety of fillings to choose – you will get to take your savoury pie / borek back home!
This exciting event is likely to sell out to please book your spot soon at this link soon!
It can also make a lovely present for a foodie for the festive season (gift certificates available).
We look forward to welcoming you at Aromas on February 28th at our exciting event!
  • My very best wishes to you all for the festive season; and my sincere thanks for all your support and kind words for Ozlem’s Turkish Table – 65  – 5 star reviews on Amazon UK – ; it gives me so much happiness hearing you enjoy my recipes and it helps you to connect to this special land and remember, recreate fond memories.

Afiyet Olsun,



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Ozlem’s Turkish Table cookery book now available in hardback, kindle and eBook!

Ozlem’s Turkish Table cookery book, now on Amazon!

Merhaba dear All,

I am delighted to let you know that my cookery book, Ozlem’s Turkish Table is available in hardback, as well as kindle and eBook versions on Amazon and other online bookstores worldwide. It’s been a special journey; over 3,000 (mostly signed) copies of Ozlem’s Turkish Table have been sold and, thanks to the wonderful feedback we’ve received from readers, we have plenty more on the way. Links to online stores are: hardback and kindle Amazon UK; kindle or eBook Amazon US, Barnes & Noble Nook, Apple, Kobo; and for all these and more online bookstores wordwide GB Publishing Org

Signed copies of Ozlem’s Turkish Table cookery book is available via GB Publishing at this link, and it is delivered worldwide including USA – signed copies are now 20 % off for the holiday season and can be a wonderful gift for a food lover.

Already lots of folks very kindly left 5* reviews for Ozlem’s Turkish Table on Amazon UK -my sincere thanks to each and everyone – here is one of the reviews; if you enjoyed Ozlem’s Turkish Table, and could kindly leave a review here or here, I would be very grateful, thank you very much in advance:

 * * * * * Wonderful cookery book (by Dr E. R. Salter) – review on Amazon

“If you’re from Turkey or have ever travelled there on holidays and enjoyed the food….and want to learn how to prepare traditional dishes from the country, then this book is for you. This is a beautifully presented book on Turkish cooking. The photographs are stunning and the cook’s love of her family’s country is woven into the book’s fabric. One aspect that struck me was how healthy many of the dishes were, whether vegan, vegetarian, pescatarian or carnivore, there’s a dish for you. I thoroughly recommend this book for your cookery book collection or simply your coffee table.”

Turkish Breakfast spread from Ozlem’s Turkish Table cookery book

Prestigious Observer Food Monthly Awards is the equivalent of the food industry’s Oscars and are open to votes right now; if you enjoyed Ozlem’s Turkish Table cookery book and  could you kindly vote here, many thanks in advance!

Ozlem’s Turkish Table – Upcoming Events

Hope to meet you in one of the upcoming events and classes; more events added periodically here so please check out the latest activities at the Cookery Classes page:

Sunday June 23rd, 2019 – Ozlem’s Turkish Table Meze Feast Hands On Class- Divertimenti Cookery School, London  last few spots left for this scrumptious class; if you’d like to join us, please kindly sign up via Divertimenti at this link

Saturday, Sept 7th, 2019 – Ozlem’s Turkish Table book signing, interview and demonstration at De Vries Van Stockum Bookstore – Holland : So look forward to be at the amazing Van Stockum bookstore in den Haag, Holland to meet Turkish food lovers! Details will follow shortly.

Monday, September 30th, 2019 – I look forward to visiting Mozaik Bahce in Fethiye, showcasing the very best examples of southern Turkish cuisine, for an Antakya style dinner and will sign copies of Ozlem’s Turkish Table, look forward to meeting Turkish food lovers.

Tuesday, Oct 1, 2019 Hands on Turkish Cookery Class at Yakamoz Hotel and Turkish Style Afternoon Tea and Ozlem’s Turkish Table book signing – Fethiye, Turkey : Always a pleasure to return and teach Turkish cookery at Yakamoz Hotel; hope you can join our delicious hands on class there; booking essential and the class promises to sell out soon, you can see the class and booking details here.

Wednesday, October 2nd, 2019Ozlem Warren Turkish cookery demonstration and lunch at Villa Cennet
Bahcesi, Kalkan, Turkey: I am greatly looking forward to visiting Kalkan and series of events, do hope to see you at our cookery demonstration and lunch; booking essential, you can see more information here.

Thursday, October 3rd, 2019 – Ozlem Warren Hands On Cookery Classes with Guru’s Place Cookery School, Kalkan-Turkey : Hope you can join us our delicious hands-on cookery class at Guru’s Place Kalkan; we will shop for the ingredients at local markets, cook our Turkish feast and enjoy together; booking essential, you can see more information here

What I have been cooking lately ..

Courgette/zucchini fritters from Ozlem’s Turkish Table

My family loves this Courgette/zucchini fritters with feta and dill, Kabak Mucveri from Ozlem’s Turkish Table cookery book (page 163). These fritters are a fantastic way to enjoy courgettes/zucchini, you can serve with garlicy yoghurt or with a green salad by the side. If you are after a lighter flavour, you can bake the spread. like my mother does, in a greased baking dish at 180 C / 350 F for about 35-40 minutes – so delicious.

Crumbled feta salad with cumin and red pepper flakes, Cokelek Salatasi

This light and healthy salad, Crumbled white cheese (or feta) salad with cumin and red pepper flakes, Cokelek Salatasi from Ozlem’s Turkish Table (page 105) has been another favourite with the weather warming up. Antakya has a special dried cheese blend with spices called kuru cokelek (also known as surk), that is traditionally used in this salad. Cumin, red pepper flakes and oregano is mixed in kuru cokelek and readily available there. If kuru cokelek is not available, the Turkish white cheese or feta will work just as well. Cumin and red pepper flakes amazingly transform the delicate flavour of Turkish white cheese (beyaz peynir), of feta, to a new level.

Last but not least, my very sincere thanks to you all for joining me at this very special journey of sharing delights from my homeland. Ozlem’s Turkish Table cookery book has been my dream of over 10 years and it gives me so much happiness to have a chance to pass along the legacy of our wonderful Turkish cuisine, recipes, stories, traditions from my homeland to the next generation and Turkish food lovers around the world. Many thanks for for all your support and your special company. My very special thanks goes to all dear readers, my dearest family, GB Publishing and Pinar UK for all their support.

Cok tesekkurlerimle, Afiyet Olsun; look forward to being in touch with new recipes,


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Spiced bulgur balls over garlic yoghurt with spinach – Arap Koftesi and more

Merhaba dear All,

Spiced Bulgur balls over garlicky yoghurt and spinach, Arap Koftesi

Our Turkish cookery course in Amman – Jordan, with wonderful participants and Panthera Jordan

It has been a very special few days, as I traveled to Amman – Jordan for our 2 day Turkish cookery course; my sincere thanks to Panthera Jordan, dear Suhair Kilani for organising our wonderful course and all the amazing participants, it was a very memorable trip. One of the recipes from our Turkish cookery course, Spiced Bulgur balls over garlicky yoghurt and spinach, Arap Koftesi, was a big hit with the participants and I wanted to share with you all here, in this post. Bulgur balls here are deliciously flavoured with dried mint, cumin and red pepper flakes; served over garlicky yoghurt with spinach, it makes a wonderful and impressive vegetarian course, hope you enjoy the recipe below.

Spiced bulgur balls over garlic yoghurt with spinach - Arap Koftesi and more
This is a wonderful, regional vegetarian recipe from southern Turkey, perfect for buffets and entertaining and you can also make the bulgur balls ahead of time and keep in the freezer.
Recipe type: Vegetarian
Cuisine: Turkish cuisine
Serves: 8 people
  • For the bulgur balls:
  • 340gr/2cups fine bulgur
  • 12fl oz/ 1 ½ cup hot water
  • 2 eggs
  • 45ml/3 tbsp plain flour
  • 2 tablespoons tomato paste
  • 1 tablespoon cumin
  • ½ tablespoon red pepper flakes
  • Salt and black pepper to taste
  • For the yoghurt and greens sauce:
  • 500gr lambs lettuce or spinach leaves, washed and roughly chopped
  • 500gr/1 ¼ lb strained whole milk yoghurt
  • 2 small garlic cloves, finely chopped
  • Salt and black pepper to taste
  • For the red pepper flakes and dried mint sauce:
  • • 30 gr butter
  • • 1 tablespoon red pepper flakes (please use ½ tablespoon if you like it less spicy, adjust to your taste)
  • • 1 tablespoon dried mint
  1. Rinse the bulgur and place in a large mixing bowl. Pour in the hot water, cover and let the bulgur absorb the water; uncover, mix and let it cool.
  2. Then stir in the eggs, flour, tomato paste, salt, pepper, cumin and red pepper flakes. Have a bowl of cold water near you and knead the mixture well until all combined and smooth.
  3. Sprinkle a little flour on a tray where we will put our bulgur balls (this will help the bulgur balls not to stick together).
  4. Roll the bulgur balls as big as a cherry and place on the tray with flour.
  5. Have boiling water in a large pot, stir in a pinch of salt. Gently drop the bulgur balls in to the pan and let it cook, uncovered, on a medium heat, for 8 minutes or so; once cooked, you will see the bulgur balls rise to the top of the pan. Take out the cooked bulgur balls with a slotted spoon and place on a large plate.
  6. For the yoghurt and greens sauce; mix the garlic with the yoghurt. In a large bowl, combine the garlicy yoghurt with the chopped greens. Season with salt and pepper.
  7. For the red pepper flakes and dried mint sauce; melt the butter in a sauce pan and stir in the red pepper flakes and dried mint (please adjust the spice level to your taste). Gently stir in the bulgur balls and combine well with this sauce.
  8. Serve the sautéed bulgur balls over the garlicy yoghurt with greens, immediately.
  9. Afiyet Olsun.

Ozlem’s Turkish Table cookery book – 10 % off as a little gift from us for Mother’s Day –

Turkish coffee with my dear mother Gulcin, at my recent trip to Istanbul

We are delighted to offer 10 % off  on Ozlem’s Turkish Table cookery book for Mother’s Day celebrated globally on May 12th. The offer runs until the end of May 12th, 2019, as a little gift for all mothers and food lovers from us. Ozlem’s Turkish Table cookery book is inspired from the lovingly made and shared traditional and authentic Turkish recipes passed down to me from my mother, parents and my grandparents and it is a joy to share with you all. To redeem the 10 % discount, please enter the promo code: mothers-day at the check out, when ordering Ozlem’s Turkish Table cookery book. Happy Mother’s Day to all celebrating.

Ozlem’s Turkish Table podcast with Ghillie Basan – Now Live!

I had the huge pleasure and honor visiting dear Ghillie Basan at her magical wilderness retreat at the Cairngorms National Park last year, where she recorded our wonderful podcast talking about Turkish cuisine, my cookery journey with #ozlemsturkishtable cookery book , growing up in Turkey, my roots from Antakya, stories from home, Turkish hospitality and many more, over a scrumptious Turkish spread we cooked from my cookery book ❤️💐🇹🇷 it was a very special time and I am still full of wonderful memories of our time together in Scotland. The podcast is now live, I copied the link here; I hope you enjoy listening to it as much as we enjoyed making the podcast.

Ozlem’s Turkish Table book signing, Supper Club and Cookery Classes in Fethiye

Our Turkish breakfast and Turkish cuisine talk at the Yakamoz Hotel

Ozlem’s Turkish Table book signing at Yakamoz Hotel

We had a magical few days in Fethiye end April, where I did a talk on Turkish cuisine over a scrumptious Turkish breakfast, very kindly hosted by Yakamoz Hotel in Fethiye, followed by Ozlem’s Turkish Table book signings. We also hosted a delicious Antakya style supper club at the wonderful Mozaik Bahce restaurant, with recipes from my book; Mozaik Bahce showcases one of the best examples of Antakya and southern Turkish cuisine and it has been such a pleasure to cook in the kitchen together. Last but not least, we did a hands on Turkish cookery class at the Yakamoz Hotel with their wonderful team; it was a very memorable class – so much that I am already looking forward to being back!

Our delicious Antakya style supper club at Mozaik Bahce – Fethiye

Talking about Turkish cuisine at Mozaik Bahce

Enjoying Mozaik Bahce’s scrumptious mezes

My sincere thanks to everyone joined us in Fethiye, and Yakamoz Hotel and Mozaik Bahce for their very kind hospitality. A very sincere thanks goes to dear Lyn Ward, owner of Fethiye Times , for all her kindness and support for our events, cok tesekkurler – can’t wait to return! A few photos from our memorable time in Fethiye.

Our very memorable Turkish cookery class at Yakamoz Hotel

Upcoming Events –

June 13th 2019; Turkish Feast Supper Club with Ozlem’s Turkish Table at Aromas, Weybridge –

We are delighted to inform you that we will be hosting a very special Turkish Feast Supper Club at the lovely Aromas Artisan Café in Weybridge (11 Church Street, Weybridge, KT13 8DE) on Thursday, June 13th evening, from 7.30 pm. This will be a special occasion, as we will be celebrating the general release of Ozlem’s Turkish Table cookery book and its 2nd print run with GB Publishing, and we would love to have you with us for a delicious Turkish feast and a toast with a bubbly to celebrate! We will also do a drawal amongst our guests at this special night and one lucky winner will receive a personalised signed copy of Ozlem’s Turkish Table cookery book to mark this special occasion.

Ozlem & Aromas Team will be preparing a feast from Ozlem’s Turkish Table, Recipes from My Homeland, and we would be delighted to have you with us at this special evening. This event promises to be another popular one,  so if you’d like to join us, please book your spot with this Eventbrite link here :


Strolling through magical Galata, Istanbul

I hope you enjoy the post, recipes and photos from my homeland, Afiyet Olsun,


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