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Ozlem’s Turkish Table Cookery Book

Ozlem’s Turkish Table Cookery Book and Turkish cookery classes

Sian Irvine’s beautiful shot of still life;  aubergines and pomegranates for my cookery book coming up, Ozlem’s Turkish Table – Recipes from My Homeland

Merhaba dear All,

I hope this note finds you well and you had an enjoyable summer. I was in Turkey – in Istanbul then in Bodrum – it was very special to be back home and spend quality time with my family.

The last few months have also been very busy preparing my Turkish cookery book, Ozlem’s Turkish TableRecipes from My Homeland with GP Publishing. If you may recall, we had a fantastic photo shoot with the very talented Sian Irvine Photograpy back in July. Since then, we have been lovingly editing and shaping each chapter; it’s now coming together beautifully and I can not wait to share with you all!

This book will be a compilation of my favorite Turkish recipes and a special tribute to my southern Turkish roots, with an emphasis on regional dishes from my hometown Antakya and southern Turkey in general, along with my personal stories. There will be some lovely black and white photos of my parents, grandparents and family in the book, which are so dear to me; these were the people I got my inspiration from and the book is their legacy, it will be special to share with you all. With this book, I truly hope you feel the warmth, generous, sharing spirit of our Turkish culture; I truly hope it may inspire you to have a go at the recipes – and there will be delicious new recipes too – and that the book will help you to connect with my beautiful homeland.

It’s been a labor of love in the making but we are almost there – we plan to be ready for pre-orders by November and the book will be out in March 2018. I hope to be able to personally sign the copies for you and hope to see you at one of our pre-order book events – stay tuned!

Sunny Flavours of Turkey with Ozlem Warren, Divertimenti Cookery School, London

Hands On Masterclass, Saturday 7th October, 11:00am – 2:30pm

I have a delicious, hands on Turkish cookery class coming up at the Divertimenti Cookery School in London on Saturday, October 7th, with home made baklava and many more. Below is the class details, do hope you can join us!

Participation is limited, please kindly book through Divertimenti Cookery School at this link

Home made baklava is delicious and easier than you think, we will have a go at our class in Divertimenti Cookery School, London on October 7th, 2017

Please join us as we will  cling on to the autumnal sunshine than with a feast of delights from Ozlem’s Turkish Table. Showcasing authentic, regional recipes from her beloved homeland, you will cook alongside Ozlem preparing a selection of seasonal dishes from this colourful and aromatic cuisine as well as learn about Turkish coffee. Recipes will include ‘Zeytinyagli Sarma’ (Stuffed Vine Leaves), ‘Shepherds Salad, ‘Iskender Kebab (Tender slices of meat over pita bread with roasted vegetables and yoghurt sauce), ‘Baklava with Walnuts’ and Turkish Coffee.

What I have been cooking lately..

Spicy bulgur and lentil soup, Ezo Gelin Corba is in the menu

With the temperatures turning cooler, I have been cooking wholesome soups like Ezo Gelin Corba, Turkish spicy bulgur and lentil soup. We love this soup as a family; it’s satisfying, easy to make and so delicous, flavored with dried mint and red pepper flakes. I tend to make a big batch and freeze leftovers, works very well. Here’s the link for my Ezo Gelin corba, I hope you enjoy it too.

Afiyet Olsun,

Ozlem

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Ozlem’s Turkish Table Cookery Book – in the making!

Merhaba dear All,

I hope you are all well. Apologies for a bit of silence from my end; it’s been a very busy few months with teaching Turkish cookery in England, Istanbul and in Amman – Jordan, as well as being a part of exciting events like the Taste of London, thanks to Turkish Tourism Board – UK’s kind invitation; it was great to share Turkish cuisine with everyone.

But the main event that kept me busy has been the preparation for my Turkish cookery book. It’s been very exciting and busy getting the content ready and the photo shoots excitement last week all of a sudden made this special project very real. Here I wanted to share a little glimpse of our very exciting and labor of love 5 day photo shoot for my Turkish cookery book. My very special thanks goes to the amazing food photographer dear Sian Irvine, who passionately shot each and every image with a huge expertise, I can’t thank her enough. Over 70 dishes have been lovingly prepared and photographed, with huge thanks to an army of dear friends who helped during the shoots and gave their plates and bowls to be used as props. A labor of love in making but so worth it, enjoyed every minute of it:

Getting ready for the Turkish breakfast spread photo shoot

Turkish breakfast spread, almost there, one of my favorite chapters in the book! Love all the freshness and abundance of Turkish cuisine.

My dear publishers George and Brenda at GB Publishing, most kindly let us use their wonderful space for our photo shoot for 5 days and their living room became our “Prop Room” with a vast collection of plates, bowls, textile, boards and more, our huge thanks to them for their kindness – in return, we made sure they sampled each and every dish after the shoot !:)

Here’s our prop room!

More of the prop room!

A close up on a part of the Turkish breakfast spread – I can eat this all day long!

Getting the spices ready for the photo shoot – essential part of southern Turkish cookery

The crew getting the fresh produce shoot ready

Sian is shooting the mezze spread – another highlight from the book

All curious eyes checking the images over the Image man Jonny’s expert hands

Some of the absolutely fabulous dear friends, Heleen, Ann and Susie here, helping out during the shoots and the lovely Sian, my sincere gratitude each and every one of them

My publishers George, Brenda, our lovely photographer Sian and some of the fabulous friends helping, dear Susie and Claire here- sitting down after the shot and enjoying the food we produced together. My huge thanks also goes to dear Mina, Ellie and Leonie who helped out and kindly packed us all up!

I hope you enjoy having a little glimpse of our 5 day photo shoot with over 70 dishes lovely prepared and presented – a labor of love in making and so very special. My photos really don’t do enough justice, I can’t wait for you to see the real images, they are absolutely amazing.

This Turkish cookery book project is a tribute to my homeland and a very dear project to my heart, a dream come true! It will have a special focus on Southern Turkish cuisine though my favorite, classic Turkish recipes will also be featured. I have so longed to share my homeland’s bountiful, delicious, healthy cuisine, packed with culinary traditions and high on hospitality, generosity and warmth, along with my personal stories; I really can’t wait to share this special book with you all. Many of you so kindly filled in my Turkish cookery book Survey with your valuable feedback, my sincere thanks. If you haven’t had a chance to do yet and may be able to fill in, your feedback would be greatly appreciated it to help shape the book.  As a thank you, if you leave your name and email address at the end of the survey, you will be entitled to a 10% discount when the book is published. I would be more than happy to send you a signed copy!

We plan to start the pre-orders for the book as of end October, with a worldwide publication as of March 2018, I so look forward to sharing this special book with you all!

My best wishes for a wonderful summer – I will be back home, Turkey and I can not wait – and I will be in touch on my return. In the meantime, I wanted to share one of my favorite salads, Antakya’s Cokelek Salatasi – crumbled feta cheese salad with spices; perfect for Turkish breakfast and brunch.

Cokelek Salata; crumbled white cheese or feta salad, flavored with spices and olive oil

Afiyet Olsun,

Ozlem

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Turkish Vegetable Soup with Orzo – Sehriyeli Sebze Corbasi

Turkish vegetable soup with orzo; Sehriyeli Sebze Corbasi

Turkish vegetable soup with orzo; Sehriyeli Sebze Corbasi

Soup have a special place in Turkish cuisine; traditionally meals always start with a soup. For my  small family, a hearty soup can be a main course itself with some nice crusty bread next to it. I made this lovely Turkish vegetable soup with orzo pasta today and it went down very well. My son was under the weather and after having the soup, he said, “I love this corba, mummy, just what the doctor ordered!” – best compliment to my ears.

Orzo pasta or “sehriye” as we call it in Turkish fits in this soup very well, thickens the broth beautifully and makes it substantial. Being a lemon fan, I give a generous squeeze, with plenty of red pepper flakes or Aleppo pepper over the soup for a delicious heat, when serving. You can also crumble some feta cheese over the top before serving if you’d like too. For a gluten-free option, you can use rice instead of orzo pasta.

Many wholesome soups, regional specialties, pastries, vegetables cooked in olive oil and more are included at my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland, available to order at this link, if you are interested in.

I hope you enjoy this delicious, easy and wholesome Turkish soup, Sehriyeli Sebze Corbasi, Afiyet Olsun,

Ozlem

5.0 from 1 reviews
Turkish Vegetable Soup with Orzo - Sehriyeli Sebze Corbasi
 
This delicious vegetarian soup, Sehriyeli Sebze Corbasi, is easy, delicious and wholesome. Orzo pasta or "sehriye" as we call it in Turkish fits in this soup very well, thickens the broth beautifully and makes it substantial. Being a lemon fan, I give a generous squeeze, with plenty of red pepper flakes or Aleppo pepper over the soup for a delicious heat, when serving. You can also crumble some feta cheese over the top before serving if you'd like too. For a gluten-free option, you can use rice instead of orzo pasta.
Author:
Recipe type: Vegetarian Soups
Cuisine: Turkish Cuisine
Serves: 4
Ingredients
  • 1 onion, finely chopped
  • 2 bell peppers (red, yellow or green), deseeded and coarsely chopped
  • 2 medium carrots, chopped in small pieces
  • Handful of flat leaf parsley, finely chopped
  • Juice of 1 lemon
  • 180 gr / 6¼ oz / 1 full cup orzo pasta
  • 30 ml/ 2 tbsp. olive oil
  • 400 gr / 1 can of chopped tomatoes
  • ½ tbsp. double concentrated tomato puree
  • 1.2 litres / 2 pints hot water or vegetable stock
  • Salt and ground black pepper to taste
  • 10 ml / 2 tsp. Turkish red pepper flakes or chili flakes
  • Extra wedges of lemon to serve
  • Crusty bread or pide bread to serve
Instructions
  1. Heat the olive oil in a heavy, wide sauce pan and add the onions, peppers and carrots. Stir and cook for 2-3 minutes, they will start to soften up.
  2. Pour in the hot water or vegetable stock. Also pour in the chopped canned tomatoes and the tomato puree, stir well. Cover and bring to to the boil.
  3. Stir the pot and cover again, cook for 10 minutes at medium to low heat.
  4. Then add the orzo pasta, season with salt and ground black pepper and combine well. Cover and cook for another 10 minutes at medium to low heat, stirring occasionally.
  5. Once the orzo pasta is cooked, stir in the parsley, pour in the lemon juice and combine well. Check the seasoning and add more salt and ground black pepper, if needed. Turn the heat off.
  6. Serve hot with Turkish red pepper flakes or chili flakes over the soup, with extra wedges of lemon and crusty bread by the side. Afiyet Olsun.
 

 

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