Roasts and Kebaps

My new cookery book-İSTANBUL; Delicious Recipes from the Heart of the City!

By Ozlem Warren on February 11, 2026 in Cakes and Desserts, Fascinating Istanbul, ISTANBUL cookery book, Pasta – Makarna, Pilafs and Rice, Regional Signature Dishes; Mains, Sides and Desserts, Roasts and Kebaps, Salads, Savory Pastries, Seafood, Soups, Travels, Turkish Breakfast, Turkish cookery book, Turkish Street Food 0

ISTANBUL cookery book – Pre-order HERE!

My heart bursts with excitement and pride to share that I wrote a new cookery book, İstanbul; Delicious Recipes from the Heart of the City, to be published in May 2026 worldwide by Quadrille – I cannot wait for you to see this very special book, to take you to a magical culinary journey to my beloved İstanbul. The book now is ready to Pre-order HERE, and we would be very grateful if you can pre-order, as it hugely helps a new book, my sincere thanks in advance.

Breakfast plate from Istanbul cookery book, photo by Sam A Harris

Born and raised in Türkiye, I lived in İstanbul for more than 15 years. I am passionate about this magical city, where I studied, worked and even married my husband, Angus, on the banks of the Bosphorus. This special cookery book, İstanbul, is a result of my years of research, experience and memories of living, enjoying its diverse, multicultural heritage, delicious food and recreating the recipes, in an accessible way so that food lovers all round the world can make at home with ease and relive memories. As the former capital of the Byzantine and Ottoman empires, İstanbul has a fascinating culinary heritage. Over the years, many ethnic groups have all made the city their home, each in turn contributing to its cuisine. Hence it was important to me that this book honoured the many different communities that have made the city’s food scene what it is today.

Isanbul landscape, from Istanbul cookery book, by Sam A Harris

Multi-cultural meze spread from Istanbul cookery book, image by Sam A Harris

With easy and flavourful recipes for dishes from the fırın (bakery) to the kahvaltı evi (breakfast houses), ocakbası (fireside), sokak (street), one-pot wonders and more, Istanbul cookery book is a dynamic collection of more than 80 recipes which I aim to take readers on a journey through Istanbul, showing just how delicious and satisfying the city’s food can be, whether it’s breakfast, lunch or dinner. Vegetarian readers would be happy to know that over 50 of the recipes are vegetarian, nodding to our bountiful farmers markets, and many are gluten-free or provided options where applicable.

Sigara boregi, cheesy filo rolls from Istanbul cookery book, image by Sam A Harris

Beets with toasted hazelnuts, olives, pul biber oil from Istanbul cookery book, image by Sam A Harris

Cheat’s Lahmacun from Istanbul cookery book, image by Sam A Harris

Expect to find Ottoman classics such as Hünkar Beğendi, rolled vine leaves with sour cherries, Visneli Sarma, breakfast staples Soğanlı Menemen, Acuka dip, Yengen tost, multicultural flavours such as Topik, Borekitas and nutty Çerkez Tavuğu, delicious savoury bakes like crispy Fırında Sigara Böreği, street food classics like Kolay Gözleme, fluffy Açma, Lokma, scrumptious sweets such as Şekerpare, Mozaik Kek, Esnaf lokantası style one pot wonders like Süzme Mercimek Çorbası, Hasan Pasa Kofte, Karides Güvec, regional flavours like home-style Iskender Kebap, Fırında Patlıcan Kebabı, easy Cheat’s Mantı, Easy Lahmacun, vegetarian delights such as Fırın Sebze, Mercimekli Karnıyarık, Barbunya Pilaki, Peynirli Sebzeli Pide, easy mezes, pickles, drinks and so much more. Recipes that will transport you to the fascinating city of İstanbul.

Peynirli, Sebzeli Pide from Istanbul cookery book, image by Sam A Harris

Hunkar Begendi, from Istanbul cookery book, image by Sam A Harris

Yengen toasties from Istanbul cookery book, image by Sam A Harris

It’s been an absolute honour and privilege to write this book. A celebration of İstanbul’s diverse, delicious food, it is my heartfelt tribute to a magical city, one that I love and that has shaped so much of my cooking. I genuinely love every recipe in this book and so excited and proud to share with you all; there is something for everyone here, with stunning photography. Huge thanks to my publisher Quadrille and everyone who touched this beautiful book. I hope it brings you joy and inspiration and transports you to magical Istanbul. Pre-orders are open HERE and we would be very grateful!

My family photo from Istanbul cookery book, image by Sam A Harris

Srumptious sweets such as Sekerpare cookies in Istanbul cookery book too. Image by Sam A Harris

My chilchood favourite Mozaik Cake with dried cherries and pistachios from Istanbul cookery book, image by Sam A Harris

I can’t wait for you to cook from my new book, Istanbul! We would be grateful if you can pre-order HERE, as it helps new books so much (you only pay when it is delivered at lowest price). Cok teşekkür ederim, afiyetler olsun,

Özlem xxx

ISTANBUL cookery book – Pre-order HERE!

Dalyan Köfte – Meatloaf with boiled eggs, peas and carrots

By Ozlem Warren on April 7, 2023 in Casseroles and Stews, Roasts and Kebaps, Uncategorised 2

We Turks love köfte, our meatballs and we have so many variations. This Dalyan Köfte is a showstopper, and surprisingly easy to make. I remember my mother making it at special occasions when I was a child. It is in the shape of a substantial meatloaf with boiled eggs in it, garnished with peas and carrots in tomato sauce. It makes a lovely meal with mashed potatoes aside; some folks enjoy it with plain pilaf too. It is delicious and impressive to serve; I hope you enjoy making Dalyan Köfte at home.

5.0 from 1 reviews

Dalyan Köfte – Meatloaf with boiled eggs, peas and carrots

Author: Ozlem Warren

Recipe type: Meatloaf - Kofte

Cuisine: Turkish cuisine

Serves: 6-8

Ingredients

5 medium eggs, hard boiled and peeled
For the köfte/meatloaf mixture:
1kg/2lb 3oz minced/ground beef (5-10% fat)
2 medium onions, grated
2 medium eggs (save 1 egg white to glaze the meatloaf later)
60g/2oz bread crumbs (use gluten-free bread to make the dish gluten-free)
1tsp pul biber (use less if you prefer)
1tsp ground cumin
Sea salt and freshly ground black pepper to taste
For the rest:
2 medium carrots, trimmed and cut into pea size pieces
255g/9oz fresh or frozen peas
4 garlic cloves, finely chopped
2tbsp double concentrated tomato paste
2tbsp olive oil
255ml/9fl oz water
Sea salt and freshly ground black pepper to taste
Chunks of bread, rice or mashed potatoes to serve

Instructions

Place the diced carrots in a small pot, pour in plenty hot water, partially cover and simmer for 10 minutes, until carrots are partially cooked and still have a bite to them Drain and set aside.
Place all köfte ingredients into a large mixing bowl (saving 1 egg white in a small bowl for later). Season with salt and ground black pepper and knead well with your hands for about 2-3 minutes, until all mixed well. Turn into a large köfte loaf, cover with a cling film and leave to rest in the fridge for 1 hour.
Preheat fan oven to 180C/350F. Place baking paper on a large tray and have a small bowl of water with a drizzle of olive oil aside to help shape the meatloaf.
Take the meatloaf mixture from the fridge and place on the baking paper over the tray. Wet your fingers over the water and olive oil mixture and gently press and expand the meatloaf into a 35cmx28cm rectangular shape with about 1cm height. Place the peeled boiled eggs on a line horizontally across the center of the rectangular meatloaf sheet. Spread 3 tbsp carrots and 3 tbsp peas at both sides of the eggs, leaving 3cm at both ends of the line with no filling.
Gently roll the meatloaf sheet over the filling, with the help of the baking paper (peeling off the baking paper as you roll), making a tight roll. Close and tuck both ends of the meatloaf, sealing the filling in. Brush the top and sides of the meatloaf liberally with the spared egg white – this will help keep the meatloaf intact and give a lovely glaze. Bake in the preheated oven for 45-50 minutes, until lightly browned at top and the meat is cooked.
Just before the meatloaf is cooked, pour in the olive oil into a wide pan and stir in the garlic and tomato paste. Cook over medium to high heat for 2 minutes, stirring often. Then add the remaining carrots and peas to the pan, combine well. Pour in the water, season with salt and ground black pepper and bring to a boil. Then lower the heat and simmer for about 4-5 minutes, until peas and carrots cooked but not mushy.
Take the cooked meatloaf out of the oven, rest for 5 - 8 minutes (this will make the slicing easier. Then cut into thick slices, garnish with the hot cooked peas and carrots in tomato sauce over and aside of Dalyan Köfte. Serve immediately with chunks of bread, rice or mashed potatoes aside.

Home Style Beyti Kebab

By Ozlem Warren on June 22, 2022 in Roasts and Kebaps 0

Beyti Kebab is one of the much loved traditional Turkish kebabs in Turkey- succulent Beyti kofte, rolled over thin wrap, served with a delicious tomato sauce and garlicky yoghurt on top. It is easy to make Beyti Kebab at your home and so delicious. Traditionally minced/ground lamb is used, though you can use half and half minced beef and lamb as I do here or just minced/ground beef if you prefer (10% fat is recommended). You can use Turkish fresh yufka sheets, lavash style thin flat breads if you can find. If not, thin, fresh flour tortilla works well too as an option.

We had some roasted peppers aside too. The garlicky yoghurt is a must here as it complements the Beyti rolls with tomato sauce so beautifully. You can serve with a refreshing green salad aside, such as Shepherd’s salad with sumac. I hope you enjoy our home style version of Beyti kebab, a lovely meal to savour with family and friends.

Why not also try my Pistachio lamb kebabs with roasted veg, Fistikli kebap, also at my cookery book, Ozlem’s Turkish Table (signed copies are available here and delivered worldwide) – another perfect dish for the summer or bring sunny vibes.

Afiyet Olsun,

Ozlem

Home Style Beyti Kebab

Beyti Kebab is one of the much loved traditional Turkish kebabs at home - succulent Beyti kofte, rolled over thin wrap, served with a delicious tomato sauce and garlicky yoghurt on top. It is easy to make Beyti Kebab at home and so delicious. Traditionally minced/ground lamb is used, though you can use half and half minced beef and lamb as I do here or just minced/ground beef if you prefer (10% fat is recommended). You can use Turkish fresh yufka sheets, lavash style thin flat breads if you can find. If not, thin, fresh flour tortilla works well too as an option.

Author: Ozlem Warren

Recipe type: Kebabs

Cuisine: Turkish cuisine

Serves: 4-6

Ingredients

For the Beyti kofte rolls:
750g/1lb 10 oz minced/ground beef, lamb or a combination (10% fat)
1 medium onion, grated
1 medium egg, beaten
2 slices of stale bread (crusts removed)
Small bunch of flat leaf parsley, finely chopped (optional)
5ml/1tsp ground cumin
½ tsp (or more!) pul biber or red pepper flakes
Sea salt and freshly ground black pepper to taste
Small bowl of water with a drizzle of oil - to shape the kofte rolls -
For the tomato sauce:
3 garlic cloves, finely chopped
30ml/2tbsp olive oil
30g/2tbsp double concentrated tomato paste
90ml/3fl oz water
5ml/1tsp pul biber
Sea salt and freshly ground black pepper to taste
Garlic yoghurt:
350g/12oz whole milk or strained yoghurt
2 garlic cloves, finely chopped
Sea salt to taste
4 thin, fresh flour tortilla (25cm in diameter), lavash bread or yufka to wrap the Beyti kofte
Optional:
140g/5oz small green peppers (Turkish pointy sivri biber or Padron peppers work well)
15ml/1tbsp olive oil
Sea salt to taste

Instructions

First prepare the Beyti kofte. Soak 2 slices of stale bread (hard crusts removed) in a small bowl with warm water and squeeze out the excess water with your hands. Combine the kofte ingredients in a large mixing bowl, except the meat. Using your hands, combine them well for a minute (this ensures a smooth blend of the ingredients and soften the onions. Parsley is not traditionally included but we like the freshness of the herb here; please save a little for decorating the plate when serving). Stir in the ground/minced meat and again combine well with your hands. If you have time, cover with cling film and let the mixture rest and settle in the fridge for 30 minute – this helps the mixture to firm up and hold together better when cooked-.
Preheat fan oven to 180C/350F. Line a large baking tray with baking paper. Also take the yoghurt out of the fridge to bring to room temperature.
Have a small bowl of water with a drizzle of olive oil and the Beyti kofte mixture near you. Dampen your hand in the oily water (that helps shaping the kofte) and take about a medium orange size kofte mixture in your hands. Roll into a log about 13 cm long. Place on a tray with baking paper and gently pat to flatten a little – kofte roll will be about 5cm wide. Repeat this with the rest of the kofte mixture and place them side by side, with about 2cm space between them. You will have 8 long Beyti kofte rolls. Bake in the preheated oven for 30 minutes.
Place the small green peppers on a small baking dish and drizzle with 1tbsp olive oil. Season with sea salt and combine well with your hands. Put this also in the preheated fan oven at 180C to bake for 18-20 minutes (it works well if you put them in the oven after the first 10 minutes of Beyti kofte baking so that they both finish baking the same time).
While they are baking, prepare your garlic yoghurt sauce. Combine the chopped garlic with the yoghurt, season with sea salt to taste. Leave aside at room temperature.
Once kofte is baked, take out of the oven; also take the peppers out of the oven. Turn the oven temperature down to 160C fan. Place the kofte rolls on a large flat plate. Gently place and pat the tortilla wraps or yufka over the kofte tray, for the wrap/yufka to soak up the delicious juices of kofte.
Place the wrap on a clean, dry surface. Place 2 Beyti kofte rolls end to end to make one long roll, at the edge near you. Roll into tight log. Cut the log into 4 equal pieces, about 5.5cm long. Have a clean baking paper on the baking tray and place these Beyti rolls seam side down. Repeat this for the remaining kofte rolls, using the wraps.
Brush the top of the rolls with a little olive oil (about 1 tbsp. enough for all) and place in the oven to warm up and get a little crispy, for 5 - 6 minutes. Also return the baked peppers back to the oven to warm up, for 2-3 minutes.
While they are baking, make your tomato sauce. Pour in 2tbsp olive oil over a small sauté pan and stir in the chopped garlic. Sauté for just over a minute on medium to high heat. Stir in the tomato paste and pul biber and combine well. Then pour in the water, season with sea salt and ground black pepper and simmer on a medium to low heat for 1-2 minutes. If appears to be on thick side, dilute with one or two tablespoons of water. Turn the heat off.
Now ensemble your Beyti kebab. Arrange the Beyti rolls in a circle on a serving plate and place the garlic yoghurt in the middle. Drizzle tomato sauce over the Beyti rolls and decorate with the roasted peppers around the plate. Decorate with the remaining chopped parsley and serve immediately.