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Baked beetroot with walnuts and pomegranate molasses

Merhaba Dear All,

I hope this note finds you all well. I wanted to share my upcoming events, a delicious Baked beetroot with garlic and pomegranate molasses recipe and our Mother’s Day 10 % off gift giving for Ozlem’s Turkish Table cookery book as below, I hope you enjoy them.

My very best wishes and Afiyet Olsun,


Ozlem’s Turkish Table Cookery Book – 10 % off – Order Here!

(Mother’s Day gift from us)

Signed copies of Ozlem’s Turkish Table cookery book, 10% off – you can order here

Mother’s Day in the UK is on Sunday, 31st of March this year. With this special occasion, we are delighted to offer 10 % off for the Signed copies of Ozlem’s Turkish Table cookery book, as Mother’s Day gift to all Turkish food lovers, starting on Wednesday March 13th, finishing on end March 19th, 2019, UK time.

Please kindly enter the promo code: mothersday before the check out at this link, to apply the 10% discount on Ozlem’s Turkish Table cookery book.

The promotion is valid worldwide and these orders will be shipped worldwide (including Turkey) promptly. The last day to get a Signed copy of Ozlem’s Turkish Table with 10 % off is end March 19th, 2019, UK time. Hope you enjoy Ozlem’s Turkish Table cookery book as a special gift during the Mother’s Day, as well as a special gift to a foodie. You can order a signed copy of Ozlem’s Turkish Table with 10 % off at this link; with our love and very best wishes to all mothers and Turkish food lovers.

Signed copies of Ozlem’s Turkish Table book with 10 % off , available to order at this link


Baked beetroot with garlic, walnuts, pomegranate molasses

Baked beetroot with walnuts and pomegranate molasses
We love beetroot, pancar, as we call in Turkish and I have been making this delicious baked beetroots with garlic, walnuts, pomegranate molasses dish a lot recently. It makes a wonderful meze, also accompanies pasta, rice and grills beautifully. It is also vegan and gluten free, and so easy to make. Here’s my recipe, if you’d like to give it a go.
Recipe type: Vegetarian, Vegan, Gluten-free meze
Cuisine: Turkish cuisine
Serves: 4-6
  • 500gr/1.2oz beetroot, peeled and cut into bitesize chunks
  • 30ml/2 tbsp olive oil
  • 2 cloves of garlic, finely chopped
  • 85gr/3oz walnuts, chopped
  • 15ml/1 tbsp pomegranate molasses
  • 30ml/2 tbsp pomegranate seeds to decorate
  • Sprigs of flat leaf parsley to decorate
  • Salt and freshly ground black pepper to taste
  1. Preheat the oven to 200 C/ 400 F
  2. Pour in the olive oil on a baking tray and stir in the beetroot, cut into bitesize chunks and chopped garlic to the tray. Coat them with the olive oil, season with salt and ground black pepper. Then roast in the preheated oven for about 40 minutes.
  3. Once cooked, let the beetroot & garlic cool in the tray, then transfer into a serving plate.
  4. Stir in the chopped walnuts and the pomegranate molasses, combine well.
  5. Decorate with pomegranate seeds and sprigs of parsley and serve.
  6. Afiyet Olsun.

Scrumptious Turkish Feast Supper Club, Friday, March 22nd 2019, 7.30pm

Aromas Artisan Cafe, Weybridge

My home made baklava with walnuts; delicious with a lighter,at Aromas Supper Club

We are delighted to inform you that we will be hosting another Scrumptious Turkish Feast Supper Club at the lovely Aromas Artisan Café in Weybridge (11 Church Street, Weybridge, KT13 8DE) on Friday, March 22nd evening, from 7.30pm. Ozlem & Aromas Team will be preparing a Turkish feast from her cookery book, Ozlem’s Turkish Table, Recipes from My Homeland, including melt-in-the-mouth home made Baklava with walnuts. This delicious evening can also be a wonderful pre-Mothers’ Day gift and we will have a little surprise gift for all the lovely mothers joining us at this special evening. Booking is essential for this event and participation is limited, if you’d like to join us, please  kindly book your spot at the link below and view our scrumptious menu:

Ozlem’s Turkish Table – Turkish Cookery Course in Amman, Jordan

April 21st & 22nd 2019

I am absolutely delighted to be returning to Amman, Jordan, to give a 2 day Turkish cookery course on April 21st and April 22nd 2019. My sincere thanks to Panthera Jordan and dear Suhair Kilani for organizing our course and having me; greatly look forward to meeting Turkish food lovers in Amman and teaching our course. We will be covering delightful Turkish classics, just before Ramadan to give new ideas and inspirations.  For the details of the course and registration, please email

Ozlem’s Turkish Table; Recipes from My Homeland; 10% off now, order link here

Last but not least, many thanks for all your amazing interest, most kind words and feedback for the Ozlem’s Turkish Table cookery book, they mean a lot to us; cok tesekkurlerimle & Afiyet Olsun,



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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,


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Piyaz Salad with red onions, tomatoes, parsley and sumac

Piyaz Salad with red onions, tomatoes, parsley and sumac

Piyaz Salad with red onions, tomatoes, parsley and sumac

We had a delicious Turkish cookery class at the Divertimenti Cookery School in London on Jan. 29th with enthusiastic participants. This vibrant and easy Piyaz Salad with red onions, tomatoes and parsley, flavored with sumac was a big hit from the class. It is a traditional salad at home, especially popular alongside Turkish meatballs, Kofte, as well as Lahmacun, Turkish thin pizza with minced meat and vegetables topping. I love the tangy sumac with the red onions in this salad, gives a refreshing, zingy flavor, so delicious.

Rolling Piyaz Salad inside Lahmacun, delicious

Rolling Piyaz Salad inside Lahmacun, delicious

We also made Lahmacun, thin Turkish pizza with minced/ground meat topping at our Turkish cookery class – another big hit! – We then placed some Piyaz Salad in the middle of Lahmacun and rolled to eat, as we do it traditionally at home. Such a wonderful combination. Here’s my Lahmacun recipe, if you like to make it at home.

Wonderful participants of my Jan. 29th Turkish Cookery Class at Divertimenti Cookery School, London.

Wonderful participants of my Jan. 29th Turkish Cookery Class at Divertimenti Cookery School, London.

This delicious Piyaz salad along with 90 other authentic, healthy, delicious Turkish recipes are included at my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland. Signed copies of my cookery book can be purchased at this link.

Ozlem’s Turkish Table; Recipes from My Homeland – can be purchased at this link (signed copies!)

I hope you enjoy this easy, delicious, healthy Piyaz Salad, Afiyet Olsun,


5.0 from 1 reviews
Piyaz Salad with red onions, tomatoes, parsley and sumac
This vibrant and healthy Piyaz Salad gets ready in no time and it is so delicious. Red onions and tomatoes work very well with the tangy sumac; we tradionally enjoy this salad with Lahmacun, Turkish thin pizza with minced/ground meat topping, as well as Turkish meatballs. It is also a lovely salad served with cheese, olives and hummus.
Recipe type: Salads
Cuisine: Turkish Cuisine
Serves: 4
  • 3 medium tomatoes, quartered and roughly chopped
  • 1 red onion, halved and thinly sliced
  • 1 bunch of flat leaf parsley, roughly chopped
  • Juice of 1 lemon
  • ½ teaspoon salt
  • 15ml/1 tablespoon extra virgin olive oil
  • 10 ml/2 teaspoon ground sumac
  • ½ teaspoon paprika flakes – optional –
  • Freshly ground black pepper to taste
  1. Rub and work sumac and the salt into the onion slices with your hands really well (this will soften the onions and help spices infuse in well).
  2. Stir in the chopped tomatoes, parsley and paprika flakes, combine well.
  3. Wisk together the extra virgin olive oil and lemon juice and pour over the piyaz salad. Season with more salt (if needed) and freshly ground black pepper.
  4. Serve Piyaz Salad with feta cheese, olives and/or hummus for a delicious spread. Piyaz Salad is also the ultimate accompaniment of Lahmacun and Turkish meatballs, kofte.


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