Recipes    

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

Cookery Classes

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

Savory Pastries

Coiled filo pie with zucchini (courgette), cheese and dill – Kol Boregi

I am delighted to share this delicious Coiled / Swirl filo pie with zucchini, dill, cheese and onions, Kol Boregi, as we call in Turkish; it has been a huge hit at my online cookery classes recently. We really enjoyed this filling; there is a lovely natural sweetness from the zucchini and onions with the saltiness from Turkish beyaz peynir (I love Pinar Foods UK’s creamy beyaz peynir) or feta cheese, that works with dill so well.  You can also use spinach, sautéed leeks, kale, Swiss chard instead of zucchini/courgettes.

The trick with filo pastry sheets is that they need to be kept under slightly damp towel so they won’t dry out. Take only one sheet at a time to make the coiled shape for this recipe. I have used Jus Roll filo pastry sheets and they worked well.

The milk, egg and olive oil mixture works like a magic to keep the pastry intact while rolling. If the pastry breaks, please don’t worry, you can patch up brushing with the milk, egg and olive oil mixture. Once baked and cooled, you can cut this pastry in portions and freeze in a sealed bag (in one layer). You can also bake it ahead of time and give a gentle reheat at 180C/350F for about 8 minutes.

I am teaching how to make this Vegetarian Coiled Filo Pie, Kol Boregi, at my online (zoom cookery class) on April 17th; you can register for the class via the PayPal link under April 17th, if you’d like to join us – classes tend to sell out quickly, so early registration recommended –

I love our savoury pastries and boreks in Turkish cuisine; tray bakes, filo triangles, pogacas, Pide, Flatbreads with zaatar and cheese topping and more included at my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland. Signed copies available at this link and delivered worldwide including the US and Canada.  Please kindly note that this Coiled filo pie, Kol Boregi is a new recipe and not included at my current cookery book.

I hope you enjoy this delicious Coiled filo pie, Kol boregi, Afiyet Olsun,

Ozlem

Coiled filo pie with zucchini (courgette), cheese and dill – Kol Boregi
 
I am delighted to share this moreish Coiled / Swirl filo pie with zucchini, dill, cheese and onions, Kol Boregi, as we call in Turkish; it has been a huge hit at my online cookery classes recently. We really enjoyed this filling; there is a lovely natural sweetness from the zucchini and onions with the saltiness from Turkish beyaz peynir or feta cheese, that works with dill so well. You can also use spinach, sautéed leeks, kale, Swiss chard instead of zucchini/courgettes.
Author:
Recipe type: Vegetarian savoury filo pie
Cuisine: Turkish cuisine
Serves: 6
Ingredients
  • 7 Filo pastry sheets, thawed (I used a packet of Jus Roll filo sheets, they work well)
  • For the filling:
  • 1 medium onion, finely chopped
  • 2 large (or 3 medium) zucchini/courgette, grated
  • 1 small bunch of dill, finely chopped
  • 200g/7 oz Turkish beyaz peynir or feta cheese, crumbled
  • 30ml/2tbsp olive oil (to sauté the onions)
  • 5ml/1tsp pul biber or red pepper flakes
  • Salt and ground black pepper to taste
  • For the egg, milk and olive oil sauce:
  • 105ml/3 ½ fl oz milk
  • 1 free range medium egg, beaten
  • 30ml/2tbsp olive oil
  • For the topping of the coiled/swirl pie:
  • 1 free range medium egg, beaten
  • 30ml/2tbsp olive oil
  • 30ml/2tbsp sesame seeds
Instructions
  1. Preheat oven to 180C/350F
  2. For the filling, place the grated courgette (zucchini) in a colander and sprinkle with salt. Set aside for 10 minutes. Using a clean tea towel or sturdy couple of sheets of kitchen paper towel, squeeze out the excess juice (this is an important step, otherwise this excess juice would make the pastry soggy). Place the squeezed zucchini/courgette in a large bowl.
  3. Pour in the 2 tbsp olive oil on wide heavy pan and stir in the chopped onions; gently sauté for 4 minutes, until starting to soften. Stir in the grated zucchini/courgette, gently combine and sauté for another 2-3 minutes. Turn the heat off.
  4. Place the sautéed onions and zucchini in the large mixing bowl. Stir in the crumbled cheese, dill, season with salt, ground black pepper and pul biber. Combine the all ingredients well and allow to cool for about 10 minutes. The filling is ready.
  5. For the milk, egg and olive oil sauce; combine the beaten egg, 2 tbsp olive oil and 105ml/3 ½ fl oz milk in a bowl.
  6. Open your thawed filo pastry sheets and gently lay them on a clean surface and cover with a slightly damp towel. To coil the filo, the pastry needs to be kept moist. Only take one sheet at time and keep the rest covered.
  7. Line a round baking dish (with 25cm/10in diameter) with baking paper.
  8. Take 2 filo sheets and lay on top of another on a clean, dry surface. Brush the top sheet with 4 tablespoons of the milk, egg and olive oil mixture. Place a little less (sparing about 1 tbsp filling) than ⅓ of the filling mixture in a line, along the edge near you. Gently roll up into a cylinder. Brush the edge with the milk, egg, olive oil mixture. Starting from one end, wind the filo into a coil and put on the baking dish with the baking paper on. Brush over and sides of the coiled pastry with the egg, milk and olive oil mixture (this also helps to patch up any broken pastry).
  9. Repeat the same procedure with the next 4 filo pastry sheets, using 2 sheets at a time and a little less than (again, sparing about 1 tbsp filling) ⅓ of the filling each time. Coil each filo cylinder around the previous one to make a larger spiral. Make sure to brush the top and sides of the coiled pastry with the egg, milk and olive oil mixture.
  10. Fold the last remaining sheet, lengthways and brush the sheet with 2 tablespoons of the egg, milk and olive oil mixture. Place the remaining filling (about 3 tbsp) in a line along the edge near you. Roll up again into a cylinder and coil around the previous one to complete the spiral. Brush the top and sides of the coiled pastry with the egg, milk and olive oil mixture and patch up any broken pastry.
  11. Combine the beaten egg and 2 tbsp olive oil in a small bowl. Brush the top of the pie with this mixture, all over, and then sprinkle with the sesame seeds.
  12. Bake in the preheated oven for about 40 - 45 minutes, until the top is golden brown and cooked through.
  13. Once cool, slice and serve with the refreshing Shepherd’s Salad or the wholesome Spicy bulgur wheat salad with pomegranate molasses, Kisir, aside.

Ozlem’s Online (zoom) Cookery Classes coming up!

My Simit online cookery class on April 24th; register here to join us

It has been wonderful sharing Turkish recipes with folks all round the globe, at my online zoom cookery classes; many thanks all joined us so far. There are a few lovely classes coming up, including Home made baklava and Leafy greens with pine nuts on April 10th, Vegetarian Coiled Filo Pie, Kol Boregi and Kisir on April 17th and Simit and Traybake kebab on April 24th. You can see the details of my upcoming online classeshere, (including my delicious classes coming up with Milk Street Online Cooking School too). Please kindly register via the PayPal link under each class, if you like to join us. Classes tend to sell out fast so early registration recommended.

Antakya’s traybake kebab, tepsi kebabi, from Ozlem’s Turkish Table, image by Sian Irvine Photography

Look forward to seeing you at one of the classes and to take a virtual culinary trip to my homeland, Turkey.

My best wishes and Afiyet Olsun,

Ozlem

Continue Reading

Turkish Flat breads with Cheese, Tomato and Egg; Yumurtali Pide

Turkish flatbreads with cheese, tomato, pepper with a cracked egg; Yumurtali, Peynirli Pide

Turkish flatbreads with cheese, tomato, pepper with a cracked egg; Yumurtali, Peynirli Pide

Merhaba all; Pide, Turkish oval flat breads, are much loved at home; they are the ultimate snack and our “to go” food, our version of “Pizza”. Many of you kindly expressed that you enjoyed my Pide with Spinach, Peppers and Feta as well as Pide with Ground Meat and Vegetables with recipes here and asked for variations. Hence comes this new Pide recipe with cheese, tomato with a cracked egg in the middle, Yumurtali Pide.

This pide hails from the Kayseri region in Middle Anatolia, where locals would also use region’s wonderful delicacy, Pastirma – dried cured and thinly sliced beef over the topping. An egg would be cracked in the middle of each pide at the last 4-5 minutes of baking and then baked further until the egg is just set, delicious. I used medium cheddar cheese (kasar as we call it in Turkish) along with grated mozzarella at the topping, they worked well. The addition of warm milk at this dough made the crust slightly softer with still a nice texture to it.

Pide, Turkish flay bread with cheese, pepper, tomato with a cracked egg, Kayseri Style

Pide, Turkish flat bread with cheese, pepper, tomato with a cracked egg, Kayseri Style

I hope you enjoy this delicious, easy to make Yumurtali Pide; you can alter the topping and add on your choice of cheese or slices of dried cured beef or pastrami too.  This wonderful Pide would also go down very well for Turkish style breakfast or brunch.

Afiyet Olsun,

Ozlem

5.0 from 5 reviews
Turkish Flat breads with Cheese, Tomato and Egg; Yumurtali Pide
 
This pide hails from the Kayseri region in Middle Anatolia, where locals would also use region’s wonderful delicacy, Pastirma – dried cured and thinly sliced beef over the topping. An egg is cracked in the middle of each pide at the last 4-5 minutes of baking and then baked further until the egg is just set, delicious. I hope you enjoy this delicious, easy to make Yumurtali Pide; you can alter the topping and add on your choice of cheese or slices of dried cured beef or pastrami too. This wonderful Pide would also go down very well for Turkish style breakfast or brunch.
Author:
Recipe type: Turkish Flat Breads with Topping, Pide
Cuisine: Turkish Cuisine
Serves: 8
Ingredients
  • • For the dough:
  • • 300 gr/ 10oz/2 ½ cups all-purpose plain flour
  • • 7gr dried yeast
  • • 5 ml/ 1 tsp. sugar
  • • 5 ml / 1 tsp. salt
  • • 4 fl. oz./112 ml/1/2 cup warm water
  • • 2 ½ fl oz. / 70 ml / ⅓ cup warm milk
  • • 45ml/3 tbsp. olive oil
  • • 1 egg + 5 ml/ 1 tsp. olive oil to brush the pide
  • • For the topping:
  • • 60 gr / 2 oz. medium cheddar cheese, thinly sliced
  • • 110 gr/ 4 oz. grated mozzarella
  • • ½ medium tomato, deseeded and thinly sliced
  • • ¼ green bell pepper, cut in half and thinly sliced
  • • 2 eggs (one egg for each pide) to crack over pide topping
  • • Red pepper flakes / Turkish pul biber to sprinkle over the egg
Instructions
  1. Preheat the oven to 180 C/ 350 F
  2. Stir in the dried yeast and sugar in a small bowl and pour in ½ cup warm water. Dissolve and mix the yeast in water. Set aside for the yeast mixture to get frothy for 5 minutes.
  3. Combine the flour and salt in a large bowl. Make a well in the middle and pour in 2 tbsp. olive oil and the yeast mixture. Also stir in the warm milk to the flour mixture. Using your hands, draw in the flour from the sides and work the mixture into a dough. On a floured surface, knead for 3 -5 minutes, until you reach a soft, smooth dough. The dough may get sticky as you knead, so pour the remaining 1 tbsp. olive oil and add a little more flour if needed to help shape into a soft dough.
  4. Grease a large bowl with a little olive oil, place the dough and cover with a cling film. Leave the dough in a warm place for 1 hour to rise.
  5. Once the dough is risen, place the dough on a lightly floured surface. Knead the dough for a minute then divide the dough into two pieces and roll into two balls. On a lightly floured surface, roll the dough balls into 2 oval shapes of 20 cm x 40 cm (about 8”x16”), with ½ cm (0.2”) thickness.
  6. Line a large baking tray with baking paper and place the 2 oval flat bread dough on the tray.
  7. Spread the grated mozzarella cheese, cheddar cheese, sliced peppers and tomatoes evenly over the 2 flat breads, leaving 2 cm at the edges as a border with no filling (I’ve found it’s easier to spread the filling while the oval dough is in the tray). Fold in the sides to act as border to keep the filling intact. Squeeze the oval dough at each end to make it pointy.
  8. Beat an egg in a small bowl and mix it with 1 tsp. olive oil. Brush the edges of dough with this mixture. Bake for 18 minutes, until the pides golden and crispy at the edges.
  9. Take the pide tray out of the oven and carefully crack an egg in the middle of each pide. Return to the oven and bake for another 4-5 minutes; take care not to overcook the egg; it should be just set with the yolk still runny.
  10. Sprinkle red pepper flakes, Turkish pul biber over the egg, cut in slices and serve while warm.
Ozlem’s Turkish Table at the Cactus Kitchens – Michel Roux Jr Cookery School and at the Blid & Hatton Gatherings

My Turkish cookery workshop and exploring flavors at the Cactus Kitchens - Michel Roux Jr Cookery School

My Turkish cookery workshop and exploring flavors at the Cactus Kitchens – Michel Roux Jr Cookery School

Fabulous Pide with feta, peppers and spinach made by the participants

Fabulous Pide with feta, peppers and spinach made by the participants

It’s been an exciting and busy few weeks with some Food Consultancy and teaching Turkish Cookery to enthusiastic participants. It was a privilege to teach at the stunning Cactus Kitchens – Michel Roux Jr Cookery School. We not only made Pide, Ezme, Kisir and many more with the participants, we also explored creative use of spices, talked about current food trends and carried out innovative food workshops to explore exciting flavors – a very inspirational and enjoyable day.

Our Turkish Cookery Workshop at the Medicine Garden, Cobham - Surrey

Our Turkish Cookery Workshop at the Medicine Garden, Cobham – Surrey

Another very enjoyable Turkish cookery class, with recipes including the much loved Stuffed aubergines/eggplants with ground meat and vegetables, Karniyarik. This time teaching locally at the beautiful Blid & Hatton Gatherings in Cobham, Surrey – England. I love how love of food brings us all together and grateful for the food lovers keen to explore new, delicious flavors. More classes to come in Autumn!

Making Karniyarik, Stuffed Aubergines together

Making Karniyarik, Stuffed Aubergines together

Spinach and feta filo pie, Ispanakli Borek is ready!

Spinach and feta filo pie, Ispanakli Borek is ready!

Karniyarik, Stuffed Aubergines were a big hit as always!

Karniyarik, Stuffed Aubergines were a big hit as always!

Delicious finish with Turkish Coffee

Delicious finish with Turkish Coffee

Continue Reading

Acma; Turkish Style Soft Bagels

Acma, home made Turkish style soft bagels

Acma, home made Turkish style soft bagels

Acma, Turkish style soft bagels have always been one of the Turkish style breakfast treats at home for us. It is also a delicious snack you can enjoy with cup of tea, Turkish cay, all day long. I had a chance to recreate these delicious bagels at home recently, everyone enjoyed them.

We have been pleased with the result; they turned out softer inside and a little crispy outside (this home made version is a little crispier than the Acma you get in Turkey but still very delicious and satisfying).

You can enjoy Acma, sliced in half, and buttered with jam or honey. They are also delicious with a cheese of your choice, sliced cucumbers and tomatoes aside.

Acma; home made, Turkish style soft bagels

Acma; home made, Turkish style soft bagels

I hope you enjoy making Acma; Afiyet Olsun,

Ozlem

5.0 from 1 reviews
Acma; Turkish Style Soft Bagels
 
Acma, Turkish style soft bagels have always been one of the favorite Turkish style breakfast treats at home for us. It is also a delicious snack you can enjoy with cup of tea, Turkish cay, all day long. I had a chance to recreate these delicious bagels at home recently, everyone enjoyed them. Hope you enjoy making Acma at home!
Author:
Recipe type: Turkish style pastries
Cuisine: Turkish
Serves: 6
Ingredients
  • 7 gr (1 pack) of instant dried yeast
  • 4 fl. oz. / ½ cup luke warm milk
  • 2 fl. oz. / ¼ cup luke warm water
  • 15 ml / 1 tbsp. sugar
  • 4 fl. oz. / ½ cup light olive oil
  • 238 gr/ 2 cups / 8 oz. + 1 tbsp. all-purpose plain flour
  • ½ teaspoon sea salt
  • To finish / glaze:
  • 1 egg, beaten
  • 15 ml / 1 tbsp. Sesame seeds – optional -
Instructions
  1. Preheat oven to 200 C / 400 F
  2. Combine the yeast with warm water in a bowl, stir well and let the yeast dissolve for a few minutes.
  3. Add the sugar, warm milk and the olive oil to the mixture, stir for the sugar to dissolve.
  4. Sift the flour in a large bowl and stir in the salt. Make a well in the middle and pour in the yeast mixture.
  5. Combine and knead the dough for a few minutes; you will get lovely, soft dough. Cover the dough with a cling film and tea towel and leave to rise at a warm spot (near an oven or in a warm airing cupboard works well) for 2 hours. The dough will double in size.
  6. Once doubled in size, divide the dough into 6 balls. One at a time, roll each dough ball between your palms to make it about 16 cm / 6 inches long. Then swirl and roll and seal the two ends together. Repeat this with the rest of the dough balls.
  7. Place the Acma rolls on a baking paper on a tray, making sure there are minimum 1 inch / 2.5 cm. between each Acma roll, as they will expand while baking. Brush with the egg mixture and sprinkle sesame seeds over the top if you’d like.
  8. Bake in the preheated oven (200 C/ 400 F) for 10 minutes. Then turn the heat down to 190 C / 375 F and bake for another 10 minutes or until the Acma has a rich, golden color.
  9. Serve warm, afiyet olsun!

Turkish cookery class at  Blid & Hatton Gatherings (The Food Studio), Medicine Garden, Cobham

Wednesday, July 13th, 10 am – 2 pm

Kisir: Spicy Bulgur Wheat Salad with Pomegranate Molasses

Kisir: Spicy Bulgur Wheat Salad with Pomegranate Molasses

I am delighted to share my next Turkish cookery class on Wednesday, July 13th, 10 am – 2 pm at the Blid&Hatton Gatherings (The Food Studio) at Medicine Garden, Cobham, England. We have a feast of a class featuring wholesome and delicious spicy bulgur wheat salad with pomegranate molasses, Kisir, ever-popular stuffed aubergines with minced meat and vegetables, Karniyarik, savory filo pastry with spinach & feta, Ispanakli Borek,  stuffed baked dried apricots, Kayisi Tatlisi and more.

Spinach and feta filo pastry pie; Ispanakli Borek

Spinach and feta filo pastry pie; Ispanakli Borek

Here’s the details and booking information, booking will be through the Blid & Hatton Gatherings, the Food Studio at this link. Early booking is advised and the participation is limited.

Ozlem1Hope you can join us!

Ozlem

Continue Reading