Savory Pastries

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!

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

By Ozlem Warren on March 23, 2021 in Savory Pastries, Turkish Cooking Classes, Vegetarian recipes 8

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 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.

If you live in the US, Canada or Mexico, you can order hardback copies of Ozlem’s Turkish Table here for lower shipping rates. 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 hope you enjoy this moreish Coiled / Swirl filo pie with zucchini, dill, cheese and onions, Kol Boregi, as we call in Turkish. 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 will dill so well. You can also use spinach, sautéed leeks, kale, Swiss chard instead of zucchini. 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.

Author: Ozlem Warren

Recipe type: Savoury pastry, borek

Cuisine: Turkish cuisine

Serves: 6

Ingredients

7 Filo pastry sheets (270g - 480mm x 255mm), thawed (I used a packet of Jus Roll filo sheets, they work well)
For the filling:
1 medium onion, finely chopped
2 medium to large zucchini/courgettes (485g/1lb 1oz), trimmed and grated
1 small bunch of dill, finely chopped
200g/7 oz Turkish beyaz peynir or feta cheese, juice drained and crumbled
30ml/2tbsp olive oil (to sauté the onions)
5ml/1tsp pul biber
Sea salt and freshly ground black pepper to taste
For the egg, milk and olive oil sauce:
30ml/ 1fl oz milk
1 free range medium egg, beaten
15ml/1tbsp olive oil
For the topping of the coiled/swirl pie:
1 free range medium egg, beaten
10ml/2tsp olive oil
1tbsp sesame seeds

Instructions

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.
Pour in the 2 tbsp olive oil on wide heavy pan and stir in the chopped onions; gently sauté for 8 minutes, until they soften. Stir in the grated zucchini/courgette, combine and sauté for another 4 minutes, season with salt and ground black pepper. Turn the heat off.
Place the sautéed onions and courgettes in the large mixing bowl. Stir in the crumbled cheese, dill, season (you may not need additional salt, as feta/beyaz peynir is already salty) and pul biber. Combine all ingredients well and allow to cool for about 10 minutes. The filling is ready.
Preheat fan oven to 180C/200C/400F.. Line a round baking dish (with 25cm/10in diameter) with baking paper.
Combine the milk, beaten egg and olive oil for the sauce in a small bowl. .For the topping, mix the beaten egg and olive oil in a small bowl
Open your thawed filo pastry sheets and gently lay them on a dry, clean surface and cover with a damp towel. To coil the filo, the pastry needs to be kept moist. Only take one sheet at time and keep the rest covered.
Take 2 filo sheets and lay on top of another lengthways on a clean, dry surface. Brush the top sheet with he milk, egg and olive oil mixture. Place about 145g/5oz filling in a line, along the edge near you, leaving 2cm at each end filling free. 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).
Repeat the same procedure with the next 4 filo pastry sheets, using 2 sheets at a 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.
Fold the last remaining sheet, lengthways and brush the sheet with the egg, milk and olive oil mixture. Place the remaining filling (about 85g/3oz) 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.
Brush the top and visible edges of the pie the beaten egg and olive oil all over, and then sprinkle the sesame seeds.
Bake in the preheated oven for about 35 minutes, until the top is golden brown and cooked through. Let it slightly cool for 5 minutes. Slice in wedges. You serve with Spicy bulgur wheat salad with pomegranate molasses, Kisir, aside if you like.

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

By Ozlem Warren on July 15, 2016 in Savory Pastries, Turkish Breakfast, Turkish Street Food 22

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.

SEBZE, Vegetarian Recipes From My Turkish Kitchen

I love pide; they are versatile and can be enjoyed all day. In my new book SEBZE, there is another version of Pide, Black Sea style, with cracked egg in middle, Trabzon Yagli Pide, with a lovely, soft buttery dough. You can get a copy of my cookery book SEBZE here.

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: Ozlem Warren

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

Preheat the oven to 180 C/ 350 F
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.
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.
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.
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.
Line a large baking tray with baking paper and place the 2 oval flat bread dough on the tray.
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.
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.
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.
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

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

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!