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

Soups

Ozlem’s Turkish Table Cookery Book on its way! Hope it inspires

Ozlem’s Turkish Table Cookery Book – on its way! Here’s my sample copy 🙂

Merhaba dear All;

I wanted to share my excitement with you, as I just had a delivery of my sample hard back copy of my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland! It has been a hugely special and quite a surreal moment to hold the physical book in my hands; over 10 years in the making, a dream becoming true. And it really looks beautiful – as expressed by family and friends nearby, who had a chance to see it. Absolutely stunning colours and photography, warmth and sincerity with my family photos, personal stories, delicious, wholesome recipes and more. I am very proud of it and can not wait to share with you all!

Ozlem’s Turkish Table cookery books packed ready to go!

Also, delighted to inform you that as I write this blogpost, the books are being packed at the printers in Hong Kong to be delivered!! We expect the Ozlem’s Turkish Table cookery books to arrive by end February and as soon they make it to me by early March, I will be signing each and every pre-ordered copy and they will be delivered as the first priority, so very exciting 🙂 I can not thank each one of you who very kindly pre-ordered as it helped us hugely to determine the initial print run and helped finance some of our costs, my sincere thanks. Also, my very sincere thanks to Pinar for their support for my book and their help to spread the word on Turkish cuisine abroad.

My sincere thanks to Pinar for their support to Ozlem’s Turkish Table and Turkish cuisine

Contents Page, Ozlem’s Turkish Table cookery book

You can still pre-order your copy of my cookery book, Ozlem’s Turkish Table, at this link, with 10 % pre-order discount (please enter promo code Pre-Order Special at the check out for the discount). I will gladly sign each pre-order copy and they will be mailed in March, ahead of the release date in end April. Not long know!

Turkish Breakfast Chapter – one of my favorite chapters!

As I share a few images from my sample cookery book, I also hope that this special book would inspire folks not only to try delicious, wholesome Turkish cuisine but may encourage to have a go and pursue their dreams.. This book has been my dream over 10 years and finally becoming true. I had that burning desire of not only sharing my homeland’s delicious cuisine but also wanted to leave a legacy behind for the next generations, my children and wanted to make a tribute to my southern Turkish roots and to thank to my parents, who instilled in us the love of good food, importance of sharing and hospitality. I am ever grateful to them. So I truly hope that as you hold this special book to my heart, you will feel the warmth, sincerity, hard work of over 10 years and I sincerely hope that it may inspire you to have a go at whatever in your heart. Life is too short to delay dreams and even if it is a baby step you take each and every day, it will grow and make your dream become a reality before you know it. Nothing to loose and it will provide you special rewards along the way, no doubt – a very special journey.

Back cover of Ozlem’s Turkish Table cookery book

Ozlem’s Turkish Table book events:

We are planning many book events as of mid March and would love to see you in one of these events. March will be devoted for pre-orders and all pre-oders will be given signed copies.

On March 15th, 6.30pm, we will have Ozlem’s Turkish Table book signing and food event at Riverhouse Barn Art Centre. I will serve delicious vegetarian courses from my book and will demo the smoked aubergine salad, Patlicanli Eksileme, from my cookery book. You can also pick up your signed copy of Ozlem’s Turkish Table with 10 % pre-order discount at this event. Please kindly book at this link for this event, it is likely to sell out soon.

On 20th March, I will be teaching A Vegetarian Turkish Feast cookery class at Divertimenti Cookery School in London. I will demonstrate ‘Sebzeli Pide’ (Turkish oval flatbreads with spinach, feta, peppers), ‘Imam Bayildi’ (Stuffed aubergines with tomatoes, onions, garlic in olive oil), ‘Kisir’ (Spicy bulgur wheat salad with pomegranate molasses and pomegranate seeds), ‘Kayisi Tatlisi’ (Baked dried apricots with walnuts) and Turkish Coffee. I will also have signed copies of my cookery book, Ozlem’s Turkish Table. Please kindly book at this link, if you like to join us at this special class.

There will be more to come including more book signing and demontrations, appearance at the Edinburgh Book Festival – with huge thanks to dear Ghillie Basan-, cookery workshops in Amman – Jordan, book launch events in Turkey and fingers crossed cookery classes and book tour in the USA – Texas and hopefully more – all in the process of arranging, I will update the events here and do hope to see you in one of the events.

What I have been cooking lately..

We have been making at lot of Lentil soup with vegetables, Mercimek Corbasi, lately. My children, whole family love it; the warming, pungent cumin and squeeze of lemon juice adds a delicious kick. My daughter has been taking the soup in her flusk as her school lunch – so it can be a wholesome lunch alternative for school or work too. Here’s my recipe link for the lentil soup; needless to say it is included at my cookery book, Ozlem’s Turkish Table too.

My sincere thanks for your company at my blog, always a pleasure to share my recipes and Turkish food news with you all.

Afiyet Olsun,

Ozlem

 

Continue Reading

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, Signed copies now 25 % Off at this link, as well as our new Ozlem’s Turkish Table apron here, delivered worldewide including the US.

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

Ozlem

5.0 from 3 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
  • 1.10 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.
 

 

Continue Reading

Pumpkin Soup with cumin, pul biber and caramalised onions

This easy, delicious pumpkin soup flavored with spices is a real winter warmer.  Balkabagi, pumpkin, is sold in street stalls and farmers markets, Pazar, at home, either as a whole or in huge, deseeded chunks and we love its natural sweetness. We then turn this luscious, nutritious pumpkin either into a delicious soup, or make our popular Candied Pumpkin dessert, Kabak Tatlisi or simply roast in olive oil and seasoning.

Delicious and easy to make pumpkin soup, flavored with spices and yoghurt

Delicious and easy to make pumpkin soup, flavored with spices and yoghurt

I mildly flavored our pumpkin soup, Balkabagi Corbasi, with ground cumin and pul biber. Warming, pungent cumin and a delicious spicy kick from pul biber or red pepper flakes work well with the sweetness of the pumpkin. Adding plain yoghurt at the end gives a lovely creamy texture and a bit of tartness, really delicious and wholesome.  You can  try this delicious soup with butternut squash too.

I recently made another variation of this soup, topped with caramalised onions and crumbled feta or beyaz peynir.  Tangy feta and crispy caramalised onions complement the natural sweetness of the pumpkin soup.

Pumpkin soup with caramalised onions and feta – delicious variation

 

Candied pumpkin dessert with walnuts, Turkish style; Kabak Tatlisi

Candied pumpkin dessert with walnuts, Turkish style; Kabak Tatlisi

I hope you enjoy this nutritious, easy pumpkin soup, packed with flavor. If you also fancy making an easy Turkish style pumpkin dessert, here’s my Candied Pumpkin dessert with walnuts recipe. Pumpkin is baked here in its very own juice with sugar and the result is an exquisite dessert with the full flavor of pumpkin, also fancy enough to share with family and friends. The candied pumpkin recipe is also at my cookery book. And if you’d like to get a signed copy of my cookery book, Ozlem’s Turkish Table, packed with delicious, healthy, authentic Turkish recipes, you can order at this link, signed copies here now 20 % Off , it is delivered worldwide, including the USA, Canada and Mexico here.

Afiyet Olsun,

Ozlem

Pumpkin Soup with Cumin, Chili Flakes, Yoghurt; Balkabagi Corbasi
 
This easy, delicious pumpkin soup flavored with spices and yoghurt, is a real winter warmer. I mildly flavored our pumpkin soup, Balkabagi Corbasi, with ground cumin and red pepper flakes. Adding plain yoghurt at the end gives a lovely creamy texture and a bit of tartness, really delicious and wholesome. Recently I made another variation with caramalised onions and feta over the top; the flavours worked well beautifully. Hope you enjoy it, Afiyet Olsun.
Author:
Recipe type: Soup
Cuisine: Turkish Cuisine
Serves: 4
Ingredients
  • 800 gr / 1.75 lb. deseeded pumpkin or butternut squash flesh, cut in small chunks
  • 1 large onion, finely chopped
  • 15 ml/ 1 tbsp. ground cumin
  • 10 ml / 2 tsp. Turkish pul biber, red pepper flakes or chili flakes (you can use more or less depending on your taste)
  • 1 lt / 1 ¾ pints/ 4 cups vegetable stock (or water)
  • 30 ml / 2 tbsp. olive oil
  • Salt and freshly ground black pepper to taste
  • 60 ml / 4 tbsp. plain natural yoghurt to serve (optional)
  • Roasted pumpkin seeds or sunflower seeds to serve (optional)
  • Extra virgin olive oil to serve (optional)
  • Variation with caramalised onions and feta:
  • 1 onion, cut in half and thinly sliced
  • 30ml/2tbsp olive oil
  • 5ml/1tsp pul biber
  • 30gr/2tbsp crumbled feta or beyaz peynir
Instructions
  1. Clean, peel and deseed the pumpkin and cut in small chunks.
  2. Put the pumpkin chunks and onions into a large, heavy pan. Pour in the stock or water and olive oil. Then bring the pan to the boil.
  3. Reduce the heat, cover the pan and simmer for about 25 minutes, or until all the vegetables are cooked.
  4. Puree the soup in a blender and return to the pan.
  5. Over a low heat, season with salt, freshly ground black pepper, ground cumin and pul biber, red pepper flakes or chili flakes. Combine well and turn the heat off.
  6. Pour the soup into serving bowls. Swirl a tablespoonful of plain yoghurt over (if you prefer). Sprinkle a few sunflower seeds or roasted pumpkin seeds, as well as little red pepper flakes and ground cumin, if you like. I also like to drizzle a little extra virgin olive oil over the soup before serving.
  7. For the variation with caramalised onions; heat 30ml/2tbsp olive oil on a saute pan. Stir in the sliced onions and saute for 15 minutes over medium to high heat, stirring often. The onions will soften, change their colour and caramalise at the end of this period; keep an eye on the onions so they don't get burned. if you enjoy more heat, stir in 1 tsp pul biber or red pepper flakes to the onions, stir and infuse the pul biber to the onions and olive oil for 1-2 minutes. Turn the heat off. Serve the soup into individual bowls, topped with caramalised onions and crumbled feta, as well as a few pumpkin or sunflower seeds if you like.

Continue Reading