Soups

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!

Balkabaklı Kestaneli Çorba; Pumpkin and Chestnut Soup

By Ozlem Warren on October 28, 2024 in Soups, Vegetarian recipes 2

It is the soup season, as we are fully in the autumn / fall. It is also the pumpkin season; this Balkabaklı Kestaneli Çorba, Pumpkin and Chestnut Soup, from my new book, SEBZE, Vegetarian recipes from my Turkish Kitchen, is a delicious and easy celebration of autumnal flavours.

Pumpkin (balkabağı) is enjoyed in savoury and sweet dishes in Türkiye. While it can be combined with yoghurt or with pomegranate molasses in the south for savoury meals (for example, Adesiye, at page 143, in SEBZE cookery book), it is cooked with chestnuts in the north. The city of Zonguldak in the Black Sea region grows some of the finest chestnuts and this soup is a Zonguldak specialty. The sweetness of the pumpkin and onions works beautifully with the earthy chestnuts. Locals would also add the region’s creamy manda sütü, water buffalo’s milk, to the soup – full-fat milk works well as a substitute although you can use single (light) cream for a creamier taste. You can use butternut squash instead of pumpkin, too.

Serve this delicious soup with Corn Bread, Mısır Ekmeği (page 50 in SEBZE). It is the gift giving season upon us; copies of SEBZE is available worldwide at this link and it can make a lovely foodie present.

I hope you enjoy this delicious soup, Afiyet Olsun,

Ozlem

Balkabaklı Kestaneli Çorba; Pumpkin and Chestnut Soup

Pumpkin (balkabağı) is enjoyed in savoury and sweet dishes in Türkiye. While it can be combined with yoghurt or with pomegranate molasses in the south for savoury meals (for example, Adesiye, at page 143, in SEBZE cookery book), it is cooked with chestnuts in the north. The city of Zonguldak in the Black Sea region grows some of the finest chestnuts and this soup is a Zonguldak specialty. The sweetness of the pumpkin and onions works beautifully with the earthy chestnuts. Locals would also add the region’s creamy manda sütü, water buffalo’s milk, to the soup – full-fat milk works well as a substitute although you can use single (light) cream for a creamier taste. You can use butternut squash instead of pumpkin, too.

Author: Ozlem Warren

Recipe type: Vegetarian Soup

Cuisine: Turkish Cuisine

Serves: 4

Ingredients

2 tablespoons olive oil or sunflower oil
2 medium onions, finely chopped
825 g (1 lb 13 oz) deseeded and peeled pumpkin, sliced into 1 cm (½ in) chunks
255 g (9 oz) peeled, cooked chestnuts, quartered
510 ml (18 fl oz/generous 2 cups) vegetable stock
510 ml (18 fl oz/generous 2 cups) water
140 ml (5 fl oz/scant ⅔ cup) full-fat milk (or a plant-based alternative)
sea salt and freshly ground black pepper, to taste
handful of fresh parsley, chopped, to serve
For the sautéed chestnuts
80 g (3 oz) peeled, cooked chestnuts, diced into small bites
2 tablespoons olive oil or sunflower oil

Instructions

Heat the oil in a large, heavy saucepan over a medium heat, add the onions and sauté for 10 minutes until softened. Stir in the pumpkin pieces and sauté for another 2 minutes. Add the chestnuts, pour in the vegetable stock and water, then season with salt and pepper, and combine well. Bring to the boil, then simmer for 12–15 minutes until the pumpkin is cooked.
Purée the soup in a blender and pour back into the pan, add the milk and bring back to the boil, then simmer for 5 minutes. Seasoning is important – check and add more salt and pepper to your taste.
For the sautéed chestnuts, heat the oil in a small sauté pan over a medium heat, add the chestnuts and sauté for 3 minutes. Season with salt and pepper.
Serve the soup warm with the sautéed chestnuts and chopped parsley sprinkled over.
Serving suggestion: Serve with Mısır Ekmeği (page 50 in SEBZE cookery book) to complement this delicious soup.

Collard Greens Soup with Borlotti Beans; Karalahana Çorbası

By Ozlem Warren on September 11, 2024 in Gluten-free recipes, SEBZE, Soups, Vegetarian recipes 4

Karalahana Çorbası image, from SEBZE; taken during photo shoots with Sam A Harris

The autumn/fall season is in the air and we started to turn to wholesome, nourishing soups.

This Hearty Karalahana Çorbası, Collard Greens Soup with Borlotti Beans and Sweetcorn, from my new book SEBZE, Vegetarian recipes from my Turkish kitchen, encapsulates the staple ingredients in Black Sea cuisine, with many variations within the region. This version is inspired by my travels; I was served it at Sümer restaurant on the way to Maçka, near Trabzon. Made with the region’s delicious butter, the sweetness of the corn is a delightful match to the slightly bitter greens (karalahana). You can enjoy this chunky, good-value soup with Corn Bead, Mısır Ekmeği (at SEBZE, page 50,) as the locals do.

SEBZE, Vegetarian Recipes From My Turkish Kitchen

We have many gluten-free recipes in Turkish cuisine, like this soup, and many of them featured in my new book SEBZE (or ideas to turn recipes to gluten-free, when applicable). You can make this soup ahead of time – the flavours settle and taste even better the next day.

Quicker option: This soup is best made with dried borlotti beans. If pressed for time, you can use 2 x 400 g (14 oz) cans of good-quality, pre-cooked and rinsed beans instead. Fold the beans into the soup before adding the maize/corn flour to the pot.

I am delighted to share this delicious soup with you here, from SEBZE cookery book. You can get a copy here, world wide.

Afiyet Olsun,

Ozlem

5.0 from 1 reviews

Collard Greens Soup with Borlotti Beans; Karalahana Çorbası

Hearty Karalahana Çorbası encapsulates the staple ingredients in Black Sea cuisine, with many variations within the region. This version, from my new cookery book SEBZE, Vegetarian recipes from my Turkish kitchen, is inspired by my travels; I was served it at Sümer restaurant on the way to Maçka, near Trabzon. Made with the region’s delicious butter, the sweetness of the corn is a delightful match to the slightly bitter greens (karalahana). You can enjoy this chunky, good-value soup with Corn Bead, Mısır Ekmeği (from SEBZE, page 50) as the locals do. Quicker option: This soup is best made with dried borlotti beans. If pressed for time, you can use 2 x 400 g (14 oz) cans of good-quality, pre-cooked and rinsed beans instead. Fold the beans into the soup before adding the maize/corn flour to the pot.

Author: Ozlem Warren

Recipe type: Vegetarian recipes

Cuisine: Turkish Cuisine

Serves: 6

Ingredients

170 g (6 oz/generous ¾ cup) dried borlotti beans
2 tablespoons melted butter (or olive oil for a vegan option)
2 medium onions, finely chopped
85 g (3 oz/1/3 cup) double concentrated tomato paste
225 g (8 oz/generous 1 cup) sweetcorn kernels (cut from 2 medium cobs)
225 g (8 oz) collard greens, washed, rough stems removed and coarsely chopped
1.475 litres (52 fl oz/6 cups) hot water
30 g (1 oz/¼ cup) fine cornmeal or maize flour (also known as corn flour – not cornflour/cornstarch)
sea salt and freshly ground black pepper, to taste
For the pul biber sauce
3 tablespoons melted butter (or olive oil)
1 tablespoon pul biber / Aleppo pepper (use less or more to your taste)

Instructions

Soak the dried borlotti beans overnight or for 8 hours in plenty of cold water.
The next day, drain the beans, place in a large saucepan and cover with hot water. Bring to the boil, then cook over a medium heat for 20 minutes. Stir often and skim off any foam forming on the top with a spoon. Drain in a colander and refresh under cold running water (to retain colour and texture) and set aside in a bowl. They will be partially cooked and still firm, with a bite to them.
Heat the butter (or olive oil) in a large pan over a medium–high heat, add the onions and sauté for 7 minutes, stirring often to soften. Stir in the tomato paste, sweetcorn and the beans, and combine well. Add the collard greens and the measured hot water and bring to the boil. Gently mix – the collard greens will start to wilt. Season with salt and pepper, then cover, reduce the heat to medium–low and cook for 15 minutes, gently mixing a few times.
Place the fine cornmeal/maize flour in a small bowl and add 3 ladlefuls of the soup liquid. Mix with a spoon until the flour is dissolved and the mixture smooth. Pour into the pan and gently combine well. Cover and simmer for a further 10 minutes. This is a chunky soup but if it appears to be too thick for you, add a little more water and combine well.
For the sauce, heat the butter (or olive oil) in a small pan and stir in the pul biber. Gently infuse for 30–45 seconds over a low heat.
Pour the pul biber sauce over the soup and check the seasoning. Serve immediately while hot.