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Turkish cuisine provides healthy, hearty, delicious food for family and friends.
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Turkish Breakfast

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.

Ozlem1

Hope you can join us!

Ozlem

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Watermelon and White Cheese (Feta) Salad; Karpuz, Peynir, Ekmek

Watermelon and Turkish white cheese (or feta) Salad; Karpuz, peynir, ekmek

Watermelon and Turkish white cheese (or feta) Salad; Karpuz, peynir, ekmek

Watermelon, or karpuz, as we call it in Turkish, is a much loved summer fruit and my daughter’s favorite. I remember as a child, cooling the watermelon at my grandmother’s little fountain in her courtyard in Antakya (and we children dipping in and out of the fountain to cool down, along with the watermelon). We would eagerly wait for our cool slice of watermelon, and that heavenly very first bite into the sweet, refreshing fruit – happy days.

This is a typical, refreshing and delicious salad we Turks love. A very simple one too, with only watermelon, Turkish beyaz peynir, white cheese (or feta cheese) and a few fresh mint leaves in it. Ripe, juicy and sweet watermelon doesn’t really require any other dressing in this salad and complement the mildly salty white cheese or feta cheese very well. We love this salad as part of our summer Turkish breakfast, for lunch or as a side to grills. With fresh Pide bread, ekmek by the side, this watermelon and feta salad is one of the highlights of summer for me.

Beautiful flowers in Bodrum, Turkey

Beautiful flowers in Bodrum, Turkey

I am passionate about healthy, delicious Turkish cuisine; over 90 authentic Turkish recipes are included at my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland. Signed copies now 30 % off for a limited time here and delivered worldwide including the US.

Afiyet Olsun, 

Ozlem

5.0 from 1 reviews
Watermelon and White Cheese (Feta) Salad; Karpuz, Peynir, Ekmek
 
Watermelon, karpuz is a much loved summer fruit in Turkey and this watermelon and feta salad is one of the highlights of summer for me. Ripe, juicy and sweet watermelon doesn’t really require any other dressing in this salad and complement the mildly salty white cheese or feta cheese very well. We love this salad as part of our summer Turkish breakfast, for lunch or as a side to the grills.
Author:
Recipe type: Healthy Turkish Salads
Cuisine: Turkish Cuisine
Serves: 4
Ingredients
  • 3 slices of medium, ripe and cool watermelon
  • 200 gr / 7 oz. Turkish white cheese, beyaz peynir or feta cheese
  • Fresh mint leaves to decorate
Instructions
  1. Keep the watermelon in the fridge for 2 hours to cool, prior to cutting.
  2. Slice the watermelon and cut the skin. Take out the large seeds in the watermelon (smaller seeds don’t bother us and we leave, you can take them out if you prefer).
  3. Cut the watermelon into about 1 in (2,5 cm) cubes or small wedges. Place the watermelon in a serving plate.
  4. Drain the juice of the Turkish white cheese or feta cheese and cut into small cubes (again about 1 in/ 2,5 cm).
  5. Gently toss the feta cheese and watermelon in the serving plate and garnish with fresh mint leaves.
  6. Serve immediately with fresh Pide bread or pita bread slices by the side. This refreshing salad is delicious as part of Turkish style breakfast or lunch. You can also serve watermelon and feta salad with grilled fish, meat and vegetables.
 

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Eggs with peas and tomatoes, flavored with cumin and chili flakes

Eggs with peas, tomatoes, garlic and spring onion, flavored with cumin and red pepper flakes.

Eggs with peas, tomatoes, garlic and spring onions, flavored with cumin and red pepper flakes.

Some days call for an easy, simple supper. This tasty egg dish with peas, spring onions, garlic and tomatoes is not only easy but also wholesome and gluten-free. Fresh peas work wonderfully if you can get them, though frozen peas are a great alternative too. Their natural sweetness and texture go so well with the eggs, along with garlic, tomatoes and spring (green) onions.

We Turks love eggs; for instance, Menemen, Turkish style scrambled eggs with peppers and tomatoes is a national favorite. Eggs done different ways take the centerpiece during our leisurely weekend Turkish breakfast, my favorite meal of the day. We also turn to eggs for an easy, light supper like this one with peas. Flavored with the pungent cumin and spicy red pepper flakes (if you wish), this meal gets ready in no time and so satisfying. You can serve Cacik dip with yoghurt and cucumbers or the lovely lamb’s lettuce/purslane salad with garlic yoghurt aside. Make sure to have some flat breads or a nice crusty loaf aside to mop up the delicious juices.

Eggs with peas, flavored with cumin and red pepper flakes, a delicious, easy supper, also gluten-free

Eggs with peas, flavored with cumin and red pepper flakes, a delicious, easy supper, also gluten-free

Afiyet Olsun,

Ozlem

5.0 from 2 reviews
Eggs with peas and tomatoes, flavored with cumin and chili flakes
 
Some days call for easy but still delicious suppers. This tasty egg dish with peas, spring onions, garlic and tomatoes is not only simple but also wholesome and gluten-free. Flavored with cumin and red pepper flakes, all you need is some crusty or flat bread to tuck in to this light and delicious meal.
Author:
Recipe type: Turkish style eggs with peas and spices - Easy Suppers
Cuisine: Turkish
Serves: 2
Ingredients
  • 250 gr/ 9 oz. fresh or frozen peas
  • 3 spring (green) onions, finely chopped
  • 1-2 small garlic cloves, finely chopped
  • 1 medium tomato, finely chopped
  • 4 medium free range eggs
  • 45 ml / 3 tbsp. olive oil
  • 5 ml / 1 tsp. ground cumin
  • 5 ml / 1 tsp. red pepper flakes or chili flakes
  • Salt and freshly ground black pepper to taste
  • Flat breads or crusty bread to serve
Instructions
  1. If using fresh peas, place them in a small saucepan and cover with hot water. Boil gently for 2- 3 minutes. If using frozen peas, gently boil for 3-4 minutes. Drain and rinse under cold water to retain their color and firmness.
  2. Heat the olive oil in a wide pan. Stir in the spring (green) onions, garlic and tomatoes. Cook for 2 minutes over medium heat.
  3. Add the cooked peas to the pan and combine all the vegetables well.
  4. Crack the eggs over the vegetable mixture, season with salt and freshly ground black pepper. Also sprinkle ground cumin and red pepper flakes or chili flakes over the eggs.
  5. Cook the eggs for about 4-5 minutes (or a little longer if you prefer) over low to medium heat, until the eggs are just done. I like mine when the egg white is set and the yolk is a little on the runny side.
  6. Serve hot with flat breads or a nice crusty loaf aside to mop up the delicious juices.
 

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