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Spiced bulgur balls over garlic yoghurt with spinach – Arap Koftesi and more

Merhaba dear All,

Spiced Bulgur balls over garlicky yoghurt and spinach, Arap Koftesi

Our Turkish cookery course in Amman – Jordan, with wonderful participants and Panthera Jordan

It has been a very special few days, as I traveled to Amman – Jordan for our 2 day Turkish cookery course; my sincere thanks to Panthera Jordan, dear Suhair Kilani for organising our wonderful course and all the amazing participants, it was a very memorable trip. One of the recipes from our Turkish cookery course, Spiced Bulgur balls over garlicky yoghurt and spinach, Arap Koftesi, was a big hit with the participants and I wanted to share with you all here, in this post. Bulgur balls here are deliciously flavoured with dried mint, cumin and red pepper flakes; served over garlicky yoghurt with spinach, it makes a wonderful and impressive vegetarian course, hope you enjoy the recipe below.

Spiced bulgur balls over garlic yoghurt with spinach - Arap Koftesi and more
 
This is a wonderful, regional vegetarian recipe from southern Turkey, perfect for buffets and entertaining and you can also make the bulgur balls ahead of time and keep in the freezer.
Author:
Recipe type: Vegetarian
Cuisine: Turkish cuisine
Serves: 8 people
Ingredients
  • For the bulgur balls:
  • 340gr/2cups fine bulgur
  • 12fl oz/ 1 ½ cup hot water
  • 2 eggs
  • 45ml/3 tbsp plain flour
  • 2 tablespoons tomato paste
  • 1 tablespoon cumin
  • ½ tablespoon red pepper flakes
  • Salt and black pepper to taste
  • For the yoghurt and greens sauce:
  • 500gr lambs lettuce or spinach leaves, washed and roughly chopped
  • 500gr/1 ¼ lb strained whole milk yoghurt
  • 2 small garlic cloves, finely chopped
  • Salt and black pepper to taste
  • For the red pepper flakes and dried mint sauce:
  • • 30 gr butter
  • • 1 tablespoon red pepper flakes (please use ½ tablespoon if you like it less spicy, adjust to your taste)
  • • 1 tablespoon dried mint
Instructions
  1. Rinse the bulgur and place in a large mixing bowl. Pour in the hot water, cover and let the bulgur absorb the water; uncover, mix and let it cool.
  2. Then stir in the eggs, flour, tomato paste, salt, pepper, cumin and red pepper flakes. Have a bowl of cold water near you and knead the mixture well until all combined and smooth.
  3. Sprinkle a little flour on a tray where we will put our bulgur balls (this will help the bulgur balls not to stick together).
  4. Roll the bulgur balls as big as a cherry and place on the tray with flour.
  5. Have boiling water in a large pot, stir in a pinch of salt. Gently drop the bulgur balls in to the pan and let it cook, uncovered, on a medium heat, for 8 minutes or so; once cooked, you will see the bulgur balls rise to the top of the pan. Take out the cooked bulgur balls with a slotted spoon and place on a large plate.
  6. For the yoghurt and greens sauce; mix the garlic with the yoghurt. In a large bowl, combine the garlicy yoghurt with the chopped greens. Season with salt and pepper.
  7. For the red pepper flakes and dried mint sauce; melt the butter in a sauce pan and stir in the red pepper flakes and dried mint (please adjust the spice level to your taste). Gently stir in the bulgur balls and combine well with this sauce.
  8. Serve the sautéed bulgur balls over the garlicy yoghurt with greens, immediately.
  9. Afiyet Olsun.
 

Ozlem’s Turkish Table cookery book – 10 % off as a little gift from us for Mother’s Day –

Turkish coffee with my dear mother Gulcin, at my recent trip to Istanbul

We are delighted to offer 10 % off  on Ozlem’s Turkish Table cookery book for Mother’s Day celebrated globally on May 12th. The offer runs until the end of May 12th, 2019, as a little gift for all mothers and food lovers from us. Ozlem’s Turkish Table cookery book is inspired from the lovingly made and shared traditional and authentic Turkish recipes passed down to me from my mother, parents and my grandparents and it is a joy to share with you all. To redeem the 10 % discount, please enter the promo code: mothers-day at the check out, when ordering Ozlem’s Turkish Table cookery book. Happy Mother’s Day to all celebrating.

Ozlem’s Turkish Table podcast with Ghillie Basan – Now Live!

I had the huge pleasure and honor visiting dear Ghillie Basan at her magical wilderness retreat at the Cairngorms National Park last year, where she recorded our wonderful podcast talking about Turkish cuisine, my cookery journey with #ozlemsturkishtable cookery book , growing up in Turkey, my roots from Antakya, stories from home, Turkish hospitality and many more, over a scrumptious Turkish spread we cooked from my cookery book ❤️💐🇹🇷 it was a very special time and I am still full of wonderful memories of our time together in Scotland. The podcast is now live, I copied the link here; I hope you enjoy listening to it as much as we enjoyed making the podcast.

Ozlem’s Turkish Table book signing, Supper Club and Cookery Classes in Fethiye

Our Turkish breakfast and Turkish cuisine talk at the Yakamoz Hotel

Ozlem’s Turkish Table book signing at Yakamoz Hotel

We had a magical few days in Fethiye end April, where I did a talk on Turkish cuisine over a scrumptious Turkish breakfast, very kindly hosted by Yakamoz Hotel in Fethiye, followed by Ozlem’s Turkish Table book signings. We also hosted a delicious Antakya style supper club at the wonderful Mozaik Bahce restaurant, with recipes from my book; Mozaik Bahce showcases one of the best examples of Antakya and southern Turkish cuisine and it has been such a pleasure to cook in the kitchen together. Last but not least, we did a hands on Turkish cookery class at the Yakamoz Hotel with their wonderful team; it was a very memorable class – so much that I am already looking forward to being back!

Our delicious Antakya style supper club at Mozaik Bahce – Fethiye

Talking about Turkish cuisine at Mozaik Bahce

Enjoying Mozaik Bahce’s scrumptious mezes

My sincere thanks to everyone joined us in Fethiye, and Yakamoz Hotel and Mozaik Bahce for their very kind hospitality. A very sincere thanks goes to dear Lyn Ward, owner of Fethiye Times , for all her kindness and support for our events, cok tesekkurler – can’t wait to return! A few photos from our memorable time in Fethiye.

Our very memorable Turkish cookery class at Yakamoz Hotel

Upcoming Events –

June 13th 2019; Turkish Feast Supper Club with Ozlem’s Turkish Table at Aromas, Weybridge –

We are delighted to inform you that we will be hosting a very special Turkish Feast Supper Club at the lovely Aromas Artisan Café in Weybridge (11 Church Street, Weybridge, KT13 8DE) on Thursday, June 13th evening, from 7.30 pm. This will be a special occasion, as we will be celebrating the general release of Ozlem’s Turkish Table cookery book and its 2nd print run with GB Publishing, and we would love to have you with us for a delicious Turkish feast and a toast with a bubbly to celebrate! We will also do a drawal amongst our guests at this special night and one lucky winner will receive a personalised signed copy of Ozlem’s Turkish Table cookery book to mark this special occasion.

Ozlem & Aromas Team will be preparing a feast from Ozlem’s Turkish Table, Recipes from My Homeland, and we would be delighted to have you with us at this special evening. This event promises to be another popular one,  so if you’d like to join us, please book your spot with this Eventbrite link here :

https://www.eventbrite.co.uk/e/turkish-feast-supper-club-lets-celebrate-with-ozlems-turkish-table-tickets-59432439025

 

Strolling through magical Galata, Istanbul

I hope you enjoy the post, recipes and photos from my homeland, Afiyet Olsun,

Ozlem

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Baked beetroot with walnuts and pomegranate molasses

I hope you enjoy this delicious and wholesome Baked beetroot salad with walnuts and pomegranate molasses , so easy too.  We love beetroot, pancar, as we call in Turkish and I have been making this delicious baked beetroots with garlic, walnuts, pomegranate molasses dish a lot recently. It makes a wonderful meze, also accompanies pasta, rice and grills beautifully. It is also vegan and gluten free, and so easy to make. Here’s my recipe, if you’d like to give it a go.

Baked beetroot with garlic, walnuts, pomegranate molasses

5.0 from 2 reviews
Baked beetroot with walnuts and pomegranate molasses
 
We love beetroot, pancar, as we call in Turkish and I have been making this delicious baked beetroots with garlic, walnuts, pomegranate molasses dish a lot recently. It makes a wonderful meze, also accompanies pasta, rice and grills beautifully. It is also vegan and gluten free, and so easy to make. Here’s my recipe, if you’d like to give it a go.
Author:
Recipe type: Vegetarian, Vegan, Gluten-free meze
Cuisine: Turkish cuisine
Serves: 4-6
Ingredients
  • 500gr/1.2oz beetroot, peeled and cut into bitesize chunks
  • 30ml/2 tbsp olive oil
  • 2 cloves of garlic, finely chopped
  • 85gr/3oz walnuts, chopped
  • 15ml/1 tbsp pomegranate molasses
  • 30ml/2 tbsp pomegranate seeds to decorate
  • Sprigs of flat leaf parsley to decorate
  • Salt and freshly ground black pepper to taste
Instructions
  1. Preheat the oven to 200 C/ 400 F
  2. Pour in the olive oil on a baking tray and stir in the beetroot, cut into bitesize chunks and chopped garlic to the tray. Coat them with the olive oil, season with salt and ground black pepper. Then roast in the preheated oven for about 40 minutes.
  3. Once cooked, let the beetroot & garlic cool in the tray, then transfer into a serving plate.
  4. Stir in the chopped walnuts and the pomegranate molasses, combine well.
  5. Decorate with pomegranate seeds and sprigs of parsley and serve.
  6. Afiyet Olsun.
 

I am passionate about delicious, wholesome Turkish cuisine and it is a pleasure to share authentic Turkish recipes from my southern Turkish roots. Over 90 authentic Turkish recipes are included at my cookery book, Ozlem’s Turkish Table. Signed copies now 20 % off until end July 2019 from this link, and it is delivered worldwide, including the US, if you’d like to get a signed copy (please enter the promo code: summer-sale at the check out at this link, to get the 20 % discount).

I hope you enjoy it, Afiyet Olsun,

Ozlem

 

 

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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

 

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