Cookery Classes

I teach Turkish cooking classes in England,Turkey & USA, hope you can join us!,
Find Out More

Recipes    

Turkish cuisine provides healthy, hearty, delicious food for family and friends.
Find out more

Turkish Cooking Classes

Baked beetroots, celeriac, carrots and green lentils with pomegranate molasses

We love beetroots – pancar -,  celeriac – kereviz – and carrots – havuc – in Turkish cuisine. Root vegetables, and vegetables in general feature a lot in healthy, delicious Turkish cooking, based on seasonal produce. With my roots going back to southern Turkey, Antakya, our natural condiment pomegranate molasses, nar eksisi, is used widely in our meals too. From Kisir, Spicy bulgur wheat salad with pomegranate molasses to Stuffed courgette/zucchini with chickpeas , ground meat in pomegranate sauce and more, this delicious, tangy sauce is much loved in our kitchen, very healthy too. You can make your own pomegranate molasses with my recipe here, if you’d like.

I recently baked beetroots, celeriac and carrots with red onions, and then mixed with cooked green lentils, served with a simple sauce of pomegranate molasses, olive oil and lemon juice. It turned out to be a light, healthy vegetarian course, packed with flavor. It works great with grills, pasta or as a delicious vegetarian meal on its own. Leftovers can be kept in fridge 2-3 days too. Here is also another Baked beetroot with pomegranate molasses and walnuts recipe, if you like to try out this one too.

I hope you enjoy making this delicious plant based dish, celebrating seasonal root vegetables and wholesome green lentils.

Baked beetroots, celeriac, carrots and green lentils with pomegranate molasses
 
We love beetroots – pancar -, celeriac – kereviz - and carrots – havuc – in Turkish cuisine. Root vegetables, and vegetables in general feature a lot in healthy, delicious Turkish cooking, based on seasonal produce. I recently baked beetroots, celeriac and carrots with red onions, and then mixed with cooked green lentils, served with a simple sauce of pomegranate molasses, olive oil and lemon juice. It turned out to be a light, healthy vegetarian course, packed with flavor. It works great with grills, pasta or as a delicious vegetarian meal on its own. Leftovers can be kept in fridge 2-3 days too.
Author:
Recipe type: Plant based / Vegan
Cuisine: Turkish cuisine
Serves: 6
Ingredients
  • 690g/1lb 8oz -6 medium raw beetroots, peeled, cut into small chunks
  • 630g/1lb 6oz -1 medium celeriac, peeled and cut into small chunks
  • 600g/1lb 5oz baby carrots, washed, topped and halved lengthways (or large carrots, cut in small chunks)
  • 1 large red onion, peeled, cut into small wedges
  • 140g/5oz green lentils, rinsed
  • 60ml/4tbsp olive oil
  • Salt and freshly ground black pepper
  • For the pomegranate molasses sauce:
  • 30ml/2tbsp pomegranate molasses
  • 15ml/1tbsp water
  • 60ml/6tbsp extra virgin olive oil
  • ½ juice of lemon
  • Salt and ground black pepper to taste
  • Handful of flat leaf parsley, roughly chopped – to serve
Instructions
  1. Preheat the oven to 200C/400F/Gas Mark 6
  2. Put the prepared vegetables on a large baking tray. Drizzle with 4 tablespoon olive oil. Season with salt and ground black pepper.
  3. Cover with foil and bake in the preheated oven for 35 minutes.
  4. While the vegetables are baking, cook the green lentils. Place the rinsed green lentils on a medium pan. Pour in hot water and boil for 25 minutes over medium heat. Stir once in a while so the lentils won’t stick to the bottom of the pan. Once cooked, drain and rinse over cold water over colander/sieve. Set the cooked green lentils aside in a bowl.
  5. After 35 minutes of roasting, check the vegetables and gently mix. Remove the foil and roast for a further 15 minutes, until tender and starting to colour at the edges.
  6. Once baked, combine the cooked green lentils with the baked vegetables.
  7. For the pomegranate molasses sauce; mix the pomegranate molasses, nar eksisi, with water, lemon juice and the extra virgin olive oil in a small bowl. Season with salt and freshly ground black pepper.
  8. Pour the sauce over the baked vegetables and green lentils and combine gently.
  9. Place the baked vegetables and lentils on a serving plate. Scatter over the chopped parsley and serve immediately.
  10. Afiyet Olsun.

New Online Cookery Classes

Ozlem’s Turkish Table ~ Peri’s Spice Ladle – Healthy Lentils and Beans Virtual Cooking Class ; Friday January 8th 2021

Please join us to kick start the New Year at virtual cooking session on Friday, January 8th across time zones (9a Pacific Time, that’s 5p UK time) as we will be teaching healthy, plant-forward, family-friendly lentil and beans dishes from the Turkish and Indian cuisines. Prominent food writer and amazing cookery instructor Perinaz Avari is passionate about her native Parsi and Indian food, as I am about wholesome Turkish Cuisine. We would be delighted to have you with us at this delicous, wholesome, comforting class.

Please kindly see the class details and register at this link to join the class, we look forward to cooking together and taking you to a culinary journey to our homelands.

Please visit my Cookery Classes page for more upcoming Turkish cookery classes.

Signed copies of Ozlem’s Turkish Table cookery book and Apron

My sincere thanks to you all for your amazing response and support for Ozlem’s Turkish Table cookery book this year. This special book has been my way of celebrating my southern Turkish roots, passing down my mother and grandmother’s delicious, wholesome recipes as well as popular, authentic Turkish recipes to food lovers. It sold over 7,000 copies worldwide, won Gourmands Best in the World Award in Food Heritage category. I am delighted to share that its 4th print run now on its way. My very sincere thanks to GB Publishing and Pinar Foods UK and to you dear readers, for your amazing support. It’s been very special to share my homeland’s delicious, healthy recipes with you all and I can’t wait to keep on sharing even more.

Signed copies of Ozlem’s Turkish Table cookery book are available at this link here, it is delivered worldwide including the US. We are also delighted to offer you this special Ozlem’s Turkish Table apron. It is special to my heart, as it is made in Turkey, with my hometown Antakya’s celebrated daphne leaves in the hand embroidered design – this lovely apron could also make a wonderful gift for; you can get yours at this link. Delivered worldwide including the US.

Turkish Breakfast spread from Ozlem’s Turkish Table cookery book; photo credit: Sian Irvine Food Photography

My very best wishes to you all for the New Year, in good health, happiness and delicious food.

Mutlu Yillar, Afiyet Olsun,

Ozlem

Continue Reading

Ozlem’s Turkish Table cookery book now available in hardback, kindle and eBook!

Ozlem’s Turkish Table cookery book, now on Amazon!

Merhaba dear All,

I am delighted to let you know that my cookery book, Ozlem’s Turkish Table is available in hardback, as well as kindle and eBook versions on Amazon and other online bookstores worldwide. It’s been a special journey; over 3,000 (mostly signed) copies of Ozlem’s Turkish Table have been sold and, thanks to the wonderful feedback we’ve received from readers, we have plenty more on the way. Links to online stores are: hardback and kindle Amazon UK; kindle or eBook Amazon US, Barnes & Noble Nook, Apple, Kobo; and for all these and more online bookstores wordwide GB Publishing Org

Signed copies of Ozlem’s Turkish Table cookery book is available via GB Publishing at this link, and it is delivered worldwide including USA – signed copies are now 20 % off for the holiday season and can be a wonderful gift for a food lover.

Already lots of folks very kindly left 5* reviews for Ozlem’s Turkish Table on Amazon UK -my sincere thanks to each and everyone – here is one of the reviews; if you enjoyed Ozlem’s Turkish Table, and could kindly leave a review here or here, I would be very grateful, thank you very much in advance:

 * * * * * Wonderful cookery book (by Dr E. R. Salter) – review on Amazon

“If you’re from Turkey or have ever travelled there on holidays and enjoyed the food….and want to learn how to prepare traditional dishes from the country, then this book is for you. This is a beautifully presented book on Turkish cooking. The photographs are stunning and the cook’s love of her family’s country is woven into the book’s fabric. One aspect that struck me was how healthy many of the dishes were, whether vegan, vegetarian, pescatarian or carnivore, there’s a dish for you. I thoroughly recommend this book for your cookery book collection or simply your coffee table.”

Turkish Breakfast spread from Ozlem’s Turkish Table cookery book

Prestigious Observer Food Monthly Awards is the equivalent of the food industry’s Oscars and are open to votes right now; if you enjoyed Ozlem’s Turkish Table cookery book and  could you kindly vote here, many thanks in advance!

Ozlem’s Turkish Table – Upcoming Events

Hope to meet you in one of the upcoming events and classes; more events added periodically here so please check out the latest activities at the Cookery Classes page:

Sunday June 23rd, 2019 – Ozlem’s Turkish Table Meze Feast Hands On Class- Divertimenti Cookery School, London  last few spots left for this scrumptious class; if you’d like to join us, please kindly sign up via Divertimenti at this link

Saturday, Sept 7th, 2019 – Ozlem’s Turkish Table book signing, interview and demonstration at De Vries Van Stockum Bookstore – Holland : So look forward to be at the amazing Van Stockum bookstore in den Haag, Holland to meet Turkish food lovers! Details will follow shortly.

Monday, September 30th, 2019 – I look forward to visiting Mozaik Bahce in Fethiye, showcasing the very best examples of southern Turkish cuisine, for an Antakya style dinner and will sign copies of Ozlem’s Turkish Table, look forward to meeting Turkish food lovers.

Tuesday, Oct 1, 2019 Hands on Turkish Cookery Class at Yakamoz Hotel and Turkish Style Afternoon Tea and Ozlem’s Turkish Table book signing – Fethiye, Turkey : Always a pleasure to return and teach Turkish cookery at Yakamoz Hotel; hope you can join our delicious hands on class there; booking essential and the class promises to sell out soon, you can see the class and booking details here.

Wednesday, October 2nd, 2019Ozlem Warren Turkish cookery demonstration and lunch at Villa Cennet
Bahcesi, Kalkan, Turkey: I am greatly looking forward to visiting Kalkan and series of events, do hope to see you at our cookery demonstration and lunch; booking essential, you can see more information here.

Thursday, October 3rd, 2019 – Ozlem Warren Hands On Cookery Classes with Guru’s Place Cookery School, Kalkan-Turkey : Hope you can join us our delicious hands-on cookery class at Guru’s Place Kalkan; we will shop for the ingredients at local markets, cook our Turkish feast and enjoy together; booking essential, you can see more information here

What I have been cooking lately ..

Courgette/zucchini fritters from Ozlem’s Turkish Table

My family loves this Courgette/zucchini fritters with feta and dill, Kabak Mucveri from Ozlem’s Turkish Table cookery book (page 163). These fritters are a fantastic way to enjoy courgettes/zucchini, you can serve with garlicy yoghurt or with a green salad by the side. If you are after a lighter flavour, you can bake the spread. like my mother does, in a greased baking dish at 180 C / 350 F for about 35-40 minutes – so delicious.

Crumbled feta salad with cumin and red pepper flakes, Cokelek Salatasi

This light and healthy salad, Crumbled white cheese (or feta) salad with cumin and red pepper flakes, Cokelek Salatasi from Ozlem’s Turkish Table (page 105) has been another favourite with the weather warming up. Antakya has a special dried cheese blend with spices called kuru cokelek (also known as surk), that is traditionally used in this salad. Cumin, red pepper flakes and oregano is mixed in kuru cokelek and readily available there. If kuru cokelek is not available, the Turkish white cheese or feta will work just as well. Cumin and red pepper flakes amazingly transform the delicate flavour of Turkish white cheese (beyaz peynir), of feta, to a new level.

Last but not least, my very sincere thanks to you all for joining me at this very special journey of sharing delights from my homeland. Ozlem’s Turkish Table cookery book has been my dream of over 10 years and it gives me so much happiness to have a chance to pass along the legacy of our wonderful Turkish cuisine, recipes, stories, traditions from my homeland to the next generation and Turkish food lovers around the world. Many thanks for for all your support and your special company. My very special thanks goes to all dear readers, my dearest family, GB Publishing and Pinar UK for all their support.

Cok tesekkurlerimle, Afiyet Olsun; look forward to being in touch with new recipes,

Ozlem

Continue Reading

Ozlem’s Turkish Table to Bodrum, Texas, Divertimenti-London!

Merhaba dear All;

At the International Edinburgh Book Festival, Aug. 24th – talking about southern Turkish cuisine

Presenting Turkish cuisine at the Turkish Embassy – Amman, Jordan

It has been a busy and very special summer, sharing Ozlem’s Turkish Table cookery book with Turkish food lovers and teaching Turkish cookery, which took me to Amman – Jordan, International Edinburgh Book Festival – Scotland and London. Making a cookery book is a labor of love and every bit of this journey has been very special; my very sincere thanks goes to Pinar UK for their invaluable support for my book and supporting Turkish cuisine abroad.

It was a real honor to be a part of the International Edinburgh Book Festival, as a featured author with my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland. this year, on August 24th, 2018. The festival hosted a wonderful event called “The Afternoon tea with Ozlem Warren”, where dear Ghillie Basan hosted an hour long interview with me ; we talked about southern Turkish cuisine, Antakya, culinary traditions and stories of from my homeland. Over 100 Turkish food lovers attended to this event, I was very humbled and delighted with everyone’s interest and kindness. We finished off with  signing copies of Ozlem’s Turkish Table, Recipes from My Homeland cookery book. A very special, unforgettable event; my sincere thanks goes to the Festival, as well as dear Ghillie Basan, for all their support and warm welcome.

Another special part of my trip to Scotland was, a chance to visit to dear Ghillie Basan at her wonderful wilderness retreat, Cairngorms National Park, Scotland. A very special highlight as she has been a huge hero of mine with her amazing cookery book and workshops. We cooked, shared, laughed and recorded 2 wonderful podcasts on Turkish cuisine and my southern Turkish roots with Ghillie, which will be released soon, will gladly share you the links. I also had the pleasure of meeting Ghillie’s wonderful children, Zeki and Yazzie; gorgeous, caring, hardworking, happy children; a huge credit to her for raising her children so beautifully. It was a very special trip that will remain always be in my heart.

Ozlem’s Turkish Table cookery book, signed copies available to order here

It’s been a very special over 8 months of sharing my cookery book, Ozlem’s Turkish Table, with Turkish food lovers around the world. It took me 10 years to write this book, dear to my heart, and you have all been so very kind for your amazing interest and positive, heartwarming comments of enjoyment for my book, my very sincere thanks to you all. Over 1,700 copies of Ozlem’s Turkish Table sold and reached to Turkish food lovers, thank you so much! This was well beyond our expectations, my sincere thanks and gratitude for all your kindness and interest. Signed copies of Ozlem’s Turkiah Table cookery book is still available (while the stocks last) at this link, if you’d like to get a copy. It is delivered worldwide, promptly.

Autumn is now in full swing and I have some very exciting events and Turkish cookery classes coming up, in Bodrum – Turkey, Texas – USA and London. I do hope you can be able to join us in one of them, if you’re in the area, here are the details:

Autumnal Southern Turkish Feast with Ozlem’s Turkish Table

Hands On Masterclass, Sunday 14th October, 12:00 – 3:30pm

Divertimenti Cookery School, London

Bulgur balls with aubergines, in tomato and pomegranate molasses, from Ozlem’s Turkish Table cookery book

Turkish culinary expert Ozlem is born and bred in Turkey and she is passionate about her southern Turkish roots going back to the ancient Antioch, today’s Antakya. Join Ozlem to recreate an authentic Turkish autumnal feast with these scrumptious dishes from her cookery book, Ozlem’s Turkish Table, along with stories and tips of preparation. Recipes include Bulgur balls with aubergine, tomato, dried mint and pomegranate molasses (Patlicanli Eksi Asi), Flat breads with feta, za’atar, red pepper paste (Biberli Ekmek),Leafy greens with onions, peppers, pine nuts (Antakya’s Zilk Inspiration), Candied Pumpkin dessert with walnuts (Kabak Tatlisi) and Turkish coffee.

Participation limited; please book this hands on class at the Divertimenti Cookery School at this link

Ozlem’s Turkish Table Coming to Bodrum (October 25th and 26th, 2018)!

I really am so very excited to return to Bodrum, with my cookery book Ozlem’s Turkish Table, with some wonderful events on October 25th and October 26th. I love Bodrum and it will be such a pleasure to run some exciting events with wonderful groups in Bodrum. On October 25th at 3pm, I will be giving a talk on Turkish cuisine, with a focus on Southern Turkish cookery, thanks to a very kind invite by the Herodotus Academy, H3A Bodrum,  at Oasis Conference Room in Bodrum. This is an open event to Turkish food lovers and all welcome. I will also sign copies of Ozlem’s Turkish Table cookery book at this event.  Please kindly contact Reyhan reyhandestan@gmail.com,  if you would like to join us.

My sincere thanks to Herodotus Academy, H3A – Bodrum, Foodrum Culinary Park, Cooking Classes Bodrum and Karnas Vineyards for all their support for our events and having me. A very special thanks goes to dear Annie Onursan of Back to Bodrum blog for having me in Bodrum and for all her support; I am a huge fan of her and her wonderful blog, Back to Bodrum.

Delights from Antakya Hands On Cookery Class at Foodrum, – Bodrum

October 25th, 10am – 1.30pm

I am very much looking forward to our hands on southern Turkish cookery class at the Foodrum Culinary Park, Bodrum, on October 25th, 10am-1.30pm, with the lovely Pelin Dumanli and her team.  We will be cooking delightful, authentic flavours from Antakya, at this hands on class, Menu includes: Muhammara – Antakya’s Cevizli Biber (Crushed walnuts with red pepper paste dip, in olive oil) Mercimekli Mualla – Aubergines cooked in olive oil with lentils, onions, peppers with dried mint, Stuffed courgettes with minced meat, chickpeas and pomegranate molasses – Antakya usulu kabak dolmasi, Bulgur pilaf with courgette, onions and tomatoes – Kabakli As, Candied pumpkin desserts with walnuts – Antakya usulu Kabak Tatlisi . Participation limited; if you’d like to join us, please reserve your spot at info@foodrum.com

Cost per person: 220 TL (includes a glass of wine or raki)

Southern flavours from Antakya and Karnas Vineyards Wine Pairing, Supper Club – Friday, October 26th

I greatly look forward to our delicious Supper Club, Antakya style and pairing the menu with wonderful local wines by Karnas Vineyard, located in Bodrum peninsula on Friday, October 26th, 7pm onwards; it will be a special night of celebrating southern Turkish cuisine and local Turkish wine by Karnas Vineyard, in their beautiful setting. We will talk about southern Turkish cuisine, wine pairing and more – I hope you can join us at this special event. Participation is limited so please kindly get in touch with asli@cookingclassesbodrum.com or call 0533 3527670 or whatsapp 05339354762 to reserve your spot.

Menu includes; Flat breads with za’atar, cheese and red pepper paste (Biberli ekmek), Antakya’s savory pastry with minced meat topping (Kaytaz boregi), Baked oval bulgur balls with walnut and minced meat (Oruk), Stuffed dried aubergines with minced meat filling (Kuru Patlican dolmasi), Olive Salad with zahtar and pomegranate molasses (Antakya’nin zeytin ufeleme salatası), Muhammara (Cevizli biber), Tray bake kebab with vegetables (Tepsi Kebabi), Kadayifi (Kunefe), served with unlimited Karnas wines.

Cost per person: 240 TL

Southern Turkish Delights from Ozlem’s Turkish Table at Texas!

Central Market Cookery Schools (Houston, Austin, Dallas, San Antonio – TX)

Nov 7th – 1oth, 2018

I really can’t wait to return to Central Market Cooking Schools this November! This special place is where I started my culinary journey and it is such an honor to come back, this time, with my cookery book, Ozlem’s Turkish Table. The registration for the classes starts on October 1st at Central Market Cooking School website at this link, and the classes likely to sell out quickly. So if you’d like to join us, please book your spot soon – hope to see you in Texas!

Ezo Gelin Corba; Spicy lentil and bulgur soup from Ozlem’s Turkish Table cookery book

Turkish Culinary Expert and author Ozlem Warren, a huge fan of Central Market Cooking Schools, is back! Ozlem returns to teach a scrumptious menu with authentic recipes from her debut cookery book, Ozlem’s Turkish Table, Recipes from My Homeland with stories from her southern Turkish roots. Ozlem’s Turkish Table, Recipes from My Homeland will be for sale; Ozlem will be happy to personalize books after the class.  Menu includes: Spicy bulgur and lentil soup with dried mint and red pepper flakes (Ezo Gelin Corbasi); Walnut and red pepper paste dip (Muhammara); Eggplants, lentils and peppers cooked in olive oil (Mercimekli Mualla); Antakya’s tray bake kebab with vegetables (Tepsi Kebabi); Sauteed carrots in olive oil with garlic yoghurt (Sarimsak Yogurtlu Havuc); Antakya’s Candied Pumpkin dessert with walnuts and Turkish coffee

Ozlem’s  Turkish Table Central Market cookery class dates are : Houston on Nov. 7th; Austin on Nov. 8th; Dallas on Nov 9th; San Antonio on Nov 10th. Booking will be open from Central Market Cooking School website as of October 1st at this link, and the classes likely to sell out quickly. So please kindly book your spot soon – I am very much looking forward to returning to Central Market and seeing you all!

 What I have been cooking lately…

Candied pumpkin dessert with walnuts and clotted cream; Cevizli Kabak Tatlisi

It is autumn / fall, and we are all getting excited about the pumpkin season. I love this Candied pumpkin dessert with walnuts, Kabak Tatlisi, Antakya style. Here, the pumpkin is baked in its own juice – it is so delightful and easy. Here’s my recipe link, if you’d like to give it a go.

Signed copies of Ozlem’s Turkish Table book, available to order at this link

I wish you all a wonderful autumn /fall and do hope to see you at one of my cookery classes or events. If you can’t make it to the events and would like to get a Signed copy of my cookery book, Ozlem’s Turkish Table, you can order at this link; I am told it makes a special gift.

My best wishes and Afiyet Olsun,

Ozlem

Continue Reading