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

Turkish Cooking Classes

Baklava 101 from the Masters & Tips to Make the Real Thing at Home

baklava with pistachios, walnuts - even with chocolate!

baklava with pistachios, walnuts – even with chocolate!

Baklava remains as one of the most popular desserts for most of us and we were delighted to have a chance to observe how the real thing is made during our culinary tour in Istanbul, back in April. Our destination was Gulluoglu Baklava in Karakoy, the master of baklava makers since 1800’s.

The irresistable baklava; we will have a go at it during my CM Turkish cooking class

The irresistable baklava; we will have a go at it during my CM Turkish cooking class on 2nd August

What impresses me is the love and passion the Gulluoglu family have for their product and thrive to make each and every baklava an unforgettable experience. “Hear the crack”, says the 6th generation baklava maker Murat, from the Gulluoglu family, as he divides the piece of baklava with his fork while we tour around the production line; “that cracking sound is the sign of freshness, a sign of the finest baklava; a must for us. Good baklava leaves a heavenly taste in your mouth; it shouldn’t be very sweet and heavy; on the contrary it should be light enough to tempt you to eat a small plateful.”

Hundred years of tradition; baklava masters, ustas, perfecting their art.

Hundred years of tradition; baklava masters, ustas, perfecting their art.

Karakoy Gulluoglu runs baklava demonstration sessions at their factory in Karakoy and watching the ustas, masters of baklava in action, is an unforgettable experience. When I say Masters, I mean it; each of the Ustas, Masters, spend 8-10 years at each phase of baklava making to perfect it; rolling the dough; turning the dough into the paper thin sheets of pastry, making the syrup, baking at the right heat..

Clouds of flour worked in baklava dough to make the paper thin sheets of pastry

Clouds of flour worked in baklava dough to make the paper thin sheets of pastry

The very first thing that greets you here is the clouds of flour in the air to make that paper thin sheets of pastry for baklava, all “opened”, stretched by hand with an oklava, rolling pin.

Each sheet of baklava pastry is so thin that you can read the newpaper behind it

Each sheet of baklava pastry is so thin that you can read the newpaper behind it

Once the pastry is paper thin (2mm width), the Ustas, masters, start layering them on a buttered tray. The hand rolled pastry is so thin that you can read the newspaper article behind the pastry sheet.

Paper thin sheets of pastries piled to go on a well buttered tray

Paper thin sheets of pastries piled to go on a well buttered tray

IMG_0725
Emerald colored finest Gaziantep pistachios spread generously on the baklava sheet.

The baklava master layers 20 sheets of pastry ( and sprinkles melted butter on every 4 sheets) then generously spreads finely crushed Gaziantep pistachios – finest and only type used at baklava here-  (or at some cases walnuts) on the 20th layer.

The Usta, master cuts the sheets first horizontally and poured melted butter over them

The Usta, master cuts the sheets first horizontally and poured melted butter over them

Once the next 20 layers of sheets added on top, the master, usta cuts the sheets first horizontally and pours melted butter over them – cutting helps the butter to penetrate every level. He then cuts vertically and splashes another dose of melted butter all around. The baklava is now ready to be baked in the oven at 165 C – 330 F.

We also had a go at baklava with clotted cream and pistachios; kaymakli, fistikli bohca baklava

We also had a go at baklava with clotted cream and pistachios; kaymakli, fistikli  gelin bohcasi

We also had a go at baklava pockets with clotted cream and pistachios; kaymakli, fistikli  gelin bohcasi, another amazing treat.

Having a go at fistikli gelin bohcasi; baklava pockets with thick clotted cream, kaymak, and pistachios

Having a go at fistikli gelin bohcasi; baklava pockets with thick clotted cream, kaymak, and pistachios

While baklava was baked in the oven, the syrup is prepared, consisting of pure cane sugar, lemon juice and water. In Turkey,  there is no honey added in to the baklava syrup.

In the traditional baklava syrup in Turkey, there are pure cane sugar, lemon juice and water – no honey in it-

In the traditional baklava syrup in Turkey, there are pure cane sugar, lemon juice and water – no honey in it-

Once cooked, the hot syrup is poured over the relatively cooler baklava, and then baklava tray goes back to the oven for another 5 minutes or so to soak up the syrup. After this, the baklava is rested at a cool area.

Syrup poured on baklava; now ready to go back to the oven again
Syrup poured on baklava; now ready to go back to the oven again

 And here is the real thing; wonderful, melt in the mouth delicious baklava. It is so light that you feel like eating ta plateful! I hope you get a chance to try the baklava in Turkey.

Fistikli ve cevizli baklava; baklava with pistachios and walnuts - what a treat

Fistikli ve cevizli baklava; baklava with pistachios and walnuts – what a treat

History of Baklava – Baklava Parade during the Ottomans

There are many theories as to the origin of baklava; but there is one thing for sure, that baklava was perfected at the Topkapi Palace Kitchens during the Ottoman Period and it was the Sultans’ favorite dessert. The importance of baklava at the Palace was not only because it was accepted as the token of wealth and sophistication ( as in the mansion houses) but also because it was a State tradition. The baklava parade that started at the end of the 17th century or at the beginning of the 18th century is example of this tradition.
When soldiers were getting their trimonthly pay from the Sultan, they were offered a big feast and on the 15th day of Ramadan they were treated to baklava. On the 15th day of Ramadan when the Sultan visited Hırka-i Serif (the cloak of Prophet Mohammed kept in Topkapı Palace) as a Caliph , baklava from the palace was sent to the Sultan’s Janissary soldiers. It was one tray of baklava for ten soldiers. The delivery of baklava to the soldiers and carrying the baklava to the barracks had then became an imposing parade.

Round tray baklava, cut in triangular slices

Round tray baklava, cut in triangular slices

Testing the Baklava

Here are some of the tests the masters, ustas at Gulluoglu carries out for a perfect baklava:

Hearing Test 
When you place a fork into a baklava you should hear a rustling sound. This means that the thin layers of dough are really thin and baklava is well cooked. The thinner the layers of dough the better the baklava.
Smelling test
When you lift to your mouth, you must smell the butter and the nut or peanut used as a filling. A good baklava should have fine ingredients.
Tasting test 
You can feel the good baklava in your mouth. Good baklava leaves a heavenly taste in your mouth and does not hurt the stomach.

My home made baklava with walnuts; delicious and easier than you think

My home made baklava with walnuts; delicious and easier than you think

I hope all these inspire you; would you like to have a go at making baklava at home? I make it with filo pastry sheets; it is easier than you think and very satisfying. My version is a little less sweeter and fragrant with a touch of lemon taste, here is the recipe  if you would like to have a go. The real thing shouldn’t be very sweet and heavy; on the contrary it should be light enough to tempt you to eat a small plateful. I think this version achieves that.

Enjoying boreks and baklavas in Gulluoglu Karakoy, Istanbul

Enjoying boreks and baklavas in Gulluoglu Karakoy, Istanbul

I will be demonstrating how to make baklava at my next Turkish Cookery class, at Central Market Cooking School, Austin – Texas on 2nd August.

The Blue Mosque, Sultanahmet Camii, Istanbul
The Blue Mosque, Sultanahmet Camii, Istanbul

9th July marks the start of the holy month of Ramadan this year; best wishes to all observing Ramadan; Ramazaniniz Mubarek Olsun. Baklava is one of the traditional desserts enjoyed during Ramadan, I hope you enjoy this special treat and have a chance to make it at home.

Continue Reading

Simply delicious Aegean flavors;Eggplants, tomatoes, onions, peppers cooked in olive oil & Fascinating Didyma

Kusadasi Bay, Turkey

Kusadasi Bay, Turkey

The Aegean cost of Turkey has a special place in my heart. Perhaps it is the many happy childhood holidays we spent in local resorts in Ayvalik, Gumuldur and Cesme, where many Turkish families have summer houses. As soon as the schools close, we all would dream about the coast, swimming at the turquoise Aegean, playing for hours at the golden sandy beaches and the next ice cream – a piece of heaven.

Fig trees at the Ephesus

Fig trees at the Ephesus

Spring in the air at the Aegean region, Turkey

Spring in the air at the Aegean region, Turkey

 

I don’t have the chance to go back to the Aegean as often as I like and every opportunity is very welcome. Once a year, I host and organise a Culinary & Cultural tour to Turkey, aiming to show my homeland from a local’s perspective – I greatly look forward to these trips and enjoy every minute of sharing this special land with folks. It has been delightful to be back to the breathtaking Aegean region again this April. Spring has been in full bloom; artichoke fields everywhere; the silver, beautiful olive trees welcomes you along the way; fig trees surprise you at the Ephesus – such a beautiful, bountiful region. During our tour, we always enjoy the local cuisine and learn how to cook delicious Turkish food together. This time, we again stopped by the lovely Bizimev Hanimeli to cook  and enjoy delicious Aegean flavors with Hatice Hanim.

Hatice Hanim and family, at Bizimev Hanimeli

Hatice Hanim and family, at Bizimev Hanimeli

I have met Hatice Hanim a few years ago; always with a smile at her face, she has been sharing her love of Turkish cuisine and feeding a remarkable crowd everyday at their Bizimev Hanimeli Restaurant, as well as teaching the local cuisine to enthusiasts like us. It is a real family affair; her husband, son, daughter, daughter-in-law all involved running this wonderful business. I love the fact  that they grow all their fresh produce, herbs, vegetables and fruits  in their beautiful garden and make their own olive oil. It is very remarkable that they grew their business all by themselves with a lot of hard work and maintained the same friendly service and the offer of high quality, consistent, delicious food. When I asked Hatice Hanim what kept her going in tough times, she smiled and said;If you respect your land, the nature, treat your helpers, family well and keep your spirits up, you find a way at the end. Hard work with a kind heart opens the doors for you; always believe in yourself.” How true; her words sealed in my mind.

Cooking together at Hanimeli, near Sirince, Turkey

Cooking together at Hanimeli, near Sirince, Turkey

We prepared a delicous 4 course meal with Hatice Hanim, in just over 1 hour – look forward to sharing all these recipes in the coming weeks- .Using their fresh produce from the garden and the olive oil, we made this wonderful Zeytinyagli Patlican; Eggplants, onions, garlic and tomatoes cooked in olive oil; simple, seasonal ingredients produced such a delicious, memorable taste. We like to eat Zeytinyaglis, Vegetables Cooked in Olive Oil in room temperature. It is also delicious when served cold. I hope you enjoy it and can have a go sometime.

Zeytinyagli Patlican; Eggplants cooked in olive oil with vegetables

Zeytinyagli Patlican; Eggplants cooked in olive oil with vegetables

Zeytinyagli Patlican; Eggplants, Onions, Garlic, Peppers and Tomatoes Cooked in Olive Oil

Serves 4

3-4 small Holland (dark purple) eggplants/aubergines

2 medium onions, halved and chopped in thin slices

1 green pointy pepper, coarsely chopped

1 red pointy pepper, coarsely chopped

3-4 medium tomatoes, halved and sliced

5-6 garlic cloves, quartered

3 medium tomatoes, skinned and chopped finely or 14oz/400 gr Italian chopped tomatoes

45ml/3 tablespoon olive oil

Handful of flat leaf parsley

Salt and ground black pepper to taste

Drizzle of extra virgin olive oil to serve – optional

Using a vegetable peeler, peel the eggplants in zebra stripes. Cut each eggplant in half length wise and then about 1/2 inch thick slices. Lay them on a wide flat tray and generously season with salt. This will help the moisture to come out of the eggplants. Leave for about 15 minutes. Drain the water that came out of the eggplants and squeeze them with a paper towel to extract the excess water.

Layer the sliced onions, garlic, pepper and eggplants one at a time.

Layer the sliced onions, garlic, pepper and eggplants one at a time.

Pour the olive oil in a heavy pan and spread the half of the sliced onions and garlic. Then spread half of the sliced peppers and a layer of sliced eggplants over them.

Repeat the layering with the remaining vegetables

Repeat the layering with the remaining vegetables

Repeat the same layering procedure for the 2nd half of onions, garlic, peppers and eggplants, and pour over the diced tomatoes. If you have any remaining eggplant slices left, layer them over the top.

Add the sliced tomatoes and a handful of parsley over the top.

Add the sliced tomatoes and a handful of parsley over the top.

Spread the sliced tomatoes over the very top and place a handful of flat leaf parsley. Season with salt and ground pepper and cover the pan. Start cooking at a medium heat for the first 5-8 minutes, then turn to heat to low and cook for  a further 3o minutes, until all the vegetables are cooked.

Delighted with the outcome :)!

Delighted with the outcome :)!

The vegetables here has been cooked in their own juices over low heat, and each of them just melt in your mouth!  The cooked  eggplants, garlic onions so scrumptious, packed with flavor. Seasonal produce cooked this way are not only healthy, but also very easy and delicious too.

 

Zeytinyagli Patlican; eggplants cooked in olive oil with vegetables

Zeytinyagli Patlican; eggplants cooked in olive oil with vegetables

 

I hope you enjoy this delicious eggplant dish, as you see, delicious food can also be healthy and easy. A few good seasonal produce, some olive oil and fresh herbs can produce wonders. You can drizzle a little extra virgin olive oil over the dish before serving and decorate with sliced peppers if you like.  Traditionally, we like to eat Zeytinyaglis, Vegetables Cooked in Olive Oil, in room temperature or cold.

IMG_0626

It is very rewarding to cook together and share a delicious bite with others. We have a fabulous healthy eating event with my Turkish cookery demonstration on May18th; if you are in the area and would like to join us, please contact me, I would be delighted to have your company.

 Afiyet Olsun, May you be happy and healthy with the food you eat;

Ozlem

 

 

 

 

 

 

 

 

Fascinating Didyma and Its  Exquisite Columns

Temple of Apollo, Didyma (Didim), Turkey

Temple of Apollo, Didyma (Didim), Turkey

We made it to the fascinating Didyma, at the Aegean region, Turkey, at a rainy, windy April day and the temple looked even more stunning and dramatic. The huge white-marble temple is simply amazing and so worth seeing. The gigantic Temple of Apollo at Didyma (Didim in Turkish) was among the most famous oracles in the ancient world, equal in importance to the oracular temple at Delphi in Greece. There has been a temple here since very early times, but the older structure was destroyed by Cyrus of Persia in 494 BC. Construction began on the present stupendous structure soon after.

Head of Medusa, Didyma, Turkey

Head of Medusa, Didyma, Turkey

 

Head of Medusa at Didyma – we have been comparing it with the Medusa at the Basilica Cistern, Istanbul.

 

 

 

 

 

 

 

 

 

 

 

 

 

Beautiful base column details at Didyma

Beautiful base column details at Didyma

 

But most of all it was the delicate, exquisite columns of Didyma, that fascinated me.

Originally, 122 enormous Ionic columns surrounded the temple; today only three remain intact. Dating from the 2nd century BC, the columns are 60 feet tall (the height of a six-story building) and have a diameter of 6 feet at the base. Even the stumps of columns that fell are impressive in size and display beautiful carvings at their base, like designs of Daphne leaves.

It's all in the details - beautiful carvings at the marbel columns of Didyma.

It’s all in the details – beautiful carvings at the marbel columns of Didyma.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Make sure to have enough time to walk all the way around the temple to get the full effect. Didyma is well worth visiting, hope you can make it here sometime.

Happy Travels,

Ozlem

Continue Reading

Lamb Kebabs with Pistachios on Flat Breads in Cherry Sauce

Lamb kebabs with pistachios in cherry & tomato sauce - Fistikli, visne soslu kebap

Lamb kebabs with pistachios in cherry & tomato sauce – Fistikli, visne soslu kebap

The pistachio lamb kebabs I posted earlier has been a big hit and I have been experimenting a little more with these delicious treats. They are easy to recreate in your home, delicious and look impressive. Children love them as well as the adults, so they are great for entertaining. Having pistachio nuts in kebabs is a Southern Turkish specialty; I love the rich nutty flavor the pistachios add to the kebabs. They kebabs are wonderful when chargrilled in summer time, but equally delicious grilled or baked in the oven. With flat breads as the base and roasted vegetables by the side, this succulent kebab is a real crowd pleaser, and can make any day special.

The cherries in the tomato sauce add a lovely refreshing flavor to the pistachio kebabs.

The cherries in the tomato sauce add a lovely refreshing flavor to the pistachio kebabs.

This time, during my recent Turkish cookery class, I prepared the kebabs in cherry and tomato based sauce. Cooking meatballs in (especially) sour cherry sauce is a Gaziantep specialty. This way of incorporating meat & fruit dates back to the Ottoman, Persian and medieval Arab cookery. The sweet & sour combination of meat and visne (sour cherries) is just marvelous. You can get frozen cherries in most supermarkets when they are not in season. If you’d like a stronger cherry flavor, also try dried cherries, like dear Claire did after our cookery class. Apparently  it was a delicious hit. I greatly look forward to trying out this recipe again when sour cherries are in season, in June-July time.

Serves 4

Preparation time: 35 minutes               Cooking time: 60 minutes

For the kebabs:

500 gr/1 ¼ lb. / 2 ¼ cups ground lamb (or half and half with ground beef)

1 medium onion, finely chopped

4 garlic cloves, crushed and finely chopped

60ml/4 tbsp pistachios, shelled

1 bunch of flat leaf parsley, finely chopped

5ml/1 tsp red pepper or paprika flakes;

5ml/ 1 tsp freshly ground black pepper

Salt to taste

A bowl of water with a drizzle of olive oil to help shape the kebabs

For the cherry & tomato sauce:

1 onion, finely chopped

400gr/14oz can of chopped Italian tomatoes

½ tbsp. red pepper paste

400gr/14oz frozen cherries, stones removed

15ml/1 tbsp olive oil

For the roasted vegetables: 3 colorful bell peppers, deseeded and cut in thick slices lengthways and a few chilli peppers deseeded, OR 10-12 sweet and chilli small, colorful peppers, cut in half lengthways and deseeded

4 medium tomatoes, halved and cut in chunky slices

1 medium onion, halved and cut in chunky slices

45ml/ 3 tbsp olive oil

Salt and freshly ground black pepper to taste

1 large flat bread; pide, or 4 pitta bread, sliced lengthways

Preheat the oven to 200 C/ 400 F

Roasted vegetables ready to complement the kebabs - make sure to save the juices to drizzle over the flat bread.

Roasted vegetables ready to complement the kebabs – make sure to save the juices to drizzle over the flat bread.

First roast your vegetables. Place the onion, peppers and tomatoes in a baking tray. Drizzle the olive oil over, season with salt and pepper. Give them all a good mix to make sure all the vegetables are coated with the olive oil and the seasoning. Bake in the oven for 35 – 40 minutes, giving them a mix half way. I like to roast the vegetables rather than grilling, to save and enjoy all the wonderful juices of them over the flat bread.

Pistachios add a rich, nutty taste to the lamb kebabs.

Pistachios add a rich, nutty taste to the lamb kebabs.

While the vegetables are roasting, prepare the kebabs. First have a bowl of water, drizzled with olive oil ready aside, to knead and help shape the kebabs. Pulse the shelled pistachios in a food processor a few times, until it is grainy. Place the ground lamb in a bowl, stir in the pistachios, chopped onions, garlic and parsley. Season with salt and ground pepper, add the red pepper flakes. Wet your hands in the water & olive oil mixture and knead well to a smooth paste. Cover and rest for about 10-15 minutes or until the vegetables are roasted in the oven.

Once the vegetables chargrilled, take the tray out of the oven, cover  and set aside (you may need to warm the vegetables before serving).

Wetting your hands with the water & olive oil mixture helps shaping the meat and keep the meat moist and intact.

Wetting your hands with the water & olive oil mixture helps shaping the meat and keep the meat moist and intact.

Now start shaping the kebabs. With the bowl of water & olive oil mixture by your side, take a handful of the meat mixture, and make it into a shape of a flat sausage. Good tip; wet your hands with the water & olive oil mixture; this will help shaping the meat and keep the meat moist and intact.

As soon as the kebabs are shaped, you can cook them under the grill/broiler for about 6 -8 minutes, turning over half way until they are golden and cooked through that side (this method especially great for summer.) Alternatively, you can lay the kebabs side by side in a greased tray and bake for about 25-30 minutes or until they are cooked and chargrilled.

Cherries in the tomato sauce bring a refreshing flavor and goes well with the pistachio kebabs.

Cherries in the tomato sauce bring a refreshing flavor and goes well with the pistachio kebabs.

While the kebabs are cooking, prepare the cherry & tomato sauce. In a heavy pan, sauté the onions in olive oil for 2-3 minutes. Stir in the pepper paste, chopped tomatoes and cherries to the pan and combine well. Season with salt and ground pepper and simmer for 15-20 minutes until the sauce thickened.

While the sauce is simmering, place the sliced flat bread on a tray and put in the preheated oven (180 C/350 F) to warm up. Also at this stage place the roasted vegetables and kebabs back to the oven to keep warm.

Lamb kebabs with pistachios in cherry & tomato sauce - Fistikli, visne soslu kebap

Time to enjoy the feast; lamb kebabs with pistachios in cherry & tomato sauce – Fistikli, visne soslu kebapHow about serving the kebabs with this sautéed carrot &  garlic yoghurt dip? This refreshing and mild dip complements the rich flavors of the pistachio kebabs beautifully.

IMG_0126

Sauteed carrots in olive oil with garlic yoghurt

This delicious Lamb kebabs with pistachios with roasted vegetables and many more regional specialties are included at my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland. Signed copies are available at this link, if you’d like to get a copy.

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

I hope these recipes inspire you all; Afiyet Olsun,

Ozlem

 

 

 

 

 

 

 

 

 

 

 

 

Continue Reading