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Turkish Cooking Classes

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,


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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.
Recipe type: Vegetarian
Cuisine: Turkish cuisine
Serves: 8 people
  • For the bulgur balls:
  • 340gr/2cups fine bulgur
  • 11fl oz/325 ml 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
  1. Rinse the bulgur and press and get rid of the excess moisture, then place in a large mixing bowl. Pour in 10 fl oz / 295ml hot water over first, stir and let the bulgur absorb the water. If bulgur (there could be different versions of fine bulgur) still looks raw, pour in about 1fl oz / 30ml more hot water and combine well. Let the bulgur absorb all the water 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, wet your hands and knead the mixture well until all combined, elastic and smooth.
  3. Sprinkle some flour on a tray where we will put our bulgur balls (this will help the bulgur balls not to stick together).
  4. Form the bulgur balls as big as a large cherry and place on the tray with flour. Roll the bulgur balls over the flour and make sure they are coated well with the 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.

We are delighted to offer 25 % off on Signed copies of Ozlem’s Turkish Table cookery book  for food lovers around the world, it is delivered worldwide when ordered at this link. 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.

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


Strolling through magical Galata, Istanbul

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


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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,  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

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 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,


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