Turkish Cooking Classes

My Online Turkish Cookery Course with Turkish Recipes – Live Now!

I have been teaching Turkish cookery internationally over 8 years and have often been asked to do an Online Turkish Cookery Course from readers all round the world. So for lovers of Turkish cuisine, here comes my Online Turkish Cookery Course or ‘My virtual Turkish cookery class!”

Turkish cuisine is my passion and I feel very fortunate to be a part of this rich and welcoming Turkish culture. With my online Turkish cookery video, I aim to provide a window into the warm Turkish culture through the delicious, healthy, wholesome Turkish food with thousands of years of culinary heritage. Turkish food is a wonderful expression of the warm, generous Turkish culture has a strong emphasis on sharing, giving, hospitality, that I think is a very strong bond to connect us with our past. I hope that throughout the video, you can feel the warmth, welcoming nature, hospitality of Turkish cuisine, how it nurtures our body, as well as our soul.

We produced this Turkish cookery course, with thanks to Mer-ka-bah, a wonderful online platform, offering holistic online courses to improve health and wellbeing; from Healthy Eating to Mindfulness Meditation and many more. I was delighted when Mer-ka-bah approached me to prepare an online Turkish cookery course, as part of their Cultural Heritage Programs. Mer-ka-bah online courses provides accessibility (you can watch the courses in your home, while on the road or desktop) and flexibility (anytime that suits you; as little as 10 minutes a day or the whole course, you can pause and come back as you wish) and yours to keep (once purchased, you own the course and can revisit whenever you’d like, with your user name and password.

Here are the 2 Free Previews of the course for you to get a flavor of what my online Turkish cookery course is all about. First one is Meet the Presenter and the second one is Why Should I Do the Course, explaining the course structure, what you can learn from the course and the recipes I demonstrate. I demonstrate this Karniyarik (Stuffed eggplants with ground meat and vegetables), Spinach & filo traybake pastry (Ispanakli Borek) and more recipes at my online Turkish cookery course.

I demonstrate Karniyarik recipe, Stuffed eggplants with ground meat and vegetables, during my online Turkish cookery course

My Online Turkish Cookery Course is about 1 hour 50 minutes and divided into different modules, covering Turkish culinary history, Importance of being connected with our roots, Seasonality, Use of Spices, Turkish serving traditions, as well as 4 classic Turkish recipes I demonstrate (Stuffed eggplants with ground meat & vegetables, Karniyarik; Spinach and feta filo pastry, Ispanakli Borek; Bulgur & Potato rolls with pomegranate molasses sauce, Patatesli, Bulgurlu Kofte and Turkish Coffee). I also hope you enjoy the wonderful background Turkish music composed for us and my photos from my travels in Turkey throughout the course; fascinating sites, markets, glorious seasonal produce, gathering with friends to enjoy the Turkish food, as we do it rather well in Turkey : )

I am also delighted that we have a special introductory offer of 19 GBP / $ 28.56 for my online Turkish cookery course at the moment. I hope it helps to learn more about the wonderful Turkish cuisine and Turkish culture.

Spinach and feta traybake filo pastry, Ispanakli Borek, is amongst the recipes I demonstrate at my online Turkish cookery course.

Here is how it works; once you purchase my online Turkish cookery course and create a user name and password, your course will sit in your “My mer-ka-bah” folder. You can then access and revisit with your username and password whenever you like. You can follow the Chapter order or pick and choose whichever chapter you would like to watch, whether it is Adding Flavor; 5 Key Spices Chapter or Ispanakli Borek; Spinach and Feta tray bake filo pastry recipe Demonstration; or any other – choice is all yours! Once purchased, the course is yours indefinitely. You can watch the course unlimited times, you can pause and come back later. This video is what I cover and more at my Turkish cookery classes and I hope it inspires and you enjoy it. Please also note that the course is interactive; you can leave me messages at the comment section, I would love to hear from you.

This course may also make a wonderful gift to yourself or someone who enjoys Turkish cuisine, interested in travels to Turkey and would like to know more about Turkish cuisine. I very much hope the course inspires you to learn more about Turkish cuisine and you enjoy it.

I would also greatly appreciate if you can share with friends and family; many thanks in advance.

Afiyet Olsun to you all!

Ozlem

My Turkish Cookery Classes in Feb,Texas-USA Open For Signing Up!

By Ozlem Warren on January 1, 2015 in Turkish Cooking Classes 10

Greetings and Happy New Year to you all!

I am delighted to let you know that my upcoming Turkish Cookery Classes with Central Market Cooking Schools in Austin, San Antonio and Houston, Texas in February 2015 are now open for registration! Below are the links for signing up for each class; they tend to sell out quickly so if you would like to join us, please kindly book your spot. I am greatly looking forward to returning to Central Market Cooking Schools and hopefully see you there.

Lamb stew over smoked eggplant and yoghurt puree, served with roasted vegetables, Ali Nazik Kebab in the menu

Central Market Cooking School also offers discounts for signing up until 7th January, if you’d like to take up this good offer.

Central Market Cooking School, Turkish Cookery Classes – Demonstration Style
February 2015 (in Houston, Austin, San Antonio)

From Hearty Red Lentil Soup to Baklava in Milky Syrup, Sutlu Nuriye;

Delights of Turkish Cuisine Made Easy

I am delighted to return to Central Market Cooking School in February 2015 to teach fine examples of Turkish cuisine, which reflects a rich cultural and historical heritage. With an emphasis on seasonal freshness, and delicately flavoring with spices, healthy Turkish food is a feast to all your senses and easy to recreate. Please join us, to learn artful use of spices and prepare these delicious recipes, focusing on Southern Turkish cuisine. Below is the schedule and links to sign up for my Turkish cookery classes:

Monday, February 16th, 6.30 pm – Central Market Cooking School in San Antonio – TX

Wednesday, February 18th, 6.30 pm – Central Market Cooking School in Austin – TX

Friday, February 20th, 6.30 pm – Central Market Cooking School in Houston – TX

Signing up for the classes started through Central Market Cooking School website, as of 1st January 2015 – please save the dates and I hope you can join us!

Spicy bulgur and lentil soup, Ezo Gelin Corba is in the menu

The menu includes:

• Hearty red lentils and bulgur soup with dried mint and red pepper flakes, Ezo Gelin Corba

• Turkish flat breads with crumbled feta, pepper paste, zahtar and sesame seeds; Biberli Ekmek

• Lamb (or beef) stew over smoked eggplant and yoghurt puree, served with roasted vegetables, Ali Nazik Kebab

• Pilaf rice with chickpeas and sautéed onions; Nohutlu Pilav

• Baklava with a delicious and lighter twist; filo pastry with hazelnuts in milky syrup; Sutlu Nuriye

• Turkish Coffee and Turkish Delight

My very best wishes to you all for the New Year, in good health, good food and company. I look forward to sharing many more Turkish recipes here and as always, would be delighted to have your company to enjoy.

Selamlar, Afiyet Olsun,

Ozlem

Kale Stew in Yoghurt, Chickpeas; My Online Turkish Cookery Course

By Ozlem Warren on December 8, 2014 in Casseroles and Stews, Regional Signature Dishes; Mains, Sides and Desserts, Turkish Cooking Classes 19

Kale with chunks of meat, chickpeas in yoghurt sauce with dried mint and red pepper flakes – A borani inspiration from Antakya

Borenye or Borani is an Antakya region specialty, which is served often as part of the dinner spread for special occasions in Antakya. I love this hearty dish especially in winter times; combination of yoghurt with chickpeas, vegetables and meat is just wonderful. We like to add more flavors to this special dish with dried mint and red pepper flakes; a delicious, wholesome comforting dish.

Traditionally, Borani or Borenye is made using another Antakya region specialty, tuzlu yogurt (strained, salty yoghurt, you can find more information here). Tuzlu yogurt is made from goat’s milk in Antakya region; it is a salty, rich, tangy spreadable paste and added to Boranis. I love tuzlu yogurt however it is hard to find abroad, so I used thick, plain yoghurt in my recipe, like my mother does, still works well. Boranis are made using a variety of vegetables like spinach, fava beans, pumpkin, courgette/zucchini. I used kale for my version here; combined with chickpeas, dried mint and red pepper flakes, it worked beautifully.

This Borani has a delicious sauce and we like to dip in potato and bulgur rolls, patatesli, bulgurlu kofte to its juice. Baked Oruk, or Kibbeh or Icli Kofte with that delicious walnuts and ground meat filling would also be divine served with borani or borenye.

Antakya’s borani or boreniye – this time with kale; delicious

I hope you enjoy this delicious regional specialty from Antakya, Afiyet Olsun,

Ozlem

3.0 from 1 reviews

Kale Stew in Yoghurt, Chickpeas; My Online Turkish Cookery Course

Author: Ozlem Warren

Recipe type: Healthy Turkish stews with chickpeas, kale and spices

Cuisine: Turkish Regional Cuisine

Ingredients

350 gr / 12 oz. kale; washed, trimmed and chopped
400 gr/ 14 oz. beef or lamb, cut in small chunks
2 medium onions, finely chopped
3-4 garlic cloves, chopped
400 ml/ 14 fl oz./ 1⅔ cups thick, plain yoghurt (brand Fage works well)
400 gr/ 14 oz. -1 can of cooked chickpeas, drained and rinsed
30 ml/ 2 tbsp. olive oil
30 ml/ 2 tbsp. dried mint
10 ml/ 2 tsp. red pepper flakes
600 ml/ 1 pint/ 2 ½ cups water
Salt and freshly ground black pepper to taste

Instructions

Heat the olive oil in a large, heavy pot and stir in the onion. Sauté for 2-3 minutes until it beings to soften and start to color.
Stir in the chunks of meat and sauté with the onions for 3 -5 minutes over medium heat.
Add the kale and the garlic to the pan and combine well. Stir and cook with the onions and the meat for 3 minutes.
Pour in the water, mix well.
Season with salt and freshly ground black pepper to your taste, combine well. Cover and cook over medium to low heat for 20 minutes.
Stir in the cooked & rinsed chickpeas to the mix, combine well.
Beat the yoghurt until smooth and pour into the pot, while the heat is low. Stir and blend well.
Immediately add the dried mint and red pepper flakes, combine well. Check the seasoning to your taste, add more salt if needed. Turn the heat off.
Serve hot with crusty bread aside. Potato and bulgur rolls, patatesli, bulgurlu kofte would be delicious to serve aside and dip into this delicious Borenye sauce.

My Online Turkish Cookery Course Coming Up Soon!

Shooting my online Turkish cookery course – exciting times!

Camera, Action! Shooting my online Turkish cookery course

I have often been asked to do an online Turkish cookery course and I am delighted to share that we have just shot my online Turkish cookery course to be aired at the wonderful and holistic website Mer-ka-bah, by early January 2015.

Talking about Turkish cuisine and seasonality during my online course

Demonstrating spinach and feta filo pastry, Ispanakli Borek

Love of food connects us no matter where we come from and it has a universal language. And Turkish food is a wonderful expression of the warm, generous Turkish culture. In this exciting, holistic course on Turkish cuisine and serving traditions, I will be exploring the wholesome Turkish cuisine, based on thousands years of culinary heritage (Importance of connecting with our roots in Turkish cuisine, Turkish culinary history, Serving Traditions, Seasonality, Flavoring through Spices, recipe demonstrations and many more amongst the course modules) and its ability to connect us, our strong emphasis on sharing and hospitality. I will also demonstrate some classic and delicious Turkish recipes here; from Spinach & feta filo pastry, Ispanakli Borek to ever popular Stuffed Eggplants/Aubergines with ground meat and vegetables, Karniyarik, from Potato and Bulgur patties to Turkish Coffee.

Our delicious Turkish table at my online Turkish cookery course

I truly hope this course on Turkish cookery may inspire folks all around the world to discover wholesome Turkish cuisine and have a go at my recipes and enjoy good food with family and friends. Above all, I hope Turkish cuisine’s emphasis on sharing, generosity, hospitality, a reflection of the warm Turkish culture to be felt all throughout the course and inspires.

Stay tuned!:)

Ozlem

← Previous 1 … 7 8 9 … 15 Next →

Primary

Turkish Cooking Classes

My Online Turkish Cookery Course Coming Up Soon!