Turkish Cooking Classes

Spinach and cheese filled filo pastry triangles; Muska Boregi

By Ozlem Warren on March 24, 2014 in Appetizers and Mezes, Savory Pastries, Turkish Breakfast, Turkish Cooking Classes 28

Spinach and feta cheese filo triangles, Muska Boregi

We recently made these delicious cheese & spinach filo triangles, muska boregi as we call in Turkish, at my recent Turkish cookery class. They were a huge hit and participants pleasantly surprised how easy & delicious they were. Indeed, these scrumptious triangles are a winner from children to adults. They are actually easier than you think; here are step by step visual instructions to make the stuffed filo triangles:

Fold the end of the strip over the filling diagonally so that it forms a triangle

Continue folding the strip in triangles until you get a small, triangular stuffed pastry

Boreks, stuffed pastries are hugely popular in Turkish cuisine; we Turks love them for breakfast as an appetizer or a mid-day snack; there really is not a bad time for a borek! Yufka, the wonderful thin sheets of fresh pastry is used traditionally to make boreks at home, though they are hard to find (and not as good) abroad. (If you can get fresh yufka especially in Turkey, you can use only one sheet at a time, as yufka is more moist and manageable. You may just want to keep your yufka stripes a little longer). I use the filo pastry sheets for this recipe and it works well. If frozen, you need to defrost the filo sheets overnight in the fridge and or leave at room temperature 2 hour before using. If you are using the fresh filo sheets kept in the fridge as in the supermarkets in the UK, you need to leave them at room temperature for 30 minutes before using. As for the cheese filling, if you can get the delicious, moist Turkish white cheese, beyaz peynir, that is a perfect fit here; I love Pinar Foods UK‘s white cheese, beyaz peynir. I find feta drier than the Turkish equivalent. Therefore, I add a little grated mozzarella to bring some creaminess and balance the flavors, especially if feta is used.

Here’s also my YouTube video for these delicious filo triangles:

The trick with filo sheets is that they can dry out very quickly; if you keep the sheets under a slightly damp towel that helps to manage filo greatly. I hope you enjoy these delicious triangles; why not serving these delicious triangles with the refreshing Shepherd’s Salad with Sumac? They complement each other very well.

There are over 90 wholesome, easy, delicious Turkish recipes at my blog here as well as at my cookery book, Ozlem’s Turkish Table to inspire you. Signed hardback copies of Ozlem’s Turkish Table are now 25 % Off at this link and delivered worldwide including the US.

I am also delighted to share with you that we also designed this special Ozlem’s Turkish Table apron, just in time for the holiday gift giving season. 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 would make a wonderful gift for the festive season, you can get yours at this link. Delivered worldwide including the US. We also have a special offer for Ozlem’s Turkish Table readers; for a limited time, to you can get a signed copy of Ozlem’s Turkish Table cookery book bundled with this apron at a special price of £27.99. This special offer ends on 21th November 2020 (including), if you like to get yours here is the link. Delivered worldwide including the US.

Spinach & feta filled filo triangles, Muska Boregi

Afiyet Olsun,

Ozlem

5.0 from 5 reviews

Spinach and cheese filled filo pastry triangles; Muska Boregi

These popular Turkish savory pastries, Muska Boregi or Spinach and Cheese Filo Triangles, are delicious and easy; a real crowd pleaser. I hope you enjoy them, Afiyet Olsun!

Author: Ozlem Warren

Recipe type: Turkish Savory Pastries, Borek

Serves: 6-8

Ingredients

150 gr / 7 oz spinach leaves
150 gr/ 7 oz feta cheese, mashed with a fork
100 gr / app. 4 oz shredded mozzarella
3 eggs, beaten
3 tablespoons mild olive oil
Bowl of 8 fl. oz/ 1 cup water to seal the pastry
12 sheets of filo pastry (each sheet 48cmx25cm)

Instructions

Preheat oven to 180c/350 F/gas mark 4
Remove the stalks of the spinach, wash and chop roughly.
Mix together in a bowl with the feta cheese, 1 tablespoon olive oil, shredded mozzarella and two of the beaten eggs; the filling is ready.
In a separate bowl, mix 1 egg and 2 tablespoons olive oil.
Grease a rectangular baking dish with a little olive oil.
Lay the pastry sheets on a clean surface and cut into 10cmx25cm stripes.
Stack the stripes on top of another and cover with a damp towel so that they won’t dry out.
Keep a bowl of water near you.
Lay two stripes of filo sheets at top of one another.
Place 1 tablespoon of the spinach mixture at one end of the filo pastry strip.
Fold the end of the strip over the filling diagonally so that it forms a triangle.
Continue folding the strip in triangles until you get a small, triangular stuffed pastry.
Seal the pastry all around with the water; water really helps to keep filo sheets intact here. Repeat with remaining filo until you have used all of the filling.
Place the stuffed triangle pastries on the greased baking dish and brush them with the egg & olive oil mixture.
Bake the triangles in the oven for about 20 – 25 minutes, until they are is golden brown. Serve hot as an appetizer or as part of a mezze spread.This dish can be successfully reheated.

Notes

1) If you would like to cut back on the amount of the eggs, you can decrease them in the spinach and feta filling. 2) This filo triangles freeze wonderfully. Once cooled, put them in a freezer bag and seal. When you’d like to reheat (at 180 C/ 350 F for about 15 minutes), put them in a greased baking tray and sprinkle the top with a little milk and water mixture to give some moisture

Spinach Salad with Pomegranate Seeds and Chestnuts & My Turkish Cooking Classes in Surrey & Istanbul in February!

By Ozlem Warren on January 6, 2014 in Appetizers and Mezes, Salads, Turkish Cooking Classes 18

Spinach salad with celery, red onions, sauteed chestnuts and pine nuts; delicious & refreshing

As much as I love indulging in rich festive food during the holidays, I look forward to returning to my salad days. Salads made with seasonal ingredients form an important part of Turkish cuisine and this refreshing spinach salad with jewel like pomegranates and seasonal chestnuts became a big hit with us.

Roasted chestnut stall in Istanbul; they are iresistable.

Roasted chestnut stall, Kestaneci, in Istanbul; they are irresistible.

Roasted chestnut stalls are a frequent sight in Turkey at this time of the year; straight from the roasting tin, I love their delicious, warming and comforting taste. You can use roasted or cooked chestnuts in this salad. Precooked chestnuts are also widely available in supermarkets these days. We often use nuts in Turkish cuisine; I also added some pine nuts to my salad and sautéed it with the cooked chestnuts, for a nice texture and a delicious bite.

Very inviting pomegranates and its freshly squeezed juice, in Pergamum, Bergama – Turkey

The star of this salad is really the pomegranate seeds. Packed with goodness, antioxidants and a deliciously vibrant, sweet & tangy flavor, they just bring the salad together so nicely. A drizzle of pomegranate molasses, nar eksisi is my choice of salad dressing here; we use this dressing a lot especially in Southern Turkish cuisine, as in Kisir, Bulgur wheat salad with vegetables and Turkish hot pepper paste, or the Gavurdagi Salad of tomatoes, onions and walnuts. You may use a good quality balsamic vinegar instead, if you can’t get pomegranate molasses.

Spinach salad with pomegranate seeds and sauteed chestnuts & pine nuts - delicious and wholesome

Spinach salad with pomegranate seeds and sauteed chestnuts & pine nuts – delicious and wholesome

I hope you enjoy this easy, delicious and refreshing salad. Here is another idea; why not add some pomegranate seeds to plain yogurt, with some walnuts, dried apricots and a drizzle of honey for breakfast ? A delicious, wholesome start for the day 🙂

Yoghurt with dried apricots, walnuts, pomegranate and blueberries

Serves 2 – 4

175gr / 6oz fresh spinach leaves, thoroughly washed and pat dried

½ red onion, cut in half and thinly sliced

2-3 celery sticks, roughly chopped

45ml/3 tbsp. pine nuts

110gr/4oz cooked chestnuts, roughly chopped

30ml/2tbsp. olive oil

15ml/1tbsp pomegranate molasses

Seeds of a pomegranate, about 8oz / 1 cup (you can use less if you prefer)

Slices of crusty bread or Turkish pide (flat bread) to serve

Arrange the washed spinach leaves, sliced red onions and chopped celery in a salad bowl, combine well.

Gently sauté pine nuts and chestnuts until pine nuts turn to golden brown.

Heat the olive oil in a heavy pan and stir in the cooked chestnuts and pine nuts. Gently sauté until pine nuts turn to golden brown (keep an eye on especially the pine nuts, as they burn quickly after browning).

Refreshing spinach salad with celery, red onion, pomegranate seeds and sauteed nuts.

Toss the sautéed nuts to the salad mixture and combine well. Drizzle the pomegranate molasses and stir in the pomegranate seeds. Season with salt and freshly ground black pepper. Serve immediately, accompanied by Turkish pide (flat bread) or some crusty bread. This salad also complements grilled fish and meat very nicely.

Afiyet olsun,

Ozlem

My Turkish Cooking Classes coming up in Weybridge- Surrey and Istanbul in February!

Refreshing crumbled feta salad with spices

Delicious crumbled feta cheese salad with spices & olive oil; Cokelek Salatasi

I am delighted to be teaching 2 Turkish cookery classes in February; on Saturday, 8^th February, from 10am to 12 noon in Weybridge, Surrey and on Wednesday, 19^th February at the Istanbul Culinary Institute in Istanbul.

Teaching at Istanbul Culinary Institute last year; it was wonderful to have mother at the class.

From Feta Cheese Salad with red onions, tomatoes and spices to Stuffed Courgettes (Zucchini) with ground meat and chickpeas in Pomegranate Sauce and to Revani, Semolina sponge cake & More; Please join us to learn how to prepare delicious and wholesome Turkish Cuisine and artful use of spices.

You can find the details for the classes at this link, Ozlem’s Turkish Table – Cookery Classes. I would be delighted to have your company to share and enjoy Turkish cuisine together, if you’d like to join us. Participation is limited and early booking recommended.

From Pistachio Lamb Kebabs to Baklava; Our Turkish Feast in Austin, Texas

By Ozlem Warren on August 4, 2013 in Appetizers and Mezes, Roasts and Kebaps, Turkish Cooking Classes 22

Greetings from Austin, Texas!

Getting the eggplants for our Turkish cooking class at Central Market – Austin; love the fresh produce there.

We had a delightful and full class of Turkish food lovers at my Turkish cooking class at the Central Market Cooking School, Austin, Texas. It was a very special time to reconnect with dear foodies who used to come to my classes there, as well as meeting new Turkish food lovers, I am grateful to be able to return to this wonderful cooking school and their company.

CM Chef Cindy and others kindly helped feed 40 Turkish food lovers at the class

We had 40 -full class!- Turkish food lovers at the class and a small army of CM Chefs; Cindy, Giovanni and Kelly helped us get the our Turkish feast ready.

Talking about dried eggplants; we use them a lot especially in Southern Turkish cuisine

Turkish Cuisine is based on seasonality and we use a lot of fresh, seasonal produce. When a vegetable or fruit is not in season (like peppers, aubergines, okra etc) we dry them to use when they are not in season. Here we have been talking about dried eggplants and different recipes to use them in (stuffed dried eggplants are especially delicious).

Talking about Turkish culinary history and regional cuisines in Turkey during our class

Turks were Nomads who used to live a tribal life in Central Asia prior settling in today’s Turkey, and in those days, their diet was based on meat and dairy. Many folks found learning about the Turkish culinary history quite fascinating.

Here I would like to share our menu at my Turkish Cookery Class with Central Market, showcasing flavorful Southern Turkish Cuisine. All these recipes are designed for you to be able to recreate easily at your home. I hope you can get to try and enjoy them :

Walnut, Olive Oil and Red Pepper Paste Dip; Cevizli Biber

Cevizli Biber; Walnut and red pepper paste dip with olive oil.

This is one of my favorite mezes of all time; it is very easy to make and very, very more-ish, you just can’t stop eating them. It is one of my mother’s recipes from her historic hometown Antakya (Antioch) and whenever I make it, I feel like I am home.

Prerparing the Walnut & Red Pepper Paste dip, Cevizli Biber, for the Class

Tahini bread or pita bread would go really well with this delicious dip/spread. You can keep the dip covered in the fridge for 3-4 days. Middle Eastern stores or specialty stores usually carry the red pepper paste, so as Turkish online supermarket, Tulumba.com in the US. If you like to make your own hot red pepper paste, here is my recipe. Click here for the Walnut and red pepper paste with olive oil dip recipe.

Smoked eggplant salad with garlic yoghurt and mint – Patlicanli Yogurtlama

Smoked eggplant salad with garlic yoghurt and dried mint; Patlicanli Yogurtlama

This is a lovely refreshing smoked eggplant salad again from southern Turkey, Antakya, this time with garlic yoghurt and mint. It goes very well with grilled meats, or just with some nice crusty bread as an appetizer. This salad or mezze is perfect for hot summer days and can be kept in fridge for a couple of days. Here is the smoked eggplant with garlic and yoghurt recipe.

Lamb Kebabs with Pistachios on Flat Bread in Cherry & Tomato Sauce

Pistachio lamb kebabs in cherry & tomato sauce; delicious treats for all

Making the pistachio lamb kebabs with CM Chef Giovanni at Central Market Cooking School in Austin

These pistachio lamb kebabs in cherry and tomato sauce 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. Here is my recipe for the pistachio lamb kebabs.

Baklava with Pistachios and Walnuts – Fistikli ve Cevizli Baklava

Home made baklava with walnuts and pistachios

An Ottoman legacy, baklava is one of the greatest creations from the pastry chefs at the Topkapi Palace. Generally, baklava is enjoyed as a mid-morning sweet snack with a cup of Turkish coffee, or as a mid-afternoon treat with a glass of tea or after lunch or dinner. There is no bad time for a good piece of baklava! 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. Making baklava at home is surprisingly easier than you think; and I like the fact that you can adjust the sweetness of the syrup to your taste. Here is my baklava recipe, if you’d like to have a go.

Deliciously Frothy Turkish Coffee,Turk Kahvesi – More Than a Drink

Delicious frothy, aromatic Turkish Coffee, Turk Kahvesi

Making Turkish coffee for 40 participants at the class; we had a small production line!:)

Have you ever tried the deliciously frothy Turkish coffee? It is one of the most popular traditional drinks at home in Turkey and I love the whole ritual, the experience of it. In Turkish, we have a saying “Bir fincan kahvenin kirk yil hatiri vardir” which means “The memory of a good cup of Turkish coffee lasts 40 years”. Turkish coffee is a drink of friendship; you are offered this traditional, aromatic drink wherever you go in Turkey; when visiting friends and family, in the shops, while waiting in the bank, in hairdressers.. We take time to pause and enjoy this special drink with a friend or family or sometimes simply reflect with every precious sip. A glass of water and Turkish Delights by the side complete the Turkish coffee ritual. Here is step by step instructions for how to make Turkish coffee at home.

As always, it is the people what makes a place special. I was very grateful to have the company of dear friends, Turkish food lovers and enthusiasts at the class. Thank you all for your company and making me feel at home!

I hope these recipes and photos may inspire to have a go and try these delicious, easy recipes. Let me know if you have any questions, it is always good to hear from you and I would be delighted to help out.

Afiyet Olsun!

Ozlem