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Vegetarian recipes

Baked vegetables with chickpeas – Firinda Sebzeli, Nohutlu Turlu

Baked vegetables with chickpeas – Firinda Sebzeli, Nohutlu Turlu

I love the abundance of seasonal vegetables we get in Turkey. This is a wonderful vegetarian dish, celebrating the seasonal bounty at home. Turlu is traditionally cooked over stove top, as a stew, though I prefer to bake the dish in the oven here, as I love the additional dept of flavours you get with baking the vegetables. Having chickpeas in these casseroles are a typical Turkish fare; its earthy flavour goes well here and makes it a delicious and substantial all in one dish. In winter months, you can use root vegetables like beetroots, potato, as well as leeks etc. in this wholesome dish. It also tastes better next day and freezes well. Great for back to school and weekday meals.

You can serve as this turlu with crusty bread or rice pilaf. I also love to top this wholesome casserole over the smoked eggplant béchamel sauce, as a vegetarian topping for the Turkish classic, Hunkar Begendi – Sultan’s Delight.

Aubergines, lentils and peppers cooked in olive oil, Mercimekli Mualla, from my  cookery book, Ozlem’s Turkish Table. Image credit: Sian Irvine Photography

Turkish cuisine offers wholesome, delicious vegetarian and vegan choices, such as this Aubergine, lentils and peppers cooked in olive oil, Mercimekli Mualla, from my cookery book, Ozlem’s Turkish Table. Signed copies are now 25 % off and delivered worldwide, including the US and Canada at this link.

Baked vegetables with chickpeas – Firinda Sebzeli, Nohutlu Turlu
 
This is a wonderful vegetarian dish, celebrating the seasonal bounty at home. Turlu is traditionally cooked over stove top, as a stew, though I prefer to bake the dish in the oven here, as I love the additional dept of flavours you get with baking the vegetables. Having chickpeas in these casseroles are a typical Turkish fare; its earthy flavour goes well here and makes it a delicious and substantial all in one dish. In winter months, you can use root vegetables like beetroots, potato, as well as leeks etc. in this wholesome dish. It also tastes better next day and freezes well. Great for back to school and weekday meals. You can serve as this turlu with crusty bread or rice pilaf. I also love to top this wholesome casserole over the smoked eggplant béchamel sauce, as a vegetarian topping for the Turkish classic, Hunkar Begendi – Sultan’s Delight.
Author:
Recipe type: Vegetarian and Vegan
Cuisine: Turkish cuisine
Serves: 6
Ingredients
  • 4 medium aubergines/eggplants, cut in lengthways and sliced in chunks
  • 3 medium courgettes/zucchini, trimmed and sliced
  • 2 medium carrots, peeled and sliced
  • 1 large or 2 medium red onions, peeled and sliced in wedges
  • 1 green and 1 red bell pepper, deseeded and cut in chunks
  • 4 garlic cloves, peeled and coarsely chopped
  • 400g/14oz can of chopped tomatoes
  • 400g/14oz can of cooked chickpeas, drained and rinsed
  • 15ml/1tbsp dried oregano
  • 10ml/2tsp Turkish pul biber or red pepper flakes
  • 10ml/2tsp ground cumin
  • 60ml/4tbsp olive oil
  • 15ml/1tbsp double concentrated tomato paste
  • 285ml/10fl oz hot water
  • Handful of chopped flat leaf parsley to decorate
  • Salt and freshly ground black pepper
Instructions
  1. Preheat oven to 200C/400F
  2. Spread the eggplant/aubergine chunks on a wide tray, sprinkle salt over and leave aside for about 10 minutes. Using a paper towel, squeeze the excess water out of the aubergines/eggplants.
  3. Toss all the vegetables with olive oil, oregano, pul biber/red pepper flakes, salt and black pepper, on a large baking tray. Please do that with your (clean) hands and make sure all the spices and olive oil coat the vegetables; this really helps to infuse all the spices and olive oil to the vegetables to enhance their flavour. Bake in the preheated oven for 35 – 40 minutes, turning them around the midway. By the end of this roasting, the vegetables will start to get charred along the edges and softened. Transfer the roasted vegetables over a large baking dish.
  4. Combine the 285ml/10fl oz hot water with tomato paste and mix well. Stir in the can of chopped tomatoes, rinsed chickpeas, cumin; season with salt and pepper and combine well. Pungent cumin goes well with earthy chickpeas.
  5. Pour this mixture over the roasted vegetables in the baking dish and gently combine well. Check the seasoning and add more salt and pepper to your taste.
  6. Bake in the preheated oven for another 20 – 25 minutes, until all vegetables cooked, browned at edges and the sauce thickened. Sprinkle chopped parsley over, ready to serve.
  7. Serve with crusty bread or rice pilaf aside (sharp feta cheese is great crumbled over too, as an option). I also love this wholesome casserole over the smoked eggplant béchamel sauce, as a vegetarian topping for the Turkish classic, Hunkar Begendi – Sultan’s Delight.
  8. Afiyet Olsun.
 

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Sauteed courgettes and carrots in yoghurt – Ozlem’s Turkish Table in the USA!

Merhaba Dear All,

I hope you enjoy my new recipe, Sautéed carrots and courgette/zucchini with walnuts in yoghurt –  Yogurtlu havuc ve kabak salatasi, in this post.

This is a much loved meze at home; sweetness of sautéed carrots and courgette/zucchini works so well in garlicky yoghurt with dill. I added chopped gherkins, our tursu here (capers would work well too) here for a touch of tanginess and crunchy walnuts for added texture and flavour. A delicious dip that you can serve as part of your mezze spread, great with grills and pasta too. You can prepare this meze ahead of time and store the leftovers in the fridge for up to 2 days. Another version of this dip, with Sauteed carrots in garlicky yoghurt and parsley is also at my cookery book, Ozlem’s Turkish Table.

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Sauteed courgettes and carrots in yoghurt - Ozlem's Turkish Table in the USA!
 
This is a much loved meze at home; sweetness of sautéed carrots and courgette/zucchini works so well in garlicky yoghurt with dill. I added chopped gherkins, our tursu here (capers would work well too) here for a touch of tanginess and crunchy walnuts for added texture and flavour. A delicious dip that you can serve as part of your mezze spread, great with grills and pasta too. You can prepare this meze ahead of time and store the leftovers in the fridge for up to 2 days.
Author:
Recipe type: Vegetarian sides
Cuisine: Turkish cuisine
Serves: 4-6
Ingredients
  • 3 medium courgette/zucchini, grated
  • 2 medium carrots, grated
  • 4 garlic cloves, finely chopped
  • 45ml/3 tbsp olive oil
  • 15ml/1 tbsp chopped gherkins or capers
  • 45ml / 3 tbsp chopped walnuts
  • 230g/8 oz strained or whole milk yoghurt
  • 45ml / 3 tbsp chopped fresh dill
  • Salt and freshly ground black pepper to taste
Instructions
  1. Place the grated courgette/zucchini in a colander, sprinkle with a little salt and leave to drain for 10 minutes. Using a tea towel or sturdy paper towels, really squeeze out any excess juice from the courgette/zucchini and put in a large bowl. Combine the grated carrots with the courgette in the bowl.
  2. Heat the olive oil in a wide heavy pan and sauté the grated carrots and courgette for 3-4 minutes, over medium to high heat. Stir in the garlic, season with salt and ground black pepper and sauté further 4 minutes. The vegetables will soften up but still a little crunchy. Turn the heat off and leave them aside to cool in a large bowl.
  3. Once cool, stir in the chopped gherkins or capers and dill to the sautéed carrots and courgette. Fold in the yoghurt and chopped walnuts, combine well. Season with salt and black pepper, if needed.
  4. Spread over a serving plate, with a few pieces of chopped walnuts over the top, if you like. Afiyet Olsun.
Hardback copies of Ozlem’s Turkish Table cookery book in the US – at Milk Street Online Store!

We are absolutely delighted to share that hardback copies of my cookery book, Ozlem’s Turkish Table, is now available at the Milk Street Online store!

We have been trying hard for the readers in the US and North America to be able to have hardback copies of Ozlem’s Turkish Table and I am thrilled that Milk Street online store now carries it. I am proud to be a friend of Milk Street and love teaching online classes with them, do hope you enjoy my cookery book, you can order your copy here.

Let’s Make Mezze! Filo triangles with cheese and spinach (Muska boregi), Courgette/zucchini fritters (Mucver) and Piyaz salad with sumac onions, tomato, parsley Zoom Cooking Class

Saturday, June 5th 2021, 6 pm – 7.30 pm (BST)

Spinach and feta cheese filo triangles, Muska Boregi

We love mezze; small plateful of savoury pastries, salads, dips, vegetables prepared in countless ways, in Turkish cuisine; these delightful plates adorn our table, to share with family and friends. Please join our zoom class on Saturday, June 5th, 6pm – 7.30pm (BST), as I will be teaching how to make some of my favourite mezzes. We will be making the popular Filo triangles with cheese and spinach (Muska boregi), Courgette/zucchini fritters with herbs and cheese (Mucver) and Piyaz salad with sumac onions, tomato, parsley – a feast you will be surprised to see how easy to make too.

Date: Saturday, June 5th 2021

Time: 6pm- 7.30pm (BST)

Cost: 30 GBP per person

To register for the class, please kindly make the payment of 30 GBP  per person via the PayPal button at my Cookery Classes page. The classes tend to sell out quickly therefore early registration is recommended.

I hope you can join us to make this delicious meze feast and take a virtual culinary journey to my homeland, Turkey.

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Coiled filo pie with zucchini (courgette), cheese and dill – Kol Boregi

I am delighted to share this delicious Coiled / Swirl filo pie with zucchini, dill, cheese and onions, Kol Boregi, as we call in Turkish; it has been a huge hit at my online cookery classes recently. We really enjoyed this filling; there is a lovely natural sweetness from the zucchini and onions with the saltiness from Turkish beyaz peynir (I love Pinar Foods UK’s creamy beyaz peynir) or feta cheese, that works with dill so well.  You can also use spinach, sautéed leeks, kale, Swiss chard instead of zucchini/courgettes.

The trick with filo pastry sheets is that they need to be kept under slightly damp towel so they won’t dry out. Take only one sheet at a time to make the coiled shape for this recipe. I have used Jus Roll filo pastry sheets and they worked well.

The milk, egg and olive oil mixture works like a magic to keep the pastry intact while rolling. If the pastry breaks, please don’t worry, you can patch up brushing with the milk, egg and olive oil mixture. Once baked and cooled, you can cut this pastry in portions and freeze in a sealed bag (in one layer). You can also bake it ahead of time and give a gentle reheat at 180C/350F for about 8 minutes.

I am teaching how to make this Vegetarian Coiled Filo Pie, Kol Boregi, at my online (zoom cookery class) on April 17th; you can register for the class via the PayPal link under April 17th, if you’d like to join us – classes tend to sell out quickly, so early registration recommended –

I love our savoury pastries and boreks in Turkish cuisine; tray bakes, filo triangles, pogacas, Pide, Flatbreads with zaatar and cheese topping and more included at my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland. Signed copies available at this link and delivered worldwide including the US and Canada.  Please kindly note that this Coiled filo pie, Kol Boregi is a new recipe and not included at my current cookery book.

I hope you enjoy this delicious Coiled filo pie, Kol boregi, Afiyet Olsun,

Ozlem

Coiled filo pie with zucchini (courgette), cheese and dill – Kol Boregi
 
I am delighted to share this moreish Coiled / Swirl filo pie with zucchini, dill, cheese and onions, Kol Boregi, as we call in Turkish; it has been a huge hit at my online cookery classes recently. We really enjoyed this filling; there is a lovely natural sweetness from the zucchini and onions with the saltiness from Turkish beyaz peynir or feta cheese, that works with dill so well. You can also use spinach, sautéed leeks, kale, Swiss chard instead of zucchini/courgettes.
Author:
Recipe type: Vegetarian savoury filo pie
Cuisine: Turkish cuisine
Serves: 6
Ingredients
  • 7 Filo pastry sheets, thawed (I used a packet of Jus Roll filo sheets, they work well)
  • For the filling:
  • 1 medium onion, finely chopped
  • 2 large (or 3 medium) zucchini/courgette, grated
  • 1 small bunch of dill, finely chopped
  • 200g/7 oz Turkish beyaz peynir or feta cheese, crumbled
  • 30ml/2tbsp olive oil (to sauté the onions)
  • 5ml/1tsp pul biber or red pepper flakes
  • Salt and ground black pepper to taste
  • For the egg, milk and olive oil sauce:
  • 90ml/3fl oz milk
  • 1 free range medium egg, beaten
  • 30ml/2tbsp olive oil
  • For the topping of the coiled/swirl pie:
  • 1 free range medium egg, beaten
  • 30ml/2tbsp olive oil
  • 30ml/2tbsp sesame seeds
Instructions
  1. Preheat oven to 180C/350F
  2. For the filling, place the grated courgette (zucchini) in a colander and sprinkle with salt. Set aside for 10 minutes. Using a clean tea towel or sturdy couple of sheets of kitchen paper towel, squeeze out the excess juice (this is an important step, otherwise this excess juice would make the pastry soggy). Place the squeezed zucchini/courgette in a large bowl.
  3. Pour in the 2 tbsp olive oil on wide heavy pan and stir in the chopped onions; gently sauté for 4 minutes, until starting to soften. Stir in the grated zucchini/courgette, gently combine and sauté for another 2-3 minutes. Turn the heat off.
  4. Place the sautéed onions and zucchini in the large mixing bowl. Stir in the crumbled cheese, dill, season with salt, ground black pepper and pul biber. Combine the all ingredients well and allow to cool for about 10 minutes. The filling is ready.
  5. For the milk, egg and olive oil sauce; combine the beaten egg, 2 tbsp olive oil and 90ml/3fl oz milk in a bowl.
  6. Open your thawed filo pastry sheets and gently lay them on a clean surface and cover with a slightly damp towel. To coil the filo, the pastry needs to be kept moist. Only take one sheet at time and keep the rest covered.
  7. Line a round baking dish (with 25cm/10in diameter) with baking paper.
  8. Take 2 filo sheets and lay on top of another on a clean, dry surface. Brush the top sheet with 4 tablespoons of the milk, egg and olive oil mixture. Place a little less (sparing about 1 tbsp filling) than ⅓ of the filling mixture in a line, along the edge near you. Gently roll up into a cylinder. Brush the edge with the milk, egg, olive oil mixture. Starting from one end, wind the filo into a coil and put on the baking dish with the baking paper on. Brush over and sides of the coiled pastry with the egg, milk and olive oil mixture (this also helps to patch up any broken pastry).
  9. Repeat the same procedure with the next 4 filo pastry sheets, using 2 sheets at a time and a little less than (again, sparing about 1 tbsp filling) ⅓ of the filling each time. Coil each filo cylinder around the previous one to make a larger spiral. Make sure to brush the top and sides of the coiled pastry with the egg, milk and olive oil mixture.
  10. Fold the last remaining sheet, lengthways and brush the sheet with 2 tablespoons of the egg, milk and olive oil mixture. Place the remaining filling (about 3 tbsp) in a line along the edge near you. Roll up again into a cylinder and coil around the previous one to complete the spiral. Brush the top and sides of the coiled pastry with the egg, milk and olive oil mixture and patch up any broken pastry.
  11. Combine the beaten egg and 2 tbsp olive oil in a small bowl. Brush the top of the pie with this mixture, all over, and then sprinkle with the sesame seeds.
  12. Bake in the preheated oven for about 40 - 45 minutes, until the top is golden brown and cooked through.
  13. Once cool, slice and serve with the refreshing Shepherd’s Salad or the wholesome Spicy bulgur wheat salad with pomegranate molasses, Kisir, aside.

Ozlem’s Online (zoom) Cookery Classes coming up!

My Simit online cookery class on April 24th; register here to join us

It has been wonderful sharing Turkish recipes with folks all round the globe, at my online zoom cookery classes; many thanks all joined us so far. There are a few lovely classes coming up, including Home made baklava and Leafy greens with pine nuts on April 10th, Vegetarian Coiled Filo Pie, Kol Boregi and Kisir on April 17th and Simit and Traybake kebab on April 24th. You can see the details of my upcoming online classeshere, (including my delicious classes coming up with Milk Street Online Cooking School too). Please kindly register via the PayPal link under each class, if you like to join us. Classes tend to sell out fast so early registration recommended.

Antakya’s traybake kebab, tepsi kebabi, from Ozlem’s Turkish Table, image by Sian Irvine Photography

Look forward to seeing you at one of the classes and to take a virtual culinary trip to my homeland, Turkey.

My best wishes and Afiyet Olsun,

Ozlem

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