Ozlem's Turkish Table | Page 13 | Turkish CuisineOzlem's Turkish Table

Semolina sponge cake with syrupy orange slices; Portakalli Revani and New Online Turkish Cooking Class!

We Turks love Revani, our deliciously moist semolina sponge cake in light syrup – a popular recipe from my cookery book, Ozlem’s Turkish Table and at my cookery classes too. Recently, I came across a lovely Olive oil clementine upside down cake by Martha cooks @marthacollison, where she added clementine slices to her cake. This inspired me to have a go for my version, using semolina and orange slices.

There are many versions of Revani and traditionally when made with orange, often the zest of orange and in some cases, orange juice is used in the recipe in Turkey. With my version here, I used thinly sliced oranges cooked in syrup, as well as the fresh orange juice in the cake batter. Grainy semolina and ground almond gave a light, moist texture to the cake and the syrupy orange slices over the top of the cake made it impressive enough to serve your guests, with a citrusy, refreshing taste. I used a mixture of demerara and regular white sugar in the syrup. I like demerara’s crunchy taste and texture, and the darker colour demerara gives; you can use regular white sugar instead for the whole amount. Please to use freshly squeezed orange juice in the syrup, as it does make a difference.

This lovely, light and so easy to make Semolina cake with zesty orange slices, Portakalli Revani, can be a wonderful addition to your festive table, or to make any day special. Serve with Turkish thick (or regular) clotted cream, kaymak, crème fraiche or strained plain yoghurt, warm or at room temperature. This cake will keep for 3-4 days in an airtight container.

5.0 from 4 reviews

Semolina sponge cake with syrupy orange slices – Portakalli Revani

This lovely, light and so easy to make semolina cake with zesty orange slices, Portakalli Revani, can be a wonderful addition to your festive table, or to make any day special. Serve with Turkish thick (or regular) clotted cream, kaymak, crème fraiche or strained plain yoghurt, warm or at room temperature. This cake will keep for 3-4 days in an airtight container.

Author: Ozlem Warren

Recipe type: Desserts and cakes

Cuisine: Turkish cuisine

Serves: 8

Ingredients

150g /5 ¼oz coarse semolina
30g / 1oz ground almond
170g / 6oz sugar
5ml / 1tsp baking powder
3 medium free range eggs, beaten
225g / 8oz plain whole milk yoghurt
60ml / 4tbsp light olive oil
For the syrup:
1 medium orange, thinly sliced into round discs (skin on)
100g/ 3 ½ oz demerara sugar
150g/ 5 ¼ oz white sugar
85ml/ 3fl oz freshly squeezed orange juice (from 1 large orange)
285ml / 10fl oz water
Ground pistachio nuts or desiccated coconut to serve (optional)

Instructions

Preheat oven to 180C / 350F
Grease a 20cm round cake thin with a little olive oil and line with baking parchment.
Make the syrup first. Squeeze the juice of one large orange and pour it through a sieve to get rid of the pulp. Combine the demerara sugar, regular sugar, orange juice and water in a medium to large pan. Stir and heat gently until the sugar is dissolved. Then add the orange slices and simmer gently for 30 minutes, until the orange slices softened.
Use a slotted spoon to gently remove the slices and arrange them side by side in the prepared cake tin. Reserve the syrup and cool aside. You can prepare the syrup with the orange slices this way a day ahead of time.
Beat the eggs and combine with the sugar in a large mixing bowl. Beat and combine well for a few minutes, until the sugar dissolves. Then add the olive oil, yoghurt, semolina, ground almond and the baking powder and beat well. Combine well until you have a smooth batter. Pour the batter into the prepared cake tin and bake in the pre-heated oven for about 30-35 minutes, until the cake is golden brown. To check; insert a toothpick into the centre of the cake, if it comes out clean, that means the cake is cooked. If not, bake for another 3-5 minutes.
Using a large spoon, drizzle the cooled syrup all over the hot semolina cake. Let the cake absorb the syrup and cool down for 10 minutes in the tin. Then carefully turn the cake out on a large flat circle serving plate. Gently remove the baking parchment to reveal the glossy top with glazed orange slices.
Slice and enjoy warm or cold (I love mine warm), sprinkled with ground pistachios or desiccated coconut over if you like.Turkish thick (or regular) clotted cream, kaymak, crème fraiche or plain strained yoghurt goes well by the side. This cake keeps well for 3-4 days in an airtight container.
Afiyet Olsun.

Ozlem’s Turkish Table cookery book and Apron as Foodie Gifts!

It’s the gift giving season; Signed copies of Ozlem’s Turkish Table cookery book could make a lovely gift to a foodie, you can order a signed copy here, it is delivered worldwide including the US.

We are also delighted to offer you 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 could also make a wonderful gift for; you can get yours at this link. Delivered worldwide including the US.

Ozlem’s Turkish Table online cookery class

– Healthy Turkish food made easy –

Date : Saturday January 16^th 2021

Time: 5.30pm – 7pm (GMT)

Cost: 30 GBP per person

Stuffed aubergines/eggplants – Karniyarik; a delicious main from Ozlem’s Turkish Table

Please join our small size online cookery class, where together we will make the Turkish classic, Stuffed aubegine/eggplant with minced/ground meat and vegetables, Karniyarik, as well as its vegan version with a filling of green lentils, tomatoes, onions in it, Mercimekli Karniyarik. We will also make the Cucumber and yoghurt, Cacik dip and finish off with Rice pilaf with pinenuts, currants and herbs, Ic Pilav. It will be a complete meal and you will get plenty of ahead of time preparation tips, ideas for substitution and with stories from my homeland.

My very best wishes to you all for the festive season and the New Year, in good health and happiness. Many thanks for joining me to enjoy and share my homeland’s delicious, wholesome Turkish cuisine.

Afiyet Olsun,

Ozlem

Turkish Baked Rice Pudding – Firin Sutlac

By Ozlem Warren on November 13, 2020 in Cakes and Desserts, Online Turkish Cookery Course, Ozlem’s Turkish Table Cookery Book 6

Turkish Baked Rice Pudding – Firin Sutlac

Milk based desserts have a special place in Turkish cuisine, like this Turkish Baked Rice Pudding, or Firin Sutlac, as we call in Turkish. We enjoy this comforting dessert, not only at the end of meals, but also as a day time treat. There are Pastanes, Patisseries, and Muhallebici, Pudding Shops in Turkey, that serve this milk based dessert as well as other sweet treats. I have fond memories of stopping by our local muhallebici, pudding shop, to have enjoy our Firin Sutlac, with a glass of cay aside, with family and friends in Turkey.

Here’s my recreation of our creamy, comforting Firin Sutlac; it is a big hit with my family and friends, I hope you enjoy it too. It is lighter than you think, there is no butter in it and also gluten-free. Please use whole milk for a deliciously creamy taste, if you can. Traditional Turkish rice puddings are made with regular white granulated sugar but I used demerara sugar, as it is our preferred sugar in our home– hence my rice pudding is more golden in colour and less sweet than the regular Firin Sutlac. Even though Firin Sutlac is enjoyed cold in Turkey, I must say we love it warm. We also like to add crushed nuts and dried freeze berries on top; you can sprinkle ground cinnamon when serving too. My children like to have fresh berries with their Baked rice pudding; very tempting to have it for breakfast this way too!

5.0 from 1 reviews

Turkish Baked Rice pudding, Firin Sutlac

Here’s my recreation of our creamy, comforting Turkish Rice Pudding, Firin Sutlac; it is a big hit with my family and friends, I hope you enjoy it too. It is lighter than you think, there is no butter in it and also gluten-free. Please use whole milk for a deliciously creamy taste, if you can. Traditional Turkish rice puddings are made with regular white granulated sugar but I used demerara sugar, as it is our preferred sugar in our home– hence my rice pudding is more golden in colour and less sweet than the regular Firin Sutlac. Even though Firin Sutlac is enjoyed cold in Turkey, I must say we love it warm. We also like to add crushed nuts and dried freeze berries on top; you can sprinkle ground cinnamon when serving too. My children like to have fresh berries with their Baked rice pudding; very tempting to have it for breakfast this way too!

Author: Ozlem Warren

Recipe type: Milk Pudding

Cuisine: Turkish cuisine

Serves: 4

Ingredients

125g / 4⅜ oz short grain rice, rinsed
450ml / 16fl oz whole milk (to cook the rice at the beginning)
900ml / 32fl oz whole milk (to combine with the cooked rice and rest of ingredients)
160g/ 5.6 oz demerara sugar (you can use regular white granulated sugar, if preferred)
5ml / 1tsp vanilla extract
45ml/ 3tbsp cornstarch
80ml/ 3fl oz whole milk (to mix with the cornstarch)
Crushed pistachios, walnuts and/or dried berries to decorate (optional)
Ground cinnamon to decorate (optional)

Instructions

Preheat oven to 200 C / 400 F
Combine the rinsed short grain rice and 450ml / 16fl oz whole milk, in a medium to large heavy pot. Stir and bring to boil over medium to low heat. Once it starts bubbling, turn the heat to low, cover and cook about 20 minutes, until all the moisture is absorbed. Make sure to check and stir occasionally so the rice won’t stick to the bottom of the pan.
Now add 900ml / 32fl oz whole milk to the cooked rice, stir and bring to a simmer, cooking over low to medium heat.
Stir in the vanilla extract and sugar, combine well.
Mix the cornstarch with 80ml/ 3fl oz whole milk in a small bowl, making sure the starch blends with the milk and form a smooth paste. Add this to the rice mixture.
Combine and simmer over low to medium heat, with constant stirring, for about 25 minutes. You will notice the sauce has thickened. Turn the heat off.
Pour the rice pudding into oven proof individual ramekin pots, taking care not to overfill until the top as the pudding tends to rise while baking. Place the pots on large baking dish or tray. Fill the baking tray half way with water, to provide moisture for the rice pudding.
Bake in the preheated oven (200 C/ 400 F) for about 25 minutes or until the tops have a nice brown coating. Please check half way and towards the end to make sure the browning is good for your taste (and every oven is different, so it is good to keep an eye on it especially towards the end.
Carefully take out the rice pudding, Firin Sutlac, from the tray. We enjoy ours warm, sprinkled with crushed pistachio, walnuts and dried freeze strawberries. You can also sprinkle cinnamon on top. If you prefer the traditional way, cool them at room temperature and refrigerate 2 -3 hours and serve cold.
Afiyet Olsun.

New! Ozlem Turkish Table Apron on Sale and Special Offer

I am absolutely delighted to share with you that we designed this special Ozlem’s Turkish Table apron, lt 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 a foodie, you can get yours at this link. Delivered worldwide including the US.

Signed hard back copies of Ozlem’s Turkish Table cookery book are also 20 % Off, via GB Publishing, as a little gift from us to you, can be ordered at this link and delivered worldwide. I hope it helps bring many memorable Turkish feasts to your table (please kindly note the Turkish rice pudding is not included at this book).

Ozlem’s Turkish Table Interview with TRT Radio 1 (Turkish National Radio 1)

It’s been an honor to be interviewed by the Turkish National Radio, TRT Radyo 1, at the Gunebakan Program today, talking about Turkish cuisine abroad. A special moment for me, talking in Turkish, at my homeland’s national radio channel. As we talked during the interview, our recipes are valuable means to share our thousands years of our culinary heritage with the world and pass on to the next generations. Also living abroad, I well know how precious our food is to connect us to our homeland, our memories and bring our stories to life. It is such a privilege to share my homeland Turkey’s amazing culinary heritage, traditions, recipes, hospitality, through these precious opportunities and my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland. My sincere thanks goes to GB Publishing and Pinar Foods UK for helping me spread the word on wholesome, delicious Turkish cuisine.

Here is the link to our interview with TRT Radio 1, I hope you enjoy it:

Ozlem’s Turkish Table ~ Peri’s Spice Ladle Festive Virtual Cooking Class

Friday, November 20, 2020, 9 am PT (5 pm UK)

I am absolutely delighted to be teaching another joint live cookery class with dear friend, author and passionate food blogger, Peri Avari owner of the wonderful blog Peri’s Spice Ladle on Friday, November 20th, 9 am PT (5 pm UK) .We will be teaching festive dishes with Turkish favorites and global Indian specialties for your holiday servings, including the popular Filo Triangles with vegetarian fillings, Muska Boregi. Our menu includes:

- Muska Boregi, vegetarian savory filo triangles, ideal appetizer for holiday meals.
- Nar eksili, cevizli salata, watercress salad with sumac, onions, walnuts and pomegranate molasses, adds freshness to your celebration servings.
- Aloo Gobi Casserole, a festive baked twist on a popular Indian favorite made with potatoes, cauliflower and a topping of Panko breadcrumbs.
- Pine-nut Coconut Basmati Rice, bring in a touch of Indian ethnicity with a simple side of nutty rice.
- During the class, we will give recipe tips, ideas for variations, ahead of time prepping and of course share stories from our homelands. Do hope you can join us at this special class to make the home cooking more festive. Here is the registation link for our online cookery class on November 20th; it is open worldwide.
- Please also check my cookery class page for new classes and events coming up, including my Turkish Meze Feast Online Cooking Class on Dec 5th, with Milk Street Cooking School.
- I wish you all a wonderful holiday season, in good health and happiness, Afiyet Olsun,
- Ozlem

Stuffed aubergines (eggplants) with lentils, Mercimekli Karniyarik

By Ozlem Warren on September 23, 2020 in Gluten-free recipes, Online Turkish Cookery Course, Vegetables Cooked in Olive Oil 0

Last Thursday, I had the honor of presenting Turkish cuisine on a special zoom event, very kindly hosted by the Oklahoma University, Schusterman Library. It was well attended with folks all round the world and we got such positive feedback. For the folks who missed it, here is the Youtube video of our session, I hope you enjoy it:

Stuffed aubergines/eggplants with lentils and vegetables; Mercimekli Karniyarik

My family loves Karniyarik, Stuffed aubergines/eggplants with minced/ground meat and vegetables, one of my favourite dishes growing up in Turkey too. We equally love lentils; in an attempt for my children to enjoy lentils more, I made this plant based version of Karniyarik, Stuffed aubergines/eggplants with green lentils and vegetables, Mercimekli Karniyarik. Filling has been similar to Antakya’s Mercimekli Mualla, Aubergine, lentils and peppers cooked in olive oil recipe. I used green peppers here and added pul biber, Turkish red pepper flakes in the seasoning, along with the refreshing dried mint. The end result has been so very delicious and light in flavour – delighted to report the children loved it too.

I sprinkled some grated cheese (mild grated mozzarella, Turkish beyaz peynir or feta cheese would all work well) over a couple of our Stuffed aubergines, this version has been a delicious variation too. You can prepare the filling ahead of time; this lovely dish tastes even better the next day and freezes well.

I am passionate about healthy Turkish cuisine, packed full of wholesome, delicious recipes. It is based on seasonal produce and we use wholegrains, pulses and legumes frequently. Dishes are flavoured naturally with olive oil, nuts, spices and natural condiments like pomegranate molasses. A lot of options for vegetarian and plant based diets too, in Turkish cuisine. Over 90 healthy, delicious Turkish recipes are included at my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland. Signed hardback copies are now 25 % OFF via GBPublishing.org available at this link and delivered worldwide, including US and Canada; you can also see kindle and other options here too, if interested.

Stuffed aubergines with lentils, Mercimekli Karniyarik

My family loves Karniyarik, Stuffed aubergines/eggplants with minced/ground meat and vegetables, one of my favourite dishes growing up in Turkey too. We equally love lentils; in an attempt for my children to enjoy lentils more, I made this plant based version of Karniyarik, using green lentils and vegetables, Mercimekli Karniyarik. Filling has been similar to Antakya’s Mercimekli Mualla, Aubergine, lentils and peppers cooked in olive oil recipe. I used green peppers here and added pul biber, Turkish red pepper flakes in the seasoning, along with the refreshing dried mint. The end result has been so very delicious and light in flavour – delighted to report the children loved it too. I sprinkled some grated cheese (mild grated mozzarella, Turkish beyaz peynir or feta cheese would all work well) over a couple of our Stuffed aubergines, this version has been a delicious variation too. You can prepare the filling ahead of time; this lovely dish tastes even better the next day and freezes well.

Author: Ozlem Warren

Recipe type: Vegetarian, Vegan

Cuisine: Turkish cuisine

Serves: 4

Ingredients

2 dark purple medium aubergines/eggplants
60ml/4tbsp green lentils, rinsed
1 medium onion, finely chopped
3 garlic cloves, finely chopped
½ green bell pepper, finely chopped (save 4 thin strips of green peppers for decoration)
200g/7oz (1/2 can of) chopped tomatoes
120ml/4fl oz water
60ml/4tbsp light olive oil, canola oil or groundnut oil to par bake the aubergine halves
30ml/2tbsp olive oil (for the filling)
4 slices of tomato for decoration
30ml/2tbsp grated cheese (mozzarella or beyaz peynir, feta cheese ) – optional –
10ml/2tsp dried mint
5ml/1tsp Turkish pul biber or chili flakes
Salt and freshly ground black pepper to taste

Instructions

Preheat the oven to 200C/400F
Cut the aubergines/eggplants in half lengthways leaving the stalk intact. In each half of the aubergine, cut a deep split lengthways without cutting through to the skin on the opposite side and leaving ½in/13mm uncut at either end. Sprinkle salt over the flesh side of the aubergines and leave them aside for 15 minutes.
Dry the aubergines/eggplants with kitchen towel thoroughly. Place them on a baking tray, skin side down. Pour in the light olive oil (or canola or groundnut oil) over the aubergine halves and rub the oil all round them. Bake in the preheated oven (200C/400F) for 30-35 minutes, until they soften and start to get a nice brown colour at the edges.
While aubergines are baking, put the green lentils in a pan of boiling water, stir and cover. Simmer in low heat for 15 minutes. Drain the water and place the lentils in a medium sized bowl.
Combine the partially cooked lentils with onion, garlic, bell peppers, chopped tomatoes, salt, dried mint, olive oil and Turkish pul biber or chili flakes in the bowl. Season with ground black pepper; check the seasoning and add more salt if needed.
Take out the partially baked aubergines from the oven and turn the heat down to 180C/350F.
Once cool enough to handle, gently open up the cavity of the softened aubergines. Place them on a baking dish. Spoon the filling into the cavity of the aubergine/eggplant halves, also some over the top. Place a slice of tomato and pepper on each half. Pour water on the can of chopped tomatoes you have used, to finish off the left over tomato sauce. Mix and pour this on the baking tray. Cover and bake in the oven for 35 minutes.
Then uncover the baking dish (and check if it needs topping up with a little more water), and if you prefer, sprinkle some grated cheese over. Bake further 10 minutes or until they are tender and the aubergines/eggplants are nicely browned on top.
Serve warm or at room temperature, with pide ekmek or crusty bread aside.
Afiyet Olsun.