Ozlem's Turkish Table | Page 2 | Turkish CuisineOzlem's Turkish Table

Kaygana Crêpes with Parsley and Spring Onions

Pancake day is round the corner, and I wanted to remind you our delicious, savoury Kaygana crepes, from my new book SEBZE, Vegetarian recipes from my Turkish kitchen.

These fragrant, savoury crêpes are a popular breakfast, especially in the Black Sea region and the northeastern part of Turkey. It’s a cross between an omelette and a Western-style crêpe and each region, almost each house, has their own version. In the Black Sea region chopped anchovy might be added; some may have it less eggy, some may add more herbs, garlic or spring onions (scallions). In the city of Trabzon, traditionally kaygana can be made using water instead of milk; plain (wheat) flour could be substituted with corn (maize) flour, too. We absolutely love these crepes with my Kuru İncir Reçeli (dried fig jam) from SEBZE, with thin slices of mature Cheddar (or Turkish kaşar cheese) on the side if you like.

SEBZE, Vegetarian Recipes From My Turkish Kitchen

Here is my recipe; you can get a copy of my book SEBZE here worldwide, too.

Afiyet Olsun,

Ozlem

Kaygana Crêpes with Parsley and Spring Onions

These fragrant, savoury crêpes are a popular breakfast, especially in the Black Sea region and the northeastern part of Turkey. It’s a cross between an omelette and a Western-style crêpe and each region, almost each house, has their own version. In the Black Sea region chopped anchovy might be added; some may have it less eggy, some may add more herbs, garlic or spring onions (scallions). In the city of Trabzon, traditionally kaygana can be made using water instead of milk; plain (wheat) flour could be substituted with corn (maize) flour, too.

Author: Ozlem Warren

Recipe type: Vegetarian crepes

Cuisine: Turkish cuisine

Serves: 5

Ingredients

255 ml (8½ fl oz/1 cup) full-fat milk
165 g (5½ oz/11/3 cups) plain (all-purpose) flour
4 medium eggs, beaten
small handful of flat-leaf parsley, finely chopped
3 spring onions (scallions), trimmed and finely chopped
sea salt and freshly ground black pepper, to taste
2 tablespoons melted unsalted butter

Instructions

Combine the milk and flour in a large mixing bowl and whisk until you reach a smooth consistency. Pour in the beaten eggs and whisk again until well combined. Stir in the chopped parsley and spring onions, season with salt and pepper and combine well.
Brush a wide, non-stick, 25 cm (10 in) frying pan (skillet) with the melted butter and heat over medium–high heat. Pour a ladle of the kaygana batter into the pan and swirl it around so the bottom of the pan is evenly coated in a thin layer. Cook over a high heat for about 45 seconds–1 minute on one side until golden. Use a wide spatula to flip the crêpe over and cook the other side for 30–45 seconds, until darkish golden blobs appear. Transfer to a serving plate.
Cook the rest of the kaygana this way, brushing the pan with melted butter each time. Roll the crêpes into individual rolls and place side by side on a serving plate.

Öcce Fritters with Spring Onion and Fresh Herbs

By Ozlem Warren on February 14, 2025 in SEBZE 4

Image styled by Esther Clark, for SEBZE ccokbook

These delightful, herby Öcce fritters, from my new book, SEBZE, Vegetarian recipes from my Turkish kitchen, are a popular specialty in southern Turkiye, especially in the Gaziantep, Kilis and Hatay regions. Locals make them with lots of spring onions (scallions), herbs and fresh garlic, when in season. There are many variations throughout the country, where, for instance, grated courgettes (zucchini) can be added too, as in our popular kabak mücveri. In south, locals use a special öcce pan with hollows, where the batter is poured over to be shallow fried. A regular, non-stick wide pan will work just as well. I hope you enjoy them as much as we do. As variations, you could add some grated beets, carrots to the mix for additional crunch. You can use gram/chickpea flour for gluten-free option.

SEBZE, Vegetarian Recipes From My Turkish Kitchen

There are 85 delicious, doable, wholesome Turkish vegetarian recipes at my new book SEBZE, many are adaptable for gluten-free too. You can get a copy here worldwide.

Afiyet Olsun,

Ozlem x

5.0 from 2 reviews

Öcce Fritters with Spring Onion and Fresh Herbs

These delightful, herby fritters are a popular specialty in southern Turkiye, especially in the Gaziantep, Kilis and Hatay regions. Locals make them with lots of spring onions (scallions), herbs and fresh garlic, when in season. There are many variations throughout the country, where, for instance, grated courgettes (zucchini) can be added too, as in our popular kabak mücveri. In south, locals use a special öcce pan with hollows, where the batter is poured over to be shallow fried. A regular, non-stick wide pan will work just as well. I hope you enjoy them as much as we do. As variations, you could add some grated beets, carrots to the mix for additional crunch.

Author: Ozlem Warren

Recipe type: Vegetarian recipes

Cuisine: Turkish cuisine

Serves: 4

Ingredients

6 spring onions (scallions), trimmed and finely chopped
5 garlic cloves, finely chopped
30 g (1 oz) fresh mint leaves, finely chopped
130 g (4¼ oz) flat-leaf parsley, finely chopped (including stems)
1 teaspoon pul biber or red pepper flakes
1 teaspoon ground cumin
85 g (3 oz/2/3 cup) plain (all-purpose) flour (use gram/chickpea flour for a gluten-free option)
55 g (2 oz) beyaz peynir or feta, crumbled (optional)
3 medium eggs, beaten
light olive oil or groundnut oil, for shallow frying
sea salt and freshly ground black pepper, to taste

Instructions

Combine the spring onions, garlic, fresh mint, parsley, pul biber and cumin in a large bowl. Using your hands, combine the mixture well. Add the flour and cheese (if using) and stir in the beaten eggs, then season with salt and pepper, and combine well into a batter.
Heat enough oil to cover the base of a large non-stick frying pan (skillet) (about 25 cm/10 in in diameter) over a medium–high heat. Drop tablespoons of the batter mix into the hot oil, spoonful by spoonful, leaving space between each one. Shallow fry for about 2 minutes on each side until golden brown. Remove with a slotted spoon to drain on paper towels.
They are delcious with Haydari dip from SEBZE

Kestaneli İç Pilav; Pilaf with Chestnuts, Apricots and Herbs

By Ozlem Warren on December 12, 2024 in Pilafs and Rice, SEBZE 0

Kestaneli ic pilav from SEBZE cookery book – Image taken during photo shoot with Sam A Harris and Esther M Clark

This fragrant, festive pilaf, from my new cookery book SEBZE, Vegetarian recipes from my Turkish kitchen, is a specialty from the Ottoman palace kitchens and absolutely scrumptious. It encapsulates different textures and flavours – there are the earthy chestnuts and pine nuts, juicy apricots and currants, refreshing dill and parsley with a touch of lemon, and they complement one another beautifully. Although there are many versions of İç Pilav, the common feature is that it always has dried fruits and nuts in it, a legacy from the Ottoman period. Kestaneli İç Pilav appears on our tables on special occasions, religious festivities and for New Year’s Eve. Short-grain baldo rice is traditionally used in Turkey, although long-grain or basmati rice work well too. It is impressive to serve and a meal in itself with a refreshing salad and/or pickles on the side.

SEBZE, Vegetarian Recipes From My Turkish Kitchen

I hope you enjoy this delicious, fragrant pilaf from my new book SEBZE, as part of your festive gatherings or to make any day a little bit more special. My new cookery book SEBZE, is my love letter to vegetarian Turkish cuisine with 85 easy, doable, wholesome and delicious recipes and stunning photography by Sam A Harris. It can make a lovely foodie gift too – you can order a copy of SEBZE worldwide here.

My best wishes and afiyet olsun,

Ozlem x

Kestaneli İç Pilav; Pilaf with Chestnuts, Apricots and Herbs

This fragrant, festive pilaf is a specialty from the Ottoman palace kitchens and absolutely scrumptious. It encapsulates different textures and flavours – there are the earthy chestnuts and pine nuts, juicy apricots and currants, refreshing dill and parsley with a touch of lemon, and they complement one another beautifully. Although there are many versions of İç Pilav, the common feature is that it always has dried fruits and nuts in it, a legacy from the Ottoman period. Kestaneli İç Pilav appears on our tables on special occasions, religious festivities and for New Year’s Eve. Short-grain baldo rice is traditionally used in Turkey, although long-grain or basmati rice work well too. It is impressive to serve and a meal in itself with a refreshing salad and/or pickles on the side.

Author: Ozlem Warren

Recipe type: Vegetarian pilaf

Cuisine: Turkish cuisine

Serves: 6

Ingredients

2 tablespoons currants
350 g (12 oz/1¾ cups) long-grain rice
2 tablespoons salted butter (use olive or vegetable oil instead for a plant-based option)
2 tablespoons olive oil
1 medium onion, finely chopped
3 tablespoons pine nuts
170 g (6 oz) dried apricots, quartered
170 g (6 oz) cooked chestnuts, chopped into small bite-size pieces
2 teaspoons ground cinnamon (or more to taste)
770 ml (27 fl oz/generous 3 cups) hot water
small bunch of flat-leaf parsley, finely chopped
small bunch of dill, hard stalks removed, finely chopped
1 tablespoon fresh lemon juice
sea salt and freshly ground black pepper, to taste

Instructions

Soak the currants in warm water for 15 minutes, then drain and set aside. Also soak the rice in a bowl of warm water for 10 minutes, then drain and rinse under cold running water until the water runs clear. This helps to get rid of the extra starch and keep the rice grains separate.
Heat the butter and olive oil in a heavy, medium pan over a medium heat, add the onion and cook for 7–8 minutes until softened. Add the pine nuts and sauté for about 2 minutes, stirring continuously. As they begin to turn golden, stir in the currants, apricots, chestnuts, cinnamon and the rinsed rice, and combine well for a minute. Season with salt and pepper, pour in the hot water and bring to the boil, then reduce the heat, cover and simmer gently for 18–20 minutes, or until all the liquid has been absorbed. Turn the heat off, cover the pan with a clean dish towel and place the lid on firmly. Rest for 10 minutes (the towel will absorb excess moisture).
Stir in the chopped parsley, dill and lemon juice, and combine gently, ready to serve and enjoy.