Ozlem’s Turkish Table | Page 20 | Turkish CuisineOzlem's Turkish Table

Ozlem’s Turkish Table cookery book now available in hardback, kindle and eBook!

Ozlem’s Turkish Table cookery book, now on Amazon!

Merhaba dear All,

I am delighted to let you know that my cookery book, Ozlem’s Turkish Table is available in hardback, as well as kindle and eBook versions on Amazon and other online bookstores worldwide. It’s been a special journey; over 3,000 (mostly signed) copies of Ozlem’s Turkish Table have been sold and, thanks to the wonderful feedback we’ve received from readers, we have plenty more on the way. Links to online stores are: hardback and kindle Amazon UK; kindle or eBook Amazon US, Barnes & Noble Nook, Apple , Kobo; and for all these and more online bookstores wordwide GB Publishing Org.

Signed copies of Ozlem’s Turkish Table cookery book is available via GB Publishing at this link, and it is delivered worldwide including USA – signed copies are now 20 % off for the holiday season and can be a wonderful gift for a food lover.

Already lots of folks very kindly left 5* reviews for Ozlem’s Turkish Table on Amazon UK -my sincere thanks to each and everyone – here is one of the reviews; if you enjoyed Ozlem’s Turkish Table, and could kindly leave a review here or here, I would be very grateful, thank you very much in advance:

* * * * * Wonderful cookery book (by Dr E. R. Salter) – review on Amazon –

“If you’re from Turkey or have ever travelled there on holidays and enjoyed the food….and want to learn how to prepare traditional dishes from the country, then this book is for you. This is a beautifully presented book on Turkish cooking. The photographs are stunning and the cook’s love of her family’s country is woven into the book’s fabric. One aspect that struck me was how healthy many of the dishes were, whether vegan, vegetarian, pescatarian or carnivore, there’s a dish for you. I thoroughly recommend this book for your cookery book collection or simply your coffee table.”

Turkish Breakfast spread from Ozlem’s Turkish Table cookery book

Observer Food Monthly Awards – Please kindly vote for Ozlem’s Turkish Table!

Prestigious Observer Food Monthly Awards is the equivalent of the food industry’s Oscars and are open to votes right now; if you enjoyed Ozlem’s Turkish Table cookery book and could you kindly vote here, many thanks in advance!

Ozlem’s Turkish Table – Upcoming Events

Hope to meet you in one of the upcoming events and classes; more events added periodically here so please check out the latest activities at the Cookery Classes page:

Sunday June 23rd, 2019 – Ozlem’s Turkish Table Meze Feast Hands On Class- Divertimenti Cookery School, London last few spots left for this scrumptious class; if you’d like to join us, please kindly sign up via Divertimenti at this link

Saturday, Sept 7th, 2019 – Ozlem’s Turkish Table book signing, interview and demonstration at De Vries Van Stockum Bookstore – Holland : So look forward to be at the amazing Van Stockum bookstore in den Haag, Holland to meet Turkish food lovers! Details will follow shortly.

Monday, September 30th, 2019 – I look forward to visiting Mozaik Bahce in Fethiye, showcasing the very best examples of southern Turkish cuisine, for an Antakya style dinner and will sign copies of Ozlem’s Turkish Table, look forward to meeting Turkish food lovers.

Tuesday, Oct 1, 2019 – Hands on Turkish Cookery Class at Yakamoz Hotel and Turkish Style Afternoon Tea and Ozlem’s Turkish Table book signing – Fethiye, Turkey : Always a pleasure to return and teach Turkish cookery at Yakamoz Hotel; hope you can join our delicious hands on class there; booking essential and the class promises to sell out soon, you can see the class and booking details here.

Wednesday, October 2nd, 2019 –Ozlem Warren Turkish cookery demonstration and lunch at Villa Cennet
Bahcesi, Kalkan, Turkey: I am greatly looking forward to visiting Kalkan and series of events, do hope to see you at our cookery demonstration and lunch; booking essential, you can see more information here.

Thursday, October 3rd, 2019 – Ozlem Warren Hands On Cookery Classes with Guru’s Place Cookery School, Kalkan-Turkey : Hope you can join us our delicious hands-on cookery class at Guru’s Place Kalkan; we will shop for the ingredients at local markets, cook our Turkish feast and enjoy together; booking essential, you can see more information here

What I have been cooking lately ..

Courgette/zucchini fritters from Ozlem’s Turkish Table

My family loves this Courgette/zucchini fritters with feta and dill, Kabak Mucveri from Ozlem’s Turkish Table cookery book (page 163). These fritters are a fantastic way to enjoy courgettes/zucchini, you can serve with garlicy yoghurt or with a green salad by the side. If you are after a lighter flavour, you can bake the spread. like my mother does, in a greased baking dish at 180 C / 350 F for about 35-40 minutes – so delicious.

Crumbled feta salad with cumin and red pepper flakes, Cokelek Salatasi

This light and healthy salad, Crumbled white cheese (or feta) salad with cumin and red pepper flakes, Cokelek Salatasi from Ozlem’s Turkish Table (page 105) has been another favourite with the weather warming up. Antakya has a special dried cheese blend with spices called kuru cokelek (also known as surk), that is traditionally used in this salad. Cumin, red pepper flakes and oregano is mixed in kuru cokelek and readily available there. If kuru cokelek is not available, the Turkish white cheese or feta will work just as well. Cumin and red pepper flakes amazingly transform the delicate flavour of Turkish white cheese (beyaz peynir), of feta, to a new level.

Last but not least, my very sincere thanks to you all for joining me at this very special journey of sharing delights from my homeland. Ozlem’s Turkish Table cookery book has been my dream of over 10 years and it gives me so much happiness to have a chance to pass along the legacy of our wonderful Turkish cuisine, recipes, stories, traditions from my homeland to the next generation and Turkish food lovers around the world. Many thanks for for all your support and your special company. My very special thanks goes to all dear readers, my dearest family, GB Publishing and Pinar UK for all their support.

Cok tesekkurlerimle, Afiyet Olsun; look forward to being in touch with new recipes,

Ozlem

Spiced bulgur balls over garlic yoghurt with spinach – Arap Koftesi and more

By Ozlem Warren on May 3, 2019 in Ozlem’s Turkish Table Cookery Book, Regional Signature Dishes; Mains, Sides and Desserts, Turkish cookery book, Turkish Cooking Classes 10

Merhaba dear All,

Spiced Bulgur balls over garlicky yoghurt and spinach, Arap Koftesi

Our Turkish cookery course in Amman – Jordan, with wonderful participants and Panthera Jordan

It has been a very special few days, as I traveled to Amman – Jordan for our 2 day Turkish cookery course; my sincere thanks to Panthera Jordan, dear Suhair Kilani for organising our wonderful course and all the amazing participants, it was a very memorable trip. One of the recipes from our Turkish cookery course, Spiced Bulgur balls over garlicky yoghurt and spinach, Arap Koftesi, was a big hit with the participants and I wanted to share with you all here, in this post. Bulgur balls here are deliciously flavoured with dried mint, cumin and red pepper flakes; served over garlicky yoghurt with spinach, it makes a wonderful and impressive vegetarian course, hope you enjoy the recipe below.

Spiced bulgur balls over garlic yoghurt with spinach - Arap Koftesi and more

This is a wonderful, regional vegetarian recipe from southern Turkey, perfect for buffets and entertaining and you can also make the bulgur balls ahead of time and keep in the freezer.

Author: Ozlem Warren

Recipe type: Vegetarian

Cuisine: Turkish cuisine

Serves: 8 people

Ingredients

For the bulgur balls:
340gr/2cups fine bulgur
11fl oz/325 ml hot water
2 eggs
45ml/3 tbsp plain flour
2 tablespoons tomato paste
1 tablespoon cumin
½ tablespoon red pepper flakes
Salt and black pepper to taste
For the yoghurt and greens sauce:
500gr lambs lettuce or spinach leaves, washed and roughly chopped
500gr/1 ¼ lb strained whole milk yoghurt
2 small garlic cloves, finely chopped
Salt and black pepper to taste
For the red pepper flakes and dried mint sauce:
• 30 gr butter
• 1 tablespoon red pepper flakes (please use ½ tablespoon if you like it less spicy, adjust to your taste)
• 1 tablespoon dried mint

Instructions

Rinse the bulgur and press and get rid of the excess moisture, then place in a large mixing bowl. Pour in 10 fl oz / 295ml hot water over first, stir and let the bulgur absorb the water. If bulgur (there could be different versions of fine bulgur) still looks raw, pour in about 1fl oz / 30ml more hot water and combine well. Let the bulgur absorb all the water and let it cool.
Then stir in the eggs, flour, tomato paste, salt, pepper, cumin and red pepper flakes. Have a bowl of cold water near you, wet your hands and knead the mixture well until all combined, elastic and smooth.
Sprinkle some flour on a tray where we will put our bulgur balls (this will help the bulgur balls not to stick together).
Form the bulgur balls as big as a large cherry and place on the tray with flour. Roll the bulgur balls over the flour and make sure they are coated well with the flour.
Have boiling water in a large pot, stir in a pinch of salt. Gently drop the bulgur balls in to the pan and let it cook, uncovered, on a medium heat, for 8 minutes or so; once cooked, you will see the bulgur balls rise to the top of the pan. Take out the cooked bulgur balls with a slotted spoon and place on a large plate.
For the yoghurt and greens sauce; mix the garlic with the yoghurt. In a large bowl, combine the garlicy yoghurt with the chopped greens. Season with salt and pepper.
For the red pepper flakes and dried mint sauce; melt the butter in a sauce pan and stir in the red pepper flakes and dried mint (please adjust the spice level to your taste). Gently stir in the bulgur balls and combine well with this sauce.
Serve the sautéed bulgur balls over the garlicy yoghurt with greens, immediately.
Afiyet Olsun.

We are delighted to offer 25 % off on Signed copies of Ozlem’s Turkish Table cookery book for food lovers around the world, it is delivered worldwide when ordered at this link. Ozlem’s Turkish Table cookery book is inspired from the lovingly made and shared traditional and authentic Turkish recipes passed down to me from my mother, parents and my grandparents and it is a joy to share with you all.

Ozlem’s Turkish Table podcast with Ghillie Basan – Now Live!

I had the huge pleasure and honor visiting dear Ghillie Basan at her magical wilderness retreat at the Cairngorms National Park last year, where she recorded our wonderful podcast talking about Turkish cuisine, my cookery journey with #ozlemsturkishtable cookery book , growing up in Turkey, my roots from Antakya, stories from home, Turkish hospitality and many more, over a scrumptious Turkish spread we cooked from my cookery book ❤️💐🇹🇷 it was a very special time and I am still full of wonderful memories of our time together in Scotland. The podcast is now live, I copied the link here; I hope you enjoy listening to it as much as we enjoyed making the podcast.

Podcast

Ozlem’s Turkish Table book signing, Supper Club and Cookery Classes in Fethiye

Our Turkish breakfast and Turkish cuisine talk at the Yakamoz Hotel

Ozlem’s Turkish Table book signing at Yakamoz Hotel

We had a magical few days in Fethiye end April, where I did a talk on Turkish cuisine over a scrumptious Turkish breakfast, very kindly hosted by Yakamoz Hotel in Fethiye, followed by Ozlem’s Turkish Table book signings. We also hosted a delicious Antakya style supper club at the wonderful Mozaik Bahce restaurant, with recipes from my book; Mozaik Bahce showcases one of the best examples of Antakya and southern Turkish cuisine and it has been such a pleasure to cook in the kitchen together. Last but not least, we did a hands on Turkish cookery class at the Yakamoz Hotel with their wonderful team; it was a very memorable class – so much that I am already looking forward to being back!

Our delicious Antakya style supper club at Mozaik Bahce – Fethiye

Talking about Turkish cuisine at Mozaik Bahce

Enjoying Mozaik Bahce’s scrumptious mezes

My sincere thanks to everyone joined us in Fethiye, and Yakamoz Hotel and Mozaik Bahce for their very kind hospitality. A very sincere thanks goes to dear Lyn Ward, owner of Fethiye Times , for all her kindness and support for our events, cok tesekkurler – can’t wait to return! A few photos from our memorable time in Fethiye.

Our very memorable Turkish cookery class at Yakamoz Hotel

Strolling through magical Galata, Istanbul

I hope you enjoy the post, recipes and photos from my homeland, Afiyet Olsun,

Ozlem

Baked beetroot with walnuts and pomegranate molasses

By Ozlem Warren on March 12, 2019 in Ozlem’s Turkish Table Cookery Book, Salads, Supper Clubs, Turkish cookery book 5

I hope you enjoy this delicious and wholesome Baked beetroot salad with walnuts and pomegranate molasses , so easy too. We love beetroot, pancar, as we call in Turkish and I have been making this delicious baked beetroots with garlic, walnuts, pomegranate molasses dish a lot recently. It makes a wonderful meze, also accompanies pasta, rice and grills beautifully. Baking the beets brings out its natural, delicious sweetness; it is also vegan and gluten free, and so easy to make. Here’s my recipe, if you’d like to give it a go. It keeps well in the fridge, covered, 2-3 days.

SEBZE, Vegetarian Recipes From My Turkish Kitchen

This baked beets recipe and 85 other delicious, easy to make, vegetarian Turkish recipes are included at my new book. SEBZE, Vegetarian recipes from my Turkish kitchen. You can get a copy here worldwide.

5.0 from 2 reviews

Baked beetroot with walnuts and pomegranate molasses

We love beetroot, pancar, as we call in Turkish and I have been making this delicious baked beetroots with garlic, walnuts, pomegranate molasses dish a lot recently. It makes a wonderful meze, also accompanies pasta, rice and grills beautifully. It is also vegan and gluten free, and so easy to make. Here’s my recipe, if you’d like to give it a go.

Author: Ozlem Warren

Recipe type: Vegetarian, Vegan, Gluten-free meze

Cuisine: Turkish cuisine

Serves: 4-6

Ingredients

880 g (1 lb 15 oz) beetroot (beets)
2 tablespoons olive oil
3 garlic cloves, finely chopped
2 tablespoons pomegranate molasses (nar ekşisi, see page xx for homemade)
45 g (1¾ oz/1/3 cup) walnuts, chopped
handful of flat-leaf parsley, finely chopped
2 tablespoons pomegranate seeds
sea salt and freshly ground black pepper, to taste

Instructions

Preheat the oven to 180°C fan/200°C/400°F/gas 6.
Trim and peel the beetroot and slice into quarters lengthways. Slice each quarter into even bite-size chunks (about 1 cm/½ in). Place on a large baking tray, drizzle over the olive oil and season with salt and pepper. Use your hands to combine well (your hands will be stained but it’s worth it to infuse the flavours – you can rub sliced lemon over your hands to get rid of the worst of the stain). Spread in one layer and bake for 30 minutes, turning them around halfway.
Remove the tray from the oven and stir in the chopped garlic. Bake for a further 6–7 minutes until the beets are cooked and starting to caramelise at edges, taking care not to burn the garlic. Leave to cool for 5 minutes.
Transfer the beets to a serving bowl, drizzle over the pomegranate molasses and combine well. Add the chopped walnuts and parsley, and mix well. Decorate with pomegranate seeds just before serving.

I hope you enjoy it, Afiyet Olsun,

Ozlem