Ozlem’s Turkish Table | Page 35 | Turkish CuisineOzlem's Turkish Table

12th June; Hands On Turkish Cookery Class at Abinger Cookery School!

By Ozlem Warren on May 1, 2015 in Turkish Cooking Classes 9

I am delighted to partner up with the wonderful Abinger Cookery School in Surrey Hills – England, to teach a feast of Turkish recipes on Friday, 12th June 2015. This will be a hands on style Turkish cookery course, as some readers requested, from 9.30 am to 4 pm on 12th June. We shall prepare the delicious Turkish dishes together all throughout the day and enjoy eating them (as well as taking some back home) at the Abinger Cookery School’s beautiful grounds. It will be a day of feasting and learning all about wonderful, delicious Turkish cuisine; from Turkish flat breads with feta, spinach, onion and peppers to Courgette fritters with feta and dill, served with garlic yoghurt, from Stuffed aubergines with minced meat and vegetables to Baklava, Turkish coffee and many more. The class will also be packed with information on Turkish culinary heritage, Turkish ingredients and where to source them, artful use of spices, ideas for substitution and more. Below is the details of our course – hope you can join us to discover and learn exciting Turkish flavors.

I demonstrate Karniyarik recipe, Stuffed eggplants with ground meat and vegetables, during my online Turkish cookery course

Karniyarik, Stuffed eggplants with ground meat and vegetables, is a part of my hands on Turkish Cookery Course at Abinger Cookery School

Place: Abinger Cookery School; Guildford Road, Abinger Hammer, Dorking, Surrey, RH5 6RZ (telephone: 01306 730470)
Date: Friday, 12th June 2015
Time: 9.30 am to 4 pm (please kindly be at the Abinger Cookery School by 9.15 am)
Cost: £ 135 per person (This hands on style day class includes all printed recipes, all ingredients, my tuition, generous servings of the food at the venue. You will also be taking the food you prepared back home.) For booking, please kindly get in touch with Abinger Cookery School at 01306 730470 or Contact them at this link.

Courgette fritters with feta and dill; a delicious vegetarian course we will have a go at our class

Courgette fritters with feta and dill; a delicious vegetarian course we will have a go at our hands on Turkish cookery class

Menu:

1) Turkish flat breads with feta, spinach, onion and peppers; Peynirli ve Sebzeli Pide – a delicious and popular flat bread with scrumptious topping, a real crowd pleaser

2) Gavurdagi Salad of ripe tomatoes, onions, walnuts and pomegranate molasses – So delicious, healthy and gluten – free!

3) Courgette fritters with feta and dill, served with garlic yoghurt; Mucver – a very popular and delicious vegetarian mezze at home

4) Stuffed aubergines with minced meat and vegetables; Karniyarik * –a classic example of Turkish cuisine, showcasing our much loved ingredient, aubergine. (* We are happy to offer the vegetarian option of the stuffed aubergines if requested ahead of time.)

5) Bulgur wheat pilaf with onions, tomatoes and peppers; Sebzeli Bulgur Pilavi – a delicious, wholesome pilaf, a meal itself

6) Yoghurt and cucumber dip with dried mint, Cacik dip

7) Baklava with walnuts; we will learn to make the real thing- much lighter and delicious!

8) Turkish coffee

Peynirli pide, Turkish flat breads with cheese, spinach and pepper topping is at our Turkish cookery course

Peynirli pide, Turkish flat breads with cheese, spinach and pepper topping is at our hands on Turkish cookery course

Places are limited and the class tends to sell out quickly, so if you would like to join us please click here to contact Abinger Cooking School to book the course and registration.

My home made baklava with walnuts; delicious with a lighter, fragrant syrup

We will learn how to make home made baklava with walnuts during our Turkish cookery course; delicious with a lighter, fragrant syrup

Sometimes, all we need is a little encouragement and guidance to try out new, exciting flavors. You will be amazed to see how easy, delicious and wholesome each course are and will be able to recreate these dishes easily at home for friends and family after the course. As a native and seasoned traveler in Turkey, I will also be delighted to answer any questions you may have on Turkish cuisine or visiting Turkey.

Hope to have a chance to enjoy Turkish cuisine together, Afiyet Olsun,

Ozlem

Eggs with peas and tomatoes, flavored with cumin and chili flakes

By Ozlem Warren on April 27, 2015 in Gluten-free recipes, Turkish Breakfast 12

Eggs with peas, tomatoes, garlic and spring onion, flavored with cumin and red pepper flakes.

Eggs with peas, tomatoes, garlic and spring onions, flavored with cumin and red pepper flakes.

Some days call for an easy, simple supper. This tasty egg dish with peas, spring onions, garlic and tomatoes is not only easy but also wholesome and gluten-free. Fresh peas work wonderfully if you can get them, though frozen peas are a great alternative too. Their natural sweetness and texture go so well with the eggs, along with garlic, tomatoes and spring (green) onions.

We Turks love eggs; for instance, Menemen, Turkish style scrambled eggs with peppers and tomatoes is a national favorite. Eggs done different ways take the centerpiece during our leisurely weekend Turkish breakfast, my favorite meal of the day. We also turn to eggs for an easy, light supper like this one with peas. Flavored with the pungent cumin and spicy red pepper flakes (if you wish), this meal gets ready in no time and so satisfying. You can serve Cacik dip with yoghurt and cucumbers or the lovely lamb’s lettuce/purslane salad with garlic yoghurt aside. Make sure to have some flat breads or a nice crusty loaf aside to mop up the delicious juices.

Eggs with peas, flavored with cumin and red pepper flakes, a delicious, easy supper, also gluten-free

Afiyet Olsun,

Ozlem

5.0 from 2 reviews

Eggs with peas and tomatoes, flavored with cumin and chili flakes

Some days call for easy but still delicious suppers. This tasty egg dish with peas, spring onions, garlic and tomatoes is not only simple but also wholesome and gluten-free. Flavored with cumin and red pepper flakes, all you need is some crusty or flat bread to tuck in to this light and delicious meal.

Author: Ozlem Warren

Recipe type: Turkish style eggs with peas and spices - Easy Suppers

Cuisine: Turkish

Serves: 2

Ingredients

250 gr/ 9 oz. fresh or frozen peas
3 spring (green) onions, finely chopped
1-2 small garlic cloves, finely chopped
1 medium tomato, finely chopped
4 medium free range eggs
45 ml / 3 tbsp. olive oil
5 ml / 1 tsp. ground cumin
5 ml / 1 tsp. red pepper flakes or chili flakes
Salt and freshly ground black pepper to taste
Flat breads or crusty bread to serve

Instructions

If using fresh peas, place them in a small saucepan and cover with hot water. Boil gently for 2- 3 minutes. If using frozen peas, gently boil for 3-4 minutes. Drain and rinse under cold water to retain their color and firmness.
Heat the olive oil in a wide pan. Stir in the spring (green) onions, garlic and tomatoes. Cook for 2 minutes over medium heat.
Add the cooked peas to the pan and combine all the vegetables well.
Crack the eggs over the vegetable mixture, season with salt and freshly ground black pepper. Also sprinkle ground cumin and red pepper flakes or chili flakes over the eggs.
Cook the eggs for about 4-5 minutes (or a little longer if you prefer) over low to medium heat, until the eggs are just done. I like mine when the egg white is set and the yolk is a little on the runny side.
Serve hot with flat breads or a nice crusty loaf aside to mop up the delicious juices.

Fish kebabs with lemon, pepper, red onions and bay leaves

By Ozlem Warren on April 22, 2015 in Seafood 17

Healthy, delicious fish kebabs in olive oil, lemon juice and red pepper flakes marinade.

This is such an easy and tasty fish kebab; you can use any firm fleshed fish like cod lion, tuna or salmon. Meaty swordfish, kilic baligi, is traditionally used at home and its firm, chunky flesh really works well in the kebabs. I like to roast extra vegetables by the side to complement the fish kebabs; with some boiled potatoes aside, these fish kebabs make a delicious, impressive meal for entertaining.

Signed copies of Ozlem’s Turkish Table book, available to order at this link

This and many other delicious, healthy Turkish recipes are included in my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland, Signed copies are now 30 % Off for a limited period at this link. It is delivered worldwide including the US.

Brush the left over marinade of olive oil, lemon juice and red pepper flakes over the skewers.

It is worth marinating the fish prior cooking; a simple marinade of olive oil, refreshing lemon juice with a little spicy kick from red pepper flakes flavor the fish kebabs beautifully. I baked my fish kebabs in the oven. You can alternatively cook them over preheated barbecue, oven grill or hot griddle for 6 – 8 minutes, until they are cooked through and lightly browned.

Lovely Fish Kebab image from Ozlem’s Turkish Table cookery book by Sian Irvine Photography

I hope you enjoy these tasty fish kebabs, Afiyet Olsun,
Ozlem

5.0 from 3 reviews

Fish kebabs with lemon, pepper, red onions and bay leaves

This is such and easy and tasty fish kebab; a simple marinade of olive oil, refreshing lemon juice with a little spicy kick from red pepper flakes flavor the fish kebabs beautifully. I like to roast extra vegetables by the side to complement the fish kebabs; with some boiled potatoes aside, these fish kebabs make a delicious, impressive meal for entertaining.

Author: Ozlem Warren

Recipe type: Turkish style fish kebabs - Seafood

Cuisine: Turkish Cuisine

Serves: 2

Ingredients

350 gr/ 12 oz. skinned, boneless cod lion (or any firm fleshed fish), cut into bite size chunks
1 red onion, quartered and coarsely sliced
2 red pointy (or bell) peppers, deseeded and coarsely sliced
1 lemon, cut into small wedges
5 – 6 fresh bay leaves
2 tbsp. / 30 ml olive oil (for roasting the vegetables)
For the marinade:
30 ml / 2 tbsp. olive oil
Juice of ½ lemon
1 – 2 teaspoon Turkish red pepper flakes or chili flakes
Salt and freshly ground black pepper to taste
Lemon wedges to serve

Instructions

Soak wooden skewers in water for 15 minutes before using.
Preheat oven to 180 C / 350 F
Cut the skinned, boneless cod lion (or your choice of firm fleshed fish) into bite size (about 3 cm/1.2” in.) chunks.
Place the fish in a bowl and stir in the olive oil, lemon juice and red pepper flakes. Season the fish with salt and ground black pepper. Gently coat the chunks of the fish with this marinade.
Cover the bowl and set aside for 15 minutes to marinate and for the fish to absorb the flavors.
Place the chopped red onion, red pointy (or bell) pepper and green pepper slices on a baking tray. Drizzle 2 tbsp. olive oil over them. Season with salt, ground black pepper and mix well.
Thread the fish on to the skewers, alternating with a wedge of lemon, red onion slice, red and green pepper slices. Thread one or two bay leaves into each skewer. Brush the kebabs with any leftover marinade.
Place the skewers at one side of your baking tray. Spread the remaining chopped vegetables next to the fish kebab skewers. Bake in the preheated oven for 20 minutes.
Serve the fish kebabs hot with roasted vegetables and a wedge of lemon by the side. Boiled or roasted potatoes also complement the fish kebabs well.

Notes

Soak wooden skewers in water for 15 minutes before using.