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Baked Aubergine Kebab with Meatballs – Firinda Patlican Kebabi

Baked Aubergine Kebab with Meatballs – Firinda Patlican Kebabi

We greatly enjoy this delicious southern Turkish style Baked Aubergine Kebab with Meatballs – Firinda Patlican Kebabi, especially popular in Gaziantep region in Turkey.  We adore aubergine / eggplant/patlican in Turkey; one can safely say, it is our national vegetable, with over 200 recipes featuring aubergine in Turkish cuisine. Its meaty, melt in the mouth texture and naturally sweet flesh is simply fantastic here, cooked with meatballs, tomatoes and peppers. Please use long and slim variety of the purple aubergines, eggplants for this kebab.

I love the ease of this all in one bake dish. Please make sure to sprinkle salt over the aubergine slices and squeeze out their excess moisture with a paper towel. Then simply coat olive oil and seasoning over the aubergine slices. There is no need to sauté or fry the aubergine slices and the meatballs before baking. They bake all together very well, infusing their flavour to one another. You can prep this dish ahead of time and freeze leftovers successfully.

Baked Turkish meatballs casserole from Ozlem’s Turkish Table, image by Sian Irvine Food Photography

The meatballs in this recipe is based on my Turkish baked meatballs with vegetables, Firinda Sebzeli Kofte recipe, from my cookery book, Ozlem’s Turkish Table, another version of this delicious all in one bake.

Signed hardback copies of Ozlem’s Turkish Table are available at this link;  I am delighted to share that there is now significantly reduced shipping rates of hardback Ozlem’s Turkish Table to the USA via GB Publishing, at this link too.

You can serve this dish with plain pilaf rice and cooling Cacik dip of cucumber and yoghurt aside.

Afiyet Olsun,

Ozlem

Baked Aubergine Kebab with Meatballs – Firinda Patlican Kebabi
 
We greatly enjoy this delicious southern Turkish style Baked Aubergine Kebab with Meatballs – Firinda Patlican Kebabi, especially popular in Gaziantep region in Turkey. I love the ease of this all in one bake dish. Please make sure to sprinkle salt over the aubergine slices and squeeze out their excess moisture with a paper towel. Then simply coat olive oil and seasoning over the aubergine slices. There is no need to sauté or fry the aubergine slices and the meatballs before baking. They bake all together very well, infusing their flavour to one another. You can prep this dish ahead of time and freeze leftovers successfully.
Author:
Recipe type: Aubergine/eggplant and meatballs bake
Cuisine: Turkish
Serves: 4-6
Ingredients
  • For the kofte (meatballs):
  • 450g/1lb minced/ground lamb, beef or mixture
  • 1 medium onion, grated
  • 60g/2oz stale bread, soaked in water and squeezed dry
  • 1 egg, beaten
  • 1 small bunch finely chopped flat leaf parsley
  • 5ml/1 teaspoon ground cumin
  • 5ml/1 teaspoon Turkish pul biber or red pepper flakes
  • 5ml/1 teaspoon salt
  • Freshly ground black pepper to taste
  • Small bowl of water for kneading kofte and getting your hands wet
  • And the rest:
  • 2 medium and long (or 3, if smaller) aubergines / eggplants
  • 1 green bell pepper, deseeded and sliced in chunky wedges
  • 2 medium tomatoes, thinly sliced
  • 45ml / 3tbsp olive oil (to coat the aubergine slices)
  • Salt and freshly ground black pepper to taste
  • For the sauce:
  • 3 garlic cloves, crushed and finely chopped
  • 30ml/2tbsp double concentrated tomato paste
  • 30ml/2tbsp olive oil
  • 200ml/7fl oz warm water
  • Salt and freshly ground black pepper to taste
Instructions
  1. Preheat oven to 200C/400F
  2. First prepare your meatball mixture. Discard the crusts of the bread, soak in the water and squeeze dry. Then crumble them into a large bowl. Add all the kofte, meatballs ingredients except the ground/minced meat and knead well. This will soften the onions and enable the spices to blend in the mixture evenly. Add the minced/ground meat and knead well again until the mixture resembles a soft dough. Cover with cling film and keep in the fridge until ready to use.
  3. Slice the aubergines/eggplants into about 1.5cm / 0.6in circles and spread over a large tray. Sprinkle some salt over them and leave for about 10 minutes. Gently squeeze out their excess moisture with paper towel. Place them back on a clean large tray.
  4. Drizzle 45ml / 3tbsp olive oil over the aubergine/eggplant slices. Season with salt and freshly ground black pepper. Using your hands, gently rub the olive oil and seasoning over the aubergine/eggplant slices.
  5. Now, shape your meatballs. Have a bowl of cold water near you. With damp hands, take a piece the size of a large walnut and roll into a round meatball, as large as your aubergine/eggplant slices, and slightly flatten. Place them on large dish or a tray side by side.
  6. Have a round baking dish with 25cm/10in diameter near you (a 25cmx25cm square baking dish would work well too). Place a slice of aubergine upright and place a meatball alongside. Repeating this, place all the aubergine slices and meatballs side by side, quite tightly, so they can stay upright.
  7. Gently tuck in the coarsely sliced bell peppers around the aubergine slices and meatballs. Place the tomato slices around the middle part of your round baking dish, in between aubergine and meatball layers, or if you are using a square baking dish, in between layers.
  8. For the sauce; combine the finely chopped garlic, 200ml/7fl oz warm water, 2tbsp tomato paste and 2tbsp olive oil in a bowl. Season with salt and ground black pepper and combine well.
  9. Pour the sauce over the prepared aubergine, meatballs and vegetables. Cover with aluminum foil and bake in the preheated oven for about 40-45 minutes.
  10. Then take the cover off, gently spoon the sauce in the baking dish over the aubergine and meatballs and bake further 20 – 25 minutes, until the meatballs and vegetables cooked and slightly charred.
  11. Drizzle the sauce from the baking the dish over the aubergine and meatballs again. Serve with plain pilaf rice and cooling Cacik dip of cucumber and yoghurt aside.
 

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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.

5.0 from 1 reviews
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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Turkish coffee marble cake and Ozlem’s Turkish Table News!

Turkish coffee marble cake

I love our aromatic Turkish coffee, Turk kahvesi; it is more than a drink for us with its rituals. This is a deliciously fragrant but not overpowering Turkish coffee marble cake, ideal for coffee lovers and anyone who would enjoy a delicious slice of cake aside their favourite drink; it is especially wonderful with tea or coffee aside.

I used Ozerlat UK’s fragrant heritage blend Turkish coffee in this cake, it worked beautifully. If you like to order Turkish coffee or other goods from Ozerlat UK, you can use code OZLEM10 at their check out here to get 10 % discount.

I hope you enjoy this fragrant cake as much as we did, Afiyet Olsun,

Ozlem

Turkish coffee marble cake and Ozlem's Turkish Table News!
 
I love our aromatic Turkish coffee; it is more than a drink for us with its rituals. This is a deliciously fragrant but not overpowering Turkish coffee marble cake, ideal for coffee lovers and anyone who would enjoy a delicious slice of cake aside their favourite drink; it is especially wonderful with tea or coffee aside.
Author:
Recipe type: Coffee Cake
Cuisine: Turkish cuisine
Ingredients
  • 230g/8 ¼ oz self-raising flour
  • 175g/6oz unsalted butter
  • 3 medium free range eggs, beaten
  • 225g/8oz sugar
  • ½ tsp vanilla extract
  • pinch of salt
  • 30ml/2 tbsp (finely ground) Turkish coffee
  • 90ml/3fl oz warm whole milk (to be combined with Turkish coffee)
  • 15ml/1tbsp cocoa powder
  • 30ml/2tbsp whole milk
Instructions
  1. Preheat oven to 180C/160C Fan/350F
  2. Grease a loaf baking tin or round 20cm/8in tin (or non-stick fluted cake ring) with unsalted butter.
  3. Combine the ground Turkish coffee with warm milk, stir and make sure Turkish coffee is dissolved and blended well with the milk. Then stir in the coca powder, combine well. Set aside to cool.
  4. Stir in the butter and sugar in a large mixing bowl. Using an electric whisk, cream the butter and sugar until pale and fluffy. Add the beaten eggs, a little at a time, whisking well after each addition. Then stir in the vanilla extract and combine well.
  5. Sift the flour and salt into a large bowl. Fold it gently into the butter, sugar and egg mixture.
  6. Divide the cake batter into two equal portions. Add the 2tbsp whole milk to one portion of the cake batter, stir gently and combine well.
  7. Stir in the combined Turkish coffee, cocoa powder and milk mixture into the other portion of the cake batter. Stir gently and combine well.
  8. Spoon tablespoonfuls of large blobs of the each cake batter into the greased tin, alternating the flavours. Position each spoonful on top of each other to give a rippled effect. Swirl the mixture gently with a skewer or chop stick to give a marble effect.
  9. Bake for 40 – 45 minutes until the cake is springy and a skewer inserted into the centre comes out clean.
  10. Allow the cake to cool in the tin for 10 minutes. Then turn into a serving plate to cool completely before slicing. This cake will keep well for up to 3 days in a cake tin.
 

4th print run of Ozlem’s Turkish Table arrives!

I am absolutely delighted to share that the 4th print run of my cookery book, Ozlem’s Turkish Table has arrived! This special book has been tribute to my southern Turkish roots and we are thrilled for the global interest for Ozlem’s Turkish Table. Over 8,000 hard back copies already sold and growing; my sincere thanks to all the readers for their continued interest and to GB Publishing and Pinar Foods UK for all their support to spread the word on healthy, delicious Turkish cuisine globally.

Signed copies of Ozlem’s Turkish Table cookery book are 25 % off via GB Publishing at this link and it is delivered worldwide. This lovely apron, made in Turkey with  the embroidery of my hometown Antakya’s daphne leaves in front, also available via GB Publishing, at this link; they would make a lovely gift to a foodie or for Mother’s Day.

Gozleme, (Anatolian flatbreads with spinach and cheese), Baked cauliflower with cheese, onion and herbs and Turkish bean salad Zoom Cooking Class

Saturday, May 15th, 2021, 6 pm – 7.45 pm (BST)

Anatolian flat breads with cheese and spinach, Ispanakli Peynirli Gozleme, at our zoom cooking class

I am delighted to be teaching this delicious online Turkish cookery class,on  Saturday, May 15th, 2021, 6 pm – 7.45 pm (BST)  showcasing our popular street food, Gozleme (Anatolian flatbreadswith cheese and spinach filling), along with Baked cauliflower with herbs, onion and dill (Karnabahar mucveri) and Turkish bean salad with olives, sumac onions and tomatoes, Fasulye Piyazi. Turkish cuisine is healthy and packed with flavour, I hope you can join us to make these delicious dishes at home.

Date: Saturday, May 15th 2021

Time: 6pm- 7.45pm (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 under May 15th class at my Cookery Classes page. The classes tend to sell out quickly therefore early registration is recommended.

Baked cauliflower with red onions, feta and dill, from Ozlem’s Turkish Table; image by Sian Irvine Photography

You will get plenty of ahead of time preparation tips, ideas for substitution and with stories from my homeland. Recording of the class will also be sent to the participants for limited viewing. The class would also make a wonderful gift for a foodie.

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