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Ozlem’s Turkish Table cookery book now on Amazon (hardback and kindle)!

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

Merhaba dear All,

I hope this note finds you all well. I am delighted to let you know that my cookery book, Ozlem’s Turkish Table has been officially released, and now available on Amazon and bookstores! It’s been a special journey;  Signed copies of Ozlem’s Turkish Table sold over 2,000 copies and got some wonderful feedback from readers. With the new 2nd print run, it is a very special moment for my cookery book to be out there not only in hardback but also in kindle (via Amazon) and  Ebook (via Apple and Kobo at these links). Amazon UK carries both hardback and kindle versions of Ozlem’s Turkish Table at this link. Amazon US carries the kindle version of Ozlem’s Turkish Table at the moment. In addition, Signed copies of Ozlem’s Turkish Table are still available at GB Publishing store at this link and it is delivered worldwide, including USA, if you’d like to get a signed copy.

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

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, 2019Ozlem 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

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Yoghurt with Dried Apricots, Walnuts, Pomegranates Seeds and Honey & More Ideas for a Delicious Brunch – Turkish Style

Yoghurt with dried apricots, walnuts, pomegranate seeds and blueberries; healthy, delicious, refreshing start for your day. 

Dried apricots, figs, prunes and raisins; not only very nutritious but also very delicious.

I wanted to share a delicious, healthy and refreshing breakfast that we like to do in my family; yoghurt with dried apricots, walnuts, pomegranate seeds and berries, drizzled with honey. This delicious treat is also suitable for gluten-free diet.

Back home in Istanbul, my parents still start a day with a few walnuts and dried fruit like apricots and prunes. Walnuts are power food; they are so rich in antioxidants that a small amount is more than enough. Just a handful of walnuts per day will help reduce the chances of heart disease, and other cardiovascular-related issues. Some of the best apricots are produced in Malatya, Turkey and the excess produce is being dried to be enjoyed all year around. Dried apricots and prunes are excellent sources of several important nutrients, including fiber, potassium and antioxidant carotenoids. Dried apricots and walnuts also pair very well, try the caramelized apricots stuffed with walnuts as a dessert; a delicious and nutritious treat. 

I have been eating this delicious yoghurt with dried and fresh fruits as a breakfast a lot recently; very refreshing and make you feel good. Yoghurt, another nutritious food that boosts your immune system, features a lot in Turkish cuisine. We use yoghurt in mezzes and appetizers, in soups, in marinating meat and many more.

I love the marriage of creamy yoghurt with the crunchy walnuts and juicy & zesty apricots, berries and pomegranates seeds. It is very easy to make and hopefully it will jump start your day!

This yoghurt with dried fruit, berries and walnuts is also suitable for gluten-free diet.

Serves 2

225 gr/8 oz/1 cup plain natural yoghurt

45 – 60 ml/ 3 – 4 tbsp walnuts, chopped

30 ml/ 2 tbsp dried apricots, chopped

30 ml/ 2 tbsp blueberries (or a berry of your choice)

30 ml / 2 tbsp pomegranate seeds

15-30ml/ 1-2 tbsp natural honey

Place the yoghurt in a bowl and simply stir in the walnuts, dried apricot, berries and pomegranate seeds, give a gentle mix. Drizzle the honey over and sprinkle extra few pomegranate seeds or berries if you like.

Afiyet Olsun!

 

Plain yoghurt, cheese, olives, oats and grains are also a part of Turkish breakfast.

We Turks love a good brunch especially at the weekends and to welcome the New Year; here are some of my favorite Turkish brunch treats, if you would like to indulge later in the day:

Sliced tomatoes and cucumbers. eggs with Turkish dried beef sausage, sucuk, variety of cheese, sesame seeded bread rings, simit, honey with Turkish thivk cream, kaymak – a heavenly brunch to welcome the new year!

Eggs with Turkish dried beef sausages – Sucuklu Yumurta-

Sucuklu yumurta - Turkish dried beef sausages with egg; so irresistable.

This is for me the center piece of the Turkish breakfasts/brunches. The spicy Turkish sausage, sucuk, goes so well with the runny egg. This with a crusty bread and a glass of cay – Turkish tea – by the side, would be my ultimate brunch 🙂

Scrambled eggs with tomatoes, peppers, spring (green) onions and feta cheese – Menemen

Scrambled eggs with tomatoes, peppers, onion and feta cheese, a delicious vegetarian breakfast.

 If you rather like a vegetarian option for your eggs; this scrambled eggs with tomatoes, peppers, onions and feta cheese would just fit the bill; delicious, juicy and healthy.

 Fillo pastry rolls, stuffed with mashed potato, cheese and parsley – Patatesli, Peynirli Borek

Fillo pastry rolls with cheese, parsley and mashed potato; a winner with children, as well as adults!

Fillo pastry rolls with cheese, parsley and mashed potato; a winner with children, as well as adults!

No Turkish brunch is complete without boreks – paper thin pastry, yufka, stuffed with cheese and vegetables. If you can’t find yufka, fillo sheets work well. This recipe also makes use of any left over vegetable like potatoes, delicious.

Olive salad with onions, tomatoes and pomegranate molasses – Zeytin Ufeleme

Olives with tomatoes, onion, parsely flavoured with olive oil and pomegranate molasses, a delicious treat from Antakya, Antioch.

This delicious olive salad hails from Antakya, Southern part of Turkey, where my roots are from. Olives are deliciously flavoured with onions, tomatoes, olive oil and a drizzle of pomegranate molasses. Wonderful for brunch, as well as an appetizer.

Sesame encrusted bread rings – Simit

Simit, sesame encrusted bread rings must be the most popular street food in Turkey.

Simit is indeed the quintessential Turkish food; these sesame-encrusted bread rings must be the most popular snack and street food at home. Most folks in Turkey have simit for breakfast with a cup of cay (tea), sliced cucumber, tomatoes and feta cheese. Simit has a wonderful crust and softer inside, and easy to make at home.

 Cay – Turkish tea

A glass of cay, Turkish tea by the Bosphorus is the ultimate treat for me ; )

Well, Turkish tea, cay, goes down very well to accompany all above! Especially if you are by the Bosphorus, Istanbul, you may loose track of  how many glasses of cay you consumed : )

 

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Medley of Mushrooms with Garlic and Roasted Peppers, in Olive Oil – Healthy Food can also be Wonderfully Delicious

"Wonderful time spent with great company. I have learnt lots, loved all the food & already planned to introduce some of these dishes over Christmas to my nearest & dearest. Thank you for a great Saturday."

Warm greetings to you all; or Merhaba, as we say in Turkish. We had a wonderful, fun packed Healthy Eating and Living Event last Saturday, with inspirational talks on healthy living -many thanks to Leonie from EatWright for her wonderful presentation and Turkish cookery demonstrations –many thanks to Eser too for her delicious gluten-free treats. Please check out my Turkish Cooking Classes Page  for more information and photos on this fun packed, delicious event.

 

Leonie’s wonderful fresh produce went down so well with the warm hummus with red pepper flakes infused olive oil.

We talked about making the right choices for healthy eating and living. Healthy food can also be wonderfully delicious; there is no need to sacrifice the taste. Seasonal fresh produce, grains, beans, fish, olive oil are not only very good for us but they are also packed with flavor.

 

Fragrant spices; a natural, delicious way to add flavor to any dish.

 How about spices? You can add such wonderful flavors in a natural, healthy way, through spices and herbs. For instance, it is the fragrant cumin that makes hummus, taste like hummus. Here is a short video of my hummus demonstration at our healthy event – first try; look forward to adding more videos in the future- my special thanks to Zeynep! –Hummus demonstration, by Ozlem’s Turkish Table

The simple yet utterly delicious Shepherd's Salad, Coban Salata complements any grilled meat and vegetables so well.

A sprinkle of dried mint would totally transform the taste of Cacik – cucumber& yoghurt dip or a handful of fresh parsley gives a lovely, refreshing flavor to this Shepherds Salad, Coban Salata. Talking about spices, please check out the inspirational Spice Trip program on Channel More4 in the UK; a great watch to understand the mysterious and wonderful world of spices.

Medley of sauteed mushrooms and roasted peppers in olive oil; healthy, delicious and easy.

This medley of mushrooms with roasted peppers has been a big hit at our class last Saturday. You can use a variety of mushrooms; portobello, chestnut, oyster or shitake mushrooms, all work very well. Garlic and mushrooms are made for each other and the meaty texture of mushrooms work so well with the juicy, roasted peppers. A squeeze of lemon over them with sprinkles of parsley; your healthy, delicious vegetarian treat is ready to be enjoyed- Afiyet Olsun!

Turkish hot pepper paste, biber salcasi. One of the main staples in Southern Turkish Kitchen, including mine!:)

l flavored the roasted peppers with red pepper paste, biber salcasi; a spoonful this paste adds such a wonderful, rich flavor to any dish. You can get red pepper paste in Middle Eastern stores and Tulumba.com. How about having a go to make your own red pepper paste?  You can also use red pepper flakes instead for flavoring.

I hope all these ideas may inspire you to make good choices for healthy eating; after all, we are what we eat. How do you add flavor to your dishes? Please share with us; your ideas and comments are always very welcome.

Medley of Mushrooms with Garlic and Roasted Peppers, in Olive Oil

This delicious vegetarian course complements any grilled meat, fish or baked potatoes well as a main course. You can also serve it as a starter with some crusty bread by the side.

 Serves 4-6

Preparation time: 15-20 minutes                                    Cooking time: 45-50 minutes

350gr/12oz Portobello or chestnut mushrooms, gently cleaned with a damp cloth and sliced

350gr/12oz oyster or shitake mushrooms, gently cleaned with a damp cloth (please tear into pieces)

Green, red and yellow bell (or pointy) peppers – one each-, deseeded, cut in half and sliced lengthwise

4-6 garlic cloves, crushed and chopped

60ml/4 tablespoon olive oil

1/2 juice of lemon (or a little more if you like the tangy taste)

Handful of flat leaf parsley, finely chopped

½ tbsp. red pepper paste or 1 ½ teaspoon red pepper flakes

Salt and pepper to taste

Preheat the oven to 200C/400F

Coat the peppers with the olive oil and the seasoning and bake in the preheated oven until they start getting charred.

Place the sliced peppers in a baking tray and pour 2 tbsp olive oil over them. Season with salt and ground black pepper and coat the peppers with the olive oil and the seasoning. Bake in the preheated oven for about 35-40 minutes, or until they are getting charred.

Juicy, meaty mushrooms and garlic go so well together.

While the peppers are baking in the oven, cook the mushrooms. Heat the remaining olive oil in a shallow pan and add the mushrooms and garlic. Season with salt and pepper and sauté for 4-5 minutes. Add the lemon juice and cook a further 3-4 minutes. Stir in the chopped parsley, give a good mix and turn the heat off.

A little Turkish hot pepper paste, biber salcasi, add a lot of flavor to the vegetables.

Once the peppers are baked, add the red pepper paste to them (or the red pepper flakes) and combine well.  Stir in the cooked mushrooms to the peppers and gently mix them well. Serve hot, with sprigs of parsley over the vegetables.

 Afiyet Olsun,

Ozlem

 

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