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Tag Archives | healthy Turkish mezzes

Signed copies of Ozlem’s Turkish Table are back! Recipes and Events

Signed copies of Ozlem’s Turkish Table cookery book, available now (for a limited period)!

One of the happy Ozlem’s Turkish Table book owners, posting this lovely photo

Many thanks to you all, who already got your copies of Ozlem’s Turkish Table and your warm, delightful feedback on the book; so glad to see Ozlem’s Turkish Table cookery book has being enjoyed through your kind shares of your dishes from the book and messages you very kindly showered me. I dreamed about writing this book for over 10 years and it is such happiness to see its being enjoyed. Here’s an recent note from one of the Ozlem’s Turkish Cookery book owner; “Hi Ozlem, many thanks for a great book with fantastic recipes, it’s an invaluable inspiration to me now that I have retired and my new neighbours are amazed when I bring the Turkish food cooked by myself; maybe one day I will let them into the secret”.

Signed copies of Ozlem’s Turkish Table book now available for limited period!

Delighted to let you know that the signed copies of Ozlem’s Turkish Table is now available as of orders from June 2nd for a limited period! A great opportunity to get a copy for yourself or as a gift. If you’d like a signed copy of Ozlem’s Turkish Table cookery book, please kindly order at this link. It will be delivered promptly worldwide.

Ozlem’s Turkish Table book tour in Turkey and the UK

Ozlem’s Turkish Table book launch at Zen Seramics, Istanbul, with my parents

It’s been a very busy but magical few months launching Ozlem’s Turkish Table cookery book , book signings and events in the UK and in Turkey. With this note, my sincere thanks goes to Pinar Foods UK for all their kind support for my book. A special highlight has been sharing my book with my dear parents, Orhan and Gulcin, at our book launch at the lovely Zen Seramics in Istanbul. My parents have always been my inspiration with their passion for Turkish cuisine and generosity in sharing, so it was a very special moment to present the book to them. The book has a lot of personal stories and our family heritage and they joyfully grabbed Ozlem’s Turkish Table with both hands with high on emotion (and some happy tears); I think my dad bought over 10 copies to proudly gift to family and friends! Most kind and I can not thank them enough for all their love and support.

Ozlem’s Turkish Table book signing at Fethiye!

Happy owners of Ozlem’s Turkish Table cookery book in Fethiye

I visited Fethiye at early May as part of Ozlem’s Turkish Table book tour; it was a very special visit meeting Turkish food lovers at the lovely Yakamoz Hotel over a delicious Turkish breakfast and at the delightful Mozaik Bahce, at our Antakya style dinner. It was a very memorable trip and I can not thank dear Lyn Ward from Fethiye Times enough for arranging our events in Fethiye and all her support. My sincere thanks to everyone who joined our events and their kind interest for my book and to Yakamoz Hotel and Mozaik Bahce for their amazing Turkish hospitality – I can’t wait to be back!

Ozlem’s Turkish Table book signing at One Tree Books, Petersfield

We have done lots of events and book signings in the UK too and it was so lovely to see everyone’s interest for Turkish cuisine and Ozlem’s Turkish Table cookery book. One of these book signings were at the One Tree Book Store in Petersfield; a delightful book store at the heart of the community with the lovely Madeleine’s Kitchen Cafe attached to it. One Tree Book Store arranged a lovely book talk and interview with me and the Madeleine’s Kitchen served Spicy bulgur and Lentil Soup, Ezo Gelin Corbasi, Courgette fritters with feta and dill, Mucver and Revani, Semolina Sponge cake from Ozlem’s Turkish Table cookery book, to a very enthusiastic crowd of 35 folks. It was a magical evening meeting Turkish food lovers and exchanging stories. You can get copies of Ozlem’s Turkish Table at One Tree Book Store.

Ozlem’s Turkish Table podcast interview at the Christopher Kimball’s Milk Street Cookery School and Radio Station

Milk Street Radio Station podcast interview

We also had a delightful podcast interview with Christopher Kimball of Milk Street Cookery School and Radio based in Boston – MA, talking about southern Turkish cuisine, stories from my homeland and my cookery book, Ozlem’s Turkish Table. You can listen to this podcast at this link (my interview starts at about 17. minutes onwards), hope you enjoy it.

Ozlem’s Turkish Table Events Coming Up

Many more events, classes, supper clubs (as well as a special Turkish cookery master class and book signing in Amman in July) coming up, so stayed tuned.

Turkish Meze Class with Ozlem Warren, Divertimenti Cookery School, London

Hands On Masterclass, Saturday 23rd June, 11:00am – 2:30pm

Please join us to recreate a scrumptious meze feast from my homeland, with recipes from my newly released cookery book, Ozlem’s Turkish Table, Recipes from My Homeland. You will be making the much loved ‘Baba Ghanoush’ (Smoked aubergine, pepper and tomatoes with pomegranate molasses), ‘Filo Triangles with Spinach and Feta’, ‘Muhammara’ (Red pepper paste and walnut dip), ‘Circassian Chicken in Garlic, Walnut and Coriander Sauce, ‘Poached Dried Figs in Light Syrup’. We will be pairing each course with various  Yeni Rakı, a Turkish aniseed based drink which is the traditional accompaniment to the meze spread in Turkey. Each participant will also get a Yeni Rakı traditional glass and bottle; a special class not to be missed!

Participation is limited, please book your spot at Divertimenti this link, under June 23rd, hope to see you there!

Some Popular Recipes from Ozlem’s Turkish Table to share

Here are some of the recipes that have been popular from Ozlem’s Turkish Table cookery book, I hope you enjoy recreating them:

Pide bread, from Ozlem’s Turkish Table cookery book, image by Sian Irvine Food Photography

Pide bread (pide ekmek), Turkish round flat breads are a personal favorite and special especially during Ramadan, as we traditionally break the fast with pide. Many of my readers have been making Pide ekmek at home from Ozlem’s Turkish Table cookery book (page 107). Here’s also the link to my Pide bread recipe if you’d like to make it.

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

This Turkish meatballs with vegetables casserole, Firinda Sebzeli Kofte, has been another favourite from Ozlem’s Turkish Table cookery book (page 179); I love that you can made this all-in-one pot easy, delicious meal ahead of time and left overs freeze beautifully, a real crowd pleaser – here’s the link to my recipe.

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

This simple Baked cauliflower with red onions, feta and dill is my family’s favorite from Ozlem’s Turkish Table (page 165)  – as a matter of fact, I made twice this week! – Such a lovely and easy way to enjoy and flavour cauliflower, great as a side or as part of your meze spread, here’s the link to my recipe.

I hope you enjoy the recipes and if you’d like to order a signed copy of Ozlem’s Turkish Table cookery book, you can order at this link, with prompt delivery.

Afiyet Olsun,

Ozlem

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Turkish Mezze Night on 21st February 2017; hope you can join us!

Spinach and feta filo pastry pie; Ispanakli Borek

Spinach and feta filo pastry pie; Ispanakli Borek will be at our Turkish Mezze Night on 21st February.

I am delighted to let you know that I will be hosting a delicious Turkish Mezze Night on Tuesday, 21st February at the lovely Nest Home and Cafe in Ripley, Surrey – England, from 6.30 pm to 8.30 pm. I am very much looking forward to welcoming everyone and sharing the delights of my homeland at this special night.

It will be an evening of enjoying a wide range of delicious and healthy Turkish Mezzes, which promises to be a very substantial meal, packed with flavor, focusing on Southern Turkish cuisine, where my roots are from. In addition, I will be talking on Turkish Cuisine, along with stories and traditions from my homeland. We will also have Turkish Wine by Melisa Fine Brands, Turkish Coffee by Ozerlat Coffee and my home made baklava with walnuts, for a delightful end. Nest Home and Cafe has wonderful shop attached to the Cafe, with a unique selection of treasures from handmade pottery, jewellery, books, home accessories so you can have a chance to browse their selection if you like too.

Spicy bulgur wheat salad with pomegranate molasses is our welcome salad on 21st Feb.

Spicy bulgur wheat salad with pomegranate molasses is our welcome salad on 21st Feb.

Menu :

Walnut and red pepper paste dip with cumin & olive oil on crackers – Muhammara

Spicy Bulgur Wheat Salad with Pomegranate Molasses (a delicious welcome salad from Antakya) – Kisir

Spinach and Feta Filo Pie – Ispanakli Borek

Aubergines and peppers cooked in olive oil with lentils – Mercimekli Mualla

Carcassian Chicken in Walnut Sauce, with red pepper flakes infused olive oil – Cerkez Tavugu

Home made Baklava with nuts

Turkish Wine by Melisa Fine Brands

Turkish Coffee by Ozerlat Coffee

Circassian Chicken with walnut sauce, Cerkez Tavugu, a delicious mezze to share on 21st February.

Circassian Chicken with walnut sauce, Cerkez Tavugu, a delicious mezze to share on 21st February.

Cost per person: 45 GBP (includes Turkish wine and Turkish coffee). Please email ozlem@ozlemsturkishtable.com for registration and payment.

Date : Tuesday, February 21st, 2017, 6.30 pm to 8.30 pm.

Place: Nest Home and Cafe  High St, Ripley, Woking GU23 6AQ  ( Free Parking at the Village Car Park off Rose Lane, as well as free parking on the Green next to the cricket pitch)

Participation for this Turkish Mezze Night is limited, so if you like to join us, please contact me thorough ozlem@ozlemsturkishtable.com for registration. This event is likely to sell out soon, so early registration is recommended.

Home made baklava is delicious, lighter and easier than you think, as we will have a go at our class

Home made baklava is delicious, lighter – look forward to sharing on our Turkish Mezze Night, 21st Feb.

I am greatly looking forward to welcoming you and sharing this delightful evening of Turkish food, along with stories from my homeland, I hope you can join us.

Ozlem1

My best wishes,

Ozlem

 

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Barbunya Pilaki; Borlotti (Cranberry) Beans Cooked with Vegetables

Barbunya Pilaki; Borlotti (Cranberry) beans cooked with onions, tomatoe and carrots in olive oil

Barbunya Pilaki; Borlotti (Cranberry) beans cooked with onions, tomatoes and carrots in olive oil

Barbunya pilaki, borlotti beans cooked in olive oil with tomatoes, onions and carrots, is my father’s favorite Zeytinyagli, Vegetables cooked in olive oil, Turkish style. Pilaki is a style of Turkish mezze, where vegetables and beans are mainly cooked with onions, garlic, tomato in olive oil, with a little addition of sugar, to balance the flavors. We serve pilaki garnished with herbs and wedges of lemon; the tangy, refreshing lemon juice is really a must here and complements borlotti, barbunya means so well. Turkey’s much loved Barbunya Pilaki is served at room temperature or cold as a mezze or appetizer.

Fresh barbunya beans (in stripy pink) at Besiktas pazari, Istanbul

Fresh barbunya beans (in stripy pink) at Besiktas pazari, Istanbul

In Turkey, you can get the fresh barbunya beans (in stripy pink) or borlotti beans in abundance in summer, at the farmers markets, Pazar. It’s my dad’s job at my parent’s home in Istanbul to pod them ready to be cooked and whoever is around joins in this therapeutic podding exercise. If you can’t get hold of fresh barbunya beans, try the dried borlotti (or cranberry beans, as they are called in the US) beans, like I have used here. They are easy to cook, wholesome and delicious.

Dried barbunya or borlotti or cranberry beans

Dried barbunya or borlotti or cranberry beans

A variety of kidney beans, borlotti beans are a large plump bean that is pinkish-brown in color with reddish-brown streaks. They are packed with goodness, rich source of cholesterol-lowering fiber and Omega 3 and 6 fatty acids. If you are using dried beans, they need to be soaked and rehydrated in warm water for at least 8 hours or overnight. If you are pressed with time or can’t get the dried or fresh borlotti beans, try a good quality canned borlotti beans in this recipe; it will still be a nutritious, delicious meal.

Dried barbunya or borlotti or cranberry beans need to be soaked and rehydrated in warm water for at least 8 hours or overnight.

Dried barbunya or borlotti or cranberry beans need to be soaked and rehydrated in warm water for at least 8 hours or overnight.

Traditional Barbunya Pilaki is quite a plain but delicious meal, mainly consisting of the beans, onions and tomatoes. I like adding carrots here, as their sweetness and texture goes well with barbunya. Our family loves Barbunya Pilaki therefore I tend to make a bit batch. It stays well in the fridge for good 3 days and as the flavors settle, tastes even better the next day. You can serve as part of a mezze spread, a delicious vegetarian and vegan course. We also enjoy Barbunya Pilaki next to grilled fish, meat and vegetables. If you choose to serve next to main courses, I suggest serving Barbunya Pilaki warm.

Barbunya Pilaki; borlotti or cranberry beans cooked with onions, tomatoes and carrots in olive oil.

Barbunya Pilaki; borlotti or cranberry beans cooked with onions, tomatoes and carrots in olive oil.

 I hope you enjoy this easy, delicious and wholesome Barbunya Pilaki.

Afiyet Olsun,

Ozlem

5.0 from 3 reviews
Barbunya Pilaki; Borlotti (Cranberry) Beans Cooked with Vegetables
 
Barbunya pilaki, borlotti (or cranberry) beans cooked in olive oil with tomatoes, onions and carrots, is a much loved Zeytinyagli, Vegetables cooked in olive oil, Turkish style. Pilaki is a style of Turkish mezze, where vegetables and beans are mainly cooked with onions, garlic, tomato in olive oil, with a little addition of sugar, to balance the flavors. This vegetarian and vegan dish is easy, delicious and packed with goodness. Serve as part of mezze spread or accompany grills.
Author:
Recipe type: Vegetables and beans Cooked in Olive oil, Pilaki
Cuisine: Turkish Cuisine
Serves: 6
Ingredients
  • 350 gr/12 oz./2 cups dried borlotti beans (or cranberry beans), soaked in warm water overnight
  • 1 medium to large onion, finely chopped
  • 2 medium carrots, quartered and chopped in small cubes,
  • 400 gr/ 1 can of good quality canned chopped tomatoes
  • Handful of flat leaf parsley, finely chopped
  • 10 ml/ 2 tsp sugar
  • 45ml/3 tbsp. olive oil
  • 16 fl. oz./2 cups water
  • 1 lemon, cut in wedges
  • Salt and freshly ground black pepper to taste
Instructions
  1. Soak the dried borlotti (or cranberry) beans overnight or for at least 8 hours.
  2. Then drain the beans, rinse and transfer to a pot, filled with plenty of cold water.
  3. Bring the pot to the boil, partially cover the pot and simmer for about 30 – 35 minutes. Make sure the beans become tender, but not soft or mushy, they should still have a bite to them.
  4. Drain and rinse the cooked beans under cold water and set them aside.
  5. Heat the olive oil in the pot and stir in the onions, sauté for 2 – 3 minutes, until they start to soften.
  6. Add the carrots, combine well and sauté for another 2 minutes.
  7. Stir in the canned tomatoes and sugar, season with salt and freshly ground black pepper. Combine well.
  8. Add the beans to the pot and give it a good mix. Then pour in the water, combine well.
  9. Bring the pot to the boil; then turn the heat to low, cover the pan partially.
  10. Simmer for 30 to 35 minutes, until the beans are cooked (but not mushy). Check the seasoning and add a little more salt or ground black pepper if needed.
  11. Serve Barbunya Pilaki at room temperature or cold as part of a mezze spread or appetizer, garnished with chopped parsley and wedges of lemon by the side to squeeze over. If you choose to serve next to main courses, I suggest serving Barbunya Pilaki warm.
Notes
If you are using dried borlotti (or cranberry) beans, they need to be soaked and rehydrated in warm water for at least 8 hours or overnight.

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