Tag Archives | Istanbul

Greetings from Istanbul!- Istanbul'dan Merhaba – A Snapshot of Tastes, Sights and Delights

By Ozlem Warren on February 20, 2013 in Fascinating Istanbul, Fascinating Turkey 17

Dear Mother, Anneanne, with the grandchildren – time for a feast!

Greetings, or as we say in Turkish, a warm Merhaba to you all from Istanbul! It has been a few days since we have been at home, Istanbul, and it feels wonderful. Here I wanted to share a few snapshots of tastes, sights and delights that welcomed us here. As always, it feels amazing to be at home, spending time with family and friends. Mealtimes are always special in Turkey; the family and friends gathers around the table – the more the merrier! – sharing a delicious bite and catching up with each other. My dear parents prepared us a wonderful feast, and they always taste even better when enjoyed together.

Mother’s yoghurt soup with bulgur balls

Here is Mother’s Yoghurt Soup with bulgur balls from Antakya – this is a similar dish to Gaziantep’s Yuvalama – Yoghurt soup with bulgur balls and chickpeas; very delicious and healthy. It can be a meal on its own with some nice crusty bread aside.

Mevlubi; Antakya’s upside down rice with sauteed eggplants, potatoes and meat; a delicious regional specialty.

Mevlubi on a plate; the eggplants, potatoes and meat & rice melt in the mouth

Mevlubi was on our table; a special dish from Antakya; we cook the sauteed eggplant, potatoes and meat together with the rice on a slow heat and then turn the dish upside down. All the flavors blend and complement each other so well, a feast for the senses. Here is the recipe if you’d like to have a look.

The Turkish breakfast; sucuklu yumurta, cay, simit – my favorite meal of the day.

Ali passing the second round of cay – Turkish tea; the most popular drink at home

We indulged, enjoyed the wonderful dinner and thought we won’t be able to eat for another week. But no, by the time it was morning, we were ready for the Turkish breakfast! Turkish sausages, sucuk with eggs, sliced cucumbers, tomatoes and peppers, cheese, olives, honey and more, crowned with cay, Turkish tea; – my favorite meal of the day.

The Bosphorus bridge and a passing traditional ferry, Vapur at Ortakoy – Istanbul

Ortakoy Market is full of decorative items, ceramic pottery and more

A good brisk walk was in order to after all that indulgence and we headed to the vibrant Ortakoy Market. You can find many stalls selling jewelry, pottery, decorative items as well as delicious streetfood in Ortakoy on Sundays.

Asli Borek in Besiktas; delicious variety of boreks, savory pastries with vavious fillings awaits you there.

I was off to Besiktas the next day. Besiktas is one of my favorite districts in Istanbul; you can still find the village atmosphere there; the borekci, savory pastry shop selling all kinds of boreks, vibrant fish market, groceries selling seasonal produce and all small scale shops still exist and everyone knows one another. Asli Borek in Besiktas Carsi (Market) is a favorite with freshly baked cheese & parsley filled borek, tepsi Boregi and cheese and spinach filled boreks, Ispanakli Borek; they melt in the mouth.

Peynirli, Ispanakli borek; Cheese & Spinach filled pastry – goes so well with a cup of tea, cay.

With a glass of cay, these boreks go down so well. You see locals popping in an out and getting their freshly baked boreks with a cup of tea, for their breakfast – my kind of start for the day.

Tulumba tatlisi; syrup soaked crispy outside but soft inside pastries are amongst the sweet treats offered at Borekcis and Pastanes – Patiseries

The main event on Monday was my Turkish cookery class at the Istanbul Culinary Institute. We cooked and enjoyed Pistachio lamb kebabs, lentil soup, kunefe with enthuiastic food lovers together. Nice to hear that they felt they can have a go at them at home and that the class inspired.

Cooking together at the Istanbul Culinary Institute

I had a special guest, my mother, in the class on Monday, for the first time. It was lovely to share with her and her presence was vital as being the kunefe expert! 🙂

Preparing the kunefe with my mother at the class, a very special guest.

And here is the glorious, syrup soaked, cheese and Turkish thick clotted cream, kaymak filled kunefe from the class! The crispy golden pastry strands makes such a wonderful contrast with the syrup soaked melted cheese in the middle; a very special treat.

Syrup soaked, cheese filled baked pastry strands, Kunefe – a very festive dessert.

I hope you have enjoyed some of the highlights of our Istanbul trip, and I hope the recipes can inspire you to have a go. They really are not difficult and they can help make any day special. There are plenty more to share, hope soon.

Until next time, Afiyet Olsun!

Ozlem

Sautéed Carrots in Garlic Yoghurt Sarimsakli, Havuclu Yogurt

By Ozlem Warren on February 12, 2013 in Appetizers and Mezes, Fascinating Istanbul, Fascinating Turkey, Gluten-free recipes 24

Sauteed carrots in olive oil with garlic yoghurt; a delicious, healthy mezze as a dip or by the side of grilled vegetables and meat.

Yoghurt has a special place in Turkish cuisine; some of the finest yoghurt in the world is made in Turkey and is included in some way at most family meal times such as in soups like in Yayla Corbasi, mezzes, marinations for the meat and more. Praised for its health-giving qualities, yoghurt is rich in calcium, phosphorus and B vitamins and has earned a reputation as one of the most valuable health foods. I love Pinar’s Strained Yoghurt, Suzme Yoghurt, which works very well in this recipe. The mild & sweet sautéed carrots go really well with the garlicky yoghurt and make a wonderful dip or a delicious accompaniment to grilled meat and vegetables. You can prepare this mezze ahead of time and keep the left overs in the fridge for the next day.

Serves 4 Preparation time: 15 – 20 minutes

3-4 medium carrots, grated

2-3 cloves of garlic, crushed in sea salt

450gr/16 oz. / 2 cups natural plain yoghurt – whole milk yoghurt recommended-

30ml/2 tbsp. olive oil

Handful of flat leaf parsley, finely chopped

Salt and freshly ground black pepper to serve

Sauteeing carrots in olive oil soften them and bring out their natural sweetness.

Heat the olive oil in a wide heavy pan and sauté the grated carrots for 3 -4 minutes, until they are about to soften up, but still a little crunchy. Turn the heat off and leave them to cool aside.

Combine the sautéed carrots into the garlicy yoghurt bowl.

In the meantime, crush the garlic clove in sea salt and stir them into the bowl of yoghurt. When cooled, combine the sautéed carrots into the yoghurt bowl and give a good mix. Stir in the chopped parsley and mix well.

Sauteed carrots in garlic yoghurt; healthy and so delicious as a dip or as an accompaniment to main courses.

My cookery book, Ozlem’s Turkish Table, Recipes from My Homeland is packed with these wholesome, delicious recipes; Signed copies NOW 30 % OFF at this link, with prompt (worldwide) delivery, including the US – I am told it makes a beautiful gift too.

Turkish Cookery Book

You can serve this wonderful mezze with slices of flat bread, pitta bread or crackers, or with sliced vegetables like celery, broccoli, cawliflower to dip in. It also complements grilled meat and vegetables beautifully.

Afiyet Olsun,

Ozlem

Ready to be back home; Istanbul Here We Come ! : )

Mevlubi; upside down rice with sauteed eggplants, potato and meat; a very special dish from Antakya.

“Ozlem’cigim, Mevlubi’yi hazirlamaya basladim, size dort gozle bekliyoruz” in English, “My dear Ozlem, I am getting the Mevlubi ready, so look forward to seeing you all” says my dear mother warmly over the phone. Mevlubi is a special Antakya style dish, consisting of delicious layers of sautéed aubergine (eggplant), potato, onions, meat and rice, all cooked together, then turned upside down. It looks like one very impressive savory cake, and once it is on the table, you know it is a special occasion and you are there for a treat. Food has always been the focal point in Turkish culture; and cooking for family and friends have been our way of telling them that they are special, that we care for them.

My dear parents, my source of inspiration

What makes a place special for you? In these days, I am full of excitement of going back home, and reflecting on the reasons why my home land, Turkey, is so special for me. Sure, there are the family and friends, that you long to see and they look forward to seeing you. Now that I have my own small children, I cherish every opportunity to go back home, get them know their roots and reconnect, so very special.

The Dolmabahce Palace with its impressive garden is another wonderful site to see in Istanbul.

Then there are all the amazing sites like the Topkapi Palace, Hagia Sophia and more await you; they were there centuries ago, still intact and take your breath away, enrich your soul.

Children of Antakya; sweet, shy, curious but above all very eager to help.

But then there is the spontaneous, unconditional kindness, generosity from the heart that welcomes you at home. Like, while we were in Antakya, these local children, a little shy, but also curious, eagerly wanting to show us around and tell the story of the St Peter’s Church.

Hospitality is a big part of Turkish Culture; complimentary food and drink is offered to you all around Turkey.

Or this vendor selling pine nuts and regional honey in Pergamom, offering us to sample the pine nuts– along with the complimentary cay, Turkish tea!-. Or the abundance of cay offering, as a sign of hospitality, wherever you are; in banks, visiting homes, shops, everywhere!: )

A friendly smile welcomes you in cafes and restaurants, like at the wonderful cafe of Istanbul Culinary Institute.

It is this generosity from the heart, hospitality that really makes home special for me. Don’t get me wrong; there are plenty of things I greatly wish that would improve at home – starting from the traffic!- but when I look back, it is this happy memories, time well spent with family and friends, the kindness of people stays with me. That’s all I remember.

Overlooking to the Topkapi Palace from the Sea of Marmara, what a magnificent view.

I hope you keep on making happy memories wherever your destination is and I look forward to be in touch from Istanbul soon!

Happy Travels, Iyi Yolculuklar,

Ozlem

Vegetable & Chickpea Soup with a Delicious Twist- Try sautéed Turkish spicy sausage, Sucuk on top! & Istanbul Calling in February!

By Ozlem Warren on January 30, 2013 in Soups, Turkish Cooking Classes 13

Vegetables and chickpea soup with sauteed spicy Turkish cured beef sausage slices on top; a delicious twist.

I love a good, hearty soup in winter. With some crusty bread by the side, it can be a meal on its own for me.

Yoghurt soup with bulgur balls, Gaziantep's yuvalama, served at Kiva restaurant, Istanbul.

Soups, -“Corba” in Turkish-, form a very important part of Turkish diet; almost every dinner, especially in cooler months, start with soup in Turkish households. In rural Anatolia, it is also common for this Yayla Corbasi, yoghurt & rice soup with dried mint and red pepper flakes or Mercimek Corbasi, the hearty and delicious lentil soup to be eaten as breakfast, for a substantial meal, throughout the year. You see soup stalls in every town, village and city in Turkey.

Vegetables soup; sebze corbasi; chickpeas add a wonderful texture and taste, and also make the soup more substantial.

We have all been feeling a little under the weather last week and I made this simple, but delicious soup, using the vegetables I had in the fridge. Potatoes, carrots, onion, garlic, celery all work wonders when brought together with a drizzle of olive oil, a good quality can of chopped tomatoes and a squeeze of lemon. The chickpeas also add a wonderful texture and taste, as well as making the soup more substantial. Here again spices take special credit; 1-2 teaspoonful of red pepper flakes will add a lot of flavor naturally to the soup (and the research says red pepper flakes do help you to lose weight! 🙂

Sliced Turkish cured beef sausage, sucuk ; wonderful when sauteed in olive oil.

But I couldn’t stop there. Once in a while, I do crave our spicy Turkish sausage, Sucuk. Shaped like a horseshoe, Sucuk is a cured sausage made with lamb or beef, and flavored with garlic and spices; I love its spicy taste with cumin notes in it (and sucuk is one of the highlights of the Turkish Breakfast!). I decided to add some sautéed sliced Turkish sausage over my vegetable soup. This delicious addition made the soup even more exciting, with all my taste buds having one great feast! I hope you can get Turkish sausage, sucuk, if not, the Spanish chorizo sausage would work well in this soup too. This version is not a traditional Turkish soup; I have experimented using sauteed Turkish sausage here and delighted to see that it worked well.

Here is the recipe for the soup – you can enjoy the vegetarian version or have a go at the one with spicy sausages, sucuk. We had both versions depending on our mood and very much we enjoyed them.

Serves 4

Preparation time: 25 minutes Cooking time: 35-40 minutes

2 medium potatoes, cut in small chunks

2 onions, finely chopped

1 medium carrot, cut in small chunks

4-6 garlic cloves, finely chopped

3 celery sticks, cut in small chunks

Juice of 1 lemon

30ml/2 tbsp olive oil

400gr/14oz can of Italian chopped tomatoes

400gr/14oz can of cooked chickpeas (garbanzo beans) drained and rinsed

1.75lt/3pints/7 ½ cups water (or chicken stock, if you prefer)

Handful of flat leaf parsley, finely chopped

Salt and freshly ground black pepper to taste

15ml/ 1tbsp red pepper flakes

For sautéed Sucuk, Turkish cured beef/lamb sausage:

75gr /3oz Turkish cured sausage, Sucuk, quartered and sliced

15 ml, 1 tbsp olive oil

Wedges of lemon to serve

Crusty bread to serve

Heat the olive oil in a deep heavy pan and stir in the onion; sauté for a few minutes until they begin to color. Then add the rest of the vegetables, toss in and cook for 2-3 minutes. Season with salt, freshly ground black pepper and red pepper flakes, and combine well.

Stir in the chopped tomatoes and pour in the water (or stock) and bring to the boil. Lower the heat and partially cover the pan with a lid and simmer for about 25-30 minutes or until the vegetables are tender.

: Vegetable Soup with Chickpeas – Nohutlu Sebze Corbasi

Add the chopped parsley, (drained and rinsed) cooked chickpeas and the lemon juice, combine well. Check the seasoning and add more salt, ground black pepper and red pepper flakes according to your taste, turn the heat off. Your vegetable soup with chickpeas ready; serve hot with plenty crusty bread and a wedge of lemon by the side for extra zing.

Sauteed spicy Turkish sausage, Sucuk; adds a lot of flavor to the soup.

If you like to spice up your soup a little more and add a delicious twist, sauté the sliced sucuk, Turkish cured sausage, in a separate pan with a little olive oil for a few minutes. Once they start to change color and sizzle, they are ready.

Vegetable and chickpeas soup with sauteed Turkish cured sausage, sucuk.

Ladle the hot soup into individual serving bowls and stir in the sautéed Turkish sausages over the top. Serve immediately with wedges of lemon and crusty bread by the side.

Sucuklu Kuru Fasulye; delicious Turkish bean stew with spicy Turkish sausage.

More ideas using Sucuk? How about our traditional Bean Stew with Sausages – Sucuklu Kuru Fasulye? – Such a delicious, wholesome meal; make sure you have plenty of crusty bread near you to mop up all the juices!

Afiyet Olsun,

Ozlem

Istanbul Calling! Ozlem’s Turkish Table Cookery Class at the Istanbul Culinary Institute on February 18^th 2013

I will be teaching at the Istanbul Culinary Institute on 18th February, 2013.

I am so very excited to be going back home, Istanbul; can’t wait to take in all the sights, smells and taste in mid-February! I will be returning to the wonderful Istanbul Culinary Institute to teach a Southern Turkish style cookery class on Monday, February 18^th.If you are in Istanbul and would like to join us, please take a look at the class details here.