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Tag Archives | Ozlem’s Turkish Table

Ozlem’s Turkish Table, 10 % Off!- Baked beetroot with walnuts and pomegranate molasses

By on March 12, 2019 in Ozlem’s Turkish Table Cookery Book, Salads, Supper Clubs, Turkish cookery book 0

Merhaba Dear All,

I hope this note finds you all well. I wanted to share my upcoming events, a delicious Baked beetroot with garlic and pomegranate molasses recipe and our Mother’s Day 10 % off gift giving for Ozlem’s Turkish Table cookery book as below, I hope you enjoy them.

My very best wishes and Afiyet Olsun,

Ozlem

Ozlem’s Turkish Table Cookery Book – 10 % off – Order Here!

(Mother’s Day gift from us)

Signed copies of Ozlem’s Turkish Table cookery book, 10% off – you can order here

Mother’s Day in the UK is on Sunday, 31st of March this year. With this special occasion, we are delighted to offer 10 % off for the Signed copies of Ozlem’s Turkish Table cookery book, as Mother’s Day gift to all Turkish food lovers, starting on Wednesday March 13th, finishing on end March 19th, 2019, UK time.

Please kindly enter the promo code: mothersday before the check out at this link, to apply the 10% discount on Ozlem’s Turkish Table cookery book.

The promotion is valid worldwide and these orders will be shipped worldwide (including Turkey) promptly. The last day to get a Signed copy of Ozlem’s Turkish Table with 10 % off is end March 19th, 2019, UK time. Hope you enjoy Ozlem’s Turkish Table cookery book as a special gift during the Mother’s Day, as well as a special gift to a foodie. You can order a signed copy of Ozlem’s Turkish Table with 10 % off at this link; with our love and very best wishes to all mothers and Turkish food lovers.

Signed copies of Ozlem’s Turkish Table book with 10 % off , available to order at this link

 

Baked beetroot with garlic, walnuts, pomegranate molasses

Baked beetroot with walnuts and pomegranate molasses
 
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We love beetroot, pancar, as we call in Turkish and I have been making this delicious baked beetroots with garlic, walnuts, pomegranate molasses dish a lot recently. It makes a wonderful meze, also accompanies pasta, rice and grills beautifully. It is also vegan and gluten free, and so easy to make. Here’s my recipe, if you’d like to give it a go.
Author:
Recipe type: Vegetarian, Vegan, Gluten-free meze
Cuisine: Turkish cuisine
Serves: 4-6
Ingredients
  • 500gr/1.2oz beetroot, peeled and cut into bitesize chunks
  • 30ml/2 tbsp olive oil
  • 2 cloves of garlic, finely chopped
  • 85gr/3oz walnuts, chopped
  • 15ml/1 tbsp pomegranate molasses
  • 30ml/2 tbsp pomegranate seeds to decorate
  • Sprigs of flat leaf parsley to decorate
  • Salt and freshly ground black pepper to taste
Instructions
  1. Preheat the oven to 200 C/ 400 F
  2. Pour in the olive oil on a baking tray and stir in the beetroot, cut into bitesize chunks and chopped garlic to the tray. Coat them with the olive oil, season with salt and ground black pepper. Then roast in the preheated oven for about 40 minutes.
  3. Once cooked, let the beetroot & garlic cool in the tray, then transfer into a serving plate.
  4. Stir in the chopped walnuts and the pomegranate molasses, combine well.
  5. Decorate with pomegranate seeds and sprigs of parsley and serve.
  6. Afiyet Olsun.

Scrumptious Turkish Feast Supper Club, Friday, March 22nd 2019, 7.30pm

Aromas Artisan Cafe, Weybridge

My home made baklava with walnuts; delicious with a lighter,at Aromas Supper Club

We are delighted to inform you that we will be hosting another Scrumptious Turkish Feast Supper Club at the lovely Aromas Artisan Café in Weybridge (11 Church Street, Weybridge, KT13 8DE) on Friday, March 22nd evening, from 7.30pm. Ozlem & Aromas Team will be preparing a Turkish feast from her cookery book, Ozlem’s Turkish Table, Recipes from My Homeland, including melt-in-the-mouth home made Baklava with walnuts. This delicious evening can also be a wonderful pre-Mothers’ Day gift and we will have a little surprise gift for all the lovely mothers joining us at this special evening. Booking is essential for this event and participation is limited, if you’d like to join us, please  kindly book your spot at the link below and view our scrumptious menu:

https://www.eventbrite.co.uk/e/scrumptious-turkish-feast-supper-club-with-ozlems-turkish-table-aromas-tickets-56656050773

Ozlem’s Turkish Table – Turkish Cookery Course in Amman, Jordan

April 21st & 22nd 2019

I am absolutely delighted to be returning to Amman, Jordan, to give a 2 day Turkish cookery course on April 21st and April 22nd 2019. My sincere thanks to Panthera Jordan and dear Suhair Kilani for organizing our course and having me; greatly look forward to meeting Turkish food lovers in Amman and teaching our course. We will be covering delightful Turkish classics, just before Ramadan to give new ideas and inspirations.  For the details of the course and registration, please email Marketing@panhtera-jo.com

Ozlem’s Turkish Table; Recipes from My Homeland; 10% off now, order link here

Last but not least, many thanks for all your amazing interest, most kind words and feedback for the Ozlem’s Turkish Table cookery book, they mean a lot to us; cok tesekkurlerimle & Afiyet Olsun,

Ozlem

 

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Bulgur balls in aubergine and tomato sauce and Ozlem’s Turkish Table news

By on December 4, 2018 in Ozlem’s Turkish Table Cookery Book, Regional Signature Dishes; Mains, Sides and Desserts 3

Merhaba Dear All,

Ozlem’s Turkish Table book signing in Houston, USA

It has been a very special few months teaching Turkish cookery and signing copies of Ozlem’s Turkish Table cookery book around the world. The photo above is taken during a special book signing event organised by my dear friend Hande in Houston, along with some great Turkish wine tasting.

Signed copies of Ozlem’s Turkish Table cookery book has been very popular for the festive season. Signed copies are still available at this link, if you’d like to give to a foodie or Turkish food lover.

The following photos are from my Turkish cookery class tour with the Central Market Cooking Schools in Austin, Dallas, Houston and San Antonio in November. It has been so very special to return Central Market Cooking Schools with my cookery book and meet over 140 Turkish food lovers at our classes. My sincere thanks to everyone for their amazing interest and my special thanks to Pinar UK for their support for my cookery book and Turkish cuisine abroad.

A special moment of enjoying a glass of cay with dear my mother, Gulcin in Istanbul

My Turkish cuisine presentation for the H3A Society in Bodrum – Turkey

I was in Turkey end October and had a wonderful opportunity to present Turkish cuisine to the H3A Society in Bodrum, book signing, gave a southern Turkish cookery class with the Foodrum Culinary Park and a Supper Club with Cooking Classes Bodrum at the Karnas Vineyards. It’s been a busy but magical few days in Bodrum; many thanks to all joined us and supported the events. My very sincere thanks especially goes to dear Annie Onursan, owner of the wonderful Back to Bodrum Blog, for her help with the events and being a fantastic host – I really can’t wait to return to Bodrum. Turkey trip was also a precious time to visit my dear parents and a good catch up over a few glasses of Turkish cay and wonderful Turkish food.

Ozlem’s Turkish Table at Daily Sabah newspaper, October 2018

I was also honored to have this wonderful interview at the national newspaper in Turkey, Sabah Daily; talking about Turkish cuisine, my culinary journey, you can read the Sabah Daily article at this link.

Brooklands radio interview

We also had a delightful interview with the Brooklands Radio in the UK in November, talking about Turkish cuisine abroad, some festive recipe ideas, the diverse, multicultural Antakya cuisine (and what to do with the fascinating dried aubergines!). Here is the podcast link for our interview, if you’d like to listen.

Bulgur balls with aubergine/eggplant, tomato, dried mint sauce – Patlicanli Eksi Aṣi

Bulgur balls with aubergine/eggplant, tomato, dried mint sauce – Patlicanli Eksi Aṣi

I have been asked for this recipe for quite a while and thought it may be a lovely addition for a special, festive meal. It is from my cookery book, Ozlem’s Turkish Table and it is a speciality from Antakya. Dried mint adds a fresh flavour and the pomegranate molasses complete the finishing touch in this southern Turkish delight. The meaty-like aubergines/eggplants melt in the mouth in this dish and complement the bulgur balls well.  You can omit the minced/ground beef for a vegetarian version. Hope you enjoy my recipe, Afiyet Olsun.

5.0 from 2 reviews
Bulgur balls in aubergine & tomato sauce - Patlicanli Eksi Asi
 
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This is a speciality from Antakya and I make it often for special occasions, using good quality can of tomatoes. Dried mint adds a fresh flavour and the tangy pomegranate molasses complete the finishing touch. The meaty-like aubergines/eggplants melt in the mouth in this dish and complement the bulgur balls well. Omit the minced/ground beef for a vegetarian version
Author:
Cuisine: Turkish cuisine
Serves: 4-6
Ingredients
  • 2 medium aubergines/eggplants
  • 1 medium onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 cans of 400g/14oz good quality plum tomatoes
  • 10ml/2 teaspoons red pepper paste, biber salcasi
  • 15ml/1 tablespoon tomato paste
  • 15ml/1 tablespoon pomegranate molasses
  • 45ml/3 tablespoons olive oil
  • 900ml/1½ pints water
  • 10ml/2 teaspoons dried mint
  • 5ml/1 teaspoon Turkish red pepper flakes or chili flakes
  • Salt and ground black pepper to taste
  • For the bulgur dough:
  • 110g/4oz fine bulgur, koftelik bulgur (if you can only get coarse bulgur, you can pulse it a few times in a food processor to make it fine)
  • 90ml/3fl oz warm water to wet the bulgur
  • 120ml/4fl oz warm water to knead the bulgur
  • 40g/1½oz coarse semolina
  • 30ml/2 tablespoons warm water for semolina
  • 60g/2oz extra lean (double grind) minced/ground beef
  • 15ml/1 tablespoon red pepper paste, biber salcasi
  • 5ml/1 teaspoon ground cumin
  • 5ml/1 teaspoon Turkish red pepper flakes or chili flakes
  • Salt to taste
Instructions
  1. First make the bulgur balls. Place the fine bulgur in a large mixing bowl. Stir in the red pepper paste, cumin, salt and red pepper flakes and mix them all well. Then pour the 90ml/3fl oz warm water all over it. Using your hands, give the mixture a good mix and let it absorb the water for 10 minutes. In the meantime, place the semolina in a separate bowl and stir in the 30ml/2 tablespoons warm water. Knead and turn the semolina mixture into a soft dough. Semolina is important here as it helps to bind the bulgur dough.
  2. Have the 120ml/4fl oz warm water bowl next to you and start kneading the bulgur mixture for about 5 minutes. Wet your hands continuously while kneading. Stir in the semolina dough and knead together for another 5 minutes. Add the meat and knead for 10 minutes, until you get a smooth dough.
  3. Have a bowl of cold water aside to shape the small round bulgur balls. Wet your hands and take a large cherry size bulgur dough into your palm and shape it like a small ball. Place the bulgur balls side-by-side on a tray and continue until you finish all the bulgur dough.
  4. Quarter the aubergines then slice each piece diagonally in 3cm/about 1in chunks. Lay them on a tray and season with salt. Leave for about 15 minutes. Drain the excess moisture by squeezing them with a paper towel.
  5. Place the plum tomatoes into a food processor and process until you achieve a coarse purée.
  6. In a deep, heavy pan, pour in the olive oil and stir in the aubergines/eggplants. Sauté for 3-4 minutes, until they have a nice golden colour. Place the sautéed aubergines/eggplants on a wide plate over a paper towel to get rid of the excess oil. Stir in the garlic and the onions and sauté for another 2-3 minutes.
  7. Pour in the puréed tomato, tomato paste, red pepper paste and the water to the pan. Stir in the aubergines/eggplants, season with salt and freshly ground pepper. Combine well gently. Cover and cook on a medium heat for 15 minutes.
  8. Then carefully drop the bulgur balls into the pan and combine well. Cover and cook on a low heat for another 25 minutes.
  9. Stir in the pomegranate molasses, dried mint and red pepper flakes, combine well. Turn the heat off and serve warm with pide bread or crusty bread aside.

Upcoming Events

Ozlem’s Turkish Table – Turkish cuisine talk and book signing: LOOSE MUSE – London’s Premiere Women’s Writers Night  on December 12th  at  The Sun Pub, 21 Drury Lane (on the corner of Betterton Street), London WC2B 5RH – 8.00 p.m. – doors open from 7.30 pm.  £6.00/£5.00 concessions. I will be giving a talk on Turkish cuisine and sign my cookery book, Ozlem’s Turkish Table,  and serving Turkish delights to everyone. We would be delighted to have you with us.

Loose Muse features this month:

Ozlem Warren – author, Turkish culinary expert, and owner of the Turkish recipe blog and the cookery book Ozlem’s Turkish Table, Recipes from My Homeland. Ozlem is passionate about her Turkish homeland’s delicious and vibrant cuisine, and has participated in many prestigious events including the London Book Fair, and this year’s International Edinburgh Book Festival to promote Turkish cuisine and culture.  She will be sharing with Loose Muse her debut book, ‘Ozlem’s Turkish Table’, a Turkish cook/recipe book with a difference…perfect for alternative Christmas fare.

Healthy Turkish Feast Supper Club, Friday January 18th,

Aromas Artisan Cafe, Weybridge

Our healthy Turkish feast at Aromas on Friday, January 18th

Please join us for a scrumptious healthy Turkish feast with Ozlem’s Turkish Table on Friday, January 18th evening at the lovely Aroma’s Artisan Café in Weybridge. Ozlem & Aromas Team will be preparing a feast of recipes from Ozlem’s Turkish Table cookery book, as below.

-Hearty Bulgur and Lentil Soup – Ezo Gelin Corbasi

-Courgette fritters with feta, dill, onions – Mucver

-Bulgur and potato patties with cumin and pomegranate molasses sauce – Bulgurlu, patatesli kofte

-Shepherd’s salad with sumac – Sumakli Coban Salatasi

-Baked aubergine kebab with yoghurt and spices marinated chicken – Patlicanli kebap (Vegetarian version available too, if given ahead of time notice)

– Semolina sponge cake with pomegranate seeds – Revani

– Turkish coffee

We are also very happy to support Elmbridge Rentstart charity with our supper club as a percentage of all proceeds will be donated to this wonderful local charity, which supports local people who are homeless and help them move on with their lives. This wonderful supper club may also be a lovely gift for a foodie for the holiday season too.

Signed copies of Ozlem’s Turkish Table cookery book will also be available on the night.

Participation is limited; if you’d like to join us, please kindly book your spot with at this Eventbrite link:

https://ozlemturkishtable.eventbrite.co.uk

Look forward to welcoming you with Turkish hospitality!

One of Sian Irvine Photography’s wonderful still life shots for Ozlem’s Turkish Table cookery book

Wishing you all a wonderful festive season in good health, happiness, delicious Turkish food shared with family and friends. My sincere thanks for all your support and company, enjoying and sharing Turkish cuisine.

With my best wishes and Afiyet Olsun,

Ozlem

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Ozlem’s Turkish Table to Bodrum, Texas, Divertimenti-London!

By on September 30, 2018 in Ozlem’s Turkish Table Cookery Book, Turkish Cooking Classes 2

Merhaba dear All;

At the International Edinburgh Book Festival, Aug. 24th – talking about southern Turkish cuisine

Presenting Turkish cuisine at the Turkish Embassy – Amman, Jordan

It has been a busy and very special summer, sharing Ozlem’s Turkish Table cookery book with Turkish food lovers and teaching Turkish cookery, which took me to Amman – Jordan, International Edinburgh Book Festival – Scotland and London. Making a cookery book is a labor of love and every bit of this journey has been very special; my very sincere thanks goes to Pinar UK for their invaluable support for my book and supporting Turkish cuisine abroad.

It was a real honor to be a part of the International Edinburgh Book Festival, as a featured author with my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland. this year, on August 24th, 2018. The festival hosted a wonderful event called “The Afternoon tea with Ozlem Warren”, where dear Ghillie Basan hosted an hour long interview with me ; we talked about southern Turkish cuisine, Antakya, culinary traditions and stories of from my homeland. Over 100 Turkish food lovers attended to this event, I was very humbled and delighted with everyone’s interest and kindness. We finished off with  signing copies of Ozlem’s Turkish Table, Recipes from My Homeland cookery book. A very special, unforgettable event; my sincere thanks goes to the Festival, as well as dear Ghillie Basan, for all their support and warm welcome.

Another special part of my trip to Scotland was, a chance to visit to dear Ghillie Basan at her wonderful wilderness retreat, Cairngorms National Park, Scotland. A very special highlight as she has been a huge hero of mine with her amazing cookery book and workshops. We cooked, shared, laughed and recorded 2 wonderful podcasts on Turkish cuisine and my southern Turkish roots with Ghillie, which will be released soon, will gladly share you the links. I also had the pleasure of meeting Ghillie’s wonderful children, Zeki and Yazzie; gorgeous, caring, hardworking, happy children; a huge credit to her for raising her children so beautifully. It was a very special trip that will remain always be in my heart.

Ozlem’s Turkish Table cookery book, signed copies available to order here

It’s been a very special over 8 months of sharing my cookery book, Ozlem’s Turkish Table, with Turkish food lovers around the world. It took me 10 years to write this book, dear to my heart, and you have all been so very kind for your amazing interest and positive, heartwarming comments of enjoyment for my book, my very sincere thanks to you all. Over 1,700 copies of Ozlem’s Turkish Table sold and reached to Turkish food lovers, thank you so much! This was well beyond our expectations, my sincere thanks and gratitude for all your kindness and interest. Signed copies of Ozlem’s Turkiah Table cookery book is still available (while the stocks last) at this link, if you’d like to get a copy. It is delivered worldwide, promptly.

Autumn is now in full swing and I have some very exciting events and Turkish cookery classes coming up, in Bodrum – Turkey, Texas – USA and London. I do hope you can be able to join us in one of them, if you’re in the area, here are the details:

Autumnal Southern Turkish Feast with Ozlem’s Turkish Table

Hands On Masterclass, Sunday 14th October, 12:00 – 3:30pm

Divertimenti Cookery School, London

Bulgur balls with aubergines, in tomato and pomegranate molasses, from Ozlem’s Turkish Table cookery book

Turkish culinary expert Ozlem is born and bred in Turkey and she is passionate about her southern Turkish roots going back to the ancient Antioch, today’s Antakya. Join Ozlem to recreate an authentic Turkish autumnal feast with these scrumptious dishes from her cookery book, Ozlem’s Turkish Table, along with stories and tips of preparation. Recipes include Bulgur balls with aubergine, tomato, dried mint and pomegranate molasses (Patlicanli Eksi Asi), Flat breads with feta, za’atar, red pepper paste (Biberli Ekmek),Leafy greens with onions, peppers, pine nuts (Antakya’s Zilk Inspiration), Candied Pumpkin dessert with walnuts (Kabak Tatlisi) and Turkish coffee.

Participation limited; please book this hands on class at the Divertimenti Cookery School at this link

Ozlem’s Turkish Table Coming to Bodrum (October 25th and 26th, 2018)!

I really am so very excited to return to Bodrum, with my cookery book Ozlem’s Turkish Table, with some wonderful events on October 25th and October 26th. I love Bodrum and it will be such a pleasure to run some exciting events with wonderful groups in Bodrum. On October 25th at 3pm, I will be giving a talk on Turkish cuisine, with a focus on Southern Turkish cookery, thanks to a very kind invite by the Herodotus Academy, H3A Bodrum,  at Oasis Conference Room in Bodrum. This is an open event to Turkish food lovers and all welcome. I will also sign copies of Ozlem’s Turkish Table cookery book at this event.  Please kindly contact Reyhan reyhandestan@gmail.com,  if you would like to join us.

My sincere thanks to Herodotus Academy, H3A – Bodrum, Foodrum Culinary Park, Cooking Classes Bodrum and Karnas Vineyards for all their support for our events and having me. A very special thanks goes to dear Annie Onursan of Back to Bodrum blog for having me in Bodrum and for all her support; I am a huge fan of her and her wonderful blog, Back to Bodrum.

Delights from Antakya Hands On Cookery Class at Foodrum, – Bodrum

October 25th, 10am – 1.30pm

I am very much looking forward to our hands on southern Turkish cookery class at the Foodrum Culinary Park, Bodrum, on October 25th, 10am-1.30pm, with the lovely Pelin Dumanli and her team.  We will be cooking delightful, authentic flavours from Antakya, at this hands on class, Menu includes: Muhammara – Antakya’s Cevizli Biber (Crushed walnuts with red pepper paste dip, in olive oil) Mercimekli Mualla – Aubergines cooked in olive oil with lentils, onions, peppers with dried mint, Stuffed courgettes with minced meat, chickpeas and pomegranate molasses – Antakya usulu kabak dolmasi, Bulgur pilaf with courgette, onions and tomatoes – Kabakli As, Candied pumpkin desserts with walnuts – Antakya usulu Kabak Tatlisi . Participation limited; if you’d like to join us, please reserve your spot at info@foodrum.com

Cost per person: 220 TL (includes a glass of wine or raki)

Southern flavours from Antakya and Karnas Vineyards Wine Pairing, Supper Club – Friday, October 26th

I greatly look forward to our delicious Supper Club, Antakya style and pairing the menu with wonderful local wines by Karnas Vineyard, located in Bodrum peninsula on Friday, October 26th, 7pm onwards; it will be a special night of celebrating southern Turkish cuisine and local Turkish wine by Karnas Vineyard, in their beautiful setting. We will talk about southern Turkish cuisine, wine pairing and more – I hope you can join us at this special event. Participation is limited so please kindly get in touch with asli@cookingclassesbodrum.com or call 0533 3527670 or whatsapp 05339354762 to reserve your spot.

Menu includes; Flat breads with za’atar, cheese and red pepper paste (Biberli ekmek), Antakya’s savory pastry with minced meat topping (Kaytaz boregi), Baked oval bulgur balls with walnut and minced meat (Oruk), Stuffed dried aubergines with minced meat filling (Kuru Patlican dolmasi), Olive Salad with zahtar and pomegranate molasses (Antakya’nin zeytin ufeleme salatası), Muhammara (Cevizli biber), Tray bake kebab with vegetables (Tepsi Kebabi), Kadayifi (Kunefe), served with unlimited Karnas wines.

Cost per person: 240 TL

Southern Turkish Delights from Ozlem’s Turkish Table at Texas!

Central Market Cookery Schools (Houston, Austin, Dallas, San Antonio – TX) –

Nov 7th – 1oth, 2018

I really can’t wait to return to Central Market Cooking Schools this November! This special place is where I started my culinary journey and it is such an honor to come back, this time, with my cookery book, Ozlem’s Turkish Table. The registration for the classes starts on October 1st at Central Market Cooking School website at this link, and the classes likely to sell out quickly. So if you’d like to join us, please book your spot soon – hope to see you in Texas!

Ezo Gelin Corba; Spicy lentil and bulgur soup from Ozlem’s Turkish Table cookery book

Turkish Culinary Expert and author Ozlem Warren, a huge fan of Central Market Cooking Schools, is back! Ozlem returns to teach a scrumptious menu with authentic recipes from her debut cookery book, Ozlem’s Turkish Table, Recipes from My Homeland with stories from her southern Turkish roots. Ozlem’s Turkish Table, Recipes from My Homeland will be for sale; Ozlem will be happy to personalize books after the class.  Menu includes: Spicy bulgur and lentil soup with dried mint and red pepper flakes (Ezo Gelin Corbasi); Walnut and red pepper paste dip (Muhammara); Eggplants, lentils and peppers cooked in olive oil (Mercimekli Mualla); Antakya’s tray bake kebab with vegetables (Tepsi Kebabi); Sauteed carrots in olive oil with garlic yoghurt (Sarimsak Yogurtlu Havuc); Antakya’s Candied Pumpkin dessert with walnuts and Turkish coffee

Ozlem’s  Turkish Table Central Market cookery class dates are : Houston on Nov. 7th; Austin on Nov. 8th; Dallas on Nov 9th; San Antonio on Nov 10th. Booking will be open from Central Market Cooking School website as of October 1st at this link, and the classes likely to sell out quickly. So please kindly book your spot soon – I am very much looking forward to returning to Central Market and seeing you all!

 What I have been cooking lately…

Candied pumpkin dessert with walnuts and clotted cream; Cevizli Kabak Tatlisi

It is autumn / fall, and we are all getting excited about the pumpkin season. I love this Candied pumpkin dessert with walnuts, Kabak Tatlisi, Antakya style. Here, the pumpkin is baked in its own juice – it is so delightful and easy. Here’s my recipe link, if you’d like to give it a go.

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

I wish you all a wonderful autumn /fall and do hope to see you at one of my cookery classes or events. If you can’t make it to the events and would like to get a Signed copy of my cookery book, Ozlem’s Turkish Table, you can order at this link; I am told it makes a special gift.

My best wishes and Afiyet Olsun,

Ozlem

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