Tag Archives | Ozlem’s Turkish Table

My new cookery book-İSTANBUL; Delicious Recipes from the Heart of the City!

By Ozlem Warren on February 11, 2026 in Cakes and Desserts, Fascinating Istanbul, ISTANBUL cookery book, Pasta – Makarna, Pilafs and Rice, Regional Signature Dishes; Mains, Sides and Desserts, Roasts and Kebaps, Salads, Savory Pastries, Seafood, Soups, Travels, Turkish Breakfast, Turkish cookery book, Turkish Street Food 0

ISTANBUL cookery book – Pre-order HERE!

My heart bursts with excitement and pride to share that I wrote a new cookery book, İstanbul; Delicious Recipes from the Heart of the City, to be published in May 2026 worldwide by Quadrille – I cannot wait for you to see this very special book, to take you to a magical culinary journey to my beloved İstanbul. The book now is ready to Pre-order HERE, and we would be very grateful if you can pre-order, as it hugely helps a new book, my sincere thanks in advance.

Breakfast plate from Istanbul cookery book, photo by Sam A Harris

Born and raised in Türkiye, I lived in İstanbul for more than 15 years. I am passionate about this magical city, where I studied, worked and even married my husband, Angus, on the banks of the Bosphorus. This special cookery book, İstanbul, is a result of my years of research, experience and memories of living, enjoying its diverse, multicultural heritage, delicious food and recreating the recipes, in an accessible way so that food lovers all round the world can make at home with ease and relive memories. As the former capital of the Byzantine and Ottoman empires, İstanbul has a fascinating culinary heritage. Over the years, many ethnic groups have all made the city their home, each in turn contributing to its cuisine. Hence it was important to me that this book honoured the many different communities that have made the city’s food scene what it is today.

Isanbul landscape, from Istanbul cookery book, by Sam A Harris

Multi-cultural meze spread from Istanbul cookery book, image by Sam A Harris

With easy and flavourful recipes for dishes from the fırın (bakery) to the kahvaltı evi (breakfast houses), ocakbası (fireside), sokak (street), one-pot wonders and more, Istanbul cookery book is a dynamic collection of more than 80 recipes which I aim to take readers on a journey through Istanbul, showing just how delicious and satisfying the city’s food can be, whether it’s breakfast, lunch or dinner. Vegetarian readers would be happy to know that over 50 of the recipes are vegetarian, nodding to our bountiful farmers markets, and many are gluten-free or provided options where applicable.

Sigara boregi, cheesy filo rolls from Istanbul cookery book, image by Sam A Harris

Beets with toasted hazelnuts, olives, pul biber oil from Istanbul cookery book, image by Sam A Harris

Cheat’s Lahmacun from Istanbul cookery book, image by Sam A Harris

Expect to find Ottoman classics such as Hünkar Beğendi, rolled vine leaves with sour cherries, Visneli Sarma, breakfast staples Soğanlı Menemen, Acuka dip, Yengen tost, multicultural flavours such as Topik, Borekitas and nutty Çerkez Tavuğu, delicious savoury bakes like crispy Fırında Sigara Böreği, street food classics like Kolay Gözleme, fluffy Açma, Lokma, scrumptious sweets such as Şekerpare, Mozaik Kek, Esnaf lokantası style one pot wonders like Süzme Mercimek Çorbası, Hasan Pasa Kofte, Karides Güvec, regional flavours like home-style Iskender Kebap, Fırında Patlıcan Kebabı, easy Cheat’s Mantı, Easy Lahmacun, vegetarian delights such as Fırın Sebze, Mercimekli Karnıyarık, Barbunya Pilaki, Peynirli Sebzeli Pide, easy mezes, pickles, drinks and so much more. Recipes that will transport you to the fascinating city of İstanbul.

Peynirli, Sebzeli Pide from Istanbul cookery book, image by Sam A Harris

Hunkar Begendi, from Istanbul cookery book, image by Sam A Harris

Yengen toasties from Istanbul cookery book, image by Sam A Harris

It’s been an absolute honour and privilege to write this book. A celebration of İstanbul’s diverse, delicious food, it is my heartfelt tribute to a magical city, one that I love and that has shaped so much of my cooking. I genuinely love every recipe in this book and so excited and proud to share with you all; there is something for everyone here, with stunning photography. Huge thanks to my publisher Quadrille and everyone who touched this beautiful book. I hope it brings you joy and inspiration and transports you to magical Istanbul. Pre-orders are open HERE and we would be very grateful!

My family photo from Istanbul cookery book, image by Sam A Harris

Srumptious sweets such as Sekerpare cookies in Istanbul cookery book too. Image by Sam A Harris

My chilchood favourite Mozaik Cake with dried cherries and pistachios from Istanbul cookery book, image by Sam A Harris

I can’t wait for you to cook from my new book, Istanbul! We would be grateful if you can pre-order HERE, as it helps new books so much (you only pay when it is delivered at lowest price). Cok teşekkür ederim, afiyetler olsun,

Özlem xxx

ISTANBUL cookery book – Pre-order HERE!

Poached Dried Apricots in Light Syrup with Kaymak

By Ozlem Warren on July 11, 2025 in SEBZE, Vegetarian recipes 0

This delicious Kuru Kayısı Tatlısı, Poached Dried Apricots in Light Syrup with Clotted Cream , from my book SEBZE is a light, delicious and easy dessert for entertaining. Turkiye is one of the largest producers of apricots, kayısı. They are grown in abundance during the summer months, and some of the yearly harvest is dried in the sun to be enjoyed all year round. Malatya, a city in southeast Turkiye, is particularly famous for the quality of its dried apricots, which are exported all over the world. When I was a child, we lived in Elazığ, a town next to Malatya and my father would bring home cases of juicy apricots after work. We would eagerly wait for my father’s return and the apricots would soon disappear. Poaching dried apricots in light syrup brings out their beautiful fragrance and they are luscious served with cream.

Prepare ahead: You can poach the dried apricots in syrup 1–2 days ahead. Once cool, keep in a container, covered, in the refrigerator.

Variation and leftovers: Instead of clotted cream, you can stuff the dried apricots with 85 g (3 oz/2/3 cup) chopped walnuts for a plant-based feast. Leftovers can be enjoyed for breakfast or you can serve the leftover syrup as a light sherbet drink, with ice cubes and fresh mint in small glasses.

Here’s my recipe from my book SEBZE; if you are after delicious, easy, wholesome vegetarian Turkish recipes, there are 85 scrumptious recipes are on offer in SEBZE, along with stunning photography, stories, heritage – you can get a copy here worldwide.

Afiyet olsun,

Ozlem x

Poached Dried Apricots in Light Syrup with Kaymak

This is a light, delicious and easy dessert for entertaining. Turkey is one of the largest producers of apricots, kayısı. They are grown in abundance during the summer months, and some of the yearly harvest is dried in the sun to be enjoyed all year round. Malatya, a city in southeast Turkey, is particularly famous for the quality of its dried apricots, which are exported all over the world. When I was a child, we lived in Elazığ, a town next to Malatya and my father would bring home cases of juicy apricots after work. We would eagerly wait for my father’s return and the apricots would soon disappear. Poaching dried apricots in light syrup brings out their beautiful fragrance and they are luscious served with cream.

Author: Ozlem Warren

Recipe type: Easy Desserts

Cuisine: Turkish cuisine

Serves: 8-10

Ingredients

150 g (5 oz/2/3 cup) granulated sugar
450 ml (15 fl oz/1¾ cups) hot water
1 tablespoon fresh lemon juice
250 g (9 oz) soft dried apricots
130 g (4½ oz/½ cup) Turkish thick cream (kaymak) or clotted cream (or plant-based clotted cream)
2 tablespoons crushed pistachios

Instructions

Combine the sugar and hot water in a medium pan and bring to the boil. Stir constantly until the sugar dissolves, then reduce to a simmer. Pour in the lemon juice and add the dried apricots, and poach for 20 minutes over a low–medium heat. The apricots will plump up and the syrup will thicken, infused with the apricots’ beautiful fragrance. Leave to cool.
Once cool, gently open the split of the apricot and fill each with about ⅓ teaspoon kaymak or clotted cream. Place the stuffed apricots on a serving dish, spoon the syrup around them and sprinkle with crushed pistachios to serve.

Tırnaklı Pide Ekmek; Finger-dented flatbreads

By Ozlem Warren on March 6, 2025 in Turkish Breakfast 2

These round (and sometimes oval) finger dented, Tırnaklı Pide Ekmek is a national favourite. Also known as Ramazan pidesi, it is the traditional bread we eat to break the fast during Ramadan. Happy memories of queuing at the bakery, fırın, to get our freshly baked, warm pide ekmek for our iftar, the meal we eat to break the fast during Ramadan. Most bakeries in Istanbul pretty much offer Tırnaklı Pide Ekmek all year around these days. It is a lovely bread to accompany breakfast, meze, grills, soups, casseroles, and easier than you think to make at home.

Prepare ahead and freeze: Though it tastes best on the day, you can make Tırnaklı Pide Ekmek a day ahead and wrap with a clean kitchen cloth to keep fresh and moist. You can cut the pide ekmek in quarters, wrap with foil and freeze too.

I also love our easy, puffy bread, balon ekmek, fantastic to serve with meze, casseroles, grills. You can find my easy puffy bread, balok ekmek recipe, at my new book SEBZE.

I hope you enjoy my Tırnaklı Pide Ekmek recipe, Ramadan Mubarak if you are observing and Afiyet Olsun,

Ozlem x

4.0 from 1 reviews

Tırnaklı Pide Ekmek; Finger-dented flatbreads

These round (and sometimes oval) finger dented, Tırnaklı Pide Ekmek is a national favourite. Also known as Ramazan pidesi, it is the traditional bread we eat to break the fast during Ramadan. Happy memories of queuing at the bakery, fırın, to get our freshly baked, warm pide ekmek for our iftar, the meal we eat to break the fast during Ramadan. Most bakeries in Istanbul pretty much offer Tırnaklı Pide Ekmek all year around these days. It is a lovely bread to accompany breakfast, meze, grills, soups, casseroles, and easier than you think to make at home. Prepare ahead and freeze: Though it tastes best on the day, you can make Tırnaklı Pide Ekmek a day ahead and wrap with a clean kitchen cloth to keep fresh and moist. You can cut the pide ekmek in quarters, wrap with foil and freeze too.

Author: Ozlem Warren

Recipe type: Flat Bread

Cuisine: Turkish cuisine

Serves: Makes 2 pide ekmek

Ingredients

500g / 1lb 1.6oz all-purpose plain flour (plus extra for shaping)
1 ½ tsp salt
11g/0.4 oz dry yeast
1 tsp sugar
2 tbsp olive oil
170ml/6fl oz luke warm water
155ml/5 ½ fl oz luke warm milk
for shaping:
3 tbsp room temperature water
3 tsp all-purpose plain flour
for brushing and topping::
1 tbsp whole milk yoghurt
1 egg yolk, beaten
1 tbsp olive oil
2 tbsp sesame seeds
1 tsp nigella seeds
2 tsp maize flour, cornmeal or polenta, to dust the trays

Instructions

Combine the yeast, luke warm water and sugar in a small bowl and mix to dissolve. Cover with cling film and set aside for 10 minutes to get frothy.
Sift the flour into a large bowl and make a well in the middle. Pour in the yeast mixture, olive oil, salt and lukewarm milk. Using your hands, turn the mixture into a soft, sticky dough. Place the dough into a lightly floured, dry, clean surface. Knead for 5 minutes, adding a little more flour if needed, to achieve a soft, elastic and smooth dough. Place the dough in a lightly greased bowl, cover with cling film or damp cloth and leave to rest in a warm place for about 1 hour, until doubled its size.
Place baking papers on 2 large trays and sprinkle 1 tsp maize flour, cornmeal or polenta on each tray; this will help crisp the bottom of the tırnaklı pide ekmek. Preheat fan oven to 200C/220C/430F.
For shaping, combine the flour and water in a small bowl, mix well until smooth. For brushing, combine the yoghurt, beaten egg yolk and olive oil in another bowl, mix and set aside.
Once doubled, punch the dough down, knead for 1-2 minutes on a lightly floured surface and divide into two equal pieces. Turn each dough piece into a ball, placing one in the bowl with cling film over. Flatten the other dough ball with your hands and stretch into a 25cm diameter round circle, about 1 cm thick. Place the dough circle over the prepared tray. Dip your fingertips into the flour and water mixture and indent the dough about 2 ½ cm inwards, creating a thick, circular lip around the edges. Dip your finger tips to the water and flour mixture again and indent the dough making vertical and horizontal indentations, about 4 cm apart, making diamond shapes. Repeat this process for the remaining dough, placing and shaping on the other prepared tray. Loosely cover both trays with cling film and rest for another 25-30 minutes for another rise.
Then remove the cling film, and gently brush and coat the surface of both breads with the yoghurt, egg & olive oil mixture, taking care not to press hard. Once the both tırnaklı pide ekmek surfaces coated, dip your fingers into the yoghurt mixture and press through the finger indentations on the breads again, making them visible; they will help the diamond shapes pop up. Sprinkle each tırnaklı pide ekmek with 1 tbsp sesame seeds and ½ tsp nigella seeds and bake in the preheated oven for 16-18 minutes (rotating the trays half way, for even baking, if needed), until golden with light brown patches. Take the trays out of the oven and place tırnaklı pide ekmek on top of one another and wrap them with a clean, dry kitchen cloth, to keep warm and moist. Slice to serve warm or at room temperature.