Tag Archives | Ozlem’s Turkish Table

Ozlem’s Turkish Table on Radio – Aubergine, lentils in olive oil

Merhaba dear all,

Ozlem’s Turkish Table; Recipes from My Homeland – available for pre-order now

My sincere thanks first of all for your most kind interest and comments for my upcoming Turkish cookery book, Ozlem’s Turkish Table, Recipes from My Homeland. Publishing a book is a labor of love and your warm feedback has been so greatly appreciated.

I wanted to inform you that you can now pre-order my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland at this link, not only with Paypal (direct or debit/credit card via Paypal) but also directly with your Debit or Credit Card , as well as Paying Offline, with a Bank transfer, to the account specified at this link. If paying Offline, please kindly include the Ref: GBPShop-your last name. I hope the Offline payment option would be useful especially to all who can’t use Paypal or credit cards, as in Turkey. Also Please kindly enter the promo code Pre-Order Special when it says “Enter a promo code” on the left side of your shopping cart to get your 10% discount.

Pre-orders will have the first priority of distribution worldwide in early March, prior the release of the book in April 2018.

Ozlem’s Turkish Table – Brooklands Radio Interview:

Ozlem’s Turkish Table on Brooklands Radio!

I had the pleasure to go on air at the Brooklands Radio in Surrey with dear Jill Bennet – being a music lover and an amateur radio DJ in my younger years in Istanbul, it was very exciting to be in the studio again!- We had a lovely chat on wholesome, delicious Turkish cuisine and on my upcoming Turkish cookery book, Ozlem’s Turkish Table. My book is a special tribute to especially to my southern Turkish roots and my home town Antakya – Hatay, who recently became a UNESCO World City of Gastronomy, a title that Hatay so rightly deserves. It was wonderful to chat about this magical land and its scrumptious cuisine. Here’s the podcast of our interview, if you would like to listen to it.

What I have been cooking lately..

Aubergines, lentils and peppers cooked in olive oil, Mercimekli Mualla, from my upcoming cookery book, Ozlem’s Turkish Table, Recipes from My Homeland

Mercimekli Mualla, aubergines, lentils and peppers cooked in olive oil, which is also at my upcoming cookery book, has been a huge hit at my cookery book introduction and pre-order event last week. A delicious specialty from Antakya, this lovely dish ticks many boxes being vegan and gluten-free too. Dried mint and olive oil flavour the green lentils and aubergine/eggplant beautifully. Here’s my recipe link for Mercimekli Mualla, I hope you enjoy it.

My best wishes for the Holiday Season and Afiyet Olsun,

Ozlem

Ozlem’s Turkish Table; pumpkin recipes, book fair, cookery class

By Ozlem Warren on October 20, 2017 in Regional Signature Dishes; Mains, Sides and Desserts, Turkish cookery book, Turkish Cooking Classes 12

Merhaba dear All,

Beautiful still life from Ozlem’s Turkish Table cookery book coming up, by Sian Irvine Photography

Exciting times ahead, as we are almost there to start the pre-order for my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland, as of early November, please stay tuned! With a special tribute to my southern Turkish roots and family stories, this book has been lovingly written and prepared with beautiful images by Sian Irvine Photography, I really can’t wait to share with you all.

Here are a few special events coming up as well as delicious autumn/fall flavours, showcasing pumpkin and squash, I hope you enjoy it:

Ozlem’s Turkish Table, Recipes from My Homeland is at Riverhouse Barn Book Fair, October 28th

One of the still life shots with my family photos, from my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland, coming up. Image credit: Sian Irvine Photography

I am delighted to be participating the Riverhouse Barn Book Fair in Walton-on-Thames, Surrey, England on Saturday, October 28th at 12 noon with GB Publishing. Together with other authors, I will be introducing my upcoming cookery book, Ozlem’s Turkish Table, Recipes from My Homeland and introducing southern Turkish cuisine, my roots, Antakya- Antioch, with Turkish delights for everyone! Hope you can join us for a wonderful literary themed weekend.

A Turkish Festive Table cookery class with Ozlem Warren, Divertimenti Cookery School – London, Hands On Masterclass – Saturday, December 2nd

Radish salad with tahini sauce, image credit: Sian Irvine photography

Antakya’s traybake kebab, tepsi kebabi, will be a part of our cookery class on Dec. 2nd at Divertimenti cookery school. Image credit: Sian Irvine Photography

Please join us on Saturday, December 2nd, from 11 am to 2.30 pm for a festive class, as I will be sharing Southern Turkish specialties from my upcoming cookery book, Ozlem’s Turkish Table, Recipes from My Homeland. With a tribute to my roots, you will prepare authentic Southern Turkish flavours as you cook alongside with us. Recipes include ‘Tahini Bread Rolls with Sesame Seeds’, ‘Muhammara’ (Walnut and red pepper paste dip), ‘Leafy Greens with Peppers, Pine nuts and Aleppo Pepper Flakes’, ‘Radish Salad with Tahini Sauce’, ‘Tepsi Kebabi’ (Traybake kebab with roasted vegetables), ‘Kunefe – Kadayifi’ (Pastry strands with melted cheese in light syrup) and Turkish coffee.

Price : £115

Participation is limited, please kindly book through Divertimenti Cookery School at this link

Leafy greens with pine nuts, pepper and onions, a delicious course at our Dec. 2nd cookery class, at Divertimenti

What I have been cooking lately…

Candied pumpkin dessert with walnuts, southern Turkish Style – Cevizli Kabak Tatlisi

Candied pumpkin dessert with walnuts; Cevizli Kabak Tatlisi

We all have pumpkins in our minds at this time of the year; I love its natural sweetness and comforting, luscious flavor. This scrumptious candied pumpkin dessert is popular in Turkey and it is so very easy to make. Pumpkin is baked here in its very own juice with sugar and the result is an exquisite dessert with the full flavor of pumpkin, also fancy enough to share with family and friends.

This lovely light dessert, Kabak Tatlisi, is wonderful served with crushed walnuts. In Turkey, it is also served with our thick clotted cream, kaymak. If you can’t get kaymak, clotted cream also complements this dessert well. Here’s the link to my candied pumpkin dessert with walnuts, Cevizli Kabak Tatlisi.

Bulgur meatballs with squash and chickpeas, in yoghurt and mint sauce

Bulgur meatballs with squash and chickpeas in yoghurt and dried mint sauce

Stews with yoghurt has a special place in southern Turkish cuisine. I recently re-created Gaziantep’s Stew with bulgur meatballs, in yoghurt and mint sauce – Yogurtlu, bulgurlu kofte -. The traditional recipe also has lamb in it, in my version I omitted the extra meat and added the seasonal squash to the dish. The chickpeas worked really well in the stew too; not only very healthy, but brought a different texture and wonderful flavor. The dish turned out to be a very satisfying and substantial meal yet surprisingly light. Here’s my recipe for the Bulgur meatballs with squash and chickpeas, in yoghurt and mint sauce, I hope you enjoy it.

Happy autumn/fall and Afiyet Olsun,

Ozlem

Ozlem’s Turkish Table Cookery Book and Turkish cookery classes

By Ozlem Warren on September 14, 2017 in Ozlem’s Turkish Table Cookery Book, Turkish Cooking Classes 10

Sian Irvine’s beautiful shot of still life; aubergines and pomegranates for my cookery book coming up, Ozlem’s Turkish Table – Recipes from My Homeland

Merhaba dear All,

I hope this note finds you well and you had an enjoyable summer. I was in Turkey – in Istanbul then in Bodrum – it was very special to be back home and spend quality time with my family.

The last few months have also been very busy preparing my Turkish cookery book, Ozlem’s Turkish Table – Recipes from My Homeland with GP Publishing. If you may recall, we had a fantastic photo shoot with the very talented Sian Irvine Photograpy back in July. Since then, we have been lovingly editing and shaping each chapter; it’s now coming together beautifully and I can not wait to share with you all!

This book will be a compilation of my favorite Turkish recipes and a special tribute to my southern Turkish roots, with an emphasis on regional dishes from my hometown Antakya and southern Turkey in general, along with my personal stories. There will be some lovely black and white photos of my parents, grandparents and family in the book, which are so dear to me; these were the people I got my inspiration from and the book is their legacy, it will be special to share with you all. With this book, I truly hope you feel the warmth, generous, sharing spirit of our Turkish culture; I truly hope it may inspire you to have a go at the recipes – and there will be delicious new recipes too – and that the book will help you to connect with my beautiful homeland.

It’s been a labor of love in the making but we are almost there – we plan to be ready for pre-orders by November and the book will be out in March 2018. I hope to be able to personally sign the copies for you and hope to see you at one of our pre-order book events – stay tuned!

Sunny Flavours of Turkey with Ozlem Warren, Divertimenti Cookery School, London

Hands On Masterclass, Saturday 7th October, 11:00am – 2:30pm

I have a delicious, hands on Turkish cookery class coming up at the Divertimenti Cookery School in London on Saturday, October 7th, with home made baklava and many more. Below is the class details, do hope you can join us!

Participation is limited, please kindly book through Divertimenti Cookery School at this link

Home made baklava is delicious and easier than you think, we will have a go at our class in Divertimenti Cookery School, London on October 7th, 2017

Please join us as we will cling on to the autumnal sunshine than with a feast of delights from Ozlem’s Turkish Table. Showcasing authentic, regional recipes from her beloved homeland, you will cook alongside Ozlem preparing a selection of seasonal dishes from this colourful and aromatic cuisine as well as learn about Turkish coffee. Recipes will include ‘Zeytinyagli Sarma’ (Stuffed Vine Leaves), ‘Shepherds Salad, ‘Iskender Kebab (Tender slices of meat over pita bread with roasted vegetables and yoghurt sauce), ‘Baklava with Walnuts’ and Turkish Coffee.

What I have been cooking lately..

Spicy bulgur and lentil soup, Ezo Gelin Corba is in the menu

With the temperatures turning cooler, I have been cooking wholesome soups like Ezo Gelin Corba, Turkish spicy bulgur and lentil soup. We love this soup as a family; it’s satisfying, easy to make and so delicous, flavored with dried mint and red pepper flakes. I tend to make a big batch and freeze leftovers, works very well. Here’s the link for my Ezo Gelin corba, I hope you enjoy it too.

Afiyet Olsun,

Ozlem