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Tag Archives | Supper Clubs

Ozlem’s Turkish Table-Winner of Gourmand World Cookery Book Award and Festive Ideas

I am delighted to share with great pleasure and honor that Ozlem’s Turkish Table cookery book has been awarded as the Winner of the prestigious Gourmand World Cookery Book Award, in the Food Heritage Category for Turkey! The Gourmand Awards are often compared by journalists to the “Oscars” and we are absolutely delighted; this prestigious award will help spreading the word on delicious, wholesome Turkish cuisine with a rich culinary heritage and more exciting events on the way! My very sincere thanks to all of you dear readers for your support for this special book, as well as to my publisher GB Publishing and Pinar UK for all their valuable support. Ozlem’s Turkish Table now qualify to compete for Best in the World 2020 in Food Heritage category.

Signed copies of Ozlem’s Turkish Table now 20 % off for the festive season!

Delighted to let you know that the hardback signed copies of Ozlem’s Turkish Table now 20 % off via GB Publishing at this link and  delivered worldwide incl USA, also available in kindle and other formats here. I can make a lovely gift to a foodie.

What I have been up to …

Teaching at Christopher Kimball’s Milk Street Cookery School, Boston MA was a special highlight

It’s been a very special few months, teaching Turkish cookery at the Christopher Kimball’s Milk Street Cookery School in Boston, in Fethiye, Kalkan – Turkey, Divertimenti Cookery School – London and in Surrey, UK.

I did two days of full master classes at the Milk Street and they have been very special – folks flown in from California, Seattle, North Caroline, Virgina for these classes, so very humbled and greatly enjoyed teaching and meeting everyone – my very sincere thanks to all.

Ozlem’s Turkish Table Cookery classes in Kalkan and Fethiye – Turkey

Ozlem’s Turkish Table cookery demo and Turkish lunch at Villa Cennet Bahcesi, Kalkan

Teaching at Guru’s Place Cookery School, Kalkan – a lot of fun!

Always a pleasure to teach at Yakamoz Hotel – Fethiye

Enjoying our cookery class creations al fresco at Yakamoz Hotel, Oludeniz

As always, greatly enjoyed teaching Turkish cookery in Fethiye and Kalkan in October. Thank you very much to Fethiye Times, dear Lyn Ward for all your help for organising Fethiye and Kalkan classes and huge thanks to Yakamoz Hotel Oludeniz, Villa Cennet Bahcesi, Kalkan and Guru’s Place Kalkan Cookery School for having me and all the lovely folks joined us – greatly look forward to more classes together in 2020. We are working on my 2020 teaching schedule in Kalkan and Fethiye so stay tuned!

From our road trip at beautiful Kalkan with dear Lyn, from Fethiye Times

Festive Turkish meal ideas ..

Spicy bulgur and lentil soup, Ezo Gelin Corbasi

Spicy bulgur and lentil soup, Ezo Gelin Corbasi

With the festive season upon us, I love gathering with friends and family and sharing a bite and catch up. As it is a busy time of the year, it is worth thinking about what you will be serving and do some cooking ahead of time. Thankfully, Turkish food is great with ahead of time cooking and freezes well. For instance this delicious and wholesome Spicy bulgur and lentil soup, Ezo Gelin Corba (at page 47 from Ozlem’s Turkish Table cookery book); it is a meal itself for me especially for lunch and freezes so well. If you like to make it gluten-free, you can use quinoa instead of bulgur in the soup, as I have done here

Baked aubergine/eggplant kebab with yoghurt and spices – Patlicanli Kebap

This is a lovely, all in one tray home style kebab that you can prepare ahead of time and freeze for your guests. Aubergines/eggplants are double baked here, which intensify their flavour – it is so worth marinating the chicken in yoghurt and spices; it tenderises the chicken and add a lot of flavour. Here is my recipe link (also at page 201 at Ozlem’s Turkish Table)

Aubergine, lentils and peppers cooked in olive oil – Mercimekli Mualla 

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

One of my all time vegetarian dishes cooked in olive oil, Zeytinyaglis from my home town Antakya, from my mother’s table; this dish can make a lovely main course for your vegetarian and vegan guests, also gluten-free. It tastes even better the next day so you can easily prepare ahead of time. Dried mint is the star spice here and works so well with green lentils and aubergine, so good. Here’s my recipe link – this lovely dish is also at Ozlem’s Turkish Table cookery book, page 151.

Leeks cooked in olive oil with vegetables – Zeytinyagli Pirasa

Leeks are native to Anatolia and this is a delicious and healthy way to enjoy leeks. It is traditionally served cold or at room temperature, with wedges of lemon aside; it makes a wonderful side dish keeps in fridge well for 2-3 days. Here’s my recipe link, also at page 159 of Ozlem’s Turkish Table.

Rice pilaf with pine nuts, cinnamon, dill and currants

This sophisticated rice pilaf dates back to the Ottoman Palace kitchens and is packed with flavour. I love the different textures and flavours this rice showcases with currants, pine nuts, fresh herbs and warm spices like cinnamon. You can add lamb’s liver as in my recipe at page 225 at Ozlem’s Turkish Table, or opt out and keep it vegetarian, as we did at my recent Supper club at Aromas, Weybridge. It is certainly festive and a big hit with our guests. You can serve it with refreshing Shepherd’s Salad with cucumber, pepper and tomato with a touch a sumac.

Spicy bulgur wheat salad with pomegranate molasses – Kisir 

Our welcome salad in Antakya, Spicy bulgur wheat salad with pomegranate molasses, Kisir, always features in our festive table. I love this wholesome salad – it is a bowl of health and so entertaining friendly, as it tastes even better the next day, great for prepping ahead of time. Sprinkle pomegranate seeds over for a festive decoration. Here’s my recipe link, also at page 81 of Ozlem’s Turkish Table.

Antakya style flat breads with crumbly cokelek or feta, za’atar and red pepper paste – Biberli Ekmek 

Our savoury flat breads are easy to make and complement soups, mains, side dishes beautifully. This delicious flat bread with za’atar topping, Biberli Ekmek, is a specialty from my home town Antakya and always bring back fond memories. It is fantastic to bake ahead of time and freeze. You can then reheat at 180C/350F for 5-8 minutes, ready for your guests. Here’s my recipe link, also at page 137 of Ozlem’s Turkish Table.

Baked Candied Pumpkin dessert with walnuts – Kabak Tatlisi 

Candied pumpkin dessert with walnuts and clotted cream; Kabak Tatlisi

I love the fruity desserts in Turkish cuisine – they are delicious, light and easy to prepare, as in this seasonal Candied Pumpkin dessert with walnuts. Baked in its own juice with sugar, this light but full flavoured pumpkin dessert is best served with crushed walnuts and kaymak, our Turkish thick cream made from water buffalo milk. If you can’t find kaymak, regular clotted cream would work well too. You can prepare this delicious dessert 2-3 days ahead of time. Here’s my recipe link, also at Ozlem’s Turkish Table cookery book, page 275.

I hope you enjoy the festive Turkish food ideas here and they inspire – there is also a whole chapter of Suggested Menus at page 291 at Ozlem’s Turkish Table    May you have a wonderful festive season, in good health, happiness, with friends and family.

Upcoming Events

Ozlem’s Turkish Table Vegetarian Feast and Cookery Demonstration at 

Oso Art Centre, Barnes

Thursday  January 23rd  from 7.30 pm

Please join us at the Oso Art Centre in Barnes on Thursday, January 23rd 2020 from 7.30pm, as Ozlem Warren will serve a feast of vegetarian Turkish dishes from her award winning cookery book, Ozlem’s Turkish Table and demonstrate how to make the popular Spicy Bulgur Wheat Salad with pomegranate molasses, Kisir and Traybake filo pastry with cheese and spinach.  Ozlem will also give tips on how to make the below vegetarian dishes she will be serving.

We will be serving Spicy bulgur and lentil soup with dried mint and Aleppo pepper, Hummus with cumin and red pepper flakes, Aubergine and lentils cooked in olive oil, Baked potato, olives, red pepper and onions with cumin, Baked cauliflower with cheese, spring onion and herbs, Spicy bulgur wheat salad with pomegranate molasses, Traybake filo pastry with cheese and spinach, Zesty semolina sponge cake, Revani.

Signed copies of Ozlem’s Turkish Table cookery book will be available to buy at the evening (25 GBP per copy). We will also run a raffle amongst the guests at the evening and one lucky winner will get a signed copy of Ozlem’s Turkish Table!

Tickets can be purchased at this link and it can make a lovely festive gift to a foodie!

Friday, February 28th, 7.30pm – Turkish Vegetarian Feast Supper Club and Cookery Workshop at Aromas

 Weybridge, Surrey

Kick start the new year to learn a new skill, making savoury filo pie with a variety of fillings, at our Turkish Vegetarian Feast Supper Club and Workshop at Aromas, Weybridge on Friday, Feb 28th evening from 7.30 pm  We will serve you some scrumptious healthy Turkish and Mediterranean vegetarian dishes as below, and moreover, you will get to make a vegetarian savory filo pie, our Turkish borek, at our workshop and you will take your pie/borek back home. We believe healthy food can also be very delicious and we will show you how – new inspirations in the new year, healthy food made easy!

We will serve delicious vegetarian courses and Ozlem will give you tips on how to make them.

Savory filo pie/borek with vegetarian fillings workshop during the night!:

And during the night, at our workshop, you will also get to make your savory filo pie with a variety of fillings to choose – you will get to take your savoury pie / borek back home!
This exciting event is likely to sell out to please book your spot soon at this link soon!
It can also make a lovely present for a foodie for the festive season (gift certificates available).
We look forward to welcoming you at Aromas on February 28th at our exciting event!
  • My very best wishes to you all for the festive season; and my sincere thanks for all your support and kind words for Ozlem’s Turkish Table – 65  – 5 star reviews on Amazon UK – ; it gives me so much happiness hearing you enjoy my recipes and it helps you to connect to this special land and remember, recreate fond memories.

Afiyet Olsun,

Ozlem

 

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Baked beetroot with walnuts and pomegranate molasses

I hope you enjoy this delicious and wholesome Baked beetroot salad with walnuts and pomegranate molasses , so easy too.  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.

Baked beetroot with garlic, walnuts, pomegranate molasses

5.0 from 2 reviews
Baked beetroot with walnuts and pomegranate molasses
 
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.
 

I am passionate about delicious, wholesome Turkish cuisine and it is a pleasure to share authentic Turkish recipes from my southern Turkish roots. Over 90 authentic Turkish recipes are included at my cookery book, Ozlem’s Turkish Table. Signed copies now 30 % off for a limited period from this link, and it is delivered worldwide, including the US.

I hope you enjoy it, Afiyet Olsun,

Ozlem

 

 

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

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 saucePatlicanli Eksi Ai

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
 
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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