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Chickpea Salad with sumac onions, peppers, spinach and tomatoes

Merhaba Dear All,

It’s has been very hot recently and we have been enjoying this lovely Chickpea/Garbanzo Bean Salad with sumac onions, peppers, spinach and tomatoes a lot. This is a delicious variation of the much loved Turkish bean salad, Fasulye Piyazi with some more veg added to it. We love chickpeas and they are fantastic paired with cumin (as in hummus), and with sumac infused onions in this refreshing, nutritious salad. If you like greens, by all means add more spinach or pepper here. It is a lovely, easy to make substantial salad for lunch, can be served as part of meze or a side to grilled vegetables, fish or meat. You can use cannellini or your other favourite cooked beans in this salad instead of chickpeas too.

Note: If you prefer to use the dried chickpeas, you need to soak them in cold water overnight. Then drain the chickpeas and put them in a pan with plenty of fresh water. Cook for about 60 minutes or until tender, adding salt toward the end of the cooking time. Drain and set aside in a bowl, to be used in this salad.

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Chickpea Salad with sumac onions, peppers, spinach and tomatoes
 
This is a delicious variation of the much loved Turkish beans salad, Fasulye Piyazi with some more veg added to it. We love chickpeas and they are fantastic paired with cumin (as in hummus), and with sumac infused onions in this refreshing, nutritious salad. If you like greens, by all means add more spinach or pepper here. It is a lovely, easy to make substantial salad for lunch, can be served as part of meze or a side to grilled vegetables, fish or meat. You can use cannellini or your other favourite cooked beans in this salad instead of chickpeas too.
Author:
Recipe type: Vegan, Healthy Salads
Cuisine: Turkish cuisine
Serves: 2-3
Ingredients
  • 1 x 14oz can of precooked chickpea / garbanzo beans
  • 1tsp/5ml ground sumac (use more if you are a fan!)
  • 1tsp/5ml ground cumin
  • ½ medium red onion, halved and thinly sliced
  • 10 cherry tomatoes, quartered
  • 3 spring onions/scallions, finely chopped
  • 1 red bell pepper, deseeded and finely chopped
  • 40g/1 ½ oz spinach leaves, washed and roughly chopped
  • For the dressing:
  • 30ml/2tbsp extra virgin olive oil
  • ½ juice of lemon
  • Salt and freshly ground black pepper to taste
  • Sprinkle of extra sumac to serve
  • Flatbread or pita bread to serve
Instructions
  1. In a mixing bowl, rub a pinch of salt and ground sumac into the onion slices with your hands really well. This will soften the onions and make them more palatable, will also help infuse tangy sumac to the onion slices.
  2. Place the precooked chickpeas or garbanzo beans on a colander, drain its liquid and rinse over running water. Combine the chickpeas with the onions in the mixing bowl. Stir in the ground cumin and season with salt to your taste, mix well.
  3. Stir in the chopped tomatoes, peppers, spring onion and spinach into the bowl and combine well with the chickpeas and onion mixture.
  4. For the dressing; combine the extra virgin olive oil and lemon juice in a small container. Season with salt and freshly ground pepper to your taste.
  5. Pour in the seasoning over the salad and combine well. Transfer the salad into a serving plate. Serve with an extra pinch of ground sumac sprinkled over, if you like, with plenty flat breads or pita bread by the side, to mop up the delicious juices.
  6. Afiyet Olsun, Ozlem

Turkish Vegetarian Feast Supper Club and Pide Workshop at Aromas Café, Weybridge – Surrey

 on Friday, August 28th evening from 7.30pm

Peynirli pide, Turkish flat breads with cheese, spinach and pepper topping is at our Turkish cookery course

We are absolutely delighted to re-start our workshops and supper clubs at the Aromas Café, Weybridge and we can’t wait to welcome you back!

Please join us at our Turkish Vegetarian Feast Supper Club and Pide Workshop at Aromas Café, Weybridge, on Friday, August 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 Pide, Oval Turkish flatbreads with vegetarian toppings at our workshop with Ozlem’s instructions and you will take your pide back home. We believe healthy food can also be very delicious and we will show you how. We hope the workshop inspires you and bring delicious Mediterrenean and Turkish flavours to your table.

We will serve the below vegetarian and Ozlem will give you tips on how to make them:

Hummus with red pepper flakes infused olive oil

Spicy bulgur wheat salad with pomegranate molasses – Kisir

Smoked aubergine salad with garlicky youghurt and dried mint

Our slice of Pide to enjoy as part of your dinner

Baked dried apricots with walnuts, served with vanilla ice cream

Pide  with vegetarian fillings workshop during the night!:

And during the night, at our workshop, you will also get to make Pide with a variety of fillings to choose as below (please tell us which filling you would like to use upon booking, so that we can get it ready for you) – you will get to take your Pide back home:

Filling options – please tell us which filling you’d like to use:

1) sauteed courgette, peppers, olives

3) spinach, peppers and feta cheese

4) grated mozarellla and tomato

Cost per person: 55 GBP (includes the hands on workshop, Ozlem’s tuition, all ingredients, the vegetarian courses to enjoy during the night, a glass of bubbly, tea or coffee)

Participation is limited so please book your spot soon at this link soon! This workshop can also make a lovely present for a foodie too. Signed copies of Ozlem’s Turkish Table cookery book is also available during the event.

We look forward to welcoming you at Aromas on August 28th at our delicious event.

Kurban Bayrami – Eid In Istanbul

It’s been really special to be able to make it to Istanbul to see my dear mother, Gulcin, my sister and family, during the past Kurban Bayrami, Eid. I haven’t been able to see them for a long while; it was a precious time spend together. As with every Turkish gathering with family, it included feasts to share – Turkish breakfast, dinners, Turkish coffee and more. Here are a few photos for you – including a special photo above with my dear mum Gulcin and my lovely niece Defne.

Our Bayram Turkish breakfast, my favourite meal of the day. Traybake Borek, Filo Pastry with Spinach and cheese is everyone’s favourite, here’s my recipe and my youtube video links.

And scrumptious Bayram meals shared with family; I love how these special events bring us together. My cousin’s home made Baklava with walnuts were delicious, here’s my recipe and youtube vide on how to make baklava, it is easier than you think and so delicious.

Last but not least, my dear cousin Nihal hosted us for another family feast – her Tray bake Kebab, Antakya’s Tepsi Kebabi was so delicious. This is such an easy kebab to make at home, here’s my recipe if you like to give a go.

Ozlem’s Turkish Table Booksigning in Bebek – Istanbul

I also managed to do a little book signing while in Istanbul, at the lovely Bebek district – thank you Emily for your kind interest for Ozlem’s Turkish Table cookery book!

A little reminder that  signed copies of Ozlem’s Turkish Table cookery book are delivered worldwide, including US and Canada at this link – You can also see also kindle, ebook etc options here (Delighted to share that kindle version of Ozlem’s Turkish table is No.3 in Canada for Turkish cooking, thank you!). You can see all options here via GBPublishing.

My best wishes and Afiyet Olsun,

Ozlem

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Chickpea Salad with sumac onions, peppers, spinach and tomatoes

Merhaba Dear All,

It’s has been very hot recently and we have been enjoying this lovely Chickpea/Garbanzo Bean Salad with sumac onions, peppers, spinach and tomatoes a lot. This is a delicious variation of the much loved Turkish bean salad, Fasulye Piyazi with some more veg added to it. We love chickpeas and they are fantastic paired with cumin (as in hummus), and with sumac infused onions in this refreshing, nutritious salad. If you like greens, by all means add more spinach or pepper here. It is a lovely, easy to make substantial salad for lunch, can be served as part of meze or a side to grilled vegetables, fish or meat. You can use cannellini or your other favourite cooked beans in this salad instead of chickpeas too.

Note: If you prefer to use the dried chickpeas, you need to soak them in cold water overnight. Then drain the chickpeas and put them in a pan with plenty of fresh water. Cook for about 60 minutes or until tender, adding salt toward the end of the cooking time. Drain and set aside in a bowl, to be used in this salad.

Chickpea Salad with sumac onions, peppers, spinach and tomatoes
 
This is a delicious variation of the much loved Turkish beans salad, Fasulye Piyazi with some more veg added to it. We love chickpeas and they are fantastic paired with cumin (as in hummus), and with sumac infused onions in this refreshing, nutritious salad. If you like greens, by all means add more spinach or pepper here. It is a lovely, easy to make substantial salad for lunch, can be served as part of meze or a side to grilled vegetables, fish or meat. You can use cannellini or your other favourite cooked beans in this salad instead of chickpeas too.
Author:
Recipe type: Vegan, Healthy Salads
Cuisine: Turkish cuisine
Serves: 2-3
Ingredients
  • 1 x 14oz can of precooked chickpea / garbanzo beans
  • 1tsp/5ml ground sumac (use more if you are a fan!)
  • 1tsp/5ml ground cumin
  • ½ medium red onion, halved and thinly sliced
  • 10 cherry tomatoes, quartered
  • 3 spring onions/scallions, finely chopped
  • 1 red bell pepper, deseeded and finely chopped
  • 40g/1 ½ oz spinach leaves, washed and roughly chopped
  • For the dressing:
  • 30ml/2tbsp extra virgin olive oil
  • ½ juice of lemon
  • Salt and freshly ground black pepper to taste
  • Sprinkle of extra sumac to serve
  • Flatbread or pita bread to serve
Instructions
  1. In a mixing bowl, rub a pinch of salt and ground sumac into the onion slices with your hands really well. This will soften the onions and make them more palatable, will also help infuse tangy sumac to the onion slices.
  2. Place the precooked chickpeas or garbanzo beans on a colander, drain its liquid and rinse over running water. Combine the chickpeas with the onions in the mixing bowl. Stir in the ground cumin and season with salt to your taste, mix well.
  3. Stir in the chopped tomatoes, peppers, spring onion and spinach into the bowl and combine well with the chickpeas and onion mixture.
  4. For the dressing; combine the extra virgin olive oil and lemon juice in a small container. Season with salt and freshly ground pepper to your taste.
  5. Pour in the seasoning over the salad and combine well. Transfer the salad into a serving plate. Serve with an extra pinch of ground sumac sprinkled over, if you like, with plenty flat breads or pita bread by the side, to mop up the delicious juices.
  6. Afiyet Olsun, Ozlem

Turkish Vegetarian Feast Supper Club and Pide Workshop at Aromas Café, Weybridge – Surrey

 on Friday, August 28th evening from 7.30pm

Peynirli pide, Turkish flat breads with cheese, spinach and pepper topping is at our Turkish cookery course

We are absolutely delighted to re-start our workshops and supper clubs at the Aromas Café, Weybridge and we can’t wait to welcome you back!

Please join us at our Turkish Vegetarian Feast Supper Club and Pide Workshop at Aromas Café, Weybridge, on Friday, August 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 Pide, Oval Turkish flatbreads with vegetarian toppings at our workshop with Ozlem’s instructions and you will take your pide back home. We believe healthy food can also be very delicious and we will show you how. We hope the workshop inspires you and bring delicious Mediterrenean and Turkish flavours to your table.

We will serve the below vegetarian and Ozlem will give you tips on how to make them:

Hummus with red pepper flakes infused olive oil

Spicy bulgur wheat salad with pomegranate molasses – Kisir

Smoked aubergine salad with garlicky youghurt and dried mint

Our slice of Pide to enjoy as part of your dinner

Baked dried apricots with walnuts, served with vanilla ice cream

Pide  with vegetarian fillings workshop during the night!:

And during the night, at our workshop, you will also get to make Pide with a variety of fillings to choose as below (please tell us which filling you would like to use upon booking, so that we can get it ready for you) – you will get to take your Pide back home:

Filling options – please tell us which filling you’d like to use:

1) sauteed courgette, peppers, olives

3) spinach, peppers and feta cheese

4) grated mozarellla and tomato

Cost per person: 55 GBP (includes the hands on workshop, Ozlem’s tuition, all ingredients, the vegetarian courses to enjoy during the night, a glass of bubbly, tea or coffee)

Participation is limited so please book your spot soon at this link soon! This workshop can also make a lovely present for a foodie too. Signed copies of Ozlem’s Turkish Table cookery book is also available during the event.

We look forward to welcoming you at Aromas on August 28th at our delicious event.

Kurban Bayrami – Eid In Istanbul

It’s been really special to be able to make it to Istanbul to see my dear mother, Gulcin, my sister and family, during the past Kurban Bayrami, Eid. I haven’t been able to see them for a long while; it was a precious time spend together. As with every Turkish gathering with family, it included feasts to share – Turkish breakfast, dinners, Turkish coffee and more. Here are a few photos for you – including a special photo above with my dear mum Gulcin and my lovely niece Defne.

Our Bayram Turkish breakfast, my favourite meal of the day. Traybake Borek, Filo Pastry with Spinach and cheese is everyone’s favourite, here’s my recipe and my youtube video links.

And scrumptious Bayram meals shared with family; I love how these special events bring us together. My cousin’s home made Baklava with walnuts were delicious, here’s my recipe and youtube vide on how to make baklava, it is easier than you think and so delicious.

Last but not least, my dear cousin Nihal hosted us for another family feast – her Tray bake Kebab, Antakya’s Tepsi Kebabi was so delicious. This is such an easy kebab to make at home, here’s my recipe if you like to give a go.

Ozlem’s Turkish Table Booksigning in Bebek – Istanbul

I also managed to do a little book signing while in Istanbul, at the lovely Bebek district – thank you Emily for your kind interest for Ozlem’s Turkish Table cookery book!

A little reminder that  signed copies of Ozlem’s Turkish Table cookery book are delivered worldwide, including US and Canada at this link – You can also see also kindle, ebook etc options here (Delighted to share that kindle version of Ozlem’s Turkish table is No.3 in Canada for Turkish cooking, thank you!). You can see all options here via GBPublishing.

My best wishes and Afiyet Olsun,

Ozlem

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Gozleme; Anatolian Flat breads stuffed with Spinach and Cheese

“Can we learn how to make gozleme (Anatolian stuffed flat breads) at the next class?” asked one of my regular Turkish cooking class  participants, few months ago. I greatly enjoy their requests, enthusiasm to learn more and have a go at them; that’s all I could hope for from the classes. “Sure, why not!” was reply; I was excited and my heart was set on tackling the much loved gozleme, Turkish flat breads with stuffing, the proper way. During my recent visit to Turkey, I got myself a proper non-stick oval gozleme pan to have a go at these delicious treats.

Local ladies preparing Gozleme at Hanimeli Restaurant, near Sirince - Turkey

Local ladies preparing Gozleme at Hanimeli Restaurant, near Sirince – Turkey

Having said that, the prospect of preparing Gozleme from scratch; preparing the dough and opening, stretching the dough as thin as sheets of paper was a little daunting at first. I call myself a cook more than a baker and greatly admire local ladies making it so effortlessly at home, in Turkey. Could I tackle it, I wondered. Thank goodness the sheer excitement of having a go at gozleme weighed much higher and I am so glad I tried. The sheets stretched beautifully and gozleme tasted heavenly. I owe a big thank you to David for the inspiration and that precious request!

Gozleme is traditionally prepared on giant non-stick round pan

Gozleme is traditionally prepared on giant non-stick round pan

We Turks love these stuffed flat breads, gozleme. Turks were originated from Central Asia, where they drifted towards Anatolia gradually and made their home. They have been making these stuffed flat breads since then. Gozleme is a much loved Turkish street food and a special part of the delicious Turkish breakfast.  These popular snacks are cooked quickly on a hot griddle and can be filled with various fillings. Some of my favorite fillings are mashed potatoes, cheese and parsley; spinach and cheese, and ground meat and onions. And they go down very well with a glass of cay, Turkish tea or ayran, traditional Turkish yoghurt drink.

My Ispanakli & Peynirli Gozleme - Anatolian Flat breads with cheese, onion and spinach, indeed easier than you think!

My Ispanakli & Peynirli Gozleme – Anatolian Flat breads with cheese, onion and spinach, indeed easier than you think!

In the filling in this recipe I added a little Turkish red pepper paste, biber salcasi to the filling for a spicier version; it flavored the spinach and onion really well. If you would like a milder taste, simply omit the red pepper paste (or the pepper flakes).

Here is also my YouTube video link for How to make Home Style Gozleme:

Gozleme, Pide and savoury pastry recipes are also included in my Gourmand award winner cookery book Ozlem’s Turkish Table, signed copies of  Ozlem’s Turkish Table, Recipes from My Homeland, now 25 % OFF available to order at this link. It is delivered worldwide, including the US and Canada.

Makes about 5 Gozleme

1lb./ 16 oz. / 3 cups plain flour

8g / 1 sachet instant dried yeast

Pinch of salt

45 ml/ 3 tbsp. olive oil

30 ml / 2 tbsp. plain natural yoghurt (preferably whole milk)

260 ml/ 9 fl. oz. / 1/5 cups warm water (150 ml/ 5 fl. oz. warm water to be mixed with the yeast)

For the filling:

200gr/7 oz. baby spinach leaves

1 onion, finely chopped
5ml/1 teaspoon Turkish red pepper flakes or 2 tsp. Turkish red pepper paste (optional)
230gr/8oz feta cheese

15ml/1 tbsp. olive oil

Non-stick pan or griddle to cook the Gozleme

Combine about 150 ml/ 5 fl. oz. warm water, yeast and salt in a small bowl, stir and cover. Stand in a warm place for 5 minutes or until bubbles form on the surface.

Divide the gozleme dough into balls, cover with a damp cloth and leave them to rest for 30 minutes,

Divide the gozleme dough into balls, cover with a damp cloth and leave them to rest for 30 minutes.

Sift the flour into a large bowl. Make a well in the middle and pour in the yeast, water & salt mixture, olive oil, yoghurt and the remaining warm water (about 110 ml/ 4 fl. oz./ ½ cup) . Using your hand, draw in the flour from the sides and work the mixture into a dough. Knead thoroughly to form a soft dough. Divide the dough into 5  pieces, knead them and roll into balls. Place the balls on a floured surface, cover with a damp cloth and leave them to rest for about 30 minutes, or until the dough doubles in size.

Knead the onions, spinach, olive oil and if you are using, red pepper paste first with your hands; that will soften the onions and blend the flavors well.

Knead the onions, spinach, olive oil and if you are using, red pepper paste first with your hands; that will soften the onions and blend the flavors well.

 

 

 

 

 

 

 

 

 

 

 

 

 Stir in the feta cheese to the spinach mixture and combine well.

Stir in the feta cheese to the spinach mixture and combine well.

Meanwhile, prepare the filling. Chop the washed spinach leaves roughly. Knead the onions, spinach, olive oil and if you are using, red pepper paste (or red pepper flakes) with your hands for a few minute or so – that will soften the onions and blend the flavors well -. Stir in the feta cheese and combine well.

Roll the gozleme dough with a rolling pin until you achieve a thin sheet of a flat round.

Roll the gozleme dough with a rolling pin until you achieve a thin sheet of a flat round.

 On a lightly floured surface, roll out each of the balls of the dough with a rolling pin into thin, flat rounds, about 40cm/16in diameter. Sprinkle a little flour as you roll the dough so that the dough won’t stick. Roll until you achieve a thin sheet of a flat round.

Fold the left and right sides of the dough in a way for the edges to meet in the middle and spread the filling in the middle.

Fold the left and right sides of the dough in a way for the edges to meet in the middle and spread the filling in the middle.

 

 

 

 

 

 

 

 

 

 

 

 

Then fold the top and bottom edges over the filling, making sure all the filling is safely covered.

Then fold the top and bottom edges over the filling, making sure all the filling is safely covered.

 

 

 

 

 

 

 

 

 

 

Fold the left and right sides of the dough in a way for the edges to meet in the middle.  Spread about 2 ½ tablespoon filling into the middle part of this flat sheet. Then fold the top and bottom edges over the filling, making sure all the filling is safely covered. Press edges together well to seal. Repeat the same procedure for the rest of the dough balls.

Brush one side of the gozleme with a little olive oil and place on the pan to cook for about 2 -3 minutes, or until golden brown.

Brush one side of the gozleme with a little olive oil and place on the pan to cook for about 2 -3 minutes, or until golden brown.

Heat a griddle or a non-stick pan, and brush one side of the gozleme with a little olive oil and place on the pan to cook for about 2 -3 minutes, or until golden brown. Brush the uncooked side with a little olive oil and then flip it over. Cook for another 2-3 minutes, until golden brown.

Cook the gozleme for about 2 -3 minutes on a non-stick pan, or until golden brown.

Cook the gozleme for about 2 -3 minutes on a non-stick pan, or until golden brown.

Brush both cooked sides of gozleme with a little olive oil -this will keep the gozleme moist. Cook the rest of the gozleme the same way.

My Ispanakli & Peynirli Gozleme - Anatolian Flat breads with cheese, onion and spinach, indeed easier than you think!

My Ispanakli & Peynirli Gozleme – Turkish Flat breads with cheese, onion and spinach stuffing; they are indeed easier than you think!

You can either roll the Gozleme to serve, or you can cut in halves or quarters. Ayran Turkish yoghurt drink or  Turkish tea, cay would go really well next to Gozleme.

Afiyet Olsun,

Ozlem

 

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