Tag Archives | Turkish breakfast

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!

Turkish Flat Breads with potato and cheese; Patatesli Gozleme

By Ozlem Warren on September 7, 2015 in Appetizers and Mezes, Savory Pastries, Turkish Breakfast, Turkish Cooking Classes, Turkish Street Food 25

Turkish stuffed flat breads with mashed potato and cheese, Patatesli, Peynirli Gozleme

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 called Gozleme since then and they are a much loved Turkish street food and a special part of Turkish breakfast. These popular snacks are cooked quickly on a hot griddle and can be filled with various fillings.

I previously made Gozleme with spinach and cheese filling, they became hugely popular. This time I made them with mashed potatoes, cheese and parsley; a comforting, delicious combination, another winner with family and friends. This gozleme is also a wonderful way to finish up leftover cooked potatoes and bits of cheese. I used feta cheese here, you can also use Turkish white cheese, grated cheddar cheese or mozzarella. I spiced up my gozleme with a little Turkish red pepper paste, biber salcasi; you can also use red pepper flakes instead if you are after a touch of spice.

I hope you enjoy making your own Gozleme, a wholesome, delicious street food at home. They go down very well with a glass of Turkish tea, cay or ayran, traditional Turkish yoghurt drink.

Turkish stuffed flat breads with potato and cheese; Patatesli, Peynirli Gozleme

I love our savoury pastries in Turkish cuisine. Gozleme and over 90 authentic Turkish recipes are included at my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland. Signed hardback copies, as well as ebook and other options are available at this link; Signed copies are delivered worldwide including US and Canada here.

Afiyet Olsun,

Ozlem

5.0 from 6 reviews

Turkish Flat Breads with potato and cheese; Patatesli Gozleme

We Turks love these stuffed flat breads, Gozleme. Turks have been making these stuffed flat breads over thousand of years, they are a much loved Turkish street food and a special part of Turkish breakfast. The mashed potato, cheese and parsley proves to be a delicious, comforting filling; these gozlemes are wonderful with cup of tea or as part of mezze spread.

Author: Ozlem Warren

Recipe type: Turkish Flat breads with fillings, Gozleme

Cuisine: Turkish Cuisine

Serves: 5 gozleme, feeds 6-8

Ingredients

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)
About 260 ml/ 9 fl. oz. / 1⅕ cups water
For the filling:
3 medium sized potato, cooked, skinned and mashed – about 2 ¼ cups -
5ml/1 teaspoon Turkish red pepper flakes or 2 tsp. Turkish red pepper paste (optional)
200gr/ 7 oz. Turkish white cheese or feta cheese, juice drained and crumbled.
28 gr/ 1 oz. / ½ cup chopped flat leaf parsley
30 ml/2 tbsp. olive oil
Salt and ground black pepper to taste
Nonstick pan or griddle to cook the Gozleme

Instructions

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.
Sift the flour into a large bowl. Make a well in the middle and pour in the yeast mixture, olive oil, yoghurt and the remaining (about 110 ml/ 4 fl. oz./ ½ cup) water. 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 8 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 30 minutes, or until the dough doubles in size.
Meanwhile, prepare the filling. Mash the cooked potatoes with a fork or a masher in a large bowl. Drain the juice of the Turkish white cheese or feta cheese and crumble into the bowl. Stir in the chopped parsley, the red pepper paste or red pepper flakes (if you wish) and pour in the olive oil. Season with salt and freshly ground black pepper and combine all well. Your filling is ready.
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. Spread about 2 ½ - 3 tablespoons 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.
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.
Brush both cooked sides of gozleme with a little olive oil -this will keep the gozleme moist. Cook the rest of the gozlemes the same way.
You can either roll the Gozlemes 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.

Delights and Street food from Turkey and how to make them at home

By Ozlem Warren on August 14, 2015 in Fascinating Istanbul, Fascinating Turkey, Turkish Street Food 14

Wholesome, delicious Turkish breakfast, my favorite meal of the day

Merhaba and greetings from Turkey; it has been wonderful to be back home, catching up with family, friends and enjoying this fascinating land. I wanted to share with you some photos from our trip with a special highlight on Turkish street food and breakfast we have been enjoying. I hope it inspires and you can give it a go at this delici0us, wholesome recipes. I embraced Turkish breakfast as soon as we arrived Istanbul. Eggs done different ways, Simit, sesame encrusted bread rings, flavorful olives, Turkish white cheese, specialty white cheese with herbs, Van’s Otlu Peynir, ripe juicy sliced tomatoes, cucumbers and savory pastry are all a part of our wonderful Turkish breakfast. This plate is from the wonderful Van Kahvalti Evi in Cihangir, Istanbul. The herbed cheese, Otlu Peynir is a special favorite. Here’s some ideas for you to recreate your own Turkish breakfast.

Cobbled streets of Cukurcuma antique market in Cihangir, Istanbul

A gorgeous antique door at Cukurcuma market, how I wished to take it back home

I love Cihangir area in Istanbul and thanks to dear Senior Dogs Abroad, I made a visit to the Cukurcuma antique and flea market to wander amongst beautiful old, antique furnishings; plates, cutlery being a special focus, I fell in love with this wonderful, ancient door, how I wished to take it back home.

A heavenly tray of Baklava in Istanbul

This heavenly tray of baklava was the next thing attracted my attention. The real thing is much lighter and flaky than its versions abroad, hope you can enjoy baklava in Turkey. You can also make baklava at home; here’s my home made baklava with walnuts recipe, hope you enjoy it.

Full moon in Istanbul, by the Bosphorus

Delicious mezzes and company by the Bosphorus, Istanbul

We were lucky to enjoy a beautiful full moon by the Bosphorus. We celebrated dear Mehmet’s, my brother-in-law’s birthday over delicious Turkish mezzes.

Wonderful to be back to Bodrum

Freshly picked vegetables at the farmers market in Bodrum, Turkey

Cokelek Salata; crumbled white cheese or feta salad, flavored with cumin, red pepper flakes and olive oil

Turkish tea, cay – taste even more delicious by the sea side in Bodrum

And now back to Bodrum; my parents have a time share home here that we and children long to come back. Life evolves around simple pleasures; an early morning swim, followed by a leisurely, long Turkish breakfast. Dad and the children pick up the fresh produce – tomatoes, cucumbers, peppers from Gulsum Baci’s garden and we make a lovely Cokelek Salata; crumbled feta salad with tomatoes, peppers, cucumbers, flavored with cumin and red pepper flakes. I am also in charge of making the Menemen; Turkish style scrambled eggs with tomato, onion, peppers and cheese. Sitting at the terrace, we all tuck in with flavorful, olives, more cheese and glasses of cay, Turkish tea to wash it all with the family – my idea of heaven, my favorite meal of the day.

Pogaca; Turkish savory pastries with cheese and parsley

Pogaca; Turkish savory pastry with cheese and herbs

Simit; Sesame encrusted bread rings

Simit; sesame encrusted bread rings

Mid day snack would be either this delicious, national favorite pogaca; savory pastry with cheese and herbs or Turkish sesame encrusted bread rings, Simit; children and we all love them and they dissappear quickly. Simit and pogaca are both widely available at bakeries, street stalls and pastanes, patisseries in Turkey.

Midye Dolma; Stuffed mussels with aromatic rice

Midye dolma; stuffed mussels with aromatic rice, pine nuts and currants

And then comes Midye Dolma; these delicious stuffed mussels with aromatic rice, pine nuts and currants are a delightful street food in Turkey. You can find them in street stalls or at vendors selling by the beach side. Ali Usta, our regular midye dolma vendor turns up every afternoon near our beach at Turgut Reis, Bodrum with delicious midye dolmas. All you need is a squeeze of lemon over them, delicious! I did make stuffed mussels at home, they turned out really well. Cleaning the mussels can be a bit of a labor of love but well worth all the effort, here is my Stuffed mussels with aromatic rice, Midye Dolma recipe, if you’d like to give it a go.

Pide; Turkish oval flat breads with toppings

Peynirli Pide; Turkish oval flat breads with cheese, spinach and vegetables

Turkish oval flat breads with various toppings, Pide, is another favorite street food in Turkey. Our favorite is Pide with cheese and vegetables as well as the Flat breads with ground meat and vegetable topping; Kiymali Pide. A favorite snack and street food both at the sea side and in the towns and cities.

Lahmacun; Turkish style thin pizza with ground meat and vegetables topping

Lahmacun, Turkish style thin pizza with ground meat and vegetables topping

Lahmacun, thin, small Turkish style pizza with ground meat, onions, tomato and parsley topping is also a hugely popular Turkish snack, street food. You can enjoy them at street vendors, kebab houses or lahmacun houses that would only sell this delicious treat. We would wrap lahmacun with slices of tomato, onions and parsley with a healthy squeeze of lemon juice over. Here’s my Lahmacun recipe if you’d like to make this delicious treat.

Gozleme; Anatolian flat breads with fillings

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. Here’s my Gozleme with spinach and cheese recipe, hope you enjoy it, afiyet olsun.

Turkish Coffee; Turk Kahvesi – More than a drink

Delightful Turkish Coffee, Turk Kahvesi

Have you ever tried the deliciously frothy Turkish coffee? It is one of the most popular traditional drinks at home in Turkey and I love the whole ritual, the experience of it. As it is so widely available it is a part of Turkish street food for me. In Turkish, we have a saying “Bir fincan kahvenin kirk yil hatiri vardir” which means “The memory of a good cup of Turkish coffee lasts 40 years”. Turkish coffee is a drink of friendship; you are offered this traditional, aromatic drink wherever you go in Turkey; when visiting friends and family, in the shops, while waiting in the bank, in hairdressers.. We take time to pause and enjoy this special drink with a friend or family or sometimes simply reflect with every precious sip. A glass of water and Turkish Delights, Lokum by the side complete the Turkish coffee ritual. I shared this special cup with my mother while in Bodrum, it was very memorable. Here’s how to make Turkish coffee properly and its rituals, hope you enjoy yours.