Cookery Classes

I teach Turkish cooking classes in England,Turkey & USA, hope you can join us!,
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Turkish cuisine provides healthy, hearty, delicious food for family and friends.
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Tag Archives | Turkish meatballs

Fresh, Delicious and Fun Cooking; Turkish Food Made Easy

I guess the teaching bug instilled in me, while watching my mum teaching and then while I was doing my degree on English Language and Literature at the University of Marmara, Istanbul (anyone from Marmara University? 🙂 I used to teach English language privately to secondary school pupils. It is a wonderful feeling to be able to make a little difference to their learning and infuse love of languages to the children.

Turkish cooking classes are a wonderful opportunity to learn about Turkish cuisine, culture and delicious recipes

I have been living abroad now almost 10 years (gosh, that is a revelation, haven’t realized that up to this very moment!!). For the last 6 years or so, I have been doing another, a very delicious kind of teaching, Turkish cooking. One of the best parts of living abroad for me has been realization and appreciation of the richness of my homeland, and a desperate need to share all wonderful things Turkey offers. (A very special thanks here to the Central Market Cooking School in Austin,Texas, for believing in me and giving me the chance to teach Turkish cooking, a real turning point).
Tahta Saray Ocakbasi Kebab House in Istanbul; it is a joy to indulge in those amazing kebabs, though we love our vegetables and salads too

Now living in England, it is a joy to carry on the classes. Many folks still think Turkish cuisine is based on mostly kebabs, and they are pleasantly surprised to see the many wonderful vegetable courses, like vegetables cooked in olive oil, refreshing salads and mezes we have too.

A vibrant fruit stall at the Sali Pazari (Tuesday Market), in Levent, Istanbul

A special aspect of the cooking classes is a chance to talk about the freshness of ingredients and importance of seasonality in Turkish cuisine. In Turkey food is bought fresh daily, and each meal of the day would be taken into account, with as much attention paid to breakfast, lunch and dinner. As well as having a balance of nutrients, the food should also be appealing to the eye, and of course tasty. Turkish cuisine is healthy and nutritious and the Turks are purist in their culinary taste; their dishes bring out the flavor of the main ingredient rather than hiding it behind sauces.

Another aspect of the class worth noting is a chance for the folks to “taste” Turkish hospitality and culture. Today in Turkey food and mealtimes is still the hub of everyday life. Always time is taken to share meals with family members or friends, to relax and enjoy conversation. Everyone wishes each other “afiyet olsun”, literally meaning “may you be healthy.” This is followed by a tribute to the creator of the meal, “elinize saglik”, meaning “health to your hands”. Guests are always received with the highest cordial hospitality and it is believed that no one should ever leave a Turkish table without feeling satisfied and happy! And I must say, the classes are such a special time for me to connect with home, and I am grateful for these  moments, I so look forward to them!:)

A genuine Turkish hospitality by Sultan Sofrasi, Antakya; they showered us with wonderful regional delicacies

Well, my next Turkish cooking class on Saturday, June 16th is almost sold out -many thanks to all the folks signed up!- There are only few spots left; if you are in the area and would like to join in, do please let me know. You will be showered with Turkish hospitality, delicious food blended with history and stories from my homeland.

If you can’t, here are some of the courses and recipe links from the class menu, for you to have a go at home. They are so easy to make, healthy, delicious and fun to share:

Spinach and Cheese fillo pastry – Ispanakli, peynirli borek (a wonderful appetizer, great for healthy lunches too; freezes very well)

Spinach and cheese fillo pastry; so easy to make and very delicious

Baked Turkish meatballs with summer vegetables (a real crowd pleaser one pot dish, freezes well too) – Firinda Sebzeli Izmir Kofte

Baked Turkish meatballs with peppers, tomatoes and potatoes

Yoghurt and cucumber dip with dried mint A wonderful accompaniment to any grilled meat, roasted vegetables and casseroles. It is also a great party food, for dipping veg like carrots.

Turkish Coffee – Our ultimate, fragrant coffee, a great experience. A little sip of Turkish coffee is enough to transport you to that quaint café in Turkey!

The wonderful Turkish Coffee

I do hope you enjoy the recipes and have a chance to go at them sometime. I would love to hear your experience with Turkish food (or your travels inTurkey), so please drop a line if you can.

Afiyet Olsun!

And Here Comes the Awards; One Lovely Blog and Versatile Blogger

Peri’s Spice Ladle has again been very kind to nominate Ozlem’s Turkish Table with Versatile Blogger and One Lovely Blog Awards. Thank you very much Peri! Peri’s Spice Ladle is a wonderful gateway to the fascinating India and Indian cuisine, I look forward to her posts every week. Please check out this great blog.

 

The Rules of Acceptance:

  • Thank the person who gave you this award
  • Include a link to their blog
  • Next, select 15 blogs/bloggers that you’ve recently discovered or follow regularly.
  • Nominate those bloggers for the Awards
  • Finally, tell the person who nominated you 7 things about yourself.
  • In the same post, include this set of rules.
  • Inform each nominated blogger of their nomination by posting a comment on each of their blogs.

I’d like to nominate the following blogs (some of which I am delighted to discover recently) for the Versatile Blogger Award and One Lovely Blog Award, I very much enjoy reading their posts, travels, recipes, photos…Please check them out :

Turkish Travel Blog

 As Strong As Soup

Nadia Swindell Photography

 Back to Bodrum

A Seasonal Cook in Turkey

Create Amazing Meals

Cuisine de Provence

Inside A British Mum’s Kitchen

Anissas

Istanbul Eats

My Italian Kitchen

My Turkish Joys

Turkey’s For Life

Turquoise Diaries

 Adventures in Ankara

Tuesday Recipe

I wouldn’t like to bore you about 7 interesting things about me again, though here is the link if you’d like to refresh your memory 🙂 One more thing I forgot to add on about myself in that list is that, my love for music. I was a (proud!) radio DJ in the late 1990s in Istanbul (can you believe??) The private radio stations just started by then, and I was thrilled to have a chance to host two radio programs for Kent FM with my dear friend, uber music guru Eralp (great memories, Eralp!!:) We did Friday Night Fever Show on Friday nights and Golden Oldies on Sunday morning, happy days!!

 

 

 

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Turkish meatballs wrapped in eggplant (aubergine) slices – Patlican Dilimli Uskup Kofte

Turkish meatballs wrapped in eggplant slices.

Turkish meatballs wrapped in eggplant slices – Patlican Dilimli Uskup Kofte



How wonderful it is to be able to post recipes again; my laptop was broken and I couldn’t post for quite a while, sincere apologies for that. So lovely to share food and recipes again!

This is a very special dish that I make when I have a little extra time; it is very delicious and looks lovely, so it’s worth every effort. You can bake ahead of time and the leftovers can be frozen successfully. The succulent slices of eggplant around the meatballs are just heavenly. Served with plain rice and cucumber&yoghurt; dip, it makes a very special dinner to share.

Patlican, (eggplant or aubergine) is our national vegetable – it is actually fruit, as it has seeds- and one can argue we Turks have over 200 recipes featuring the beloved eggplant! They have high water content (and very low in fat), so the trick is to generously salt the eggplant slices and drain all the bitter juices before cooking, otherwise the eggplant gets soggy.

I hope you give this special dish a try sometime and could share with family and friends.

Serves 4-6
Preparation time: 50 minutes Cooking time: 40-45 minutes

For the meatballs:
450gr/1lb lean ground beef, lamb or mixture
1 medium onion, grated
1 bunch of flat leaf parsley, finely chopped
2 medium eggs
3-4 cloves of garlic, finely chopped
5ml/1teaspoon ground cumin
Salt and ground black pepper to taste

3-4 medium eggplants
1 medium potato, skinned and sliced
Green or red pointy (or bell) peppers, coarsely sliced
1 onion, coarsely chopped
400gr/14oz can of chopped tomatoes
5m/1 teaspoon Turkish red pepper flakes (or chili flakes)
Salt and ground black pepper to taste
8fl oz/1 cup water

Preheat the oven to 180C/350 F

Sunflower or canola oil for shallow frying of eggplants

In order to make the meatballs, combine all the items in a large bowl and knead with your hands until all combined well. Grease a baking tray with a little olive oil (or sunflower oil). Take a walnut size of the meatball mixture and roll like an oval shape, carry on with making the meatballs until all the mixture is finished, and place them on the greased tray. Bake the meatballs for about 15-20 minutes, until they are partially cooked and firm enough to be wrapped with the eggplant slices.


Using a vegetable peeler, peel the eggplants (aubergines) lengthways in stripes like a zebra. Slice the eggplants lengthways, about ½ inch thick. Sprinkle some salt over them and leave for about 15 minutes. Squeeze out their moisture with paper towel. Then shallow fry them in the canola oil for 2-3 minutes until golden brown. Remove with a slotted spoon and drain on the paper towel to absorb the excess oil.

On a board, put an eggplant slice and place one meatball the middle and roll like a cigar. Repeat with the rest of the eggplant slices. Place the eggplant&meatball; roll seamide down, in a baking tray.

Place the sliced potatoes, onions and peppers amongst the eggplant rolls in the tray. Add the canned tomatoes and water, season with salt and pepper and sprinkle the red pepper flakes. Bake the dish in the oven for about 35-40 minutes. Please check towards the end if more water is needed and add some to the baking tray.

Serve the eggplant &meatball; rolls and the vegetables hot with plain rice by the side. Cucumber, garlic and yoghurt (Cacik, under Mezes and Appetizers in this blog) meze also would complement this delicious dish well.

Afiyet Olsun!

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