Tag Archives | Turkish recipes

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

Baked Sea Bass with Vegetables; Sebzeli Firin Levrek

By Ozlem Warren on April 2, 2016 in Seafood 16

Baked Sea Bass with Vegetables in Foil; Sebzeli Firin Levrek

This delicious baked sea bass makes a complete meal with all the fresh vegetables in it, and it is so easy to make. I cooked the sea bass and the vegetables in olive oil, lemon juice and a little water and covered in foil. This healthy way of cooking retains all the wonderful juices of the fish and vegetables and makes the flesh tender. The result has been a refreshing, utterly delicious supper, easy to prepare. You can use any other white flesh fish of your choice.

Turkish cuisine has a long and rich tradition of incorporating hot and cold mezes, fish and seafood, regional, delicious dips and salads, variety of vegetarian, vegan and gluten free courses. They have all been included at my cookery book, Ozlem’s Turkish Table; Signed copies are delivered worldwide including USA and Canada and, it is available at this link.

I hope you enjoy this easy, delicious recipe, Afiyet Olsun,

Ozlem

Baked sea bass with vegetables, Sebzeli Firin Levrek

5.0 from 4 reviews

Baked Sea Bass with Vegetables; Sebzeli Firin Levrek

Author: Ozlem Warren

Recipe type: Healthy fish meals with vegetables

Cuisine: Turkish

Serves: 4

Ingredients

4 fillets of sea bass – or a white flesh fish of your choice-
1 onion, finely chopped
3 cloves of garlic, crushed and finely chopped
3 medium tomatoes, finely chopped
2 - 3 medium potatoes, par boiled for 10 minutes
Juice of ½ lemon
2 fl oz. / ¼ cup water (or fish stock)
60 ml / 4 tbsp. olive oil
5ml/1 tsp red pepper flakes – optional
Salt and ground black pepper to taste
Handful of flat leaf parsley, coarsely chopped – to decorate
Lemon wedges to serve

Instructions

Preheat the oven to 180C / 350F / Gas 4
Heat 2 tbsp. olive oil in a large, heavy pan. Stir in the chopped onions and cook until soft, for 3 -4 minutes. Add the chopped garlic and tomatoes and cook over medium to low heat for 3 minutes. Pour in the water or fish stock, lemon juice and season with salt and freshly ground black pepper. Cook gently for another 2 minutes on low heat and leave to cool.
Par boil the potatoes in boiling water for 10 minutes, then drain the water and leave to cool. Once it is cool enough to handle, cut in half and slice thinly.
Grease a baking dish with the remaining 2 tbsp. olive oil and place the fish fillets and potato slices in the dish, coat them with the olive oil. Season with salt and freshly ground black pepper.
Spread the tomato and onion mixture over the fish fillets and place the potato slices alongside the fish. Cover the baking dish with aluminum foil and bake in the oven for about 20 - 25 minutes (Please check the recommended cooking time for the fish of your choice on the packaging).
Once cooked, take the foil out and sprinkle chopped parsley and red pepper flakes over the fish. Serve immediately with wedges of lemon by the side.
Afiyet Olsun.

Notes

Please check the recommended cooking time for the fish of your choice on the packaging.