Tag Archives | vegetarian recipes

Coiled filo pie with zucchini (courgette), cheese and dill – Kol Boregi

By Ozlem Warren on March 23, 2021 in Savory Pastries, Turkish Cooking Classes, Vegetarian recipes 4

I am delighted to share this delicious Coiled / Swirl filo pie with zucchini, dill, cheese and onions, Kol Boregi, as we call in Turkish; it has been a huge hit at my online cookery classes recently. We really enjoyed this filling; there is a lovely natural sweetness from the zucchini and onions with the saltiness from Turkish beyaz peynir (I love Pinar Foods UK’s creamy beyaz peynir) or feta cheese, that works with dill so well. You can also use spinach, sautéed leeks, kale, Swiss chard instead of zucchini/courgettes.

The trick with filo pastry sheets is that they need to be kept under slightly damp towel so they won’t dry out. Take only one sheet at a time to make the coiled shape for this recipe. I have used Jus Roll filo pastry sheets and they worked well.

The milk, egg and olive oil mixture works like a magic to keep the pastry intact while rolling. If the pastry breaks, please don’t worry, you can patch up brushing with the milk, egg and olive oil mixture. Once baked and cooled, you can cut this pastry in portions and freeze in a sealed bag (in one layer). You can also bake it ahead of time and give a gentle reheat at 180C/350F for about 8 minutes.

I am teaching how to make this Vegetarian Coiled Filo Pie, Kol Boregi, at my online (zoom cookery class) on April 17^th; you can register for the class via the PayPal link under April 17^th, if you’d like to join us – classes tend to sell out quickly, so early registration recommended –

I love our savoury pastries and boreks in Turkish cuisine; tray bakes, filo triangles, pogacas, Pide, Flatbreads with zaatar and cheese topping and more included at my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland. Signed copies available at this link and delivered worldwide including the US and Canada. Please kindly note that this Coiled filo pie, Kol Boregi is a new recipe and not included at my current cookery book.

I hope you enjoy this delicious Coiled filo pie, Kol boregi, Afiyet Olsun,

Ozlem

Coiled filo pie with zucchini (courgette), cheese and dill – Kol Boregi

I am delighted to share this moreish Coiled / Swirl filo pie with zucchini, dill, cheese and onions, Kol Boregi, as we call in Turkish; it has been a huge hit at my online cookery classes recently. We really enjoyed this filling; there is a lovely natural sweetness from the zucchini and onions with the saltiness from Turkish beyaz peynir or feta cheese, that works with dill so well. You can also use spinach, sautéed leeks, kale, Swiss chard instead of zucchini/courgettes.

Author: Ozlem Warren

Recipe type: Vegetarian savoury filo pie

Cuisine: Turkish cuisine

Serves: 6

Ingredients

7 Filo pastry sheets, thawed (I used a packet of Jus Roll filo sheets, they work well)
For the filling:
1 medium onion, finely chopped
2 large (or 3 medium) zucchini/courgette, grated
1 small bunch of dill, finely chopped
200g/7 oz Turkish beyaz peynir or feta cheese, crumbled
30ml/2tbsp olive oil (to sauté the onions)
5ml/1tsp pul biber or red pepper flakes
Salt and ground black pepper to taste
For the egg, milk and olive oil sauce:
90ml/3fl oz milk
1 free range medium egg, beaten
30ml/2tbsp olive oil
For the topping of the coiled/swirl pie:
1 free range medium egg, beaten
30ml/2tbsp olive oil
30ml/2tbsp sesame seeds

Instructions

Preheat oven to 180C/350F
For the filling, place the grated courgette (zucchini) in a colander and sprinkle with salt. Set aside for 10 minutes. Using a clean tea towel or sturdy couple of sheets of kitchen paper towel, squeeze out the excess juice (this is an important step, otherwise this excess juice would make the pastry soggy). Place the squeezed zucchini/courgette in a large bowl.
Pour in the 2 tbsp olive oil on wide heavy pan and stir in the chopped onions; gently sauté for 4 minutes, until starting to soften. Stir in the grated zucchini/courgette, gently combine and sauté for another 2-3 minutes. Turn the heat off.
Place the sautéed onions and zucchini in the large mixing bowl. Stir in the crumbled cheese, dill, season with salt, ground black pepper and pul biber. Combine the all ingredients well and allow to cool for about 10 minutes. The filling is ready.
For the milk, egg and olive oil sauce; combine the beaten egg, 2 tbsp olive oil and 90ml/3fl oz milk in a bowl.
Open your thawed filo pastry sheets and gently lay them on a clean surface and cover with a slightly damp towel. To coil the filo, the pastry needs to be kept moist. Only take one sheet at time and keep the rest covered.
Line a round baking dish (with 25cm/10in diameter) with baking paper.
Take 2 filo sheets and lay on top of another on a clean, dry surface. Brush the top sheet with 4 tablespoons of the milk, egg and olive oil mixture. Place a little less (sparing about 1 tbsp filling) than ⅓ of the filling mixture in a line, along the edge near you. Gently roll up into a cylinder. Brush the edge with the milk, egg, olive oil mixture. Starting from one end, wind the filo into a coil and put on the baking dish with the baking paper on. Brush over and sides of the coiled pastry with the egg, milk and olive oil mixture (this also helps to patch up any broken pastry).
Repeat the same procedure with the next 4 filo pastry sheets, using 2 sheets at a time and a little less than (again, sparing about 1 tbsp filling) ⅓ of the filling each time. Coil each filo cylinder around the previous one to make a larger spiral. Make sure to brush the top and sides of the coiled pastry with the egg, milk and olive oil mixture.
Fold the last remaining sheet, lengthways and brush the sheet with 2 tablespoons of the egg, milk and olive oil mixture. Place the remaining filling (about 3 tbsp) in a line along the edge near you. Roll up again into a cylinder and coil around the previous one to complete the spiral. Brush the top and sides of the coiled pastry with the egg, milk and olive oil mixture and patch up any broken pastry.
Combine the beaten egg and 2 tbsp olive oil in a small bowl. Brush the top of the pie with this mixture, all over, and then sprinkle with the sesame seeds.
Bake in the preheated oven for about 40 - 45 minutes, until the top is golden brown and cooked through.
Once cool, slice and serve with the refreshing Shepherd’s Salad or the wholesome Spicy bulgur wheat salad with pomegranate molasses, Kisir, aside.

Ozlem’s Online (zoom) Cookery Classes coming up!

My Simit online cookery class on April 24th; register here to join us

It has been wonderful sharing Turkish recipes with folks all round the globe, at my online zoom cookery classes; many thanks all joined us so far. There are a few lovely classes coming up, including Home made baklava and Leafy greens with pine nuts on April 10th, Vegetarian Coiled Filo Pie, Kol Boregi and Kisir on April 17th and Simit and Traybake kebab on April 24th. You can see the details of my upcoming online classeshere, (including my delicious classes coming up with Milk Street Online Cooking School too). Please kindly register via the PayPal link under each class, if you like to join us. Classes tend to sell out fast so early registration recommended.

Antakya’s traybake kebab, tepsi kebabi, from Ozlem’s Turkish Table, image by Sian Irvine Photography

Look forward to seeing you at one of the classes and to take a virtual culinary trip to my homeland, Turkey.

My best wishes and Afiyet Olsun,

Ozlem

Leek fritters with cheese and herbs; Pirasa Mucveri

By Ozlem Warren on January 21, 2021 in Gluten-free recipes, Vegetables Cooked in Olive Oil 0

We absolutely love Mucver in Turkish cuisine; vegetarian fritters with herbs and cheese. In the past I shared my Courgette/zucchini fritters, Kabak Mucveri as well as the Baked cauliflower with vegetables version, Firinda Karnabahar Mucveri recipes, as also in my cookery book, Ozlem’s Turkish Table. They are the perfect patties, great as a mezze; small bite size fritters are wonderful for entertaining too.

Make sure to chop the leeks finely and knead and soften with your hands, with salt.

This time, I experimented using leeks in the fritters. I added wholesome chickpea (gram) flour in the mixture, rather than plain flour this time. I have been enjoying the gram flour recently; it is a pulse flour made from ground chickpea, it is gluten-free, nutty, earthy tasting and packed with goodness. Great in these fritters too. Of course you can use plain flour here instead, if you wish. I also added grated carrots to these fritters, they gave a lovely natural sweetness and crunch.

These Leek fritters, Pirasa mucveri, turned out great. I also baked some in the oven as a variation (in a greased baking dish at 180°C/350°F/Gas Mark 4 for about 35 minutes); they turned equally tasty and lighter in flavor. Enjoy them with a good squeeze of lemon and garlicy yoghurt by the side.

Afiyet Olsun,

Ozlem

Leek fritters with cheese and herbs; Pirasa Mucveri and Pide Online Cookery Class!

I hope you enjoy these delicious Leek fritters, Pirasa mucveri. I added wholesome chickpea (gram) flour in the mixture, rather than plain flour. I have been enjoying the gram flour recently; it is a pulse flour made from ground chickpea, it is gluten-free, nutty, earthy tasting and packed with goodness. Great in these fritters too. Of course you can use plain flour here instead, if you wish. I also added grated carrots to these fritters, they added a lovely natural sweetness and crunch. Enjoy them with a good squeeze of lemon and garlicy yoghurt by the side.

Author: Ozlem Warren

Recipe type: Vegetarian

Cuisine: Turkish cuisine

Serves: 4-6

Ingredients

200g/7oz (2 medium) carrots, grated
430g/15oz (3-4 medium leeks), trimmed, quartered and chopped finely
4 garlic cloves, finely chopped
1 small bunch dill, finely chopped Handful of flat parsley, finely chopped
3 eggs, beaten
150g/5oz Turkish white cheese, beyaz peynir or feta cheese
75ml/5 tablespoons chickpea (gram) flour Or all-purpose/plain flour
5ml/1 teaspoon Turkish pul biber or chili flakes (optional)
Salt and ground black pepper to taste
Canola oil, groundnut oil or sunflower oil for shallow frying
Wedges of lemon to serve

Instructions

Preheat the oven to 180 C/ 350 F (if you wish to bake the fritters)
Place the finely chopped leeks in a large bowl. Sprinkle a good pinch of salt (1-2 tsp) over the leeks, and rub and mix with your hands. Please do this stage with your hands, rather than with a spoon, as mixing with your hands will soften the leeks.
Grate the carrots. Take a couple of sheets of sturdy paper towel, place the grated carrots in it and gently squeeze out the excess moisture.
Combine the grated carrots with the leeks in a large bowl. Transfer the gram flour (or plain flour, if you wish) to the large bowl and stir in the beaten eggs. Crumble the Turkish white cheese, beyaz peynir or feta cheese and combine in the large bowl. Add the chopped garlic, dill and parsley, season with salt and ground black pepper. Sprinkle the pul biber or red pepper flakes, if you enjoy a little heat. Combine well into a batter (take care not to add extra salt if your cheese is already salty).
In a frying pan, heat enough groundnut, sunflower or canola oil to shallow fry. Using a tablespoon, drop the batter mix into the hot oil spoonful by spoonful, leaving space between each one. Fry over a medium heat for about 2-3 minutes each side until both sides are golden brown. Remove with a straining spoon and drain on an absorbent kitchen paper towel.
Alternatively, if you would like a lighter flavor, you can bake your mucver in a preheated oven at 180C / 350F. If you choose this way, grease a baking dish with 1 tablespoon light olive oil or groundnut oil. Place spoonfuls of the batter on the baking tray, leaving about 1”/2.5cm space between each spoonful batter. Bake in the oven for about 35 minutes, until they are gold and getting crispy around the edges.
For garlic yoghurt, crush a garlic clove with salt and finely chop. Combine the plain yoghurt and garlic and beat until smooth. Add salt to taste.
Serve the fritters warm, at room temperature or cold with wedges of lemon and garlic yoghurt at the side.
Afiyet Olsun.

Let’s Make Pide! Online (Zoom) Turkish Cookery Class – SOLD OUT

Saturday, February 27th, 2021

Vegetarian Pide, from Ozlem’s Turkish Table – join us to learn how to make it; image by Sian Irvine Photography

Date: Saturday, February 27th 2021

Time: 6pm-7.30pm (GMT)

Cost: 30 GBP (40 USD) per person

Please join us at my online (zoom) cookery class, where I will be demonstrating how to make the popular Pide; our Oval flatbreads with various toppings, on Saturday, February 27th, 6pm-7.30pm (GMT). I will demonstrate Pide with minced (ground) meat with vegetables topping, Kiymali Pide, as well as Vegetarian Pide with cheese, spinach, peppers. We will also do a variation, Karadeniz style, with a cracked egg on top. I will also demonstrate how to make our delicious Ezme dip with tomatoes, peppers, onions and herbs, to go with the Pide.

You will get plenty of ahead of time preparation tips, ideas for substitution and with stories from my homeland. Recording of the class will also be sent to the participants for limited viewing. The class would also make a wonderful gift for a foodie.

A recent review on Ozlem’s Turkish Table cookery book:

(thank you very much, Hannah, for your kind words):

“Thank you Ozlem, such a wonderful book. I have made many of the recipes already and my family loved them all. My daughter is so happy as they are just like Babannes.”

It is the best compliment hearing folks enjoy my recipes from my homeland, and they bring happy memories, my sincere thanks to everyone left a review on Ozlem’s Turkish Table cookery book. Signed copies are 25 % Off via GBPublishing at this link and delivered worldwide, including the US.

Online Cookery Classes coming up! And Stuffed aubergines with lentils, Mercimekli Karniyarik

By Ozlem Warren on September 23, 2020 in Gluten-free recipes, Online Turkish Cookery Course, Vegetables Cooked in Olive Oil 0

Joint Online Cookery Class with Ozlem’s Turkish Table and Peri’s Spice Ladle

Saturday, October 10th; 9am PT (5pm UK)

I am absolutely delighted and so excited to be teaching a joint online cookery class with dear friend, author and fellow food blogger, Peri Avari owner of the wonderful blog Peri’s Spice Ladle. Peri is an amazing cook, culinary teacher and food consultant, with a wide range of food industry experience accross the globe; she is also very passionate about her Parsi heritage and cuisine. Our friendship and love of sharing our cuisines goes back over 10 years. Peri and I used to live in Austin – TX over 12 years ago and we used to run a monthly cooking club – along with friends with Italian and British heritage- where each month one of us would run a cooking class of that cuisine and teach others. We would then enjoy the fruits of our labour with our families – food has always been so delicious but that time we spent together has been the most precious.

Peri and I are now so excited to carry on sharing our passion for our cuisines at this very special online cookery class on Saturday, October 10th; 9am PT (5pm UK) – to 10.15am PT (6.15pm UK) Peri in California – US and I will be in England – UK. We can’t wait to have your company at our cookery class! I will be making Aubergine/lentils and peppers cooked in olive oil, Mercimekli Mualla, a delicious vegan and gluten-free dish from my hometown Antakya -Turkey and Peri will be demonstrating Parsi Tamota per Eedu (Stovetop spicy tangy tomato frittata) a popular family recipe that highlights the Parsi love for cooking eggs with vegetables. We will finish off Ozlem demonstrating how to make Turkish coffee and Peri, her Parsi Choi with hint of fresh mint, ginger and cardamom. We will talk about similarities and variations in our cuisines, our food stories and of course will answer any questions you may have.

Here is the booking link for this special class; participation is limited registration is open worldwide. Both Peri and I can’t wait to cook with you all – do hope to see you at the class!

Ozlem’s Turkish Table ~ Peri’s Spice Ladle Joint Virtual Cooking Class, October 10th – Register Here

My Turkish Meze Feast Online Class with Milk Street Cooking School

Saturday, December 5th, 6:00 PM – 7:30 PM GMT

I am delighted to be teaching a Turkish meze feast online class with Milk Street Cooking School on Saturday, December 5th, 6:00 PM – 7:30 PM GMT. We will be making the ever popular Traybake filo pastry with spinach and feta (Ispanakli, Peynirli Borek) and a spicy bulgur wheat salad with pomegranate molasses (Kisir), from Ozlem’s Turkish Table cookery book. Fantastic recipes that we can recreate at home, great for the upcoming holiday season too.

Please register at this link, if you like to join our Turkish Meze Feast online class.

Spinach and cheese pie with filo pastry – Ispanakli, Peynirli Borek

About this Event

Turkish cuisine is healthy, delicious and, with a little bit of confidence, so easy to make. Join guest chef Özlem Warren, author of the cookbook “Özlem’s Turkish Table,” as she takes you on a culinary journey to Turkey and shows you how to make two delicious mezes: the ever-popular traybake filo pastry with spinach and feta (Ispanakli, Peynirli Borek) and a spicy bulgur wheat salad with pomegranate molasses (Kisir), both from Özlem’s homeland, Turkey. Mezes are delightful appetizers that play an important role in Turkish cuisine and are perfect to share with family and friends. During the class, Özlem will also offer ideas for substitutions, tips for cooking and freezing ahead of time, and stories from her home. Join Özlem for a meze feast!

Turkish Cuisine Presentation with the Oklahoma University, Schusterman Library

Last Thursday, I had the honor of presenting Turkish cuisine on a special zoom event, very kindly hosted by the Oklahoma University, Schusterman Library. It was well attended with folks all round the world and we got such positive feedback. For the folks who missed it, here is the Youtube video of our session, I hope you enjoy it:

Stuffed aubergines/eggplants with lentils and vegetables; Mercimekli Karniyarik

My family loves Karniyarik, Stuffed aubergines/eggplants with minced/ground meat and vegetables, one of my favourite dishes growing up in Turkey too. We equally love lentils; in an attempt for my children to enjoy lentils more, I made this plant based version of Karniyarik, Stuffed aubergines/eggplants with green lentils and vegetables, Mercimekli Karniyarik. Filling has been similar to Antakya’s Mercimekli Mualla, Aubergine, lentils and peppers cooked in olive oil recipe. I used green peppers here and added pul biber, Turkish red pepper flakes in the seasoning, along with the refreshing dried mint. The end result has been so very delicious and light in flavour – delighted to report the children loved it too.

I sprinkled some grated cheese (mild grated mozzarella, Turkish beyaz peynir or feta cheese would all work well) over a couple of our Stuffed aubergines, this version has been a delicious variation too. You can prepare the filling ahead of time; this lovely dish tastes even better the next day and freezes well.

I am passionate about healthy Turkish cuisine, packed full of wholesome, delicious recipes. It is based on seasonal produce and we use wholegrains, pulses and legumes frequently. Dishes are flavoured naturally with olive oil, nuts, spices and natural condiments like pomegranate molasses. A lot of options for vegetarian and plant based diets too, in Turkish cuisine. Over 90 healthy, delicious Turkish recipes are included at my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland. Signed hardback copies are now 25 % OFF via GBPublishing.org available at this link and delivered worldwide, including US and Canada; you can also see kindle and other options here too, if interested.

Stuffed aubergines with lentils, Mercimekli Karniyarik

My family loves Karniyarik, Stuffed aubergines/eggplants with minced/ground meat and vegetables, one of my favourite dishes growing up in Turkey too. We equally love lentils; in an attempt for my children to enjoy lentils more, I made this plant based version of Karniyarik, using green lentils and vegetables, Mercimekli Karniyarik. Filling has been similar to Antakya’s Mercimekli Mualla, Aubergine, lentils and peppers cooked in olive oil recipe. I used green peppers here and added pul biber, Turkish red pepper flakes in the seasoning, along with the refreshing dried mint. The end result has been so very delicious and light in flavour – delighted to report the children loved it too. I sprinkled some grated cheese (mild grated mozzarella, Turkish beyaz peynir or feta cheese would all work well) over a couple of our Stuffed aubergines, this version has been a delicious variation too. You can prepare the filling ahead of time; this lovely dish tastes even better the next day and freezes well.

Author: Ozlem Warren

Recipe type: Vegetarian, Vegan

Cuisine: Turkish cuisine

Serves: 4

Ingredients

2 dark purple medium aubergines/eggplants
60ml/4tbsp green lentils, rinsed
1 medium onion, finely chopped
3 garlic cloves, finely chopped
½ green bell pepper, finely chopped (save 4 thin strips of green peppers for decoration)
200g/7oz (1/2 can of) chopped tomatoes
90ml/3fl oz water
60ml/4tbsp light olive oil, canola oil or groundnut oil to par bake the aubergine halves
30ml/2tbsp olive oil (for the filling)
4 slices of tomato for decoration
30ml/2tbsp grated cheese (mozzarella or beyaz peynir, feta cheese ) – optional –
10ml/2tsp dried mint
5ml/1tsp Turkish pul biber or chili flakes
Salt and freshly ground black pepper to taste

Instructions

Preheat the oven to 200C/400F
Cut the aubergines/eggplants in half lengthways leaving the stalk intact. In each half of the aubergine, cut a deep split lengthways without cutting through to the skin on the opposite side and leaving ½in/13mm uncut at either end. Sprinkle salt over the flesh side of the aubergines and leave them aside for 15 minutes.
Dry the aubergines/eggplants with kitchen towel thoroughly. Place them on a baking tray, skin side down. Pour in the light olive oil (or canola or groundnut oil) over the aubergine halves and rub the oil all round them. Bake in the preheated oven (200C/400F) for 30-35 minutes, until they soften and start to get a nice brown colour at the edges.
While aubergines are baking, put the green lentils in a pan of boiling water, stir and cover. Simmer in low heat for 15 minutes. Drain the water and place the lentils in a medium sized bowl.
Combine the partially cooked lentils with onion, garlic, bell peppers, chopped tomatoes, salt, dried mint, olive oil and Turkish pul biber or chili flakes in the bowl. Season with ground black pepper; check the seasoning and add more salt if needed.
Take out the partially baked aubergines from the oven and turn the heat down to 180C/350F.
Once cool enough to handle, gently open up the cavity of the softened aubergines. Place them on a baking dish. Spoon the filling into the cavity of the aubergine/eggplant halves, also some over the top. Place a slice of tomato and pepper on each half. Pour 90ml/3fl oz water on the can of chopped tomatoes you have used, to finish off the left over tomato sauce. Mix and pour this on the baking tray. Cover and bake in the oven for 35 minutes.
Then uncover the baking dish, and if you prefer, sprinkle some grated cheese over. Bake further 10 minutes or until they are tender and the aubergines/eggplants are nicely browned on top.
Serve warm or at room temperature, with pide ekmek or crusty bread aside.
Afiyet Olsun.