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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

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Ozlem’s Turkish Table Cookery Book – available for Pre-order Now!

Merhaba dear All;

My cookery book, Ozlem’s Turkish Table; Recipes from My Homeland – front cover

With huge excitement to let you know that my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland, is now available for pre-order at this link!

You can now pre-order your copy at this link with 10 % Pre-Order Special discount. To redeem this discount, please enter the promo code Pre-Order Special when it says “Enter a promo code” on the left side of your shopping cart. If you are interested, I would be grateful if you can kindly pre-order, as it will help me to determine the number of books to print, my sincere thanks to you in advance. I can hardly wait for my book to reach to you and I do hope to meet you at one of the many book events we will be doing.

You can now pre-order my cookery book, Ozlem’s Turkish Table 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.  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. If paying Offline, please kindly include the Ref: GBPShop-your last name.

Pre-orders will have the first priority of distribution worldwide in early March, prior the release of the book in early April 2018.

This book has been my dream in making; through my Turkish cookery classes and recipes I have shared with you in my blog, I have been writing this book for over 10 years. My sincere thanks goes to my family for all their support and GB Publishing for believing in me and all the wonderful team at GB Publishing and everyone, who worked hard to make it happen. Special thanks goes to dear Sian Irvine Photography for the amazing images she captured throughout the book.

This book is my tribute to the diverse, scrumptious Turkish cuisine and it is a celebration of my southern Turkish roots with regional recipes especially from my home town of Antakya, which is now a  UNESCO approved World City of Gastronomy, I am very proud to see. My cooking has, and continues to be, inspired by this magical land and its people. Let me take you on a Turkish culinary journey with my book – to learn, taste and enjoy for yourself the delicious foods of my homeland and along the way I hope you will feel the warmth and generous spirit of our Turkish culture.

Ozlem’s Turkish Table; Recipes from My Homeland is a compilation of my favourite classic Turkish recipes as well as regional specialities from southern Turkey, with their exhilarating aromas, smells and colours. They have been lovingly prepared and passed down to me from my mother and grandmother.  I share the recipes in this book with you in the hope that you will cook, enjoy and in turn, invite others to your own table to share a Turkish meal together.

Ozlem’s Turkish Table, Recipes from My Homeland cookery book – back cover

As you see at the back cover of my book, Ozlem’s Turkish Table (please disregard the text on the back cover, as it is work in progress), this book covers the diverse, wholesome Turkish cuisine. From hot & cold mezes (dips, salads, pastries) to vegetables cooked in olive oil, bulgur, legume and grain based dishes to southern Turkish specialities, meat, poultry, fish and desserts, there are scrumptious recipes to wet your apetite. All recipes are well tested with easy to follow instructions, with plenty of choices for vegetarian, gluten-free and vegan diets. Living abroad, I know how important it is to access ingredients; Turkish cuisine is based on seasonal produce, flavored with artful use of herbs, spices, olive oil (as well as natural condiments like pomegranate molasses, which is widely available now and I have a recipe for it in my book) and my book showcases that. Wherever needed, I offer alternatives and substitution.

A beautiful still life shot from my cookery book, Ozlem’s Turkish Table, with my family photos

This book is also a love letter to my homeland and a special tribute to my parents, Gulcin and Orhan and my grandparents, for instilling the love of good food and importance of sharing, generosity and hospitality to us; pillars of Turkish culture. There are personal stories and black and white family photos in the book, which are very dear to me and special to share with you all.

Another special touch from the book for me is the prominent cookery author, dear Ghillie Basan‘s foreword in the book. Ghillie’s  wonderful Turkish cookery books and workshops have been a huge inspiration for me and she has been a role model; I am honored to have her beautiful words in my book.

Ozlem’s Turkish Table cookery book can be pre-ordered through this link and will be shipped worldwide. Pre-orders will have the first priority and will be distributed as of late February/early March 2018. General release day of the book will be April 2018.

Introducing Ozlem’s Turkish Table at Riverhouse Barn Book Fair

I hope my book introduces you to the many foods of Turkey and especially southern Turkish cuisine. May it inspire you to create, cook, and experiment, but most of all – enjoy the magnificent cuisine of my beautiful homeland, Turkey.

Afiyet Olsun ve Cok Tesekkurler,

Ozlem

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Ozlem’s Turkish Table; pumpkin recipes, book fair, cookery class

Merhaba dear All,

Beautiful still life from Ozlem’s Turkish Table cookery book coming up, by Sian Irvine Photography

Exciting times ahead, as we are almost there to start the pre-order for my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland, as of early November, please stay tuned! With a special tribute to my southern Turkish roots and family stories, this book has been lovingly written and prepared with beautiful images by Sian Irvine Photography, I really can’t wait to share with you all.

Here are a few special events coming up as well as delicious autumn/fall flavours, showcasing pumpkin and squash, I hope you enjoy it:

Ozlem’s Turkish Table, Recipes from My Homeland is at Riverhouse Barn Book Fair, October 28th

One of the still life shots with my family photos, from my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland, coming up. Image credit: Sian Irvine Photography

I am delighted to be participating the Riverhouse Barn Book Fair in Walton-on-Thames, Surrey, England on Saturday, October 28th at 12 noon with GB Publishing. Together with other authors, I will be introducing my upcoming cookery book, Ozlem’s Turkish Table, Recipes from My Homeland and introducing southern Turkish cuisine, my roots, Antakya- Antioch, with Turkish delights for everyone! Hope you can join us for a wonderful literary themed weekend.

A Turkish Festive Table cookery class with Ozlem Warren, Divertimenti Cookery School – London, Hands On Masterclass – Saturday, December 2nd

Radish salad with tahini sauce, image credit: Sian Irvine photography

Antakya’s traybake kebab, tepsi kebabi, will be a part of our cookery class on Dec. 2nd at Divertimenti cookery school. Image credit: Sian Irvine Photography

Please join us on Saturday, December 2nd, from 11 am to 2.30 pm for a festive class, as I will be sharing Southern Turkish specialties from my upcoming cookery book, Ozlem’s Turkish Table, Recipes from My Homeland. With a tribute to my roots, you will prepare authentic Southern Turkish flavours as you cook alongside with us. Recipes include ‘Tahini Bread Rolls with Sesame Seeds’, ‘Muhammara’ (Walnut and red pepper paste dip), ‘Leafy Greens with Peppers, Pine nuts and Aleppo Pepper Flakes’, ‘Radish Salad with Tahini Sauce’, ‘Tepsi Kebabi’ (Traybake kebab with roasted vegetables), ‘Kunefe – Kadayifi’ (Pastry strands with melted cheese in light syrup) and Turkish coffee.

Price : £115

Participation is limited, please kindly book through Divertimenti Cookery School at this link

Leafy greens with pine nuts, pepper and onions, a delicious course at our Dec. 2nd cookery class, at Divertimenti

What I have been cooking lately…

Candied pumpkin dessert with walnuts, southern Turkish Style – Cevizli Kabak Tatlisi

Candied pumpkin dessert with walnuts; Cevizli Kabak Tatlisi

We all have pumpkins in our minds at this time of the year; I love its natural sweetness and comforting, luscious flavor. This scrumptious candied pumpkin dessert is popular in Turkey and it is so very easy to make. Pumpkin is baked here in its very own juice with sugar and the result is an exquisite dessert with the full flavor of pumpkin, also fancy enough to share with family and friends.

This lovely light dessert, Kabak Tatlisi, is wonderful served with crushed walnuts. In Turkey, it is also served with our thick clotted cream, kaymak. If you can’t get kaymak, clotted cream also complements this dessert well. Here’s the link to my candied pumpkin dessert with walnuts, Cevizli Kabak Tatlisi.

Bulgur meatballs with squash and chickpeas, in yoghurt and mint sauce

Bulgur meatballs with squash and chickpeas in yoghurt and dried mint sauce

Stews with yoghurt has a special place in southern Turkish cuisine. I recently re-created Gaziantep’s Stew with bulgur meatballs, in yoghurt and mint sauce – Yogurtlu, bulgurlu kofte -. The traditional recipe also has lamb in it, in my version I omitted the extra meat and added the seasonal squash to  the dish.  The chickpeas worked really well in the stew too; not only very healthy, but brought a different texture and wonderful flavor. The dish turned out to be a very satisfying  and substantial meal yet surprisingly light. Here’s my recipe for the Bulgur meatballs with squash and chickpeas, in yoghurt and mint sauce, I hope you enjoy it.

Happy autumn/fall and Afiyet Olsun,

Ozlem

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