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Turkish cuisine provides healthy, hearty, delicious food for family and friends.
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I teach Turkish cooking classes in England,Turkey & USA, hope you can join us!,
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Black eyed Bean Salad with Walnuts, Pomegranates; Borulce Salatasi

Black eyed beans salad with grated carrots, turnips, walnuts and pomegranate seeds - Borulce Salatasi

Black eyed beans salad with grated carrots, turnips, walnuts and pomegranate seeds; also gluten-free – Borulce Salatasi

So good to be back to blogging and sharing recipes with you all after quite a long while, with this refreshing, wholesome  and also gluten – free Black eyed Beans Salad, a recent hit in our home.

Our feast of Turkish food from my Online Turkish Cookery Course

Our feast of Turkish food from my Online Turkish Cookery Course

I had a busy but exciting start of the year with the launch of my online Turkish cookery course (a wonderful introduction to Turkish cuisine with 4 classic Turkish recipe demonstrations; a course you can do at your own time and watch unlimited times, with a special offer at the moment. Here’s a free preview of the course)

Making the smoked eggplant puree for the Ali Nazik Kebab at my Turkish cookery class in Austin.

Making the smoked eggplant puree for the Ali Nazik Kebab at my Turkish cookery class in Austin.

Another highlight of February was teaching a wonderful series of Turkish cookery classes in the US with the Central Market Cooking Schools in Austin, San Antonio and Houston. I was really touched and delighted to see the growing interest for Turkish cuisine and meet amazing Turkish food lovers, always a treat. My next stop is Amman, Jordan in March to teach a 5 day Turkish cookery workshop and a Turkish cookery class in May in England – greatly look forward to them all.

The black-eyed pea or black-eyed bean, or borulce; makes a wholesome, delicious salad

The black-eyed pea or black-eyed bean, or borulce; makes a wholesome, delicious salad

But now I am delighted to share this delicious, refreshing and wholesome salad we’ve been enjoying recently, featuring black eyed beans or borulce, as in Turkish. The black-eyed pea or black-eyed bean, or borulce is a legume, a subspecies of the cowpea. They are also known as the California Blackeye. They also have many health benefits; black eye beans are packed with fiber, protein, potassium and low in fat. Many good reasons to incorporate them in our diet.

Delicious and healthy black eyed beans salad with walnuts and pomegranates

Delicious and healthy black eyed beans salad with walnuts and pomegranates

This black eyed beans salad is a wholesome, refreshing and vibrant salad with plenty of zing. Grated carrots and bell peppers bring wonderful natural sweetness and work well with radishes, onions and crunchy walnuts. I love the tangy pomegranates molasses & olive oil in the dressing (you can make your own pomegranate molasses with my recipe here); all these flavor the black eyed beans beautifully. You can also add pomegranate seeds as I did in this salad; they add a great texture and taste.

I hope you enjoy substantial, delicious salad; Afiyet Olsun,

Ozlem

5.0 from 1 reviews
Black eyed Bean Salad with Walnuts, Pomegranate; Borulce Salatasi
 
This black eyed beans salad, Borulce Salatasi, is a wholesome, refreshing and vibrant salad with plenty of zing. Grated carrots and bell peppers bring wonderful natural sweetness and work well with radishes, onions and crunchy walnuts. Pomegranate seeds and pomegranate molasses bring a tangy, refreshing flavor.
Author:
Recipe type: Healthy Turkish Salads with black eyed beans
Cuisine: Turkish Cuisine
Serves: 4
Ingredients
  • 175gr / 6 oz. / 1 cup dried black eyed beans
  • 1 medium carrot, grated
  • 2 red bell peppers, chopped coarsely
  • ½ red onion, chopped finely
  • 2 spring (green) onions, chopped finely
  • 5 small radishes; quartered and sliced
  • ½ cup / 3 oz. / 90 gr pomegranate seeds
  • 40 gr/ 1.5 oz. / ⅓ cup chopped walnuts
  • Handful of flat leaf parsley, coarsely chopped
  • Juice of ½ lemon
  • 30 ml/ 2 tbsp. extra virgin olive oil
  • 10 ml/ 2 tsp. pomegranate molasses – optional-
  • Sea Salt and freshly ground black pepper to taste
Instructions
  1. Soak the dried black eyed beans overnight in plenty of cold water.
  2. Next day, drain, rinse and put the beans into a pan and cover with water. Bring to the boil and simmer for 35 - 40 minutes. Drain and rinse the cooked beans in cold water to refresh and retain their texture.
  3. Stir in the chopped onions and green (spring) onions in a large bowl and add ½ tsp sea salt. Work the salt into the onions with your hands; this will soften the onions and make them more palatable in the salad.
  4. Stir in the rest of chopped vegetables to the bowl and mix well.
  5. Add the cooked black eyed beans, pomegranate seeds and chopped walnuts to the bowl, combine well.
  6. Pour in the extra virgin olive oil, lemon juice and pomegranate molasses over the salad, give a good mix.
  7. Check the seasoning and add more salt if required and season with freshly ground black pepper.
  8. Stir in the chopped parsley and combine all gently. Afiyet Olsun!

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My Turkish Cookery Classes in Feb,Texas-USA Open For Signing Up!

Greetings and Happy New Year to you all!

I am delighted to let you know that my upcoming Turkish Cookery Classes with Central Market Cooking Schools in Austin, San Antonio and Houston, Texas in February 2015 are now open for registration! Below are the links for signing up for each class; they tend to sell out quickly so if you would like to join us, please kindly book your spot. I am greatly looking forward to returning to Central Market Cooking Schools and hopefully see you there.

Lamb stew over smoked eggplant and yoghurt puree, served with roasted vegetables, Ali Nazik Kebab in the menu

Lamb stew over smoked eggplant and yoghurt puree, served with roasted vegetables, Ali Nazik Kebab in the menu

Central Market Cooking School also offers discounts for signing up until 7th January, if you’d like to take up this good offer.

Central Market Cooking School, Turkish Cookery Classes – Demonstration Style
February 2015 (in Houston, Austin, San Antonio)

From Hearty Red Lentil Soup to Baklava in Milky Syrup, Sutlu Nuriye;

Delights of Turkish Cuisine Made Easy

I am delighted to return to Central Market Cooking School in February 2015 to teach fine examples of Turkish cuisine, which reflects a rich cultural and historical heritage. With an emphasis on seasonal freshness, and delicately flavoring with spices, healthy Turkish food is a feast to all your senses and easy to recreate. Please join us, to learn artful use of spices and prepare these delicious recipes, focusing on Southern Turkish cuisine. Below is the schedule and links to sign up for my Turkish cookery classes:

Monday, February 16th, 6.30 pm – Central Market Cooking School in San Antonio – TX

Wednesday, February 18th, 6.30 pm – Central Market Cooking School in Austin – TX

Friday, February 20th, 6.30 pm – Central Market Cooking School in Houston – TX

Signing up for the classes started through Central Market Cooking School website, as of 1st January 2015 – please save the dates and I hope you can join us!

Spicy bulgur and lentil soup, Ezo Gelin Corba is in the menu

Spicy bulgur and lentil soup, Ezo Gelin Corba is in the menu

The menu includes:

• Hearty red lentils and bulgur soup with dried mint and red pepper flakes, Ezo Gelin Corba

• Turkish flat breads with crumbled feta, pepper paste, zahtar and sesame seeds; Biberli Ekmek

• Lamb (or beef) stew over smoked eggplant and yoghurt puree, served with roasted vegetables, Ali Nazik Kebab

• Pilaf rice with chickpeas and sautéed onions; Nohutlu Pilav

• Baklava with a delicious and lighter twist; filo pastry with hazelnuts in milky syrup; Sutlu Nuriye

• Turkish Coffee and Turkish Delight

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My very best wishes to you all for the New Year, in good health, good food and company. I look forward to sharing many more Turkish recipes here and as always, would be delighted to have your company to enjoy.

Selamlar, Afiyet Olsun,

Ozlem

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Potato, red onion, pepper and olive bake with cumin and chili flakes

Baked potatoes, peppers, red onion and olives with cumin and red pepper flakes

Baked potatoes, peppers, red onion and olives with cumin and  red pepper flakes

Merhaba to you all; this week, I would like to share this favorite easy, delicious all in one vegetarian course – Spiced potatoes, onions, pepper and olives baked in olive oil. Touch of warm, pungent cumin and spicy Turkish red pepper flakes add a lot of flavor to the vegetables here, especially to the humble potato, transforming their taste to a new level. The sweetness of peppers and red onions also give a lovely contrast to juicy, salty olives and complement one another really well. As always, it is all about using a few good, seasonal ingredients and you have a delicious, wholesome dish in hand in less than 1 hour.

Combine the spices and the seasoning with the vegetables and olives, giving them a good mix, before baking

Combine the spices and the seasoning with the vegetables and olives, giving them a good mix, before baking

You can serve this comforting, gluten-free course as a side to grills or as part of a mezze spread. It can be also be a delicious, light main course on its own with the Cacik dip of cucumber, yoghurt with dried mint and some crusty bread aside. You can also bake this dish ahead of time and give it a gentle reheat in the oven just before serving. Try to get good quality olives; Turkish, Italian, Spanish or Greek Kalamata olives all work well and really make a difference.

Afiyet Olsun,

Ozlem

5.0 from 1 reviews
Potato, red onion, pepper and olive bake with cumin and chili flakes
 
Hope you enjoy this delicious all in one vegetarian course - Spiced potatoes, onions, pepper and olives baked in olive oil. Touch of warm, pungent cumin and spicy red pepper flakes add a lot of flavor to the vegetables here, especially to the humble potato, transforming their taste to a new level. You can serve this lovely, gluten-free course as a side to grills or as part of a mezze spread.
Author:
Recipe type: Vegetables baked in olive oil with spices
Cuisine: Turkish Cuisine
Serves: 6
Ingredients
  • 1kg / 2.2 lb. medium potatoes, quartered
  • 2 medium red onions, cut in half and thinly sliced
  • 2 red bell pepper (or pointy pepper), deseeded, quartered and thinly sliced
  • 12- 14 good quality black olives, pitted and halved
  • 15 ml/ 3 tsp. ground cumin
  • 10 ml / 2 tsp. Turkish red pepper flakes or chili flakes (you can use more for a spicier taste)
  • 30 ml / 2 tbsp. olive oil
  • Salt and ground black pepper to taste
Instructions
  1. Preheat the oven to 200 C/ 400 F
  2. Put the quartered potatoes in a large enough pan with plenty of cold water.
  3. Parboil or partially cook the potatoes for 10 minutes. Drain and set aside.
  4. Heat the olive oil in a pan and stir in the sliced red onions and peppers. Sautee for 5 minutes, until they start to soften up, turn the heat off.
  5. Grease the baking tray with a good drizzle (about 2 tbsp.) of olive oil. Combine the parboiled potatoes, sautéed red onions, peppers and the pitted black olives in the tray. Include any remaining olive oil in the pan of the sautéed red onions and peppers to the baking tray.
  6. Stir in the ground cumin and red pepper flakes over the vegetables. Season with salt and ground black pepper.
  7. Using your hands, combine the spices and the seasoning with the vegetables and olives, giving them a good mix.
  8. Bake for 35 minutes at 200 C/ 400 F and serve hot.

Ozlem’s Turkish Table Cookery Classes at Central Market Cooking Schools, TX – USA,
February 2015 (in Houston, Austin, San Antonio)

From Hearty Red Lentil Soup to Baklava in Milky Syrup, Sutlu Nuriye; Delights of Turkish Cuisine Made Easy

Look forward to returning Central Market Cooking Schools to teach Turkish Cookery Classes in February, 2015

Look forward to returning Central Market Cooking Schools to teach Turkish Cookery Classes in February, 2015

I am delighted to be returning to Central Market Cooking Schools in Texas, US in February 2015 to teach some delicious, wholesome examples of Turkish Cuisine, focusing on Southern Turkish Cooking.

Below is the schedule for my Turkish cookery classes:

Monday, February 16th, 6.30 pm – Central Market Cooking School in San Antonio – TX
Wednesday, February 18th, 6.30 pm – Central Market Cooking School in Austin – TX
Friday, February 20th, 6.30 pm – Central Market Cooking School in Houston – TX

You can view more details on these classes here; signing up for the classes will be through Central Market Cooking School website, as of 1st January 2015– please save the dates and I hope you can join us!

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