Many of you may know Özlem Warren from her cookbook, Ozlem’s Turkish Table: Recipes from My Homeland, and have participated in her cooking classes or tried recipes from the book.
After two years of hard work, Özlem has released her latest cookbook, SEBZE, offering a vibrant exploration of Turkish vegetarian cuisine. This book skillfully captures the essence of regional flavors and introduces innovative ways to enjoy seasonal vegetables. With 85 recipes, Özlem demonstrates her commitment to preserving Turkish culinary traditions while adding a modern twist to appeal to contemporary palates.
At the heart of “SEBZE” is the emphasis on using fresh, seasonal produce to create dishes that are both nutritious and flavorful. Özlem, an expert in Turkish cuisine, uses recipes that highlight the natural bounty of each season. Her approach encourages readers to use the freshest ingredients available to craft dishes that are as visually appealing as they are delicious.
A culinary journey across Türkiye
“SEBZE” is more than just a cookbook; it is a journey through the diverse culinary landscapes of Türkiye. Özlem draws inspiration from various regions, offering a rich tapestry of flavors that reflects the country’s culinary diversity. Each recipe is accompanied by engaging narratives that provide cultural context, enhancing the reader’s understanding and appreciation of Turkish food heritage.
Innovative Recipes with Authentic Flavors
Warren’s recipes are innovative yet deeply rooted in tradition. She masterfully balances authenticity with creativity, introducing dishes that are both novel and comforting. Some standout recipes include:
- Imam Bayıldı (Stuffed Eggplant): A classic dish that Özlem elevates with a subtle infusion of modern spices, showcasing her knack for enhancing traditional flavors.
- Zucchini Fritters with Feta and Dill: These light and crispy fritters are a testament to Özlem’s ability to transform simple ingredients into gourmet delights.
- Spicy Lentil Köfte (Mercimek Köftesi): A protein-rich dish that combines red lentils with bold spices, reflecting Özlem’s skill in creating hearty vegetarian options.
- Roasted Red Pepper and Walnut Dip (Muhammara): This recipe exemplifies the depth of flavor that can be achieved with a few quality ingredients, emphasizing Özlem’s minimalist yet impactful style.
Embracing vegetarian cuisine with Turkish flair
Özlem Warren’s “SEBZE” is a refreshing take on Turkish vegetarian cuisine, offering readers an enticing blend of traditional recipes and contemporary innovations. Her focus on seasonal vegetables and authentic flavors provides a compelling narrative that invites readers to explore the rich culinary heritage of Türkiye while enjoying the benefits of a plant-based diet. Whether you are a vegetarian or simply looking to add more vegetables to your meals, “SEBZE” promises to be an inspiring and indispensable addition to your culinary library.
Özlem Warren on why Turkish food is great for vegetarians
“Most people think of kebabs when they think of Turkish food, and we do love them, but that isn’t what we eat at home. With my new cookbook I wanted to showcase the variety of vegetarian dishes eaten in the country. We love pulses, legumes and wholegrains, as well as vegetables, and make lots of casseroles, filled breads and pastries, vegetable meze and pickles. It’s very seasonal, naturally wholesome and frugal. There’s also a sharing element to Turkish food and a sense of community that I wanted to get across in the book. That spirit of hospitality underlines everything we do, it’s in my DNA.” ~ excerpt from Özlem’s interview with National Geographic
You can read the fill interview here: Özlem Warren on why Turkish food is great for vegetarians
We are delighted to say that we have a recipe from the book to share with you.
Tahinli Fasulye Piyazı; Antalya-Style Bean Salad with Tahini Sauce
We have a variety of bean salads in Türkiye and this Tahinli FasulyePiyazı is a specialty from the Antalya region, on the southwest coast of Türkiye. It makes a substantial, nutritious, great-value lunch with flatbreads to mop up the delicious sauce.
Serves 4
2 x 400 g (14 oz) tins pre-cooked cannellini beans (or equivalent dried beans)
½ small onion, quartered and thinly sliced
1 medium ripe tomato, diced
handful of flat-leaf parsley, finely chopped
45 g (1¾ oz/1/3 cup) Turkish or other good-quality black olives, pitted and halved
sea salt and freshly ground black pepper, to taste
For the tahini sauce
2 fat garlic cloves, crushed and finely chopped
juice of ½ lemon
1 teaspoon ground cumin
pinch of salt
2 tablespoons tahini
1 tablespoon grape or cider vinegar
60 ml (2 fl oz/¼ cup) lukewarm water
To serve
2 hard-boiled eggs, quartered
drizzle of extra-virgin olive oil
Drain and rinse the pre-cooked beans, then place in a large bowl (If you prefer to use dried beans, as it is traditional in Türkiye, you need to soak them in cold water overnight. Drain and put them in a pan with plenty of fresh water, and cook for about 1 hour, or until tender, adding salt towards the end of the cooking time. Drain and set aside in a bowl, to be used in this salad). Stir in the onions and gently combine.
To make the tahini sauce, combine the garlic, lemon juice, ground cumin and a good pinch of salt with the tahini in a small bowl. Stir and combine well; you will notice the sauce will thicken. Pour in the vinegar and lukewarm water and combine well for 30 seconds. You will achieve a runny sauce at the end. Pour this sauce over the beans and gently combine well.
Stir the tomatoes, parsley and olives into the salad and combine well, then check the seasoning and adjust to your taste.
Transfer the salad to a serving plate, decorate with the quartered, hard-boiled eggs, drizzle with extra-virgin olive oil and serve.
Where can you buy the book?
SEBZE is available to order at the link below 
Afiyet Olsun
