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

https://geni.us/sebze

Afiyet Olsun

The post Özlem Warren’s “SEBZE”: a fresh perspective on Turkish vegetarian cuisine appeared first on Fethiye Times.

Recipe courtesy of Ozlem’s Turkish Table

Traditionally, prawns in Türkiye are cooked with plenty of vegetables in a one big earthenware pot (or in smaller individual ones), called guvec, which delivers a wonderful flavor. But don’t worry if you don’t have one; a ramekin dish or a glass baking dish also works very well too.

The marriage of baked tomatoes, mushrooms, onions, peppers and garlic in olive oil with prawns is heavenly; all you need is some crusty bread to mop up the delicious juices and a green salad on the side.

You can serve this easy baked prawns as a starter or as a main course with some plain rice aside; great for sharing with friends and family. You can make the vegetable sauce ahead of time too.

Serves 4
Preparation time: 20 minutes/Cooking time: 30 minutes

225gr/ 8oz fresh raw king prawns, shelled, cleaned and pat dried

225gr/ 8oz chestnut or white mushrooms, wiped cleaned, halved and sliced

1 onion, quartered and thinly sliced

3-4 garlic cloves, chopped

1 green bell pepper (or 2 sivri biber, pointy pepper, if you can get), seeded, quartered and thinly sliced

2 bay leaves (optional)

400gr/14 oz. good quality 1 can of chopped tomatoes

120gr/4 oz. grated cheddar (kasar) or mozzarella, if you prefer a milder taste

3 tbsp./45ml olive oil

2 fl oz./ ¼ cup water

Salt and freshly ground black pepper to taste

10 ml/2 tsp. red pepper flakes, Turkish pul biber or chili flakes

Handful of chopped flat leaf parsley, for garnish

Slices of fresh, crusty bread or Turkish flat breads, pide to serve

Shepherd Salad of tomatoes, onions, cucumbers, Coban Salata to serve

Preheat the oven to 180 C/350 F

Heat the olive oil in a wide, heavy pan over medium heat. Stir in the onion, peppers and mushrooms and cook for about 4-5 minutes, until they begin to soften. Add the garlic, season with salt (mushrooms especially require generous seasoning) black pepper and red pepper flakes, pul biber. Stir and cook over medium heat for another 4-5 minutes. Add the chopped tomatoes, bay leaves and ¼ cups water, combine well. Simmer over medium to low heat for about 10 minutes, until you get a nice chunky sauce. Check the seasoning of your sauce and add more salt or spices to your taste.

Stir in the fresh, raw prawns to the sauce and mix well. Spoon this mixture into individual or a one big earthenware pot or ramekin dish or any baking dish you have. Sprinkle the grated cheese over the top and bake in the preheated oven for about 10 minutes or until the prawns are just cooked through and the cheese is nicely golden brown on top.

Garnish with chopped parsley over the top and serve hot with slices of crusty bread or Turkish flat breads, pide by the side. Refreshing Shepherd’s Salad of sliced onions, cucumbers and tomatoes (Çoban Salata), complements this dish beautifully.

This and many other delicious fish, seafood recipes as well as mezes, savoury pastries, vegetables cooked in olive oil and more can be found in Ozlem’s Gourmand World award winning cookery book, Ozlem’s Turkish Table, Recipes From My Homeland.  You can order a signed copy at this link.

Afiyet Olsun,

Ozlem

The post Karides Güveç – baked prawns with vegetables and cheese appeared first on Fethiye Times.

You can serve them as a meze, starter or as a main course with rice, pasta and steamed vegetables.

Serves: 6

Ingredients

• 225gr/ 8oz ground beef
• 225gr/8oz ground lamb
• 1 medium onion, grated
• 2 eggs
• 1 bunch of flat leaf parsley, finely chopped
• 1 red bell pepper, diced
• 3 garlic cloves, chopped
• 400 gr/14 oz. can of chopped tomatoes
• 30 ml/ 2 tbsp. olive oil
• 8 fl oz./1 cup water
• Salt and freshly ground black pepper to taste
• Small bowl of water with a drizzle of olive oil aside to shape the köfte

Instructions

1. Preheat oven to 180 C/ 350 F
2. In a large bowl, combine the grated onions, eggs and parsley and knead well. That will help soften the onions and blend the ingredients homogeneously
3. Stir in the ground meat, season with salt (about 1 – 2 tsp.) and ground black pepper to your taste Knead for a good 3-5 minutes with your hands, until the mixture becomes elastic and mixed well
4. Cover this ground meat mixture with a cling film and rest in the fridge for at least 30 minutes
5. In the meantime, heat the olive oil in a heavy pan and stir in the garlic and bell peppers. Sauté for 5 minutes, while stirring often
6. Pour in the chopped tomatoes and 8 fl oz./ 1 cup of water. Season with salt and freshly ground black pepper. Stir, cover and simmer on medium to low heat for 10 minutes. Then turn the heat off
7. Take out the ground meat mixture from the fridge to shape meatballs. Have a small bowl of water with a drizzle of olive oil near you
8. Wet your hands and take a small walnut size of the meat mixture and roll into a ball. Place the meatballs in a baking tray ready cook side by side and continue until all the meat mixture is shaped into mini köftes (meatballs)
9. Bake the mini köftes in the pre heated oven (180 C / 350 F) for 25 minutes, they will start to get a nice golden brown coating
10. Transfer the baked mini köftes in a large baking dish and pour in the pepper and tomato sauce around them, giving a gentle mix
11. Bake the mini köftes in tomato and pepper sauce for a further 15 minutes. The sauce will thicken, the flavors blend in and meatballs will have a wonderful coating
12. Serve hot with plain rice and Cacık dip of cucumber, yoghurt and mint if you like

This lovely meatballs in peppery sauce recipe and many others are included In Özlem’s Turkish cookery book, Ozlem’s Turkish Table, Recipes from My Homeland.

 Signed hardback copies are available at this link and are delivered worldwide.

Afiyet Olsun

The post Cooking with Özlem – baked Turkish mini meatballs (köfte) in pepper and tomato sauce appeared first on Fethiye Times.

Celeriac, also called turnip-rooted celery, celery root, or knob celery is a variety of celery cultivated for its edible roots.

Celeriac (or celery root) and celery are members of the same family of vegetables, but celeriac is not the root of the vegetable you buy called celery. This vegetable is cultivated for its root or base instead of for its stalk or leaves.

The unsung hero of the vegetable world, the knobbly, odd-shaped celeriac has a subtle, celery-like flavour, with nutty overtones.

Health benefits of celeriac

Celeriac contains multiple nutrients that may offer health benefits, as part of a healthy diet, including:

• vitamin C
• vitamin K
• vitamin B-6
• potassium
• phosphorus
• fibre

Celeriac originated in Mediterranean and North European countries. Ancient Egyptians, Greeks, and Italians used it for medicinal and religious purposes. Scientists first wrote about it as food in the 1600s, and it remains popular throughout Europe.

When is it available?

Celeriac is available year-round but is at its best from September to April.

If you’ve avoided buying celeriac because you’re not sure what to do with it, here’s a delicious recipe from Ozlem’s Turkish Table.

Celeriac with winter vegetables, cooked in olive oil – Zeytintağlı Kereviz

Serves 2-4

Preparation time: 20 minutes Cooking time: 35 minutes

2-3 small celeriac, peeled and cut into small chunks
30ml/2 tablespoons peas, fresh or frozen
1 medium carrot, peeled and diced
1 small potato, peeled and diced
5 small shallots, peeled or 1 small onion, chopped
120ml/4 tablespoons olive oil
8 fl oz/1 cup water
Juice of 1 lemon
Salt and sugar to taste
Fresh dill to garnish

To prevent discolouration during the preparation, keep the raw celeriac in a bowl of water with a squeeze of lemon juice. Cut each one into small chunks.

Cook the peas separately until tender and put to one side.

Drain the celeriac chunks and place them in a heavy pan together with the other prepared vegetables. Add the olive oil, water, a little sugar (perhaps 1/2 teaspoon), season with salt. Give them all a good stir, cover and cook on low to medium heat for about 25 minutes or until the vegetables are tender. Add the cooked peas and the juice of lemon, combine well. Check the seasoning and add more salt if needed.

Finally, add a little chopped dill, heat through and then remove from heat. Set aside to cool.

Serve the celeriac with vegetables warm at room temperature, with a little garnish of dill over and a wedge of lemon by the side.

Afiyet Olsun

This article was first published on 25 February 2021.

The post Celeriac – the knobbly root vegetable that won’t win any beauty contests appeared first on Fethiye Times.

It is easier than you think and most delicious…

Homestyle Iskender Kebab in tomato sauce, pita bread and yoghurt

Serves: 4- 6

Ingredients

For the meat marinate:

• 2 lbs. ribeye steak or lamb or beef tenderloin
• 2 large onions, grated
• 45 ml / 3 tbsp. olive oil
• 10 ml/ 2 tsp. dried oregano
• 10 ml/ 2 tsp. red pepper flakes
• Salt and freshly ground black pepper to taste

For the tomato sauce:

• 30 ml / 2 tbsp. concentrated tomato paste
• 15 ml/ 1 tbsp. red pepper paste (optional; you can use extra 1 tbsp. tomato paste and red pepper flakes to your taste instead too)
• 30 ml/ 2 tbsp. olive oil
• 16 fl oz. / 2 cups water
• Salt and freshly ground black pepper to taste
• 3 medium tomatoes, cut into wedges
• 2 green pointy or bell peppers, deseeded and sliced
• Thinly sliced pide ekmek or plain pita bread – 6 pieces, to serve
• 500 gr / 2 cups plain yoghurt to serve

Instructions

1. Preheat the oven to 180 C / 350 F
2. Prepare the meat marination a day ahead of time of cooking.
3. Grate the onions or place them in a food processor and process until liquid. Squeeze all the onion juice into a non-metallic bowl and discard any remaining onion pulp.
4. Slice the meat thinly (you can ask your butcher to this for you too) and then pound each slice with the back of a wooden spoon (or with a meat tenderizer). We aim to achieve slices about 5 cm (2”) x 4 cm (1.5”) in size.
5. Combine the onion juice, oregano, red pepper flakes, olive oil, salt and freshly ground pepper in a large bowl. Stir in the meat slices and coat each piece with this marination. Cover the bowl with a cling film and marinate overnight in the fridge.
6. To make the tomato sauce, pour in the olive oil in a saucepan over the medium heat. Stir in the tomato paste, red pepper paste (if using) and red pepper flakes. Season with salt and freshly ground black pepper and combine well. Add the water then bring to the boil. Then gently simmer for 10 minutes.
7. Slice the pide or pita bread in 3 cm x 3 cm (about 1”) squares and place on a tray. Warm in the oven for 5 minutes.
8. Drizzle a little olive oil on a skillet and cook the meat slices on high heat; for about 2 minutes each side (take care not to overcook). Also sauté the sliced tomatoes and peppers on the other side of the skillet, until they start to charcoal at edges.
9. Once everything is cooked, plate your Iskender Kebab. Place the warm pide/pita bread slices on each plate. Spread the cooked slices of the meat over the pide bread and pour over the tomato sauce. Place the sautéed tomatoes and peppers at one side and a dollop of plain yoghurt at the other side. Serve immediately.

Afiyet Olsun

Recipe from Ozlem’s Turkish Table

The post Homestyle Iskender Kebab in tomato sauce, pita bread and yoghurt appeared first on Fethiye Times.

“Antakya Künefesi is one of the few desserts that contain cheese” in Türkiye, the European Commission explained in a statement announcing the decision. The dessert is produced in Hatay province, with a recipe “transferred from one generation to the next based on master-apprenticeship relationship,” the document further said.

The dessert is made from a lightly baked thread-like dough (künefelik kadayıf), fresh Antakya cheese produced for künefe, butter, and syrup. This is the ninth Turkish food product that has received EU protection, including “Giresun Tombul Fındığı” premium hazelnuts from the Black Sea Region or baklava from Gaziantep.

The European Union maintains a register for the names of agricultural products, foodstuffs, and drinks that enjoy protection across the bloc, featuring geographical indications, product qualities, and legal protection instruments.

Source: Daily Sabah

Hatay was a city known for its rich cultural heritage, historical significance, and its wide variety of traditional dishes, especially künefe and kebab appetizers. One of the many painful scars left by the devastating earthquake of Feb. 6, 2023, was the near destruction of this magnificent city.

Make Künefe with Özlem

When Özlem Warren of Ozlem’s Turkish Table, visited Fethiye in May 2022, Künefe was one of the dishes she prepared in her cookery classes.

Antakya is Özlem’s home town and her cooking has and continues to be, inspired by this magical land and its people.

Here’s the recipe if you would like to make this dessert at home, it’s surprisingly easy to make and completely delicious.

Künefe

“This glorious baked pastry strands in syrup called künefe is a signature dish from my hometown, Antakya. I remember as a child watching the delicate pastry strands (kadayif) being squeezed through a huge sieve at our local künefe shop. My grandmother would prepare künefe in her garden as we waited excitedly for any leftovers of the buttery soaked pastry strands.There is a particular unsalted cheese called beyaz künefelik peynir we use for künefe in Antakya. Unsalted fresh mozzarella will work just as well. I also like to add a little clotted cream to the filling (or kaymak, Turkish thick cream from water buffaloes, if available).  Künefe can be baked in one large pan or as smaller individual portions.” – Özlem Warren

Serves 6

Ingredients

225g/8oz shredded kadayif – künefe pastry strands, thawed if frozen

145g/5oz melted unsalted butter

300g/12oz fresh mozzarella, sliced (or Antakya’s white cheese for künefe, künefelik peynir or dil peyniri in Turkey if you can get it)

45ml/3 tablespoons kaymak or clotted cream – optional

For the syrup:

225g/8oz granulated sugar 

120ml/4fl oz water

Juice of ½ small lemon 

30ml/2 tablespoons crushed pistachios for garnish (optional)

Method

Preheat oven to 350°F/180°C/Gas Mark 4

First, make the syrup. Place the sugar and water in a pan and simmer over low to medium heat until the sugar is dissolved. Stir in the lemon juice and simmer for about 15 minutes, until the syrup coats the back of the spoon. Then remove from the heat and leave the syrup to cool. It is essential that the syrup needs to be cool when poured over the cheese-filled pastry strands.

Using some of the melted butter, grease a large baking tray.

Soak the pastry strands well in the melted butter. Use more butter if necessary, as it is important that the pastry is well soaked in order to prevent it from burning during baking. 

Divide the pastry strands into two. Spread half of the strands in the base of the baking pan, and press it down with your fingers.

Spread or crumble the slices of fresh mozzarella cheese and the clotted cream or kaymak (if used) over the top of the pastry. Then cover with the remainder of the pastry, pressing down firmly.

Bake the pastry in the preheated oven for 35-40 minutes or until the strands are a deep golden colour.

Cut the hot, baked pastry strands into portions and pour the prepared cool syrup over them. 

Serve immediately while still hot and the cheese is gooey. Serve künefe with kaymak or maraş dondurma and a sprinkling of ground pistachio nuts over the top if you like.

Afiyet Olsun

You can read more about maraş dondurma in our previous article.

The post EU grants protected status to ‘Antakya Künefesi’ appeared first on Fethiye Times.

Green beans cooked this way are a great national favourite. Enjoyed by urban and rural families alike, there are varying theories of how to achieve the best result. Traditionally, zeytinyağlı dishes (vegetables cooked in olive oil) are prepared in advance and served at room temperature, as a meze or vegetable course. French, runner and dwarf beans are all suitable to be prepared this way. Once cooked, you can store it in the fridge for a good 2-3 days.

Serves 4 – 6
Preparation time – 15 minutes Cooking time – 40 minutes

500 gr / 1.1 lb runner (green) beans, trimmed and cut into 3 pieces
1 medium onion, finely chopped
4 cloves garlic, finely chopped
45 ml /3 tablespoons olive oil
400 gr / 14 oz canned diced tomatoes
1/2 cup water
2 teaspoon sugar
Salt and black pepper to taste
lemon wedges to serve

Saute the onion and garlic in the olive oil for a couple of minutes. 

Add the beans and canned tomatoes and cook for another 1 or 2 minutes. 

Pour over the water, add the sugar, and season with salt and pepper. Bring the liquid to a boil, reduce the heat, cover, and simmer for about 35 minutes. 

Check the seasoning and add more salt if needed. 

Remove from the heat and set aside to cool in the pan. In Turkish cooking, it is important for the vegetables cooked in oil to cool and rest in the pan it is cooked for the flavours to blend well.

Transfer to a serving dish and serve with wedges of lemon to squeeze over.

This healthy vegetarian course can be served as a starter or an accompaniment to grilled meat. It is also delicious served cold with feta cheese and crusty bread.

Afiyet Olsun!

The post Recipe: Green beans cooked in olive oil – zeytinyağlı taze fasulye appeared first on Fethiye Times.

Sautéed carrots and courgette/zucchini with walnuts in yoghurt – Yogurtlu havuc ve kabak salatası

Serves 4-6

Ingredients

• 3 medium courgette/zucchini, grated
• 2 medium carrots, grated
• 4 garlic cloves, finely chopped
• 45ml/3 tbsp olive oil
• 15ml/1 tbsp chopped gherkins or capers
• 45ml / 3 tbsp chopped walnuts
• 230g/8 oz strained or whole milk yoghurt
• 45ml / 3 tbsp chopped fresh dill
• Salt and freshly ground black pepper to taste

Instructions

1. Place the grated courgette/zucchini in a colander, sprinkle with a little salt and leave to drain for 10 minutes. Using a tea towel or sturdy paper towels, really squeeze out any excess juice from the courgette/zucchini and put it in a large bowl. Combine the grated carrots with the courgette in the bowl.
2. Heat the olive oil in a wide heavy pan and sauté the grated carrots and courgette for 3-4 minutes, over medium to high heat. Stir in the garlic, season with salt and ground black pepper and sauté for a further 4 minutes. The vegetables will soften up but still be a little crunchy. Turn off the heat and leave them aside to cool in a large bowl.
3. Once cool, add the chopped gherkins or capers and dill to the sautéed carrots and courgette and stir. Fold in the yoghurt and chopped walnuts, and combine well. Season with salt and black pepper, if needed.
4. Spread over a serving plate, with a few pieces of chopped walnuts over the top, if you like. 

Afiyet Olsun.

Another version of this dip, with Sauteed carrots in garlicky yoghurt and parsley, can be found in Ozlem’s cookery book which is available at this link.

The post Cooking with Ozlem -Sautéed carrots and courgette/zucchini with walnuts in yoghurt appeared first on Fethiye Times.

Zucchini are the most widely available summer squash in Turkey. They are very versatile, used in many dishes and their flowers are perfect for stuffing. These wonderful vegetarian fritters are fantastic accompanied by garlic-infused yoghurt or a leafy salad and crusty bread. You can enjoy them as a meze/appetizer for supper or light lunch dish. The bite-size versions make great party/finger food too. They are also wonderful served next day as a cold snack.

The trick with them is to make sure you squeeze out any excess water from the zucchini, after grating.

Ingredients

Serves 4-6

Preparation time: 30 minutes Cooking time: 25-30 minutes

3 medium zucchini (courgette), grated
150 gr / 6 oz Turkish white cheese or feta cheese, crumbled
1/2 medium onion, finely chopped
3 green (spring) onions, finely chopped
3 garlic cloves, finely chopped
1 bunch dill, finely chopped
3 eggs, beaten
45 ml / 3 tablespoons all-purpose (plain) white flour
Pinch of paprika or red pepper flakes (optional)
Salt and ground black pepper to taste
Canola oil (or sunflower oil) for shallow frying
Sprigs of dill for garnish

Garlic yoghurt to serve (optional)

Method

Place the grated zucchini in a colander, sprinkle with a little salt and leave to drain for 15 minutes. In a separate bowl, crumble or grate the feta cheese.

Using a tea towel, squeeze out any excess water from the zucchini and put in a bowl.

Transfer the flour to a large bowl and beat in the eggs. Add the remaining ingredients, season with salt and pepper and beat into a batter (Take care not to add salt if your cheese is salty). Mix well.

In a frying pan, heat enough oil to shallow fry. Using a tablespoon, drop the spoonfuls of batter mix into the hot oil. Fry over a medium heat on both sides until golden brown. Remove with a straining spoon and drain on absorbent kitchen paper towel.

If you prefer a lighter flavor, spread the mixture on a greased baking dish and bake (at 180 C / 350 F) for about 35-40 minutes, like my mother does. You can then cut into squares and serve.

Serve

This meze (appetizer) can be enjoyed warm or you can make it in advance, and serve as a cold meze. Garnish with sprigs of dill and accompany with garlic-infused yoghurt.

For garlic-infused yoghurt, crush a couple of garlic cloves with salt. Combine the plain yoghurt and garlic and beat until smooth. Add salt to taste.

Afiyet Olsun,

Ozlem

Note: Squash is an effective diuretic and its potassium content benefits those with high blood pressure. Dill is known to aid digestion.

Try this recipe for Baked Cauliflower with Feta, Dill and Onions (Karnabahar Mücveri).

www.ozlemsturkishtable.com

This recipe for the popular Kabak Mucveri is from Ozlem’s Turkish Table and was first published on 22 September 2017 with kind permission from Ozlem Warren.

The post Zucchini (Courgette) Fritters with Feta and Dill – Kabak Mucveri appeared first on Fethiye Times.

The prince of pastries, the swooniest of sweet things – baklava! 

The approach to eating baklava should be passionate and unreserved. The only way to really savour the sweetness is to pull it apart with teeth and tongue.

But let’s have a closer look at what makes baklava such a sweet delight.

Baklava is a layered pastry dessert made of filo pastry (yufka), filled with chopped nuts, drowned with syrup or honey and served with kaymak or ice cream. Baklava is most often eaten as a snack with Turkish coffee during the day – but Turks do save a corner of their tummy for baklava after dinner.

The origin of baklava

The history of baklava is not well-documented; but although it has been claimed by many ethnic groups, the best evidence is that it is of Central Asian Turkic origin. The version known and used today was probably developed in the kitchens of the Topkapi Palace. Indeed, the sultan presented trays of baklava to the Janissaries every 15th day of Ramadan in a ceremonial procession called the Baklava Alayı(Baklava Procession).

Gaziantep is the spiritual home of baklava – particularly those made with pistachios – so much so that Gaziantep Baklavası was awarded PGI protection by the EU in 2013.

Making baklava 

It’s not easy to make good baklava and the end result is a testament to the skill of a good chef. For a start, the yufka has to be very thin while still being resilient enough to withstand being twisted and rolled and laden with nuts and syrup. The nuts must be fresh and succulent and, to balance crunch with collapse, the syrup must be poured on at the exact right moment. The result is a messy heaven of sweetness – without being cloying.

Classic baklava should be made with 40 layers of yufka. The rolling, the flouring and the rhythm are what really makes yufka. The maestro will roll out a dozen layers at once, rolling them around the pin with enough flour between each sheet to stop them sticking but not so much that they dry out. They’re peeled, shuffled and rolled again … and again … and again.

Shapes, flavours and sizes

Baklava comes in various shapes, flavours and sizes and everyone has their favourite, but if you only stick to one flavour, you’re missing out. Next time you’re choosing baklava, indulge yourself with every kind you can find.

This article from Go Türkiye will help you to choose.

Indulge That Sweet Tooth With Every Kind Of Baklava You Can Imagine!

Make your own baklava

If you’re tempted to have a go at making your own, here’s a recipe from Ozlem’s Turkish Table. You can either cook along with Ozlem’s video on YouTube, or follow the recipe.

Baklava with pistachios and walnuts (Fıstıklı ve cevizli baklava)

Baklava facts

The largest baklava weighed 513 kg (1,130 lb 15 oz) and was achieved by Mado, Taşpakon and Ankara Valiliği (all Turkey) in Ankara, Turkey, on 22 March 2018. The record attempt took place during Ankara Gastronomy Summit 2018.

Baklava is the ancestor of strudel. It was brought to Hungary by Turkish invaders in the 16th century.

Phyllo dough is named after the Greek word for “leaf”, being “as thin as a leaf”.

November 17th is National Baklava Day.

Want to know more about desserts in Turkey?

If you have a sweet tooth and want to know more about the types of desserts you can indulge in when you’re in Turkey, there are more in our previous article. 

Sources: WorldFoodTurkey/Wikipedia/GreatBritishChefs/OzlemsTurkishTable

This article was first published on 23 July 2021.

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