Celeriac – the knobbly root vegetable that won’t win any beauty contests
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...
Quince – a fruit worth waiting for
At this time of year, the markets are full of strange yellow fruit that look like a weirdly big and lumpy apple or a mis-shaped...
Bread: More than just a food
"It is essential to have bread during the meal" is the first principle laid down by Turkey's Association of Cuisine Professionals. That bread is...
Street Food: Kokoreç – a delicacy for offal lovers
Kokoreç is a dish of the Balkans, Azerbaijan, Iranian Azerbaijan and Turkey consisting of lamb or goat intestines wrapped around seasoned offal, including sweetbreads,...
National Cake Day the Turkish way
Cake is arguably one of the most delicious things humans have ever made to eat, and its numerous varieties continue to astound every cake...
Hamsi season: the return of Turkey’s national fish
Surrounded by sea on three sides, Turkey has been blessed with an abundance of fish. Although fish is not considered a main source of...
Hatay joins select group as City of Gastronomy
64 cities join the UNESCO Creative Cities Network
64 cities from 44 countries have been designated as UNESCO Creative Cities by Director-General, Irina Bokova. They...
Ozlem’s Turkish Table, Recipes from My Homeland – available for pre-order now
A message from Özlem
"Merhaba dear all
This book has been my dream in the making.
Ozlem’s Turkish Table, Recipes from My Homeland is my tribute to the...
Extra Virgin Olive Oil Day
Tomorrow is Extra Virgin Olive Oil Day, what a great opportunity to have a closer look at this noble fruit and Olive Oil production...
Zucchini (Courgette) Fritters with Feta and Dill – Kabak Mucveri
This recipe for the popular Kabak Mucveri is from Ozlem's Turkish Table with kind permission from Ozlem Warren
Zucchini are the most widely available summer...
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It's certainly the most important tool in the...
