Christmas is only two weeks away and, whilst this Christmas is going to be a very different affair this year, one this is sure, we’ll all be enjoying Christmas eats.
When you’re deciding what’s going to be on your menu this year, why not throw some alternatives into the mix.
If you’re a lover of Turkish cuisine, here are some great ideas from Ozlem’s Turkish Table.
Walnut and red pepper paste dip (Muhammara or Cevizli Biber)
So moreish, this delicious dip always appears at my mother’s festive table – You can prep ahead of time, very entertaining friendly” – Ozlem
Click here for the recipe or find it on page 53 of the recipe book.
Spicy bulgur wheat salad with pomegranate molasses (Kısır )
“Another delicious dish you can prep ahead of time, flavours get even better the next day. Sprinkle some pomegranate seeds over for a festive touch.”- Ozlem
Click here for the recipe or find it on page 81 of the recipe book.
Baked beetroot with walnuts and pomegranate molasses
This delicious and wholesome baked beetroot salad with walnuts and pomegranate molasses is so easy to make. It makes a wonderful meze, a tasty accompaniment to your Christmas buffet. It is also vegan and gluten free.
Baked mini Turkish meatballs in tomato and red pepper sauce (Mini Sebzeli Köfte)
“I love this dish, so versatile – you can make it as appetiser or bigger portions can be a main course with rice. It is also gluten free, you can prep ahead of time” – Ozlem
Click here for the recipe or find it on page 73 of the recipe book.
Baked cauliflower with red onions, feta and dill (Fırında Karnabahar Mücveri)
“A lovely vegetarian course that you can prep ahead of time, a big hit in our house”- Ozlem
Click here for the recipe or find it on page 165 of the recipe book.
Zesty semolina sponge cake in syrup (Revani)
“For an alternative pudding, you can make revani – it is a lovely cake and can be festively decorated with berries and pomegranate seeds, you can prep ahead of time.” – Ozlem
Click here for the recipe or find it on page 267 of the recipe book.
If you’re inspired by these festive food ideas, there’s a chapter on suggested menus in Ozlem’s book (chapter 12) and many more ideas and recipes that work well, particularly for buffet style entertaining if you’re looking for different salads and dips.
Ozlem’s Turkish Table: Recipes from My Homeland
Özlem’s Turkish Table: Recipes from My Homeland is a tribute to the wonderfully diverse cuisine of Turkey and a celebration of Özlem’s Southern Turkish roots with local recipes from her home town, Antioch, Antakya.
She hopes these recipes will inspire you to recreate them in your own kitchen and take you on a Turkish journey – to learn, taste and enjoy the delicious foods of her homeland and most importantly to feel the warmth and sharing spirit of Turkish culture.
Özlem’s Turkish Table apron
Özlem is delighted to share with you this special Özlem’s Turkish Table apron.
Made in Turkey, with Antakya’s celebrated daphne leaves in the embroidered design, this lovely apron would make a wonderful gift for the festive season.
If you live in Turkey and would like a copy of the book and/or an apron, please email us at firstname.lastname@example.org
For information on how to purchase books and aprons if you live in the UK, please visit www.ozlemsturkishtable.com