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 

Muhammara or Cevizli Biber (Walnut and red pepper paste dip)
Muhammara or Cevizli Biber (Walnut and red pepper paste dip). Serve with Tahini bread or pita bread. You can keep the dip covered in the fridge for 3-4 days.

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

Kısır (Spicy bulgur wheat salad with pomegranate molasses)
Kısır (Spicy bulgur wheat salad with pomegranate molasses). Our welcome salad in Antakya’s welcome salad and great for prepping ahead as it tastes even better the next day.

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.

Learning the art of Turkish cookery with Özlem Warren

Click here for the recipe

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 

Baked mini Turkish meatballs in tomato and red pepper sauce (Mini Sebzeli Köfte)
Baked mini Turkish meatballs in tomato and red pepper sauce (Mini Sebzeli Köfte). A delicious appetizer or a main course with rice.

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 

Baked cauliflower with red onions, feta and dill
Baked cauliflower with red onions, feta and dill. You can add some red pepper flakes to the mixture for a pleasant heat. Serve as lunch or light supper with crusty bread and wedge of lemon.

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 

Zesty semolina sponge cake in syrup
Deliciously moist, light zesty semolina sponge cake in syrup
Zesty semolina sponge cake in syrup
Makes a delicious alternative pudding.

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.

Afiyet olsun

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

Festive fare with a Turkish twist

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 fethiyetimes2017@gmail.com

For information on how to purchase books and aprons if you live in the UK, please visit www.ozlemsturkishtable.com