Christmas is only twelve days away and we’re sure your enjoying the planning and shopping for Christmas – lunch, parties, snacks are all on the menu and cupboards are filling up with “don’t touch” goodies that are “for Christmas”. We’ve all got one of those cupboards!

When you’re planning what to eat at every stage of the holiday season, why not throw some alternatives into the mix.

If you’re a lover of Turkish cuisine and want to add something a bit different your Christmas repertoire, here are some great ideas from Ozlem’s Turkish Table.

Walnut and red pepper paste dip (Muhammara or Cevizli Biber)

 So moreish, 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 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 wins the prestigious Gourmand World Cookery Book Award

We would like to extend our congratulations to Ozlem, whose book, Özlem’s Turkish Table: Recipes from My Homeland, has won the prestigious Gourmand World Cookery Book award in the Food Heritage Category for Turkey. 

Festive fare with a Turkish twist

If you live in Turkey and would like a copy of the book, please email us at fethiyetimes2017@gmail.com

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