For those interested in Turkish cookery and wanting to learn more, last week was an ideal opportunity to cook with Özlem Warren of Özlem’s Turkish Table.
This was Özlem’s third visit to Fethiye to promote her book, Özlem’s Turkish Table: Recipes from My Homeland and her cookery class was so much in demand she came back to hold a series of events in both Fethiye and Kalkan.
Here are some of the highlights from Özlem’s visit.
Antakya Style supper at Mozaik Bahçe
Hüseyin, Deren and the Mozaik Bahçe team prepared a delicious Antakya style supper to welcome Özlem.
Özlem’s Turkish Table: Recipes from My Homeland is more than a cookery book. It is a beautifully illustrated culinary tour of the delicious foods of Turkey and traditional Turkish and regional recipes from her home town of Antakya.
Whether you’ve been cooking for many years or are new to cooking, there’s always something to learn from a cookery class, and those who attended were delighted to have the opportunity to cook with Özlem.
Hands-on cookery class at the Yakamoz Hotel in Ovacık
The participants enjoyed making and eating:
Antakya Style flat breads with cheese, red pepper paste, olive oil, za’atar – Biberli Ekmek
Courgette fritters with feta, spring onion and dill – Muçver, with garlicky yoghurt
Spicy bulgur wheat salad with pomegranate molasses – Kısır
Semolina sponge cake in light syrup – Revani
Thank you to Mick Scarsbrook for coming along to video the class.
Turkish style afternoon tea and book signing at the Yakamoz Hotel in Ovacık
Guests enjoyed a selection of salads, pastries and cakes with a special selection made with recipes from Özlem’s book.
Next it was onto Kalkan to hold events at Villa Cennet Bahçesi and Guru’s Place Restaurant, Hotel and Cookery School.
Turkish cookery demonstration and lunch at Villa Cennet Bahçesi in Kalkan
Özlem demonstrated making:
Antakya’s flat breads with za’atar, pepper paste and cheese (Biberli Ekmek)
Spicy bulgur wheat salad (Kısır)
Potato and bulgur patties with pomegranate molasses
This was followed by a delicious Turkish style lunch.
Cookery Classes at Guru’s Place in Kalkan
There were two cookery classes at Guru’s Place with the morning class spending a very interesting and informative hour on Kalkan market where they tasted and bought the fresh products for the classes.
The participants made:
Muhammara – walnuts and red pepper paste dip
Patlıcanlı Mercimekli Mualla – Aubergines, lentils and peppers cooked in olive oil (vegan, gluten-free)
Peynirli Sebzeli Pide – oval flat breads with cheese, peppers and spinach.
Kuru Kayısı Tatlısı – baked dried apricots with walnuts
Watch out for more photographs on Fethiye Times Facebook Page
Thank you to Mozaik Bahçe, Yakamoz Hotel, Villa Cennet Bahçesi and Guru’s Place for their hospitality and hosting the events.
If you missed Özlem’s visit and would like to buy a copy of her book, please email us at firstname.lastname@example.org.
For more information about Özlem’s Turkish Table and the venues please visit:
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