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Ozlem’s Turkish Table – Recipes from My Homeland by Ozlem Warren

by Debra C. Argen and Edward F. Nesta
Ozlem's Turkish Table - Recipes from My Homeland by Ozlem Warren
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Food can transport you to places already visited or places you wish to know, and Özlem Warren’s debut cookbook, Özlem’s Turkish Table – Recipes from My Homeland published by GB Publishing ORG with its mouth-watering recipes and stunning photographs, does exactly that. Having visited Turkey, reading Özlem’s cookbook with its stories, history, and photographs, was like revisiting there, and through her delectable recipes, we will be able to "travel" back there any time we like via our palate.



Özlem’s Turkish Table – Recipes from My Homeland by Ozlem Warren begins with "My Turkish Culinary Journey" followed by an Introduction from the author. One of the many things that distinguish Turkish cuisine is its use of exotic spices like cumin, sumac, zahter, and many others that give the food layers of delectable flavors, which Özlem demystifies and describes in detail.

The chapters are well presented and will guide the reader/cook through each section: Condiments, Soups & Dips, Hot & Cold Mezes, Salads, Turkish Breakfast, Savoury Pastries, Vegetables, Meat & Poultry, Bulgar, Rice & Legumes, Fish & Seafood, Desserts, Sweet Treats & Turkish Coffee, and Suggested Menus.

Ozlem Warren
Özlem Warren

The recipes have beautiful accompanying photographs, are easy to follow, and we especially loved the introduction or "stories" at the beginning of each of the recipes. Whether you have traveled to Turkey and want to recreate new food memories, have it on your bucket list to travel to, or are an armchair traveler and a foodie, Özlem’s Turkish Table – Recipes from My Homeland by Ozlem Warren is the perfect cookbook to learn how to make delectable Turkish cuisine.

Özlem Warren graciously provides permission to reprint her recipe for Baked cauliflower with red onions, feta, and dill – Firinda Karnabahar Mucveri (on page 165) in her cookbook, Özlem’s Turkish Table – Recipes from My Homeland by Ozlem Warren.

Baked cauliflower with red onions, feta, and dill - Firinda Karnabahar Mucveri

Baked cauliflower with red onions, feta, and dill – Firinda Karnabahar Mucveri

Özlem writes: "During one of my culinary tours to Turkey, we had a Turkish cooking class with the lovely Hatice Hanim at the Bizimev HanimeliRestaurant, near the charming Sirince in the Aegean region. We made lightly battered, delicious cauliflower fritters as part of our class. Inspired by this dish, I created this version and tried baking cauliflower with feta, dill, and onions in the oven. The result was a great success – baking brought out a sweetness in the cauliflower which balanced nicely with the feta; a lovely dish, packed with flavour."

"I serve this baked cauliflower withCacik yoghurt dip with cucumbers and Shepherd’s Salad. It can be served hot or at room temperature with a grilled main course and lemon wedges on the side."

Serves 6


Cauliflower, cut into very small florets
Grams/7 ounces
Turkish white cheese or feta cheese, drained and crumbled
ML/4 Tablespoons
All-Purpose Flour/Plain Flour
Eggs, beaten
Red Onion, finely chopped
Spring Onions/Scallions, finely chopped
Garlic, finely chopped
Small Bunch
Flat Leaf Parsley, finely chopped
Small Bunch
Fresh Dill, finely chopped
ML/2 Tablespoons
Olive Oil
ML/2 Teaspoons
Turkish Red Pepper Flakes or Chili Flakes
Salt and Freshly Ground Black Pepper, to taste

Equipment: 22cm x 22cm/7in x 7in baking dish to bake.

Preparation: 15ml/1 tablespoon olive oil to grease the baking dish.

Garnish: Wedges of lemon to serve with the Baked Cauliflower with red onions, feta, and dill – Firinda Karnabahar Mucveri.

Preheat the oven to 180°C/350°F/Gas Mark 4.

Method: Cut the cauliflower into very small florets, wash and drain the excess water in a colander.

Place the cauliflower florets in a large mixing bowl. Stir in the chopped red onions, garlic, spring onions/scallions, parsley, dill, olive oil and the crumbled feta cheese to the bowl. Season with salt, ground black pepper and Turkish red pepper flakes or chili flakes.

With clean hands, mix and combine all the ingredients well. At this stage, you can check the seasoning – add more salt or peppers to your taste. Then stir in the beaten eggs and flour to the cauliflower mixture and combine well.

Grease your baking dish with 15ml/1 tablespoon olive oil and spread the mixture to the baking dish. Bake in the preheated oven at 180°C/350°F/Gas Mark 4 for 30-35 minutes, until the cauliflower florets have a nice light brown colour on top.

Slice and serve hot or at room temperature with a wedge of lemon at the side. Afiyet Olsun (Turkish for "Enjoy your meal.")

About the Author

"Özlem Warren is a Turkish food writer and cookery teacher. She frequently travels to teach Turkish cookery in the USA, Turkey, UK, and Jordan. Her debut cookbook," Özlem’s Turkish Table, Recipes from My Homeland", was published in 2019 and won the 2020 Gourmand Best in the World Award in Food Heritage. Her recipes and articles are published in major newspapers and magazines including the Waitrose Food Magazine, Waitrose Weekend, The New York Times Cooking, Milk Street magazine, Hurriyet Daily News and Sabah Daily. She hosts culinary and cultural tours to Turkey and participates prestigious events such as the Taste of London, The London Book Fair, the International Edinburgh Book Festival, and various food festivals to promote Turkish cuisine and culture."

Özlem shares her recipes, events, and travels on her Instagram page: @ozlems_turkish_table, and Facebook page: Ozlems Turkish Table

BG Publishing Org

Özlem’s Turkish Table by Özlem Warren
BG Publishing Org
Website: www.gbpublishing.co.uk
Design by Holly Tiller
Food photography by Sian Irvine
ISBN: 978-1-912031-94-8

Özlem Warren Social Media:
Instagram: @ozlems_turkish_table
Facebook: OzlemsTurkishTable
Website: https://ozlemsturkishtable.com

Websites where you can purchase Ozlem’s Turkish Table by Ozlem Warren: GP Publishing Org

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