As well as being passionate about food from Turkey and the Middle East, Ozlem is an artistic soul. The set-up for her courses are a riot of colour – arrays of herbs and spices, beautiful edible flowers and always some intriguing ingredients. The flavour combinations are just as colourful too.
Dishes from Turkey and the Middle East often celebrate vegetables, so many of Ozlem’s courses are suitable for a vegetarian and vegan diets, or those trying to eat less meat.
Ozlem tutors at Honesty Cookery School, teaching courses based around Turkish home cooking as well as Eastern Mediterranean and Byzantine cuisine.
Humous Recipe from Ozlem
400g tin chickpeas
1 small lemon (depending on taste)
2 cloves of garlic
1/2 tsp cumin
30ml olive oil
30ml chickpea juice from the tin
salt to taste
Simple – just mix it all in the blender!
Hints and tips:
add a tablespoon of yoghurt if you prefer a creamier consistency
garnish with tomatoes, cucumber, onion, parsley and pomegranate molasses