Özlem Warren’s “SEBZE: Vegetarian Recipes from My Turkish Kitchen” Introduced in London

An engaging and insightful evening was hosted by Yunus Emre Institute London, unveiling the new cookbook, “SEBZE: Vegetarian Recipes from My Turkish Kitchen” by celebrated Turkish culinary expert, Özlem Warren.

The event, held on April 17 at 7 PM, offered attendees a unique opportunity to engage with Özlem Warren, learn about the influences of Anatolian cuisine, and discover how Turkish culinary traditions can be incorporated into vegetarian dishes in a flowing and engaging manner.  Özlem Warren, an awarded author and respected teacher of Turkish food, presented her latest book, “SEBZE,” which invites readers into the world of Turkish vegetarian cooking. The book offers a variety of easy-to-follow, delicious recipes that are perfect for everyday meals and embody the spirit of Turkish cooking.  During the presentation, Özlem Warren shared insights into the rich history and fusion of cultures that influence Turkish cuisine, particularly from the Anatolian region. She spoke about the hearty stews, vibrant salads, and an array of dishes that celebrate the region’s bountiful produce. She also discussed her modern take on traditional dishes that are not only nourishing but also a joy to create.    One of the highlights of the evening was when Özlem Warren narrated stories from different regions of Anatolia, paying tribute to their unique culinary traditions. She talked about local ingredients and shared recipes from Hatay, a region recently hit by an earthquake. This poignant moment served as a reminder of the resilience of the human spirit and the power of food to bring people together in times of adversity.  Following the presentation, attendees had the chance to participate in a book signing and tasting of some of the recipes cooked from the book. This allowed them to experience firsthand the flavours and stories behind the vegetarian dishes that are sure to inspire their home cooking.  Among the recipes cooked and tasted were the popular “Patlıcanlı Rulo Börek” or Filo Rolls with Aubergine, Pepper and Onion, a beloved summer dish showcasing aubergine; “Kuru Kayısı Tatlısı” or Poached Dried Apricots in Light Syrup with Clotted Cream, a light and easy dessert; and “Portakallı Revani” or Semolina Sponge Cake with Orange Slices, a moist semolina sponge cake in light syrup.  The book has already received praise from noteworthy names in the culinary world, including Nigella Lawson, further cementing its place as a must-have for those interested in Turkish vegetarian cuisine.