Fethiye Times - LOVE-FETHIYE Özlem Warren returned to Fethiye this week where she held a number of events promoting recipes from her award-winning book, Özlem’s Turkish Table: Recipes from My Homeland. “This book is my tribute to the diverse, scrumptious Turkish cuisine and it is a celebration of my southern Turkish roots with regional recipes especially from my home town of Antakya. My cooking has, and continues to be, inspired by this magical land and its people. Let me take you on a Turkish culinary journey – to learn, taste and enjoy for yourself the delicious foods of my homeland and alon ..read more

Fethiye Times - LOVE-FETHIYE Celeriac, also called turnip-rooted celery, celery root, or knob celery is a variety of celery cultivated for its edible roots. Celeriac (or celery root) and celery are members of the same family of vegetables, but celeriac is not the root of the vegetable you buy called celery. This vegetable is cultivated for its root or base instead of for its stalk or leaves. The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like flavour, with nutty overtones. Health benefits of celeriac Celeriac contains multiple nutrients that may offe ..read more

Fethiye Times - LOVE-FETHIYE Surrounded by the sea on three sides, Turkiye has been blessed with an abundance of fish. Although fish is not considered a main source of food for Turks, the people living near the seas, especially those in the Black Sea region, are very creative in their kitchens when it comes to the sea dweller. Turkiye’s national fish Hamsi, or Anatolian anchovies, could be considered Turkiye’s national fish. Abundant in the Black Sea, especially during the winter, it is more than a simple sea creature for the people of the Black Sea region. Locals have become very attached to ..read more

Fethiye Times - LOVE-FETHIYE This cauliflower soup recipe is vegan and full of spices like ginger and turmeric. It’s a healthy soup that’s easy and delicious. Ingredients Cauliflower (large or 8 cups of florets) 6 garlic cloves (medium) 6 tablespoons extra virgin olive oil (divided, plus additional for garnish) 1 3/4 teaspoons kosher salt (divided) 1 onion (large) 1 carrot 1.6 litres vegetable broth 1 1/2 teaspoons cumin 1 1/2 teaspoons coriander 1 teaspoon ground ginger 1 teaspoo ..read more

Fethiye Times - LOVE-FETHIYE The week between Christmas and the New Year is the time to eat up those leftovers. Try these fast, fuss-free, tasty recipes. Leftover veg bubble & squeak cakes with poached egg Try this mouthwatering combination for a speedy brunch, lunch or light dinner Feeds 4 * Ready in 30 minutes Ingredients 15g unsalted butter 200g peeled brussels sprouts, thinly sliced 1 thyme sprig, plus extra to garnish 100g roasted parsnips, chopped 100g cooked carrots, sliced 400g mashed potatoes 1 tbsp rapeseed oil (alternatively you can use extra virgin olive oil)  1 tbsp whit ..read more

Fethiye Times - LOVE-FETHIYE With Christmas just around the corner, it’s the perfect time to bring you a selection of recipes to add flair to your Christmas dinner. These sides can be made in 30 minutes. Recipes courtesy of the Co-op. Ingredients can all be purchased from your local branch if you live in the UK. They are also available at markets, supermarkets and imported good shops for those of us who live in Turkey. Shredded sprout and carrot stir fry Serves 4 * Ready in 15 minutes Ingredients 1 tbsp toasted sesame oil 200g brussels sprouts, sliced 1/2 red cabbage, sliced 2 carrots, cut in ..read more

Fethiye Times - LOVE-FETHIYE Kokoreç is one of the most enjoyed street foods for offal lovers in Turkey. Whilst the Turks are addicted to their Kokoreç, the thought of it can make some foreigners recoil. For those brave enough to try, it is surprisingly subtle and tasty. How is it made? It is made from baby lamb’s sweetbread, small intestine, and large intestine cooked over a grill on a cast iron skewer. The offal, along with some fat, is washed and cut into ½ to ¾-inch thick pieces, and lightly seasoned with lemon, olive oil, oregano, salt, pepper, and sometimes garlic. The intestines ar ..read more

Fethiye Times - LOVE-FETHIYE It’s no secret that the Turkish people love their soup – çorbası in Turkish. Soup is eaten for breakfast, lunch or dinner. Soup starts the meal or is a meal in itself. What better comfort food than a steaming bowl of soup, especially during the cold days of winter? There are many delicious Turkish soups for you to enjoy when you are out and about, or to make at home. Here are a few to start you off. Mercimek Çorbası  (Lentil Soup) Mercimek is lovely as a winter warmer – filling and comforting. It’s a classic, well loved Turkish dish. It was trad ..read more

Fethiye Times - LOVE-FETHIYE The word mantı derives from mantu, meaning dumplings. The dumplings typically consist of a spiced meat mixture, usually lamb or ground beef, in a thin dough wrapper and either boiled or steamed. Mantı is traditionally served with a garlicky yogurt sauce and a red pepper or tomato sauce. The origin is somewhat uncertain, it is thought that the dish may have originated in the territories of the Mongol Empire. Some variations may be traced back to the Uyghur people of northwest China.One of the earliest mentions of mant ..read more

Fethiye Times - LOVE-FETHIYE Most visitors to Turkey adore the food! Well who wouldn’t? … it’s delicious enough to make your mouth water just thinking about it. But did you know that in Fethiye there’s a restaurant that serves delicious food with a difference? Welcome to Taş Mekan … Housed in an attractive single-storey stone building, Taş Mekan with its high wooden beamed ceilings, blazing wood fire for winter and the delightful shaded courtyard, provides a charming setting for dining out at any time of year. Taş Mekan … and the delicious world of tapas Tapas refers to a style of serv ..read more