Newest Posts & Recipes

Cooking & Sharing: A Love of Turkish Food

Good food tastes good whether you eat alone or with friends but cooking, and more so food has the power to bring people together, something I'm forever grateful for. 

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Purple Basil CoolerReyhan Şerbeti

Serve ice cold on a hot summers day and its unique spicy-sweet flavour will pack a refreshing punch that'll have you revitalised and ready to go. Basil may seem like a strange idea for a cold drink but it's surprisingly addictive and its ever-changing purple tones are rather eye-catching. 

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Turkish Store-cupboard Cooking: Free Recipe Book

As many of us are trying to avoid unnecessary trips to markets we're turning to store-cupboard friendly recipes I've put together a mini cookbook featuring some of my favourite recipes that use only pantry ingredients, Within it you'll find 15 recipes using only store-cupboard ingredients.

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Exploring The Turkish Kitchen Blog

The month of September has arrived and although the days have cooled a few degrees summer is definitely still on our doorstep but here in the Aegean you never really know when Autumn will arrive. So now is the time to make sure you get your fill of all you favourite summer fruit and vegetables. For me that is courgettes – I love them, Fritters, stuffed, grilled and roast. I can never bore of the taste of courgette through the summer. Mezes – Turkish appetizers are perfect summer food, make good amounts and keep them in the fridge for snacking or to add to lunches and evening meals.

Not strictly a Turkish dish but these Zesty baked courgettes with white cheese and walnuts taste of pure summer. Delicious on their own or as a side and especially good Tomato pasta sauce.





  • 6 Medium to large courgettes,
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon paprika (Toz Tatlı Kırımızı Biber)
  • Juice & Zest of 1 lemon
  • 50grams of white cheese or feta - Cubed
  • Handful of walnuts – chopped.
  • Preheat the oven to 180 degrees.


Wash, and cut the courgettes, remove any seeds and cut into wedges or large battons.

Place the courgettes pieces in a single row and coat in the olive oil and paprika.

Place in the oven and roast for around 30 minutes.

Remove from the oven and drizzle on the lemon juice.

Allow to cool.

Place in a serving dish and scatter on the cheese, zest and walnuts.



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