Hummus and Beyond: Turkish Meze with Ozlem Warren


April 14


01:00 pm - 02:15 pm

Event Category:

Online Events

Click to Register: Click to Register

Milk Street Live Online Cooking School

Website: Organizer's Website

Online Event

Warm hummus spread on tender homemade flatbread, with creamy chickpeas and chili oil: That’s meze the Turkish way.

NOTE: iphone and ipad users, CLICK HERE to register for class.

What’s on the Menu:

  • Balon Ekmek (Puffy Flatbreads)
  • Nohut Dürümü (Spiced Chickpea Wraps with Sumac Onions)
  • Warm Hummus with Pul Biber Chili Oil

Pull up a chair: You’re invited to the Turkish meze table, which is covered with griddled flatbreads, crumbly soft cheese, fried chickpeas, warm hummus drizzled with homemade chili oil and more. Your guide to meze the Turkish way is Milk Street veteran teacher Özlem Warren, author of the new book “Sebze: Vegetarian Recipes from My Turkish Kitchen.” First, you’ll venture into the world of Turkish breads with Özlem’s balon ekmek, a puffy flatbread that is the object of a long-standing Turkish love affair. The ultra-simple ingredients require good technique to become a tender flatbread with a characteristic puff. To fill this flatbread, we turn to chickpeas, one of the pillars of Turkish cooking. You’ll employ them two ways: First to make a batch of creamy, warm hummus that will turn you off of store-bought hummus forever—don’t say we didn’t warn you. You’ll also make a batch of chickpeas that are fried in good olive oil, giving you an array of textures and flavors from one single powerful ingredient. To round it all out, you’ll quickly make a batch of sumac-rubbed onions tossed with peppers, tomato and parsley—in other words, a punchy, crispy and bright creation that falls somewhere between a salad and a condiment. As we cook, you’ll get a peek into Özlem’s new book, which celebrates vegetarian cooking from her homeland of Türkiye.

The puffy flatbreads and the spiced chickpea recipes in this workshop are from Özlem’s newest book. You can order your copy ofSebze: Vegetarian Recipes from My Turkish Kitchen,” here!

This class is generously sponsored by Coccinella. Coccinella is a family-owned business inspired by connection, friendship and experiencing other cultural traditions. After years of managing companies in their home country of Turkey, Suayip and Seher Kaplan decided it was time to share their favorite traditions of the Mediterranean with their new community in the United States. Together with their sons, they now import ultra high-quality olive oil and cotton textiles that bring joy to everyday cooking and celebratory events. The olives used in Coccinella’s extra-virgin olive oil are harvested early, hand-picked, and cold-pressed within hours to ensure impeccable flavor. Their specially designed cap limits oxidation with each use to maintain the olive oil’s freshness. Winner of Minnesota’s Best Specialty Store two years running, Coccinella is proud to share their products beyond the Midwest via their online shop. Use code MILK STREET (don’t skip the space between the two words!) to get 20% off your first order.

About Özlem: Özlem Warren, author of “Özlem’s Turkish Table, Recipes from My Homeland,” was born and raised in Türkiye and lived in this magical land for 30 years. She is passionate about her homeland’s delicious and vibrant cuisine and has been teaching Turkish cookery in the United Kingdom (such as at the Divertimenti Cookery School, London), Türkiye (Istanbul Culinary Institute), the United States (Milk Street Cooking School, Central Market Cooking Schools) and Amman, Jordan, for over 10 years. She has a popular Turkish recipe blog, Özlem’s Turkish Table, and hosts Supper Clubs and Culinary Tours to Türkiye. Özlem was a part of the “Turkish Chefs of the World (Dunyanin Turk Sefleri),” aired on the Turkish national television channel, TRT, as well as in 37 other countries. She participates in 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 and publishes her articles in major national newspapers in Türkiye and magazines around the world. Her newest book is “Sebze: Vegetarian Recipes from My Turkish Kitchen,” out in April 2024.

Bonus: All attendees of this class will receive a one-time 20% off coupon to the Milk Street Store after class.

Want to give this class as a gift? You can purchase gift cards here.

Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. At least one week prior to the class (or within 48 hours, if you register less than one week in advance), you will receive instructions on how to prepare ingredients and equipment in order to cook along with us..

After class, you will receive a recording of the event, as well as a packet with recipes and resources that we discuss during the event. If you have any questions about this class, please don’t hesitate to get in touch via [email protected].

This event has limited spots, and you must register in advance via Eventbrite. One sign-up covers one device. Closed Captioning is available for this event.

Payments for Milk Street live stream classes are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final.

Proceeds from live stream cooking classes support Milk Street’s non-profit work with The Big Sisters Association of Great Boston, The Boys & Girls Club of Dorchester, and other partners.

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