Turkish Jewel Tones: Pumpkins, Carrots & Beets with Özlem Warren

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

What’s on the Menu:

• Pumpkin & Walnut Baklava
• Baked Beets with Pomegranate Molasses
• Garlicky Carrots in Yogurt
  Americans aren’t the only ones who go nuts for pumpkin as soon as there’s a hint of chill in the air. Özlem Warren, most recently the author of “Sebze: Vegetarian Recipes from My Turkish Kitchen,” is the first to admit that the Turkish also have a bit of an obsession with it. But instead of over-sweet pumpkin spice lattes, Özlem adds pumpkin to traditional baklava, where its sweetness balanced by toasted walnuts. Özlem will prove that baklava is within reach of every home cook as she walks you through every step, from making a clove-infused simple syrup to slicing and serving. While your baklava bakes, Özlem will help you whip up two of her favorite meze dishes that also feature quintessential autumn ingredients. You’ll balance the earthiness of beets with sweet-tart pomegranate molasses and learn which unexpected kitchen tool you should turn to to make the most irresistible sautéed carrots. As always, Özlem will provide plenty of substitution and elaboration options as we cook, leaving you with two savory and one sweet recipe that you’ll make again and again.
  About Özlem: Özlem Warren, author of “Özlem’s Turkish Table, Recipes from My Homeland,” was born and raised in Türkiye and lived there 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 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, including ones with Milk Street and Culinary Backstreets, to Türkiye. Özlem was a part of the “Turkish Chefs of the World (Dunyanin Turk Sefleri),” which aired on the Turkish national television channel and in 37 other countries. She participates in prestigious events such as the Taste of London, The London Book Fair and the International Edinburgh Book Festival to promote Turkish cuisine and culture. Her newest book is “Sebze: Vegetarian Recipes from My Turkish Kitchen,” which came out in April 2024.
  Want to give this class as a gift? You can purchase gift cards here.

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 in order to attend. One sign-up covers one device. Payments for Milk Street livestream events 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.

Closed Captioning is available for all Milk Street virtual events.

Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. 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, if you choose.

After class, you will receive a recording of the event, as links to any additional recipes and resources that may come up. NOTE:The recording link is only available online for one month following each event. If you’d like to have access to the recording for longer than that, you'll need to save the recording locally by clicking on “download” on the top right corner of the recording page.

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

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

Host or Publisher Milk Street Live Online Cooking School