Selin Kiazim

Author & Chef Director at Oklava

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Instagram: @selinkiazim

Next Live Friday 29th May at 6pm. I am NO expert at making bao, but rather a few of you have requested the recipe from one of my stories last week. So Friday I’ll be making these fluffy pillows again because I ❤️ them and just want to show you what I’m cooking at home, which is whatever I feel like! As for fillings/toppings you will have to wait and see what I come up with because Im not sure yet!😝 Recipe: 6-8 Buns (double if you want more) 145g plain flour 70g cornflour 20g sugar 1/2 tsp instant dried yeast (or 5g fresh yeast) 1 1/4 tsp baking powder 100ml warm water 30ml veg oil NOTE: make this in a stand mixer if you have one! Weigh all the dry ingredients into a bowl. Mix together the water, oil and yeast and add in. Mix to combine and then knead whether in mixer or by hand on a surface until you form the smoothest dough you can. Probably around 10mins, but basically as long as it takes. Cover the bowl with cling film and leave to proof up. Anywhere between 45mins - 1 1/2 hours depending on temps and many things, needs to double in size. Then knock back and roll out to approx 1cm thickness. Bit thinner even is better. Use a cutter or cup or something to cut out circles. Keep rolling to use up all dough. Place the circles on a little circle of parchment or a flattened muffin paper. Rub a little oil on the surface of each circle and fold over to form a half circle. Use the rolling pin to flatten out slightly. Cover all the buns with cling film or a cloth and leave to rest for another 35mins or so. You will obviously need some kind of steamer for this. Steam over a medium heat in batches. (I’ll be doing this bit live for more info) Swipe for a few process pics. See you then!
Indulgent Sunday treat! Bacon & Medjool Date Butter Toastie. Until we are able to start serving these beauties again you can follow the recipe in the @oklava_ldn cookbook 😍
Loquats or in Turkish Yeni Dunya, which translates as New World, and what a new world we live in! Well these Lamb & Loquat Köfte are far more exciting than this world we live in right now. It’s a short season so grab them while you can (I ordered mine from @natoora) make a köfte mix and stuff them. Roast in the oven with some veggies or grill over an open fire exactly as we would have been doing at this time of year @oklava_ldn ❤️
Next live cooking session will be Saturday 2nd May at 3.30pm. I’ll be showing you how to make Börek (and pide again as the last video was lost! 🤦🏻‍♀️) If you fancy cooking along here is what you will need: Pide filling: (you will need to make the pide dough recipe from a few posts back) Lamb mince Onion, pepper, parsley garlic, tomatoes - all finely chopped A little tomato puree or pepper paste A little heat from preferably Turkish Chilli but any is fine. Cheese filling: (you will need to make the pide dough recipe from a few posts back) Mixed cheese- Im using Tulum, feta and Kasar. You can use Pecorino, parmesan, cheddar, manchego, hellim- whatever you like! Spring onions- sliced Baharat spice Garlic grated Mushroom, spinach and feta: (This one will be using filo) Filo Melted butter Blitzed mushrooms (I used chestnut) cooked in a dry frying pan will a little salt until all moisture has evaporated Cooked spinach- cool, squeeze, squeeze more and chop. Caramelised onion Feta Double cream or milk Eggs And as a little fancy finish I thought of today because mushrooms love soy sauce.... Sticky soy glaze: (recipe adapted from my friend @foodmileskirby recipe in @caravanrestaurants cookbook, I didn’t have all the ingedients so here is what I did) 125ml soy sauce 40g Sugar Little knob of ginger 15ml Red vinegar 15ml Black rice vinegar - reduce all by 1/2, strain and chill. Feel free to adapt the ingredients here and mix and match as you please, dont worry if you dont have all the ingredients or just want to make 1 of these. I’ll talk you through the principles of making a good Börek and pide with whatever you have in your fridge! See you then!
I don’t post pictures of myself very often on this Instagram thing (it’s all about the food & flavour, at the end of the day!), but this post is close to my heart and personal and I wanted to make you sure you know how important it is to me. My heart aches when I consider the fact that our lovely Oklava may not make it to the other side of this coronavirus crisis. Even if we, and other restaurants, manage to open our doors again, it might take years to rebuild this already fragile industry. We need help, now, to ensure we survive and live to see another day. If you love @oklava_ldn if you love the world of food and drink, if you love restaurants, if you love writing about food, if you love hospitality, if you love eating, then please support a #NationalTimeOut on rent payments for hospitality. It will not cost the taxpayer any money to allow hospitality businesses a 9 month rent free period, combined with a matching loan and interest payment holiday for landlords. This may not solve all of the problems we face, but this is a tangible solution to our biggest dilemma right now - rent payments due on restaurant buildings that are closed for the foreseeable future, and which are not making any money at all. I feel strongly about this #nationalrentfree solution, and I want to help @hospounion get the word out. I am asking you to help our industry to make noise so @rishisunakmp can hear us loud and clear. We need help. We were hit first, hit the hardest, and we will be the last to open back up. I don’t care if you have a few followers or many, every little bit will help - make noise with us, tell your friends, share the love.
At 12 noon BST(GMT+1)tomorrow (Saturday 11th April) we will be going live to show you how to make 2 delicious breads from @oklava_ldn .....Ramazan pide and Hellim & Black Olive loaf. Ingredients listed below if you want to have a go at cooking along with me 👩‍🍳 For ramazan pide: 500g strong white bread flour 365g Water - luke warm 7g Instant yeast aka: fast action or quick yeast 1 tsp Salt For the top: Flour/water sludge Sesame seeds For the hellim & olive loaf: (You could just use hellim or olive or you could use seeds and spices) 500g White Flour (can be strong or plain) 400ml Water- luke warm 7g Instant yeast aka: fast action or quick yeast 1/2 tsp Sugar 1/2 tsp Salt 125ml Olive oil (plus extra for generous greasing) 1 Tbsp Dried mint (or fresh) 1 small onion, finely diced 125g Hellim (diced) 125g Pitted olives (roughly chopped) Also a note on suppliers, here are some I have used or know of that are doing home deliveries. @natoora - fruit, veg and dry goods @kuprosdairy - Cheese and essential goods @woodsfsl - dry goods, dairy and essentials @brindisaspanishfoods - all Spanish goodies @philip_warren_butchers - Incredible meats @fishforthoughtcornwall - Fishies Also check out @clerkenwellboyec1 page for an updated list of London reataurants doing delivery/take-away/pick-ups
Big shout out to everyone doing their bit during these very difficult times. The bravery of those in the NHS and key workers is truly incredible. Those of us doing our bit by staying home (those of you like my sister who need a little extra help cooking) - I’m here for your cooking inspiration, tips, recipes and questions (plus you will be helping me with my boredom). So in the coming weeks I’ll be doing some cooking live, cook-along or watch-me-cooking videos (interpret it how you will) starting Wednesday 8th April(which just happens to be my birthday), and so to celebrate in the only way that I know how (with food and drink), I’m going to cook this fabulous duck along with some other goodies (haven’t worked it out yet) that I received from @natoora today. So please tune in on Wednesday (times tbc) and have a watch if you feel like it, if you don’t and the chefs videos are annoying you, please don’t tune in! It’s really more of an invite to my birthday dinner for you all 😊🎉 (and yes I’ll be wearing my jazzy slippers).
Rishi to the rescue! Quite possibly the longest 5 days in hospitality. The emotions have been off the scale, but so happy to be able to support our staff with the government stepping in. Team @oklava_ldn - we are nothing without you 🧡 We have a long way to go, there will be more tears, more anxiety but now there is a glimmer of hope. I need a week or 2 to gather my thoughts but I want us to do some cooking, some Corona anxiety chats and general chit chats because we all need each other to get through this - but we need to do it from a distance, stay safe, stay home, save lives, be cool 😎
There are no words to express the heartbreak and pain our beloved hospitality industry is going through right now, my heart bleeds for everyone. The doors to @oklava_ldn at both sites are now closed for the foreseeable future. These are the most uncertain times any of us have faced but the most important thing is public health, so to close our doors is the most responsible thing to do right now. There is simply not enough help from the government - so we have had to let all of our staff go, we simply dont have the money there to support them whilst we are closed. We want to survive, we want to re-open, we want to give them all their jobs back but we will need a lot of help from the government to do this. I want to thank our incredible staff, you are the dream and whatever we can do for you, we will, and hopefully we will be reunited again soon, until then be safe. If and when there is a way for us to return believe me we will and there is no one I would rather have by my side than @laura_christie_ to do that. We turned a corner in 2020 things were looking bright, we were on the right path finally, now its dark but I know there light again 💔
Selin what’s your favourite dish @oklava_ldn Shoreditch they ask me... Everytime I can’t look beyond the Lahmacun. Crispy, meaty, zingy... its got it going on in all the right places, in all the right ways! Proper 😋 (actually it’s probably my favourite dish ever, in the history of dishes) 📸 @andrewhayeswatkins
Feeling proud as punch with Team @oklava_ldn 🙌👏💥🌟 What a start to 2020!
Winter Tomatoes, Pickled Turkish Peppers + Parsley Dressed with olive oil and maldon salt I could eat these tomatoes all day long! Make sure you have some bread on the table to mop up the juices 🥰 @oklava_ldn Bakery + Wine
Yalancı Dolmasi - Tomato-Rice Stuffed Cabbage + Wild Garlic Mum’s recipe, we just recreate it here @oklava_ldn Bakery + Wine
If you’re going to brunch, do it right, do it @oklava_ldn Bakery + Wine 🤗 Reservations + Walk ins welcome!
If you know, you know. Get it grilled at Shoreditch, get it fried at the Bakery, but whatever you do, please get a piece each, you can thank me later. Hellim, Lemon, London Honey + Oregano @oklava_ldn I ❤️ you
Smoked Jerusalem Artichoke Skewer, Garlic Cream, Kohlrabi & Golden Raisins created by one of my talented chefs @g_tai_ on the menu now @oklava_ldn Shoreditch Oh and it’s #vegan 🤗
I just realised I have never posted a picture of this, which is bizarre, as its one of my proudest creations. Born out of things I just had left in the fridge, inspired by a trip to a market in Istanbul, way back when cauliflowers were unpopular. Chilli Roast Cauliflower, Red Onion, Parsley & Pistachios @oklava_ldn Shoreditch 📸 @andrewhayeswatkins Vegan 👊
Love at first bite.... this one will be around for a while @oklava_ldn Shoreditch. Going live tonight! Tomato-Chilli Butter & Cheese Pide, Pickled Peppers, Egg Yolk. Swipe for sizzle action 🥰
Things I love... Crunchy things... Salad... Cheese... Peksimet-Croutons, Salad Dressing + Aged Ricotta Because we all know the best part of a salad is the croutons with all that dressing soaked in! @oklava_ldn Bakery + Wine
Kıkırdaklı Ekmek... AKA.. Lamb Crackling Bun + Garlic Butter On our lunch + dinner menu @oklava_ldn Bakery + Wine and the most delicious thing I have eaten this year 🤷🏻‍♀️

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