Hint: Add (+) or remove (-) ingredients: +mint -salt
178 results
A warm spice infusion with galangal, ginger, cinnamon and cloves, topped with walnuts. In Adana, kaynar is associated with visits celebrating a new baby. That cultural association does not establish a medical or lactation benefit; this is a culinary serving recipe.
Hand-chopped lamb and tail fat grilled on flat skewers, with warm flatbread, charred vegetables and sumac onions.
Pleasantly bitter dandelion greens with lemon and olive oil.
Lamb cooked with sheep tail fat, seasoned with kekik and pepper, served in flatbread with onion and parsley.
Small pieces of lamb baked with tomatoes, green peppers and whole garlic in a rich tomato and pepper sauce, served with warm lavaş.
Tender artichoke bottoms filled with carrot, potato and peas in lemon and olive oil.
Coarsely chopped charred eggplant, peppers and tomato with garlic, olive oil and lemon.
Finely chopped vegetables mixed with ground lamb and baked in a thin layer over sliced eggplant.
Small, closed lentil dumplings baked first until golden, then finished in hot water. Serve with garlic yogurt and red-pepper butter, with extra yogurt and herbs on the side.
Creamy milk-and-rice pudding with an unevenly browned top, chilled in individual oven-safe bowls.
Whole sea bream roasted with thin potatoes, tomato, green pepper and lemon.
Layers of shredded beef, caramelized onion, rice and chickpeas, cooked in broth and turned onto a platter.
Thin layers of seasoned beef and mince, chilled into a roll, sliced and quickly browned in a skillet. This is a skillet adaptation of layered döner. A restaurant spit uses a different cooking process. Slice only when the roll is firm but safely cuttable; never force a knife through a solid frozen block.
Tender beets with dill, parsley, walnuts and pomegranate in a lemon and olive oil dressing.
Dense savory cornmeal bread filled with anchovies, chard, spring onions and herbs.
Spiced rice with currants, pine nuts and dill enclosed in a browned anchovy shell.
Slow-simmered beef-bone broth made silky with yogurt, egg yolk and lemon, with garlic and a light dried-mint finish. This terbiyeli version turns homemade beef-bone broth into a smooth, lightly tangy soup. A terbiye is the whisked yogurt, egg-yolk and lemon mixture added gradually to the hot broth; a little flour helps it hold together.
Atlantic bonito steaks baked over soft onions and tomatoes with bay and lemon.
Borlotti beans with tomato, carrot, potato and garlic in a mellow olive-oil sauce.
A porous, golden-brown bread absorbs plain sugar syrup and is served in wedges with buffalo-milk clotted cream. The bread is baked and dried before its final stovetop cooking.
Warm pide topped with garlic-mint yogurt, ground beef in tomato sauce and red-pepper butter.
Fine bulgur coated with tomato and pepper pastes, lemon, pomegranate molasses and fresh herbs.
Tender cabbage shoots with lemon, garlic and olive oil.
Soft grated carrots, garlic yogurt and walnuts make a creamy meze with a gentle sweetness.
Showing 1–24 / 178
