Adana-Style Lamb Skewers
Hand-chopped lamb and tail fat grilled on flat skewers, with warm flatbread, charred vegetables and sumac onions.
Recipes
Hint: Add (+) or remove (-) ingredients: +mint -salt
58 results
Aksaray Kavurma
Lamb cooked with sheep tail fat, seasoned with kekik and pepper, served in flatbread with onion and parsley.
Aksaray Tava
Small pieces of lamb baked with tomatoes, green peppers and whole garlic in a rich tomato and pepper sauce, served with warm lavaş.
Baked Lamb and Eggplant Tray Kebab
Finely chopped vegetables mixed with ground lamb and baked in a thin layer over sliced eggplant.
Baked Lentil Dumplings (Home Version)
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.
Baked Sea Bream
Whole sea bream roasted with thin potatoes, tomato, green pepper and lemon.
Beef and Chickpea Rice
Layers of shredded beef, caramelized onion, rice and chickpeas, cooked in broth and turned onto a platter.
Beef Döner
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.
Black Sea Anchovy Cornbread
Dense savory cornmeal bread filled with anchovies, chard, spring onions and herbs.
Black Sea Anchovy Rice
Spiced rice with currants, pine nuts and dill enclosed in a browned anchovy shell.
Bonito with Tomato and Onion
Atlantic bonito steaks baked over soft onions and tomatoes with bay and lemon.
Bread with Beef and Garlic Yogurt
Warm pide topped with garlic-mint yogurt, ground beef in tomato sauce and red-pepper butter.
Chicken Skewers
Yogurt-marinated chicken thighs grilled with peppers and served on warm lavash.
Chickpea Wrap
Warm lavash wraps soft chickpeas with sumac onions, parsley and sweet red pepper. Cumin and Turkish red pepper flakes season the filling, while olive oil softens the sharp onion mixture.
Denizli Stuffed Dried Eggplant
Dried eggplant shells filled with beef, rice and currants, gently cooked in a tomato-and-pepper sauce. Currant-filled dried eggplant is associated with Denizli. This home version uses onion, herbs and mixed tomato and pepper pastes; local variations exist.
Eggplant and Beef Casserole
Roasted eggplant layered with minced beef and tomato, with an optional chickpea variation. The optional chickpeas reflect a documented Afyonkarahisar variation. This oven adaptation roasts the eggplant instead of frying it and has no béchamel topping.
Eggplant and Lamb Kebab
Alternating eggplant rounds and lamb patties roasted with tomatoes and green peppers. This oven adaptation follows the alternating meat-and-eggplant arrangement documented in Kilis. Use a shallow dish and avoid packing so tightly that the vegetables steam without softening.
Eggplant Stuffed with Meat
Soft eggplants filled with beef, onion, peppers and tomato, baked in a light tomato sauce.
Eggplant-Wrapped Meatballs
Individual meatballs wrapped in crossed eggplant strips and baked with tomato and pepper caps.
Fish Sandwich
Hot mackerel in crusty bread with crisp lettuce, sliced onion, lemon and optional sumac.
Fried Anchovies
Small anchovies with a light cornmeal crust, served with lemon and red onion.
Fried Liver
Lightly flour-coated calf liver with crisp potato cubes and a sharp sumac-onion salad.
Fried Turbot
Lightly floured turbot steaks fried until golden, with sumac onions and lemon.
Green Lentils with Egg Noodles
A hearty soup of green lentils and dried erişte, with onion, tomato paste, chicken stock and dried mint.
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