Grilled Bluefish
Simply grilled bluefish with lemon, rocket and sumac onions.
Recipes
Hint: Add (+) or remove (-) ingredients: +mint -salt
58 results
Grilled Chicken Wings
Juicy grilled chicken wings with a yogurt, tomato, garlic and spice marinade, browned gently over a two-zone grill.
Grilled Meatball Skewers
Beef and lamb seasoned with table salt, shaped onto skewers and grilled over charcoal, served over pide with grilled onion and peppers.
Grilled Meatballs
Mild beef-and-lamb meatballs, chilled before shaping into small fingers and grilling.
Konya-Style Flatbread with Meat
Thin, open flatbread topped with finely minced beef, tomato, green pepper, onion and parsley, adapted for a home oven.
Lamb and Chickpea Stew
Lamb and chickpeas in turmeric broth, finished with tomato and green pepper in an earthenware casserole. This home adaptation follows the Kars lamb-and-chickpea preparation. It is distinct from other regional dishes also called piti. Use oven-safe cookware and protect the table from the hot casserole.
Lamb and Vegetable Stew with Noodles
Tender lamb, whole pearl onions and vegetables simmer together before cooked erişte is folded through the juices. A hearty Antalya-style stew.
Lamb and Vegetables Baked in a Skillet
Chunks of lamb baked over onion, peppers and tomato with garlic, thyme and melted butter.
Lamb over Pide
Tender lamb and its hot broth served over pieces of firm pide, finished with black pepper.
Lamb over Smoky Eggplant
Tender lamb in tomato sauce over a smoky eggplant purée enriched with milk and kaşar.
Lamb with Yogurt Eggplant
Hot lamb and pepper butter over smoky eggplant folded into garlic yogurt. This diced-lamb adaptation is related to Gaziantep’s alinazik, which is also made with coarsely minced meat. Let the eggplant cool to warm before folding it into the yogurt so the base stays creamy.
Lamb, Lentil and Chard Stew
A Van-style pressure-cooker stew of lamb, green lentils, wheat, cooked chickpeas and chard, finished with strained yogurt, garlic and red pepper butter.
Lentil and Poppy-Paste Börek
Kütahya-style folded pastries with a cooked green-lentil and onion filling. Plain poppy paste and sunflower oil form the thin dough layers.
Loaded Baked Potato
A large baked potato mashed inside its skin with butter and kaşar cheese, then topped with corn, olives, cornichons, mayonnaise and ketchup—an Ortaköy favorite.
Meatballs with Potatoes and Tomatoes
Finger-shaped beef meatballs baked with potatoes, carrot, green pepper and chopped tomatoes.
Poppy-Paste Pastries with Lentils
Thin, folded Afyon pastries filled with green lentils and onion, with olive oil and yellow poppy paste between the layers.
Red Lentil and Bulgur Porridge
A soft Gaziantep porridge of red lentils and coarse bulgur with tomato and pepper pastes, finished with hot onion and red-pepper oil.
Şanlıurfa-Style Stuffed Eggplant
Whole eggplants with minced lamb tucked into deep slits, cooked gently with tomato and peppers.
Sea Bass Baked in Paper
Whole sea bass baked in a parchment parcel with tomato, onion, lemon and dill.
Slow-Cooked Beef
Beef chuck slowly cooked until tender, then browned in butter with black pepper.
Slow-Roasted Lamb
Simply seasoned lamb slowly roasted until tender, served on pide with its cooking juices. A covered home oven followed by uncovered browning adapts the long bakery-oven preparation.
Slow-Roasted Turkish Lamb
Lamb shoulder roasted slowly over onions until it pulls apart, served with pide and pan juices. A low home oven is a practical adaptation; it does not duplicate a traditional tandır oven. Keep the pan covered during the tenderizing stage.
Spinach and Cheese Flatbread
Thin hand-rolled flatbreads enclosing spinach, white cheese, onion and herbs.
Steamed Grouper
Thick grouper steaks gently cooked over potatoes, carrots, tomato and lemon.
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