Hint: Add (+) or remove (-) ingredients: +mint -salt
58 results
Pairs of small anchovies enclosing a little onion and herbs, crisped in a light cornmeal coating. This version sandwiches two butterflied anchovies. Hamsi kuşu also has other local shapes and mixtures; the name does not imply one fixed recipe. Use very little filling so each pair stays closed.
Very thin flatbreads spread with minced lamb, tomato, peppers, onion and herbs.
Thin oval flatbreads carry an onion-free topping of lamb, garlic, tomato, peppers and parsley. The finely chopped filling is spread to the edges and baked on a hot surface until the base is cooked and the edges crisp.
Lamb liver and rice with currants, pine nuts and herbs, wrapped in caul fat and baked. Ciğer sarma is associated with Edirne and the wider Thracian/Rumelian repertoire. This herb-and-spice adaptation keeps its lamb liver, rice and caul structure. Buy cleaned food-grade caul from a butcher.
A generous Turkish street-food sandwich with pan-cooked sucuk, beef bologna and frankfurters, melted kaşar, tomato and cornichons in a lightly toasted roll.
Eggplant, tomato, sweet red pepper and rice gently cooked with olive oil, onion and garlic.
Small meat-filled dumplings with garlic yogurt, pepper butter, mint and sumac.
Tender white beans simmered with onion, tomato paste and olive oil in a rich, gently spiced sauce.
Lightly baked yufka rolls softened with hot water, topped with garlic yogurt and red pepper butter. Walnuts add an optional finish.
A hot büfe sandwich with a ring-cooked egg, melted cheese and pickles. Inspired by our editor’s childhood memories of eating yengen at Antalya Spor Büfesi, this version features a round bun, grilled sucuk and sosis, melted kaşar, and an egg cooked in a metal ring.
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