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Taste of TürkiyeTaste of Türkiye

Recipes

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178 results

Browned chicken and pepper skewers on lavash with grilled tomato and sumac onion

Chicken Skewers

Yogurt-marinated chicken thighs grilled with peppers and served on warm lavash.

White rice with chickpeas on a cream plate with a blue rim.
İstanbul style

Chickpea Rice

Buttery rice with tender chickpeas, inspired by Istanbul’s street-side pilaf carts. This version uses cooked chickpeas and water, with no chicken topping.

Chickpea wraps with onion, parsley and red pepper on a blue-patterned platter on a sunny stone terrace.
Gaziantep style

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.

Golden coiled yufka börek with minced beef filling and sesame and nigella seeds

Coiled Beef Börek

Golden coils of thin yufka filled with seasoned minced beef, onion and green pepper.

Golden blistered yufka rolls with white cheese and parsley visible in one opened roll

Crisp Cheese Rolls

Crisp golden yufka rolls filled with white cheese, parsley and black pepper.

Dark dried eggplant cups filled with rice, meat and herbs, with yogurt beside the dish
Denizli style

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.

Savory milk-and-flour dolaz with chili butter in a blue patterned bowl on a stone table in an arched courtyard.
Aksaray style

Dolaz

Aksaray’s savory dolaz: milk thickened with flour to a smooth, pudding-like consistency, salted and finished with butter melted with pul biber. Unlike the sweet dolaz made elsewhere in Central Anatolia, it has no sugar or molasses.

Caramel-brown dolaz with chopped walnuts on a shallow blue-and-turquoise patterned dish, on a wooden table with linen.
Kayseri style

Dolaz

Kayseri’s finely textured flour-and-molasses dessert, cooked with butter and spread on a shallow dish. Served warm with walnuts, it is a simple sweet for winter evenings.

Eggplant rounds layered with minced beef and tomato sauce, finished with parsley
Afyon style

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.

Alternating roasted eggplant rounds and lamb patties with tomato and green pepper
Kilis style

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.

Rice pilaf with browned eggplant cubes, tomato and chopped dill on a patterned plate

Eggplant Rice Pilaf

Tender Baldo rice with browned eggplant, tomato, onion, butter and fresh dill.

Finely chopped roasted eggplant in garlic yogurt with parsley on a blue floral plate.

Eggplant Yogurt Salad

Flame-charred eggplant folded into garlic yogurt with lemon and olive oil, finished with parsley.

Grilled skin-on mackerel with lettuce and sliced onion in crusty bread, with a lemon wedge beside it
İstanbul style

Fish Sandwich

Hot mackerel in crusty bread with crisp lettuce, sliced onion, lemon and optional sumac.

Clear fish soup with flaky white fish, diced vegetables and fresh herbs

Fish Soup

A clear fish broth with tender sea bass, potato, carrot and fresh herbs.

Golden cornmeal-coated anchovies arranged in a pan with lemon and sliced onion nearby

Fried Anchovies

Small anchovies with a light cornmeal crust, served with lemon and red onion.

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