Fried Eggs with Beef Sucuk
Eggs cooked among browned slices of garlicky beef sucuk, served hot with crusty bread.
Recipes
Hint: Add (+) or remove (-) ingredients: +mint -salt
178 results
Fried Liver
Lightly flour-coated calf liver with crisp potato cubes and a sharp sumac-onion salad.
Fried Mussels
Crisp battered mussels on skewers, served with garlicky walnut-bread tarator and lemon. Mussel meats in a light sparkling-water batter, served with a bread-and-walnut tarator. Midye tava is associated with İstanbul’s coastal food culture; it is distinct from rice-stuffed midye dolma.
Fried Turbot
Lightly floured turbot steaks fried until golden, with sumac onions and lemon.
Gaziantep Yogurt Soup
Tiny rice-and-lamb balls, chickpeas and tender lamb in a yogurt broth finished with mint butter. Gaziantep yuvalama is a substantial celebratory dish, often described locally as a meal rather than an everyday soup. This home adaptation uses rice flour for the small balls; traditional preparations may grind soaked rice with meat.
Green Lentil and Bulgur Pilaf
A plain, buttered pilaf of coarse bulgur and whole green lentils. The lentils are boiled separately, then folded into the bulgur as the cooking liquid is absorbed.
Green Lentil and Bulgur Soup
A Uşak soup of dry green lentils and coarse bulgur with onion, red pepper paste and dried mint.
Green Lentil and Noodle Soup
An Afyon soup of whole green lentils and thin dried erişte noodles, with onion, tomato paste and flour. A little mint butter can be spooned over each bowl.
Green Lentil Pilaf with Poppy-Seed Oil
Dry green lentils are soaked and simmered, then cooked with coarse bulgur in their own liquid. Hot cold-pressed poppy-seed oil is stirred through, and the pilaf rests under a paper towel so the grains stay separate.
Green Lentil Salad
Whole green lentils with tomato, onions and parsley in a cumin, mint and lemon dressing.
Green Lentils with Egg Noodles
A hearty soup of green lentils and dried erişte, with onion, tomato paste, chicken stock and dried mint.
Green Olive Salad
Green olives, tomato, parsley and spring onion in a tangy pomegranate and lemon dressing.
Grilled Bluefish
Simply grilled bluefish with lemon, rocket and sumac onions.
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.
Hatay-Style Herb Tea
A fragrant, clear zahter infusion, briefly steeped and strained.
Head and Trotter Soup
Slow-simmered lamb head meat and trotters in a rich broth, with garlic vinegar and pepper butter.
Herb and Cheese Meze
A textured white-cheese meze with strained yogurt, walnuts, pistachios and fresh herbs.
Hummus
Smooth chickpeas blended with tahini, lemon and garlic, finished with olive oil and red pepper.
Kaymak-Filled Pan Pastries
Çiğleme from Aksaray: small rounds of plain flour-and-water dough filled with fresh kaymak, folded closed and cooked slowly in a pan, then served hot with more kaymak on top. It differs from an egg-filled pastry that shares the name.
Konya-Style Flatbread with Meat
Thin, open flatbread topped with finely minced beef, tomato, green pepper, onion and parsley, adapted for a home oven.
Kunafa
Crisp buttered kadayıf surrounding melting unsalted cheese, finished with syrup and pistachios.
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.
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