Hint: Add (+) or remove (-) ingredients: +mint -salt
178 results
Shredded lamb and rice in a hot garlic-and-red-pepper broth inspired by Gaziantep’s cuisine. The home method uses a regular saucepan and avoids the dramatic flame of specialist beyran service. Longer professional cooking and individual copper-pan assembly give a different result.
Tender lamb, whole pearl onions and vegetables simmer together before cooked erişte is folded through the juices. A hearty Antalya-style stew.
Chunks of lamb baked over onion, peppers and tomato with garlic, thyme and melted butter.
Tender lamb and its hot broth served over pieces of firm pide, finished with black pepper.
Tender lamb in tomato sauce over a smoky eggplant purée enriched with milk and kaşar.
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.
A Van-style pressure-cooker stew of lamb, green lentils, wheat, cooked chickpeas and chard, finished with strained yogurt, garlic and red pepper butter.
Tender leek pieces, carrot and rice in a gentle lemon and olive-oil cooking liquid.
A Kilis pilaf of green lentils and coarse bulgur with soft, sweet onions, olive oil and a little butter and tomato paste.
An Erzurum household soup of whole green lentils, hand-cut egg noodles and small beef meatballs, finished with onion and tarragon butter.
Kütahya-style folded pastries with a cooked green-lentil and onion filling. Plain poppy paste and sunflower oil form the thin dough layers.
Red lentils and rice simmer together, finished with onion, tomato paste and cumin.
Short wheat noodles, green lentils and chickpeas in a smooth yogurt broth.
A delicate linden-blossom infusion, strained and served warm with optional honey and lemon.
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.
Finger-shaped beef meatballs baked with potatoes, carrot, green pepper and chopped tomatoes.
A warm cornmeal, butter and melting-cheese dish inspired by Trabzon cooking.
Rice simmered in milk, thickened with an egg-yolk mixture and finished with red-pepper butter.
Delicate starch sheets soaked in sweet milk, layered with walnuts and finished with pistachios and pomegranate.
A fragrant hot infusion of dried mint and lemon, lightly sweetened if desired.
Tender octopus pieces tossed with lemon, olive oil, parsley and dill for a bright, chilled seafood salad.
Tender eggplants filled with soft onion, garlic and tomato, baked in olive oil.
Tender vine leaves wrapped around fragrant rice with onion, herbs and warm spices.
Paper-thin pastry folds around pistachios, kaymak and sugar, then bakes until golden and crisp. The handmade dough rests before stretching, while melted clarified butter enriches the delicate layers.
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