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.
Recipes
Hint: Add (+) or remove (-) ingredients: +mint -salt
178 results
Pumpkin and Walnut Börek
A sweet spiral of crisp yufka filled with finely grated pumpkin, walnuts and cinnamon, finished with powdered sugar.
Pumpkin Dessert
Pumpkin slowly cooked in its own syrup, lightly browned in the oven and finished with double-roasted tahini and walnuts.
Purple Basil Sherbet
A chilled purple-basil drink scented with cinnamon, cloves and lemon.
Purslane with Garlic Yogurt
Tender purslane leaves folded into thick garlic yogurt with olive oil and a little red pepper.
Red Lentil and Bulgur Patties
Mercimek köftesi combines soft red lentils, fine bulgur and herbs in hand-shaped patties served on lettuce.
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.
Red Lentil and Bulgur Soup
A warming red lentil soup with bulgur, rice, tomato, dried mint and pul biber.
Red Lentil Soup
A smooth red lentil soup with onion, carrot and potato, finished with cumin and lemon. This version uses olive oil and water.
Red Pepper and Walnut Dip
Roasted red peppers and walnuts with fresh bread crumbs, pomegranate molasses and cumin.
Rice Pilaf with Orzo
Buttery white rice and golden toasted orzo, gently simmered and rested until the grains are separate.
Roasted Chestnuts
Chestnuts scored, soaked and oven-roasted until tender, then rested under a cloth for easier peeling—a home version of a familiar Istanbul winter snack.
Roasted Eggplant and Pepper Salad
Roasted eggplant and red peppers mixed with fresh vegetables, vinegar and olive oil, with sweet corn on top.
Roasted Pumpkin Soup
Roasted pumpkin, leek and carrot blended into a smooth soup with cumin, turmeric and a buttery finish.
Roasted Pumpkin with Garlic Yogurt
Golden roasted pumpkin with garlic-lemon yogurt, toasted pine nuts, parsley and a light sprinkle of sumac.
Russian Salad
Diced potatoes, carrots, peas and tangy cornichons in a creamy mayonnaise dressing.
Sage Tea
A light sage-leaf infusion with optional lemon and honey.
Samphire Salad
Tender samphire shoots dressed simply with lemon, olive oil and garlic.
Şanlıurfa-Style Stuffed Eggplant
Whole eggplants with minced lamb tucked into deep slits, cooked gently with tomato and peppers.
Sausages in Tomato Sauce
Sliced beef sausages, lightly browned in a pan and finished in a simple tomato-paste sauce. A quick, warm dish for breakfast.
Savory Pumpkin Fritters
Fresh pumpkin, Parmesan and parsley come together in six savory fritters, pan-fried until golden and crisp.
Sea Bass Baked in Paper
Whole sea bass baked in a parchment parcel with tomato, onion, lemon and dill.
Semolina Halva
Golden toasted semolina and pine nuts, finished with sweetened milk and shaped while warm.
Sesame Bread Rings
Twisted bread rings dipped in grape molasses and generously coated with sesame.
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