Recipes

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178 results

Chopped tomato, cucumber, green pepper, red onion and parsley salad sprinkled with sumac

Shepherd’s Salad

Juicy tomatoes, crisp cucumber, green pepper and red onion with a lemon and olive-oil dressing.

Tender browned beef pieces with a light buttery sheen in a shallow copper pan beside bread

Slow-Cooked Beef

Beef chuck slowly cooked until tender, then browned in butter with black pepper.

Konya style

Slow-Roasted Lamb

Simply seasoned lamb slowly roasted until tender, served on pide with its cooking juices. A covered home oven followed by uncovered browning adapts the long bakery-oven preparation.

Deeply browned lamb shoulder pulled apart over bread with roasted onion halves and roasted green peppers

Lamb shoulder roasted slowly over onions until it pulls apart, served with pide and pan juices. A low home oven is a practical adaptation; it does not duplicate a traditional tandır oven. Keep the pan covered during the tenderizing stage.

Smooth Green Lentil Soup

A smooth green lentil soup. Dried green lentils are simmered with onion and carrot, then puréed and strained. The soup is thickened with butter, oil and toasted flour, then loosened with chicken stock. It is finished with butter warmed with paprika, mint and red pepper flakes.

Sour Cherry Compote

Sour cherries in a lightly spiced syrup, served cold with the fruit.

Brown tamarind sherbet in glasses with ice, beside tamarind pods and whole spices

Spiced Tamarind Sherbet

A tangy chilled tamarind drink scented with cinnamon, cloves and fresh ginger.

Red chicken soup with fine shredded meat beside a separate plate of white flour-dough diamonds

Central Anatolia style

Spicy Chicken Soup with Dough

Spicy chicken soup served with a separate plate of cool, softly set flour dough. Arabaşı belongs to several Central Anatolian food traditions. Serve small bites of the soft dough with the soup and chew normally; there is no need to swallow dough whole.

Finely chopped red tomato and pepper meze with green herbs and red pepper flakes on a shallow blue plate

Spicy Tomato Meze

Finely chopped tomatoes, peppers, onion and parsley with a spicy, tangy dressing.

Garlic yogurt topped with dried red pepper pieces and warm butter sauce on a blue floral plate.

Spicy Yogurt with Dried Chiles

Garlic strained yogurt topped with dried cayenne peppers warmed in butter and olive oil.

Spinach and Cheese Flatbread

Thin hand-rolled flatbreads enclosing spinach, white cheese, onion and herbs.

Golden layered yufka pastry with green spinach and white-cheese filling

Spinach and White Cheese Pastry

Crisp yufka layers with spinach, onion and an optional white-cheese filling.

Pale-yellow broad bean purée scored into portions and topped with dill, onion and olive oil

Split Broad Bean Purée

Smooth split broad beans set into a soft purée, finished with olive oil, dill and red onion.

Thick white fish steaks with potato, carrot, tomato and lemon in a shallow copper pan beside the sea

Antalya style

Steamed Grouper

Thick grouper steaks gently cooked over potatoes, carrots, tomato and lemon.

Small fried anchovy pairs with a thin onion-and-herb filling, lemon and parsley

Trabzon style

Stuffed Anchovy Pairs

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.