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Recipes

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178 results

Three thin lamb-and-garlic lahmacun on a blue-and-turquoise-rimmed platter in a stone courtyard.

Gaziantep style

Thin Flatbread with Spiced Meat

Thin oval flatbreads carry an onion-free topping of lamb, garlic, tomato, peppers and parsley. The finely chopped filling is spread to the edges and baked on a hot surface until the base is cooked and the edges crisp.

A browned caul-wrapped liver and rice parcel cut open to show herbs, currants and pine nuts

Edirne style

Thracian Caul-Wrapped Liver and Rice

Lamb liver and rice with currants, pine nuts and herbs, wrapped in caul fat and baked. Ciğer sarma is associated with Edirne and the wider Thracian/Rumelian repertoire. This herb-and-spice adaptation keeps its lamb liver, rice and caul structure. Buy cleaned food-grade caul from a butcher.

A toasted Yengen roll filled with meat strips, melted kaşar, tomato and pickles on a blue patterned plate on a terrace.

Toasted Deli-Meat Sandwich

A generous Turkish street-food sandwich with pan-cooked sucuk, beef bologna and frankfurters, melted kaşar, tomato and cornichons in a lightly toasted roll.

Murtuğa in a copper pan on a sunlit wooden breakfast table.

Van style

Toasted Flour and Eggs

A rich Van breakfast dish in which beaten eggs bind flour toasted in butter.

soft golden-brown spoon-shaped flour halva on a Turkish blue floral dessert plate.

Toasted Flour Halva

Un helvası is a soft, spoon-shaped sweet made by toasting flour in butter before adding a simple syrup.

Braised eggplant and red pepper with small rice grains in tomato juices in a shallow cream bowl.

Antalya style

Tomato and Eggplant Stew with Rice

Eggplant, tomato, sweet red pepper and rice gently cooked with olive oil, onion and garlic.

Finely diced tomato and onion salad with walnuts and parsley in a blue floral dish.

Tomato and Walnut Salad

Finely diced tomatoes and onion with walnuts, sumac and a sweet-tart pomegranate dressing.

Tomato rice on a blue-and-white plate with yogurt and ayran on a coastal terrace.

Tomato Rice Pilaf

Domatesli pilav with ripe grated tomatoes, butter and tender rice: a simple Turkish household side dish.

Pale tripe soup with small tender tripe pieces and streaks of red pepper butter

Tripe Soup

Tender beef tripe in a silky lemon-thickened broth, served with garlic vinegar.

A syrup-soaked golden bread dessert topped with kaymak and crushed pistachios

Turkish Bread Pudding with Clotted Cream

A dried ekmek kadayıfı base slowly soaked with caramel syrup and served with kaymak.

Foamy Turkish coffee in a small patterned cup with a copper cezve and glass of water nearby

Turkish Coffee

Finely ground coffee brewed slowly in a cezve and poured into small cups with its foam.

Small folded dumplings beneath garlic yogurt, red pepper butter and dried herbs on a patterned plate

Kayseri style

Turkish Dumplings

Small meat-filled dumplings with garlic yogurt, pepper butter, mint and sumac.

A glass of creamy beige boza topped with cinnamon and roasted chickpeas on a wooden table beside a snowy window.

İstanbul style

Turkish Fermented Grain Drink

Boza is a thick, sweet-tart fermented grain drink associated with winter evenings.

Pale yellow lemonade with mint and ice in tall glasses, with lemons and an orange nearby

Turkish Homemade Lemonade

Lemon-and-orange lemonade scented with citrus zest and fresh mint.

two poached eggs on garlic yogurt with red pepper butter in a blue floral bowl.

Turkish Poached Eggs with Garlic Yogurt

Çılbır pairs warm poached eggs with thick garlic yogurt and a red-pepper butter drizzle.

Sliced potato omelet on a blue-and-white plate with bread and Turkish tea on a coastal terrace.

Turkish Potato Omelet

Tender golden potatoes and softly set eggs come together in this simple skillet breakfast. Cook the potatoes through first, then finish the omelet gently under a lid.

Potato salad with carrot, onion, lettuce and parsley in a cream bowl.

Turkish Potato Salad

Potatoes, crisp greens and onion with a lemon dressing seasoned with sumac and red pepper flakes.

Irregular scrambled egg curds folded through tomato sauce and softened green peppers in a shallow handled pan

Turkish Scrambled Eggs

Eggs gently scrambled into a rich tomato and green-pepper base, served straight from the pan.

Amber Turkish black tea in a small tulip-shaped glass beside a double teapot

Rize style

Turkish Tea

Loose black tea brewed in a double teapot and diluted to taste in small glasses.

Coarse bulgur pilaf with tomato, onion and green pepper in a cream bowl.

Vegetable Bulgur Pilaf

Coarse bulgur cooked with onion, green pepper and tomatoes, then rested for separate, tender grains.

Wheat, lentil and chickpea soup with bread, pickles, lemon, pepper flakes, and a spoon.

Diyarbakır style

Wheat, Lentil and Chickpea Soup

A thick, meatless Diyarbakır soup of hulled wheat, whole green lentils and chickpeas, finished with onions cooked in clarified butter and Turkish red pepper flakes.

White bean salad with tahini, tomato, parsley and hard-boiled egg wedges on a blue-and-white platter beside a coastal window.

Antalya style

White Bean Salad with Tahini

Cooked white beans with a lemon-tahini dressing, tomato and parsley, topped with hard-boiled eggs. An Antalya-style home adaptation.

White beans in a red tomato and pepper sauce in a ceramic bowl, with separate rice and pickles behind

White Bean Stew

Tender white beans simmered with onion, tomato paste and olive oil in a rich, gently spiced sauce.

Fine cooked fennel greens and tender stems with garlic and lemon on a plate beside the sea

Aegean Region style

Wild Fennel Salad

Anise-scented fennel greens with lemon, garlic and olive oil.

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