Turkish cuisine has been evolving for centuries and is a combination of the Mediterranean, Middle East, and Central Asia. It is the unique and beautifully crafted amalgamation of all the above regions and cultures.
These thirteen recipes are traditional and offer a culinary experience of the warmth and homey Turkish hospitality. They are easy to follow and prepare, bringing Turkish home cooking to your table, even if preparing Turkish cuisine is your first experience.
1. Adana Kebab (Spicy Ground Meat Kebab)
These incredibly spicy, hand-mixed kebabs are a southern Turkey specialty and are known for their distinct, strong spices and smoky, burnt taste.
Ingredients
- 1 pound ground lamb (or half lamb, half beef)
- 1 small onion, very finely minced
- 3 cloves garlic, minced
- 2 tablespoons Turkish red pepper paste (biber salçası)
- 1 tablespoon Aleppo pepper or red pepper flakes
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- Metal skewers (flat ones work best)
Instructions
In a large bowl, combine the ground meat with onion, garlic, pepper paste, Aleppo pepper, cumin, salt, and black pepper.
Add the olive oil. The mixture will look quite red from the pepper paste, which is normal.
For about 5 minutes, use your hands to knead the mixture vigorously.
This is the most important step. Do this until the meat starts to become sticky and pasty and is cohesive. It should feel almost like a thick paste rather than a crumbly mixture.
Cover the bowl with plastic wrap and place it in the fridge.
This resting stage is important to allow the meat to develop flavors, and it will also make it easier to shape. For easier prep, you can leave it for 4 hours instead of the 30 minutes.
When it is time to cook, take a bowl of water and some cold water to rinse your hands.
This will keep the meat from sticking to your hands. Take a handful of the meat mixture, about ½ a cup, and form it around a flat metal skewer.
Continue to shape the meat around the skewer into a long, thin sausage about 8 inches long and 1 inch thick.
Keep your hands wet and gently but firmly shape it to maintain even thickness.
To prepare the meat for cooking, preheat your grill to a high temperature.
If you are using a charcoal grill, wait until the coals are white-hot; for a gas grill, set it to high and let it heat for 10 minutes.
Put the skewers on the grill. Don’t move them for 3-4 minutes so that they get nice and charred.
Flip them carefully and grill the other side for 3-4 minutes. The kebabs should be charred and cooked all the way through.
Take them off the grill and let them rest for 2 minutes.
Serve with warm flatbread, thinly sliced sumac onions, grilled tomatoes, and fresh lemon wedges.
2. İskender Kebab (Sliced Döner with Tomato Sauce and Yogurt)
This iconic dish from Bursa features thinly sliced meat over bread, drenched in tomato sauce and melted butter, crowned with yogurt.
Ingredients
- 1 pound thinly sliced beef or lamb (or rotisserie chicken for easier prep)
- 3 pita breads, cut into cubes
- 1 cup plain full-fat yogurt
- 3 tablespoons butter
- 1 cup tomato sauce
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- ½ teaspoon red pepper flakes
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Starting with the meat, and after seasoning for 10 minutes, heat the oil in a pan.
You don’t want to cook this through, but give a nice 2 minutes to sear the meat to a medium on each side.
Resting the meat helps it stay juicy for slicing later. With rotisserie chicken, just remove the skin.
Prepare the pita. You want to cut into bite-sized cubes, roughly 1 inch.
In serving plates or shallow bowls, layer the pita cubes in a single layer. You are generously saucing this pita, so you want it to soak up all the juices.
In a small saucepan, combine the tomato sauce, paste, and spices along with a pinch each of salt and pepper.
Simmer on low for 3 minutes until the sauce thickens a bit, and it’s hot.
Layer the sliced meat over the bread cubes on each plate.
Distribute it evenly so every bite gets some meat, so each person has some meat in every bite.
Pour the hot tomato sauce generously over the meat and bread. Don’t be shy. There should be enough sauce for the bread and meat to soak in.
In a small pan, melt the butter over medium heat.
Keep cooking, swirling the pan occasionally, until the butter turns golden brown and smells nutty, about 2-3 minutes. Watch the butter closely so it doesn’t burn.
Immediately drizzle the brown butter over the entire dish. It will sizzle and smell wonderful.
Add a generous dollop of yogurt on the side or directly over the top. Garnish with chopped parsley.
Everything is hot, and the butter is still sizzling, so it is best to serve immediately.
3. Hünkar Beğendi (The Sultan’s Delight- Lamb Stew with Eggplant Purée)
A classic Ottoman dish made with silky, smoky eggplant and cheese purée topped with stewed lamb.
Ingredients
For the lamb stew:
- 1 ½ pounds lamb shoulder, cut into 1-inch cubes
- 1 onion, diced
- 3 tomatoes, diced
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup water or beef broth
- For the eggplant purée:
- 3 large eggplants
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 ½ cups whole milk, warmed
- ½ cup grated kaşar cheese (or mozzarella)
- Salt and pepper to taste
Instructions
Step 1
Start with the eggplants. If you have a gas stove, place each eggplant directly on the burner grate over a medium-high flame.
If you have an electric stove, place them on a baking sheet under the broiler.
Turn them every 5 minutes using tongs until the skin is completely blackened and blistered on all sides and the eggplant feels very soft when pressed, about 15-20 minutes total.
The kitchen will get smoky; this is normal and creates that essential smoky flavor.
Put the charred eggplants into a bowl and positive and cover with plastic wrap. Let them steam for 10 minutes.
This will make peeling them a little easier. Once they are cool enough, grate and peel all of the burnt skin under running water. It will come off easily.
Throw away the stems and wildly clustered seeds.
Once peeled, place the eggplant flesh in a bowl and mash it with a fork until mostly smooth.
It is okay to leave some texture. Set it aside.
Time to prepare the lamb stew. Heat the olive oil in a large, heavy-bottomed pot over medium-high heat.
Dry the lamb cubes with a paper towel; this helps them to brown better.
Once dried, include the lamb cubes in a single layer (you can work in batches if necessary to avoid overcrowding).
The lamb cubes need to brown on all sides for about 6-8 minutes, and then be removed and set aside on a plate.
Using the same pot, with the lamb drippings, put in the diced onion.
Cook them for 5 minutes over medium heat until they are soft and translucent.
Stir them occasionally to scrape the brown bits from the bottom of the pot- those are flavor.
Step 2
Now, add the tomato paste and paprika to the onion.
For 1 minute, stir it constantly until the tomato paste darkens slightly and smells toasted.
Combine the water or broth and the water or broth and the diced tomatoes into the pot with the browned lamb.
Stir the mixture until it is completely dissolved. Raise the heat until it is boiling, then lower it.
Cover the pot and let it cook for an hour, stirring it every so often.
Check the lamb for tenderness. For more sauce, you may add water if you want a drier sauce.
If the sauce is too dry, water can be added until you reach the desired consistency.
While the lamb is cooking, begin the eggplant purée. In the butter, once it is melted, add the flour.
For a minute or so, the flour should be whisked until it is blended with the butter.
Once the mixture is smooth, it becomes a roux.
The milk should be added gradually while whisking so that no lumps are formed. Stirring should be constant.
The sauce should reach a level of consistency where it is thick enough to have the lumps removed. In total, it should take 5 minutes.
Step 3
Mix the eggplant with the white sauce, then add the cheese. In addition to the cream, you can add other ingredients to achieve your desired level.
For 5 minutes, stir the mixture until it is completely blended. The purée should resemble a thick consistency.
To present your dish, first lay down a warm eggplant purée base on each plate.
Then, add the lamb stew and sauce on top. Make sure to serve it hot right after plating.
4. Karnıyarık (Stuffed Eggplant with Ground Meat)
The name means “split belly,” and these eggplants are split and filled with a savory meat and vegetable mixture.
Ingredients
- 4 medium Italian eggplants (about 6-7 inches long)
- ½ pound ground beef or lamb
- 1 onion, finely diced
- 2 tomatoes, diced (plus 1 tomato sliced into rounds for topping)
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- Vegetable oil for frying (about 1 cup)
- ½ cup water
- ¼ cup fresh parsley, chopped
Instructions
Step 1
Prepare the eggplants by peeling them in stripes.
Using a vegetable peeler, peel off strips of skin lengthwise, leaving some skin on, creating a striped pattern.
This helps them cook evenly and look attractive.
Place the eggplants in a large bowl of salted water (use about 2 tablespoons of salt) and let them soak for 20 minutes.
This removes bitterness and prevents them from absorbing too much oil.
After soaking, drain the eggplants and pat them completely dry with a paper towel. Wet eggplants will splatter when frying.
Add about an inch of vegetable oil to a large deep skillet and warm it over medium-high heat until it shimmers (350°F if you want to use a thermometer).
Carefully add the eggplants and fry them while turning them occasionally with tongs until all the sides are golden brown and when pressed, they feel soft, around a total of 8-10 minutes.
They should be mostly cooked through.
Remove the eggplants with tongs and put them on a plate lined with paper towels to absorb the excess oil.
Allow them to cool until you can handle them comfortably.
While the eggplants cool, prepare the filling.
Pour off most of the frying oil, leaving about 1 tablespoon in the pan.
With the stove on medium-high, add the ground meat and cook for about 5 minutes while stirring periodically until browned, then break the meat up with a spoon.
Step 2
Add the diced onion, green pepper, and soft minced garlic to the meat.
Stir and cook for around 5 minutes until the vegetables are done.
Combine the diced tomatoes, tomato paste, sugar, salt, pepper, and paprika. Stir well.
Lower the heat to medium and cover for 10 minutes, stirring occasionally.
The mixture should thicken, and the tomatoes should break.
The filling should be moist, not watery. Remove from the heat and add the chopped parsley.
Preheat the oven to 350°F.
Eggplants should be completely cooled before preparing them for stuffing. Place each cooled eggplant on a cutting board.
Use a deep, sharp knife to slice the eggplant. Cut lengthwise down the center for 6 inches.
Cut only ¾ of the way down; be careful not to cut the ends off.
Eggplants should be gently opened to form a pocket.
The sides of the eggplant should be gently pushed apart. Form the pocket with a gentle outward motion.
Pack each eggplant pocket generously with the meat filling and mound even more on top.
Arrange the stuffed eggplants on a baking dish, each one should be resting snugly against the other.
Finish the stuffed eggplants with tomato. Use a slice of fresh tomato. Arrange the tomatoes around on top.
Pour water– about ½ a cup– at the bottom of the baking dish. The water should not cover the eggplants.
Use aluminum foil to cover the dish tightly. Then, bake it for 30 minutes until the eggplants become very tender, and the filling becomes hot.
If you want the tops to brown slightly, remove the foil for the last 5 minutes.
Before serving, the stuffed eggplants must rest for 10 minutes.
Enjoy them warm with rice pilaf, bulgur, or some crusty bread.
Don’t forget to pour some of the pan juices over each serving.
5. Etli Yaprak Sarma (Stuffed Grape Leaves with Meat and Rice)
These tender parcels are filled with spiced meat and rice, then simmered until melt-in-your-mouth perfect.
Ingredients
To prepare the stuffed grape leaves, the following ingredients are necessary:
- 1 jar (16 oz) grape leaves in brine, about 40-50 leaves
- ½ pound ground beef or lamb
- ½ cup short-grain rice (like Arborio), rinsed well and drained
- 1 onion, very finely diced
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 teaspoon dried mint
- ½ teaspoon ground allspice
- 1 teaspoon salt
- ½ teaspoon black pepper
- Juice of 1 lemon
- 2 cups beef broth or water
- Plain yogurt for serving
Instructions
Step 1
Braised leaves are used in dolmas- stuffed grape leaves- one of the most popular appetizers in Middle Eastern cuisine.
The weight of the leaves need not be measured.
Using more leaves to balance the stuffing is perfectly normal.
Once prepared, the leaves can be used in other recipes or can be used to prepare vine leaf dolmas.
Once the wrapper leaves are prepared, rice and meat combine to create one of the most popular appetizers in Middle Eastern cuisine.
Ensure the mixture is well-balanced and spiced, as the leaves have a distinct flavor that can easily overpower the stuffing, including meat and rice.
15-20 leaves are usually placed to rest on the mixture in the dolma for a denser flavor and pair well.
The dish can be served with yogurt on the side.
You’re ready to roll the sarma.
Take one grape leaf and place it on the work surface shiny side down, with the stem end (the pointy end) closest to you.
Take the stem and any other thick parts of the stem off with scissors.
Look at the sprite instructions. For now, it needs to be at the bottom with the other parts. The sprite instructions need to be with the different parts.
In the bottom part of the leaf, the one to the very bottom, put the stuffing near the bottom (the bottom part is the pointy part) on the stem end, about one inch from the bottom. To fold it over.
Make the leaf fold close and go over the filling. Fold the side to the middle on (over) the filling.
Roll the leaf (the one with the filling) toward you, but don’t make it tight. About a two to three-inch cigar and make the bottom seam down.
Step 2
Make the pot ready with the grape leaves, and the other instructions need to go at the bottom.
In the pot, arrange the rolled grape leaves seam-side down in circles or in rows, whichever works best for you, and fit them in tightly.
They will unroll if you leave them loose, so make sure to stack them snug. You can also stack them in layers if you need to.
After placing all the sarma in the pot, put an upside-down heatproof plate on top.
This acts as a weight to prevent the sarma from unraveling and floating while cooking.
Starting from the edges, pour the broth or water and the lemon juice, then add more water so the liquid comes about ¾ up the sarma.
If your pot is large and wide, then you will need to add more water.
Put the pot over medium-high heat till it boils. Once it boils, put it on low, cover it with a lid, and simmer for 45-50 minutes.
This will make the grape leaves tender and cook the rice. You can check it after 45 minutes, the rice should be soft and the leaves tender.
After, turn off the heat and let the sarma rest for 10 minutes in the pot.
This is to create a firmer texture that will make them easier to serve.
Gently take away the plate, and then use either a slotted spoon or tongs to move the sarma to a serving platter.
You can serve it warm or at room temperature, and offer a generous serving of plain yogurt.
6. İmam Bayıldı (Stuffed Eggplant with Vegetables)
Legend says the imam fainted from pleasure after tasting this dish.
It’s eggplant stuffed with a comforting tomato-onion mixture, and is served at room temperature.
Ingredients
- 4 medium Italian eggplants
- 3 large onions, very thinly sliced into half moons
- 4 ripe tomatoes, diced
- 6 cloves garlic, sliced thinly
- ½ cup olive oil (divided use)
- 1 bunch fresh parsley, roughly chopped (about 1 cup)
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup water
- Lemon wedges for serving
Instructions
Step 1
To prepare the eggplants, you can look back at the previous recipe (Karnıyarık) for the same procedure.
Peel them with a vegetable peeler, you should have striped patterns, then soak them in salted water for 20 minutes before soaking in water.
Once you have finished soaking, remember to drain and dry them.
Heat ¼ cup of the olive oil in a large, deep skillet over medium-high heat.
Fry the eggplants, turning occasionally, until golden brown and soft, about 8-10 minutes.
They should be mostly cooked through. Drain on paper towels and let cool slightly.
Once the eggplants are cool to the touch, make a deep lengthwise slit down the center without going all the way.
Open to create a pocket for the filling and arrange in a baking dish, slit side up.
Next, prepare the filling. Heat the remaining ¼ cup olive oil in a large skillet over medium heat.
Take the thinly sliced onions and a pinch of salt.
Cook slowly, stirring occasionally for about 15 minutes until the onions are translucent and soft, then turning golden.
This is the desired result for the filling; to make the onions sweet, you will have to cook them longer.
Stir in the sliced garlic and let it cook with the onions for about 2 minutes until the garlic is fragrant.
Add the tomatoes, parsley, sugar, salt, and pepper, and mix well to combine.
Let it cook for 10 minutes and stir occasionally.
The tomatoes should break down, creating a thick, chunky sauce with a rich flavor. Make sure to adjust the seasoning.
Set the oven to 350°F.
Step 2
Each eggplant pocket should be stuffed generously. You can mound the onion-tomato mixture on top.
Any remaining filling can be placed around the eggplants in the baking dish.
Add ½ cup of water around the eggplants in the baking dish.
Bake for 40 minutes. The dish with the eggplants should be covered with foil, and the eggplants should be very tender, and the filling should be hot.
Allow to cool. The dish, İmam Bayıldı, should be at room temperature or even cold, so the flavors can combine.
You can also refrigerate it overnight or for a couple of hours.
Once it’s at room temperature, serve it in a bowl with lemon wedges and some crusty bread to soak up the wonderful juices.
7. Köfte (Turkish Meatballs)
Turkish comfort food can be juicy köfte with rice pilaf and a salad.
Ingredients
- 1 pound ground beef (80:20 blend for best results)
- 1 small onion, very finely grated
- 2 slices white bread, crusts removed
- ⅓ cup milk
- 1 large egg
- 3 cloves garlic, minced to a paste
- ⅓ cup fresh parsley, very finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons olive oil for cooking
Instructions
Step 1
Take a small bowl, and put the bread slices in there.
Next, pour the milk over the slices and let them soak for 5 minutes.
Removing as much milk as possible with your hands, squeeze the bread until it is saturated and soft, and then tear it into small pieces.
For the onion, use the small holes of a box grater and grate it directly into a large mixing bowl. This should give a near puree.
There can be a lot of liquid, so after squeezing out some, be sure to leave some.
Add the ground beef, bread, egg, garlic, parsley, cumin, paprika, black pepper, and salt to the bowl of onions.
Use your hands to mix everything together gently, yet thoroughly.
Avoid overmixing, but ensure all the components are incorporated, as you want to keep the mix tender. This process should take around 1-2 minutes.
Cover the mixture with plastic wrap, then place it in the refrigerator.
Resting the mixture will let the flavors blend, making it easier to shape.
When you’re set to cook, wet your hands with cold water.
Take around 2 tablespoons of the meat mix, roll it to form a ball, then flatten it slightly to form a ½ inch thick patty. Or, keep them as meatballs.
Place on a plate and repeat with the rest of the mixture. Keep your hands wet to avoid sticking.
In a large skillet, heat the olive oil over medium heat.
Step 2
Once the oil is shimmering, the köfte should be added in a single layer, working in batches as needed to prevent crowding.
Allow them to cook undisturbed for 3-4 minutes until the bottom is golden brown and crusted.
Flip and brown the other side until cooked through for an additional 3-4 minutes.
If using a meat thermometer, the internal temperature should read 160°F.
Transfer the cooked köfte to a serving platter.
Serve hot with rice pilaf, a simple tomato-cucumber salad, yogurt on the side, and warm pita bread.
8. Mercimek Köftesi (Red Lentil Köfte – Vegetarian)
These no-cook, protein-packed “meatballs” are made with red lentils and bulgur, shaped by hand and bursting with fresh herbs.
Ingredients
- Rinsed red lentils- 1 cup
- Fine bulgur- 1 cup
- Water- 2 ½ cups
- Tomato paste- 2 tbsp
- Turkish red pepper paste (or substitute extra tomato paste)- 2 tbsp
- 1 small onion, very finely diced
- 3 green onions (scallions), finely chopped
- Fresh parsley, finely chopped- ½ cup
- Fresh mint, finely chopped- ¼ cup
- Olive oil- 2 tbsp
- 1 tablespoon red pepper flakes (adjust to taste)
- Ground cumin- 1 tsp
- salt- 1 ½ tsp (or to taste)
- Romaine lettuce leaves and lemon wedges for serving
Instructions
Step 1
Place the rinsed red lentils with 2 ½ cups of water in a medium pot. Turn the heat to high and bring to a boil.
Once boiling, reduce the heat to medium-low and let the lentils cook for 15 minutes while stirring occasionally.
The lentils must be very soft and mushy and should have absorbed most of the water. If there is still a lot of water left, drain some off.
Once the lentils are cooked, add the bulgur to the pot with the lentils and stir to combine.
The pot should still be hot, and the bulgur will absorb the moisture and soften. Cover the pot and turn the heat off.
Let the pot sit for 15 minutes, during which time the bulgur will steam and soften.
After 15 minutes, check the mixture. The bulgur should be soft.
Add the tomato paste, red pepper paste, olive oil, red pepper flakes, cumin, and salt.
Using a sturdy wooden spoon or your hands, mix and knead the mixture vigorously for 2-3 minutes.
You want to work it everything is well combined and the mixture is smooth and cohesive.
Step 2
Now, add diced onion, chopped green onions, parsley, and mint to the mixture and knead again for 2-3 minutes until all the herbs and vegetables are combined.
The mixture should be moist and easy to shape.
If it feels too dry, add a tablespoon of water. If it feels too wet, add a bit more bulgur.
Taste the mixture for salt, spices, and herbs. Flavors should be bold, as this is served cold.
Now shape the köfte. Wet your hands with cold water.
Take a small handful of the mixture (about 2-3 tablespoons) and roll it in your palms to form an oval or egg shape.
For the traditional shape, hold the oval in one hand and gently squeeze it to create ridges or impressions from your fingers. This is just decorative.
Set the shaped köfte on a serving platter. For the next one, keep wetting your hands.
Add romaine lettuce leaves around the platter. Serve with lemon wedges at room temperature.
For eating, take a köfte, drape a lettuce leaf over it, squeeze lemon over it, wrap it, and enjoy.
9. Menemen (Turkish scrambled eggs with peppers and tomatoes)
This is Turkey’s version of shakshuka. You can have it for dinner when you want something light and satisfying.
Ingredients
- 2 tbs olive oil
- 1 medium onion (diced)
- 2 green Turkish peppers (or 1 green bell pepper) (diced)
- 3 ripe tomatoes (diced)
- 4-5 large eggs
- ½ tsp red pepper flakes (optional for heat)
- ½ tsp salt
- ¼ tsp black pepper
- Fresh parsley (chopped) for garnish
- ½ cup crumbled feta cheese (optional)
Instructions
Step 1
Use a large sauté pan or skillet for even cooking. Preheat the pan over medium heat. Add oil.
Add diced onion to the oil and stir for 5 minutes. It should be soft and translucent, not browned.
Add diced peppers to the onions. Cook another 5 minutes, stirring occasionally, until the peppers are tender.
Blend in the diced tomatoes, red pepper flakes (if desired), salt, and black pepper.
Combine everything and let it cook for 10-12 minutes, mixing occasionally, until the tomatoes break down completely and form a thick and saucy base.
The finished product should resemble a chunky sauce, and if it is too watery, continue cooking until it thickens.
Next, it’s time for the eggs. You can either follow the modern approach, which is beating the eggs in a bowl and pouring them in,
Or you can follow the traditional approach, which is to crack the eggs straight into the pan and stir them gently as they cook.
When adding eggs whole, create small wells in the vegetable mixture and crack the eggs into it.
Let the eggs sit for about a minute (to allow them to cook a bit), then gently stir to break the yolk and incorporate the egg into the mixture.
Step 2
When adding beaten eggs, pour the beaten eggs over the vegetable mixture and immediately start stirring.
Continue cooking and stirring until the eggs are set yet still a bit creamy, for about 2 to 3 minutes.
Keep an eye on the cooking time because you want a soft, creamy consistency, not dry scrambled eggs.
Turn the burner off, and let the eggs rest. They will keep cooking at the desired temperature.
Recommended garnishes are fresh, chopped parsley and crumbled feta cheese, if desired.
This dish is best served immediately, directly from the cooking vessel, and paired with a generous portion of crusty bread for scooping.
10. Mantı (Turkish Dumplings with Yogurt and Spiced Butter)
Minuscule, handmade dumplings filled with spiced meat, boiled, and smothered with garlicky yogurt, then topped with paprika butter.
Ingredients
For the dough
- 2 cups all-purpose flour (plus extra for dusting)
- 1 large egg
- ½ teaspoon salt
- ½ cup water (approximately—might need more or less)
For the filling:
- ½ pound ground beef or lamb
- 1 small onion, very finely minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
For serving:
- 2 cups plain full-fat yogurt (Greek yogurt works well)
- 2 cloves garlic, minced to a paste
- ½ teaspoon salt
- 3 tablespoons butter
- 1 tablespoon sweet paprika
- ½ teaspoon Aleppo pepper or red pepper flakes
- 1 tablespoon dried mint
Instructions
Step 1
Firstly, prepare the dough. In a large bowl, combine the flour, egg, and salt.
Pour in water little by little and mix with a fork first, then with your hands, and form a dough.
It should be on the firmer side and not sticky.
Knead on a lightly floured surface for a good 5 minutes until the dough is smooth and elastic. It should have the feel of Play-Doh—soft but elastic,
Now cover it with a damp towel or with plastic wrap and let it rest for 30 minutes. This is vital to allow the dough to stretch and roll more easily.
While the dough is resting, prepare the filling.
In a bowl, combine the ground meat with the very finely minced onion, salt, and pepper. Combine the ingredients, and set the filling aside.
After resting the dough, lightly flour your work surface, and to facilitate working with it, divide the dough into 4 pieces.
Take one piece of dough, and roll it out until it is thin, about 1/16 of an inch thick, almost transparent.
This will take some time, and flour your work surface and rolling pin frequently to avoid sticking.
With a sharp knife or pizza cutter, slice the rolled-out dough into small squares measuring about 1 inch by 1 inch.
They will be quite tiny, because traditional mantı is small.
Put a very small amount of filling in the center of the square, about 1/4 teaspoon is plenty.
For the shape, bring two opposite corners together, then pinch to seal. Then bring the remaining two corners, and pinch.
You can fold the square in half to form a triangle, then bring the two points together.
Ensure the filling is sealed in, and don’t fuss if the shape is not quite right.
Arrange the filled mantı on a floured baking sheet or a plate and continue the process until all the dough and filling are used.
Step 2
Next, add a generously sized pot of water and a bit of salt, and bring it to a boil. While it’s warming, put together the yogurt sauce.
Add minced garlic, salt, and garlic yogurt into a bowl and mix well.
Make sure it rests at room temperature to avoid being too cold when the water comes to a boil.
Once the water starts boiling, add the mantı pieces into the pot (make sure not to dump them all at once).
They will sink at first and, as they are cooking, they will float.
Once they are all floating, let them cook for 3 to 4 additional minutes. You want them to be tender and have them cook for 8 to 10 minutes.
While they are cooking, prepare the sauce. Add paprika and Aleppo pepper once you melt the butter.
Stir for a bit, 30 seconds max, so the sauce doesn’t burn, then remove the heat.
Once done, serve the mantı arranged at the bottom of a bowl.
Pour the mantı yogurt sauce all over them, and if they are warm enough, the yogurt should melt.
Add the butter sauce over the yogurt, and finish with a sprinkle of dried mint. Serve immediately to enjoy while hot.
11. Patlıcan Musakka (Turkish Moussaka)
In contrast to the versions served in Greece, the Turkish Moussaka is considered lighter.
This is probably due to the absence of béchamel sauce.
Instead, there are just layers of roasted eggplants, and the ragu meat sauce is prepared with tomatoes.
Ingredients
- 3 large eggplants, sliced into ½ inch thick rounds.
- 1 lb. of minced beef or lamb.
- 1 large onion, diced.
- 3 ripe tomatoes, diced.
- 3 tablespoons of tomato paste.
- 3 minced garlic cloves.
- 1 diced green bell pepper.
- 1 teaspoon of paprika.
- ½ teaspoon of ground cumin.
- Vegetable oil for frying.
- 1 cup of water or beef broth.
- Fresh parsley for garnish.
Instructions
Step 1
Take the eggplants and slice them into rounds that are ½ inch thick. Place them in the colander and sprinkle salt on both sides.
Let the eggplants rest for approximately 20 minutes. This process will draw out moisture and bitterness.
After 20 minutes, rinse the slices in cold water. Using paper towels or a kitchen towel, pat them dry.
In a large skillet, heat ½ inch of the vegetable oil for frying.
Over medium to high heat, allow the oil to get hot and shimmering.
This is usually around 350°F. At this temperature, place the eggplant slices in the oil.
This should be done in single layers and should be repeated until all slices are done.
Fry the eggplant for 3-4 minutes on each side until golden brown and tender. They should be cooked through but still hold their shape.
Remove with a slotted spatula and drain on a plate lined with paper towels. Repeat with the remaining eggplant slices.
Pour off most of the frying oil, leaving about 1 tablespoon in the pan.
Heat on medium-high and add the ground meat. Cook, breaking the meat with a wooden spoon, until browned, about 5-6 minutes.
To the meat, add the onions, green pepper, and garlic. Stir and cook for about 5 minutes until the vegetables soften.
Add the tomatoes, tomato paste, paprika, cumin, salt, and pepper.
Stir to combine, and cook 10 minutes until the tomatoes soften and the sauce thickens. If the mixture is still watery, cook a little longer.
Step 2
Preheat the oven to 350°F.
Lay musakka in a 9×13-inch baking dish. Place half the fried eggplant slices on the bottom, overlapping slightly, for the first layer.
Add the meat sauce. Add the leftover fried eggplant slices to the top to form a second layer.
Add 1 cup of water or broth around the sides of the dish, but not over the top. This keeps everything from drying out.
Seal the dish and cover it tightly with aluminum foil. Bake for 35-40 minutes until everything is bubbling and the eggplant is soft.
Take the dish from the oven and let the musakka rest for about 10 minutes before serving. It is easier to serve when it has set slightly.
Sprinkle with freshly chopped parsley. Serve warm with rice pilaf, bulgur, or crusty bread.
12. Su Böreği (Water Börek, Layered Pastry with Cheese)
Boiled layers of Yufka dough with creamy cheese, baked to a golden perfection.
Ingredients
- 10 sheets Yufka or PHyllo dough (thaw if frozen)
- 2 cups crumbled Feta cheese
- 1 cup grated Mozzarella or mild white cheese
- 2 large eggs
- ½ cup whole milk
- ½ cup vegetable oil or melted butter
- 1 teaspoon salt
- 1 teaspoon Nigella seeds or sesame seeds (for sprinkling)
Instructions
Step 1
Bring a large, wide pot with salted water to a gentle boil. The pot should be wide enough to fit your Yufka or Phyllo sheets.
If your sheets are oversized, you can fold or cut them to fit your baking dish.
In a bowl, mix crumbled Feta and grated Mozzarella, and set aside.
In a different bowl, whisk eggs, milk, and a dash of salt, and set aside.
Lightly oil a 9×13-inch baking dish, and set aside the oil.
Now it’s time to boil the sheets, one by one. This is the most important part of preparing su böreği.
Boil one sheet of yufka (or phyllo) in a pot of water.
This will take about 30 seconds to a minute, when it will become soft enough to bend without breaking. You will notice it goes from crispy to a limp state.
Once done, take a slotted spoon or skimmer, and, making sure you don’t take too much water, place it in the baking dish.
It’s fine if it hangs over the edge a little; you can fold that part over the dish later.
Remember that it is very hot, and therefore you will have to handle it with much caution.
Thereafter, still hot, it is important to brush some of the egg and milk over it, then add some of the cheese mixture, about 2-3 tablespoons, and a little oil, drizzling over the cheese.
Repeat the above on the next sheet, then continuously over each sheet, making sure to create the same layers.
You are making a lasagna of cheese and boiled sheets, layering each over the other.
Step 2
To finish the final top layer, fold any overhanging edges over the top to seal it, then brush the top with oil and any remaining egg mixture.
Using a sharp knife, score the top into squares or diamond shapes, cutting about halfway through.
This makes it easier to serve and helps it bake evenly. If using, sprinkle nigella or sesame seeds over the top.
Preheat your oven to 375°F to bake the börek. Bake for 30-35 minutes until the top is golden brown and crispy.
The cheese inside should be melted and bubbly.
After 30 minutes, remove from the oven and let it cool for about 10 minutes.
Cut along the scored lines to serve warm. The texture should be creamy inside with a crispy top.
13. Türlü (Mixed Vegetable Stew)
Now we can enjoy a colorful, hearty vegetable stew that showcases summer produce that can be made with meat or 1 equally delicious vegetarian.
Ingredients
- 2 medium eggplants, cut into 1-inch cubes,
- 2 medium zucchini, cut into 1-inch cubes,
- 2 medium potatoes, peeled and cut into 1-inch cubes,
- 1 large onion, chopped,
- 2 large ripe tomatoes, diced,
- 1 green bell pepper, chopped,
- 3 cloves garlic, minced,
- 3 tablespoons olive oil,
- 2 tablespoons tomato paste,
- 1 teaspoon paprika,
- ½ teaspoon sugar,
- 1 teaspoon salt,
- ½ teaspoon black pepper,
- 1 cup water or vegetable broth,
- ¼ cup fresh dill, chopped,
- ¼ cup fresh parsley, chopped.
- ¼ cup fresh dill, chopped,
- ¼ cup fresh parsley, chopped.
Instructions
Step 1
Prepare all the vegetables, chopping them into cubes of roughly equal size so they are easier to handle and assign to specific cooking tasks, and so they cook evenly.
It will make the rest of the cooking much less chaotic.
Pour the olive oil into a large Dutch oven or a heavy-bottom pot, and, after heating it to a medium temperature, proceed with the steps that follow.
Introduce the cup of onion that you have previously chopped, and after 5 minutes of stirring periodically,
You can proceed with the next steps, as the onion will be ready once it becomes soft and translucent.
Place the pot in the heat. Add the eggplant. Stir and continue cooking for 5 min.
The eggplant will reduce in size and soften. It will also absorb some oil, which will be useful in the next steps.
Combine the zucchini and chopped green pepper. Mix everything and cook for the next 5 minutes.
This way, the veggies become somewhat tender, but not fully cooked, which we require.
Include the minced garlic, tomato paste, and paprika. Make sure to stir constantly for around 1 minute until the paste deepens in color and becomes aromatic. This toasts the paste, which enhances the flavor.
Include the diced tomatoes, sugar, and the rest of the seasoning. Make sure to gently mix so the veggies and seasoning distribute.
Add 1 cup of water or vegetable broth. Everything in the pot is a gentle stir.
Step 2
Turn the heat to medium-high to bring the stew to a boil. Once boiling, lower the heat again to low, and cover the pot.
35 to 40 minutes later, the stew should be ready. It should be packed with veggies, tender enough to break with the skin of a spoon, and the liquid should be reduced to a thick sauce.
You can stir the pot and break the veggies, but do so gently.
Add chopped dill and parsley and stir. The color will define the herbs. They should not be cooked.
Allow the stew to cool briefly, about 10 minutes, before you serve it. This makes it easier to serve.
Ladle the stew into warm bowls, offer some crusty bread to dip into it, and add a side of plain yogurt.
The warm, savory veggies will be beautifully complemented by the cool yogurt.
Tips for Success
Buy spices fresh, preferably whole, to master their use in your dishes.
In Turkish cooking, spices such as cumin, paprika, red pepper flakes, and dried mint play a big role.
For best results, toast whole spices in a dry pan for 30 seconds before grinding.
Store them in a cool, dark place, and replace them every 6 months.
Turkish red pepper and tomato pastes are essential for many dishes.
Resting time for meat mixtures is essential, too. The kebabs, köfte, and sarma fillings will all benefit from a 30-minute fridge rest.
This makes the meat easier to shape, the pieces bind, and the kebabs will hold together instead of falling apart while cooking.
There are specific temperatures that work best for frying eggplant. The ideal frying temperature is 350°F.
The eggplant is frying at the correct temperature if a small piece of eggplant added to the oil starts sizzling immediately.
If the oil is cooler than 350°F, the eggplant will become soggy and oil-laden. If the oil is hotter, the eggplant will burn before it is cooked internally.
If you have a thermometer, this is a good time to use it.
When serving hot dishes, use yogurt that is at room temperature.
If yogurt is cold, it may curdle when added to hot dishes. If you want to use cold yogurt, try to take it out of the fridge at least 30 minutes before serving.
Using full-fat Greek yogurt is another option, as it is more stable.
Regular yogurt can also be strained for a few hours to thicken it to the Greek yogurt consistency, and traditional Turkish yogurt is made this way.
When making stews and stuffed vegetables, be sure to sauté the onions until they are soft and translucent.
For more intense flavors, take time to sauté the aromatic ingredients sufficiently.
When your tomato paste is cooked, the raw taste is removed.
The extra time spent on these steps will add additional flavors to your finished dish.
Ingredient Swap Guide
In the absence of jarred grape leaves, try using garden-fresh grape leaves.
If you’re using fresh grape leaves, blanch for 2 minutes in boiling water.
Swiss chard leaves or cabbage leaves also work as substitutes, just peel off the thick stems and blanch them until soft.
As a replacement for Turkish red pepper paste, try mixing tomato paste and paprika in equal parts with some cayenne pepper for a nice kick.
For a North African twist, use harissa paste. If you want a Korean-Turkish fusion, gochujang can be used.
Many recipes call for ground lamb, but it can be expensive and hard to find.
Ground beef is a great substitute, just make sure to use 80/20 ground beef so the recipes remain juicy.
Ground turkey is also an option, but you may want to add a tablespoon of olive oil to prevent it from being too dry.
You can find yufka or phyllo dough in Middle Eastern markets or in the freezer section of larger grocery stores.
If you don’t find anything, egg roll wrappers work for mantı, and spring roll wrappers can substitute for su böreği, although the texture will be a bit different.
For a gluten-free version of mercimek köftesi, you can use quinoa instead of bulgur, although the consistency may not be as classic.
Use the same quantity as you would bulgur, and the instructions remain unchanged.
Storage Tips
In airtight containers, most Turkish dishes can be stored in the refrigerator for 3-4 days.
İmam Bayıldı, stuffed grape leaves, and türlü may even be better the following day, served as the flavors have time to meld.
Fresh is best for menemen and mantı, though menemen can be reheated.
For uncooked mantı, the best freezing method is to spread them in a single layer on a baking sheet for 2 hours, and then in airtight containers for 3 months.
Cook frozen mantı with a few extra minutes.
Köfte can be prepped the same way and raw, frozen on a baking sheet. For mantı, overnight in the fridge is a good thawing method.
Almost all kinds of stews, whether they are stuffed or not, and stuffed veggies can be frozen for up to 3 months as well.
Let them cool completely and then stay in the appropriate containers.
They can be defrosted in the refrigerator overnight and then reheated on the stovetop or oven.
During reheating, add a bit of water or broth to keep them from drying out, since you will be drying them out when reheating.
Reheating
To reheat, it is recommended to use a stovetop for stews and stuffed vegetables, as it helps make the process easier.
Just add a splash of water or broth and set it mto edium-low heat.
To reheat beef or veggie pastries, you can put them oven at 350 degrees for 10-15 or 15-20 minutes to regain their crispiness.
Do not use a microwave as it will sog the pastries.
For fried stuff like eggplant, instead of a microwave, an oven at 375 degrees will keep the fried stuff crispy and maintain the texture.
If prepping in advance, steps for preparation can be done a day before.
You can chop vegetables, put them in containers, and put them in the refrigerator.
You can mix meat fillings and put them in the refrigerator overnight.
You can completely assemble dishes like karnıyarık or musakka and put them in the refrigerator before baking.
If you want to put it in the oven straight out of the refrigerator, just add 10 minutes to the baking time.
Conclusion
These thirteen traditional Turkish dinner recipes are the essence of Turkish home cooking, culinary traditions that bring people together and turn an ordinary evening into a celebration.