Turkish Recipes A Turkish Cookbook With Kitchen Tested Turkish Recipes

B T R
QUICK AND NUTRITIOUS TURKISH

RECIPES
By
Savour Press
Copyright © by Wentworth Publishing House
All rights reserved
Published by
Savour Press, a DBA of Wentworth Publishing House
Let’s get it started!
Welcome to Savour. You might be wondering how foods are prepared in
other places, and if this food tastes better than yours. If a foreign menu is
served to you, would you eat it or ignore the chance of tasting without any
obligations from you. There are times in our lives that we believe that our
homegrown recipes are much better than others because we always love our
own. Savour will tell you that whether the food comes from your country of
origin or not, for as long as they are cooked with the right combination of
spices, herbs, seasonings and blended with their local ingredients, and it is
prepared with all your heart, the food taste delicious. When cooking, put
your best foot forward with passion and dedication; the food is surely
satisfying and delicious. This is the reason why we come up with another
edition of our cookbook that though they are unfamiliar to you, will suit to
your impeccable taste buds.
About This Book
Have you tried eating Turkish dish? Most probably you say yes, as kebabs
are getting popular in restaurants and street foods. Kebabs are just one of
the most famous Turkish recipes that come in a variety of shapes, color and
flavors. In this edition, Savour proudly introduces to you the many facets of
Turkish dishes via our 33 best Turkish main dishes and 10 best Turkish side
dishes. They are properly selected for your satisfaction and underwent
scrutiny. Amongst our dishes include Kavurma, Ali Nazik, Içli Köfte, Çöp
Şiş, Karides Güveç, Kuzu Tandır, and a lot more. The names of these
recipes might be foreign to your ears, but their images may sound familiar
to you. The ingredients common in Turkish recipes include bulgur,
eggplants, okra; lamb meat, Turkish kashar cheese, rice, and the rest are
found in all types of cuisines like onions, garlic, parsley, mint, oil, pepper,
and among others. We bet you will like the dishes. Let’s get ready to have a
fun time!
Copyright © 2018 by Savour Press
All rights reserved. No part of this publication may be reproduced,
distributed, or transmitted in any form or by any means, including
photocopying, recording, or other electronic or mechanical methods,
without the prior written permission of the publisher, except in the case of
brief quotations embodied in critical reviews and certain other
noncommercial uses permitted by copyright law.
C
Introduction pg. 7
Turkish Bulgur and Vegetable Pilaf pg.8-9
Kısır: Turkish Bulgur Salad pg.10-11
Bulgur & Summer Vegetable Salad Recipe pg.12-13
Turkish Okra and Tomato with Olive Oil pg.14-15
Turkish Roasted Eggplant Salad pg.16-17
Celeriac Cooked Turkish-Style Makes a Fragrant Vegetable Side Dish
pg.18-19
Home-style Turkish 'Poğaça' pg.20-21
Turkish Beans: Pinto Beans in Olive Oil pg.22-23
Borek: Layered Cheese Pie pg.24-25
Turkish Melted Cheese and Cornmeal (Mıhlama) pg.26-27
Turkish Eggplant and Ground Beef Casserole Recipe pg.28-29
Turkish Menemen Vegetable and Egg Scramble pg.31-32
Turkish Rice Pilaf with Chicken and Chick Peas pg.33-35
Turkish Spicy Meatless "Steak" Tartar (Çiğ Köfte) Recipe pg.36-38
Turkish Shrimp and Vegetable Clay Pot Casserole Is Called 'Karides Güveç'
pg.39-40
Turkish-style Lamb 'Kavurma' pg.41-42
Turkish Baked Eggplant Filled with Ground Beef pg.43-45
Turkish Tripe Soup Recipe pg.46-47
Turkish-Style Cream of Tomato Soup Recipe pg.48-49
Meat Cups Filled With Mashed Potatoes Recipe pg.50-52
Turkish Roasted Lamb (Kuzu Tandır) pg.53-54
Turkish Ezogelin Soup with Red Lentils, Bulgur, and Rice pg.55-56
Turkish Meatball and Potato Casserole Recipe pg.57-59
New World (Loquat) Kebab pg.60-61
Ali Nazik Recipe pg.62-64
Mini Urfa Kebab pg.65-68
Turkish Vegetarian Meatballs with Red Lentils and Bulgur pg.68-69
Turkish Wedding Soup Is Called 'Düğün Çorbası' pg.70-72
Turkish Highland Meadow Soup (Yayla Çorbası) pg.73-74
Adana Kebab (Ground Lamb Kebab) pg.75-76
Turkish Liver and Onions Recipe pg.77-78
Beef Stew over Hot, Creamy Eggplant & Cheese pg.79-80
Turkish-style Grilled Chicken with Yogurt and Cumin (Tavuk Izgara)
Recipe pg.81-82
Homemade Turkish Tarhana pg.83-85
Içli Köfte Recipe: A Turkish Stuffed Meatball pg.86-88
Tavuk Siş: Authentic Turkish Chicken Kebab pg.89-90
Turkish 'Lady's Thigh Meatballs pg.91-92
Köfte: Turkish Grilled Meatballs pg.93-94
Beef Shish Kebab Recipe pg.95-96
Beyti Kebab Recipe pg.97-98
Patlıcanlı Kebabı pg.99-100
Çöp Şiş (Kebab on a Stick) pg.101-102
Homemade Doner Kebab: A Turkish Classic pg.103-104
Conclusion pg.105
I
Turkish dishes are generally delightful, delicious and nutritious. Although
their tastes and flavors are different from your homegrown dishes, their
presentation is almost similar to some of your dishes, like kebabs, which is
similar to your barbecued meats threaded on skewers. They love meatballs,
which are usually a combination of bread crumbs from stale white bread,
egg, flour, spices, herbs, lamb meat or beef meat or a combination of both.
They also love eggplants, which are soaked in salty water to remove the
bitter taste before roasting or grilling and are stuffed with lamb or beef meat
mixture. These are only samples of what you will discover as you go
through this book. Keep on reading.
Enjoy!
S D
T B V P
This hearty bulgur and veggie pilaf is economical and nutritious. Except for
bulgur, all ingredients are easy to find or you already have it in your pantry.
The bulgur is cooked with fried onion, tomato and green pepper with
tomato paste, broth and seasoned with sugar, salt and pepper.
Servings: 4 servings (4 portions)
Ingredients
2 tablespoons butter (margarine)
2 tablespoons olive oil or vegetable oil
1 medium grated and well-drained onion
1 large grated tomato with juice
1 grated small green pepper
2 cups coarse bulgur
1/2 teaspoon black pepper
1 teaspoon salt
2 teaspoons sugar
2 tablespoons tomato paste
4 cups chicken broth or water
Garnish:
Fresh or grilled pepper
Chopped tomato
Fresh Italian parsley
Directions
Melt the butter and oil together in a covered shallow pan. Fry the grated
onion for five minutes until tender and translucent.
Pour the grated tomato with juice and grated pepper; fry until the vegetables
are soft and the liquid has almost gone.
Stir in the bulgur with a wooden spoon to combine well. Stir in the tomato
paste, salt, pepper, broth and sugar and bring to a boil.
Cover and simmer on low heat for fifteen to twenty minutes until the
cooking liquid is absorbed by the bulgur. Remove the pan from heat with
cover, let cool.
Stir the pilaf just before serving until the ingredients are fully blended.
Serve in individual plate.
Garnish pilaf with grilled or fresh pepper, tomato slices, and parsley.
Enjoy!
Nutritional Information: 401 calorie; 12 g fat (2 g saturated fat); 0 mg
cholesterol; 785 mg sodium; 67 g carbohydrate; 11 g dietary fiber; 13 g
protein.
K :T B S
This popular Turkish salad has everything that makes your taste buds
delighted. It is crunchy, soft, tangy and savory. While enjoying every bit of
the mixed herbs and vegetables, you feel secure knowing they are all
nutritious and great for entertaining your vegetarian guests.
Servings: 4-6 Portions (4-6 Servings)
Ingredients
2 cups fine bulgur
2 cups of boiling water
1 medium very finely chopped onion
1 very finely chopped clove garlic
1 heaping tablespoon sweet red pepper paste
2 very finely chopped medium tomatoes
2 very finely chopped medium cucumbers
6 to 8 very finely chopped green onions
Handful of very finely chopped fresh Italian parsley leaves
3 to 4 sprigs of very finely chopped fresh mint
1/4 cup of freshly squeezed lemon juice or pomegranate sour
1/3 cup extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon hot red pepper flakes
DIRECTIONS:
Place bulgur in a large bowl and soak with enough boiling enough to cover.
Cover the bowl with plastic wrap and wrap fully with a towel for fifteen
minutes to soften the bulgur.
Prepare the vegetables by mixing the garlic and onion with pepper paste, set
aside.
Place together in a separate bowl the tomato, green onions, cucumber, mint
and parsley.
After fifteen minutes, remove the towel and plastic from the bowl of
softened bulgur.
Fluff the bulgur up with your gloved fingers; drizzle with pomegranate sour
or lemon juice and oil over the bulgur. Toss to coat well.
Add the pepper paste mixture to the bulgur and then mix them until coated.
Add the very finely chopped herbs and vegetables to the mixture.
Keep tossing with your gloved fingers until all flavors are blended. Sprinkle
with black pepper and salt.
Now the kisir salad is ready to serve, or you can chill it for hours. Fluff up
with your fingers before serving.
Enjoy!
protein.
B S V S
R
Summer is full of fun and adventure if you serve your family with this
refreshing Turkish salad. It uses bulgur with diced cooked squash,
tomatoes, zucchini, tomatoes, and flavored with lemon and olive oil. It is
best served with barbecue or grilled fish.
Servings: 8
Ingredients
1 1/2 cups fine bulgur
2 teaspoon salt
4 cups water
2 tablespoon olive oil
1 diced yellow summer squash
1 diced zucchini or courgette squash
2 cups ripe cherry tomatoes/ mini heirloom tomatoes, cut into halves
1 bunch fresh basil leaves, pinch off the stems
1 teaspoon salt
1/3 cup olive oil
Juice of 1 lemon
Directions
Place the bulgur, salt and water in a large saucepan and bring to a boil.
Simmer with cover on low heat until the water has reduced. Turn off stove
heat and let the bulgur steam and cool in saucepan.
Heat the olive oil in a skillet.
Sauté the squash and stir for a few minutes until slightly soft; set aside.
Use your fingers or wooden ladle to separate the grains when the bulgur is
cool. Season the bulgur with salt, and toss to coat.
Pour the olive oil and lemon juice, work it through using your fingers until
the bulgur is coated with oil.
Add the tomatoes, squash, and basil to the mixture and toss to coat
thoroughly.
Serve!
Nutritional Information: 222 calorie; 13 g fat ( 2 g saturated fat); 0 mg
protein.
T O A T W O
O
Fresh okra requires several washings and rinsing before and after soaking
with vinegar. If you are using frozen ones, go directly to the next steps.
While munching this zesty salad, there is no single trace of slime, and each
bite is really awesome.
Servings: 8
Ingredients
2 1/2 pounds fresh or frozen okra
Juice of 1/2 lemon
1 coarsely chopped large onion
2 tablespoons of olive oil
1 large peeled and cubed ripe tomato
3 tablespoons sugar
3 teaspoons salt
1/3 cup extra virgin olive oil
Directions
Prepare fresh okra by trimming the rough stems from the tip of the pods.
Remove and discard the thin membrane that covers the end of stems.
Wash the okra several times in a colander under ice cold water. Drain and
soak in 1 cup vinegar for half an hour. Wash again to remove the vinegar
and repeat once.
If you are using frozen okra, use it without doing this process.
Heat in a medium saucepan, two tablespoons of olive oil and sauté the
onions until fragrant and tender. Stir-fry the okra and tomatoes.
Stir in lemon juice, sugar, salt and pepper and slowly turn with a wooden
spoon. Pour the water and bring okra to a boil. Cover and gently simmer the
okra until very tender and the water has almost evaporated.
Turn off heat and let the saucepan cool down. Pour the okra into a serving
platter.
Garnish with 1/3 cup olive oil. Serve immediately or serve cold.
Enjoy!
protein.
T R E S
Eggplants are versatile in the like that you can prepare it as a side dish.
After extracting the flesh of eggplant, combine it with the rest of the
ingredients and whip with a fork. You may add the optional ingredients for
added flavor.
Servings: 8
Ingredients
3 or 4 large globe eggplants
4 to 5 tablespoons extra virgin olive oil
Pinch Salt
Dash pepper
Optional:
1 or 2 crushed garlic cloves
1 tablespoon Greek yogurt or mayonnaise
Directions
Heat up the grill and roast the eggplants.
Extract the flesh of the eggplant; remove and discard the skin and seeds of
eggplant.
Place the flesh into a fine mesh strainer, squeezing out excess water and
transfer to a large mixing bowl.
Add the salt, olive oil, pepper and crush garlic, if you desire.
Whip the mixture with a fork until fluffy and light.
When done, you may add the optional Greek yogurt or mayonnaise if you
desire.
Refrigerate for thirty minute longer before serving.
Serve!
cholesterol; 43 mg sodium; 10 g carbohydrate; 2 g dietary fiber; 2 g protein.
C C T -S
M F V S D
If you don’t mind, celeriac belongs to the celery family and it makes every
dish delicious. Though preparing the celeriac is a bit labor and time
intensive, the result is really worth your effort. It is tangy, crunchy and
sweet.
Servings: 4
Ingredients
2 large celeriac or (kereviz)
1 peeled large carrot, cut into 1/4-inch thick
1 quartered and coarsely sliced small onion, separate into rings
Juice of 1/2 lemon
Juice of 1 orange
1 teaspoon sugar
1 teaspoon salt
Directions
Prepare the celeriac by cutting the stalks and sort them out. Save the fresh
and green stalks and leaves; coarsely chop the leaves and green stalks, set
aside. Peel the celeriac with a sharp knife, and cut into halves, about ½-inch
thick.
Prepare a large covered saucepan and line the bottom with the celeriac
slices.
Drizzle over the celeriac the orange and lemon juices to maintain their fresh
look.
Arrange the carrots over the celeriac. Arrange onion slices over carrots.
Place the reserved coarsely chopped leaves and green stalks of celeriac.
Add ¼ cup olive oil, sugar, salt and pepper to the saucepan.
Pour ½ cup of water over the mixture and bring to a boil on high heat.
Cover the pan and simmer the vegetable on low heat until tender and the
liquid has reduced.
Remove the lid of saucepan if there is too much water, to quickly evaporate
the liquid.
Turn off heat and let the veggies cool down in the saucepan.
Pour the vegetables into a serving plate; drizzle with ¼ cup of olive oil.
Garnish with chopped celery leaves.
Serve!
H - T 'P '
This favorite Turkish breakfast menu will make your day bright and fruitful.
The soft texture and the cheesy filling are really fantastic. Omit the parsley
in the filling if you are using fresh herbs, and if using the herbs, add them to
the dough.
Servings: 20 Rolls
Ingredients
1/3 cup crumbled Feta or goat cheese
2 cups flour
2 cups plain yogurt
3/4 cup melted butter or margarine
1/2 teaspoon salt
2 1/2 teaspoon baking powder
1/4 teaspoon sugar
2 egg yolks
2 tablespoons sesame seeds or poppy seeds /black cumin seeds
Optional:
1 tablespoon finely chopped fresh parsley
1/4 cup finely chopped fresh herbs
Directions
Prepare the filling by combining in a large bowl the crumbled feta cheese
and 1 tablespoon parsley. If using herbs, omit parsley.
In another large bowl, combine two cups of flour and the rest of the
ingredients. Mix and knead the mixture and slowly add the remaining flour
until the dough becomes smooth and firm. If using herbs, add them to the
dough and knead.
Shape the dough into rolls of the size of your choice. You can have the size
similar to a small plum or apricot.
Press the dough lightly on a work surface lightly dusted with flour. Place in
the center of the flat dough with a filling of your choice, folding the circle
in half on top of filling. Pinch to seal.
Place the poğaça or dough in a grease-proof baking paper lined-baking tray.
Arrange the poğaça, seam side facing down and tuck its ends under.
Repeat the rest of the oval-shaped rolls (wide and round in the center and
the ends are narrow). See to it that the rolls are one each apart.
Brush with egg yolk using a pastry brush. Sprinkle on top with poppy seeds,
or sesame seeds or cumin seeds.
Bake at 350 degrees F until the surface is golden brown and the rolls puff
up.
Serve with your favorite bread spread.
Enjoy!
T B :P B O
O
This side dish is enough to make your stomach full with its heavy loads of
pinto beans sautéed in olive oil along with tomatoes, carrots, spices and
seasonings. If you are not using 2 ½ pounds of fresh pinto beans in their
hulls, you can substitute it with 1 pound of hulled fresh pinto beans.
Servings: 8-10
Ingredients
3 tablespoons extra virgin olive oil
1 finely diced large onion
3 to 4 large diced cloves garlic
2 1/2 pounds fresh pinto beans in their hulls
1 large carrot, peeled and diced into small cubes
1 cup grated tomatoes
3 rounded tablespoons tomato paste
2 tablespoons sugar
2 teaspoons salt
Chopped Italian parsley
Directions
Heat the 3 tablespoons olive oil in a covered saucepan and sauté the onion
and garlic until fragrant and soft.
Stir in beans, grated tomato, carrots, tomato paste, sugar, pepper, and salt.
Add water to the mixture, just enough to cover the pinto beans. Stir and
bring to a boil.
Cover and bring to a simmer on low heat until the liquid has reduced and
the vegetables are tender-crisp. Turn off the heat and let the pan cool
naturally.
Spoon the beans into individual bowls and drizzle on top with olive oil.
Cover the bowl with cling wrap and refrigerate.
When ready to serve, sprinkle with Italian parsley leaves.
Enjoy!
protein.
B :L C P
This layered pie is known in Turkey as Borek, consisting of yufka with
several fillings of milk mixture, cheese mixture and yufka sheets. As a
favorite staple in Turkish cuisine, almost every family knows how to
prepare it. The cheese used in this recipe is Turkish white cheese, feta or
goat cheese.
Servings: 12
Ingredients
1 stick butter or margarine about 125 grams
4 cups milk
1 teaspoon salt
1/2 teaspoon black pepper or white pepper
6 large yufka sheets
4 eggs
4 tablespoons chopped Italian parsley
18 ounces crumbled Turkish white cheese or reduced salt Feta/crumbly
goat cheese
For garnish:
Sesame seeds or nigella seeds
Directions
Place the butter in a heat-proof bowl and melt in the microwave.
Stir in milk, pepper and salt and then microwave on high until the milk is
warmed thoroughly, making sure not to scald.
Toss in another bowl the chopped parsley, egg and crumble white cheese.
Coat the bottom and sides of a large heat-proof baking tray with butter.
Drizzle on the bottom of tray with one or two tablespoons of milk mixture.
Cover the bottom of the tray with the first sheet of yufka by placing it
unevenly. Fill the top of the wrinkled yufka sheet with one-sixth of the milk
mixture, allowing it to spread to the edges and cracks of yufka.
Divide the cheese mixture into 5 equal parts and sprinkle 1/5 of it on top of
yufka. Repeat the steps for the next yufka layer until you finish five yufka
layers.
Cover the last pastry layer with yufka sheet.
Spread the remaining milk mixture on top to wet all over.
Sprinkle the surface with nigella seeds or sesame seeds.
Bake at 185 degrees F for forty-five minutes until the center firms up and
the surface is nicely golden brown.
Remove from oven and sprinkle the top of the pastry with 1 to 2
tablespoons of cold water. Wrap with clean towel to soften the topmost
layer.
Let stand for 20 minutes. Slice into squares.
Serve!
protein.
T M C C
(M )
Mihlama is a popular Turkish breakfast staple that is cooked in a copper
sahan or your typical frying pan. The creamy taste suits to your taste buds
even if it is your first time to taste it. The secret is the blend of Trabzon
village cheese, cornmeal and butter. You can also use Kashar or Turkish
string cheese.
Servings: 4
Ingredients
6 tablespoons unsalted butter
6 tablespoons cornmeal
1 cup of water
10 ounces grated Trabzon village cheese or Kashar cheese or Turkish
string cheese
Directions
Melt the butter in a copper sahan (frying pan) for a few minutes until
bubbly, but not burned.
Stir in the cornmeal, cook and stir with a large wooden spoon until the color
turns into deep golden brown.
Add water to the mixture when the oil separates from the butter; bring water
to a full boil.
Slowly add the cheese to the mixture, stirring often, until the cheese melts
and the mixture is incorporated and smooth.
Simmer on low flame; stir until the butter is on top of the mixture. Remove
from heat.
Serve immediately with bread.
Enjoy!
protein.
M D
T E G B
C R
This delicious Moussaka or layered meat and eggplant casserole are
something that you should not miss at least once in your lifetime. If you are
not familiar with this dish commonly served in the eastern Mediterranean
region, Turkey, Greece and Balkans, take a look at how it is prepared.
Servings: 8
Ingredients
5 eggplants
2 cups vegetable oil for frying
1 chopped onion
1 Hungarian pepper or other green, sweet pepper
1 pound lean ground beef
1 large grated tomato
1 tablespoon tomato paste
1/2 teaspoon allspice
1 teaspoon salt
3 grated large tomatoes
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon oregano
3 tablespoon butter or margarine
3 tablespoon flour
3 cups of milk
1 cup grated Turkish kaşar, or yellow cheese
Garnish:
Sweet red pepper strips
Slices green pepper
Directions
Peel the eggplants using a peeler starting at the end. Remove a strip of skin
from end to end, leaving a strip of skin of the same width and then peel
another strip of skin from end to end to resemble a stripe pattern.
Repeat this step for the rest of the eggplant, and then slice them about ¼
inches thick.
Place the eggplant slices in a large mixing bowl with salty water and soak
for half an hour to remove the bitter taste.
Prepare the green pepper by slicing into rings.
Heat in a large frying pan the 1 tablespoon of olive oil and sauté the onion
until tender. Add the green pepper rings and sauté until soft. Add the ground
beef to the mixture, sauté until browned.
Pour the tomato paste, spices and grated tomato. Stir and cover the pan,
bring to a simmer for ten minutes. Remove pan from heat.
Place the three grated tomatoes in a small saucepan and add the tomato
paste, oregano, sugar, salt and pepper. Bring to a simmer for ten minutes
and remove from heat.
Drain the eggplant slices and blot dry with paper towels.
Heat 2 cups of vegetable oil and fry the dried eggplant slices until both
sides are golden brown and tender. Drain excess oil on paper towels.
Place the fried eggplant on the bottom of a large baking tray to form a
single layer, no gaps in between.
Evenly spread the tomato sauce over the fried eggplants.
Evenly spread the meat mixture over the tomato sauce layer. Set aside.
Melt in a large pan the butter on high heat, adding the flour and turn with
wooden spoon.
Pour the milk and seasonings, while whisking until the béchamel sauce is
smooth and thick, similar to the pudding consistency.
Evenly spread the hot béchamel sauce all over the meat layer and evenly
cover the béchamel sauce with grated cheese.
Bake at 360 degrees F until the surface of casserole becomes golden brown.
Remove from oven and let stand for ten minutes.
Cut casserole into squares.
Serve with Turkish-style rice pilaf.
Enjoy!
protein.
T M V E
S
You will truly love this Turkish breakfast dish if you love egg omelet. The
vegetables are sautéed in butter and cooked in a gentle simmer, and then the
scrambled eggs are poured into the vegetable mixture without stirring until
cooked. For added flavor, add extra butter to the menemen before serving.
Servings: 1 menemen (serves 2)
Ingredients
4 tablespoon butter
1 finely chopped large onion
2 large diced ripe tomatoes
2 sweet red peppers
2 sweet green peppers or 1 hot chili pepper
1 teaspoon salt
6 eggs
Optional:
1 teaspoon hot red pepper flakes
Directions
Remove skin of tomatoes and cut into dice, reserve the juice. Remove seeds
of peppers and cut into dice.
Melt 4 tablespoons of butter in a large pan and sauté the onion until
transparent and tender.
Add the diced tomatoes, diced peppers, salt and black pepper. Stir to
combine well and bring to a boil.
Cover and simmer on low heat until the vegetables are softened and their
juices release naturally. Remove cover and gently simmer until the liquid
has nearly evaporated.
Scramble the eggs in a bowl and sprinkle with salt. Pour the egg into the
center of the vegetable mixture.
Avoid stirring the mixture until the eggs scatter throughout the vegetables
naturally. Cook until the eggs are set and cooked. Cover the pan if the eggs
are still raw.
Remove menemen from heat when fully cooked, but still juicy.
Drizzle extra melted butter on top of menemen if desired.
Serve!
protein.
T R P W C
C P
This one dish meal is enough to recharge your body as it is complete with
vegetables, rice and chicken. Each serving of rice pilaf is fulfilling,
especially if you serve it with Turkish yogurt drink or cold ayran. It is
perfect for lunchtime, dinner or potluck.
Servings: 4
Ingredients
1/2 whole chicken with skin
1 peeled onion
1 peeled carrot
1 (12 ounces) can drained and rinsed chickpeas
2 tablespoons olive oil
2 tablespoons butter
2 cups chicken broth
1 1/2 cup short grain rice
2 teaspoons salt
1 cup water
Directions
Put the chicken in a large pot filled with enough water to cover by 1 inch.
Place the peeled onion and carrots in the pot and bring to a boil. Cover the
pot and gently simmer on low heat for thirty minutes until the meat falls off
the bones.
Turn off heat and set aside to cool. Discard the carrot and onion when the
meat has cooled off.
Remove the chicken from the liquid, separating the meat from the bones
and discard the skin, gristle and bones.
Using a fine wire strainer, strain the broth and set aside.
Melt the butter and oil in a large and shallow pan.
Stir in the rice until coated with the melted butter and oil using a wooden
spoon. Continue frying the dry rice on low heat for a few minutes.
Stir in the chick peas and add the water, spices and chicken broth; bring to a
boil. Simmer on low heat and cover until the liquid is absorbed by the rice.
Turn off heat and open the top of the pan.
Neatly arrange the chicken over the cooked rice the soonest possible to
prevent losing the steam.
Replace the cover of the pan and continue steaming the rice for ten minutes
longer. Remove the lid when it is about time to serve the pilaf.
Place the chicken pieces in the bottom and up to the sides of a large bowl.
Fill the bowl with hot rice using a wooden spoon and pack it gently to make
the pilaf firm.
When fully packed, turn the bowl upside down on each serving plate and
garnish the top with chopped fresh herbs.
Serve immediately with a glass of cold ayran or Turkish yogurt drink.
Enjoy!
Nutritional Information: 756 calorie; 25 g fat (8 fat saturated fat); 68 mg
protein.
T S M "S "
T (Ç K )R
This meatless steak tartar aka çiğ Köfte is loaded with pureed tomatoes,
onions, cloves, bulgur, and walnut halves. It is blended with spices, tomato
paste, isot biber, pomegranate concentrate and red pepper paste and
kneaded, and then placed overnight in a tightly covered bowl and serve the
following day.
Servings: 6
Ingredients
2 cups fine bulgur
5 large ripe tomatoes
2 peeled & coarsely chopped medium onions
5 peeled & coarsely chopped garlic cloves
1 cup walnut halves
2 slices stale bread
1/2 cup pomegranate concentrate
1/2 cup olive oil
1/4 cup of Turkish isot biber
1 teaspoon cumin
1 teaspoon salt
1 tablespoon red pepper paste
Garnish:
Finely chopped fresh parsley & green onion
For serving:
Romaine lettuce leaves
Sliced lemon
Directions
Wash and peel the tomatoes and place in a food processor. Pulse until it
becomes smooth.
In place of a food processor, use a hand grater and finely grate the tomatoes.
Wash the bulgur under cold running water directly in a wire strainer until
the water runs clear.
Drain and place in large mixing bowl together with the tomato puree,
mixing until incorporated. Cover and let stand for 1 hour until the bulgur is
soft.
Put the coarsely chopped garlic and onions in a food processor with the
walnut halves and stale bread.
Process at high speed until it becomes a fine powder. Pour into the bulgur
and tomato mixture.
Add the rest of the ingredients and knead with your gloved hands until
incorporated.
Divide into small portions to accommodate in the food processor and
process in batches at medium speed until it becomes smooth.
Mix all pureed mixture in a large mixing bowl and knead until it becomes
thick.
Put the mixture in a bowl and tightly cover. Let stand for five hours or
overnight.
When ready to use, break off the bite-sized pieces and form them into
fingerprint shapes.
Arrange the Çiğ Köfte on a serving plate with fresh lemon slivers and
romaine lettuce leaves.
Enjoy!
protein.
T S A V C P C 'K
G '
This show stopping karides güveç or clay pot casserole is simple to do, yet
its taste is magnificent. This is a real appetizer with its creamy goodness
brought by the melted Turkish fresh kashar cheese and the blend of
ingredients that are absorbed by the shrimp. The extra juice is great for
dipping your crusty bread.
Servings: 4
Ingredients
1 pound frozen or fresh uncooked shrimp
2 to 3 peeled and diced cloves garlic
1 peeled and diced onion
2 to 3 ripe peeled and diced tomatoes
2 to 3 Hungarian wax peppers or 1 to 2 green bell peppers
¼ teaspoon black pepper
1 cup small fresh or canned button mushrooms
1 teaspoon salt
¼ teaspoon hot red pepper flakes (optional)
1 cup grated Turkish fresh kashar cheese or other mild & yellow cheese
Directions
Fill a medium pot with water and 1 teaspoon of salt; bring to a boil.
Place the shrimp in boiling water for 1 to 2 minutes.
Drain in a colander and rinse the shrimp under cold running water to
prevent overcooking.
Remove seeds of green peppers, and dice the same size with tomatoes.
Wash the mushrooms.
Heat olive oil in a large saucepan and sauté the garlic and onions until
translucent and soft.
Stir-fry the green peppers and then the diced tomato. Add the mushrooms,
spices and tomato paste and simmer until the cooking liquid is almost
evaporated.
Stir in cooked shrimp and turn gently with a wooden spoon to coat the
shrimp.
Pour the mixture into an oven-proof dishes or small clay pots.
Spread a generous amount of grated cheese on top.
Place the casserole in the oven on the oven rack. Cook on broil setting until
the cheese becomes bubbly and nicely browned. Remove from oven.
Serve piping hot with crusty bread.
Serve!
protein.
T - L 'K '
Probably this recipe is the easiest and simplest ever created when it comes
to preparing lamb. You only need three ingredients with salt as your
seasoning. Cook the lamb with salt in a saucepan for several hours until the
liquid has dried out and the meat falls apart.
Servings: 4 to 6
Ingredients
¼ pound lamb or tail fat
2 to 3 pounds boneless lamb roast or boneless leg and thigh of lamb
2 teaspoons salt
Directions
Use a sharp knife when you are using a leg lamb with bone. Slice the lamb
meat off its bones in large chunks. Remove unwanted parts and leave the
soft part and fat. The bone can be used for preparing the broth for future
use.
If using a boneless lamb roast, just cut the fat and meat into bite-sized
cubes.
Place the meat cubes in a saucepan and season with salt using your bare
hands.
Start cooking on high heat until the bottom of pan sizzles. Cover the
saucepan and simmer the meat on low heat, and then gently simmer for a
couple of hours.
Make sure to turn the meat from time to time using a large wooden spoon.
The meat will be ready when it falls apart, the color is dark and the liquid is
gone, with fats left in the pan.
Now it’s time to serve the kavurma with bulgur or rice pilaf.
Serve!
protein.
T B E F W
G B
Every Turkish household loves to prepare this karnıyarık or fried eggplant
stuffed with sautéed browned beef, onions, garlic and tomatoes and baked
until crusty. For better results, choose young eggplant; soak it with salted
water, drain and fry.
Servings: 12
Ingredients
3 pounds Japanese eggplant or oblong eggplant
2 cups vegetable oil for frying
3 crushed onions
3 green bell peppers
7 ripe tomatoes
½ teaspoon black pepper
1 1/2 pounds ground beef
2 teaspoons salt
2 finely chopped cloves garlic
½ teaspoon red pepper flakes
1 cup chopped Italian parsley leaves
Directions
Create a stripe pattern when preparing the eggplant by peeling into alternate
stripe from end to end using a sharp knife or vegetable peeler.
Soak the eggplants in salted water and leave it there while preparing the
other ingredients.
Heat the olive oil in a large pan and fry the onions until tender and shrunk.
Sauté the ground beef until browned.
Peel with a sharp paring knife 5 pieces of tomatoes; dice into cubes. Add
the tomatoes to the pan and stir until soft. Drain excess tomato juice if using
canned and diced tomatoes before adding to the meat.
Add the garlic and spices to the mixture, and stir frequently. Stir in chopped
parsley and continue stirring for three minutes. Turn off heat and let the
mixture stand for a few minutes.
Remove the eggplants from the soaking liquid, drain and blot dry with
paper towels.
Heat in another pan the vegetable oil. Fry the whole eggplants and turn the
other side to cook evenly. When softened, remove the eggplants from oil
and drain on paper towels.
Neatly line up the eggplants in an oven-proof baking dish side by side.
With a paring knife, gently open up each eggplant by cutting a slit from end
to end. Fill each fried eggplant with equal amount of meat mixture.
Slice the remaining two tomatoes thinly and into halve. Place the tomatoes
slices on top of meat filling. Repeat the same procedure for the peppers.
In a small bowl, stir the tomato paste in water and pour into the dish.
Cook the eggplant for half an hour at 375 degrees F. Remove dish from
oven and let stand for a few minutes.
Serve!
protein.
T T S
This recipe is meticulously prepared from beginning to end. The tripe is
washed many times and bleached with baking soda solution before cooking
for 4 hours at a gentle simmer with spices and then thickened with egg
yolks, flour and butter. Each bowl of soup is served with crushed garlic and
vinegar.
Servings: 4-6
Ingredients
1 pound dressed veal tripe
12 cups of water
1 tablespoon salt
2 tablespoons butter or margarine
2 to 3 meat bouillon cubes
1 tablespoon flour
Juice of 1 lemon
2 egg yolks
4 crushed cloves garlic
1 cup vinegar
1 tablespoon hot red pepper flakes
Directions
Remove the membrane and fat of tripe. Wash and bleach in baking soda
solution to evenly whiten its color.
In a large pot, boil the water and add salt. Add the tripe to the pot, cover and
simmer for four hours.
While cooking the tripe, make sure to remove the scum that floats in the
sides and surface of cooking liquid.
Remove tripe from the broth when tender. Cut the tripe into thin bite-sized
pieces and return to the broth. Stir in the bouillon cubes and bring to a
gentle simmer.
Melt in a pan the margarine or butter and stir in flour until lightly brown.
Slowly whisk with a few ladleful of hot soup to the pot until the mixture is
consistent; pour into the soup when it becomes thick and smooth. Gently
simmer the soup for 15 minutes.
Meanwhile, beat the eggs with lemon juice in a small bowl and slowly
whisking into the soup. Stir often and bring to scalding point, but not
boiling. Turn off stove.
In another pan, melt the margarine or butter, stirring in hot pepper flakes.
Sprinkle a teaspoonful of butter mixture on top of individual bowl of soup.
Combine crushed garlic and vinegar in a bowl and spoon into soup when
serving.
Serve!
protein.
T -S C T S
R
This Turkish version of tomato soup is best served before lunchtime or
dinner. You often see Turkish people snacking with this savory soup and
dipped with crusty bread. The soup is a blend of butter, tomato juice, whole
milk and topped with Turkish kashar cheese
Servings: 4
Ingredients
2 tablespoons flour
2 teaspoons salt
4 cups of tomato juice
1 cup whole milk
1/2 cup grated Turkish kashar cheese or mozzarella
Directions
Melt in a covered saucepan the butter or margarine.
Stir in the flour until bubbly, but not darkened or burned.
Gradually add the tomato juice, whisking or stirring often with a wire whisk
and bring to a gentle boil.
Season the mixture with salt and pepper, stirring to combine. Cover and
gently simmer for ten minutes.
Remove the lid and pour the milk, stirring frequently, until steaming and
warmed through, but not boiling. If the mixture still not consistent, add
more milk and stir often.
When it reaches the desired consistency, ladle the soup into individual
bowls.
Garnish with grated cheese. Serve with crunchy bread.
Enjoy!
protein.
M C F W M
P R
These ‘Çanak Köftesi’ or meat cups are guaranteed to tickle your taste
buds. By the looks of it, you know it is suitable to non-Turkish diners. The
meat cup is stuffed with mashed potatoes and topped with grated Turkish
kashar before cooking in the oven.
Servings: 4 to 6
Ingredients
For the meat mixture:
1 pound ground beef (10 or 20% fat content)
1 teaspoon salt
1 egg
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon cumin
¼ cup finely chopped fresh Italian parsley
4 slices stale white sandwich bread
For the potato filling:
1 pound potatoes
2 tablespoon butter or margarine
½ teaspoon ground white pepper
1 teaspoon salt
1/3 cup milk
For the topping:
1/3 cup grated Turkish kashar or other mild cheese
Directions
Prepare the meat cups by mixing in a bowl with the ground beef, egg, salt,
black pepper, onion powder, garlic powder, cumin, Italian parsley, and
paprika.
Slowly remove the crusts from the bread and sprinkle with water until wet,
and squeeze out excess liquid. Mix the wet bread to the ground beef
mixture.
Knead the ingredients with your gloved hands until the mixture becomes
stiffened and thickened like dough. Cover with plastic wrap and let stand
for fifteen minutes.
Tear apart a ball of the meat mixture and create a hole in the middle using
your finger. Lengthen the sides of “dough” going upwards and then enlarge
the hole with your fingers similar when shaping pottery.
Place the meat cup on a baking tray and do the rest of the meat mixture
until the entire tray is fully filled.
Peel the potatoes and boil until very soft. Drain and mash the potatoes with
a hand masher while still hot. Stir in the butter, salt and ground white
pepper and mash again until incorporated.
Using an electric mixer beat the mashed ingredients for several minutes
until no longer lumpy. Stir in milk while beating until soft peaks are
formed.
Fill the center of meat cups with equal amount of the mashed potato, piling
high to create a mountain peak on top of the meat cup. Sprinkle each peak
with grated cheese.
Bake at 390 degrees F until the meatballs are fully cooked and the peaks are
slightly browned for twenty minutes.
Serve the çanak köftesi’ immediately with salad or pilaf.
Serve!
Nutritional Information: 352 calorie; 17 g fat (8 g saturated; 123 mg
protein.
T R L (K T )
This roasted lamb or Kuzu tandır has been always part of every Turkish
celebration. Each lamb piece is super tender-juicy after roasted in the oven
for several hours. The tangy flesh easily falls off from the bone, making it
palatable even for the elderly.
Servings: 1 Leg of Lamb (8 Servings)
Ingredients
1 leg of lamb (drumstick and thigh portions)
1/4 cup olive oil
1 teaspoon salt
Juice of 1/2 lemon
2 to 3 fresh rosemary sprigs
4 to 5 bay leaves
1/2 cup hot water
Directions
Prepare the lamb leg by cleaning off excess fat and separate at the joints
into three pieces.
Preheat the oven at 285 degrees F. Put the lamb in a shallow oven roasting
tray.
Whisk in a bowl the lemon juice, olive oil, salt, and black pepper; pour over
the lamb. Rub the lemon mixture all over the lamb, making sure to massage
the meat several seconds.
Add the rosemary sprigs and bay leaves to the mixture.
After massaging the lamb, place in the oven without cover. Slowly cook the
lamb for 1 ½ hours without adjusting the oven temperature.
Turn the lamb pieces after the first thirty minutes of cooking. Do this twice
during cooking.
After 1 ½ hours of cooking and the meat has been turned thrice, pour a half
cup of hot water all over the meat and cover the roasting pan with
aluminum foil.
Roast the meat at 365 degrees F for 1 hour longer. After an hour, remove
the roasting pan from the oven and let stand for five minutes. Discard the
foil.
At this moment, the meat is very tender and easily falls off from the bones.
Remove the flesh from the bones and discard the bones, bay leaves and
rosemary.
Serve the kuzu tandır piping hot with orzo or rice pilaf.
Enjoy!
T E S W R
L ,B , R
This hearty and creamylicious ezogelin soup is satisfying with its nutritious
blend of red lentils, bulgur, rice, pepper paste, onion and broth. The flour is
fried until bubbly to add a consistent texture to the ezogelin, so there is no
need to serve this with bread.
Servings: 4-6
Ingredients
4 tablespoons butter or margarine, divided
1 very finely chopped onion
1 heaping tablespoon flour
2 tablespoons sweet red pepper paste or tomato paste
1/2 cup large grain rice
1 1/2 cups red lentils
1/4 cup coarse bulgur
2 teaspoons salt
8 cups beef broth or bouillon
1 teaspoon dried mint
Directions
Melt three tablespoons of the butter or margarine in a large and covered
saucepan.
Fry the onion until tender and transparent.
Stir in flour until bubbly, but not browned or burned.
In a small bowl, stir in tomato paste or pepper in two tablespoons of water
and pour into the flour, stirring to combine.
Slowly stir in the broth, stirring often on high heat until it brings to a boil.
Meanwhile, wash together the rice, bulgur and red lentils in a fine wire
strainer under cold running water until the water is clear.
Pour the rice mixture to the boiling soup. Cover and reduce the stove heat.
Add bouillon to the soup and reduce the salt.
Bring the soup to a gentle simmer for twenty minutes, until the lentils are
falling apart and the grains are very soft.
Melt in a small pan with the remaining 1 tablespoon of butter and add the
mint and hot pepper flakes. Stir for 1 to 2 minutes, and then add to the soup.
Bring to a simmer for several minutes, adding a little broth or water if the
soup is too thick.
Serve ezogelin in bowls.
Garnish with one lemon slice, or mint or red pepper flakes.
Serve!
Nutritional Information: 482 calorie; 15.2 g fat (8.2 g saturated fat); 31 mg
cholesterol; 2824 mg sodium; 55.9 g carbohydrate; 23.2 g dietary fiber; 4.1
g total sugars; 29.5 g protein.
T M P
C R
This extraordinary casserole is baked with perfection with its chilly flavor
and saucy texture. It uses lots of sweet peppers, tomatoes and tomato paste
and place on top of fried potatoes. The lowest bottom of the casserole lays
the fried meatballs mixed with black pepper, cumin, egg, parsley and stale
bread.
Servings: 6-8
Ingredients
2 cups cooking oil
1 pound ground lean beef
1 grated onion
4 slices stale white bread
1/4 chopped Italian parsley leaves
1 egg
1/2 teaspoon cumin
1 1/2 teaspoon salt
4 large peeled potatoes cut into wedges
1 green bell pepper
1 red bell pepper
3 to 4 Hungarian peppers
2 grated tomatoes
1/2 teaspoon salt
1 cup hot water
Directions
Prepare the meatballs by putting the ground beef in a mixing bowl and add
the grated onion.
Remove the crust of stale bread and wet with warm water, squeezing excess
water out and add to the ground meat. Add the chopped parsley, egg, salt,
black pepper and cumin.
Mix the ingredients together and knead for several minutes until
incorporated. Let mixture rest for a few minutes.
Tear apart the walnut-sized pieces of the mixture and form into oblong-
shaped meatballs by rolling between the palms of your hands.
Heat a generous amount of oil, enough to cover the meat, in a large pan on
high heat.
Add the meatballs and fry until both sides are nicely browned. Drain fried
meatballs on paper towel-lined plate.
Meanwhile, fry the wedged-cut potatoes in the leftover oil used in frying
the meatballs until lightly golden brown and soft. Drain fried potatoes on
paper towels.
Arrange in a large heat-proof casserole tray the fried meatballs until fully
covered.
Arrange on top of meatballs an even layer of fried potatoes.
Wash 2 tomatoes and cut into wedges. Wash the red and green peppers, and
cut into large strips. Arrange the tomato wedges and pepper strips together
with the layer of potatoes.
Combine in a bowl the 2 grated tomatoes, hot water, tomato paste, salt and
pepper and pour over the casserole.
Bake at 390 degrees F for thirty minutes until the vegetables are soft and
slightly browned.
Serve the casserole with crusty bread.
Enjoy!
protein.
N W (L )K
Add a twist to your barbecue by incorporating the Turkish method of
grilling meat, called kebab with loquats. Since most Turkish kebabs are a
bit spicy, this recipe is milder and taste so sweet, blending perfectly with the
meat juices and bringing out the smoky flavor from the grill.
Servings: 8-10 Kebab (4 servings)
Ingredients
1 pound ground beef (30% fat)
1/4 cup chopped Italian parsley
1 teaspoon black pepper
2 teaspoons salt
45 pieces medium loquats
50 fresh bay leaves
8 to 10 long metal skewers for grill
Directions
Knead in a large bowl the ground beef, chopped parsley, salt and pepper for
several times. Cover the bowl and let the mixture rest for several minutes.
Prepare the loquats by washing it and removing the stems. Cut in half from
end to end. Slowly remove the pits and its inner membranes using your
index finger.
Tear apart a portion of the meat mixture and roll out to form a small walnut-
sized ball.
Press the meatball into loquat half and then cover with the other loquat half.
Repeat with the rest of the meat mixture and loquats.
Thread the bay leaf onto a skewer and followed by 4 or 5 pieces of meat-
stuffed loquats with bay leaf threaded between each other.
Grill the kebab on medium fire and turn the other side until done and well-
browned.
Serve!
Nutritional Information: 161 calorie; 4 g fat (1.5 g saturated fat); 51 mg
cholesterol; 622 mg sodium; 14 g carbohydrate; 2.7 g dietary fiber; 0 g total
sugars; 18 g protein.
A N R
Ali Nazik exemplifies the real tender juicy lamb chunks placed over the
warm fire-roasted eggplant with yogurt mixture. The topmost part is
garnished with spicy pan juices, oil, melted butter, fire roasted pepper and
tomato pieces. It is best served with pide or Turkish flat bread.
Servings: 4
Ingredients
For the Eggplant Mash:
4 medium Japanese eggplants
2 cloves garlic
1 cup plain or Greek yogurt
1 teaspoon salt
For the Meat Topping:
1 tomato
1/2 pound lamb
1 sweet green pepper
1 teaspoon red pepper paste or tomato paste
2 tablespoons vegetable oil
1 teaspoon salt
2 to 3 tablespoons water
Garnish:
Chopped fresh parsley
Directions
Wash the eggplants and pierce all over with a toothpick or a thin skewer.
Heat up a coal fire or gas grill and place the eggplants over it. Roast until
the eggplants collapse and turn to cook the other side.
Wash the tomato and pepper and cut them into quarters. Grill them next to
the eggplants, turning once, until both sides are browned.
Meanwhile, chop the lamb into bite-sized chunks as small as the kidney
beans.
Melt in a skillet the 2 tablespoons butter and cook the lamb until tender and
the juice are released naturally.
While cooking the lamb, add the pepper paste, pepper, salt and vegetable
oil, covering the pan and simmer on low heat. Continue cooking the lamb
on a gentle simmer until very tender, adding a few teaspoonful of water if
needed.
While doing this, it is assumed that the eggplants are now soft, remove
them from the grill, and then run a knife down its entire length and open up.
Scoop the flesh and mix with the plain or Greek yogurt with salt and
pepper.
To serve the Ali nazik, cover the entire bottom of your serving platter with
the warm eggplant and yogurt mixture. Place a spoonful of the meat
mixture on top.
Drizzle with oil and pan juices on top. Add extra melted butter for extra
flavor and garnish with the grilled tomato and pepper pieces.
Sprinkle with a pinch of chopped parsley.
Enjoy!
cholesterol; 1338 mg sodium; 12.5 g carbohydrate; 3 g dietary fiber; 8.7 g
total sugars; 21.1 g protein.
M U K
This kebab dish is not spicy, yet it is pleasing to your senses. The meat is
kneaded along with the dill weed, parsley, hamburger bun, egg, cumin,
paprika, garlic powder, black pepper and onion powder, making it more
savory and flavorful. The meat mixture is shaped in a long and narrow tube
and thread onto a wooden skewer.
Servings: 4 to 6
Ingredients
1 ½ pounds ground 80% lean beef
¼ cup chopped dill weed
1/3 cup chopped Italian parsley leaves
2 plain hamburger or hot dog buns
3 teaspoons salt
1 egg
1 tablespoon sweet paprika
2 tablespoons garlic powder
2 teaspoons black pepper
1 tablespoon cumin powder
2 tablespoons onion powder
25 pieces wooden skewers
Directions
Soak the wooden skewers in a large pan with water to prevent burning
during cooking.
Wash the dill weed and parsley, shaking out excess water. Discard the
stems. Finely chop the leaves and place them in a large mixing bowl of a
stand mixer with a dough hook attachment.
Add the beef, hamburger or hot dog buns, salt, egg, sweet paprika, garlic
powder, black pepper, and cumin powder.
Process the mixer on low until the ingredients are kneaded for twenty
minutes, pushing the mixture to go back to the center for an even mixture.
If you are not using a stand mixer, knead the mixture manually using rubber
gloves for twenty minutes.
When the consistency of the mixture is similar to dough, cover with plastic
wrap and let rest in the fridge for 30 minutes.
Heat up the grill.
Equally divide the meat mixture into 25 portions.
Now is the time to thread the meat mixture by holding a skewer with your
hand. Pick up 1 ball with the other hand. Open and close your hand and
mold the meatball along the skewer to create a narrow, long tube and taper
the ends to adhere to the stick.
Place the kebabs in rows on top of each other while waiting for the coals to
burn down a little to evenly grill.
When using a gas grill, set it on high and then when cooking, reduce heat to
medium.
Arrange the skewer slightly diagonal to the grill grate for nicely sear lines
while touching the grill. Cover and cook for three to five minutes per side.
Flip the kebabs with tongs to the opposite diagonal to cook the other side.
Garnish with fire roasted tomato wedges and hot green peppers.
Serve Urfa kebabs warm with bulgur wheat pilaf, rice pilaf or potatoes.
Serve!
Nutritional Information: 602 calorie; 32.4 g fat (11.7 g saturated fat); 192
mg cholesterol; 2050 mg sodium; 24.2 g carbohydrate; 3.3 g dietary fiber;
5.1 g total sugars; 52.3 g protein.
T V M W
R L B
Savor the taste of these delightful vegetarian meatballs cooked the Turkish
way called 'mercimek köftesi. Boil the lentils along with seasonings,
pepper, and bulgur and tomato paste. Knead the mixture along with lemon
juice, green onions, parsley and olive oil.
Servings: 5-10
Ingredients
1 rounded cup red lentils
5 cups water
2 tablespoons sweet red pepper paste
3 teaspoons salt
Pinch of sugar
1 1/2 cups fine bulgur
1 bunch of cleaned and chopped green onions
1 large bunch of Italian parsley
1 teaspoon lemon juice
Directions
Wash the parsley, discard the thick stems and finely chop the leaves. Set
aside.
Rinse the red lentils for several times in a fine mesh strainer until the water
runs clear. Pour the lentils into a large saucepan and add enough water to
cover. Bring to a boil on high heat.
When boiling, cover the pan with the lid cracked on low heat. Continue
cooking until the lentils fall apart, adding more water if needed.
When there is too much liquid, drain it and if the water is too little, add
boiled water to the lentils to bring to the right level which is about a half
inch on top of the lentils.
Add the pepper paste, tomato and seasonings to lentils, stir to blend well.
Add the bulgur and stir until well blended. Cover the pan and let it cool
down to allow the bulgur to absorb the extra water and soften naturally.
When the mixture is cool, knead it with lemon juice, olive oil, chopped
parsley and green onions until incorporated; season with salt and pepper.
Prepare the serving plate and line it with lettuce leaves. Tear apart a large
walnut size of the meat mixture and shape it into a long cylindrical shape
with tapered ends.
Repeat with the rest of the meat mixture and arrange them on the serving
platter on top of another. Garnish on top with chopped parsley leaves.
Serve!
protein.
T W S I C
'D Ç '
This heirloom recipe has been handed down from the Ottoman era and up to
these days; it is served at weddings and special events to celebrate a
milestone. The düğün çorbasi is zesty and buttery and the preparation is a
bit complex, yet the soup proves to be one of the best in Turkish cuisine.
Servings: 4
Ingredients
2 large onions
2 1/2 pounds coarse chunks of lamb or mutton on the bone
10 cups of water
3 heaping tablespoons flour
Juice of 2 lemons
3 eggs
1 teaspoon dried basil
1 teaspoon tomato paste
Directions
Prepare the onions by removing the skin and place in a large covered
saucepan.
Place the lamb chunks with bones on top of whole onions and cover with
ten cups of water. Bring the lamb to a boil, covering the pan with lid
cracked for ten to fifteen minutes.
Remove the foamy texture and blood that float on the surface of the liquid
using a wire strainer. When the surface is clear, reduce the stove heat; cover
and bring the meat to a gentle simmer for 1 ½ hours.
Remove the saucepan from heat when the meat falls away from the bones.
With a slotted spoon, remove the meat and bones and set aside. Let cool
until easy to handle and discard the onions.
Discard the bones and separate the meat with your fingers into bite-sized
pieces. Discard the bone fragments, fat and grizzle.
Strain the broth to totally remove any debris until you come up with 6 cups
of broth.
Pour the broth into a clean saucepan and bring to a boil.
Meanwhile, combine the flour with a spoonful of water in a small bowl,
stirring in with the broth to make a thin paste.
Add salt and drizzle in the boiling broth while stirring often.
Add the meat to the broth, and bring to a gentle simmer for twenty minutes
longer.
Whisk in another bowl the egg yolks and lemon juice, and then whisk in a
ladleful of hot broth and one more time.
Slowly sprinkle the mixture into the soup and at the same time stirring
often.
Gently boil the soup for 1 minute and remove from heat.
Ladle the soup into individual bowls.
Melt in a small pan the butter and add the red pepper, basil and tomato
paste.
Spoon the mixture over the top of the bowls with soup.
Serve!
protein.
T H M S
(Y Ç )
This savory soup is favorable to your taste buds, even if it is your first time
to try it. By looking at the ingredients, you can sense its creamy goodness
with plain yogurt, egg yolk, and butter plus rice and spices. Each bowl is
garnished with butter-mint mixture and mint leaves.
Servings: 2
Ingredients
1/2 cup rice
3 cups of water
2 cups plain yogurt
1 large egg yolk
1 cup water
2 tablespoons all-purpose flour
Dash white pepper
1 teaspoon salt
2 tablespoons dried mint
Optional:
2 fresh mint sprigs
Directions
Rinse the rice and place in a covered saucepan. Add three cups of water;
bring to a boil. Cover and simmer until the rice has softened.
Place in a separate bowl the egg, 1 cup of water, flour, and plain yogurt and
beat briskly using a wire whisk until creamy and no single lump is present.
Gently whisk together the rice & water mixture with the yogurt & water
mixture, and then add the white pepper and salt. Keep whisking while
making sure that the soup does not reach boiling point.
Melt the butter in another pan and stir in the dried mint.
Stir often and remove the pan from heat and scrape into the soup while
whisking until incorporated.
Ladle the soup into individual bowl and garnish with a sprig of fresh mint
leaves.
Another option is to place the butter-mint mixture and drizzle over the soup.
You can also add a teaspoon of hot red pepper flakes to the butter-mint
mixture.
Serve!
Nutritional Information: 506 calorie; 17.4 g fat (10.7 g saturated fat); 150
mg cholesterol; 1435 mg sodium; 61.5 g carbohydrate; 1.5 g dietary fiber;
A K (G L K )
This kebab uses ground lamb and mixed with garlic, onion, ground sumac,
ground cumin, black pepper, salt, ice water and red pepper flakes. While
grilling, a mixture of sumac and cumin is spread on top of kebab. Serve
Adana Kebab with naan bread or warm pita bread.
Servings: 4
Ingredients
1 pound ground lamb
4 peeled and minced cloves garlic
1 peeled and minced small onion
1 1/2 teaspoons ground sumac, divided
1 1/2 teaspoons ground cumin, divided
1/4 teaspoon ground black pepper
1/2 teaspoon salt
2 tablespoons ice cold water
1/4 teaspoon red pepper flakes
4 pieces metal skewers or wooden skewers (soaked in water)
Directions
Mix in a large bowl, the ground lamb, garlic, onion, 1 teaspoon of ground
cumin, 1 teaspoon ground sumac, ground black pepper, red pepper flakes,
salt and ice water.
Using your hands, knead the mixture until tacky. Chill for thirty minutes.
Dip your fingers in water and thread a quarter of the lamb mixture onto the
skewer.
When doing this use one ounce scoop to form the balls before threading
onto the skewer and mash together.
Fire up your grill and cook the kebabs for 12 minutes until both sides are
charred.
For the sauce, mix together the remaining sumac and ground cumin, and
then sprinkle all over the kebabs during the grilling process.
Serve with naan bread or pita along with red onion and tomato slices,
chopped parsley and diced cucumber.
Serve!
Nutritional Information: 226 calorie; 8.6 g fat (3 g saturated fat); 102 mg
cholesterol; 380 mg sodium; 3.1 g carbohydrate; 0.8 g total sugars;0.6 g
dietary fiber; 32.4 g protein.
T L O R
Serve this authentic Turkish liver recipe using young, fresh lamb or calf
liver. The tender texture starts during frying, which could only last for a few
minutes unlike when you are using the liver of an older animal. It tastes so
good and perfect for lunch and dinner.
Servings: 4
Ingredients
1 pound fresh calf or lamb liver
1 teaspoon salt
1 tsp. black pepper
6 tablespoons flour
1/2 teaspoon paprika
1/3 cup olive oil or vegetable oil
1 large red onion
1/3 cup fresh Italian parsley, chopped
1 teaspoon ground sumac
Directions
Dice the liver into cubes, about the size of dice and place in a colander.
Rinse under cold running water to wash out extra blood. Let the liver drain
in colander for a few minutes. When dried, place on paper towels to drain
excess moisture.
Place in a Ziploc bag the salt, paprika, flour and pepper and shake to mix
together.
Place the liver in the bag and shake until it is lightly covered with the
mixture.
Melt in a large pan the oil and butter. Add the liver cubes and gently arrange
in such a way that they are uniformly cooked in oil.
When browned, gently turn the raw side with a wooden spoon until both
sides are browned, but not losing the flour.
Meanwhile, peel the onion, thinly slice and cut into quarters. Separate the
onion rings and toss with salt, parsley and sumac.
To serve, line your plate with the onion mixture and spread on top with the
cooked liver.
Serve with baked or fried potatoes.
Enjoy!
protein.
B S O H ,C E
C
This delicious Turkish dish is called 'Hunkar Beğendi' or 'the Sultan liked
it,' in English. Perhaps the name is derived by its awesome taste due to the
tender beef stew perched on hot creamy eggplant mash dotted with aged
Turkish kaşar cheese. For sure the sultan or ordinary diner will love it to the
max.
Servings: 6
Ingredients
1 grated onion
1 grated tomato
1 pound top round beef, cut into cubes
4 cups fire-roasted eggplant or canned roasted eggplant
3 rounded tablespoons butter
2 heaping tablespoons flour
3 to 4 cups milk
1 teaspoon salt
½ teaspoon sugar
½ teaspoon pepper
1/3 cup grated aged Turkish kaşar cheese
Freshly ground white pepper
1 teaspoon salt
Directions
Remove extra moisture from grated onion by squeezing.
Place onion in a covered saucepan with the grated tomatoes and beef.
Season with sugar, salt and pepper and stir the ingredients to combine well.
Cook the mixture over high heat and simmer on low. Cover and gently
simmer while stirring often, until the vegetables become tender and the
mixture is thickened for one hour.
Prepare the eggplant mash by roasting and extracting the flesh of fresh
eggplant.
If you are using preserved eggplant, drain and rinse in a fine wire strainer
and press hard to remove extra moisture.
Melt in a shallow large pan the butter and stir in the flour for 1 or 2 minutes.
Stir in milk with wire whisk to form into a smooth béchamel.
Add pepper, salt, and garlic (optional). Keep stirring with wire whisk on
low heat, making sure it does not reach boiling point.
Stir in the cheese and eggplant, stir often until smooth and there are no
more traces of eggplant.
Cover the pan and simmer on the lowest heat and let it bubble gently for 5
minutes. Stir and remove from heat.
Cover the bottom of serving platter with hot eggplant mash and arrange the
piping hot beet stew in the center of the mash.
Sprinkle with a sprig of fresh rosemary.
Serve!
cholesterol; 1621 mg sodium; 16.1 g carbohydrate; 1.8 g dietary fiber; 6.9 g
total sugars; 31 g protein.
T - G C
Y C (T I )
R
Dinner is getting exciting if you prepare some Turkish dishes that your
family has never heard of. Like this grilled chicken thighs, marinated in
Turkish style by pulsing the marinade consisting of toasted cumin seeds,
garlic cloves, onion, paprika and lemon juice.
Servings: 4
Ingredients
2 tablespoons toasted cumin seeds
4 to 6 finely minced garlic cloves
1 small coarsely chopped onion
Juice of 1 lemon
1 tablespoon paprika
1 cup plain yogurt
12 boneless chicken thighs (about 2 to 2-1/2 pounds)
Pinch salt
Dash of freshly ground black pepper
Lemon wedges for serving
4 skewers
Directions
Toast in a small sauté pan the cumin seeds over medium heat until fragrant
and popping in the pan. Remove from heat and grind.
Put together in a food processor the toasted cumin, garlic, onion, lemon
juice and paprika. Pulse the ingredients until liquefied.
Add in the yogurt and pulse again until well blended.
Place the chicken thighs in a non-aluminum shallow baking dish and pour
all over the marinade, tossing to coat well. Marinate for two hours at room
temperature for two hours or chill overnight.
Build a charcoal fire by preheating the broiler.
Thread onto skewers the marinated chicken thighs and sprinkle with salt
and pepper.
Grill or broil for six minutes per side until the liquid runs clear. Serve
immediately with lemon wedges.
Enjoy!
Nutritional Information: 783 calorie; 41 g fat; 21 g carbohydrate; 80 g
protein.
H T T
If you are planning to prepare a tarhana soup, it is important that you have a
stock of the dry pulse that bears the same name, tarhana. The tarhana goes
different stages of preparation from processing the veggies, fermentation,
drying up and storing.
Ingredients
1 pound tomatoes
1 pound onions
1 pound sweet red peppers
4 cups of water
16 ounces cooked or canned & drained chickpeas
16 ounces plain yogurt
1 packet active dry yeast
1 tablespoon salt
2 pounds flour
Directions
Rinse the vegetables and place in a large pot filled with water; bring to a
gentle boil until very soft. Drain and add the precooked chickpeas.
Pour into a food processor and puree. Drain excess water by letting the
pureed mixture sit in a fine wire strainer for several minutes.
When totally dry, pour into a large mixing bowl. Stir in yogurt until well
blended.
Add the active dry yeast, hot red pepper flakes, salt and black pepper.
Slowly add the flour, working into the mixture with your gloved hands and
do it several times until the batter is smooth.
Cover the bowl with cling wrap and then wrap the bowl with a towel. Let it
stay in a warm place for five days, making sure to check and stir the batter
every day if the fermentation process is even.
Remove the towel and cling wrap on the 5th day. Stir the mixture, which has
a bright orange color and sour aroma.
Prepare the baking sheets by covering with non-stick baking parchment
paper.
Divide the batter by filling the sheets with large spoonfuls of patties, and
leave it in a dry place until the other side is totally dried up. Turn patties to
dry up the other side.
When dried up, start breaking up the patties with your fingers. This is to
completely dry the coarsely crumbled tarhana. Crumble and dry the rest of
the patties until they become a fine powder.
Spread out on the sheets and let them dry by shifting them with your hands.
When the tarhana is totally dried and fine, store them in sealed glass
containers for up to 1 year without refrigerating, so that you can use it in
preparing soup.
To make a simple tarhana soup, all you have to do is to place a few
spoonfuls of the pulse in a saucepan with water or hot milk and cook until
thick. Season with salt, spices and add some butter.
Enjoy!
I K R :AT S
M
These içli köfte or stuffed meatball is a Turkish dish that you will fall in
love with after tasting. The spicy filling is a blend of ground beef, walnuts,
red pepper flakes, pepper, paprika, salt and onion. It is stuffed in a casing
made of bulgur, potato, beef, egg and onion and fried in deep fat.
Servings: 24
Ingredients
For the filling:
1/4 pound ground beef
1 finely chopped small onion
1/3 cup ground walnuts halves or shelled pistachios
1/2 teaspoon salt
1/2 teaspoon hot red pepper flakes
For the case:
1 tablespoon ground beef
1/3 cup fine bulgur
1/2 teaspoon salt
1/2 beaten egg
1/4 cup mashed potato
1 grated small onion
3 to 4 cups sunflower oil for frying
Fresh Italian parsley
Directions
Make the filling:
Fry in a small skillet the ¼ pound ground beef until cooked.
Stir in onion until softened. Stir in ground nuts, black pepper, salt, hot red
pepper flakes, and paprika. Stir often until the flavors are well combined.
Remove from heat and let meat mixture rest.
Make the case:
Combine in a large mixing bowl the 1 tablespoon ground beef with bulgur,
black pepper, egg, salt, onion and potato.
Wearing a pair of gloves, knead together the mixture several times to form
dough.
Tear apart pieces of dough about the size of walnut and shape into balls,
pushing some of the nut and meat filling towards the center of the dough
and seal the end.
Form the meatballs into football shape or spindle by making the ends,
narrow and the middle part, thicker.
Pour 3 to 4 cups of sunflower oil in a large skillet and heat over medium
high.
Fry the meatballs in hot oil until the sides are evenly dark golden brown;
drain on paper towels.
Garnish stuffed meatballs with fresh Italian parsley.
Serve it piping hot with dipping sauce made of plain yogurt, fresh dill and
grated cucumber.
Enjoy!
T S :A T C
K
Your family dinner would turn into an exciting moment with this authentic
Turkish chicken kebab or tavuk siş. The chicken is soaked in a marinade
composed of plain yogurt, garlic & onion juices, tomato paste, paprika, oil,
pepper and salt that makes the kebab juicy, succulent and aromatic.
Servings: 6 to 8 kebabs
Ingredients
2 boneless &skinless chicken breasts or 4 to 5 boneless & skinless thighs
2 cloves garlic
1 medium onion
3 tablespoons vegetable oil
1/2 cup plain yogurt or milk
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon paprika
Garnish:
Oregano
Sumac
Paprika
6 to 8 bamboo or wooden skewers
Directions
Heat up a grill to medium.
Wash the chicken breast several times under cold running water and blot
dry on paper towels.
Cut the breasts into bite-sized cubes as big as a large dice.
Grate the garlic cloves and onion using a fine grate to produce a pulp and
pour into a very fine mesh strainer. Press the juice out into a separate bowl,
using a wooden spoon; discard the garlic and onion pulp.
Combine in a large glass bowl the garlic & onion juices, tomato paste,
yogurt or milk, oil, paprika, pepper and salt. Toss the cubed chicken into the
mixture to coat well. Cover and chill for four hours or overnight.
Soak the bamboo skewers in water for several hours to prevent burning on
the grill. Remove chicken pieces from marinade.
Thread five chicken pieces onto the bamboo or metal skewer, making sure
they are not too close so they are evenly cooked. Sprinkle with salt before
placing the kebabs on the hot grill.
Grill for twelve minutes, turning once in a while to evenly cook.
For added flavor, sprinkle hot kebabs with sumac, paprika and oregano.
Serve kebabs with your favorite rice pilaf or veggie and bulgur salad or
bread.
Enjoy!
protein.
T 'L ' T M
These hearty köfte or meatballs are enough to satiate your hunger. Each
meatball is packed with cooked rice, egg, ground beef, fresh dill, allspice
and pepper. The kneaded mixture is dredged on flour and dip in beaten egg
before cooking in deep fat.
Servings: 2
Ingredients
1/2 cup cooked white rice; cooked plain rice or leftover rice pilaf
1/2 pound ground 85-90% fat beef
1 egg
2 teaspoons salt
1/2 cup chopped fresh dill
2 teaspoons ground allspice
1/2 teaspoons black pepper
1 cup flour
2 beaten eggs
2 cups vegetable oil for deep frying
Directions
Combine the ground beef, egg, cooked rice, salt, black pepper, ground
allspice and fresh dill and knead for several minutes until incorporated. Let
mixture rest for a few minutes.
Break off large meat mixture pieces to create flat oblong and plump
meatballs that can be fitted in your palms.
Evenly spread the flour on a large plate and roll the meatballs to coat
evenly.
Beat in a bowl the eggs; season with salt.
Tap the meatballs to remove excess flour and dip in the beaten egg until
thoroughly coated.
Place the meatballs in hot oil and fry until golden brown. Repeat these steps
with the rest of the meatballs, flour, and egg.
Flip the meatballs over using a strainer to cook both sides equally.
Drain fried meatballs on paper towels. Serve with mac & cheese, French
fries, or rice pilaf.
Enjoy!
K :T G M
These grilled meat patties called köfte is a perfect combination of ground
beef, stale white bread, Italian parsley and seasonings. After a quick
kneading, the patties are grilled. You can also form the meatballs into
cylindrical, oblong, round or patty and you can grill, broil, bake, pan-fry, or
stew.
Servings: 4
Ingredients
1 pound ground 80% to 85% lean beef
1 grated small onion
1 to 2 finely chopped garlic cloves or 1 teaspoon garlic powder
1 egg
2 teaspoons salt
1/4 cup chopped fresh Italian parsley
Black pepper to taste
3 slices stale white bread or 1/3 cup plain breadcrumbs
Directions
Heat up your grill to medium.
Mix in a large mixing bowl, the ground beef, egg, onion, garlic cloves,
Italian parsley, salt and black pepper.
Remove the crusts of stale white bread and sprinkle with water, squeezing
out to remove excess liquid. Add the wet bread to the mixture.
Quickly knead the ingredients for several times until incorporated and let
rest.
Remove an apricot-sized piece from the meat mixture and form into balls.
Flatten with the palm of your hands to look like patties. Grill the patty,
flipping once, until both sides are evenly browned.
Serve!
cholesterol; 1326 mg sodium; 12 g carbohydrate; 1 g dietary fiber; 1.7 g
B S K R
The beef is marinated in a mixture of white vinegar, olive oil, coriander,
cumin, garlic, and paprika for several hours. The beef cubes are then
threaded onto skewers while the optional vegetables are threaded separately
and grilled.
Servings: 8 servings beef shish kebab
Ingredients
2 pounds beef sirloin or tenderloin, cut into 1-inch cubes
1 tablespoon white vinegar
1/2 cup olive oil
1/2 teaspoon coriander
1 teaspoon cumin
1 teaspoon minced garlic
Optional:
Bell peppers
Wedges of red onion
Mushrooms
Directions
Combine in a freezer bag the olive oil, vinegar, coriander, cumin, garlic,
beef cubes, and paprika. Shake until well blended.
Place the beef in the freezer bag, shake and refrigerate for several hours
until ready to grill.
Remove the beef from the marinade and thread the meat pieces onto
skewers soaked in water.
Thread the optional vegetables onto separate skewers as they cook more
quickly than the beef.
Heat up the grill on medium and spray with cooking oil.
Place the beef and grill for five to seven minutes per side until done.
Serve kebabs with rice pilaf, grilled veggies or pita bread.
Enjoy!
B K R
This Turkish kebab will surely tickle your gustatory taste with all the
flavors and blended together to come up with a spicy, saucy, creamy and
savory dish. The meat mixture is grilled and rolled in tortilla wraps and
served with tomato sauce and rice pilaf.
Servings: 4
Ingredients
1 ½ tablespoons bread crumbs from white bread
1.2 pounds chopped lamb
½ tablespoon milk
½ teaspoon red chili pepper
2 teaspoons cracked coriander
2 teaspoons bumped cumin
2 chopped tomatoes
1 teaspoon garlic powder
4 tablespoons plain yogurt
1 teaspoon onion powder
Pinch of salt
Dash pepper
4 to 5 tortillas
Directions
Soak the breadcrumbs in the milk for a few minutes.
Mix in a large bowl the bread crumbs, cumin, lamb, coriander, chili pepper,
½ teaspoon freshly squeezed pepper, and salt. Chill for 1 hour.
Grill the mixture over hot charcoal on a wide skewer for twenty minutes,
flipping to cook the other side.
Meanwhile, heat the oil in a skillet on medium heat and add the chopped
tomatoes, tomato puree, onion powder, garlic powder, pepper and salt.
Bring tomato sauce to a boil.
Roll the grilled meat mixture into the tortilla wraps; bake the ends.
Cut the Beyti kebab into bite-sized pieces. Serve with tomato sauce, yogurt
and rice pilaf.
Enjoy!
Nutritional Information: 397 calorie;15.1 g fat (4.5 g saturated fat); 124 mg
P K
Patlicanli Kebabı or eggplant kebab is originally cooked on wood fire by
threading the meatballs and eggplants in skewers. In this recipe, the
eggplant kebab is cooked in the oven as the easiest way to prepare them, but
it does not make a difference. It is still delicious, juicy and flavorful.
Servings: 4
Ingredients
4 eggplants
½ pound ground beef
1 grated big onion
1/4 cups bread crumbs
1 teaspoon cumin
2 teaspoons salt
2 tomatoes, cut into halve
4 green peppers
Directions
Prepare the eggplants by slicing into circular shape, but not too thin. Soak
in salted water for fifteen minutes, set aside.
Prepare the meatballs by combining the ground meat, bread crumbs, grated
onion, black pepper, cumin and salt.
Knead the meat mixture for several minutes and take a walnut-sized piece
and roll them in your hand and flatten out by pressing with your palms.
Repeat this step for the rest of the meat mixture.
Preheat the oven at 356 degrees F.
Coat an oven tray with oil.
Drain the eggplants and lay on the tray together with the meatballs. Do this
by placing the meatballs in between the eggplant slices to form a whole
eggplant, and then do the rest of the meatballs and eggplant slices.
Place the tomato halves in the tray together with the green peppers.
Drizzle 4 tablespoons of olive oil over the vegetables and meatballs. Bake
for 45 minutes. Check the eggplants if they are already soft by pricking
with a fork and if they are still hard, continue cooking for five to ten
minutes.
Arrange the eggplant & meatball combination on a serving plate.
Place the tomato slices and peppers beside the eggplant kebab, so they can
stand still.
Serve piping hot.
Enjoy!
Nutritional Information: 438 calorie; 19.4 g fat ( 3.5 g saturated fat); 51 mg
cholesterol; 1269 mg sodium; 48.1 g carbohydrate; 23.2 g dietary fiber;
Ç Ş (K S )
This popular grilled dish called çöp şiş are simply irresistible. The kebab on
a stick is not only ideal treat for dinner, but it is recommended for potluck,
camping and picnicking with the thrill of cooking them outdoors. You can
grill the kebab over wood fire, electric grill or pan grill.
Servings: 4
Ingredients
1-1.7 pounds cubed lamb
5 tablespoons milk
1 tablespoon fresh lemon juice
½ tablespoon brown sugar
½ tablespoon soy sauce
½ tablespoon honey
2 crushed cloves garlic
1 teaspoon sea salt
½ roughly chopped medium-sized onion
½ red pepper flakes
½ teaspoon ground red sweet pepper
½ tablespoon mustard sauce
1/4 teaspoon black pepper ground
1 tablespoon fresh thyme
4 leaves fresh mint
1 tablespoon fresh basil leaves
1 tablespoon fresh rosemary
Garniture:
10 to 15 cherry tomatoes
3 to 4 fresh sliced green pepper
10 to 20 wooden skewers
Directions
Soak the wooden skewers in water for 2 to 3 minutes, set aside.
Combine in a bowl the milk, olive oil, brown sugar, soy sauce, honey,
garlic, lemon juice, sea salt, onion, ground red pepper, black pepper,
mustard and red pepper flakes.
Add the herbs to the mixture and mix together until well incorporated.
Pour marinade over the cubed lamb, tossing to coat well. Cover the bowl
with plastic wrap and refrigerate for two to four hours or overnight for best
results.
When ready to grill, remove the bowl from the fridge and let it stay at room
temperature for half an hour.
Thread the marinated lamb, tomato and fresh pepper onto wooden skewers
and cook on griddle pan or electric grill for six to eight minutes until golden
brown and thoroughly cooked.
Serve!
Nutritional Information: 663 calorie; 33 g fat (8.1 g saturated fat); 175 mg
cholesterol; 794 mg sodium; 33.7 g carbohydrate; 9 g dietary fiber; 20.6 g
H D K :AT
C
This awesome Turkish sandwich version is enough to make your stomach
full with yummy baked lamb loaf stuffed into the pita bread and piled with
lettuce, tomato, cucumber, red onion and then drizzled with tahini or
Tsatziki sauce.
Servings: 4
Ingredients
For the Kebab:
1 pound ground lamb or a combination of half ground beef and half
ground lamb
4 peeled and finely minced cloves garlic
1 teaspoon smoked paprika
1 egg
1 teaspoon ground coriander
1/4 teaspoon ground black pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1 teaspoon dried oregano
For the Sandwich:
4 pieces rounds of pita or naan or flatbread
1 cup assorted lettuce
1 sliced large tomato
1/2 sliced seedless English cucumber
1/4 peeled and sliced large red onion
Tsatziki sauce or tahini sauce
Directions
Preheat the oven at 350 degree Fahrenheit.
Combine in a large mixing bowl, the ground lamb, garlic, egg, ground
cumin, smoked paprika, ground coriander, dried oregano, black pepper and
salt. Transfer the meat mixture into a loaf pan.
Bake for thirty minutes until the surface is nicely golden brown.
Slice the loaf after cooling completely or wrap the doner kebab in
aluminum foil and chill until firm for best results.
When reheating, heat a little olive oil in a large pan and cut the loaf into
very thin slices, and then reheat for a few minutes.
Assemble the sandwich by piling the kebab and the vegetables.
Slather with Tsatziki or tahini sauce.
Serve!
cholesterol; 683 mg sodium; 24 g carbohydrate; 3.2 g dietary fiber; 2.9 g
C
Thank you so much for downloading this Book. We at Savour Press hope
this book has increased your knowledge regarding some original and
authentic Turkish recipes. This eBook contains a curated list of what we
believe to be the 10 best Turkish side dishes and 33 best Turkish main
dishes which cover a variety of flavors and tastes. All different categories of
Turkish dishes are represented such as your salads, meatballs, casseroles,
kebabs, soups, rice pilaf, stew, and many more. During the making of this
cookbook, our team decided that the recipes should be easy to understand
by adding some descriptions of certain ingredients, so you will have an idea
how the recipes are prepared and how they actually look like. Although
some ingredients may sound alien to you, they can be bought in imported
goods in supermarkets. When you are ready to try the recipes, you know
how to get started. This book provides answers to your search for the best
recipes for your loved ones, friends and guests.
We hope you will enjoy cooking with these recipes.
Thanks again for your support.
Happy Cooking!

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