Be a better cook Try to get your flatbreads stretched out nice and big for these – you want a large surface area to spread the lamb mixture over, as you don’t want it too thick or it won’t cook through properly.

The double baking tray trick A baking stone will give you the crispest base but if you don’t have one you can put 2 baking trays on top of each other to absorb more heat.

To make this recipe, you’ll also need a batch of flatbread dough.

Ingredients

1 batch flatbread dough in 6 balls, at room temperature

1 red onion, finely sliced

30g parsley, finely chopped

2 tbsp sumac

1 lemon, cut into wedges

Fine semolina or plain flour to dust

450g jar roasted red peppers, drained and cut into thin strips

250g greek yogurt, whisked

For the topping

1 onion, roughly chopped

2 medium tomatoes, roughly chopped

1 long red pepper, deseeded and roughly chopped

30g parsley, roughly chopped

4 garlic cloves, roughly chopped

1 red chilli, roughly chopped

1 tbsp tomato purée

2 tbsp shawarma spice mix

250g lamb mince, ideally 20% fat

Specialist kit

Baking stone, or try the double baking tray trick (see ‘before you start’)

Method

Put all the topping ingredients (except the lamb) in a food processor with a good pinch of salt, then whizz to a coarse, wet paste. Add the lamb mince and whizz again – you really want to break down the mince into a paste. If your food processor isn’t big enough, you can knead the mince and whizzed for 2-3 minutes. Transfer to a bowl. The consistency should be quite wet and easily spreadable – if it’s a bit too firm, add a splash of water. Keep in the fridge until needed.

Heat your oven to the hottest it can possibly go, with a baking stone on a tray inside to warm up (or heat your pizza oven – aiming to get it to 450°C). Mix the red onion, parsley and sumac together in a large bowl and squeeze over a little lemon juice from the wedges.

Dust a work surface with semolina or flour and stretch out a dough ball, then spread an even layer of the lamb mixture all over the top, leaving the edge exposed. Top with some strips of red pepper, then cook for 8-12 minutes in the oven or 2-3 minutes in a pizza oven.

Pipe, spoon or drizzle the yogurt on top of the flatbread, then add a pile of the onion salad and serve with lemon wedges. Cook the rest of the flatbreads in the same way.

Recipe courtesy of delicious magazine

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The origin is somewhat uncertain, it is thought that the dish may have originated in the territories of the Mongol Empire. Some variations may be traced back to the Uyghur people of northwest China. One of the earliest mentions of manta is found in the 1330 manuscript Yinshan Zhengyao by Hu Sihui, a court therapist in service of the Yuan Dynasty.

It is a shared culinary heritage that the nomadic Turkish tribes brought with them when they travelled from Central Asia towards Anatolia, today’s Türkiye, during the 13^th century.  According to author Holly Chase, “Turkic and Mongol horsemen on the move were supposed to have carried frozen or dried mantı, which could be quickly boiled over a campfire”

Migrating Turkic-speaking peoples brought the dumpling with them to Anatolia, where it evolved into the Turkish mantı. When the Tatars settled into the central Kayseri region of modern-day Türkiye, the area became known for its Kayseri mantısı.

Kayseri mantısı

Kayseri mantısı is tiny and served with yoghurt, melted butter flavoured with Aleppo pepper, dried mint and seasoning, In Kayseri, when a couple is engaged to be married, the mother of the groom visits the bride’s house and during this visit, the bride should prepare mantı for her prospective mother-in-law. The smaller the mantı dumplings are, the more skilful the bride is considered to be in the kitchen. Traditionally the dumplings prepared for the prospective mother-in-law are supposed to be so small that 40 of them can fit into one spoon. 

Mantı may be made from shredded meat of quail, chicken or goose in some regions of Türkiye, while boş mantı (“empty dumpling”) lacks filling entirely.

Turkish cuisine includes also other dumplings similar to mantı, such as hingel and Tatar böreği. These are typically larger than Kayseri mantısı.

How to make Turkish mantı 

Although you can easily find mantı in shops and supermarkets, there’s nothing quite like having a go at making your own. Here’s a recipe from Ozlem’s Turkish Table.

Mantı, Turkish dumplings with ground meat, onion and spices

Serves 4 people

Dough ingredients: 

300gr/ 2 cups/ 10 ½ oz. all-purpose plain flour (plus a little extra for rolling)
1 egg, beaten
4 fl. oz. / ¼ cup water

30ml/2 tbsp. olive oil
5ml/1 tsp sea salt

For the filling: 

225gr/8oz ground beef or lean ground lamb
1 onion, grated or very finely chopped
Salt and freshly ground black pepper

For the garlic yoghurt: 

500gr/2 ¼ cups thick and creamy plain yoghurt

1 -2 garlic cloves, crushed and finely chopped

Salt to taste

For the sauce:

15ml/1 tbsp. Turkish hot pepper paste, (biber salcası) or tomato paste

60ml/4 tbsp. olive oil

10 ml/2 tsp. dried mint (kuru nane)

5 ml/1 tsp. (or more) ground sumac (optional)

5 ml/ 1 tsp. (or more) Turkish red pepper flakes (chilli flakes, pul biber)

Method

Preheat the oven to 180 C / 350 F

First, make the dough. Sift the flour and salt into a wide bowl and make a well in the middle. Pour in the beaten egg and the water and using your hands, draw the flour into the liquid and mix into a dough. Pour in the olive oil and knead the dough for about 5-8 minutes, until it is smooth and elastic. Mantı dough needs to be quite hard; cover the dough with a cling film or kitchen towel and leave it to rest in a cold place or in the fridge for 30 minutes.

While the dough is resting, make the filling. Grate or finely chop the onion and combine it with the ground meat. Season with salt and ground black pepper and mix well.

In a separate bowl, beat the yoghurt with the garlic and season with salt to your taste.

Cut the dough into 3 pieces. Working one piece of dough at a time (and cover the rest of the dough pieces with a damp towel in the meantime so they don’t dry out), roll the dough as thinly as you can into a sheet, on a lightly floured surface. Using a sharp knife, cut the dough into small squares (roughly 2.5cm/1in). Spoon a little of the filling, rounded at a size of half a chickpea, into the middle of each square.

Pinch the opposite corners to form a little pouch and press the seams together to seal firmly.

Bake uncovered for 10 minutes until the mantı dumplings start to get light golden.

Repeat with the rest of the dough and place the stuffed dumplings in a greased oven-proof dish, stacking them next to one another. Bake uncovered for 10 minutes until the mantı starts to get light golden. Take them out of the oven and cool them. You can freeze some of the baked mantı in a sealed bag for up to 3 weeks.

Pour the hot water and pinch of salt into a large pan and bring to a boil. Place the baked dumplings gently into the boiling water and simmer for about 8- 10 minutes, until they are cooked. Once cooked, drain the water and return the mantı to the pan. Drizzle a little oil over them so that they don’t stick together.

While mantı is cooking, prepare your sauce. Heat the oil in a wide pan and add the hot pepper paste, biber salcasi or tomato paste. Stir in the red pepper flakes, dried mint and sumac, combine well and simmer for 1-2 minutes.

Arrange mantı on a warm serving dish and spoon the garlic yoghurt over them. Drizzle spices-infused olive oil and tomato/red pepper paste sauce over the garlic yoghurt. You can decorate with extra red pepper flakes, dried mint and sumac and serve immediately.

Please follow the link below for Ozlem’s recipe for vegetarian mantı.

Vegetarian mantı, Turkish dumplings with sautéed onions, chickpeas and spices

Afiyet Olsun

Source: Wikipedia/Ozlem’s Turkish Table

The post Mantı – traditional tiny Turkish dumplings appeared first on Fethiye Times.

Ingredients:

• 1 onion

• 300 grams diced beef (or lamb)

• 4 roasted eggplants

• A few cloves of garlic (to taste)

• 4 tablespoons yogurt (or more to taste)

• Spices: salt, cumin, red pepper flakes, and black pepper

How to make it:

1. Mince the onion and sauté it in a bit of oil. When the onion starts to turn translucent, add the diced beef (or lamb) and cook them together, stirring continuously. Add the spices and continue stirring until the meat is cooked through.

2. Cut the roasted eggplants into small pieces and add the chopped garlic. Then, add a bit of yogurt to the eggplant mixture and mix well.

3. First, create a “bed” of eggplant on each plate, then top it with the meat mixture. Serve with melted butter or extra red pepper flakes. Enjoy!

Tip:

The meat mixture on top of the eggplant is traditionally quite spicy, but since not everyone can handle the heat, we suggest tasting the meat as you cook it and adjusting the spice level to your liking.

Source: Daily Sabah

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What is Sumac? 

Derived from the berries of a decorative shrub native to the Mediterranean region, sumac is a staple in the cuisines of Lebanon, Syria, Türkiye, and Iran. Its tangy, lemony flavour is both vibrant and exotic, making it an essential ingredient in many traditional dishes.

The dark purple-red berries are sold dried or ground and boast a beautiful, almost purple hue along with an appealing lemon-lime tartness that makes them incredibly versatile.

Ground Sumac: A Culinary Game-Changer

In Iran, ground sumac is as common on the table as salt and pepper, used as a condiment to enhance the flavour of various dishes. You can do the same at home—try it as an alternative to lemon juice or zest for an immediate burst of flavour.

Sumac is wonderfully versatile. Sprinkle it on chips, rice dishes, or Middle Eastern classics like hummus and chickpea salads. It’s a sandwich game-changer too—pair it with cheddar for an unexpectedly delightful twist. For a simple yet delicious dip, just add a sprinkle to yoghurt.

Sumac is also a key ingredient in zahter, a beloved spice blend in southern Turkish cuisine, showcasing its importance in regional flavours.

Discover this hidden gem and elevate your cooking with sumac’s unique, tangy flair.

Oven-roasted chicken with sumac and pomegranate molasses

Click on the link for the recipe: Oven-roasted chicken with sumac, pomegranate molasses, chilli and sesame seeds

Baked feta with sumac and grapes

Compliments the contrasting flavours of salty feta, sweet grapes, and aniseed dill.

Click on the link for the recipe: Baked feta with sumac & grapes

Fattoush

Lebanon’s most famous salad is a refreshing, crunchy mix of herbs, cucumber, tomatoes, and pita, with a tangy sourness from the sumac.

Click on the link for the recipe: Fattoush

Next time you’re preparing eggs, try adding a pinch of sumac for a surprising and refreshing revelation.

Finally, it adds a refreshing burst of flavour when used as a syrup in desserts, jellies, and beverages, such as sumac lemonade.

Click here for more things you can do with sumac.

If you live in the UK, sumac is readily available from leading supermarkets or Amazon.

This article was first published on 14 August 2020 and updated on 15 January 2025

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1. Fish Sandwiches (Balık Ekmek)

A tradition born from Istanbul’s fishing culture, fish sandwiches feature freshly caught fish cooked and served right by the Marmara Sea. A visit to Eminönü on Istanbul’s historic peninsula is incomplete without enjoying this simple yet delicious meal.

2. Simit

Often called the “Turkish bagel,” simit is a sesame-crusted bread ring sold by street vendors balancing trays on their heads or from carts. It’s best enjoyed with cream cheese, chocolate spread, or simply a cup of tea. Variations, like sunflower seed-encrusted simit, add to its popularity.

3. Çiğköfte

This meat-free dish, made from fine bulgur and spices, is served with greens, pickles, lemon, and pomegranate sauce. You can eat it wrapped in lettuce or as a dürüm in thin flatbread for a mess-free experience.

4. Wet Burgers (Islak Burger)

These steamed burgers, drenched in a garlicky tomato sauce, are a Taksim Square staple. While they might not win beauty contests, their rich, bold flavour is unforgettable.

5. Kumpir

A massive baked potato loaded with butter, cheese, and your choice of toppings like olives, corn, or sausages. Ortaköy is famous for its kumpir, where you can customise your own creation.

6. Grilled or Boiled Corn (Mısır)

Grilled corn on the cob is a quintessential Turkish street snack, especially in summer. Alternatively, try boiled corn or corn kernels served in cups with toppings like ketchup or spices.

7. Roasted Chestnuts (Kestane)

A hallmark of winter, roasted chestnuts are sold in paper bags by street vendors. Warm and comforting, they’re perfect for cold days.

8. Döner Kebab

One of Türkiye’s most iconic foods, döner consists of seasoned beef or chicken cooked on a vertical rotisserie. It’s served as a sandwich, in a dürüm wrap, or alongside rice, with garnishes of your choice.

9. Lahmacun

Often called “Turkish pizza,” lahmacun features thin, crispy dough topped with minced meat, vegetables, and spices. Roll it up with parsley and a squeeze of lemon for the perfect on-the-go meal.

10. Gözleme

Hand-rolled dough filled with ingredients like spinach, cheese, or minced meat and cooked over a griddle. Gözleme is freshly made at markets and bazaars, offering a warm, savoury treat.

11. Kokoreç

A bold midnight snack, kokoreç is lamb intestines seasoned and cooked over a charcoal fire. Served in a sandwich, its rich flavour is beloved by night owls.

12. Midye Dolma (Stuffed Mussels)

These mussels, stuffed with spicy rice, are eaten with a squeeze of lemon. Be warned—they’re so addictive, you might lose track of how many you’ve had!

13. Pilav

Street vendors sell rice topped with chicken or chickpeas, a simple yet satisfying dish often paired with a refreshing cup of ayran, a yoghurt-based drink.

14. Köfte (Meatballs)

Vendors grill köfte, or Turkish meatballs, and serve them in bread with optional vegetables. It’s a hearty, flavour-packed snack perfect for any time of day.

Turkish street food is a feast for the senses, offering something for every taste. Don’t miss the chance to try these iconic dishes on your next visit!

Source: Daily Sabah

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Brrr…it’s cold outside!

Winter paints a very different picture; warm fires, furry slippers, thick jumpers and hands wrapped around a hot warming drink.

The list of hot drinks available nowadays is endless so here are some warming winter drinks for you to try, some traditional and some you may not have tried yet.

Hot Chocolate

We all know that nothing cures the winter blues like a cup of hot chocolate. A piping hot mug of chocolate is one of the things that gets us through the coldest, darkest months of the year.

We all have a basic hot chocolate recipe that we love and there is a host of options that makes good hot chocolate great.

How to make perfect hot chocolate

Serves 2

450ml whole milk
70g 70% cocoa chocolate, finely chopped or grated
30g good-quality milk chocolate, finely chopped or grated
75ml single cream
¼ tsp ground cinnamon
Pinch of salt

1. Warm about 150ml milk in a pan over medium heat and stir in the chocolate. Continue to stir until the chocolate has melted into the milk, then whisk in the remaining milk and the cream.

2. Continue to heat until the mixture is hot, but not boiling, then add the cinnamon and a pinch of salt. Taste, adjust if necessary, and serve. For a frothy finish, whisk vigorously just before pouring.

For those of you who like a luxury version click here for ways to upgrade

Salep

Salep is a traditional Turkish milky drink popular on cold, wintry days.

It is made from the tubers of wild orchids* which are washed, boiled, dried and ground into flour. The flour is then mixed with cold milk or water and boiled until it thickens into a creamy consistency. Salep also contains glucomannan, which is good for coughs and bronchitis and eases sore throats.

It is even more pleasurable and healthy when mixed with ginger and/or cinnamon.

You can buy ready-prepared salep powder. Here’s how you make it

In a deep saucepan add cold milk and salep powder into the pan. For each cup add 3 tsp salep (10gr) into cold milk, and stir until boiling. Salep should be thickening in a few minutes. Pour the hot drink into the cup. Do not add sugar, all prepackaged salep drinks contain sugar already. Sprinkle cinnamon on top before serving.

*Wild orchids grow almost everywhere in Türkiye, and there are lots of varieties. Yet, some varieties are facing extinction. To get 1 kilo of salep flour, more than 1000 orchid tubers are pulled out of the soil. And it takes up to 7 or 8 years for the orchid’s tubers to grow sufficiently to use for salep production. Therefore, the export of salep is prohibited. However, instant versions with salep flavour are exported. – Source: The Istanbul Insider

A steaming cup of coffee

Nowadays, coffee is fashionable and there are so many different styles of coffee to choose from, from Espresso to Affogato and everything in between. Gone are the days when you simply ordered a “cup of coffee.”

There is a style to suit coffee lovers everywhere. Click here for 12 different types of coffee.

Turkish Coffee (Türk Kahvesi)

Turkish coffee is more than just a drink—it’s a conversation starter. Its warm, inviting aroma wraps around you like a cosy blanket, making it the perfect companion until spring arrives. Traditionally served on a platter with Turkish delight or chocolate and accompanied by a side of water or apple juice, this rich coffee is an ideal indulgence on a chilly day.

Mocha

Mocha is a mix between a cappuccino or latte and a hot chocolate. Click here for a delicious recipe for Cinnamon Spiced Mocha Latte

6 ounces of brewed coffee

4 ounces of milk, heated

1 tablespoon unsweetened cocoa powder

1 tablespoon cane sugar

1/4 teaspoon cinnamon

1/4 teaspoon vanilla

Once you’ve brewed your coffee, simply add the milk, sugar, cinnamon, and vanilla and stir to combine.

Boza – porridge in a cup

Boza is a thick, nourishing winter drink made from fermented barley or mullet. It’s a little like drinking tangy liquid porridge. 

A version of Boza was enjoyed by Central Asian nomads in the 4th century, making it one of the oldest Turkish surviving foods.

It is typically sold in winter although it’s not a hot drink. It’s associated with cold days and snow because it has a warming effect.

Boza is traditionally served in typical Turkish water glasses with cinnamon and roasted chickpeas on the top. 

Boza is also rich in vitamin B and, if you’re forced to skip a meal, a good way to keep going until dinner time.

Click here for a step-by-step guide to making Boza

Turkish Tea and Herbal Delights

For Turkish people, tea is more than just a drink—it’s a gesture of hospitality, a moment of respite, a conversation starter, and above all, a source of comfort. Known as çay (chai), Turkish tea is a robust black tea prepared without milk and traditionally served in small glass cups on a saucer, accompanied by a tiny spoon and one or two sugar cubes.

While Turkish tea is a classic, it’s not the only way to stay warm this winter. Herbal teas offer a delightful variety, with linden tea, or ıhlamur, being a seasonal favourite. To prepare, simply brew dried linden leaves in hot water. Adding a slice of lemon and a spoonful of honey not only enhances the flavour but also soothes your throat and supports your health during the frosty months.

All winter warmers should be enjoyed by the fire with cosy slippers and a good book!

This article was first published on November 30, 2018 and updated on January 2, 2025.

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Tahini: A Nutritional Powerhouse

Tahini is a paste made from ground sesame seeds, widely recognised for its high nutritional value. It is rich in healthy fats, protein, calcium, magnesium, and B vitamins, making it a concentrated source of essential nutrients. Sesame seeds, the base of tahini, are known for their dense nutritional profile, which becomes even more potent when processed into this paste.

In winter, tahini is a common feature in Turkish households due to its ability to provide energy and sustain body warmth. Its high fat content helps combat the cold, while its versatility allows it to be incorporated into a variety of meals, including spreads, sauces, and desserts.

Molasses: A Source of Sweetness and Nutrition

Molasses, known as pekmez in Turkish, is a natural sweetener produced by boiling fruit juices, typically from grapes, mulberries, or carob. It is rich in iron, calcium, and antioxidants, making it a traditional remedy for conditions such as anaemia and fatigue. Molasses also provides a quick energy boost, which is particularly beneficial during the winter months.

Its robust flavour and syrupy consistency make molasses a popular ingredient in both sweet and savoury recipes, adding depth and richness to dishes.

Tahini and Molasses: A Classic Combination

The pairing of tahini and molasses, known as tahini-pekmez, is a traditional Turkish winter staple. Often served as part of breakfast, these ingredients are typically presented in separate bowls, allowing individuals to mix them to taste before spreading the mixture on bread. The combination offers a balance of the nutty, slightly bitter flavour of tahini with the sweet, rich taste of molasses.

Beyond its flavour, tahini-pekmez is a concentrated source of energy, healthy fats, and essential minerals, making it ideal for the colder months when the body requires additional sustenance.

Culinary Uses of Tahini and Molasses

While tahini-pekmez is a popular breakfast item, tahini and molasses are versatile ingredients that can be used in various recipes:

Tahini-Molasses Cake: A nutrient-rich dessert combining the two ingredients for a moist and flavourful cake.

Molasses-Glazed Vegetables: Root vegetables roasted with a light molasses glaze to enhance their natural sweetness.

Tahini Soup: A creamy, warming soup made with tahini, garlic, lemon juice, and spices, often served with bread.

Molasses Energy Balls: Bite-sized snacks made with molasses, nuts, oats, and dried fruit for a quick energy boost.

Tahini Salad Dressing: A creamy dressing made from tahini, lemon juice, garlic, and olive oil, ideal for winter salads.

Cultural Significance

Tahini and molasses are more than ingredients in Türkiye; they are deeply rooted in the country’s culinary culture. Their use in traditional dishes reflects a heritage that values both nutrition and flavour. The act of preparing and eating tahini-pekmez often evokes memories of family meals and childhood winters.

In recent years, these ingredients have also gained prominence in contemporary Turkish cuisine, with chefs and home cooks incorporating them into innovative dishes. This trend highlights the adaptability of Turkish culinary traditions, which continue to evolve while maintaining a strong connection to the past.

Tahini and molasses play a vital role in Türkiye’s winter cuisine, providing both sustenance and comfort. Their nutritional benefits, versatility, and cultural significance ensure their continued prominence in Turkish households. Whether enjoyed in traditional preparations or modern interpretations, these ingredients exemplify the balance of practicality and flavour that defines Turkish cooking.

Source: Daily Sabah

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Make your own with this recipe from Ozlem’s Turkish Table

Serves 6

Ingredients

225g/8oz shredded kadayif – künefe pastry strands, thawed if frozen

145g/5oz melted unsalted butter

300g/12oz fresh mozzarella, sliced (or Antakya’s white cheese for künefe, künefelik peynir or dil peyniri in Türkiye if you can get it)

45ml/3 tablespoons kaymak or clotted cream – optional

For the syrup:

225g/8oz granulated sugar 

120ml/4fl oz water

Juice of ½ small lemon 

30ml/2 tablespoons crushed pistachios for garnish (optional)

Method

Preheat oven to 350°F/180°C/Gas Mark 4

First, make the syrup. Place the sugar and water in a pan and simmer over low to medium heat until the sugar is dissolved. Stir in the lemon juice and simmer for about 15 minutes, until the syrup coats the back of the spoon. Then remove from the heat and leave the syrup to cool. It is essential that the syrup needs to be cool when poured over the cheese-filled pastry strands.

Using some of the melted butter, grease a large baking tray.

Soak the pastry strands well in the melted butter. Use more butter if necessary, as it is important that the pastry is well soaked in order to prevent it from burning during baking. 

Divide the pastry strands into two. Spread half of the strands in the base of the baking pan, and press it down with your fingers.

Spread or crumble the slices of fresh mozzarella cheese and the clotted cream or kaymak (if used) over the top of the pastry. Then cover with the remainder of the pastry, pressing down firmly.

Bake the pastry in the preheated oven for 35-40 minutes or until the strands are a deep golden colour.

Cut the hot, baked pastry strands into portions and pour the prepared cool syrup over them. 

Serve immediately while still hot and the cheese is gooey. Serve künefe with kaymak or maraş dondurma and a sprinkling of ground pistachio nuts over the top if you like.

Afiyet Olsun

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Whether you’re celebrating Christmas in Türkiye or looking to add something different to your holiday table, here are some delicious ideas for a festive meal with a Turkish twist.

Turkish Meze: the perfect start

In Türkiye, meze is an essential part of any celebration, and Christmas is no exception. A spread of small, flavorful dishes provides the perfect beginning to a festive meal. Chestnut hummus (chickpea dip), Ezme (spicy tomato and pepper dip), and Baba Ghanoush (smoked eggplant dip) offer fresh and tangy flavours that complement the richness of a holiday feast. Pair them with warm, soft pide or crispy lahmacun (Turkish pizza) to kick off your celebration in style.

Main Course: turkey with a twist

While turkey is a staple in many Christmas dinners around the world, Türkiye’s own version often comes with a delicious twist. For a truly Turkish holiday main course, try Fırın Tavuk (roast chicken or turkey) flavoured with a rich mixture of olive oil, garlic, lemon, and aromatic herbs. Add a touch of sumac or paprika for a smoky depth of flavour, and slow-roast the meat until golden and tender.

Another popular dish is Kuzu tandır (slow-cooked lamb), where the lamb is marinated in a mix of olive oil, garlic, and spices, and then slow-cooked until the meat is fall-apart tender. This dish offers a luxurious alternative to the usual holiday roast and carries the unmistakable taste of Turkish cuisine.

Side Dishes: a Festive feast of flavours

When it comes to side dishes, Turkish cuisine offers plenty of options to complement your Christmas meal. Pilav (rice pilaf), often prepared with orzo, pine nuts, and currants, makes a wonderful addition to any holiday table. For a more rustic side, try Bulgur Pilavı, a hearty dish made from cracked wheat, sautéed onions, and peppers.

For vegetable lovers, Kısır, a refreshing bulgur salad with tomatoes, cucumbers, and herbs like parsley and mint, offers a light and tangy contrast to the heavier main dishes. Another popular side dish is Yaprak Sarma – grape leaves stuffed with a filling of rice, pine nuts, and spices, all wrapped tightly and steamed to perfection.

Sweet Endings: Turkish desserts for Christmas

No Christmas feast would be complete without dessert, and Türkiye is home to a wealth of sweet treats perfect for the occasion. One of the most iconic Turkish desserts is Baklava – a delicate pastry made of thin layers of dough, filled with chopped nuts and sweetened with honey or syrup. Serve it alongside a rich, velvety cup of Turkish coffee for a truly festive touch.

Another popular Turkish holiday dessert is Künefe, a warm, cheesy pastry soaked in syrup and often topped with pistachios. It’s rich, indulgent, and guaranteed to impress guests at your Christmas table. For a lighter finish, Lokum (Turkish delight) in a variety of flavors like rose, lemon, and pomegranate can be a sweet treat to offer alongside tea or coffee.

Festive Turkish drinks

To wash down the feast, try a traditional Ayran, a refreshing yogurt-based drink that pairs perfectly with rich, savory dishes. Alternatively, serve up a festive Şarap (Turkish wine), which has been gaining international acclaim for its rich flavours, especially the wines from the Central Anatolia region. If you prefer something non-alcoholic, a warm salep (a sweet, creamy drink made from orchid roots) offers a deliciously warming treat on a cold winter’s night.

Adding a Turkish twist to your Christmas dinner brings bold flavours, unique ingredients, and a sense of tradition to the table. Whether you’re in Türkiye or hosting a holiday feast abroad, these dishes will make your celebration unforgettable, combining the best of both Christmas and Turkish culinary culture. So, gather around the table, enjoy the festive spirit, and indulge in the rich, delicious flavors of a holiday meal with a Turkish twist.

Afiyet Olsun

The post Christmas Food with a Turkish Twist: A Fusion of Tradition and Flavour appeared first on Fethiye Times.

A celebration was held at a Trabzon restaurant, where TÜRKPATENT President Professor Muhammed Zeki Durak presented the certificate to Trabzon Governor Aziz Yıldırım. Durak highlighted that Türkiye now ranks second globally in geographic indications, trailing only China, and leads Europe in the number of EU-certified products. The Trabzon Chamber of Commerce and Industry (TTSO), which applied for the certification, sees it as a significant milestone in promoting the region’s culinary identity.

Durak emphasized Trabzon’s rich culinary contributions, such as Trabzon telkari (filigree jewelry), Vakfıkebir bread, and Akçaabat köfte, which all showcase Türkiye’s diverse flavors. He also shared that an application for EU certification for Tonya Butter is currently in progress, part of a broader strategy to promote Türkiye’s certified products across Europe.

World Intellectual Property Organization (WIPO) official Professor Habip Asan, present at the ceremony, stressed the economic value of geographic indications. Certification helps drive tourism and local pride by highlighting each region’s unique products, increasing demand and recognition beyond national borders.

The culinary art of Trabzon Kuymak

Following the ceremony, attendees enjoyed a tasting of Trabzon Kuymak, prepared on-site by local chefs. Known for its savory, stretchy texture, Kuymak (also called muhlama) is a simple yet beloved dish. The main ingredients are cornmeal, a substantial amount of butter, and Trabzon’s kolot cheese, a local variety prized for its high melting point. The cooking process involves melting butter, blending in cornmeal, and gradually adding water, followed by kolot cheese, which melts into a smooth, stretchy consistency.

Originally from Trabzon and neighbouring Black Sea provinces, Kuymak has traditionally been served as a hearty breakfast dish. However, its comforting flavors have made it popular as an anytime comfort food. Its distinct buttery taste and rustic texture make it a regional staple that has long been a part of local culinary traditions.

The dish is commonly enjoyed with bread, which diners use to scoop up the melted cheese and cornmeal mixture. Locals and chefs alike attribute Kuymak’s popularity to its simplicity and focus on quality local ingredients. It exemplifies traditional cooking methods that have endured through generations.

Expanding global recognition for Türkiye’s culinary heritage

With Trabzon Kuymak’s newly acquired geographic indication status, efforts to increase its visibility abroad are expected to grow. Asan highlighted that future initiatives aim to boost recognition of Türkiye’s certified products in Europe and beyond. This global promotion of traditional foods like Kuymak not only preserves culinary heritage but also contributes to regional economies by drawing attention to local specialties.

This latest certification for Trabzon Kuymak reflects a larger trend in Türkiye’s dedication to protecting and celebrating its rich culinary diversity, adding another emblem of national pride to the country’s gastronomic landscape.

Source: Daily Sabah

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