Three-cheese pide with egg and salsa verde
This decadent three-cheese pide (a kind-of oval Turkish pizza) with fill you with the rich joys of life. The acidity in the salsa verde cuts through the richness. Recipe taken from Berber & Q: On Vegetables by Josh Katz (£25 Kyle Books). Ingredients Plain flour to dust 3 pide dough balls 3 medium free-range eggs 2 […]
Piyaz – Turkish White Bean Salad
Piyaz, a refreshing, creamy and zesty Turkish white bean salad that is the perfect side dish when you want to impress. It comes together in 10 minutes and can be made in advance. Ingredients For The Dressing ¼ cup olive oil 4 tablespoons apple cider vinegar 1 garlic clove peeled and minced 2 tablespoon lemon juice 1 teaspoon kosher salt ½ teaspoon black pepper For Piyaz Salad […]
Labneh with pul biber brown butter (atom meze)
Recipe by Hasan Semay Labneh is served as a cold starter in restaurants around Türkiye and the Middle East – here, Hasan tops it with a nutty and aromatic brown butter that’s been infused with classic Turkish spice, pul biber. It might sound fancy, but this recipe is about as effortless as it gets! Ingredients […]
Recipes: Traditional Haydarı (Tangy Yogurt Dip)
Normally served as part of a meze spread, this tangy, yogurt based dip has hints of garlic and herbs. Traditional Haydarı recipes such as this use strained yoghurt and a little white cheese for extra zing. Ingredients 1 Large garlic clove Generous pinch of salt 2 Teaspoons Turkish white cheese (Beyaz Peyniri) or Feta cheese 1 Teaspoon Extra virgin olive oil […]
Recipe: Smoked Aubergine Puree (Baba Ghanoush)
The ultimate aubergine recipe… This delicious smoky dip is the ultimate aubergine recipe and a classic part of any meze selection. The principal ingredients are aubergines, garlic, lemon juice, tahini and olive oil. Scooped up with warm flatbread, this is perfect outdoor or picnic food. Smoked Aubergine Puree (Baba Ghanoush) Ingredients 3 large aubergines 2 […]
Recipe: Stuffed Bread – Ekmek Dolması
This is a popular Ramazan dish from the Aegean regions of Aydın and Manisa. A special round loaf is baked during Ramazan and used for this dish. Serves 4 Time: 25 minutes prep, 1 hour 20 minutes cooking Ingredients For the stuffing: For the sauce: Directions Preheat oven to 150°C/300°F/Gas Mark 2. To make the […]
Recipe: Çılbır – Turkish poached eggs
There are records of çılbır being eaten by Ottoman sultans as far back as the 15th century… Çılbır, pronounced “chulburr” is a Turkish dish of poached eggs with yogurt. For those who are hesitant at the thought, çılbır is a revelation and a complete sensation, a dish that shouldn’t be judged until tried. Try this […]
Recipe: Turkish beef meatballs
Try out this Turkish spin on meatballs for a speedy one-pan dish which promises big, warming flavours and is ready in just 30 minutes Ingredients 2 tsp olive oil 12 beef meatballs (köfte) 2 banana shallots, chopped 1 crushed garlic clove ½ tbsp plain flour 2 tsp ras el hanout spice mix (see below for […]
Karides Güveç – baked prawns with vegetables and cheese
Try this delicious one-pot baked prawns with onions, peppers, mushrooms, and tomatoes, (Karides Güveç). You can use pre-cooked beans instead of prawns for a vegetarian option. Recipe courtesy of Ozlem’s Turkish Table Traditionally, prawns in Türkiye are cooked with plenty of vegetables in a one big earthenware pot (or in smaller individual ones), called guvec, which delivers […]
Cooking with Özlem – baked Turkish mini meatballs (köfte) in pepper and tomato sauce
These delicious Turkish mini meatballs (köfte) are a real crowd pleaser. The pepper and tomato sauce make them moister; they are also gluten-free and healthy, as they are baked. You can serve them as a meze, starter or as a main course with rice, pasta and steamed vegetables. Serves: 6 Ingredients Instructions This lovely meatballs in […]