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 […]
Turkish cuisine: specialities of different regions
Turkish food culture and cuisine are rich, diverse, and steeped in history. Each region of Türkiye offers its own unique flavours and culinary traditions, making Turkish cuisine a vibrant and flavorful experience. From the rich olive oils of the Aegean to the spicy kebabs of the Southeast, the country’s diverse landscape is mirrored in its […]
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 […]
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 […]
Mantı – traditional tiny Turkish dumplings
The word mantı derives from mantu, meaning dumplings. The dumplings typically consist of a spiced meat mixture, usually lamb or ground beef, in a thin dough wrapper and either boiled or steamed. Mantı is traditionally served with a garlicky yoghurt sauce and a red pepper or tomato sauce. The origin is somewhat uncertain, it is thought that the dish may have […]
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 […]