TR Top 10 traditional Turkish recipes.

Ingredients

• 1 lb / 450 g lamb
• 1 lb / 450 g beef
• 1 tsp–2 tbsp spices, to taste
• 1–2 cups prepared onion
• yogurt, as needed
• enough flatbread for serving or wrapping
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Season or marinate the lamb with the listed aromatics and spices.
2. Heat the grill, barbecue, skillet or oven until hot.
3. Cook the Kebabs until browned outside and cooked through inside.
4. Rest the meat or vegetables briefly so the juices settle.
5. Slice or serve with bread, rice, salad, sauces or pickles.
6. Taste the final dish and add salt, herbs, lemon or chile if needed.

Ingredients

• enough flatbread dough for serving or wrapping
• 1 lb / 450 g minced lamb
• 1 lb / 450 g beef
• 1–2 cups prepared tomato
• 1–2 cups prepared parsley
• 1 tsp–2 tbsp spices, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Mix the batter or dough until it comes together, then rest it if the recipe benefits from resting.
2. Prepare the filling, toppings or sauce while the dough rests.
3. Shape or pour the Lahmacun into the right size portions.
4. Cook on a hot pan, griddle or oven until golden and cooked through.
5. Add toppings, sauce or garnish and serve warm.

Ingredients

• 2–4 eggs
• 1–2 cups prepared tomatoes
• 1–2 cups prepared green peppers
• 1–2 cups prepared onion
• 1–3 tbsp olive oil
• salt, to taste

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Menemen and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Menemen warm, fresh or chilled depending on the traditional style.

Ingredients

• enough phyllo for serving or wrapping
• 1 portion pistachios
• 1 portion walnuts
• 1–3 tbsp butter
• 1 tsp–2 tbsp sugar syrup, to taste
• salt, to taste

Method

1. Preheat the oven if baking, then grease or line the pan.
2. Mix the dry ingredients in one bowl and the wet ingredients in another when relevant.
3. Combine gently to make the base for Baklava, avoiding overmixing.
4. Bake, steam or cook until set and fragrant.
5. Cool slightly, then add syrup, glaze, cream or finishing sugar as the dish requires.
6. Serve warm or at room temperature.

Ingredients

• grape leaves, as needed
• 1–2 cups prepared peppers
• 1½–2 cups rice
• 1–2 cups prepared herbs
• 1 tsp–2 tbsp lemon, to taste
• 1–3 tbsp olive oil
• salt, to taste

Method

1. Rinse the rice, grains, beans or lentils if needed, then drain well.
2. Cook aromatics in oil or butter until fragrant.
3. Add the main ingredients for Dolma and stir to coat.
4. Add liquid, cover and cook gently until tender.
5. Rest off the heat for a few minutes, then fluff or stir carefully.
6. Serve with herbs, sauce, pickles, salad or the traditional side dish.

Ingredients

• 1 lb / 450 g ground beef
• 1 lb / 450 g lamb
• 1–2 cups prepared onion
• 1–2 cups prepared parsley
• 1 tsp–2 tbsp spices, to taste
• enough breadcrumbs for serving or wrapping
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Season or marinate the ground beef with the listed aromatics and spices.
2. Heat the grill, barbecue, skillet or oven until hot.
3. Cook the Köfte until browned outside and cooked through inside.
4. Rest the meat or vegetables briefly so the juices settle.
5. Slice or serve with bread, rice, salad, sauces or pickles.
6. Taste the final dish and add salt, herbs, lemon or chile if needed.

Ingredients

• 1½–2 cups red lentils
• 1–2 cups prepared onion
• 1–2 cups prepared carrot
• 1 tsp–2 tbsp paprika, to taste
• 1–2 cups prepared mint
• 1 tsp–2 tbsp lemon, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the red lentils and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.

Ingredients

• enough dough for serving or wrapping
• 6–8 oz / 170–225 g cheese
• 2–4 egg
• 1 lb / 450 g minced meat
• 1–2 cups prepared peppers
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Mix the batter or dough until it comes together, then rest it if the recipe benefits from resting.
2. Prepare the filling, toppings or sauce while the dough rests.
3. Shape or pour the Pide into the right size portions.
4. Cook on a hot pan, griddle or oven until golden and cooked through.
5. Add toppings, sauce or garnish and serve warm.

Ingredients

• 1 portion yufka
• enough phyllo for serving or wrapping
• 6–8 oz / 170–225 g feta
• 1–2 cups prepared spinach
• 2–4 egg
• 1–3 tbsp butter
• salt, to taste

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Börek and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Börek warm, fresh or chilled depending on the traditional style.

Ingredients

• 2–4 eggplant
• 1–2 cups prepared onion
• 1–2 cups prepared tomato
• 1 tsp–2 tbsp garlic, to taste
• 1–3 tbsp olive oil
• salt, to taste

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the eggplant and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.