Recipezaar: Turkish recipes

Rose Water Rice Pudding

Thu, 08 Feb 2007 21:14:58 -0500

Comfort food with an unusual twist for lovers of Turkish Delight. Looks beautiful garnished with fresh rose petals. -- posted by Shannon W.

Chicken Kabab

Mon, 19 Feb 2007 23:32:11 -0500

Great for all occasions. Eat casually in a pita, or over rice on a plate. Health nuts will love it. Servings: about 8 skewers -- posted by Chef Fibi

Imam Bayildi

Sun, 18 Mar 2007 16:52:51 -0400

I found this in a turkish cook book and I must say that the first time I tried it, I almost swooned like the Imam did! I think the trick here is in the slow *stovetop* cooking, versus the oven, as baking will inevitably dry it and will make the frequent 'basting' difficult. Give it a try!!! Maria Cristina -- posted by Chez Quacky

Yumurtali Ekmek (Savory Turkish "french" Toast)

Wed, 21 Mar 2007 23:41:39 -0400

Think French Toast... but Turkish. This is savory not sweet but still delicious! -- posted by ThatSouthernBelle

Turkish Chilli Dip

Sun, 25 Mar 2007 01:08:29 -0400

A mildly spicy Turkish chilli dip. To give a fiery kick to this dip, add chilli powder or a dash of Tabasco sauce in it. Best served cold with Turkish bread. -- posted by ~Deux Petits Chefs!

Easy Low Fat Cacik (Garlic Yogurt Dip)

Tue, 27 Mar 2007 15:36:34 -0400

This is my Turkish mother in law's recipe. It can be made in advance and kept in the fridge prior to serving. -- posted by Bambi2

Tavuk Doner - Chicken Doner

Wed, 11 Apr 2007 23:17:17 -0400

This is not quite the chicken doner from the restaurants but it's quite easy to make and satisfy my cravings. You must use fresh chicken and not use chicken that has been previously frozen. You will need to prepare the chicken overnight and freeze. I had trouble slicing my chicken with an electric knife so I would defrost it a little longer then 45 minutes. This recipe comes from www.turkishcookbook.com - For the Aussies ground chicken = minced chicken - Does not include overnight marinating time -- posted by Chef floWer

Turkish Coffee - Kahve

Thu, 12 Apr 2007 20:45:04 -0400

Growing up with parents who were born in Cyprus (Turkish Speaking). I was basically taught how to make Turkish Coffee which is called Kahve at a young age (well old enough to safely be around flames from the stove). Kahve is traditionally prepared in a small long handled pot narrowing on at the top this is called cazve. Kahve is ideally made one cup at a time and served in a small espresso cup. Measurements for one cup is equal to one espresso size cup about 90 mls/3 oz. There are different varieties of Kahve with four listed below. -- posted by Chef floWer

Pita Pocket Bread (Bread Machine)

Wed, 18 Apr 2007 21:12:54 -0400

So easy to make your own pita pockets, and even EASIER to do it in the bread machine! Kids love these for car trips or picnics; can't help but feel adventurous with one of these in the lunch box! NOTE: If you don't have a bread machine, you can STILL make this recipe...see DIRECTIONS at the bottom. COOKING TIME includes rising time -- posted by Debber

Figs for 1001 Nights

Thu, 03 May 2007 19:45:05 -0400

Another Nigella offering that I'm posting so I don't lose, as I'm planning to make a lot of this in a few months when the fig tree in our garden bears its luscious offerings! -- posted by Cem

Acma (Soft Turkish Bagels)

Thu, 10 May 2007 15:29:29 -0400

These make a lovely breakfast treat or a great snack at any time of day! You can alter them by filling them with cream cheese and raisins, or (my favourite) chocolate! MmmM! Adapted from a recipe from Binnurs Turkish Cookbook. Preparation time does not the 2 hours for proofing. -- posted by Cem

Borek (Turkish Meat Rolls)

Sat, 19 May 2007 22:45:10 -0400

These are a delicious, turkish version of the spring rolls. Great as main dish served with salad. I got this recipe from someone who brought time to a potluck. I submitted the original recipe, the stuff in brackets is what I had on had when I made them. Its hard to find sheeps cheese around here unless you go to a specialty food store. -- posted by Marlitt

Turkish Eggplant and Potato Kizartma With Tomato Iskender Sauce

Thu, 24 May 2007 23:01:20 -0400

In 2006 we had a Zaar lunch at Efes One Turkish Restaurant at Albion in Brisbane. Their Turkish banquet was fabulous and this is one of the entrees we had. I wrote down the name of it on a table napkin, then googled recipes when I got home and experimented until I was able to replicate it. There are quite a few steps, but it's really quite simple and well worth the effort. Essentially these are fried potato and eggplant stacks, interspersed with a thick tomato sauce and then drizzled with garlic flavoured yoghurt and garnished with chopped parsley. The taste just 'zings' in your mouth! Don't overdo the chilli - it's only supposed to have a little background heat. Just a final note, the skin of larger eggplants may go tough when you fry them, so opt for small to medium if you can. -- posted by Kookaburra

Turkish Hazelnuts

Wed, 06 Jun 2007 23:02:06 -0400

A lovely traditional Turkish sweet. If you start with hazelnuts that have been skinned, there's very little effort involved. The one hour prep time includes about forty minutes where all you do is stir the nuts at ten minute intervals. -- posted by Chef Kate

Turkish Cream Filled Apricots

Sat, 09 Jun 2007 23:47:03 -0400

Turkish delicacy served with coffee at the end of a meal. Delicious combination of syrup, and stuffed apricots. -- posted by Pastryismybiz

Turkish Onion Salad

Mon, 23 Jul 2007 21:53:33 -0400

This is one of Turkeys most served salads...it's delicious! -- posted by anidifrancofan

Chef Flower's Turkish Cypriot Taro Casserole - Kibrisli Kolokas

Mon, 20 Aug 2007 22:39:49 -0400

This is a traditional Cypriot Turkish recipe, that past generations have been cooking. My mother is away so my friend has given me the recipe. *** Thanks Bet's *** I think my mother also uses diced celery ribs but I can't be sure. Note: There are few varieties of Taro, but this dish is normally used with colocasia root. Enjoy -- posted by Chef floWer

Pumpkin Soup With Red Cabbage and Cumin Seeds (Balkabağ

Mon, 24 Sep 2007 19:26:39 -0400

from almostturkish.blogspot.com -- posted by Chef #594771

Borekitas De Berengena

Tue, 25 Sep 2007 22:05:11 -0400

Eggplant and Cheese pies. Turkish, traditionally made in the Jewish community in and around Istanbul. Slightly adapted from "The Book of Jewish Food" by Claudia Roden. The dough is initially cut into 2 pieces to make it more manageable than rolling out the whole thing. From each half, roll thin and cut out the smaller rounds, gather your scraps and roll again. The small filling is perfect for a 10-cm (4-inch) round folded in half. If you want to use the two halves to make a large (9-inch) double crusted pie, then add the extra egg as noted in the last step. -- posted by Susiecat too

Bulgur Pudding With Honey and Dates

Sat, 29 Sep 2007 23:56:00 -0400

From: "Whole Grains Every Day, Every Way" by Lorna Sass. Adapted from a Jewish dessert. "It is a Sephardic pudding (alternately called prehito, moustrahana, and belila) that is common among the Jews of Turkey, who serve it to celebrate the fall holiday of Sukkot." "This dessert cooks in a flash and can be served warm or chilled. Leftovers make a delicious breakfast." -- posted by Engrossed

Marinated Green Olives - Chakistes Kibrisli Style

Tue, 16 Oct 2007 23:01:01 -0400

My parents were taught as a child in Cyprus how to prepare their own olives, it's a long process but this is worth it. The raw green olives are split in half with a special stone but seed still intact, this allow the brine (salty water) to soak into the olives. The olives are then jarred with the brine and stored away for months. This recipe is not that process but it's the way it's marinated for Mezze's. Measurements are for personal preference only, you could use less lemon if you don't prefer it to be tangy. Enjoy -- posted by Chef floWer

Kofte in Pita Pockets

Wed, 12 Dec 2007 01:14:45 -0500

This is a Turkish sandwich based on a recipe from Carole Handslip's book, Step-by-Step 50 Great Sandwiches. When I make my own pita bread to go with them, I give this 5 stars! Serve with a minted yogurt sauce, such as recipe #36126, #36126. -- posted by mersaydees

Bulgar Pilaf With Chestnuts and Spicy Tangerine Brown Butter

Thu, 27 Dec 2007 18:41:09 -0500

Browned butter is the secret force in Turkish cooking, says Ms. Akin, an expert in Ottoman palace cuisine. This is from a cooking column by Melissa Clark in the 12/5 edition of the New York Times. I reduced the oil and butter (or will as soon as I make this recipe). Use 1 and 4 tablespoons, respectively, if you'd prefer. -- posted by Kumquat the Cat's friend

Roscas (Turkish Coffee Cake Rings With Cloves)

Fri, 04 Jan 2008 01:35:29 -0500

From Istanbul originally, this recipe appears in "A Blessing of Bread" by Maggie Glezer. Perfect with a cup of coffee or tea. The 4-hr time indicated is really from start to finish. There is probably about 30-45 minutes of active work during that time, depending on how quick you are. -- posted by Susiecat too

Shoarma Sauce

Tue, 08 Jan 2008 19:37:46 -0500

This is a recipe for the sauce which is eaten in The Netherlands with shoarma or kebab. It is a mayonnaise sauce. -- posted by Carenem

Tomato Salad - Domates Salatasi

Sun, 27 Jan 2008 19:52:44 -0500

This salad goes well with most Turkish meals, particularly in summer when tomatoes are at their best. You can arrange the salad any way you like, I have listed the way I prefer to arrange the salad. If you wish to peel the tomatoes and cucumber you may however it is not necessary. You can make this salad one hour before serving. Original recipe comes from a book called "Turkish Cookbook" by Tess Mallos -- posted by Chef floWer

Chef Flower's Potato Salad - Kibrisli Patates Salata

Tue, 29 Jan 2008 18:09:47 -0500

This is my mothers recipe, she always makes it if we had a barbeque. All my relatives have a different version of Patates Salata, some add lemon juice instead of vinegar. Others relatives add beetroot/beet or fresh parsley or fresh mint or onions. This is the way I like it, quick, simple and mums recipe. -- posted by Chef floWer

Adana Kebab

Thu, 07 Feb 2008 22:43:39 -0500

This is named after the forth largest city in Turkey. The trick to this is that you really should let marinate over night for optimum taste. Sumac is also used in this recipe it can be found in any Middle Eastern store or online. The sumac can be omitted but it really should be found and added. It really makes a difference. -- posted by Chef Jay 67

Menhaden (Turkish Omelette)

Tue, 04 Mar 2008 01:18:29 -0500

Just a little something I found in a magazine. -- posted by Galley Devil

Black Pepper Lavash - Middle Eastern 'cracker / Crisp Bread'

Wed, 05 Mar 2008 00:07:42 -0500

Many countries have their own spin on Lavash. This recipe is a Turkish version found on the Chow. The addition of black pepper kicks things up just a touch. For a great appetiser serve with a selection of dips - you must of course include hummous! You can also make the dough up to a day in advance. Please note though, Lavash is best eaten weithin 8 hours of baking! Time to make doesn't include chilling time... -- posted by Um Safia

Turkish Red Lentil and Grains Soup

Thu, 13 Mar 2008 00:45:01 -0400

This is a satisfying soup with unusual flavours. The bulghur and the rice add a lovely texture to the soup. -- posted by Morrisseyist

Hunkar Begendi

Tue, 15 Apr 2008 19:56:16 -0400

Turkish lamb stew with creamy eggplant sauce, from Claudia Roden. Cheddar or parmesan may be substituted for the kasseri cheese. -- posted by Sass Smith

My Love is Like a Red, Red Rose: Rose Petal Jam - Conserve

Thu, 01 May 2008 16:48:49 -0400

A wonderful old English Medieval recipe for rose petal jam or rather rose petal conserve, as this is a soft set jam. Serve this elegant and fragrant jam with scones, pancakes or use it to sandwich sponge cakes together........smells heavenly and tastes magical. Make sure that the rose petals you use are not exposed to traffic pollution or have been sprayed with fertiliser. The title is taken from my namesake, the Scottish poet Robert Burns and his poem: O, my luve's like a red, red rose, That's newly sprung in June, O, my luve's like the melodie, That's sweetly play'd in tune. Rose petal jam is also found in the Middle East and Turkey, along with high quality rose water; I sometimes add a few drops of rosewater for an extra floral kick! I have stated red rose petals as they give the best colour - but any highly scented roses would be fine to use in this recipe. -- posted by French Tart

Turkish Milk and Almond Pudding (Keskul)

Tue, 20 May 2008 17:55:58 -0400

Turkey has a very wide range of milk puddings. This pudding, made with ground almonds, is from Claudia Roden's 'Arabesque'. -- posted by Flowerfairy

Turkish Peppery Bulgur Salad (Kisir)

Tue, 20 May 2008 18:20:54 -0400

Another recipe from Claudia Roden. Kisir is a salad from Gaziantep. You need the fine-ground (not medium) bulgur, which you can find in Middle Eastern stores. Chilli peppers give it a thrilling zing, but you can leave them out. Serve it with little lettuce leaves that can be used as scoops. -- posted by Flowerfairy

Claudia Roden's Courgette Fritters

Tue, 20 May 2008 18:27:01 -0400

From her book 'Arabesque'. Fried onions, feta cheese and herbs lift what is otherwise a bland vegetable. These little fritters can be served hot or cold. They can be made in advance and reheated. -- posted by Flowerfairy

Claudia Roden's Orange Pudding

Wed, 21 May 2008 16:30:34 -0400

This can also be made with the juice of freshly squeezed blood oranges or mandarins. Many supermarkets now sell these juices freshly squeezed making it an easy pudding to prepare. It is set with potato starch and is not as firm as a jelly set with gelatine. -- posted by Flowerfairy

Chicken Döner Kebab

Wed, 28 May 2008 23:02:28 -0400

Originally a turkish dish of spit-roasted meat, döner kebab is now the best-selling fast food in Germany. This version using chicken is adapted from Australian Women's Weekly. -- posted by realbirdlady

The Traditional Cyprus Sandwich With Halloumi, Onions and Tomato

Wed, 04 Jun 2008 22:41:02 -0400

I first had one of these wonderful sandwiches just after I had moved to Cyprus; I remember sitting in an old, rundown taverna with a chilled Keo beer, whilst gazing out towards the deep blue Mediterranean Sea! Bliss! They are usually made in long, fat finger rolls, similar to hoagies or sub rolls, but you can also make them with pitta bread or other shapes of bread rolls. Halloumi is a traditional Cypriot cheese, which is still made locally by lots of Cypriot ladies - you often see the cheeses "hanging out to dry" in old, but hopefully clean (?) tights or stockings! Halloumi is an extremely good cheese for cooking, it maintains its shape and becomes toasty and slightly salty when fried or grilled. You can buy packs of good quality Cypriot Halloumi cheese in most supermarkets or in a delicatessen. It can last for up to ONE year when bought in a vacuum-sealed pack! Halloumi is the Greek Cypriot name for this cheese, the Turkish Cypriots call it Hellim - it is the same cheese however, and the best cheese is made with 100% sheeps milk. You will find these sandwiches all over Cyprus in different guises, this is my favourite combination. -- posted by French Tart

Authentic Cypriot Taverna Brandy Sour Cocktail

Thu, 05 Jun 2008 02:19:16 -0400

These were without doubt the most popular drink that we served in the restaurant I ran in Cyprus! They are known as the National Drink of Cyprus, and are delicious as well as being very refreshing. We used to make these with the local Cypriot brandy, which is not as strong as normal French brandy or cognac and has a delectable caramel taste to it. We also used the local angostura bitters, known as "Cock Drops", which as you can imagine, brought raised eyebrows and howls of laughter from overseas guests and tourists! A little history behind the cocktail: The Cypriot Brandy Sour style was developed following the introduction of the first blended brandy made on Cyprus, by the Haggipavlu family, in the early 1930s. The cocktail was developed at the Forest Park Hotel, in the hill-resort of Plátres in the beautiful Troodos Mountain range, for the young King Farouk of Egypt, who often stayed at the hotel during his frequent visits to the island. The Brandy Sour was introduced as an alcoholic substitute for iced tea, as a way of disguising the Muslim monarch's preference for Western-style cocktails. The drink subsequently spread to other bars and hotels in the fasionable Platres area, before making its way to the coastal resorts of Limassol, Paphos and Kyrenia, and the capital Nicosia. With increasing numbers of tourists visiting the island in the last thirty years, and the large garrison of British servicemen stationed on the island, the Cypriot Brandy Sour is now known around the world. This is how we used to make them in our restaurant - a trade secet shared!! -- posted by French Tart

Turkish Coffee Pear Bread

Wed, 11 Jun 2008 01:41:30 -0400

A very moist and creamy textured bread by Corby Kummer. Can be frozen for upto a month. -- posted by *Nabiha*

Israeli Couscous With Pistachios and Apricots

Fri, 13 Jun 2008 20:53:43 -0400

This recipe is from Veganomics: The Ultimate Vegan Cookbook. They write that it is Turkish inspired and suggest serving it with grilled vegetables or sweet potatoes, brussel sprouts, and/or red pepper. It sounds good to me, but I love cardamom and cinnamon. -- posted by WiGal

Diced Eggplant (Aubergine) Salad

Fri, 04 Jul 2008 04:15:58 -0400

Fresh tasting and colorful. Double or triple this recipe to bring to your next family picnic or potluck. Best made 2-3 hours in advance. Cooking time includes refrigeration time. Makes a delicious side to grilled chicken or fish. -- posted by Brenda.

Potato Borek

Sun, 20 Jul 2008 02:59:39 -0400

Yhis one comes from King Arthur Flour. -- posted by Schweik

Baklava

Sun, 03 Aug 2008 19:35:21 -0400

This is my favorite recipe for baklava- a decadent Mediterannean/Middle Eastern dessert, made of paper-thin filo dough, nuts, and a honey syrup. -- posted by Sephardi Kitchen

Kurdish Lentil Soup

Tue, 05 Aug 2008 19:34:26 -0400

Very Tasty! -- posted by Stacia_

Easy Falafel

Tue, 05 Aug 2008 19:37:53 -0400

This recipe for falafel and cuts down on preparation time. Perfect for those who want an easier version of falafel. -- posted by Stacia_

Persian Yogurt Salad

Thu, 07 Aug 2008 23:09:22 -0400

Usually served along with a main dish, served with rice! -- posted by Stacia_

Crispy Okra Raita

Thu, 07 Aug 2008 23:10:34 -0400

kurdish/Persian -- posted by Stacia_

Persian Spinach Salad

Thu, 07 Aug 2008 23:55:20 -0400

(Borani Esfanaj) -- posted by Stacia_

Kurdish Spicy Lentil Soup

Fri, 08 Aug 2008 00:20:34 -0400

Hot and spicy! -- posted by Stacia_

Kurdish Kubbeh Khamoustah

Fri, 08 Aug 2008 00:34:14 -0400

Stuffed Dumplings in Soup -- posted by Stacia_

Sweet Almond 'briks'

Fri, 08 Aug 2008 00:36:08 -0400

A mixture of nuts may be substituted for almonds. One tablespoon of plain yogurt may be substituted for the egg yolk, making the dish dairy. *may substitute 1 Tbsp. confectioners' sugar In a small bowl, combine the nuts, sugar, rose water, egg yolk and melted margarine. Set aside. -- posted by Stacia_

Kurdish Soup Dowjic

Fri, 08 Aug 2008 01:08:11 -0400

Dowjic -- posted by Stacia_

Turkish Eggplant & Pepper Salad With Walnuts & Yogurt

Fri, 08 Aug 2008 02:02:17 -0400

Classical Turkish Cooking -- posted by Stacia_

Watermelon and Goat Cheese Salad

Mon, 11 Aug 2008 01:53:59 -0400

Very light and refreshing and EASY salad for the summer months when watermelons are sweet and juicy. Recipe from Food & Wine; states that this is a Turkish dish. -- posted by JanuaryBride

Kurdish Lemonade

Wed, 20 Aug 2008 00:50:06 -0400

For best results you will need Omani Lemons which are in fact sun dried limes. In Persian the same name is used for limes and lemons (limoo). Lemon would be called "limoo zard" (yellow lime). So when they translate, they call both limes and lemons "lemon". It is known to Persians that when you say "dried lemons" in English, you really mean "sun dried limes." you can get them at most Middle Eastern/Turkish store. -- posted by Stacia_

Kurdish Tea

Wed, 20 Aug 2008 00:55:42 -0400

These are in fact sun dried limes. In Persian the same name is used for limes and lemons (limoo). Lemon would be called "limoo zard" (yellow lime). So when they translate, they call both limes and lemons "lemon". It is known to Persians that when you say "dried lemons" in English, you really mean "sun dried limes." (available outside of Oman in Middle Eastern groceries) -- posted by Stacia_

Traditional Buttery French Croissants for Lazy Bistro Breakfasts

Fri, 26 Sep 2008 18:46:30 -0400

I do not profess to make these all the time; living in France gives me access to wonderful croissants and other French breakfast pastries, However, these are even BETTER than MOST I can buy at the boulangerie, really! It is a time consuming process to make them, but the results are well worth the effort. The butter-enriched dough can be made the night before and stored in the fridge, and it can also be frozen. Once you have the hang of adding the butter to the dough and turning and rolling it to trap the air in between the layers, you are nearly there with the technique. This is my own recipe for croissants, and the quantity yields between 8 and 12 croissants, depending on how accurate you are with the measurements of the triangles before they are rolled. I usually start my dough off in my bread machine for the mixing, kneading and proving - it just gives me more time in the kitchen to get on with other things. I have also given the traditional method by hand, and the dough can also be mixed with a dough hook in a food mixer - choose whatever method is best for you! These croissants can also be frozen - before being baked; defrost overnight in the fridge before baking as normal. Eat these with freshly ground coffee, freshly squeezed orange juice, fresh butter and a selection of confitures, jams and conserves. -- posted by French Tart

Turkish Chickpea Salad (Nohut Salatasi)

Sat, 27 Sep 2008 11:06:46 -0400

I learned this refreshing salad in a Turkish cooking class. Preparation time does not include optional marinating time, but marinating is recommended for full flavor. -- posted by MissLinguist

Tofu and Veggie Burger

Wed, 01 Oct 2008 01:28:15 -0400

Entered for safe-keeping, for Asian forum. From Australian Women's Weekly "Grill: Grill-pan+barbecue". Standing time and refrigeration time have not been included in times. -- posted by KateL

Turkish Pumpkin Soup

Tue, 28 Oct 2008 00:34:45 -0400

A delicious autumn soup with its origins coming from Bursa in Turkey. The allspice and honey make it so homely and warming! -- posted by Cem

Vegetarian Zirva

Mon, 17 Nov 2008 23:00:17 -0500

Ancient Turkish dish - healthy vegetarian style -- posted by Sylvie C

Oregano & Chilli Haloumi / Hellim

Mon, 17 Nov 2008 23:04:31 -0500

Growing up in a Cypriot family Hellim (also known as Haloumi) was a staple in our family. Mum either would fry or grill the cheese then served with lemon juice and crust bread for breakfast. Yes breakfast! She would never coat it with flour as I see many recipes on Zaar however you could coat this recipe in flour if you wish. You could easily slightly alter the olive oil, lemon juice, spring onion or chilli to suit your palate -- posted by Chef floWer

Vegetarian Kufteh / Köfte (Middle-Eastern Meatballs)

Wed, 07 Jan 2009 00:01:46 -0500

Kufteh (Persian), köfte (Turkish) and kibbeh (Arabic) are round, walnut-sized patties usually made from pounded meat but sometimes from fish or vegetable pulp, which then is mixed with fine bulgur, herbs and spices. Serve this vegetarian version as an appetizer or a side dish. This recipe is from Martha Rose Shulman and was printed in the New York Times (January 2, 2009). -- posted by blucoat

Semolina Halva

Tue, 27 Jan 2009 19:53:43 -0500

Halva is a very traditional divine dessert of various cultures & geographies. This version is from the Agean coast of Anatolia. -- posted by Salih Emre Baser

Lamb Chops With Turkish Yogurt Sauce

Sun, 08 Feb 2009 10:00:10 -0500

Always on the lookout for something outside my comfort zone. This is surprisingly quick and easy to prepare. Serve with a nice rice pilaf and a vegetable. -- posted by Ice Cool Kitty

Green Beans in Olive Oil

Mon, 09 Feb 2009 00:19:37 -0500

A simple, straight-forward way to serve green beans as a side dish. This is a good choice for a cold dish at a buffet. -- posted by Ice Cool Kitty

Kofte Inygol

Mon, 16 Feb 2009 00:57:26 -0500

Spicy Lamb Pide With Yogurt

Fri, 27 Feb 2009 01:19:15 -0500

This delicious Turkish pizza comes from the January 2009 issue of "recipes +" magazine. You can prepare the lamb a day ahead, and store it in the fridge. ****To cut costs, you can use ground beef instead of lamb, but be sure to drain the fat off after cooking. -- posted by Sara 76

Turkish Wedding Pilaf (Dugun Pilav)

Wed, 11 Mar 2009 01:45:29 -0400

A nice simple and tasty pilaf. I sometimes use chicken stock in replacment of the meat one. It's a must to use basmati! Very good with Braised Lamb (Tas Kebap). Basically the recipe from The Complete Middle East Cookbook by Tess Mallos -- posted by UmmBinat

Turkish Braised Lamb (Tas Kebap)

Wed, 11 Mar 2009 01:47:34 -0400

Pretty tasty. Good with Turkish Wedding Pilaf (Dugun Pilav) A white basmati rice dish with pine nuts. From The Complete Middle East Cookbook by Tess Mallos -- posted by UmmBinat

Marvelous Middle-Eastern Marinated Yogurt Lemon Chicken

Mon, 16 Mar 2009 19:50:44 -0400

A tangy rich tenderizing marinade recipe for grilled, sauteed or baked chicken. I adapted it from a Lebanese restaurant's marinated kabobs. You will receive many many compliments! -- posted by ChandraSoleil

Claudia Roden's Basic Couscous

Mon, 23 Mar 2009 15:34:03 -0400

This is an extremely simple way to prepare couscous so that it is moist, tender, slightly chewy, and in individual grains rather than clumps. It is from the cookbook, "Arabesque: A Taste of Morocco, Turkey, and Lebanon", by Claudia Roden. -- posted by blucoat

Sweet-And-Sour Celery (Sephardic Passover Apio)

Mon, 30 Mar 2009 14:32:31 -0400

This Turkish Passover dish is from this month's "Gourmet Magazine" (April 2009). As the celery cooks, it soaks up the braising liquid and becomes silky. Cooks' note: Celery can be braised 1 day ahead and chilled. Reheat over low heat, adding more water if necessary, or reheat in a microwave. Add celery leaves and parsley before serving. -- posted by blucoat

Spinach-Filled Anatolian Flatbread or Wrap

Sat, 18 Apr 2009 16:53:13 -0400

Entered for safe-keeping for ZWT. From Ghillie Basan's "Classic Turkish Cooking." You can roll freshly made wraps in foil and keep warm for at least 30 minutes. The flatbreads can be folded over a filling and baked, like a quesadilla. Another option: cook a bigger batch of flatbreads without filling them, piling them on a large sheet of foil and wrapping them to reheat later for serving instead of pita with dips. -- posted by KateL

How to Prepare Fresh Okra Before Cooking

Mon, 20 Apr 2009 00:02:15 -0400

This is a way to prepare fresh okra before adding it to any recipe so that it doesn't become slimy while cooking. Included also are instructions on how to freeze fresh okra for later use. It's taken from The Complete Middle East Cookbook by Tess Mallos -- posted by UmmBinat

Mideast Minestrone Soup (Shurbat Al-Khudar)

Thu, 23 Apr 2009 01:56:25 -0400

A delicious and hearty soup from Faye Levy's cookbook, "Feast From the Mideast: 250 Sun-Drenched Recipes from the Lands of the Bible". Makes 6 first-course or 3 or 4 main-course servings. -- posted by blucoat

Greek Stuffed Zucchini (Halal) (Kolokithakia Yemista) (Gluten Fr

Mon, 04 May 2009 19:47:04 -0400

A good five stars with lemon sauce. This is DH's favorite meal and mine too right now. Modified from The Complete Middle East Cookbook by Tess Mallos (She is Greek). This is well worth the effort. Serve this dish with mashed potatoes or it tastes excellent served with Recipe #322603 used as a bed of rice for laying the zucchini on. Along with a fresh salad this will be a wonderful meal. -- posted by UmmBinat

Turp Salatsi (Radish Salad)

Wed, 06 May 2009 00:36:24 -0400

I have been intrigued by Turkish cuisine for going on a good four years now-no, actually longer. Here's a delightful summer salad and very quick to make, too! Use organic garden fresh radishes if possible and even better a variety (of). Don't use old, yucky supermarket radishes. From turkishcookbook.com -- posted by Cookgirl

Dead Sea Babaganoush

Tue, 26 May 2009 00:52:00 -0400

People tell me they would buy my cookbook just to have this one recipe. So, I thought I would post it here since Cooking for The King is not (yet) published. If you really like it (its so easy and DE-licious!) please visit my new site http://www.thekosherchannel.com and leave me a comment. While there you can also look under "Salads" to find out how this dish got its name. Todah! -- posted by Renee in Yerushalayim

Cacik (Tzatziki "cousin")

Wed, 27 May 2009 22:37:03 -0400

Entered for safe-keeping. From Clean Eating, May/June 2009. Turkish cacik lacks lemon juice and uses less garlic than its cousin, tzatziki sauce. If yogurt is not drained, the mixture will be creamier. Substitute mint for all or part of the fresh dill, as you please. -- posted by KateL

Burcu's Turkish Cream

Sat, 06 Jun 2009 01:59:37 -0400

I got this super-simple recipe from a Turkish friend. It has a texture sort of like a very thick custard, and she uses it as a base for savory dishes (e.g. with addition of some cumin and shredded chicken, omitting vanilla), and as a base for desserts as prepared here. She suggested using strawberries with strawberry gel or a thick chocolate custard with chocolate chunks, but it's amenable to just about anything you can think of, including being eaten alone! -- posted by LightEra

Su Teresi Salatasi (Turkish Watercress Salad)

Tue, 07 Jul 2009 02:35:38 -0400

From turkishcookbook.com. Note: a word or two about grape molasses: Grape molasses, or uzum pekmezi (it goes by several names) is concentrated grape juice from the Mediterranean/Middle East. You can read more about it here: slowfoodbeirut.org/index_inv.php?c=inv18 -- posted by Cookgirl

Tahin Pekmez

Wed, 08 Jul 2009 01:55:13 -0400

A traditional Turkish spread/dip. This has been referrred to as the 'peanut butter and jelly sandwich of Turkey'. I don't know how true that is, but a PB&J sandwich-even if it's a Turkish version sounds good to me! Depending on the recipe source, sometimes the ratio of grape molasses to tahini is 1:1. Experiment. -- posted by Cookgirl

Turkish Mücver

Fri, 10 Jul 2009 12:19:29 -0400

deep fried patties of grated zucchini with dill eggs and flour, part of traditional turkish summer dinner table -- posted by ILKER

Turkish Apple Tea

Fri, 24 Jul 2009 13:41:27 -0400

I found this recipe online & decide to post it here for safe keeping. -- posted by Nasseh

Ladies' Thighs (Kadin Budu)

Sun, 02 Aug 2009 10:24:09 -0400

These are tasty little croquettes - Turkish in origin. The recipe originally called for beyaz peynir which is a Turkish cheese so if you can find it in your area use this instead of the feta cheese. The croquettes can be shallow fried or for a healthier option baked in the oven. I have freezed them and reheated, they taste fine. -- posted by Coasty

Stuffed Eggplants With Meat (Karniyarik)

Mon, 17 Aug 2009 02:17:00 -0400

This Turkish recipe was taken from "Arabesque" by Claudia Roden.... "These eggplants stuffed with ground meat-- their name, karniyarik, means "slashed belly"-- are served as a hot main dish with rice pilaf. Use a good quality tomato sauce." Cooking time also includes prep time. -- posted by marggie

Turkish Marinade (Beef & Lamb Kabobs)

Wed, 19 Aug 2009 14:16:28 -0400

Works great with Beef and Lamb Kabobs. I also like this as a dressing. -- posted by Jamilah's Kitchen

Turkish Eggplant (Aubergine) Pilaf (Patlicanli Pilav)

Wed, 26 Aug 2009 18:27:59 -0400

Really good. From The Complete Middle East Cookbook By Tess Mallos. This is really nice served with Recipe #322921. -- posted by UmmBinat

Turkish Chopped Salad

Thu, 27 Aug 2009 02:50:45 -0400

POSTED FOR RAMADAN TAG. This is Musa's variation on a dish from Gaziantep sometimes called Women's Salad. Recipe by Musa Dagdeviren from http://www.foodandwine.com. -- posted by UmmBinat

Turkish Yogurt With Sautéed Dried Fruits and Nuts

Thu, 27 Aug 2009 02:58:59 -0400

POSTED FOR RAMADAN TAG This popular mid-Anatolian family dessert is made with yogurt and walnuts and whatever else is at hand. Musa has embellished it by sautéeing walnuts, hazelnuts and dried mulberries or sour cherries in a French-inspired browned butter, but he still respects the recipe's homey quality. Recipe by Musa Dagdeviren on http://www.foodandwine.com NOTE: Grape molasses is available at Middle Eastern markets. -- posted by UmmBinat

Artichoke Hearts in Olive Oil

Mon, 31 Aug 2009 11:38:56 -0400

Turkish Style Artichoke Hearts in Olive Oil. Perfect side dish for those hot summer days. -- posted by Dinu

Roast Eggplant With Walnuts

Wed, 07 Oct 2009 11:53:41 -0400

This wonderful appetizer, when served with warm pita, marinated strips of red pepper & tasty olives, can be a meal unto itself... or tucked into a pita with the aforementioned for lunch, a very nice lunch. Per the Times: "This Turkish recipe is from Paula Wolfert's upcoming book, "The Slow Mediterranean Kitchen," which will be published in October by Wiley. Wolfert notes that the slower the grilling, the smokier the flavor of the eggplant. She thanks Dr. Ayse Baysal for sharing the recipe." Note: When large eggplants are roasted whole, you may notice black juices seeping out of the skin. If this happens, immediately slit the eggplant on one side and drain on a slanted board in the sink. -- posted by Buster's friend

Almond Tahini Date Balls

Mon, 19 Oct 2009 13:55:41 -0400

Very Middle Eastern and very tasty. A somewhat sophisticated brunch treat if you will, and would also make awesome finger food for tea or a dinner party. Especially if it's one of those where the meal is light but hors d'oeuvres are heavy. And can you believe this awesome treat is healthy and vegan? I couldn't! For some ideas, try a mix of Chinese red dates (I used 100%) with traditional dates. Put in a dash of ground pistachio and/or cardamom, how about a teensy bit of honey? There's a lot more I plan on doing with that huge thing of almonds I bought at BJ's. Found on the internet somewhere, don't remember where. If this is your recipe or you know where it came from, just drop me a line so I can give credit where it is due. -- posted by the80srule

Turkish Eyes Cookies

Tue, 27 Oct 2009 17:30:36 -0400

From the The Cookie Tin website. -- posted by littlemafia

Turkish Soldier Buttons Cookies

Tue, 27 Oct 2009 17:31:48 -0400

I haven't made them yet, but I'm looking forward to bake them. -- posted by littlemafia

Osmanli Kebabs

Tue, 03 Nov 2009 11:35:15 -0500

A famous Turkish kebab. -- posted by littlemafia

Turkish-Style Grilled Chicken With Yogurt and Cumin (Tavuk Izgar

Tue, 10 Nov 2009 21:00:16 -0500

This is from "The Mediterranean Kitchen" by Joyce Goldstein. I haven't tried it but it sure sounds good! It's meant to be cooked over charcoal, or under the hot oven broiler. It gives a choice of 4 half-chickens, but I couldn't get the system to accept them. I'll probably make this with bone-in thighs as that is what I usually buy, and skewers would be an unnecessary step/cleanup. -- posted by firefly68