Recipezaar: Vegetarian,Turkish recipes

Carol's Hummous

Fri, 11 May 2001 09:40:31 -0400

A recipe I learned from two Lebanese friends. This is my family's most requested dish at get-togethers. -- posted by Carol Bullock

Carol's Easy Pita Bread

Fri, 11 May 2001 09:44:38 -0400

A quick recipe for tasty pita. -- posted by Carol Bullock

Sweet Peas and Carrots in a tomato sauce

Tue, 24 Jul 2001 09:26:48 -0400

-- posted by Nye McClelland

Kremithosoupa (Onion Soup)

Sun, 12 Aug 2001 09:25:55 -0400

-- posted by Nat Da Brat

Fasolatha (Greek Bean Soup)

Sun, 12 Aug 2001 09:25:57 -0400

The Fasolatha (bean soup) Festival, originated in Florina, Macedonia, Greece, and is now a major cultural event in many Greek communities across the world. In the Northern hemisphere, the religious festival is traditionally observed near the start of winter - on St. Nicholas Day (during his lifetime he was known for giving sustenance to the poor). Food is a major part of the festival. Apart from Fasolatha (bean soup), Olives, Renga (smoked herring) freshly baked Florinian Bread (Pogatsa) Gyros, Souvlaki, Kebabs, and Loukoumathes (honey cinnamon - soaked donuts) are also served. Fasolatha is one of the heartiest dishes on the Greek vegetarian table, and a Lenten mainstay. -- posted by Molly53

Choban Salatasi (Turkish "Shepherd's" Salad)

Sat, 18 Aug 2001 10:29:25 -0400

-- posted by BonnieZ

Red Cabbage and Carrot Salad

Wed, 29 Aug 2001 12:40:58 -0400

-- posted by Nye McClelland

Eggplant (Aubergine) Salad

Fri, 07 Sep 2001 09:08:36 -0400

yum -- posted by Nye McClelland

Bulgur Wheat Salad - Turkish Style

Thu, 27 Sep 2001 16:15:06 -0400

. -- posted by Nye McClelland

Easter Tartlets

Fri, 01 Mar 2002 12:00:00 -0500

This is my adopted recipe, I haven't made it yet. -- posted by Dreamgoddess

Hummus Amongus

Sun, 10 Mar 2002 11:31:38 -0500

There's a large Middle Eastern population in Bayridge Brooklyn and amazing restaurants line the avenues...hummus is served with every dish on the menu...it's one of my favorite things in the whole wide world...if you haven't tried it, please do. I think you'll love it! -- posted by Gingerbee

Mutabbul

Sun, 31 Mar 2002 16:16:12 -0500

A Turkish variation on a much-loved Middle Eastern dish said to have been invented by the ladies of the Sultan's harem - to win his favours!From one of my favourite cookbooks The Complete Meze Table. -- posted by Angela Sara

Torshi Lift

Tue, 30 Apr 2002 21:47:29 -0400

Of all the pickles prepared in the Middle East-and there are many of them - this is one of the most spectacular looking. A delight to serve with grilled and roasted meats. Be patient and resist the temptation to open the jar before they are ready! Once opened they will keep for 4-6 weeks in a cool place, if they last that long! From a favourite book The Complete Meze Table. -- posted by Angela Sara

Seven Sisters Secret Sauce!!

Thu, 30 May 2002 17:49:54 -0400

A superb sauce with that Middle Eastern flavour from the Tahini. My six sisters-in-law tried to decide what was in the sauce! Hence the name...me being the seventh sister! Delicious in chicken sandwiches, over grilled meats and also as a dip. -- posted by Angela Sara

Nigella Lawson Turkish Delight Syllabub

Sun, 07 Jul 2002 18:53:48 -0400

Posted in response to a request on the message boards. -- posted by Sackville

African Spice Mix

Sat, 27 Jul 2002 00:30:12 -0400

An aromatic mixture from North Africa, also found in Turkey and Jordan. The recipe is from Jill Norman's "The Complete Book of Spices". It is sprinkled on meatballs or vegetables, and can also be mixed to a paste with olive oil and spread on bread before baking. -- posted by Fido ®

Turkish Braised Leeks with Olives

Thu, 29 Aug 2002 16:34:16 -0400

-- posted by Dancer^

Iced Green Apple Tea

Wed, 04 Sep 2002 19:55:51 -0400

Simple but refreshing. -- posted by Sue L

Dukkah

Wed, 08 Jan 2003 20:00:48 -0500

-- posted by Missy Wombat

Cucumber and Tomato Salad

Fri, 10 Jan 2003 20:03:06 -0500

Posted in response to a request for a Turkish salad. I have not tried this recipe but it sounds pretty similar to a salad my grandma used to make! -- posted by Tish

Cold Armenian Yogurt-Barley Soup by Sy

Wed, 05 Feb 2003 20:15:05 -0500

This delicious yogurt soup just "Hits The Spot" on a hot summers day! You can find variations of this recipe from Eastern Europe to the Middle East. I especially loved the yogurts in Turkey, Iran and Greece. If possible, try making your own home made yogurt. I use a Salton Yogurt Maker and the yogurt comes out rich and creamy. However, a good substitute is the greek yogurts found in some of the bigger supermarkets. -- posted by Skipper/Sy

Turkish tomato and feta salad

Sun, 23 Mar 2003 20:04:57 -0500

This is a variation on the "coban" salad, and is my favourite breakfast in the summertime. -- posted by denizkizi

Shakshouka

Fri, 18 Apr 2003 20:11:41 -0400

Leshakshek means to shake in Hebrew. This is an egg and tomato dish that would be something different for brunch. Add garlic, basil, the possibilities are endless! Enjoy.. -- posted by Miraklegirl

Vegetarian Turkish Pide

Wed, 07 May 2003 20:00:42 -0400

From the back of the Sanitarium TVP Vege-Mince box... -- posted by Missy Wombat

Ispanak (Spinach filling)

Fri, 09 May 2003 20:04:50 -0400

This is the spinach Filling often found in those Turkish savoury pastries known as borekler. -- posted by Missy Wombat

Chickpea Soup

Mon, 04 Aug 2003 20:08:23 -0400

. -- posted by Mimi Bobeck

Turkish Pilaf with Tomato

Sat, 13 Dec 2003 20:01:31 -0500

This is a wonderful, mild pilaf made with tomato juice and optional cinnamon. The handkerchief steaming is what makes it authentically Turkish. Because of the steaming, the cook time is 30 minutes longer than just cooking the rice. Cook time also includes cooling time for rinse water. -- posted by sugarpea

Labna (Yoghurt cheese)

Wed, 18 Feb 2004 19:59:40 -0500

The Labna is ready to eat immediately, but improves after a couple of days. The oil which surrounds the Labna can be used later in dressings, bread doughs etc. -- posted by Missy Wombat

Mehmet's Broad Beans

Fri, 14 May 2004 20:00:14 -0400

This recipe has a most romantic source. A few years ago my husband and I chartered a small gulet to explore the coast of Turkey. Our captain, cook and guide was Mehmet. We moved around the Gulf of Fethiye, looking at ruins and swimming by day, mooring each night in a different place. One night, Mehmet cooked these beans and gave me the recipe. I'm very happy that I can share it with you. -- posted by Surfsider

Amazing Turkish " Confetti" Rice

Thu, 27 May 2004 19:59:38 -0400

I lived in Izmir, Turkey for one year and got this recipe from the family cook. It is, hands down, the BEST rice I have ever had the pleasure of eating, it also makes a SPECTACULAR presentation on any table! -- posted by Rachel Dennehy

Super Low Fat Turkish Apple Cake

Fri, 25 Mar 2005 15:10:45 -0500

This recipe is a traditional Turkish cake that is great for morning or afternoon tea and its LOW FAT!! You can use canned or fresh cooking apples. I find using canned apples makes the cake moister and generally stays fresh longer. This recipe is great for vegans as it is egg-free and uses unrefined sugar. -- posted by Mirpanda

Turkish Leeks in Olive Oil

Sat, 30 Apr 2005 21:12:28 -0400

From "The Complete Book of Turkish Cooking". The author suggests serving this dish cold with lemon juice. -- posted by Mercy

Turkish Mint Drink

Sat, 11 Jun 2005 21:15:30 -0400

From "Wolf & Lamb -Animal Free Cooking" -- posted by Missy Wombat

Baklava Wafers With Yoghurt & Lemon Honey Syrup

Mon, 20 Jun 2005 14:27:50 -0400

Quick and simple modern interpretation of baklava with walnuts -- posted by Werringer

Kabak Mücveri (Turkish Zucchini Fritters)

Thu, 23 Jun 2005 16:59:26 -0400

Fritters are very popular in the Middle East. They are eaten hot or at room temperature as a vegetable side dish or a meze. It couldnt be simpler to make, but you can dress it up with optional garnishes of black olives, tomatoes, or hard-boiled egg. The perfect use for small, sweet new zucchini. Serve alone or with a creamy garlic-lemon yogurt sauce for a perfect complement to any spicy or grilled foods that call for a cooling accompaniment. -- posted by NcMysteryShopper

Turkish Green Beans

Fri, 07 Oct 2005 17:23:30 -0400

The Zaar World Tour has me searching high and low for new recipes from all corners of the globe. This is an untried recipe by the simplicity and unusual inclusion of yogurt as a sauce for the beans appeals to me. -- posted by justcallmetoni

Fresh Cranberry Beans With Tomatoes, Onions and Cinnamon

Mon, 10 Oct 2005 16:45:45 -0400

If you think cinnamon seems odd with beans, you've underestimated what Turkish cooks can do with spices. Try this healthy and delicious side dish, a Food and Wine staff favorite! MAKE AHEAD: The beans can be refrigerated overnight. Bring to room temperature before serving. Recipe by Engin Akin from Engin's Empire (Food and Wine, April 2001) -- posted by NcMysteryShopper

Turkish Red Lentil Soup

Mon, 10 Oct 2005 20:28:35 -0400

Another delectable entry for the Zaar World Tour from the enticing World Vegetarian Cookbook by Madhur Jaffrey. This is simple enough to prepare midweek and comforting as the first cold air of fall arrives. -- posted by justcallmetoni

Turkish Coffee....kah'wah

Wed, 19 Oct 2005 14:20:32 -0400

Turkish coffee is not just limited to turkey, but is a traditional drink all over the middle east. You can buy freshly roasted and prepared coffee beans while you wait Turkish coffee from most middle eastern grocers in the united states. They usually use a combo blend of light and dark coffee beans and grind cardamom up in it at the same time.You can even purchase Turkish coffee pots that Turkish coffee is made in at most grocers. If you don't have a Turkish coffee pot, don't worry, you can use any pot. This recipe is the next best thing.*Measurements are approximate, so you may add or decrease according to taste buds* -- posted by chef FIFI

Jessica's Turkish Spinach and Lentil Soup

Sun, 23 Oct 2005 14:56:27 -0400

This is my variation of a soup recipe from Sundays at Moosewood. It's always a hit when I make it and I once even had an offer to package it and sell it in a New York City coffee shop. -- posted by jessica327

Turkish-Ish Salad

Wed, 28 Dec 2005 21:16:11 -0500

From www.gourmet.gr. I played around a bit with this one. Use regular couscous if you cannot find Israeli couscous. Use a good quality olive oil. -- posted by Cookgirl

Courgette (Zucchini) & Feta Fritters

Sat, 29 Apr 2006 09:24:39 -0400

"A few of these would make a great veggie main course." From "The Hairy Biker's Cookbook" MAY 2006 BBC Good Food issue. -- posted by Amanda in Aberdeen

Spicy Tomato Spread

Mon, 01 May 2006 19:49:44 -0400

In my search for tasty, low-fat recipes, I found this one in the Chicago Tribune. Serve this at room temperature on warm bread....YUM! -- posted by Hey Jude

Turkish Delight - Lokum (Candy)

Sat, 17 Jun 2006 16:54:25 -0400

From Saad Fayed, Turkish Delight is a candy that originated in Turkey in the 1700's. The candy was featured in "The Lion, the Witch and the Wardrobe", by C.S Lewis. The White Witch tempted a character, Edmund with Turkish Delight. This easy Turkish Delight recipe will tempt you, too! -- posted by Nana Lee

Kisir (Turkish Bulgur Wheat Salad)

Wed, 26 Jul 2006 22:24:35 -0400

This is not a traditional Turkish Kisir, but the best I can do with the ingredients available in local stores. The salad is simple, and it's good for a light summertime meal. -- posted by MissLinguist

Hummous With Pine Nuts Turkish-Style

Wed, 06 Sep 2006 21:12:27 -0400

I don't know how closely this resembles the hummous served in Turkey, but it is delicious! Printed in our local newspaper. -- posted by Cookgirl

Yogurtlu Biber (Bell Pepper With Yogurt)

Thu, 23 Nov 2006 10:38:40 -0500

I brought this recipe back from Turkey; it's good as a starter or as a side dish for grilled meat and pilav. -- posted by Ms.Norrell

Tabbouli / Tabouli / Tabbouleh Salad (Parsley Salad)

Mon, 27 Nov 2006 16:59:46 -0500

A Lebanese friend showed me how to make this back in 1996. It's my mother-in-laws favourite salad and I normally make it on request specially for her. I prefer flat leaf fresh parsley (also known as Italian Parsley) as it's better texture but curly leaf is alright. I normally buy the parsley and spring onions from the supper market prepacked bunches so if your measurements are slightly more or less it's alright, it doesn't have to be exact. The bourghul also soaks a lot of the moisture and I like Tabbouli to be moist not dried that's why there is a lot of lemons and olive oil. Like everything we cook it's all about the palate and who we are cooking for so if you choose to put less oil and lemons then it's ok. Salt and black pepper to taste, so feel free to add less but not to much. The secret to good Tabbouli is that everything should be finely chopped. Enjoy -- posted by Chef floWer

Spicy Carrot Soup

Mon, 08 Jan 2007 15:21:19 -0500

A delicious, healthy soup with a hint of (Turkish) spice, perfect for both dieters and vegetable nuts. Tips: It is best to chop the carrots and the onions and finely as possible, this way they will cook faster and give the soup a much better falavour and texture. -- posted by Hayley Jade

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

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

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

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

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

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

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

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

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

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.

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

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_

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

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

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

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

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

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

Awesome Low-Cal Low-Fat Tabouli Salad

Thu, 07 Jan 2010 01:01:17 -0500

A tangy viniagrette makes this parsley, tomato, and tiny pasta salad simply scrumptious! -- posted by kittyroara