Turkey: Just the Recipes

 Turkey: Baklava, Bravery, and the Bosphorus


Simit (Sesame Bread Rings)



Description: Turkish golden, crisp sesame-coated bread rings commonly enjoyed with tea.

Makes: 6 simit

Ingredients:

Dough:

  • 3 cups flour

  • 1 tbsp sugar

  • 1 tsp salt

  • 1 tbsp active dry yeast

  • 1 cup warm water

  • 2 tbsp olive oil

Coating:

  • ½ cup grape molasses (pekmez) or honey diluted 1:1 with water

  • ½ cup water

  • 1 cup toasted sesame seeds

Instructions:

  1. Make Dough: Proof yeast with warm water and sugar. Mix with flour, salt, and oil. Knead 8–10 minutes until smooth. Rise 1 hour until doubled.

  2. Shape: Preheat oven to 425°F (220°C). Divide dough into 6 pieces. Roll each into 50cm ropes, twist pairs together, and join ends into rings.

  3. Coat & Bake: Mix molasses with water for dip. Dip rings in mixture, then coat in sesame seeds. Bake 15–20 minutes until golden.

  4. Serve: Enjoy fresh or at room temperature with tea and cheese.

Tips: Toasting sesame seeds intensifies flavor.

Turkish Pistachio Baklava (Antep Style)



Description: Ultra-crisp layers of phyllo filled with finely ground pistachios, soaked in light syrup.

Serves: 12–15 pieces

Ingredients:

Syrup:

  • 3 cups sugar

  • 1 ½ cups water

  • 1 tbsp lemon juice

  • 1 tsp rose or orange blossom water (optional)

Baklava:

  • 1 lb (450g) phyllo dough (about 40 sheets)

  • 2–2½ cups finely ground pistachios

  • 1 cup clarified butter or ghee

  • 2 tbsp crushed pistachios (for garnish)

Instructions:

  1. Make Syrup (Cool Completely): Simmer sugar and water 10–12 minutes. Add lemon juice; simmer 2 minutes. Add flower water if using. Cool fully.

  2. Prep Phyllo: Keep covered with a damp towel. Trim to fit pan if needed.

  3. Clarify Butter: Melt butter, skim foam, and use clear fat.

  4. Layer: Butter a baking pan. Layer 15–20 buttered phyllo sheets. Spread half the pistachios. Add 5–7 buttered sheets. Spread remaining pistachios. Top with 15–20 buttered sheets.

  5. Cut: Cut into diamonds or squares before baking.

  6. Bake: 325°F (165°C) for 55–70 minutes until deep golden.

  7. Add Syrup: Pour cold syrup over hot baklava.

  8. Rest: 4–6 hours or overnight.

  9. Garnish: Sprinkle crushed pistachios.

Oven Döner Kebab (Home-Friendly Dürüm Version)



Description: A home-friendly authentic Turkish döner kebab using a vertical skewer method. Serve wrapped in flatbread as dürüm.

Serves: 4

Ingredients:

Meat:

  • 500g ground lamb or beef (or mix; 80/20 fat ideal)

  • 1 small onion, finely grated

  • 2 cloves garlic, minced

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 1 tsp smoked paprika

  • 1 tsp dried oregano

  • ½ tsp black pepper

  • 1 tsp salt

  • ½ tsp red pepper flakes (optional)

  • 2 tbsp plain yogurt

For Serving (Dürüm):

  • Flatbreads or lavash

  • Sliced tomatoes, onions, lettuce

  • Pickles (optional)

Yogurt–Tahini Sauce:

  • ½ cup yogurt

  • 1 tbsp tahini

  • 1 tsp lemon juice

  • Salt to taste

Instructions:

  1. Prepare Meat: Mix all meat ingredients vigorously by hand 4–5 minutes until sticky. Refrigerate 2 hours or overnight.

  2. First Bake (Loaf): Preheat oven to 400°F (200°C). Shape into a tight loaf. Bake on parchment 30–35 minutes until cooked. Rest 10 minutes, slice very thin.

  3. Vertical Setup: Thread slices onto upright metal skewer in a deep pan (use potato base if needed). Press tightly.

  4. Second Bake: 425°F (220°C) for 15–20 minutes until crisp. Broil 2–3 minutes for extra browning.

  5. Slice and Serve: Shave thin slices. Wrap in flatbread with veggies and sauce.

İmam Bayıldı (Stuffed Eggplants)



Description: Tender eggplants stuffed with a rich onion–tomato mixture, baked until silky. A legendary Ottoman vegan dish.

Serves: 4

Ingredients:

Eggplants:

  • 4 small eggplants

  • Olive oil for frying

Filling:

  • 2 large onions, sliced

  • 3 cloves garlic, minced

  • 2 tomatoes, diced

  • 1 green pepper, chopped

  • ¼ cup olive oil

  • 1 tbsp tomato paste

  • 1 tsp sugar

  • 1 tsp salt

  • ½ tsp black pepper

  • ¼ cup chopped parsley

  • Optional: 1 tbsp pine nuts or currants

Baking:

  • ½ cup hot water

  • 1 tbsp olive oil

Instructions:

  1. Prepare Eggplants: Peel in stripes, soak in salted water 30 minutes, drain, dry. Lightly fry all sides 8 minutes. Cool and slit lengthwise.

  2. Make Filling: Sauté onions and garlic in olive oil 8–10 minutes. Add pepper, tomatoes, paste, sugar, salt, pepper; cook 10 minutes. Stir in parsley (and optionals).

  3. Stuff and Bake: Preheat oven to 350°F (180°C). Stuff eggplants, place in dish. Pour water + oil around (not over). Cover and bake 40–45 minutes.

  4. Serve: Warm or room temperature with bread.

Tips: Improves overnight.

Turkish Pide (Boat-Shaped Flatbread)



Description: Yeasted boat-shaped flatbread with optional toppings like beef or cheese/sucuk.

Serves: 4–6 pides

Ingredients:

Dough:

  • 3 cups (375g) all-purpose flour

  • 1 cup (240ml) warm water

  • 2¼ tsp (1 packet) dry yeast

  • 1½ tsp sugar

  • 1½ tsp salt

  • 2 tbsp olive oil (plus extra for brushing)

Option A: Beef (Kıymalı) Filling:

  • 300g ground beef or lamb

  • 1 small onion, finely minced

  • 1 small tomato, finely diced

  • 1 small green pepper, finely diced

  • 1–2 tbsp tomato paste

  • 1 tsp paprika

  • ½ tsp cumin

  • Salt & pepper

  • Optional: chopped parsley

Option B: Cheese & Sucuk:

  • 1 cup shredded mozzarella or kaşar cheese

  • 60–80g sucuk, thinly sliced

  • 1 egg (optional, per pide)

Instructions:

  1. Make Dough: Bloom yeast in water with sugar 10 minutes. Add flour, salt, oil; knead 8–10 minutes. Rise 1 hour until doubled.

  2. Prepare Filling: Mix chosen filling ingredients (beef raw).

  3. Shape: Preheat oven to 475°F (245°C) with stone/sheet. Divide dough into 4–6. Roll into thin ovals. Add filling in center. Fold edges to form boat, pinch ends.

  4. Bake: Brush edges with oil or egg. Bake 10–12 minutes until browned.

  5. Finish (Optional): Brush beef with butter/parsley; add egg to cheese in last 2 minutes.

Tips: Roll dough thin for crisp edges. Serve with lemon for beef.

Ezogelin Çorbası (Bride’s Lentil Soup)



Description: Comforting red lentil soup enriched with bulgur, rice, and Turkish pepper paste.

Serves: 4

Ingredients:

  • 1 cup red lentils

  • ¼ cup fine bulgur

  • ¼ cup rice

  • 1 onion, chopped

  • 2 tbsp olive oil or butter

  • 1 tbsp tomato paste

  • 1 tbsp pepper paste (mild or hot)

  • 1 tsp paprika

  • 1 tsp cumin

  • 1 tsp dried mint

  • 6 cups vegetable or chicken stock

  • Salt & black pepper

  • Lemon wedges for serving

Instructions:

  1. Base: Sauté onion in oil until soft.

  2. Add Pastes: Stir in tomato and pepper pastes; cook 2–3 minutes.

  3. Add Grains & Spices: Add paprika, cumin, mint, then lentils, bulgur, rice, and stock.

  4. Simmer: 30–35 minutes until tender.

  5. Blend: Partially blend or leave rustic.

  6. Finish: Season. Serve with lemon.

Optional Garnish (Nane Yağı): Melt 1 tbsp butter, add ½ tsp pepper paste + pinch mint; drizzle over bowls..

Menemen (Turkish Scrambled Eggs)



Description: Soft, silky scrambled eggs cooked in a tomato–pepper base — a classic Turkish breakfast.

Serves: 2–3

Ingredients:

  • 4 large eggs

  • 2 medium tomatoes, diced (or 1 cup canned)

  • 1 green pepper or sivri biber, chopped

  • 1 small onion, chopped

  • 2 tbsp olive oil

  • 1 tsp red pepper flakes (optional)

  • ½ tsp salt

  • ¼ tsp black pepper

  • 1 tbsp chopped parsley (garnish)

  • Optional: 50g feta, crumbled

Instructions:

  1. Cook Vegetables: Heat oil over medium. Sauté onion and pepper 5–7 minutes. Add tomatoes, flakes, salt, pepper; cook 8–10 minutes until thick.

  2. Add Eggs: Whisk eggs, pour in. Stir gently 2–4 minutes until just set.

  3. Serve: Top with parsley (and feta). Eat with bread or simit.

Tips: Adjust stirring for texture — more for creamier, less for chunkier.


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