Turkish zucchini fritters are traditionally prepared with a combination of grated zucchini, flour, and eggs, while typical additions include white Turkish cheese, onions, and herbs such as parsley, dill, or mint. The fritters are usually pan-fried until golden and are typically served with plain yogurt or yogurt-based sauces on the side. They make an excellent …
Category: Recipes
Warm lemony courgette salad
Ingredients 2 courgettes 1tbsp olive oil 1 lemon zested, plus a squeeze of juice 1 garlic clove crushed ¼ small pack of basil roughly torn Method step 1 Use a vegetable peeler to slice the courgettes into wide strips, discarding the central, seedy part. Heat the oil in a large frying pan, add the lemon …
Warm lemony courgette salad
Ingredients 2 courgettes 1tbsp olive oil 1 lemon zested, plus a squeeze of juice 1 garlic clove crushed ¼ small pack of basil roughly torn Method step 1 Use a vegetable peeler to slice the courgettes into wide strips, discarding the central, seedy part. Heat the oil in a large frying pan, add the lemon …
Aubergine & chickpea curry
Ingredients 2 aubergines 2 tbsp sunflower oil plus extra to serve, if you like 1 tbsp brown or black mustard seeds 10-12 curry leaves plus extra to serve, if you like 2 onions finely chopped 2 dried chillies chopped 4 tsp garam masala 2 tsp ground coriander 2 tsp turmeric 400ml can coconut milk 6 …
Sausage, fennel & rocket fusilli
Ingredients 350g fusilli 6 good-quality pork sausages (pork & red onion work well) 2 garlic cloves sliced 1 red chilli deseeded and sliced 1 heaped tbsp fennel seeds 3 tbsp double cream 1 tsp wholegrain mustard 2 tbsp grated parmesan plus extra to serve 100g bag rocket leaves Method step 1 Cook the pasta following …
Griddled halloumi with beetroot & orange
Ingredients 250g pack cooked beetroot cut into wedges 3 medium oranges segments and juice 4 tsp white wine vinegar 2 x 250g packs halloumi cheese drained 100g watercress Method step 1 Heat a large griddle pan or frying pan over a high heat. In a large bowl, combine the beetroot, orange segments and juice and …
Best ever crab sandwiches
Ingredients 8 hand-cut slices best-quality brown or granary bread unsalted butter for spreading 1 lemon cut into 4 wedges, to serve For the crab paste brown crabmeat from 1 large brown crab, about 1.5 kg in its shell (reserve the white meat, see below) 1 tbsp mayonnaise 1 tsp tomato ketchup juice 1/2 lemon 1 …
Indian chicken salad
Ingredients 4 large skinless chicken breasts 1 heaped tbsp tandoori masala powder bunch coriander stalks chopped and leaves separated zest and juice 1 lime 150ml coconut milk 2 heaped tbsp mango chutney ½ cucumber peeled lengthways into ribbons 100g bag baby spinach leaves 1 small red onion thinly sliced into rings 4 poppadums broken into …
Cumin & onion marinated beef
Ingredients 1kg thick bavette or onglet steak see tip below 2 tbsp gluten-free Worcestershire sauce 3 garlic cloves crushed juice 2 limes 2 tbsp red wine vinegar 1 tbsp cumin seed 1 tbsp chilli flakes 1 small onion grated 2 tbsp olive oil plus extra for drizzling Method step 1 Cut the steak into 6 …
Parma pork with potato salad
Ingredients 175g new potatoes (we used Jersey Royals), scrubbed and thickly sliced 3 celery sticks, thickly sliced 3 tbsp bio yogurt 2 gherkins (about 85g each), sliced ¼ tsp caraway seeds ½ tsp Dijon mustard 2 x 100g pieces lean pork tenderloin 2 tsp chopped sage 2 slices Parma ham 1 tsp rapeseed oil 2 …
Little fig & almond cakes
Ingredients 175g self-raising flour 175g butter softened 175g golden caster sugar 175g ground almond 1 tbsp rosewater 3 large eggs 5 ripe figs handful flaked almonds icing sugar to serve (optional) Method step 1 Heat oven to 180C/160C fan/gas 4. Line 10 holes of a muffin tin with muffin cases. Tip the flour, butter, caster …
Herbed potato salad
Ingredients 800g waxy new potatoes such as Charlotte or Nicola 4 tsp Dijon mustard 4 tsp white wine vinegar 4 tbsp olive oil 2 tbsp each chopped fresh chives parsley and tarragon (or other herbs you like) a bed of green salad leaves to serve Method step 1 Steam or boil the whole potatoes until …
Cheesy scrambled egg croissants
Ingredients 8 large eggs 100g grated cheddar a splash of milk small bunch chives snipped 4 large croissants Method step 1 In a bowl, whisk the eggs, cheddar, milk and some seasoning. Pour into a saucepan and heat gently, stirring continuously, until softly scrambled. Stir in chives, then split open croissants (warm them first if …
Domates çorbası
Domates çorbası is a typical Turkish tomato soup featuring simple and fresh flavors. It consists of cooked or roasted tomatoes, onions, garlic, olive oil, flour, and water. The soup is often seasoned with salt and ground pepper, and it is traditionally garnished with a few fresh basil leaves. This light meal is typically prepared during …
İşkembe çorbası
İşkembe çorbası is a traditional tripe soup that is known as a great hangover cure. It consists of tripe, water, milk, flour, butter, and egg yolks. The soup is usually seasoned with salt and finished with red pepper, vinegar, and garlic, giving it a bold flavor. It is recommended to serve the soup while still …
Bulgur pilavı
Bulgur pilavı is a nutritious Turkish pilaf that is often additionally flavored with onions, green peppers, tomatoes, and various spices. When the bulgur is tender and ready to consume, it is recommended to garnish it with fresh parsley. The dish is typically served as an accompaniment to casseroles or meat dishes such as kebap, izgara, and köfte.
Haşlama
Haşlama is a traditional dish consisting of boiled lamb and vegetables such as carrots, potatoes, celery, and onions. The meat should be boiled until it is very tender and almost falls off the bone. The dish is traditionally served with a sauce consisting of butter, flour, lemon juice, and egg yolks. It is recommended to …
Haydari
Haydari is a Turkish meze dip that is usually made with thickened yogurt, garlic, and fresh herbs such as dill, paprika, mint, and basil. The dip has a thick texture and a tangy flavor. It is recommended to serve it chilled with pita bread, vegetables, or meat kebabs.
Mısır ekmeği
Mısır ekmeği is a savory Turkish cornbread that is especially popular in the Black Sea region of the country. Its texture is usually hard and dry because it is prepared without a raising agent. The bread can be shaped into circles, tubes, oblongs, or plaits. Cheese, dill, sesame, poppy, and nigella seeds can all …
Muhallebi
Mehalabiya is a creamy Arabian dessert, in many ways similar to the French blancmange. It is made with a mixture of milk and sugar, cooked and thickened with rice flour or cornstarch, and usually flavored with orange blossom or rose water. While hot, it is distributed in smaller molds, left to set, and it is then served …
Hummus
This internationally popular, beige-colored spread is traditionally made with mashed chickpeas, tahini sesame paste, lemon juice, and garlic. People across the world love hummus for its tangy flavor and the fact that it is filled with nutrients. When served, it is typically dressed with a drizzle of olive oil, and is then used as a dip …
Kunāfah
Kunāfah consists of two crunchy layers of shredded and buttered kataifi or knefe dough, filled with a luscious cheese cream that’s often flavored with orange zest and cardamom, then drenched in a sugar syrup infused with lemon juice and orange blossom water. Turkish künefe is traditionally made with Hatay, Urfa, or Antep cheese. It is …
Gaziantep baklavası
The ancient Anatolian city of Antep, today known as Gaziantep, is Türkiye’s gastronomic capital famous for being home to the world’s finest pistachios and the delicious Antep baklavası. Originally an Ottoman legacy, baklava is regarded as one of the greatest creations from the pastry chefs at Topkapı Sarayı, the major royal residence of Ottoman sultans …
Cağ kebabı
Cağ kebabı is a kebab variety originating from the Turkish city of Erzurum. It is made with lamb that is marinated with onions, salt, and pepper for about 12 hours, and the meat is then placed on a big horizontal skewer and cooked over a wood fire. The usta (master of his trade) will take a long …
Kazandibi
Dating back to the Ottoman times, kazandibi is a Turkish dish that can be translated to burnt bottom pudding, referring to the burnt bottom of the pan that it is cooked in. The dessert consists of butter, milk, rice flour, sugar, starch, and flavorings such as vanilla, rosewater, or ground mastic gum. In Türkiye, kazandibi …