Turkish tulumba is a hot water dough fritter traditionally found in the cuisines of the former Ottoman Empire, particularly throughout the Middle East and the Balkans. Even though tulumba (lit. pump) was named after a special tool used to make it—a kind of syringe with a star-shaped nozzle—in Iranian cuisine they call it bamiyeh; in Egypt …
Category: Recipes
Kokoreç
Kokoreç is a traditional dish that’s also popular in other countries, especially in Greece, where it’s known as kokoretsi. However, there are some differences between the Turkish and Greek versions. In Greek cuisine, people use lamb offal such as lungs, kidneys, hearts, and liver, and in Türkiye, they use small and large intestine and sweetbreads without …
Aşure
Aşure or Noah’s pudding is often said to be one of the oldest desserts in the world. Though the exact combination of fruits, nuts, and beans can vary, aşure is most typically prepared with dried figs and apricots, golden raisins, currants, hazelnuts, pine nuts, walnuts, chickpeas, white kidney beans, and bulgur, barley, or wheat, while its amazing …
Sucuk
Sucuk or sujuk is a semi-dry, spicy sausage with a high fat content, popular in Middle Eastern, Balkan and Central Asian cuisines. It is traditionally prepared with ground beef and spices such as cumin, salt, paprika, and garlic. The sausage should be dried for at least three weeks before consumption. It can be served cold …
Mercimek çorbası
Mercimek çorbası is a beloved Turkish soup made with red lentils, chicken stock, onions, and carrots. It is often seasoned with salt, pepper, cumin, or paprika. Easy to prepare, filling, and warming, the soup is consumed for breakfast, lunch, or dinner in rural parts of Turkey, especially in local eateries known as lokantas.
Lahmacun
Even though lahmacun is popularly nicknamed Turkish pizza, it’s origin is disputed and can be traced to Armenia, Syria, Lebanon, and Turkiye. It can be found at numerous street stalls as well as in virtually any traditional restaurant, but also in kebab eateries where they typically serve mini lahmacuns as appetizers. The perfect lahmacun is …
Gözleme
Gözleme is a Turkish flatbread consisting of flour, water, yeast, olive oil, and yogurt, which prevents the flatbread from going too brittle. The dough is filled with ingredients such as meat, vegetables, eggs, various cheeses, or mushrooms, and is then baked on a sac griddle. Originally, gözleme was served for breakfast or as a light afternoon snack, …
Açma
Açma is a type of Turkish pastry characterized by its soft and flaky texture. The soft dough is traditionally twisted and rolled up into a bagel, which can be made in a sweet or savory version. It consists of flour, sugar, salt, yeast, yogurt, milk, eggs, butter, and olive oil. This pastry can be easily …
Epic summer salad
Ingredients 400g black beans drained 2 large handfuls baby spinach leaves roughly chopped 500g heritage tomatoes chopped into large chunks ½ cucumber halved lengthways, seeds scooped out and sliced on an angle 1 mango peeled and chopped into chunks 1 large red onion halved and finely sliced 6-8 radishes sliced 2 avocados peeled and sliced …
Strawberry shortcake slice
Ingredients 600ml double cream 1 tbsp vanilla bean paste 1 tbsp orange blossom water 125g icing sugar plus 2 tbsp 500g shortcake biscuits plus 3 crushed 350g strawberries sliced Method step 1 Line a 20cm cake tin or dish (either a square or rectangle works well) with cling film, leaving an overhang. Whip 500ml of …
Griddled halloumi with watermelon & caper breadcrumbs
Ingredients 750g watermelon 2 small shallots very finely sliced 100ml extra virgin olive oil plus extra for brushing and to serve 4 tsp white balsamic vinegar 300g halloumi sliced good squeeze of lemon juice For the breadcrumbs 75g slightly stale country bread crusts removed, blitzed into coarse breadcrumbs 1-2 cloves garlic finely chopped ½ medium …
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Fennel, roast lemon & tomato salad
Ingredients 2 lemons 2 tbsp extra virgin olive oil pinch of sugar 500g mixed tomatoes (I used cherry tomatoes and some larger ones) 3 fennel bulbs 100g pomegranate seeds 1⁄2 small pack tarragon leaves 1⁄2 small pack parsley leaves 1⁄2 small pack mint leaves Method step 1 Heat oven to 200C/180C fan/gas 6 and line …
Doner kebab
Ingredients 500g lamb mince 1 small onion coarsely grated 4 garlic cloves minced or finely grated 100g fresh breadcrumbs 2 tsp ground cumin 2 tsp ground coriander 1 tsp dried oregano ¼ tsp smoked paprika sunflower oil for oiling To serve pitta breads shredded red or white cabbage, sliced onion, chopped tomatoes, pickled chillies, chilli …
Peach & raspberry fruit salad with mascarpone
Ingredients 2 ripe peaches or nectarines 50g caster sugar 1 tsp lemon thyme leaves 100g mascarpone 100ml double cream drop vanilla extract 16 raspberries halved small handful pistachios roughly chopped 1 tbsp maple syrup Method step 1 Stone and finely slice the peaches or nectarines and arrange the slices over four plates. Sprinkle over a …
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Roasted cauliflower steaks
Ingredients 1 cauliflower ½ tsp smoked paprika 2 tbsp olive oil 1 roasted red pepper 4 black olives pitted small handful parsley 1 tsp capers ½ tbsp red wine vinegar 2 tbsp toasted flaked almonds Method step 1 Heat oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Slice the cauliflower …
Panzanella
Ingredients 1kg ripe mixed tomatoes halved if small, quartered if large 300g day-old sourdough or ciabatta, torn into large chunks 100ml extra virgin olive oil 50ml red wine vinegar 1 small shallot finely chopped 50g tin anchovies drained and roughly chopped 100g black olives pitted large handful of basil leaves, torn Method step 1 Heat …
Harissa & lamb sausage rolls
Ingredients 600g lamb mince 2 tbsp shop-bought harissa ¼ tsp ground ginger 1⁄2 tsp ground cinnamon 1⁄2 tsp ground cumin 2 tbsp chopped coriander 1 garlic clove grated 1 preserved lemon rind finely chopped (discard the flesh) plain flour for dusting 325g ready rolled puff pastry 1 large egg lightly beaten 2 tsp black sesame seeds (optional) Method step 1 Heat the oven to 200C/180C fan/gas …
Summer berry cake with rose geranium cream
Ingredients 325g butter at room temperature, plus extra for the tins 425g caster sugar 2 tsp almond extract ½ lemon finely zested 250g plain yogurt 4 large eggs at room temperature 375g self-raising flour 225g ground almonds For the filling and to decorate 200g mascarpone 300ml double cream 1 tbsp lemon juice icing sugar to …
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Sweetcorn fritters with eggs & black bean salsa
Ingredients For the fritters & eggs 1 tsp rapeseed oil 1 small red onion (85g), finely chopped 1 red pepper deseeded and finely diced 100g wholemeal self-raising flour 1 tsp smoked paprika 1 tsp ground coriander 1 tsp baking powder 325g can sweetcorn drained 6 large eggs For the salsa 1 small red onion (85g), …
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Adana kebap
Adana kebap is a popular skewered meat dish named after one of the most famous kebab cities in the country, Adana. This kebab is made with ground lamb and tail fat that are kneaded together with garlic, onion, paprika, and hot red pepper flakes, giving it a deep red color and a spicy flavor. The …
Turşu
Turşu is the common name for a variety of Turkish pickled vegetables of all shapes, sizes, and colors, including eggplant, zucchini, onions, carrots, cucumber, beets, garlic, and grape leaves. The vegetables are placed in a jar with vinegar and brine, then stored for a few months. The tradition of pickling dates back thousands of years, when …
Lokum
Lokum are succulent, sugary cubes from Türkiye based on a gel of starch and sugar. Traditionally, lokum is flavored with rose water, lemon, bergamot orange, mastic, or mint, but the Turkish favorite remains a lokum of plain jelly combined with pistachios. There are also other varieties, using ingredients such as cinnamon, dates, hazelnuts, or …
Döner kebab
Döner kebab is a delicacy that is known throughout the world, consisting of grilled pieces of meat that are shredded from a vertical skewer. The meat is typically seasoned with fresh herbs and spices. Originally, the meat used in döner was exclusively lamb, but today in Istanbul, there are kebabs prepared with a combination of …
Dolma
Dolma is Türkiye’s national dish, and it signifies any sort of vegetable stuffed with a mixture based on rice. For traditional dolma, grape leaves are stuffed with rice and ground meat. Stuffed leaves were first made at the court of King Khusrow II in the early 7th century. The popularity of dolma spread throughout the …