Food Styla

Sulu köfte is a Turkish stew made with köfte meatballs, onions, and rice. They are cooked in a sauce consisting of butter, tomato paste, and water. The name of the dish means watery köfte, referring to the thin, soup-like sauce. Tiny cubes of potatoes and carrots can also be added to the stew in order …

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Almond-flavored milk pudding is a light Turkish dessert that is believed to have originated during the Ottoman era and was named after a traditional bowl that dervishes used to collect money or other goods. It is prepared with a combination of milk, rice flour, cornstarch, sugar, and ground almonds, but the dessert is also sometimes additionally flavored …

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Boyoz is a Turkish pastry that was brought over to the country by Sephardic Jewish immigrants from Spain in the late 15th century. Nowadays, it is prepared exclusively in Izmir, following the original recipe. The pastry is made with flour, sunflower oil, and tahini. Tahini increases the nutrient value of boyoz, but it also makes …

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Patlıcan salatası is a Turkish salad made with roasted eggplants as the main ingredient. It will taste slightly different in every restaurant, depending on the chef’s personal preferences. Besides roasted eggplants, the salad is usually made with red peppers, onions, tomatoes, lemon juice, olive oil, and garlic. All ingredients are then combined, and although the …

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This traditional Turkish dish combines coarsely-ground cornmeal and (oftentimes) aged local cheeses such as trabzon or kashar. Grated cheese is mixed into piping hot cornmeal until it turns stringy, and the dish is then typically enriched with butter or kaymak—Turkish clotted cream. Kuymak is typical of the area surrounding the Black Sea, where it is mainly enjoyed for breakfast. …

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Kol böreği is a Turkish börek variety made with puff pastry that is shaped into a spiral. The pastry is filled with a variety of ingredients such as cheese, spinach, potatoes, or ground meat with pine nuts and currants. The name of the dish means arm börek, referring to the long, arm-like visual appearance of the pastry. …

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Pestil is a Turkish sweet made from pulverized fruits – most commonly apricots – that are spread in a thin layer, then left to dry. After the mass has dried, it is cut into smaller pieces. Pestil is also known as fruit leather due to its typical texture. When ready for consumption, pestil can also …

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Biber dolması is a Turkish delicacy consisting of peppers stuffed with a combination of ground meat (beef or lamb), rice, and onions. There are numerous recipes and variations, so additional ingredients such as raisins, pine nuts, mint, and garlic are also often included in the basic combination of fillings. The stuffed peppers are then slowly …

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Menemen is a traditional spread consisting of tomatoes, eggs, peppers, and various spices. There are many version of menemen, so it can also contain garlic, cheese, spinach, sausage pieces, or onions (when menemen is served as a main dish). It is usually sold at breakfast or brunch places in Turkey, and most restaurants serve it …

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Often referred to as Turkish ratatouille, türlü is a flavorful vegetable stew with added meat such as lamb or beef. The vegetables used in the stew are typically zucchinis, eggplants, onions, okra, green beans, and potatoes. The stew is usually flavored with garlic, tomato sauce, bay leaves, cinnamon, and a variety of fresh herbs. After the slow-cooking …

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Tarhana çorbası is a popular Turkish soup made with tarhana dough, crushed tomatoes, chickpeas, chicken stock, butter, and pul biber red pepper flakes. When the consistency reaches the desired thickness, the soup is ready to be served, preferably piping hot. Some people like to add ground meat in the soup, but it is completely optional. …

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