Turkish cuisine

Adana Kebabı

Adana kebabı (colloquially known as Kıyma kebabı) is a long, hand-minced meat kebab mounted on a wide iron skewer and grilled on an open mangal filled with burning charcoal.

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Ayran – Turkish Yoghurt Drink

Ayran is a cold yoghurt beverage mixed with salt. In addition to Turkey, where it is considered a national drink, ayran is found in Iran, Iraq, Afghanistan, the Balkans, Lebanon, Azerbaijan, Armenia, Kyrgyzstan, and across the Caucasus.

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Baklava

Baklava is a rich, sweet pastry made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey. It is characteristic of the cuisines of the former Ottoman Empire and those of Central and Southwest Asia.

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Bazlama -Turkish Flatbread

Bazlama is a single-layered, flat, circular and leavened bread with a creamy yellow colour, found in Turkey. It has an average thickness of 2 cm and diameters ranging from 10 to 25 cm.

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Cacik – Turkish Yoghurt Soup

Turkish Cacık is made of yoghurt, salt, olive oil, crushed garlic, chopped cucumber, mint. Among these ingredients, vinegar (mostly white grape or apple), lemon juice, and sumac are optional. Dill and thyme (fresh or dried) and sumac and paprika may be used alternately.

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Chebureki – Russian Beef Pasties

Chebureki, sometimes spelled chiburekki, is a deep-fried turnover with a filling of minced meat and onions. It is made with a single round piece of dough folded over the filling in a half-moon shape.

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Doogh – Persian Yoghurt Drink

Yoghurt is not just for smoothies or frozen treats. In the Middle-East and Mediterranean, yoghurt is a staple in the diet. It is served as a side dish, appetiser, marinade and dessert. It is consumed for breakfast, lunch and dinner. And, it is also used in drinks.

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Harput Koftesi – Bulgur Meatballs

These bulgur and beef mince meatballs are great for a midweek meal, plus make cooking easy for yourself – double up the recipe and freeze some for another day.

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Haydari – Turkish Yoghurt Dip

Haydari is very easy to prepare. All you need is Greek yoghurt, a few cloves of garlic, some olive oil and dry spices like oregano, mint and basil.

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Ispanakli Kabak Corbasi – Zucchini and Spinach Soup

A simple and delicious Turkish soup – This recipe is to make a vibrant green spinach and zucchini soup. Light-and-healthy, but still creamy textured and plenty tasty.

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Kestaneli Pilav – Chestnut Rice

Steamed rice with the infusion of flavour and crunchy texture of roasted chestnuts.

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Kiopoolu – Bulgarian Eggplant Pepper Spread

Kyopoolu is a popular Bulgarian and Turkish relish made principally from roasted eggplants and garlic. Often capsicum, tomatoes, parsley are added. Kyopolou can be consumed as a bread spread, a condiment, or as a salad.

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Lahmacun – Flat Bread with Lamb and Tomatoes

Toppings : Minced lamb, olive oil, onion, ground cumin, ground coriander, paprika, tomato paste, flat-leaf parsley.

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Lavash

Lavash is a soft, thin unleavened flatbread made in a tandoor and eaten all over the South Caucasus, Western Asia and the areas surrounding the Caspian Sea. Lavash is one of the most widespread types of bread in Armenia, Azerbaijan, Iran and Turkey.

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Menemen – Turkish Scrambled Eggs with Tomato and Peppers

Menemen is a Turkish dish which includes egg, onion, tomato, green capsicums, and spices such as ground black pepper, ground red pepper, salt, oregano, and mint. Black or green olives can also be included as ingredients. Turkish meat products such as sucuk (a spicy sausage) or pastırma (thinly sliced dried cured beef) can be added, although this strays from the traditional recipe.

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