Turkish Recipes and Cookbooks

• Southeastern Turkey, including the regions around the city of Adana, is famous for kebabs and mezes, as well as desserts such as baklava, kadayif and künefe.
  
  
• Central parts of Anatolia, including the capital city, Ankara, is known for both sweet and savory pastry dishes.
  
  
• Those regions of Turkey which lie near the Black Sea coast are known for corn and anchovies.
  
  
• The area around the Sea of Marmara (including Istanbul), as well as the regions on the Aegean Sea and Mediterranean Sea coasts, incorporate typically Mediterranean styles into their food, and make extensive use of olive oil in cooking.

• Iskembe çorbasi - A soup made from tripe (the stomaches of cattle). It is seasoned with vinegar and lemon juice.
  
  
• Domates - Tomato soup.
  
  
• Tarhana - Tarhana is a a dried food, prepared by creating a fermented mixture of cracked wheat, yogurt and vegetables. Because of its dryness and acidity, Tarhana preserves extremely well. When eaten, Tarhana is usually made into a soup. Today ready forms of Tarhana can be found as "quick soups" in many stores - simply add hot water.
  
  
• Hummus - A dip or spread made from ground chickpeas with sesame tahini (ground sesame seeds), lemon juice and garlic. It is often eaten as a side dish or appetizer, frequently with pide (Turkish pita) bread.
  
  
• Cacik - Cacik is the Turkish variant of Tzatziki - A cold dish made with yogurt, cucumber, dried mint and olive oil.
  
  
  
• Kuskus - The Turkish version of Couscous.
  
  
• Dolma - Stuffed vegetables. Dolma can be made using minced (ground) meat ("kiyma") with onions, rice and spices and served hot, or made using vegetables and served at room temperature.
  
  
• Börek - Dough stuffed with cheese, meat or vegetables.
  
  
• Gözleme - A savory pastry made by thinly rolling dough and repeatedly folding. It is then filled and browned in a pan. There are many different variations, each with their own names, including Etli (meat filling), Ispanakli (spinach), Karisik (mixed filling), Katmer (plain), Kiymali (ground lamb), Mantarli (mushrooms), Patatesli (mashed potatoes) and Peynirli (filled with feta cheese).
  
  
• Lahmacun - Flat round pieces of dough, covered with ground (minced) meat - beef or lamb. It is served rolled up, with vegetables (onions, tomatoes, peppers, etc.) or pickles, and is often called "Turkish pizza"
  
  
• Manti - A Turkish pasta made from dough balls filled with ground (minced) meat. It is served with yogurt, flavored with herbs and spices, and warmed in olive oil or butter.
  
  
• Keskek - A stew made from meat and barley or wheat.
  
  
• Karniyarik - A dish made with eggplant (aubergine), ground (minced) meat, tomatoes, onions and garlic.
  
  
• Patlican salatasi - "Patlican salatasi" is Turkish for "eggplant salad". Basically the dish is cooked aubergine that is allowed to cool to room temperature, and then mixed with either lemon juice and garlic, or with yogurt, olive oil and garlic.
  
  
  
• Imam bayildi - Literally translated from Turkish, "imam bayildi" means "the imam fainted". The dish is actually somewhat similar to karniyarik, containing eggplant (aubergine), tomatoes, onions and garlic, but does not contain meat.
  
  
• Patlican begendi - Another eggplant (aubergine) dish. This is a hot dish which as well as eggplant also contains meat, cheese, milk and flour.
  
  
• Menemen - Eggs with green peppers, onions and tomatoes.
  
  
• Döner kebap - Literally translated from Turkish, "döner kebap" means "turning roast". Döner kebap is meat (beef, lamb, mutton or chicken may be used) cooked on a rotating spit, and served in a sandwich made from pide (Turkish pita) bread. Today döner kebap is a popular fast food around the world, and salad and sauces are often added to inside the pide - this idea was invented by the Turkish community in Germany who wanted to broaden the dish's appeal.
  
  
• Bursa kebab - This dish is known by many names. It was originally invented by Iskender Iskenderoglu and initially called "Iskender kebap" (which is a trademark), but variants are found in many Turkish restaurants around the world. Grilled lamb slices, cooked in the same fasion as döner kebap, are basted with tomato sauce and layed over pide (pita) bread, then covered with melted butter and yogurt.
  
  
• Adana kebap - A long grilled kebab made from minced lamb, originally from the city of Adana, where it is known as "kiyma kebabi".
  
  
  
• Shish kebab - Grilled chicken or lamb, marinated and cooked on a skewer over an open fire. Lamb from milk-fed lambs is particularly favored.
  
  
• Arnavut cigeri - Fried liver.
  
  
• Köfte - Meatballs made from ground (minced) meat mixed with bread and egg. There are lots of different versions of this dish including "Çig köfte" which contains raw ground (minced) meat, and "kadinbudu köfte" which contains rice (and cooked meat).
  
  
• Mahmudiye - This dish has its origins in the Ottoman Imperial court. It is chicken with almonds, apricots, black pepper, currants and honey.
  
  
• Sujuk - A traditional Turkish cured sausage made from ground (minced) beef with spices. The sausage is prepared using a process involving drying for several weeks. Before eating, sujuk is cooked - it is popular both for breakfast and as a form of fast food (often eaten with bread).

• Lokum - Turkish delight.
  
  
• Helva - A traditional sweet made from semolina, tahin (sesame seed paste), wheat flour.
  
  
• Baklava - Perhaps the most famous Turkish dessert. Baklava is a sweet pastry dessert made with phyllo dough, filled with pistachios or chopped walnuts, and finally sweetened with honey or syrup.
  
  
  
• Kadaif - Kadaif is the name given to a variety of different desserts made from shredded dough or phyllo pastry. There are a huge variety of different types of kadaif available - but look out for "künefe" - a version which contains melted cheese and is served hot with walnuts and pistachios.

• Recipes and Cookbooks

Arabesque: A Taste of Morocco, Turkey, and Lebanon By Claudia Roden Knopf Released: 2006-10-31 Hardcover (352 pages) List Price: $35.00 Lowest New Price: $20.52 Lowest Used Price: $20.52 Usually ships in 24 hours (As of 15:23 Pacific 23 Jul 2008 More Info) Click Here Product Description: In the 1960s Claudia Roden introduced Americans to a new world of tastes in her classic A Book of Middle Eastern Food. Now, in her enchanting new book, Arabesque, she revisits the three countries with the most exciting cuisines today—Morocco, Turkey, and Lebanon. Interweaving history, stories, and her own observations, she gives us 150 of the most delectable recipes: some of them new discoveries, some reworkings of classic dishes—all of them made even more accessible and delicious for today’s home cook. From Morocco, the most exquisite and refined cuisine of North Africa: couscous dishes; multilayered pies; delicately flavored tagines; ways of marrying meat, poultry, or fish with fruit to create extraordinary combinations of spicy, savory, and sweet. From Turkey, a highly sophisticated cuisine that dates back to the Ottoman Empire yet reflects many new influences today: a delicious array of kebabs, fillo pies, eggplant dishes in many guises, bulgur and chickpea salads, stuffed grape leaves and peppers, and sweet puddings. From Lebanon, a cuisine of great diversity: a wide variety of mezze (those tempting appetizers that can make a meal all on their own); dishes featuring sun-drenched Middle Eastern vegetables and dried legumes; and national specialties such as kibbeh, meatballs with pine nuts, and lamb shanks with yogurt. Claudia Roden knows this part of the world so intimately that we delight in being in such good hands as she translates the subtle play of flavors and simple cooking techniques to our own home kitchens.

Binnur's Turkish Cookbook: Olive Oil Dishes & Vegetable Recipes By Binnur Tomay Binnur Tomay Kindle Edition List Price: $1.25 Lowest New Price: $1.00 Usually ships in 24 hours (As of 15:23 Pacific 23 Jul 2008 More Info) Click Here Book Description: Binnur's Turkish Cookbook: Delicious, healthy and easy-to-make Ottoman & Turkish recipes. This book contains over 20 Olive Oil Dishes & Vegetable recipes from TurkishCookbook.com, a blog by Binnur Tomay, who moved to Canada from Turkey in the mid-90s. This is a collection of delicious, healthy and easy-to-prepare Turkish and Ottoman dishes that will leave you salivating for more. The book contains recipes with ingredients that are easily accessible in North America. Turkish cuisine emphasizes healthy ingredients such as vegetables, grains, olive oil and yogurt, and the most commonly used meat is lamb. We're sure you'll enjoy this unique addition to your recipe collection!

Turkish Cooking: Classic traditions, Fresh ingredients, Authentic flavours, Aromatic recipes By Ghillie Basan Aquamarine Hardcover (160 pages) List Price: $35.00 Lowest New Price: $10.56 Lowest Used Price: $10.61 Usually ships in 1 to 2 weeks (As of 15:23 Pacific 23 Jul 2008 More Info) Click Here Product Description: Discover the mouthwateringly senual flavors of a classic cuisine with a blend of 75 authentic and contemporary recipes.

Vegetarian Turkish Cooking: Over 100 of Turkey's Classic Recipes for the Vegetarian Cook By Carol Robertson Frog Books Released: 2001-02-16 Paperback (200 pages) List Price: $15.95 Lowest New Price: $9.52 Lowest Used Price: $4.99 Usually ships in 24 hours (As of 15:23 Pacific 23 Jul 2008 More Info) Click Here Product Description: Robertson relates a series of captivating and delightful travel adventures in the first half of the book, unveiling the wonders of Turkey—from the ancient cities of Ankara to the spas at Bursa to the small village bazaars, where fresh vegetables line stone pathways and aged stucco homes. The second portion is dedicated to vegetarian foods and recipes. Over one hundred Turkish dishes, including Spinach with Yogurt Sauce, Eggplant Puree, assorted Sis Kebabs, Minted Pea Pilav, and the ever-popular Baklava, await the cook wanting to explore Turkish cuisine.

Binnur's Turkish Cookbook: Drink & Compote Recipes By Binnur Tomay Binnur Tomay Kindle Edition List Price: $0.99 Lowest New Price: $0.99 Usually ships in 24 hours (As of 15:23 Pacific 23 Jul 2008 More Info) Click Here Book Description: Binnur's Turkish Cookbook: Delicious, healthy and easy-to-make Ottoman & Turkish recipes. This book contains over a dozen Drink & Compote recipes from TurkishCookbook.com, a blog by Binnur Tomay, who moved to Canada from Turkey in the mid-90s. This is a collection of delicious, healthy and easy-to-prepare Turkish and Ottoman dishes that will leave you salivating for more. The book contains recipes with ingredients that are easily accessible in North America. Turkish cuisine emphasizes healthy ingredients such as vegetables, grains, olive oil and yogurt, and the most commonly used meat is lamb. We're sure you'll enjoy this unique addition to your recipe collection!

Binnur's Turkish Cookbook: Soup & Salad Recipes By Binnur Tomay Binnur Tomay Kindle Edition List Price: $1.79 Lowest New Price: $1.43 Usually ships in 24 hours (As of 15:23 Pacific 23 Jul 2008 More Info) Click Here Book Description: Binnur's Turkish Cookbook: Delicious, healthy and easy-to-make Ottoman & Turkish recipes. This book contains over 40 Soup & Salad recipes from TurkishCookbook.com, a blog by Binnur Tomay, who moved to Canada from Turkey in the mid-90s. This is a collection of delicious, healthy and easy-to-prepare Turkish and Ottoman dishes that will leave you salivating for more. The book contains recipes with ingredients that are easily accessible in North America. Turkish cuisine emphasizes healthy ingredients such as vegetables, grains, olive oil and yogurt, and the most commonly used meat is lamb. We're sure you'll enjoy this unique addition to your recipe collection!

The Turkish Dining Experience: Recipes for Health and Happiness By H. Guler Vural Pelican Publishing Company Hardcover (472 pages) List Price: $35.00 Lowest New Price: $23.03 Lowest Used Price: $21.50 Usually ships in 24 hours (As of 15:23 Pacific 23 Jul 2008 More Info) Click Here Book Description: French, Italian, Persian, and Arab influences are recognizable in this thorough cookbook containing over 300 hundred recipes, including lentil and mint soup, stove-top kebab, falafel, rice pilafs, and baklava. Folk wisdom and parables about nourishment, food preparation, and dining that are inherent in Turkish cuisine traditions add cultural background to the recipes, and colorful photos on each page make this an inspiring and easy-to-use introduction to Turkish dining.

Binnur's Turkish Cookbook: Pilaf & Pasta Recipes By Binnur Tomay Binnur Tomay Kindle Edition List Price: $1.25 Lowest New Price: $1.00 Usually ships in 24 hours (As of 15:23 Pacific 23 Jul 2008 More Info) Click Here Book Description: Binnur's Turkish Cookbook: Delicious, healthy and easy-to-make Ottoman & Turkish recipes. This book contains over 20 Pilaf & Pasta recipes from TurkishCookbook.com, a blog by Binnur Tomay, who moved to Canada from Turkey in the mid-90s. This is a collection of delicious, healthy and easy-to-prepare Turkish and Ottoman dishes that will leave you salivating for more. The book contains recipes with ingredients that are easily accessible in North America. Turkish cuisine emphasizes healthy ingredients such as vegetables, grains, olive oil and yogurt, and the most commonly used meat is lamb. We're sure you'll enjoy this unique addition to your recipe collection!