Turkish Recipes

• 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
  
  
• Turkish Recipes & Cookbooks

Binnur's Turkish Cookbook: Turkishcookbook.Com - Delicious, Healthy And Easy-To-Make Ottoman & Turkish Recipes By Binnur Tomay CreateSpace Paperback (60 pages) List Price: $14.99* Lowest New Price: $14.99* Lowest Used Price: $12.43* Usually ships in 24 hours* *(As of 05:58 Pacific 4 Feb 2012 More Info) Click Here Product Description: A selection of over 110 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 of all categories with ingredients that are easily accessible in North America. The book has favourites such as Kebabs, Baklava, Turkish Coffee & Tea, Turkish Bread as well as less-known yet equally appetizing dishes. 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!

Cooking with Yashim: Turkish Recipes and a Preview of An Evil Eye By Jason Goodwin Farrar, Straus and Giroux Released: 2011-04-29 Kindle Edition (18 pages) List Price: $0.99* *(As of 05:58 Pacific 4 Feb 2012 More Info) Click Here Product Description: Detective Yashim is more than a sleuth—he’s also a great cook. And as the Financial Times says, "What is there not to love in a detective who enjoys cooking as much as he enjoys eating?"   Cooking with Yashim presents a selection of authentic Turkish recipes to celebrate the publication of An Evil Eye, the fourth novel in the series by Edgar Award winner Jason Goodwin.   Like a turban glimpsed on the street, a draft of sweet coffee, or the slender shadow of a minaret, Yashim’s dishes help to re-create the flavors of 19th-century Istanbul—its abundance of seasonal vegetables, fresh fish drawn from the waters of the Bosporus and the Sea of Marmara, the ubiquitous soups and grilled lamb, the yogurt, and the spices that scent the air of the Egyptian bazaar.   Goodwin's collected recipes from his previous novels The Janissary Tree, The Bellini Card, The Snake Stone, and An Evil Eye for the first time in this exclusive ebook, complete with an excerpt from Yashim's latest mystery.

The Turkish Cookbook: Regional Recipes and Stories By Nur Ilkin Interlink Pub Group Hardcover (350 pages) List Price: $35.00* Lowest New Price: $23.08* Lowest Used Price: $20.00* Usually ships in 24 hours* *(As of 05:58 Pacific 4 Feb 2012 More Info) Click Here Product Description: Turkey has made an enduring contribution to the world's cuisine with its diverse and important gastronomic history and classic--simple yet rich in flavors--recipes. Turkish cuisine is a colorful mosaic, enriched by the recipes and techniques of many ancient cultures--Phoenician, Hittite, Roman, Byzantine, Arab, Persian, Chinese, and Greek--and the creativity of the cooks and the geography of the regions they lived in. Inspired by the best of regional cooking, this unique and masterful collection of recipes shares a rediscovery of timeless authentic, healthful, refreshing, and easy-to-prepare Turkish dishes--from classics to lesser known family favorites, and even lost recipes. Written with a zest for food and culture, this book is packed with the delights of Turkey's regions, from the Black Sea to the Mediterranean, from Europe to Asia, the Aegean to Anatolia. Using only the healthiest and freshest ingredients--from fresh fruits and yogurt to vegetables, fish, poultry, and meat--the regional recipes are cooked in an infinite variety of ways, with exciting flavor and texture combinations. Eggplant alone can be prepared in more than 40 different ways. In areas where fish, meat or poultry weren't available, cooks created outstanding recipes that utilized grains, pulses, and vegetables. Since Turkish cooking requires no special equipment or unusual ingredients it is generally very easy to prepare. Healthful and tantalizing, simple and delicious, Turkish cuisine is well on its way to becoming the next big trend in cooking as more and more attention is being paid to it as the original Mediterranean diet.

Classical Turkish Cooking: Traditional Turkish Food for the American Kitchen By Ayla E. Algar William Morrow Cookbooks Released: 1999-04-07 Paperback (320 pages) List Price: $19.99* Lowest New Price: $11.35* Lowest Used Price: $7.54* Usually ships in 24 hours* *(As of 05:58 Pacific 4 Feb 2012 More Info) Click Here Product Description: Turkish food is one of the world's great cuisines. Its taste and depth place it with French and Chinese; its simplicity and healthfulness rank it number one. Turkish-born Ayla Algar offers 175 recipes for this vibrant and tasty food, presented against the rich and fascinating backdrop of Turkish history and culture. Tempting recipes for kebabs, pilafs, meze (appetizers), dolmas (those delicious stuffed vegetables or vine leaves), soups, fish, manti and other pasta dishes, lamb, poultry, yogurt, bread, and traditional sweets such as baklava are introduced here to American cooks in accessible form. With its emphasis on grains, vegetables, fruits, olive oil, and other healthful foods, Turkish cooking puts a new spin on familiar ingredients and offers culinary adventure coupled with satisfying and delicious meals.

Turkish Cooking: Classic traditions, Fresh ingredients, Authentic flavours, Aromatic recipes By Ghillie Basan Anness Hardcover (160 pages) List Price: $35.00* Lowest New Price: $57.99* Lowest Used Price: $9.34* *(As of 05:58 Pacific 4 Feb 2012 More Info) Click Here Product Description: Discover the mouthwateringly senual flavors of a classic cuisine with a blend of 75 authentic and contemporary recipes.

Cooking the Turkish Way (Easy Menu Ethnic Cookbooks) By Kari Cornell Lerner Publications Hardcover (72 pages) List Price: $25.26* Lowest New Price: $4.99* Lowest Used Price: $0.57* Usually ships in 24 hours* *(As of 05:58 Pacific 4 Feb 2012 More Info) Click Here

The New Book of Middle Eastern Food By Claudia Roden Knopf Released: 2000-09-26 Hardcover (528 pages) List Price: $35.00* Lowest New Price: $21.83* Lowest Used Price: $15.01* Usually ships in 24 hours* *(As of 05:58 Pacific 4 Feb 2012 More Info) Click Here Product Description: In this updated and greatly enlarged edition of her Book of Middle Eastern Food, Claudia Roden re-creates a classic. The book was originally published here in 1972 and was hailed by James Beard as "a landmark in the field of cookery"; this new version represents the accumulation of the author's thirty years of further extensive travel throughout the ever-changing landscape of the Middle East, gathering recipes and stories. Now Ms. Roden gives us more than 800 recipes, including the aromatic variations that accent a dish and define the country of origin: fried garlic and cumin and coriander from Egypt, cinnamon and allspice from Turkey, sumac and tamarind from Syria and Lebanon, pomegranate syrup from Iran, preserved lemon and harissa from North Africa. She has worked out simpler approaches to traditional dishes, using healthier ingredients and time-saving methods without ever sacrificing any of the extraordinary flavor, freshness, and texture that distinguish the cooking of this part of the world. Throughout these pages she draws on all four of the region's major cooking styles:         -        The refined haute cuisine of Iran, based on rice exquisitely prepared and embellished with a range of meats, vegetables, fruits, and nuts         -        Arab cooking from Syria, Lebanon, and Jordan--at its finest today, and a good source for vegetable and bulgur wheat dishes         -        The legendary Turkish cuisine, with its kebabs, wheat and rice dishes, yogurt salads, savory pies, and syrupy pastries         -        North African cooking, particularly the splendid fare of Morocco, with its heady mix of hot and sweet, orchestrated to perfection in its couscous dishes and tagines From the tantalizing mezze--those succulent bites of filled fillo crescents and cigars, chopped salads, and stuffed morsels, as well as tahina, chickpeas, and eggplant in their many guises--to the skewered meats and savory stews and hearty grain and vegetable dishes, here is a rich array of the cooking that Americans embrace today. No longer considered exotic--all the essential ingredients are now available in supermarkets, and the more rare can be obtained through mail order sources (readily available on the Internet)--the foods of the Middle East are a boon to the home cook looking for healthy, inexpensive, flavorful, and wonderfully satisfying dishes, both for everyday eating and for special occasions.

The Complete Book of Turkish Cooking: All the Ingredients, Techniques and Traditions of an Ancient Cuisine By Ghillie Basan Anness Publishing Ltd Hardcover (256 pages) Lowest New Price: $7.90* Lowest Used Price: $7.90* *(As of 05:58 Pacific 4 Feb 2012 More Info) Click Here Product Description: Explore the ancient history and diverse culture and geography of Turkey, from the bustling port of Istanbul to the shimmering coastlines of the Mediterranean and the Aegean. Features a comprehensive visual guide to Turkish ingredients, and detailed instructions for preparation and cooking techniques. Cook's tips, variations and complete nutritional information are provided throughout.