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Travel Guide 2   >   Turkey   >   Recipes

   
 

Turkish Recipes


Turkey's unique geographical position, at the junction of the continents of Asia and Europe has had a strong influence on the country's history and cuisine. It should also be remembered that Turkey was once the center of the Ottoman Empire which included territories across the Middle East, in North Africa, and as well as in Southern Europe. The Ottomans had influences with many different peoples and cultures, and were thus able to combine influences from Arab and Middle Eastern cuisine, as well as Armenian cuisine, Greek cuisine and and Persian cuisine with traditional Turkic elements such as the use of yogurt in many dishes.

Modern Turkey may no longer encompass the vast amount of territory that the Ottoman Empire once ruled, but it is still a country of many distinct regions, each with their own unique flavors and culinary traditions. These include:
  • 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.
Here are some popular Turkish dishes:
  • 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.

    Cacik

  • 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.

    Patlican salatasi

  • 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".

    Bursa kebab

  • 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).
As well as savory dishes, there are also a wide variety of excellent Turkish desserts and sweet dishes. These include:
  • 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.

    Baklava

  • 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.
Here are some recipe books and cookbooks for Turkish food:


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Books about Turkish Cooking and Recipes


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Sultan's Kitchen: A Turkish Cookbook

By Ozcan Ozan

Brand: Periplus Editions
Released: 2001-05-01
Paperback (160 pages)

Sultan s Kitchen: A Turkish Cookbook
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"Not to be missed…a gem. This is real Old World cooking…devotees of Mediterranean cuisine would be remiss not to add this book to their collection."—Boston Globe

Contemporary Turkish cuisine ranges from favorites such as chickpea pilaf to richly stewed lamb on a bed of eggplant. It is fresh, distinctive, and flavorfuluthe result of over five centuries of culinary tradition.

Whether you want to warm up with a tangy Peasant Soup (a hearty chicken soup) or top off a meal with a mouthwatering Pistachio Seomina Cake, The Sultan's Kitchen will show you how to produce the exotic tastes and aromas of Turkish food in your own kitchen. It offers over 125 healthy, delicious recipes that are both easy to prepare and based on readily available ingredients.

The Sultan's Kitchen also shows you how to prepare a complete Turkish dinner, and features stunning images by photographer Carl Tremblay. This Turkish cookbook is sure to inspire you to create meals fit for a Sultan!

A Turkish Cookbook for Beginners: Learn Delicious Turkish Cooking in Only Minutes

By Ayaz Babacan

CreateSpace Independent Publishing Platform
Paperback (66 pages)

A Turkish Cookbook for Beginners: Learn Delicious Turkish Cooking in Only Minutes
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Turkish cuisine is known throughout the world for its rich and bold flavors. The style of food spans from deep in the Middle East to the mountains of Central Asia. With yogurts, meats, and spices, Turkish cuisine is quickly catching on in the West, as well, and now we can find restaurants serving Turkish cooking alongside Turkish tea and hookah as a popular nighttime activity. I now present to you this short cookbook where I reveal the secrets of how many of these famous dishes are made. I do say “secret” because not many Westerners practice Turkish cooking, and this is definitely a chance for you to impress some of your friends. Finally, Turkish cooking with many rich salads and fresh ingredients creates a healthy infusion of both Mediterranean and Middle Eastern diets, which are very good for your body. With all of that being said, I welcome you to my book and I hope you enjoy it!

Classical Turkish Cooking: Simple, Easy, and Unique Turkish Recipes (Turkish Cooking, Turkish Cookbook, Turkish Recipes) (Volume 1)

By Umm Maryam

CreateSpace Independent Publishing Platform
Paperback (78 pages)

Classical Turkish Cooking: Simple, Easy, and Unique Turkish Recipes (Turkish Cooking, Turkish Cookbook, Turkish Recipes) (Volume 1)
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Learn the Best Turkish and Mediterranean Dishes. Things Like: Iskender Kebabs (Chicken Kebabs), the Shakshouka (delicious spicy egg dish), Red Lentil Soup, and so much more!



Have dinner with the Ottoman Empire with these Classical Turkish recipes from Umm Maryam!

In Classical Turkish Cooking: Simple, Easy, and Unique Turkish Recipes you will find the most delicious and simple Turkish dishes I could write about. From multiple styles of lentil soups to Turkish cookies.

This cookbook will take you from complete novice to master Turkish chef quickly and easily. Every recipe now includes: serving information, caloric and nutritional information, as well as exact timing information for how long each recipe will take!

Here is a Preview of the Recipes You Will Learn:



  • Dolmas (Stuffed Grape Leaves)
  • Red Lentil Soup
  • Shakshouka
  • Chicken Kebabs
  • Turkish Cookies
  • Much, much more!


Pick up this cookbook today and get ready to take a trip to Turkey!

Related Searches: Turkish cookbook, Turkish recipes, Mediterranean cookbook, Mediterranean cookbook free, turkish cookbook free, turkish recipes free

The Turkish Cookbook: Regional Recipes and Stories

By Nur Ilkin

Brand: Interlink Pub Group
Paperback (368 pages)

The Turkish Cookbook: Regional Recipes and Stories
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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

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 - cuisine. Turkish cuisine is a mosaic, a colorful cuisine 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.

Classic Turkish Cooking

By Ghillie Basan

St Martins Press
Hardcover (224 pages)

Classic Turkish Cooking
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With clear, detailed instructions, author Ghillie Basan describes the way in which Turkish food is prepared and defines the spices and ingredients that lend it its unique flavors.

This unique collection of traditional dishes from the Anatolian heartlands and classical recipes from the Palace kitchens of the Ottoman sultans includes mouthwatering meze and fresh, light salads; succulent casseroles with dried and fresh fruit; aromatic pilafs dotted with pine nuts; unforgettable vegetable dishes - including a selection of dolmas (stuffed vegetables); and, of course, desserts from sweet and syrupy pastries to refreshing ice creams and sorbets. They are low in fat and high in vegetables, fruits, and grains -- a style of eating perfectly suited to today's health-conscious cook.

The Best Turkish Cookbook - Turkish Cooking Has Never Been More Fun: Turkish Recipes for Everyone

By Gordon Rock

CreateSpace Independent Publishing Platform
Paperback (114 pages)

The Best Turkish Cookbook - Turkish Cooking Has Never Been More Fun: Turkish Recipes for Everyone
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“Best Turkish cookbook ever- Turkish cooking has never been more fun- Turkish recipes for everyone” doesn’t even need an introduction. This is much more than a simple cookbook. It’s simply the Turkish cooking journal you must own.

This recipe collection will get you familiarized with the most famous Turkish recipes.

You will not only learn how to prepare appetizers, tasty salad, hearty soups, some of the most delicious main dishes but also some sweet desserts and refreshing drinks.

You will become an expert in Turkish cooking and you will begin to make Turkish recipes every time you gather friends and family for a meal.

“Best Turkish cookbook ever- Turkish cooking has never been more fun- Turkish recipes for everyone” is the best Turkish cookbook and it would be such a pity not to purchase your own copy today.

This book will amaze you for sure! It’s a promise!

Turkish and Ottoman Foods: Recipes of Traditional Turkish Dishes

By Kutsi Akilli

Released: 2017-07-15
Kindle Edition (86 pages)

Turkish and Ottoman Foods: Recipes of Traditional Turkish Dishes
 
Product Description:
Turkish Cuisine involves a vast geographical area. This area covers from middle Asia to the Balkans as well as the other lands once were within the Ottoman Empire’s borders. Modern Turkish Cuisine is the heritage of this wide culinary history which was influenced by many other traditional cuisines including Roman, Byzantine, Balkan and Arab Cuisines.
In our days where we formulize or “recipetize” everything, the “Traditional” part of Turkish Cuisine seems like uncharted waters.
Come; let's explore together with the help of Kuzubudu.com and have a taste of Ottoman Palace food at its finest.

Tree of Life: Turkish Home Cooking

By Joy E. Stocke & Jason Varney

Stocke Joy E
Hardcover (256 pages)

Tree of Life: Turkish Home Cooking
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  • Tree of Life Turkish Home Cooking
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Explore the refined flavors and seductive aromas of the Turkish table.

When Joy Stocke and Angie Brenner first met on the balcony of a guesthouse in a small resort town on the Mediterranean coast, they discovered a shared love of history, literature, and local food traditions. The two new friends set off on a cultural adventure tour of Turkey that spanned ten years. Returning home to their respective American kitchens, they couldn't help but call upon the flavors of Anatolia as a kind of culinary souvenir, and incorporate that sensibility into the food they cook every day for themselves, family, and friends.

Based on the memoir Anatolian Days and NightsTree of Life presents more than 100 accessible recipes inspired by Turkish food traditions found in the authors' travels. These thoughtful adaptations of authentic dishes draw on readily available ingredients while featuring traditional techniques. Recipes include Circassian Chicken, Carrot Hummus with Toasted Fennel Seeds, Spice-Route Moussaka, Weeknight Lamb Manti, Stuffed Grape Leaves, and Black Sea Hazelnut Baklava, and so much more.
 
 



 
 
 

 
 
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