Amazing, delicious and healthy dip recipe that you can use in your dinner parties. Naturally vegan and gluten free. This is a popular recipe all over Middle East and especially good companion in the Raki dinners as meze. We combine roasted red pepper with roasted walnuts. Then we add pomegranate molasses which can be found in Middle Eastern grocery stores. If you can find please also add pepper paste which is also popular product in Middle Eastern grocery stores. All you need to do is some grilling and mixing ingredients in the food processor. Some ingredients like cumin and tahini is optional, so add these ingredients if you really like them:) If you have grill roast red peppers there or bake them in the oven. You can also buy roasted peppers from the store. If you do not have time to roast walnuts, you can add them raw. It will still be delicious See the recipe below
Super easy, delicious salad that you can make with can of white beans , of course if you cook beans from scratch , even better .We call this dish “tahinli piyaz”.We make “piyaz” salad with white beans , this version uses Tahini.Naturally vegan and gluten free.. .
Lahmacun is one of the dishes that we out in kebab restaurants. It is not very typical home food since we can find it everywhere easily and cheap. But if there are no kebab restaurants around and want to make it at home , this recipe will give you kebab restaurant taste and quality. We basically mix ground beef with tomato, peppers, onion, garlic, parsley and herbs and add this mix to the dough and cook it in the non-stick pan You can make the mix couple hours ahead You can make the lahmacun into smaller sizes too as mezes
In Turkey we use yoghurt as part of many sauces. We also cook with yoghurt in different dishes. This cauliflower dish is one of them. We boil cauliflower to soften it little bit and mix it with spring onions, yoghurt sauce topped with cheese and finish it in the oven.
These meatballs are also called mother meatballs because in traditional homes where mothers cook, they always cook them for the family. Many people feel that their mother meatballs are the best. We serve them either with rice pilaf, French fries or piyaz (white bean salad)
This version of dolma uses white cabbage. It is a very popular home dish in winter. We make both meat and vegetarian version. This recipe belongs to Musa Dagdeviren and this is from his cookbook Turkish Cookbook .https://www.amazon.com/Turkish-Cookbook-Musa-Dagdeviren/dp/0714878154 Here I am sharing my experience with this recipe. You can find red bell pepper paste and coarse bulgur wheat in Middle Eastern markets. Whole Foods and healthy food markets selling bulgur too. Red bell pepper paste is something you always need if you are into Turkish or Middle Eastern cooking. We serve many meat version dolmas with yoghurt. 40 white cabbage leaves 1 whole rack of lamb ribs 60 ml olive oil (1/4 cup) For the stuffing 150 g coarse bulgur wheat (if you can’t find you can use white rice) 2 medium yellow onions (finely diced) 6 garlic cloves(finely diced) 450 g (1 pound) lamb, finely diced 1 tbsp red bell pepper paste 1 tbsp tomato paste 1/2 tbsp dried chilli (red pepper) flakes
Dolma means “filled, stuffed in Turkish and comes from the verb “doldurmak” -to stuff. In Turkey we stuff any vegetable we can find. We make and eat both vegan and meat version. Meat version is consumed like stew and served hot and with yoghurt. Vegan version is served at room temperature or cold. Spices or herbs we use might be different depending on the vegetable we use. For bell peppers parsley might be a good choice but for zucchini dolmas dill might be a better option.
Dolma is a very popular dish in Turkey. We probably use any vegetable that can be stuffed to make dolma. The most popular dolma dish is done with grape leaves. It has both vegetarian and meat versions. This kale dolma is not very popular all over Turkey but Blacksea region. My mother used to make kale dolmas for my father but I never liked them. She would make grape leaf version for me but she would add couple kale dolmas between grape leaves since kale was more nutritious than grape leaves. I actually started to like kale dolmas more when I grew up and developed more diverse taste. Kale’s bitterness is adding another dimension to dolma.There are many variations for the stuffing recipe, so this is my take. Feel free to try your own version by changing things out. For instance you can’t take out pepper paste if you can’t find this ingredient.These freeze well. When I find good kale, I end up making lots of kale dolmas and I freeze them and then heat it …
In Turkey our bakeries bake a special kind of pita called “Ramazan pidesi”. Since this pita is only available only 1 month during the year, people form lines in front of the bakery. Most of the line are formed by people who fast and they are waiting to pick up their fresh, warm pita before breaking their fast. Rest of the line is not fasting, they are just excited with this amazing pita that is only coming out during religious fasting period. When I was fasting in USA, this pita was the only thing I missed in Ramadan. I found a recipe on http://www.turkishcookbook.com/ site and have been doing this pita since 2007. Here I am sharing this recipe with you, after you bake it, you can freeze it and heat it in the oven whenever you want. This pita is more delicious from other versions because it has milk in it:) Recipe is below and you can also watch our video