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
Mücver is a very popular zucchini patties that we eat as meze at homes and restaurants. It is usually made with fresh dill but my version uses fresh mint and parsley , you can use the herb you like..I actually learned this version from a very popular Greek restaurant in San Francisco , Kokkari.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
One of my favorite soups that my mom used to make for us. Super delicious, healthy and easy to make. Make sure you use good Greek yoghurt with less amount of water
This is a very easy and delicious stew that incorporates green lentil, orzo and cumin. Orzo is optional but it enhances taste of green lentils. It is one of the popular dishes at Turkish homes because it is very quick to do if you have soaked lentils a night before. We eat it as a main dish with other dishes like root celery salad. It is a protein dish without any need for meat. You can use chicken, meat or vegetable stock when you cook it. Or you can just use plain water and you will still have a delicious and nutritious dish. With plain water or vegetable stock this dish becomes a simple vegan dish.
A classical Anatolian Turkish soup that is made with Lentil and Bulgur. This soup has been called Ezo bride soup. According to the story this soup was created by woman called Ezo. Some stories say that she created this soup after she had to eat blunt food in a hospital but there are more romantic stories where they say she had to leave her husband that she loved so much and had to marry somebody else and had to go to live in another town where she was very homesick. In all these stories she is the one who created this soup. It seems that she was also poor but she proved that we can create a very delicious meal out of very cheap ingredients. There are different versions of this soup but I found this version to be most delicious. If you are vegetarian you can use vegetable broth or plain water . If you are not vegetarian you can use bone broth or chicken broth. I first wash red lentils very good. You …
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 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