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Turkish Food Archive
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Liver with Red Onion & Sumac Salad
Posted on September 7, 2010 | No CommentsTweetI first ate this at the fabulous “Ottoman” restaurant in Sydney. One of the best Turkish restaurants I’ve ever eaten at. I had never been a fan of offal up until that very moment. I ate my first mouthful through grated teeth but I needn’t have worried – it was absolutely delicious. Making my own at home was really very simple and the results absolutely identical. The liver is soft, and meltingly tender and marries perfectly with the sharp, tart onion salad. It’s a really delicious little dish.
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Turkish Style Lamb Shanks
Posted on August 8, 2010 | 2 CommentsTweetThis Turkish stew for lamb shanks is just what I needed, after a few days with a mega head cold. I’d just regained my sense of smell, which I treated like some kind of holy miracle, running around the house smelling various things just to make sure it was really back; oranges, cleaning products, under my arms etc. To celebrate life I made this lovely dish. A simple stew that once in the pan can just be left to its own devices to become delicious while filling the house with its delicious aroma.
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Turkish Spinach and Pistachio Pilaf
Posted on July 29, 2010 | No CommentsTweetThis was an absolute triumph. I just love the earthy flavours running through this dish. It’s such a simple yet delicious way to bring the humble rice to a new level. It’s so tasty I didn’t want it to end. An absolute delicious combination of flavours. One of the best things I’ve cooked in a while.
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Turkish Beetroot and Feta Salad
Posted on July 27, 2010 | 2 CommentsTweetI had a Turkish inspired meal this evening – In particular a dish inspired by the mountains of Cappadocia. When I travelled there a few years ago I had some delicious salads – in particular a delicious beetroot salad which featured some local cheese, quite similar to feta. I ate mine with lamb and the two work amazingly well together. The sweet, earthy flavour of beetroot compliment the slightly gamey, sweetness of the lamb meat. The cheese brings a much needed salty sharpness to the dish. It’s delicious.
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Zucchini & Parmesan Fritters
Posted on June 20, 2010 | No CommentsTweetI loved these simple little fritters. They have all the flavours of the mediterranean and are excellent for a light lunch or as a side for dinner. They key is to squeeze out as much moisture from the zucchini and onion in stage one. Once you’ve made the mix, don’t leave it hanging around too long or the water will start to seep out of the mix and you’ll end up with soggy fritters which just won’t do will it!?
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Circassian Chicken
Posted on May 30, 2010 | No CommentsTweetThis is a classic Turkish dish which is quite unlike anything I’ve tasted before. I’ve eaten it many times, but never made my own until now. It’s actually not too difficult, but does take a little time. The results are spectacular. It’s a kind of pate made from shredded chicken mixed with a deliciously rich yoghurt and walnut sauce. It’s a great cold meze dish or even better starter served with some crusty bread or toast.
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Beetroot Pilaff
Posted on January 17, 2010 | 2 CommentsTweetRice can often be an afterthought to a meal – there only to soak up a sauce or make up the numbers. But rice is way more versatile than that. The Persians mastered many rice dishes which featured as elaborate centerpieces to decadent feasts. Both colourful and packed with taste these rices could take hours and hours to create. Here’s a dish which delivers on both colour and flavour that won’t take more than 30 minutes to prepare. Beetroot is like tasty paint and it’s the perfect way to really bring anything to life. In this dish we get the earthy, sweetness of the beetroot, along with it’s vibrant ruby red colour. Delicious!
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Turkish Meze – Spoon Salad
Posted on November 21, 2009 | No CommentsTweetSpoon salad refers to the salad’s consistency – almost like a Mexican salsa – best served with a spoon. The ingredients are chopped into perfect tiny dice and combined to form a jewel like appearance. It’s a lovely, fresh salad with a little kick of spice at the end. Delicious stuff.
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Turkish Meze – Carrot Salad
Posted on November 19, 2009 | No CommentsTweetThis is similar in approach to Beetroot salad but the results are quite different. It’s a delicate, slightly sweet dip which lends itself to being scooped up with pita bread or with batons of raw vegetables like celery or capsicum. INGREDIENTS:
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Turkish Meze – Chick Peas with Silverbeet & Sumac
Posted on November 17, 2009 | No CommentsTweetThis was a great little addition to my meze. A delicious savoury, salad you can serve cold or warm. It’s filling enough to work on its own as a snack dish, but also works well as part of a meze spead. INGREDIENTS: 1 x 400g can chick peas (drained)
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Turkish Meze – Garlic Dip
Posted on November 15, 2009 | No CommentsTweetThis is technically not Turkish in origin, more Lebanese but it fits perfectly within a Turkish meze spread. As you would expect, it’s an intense flavour fueled dish that packs a mighty punch. It’s best eaten in small doses alongside meat. It’s delicious with lamb and chicken – just don’t plan a hot date immediately afterwards. The garlic can play havoc with your breath.
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Turkish Meze – Feta & Walnut Salad
Posted on November 13, 2009 | No CommentsTweetThe intense, salty flavour of Feta is great when combined with walnuts. The nutty, earthy flavour mellows the cheese and the overall results are delicious. Great with lamb incidentally. RECIPE: 90g feta cheese
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Turkish Meze – Beetroot Salad
Posted on November 11, 2009 | No CommentsTweetI love this salad. I really love beetroot firstly, but when combined with yoghurt and blended into a puree it’s just sublime. The result is slightly sweet but earthy. It’s great just scooped up with a little bread. I couldn’t get enough!
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Turkish Meze – Lamb Kebab
Posted on November 9, 2009 | No CommentsTweetAfter so much Indian food over the last month. I was in need of something completely different. I hadn’t cooked for a month either which is a long time! So I opted for a meze spread. That way, I got to eat lots of delicious, fresh and healthy dishes. I also got to potter around the kitchen for 3 hours preparing various dips and marinades. I made 6 meze dishes which accompanied the main protein, lamb – It’s marinated in a very simple mixture, but it really lifts the flavour of the meat, and is the perfect accompaniment to the various little flavoursome dishes that went with it. Instead of posting ALL the meze dishes together I have spread them out over individual posts.
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Beetroot with Tahini Yoghurt
Posted on July 23, 2009 | No CommentsTweetBeetroot is one of my favourites, especially when it’s roasted – the earthy flavour intensifies. It’s much better than boiling, which I feel just drains the vegetable of all its goodness. This simple salad was a surprise hit – it’s packed with delicious flavours. The tahini yoghurt is dyed a vivid fuchsia colour from the beetroot the minute you place it on top. It’s unique flavour marries perfectly with the earthy beetroot – just make sure you drizzle enough extra virgin olive oil over right at the end as it really finishes off the dish perfectly.
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Turkish Leeks in Yoghurt
Posted on July 17, 2009 | No CommentsTweetWho knew leeks could be so delicious!? This Turkish inspired dish delivers on taste and texture. A fabulous side dish, just perfect for poultry or fish. A rich, slightly sour and decadently creamy sensation. I loved it. I could have eaten a big old bowl full of it had my stomach not dictated that I had eaten more than enough already. A great, unusual dish that I urge you to try.
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Baharat Duck with Green Bean & Walnut Puree
Posted on May 30, 2009 | No CommentsTweetI just love duck – it’s one of my favourite things to eat. Period. I made dish tonight as a little treat for “officially”, and finally becoming an Australian permanent resident. Not that there’s ANYTHING remotely Australian about this dish mind you – more Middle Eastern. The earthy bean puree together with the gamey, sweet duck was meltingly delicious. Baharat (meaning “spice” in Arabic) is a blend of spices used throughout the Middle East. You can find it, pre mixed in some delis but I have included a simple recipe to make you own if you can’t track it down.
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Tomato Pilaf
Posted on May 28, 2009 | No CommentsTweetThis was a simple, tasty little pilaf. I made it just to add a little different accompaniment to my delicious fish with walnut, sumac and paprika cumbs. The rice had a lovely nutty taste from the butter with a slight sweetness from the tomato. Overall a subtle, tasty addition to a lovely meal.
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Fish Coated in Walnut, Sumac & Paprika Crumbs
Posted on May 26, 2009 | No CommentsTweetThis was a great little surprise hit tonight. I’d been slightly craving some kind of coated fish for a few days, no idea why. I settled on a middle eastern theme. After purchasing way too many walnuts for the Circassian Chicken a few days earlier, i incorporated them into a crunchy breadcrumb coating. Other flavours came in the form of sweet paprika and slightly tangy sumac. The flavour combination was a success, perfect with the soft, flaky flatheads I used.
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Pine Nut & Sultana Pilav
Posted on May 4, 2009 | No CommentsTweet The ancient Persians gave us pilav. Nobody created rice dishes like them, with their mix of nuts, spices and fruits. They created a wonderful dish of their own, but great served with stews and meats to bring out even more taste. Not to mention how good they look. They’re not difficult to make either! This Turkish pilav uses my favourite nut – pine nuts, an ingredient I don’t often cook with – I tend to use it more as a garnish, but it was really great incorporated into the rice before cooking.
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Mini Fattee of Chickpea and Eggplant with Tahini Yoghurt
Posted on April 30, 2009 | No CommentsTweet I made these for a starter for dinner tonight. I love traditional Lebanese Fattee dishes – not just for their comical name, but their lovely blend of texture and taste. However, tonight I didn’t want to make a massive serving of it so created mini version which wouldn’t fill us up. I used what I had in the cupboards for the fillings and it worked really well. A combination of mild but tasty flavours and great texture.
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Spinach, Za’atar & Suçuk Flan
Posted on April 6, 2009 | No CommentsTweet The words ‘quiche’ and ‘grown man’ do not belong together – no matter how your rationalise it. Thankfully this is NOT a quiche. It’s Turkish inspired so it’s a flan – and it’s a different one at that. Za’atar is a middle eastern dried herb mix containing all kinds of magic. From sumac, oregano, marjoram to sesame. You can buy it pre-mixed in all middle eastern deli’s. The resulting flavour of the flan is quite unique and utterly delicious – earthy and herby with a slight paprika hit from the delicious Turkish sausage. It’s a one of the tastiest things I’ve created in a while. Delicious.
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Capsicums Stuffed with Rice, Raisins and Pine Nuts
Posted on March 21, 2009 | No CommentsTweet It’s all a bit 70s I know, but this mediterranean method of stuffing vegetables is a perfectly acceptable way of cooking. You might not see it in any restaurants but as a website which is firmly filed under the category of “Home Cooking” this is ideal. Serve these delicious, wholesome packages hot or cold to accompany fish, chicken or meat. If you’re vegetarian, have 2!
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Turkish Lime Yoghurt Cake
Posted on March 19, 2009 | 2 CommentsTweet This is MY kind of cake. Soft, light and tart. This classic Turkish cake is incredibly easy to make with hardly any ingredients. But it is filled with flavour and the loveliest texture – much like a baked cheesecake. I had a few limes left from a prior market whim purchase so changed the original recipe from lemons to limes. I prefer the taste of limes anyway and the cake didn’t suffer in the slightest.
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Chicken with Sucuk and Leeks
Posted on February 25, 2009 | 4 CommentsTweet Sydney was cold today! It is the height of summer and it’s cold and raining. Depressing. I needed something tonight that was going to be hearty and warming. This was a surprisingly simple Turkish stew that really delivered in both flavour and heartiness. The use of leeks on top I initially thought a bit strange, but it worked perfectly. I couldn’t be bothered to cook anything to go with it so we ate it very simply with slices of crusty bread and it was perfect.
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Manti
Posted on February 16, 2009 | 2 CommentsTweet I first ate manti in the Turkish town of Konya. Tiny pasta parcels stuffed with even tinier pieces of minced lamb served with a garlicky yoghurt and melted butter. It was delicious back then in the freezing wintery weather, so when Sydney’s summer suddenly turned cold and rainy, this seemed like the perfect option for dinner. Little did I know, how fiddly they were to make. Unlike Italian ravioli, which are kept to quite manageable sizes, the smaller manti are the better. This can be problematic with clumsy big hands, which would explain why mainly the women make them in Turkey. That said, I drew up a chair and methodically made me way through them (and got a little help from my other half). They are great as a simple supper dish or starter, and freeze well too. Just make sure you put plenty of flour over them to stop them sticking.
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Sucuk with eggs
Posted on February 14, 2009 | 4 CommentsTweet This is something guaranteed to wake me up in the morning. The Turkish equivalent of a fry up. Sucuk (pronounced ‘suchuk’) is a cured sausage you can find throughout the Middle East and Balkans. It’s much like a chorizo sausage, only as Muslims are forbidden to eat pork, it is made with beef and/or lamb instead. It normally comes in various spice levels – for breakfast I always choose a mild variety to ease me into my day gently (especially as it’s perfect hangover food). Along with fried eggs all done together in one pan, it’s makes for a really simple, rustic breakfast dish that everyone will love you for (especially if they’re also hungover). Sucuk can be found in Turkish delis but if you can’t find it then it can also be made with any other cured sausage such as chorizo, cacciatore or salami.
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Sultans Delight
Posted on September 8, 2008 | 1 CommentTweet This is one of the nicest and simplest stews I’ve cooked in a while. I took a look at the recipe and I must admit I didn’t hold out much hope for it as it sounded a little TOO simple. But I was completely wrong. I served it with the worst eggplant puree I’ve ever tasted. Instead of eating too much of that I whipped up some rice and had that. I’m sure the eggplant puree would have been nicer had I cooked it properly. But I didn’t. Anyway, the stew itself is amazing. Top Tea!
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Turkish Pilav
Posted on August 25, 2008 | 1 CommentTweet How delicious is Turkish pilav? Well, give this a try. It’s simple and different. The nuttiness of the butter transforms the rice into something quite amazing. It took me back to Turkey where I gorged myself on it at every available opportunity.
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Lamb with Sumac & Thyme
Posted on August 23, 2008 | No CommentsTweet This is a simple little dressing to brush over lamb before cooking. It adds a little bit of exotic without completely taking over the meat. You can also use a little of the intense dressing to toss through steamed vegetables to season them beautifully.
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Turkish Rice Pudding
Posted on July 21, 2008 | No CommentsTweet I remember being force fed this as a child. I absolutely hated it! But times have a changed and the recipe I use is much tastier than the stodgy sliced slop I was made to eat. A beautiful Turkish recipe that leaves a warming cinnamon taste in the mouth.
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Dolmades
Posted on May 26, 2008 | 4 CommentsTweet I’d always avoided even contemplating making dolmades for some reason. I had assumed they’d be impossibly difficult and fiddly to make. I was wrong. They were easy as can be and the taste was out of this world. I shall be making them on a regular basis. Fantastic!
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Turkish Layered Kofte
Posted on April 24, 2008 | 3 CommentsTweet • Share on Facebook • Add to Del.icio.us • Digg It! This is one of the most fantastic things I’ve made in a while. It’s like a Mediterranean version of Nachos. I’ve eaten this at Turkish restaurants in Sydney, but never made it at home. I must say that the home version is supreme! It’s a great communal dinner party dish that looks a lot more complicated than it actually is. It’s so simple to prepare and the results are fantastic! Top Tea!!!
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Sardines Baked in Tomato
Posted on March 29, 2008 | No CommentsTweet • Share on Facebook • Add to Del.icio.us • Digg It! I think sardines are the most underrated of fish. Fresh sardines are the most intensely satisfying little morsels. This is another Turkish recipe. I’m having a bit of a Mediterranean phase at the minute. I love this dish. It’s SO easy to prepare.
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Lentil Soup with Cumin.
Posted on March 25, 2008 | 2 CommentsTweet • Share on Facebook • Add to Del.icio.us • Digg It! As Brendan still feels the pinch of his recent dentistry, so the soup continues to flow in the household. Tonight, I made an old fail safe lentil soup, but used cumin to give it a little nod towards the middle east. The soup was absolutely delicious. The creamy texture was perfect for poor old Brendan who’s mouth is still three times larger than it should be.
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Çingene Pilavi (Gypsey Rice(less) Salad)
Posted on February 26, 2008 | 1 CommentTweet • Share on Facebook • Add to Del.icio.us • Digg It! Those with a keen eye for detail might notice that one key ingredient is absent in this rice salad – the rice. In actuall fact this is not an oversight, merely a rustic Turkish salad which originally included it, but over time the white fleck of rice was replaced by feta cheese. This salad is surprisingly scrumptious, the dressing is in the form of sumac and paprika and it works amazingly. You can buy sumac from any middle eastern supermarket but, if you can’t find it, then replace with 1/2 teaspoon of ground cumin or coriander for an alternative Ottoman experience.
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Bulgur & Pine Nut Pilaf
Posted on November 30, 2007 | No CommentsTweet • Share on Facebook • Add to Del.icio.us • Digg It! A great alternative to rice is bulgur. It’s nutty flavour goes well with meat. Especially lamb. I ate it with some Kofte in tomato sauce, just as I did in Turkey where it’s as popular as a rice pilaff. Delicious.
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Turkish Beans with Tomatoes
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Antalya Bean Salad
Posted on August 27, 2007 | No CommentsTweet Brendan made this tonight to go alongside a few things I’d made. It almost gave me a nervous breakdown to see him in the kitchen. He’s like a newborn gazelle bumping into and dropping things left, right and centre. The salad itself was something he’d eaten in Turkey and loved. It was good… but next time, he’ll make it from the comfort of his chair (ie. I’ll make it).
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Chickpea Soup
Posted on August 18, 2007 | No CommentsTweet I ate this rather delicious soup at a very depressing roadside restaurant just outside Istanbul. After a torturous 8 hour bus journey it was just what I needed, but unfortunately it also gave me the worst bout of “downstairs problems” I’d had in a long time. I decided to give myself a trip down memory lane by recreating the magic at home. Thankfully all is well downstairs this time.
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Tabouleh
Posted on August 9, 2007 | No CommentsTweet I do love a bit of tabouleh. No middle eastern meal is complete without some of this intensely fresh tasting dish alongside. It works perfectly with some grilled lamb or kebabs. Try one of my marinades for the lamb. RECIPE:
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Turkish Cumin Köfte
Posted on July 12, 2007 | 1 CommentTweet I had these in Turkey a few times. I would say that cumin is one of my favourite flavours and these lovely köfte in tomato sauce really brings it out as the key element in the dish. I could eat these all week and still be happy. RECIPE:
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Lahmaçun (Turkish Pizza)
Posted on June 30, 2007 | 1 CommentTweet Turkey’s answer to pizza is something I hadn’t experienced before I visited the place. They were ridiculously cheap there and really tasty. However, one down point was that during one hungry evening in Istanbul we settled on a restaurant that was famous for its lahmacun. When it arrived, we were half way through only to discover that there was a baked cockroach included free of charge. This addition is purely optional and won’t affect the taste if you leave it out.
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Bulgur Pilaf
Posted on May 12, 2007 | 1 CommentTweet I ate this a lot when I was in Turkey recently, I was introduced to it by a local in the tiny village of Soganli in Capadoccia. As the ONLY tourists when we arrived, the entire population descended from the mountains to sell us one of their “famous” hand-made dolls. I obviously bought one which it turns out is thoroughly useless – but we got an invite to a local’s house off the back of it. They had very little in the way of home comforts, but the host did produce a giant pan of bulgur pilaff from underneath the sofa (?), of which we were offered a plate. I accepted out of politeness, but ended up having seconds like the greedy British person I am.
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Lamb Kofte with Spicy Tomato Relish
Posted on April 19, 2007 | 1 CommentTweet This was a bit of a make up but was very tasty indeed. INGREDIENTS:
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