Ana Yemekler
Lamb Chops (Kuzu Pirzola)
Meat at room temperature, a very hot pan, one turn. A marinade is not even necessary.
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Baked Pasta (Fırında Makarna)
The pasta is boiled firm because it carries on cooking in the oven. Fully boiled pasta falls apart there.
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Adana Kebab
The mince is cut with a zırh, the tail fat ratio is kept, the skewer is packed by hand. Three rules, and the…
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Çöp Şiş
Small cubes, thin wooden skewers, a short cook. Cut the meat large and it is not çöp şiş but kuşbaşı.
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İskender Kebab
Döner, flatbread, tomato sauce, yoghurt and sizzling butter. Five parts prepared separately and brought…
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Sac Kavurma
The vegetables go in one at a time: meat first, tomato last. Put them all in together and it is not a kavurma…
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Çiğ Köfte (Meat Free)
Forty minutes of kneading. As the bulgur opens up with the isot and the pastes the colour deepens and the…
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Pan Fried Meatballs (Kuru Köfte)
The plainest form of the household meatball. Stale bread and resting decide all of the tenderness.
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Beyti Kebab
A meat roll wrapped in flatbread and browned in the oven, then sliced and served with tomato sauce and…
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Roast Chicken Thighs with Vegetables (Fırında Sebzeli Tavuk But)
A main course that cooks on one tray and asks for no separate pan. The thighs brown on top while the potatoes…
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Stuffed Aubergine with Mince (Karnıyarık)
The aubergines have to be fried first and baked afterwards. Soaking them in salted water halves how much oil…
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Chickpea Stew with Lamb (Etli Nohut Yemeği)
The sibling of kuru fasulye. Chickpeas take longer to cook, and soaking them with bicarbonate of soda…
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White Bean Stew (Kuru Fasulye)
The most cooked dish in Turkish kitchens. The soaking and the timing of the salt decide whether the beans…
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Green Beans with Lamb (Etli Taze Fasulye)
The tomato goes in later so the beans do not stay firm. Add the acid early and the beans never soften.
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Turkish Musakka (Musakka)
Aubergine and mince cooked together in a pan. Different from the baked version: more liquid, and quicker.
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Stuffed Aubergine in Olive Oil (İmambayıldı)
The meatless, olive oil cousin of karnıyarık. It is eaten cold, which is why the olive oil is used generously.
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Okra with Lamb (Etli Bamya)
The only thing that cuts the sliminess of okra is acid. Lemon or vinegar goes in as the okra does.
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Potato and Mince Stew (Kıymalı Patates Yemeği)
A pan dish of five ingredients finished in forty minutes. The variety of potato decides the result from the…
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Vegetable Türlü (Sebze Türlüsü)
Every vegetable in the fridge goes in, but not all at the same time. Ordering them by cooking time is what…
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Stuffed Cabbage Rolls (Etli Lahana Sarması)
Blanching the leaves until soft is half the job. The knife stroke that thins the thick ribs is the other half.
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Leeks with Lamb (Etli Pırasa)
People dislike leeks mostly because of how they are cooked. Cooked slowly and long, leeks turn sweet.
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Courgette with Lamb (Etli Kabak Yemeği)
Courgette cooks very quickly, so it goes in last. It provides its own liquid and needs little added water.
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Stuffed Courgettes (Kabak Dolması)
You need to leave some thickness when you hollow the courgette out. A thin wall splits as it cooks.
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Stuffed Peppers (Etli Biber Dolması)
Choose the thin-skinned stuffing peppers. Fill them to three quarters; the rest is room for the rice to swell.