Ana Yemekler
Keşkek
Wheat and meat cook together for hours and are beaten as they go. The meat pulls into threads and becomes one…
Ana Yemekler
Rice Pilaf with Chickpeas (Nohutlu Pilav)
The base of the street version served with chicken. The chickpeas are cooked beforehand and meet the rice at…
Ana Yemekler
Bulgur Pilaf (Bulgur Pilavı)
Easier than rice pilaf: bulgur does not stick, it swells. The ratio is one measure of bulgur to two of water.
Ana Yemekler
Veiled Rice (Perde Pilavı)
A Siirt dish: spiced rice baked inside a case of thin pastry. Turned out, it comes free as a dome.
Ana Yemekler
Steamed Fish (Buğulama Balık)
Fish cooked in steam with almost no fat. The vegetables provide the steam and lemon provides the flavour.
Ana Yemekler
Baked Sea Bass (Fırında Levrek)
Whole fish baked with lemon and bay. A bed of vegetables lifts the fish off the tray and cooks it evenly.
Ana Yemekler
Fried Anchovies (Hamsi Tava)
Cornmeal makes a thin crust and the anchovy itself cooks in two minutes. Overcooking is the only risk.
Ana Yemekler
Prawn Casserole (Karides Güveç)
The tomato sauce is cooked first and the prawns go in for the last five minutes. Cheese on top, browned in…
Ana Yemekler
Fried Calamari (Kalamar Tava)
Either two minutes or forty, with nothing in between. Cooked briefly squid is tender; cooked in between it…
Ana Yemekler
Pan Fried Bonito (Palamut Tava)
Being an oily fish, it needs almost no extra fat in the pan. Thick slices cook without drying.
Ana Yemekler
Slow Roast Lamb (Kuzu Tandır)
Four hours at a low heat under foil. The meat comes to the point where it parts from the bone with a fork.