Hamur İşleri
Cheese Pide (Kaşarlı Pide)
Leaving a margin matters so the cheese does not run over the edges in the oven. The egg is cracked in for the…
Tatlılar
Cheese Dessert in Syrup (Peynir Tatlısı)
An unsalted cheese batter baked and soaked in syrup. Kemalpaşa in tray form.
Salata & Meze
Carrot with Yoghurt (Yoğurtlu Havuç)
Carrot cooked in olive oil until it sweetens. The raw version does not taste the same.
Çorbalar
Yoghurt and Wheat Soup (Ayran Aşı Çorbası)
A yoghurt and wheat soup drunk cold in summer and hot in winter. Chickpeas and mint go in, and no tempering…
Kahvaltılık
Apricot Jam (Kayısı Reçeli)
Apricots break down quickly, so the boil is short. Cut them large if you want pieces of fruit.
Ana Yemekler
Lamb Pilaf (Etli Pilav)
Rice cooked in the liquid from the lamb. Because the rice drinks that liquid, the flavour goes into the grain.
Hamur İşleri
Pide with Mince (Kıymalı Pide)
Draining the topping and folding the edges. Both keep the pide from falling apart.
Tatlılar
Höşmerim
Fresh cheese, semolina and sugar cooked together in a pan. The cheese melting is the identity of the dessert.
Salata & Meze
Beetroot with Yoghurt (Yoğurtlu Pancar)
Boiled beetroot turning the yoghurt pink. Vinegar holds both the colour and the flavour.
Çorbalar
Creamy Corn Soup (Sütlü Mısır Çorbası)
A creamy corn soup that does not slide into dessert. Half the kernels are blended and half left whole.
Kahvaltılık
Sour Cherry Jam (Vişne Reçeli)
The acid in sour cherries activates their own pectin, so the jam sets by itself.
Ana Yemekler
Keşkek
Wheat and meat cook together for hours and are beaten as they go. The meat pulls into threads and becomes one…
Hamur İşleri
Lahmacun
The topping is spread very thin and the oven is very hot. Without both, it is not lahmacun.
Tatlılar
Islak Kek
Hot chocolate sauce poured over a hot cake. Without pricking it, the sauce does not go in.
Salata & Meze
Potato Salad (Patates Salatası)
The potatoes must meet the dressing while warm. Cold potato does not take it up.
Çorbalar
Rubbed Dough Soup (Oğmaç Çorbası)
Tiny grains of dough, rubbed together by hand from flour and water, cook in the soup. A recipe from the…
Kahvaltılık
Rose Petal Jam (Gül Reçeli)
Made with Isparta rose petals. Rubbing them with sugar is what brings out the colour and scent.
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…
Hamur İşleri
Crêpes (Krep)
Half an hour of resting makes the batter thin and flexible. The pan temperature is set by the first one.
Tatlılar
Apple Tart (Elmalı Turta)
The apples are cooked in a pan first. Raw apple releases water in the oven and soaks the base.
Salata & Meze
Courgette Fritters (Kabak Mücveri)
Squeezing the courgette is what keeps the fritters together. A wet batter spreads in the pan.
Çorbalar
Flour and Yoghurt Soup (Miyane Çorbası)
An old Anatolian soup of flour, butter and yoghurt. Flour soup in its yoghurt-enriched, fuller form.
Kahvaltılık
Watermelon Rind Jam (Karpuz Kabuğu Reçeli)
Jam from rinds that get thrown away. Lime water keeps them firm, long boiling turns them clear.
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.