Hamur İşleri
Cinnamon Crescents (Ay Çöreği)
Leavened dough, a buttery cinnamon filling, a crescent shape. There are three waits and all three are needed.
Çorbalar
Orzo Soup with Yoghurt (Yoğurtlu Arpa Şehriye Çorbası)
The yoghurt is warmed first so it does not split in the pan. That step is the whole of this soup.
Ana Yemekler
Çiğ Köfte (Meat Free)
Forty minutes of kneading. As the bulgur opens up with the isot and the pastes the colour deepens and the…
Hamur İşleri
Erzurum Kete
A toasted flour filling in a layered dough. Wrap it before the filling cools and the dough goes wet and the…
Tatlılar
Stovetop Rice Pudding (Ocakta Sütlaç)
Rice pudding without the oven. The rice cooks in milk, starch gives the body, cinnamon goes on at the table.
Salata & Meze
Patlıcan Söğürme
Aubergine charred over a flame and chopped by hand. Use a processor and it is not söğürme but a purée.
Kahvaltılık
Homemade Kaymak (Ev Yapımı Kaymak)
Full fat milk sits over a low heat for hours, and the kaymak gathers on top as it cools. A matter of patience.
Çorbalar
Tomato and Vermicelli Soup (Domatesli Şehriye Çorbası)
The soup you make when there is nothing in the fridge. Toasting the vermicelli in butter keeps the strands…
Kahvaltılık
Homemade Sucuk (Ev Yapımı Sucuk)
The mince is spiced and filled into casings, then dries for three weeks somewhere cool and airy.
Kahvaltılık
Homemade Kefir (Ev Yapımı Kefir)
The kefir grains sit in milk for 24 hours. Metal spoons and metal sieves wear the grains out.
Ana Yemekler
Pan Fried Meatballs (Kuru Köfte)
The plainest form of the household meatball. Stale bread and resting decide all of the tenderness.
Hamur İşleri
Poğaça with Mince (Kıymalı Poğaça)
Unless the mince is cooked down and cooled, the dough gets wet and the base of the poğaça stays doughy.
Ana Yemekler
Beyti Kebab
A meat roll wrapped in flatbread and browned in the oven, then sliced and served with tomato sauce and…
Tatlılar
Şambali
An İzmir dessert. A semolina and yoghurt batter baked and met with warm syrup.
Salata & Meze
Broccoli Salad with Yoghurt (Yoğurtlu Brokoli Salatası)
Three minutes in boiling water, then iced water. Those two steps decide the colour and the texture.
Kahvaltılık
Acuka
Walnuts, isot pepper and tomato paste. A fixture of an Antep breakfast, made by crushing rather than blending.
Ana Yemekler
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…
Çorbalar
Tarhana Soup (Tarhana Çorbası)
Getting dried tarhana to dissolve without lumps comes down to soaking it in cold water. Added to a base of…
Çorbalar
Yoghurt and Rice Soup (Yayla Çorbası)
Cooking a yoghurt soup without it splitting is a matter of technique: the yoghurt is thickened with egg and…
Çorbalar
Red Lentil Soup (Mercimek Çorbası)
What gives restaurant versions that velvety body is not the lentils - it is one potato and one carrot going…
Tatlılar
Baked Rice Pudding (Fırında Sütlaç)
Freckled and browned on top, warm and thick underneath. The classic milk pudding, baked in bowls and firmer…
Çorbalar
Wedding Soup (Düğün Çorbası)
A classic cooked in lamb stock and thickened with egg and lemon. Finished with paprika butter poured over the…
Ana Yemekler
Stuffed Aubergine with Mince (Karnıyarık)
The aubergines have to be fried first and baked afterwards. Soaking them in salted water halves how much oil…
Çorbalar
Chicken and Vermicelli Soup (Tavuk Suyuna Şehriye Çorbası)
The simplest soup there is, made with the stock from poaching a chicken. Toasting the vermicelli in butter…