Ana Yemekler
Chickpea Stew with Lamb (Etli Nohut Yemeği)
The sibling of kuru fasulye. Chickpeas take longer to cook, and soaking them with bicarbonate of soda…
Çorbalar
Tomato Soup (Domates Çorbası)
Peeling and grating fresh tomatoes makes the soup both sweeter and free of stringy bits. Grated cheese on…
Ana Yemekler
White Bean Stew (Kuru Fasulye)
The most cooked dish in Turkish kitchens. The soaking and the timing of the salt decide whether the beans…
Hamur İşleri
Cheese Börek Rolls (Peynirli Kol Böreği)
A practical börek made with shop bought yufka, rolled up and laid in a tray. Crisp outside, cheese inside…
Çorbalar
Broccoli Soup (Brokoli Çorbası)
Cooking broccoli without losing its green is a matter of timing: more than 10 minutes and both the colour and…
Ana Yemekler
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.
Hamur İşleri
Triangle Pastries (Muska Böreği)
Strips of pastry folded into triangles, like an amulet. Same filling as sigara böreği, a different fold.
Çorbalar
Noodle and Chickpea Soup (Tutmaç Çorbası)
An Anatolian soup of homemade noodles, chickpeas and yoghurt. The noodles release their starch and thicken…
Ana Yemekler
Turkish Musakka (Musakka)
Aubergine and mince cooked together in a pan. Different from the baked version: more liquid, and quicker.
Hamur İşleri
Cheese Rolls (Sigara Böreği)
Filling goes onto triangles of pastry and they are rolled tightly. Sealing the end with flour paste stops…
Çorbalar
Lentil, Bulgur and Rice Soup (Mahluta Çorbası)
The filling soup of the southeast: red lentils, bulgur and rice together. With its mint and pepper butter it…
Ana Yemekler
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.
Kahvaltılık
Menemen
Peppers, tomatoes and eggs, from pan to table in 20 minutes. The texture depends on when the eggs go in.
Hamur İşleri
Layered Cheese Pastry (Su Böreği)
Boiling the sheets one by one is the whole job. It takes work, and no other börek has this texture.
Tatlılar
Tel Kadayıf
Separating the strands and rubbing them with plenty of butter is the whole job. A strand with no butter burns.
Çorbalar
Roasted Red Pepper Soup (Közlenmiş Biber Çorbası)
Charring red peppers and peeling off the skins gives the soup a smoky note. They go through the blender with…
Ana Yemekler
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.
Hamur İşleri
Spinach Börek (Ispanaklı Börek)
Squeezing the spinach thoroughly dry is essential. A wet filling leaves the pastry doughy.
Çorbalar
Creamy Mushroom Soup (Mantar Çorbası)
If you do not wait for the mushrooms to release their liquid and take it back up, the soup stays watery and…
Ana Yemekler
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…
Hamur İşleri
Pastırma and Cheese Rolls (Paçanga Böreği)
Pastırma, cheese and pepper rolled in pastry. The çemen crust on the pastırma carries all the flavour.
Tatlılar
Şöbiyet
Baklava with clotted cream. Folded into a triangle, with pistachio and cream going in together.
Çorbalar
Roasted Pumpkin Soup (Balkabağı Çorbası)
Roasting the pumpkin doubles the flavour of the soup: the sugars caramelise and the excess water drives off…
Ana Yemekler
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…