Hamur İşleri
Cheese Poğaça (Peynirli Poğaça)
The secret to them staying soft is yoghurt. They do not harden even the next day.
Tatlılar
Lokma
A loose leavened batter dropped into the oil with a spoon. Being hollow comes from how slack the batter is.
Salata & Meze
Red Lentil Köfte (Mercimek Köftesi)
The ratio of lentils to bulgur decides the texture. The bulgur binds by taking up the lentil liquid.
Çorbalar
Leek Soup (Pırasa Çorbası)
People usually dislike leeks because of how they are cut. Sliced into thin rings and sweated slowly in…
Kahvaltılık
Mıhlama
A Black Sea classic: cornmeal toasted in butter and melted with cheese. The cheese has to stretch.
Ana Yemekler
Stuffed Tomatoes (Domates Dolması)
The flesh you scoop out is not thrown away, it goes into the filling. Choosing firm, ripe tomatoes stops them…
Hamur İşleri
Coiled Börek with Mince (Kıymalı Kol Böreği)
Rolls of pastry coiled into a spiral in the tray. Same technique as the cheese version, different filling.
Tatlılar
Kazandibi
The base of tavukgöğsü is deliberately caramelised. That scorched layer is the name of the dessert.
Salata & Meze
Green Beans in Olive Oil (Zeytinyağlı Taze Fasulye)
The olive oil counterpart of the version with lamb. The tomato goes in later, or the beans will not soften.
Çorbalar
Wheat and Yoghurt Soup (Toyga Çorbası)
A central Anatolian soup. Yoghurt, wheat and chickpeas in one pan. Think of it as ayran aşı with wheat in it.
Kahvaltılık
Spinach Omelette (Ispanaklı Omlet)
The spinach is cooked first and its liquid driven off. Raw spinach makes the omelette watery.
Ana Yemekler
Meatballs in Tomato Sauce (Sulu Köfte)
Small meatballs cooked in a tomato sauce. Flouring them both binds them and thickens the sauce.
Hamur İşleri
Açma
The layers in the dough come from brushing it with fat and rolling it. Two provings are essential.
Tatlılar
Güllaç
The dessert of Ramadan. The güllaç sheets are not cooked, they soften in warm milk. No oven, no hob.
Salata & Meze
Artichokes in Olive Oil (Zeytinyağlı Enginar)
Holding the artichokes in acidulated water while you trim them stops them browning. That step is half the…
Çorbalar
Pea Soup (Bezelye Çorbası)
Made with frozen peas in fifteen minutes, and the colour comes out brilliant.
Kahvaltılık
Cheese Omelette (Peynirli Omlet)
The cheese goes in at the last moment. Beaten in at the start it makes the eggs watery.
Ana Yemekler
Kadınbudu Köfte
Half the mince is raw, half is cooked. Rice binds it, and egg and flour make the coating.
Hamur İşleri
Olive Poğaça (Zeytinli Poğaça)
Black olives, oregano and onion. Fail to account for the salt in the olives and the poğaça comes out salty.
Tatlılar
Aşure
Wheat, pulses, dried fruit and nuts. The starch from the wheat thickens the dessert by itself.
Salata & Meze
Leeks in Olive Oil (Zeytinyağlı Pırasa)
Leek and carrot in lemony olive oil. Rice gives the body and it is served cold.
Çorbalar
Onion Soup (Soğan Çorbası)
The onions need forty minutes over a low heat to caramelise. Rush it and there is no soup; wait it out and…
Kahvaltılık
Fried Eggs (Sahanda Yumurta)
Runny yolk, fully set white. A lid is what strikes that balance.
Ana Yemekler
Meatballs with Potatoes (İzmir Köftesi)
The meatballs are seared first and then baked with potatoes. A tomato sauce carries both.