Hamur İşleri
Tahini Poğaça (Tahinli Poğaça)
A mixture of tahini and sugar is spread on the dough and rolled up. A bun between sweet and savoury.
Tatlılar
Supangle
A chocolate pudding. Dark chocolate added off the heat keeps it glossy.
Salata & Meze
Aubergine Salad with Yoghurt (Patlıcan Salatası)
Charred aubergine with yoghurt and garlic. Draining it stops the salad going runny.
Çorbalar
Homemade Noodle Soup (Erişte Çorbası)
The noodles release their own starch and thicken the soup, so no flour is needed.
Kahvaltılık
Eggs with Tomato (Domatesli Yumurta)
Menemen without the peppers. Cooking the water out of the tomato is the step that matters.
Ana Yemekler
Slow Cooked Lamb (Tas Kebabı)
Built on cooking the meat long and slow. There is almost no vegetable; the focus is entirely on the lamb.
Hamur İşleri
Tahini Swirl Loaf (Tahinli Çörek)
Layers of tahini and sugar through the dough. Cut open, it shows a spiral.
Tatlılar
Keşkül
An almond milk pudding. Peeling and grinding the almonds gives the dessert all its character.
Salata & Meze
Broad Beans in Olive Oil (Zeytinyağlı Bakla)
Podded broad beans with dill. Leave the skins on and they stay tough in the mouth.
Çorbalar
Mixed Vegetable Soup with Egg and Lemon (Terbiyeli Sebze Çorbası)
Every vegetable in the fridge goes in, and the egg and lemon hold them together. Light in body, full in…
Kahvaltılık
Eggs with Potato (Patatesli Yumurta)
The potato is fried and softened first. Raw potato and eggs do not cook in the same time.
Ana Yemekler
Lamb on Aubergine Purée (Hünkâr Beğendi)
Charred aubergine meets béchamel, with diced lamb on top. The char is what gives the smoke.
Hamur İşleri
Sesame Braided Loaf (Susamlı Çörek)
Leavened, slightly sweet and braided. The classic baking for tea time.
Tatlılar
Tavukgöğsü
Boiled chicken breast pulled into fine threads and worked into the pudding. The texture comes from those…
Salata & Meze
Celeriac in Olive Oil (Zeytinyağlı Kereviz)
Celeriac must go into acidulated water the moment it is peeled. Five minutes and it browns.
Çorbalar
Flour Soup (Un Çorbası)
Flour, butter, water. The soup for evenings when the fridge is empty.
Kahvaltılık
Mushroom Omelette (Mantarlı Omlet)
The mushrooms are fried over a high heat until they take their liquid back up. Then the egg goes in.
Ana Yemekler
Meatballs in Egg and Lemon Sauce (Terbiyeli Köfte)
Sulu köfte with an egg and lemon thickening instead. The sauce is white and the taste leans sour.
Hamur İşleri
Simit
Dipping in molasses water gives the colour and that distinctive taste. Whether the sesame sticks depends on…
Tatlılar
Profiteroles (Profiterol)
Hollow balls of choux, a pastry cream filling and chocolate sauce. Not opening the oven door is critical.
Salata & Meze
Şakşuka
Aubergine, courgette and pepper are fried separately. Fried together they all end up sitting in oil.
Çorbalar
Sour Meatball Soup (Ekşili Köfte Çorbası)
Tiny meatballs cook in the soup, and lemon and egg give it its sourness. It stands in for a meal on its own.
Kahvaltılık
Egg Bread (Yumurtalı Ekmek)
Stale bread dipped in egg and fried. It works sweet or savoury.
Ana Yemekler
Ali Nazik
Charred aubergine mashed with yoghurt, topped with diced lamb fried in butter. An Antep classic.