Hamur İşleri
Cornbread (Mısır Ekmeği)
A Black Sea classic. Cornmeal has no gluten, so it does not prove and stays dense.
Tatlılar
Trileçe
A sponge soaked in three kinds of milk, topped with caramel. Pricking it is essential if it is to take the…
Salata & Meze
Baba Ganoush (Babagannuş)
Charred aubergine with tahini. No yoghurt, which makes it denser and keeps it longer.
Çorbalar
Arabaşı Soup (Arabaşı Çorbası)
A dish from the tables of Yozgat and Çorum. It arrives in two bowls: spiced chicken soup in one, a jelly-like…
Kahvaltılık
Boiled Eggs (Haşlanmış Yumurta)
Timing is everything: 6 minutes runny, 8 minutes creamy, 11 minutes fully set.
Ana Yemekler
Çoban Kavurma
The meat fries in its own fat with no water added. The vegetables go in afterwards and provide their own…
Hamur İşleri
Village Bread (Köy Ekmeği)
Wholemeal, thick crusted and dense. A long prove deepens the flavour.
Tatlılar
Quince Dessert (Ayva Tatlısı)
The quince seeds give the syrup its body and that red colour. Throwing the seeds away is the biggest mistake.
Salata & Meze
Cacık
Draining the cucumber stops cacık going watery. The mint can be dried or fresh.
Çorbalar
Lamb Liver Soup (Ciğer Çorbası)
Lamb liver is diced and cooked in the soup. But briefly. Past ten minutes liver toughens and leaves a…
Kahvaltılık
Sucuk Toastie (Sucuklu Tost)
The sucuk goes in the pan first. Raw sucuk will not cook inside a toastie.
Ana Yemekler
Chicken Shish (Tavuk Şiş)
A yoghurt marinade both tenderises the chicken and keeps it from drying. The waiting is half the recipe.
Hamur İşleri
Bazlama
Thick, soft village bread cooked in a pan. Yoghurt keeps the dough soft.
Tatlılar
Ekmek Kadayıfı
A ready-made dried base takes up syrup and clotted cream goes on top. Ten minutes of work and half an hour of…
Salata & Meze
Atom
Strained yoghurt, dried chilli and plenty of garlic. The plainest of the hot mezes.
Çorbalar
Tripe Soup (İşkembe Çorbası)
Clean and cook it properly and it is odourless, white and velvety. It comes to the table with its garlic…
Kahvaltılık
Cheese Toastie (Peynirli Tost)
Cheese between the slices, butter on the outside. That order is what makes it crisp.
Ana Yemekler
Chicken Sauté (Tavuk Sote)
Dinner in twenty minutes. The chicken browning over a high heat and the vegetables staying firm are the whole…
Hamur İşleri
Lavash (Lavaş)
A thin bread that cooks in two minutes in a pan. It puffs because the steam is trapped inside.
Tatlılar
Sour Cherry Bread Pudding (Vişneli Ekmek Tatlısı)
Stale bread softens in syrup and sour cherries balance it. The most economical dessert there is.
Salata & Meze
Fava
A dried broad bean purée that sets and slices as it cools. Dill and lemon are not optional.
Çorbalar
Trotter Soup (Kelle Paça Çorbası)
The long-simmered classic with garlic and vinegar. Its body comes from the gelatine in the bones, not from…
Kahvaltılık
Breakfast Sautéed Mushrooms (Kahvaltılık Mantar Sote)
Mushrooms over a high heat until the liquid has gone. With garlic and oregano it takes five minutes.
Ana Yemekler
Konya Oven Kebab (Fırın Kebabı)
The Konya way: lamb cooked for hours with nothing on it but salt. Its own fat does the cooking.