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turkish meal

s
scottmchaney Aug 13, 2012 02:45 PM

want to plan a lunch time meal for 20 guest using traditional food items found in and around the country of turkey. I know maybe a good lamb chop would be good. maybe somthing with yourgart. please give direction. buffett style i believe would be best.

  1. chefj Aug 13, 2012 03:48 PM

    First off here is a link to familiarize your self with the cuisine in general:
    http://en.wikipedia.org/wiki/Turkish_cuisine
    Now here is a recipe site by a Turkish contributor:
    http://www.turkishfoodandrecipes.com/
    I am sure if you some sort of preliminary menu or at least list of dishes that you are interested in the community will give you lots of feed back.

    1 Reply
    1. re: chefj
      foodperestroika Aug 14, 2012 10:28 AM

      If you plan to use a grill, I have a recipe for a large lamb kebab called Shashlyk Five Fingers. I don't think I can give the link here, and the recipe's a bit too long to paste it here, but you can check out my blog :)

    2. k
      katecm Aug 14, 2012 10:33 AM

      For a buffet, I think you'd be happier with lamb meatballs. I can't imagine a medium rare lamb chop staying that way. Dolmas and imam biyaldi would also keep well, I would think. Throw in some flatbreads and a yogurt sauce and you're on your way.

      1. c
        ctfoodie Aug 14, 2012 12:38 PM

        Ciya in Istanbul is a very famous restaurant and thiis one of his recipes. I have had this both at the restaurant and i have made it at home and i have to say (humbly ) that it is a great recipe. Hot or room temp. with a riata or without. delishious, easy and not so "foreign" that less adventurous eaters will be afraid.
        http://www.epicurious.com/recipes/food/views/Yogurt-Marinated-Chicken-Kebabs-with-Aleppo-Pepper-353832

        i also love this recipe for lamb burgers. Like another poster suggested you could make them into meatballs and serves room temp.
        http://www.epicurious.com/recipes/foo...

        1. f
          fauchon Aug 14, 2012 02:46 PM

          A Turkish friend showed me a really simple & delicious way to do eggplant that can & should be done ahead. Just sauté eggplant rounds in olive oil until they're nicely browned. Arrange on platter. When they reach room temp, top with thick yogurt & very finely chopped garlic & parsley. A little Aleppo pepper if you have it sprinkled on top, adds color & heat.

          This is perfect for a buffet & IME never any leftovers!

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