Favorite Turkish recipe?
ok...so I know extremely broad here...but I will take any recipe. Everytime I eat in a Turkish restaurant...I want to make everything I eat! Last week we had a fabulous dinner as always, here in NJ at
I once posted a broad message here and someone gave me such an amazing Armenian recipe...I still make it to this day!! (It was for Manti) I get so many compliments on it, so I adore my fellow chowhounders!!
Also, if you live in the NY/NJ area...I can take your restaurant tips too!!
Thanks again!! :)
Same Same but different.... I just saw this recipe on the FN.... it's lebonese - but it looks good and is veggie...
Rice and Lentils with Carmelized Onions... Mujadara
Here's also a recent thread on Kofte - grilled Lamb and Beef meat balls.
We used to live in a neighborhood in London that had a huge Turkish& Turkish Cypriot population. One restaurant made this amazing grilled onion salad. We've copied it somewhat successfully, but the results are sublime.
-On charcoal grill, grill half onions until translucent and somewhat blistered
- Toss grilled onions with olive oil, salt, pepper, pomegranate molasses, parsley
Wish I could make lahmacun and gozleme.
My favourite to eat is probably su boregi, which is pretty labour intensive, and I have yet to try making it.
For baklava, my Turkish recipe is our go-to standard since it isn't as cloyingly sweet as others.
I also make a fun twist on kisir with bulgur, chickpeas, pomegranate molasses, almonds and roasted tomatoes.
The Red Lentil Peasant Soup with Sizzling Mint in Turquoise is also very good.
Mualle (Eggplant, Tomato and Lentil Stew with Pomegranate) is also very good.
Desserts are hit-or-miss for Middle Eastern treats, but Turkish Nightingale’s Nests (Bulbul Yuvasi) have also been an easy (yet impressive) treat.
Hope this helps. If you want directions to specific recipes, let me know.
I like making this with lambs liver.
Not sure if it's authentically Turkish but it's a nod in that direction.
Slice and roast a couple of red onions.
Mix up plain youghurt, mint or parsley , salt to taste a little lemon juice.
Toast some coriander and cumin seeds and grind . Then mix with sweet smoked paprika ,salt ,and plain flour and put in a container or freezer bag.
Slice the liver and dredge with flour mix. Shake off the excess.
Fry the liver quickly so the outside is crisp but inside is still pink.
Toast a pitta and fill with, salad and the roasted onions and then the liver.
Top with the yoghurt mixture,
Interesting. A Turkish friend (born there, lives in the US now) highly recommended manti. I wasn't able to find it and by the end of the trip found out it's mostly a lunch dish.
I bought a "cookery" book that I'll check when I get home. But had an amazing dish, TAVUK GÖGÜSÜ. It's a dessert pudding by is made with chicken of all things.
Kofte, doner. Will check the book when I get home.
I am obsessed with Ali Nazik kebab, which I order frequently from a Turkish place in midtown Manhattan called ABA Turkish Restaurant. I haven't tried making it myself, but basically it's an eggplant and yogurt puree, topped with spicy ground lamb.
I've seen a number of variations online - the photo at this link looks a little different than what I get but the ingredients all make sense. SO tasty.
My Turkish neighbor Rose would bring a pot of this over a couple of times each winter...similar to Italian wedding soup in some ways, but tomato based, and very good.
Turkish Tomato soup with Meatballs
4 tbsp good olive oil
3 Tbsp flour
1 small onion, minced small
1 can tomato paste
3/4 cup crushed tomatoes
2 quarts water
1 tsp of seasoned salt (R. used Adobo All Purpose seasoning, Goya brand)
1tsp white pepper
~1 lb ground lamb (can sub beef)
5 cloves crushed garlic, lightly sauteed & drained & cooled
¼ cup rice, washed
½ tsp paprika
¼ tsp black pepper
¼ tsp cumin
¼ tsp mint
A pinch of crushed red pepper
Make meatballs the size of golfballs using the meatball mix ingredients.
In a large sauce pan, sauté over the onion in the olive oil. Add flour and keep sautéing for about 3 minutes until it changes color. Then, add tomato paste stirring continuously. Once the tomato paste is dissolved, add water and crushed tomato, adobo and pepper. Bring to a boil and add the meatballs. Reduce to simmer over low heat until the meatballs are cooked (at least a half hour).
There are quite a few Turkish bloggers who can give you great tips:
Çılbır, börek, mücver, ayran and really any Turkish yogurt dish are things I'd be happy to consume any day of the week.
Agree with JM on Turkish yogurt dishes. Claudia Roden's book, Arabesque, has some excellent recipes, among them Yoğurtlu Köfte Kebabi (lamb kebabs with yogurt and tomato sauce), a version of the recipe here: http://countingsheep.typepad.com/amus...
Also the whole category of vegetables braised in olive oil (zeytinyagli dishes) is another favorite. The links JM provided will steer you to some great versions of those.
Imam Bayildi is my go-to. I like the versions that include some cinnamon and cumin. Sometimes I add fresh dill, mint, parsley and/or cilantro, and sometimes I add raisins and toasted pine nuts. Very flexible dish.
Turkish Manti are pretty amazing, too!