Turkish pide

Turkish pide -

Pide [Pee-day] is a Turkish bread traditionally cooked in hot clay ovens. The dough is baked on special cookery rocks that can withstand high temperatures. The rocks absorb moisture, giving the bread a crisp base and chewy texture. But you don't need a clay oven to make your own pide. We've created this recipe using standard kitchen appliances.

Ingredients:

500g (3 1/3 cups) plain flour, sifted
1 teaspoon (7g/1 sachet) dried yeast
1 teaspoon sugar
1 teaspoon salt
375ml (1 1/2 cups) warm water
Olive oil, to grease
2 teaspoons sesame seeds
1 teaspoon nigella seeds
1 egg yolk
1 tablespoon olive oil

Method:

Combine flour, yeast, sugar and salt in a bowl. Make a well in the centre, then add water. Use a wooden spoon to stir until combined, then use hands to bring the dough together in the bowl.
Turn the dough onto a lightly floured surface and knead for 15 minutes or until smooth and elastic. Brush a bowl with oil to grease. Place dough in the bowl and lightly coat with oil. Cover with a damp tea towel. Set aside in a warm, draught-free place for 1-1 1/2 hours or until the dough has doubled in size.
Place a baking tray on the middle shelf of the oven. Preheat oven to 230°C. Turn dough onto a lightly floured surface and cut in half. Flatten slightly with hands. Place each half on separate pieces of floured, non-stick baking paper. Cover with a damp tea towel and set aside in a warm, draught-free place for 15 minutes.
With floured hands, stretch each piece of dough into an 18 x 40cm rectangle. Leave on non-stick baking paper. Cover with a damp tea towel and set aside in a warm, draught-free place for 10 minutes. Combine sesame and nigella seeds.
Whisk egg yolk and oil in a bowl. Brush the top of each pide with egg mixture. Use floured fingers to make indentations on top and sprinkle with seeds. Remove tray from oven and slide 1 pide onto tray. Cook for 8-10 minutes or until golden. Cool on a wire rack. Repeat with second pide.

Chicken Saute With Mozzarella Cheese (Kasarli Tavuk)

Chicken Saute With Mozzarella Cheese (Kasarli Tavuk) -

Ingredients:

3 pieces chicken breasts, cut in cubes
2 teaspoons extra virgin olive oil
1 tablespoon butter
1 medium onion, chopped
1 -2 garlic clove, minced
5 mixed mushrooms, brushed and thickly sliced
1 red bell pepper, cut in cubes (calls for cubanelle pepper)
2 tomatoes, peeled, cut in cubes
salt
pepper
1 teaspoon oregano
Garnish
1/4 cup mozzarella cheese (or kasar cheese)
1/2 teaspoon turkish red pepper powder (or to taste)

Directions:

In a medium sized pan, saute the onion with butter and olive oil. Add the garlic and when the smell of the garlic comes out, add the chicken. Cook the chicken until the colour changes. Add the mushrooms, tomatoes, cubanelle pepper (red bell pepper), salt and pepper. Simmer for about 15 minutes with the lid covered. Turn the heat off and sprinkle some oregano all over.
Transfer to the oven proof dish. Sprinkle the shredded cheese and red pepper on top. Preheat the oven to 400 F (200 C) and bake until the cheese melts. Serve with Turkish Pilaf.

Middle-Eastern Marinated Yogurt Lemon Chicken

Middle-Eastern Marinated Yogurt Lemon Chicken -

A tangy rich tenderizing marinade recipe for grilled, sauteed or baked chicken. I adapted it from a Lebanese restaurant's marinated kabobs. You will receive many many compliments!

Ingredients:

1/2 cup plain yogurt
2 teaspoons lemon zest
2 tablespoons lemon juice
1 garlic clove, crushed
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper
1/2 teaspoon salt
2 lbs boneless skinless chicken

Directions:

Mix the yogurt with the seasonings place in a plastic bag with the chicken. Marinate for 2 hours to overnight.
Pound chicken in the bag with the marinade to 1/2 thick and grill, saute, skewer or bake until lightly browned and cooked through.
Serve with rice or pasta and salad and enjoy!

Turkish Meatballs (Kofta)

Turkish Meatballs (Kofta) -

These are the well-known Turkish Kofta, delicious little meat balls or patties. You can make them with beef, but lamb is traditional and makes them very special.

Ingredients:

1 cup fine fresh breadcrumb
1 lb lean ground lamb
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon ground cumin
1/2 teaspoon allspice
1 teaspoon dried mint
2 cloves garlic
2 tablespoons parsley
1 egg
1 tablespoon olive oil

Directions:

Make the bread crumbs by breaking up 2 slices of stale but not dried out whole wheat bread into the bowl of a food processor.
Whizz until finely crumbed.
Add the ground lamb and the egg, and process until blended.
Add the spices, garlic and parsley.
Process the meat well to achieve a fine texture.
Roll the mixture into small meatballs (I use a melonballer) or finger shaped patties using dampened hands.
You may cook them at once, or refrigerate the mixture for several hours.
(If your meat is very fresh, you can divide it in half and wrap part well in plastic for the next day's meal.) Heat the oil in a heavy skillet, and fry the balls or patties until cooked through and evenly browned.
The meatballs should be stirred several times, the patties turned once.
Remove them with a slotted spoon to drain.
Serve the meatballs hot or at room temperature as an appetizer.
Lovely with a yogurt or tahini sauce, on a bed of rice or in a pita.

Potato Borek

Potato Borek -

Ingredients:

3/4 cup sunflower oil
1 cup plain yogurt
3 large eggs
4 1/2 cups russet potatoes, peeled, cut in 1/2 inch dice
3 cups onions, chopped
3/4 cup carrot (peeled and diced)
3/4 cup frozen peas (thawed)
1 teaspoon cumin
1/4 teaspoon cayenne pepper
2 1/2 teaspoons salt
2 1/2 cups all-purpose flour

Directions:

Grease and lightly flour a 13 X 9 inch baking dish. Preheat oven to 400 degrees.
In a large bowl, combine the sunflower oil, yogurt, and eggs. Add the vegetables and spices. Slowly add the flour and mix until combined. Spread in the prepared pan.
Bake for 40 to 45 minutes, until top browns. Remove from oven and serve warm for breakfast, as a snack or as a side dish.

Turkish Red Lentil Soup

Turkish Red Lentil Soup -

This is simple enough to prepare midweek and comforting as the first cold air of fall arrives.

Ingredients:

1 cup red lentil, washed and cleaned
4 cups vegetable stock
1/4 cup mild onion, finely chopped
1/2 cup white potato, peeled and diced
1 teaspoon paprika
1 teaspoon salt (to taste)
pepper (to taste)

Directions:

Place the red lentils in a colandar and rinse.
Sift through to remove and debris or damaged beans.
Place the washed and cleaned lentils into a medium pot with the stock, potatoes, onions and paprika.
Bring the pot to a boil and reduce to a simmer.
Loosely place a lid on the pot leaving slightly ajar as to allow some evaporation.
Cook for 40-40 minutes until the lentils are tender.
Add salt and pepper to taste.
Place all but 1 cup of the soup into a blender or food processor and blend briefly.
Return blended soup to the pot with the reserved cup of soup.
Heat through.
Serve.

HUMMUS

HUMMUS -

INGREDIENTS:

1 tin chickpeas
2 tbsp tahini
1 garlic clove, finely chopped
couple pinches ground cumin
2 tbsp extra virgin olive oil
1 lemon, juiced

To serve:
pinch cayenne pepper
1 lemon, cut into wedges
pickles and olive
pitta bread

METHOD:

Tip the chickpeas and the water they are in into a pan and heat until they are warmed through but not simmering.
Lift the chickpeas out with a slotted spoon and whizz in a food processor with the garlic and tahini and as much of the warm chickpea water as necessary to ensure that you get a puree.
Add a tablespoon of extra virgin oil, then transfer to a small mixing bowl and stir in the cumin, salt and some lemon juice.
Leave until cooled, which will give it time to firm up a bit.
Taste and season, then spoon into a serving bowl and use the back of the spoon to make a well. Pour some extra virgin olive oil into the well, sprinkle the rim with cayenne and serve with warm bread, lemon wedges, olives and pickled chillies.

PERSIAN SPICED PULLED LAMB

PERSIAN SPICED PULLED LAMB -

INGREDIENTS:

1 lamb shoulder, about 2kg

For the marinade:
1 large bunch coriander
1 large bunch mint
4 garlic cloves, peeled and grated
2 oranges, finely grated zest and juice
100 ml olive oil
1 tsp smoked sweet paprika
1 tsp ground cinnamon
1 tsp cayenne pepper
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt
½ tsp ground black pepper
½ tsp ground cardamom seeds
½ tsp ground allspice

To serve:
200 g plain yogurt
mint leaves
Turkish flatbread or pitta bread

METHOD:

For the marinade: combine all the ingredients in a food processor and blend to a thick paste. Rub the marinade all over the lamb, place in a non-corrosive dish, cover and leave to marinate for up to 48 hours in the refrigerator.
Preheat the oven to 160C/140C fan/Gas 2½. Place the lamb in a roasting tin, add about 500ml of water and cover with foil. Bake for 4 hours, until the meat is very tender. Top the water up now and again as it evaporates to prevent burning, and remove the foil towards the end of the cooking time to colour the meat if necessary.
Leave the lamb to rest for 20 minutes, then pull the meat from the bones and serve in flatbreads with some yogurt and mint leaves.

LAMB SHISH KEBAB

LAMB SHISH KEBAB -

This recipe will let you know on how to cook a truly authentic Turkish lamb kebab.

INGREDIENTS:

600 g shoulder of lamb
2 kelasum peppers, cut into chunks
2 onions, cut into chunks
2 green peppers, cut into chunks

For the marinade:
100 ml extra virgin olive oil
1 cloves garlic, crushed
1 onion, sliced
1-2 tbsp red peppers, paste
pinches red dried red chilli flakes, crushed
large pinches dried oregano
2-3 sprigs fresh rosemary, leaves only, finely chopped

To serve:
Turkish flatbreads

METHOD:

Chop the lamb into chunky cubes, removing any excess fat.
For the marinade: in a large bowl, combine the olive oil, garlic, onions, red pepper paste, chilli flakes, oregano, chopped rosemary and a little salt and freshly ground pepper. Add the meat cubes and toss to coat thoroughly in the mixture.
Cover and refrigerate for at least 2 hours and up to 36 hours.
When ready to cook, preheat a chargrill or barbecue to hot.
Remove the meat from the marinade and thread the cubes onto long or round metal skewers, alternating with chunks of onion and pepper.
Cook the kebabs on the hot chargrill or barbecue for 4-6 minutes on each side.
Serve the kebabs with flatbread and a range of mezze accompaniments.

Tips:

The meat best suited for kebabs and the original inspiration for the great Turkish “sis kebab” is lamb – shoulder, leg or neck. This is because lamb is liberally and evenly marbled with fat. Other popular meats are chicken, beef, fish and shellfish. As with most dishes, the fresher the better.
Turkish sweet red pepper paste is available from Middle Eastern markets.
Levent and Bulent suggest serving the kebabs with a selection of traditional Middle Eastern mezze dishes, such as tabbouleh, nut salad, aubergine dip and a yogurt-based dip.

TURKISH DELIGHT-FILLED DOUGHNUTS

TURKISH DELIGHT-FILLED DOUGHNUTS -

INGREDIENTS:

For the batter:
350 g water
300 g flour
2 tsp sugar
½ tsp salt
15 g dry yeast
100 g rose flavoured turkish delight, diced into 1cm pieces

For the syrup:
200 g honey
1 cinnamon stick
50 ml rose water
½ vanilla pods
50 g toasted and crushed pine nuts

For the nuts:
50 g sugar
50 g butter
100 g walnuts

METHOD:

For the doughnut batter: Add all dry ingredients together. Whisk warm water in the flour mix. Allow to stand in a warm place until proved, approx. 15 mins.
Carefully place a piece of Turkish delight in your hand and coat it in the doughnut batter. Form a ball and carefully drop it into very hot oil. Allow to cook until golden brown. Coat with rosewater honey.

For the syrup:
Place all ingredients excluding rosewater and pine nuts in a pot and bring to the boil. Remove from heat and add rosewater and allow to chill. Drizzle on doughnuts. Sprinkle with pine nuts and serve

For the nuts:
Melt butter in hot pan and add sugar to caramelise. Add crushed walnuts.

TURKISH CHICKEN STEW

TURKISH CHICKEN STEW -

Pomegranate molasses and star anise give this Turkish guvec an authentic, exotic flavour.

INGREDIENTS:

50 ml extra virgin olive oil
4 large free range chicken thighs
1 white onion, sliced
2 small garlic cloves
1 red pepper, sliced into rings
1 small aubergine, diced into 3cm cubes
1 green chilli, sliced, with seeds
handful thyme, tied together with string
1/2 tsp cumin seeds
100 g sujuk, or spiced Turkish sausages, sliced
50 g fine bulgar wheat
6 dates, stoned and sliced
2 tbsp tomato purée
3 tbsp red wine vinegar
500 ml chicken stock
2 tbsp pomegranate molasses, or tamarind paste
1 small cinnamon stick
1 star anise

METHOD:

Pre-heat the oven to 190C/170C/gas 5.
Heat the olive oil in a heavy based saucepan until almost smoking, and season the chicken on both sides with salt and pepper and a splash of oil.
Put the thighs in the pan, skin side down, and cook until the skin is nicely browned.
Lift them out and then add the onions, garlic, peppers, aubergine, chilli, thyme, cumin and sausage for about 12 minutes or until the vegetables are soft.
Add the bulgar and dates, followed by the tomato puree and stir well. Pour in the red wine vinegar, followed by the chicken stock, pomegranate molasses, cinnamon and star anise and bring to the boil.
Turn the heat off and nestle the thighs back in so that the flesh is under the liquid but the skin is still sticking out. Put a lid on the pan and put it in the oven for 40 minutes.
When you take it out, remove the lid and leave to stand for 5 minutes. Serve with Turkish bread.

Tips:

If you can't find sujuk sausage, try chorizo instead

BLACK SEA BAKLAVA

BLACK SEA BAKLAVA -

Amazing irresistible Turkish treat that combines honey, nuts and orange blossom.

INGREDIENTS:

50 g hazelnuts
50 g walnuts
100 g caster sugar
3 tbsp orange flower water
60 g butter, melted
300 g filo pastry
250 g honey
2 large oranges, zested in strips

METHOD:

Preheat the oven to 180C/160C fan/gas 4.
Put both kinds of nuts in the food processor along with half the sugar and pulse until finely chopped.
Tip it all into a bowl and stir in the orange blossom water to make a smooth paste.
Brush a 20cm x 30cm x 7cm tin with melted butter. If necessary, cut the filo pastry into 12 sheets that will fit the tin.
Lay the first sheet of filo pastry into the greased tin. Each layer should touch the sides of the tin, so use a bit of another sheet as well if you need to.
Brush again with butter and lay another sheet of pastry on top, taking care to push the sheets into the corners and up the sides - if you have a lot of overhang, trim it off with a knife. Do the same with another three sheets, so you have 5 layers. Brush with melted butter.
Spread half the nut mixture onto the pastry, then use the back of a spoon to even it out and compress it.
Cover the nut paste with another five sheets filo pastry and melted butter in alternate layers, then spread over the rest of the nutty paste.
Add another five layers of filo pastry, each brushed with melted butter.
Use a sharp knife to cut diagonal lines in the pastry so you end up with the classic diamond-shaped pieces.
Bake in the oven for around 35-40 minutes, until golden brown.
When the baklava goes in the oven, put the rest of the sugar, honey and 100 ml water in a small saucepan and bring to the boil.
Drop the orange zest strands into the mixture. Turn the heat down and simmer until reduced by just over half and the zest is translucent.
Strain through a sieve. Separate the orange zest strands with a fork so they’re not all in one sticky clump.
When the baklava is ready but still hot, spoon the syrup over and let it soak in for a minute before topping each piece with strands of the sticky zest.
Serve at room temperature.

Tips:

Baklava is traditionally served with Turkish coffee.

TURKISH DELIGHT

TURKISH DELIGHT -

Pretty in pink and gently perfumed with rose water, this turkish delight makes a sensational sweet treat for a special gift.

INGREDIENTS:

500 ml water
450 g caster sugar
100 g icing sugar
1 tbsp lemon juice
150 g cornflour
1 tsp cream of tartar
1 tbsp rose water
1 tbsp grenadine

To finish:
2 tbsp cornflour
5 tbsp icing sugar

METHOD:

Dust a baking tray measuring 20x25cm with cornflour. Pour half of the water into a heavy based saucepan and add the sugars and lemon juice. Heat until the sugar has dissolved and then bring to the boil.
Reduce the heat and simmer until the mixture reaches 115C on a sugar thermometer (soft ball stage). Remove from the heat.
In a separate saucepan, mix the cornflour and cream of tartar together with the remaining water until the mixture is smooth. Cook over a medium heat until the mixture thickens.
Gradually pour the hot sugar syrup into the cornflour paste, stirring continuously. Return the mixture to the heat and simmer for about one hour, until the mixture is pale and feels stringy when a little of the cold mixture is pulled between the fingers. Stir in the rose water and grenadine.
Pour the mixture into the prepared baking tin and leave to set overnight.
Cut into squares. Mix the cornflour and icing sugar together and toss the Turkish delight in it. Store in an airtight container, between layers of greaseproof paper.

Griddled aubergines with sesame dressing

Griddled aubergines with sesame dressing -

Dress chargrilled aubergine with tahini, garlic, coriander and yoghurt for a versatile veggie side dish that you can cook on the hob or bbq.

Ingredients:

2 large aubergines, cut into 2cm slices
2 tbsp olive oil
250g full-fat Greek yogurt
3 tbsp tahini paste
1 large garlic clove, crushed
juice 1 lemon
handful chopped coriander, parsley and mint, plus extra leaves to serve

Method:

Brush each aubergine slice with some oil, then season. Heat a griddle pan or barbecue. When hot, griddle the aubergine slices for 2-3 mins on each side until golden brown and tender.
Mix the yogurt with the tahini, garlic, lemon juice and herbs, then season. Top the aubergines with the dressing and scatter over extra herb leaves.

Apricot & Turkish delight mess

Apricot & Turkish delight mess -

Try a Middle Eastern twist on the British classic Eton Mess, served with fresh mint tea.

Ingredients:

100g mascarpone
50g Greek yogurt
25g icing sugar, sifted
2 tbsp orange flower water
1 meringue nest, broken into rough pieces
3 apricots, stoned and chopped
2 cubes Turkish delight, orange flavoured if available, chopped
25g skin-on almonds, roughly chopped
4 mint leaves, shredded, plus extra to decorate (optional)

Method:

Place the mascarpone, yogurt, sugar and orange flower water into a large bowl and whisk until thickened. Fold the remaining ingredients through, then divide the mix between 2 dessert glasses or bowls and decorate with extra mint, if you like.

Raspberry & rose trifles

Raspberry & rose trifles -

A mix of classic Middle Eastern flavours that come together very simply in this pretty trifle.

Ingredients:

2 cubes Turkish delight, optional
500g pot good-quality vanilla custard
½ a 350g/12oz bought Madeira loaf
300g pack raspberries
juice 1 orange
200ml tub crème fraîche (use reduced-fat if you like)
handful pistachios, roughly chopped

Method:

If you don’t want to add the Turkish delight, move on to step 2. Snip the Turkish delight into pieces with kitchen scissors into a large bowl and add a few tablespoons of water. Microwave on High for 1 min, stirring after 30 secs, or until dissolved and smooth. Tip in the custard and stir together.
Break the cake into rough chunks and divide between 6 sundae dishes or serving glasses. Mix half of the raspberries with the orange juice in a bowl and crush gently with a fork to break the fruit up slightly. Spoon over the cake layer. Cover with the custard, then leave to cool in the fridge for at least 30 mins. Can be made up to 1 day ahead. To serve, top the trifles with a dollop of crème fraîche, the remaining raspberries and a sprinkling of pistachios.

Grilled lamb with wintry rice salad

Grilled lamb with wintry rice salad -

A taste-packed and superhealthy supper. Leftovers are great for lunch, too.

Ingredients:

2 red onions
1 tsp cinnamon
1 tbsp olive oil
400g lean lamb steak
140g wild and basmati rice
handful mint, chopped
handful parsley, chopped
120g pack fresh pomegranate seeds
50g chopped pistachios
50g dried cranberries
juice ½ orange
juice ½ lemon

Method:

Grate 1 onion into a shallow dish, add the cinnamon and ½ tbsp olive oil, then mix. Place the lamb steaks in the dish, rub in the marinade, then cover and set aside while you make the rice.
Place the rice and 600ml water in a pan. Bring to the boil, then turn down and simmer, covered, until all the water has evaporated – about 20 mins. Take off the lid and cool. Finely chop the remaining red onion and mix into the rice along with the herbs, pomegranate, pistachios and cranberries. Finally mix in the orange and lemon juice, the remaining olive oil and season well.
Remove the lamb from the marinade, shaking off any excess. Griddle for about 5 mins on each side, depending on how you like your meat, and serve with a big spoonful of rice.

Walnut, date & honey cake

Walnut, date & honey cake -

A tea-time treat - packed with sweet honey. A great way to use up those ripe bananas too.

Ingredients:

225g self-raising flour
½ tsp ground cinnamon
175g softened butter
100g light muscovado sugar
3 tbsp clear honey
2 eggs, beaten
2 medium, ripe bananas, about 250g/9oz total weight in their skins
100g stoned dates
50g pack walnut pieces

Method:

Preheat the oven to 160C/Gas 3/fan oven 140C. Line the base and long sides of a 900g/2lb loaf tin with greaseproof paper, buttering the tin and paper.
Tip the flour, cinnamon, butter, sugar, 2 tablespoons of the honey and the eggs into a large mixing bowl. Mash the bananas and chop the dates (kitchen scissors are easiest for this) and add to the bowl. Beat the mixture for 2-3 minutes, using a wooden spoon or hand-held mixer, until well blended.
Spoon into the prepared tin and level the top. Scatter the walnut pieces over. Bake for 1 hour, then lightly press the top – it will feel firm if cooked. If not, bake for a further 10 minutes.
Cool for 15 minutes, then lift out of the tin using the paper. When cold, drizzle the remaining honey over. Cut into thick slices.

Roasted chicken with creamy walnut sauce

Roasted chicken with creamy walnut sauce -

This Turkish-inspired sauce makes a wonderful alternative to a classic bread sauce.

Ingredients:

8 chicken thighs, skin on and bone in
1 tsp cumin
½ tsp paprika
2 tbsp olive oil
6 pitta breads
150ml hot chicken stock
175g walnuts
1 small onion, chopped
2 garlic cloves, chopped
50ml single cream
juice 1 lemon
handful coriander, chopped

Method:

Heat oven to 200C/180C fan/gas 6. In a roasting tin, toss together the chicken, cumin, paprika, 1 tbsp olive oil and seasoning. Cook for 40 mins until the chicken is crisp and cooked through.
Meanwhile, tear up 1 pitta bread and place in a small bowl. Pour over a couple of tbsp chicken stock and leave to soak. Dry-fry the walnuts in a frying pan for about 3 mins until golden and toasted. Set aside. Heat the remaining oil in the pan and cook the onion and garlic until softened. Place the softened pitta bread, onion mixture and most of the nuts into a blender. Pour over the rest of the chicken stock and whizz together until a rough paste forms. Return the mixture to the pan. Add the cream and lemon juice, season and keep warm.
When the chicken is cooked, arrange on a platter. Stir the coriander through the sauce and spoon into a bowl. Roughly chop the remaining walnuts and scatter over the chicken. Toast the pittas, cut into wedges and serve alongside

Walnut & apple strudels:
Heat 85g caster sugar and 25g butter in a pan. Tip in 2 peeled, chopped Granny Smith apples and pinch cinnamon, cook for 5-10 mins to soften. Stir in 25g toasted, chopped walnuts. Halve 2 large sheets filo pastry; brush with melted butter. Divide mixture between them and roll up like spring rolls. Brush with more butter and bake at 200C/180C fan/ gas 6 for 20 mins.

Minty lamb flatbreads

Minty lamb flatbreads -

Serve these Turkish-style pizzas for a simple, speedy supper for friends.

Ingredients:

400g lamb mince
1 garlic clove, crushed
1 tsp ground cumin
2 tsp ground coriander
2 handfuls mint leaves, half chopped
2 large tomatoes, deseeded and diced
4 small khobez flatbreads or 4 soft flour tortillas (you can buy khobez flatbreads)
4 tbsp low-fat natural yogurt

Method:

Cook the lamb mince for 5-6 mins in a non-stick frying pan over a high heat. When starting to brown, stir in the garlic and spices, then cook for 2-3 mins more until the mince is brown and there is no liquid left in the pan. Stir in the chopped mint, tomatoes and some seasoning.
Heat the grill to high. Arrange the flatbreads on a baking tray and spread the mince mixture over them. Grill for 2-3 mins. To serve, scatter over the whole mint leaves and drizzle with yogurt.

Spiced lamb & feta gozleme with special tomato sauce

Spiced lamb & feta gozleme with special tomato sauce -

A savoury Turkish pastry that's actually made with bread. Stuff with lamb, feta, raisins and pine nuts and serve with pomegranate dip.

Ingredients:

For the gozleme dough:
7g sachet fast-action dried yeast
1 tsp golden caster sugar
250g plain flour
2 tbsp olive oil

For the filling:
1 tbsp olive oil, plus extra to finish
500g pack lamb mince
2 garlic cloves, crushed
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground cinnamon
1 tsp mild chilli powder
50g raisins
zest 1 lemon
3 spring onions, finely sliced
50g toasted pine nuts
100g feta cheese

For the sauce:
8 tbsp tomato ketchup
2 tbsp pomegranate molasses
1 tbsp very finely chopped red onion

Method:

For the dough, mix the yeast, sugar and 175ml lukewarm water in a small bowl. Stir to dissolve the yeast, then set aside for 10 mins, or until the liquid starts to froth.
Mix the flour with ½ tsp salt in a big bowl. Make a well in the centre, pour in the yeasty mixture and olive oil, and mix to a dough. Knead for 10 mins, then put the dough in a lightly oiled bowl and cover with oiled cling film. Leave somewhere quite warm until doubled in size.
Meanwhile, make the filling. Heat the oil in a frying pan, add the mince and fry, breaking up lumps as you go, until well browned. Stir in the garlic, spices and raisins, and fry for a few more mins, then turn off the heat and stir in the lemon zest, spring onions, pine nuts and seasoning. Set aside to cool a little.
Divide the dough into 4. Working a piece at a time, roll out on a lightly floured surface to 25 x 30cm, without the dough splitting. With a long edge of the pastry laying in front of you, spoon ¼ of the mince on the bottom half – leaving a 2cm border all round. Crumble over ¼ of the feta. Fold the other half of the dough over the filling, folding in and pinching the edges to seal in the lamb. Repeat with the remaining ingredients.
Heat a large frying pan over a high heat and brush the gozleme all over with oil.
Cook in batches for 3-5 mins on each side, or until golden and heated through. Quickly mix the tomato ketchup, pomegranate and onion, and serve with the hot, crispy gozleme.

Homemade Manti (Traditional Turkish Dumplings)

Homemade Manti (Traditional Turkish Dumplings) -

Manti is a famous meal from Turkey. To prepare this dish takes time, but I'm sure you'll agree it's worth it! Enjoy—afiyet olsun (bon appetit)!

Ingredients:

 2 cups flour
 1/2 teaspoon salt
 2 eggs
 1/2 teaspoon water, or as needed
 2 onions, peeled
 1/2 pound ground beef
 salt and pepper to taste
 3 tablespoons vegetable oil
 1 tablespoon red pepper flakes
 1 tablespoon minced garlic
 1 (8 ounce) container plain yogurt

Directions:

Combine the flour and salt in a mixing bowl. Add the eggs and water, mixing well with your hands. Add more water, if needed, to form a soft dough. Cover and set aside for at least 30 minutes.
Shred the onions and place them in a colander or sieve set over a bowl; drain the juice and discard. Combine the onion, ground beef, salt, and pepper; mix the meat well with a spoon until mashed.
Divide the dough into two portions and lightly flour a work surface. Keep one piece of dough covered while you roll out the second portion into a rectangle, rolling the dough as thin as you can. Cut the rectangle into 2-inch squares with a knife or pastry wheel.
Place about 2 teaspoons of the meat filling in the center of each square. Seal the dumplings by gathering the edges of the dough and pinching them together at the top to form a bundle. Transfer the finished manti to a floured plate, and sprinkle more flour over the manti to prevent sticking. Repeat with the second piece of dough.
Heat the oil and red pepper flakes in a small skillet over low heat just until the pepper flakes have started to color the oil; don't let them burn. Remove from the heat and keep warm. Stir the minced garlic into the yogurt and set aside.
Bring a large pot of salted water to a boil over medium-high heat, and cook the manti until the filling is no longer pink, and the dough is tender, 20 to 25 minutes. Drain well. Divide the manti among four plates. Spoon the yogurt sauce over the manti and drizzle each serving with the hot pepper oil.

Notes:

You can use ground lamb or other ground meat in place of the beef, if you prefer.

Lahmacun Turkish Pizza

Lahmacun Turkish Pizza -

This Turkish-style pizza is a Turkish flat bread layered with a fresh sauce composed of tomatoes, sweet bell peppers, and minced lamb cooked with a flavorful selection of Mediterranean spices. It is normally garnished with fresh salad and a creamy garlic sauce and or a tangy zesty hot red pepper sauce. It is a really light meal, but filling and flavorful. For the best flavor, make the topping the night before you make the pizza.

Ingredients:

For the Lamb Sauce:
 1 teaspoon chopped garlic
 1 yellow onion, chopped
 3 tablespoons chopped fresh basil
 1/2 cup chopped fresh parsley
 2 tablespoons chopped fresh mint
 1/2 teaspoon paprika
 1/2 teaspoon ground cumin
 1/2 teaspoon ground coriander seed
 1/2 cup green bell pepper, diced
 1/2 cup red bell pepper, diced
 1/2 lemon, juiced
 4 teaspoons olive oil
 4 roma (plum) tomatoes, halved
 1 pound lean ground lamb
 6 tablespoons double concentrated tomato paste
 cayenne pepper to taste
 salt to taste

For the Dough:
 3 1/4 teaspoons active dry yeast
 1/2 teaspoon white sugar
 1 cup warm water (110 degrees F/45 degrees C)
 5 cups all-purpose flour
 2 teaspoons salt
 1/4 cup vegetable oil
 1/2 cup water

For the Garlic Sauce:
 1 cup plain yogurt
 1/2 teaspoon chopped fresh parsley
 1/4 teaspoon crushed garlic
 salt and ground black pepper to taste

For the Garnish:
 1 cup shredded green cabbage
 1 cup shredded red cabbage

Directions:

Heat a large skillet over medium-high heat. Combine the garlic, onion, basil, parsley, mint, paprika, cumin, coriander, diced bell peppers, lemon juice, and olive oil in a food processor. Pulse the vegetables until finely chopped. Add the halved tomatoes and process until the mixture is a thick puree.
Place the lamb in the preheated skillet and reduce the heat to medium. Add the puree and the tomato paste and mix well. Cook and stir until the lamb is cooked through, 10 to 15 minutes. Stir in cayenne pepper and salt to taste. Transfer the mixture to a shallow baking dish to cool to room temperature. Cover with plastic wrap and refrigerate overnight.
Dissolve the yeast and sugar in 1 cup warm water. Combine the flour and salt in a mixing bowl and stir well. Add the vegetable oil and 1/2 cup water to the yeast mixture and pour it over the flour. Use your hands to mix the dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Shape the dough into a ball and transfer to an oiled bowl. Cover with a wet towel and let rise in a warm place until doubled in bulk, about 1 hour. Remove the lamb sauce from the refrigerator and allow it to come up to room temperature. Prepare the garlic sauce: combine the yogurt, parsley, crushed garlic, and salt and pepper to taste. Stir well and set aside.
Punch the dough down, transfer it to a floured work surface, and cut the dough into 10 portions. Shape each portion into a round. Flatten each round with your hand; use a rolling pin to roll each piece into a 10-inch circle. The dough should be thin, like a crepe. Place the rounds on parchment paper.
Preheat an oven to 500 degrees F (260 degrees C).
Stir the lamb sauce and then spoon it onto a dough round. Spread it thinly to the edges and press down lightly so it sticks to the dough. Bake pizzas on parchment paper-lined baking sheets on the lowest oven rack until the edges are a light tan color, 8 to 10 minutes.
Place on a wire rack to cool. The pizzas can be stored in an airtight container in the refrigerator for three days or in the freezer for three months. To reheat, place the pizzas in a 350 degree F oven (175 degrees C) for 8 minutes.
To assemble the lahmacun, drizzle with garlic sauce, top with shredded cabbage, and roll up to eat. See the Cook's Notes for other garnish ideas.

Note:

Additional condiments include chili sauce, harissa, or Tabasco. In place of the cabbage, you can combine 1 cup lettuce, thinly sliced tomatoes, cucumbers, and red onion.
To assemble, arrange cabbage, lettuce, cucumbers, tomatoes, or onion down one side of the pizza. Drizzle with garlic sauce and hot sauce, and roll up. Eat and enjoy--but watch out for the drip. You won't want to miss a bite!

Spicy falafels

Spicy falafels -

Cheap and dead easy to make - stuff them into pittas with salad, or serve with couscous and houmous.

Ingredients:

2 tbsp sunflower or vegetable oil
1 small onion, finely chopped
1 garlic clove, crushed
400g can chickpeas, washed and drained
1 tsp ground cumin
1 tsp ground coriander (or use more cumin)
handful parsley, chopped, or 1 tsp dried mixed herbs
1 egg, beaten

Method:

Heat 1 tbsp oil in a large pan, then fry the onion and garlic over a low heat for 5 mins until softened. Tip into a large mixing bowl with the chickpeas and spices, then mash together with a fork or potato masher until the chickpeas are totally broken down. Stir in the parsley or dried herbs, with seasoning to taste. Add the egg, then squish the mixture together with your hands.
Mould the mix into 6 balls, then flatten into patties. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 mins on each side, until golden brown and firm. Serve hot or cold with couscous, pitta bread or salad.

Almond & honey pastries with orange cream

Serve these prepare-ahead puds with coffee, dessert wine or fresh mint tea for a real after-dinner treat.

Ingredients:

200g whole blanched almonds, toasted and roughly chopped
85g icing sugar, plus extra to serve
85g butter, melted
2 tsp orange flower water
1 tsp cinnamon
1 egg yolk
190g pack brik pastry
clear honey, to serve
For the cream
zest 1 orange
300g Greek yogurt
300ml tub double cream
2 tbsp icing sugar, sifted

Method:

Set aside a quarter of the almonds. Put the rest in a food processor with the icing sugar, half the butter, orange blossom water, cinnamon and egg yolk. Whizz to a paste. Scrape into a bowl and stir in most of the remaining chopped nuts.
Unroll one sheet of brik pastry at a time, brush all over with melted butter and halve into 2 semi-circles. Shape 1 heaped tbsp of the nut mixture to look like a thin wedge shape along half the pastry edge you’ve just cut (leaving 2.5cm border on the rounded side), so it looks as if you’re cutting the semi-circle of pastry into pieces like a cake. Roll up like a pastry cone, sealing the nut mixture inside, then brush all over with more butter and fold over the open, wide end to seal. Sit on a baking tray, end flap side down to help it stay closed, and repeat until nut mixture is used up. Cover with cling film and chill. Put zest, yogurt, cream and icing sugar in a mixing bowl. Cover and chill.
Heat oven to 200C/180C fan/gas 6, put the pastries in and bake for 15 mins until golden and crisp. Just before they’re ready, beat together the yogurt mixture until thick. Pile pastries onto a serving dish, drizzle with honey and scatter with remaining nuts. Serve with the orange cream and Honeyed orange & grapefruit (see 'Goes well with').

Tip:

Brik pastry:
This is similar to filo but crispier and easier to work with. It comes in round sheets from Waitrose. You can use filo if you need to – cut into 15cm wide strips, add a thin sausage of nut mixture to the strip end, then fold over the edges and roll up like a cigar.

Chilli ginger lamb chops

Chilli ginger lamb chops -

Marinate your chops with ginger, lemon, chilli and cumin then chargrill until juicy in the middle.

Ingredients:

4 garlic cloves, crushed
1 tbsp grated ginger
1 tbsp lemon juice
1 tbsp olive oil
½ tsp chilli powder
1 tsp cumin
8 lamb chops

Method:

Put the garlic in a bowl with the ginger, lemon juice, oil, spices and seasoning. Blitz with a hand blender until smooth, then use to coat the lamb chops on both sides. Leave to marinate in the fridge for a couple of hours or overnight.
Heat a barbecue until hot. Barbecue the chops over the coals for 3 mins on each side until cooked but still pink and juicy in the center.

Smoky chicken skewers

Smoky chicken skewers -

A tapas-style canapé of marinated and grilled chicken kebabs, best served with smoked garlic mayonnaise dip.

Ingredients:

6 boneless, skinless chicken thighs (about 500g/1lb 2oz)
2 tbsp olive oil
1 tsp fennel seed, crushed
1 tsp ground cumin
1 tsp sweet smoked paprika (pimenton)
1 garlic clove, crushed
1 tsp red wine vinegar
smoky aïoli, to serve (see tips below)

Method:

You need 15 skewers: if wooden, soak in water for 10 mins. Cut chicken into 3cm pieces and place in a bowl. Add 1 tbsp olive oil, the spices, garlic and vinegar, toss well and season. You can do this up to a day before and refrigerate.
Thread 2-3 pieces on each skewer. Pour remaining oil in a frying pan or rub onto a griddle pan. Get the pan hot and sear the chicken for 3-4 mins on each side – you may have to do this in batches, keeping the cooked skewers warm in a low oven. Serve with smoky aïoli if you like.

Smoky aïoli (garlic mayonnaise dip):
Mix together 8 tbsp mayonnaise, 2 crushed garlic cloves, 1 tsp paprika and a squeeze of lemon juice.

Turkish lamb pilau

Turkish lamb pilau -

Serve up a basmati rice one pot flavoured with cinnamon, mint and apricot, studded with tender lamb.

Ingredients:

small handful pine nuts or flaked almonds
1 tbsp olive oil
1 large onion, halved and sliced
2 cinnamon sticks, broken in half
500g lean lamb neck fillet, cubed
250g basmati rice
1 lamb or vegetable stock cube
12 ready-to-eat dried apricots
handful fresh mint leaves, roughly chopped

Method:

Dry-fry the pine nuts or almonds in a large pan until lightly toasted, then tip onto a plate. Add the oil to the pan, then fry the onion and cinnamon together until starting to turn golden. Turn up the heat, stir in the lamb, fry until the meat changes colour, then tip in the rice and cook for 1 min, stirring all the time.
Pour in 500ml boiling water, crumble in the stock cube, add the apricots, then season to taste. Turn the heat down, cover and simmer for 12 mins until the rice is tender and the stock has been absorbed. Toss in the pine nuts and mint and serve.

Tip:

If you want to use a slow cooker:
Take your time over this. Toast the nuts according to step 1 and set aside. Fry the onion, cinnamon and spices together for 5-10 mins. Turn up the heat and add the lamb and fry until it changes colour. Tip into the slow cooker with the rice and stir. Pour in the water, crumble the stock cube, add the apricots and season. Cook on Low for 3-4 hours until the rice is tender. Toss in the nuts and mint to serve.

Making it lighter:
Use chicken with chicken stock instead of lamb and currants instead of apricots.

Chicken wings with cumin, lemon & garlic

Chicken wings with cumin, lemon & garlic -

Pick up a few extras from the deli and turn this into a Middle Eastern mezze spread to share with friends.

Ingredients:

12 chicken wings
2 garlic cloves, crushed
zest and juice 1 lemon
1 tsp cumin seed
2 tbsp olive oil
1 tbsp honey

Method:

Using a pair of sharp kitchen scissors, cut each wing at the knuckle into two pieces. Mix the garlic, lemon zest and juice, cumin and oil with plenty of seasoning, then tip into a dish with the chicken wings and toss to coat. Cover and put in the fridge to marinate for at least 1 hr, or overnight if you have time.
Heat oven to 200C/180C fan/gas 6, or heat an outdoor barbecue. Bake the chicken wings on an oven tray for 45-50 mins until crisp, or barbecue for 20 mins, drizzling over the honey for the final 10 mins of each method. Serve on a platter with plenty of paper napkins. Fill small bowls with olives, pistachios or almonds, dates and pickled chillies and flatbreads to serve alongside, along with the dishes below.

Accompanying Dishes:

Turkish tomato & pepper dip:
Finely dice 2 de-seeded plum tomatoes, 1 small red pepper and 1 small red onion. Mix with 1 tbsp tomato purée, 1 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1 tbsp chopped parsley and ½ tsp each ground coriander and paprika. Season with salt and add a pinch dried chili flakes if you like it hot. Eat with flat bread.

Rosewater martinis:
Simmer 85g caster sugar in 100ml water in a small pan until dissolved, then cool. For each cocktail, shake 2 tbsp vodka, 1 tbsp of the sugar syrup and a few drops of rosewater with ice. Decorate with rose petals, if you like.

Feta bites:
Cut a 250g pack feta into 2-3cm chunks. Sprinkle with 1 tsp cumin seeds and drizzle with 1 tbsp olive oil. Scatter with chopped parsley and squeeze over a little lemon juice.

Slow-roast lamb with cinnamon, fennel and citrus

Slow-roast lamb with cinnamon, fennel and citrus -

For lamb that will melt in your mouth and surprise your palate, follow this easy recipe.

Ingredients:

1 leg of lamb
zest and juice 1 lemon and 1 orange
4 tbsp olive oil
2 tbsp clear honey
1 tbsp each of cinnamon, fennel seeds, ground cumin
3 garlic cloves, crushed

Method:

Put the lamb into a large food bag with all the juice and marinate overnight.
The next day, take the lamb out of the fridge 1 hr before you want to cook it. Heat oven to 220C/200C fan/gas 7. Take the lamb out of the marinade (reserve remaining marinade) and pat dry. Rub with half the oil and roast for 15-20 mins until browned. Remove lamb and reduce oven to 160C/140C fan/gas 3.
Mix the zests, remaining oil, honey, spices and garlic with plenty of seasoning. Lay a large sheet of baking parchment on a large sheet of foil. Sit the lamb leg on top, rub all over with the paste and pull up the sides of the foil. Drizzle marinade into base, and scrunch foil to seal.
Roast for 4 hrs, until very tender. Rest, still wrapped, for 30 mins. Unwrap and serve with juices.

Hot cumin lamb wrap with crunchy slaw & spicy mayo

Hot cumin lamb wrap with crunchy slaw & spicy mayo -

A healthy kebab flatbread - make double the cabbage and carrot coleslaw and have leftovers for lunch.

Ingredients:

4 small lamb leg steaks
2 tsp olive oil
1 heaped tsp ground cumin
1 tbsp sugar
3 tbsp white wine vinegar
2 carrots, coarsely grated
2 spring onions, finely sliced
400g/14oz white cabbage, very finely sliced
5 sweet peppadew peppers, 2 roughly sliced
3 tbsp mayonnaise
4 large pitta or flatbreads, warmed

Method:

Heat a griddle pan. Rub the lamb steaks with the oil, cumin and some seasoning. Griddle for about 3-4 mins on each side or until cooked to your liking. Place to one side on a plate to rest.
In a large bowl, stir the sugar into the vinegar until dissolved. Add the carrots, spring onions, cabbage and some seasoning, and toss together.
Blitz the whole peppers and the mayo in a food processor. Add a heap of the salad to each flatbread. Slice the lamb, trimming off any excess fat and lay on top of the salad, drizzling with the resting juices. Spoon over the mayo and scatter with a few of the sliced peppers. Roll up and eat. If using pitta, split and stuff. Serve any extra salad on the side.

Kofta burgers

Kofta burgers -

With these quick, easy and cheap koftas, there's no excuse for hitting the kebab van.

Ingredients:

For the burgers:
1kg lamb mince
2 onions, coarsely grated
1 garlic bulb, broken into cloves and finely chopped or grated
6 tbsp garam masala
bunch coriander, chopped (optional)
1 tbsp chilli sauce, plus extra to serve

To serve:
8 pitta breads
4 tomatoes, halved and sliced
half a red cabbage, shredded
1 red onion, sliced (optional)
small pot plain yogurt

Method:

Tip the mince into a large bowl (use a clean washing-up bowl if you don’t have anything big enough) with all the other burger ingredients and a good pinch of salt. Roll up your sleeves, get your hands into the mix and squelch everything together through your fingers until completely mixed. Pat the mix into 16 small burgers. These may now be frozen for up to 1 month or chilled up to a day ahead.
To cook, heat grill to its highest setting and lay the burgers in a single layer on a baking tray (you may need to do this in batches, depending on how big your tray is). Grill on the highest shelf for 5-6 mins on each side until browned and cooked through. Pile burgers onto a platter and serve with all the accompaniments, so everyone can construct their own sandwich.

Turkish one-pan eggs & peppers (Menemen)

Turkish one-pan eggs & peppers (Menemen) -

This gutsy dish is genuine street food and a brilliant family dish for brunch, lunch or supper.

Ingredients:

2 tbsp olive oil
2 onions, sliced
1 red or green pepper, halved deseeded and sliced
1-2 red chillies, deseeded and sliced
400g can chopped tomatoes
1-2 tsp caster sugar
4 eggs
small bunch parsley, roughly chopped
6 tbsp thick, creamy yogurt
2 garlic cloves, crushed

Method:

Heat the oil in a heavy-based frying pan. Stir in the onions, pepper and chillies. Cook until they begin to soften. Add the tomatoes and sugar, mixing well. Cook until the liquid has reduced, season.
Using a wooden spoon, create 4 pockets in the tomato mixture and crack the eggs into them. Cover the pan and cook the eggs over a low heat until just set.
Beat the yogurt with the garlic and season. Sprinkle the menemen with parsley and serve from the frying pan with a dollop of the garlic-flavoured yogurt.

Imam bayildi with BBQ lamb & tzatziki

Imam bayildi with BBQ lamb & tzatziki -

There are hundreds of versions of this Turkish aubergine dish. It is authentically quite oily, but reduce the oil if you prefer.

Ingredients:

3 aubergines
2 tbsp olive oil, plus extra for brushing
1 Spanish onion, finely chopped
2 garlic cloves, crushed
1 tsp cinnamon
8 ripe tomatoes, peeled
small bunch flat-leaf parsley, chopped
12 lamb chops or cutlets
paprika, for seasoning
1 lemon, halved

For the tzatziki:
150g tub Greek yogurt
½ cucumber, seeds scooped out, grated
2 tbsp chopped mint

Method:

Heat oven to 190C/170C fan/gas 5. Halve the aubergines lengthways and score the flesh side deeply, brush with a good layer of olive oil and put on a baking sheet. Roast for 20 mins or until the flesh is soft enough to scoop out.
Fry the onion in a little oil until soft, add the garlic and cinnamon and fry for 1 min. Once the aubergines are cool enough to handle, scoop out the centres. Roughly chop the flesh and add it to the onions. Halve the tomatoes, scoop the seeds and juice into a sieve set over a bowl, then chop the flesh. Add the chopped tomatoes to the pan and cook everything for 10 mins until nice and soft. Add a little more oil if you need to. Stir in the parsley, leaving a little for scattering at the end.
Lay the aubergine halves in a baking dish and divide the tomato mixture between them. Pour over the juice from the tomatoes, drizzle with more olive oil and bake for 30 mins until the aubergines have collapsed.
Meanwhile, mix the tzatziki ingredients together and put in a small serving bowl.
Season the lamb with salt, black pepper and a pinch of paprika. Griddle, grill or barbecue for 3 mins on each side or until the fat is nicely browned, then put in a serving dish and squeeze over the lemon halves. Scatter the aubergines with parsley, then serve with the lamb and tzatziki.

Turkish Halwa

Turkish Halwa -

This traditional Turkish dessert is easy and yummy!

Ingredients:

 1 1/2 cups water
 1 1/2 cups molasses
 1/2 cup unsalted butter
 2 cups all-purpose flour
 1/4 cup chopped walnuts

Directions:

Bring water and molasses to a boil in a saucepan. Meanwhile, melt the butter in a separate saucepan over low heat. Stir in the flour and cook, stirring occasionally, for a few minutes until the dough begins to pull away from the sides of the pan.
Pour the molasses mixture into the flour, stirring to form a ball. Fold in chopped walnuts. Drop onto waxed paper by the spoonful, and allow to cool completely before serving. Store in an airtight container.

Turkish Rissoles

Turkish Rissoles -

Rissoles are a family favorite that is simple to make and suits most occasions. Best of all, kids can get in on the fun and help parents cook. Serve rissoles with rice, garlic yogurt and tomato salsa.

Ingredients:

 1 pound ground lamb
 1 pound ground beef
 1 teaspoon salt
 1 teaspoon ground black pepper
 1 tablespoon ground cumin
 2 teaspoons ground sweet paprika
 3 tablespoons tomato paste
 2 onions, peeled and cut into chunks
 4 cloves garlic, peeled
 1 tablespoon olive oil
 1/4 bunch fresh parsley, chopped
 3 tablespoons all-purpose flour
 2 small eggs

Directions:

Place the lamb, beef, salt, pepper, cumin, paprika, and tomato paste in a large bowl. Do not mix together; simply set aside.
Place onions and garlic into a blender. Blend, and slowly drizzle in olive oil until the mixture has a paste-like texture. Add the chopped parsley to the onion paste and blend for 5 seconds.
Pour the onion paste into the bowl with the meat mixture. Knead the mixture lightly with clean hands. Sprinkle the flour over the meat mixture. Crack the eggs into a small bowl; add them to the meat mixture and knead lightly to combine. Let the mixture rest for 5 minutes to allow flavor to develop, then knead lightly once more to be sure that all ingredients are well combined.
Take a small handful of the meat and place it in the palm of your hand. Close fingers around meat to shape gently into small balls, then press the meatball lightly between palms to form a patty. Place on a large plate. Repeat this process until all of the mixture has been formed into patties, using plastic wrap to separate layers of patties. Cover the plate with plastic wrap, and refrigerate for at least one hour.
Preheat the oven's broiler and set the oven rack at about 3 inches from the heat source. Line a pan with aluminum foil and arrange rissoles 1/2 inch apart in the pan. Broil rissoles 3 inches from the heat source until deep golden brown on both sides, turning only once.

Tips:

After forming into patties in Step 4, rissoles can be refrigerated overnight or frozen uncooked for future use.

Ekmek Turkish Bread

Ekmek Turkish Bread -

Ekmek is a light and slightly sour flatbread that tastes wonderful with Havarti cheese. It uses a starter which ferments for 4 days. I recommend using a pizza stone to bake the loaves on. If you've no pizza stone, cookie sheets will work also. The recipe seems complicated, but it's a lot easier than it appears.

Ingredients:

 1 1/2 cups bread flour, divided
 3/4 cup water, divided
 5 teaspoons active dry yeast
 1 teaspoon white sugar
 2 cups warm water (110 degrees F/45 degrees C)
 6 cups bread flour
 2 teaspoons salt

Directions:

To make the starter: Place 1/2 cup flour and 1/4 cup water in a coverable bowl; stir well. Cover and let sit at room temperature overnight. The next day, add 1/2 cup flour and 1/4 cup water to the bowl. Cover and let sit at room temperature overnight. On the third day, add 1/2 cup flour and 1/4 cup water to the bowl. Cover and let sit at room temperature overnight.
To make the dough: In a large bowl, dissolve the yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
Break the starter into small pieces and add it to the yeast mixture. Stir in 4 cups of flour and the salt. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Sprinkle a little flour over the dough and then cover it with a dry cloth. Let it raise until double in size.
Put the dough back onto a lightly floured work surface and punch out the air. Divide the dough in half and knead each piece for 2 to 3 minutes. Shape each piece into a tight oval loaf. Sprinkle two sheet pans with corn meal. Roll and stretch two loaf until they are 15x12 inch ovals. Dust the tops of the loaves with flour. Cover with a dry cloth and let raise in a warm place until doubled in size. Meanwhile, preheat oven to 425 degrees F (220 degrees C).
Bake in preheated oven for 30 to 40 minutes. Mist with water 3 times in the first 15 minutes. Loaves are done when their bottoms sound hollow when tapped. Let cool on wire racks before serving.

Pogaca (Feta Dumplings)

Pogaca (Feta Dumplings) -

These are great for breakfast and the afternoon tea!

Ingredients:

 3 1/2 cups all-purpose flour
 2 teaspoons baking powder
 1/2 cup canola oil
 1/4 cup butter, melted
 1 cup plain yogurt
 3 beaten eggs
 1 tablespoon sour cream
 1 tablespoon white sugar
 1 1/2 teaspoons salt
 1 cup crumbled feta cheese
 1 cup finely chopped fresh parsley
 1 tablespoon olive oil
 2 teaspoons paprika
 2 egg yolks
 2 tablespoons sesame seeds

Directions:

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Mix the flour with baking soda in a bowl; set aside.
Mix the canola oil, butter, yogurt, eggs, sour cream, sugar, and salt together in a large mixing bowl until smooth. Gradually stir the flour mixture into the wet ingredients to form a soft dough. Knead and squeeze the dough in the bowl until it is no longer sticky, about 5 minutes. Stir the feta cheese, parsley, olive oil, and paprika together in a bowl with a fork to make a filling.
Make each dumpling by pinching off about 2 1/2 tablespoons of dough; roll into a ball about 1 3/4 inches across between your hands, and press it into a flat circle 3 inches across on your palm. Spoon 1 scant tablespoon of filling into the center of the circle. Bring the edges of the circle together over the filling, and pinch them together to make a fat, round little stuffed dumpling. Set the dumplings onto the parchment paper-lined baking sheet, seam sides down. Beat the egg yolks in a small bowl, and brush the pogaca tops with the egg yolk. Sprinkle each with about 1/4 teaspoon of sesame seeds.
Bake in the preheated oven until the tops are shiny, brown, and crackled, 20 to 30 minutes.

Tava or Turkish Stew

Tava or Turkish Stew -

This is a delicious Turkish dish that was created for American palates close to the military base. The recipe for tava does not have to be exact, you can add more or less of your ingredients to taste. The secret ingredient for the Turkish taste is the red peppers. Serve over rice.

Ingredients:

 2 tablespoons olive oil, divided
 1 1/2 pounds skinless, boneless chicken breast halves - cut into 1 inch cubes
 1/2 (12 ounce) jar roasted red bell peppers, drained
 1 (14.5 ounce) can diced tomatoes with juice
 1 (6 ounce) jar mushrooms, drained
 1 onion, diced
 1 tablespoon minced garlic
 salt and pepper to taste
 1 (16 ounce) package shredded mozzarella cheese

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
Heat 1 tablespoon oil in a skillet over medium heat, and cook the chicken until juices run clear.
Puree the roasted red peppers in a blender or food processor until smooth. In the prepared casserole dish, mix the cooked chicken, roasted red peppers, tomatoes, mushrooms, onion, and garlic. Season with salt and pepper. Drizzle with remaining 1 tablespoon olive oil, and top with mozzarella cheese.
Bake 30 minutes in the preheated oven, until cheese is melted and bubbly.

Turkish Style Eggs

Turkish Style Eggs -

An easy and memorable dish that would really amaze your taste buds!

Ingredients:

 3 cloves garlic, peeled and minced
 1 1/2 cups plain yogurt
 1 pinch salt
 1 quart water
 1 tablespoon vinegar
 1 teaspoon salt
 6 eggs
 2 tablespoons butter
 1 teaspoon paprika

Directions:

In a small bowl, combine the garlic, yogurt and pinch of salt; mix well.
In a large saucepan or stockpot, combine water, vinegar and 1 teaspoon salt; bring to a boil over high heat. When the water is boiling hard, reduce the heat and gently break the eggs into the water, spacing them well apart. Cook until the whites have set over the yolks, immediately remove the eggs with a slotted spoon and place on a serving dish.
Melt butter in a small skillet or saucepan. Stir in paprika. Pour yogurt sauce over eggs and top with paprika butter. Your cilbir is ready!