Turkish Cuisine

Turkish Cuisine -

Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Caucasian, Middle Eastern, Mediterranean and Balkan cuisines. Turkish cuisine has in turn influenced those and other neighboring cuisines, including those of Western Europe. The Ottomans fused various culinary traditions of their realm with influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia (such as yogurt), creating a vast array of specialties—many with strong regional associations.

Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Aegean region inherits many elements of Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, koftes and a wider availability of vegetables stew turlu, eggplant, stuffed dolmas and fish. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (hamsi), has been influenced by Balkan and Slavic cuisine, and includes maize dishes. The cuisine of the southeast—Urfa, Gaziantep and Adana—is famous for its kebabs, mezes and dough-based desserts such as baklava, kadayıf and künefe (kanafeh).

Especially in the western parts of Turkey, where olive trees grow abundantly, olive oil is the major type of oil used for cooking. The cuisines of the Aegean, Marmara and Mediterranean regions are rich in vegetables, herbs, and fish. Central Anatolia has many famous specialties, such as keşkek (kashkak), mantı (especially from Kayseri) and gözleme.

Browse through this section for amazing Turkish Recipes. Afiyet Olsun! (Bon appetit – in Turkish).

Turkish Snacks:

Pogaca (Feta Dumplings)

Spicy falafels

Potato Borek

Middle-Eastern Marinated Yogurt Lemon Chicken

Turkish Breads & Rice:

Bazlama - Turkish Flat Bread

Simit

Ekmek Turkish Bread

Turkish pide

STUFFED TURKISH FLAT BREAD

Hot cumin lamb wrap with crunchy slaw & spicy mayo

Lahmacun Turkish Pizza

Spiced lamb & feta gozleme with special tomato sauce

Minty lamb flatbreads

Turkish Rice Pilaf

Turkish lamb pilau

Turkish Main courses (Veg/Non-Veg):

Griddled aubergines with sesame dressing

Hummus

Turkish Red Lentil Soup

Turkish Style Eggs

Tava or Turkish Stew

Turkish Rissoles

Imam bayildi with BBQ lamb & tzatziki

Turkish one-pan eggs & peppers (Menemen)

Turkish Meatballs (Kofta)

Kofta burgers

Slow-roast lamb with cinnamon, fennel and citrus

Chicken wings with cumin, lemon & garlic

Smoky chicken skewers

Chilli ginger lamb chops

Homemade Manti (Traditional Turkish Dumplings)

Roasted chicken with creamy walnut sauce

Grilled lamb with wintry rice salad

TURKISH CHICKEN STEW

LAMB SHISH KEBAB

PERSIAN SPICED PULLED LAMB

Chicken Saute With Mozzarella Cheese (Kasarli Tavuk)

Turkish Desserts:

Turkish Halwa

Almond & honey pastries with orange cream

Walnut, date & honey cake

Raspberry & rose trifles

TURKISH DELIGHT

Apricot & Turkish delight mess

TURKISH DELIGHT-FILLED DOUGHNUTS

BLACK SEA BAKLAVA

Turkish Rice Pilaf

Turkish Rice Pilaf -

This is a great accompaniment to many Turkish/Middle Eastern/Mediterranean dishes.

You can expand the dish with the addition of cooked chicken or lamb, sautéed together with the onion. Long-grain rice is essential and basmati is the best, as it holds its firmness and fragrance longer than any other varieties.

Ingredients:

IN A LARGE PAN OR DUTCH OVEN:
1/4 c olive oil, extra virgin or unsalted butter (or some of both)
1 onion, chopped
1/4 tsp ground allspice
1/2 tsp ground cinnamon or coriander (or some of both)
2 c long grain white rice, rinsed and drained
4 c chicken stock, low-sodium canned broth or water (stock is best)
1 tsp salt, plus salt to taste

ADD AFTER COOKING:
1 c dried currents or cranberries, plumped in hot water and drained
1/2 c toasted pine nuts, pistachios or almond slivers
4 Tbsp choped fresh flat-leaf (italian) parsley or dill (optional) (dried can be substituted, but decrease amount by about half)

Directions:

In a large saucepan over medium heat, melt the butter of warm the oil. Add the onion and sauté until just translucent, about 7 minutes.
Add the allspice and cinnamon or coriander and cook, stirring, for 2 minutes.
Add the rice and stir over medium heat until the grains become translucent and coated with the fat, about 3 minutes.
Add the heated stock or water and the 1 tsp salt. Bring to a boil, reduce the heat to low, cover and simmer until the liquid has been absorbed and the rice is cooked, about 20 minutes. Turn off the heat and let the rice rest, covered, for 10 minutes.
Add the currants (or cranberries) to the rice and fluff with a fork. Season to taste with salt and pepper (if using). Transfer to a warmed platter, sprinkle with the parsley or dill (if using) and serve.

Simit

Simit -

Simit is a fast food bread sold in the streets of Turkey by vendors. It is often eaten as a breakfast food with jam or yogurt. Simit is also great by itself!

Simit is light and flaky, baked to a golden brown color, and topped with sesame seeds. It is sometimes formed into rings, and are often braided.

Ingredients:

For the Dough: 
3  + 1/2 teaspoons active dry yeasts
Pinch of sugar
1/4 cup warm water
about 4 cups unbleached all-purpose flour
1 + 1/2 teaspoons salt
About 1 cup lukewarm water
1/2 cup molasses (in Turkey: pekmez)
1/2 cup water

For the Topping:
2 cups sesame seeds

Method:

Dissolve the yeast and sugar in 1/4 cup warm water and let stand 10 minutes in a warm place until frothy. Place the flour on the work surface, make a well in the center, and put in the yeast mixture, salt, and 1 cup lukewarm water. Gradually work in the flour to make a stiff dough (you may not need all of the flour). If you have a heavy-duty mixture, it is best to knead 10 minutes with the dough hook. By hand, knead at least 15 minutes, until the dough is smooth and springy. Put the dough in a buttered bowl, cover with plastic wrap, and let rise 2 hours.
Knead the dough a few times on a lightly floured work surface, roll into a log, and divide into 8 equal pieces. Roll each piece into a tight ball and let rest under a slightly damp towel about 30 minutes.
Roll each ball into a 14-inch long rope. Hold down one end of the rope with one hand while twisting it with the other. Then form this twisted rope into a long ring, pressing and rolling the overlapping ends together on the work surface with one hand to seal. Place on a greased baking sheet or a work surface (I use marble countertop) and let rest 1 hour.
Dust 4 baking sheets with some cornmeal. Set aside.
Dissolve the molasses in water in a bowl. Put the sesame seeds in a plate and set it next to molasses water. Dip each simit in molasses water first, then in the sesame seeds, making sure the simit is completely and thickly coated with the seeds on all sides.
Place 2 rings on each baking sheet. Take each ring and rotate it gently through your hands, enlarging it into a 7-inch circle. Or, if it is easier for you, let the simit sit on the baking sheet and simply stretch it in all directions. Let the simits rest for 30 minutes or until well puffed.
Preheat the oven to 390F.
Bake 2 baking sheets at at time, about 15 to 20 minutes, until rich brown in color. Simit is best eaten fresh out of the oven. They will be good all day. You can also reheat them wrapped in foil to freshen them.

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.