This page to discover Turkey

Ezogelin Çorbas

Ingredients
1 +½ glass of red lentils ¼ tbsp long grain white ¼ glass of bulgur 3 tbsp. olive oil 3 tbsp. butter oil 1 large onion, diced 3 large garlic cloves, minced 2 tbsp tomato paste 1 large tomato, diced 2 tsp paprika 2 red bell peppers 4 cups chicken broth Juice 1 lemon Salt and freshly ground black pepper to taste dried mint, paprika, butter
Preparation
In a pot, heat the oil, olive and butter, add the onion and garlic and sauté until tender. Add tomato paste, tomatoes, paprika, red pepper, lentils, rice and broth. Cover the pot and bring to a boil. Reduce heat to simmer and continue cooking for about 30 minutes, stirring occasionally. Add the bulgur, lemon juice and salt, and simmer for 10 minutes. Adjust the consistency by adding more broth if necessary. For the filling, melt the butter in a small saucepan, add the mint and paprika and mix well. Serve the soup in individual bowls with a drizzle of garnish.

Ezogelin çorbası

Ingredients
5 tbsp bulgur 1.5L chicken broth 100g chicken breast 2 tbsp. tablespoons of olive oil 2 onions 1 dose of saffron 6 sprigs of coriander salt pepper
Preparation
Cut the chicken into strips. Peel the onions and chop them. In a casserole dish, pour the oil and sauté the chicken strips and onions for 5 minutes. Add the broth and bring to a boil. Add saffron and bulgur. Lower the heat and simmer over low heat for about 1 hour. Wash the coriander, dry it and chop it. Fifteen minutes before serving, add the chopped coriander and season. Serve in deep plates.

Domatesli Pirinç Corbasi

Ingredients
6 glasses of chicken broth 1/3 glass of rice 500 g very ripe tomatoes 1 tablespoon of margarine Parsley, Salt
Preparation
Cook the sorted and washed rice, the margarine, the broth and a little salt in a pot. Crush the tomatoes and add them to the pot. Reserve a tomato. Peel it and cut it into small pieces before adding it to the soup. Cook for 15 minutes until the rice is tender. Sprinkle the Domatesli Pirinç Corbasi with parsley and serve.

Balik çorbasi

Ingredients
1 kg of white-fleshed fish 2 small celery 1 onion 4 large potatoes 4 carrots 12 glasses of water 1/5 glass of lemon juice 2 eggs 1/2 glass of rice Parsley, salt
Preparation
Prepare the fish (or have it prepared by your fishmonger): cut off the head, the fins, the gills; scale them and empty them. Wash them thoroughly under cold water. Prepare the vegetables: chop the parsley; peel and grate the carrots and onion; peel and cut the potatoes and celery into small pieces; sort and wash the rice. In a wide pot, place the fish and cover it with the onion, parsley and salt. Add water and cook over medium heat. Once the fish is cooked, drain it and put it aside in a dish, throw the potatoes, carrots and rice into the fish cooking water and bring to the boil. Meanwhile remove the skin and bones from the fish and cut the flesh into large chunks. When the rice and vegetables are cooked, pass them through a fine sieve and pour them into a saucepan. Remember to reserve the juice from the vegetables when you pass them through a sieve. Put back in the pot containing the cooking water on the fire, salt if necessary. When the water simmers, add the pieces of fish and cook for another 5 minutes. Beat the eggs and the lemon juice in a bowl and add the juice of the vegetables strained through a sieve, spoon by spoon. Then empty the bowl into the soup, mixing thoroughly. Pour the soup into a tureen, sprinkle it with pepper and parsley and serve. This dish can also be made with Bulgur (cracked wheat), it can be garnished with prawns, mussels, mushrooms... Put back in the pot containing the cooking water on the fire, salt if necessary. When the water simmers, add the pieces of fish and cook for another 5 minutes. Beat the eggs and the lemon juice in a bowl and add the juice of the vegetables strained through a sieve, spoon by spoon. Then empty the bowl into the soup, mixing thoroughly. Pour the soup into a tureen, sprinkle it with pepper and parsley and serve. This dish can also be made with Bulgur (cracked wheat), it can be garnished with prawns, mussels, mushrooms... Put back in the pot containing the cooking water on the fire, salt if necessary. When the water simmers, add the pieces of fish and cook for another 5 minutes. Beat the eggs and the lemon juice in a bowl and add the juice of the vegetables strained through a sieve, spoon by spoon. Then empty the bowl into the soup, mixing thoroughly. Pour the soup into a tureen, sprinkle it with pepper and parsley and serve. This dish can also be made with Bulgur (cracked wheat), it can be garnished with prawns, mussels, mushrooms... Beat the eggs and the lemon juice in a bowl and add the juice of the vegetables strained through a sieve, spoon by spoon. Then empty the bowl into the soup, mixing thoroughly. Pour the soup into a tureen, sprinkle it with pepper and parsley and serve. This dish can also be made with Bulgur (cracked wheat), it can be garnished with prawns, mussels, mushrooms... Beat the eggs and the lemon juice in a bowl and add the juice of the vegetables strained through a sieve, spoon by spoon. Then empty the bowl into the soup, mixing thoroughly. Pour the soup into a tureen, sprinkle it with pepper and parsley and serve. This dish can also be made with Bulgur (cracked wheat), it can be garnished with prawns, mussels, mushrooms...

Yayla çorbası

Ingredients
90 g of organic oat flakes 2 0% yoghurts 1 tsp chopped mint 1 onion Salt, pepper
Preparation
Cook the oat flakes in half a liter of salted water for S minutes, turning regularly. Put the yoghurts in a hollow dish. Pour over the flakes while whisking. Reserve in a saucepan and keep warm in a bain-marie. Peel and mince the onion. Brown it in a pan covered with a baking sheet for 5 minutes. Salt and pepper. Pour the soup into a soup tureen. Sprinkle with chopped mint.

Çoban salatası

Ingredients
4 tomatoes 250 g crumbled feta cheese 1/2 cucumber 1 green pepper 1 red pepper 1 heart of romaine 4 tomatoes 1 red onion black olives, to garnish For the sauce: 1 tsp. chopped fresh mint soup 3 tbsp. tablespoons extra virgin olive oil 3 tbsp. tablespoons lemon juice 1 clove crushed garlic + salt and ground black pepper 1 tbsp. tablespoon chopped fresh parsley
Preparation
Tear the romaine into small pieces. Deseed the peppers, remove the core and cut the flesh into thin strips. Cut the cucumber into small cubes and slice the tomatoes. Cut the onion in half then chop finely. Put the romaine, peppers, cucumber, tomatoes and onion in a salad bowl. Scatter the feta over the top and turn lightly. For the sauce, combine olive oil with lemon juice and garlic in a small bowl or screw-top jar. Whisk or shake. Add parsley and mint and salt and pepper to taste. Pour the dressing over the salad, toss gently to coat well, then garnish with a few black olives. Serve immediately.

Cacik

Ingredients
1 cucumber, sliced ​​1 Greek yoghurt Fresh mint leaves 1 drizzle of olive oil Salt
Preparation
Mix all the ingredients. Serve the Cucumber and Yogurt Salad very chilled.

Beyaz Fasulye Salatası

Ingredients
250 g of white beans 1 glass of vinegar 1 onion 3 tomatoes 2 tablespoons of olive oil 6 green peppers 15 black olives 1/2 bunch of parsley 3 hard-boiled eggs Salt
Preparation
Soak white beans overnight in cold water and cook them the next day until tender. Remove from the heat and, once the cooking water has cooled, drain the beans and pour them into a dish. Pour 3/4 of the vinegar and a little salt over the beans and leave to macerate for 3 hours. Drain the beans again and put them in a dish. Cut a large onion in the shape of a moon, salt it then sweat it and wash it. Finely chop half a bunch of parsley. Carefully mix the onion and parsley with the white beans. Arrange the white beans and garnish with the finely chopped tomatoes and the olives. Arrange the hard-boiled eggs cut into quarters and the green peppers cut into julienne strips in the middle of the salad.

Pancar salatasi

Ingredients
4 beets 1.5 teaspoon of sugar 1 glass of vinegar 3 cloves of garlic Salt
Preparation
Clean and wash the beets, then put them in a pot and cover them with water, adding a glass of vinegar. Boil over medium heat until vegetables are cooked. Then, without letting them cool, peel the beets, cut them into julienne strips and arrange them on a dish. Salt half a teaspoonful of salt, sprinkle with a glass of vinegar, add the crushed garlic cloves and leave to macerate for 1 to 2 hours. Serve as is or garnished with lettuce.

Yaprak Dolma

Ingredients
200 g tinned vine leaves 250 g rice 250 g olive oil 750 g chopped onions 50 g pine nuts 25 g currants 1 sugar cube 1 lemon 2 tomatoes salt, pepper, 4 spices mint leaves
Preparation
Cut the tails of vine leaves, boil them in plenty of water soaked in a little lemon juice for about 5 minutes. Take them out of the water, drain them and let them cool a little. Heat the oil in the saucepan over high heat. Add the chopped onions. Stir with a spoon until the onions are lightly browned. Add: mint, corn, lemon juice, pine nuts, currants and salt. Stir again 2 or 3 times then add the grated tomatoes. Brown the whole thing and add the carefully washed rice. Stir vigorously so that the stuffing is homogeneous. Pour in 2 glasses of boiling water. Close the pan, moderate the heat and let the stuffing cook for 1/4 hour. Empty the saucepan into the bowl and let the stuffing cool. Line the bottom of the pan with the firmest, most sinewy leaves. Spread a vine leaf on the serving dish, in the middle of this leaf put a tablespoon of this stuffing, wrap it intelligently. Here the know-how counts a lot. Store the dolmas in the pan. Add water to the edge of the container. Close the container. On a moderate fire, 20 minutes of cooking can give a good result. We serve this "dolma" cold. Here the know-how counts a lot. Store the dolmas in the pan. Add water to the edge of the container. Close the container. On a moderate fire, 20 minutes of cooking can give a good result. We serve this "dolma" cold. Here the know-how counts a lot. Store the dolmas in the pan. Add water to the edge of the container. Close the container. On a moderate fire, 20 minutes of cooking can give a good result. We serve this "dolma" cold.

Yogurtlu ispanak

Ingredients
2 bunches of fresh spinach Yogurt 1 clove of garlic press chilli flakes
Preparation
Boil a pan of salted water. When boiling, turn off the gas and immerse the spinach for a few minutes Drain and mix with the yogurt and the pressed garlic. Sprinkle with a little "pul biber" (chili flakes)

Tavuk gögsü

Ingredients
500 g chicken breast 1 l water 1.5 l milk 300 g sugar 120 g cream of rice 1 pinch of salt cinnamon powder
Preparation
Cook the chicken breasts in water over medium heat for 30 minutes. In a saucepan, mix the flour with the milk, add the sugar and the salt. Prepare a cream by stirring for 10 minutes over low heat. When the chicken breast becomes tender and fluffy, crumble it after draining it, then incorporate it into the cream. Mix vigorously with a large wooden spoon, while mashing the chicken well. Continue a few minutes, pour the pudding into a very wide dish with a depth of 2-3 cm. Caramelize the bottom in the oven (optional). Once cooled, cut it into squares. Serve cold, sprinkled with cinnamon.

Sarimsakli Karides

Ingredients
15 king prawns 8 tablespoons of butter 2 bay leaves 1/2 glass of vinegar 15 cloves of garlic 12 slices of bread 1/2 teaspoon of paprika Salt
Preparation
Shell the prawns. Put 4 glasses of water, the bay leaf, the vinegar, 1 teaspoon of salt in a saucepan and bring to the boil. Throw the prawns one after the other into the boiling water, cook for 4 minutes and drain. In another saucepan, brown the crushed garlic cloves with the butter and salt. Add the prawns and a glass of broth and continue cooking for 15 minutes. Toast the slices of bread. Sprinkle the prawns with paprika, serve them in deep plates with toasted bread and garlic sauce.

Midye pilaki

Ingredients
80 mussels 1/2 glass of olive oil 2 onions 1 tomato 1 small celery 1 potato 2 carrots 1 bunch of parsley 1 teaspoon of salt 1 teaspoon of sugar 4 glasses of water 6 cloves of Garlic
Preparation
Clean the mussels. Mince the onions. Scrape the carrots, peel the celery and the potatoes, then cut them into slices. Peel and cut the tomato into slices. Bring 4 glasses of water to a boil, throw in the mussels for 3 to 4 minutes. Drain the mussels and reserve a glass of the cooking water. Brown the chopped onions in half a glass of olive oil. Add carrots and sauté 1 to 2 minutes. Add the potatoes, the tomato, the celery, the crushed garlic, the glass of cooking water, the sugar, the salt and leave to cook for 1/2 hour. At this time, the vegetables will be tender, add the cooked mussels. Let simmer for one to two minutes. Sprinkle with parsley and serve cold.

Tavuk Köftesi

Ingredients
1 chicken 4 eggs 2 glasses of breadcrumbs 2 glasses of olive oil 2 tablespoons of margarine 2 tablespoons of flour 1 pinch of nutmeg 2 glasses of broth Salt, pepper
Preparation
Drain, clean and cook the chicken. Cut it into small pieces, salt, pepper and set aside. Make a blond roux with the margarine and two tablespoons of flour. Make a béchamel sauce by gradually pouring in the broth. Pour the sauce over the chicken, sprinkle with nutmeg. Stir two or three times over low heat. Allow this mixture to cool, then shape into small balls. Arrange them on a platter, flour them one by one. Carefully beat 4 eggs, brushing the meatballs. Prepare a frying pan with two glasses of olive oil, dip the meatballs in it. Drain them and place them on a platter. Garnish with parsley before serving with rice.

Hindi Dolmasi

Ingredients
1 turkey of about 2 kg 8 glasses of water 3 + 2 tablespoons of margarine 2 medium onions 3 tablespoons of unsalted tomato sauce 1.5 glasses of rice 1 tablespoon of currants 1/2 tablespoon tablespoon of sugar 1 tablespoon of pine nuts Salt, pepper
Preparation
Carefully peel the turkey from all the feather cannons, flame it, gut it and bring the legs back. Cut two onions into rings. Put the turkey in a container, cover it with 8 glasses of water, add half a tablespoon of salt and cook over medium heat. When the water boils, skim it, cover the container and let it cook. Once cooked, place the turkey in a sauté pan and set aside. Brown the onions in the margarine in a saucepan. Add two glasses of the turkey cooking water, tomato sauce and salt. Heat for 5 minutes then pass the sauce through a sieve and coat the turkey with it before basting it with the cooking juices. Carve the turkey

Kadinbudu köfte

Ingredients
500 gr. lean minced meat 1 tsp rice 1 medium sized onion 1 small dessert spoon black pepper a little flour 3 eggs for frying corn or sunflower oil 8 sprigs of parsley 1 small dessert spoon of salt
Preparation
Cut the minced meat in half. Take half in a pan and sauté for 10 minutes over low heat. Boil the rice, drain. Chop the onion and the parsley. Put the half-cooked meat, the raw meat, the rice, the onion, the parsley, the salt, the pepper in a large container and mix it by hand, take a small piece the size of a walnut and roll it into a kofte shape. Lightly beat the 3 eggs with a whisk, add a little salt. Dip the kofte first in the flour and then in the eggs. Fry them in hot oil.

Sebzeli Incik kebabi

Ingredients
1 kg of veal shank 1 carrot 1 celery (with its leaves) 1 tablespoon of tomato sauce 1 small can of peas 1 onion 5 tablespoons of flour 1 tablespoon of margarine 4 tablespoons of olive oil olive 1 clove of garlic Salt, pepper, thyme
Preparation
Scrape and cut the carrot. Finely chop the celery leaves. Grate the onion. Grind the garlic clove. In a baked clay pot, brown one tablespoon of margarine and four tablespoons of oil. When the oil sizzles, throw the floured squares of meat into the pot and roast them on all sides. Then add the vegetables, salt and pepper. Brown the vegetables slightly then drizzle with 1/4 glass of lukewarm water or tomato sauce diluted in a little broth. Cover the clay pot and simmer, stirring occasionally. Halfway through cooking, add the peas. During cooking, add water if necessary. Five minutes before serving, sprinkle with thyme.

Hünkar Begendi Kebabi

Ingredients
1 kg of mutton 2 + 3 tablespoons of margarine 2 tomatoes 2.5 glasses of water 750 g of aubergines 2.5 tablespoons of flour 1.5 glasses of milk 1/4 glass of grated cheese 1/2 teaspoon of pepper Salt
Preparation
Peel the onions and grate them in a bowl. Peel and deseed the tomatoes before cutting them. Preparation of the kebab: Brown the two grated onions in a saucepan in two tablespoons of butter. Add the diced mutton and roast on all sides for 3 to 4 minutes. Cover and simmer until the meat juices evaporate, remembering to stir occasionally. Salt and pepper. Add chopped tomatoes or tomato sauce. Add two to two and a half glasses of hot water and cook the meat over low heat. If necessary add hot water again. Preparation of the sauce: Take a small saucepan and make a white roux with three tablespoons of butter and 2.5 tablespoons of flour. Remove from heat and reserve. Otherwise, Grill the aubergines then peel them. In order to keep the eggplants their white color, soak them for 15 minutes in the lemon juice, then drain them and mash them with a fork. Put on the fire, add a teaspoon of salt and gradually pour one and a half glasses of warm milk and put the vegetables in the sauce, stirring quickly. Finally, sprinkle with grated cheese, mix and remove from heat. Arrange the meat on a serving platter, surround with sauce and serve. Finally, sprinkle with grated cheese, mix and remove from heat. Arrange the meat on a serving platter, surround with sauce and serve. Finally, sprinkle with grated cheese, mix and remove from heat. Arrange the meat on a serving platter, surround with sauce and serve.

Sütlaç

Ingredients
1 liter of cold milk 1 sachet of vanilla sugar 1 glass 1/2 teaspoon of rice cinnamon powder some untreated lemon zest 2 tablespoons of cream of rice 1 liter of water 2 glasses 1/2 of sugar
Preparation
Wash the rice and put it to cook in 1 liter of water, cook until the rice absorbs the water, add the cold milk, mix until it boils. Meanwhile, dissolve the cream of rice in a glass of water, then take a ladle of the milk which is starting to boil and pour it into the cream of rice (the cream of rice must be lukewarm). Pour the mixture over the milk, continue cooking for 10 minutes while stirring occasionally. Pour in the sugar, the sachet of vanilla sugar, the lemon zest and continue cooking. Simmer for another 10 minutes. Pour the hot preparation into small ramekins, let cool and sprinkle with cinnamon.

Kabak tatlisi

Ingredients
2 kg pumpkin 1/2 glass of water 1 knob of butter 1 kg of sugar 200 g of crushed walnuts or crushed hazelnuts
Preparation
Peel the pumpkin, cut the flesh into a 3x6 cm rectangle. Place the pumpkin rectangles in a deep casserole dish, add the water, the butter and cook over a low heat for 20 minutes, sprinkle with sugar, and continue cooking for 25 minutes, until the pumpkins are tender. Watch the cooking so that the mixture, which is starting to caramelize, does not overflow. Serve the Kabak tatlisi cold or warm with the crushed walnuts or hazelnuts on top.

Irmik Helvasi

Ingredients
2.5 tea glasses fine semolina 5 tea glasses milk 80 g butter 1 tbsp pine nuts Cinnamon as desired
Preparation
In a deep container, heat the semolina and the dry pine nuts over low heat, stirring for 40 minutes!! (I set the fire a little higher at the end: the goal being to roast the semolina and the pine nuts, from blonde the color becomes the color of desert sand) In another container, boil the milk with the butter, then the add to semolina. Mix until evaporated. Remove from heat and let cool, covered, stirring occasionally. Serve cold or warm with cinnamon. Mold the hot semolina in small buttered bowls and unmould them cold: I wanted to give the impression of the domes of the country's architecture. The semolina is lighter, not roasted enough yet. Sprinkle with cinnamon and crushed pistachios. It's a simple and delicious dessert!

Kazandibi

Ingredients
½ liter of skimmed milk 50 g of cornstarch 50 g of rice flour 80 g of caster sugar 1 packet of vanilla sugar 15 g of butter 4 tablespoons of icing sugar
Preparation
Preheat your oven to 170 degrees. Mix the rice flour and cornstarch in a little milk, when everything is liquid (without lumps), then add the rest of the milk. Cook over medium heat in a saucepan, stirring for 10 minutes. Then add the powdered sugar and cook for a few more minutes so that the sugar is well dissolved. (Beware of lumps, it is important to mix the liquid constantly). Remove from the heat and add the vanilla sugar, set aside. Meanwhile, butter a round or rectangular mold and sprinkle with a thick layer of icing sugar. Pour the mixture over it. Bake everything in the oven for 15 minutes. As soon as it comes out of the oven, immerse the mold in a larger dish filled with cold water, and let it rest for about fifteen minutes, then refrigerate for a few hours. Serve cold as is or with a scoop of ice cream.

Havuç tatlisi

Ingredients
2 glasses of grated carrots 1 glass of sugar 20 small butter style biscuits 1 glass of water Grated coconut
Preparation
Crush the biscuits into powder or small crumbs. To book. In a saucepan pour the sugar, carrots and water, cook over low heat for ten minutes, stirring occasionally. The carrots should be cooked when you remove the pan from the heat. Without draining, mix this preparation with the cookie crumbs. You should get a consistent choux pastry-like dough. If the dough seems too wet, do not hesitate to add biscuit crumbs. Let cool. On a plate, pour the coconut. Using a tablespoon, take small amounts of dough (the size of a walnut) and roll everything in the coconut to obtain small balls. Chill and serve as a dessert or as an accompaniment to a hot or cold drink. I found these bites delicious, the whole thing had a taste of chestnut. However the recipe is a bit sweet for my taste, next time I would only add half a glass of sugar.

Arap kurabiye

Ingredients
3 boiled egg yolks 1 packet of margarine at room temperature 1 packet of vanilla flour as desired for the coating: ½ water glass of powdered sugar ½ water glass of nesquik ½ water glass of cocoa (or filter coffee)
Preparation
Carefully crush the egg yolks by hand, add the margarine, add the vanilla Add the flour in small quantities as desired, take a small piece the size of a walnut and make a ball. If it takes shape easily do not add more flour, otherwise continue. Make balls the size of a walnut, bake them at 170°C for 15 minutes. Combine powdered sugar, cocoa and nesquik in a large bowl. Place the balls out of the oven in this mixture, serve cold.

Ayran

Ingredients
4 pots of natural Bulgarian-type yogurt - 2 glasses of water (depending on the desired thickness) - 1 pinch of salt
Preparation
Mix everything evenly, if possible with a mixer, the frothy appearance on top is better.

Boza

Ingredients
1 glass of cereals (bulgur, rice, millet ... according to your taste) 8 glasses of water 200 g of brown sugar 1 tsp. dry yeast 3 tbsp. at s. flour 1 natural yogurt 1 vanilla stick Cinnamon powder
Preparation
Soak the cereal in water overnight. The next day, cook the cereals in 7 glasses of water for 1h30-2H with the vanilla stick cut in 2. Once the cereals are cooked, mix the mixture having previously removed the vanilla sticks. Add 150 g of brown sugar to the mixed cereals. Bring to a simmer over low heat to dissolve the sugar. Take off heat and let cool. In a bowl, dissolve the yeast in a little water. Then, in a saucepan, add 1 glass of water and the 3 tablespoons of flour and cook over low heat. Add 50g of sugar, mix and remove from heat. Leave to cool and then add the yeast and 1 natural yoghurt. Mix and let stand for about 30 minutes. After 30 minutes, add this mixture to the mixed cereals and mix. Cover this preparation with a tea towel or towel and leave to ferment for about 2 days. Be sure to stir occasionally. Once the fermentation has taken place, transfer the preparation into a bottle and put in the fridge. Serve in a cup, sprinkle the top with cinnamon and accompany with a few chickpeas roasted according to the Turkish tradition. You can keep this drink for about 3 days in the fridge.

Adaçayi

Ingredients
3 large leaves of fresh sage or 2 heaping teaspoons of dried sage 8 to 10 cups of water (tea glass) Honey or sugar Lemon
Preparation
Boil the water in a teapot. When it is boiling, turn off the heat. Steep the sage for 5-7 minutes. Filter the infusion and serve with a slice of lemon and honey or sugar.